Cherry Cream Tarts

Cherry Cream TartsSometimes I find recipes in very strange ways. I am a firm believer that you never know that if the back of that pasta box or the inside of the butter tub might have something worth trying, or at least worth taking inspiration from. Well this recipe probably came from the strangest place possible, a My Little Pony coloring book. No joke! Almost two years ago now I was volunteering at a hospital working on the pediatric floor and I used to photocopy coloring book pages for the children to color on. While flipping though the My Little Pony coloring book I stumbled upon this recipe, read it, and decided it was worth saving, It is still scribbled on a cut up sheet of fax paper I stole to write it down on. I really need to get a fancy smancy recipe box with cards, but that is another story.

I tried this recipe out then and made them for my husband (then boyfriend) as a fun dessert and he loves them. They are the perfect serving size of a  delicious cheesecake-like dessert.

What You Need:

2 8oz. packages of cream cheese
1/2 cup + 2 Tbs. white sugar
2 eggs
1tsp. lemon juice
1 1/8 cups graham cracker crumbs
1 pinch cinnamon
1/4 cup butter
1 21oz. can cherry pie filling

Preheat oven to 350 degrees. Line muffin tins. For these I actually like the foil liners as they really help when you eat the cream tart out of them. I am sure regular ones work okay though. But you have to line!

To Make Filling: Cream with an electric mixer the cream cheese and 1/2 cup sugar. Slowly add in eggs, vanilla, and lemon juice and mix well.

To Make Crust: Combine crumbs, 2 Tbs. sugar and cinnamon in a bowl. Cut in butter until crust forms small crumbs. I usually use my hands.

Making the crustAdd the filling on top

Put on spoonful of crust into each cup then add layer of filling.  Bake for about 25-30 minutes so that custard is firm but springy to touch. It usually puffs up and then drops down some as it cools. Spoon cherry fulling over the top and then chill.

What they look like out of the oven

Out of the oven - ready for filling

All done - and tasty!

All done - and tasty!




5-minute Chocolate Cake

Seriously, this recipe is bomb! And a major go-to for emergency chocolate cravings, stressed out medical students, moody girl time, and treating hubby’s belly. A friend of mine found this and posted it on a Facebook group for all of us students. I must say that even though I do, in fact, have an oven – this is so easy to make. Plus, I don’t have a mixer or a huge supply of baking dishes here but I do have coffee mugs. We have played around with the recipe a little and we definitely recommend adding a chocolate bar in if you don’t have chocolate chips (so far M&Ms, snickers, and Grenadian Chocolate Bars have all been fine contestants). I would also say feel free to add a little extra liquid, I found that mine came out a little dry but one I added a splash extra milk – it was pure delight. Last tip, don’t overcook! Nothing like a dry, hard cake. But by the second try I had a delicious, fudgey, warm chocolate cake right out of the microwave – literally taking only 5 minutes. Check out how to make it here, or watch the video below. Enjoy!



Chocolate Oatmeal No-Bake Cookies

So, living in Grenada, the one thing I notice is the lack of sweets. I mean, I need myself some good desserts close by. The sweets that are available are really expensive and mostly imported, which is odd when Grenada has its own chocolate factory. So I turn to my favorite easy-to-make cookie recipe to fill in the gaps. They are so easy to make and delicious. And since it is so hot here, not only do I not need to turn on my oven (or master the complication of non-temperature regulated baking – more on that later) but I can pop these guys in the freezer and they are a cool delicious treat.

What you need:

1 1/2 cups sugar
1/2 cup milk
1/4 cup butter
1/2 cup peanut butter (I recommend getting the natural stuff because it is way better for you -remember I am a Dr.-to-be. Peanut butter is expensive in Grenada, but I think it is worth it. Nevertheless, any creamy peanut butter will do.)
1 teaspoons vanilla (vanilla extract here is to die for)
3  tablespoons cocoa powder (HIGHLY recommend getting the stuff from the Grenadian Chocolate Factory because it blows Hershey’s out of the water. You can buy it at the regular grocery store)
3 cups Old Fashioned Oatmeal

In a saucepan combine everything except the vanilla over a low-medium heat until all melted. Remove from the heat and stir in vanilla and let cool for a couple minutes. Add oatmeal. Drop spoonfuls onto a cookie sheet (or if you are like me and lack a baking sheet, a plate will do fine) covered in waxed paper and then allow to cool until hard. If you are impatient like my husband, placing them in the fridge or freezer will expedite the process. Also, we can put our plug in for storing the cookies in the freezer to eat as a cold, delicious treat.