Thursday, June 26, 2014

4th of July Cherry Blueberry Tarts

Independence day in America is almost upon us, and if you are still wondering what to make for your celebration, look no further! These were so fun to make, and oh so simple! The Mr. and I are possibly headed to sunny California this year for the 4th. My family is having  a  family reunion down thing is for sure: chaos will ensue. I just hope the food is good enough to make up for it :). Until next time, bon appetit!

Cherry Blueberry Tarts:
Makes 6 tarts

For pastry:

1 ¾ cups flour
2 tbsp sugar
½ tsp salt
10 tbsp cold salted butter*, diced
5-7 tbsp cold water

For the filling:

2 cups wild blueberries
2 tbsp sugar
2 tbsp flour
2 tbsp lime juice
6 tbsp cherry jam
2 tbsp butter (cut into 6 pieces)

*Powdered sugar for garnishing

For whipped cream:

1 cup heavy cream
3 tbsp powdered sugar
½ tsp almond extract
½ tsp vanilla


Combine flour, sugar and salt in the bowl of a food processor. Then add butter, pulsing until a coarse meal develops. Then slowly add water one tbsp at a time until a dough forms. Turn dough out into a floured surface. Form into an oval, and cut into six equal sized pieces.

Roll out to about 6 in circle. Place tart tin on top upside down. Draw a circle around the tin with a pairing knife, allowing a 1" border. Press dough into tins, folding over edges into the tin to create a thicker crust along the side. Roll out the dough that is left, cut out 6 stars.

Place tins and stars on a parchment lined baking sheet. Put in the freezer for 15 mins.

Next prepare the filling: place blueberries in a bowl and toss well with lime juice, sugar and flour.

Remove baking sheet from the freezer and fill each one with 1 tbsp cherry jam, and a few spoons of berries (don't fill to the top, stop about ¾ way or it will over flow with juice while baking) then top with 1 pat of butter.

Place in oven for 15 minutes. Remove the stars when they are golden brown. Continue baking the tarts for another 20 minutes or until tart crust is golden brown and berries emit their juice and are bubbling.
While the tarts are baking prepare the whipped cream. Combine heavy cream, powdered sugar, and vanilla a bowl and whip with an electric mixer until slightly stiff peaks form.

Allow tarts to cool completely. These are best served a room temperature or chilled.
Before serving dust a tiny amount of powdered sugar on the centers of the stars. Serve the tarts with a dollop of whipped cream in the center, and top with a star.

What is YOUR favorite way to celebrate Independence day?! Comment below :)
To get your own perfect mini tart pans I highly recommend these:
4.75 Inch Round Tart Pan, Set of 6

Wednesday, June 25, 2014

Cinnamon Maple Coffee Cake

Hello! Welcome to my blog! My name is Dayna and I love all things sweet.  I have a wonderful new husband (the piggy in the relationship), and three beautiful cats.  I am a recent college grad attempting to go to graduate school, but most importantly I am a hobby baker.  I hope you decide to follow me as I begin this exciting new food journey and blog! Bon appetit!

Cinnamon Maple Coffee Cake
makes 6-8 servings

For the cake:

1 1/2 sticks butter at room temperature
1 1/2 cups sugar
3 eggs
2 teaspoons pure vanilla extract
1 1/4 cups plain yogurt (secret ingredient!!!)
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

For the streusel:

1/4 cup brown sugar, packed
1/2 cup flour
2 teaspoons cinnamon
2 teaspoons natural maple flavor
1/4 teaspoon salt 
5 tablespoons butter, cut into pieces
3/4 cup chopped pecans

For the glaze:

1/2 cup powdered sugar
2 tablespoons real maple syrup


Preheat the oven to 350 degrees F. Grease and flour a bunt pan.

Cream the butter and sugar in the bowl of an electric mixer for 4 to 5 minutes, until light. Add the eggs, then add the vanilla and yogurt. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.

For the streusel, place the brown sugar, flour, cinnamon, salt, maple and 3 tbsp of butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the pecans. Reserve the 2 extra tbsp of butter for later.

Spoon half the batter into the pan and spread it out evenly. Sprinkle with about 2/3 of the streusel. Place pats of the remaining butter over the middle strreusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top.

Bake for 50 to 60 minutes, until a toothpick comes out clean. Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.

Mix the powdered sugar and maple syrup together, adding a few drops of milk if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a knife.

Severed best warm with a cafe a lait! 

What do YOU think I should make next?! Comment Below! :)
To get your own amazing bunt pan, I recommend this one, I love the simplicity of it!

Chicago Non-Stick 2-Piece Angel Food Cake Pan with Feet