Rustic Apple Tart

December 1, 2010

rustic apple tart

This rustic apple tart made a great accompaniment to my pumpkin pie tart on Thanksgiving.  I knew I wanted to make something apple but knew I wouldn’t have enough time to make an apple pie.

I saw this apple tart recipe in the December issue of Cooking Light.  It only takes a few moments to saute the apples and use an already made refrigerated pie crust to save even more time.  After all, we all can use quick, time saving recipes for delicious desserts.

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pumpkin pie tartWhew, that was a long Thanksgiving weekend of eating!  I’m stuffed to the gills and eager for a few weeks break until Christmas.  We had the in-laws over for Thanksgiving dinner and I took the opportunity to try out a pumpkin tart.  I usually don’t make these kinds of desserts because hubby won’t eat them and I can’t eat a whole pie by myself.  Well…I could but I really shouldn’t!!

This pumpkin tart is to die for!  I’ve never had pumpkin pie in a graham cracker crust but now that I have, I kinda prefer it that way.  It gives it a great buttery flavor and becomes nice and soft as the pie sits.  And I love the sweetness of this pie that the condensed milk gives it.  All in all, the pumpkin tart tasters gave it two thumbs up!

pumpkin tart

Pumpkin Pie Tart

adapted from The Urban Spork



2 cups graham cracker crumbs (I used the Keebler boxed version of ready made crumbs)
1/3 cup sugar
1/4 teaspoon ground cinnamon
1 stick unsalted butter, melted


1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
15oz can pumpkin
14oz can sweetened condensed milk


1.  Preheat the oven to 350°F.  Combine the graham cracker crumbs, sugar, cinnamon and melted butter in a bowl and mix well. Pour into 11 inch tart pan and press evenly into the sides and then the bottom.

tart shell

2.  Bake crust for 10 minutes and then let it cool completely.

3.  Combine the sugar, salt, cinnamon, ginger and cloves in a bowl and set aside.

4.  In a large bowl, combine the eggs, pumpkin and sugar-spice mixture.  When mixed completely, stir in the condensed milk. Pour the filling into the cooled tart shell.

pumpkin tart

5.  Bake for about 25 – 30 minutes, until the filling is set.  Let cool and serve with whipped cream topping.  Yum!


Happy Thanksgiving!

November 25, 2010

happy thanksgivingWishing you and your families a very happy  Thanksgiving holiday!


Confetti Cake

November 22, 2010

confetti cake

There’s just something about confetti cakes that just make me smile.  I guess it must be all the pretty colors.  It makes them look so festive and playful.  I’ve made boxed confetti cakes in the past but when I saw a homemade confetti cake recipe on Sprinkle Bakes, I just had to try it.

This confetti cake recipe calls for pretty basic ingredients except for the buttermilk.  The end result is a rich and dense vanilla cake.  I frosted my confetti cake with homemade Swiss meringue buttercream that was out of this world good!  Don’t worry, I’ll be posting that recipe in the next few days.  Stay tuned!

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