My future is bright and I am so excited for this coming year, it will be the year of new and better opportunities!!! We also decided to do our annual juice fast (only calling it annual because this is the second year in a row that we have done this). Today is day five and I am down three pounds and just starting to get over the detox headaches that come when your system cleanses. We are looking to be healthier not just for ourselves but also for our future children, we are ready to start trying!!! So nonetheless our plates will be full!!! Not to mention all the fun foods I will be cooking for you this year!!! Sausages, making my own bacon, Bi Bim Bap, making my own Kimchi, and many, many more!!!
I want to thank each and every one of you who reads or has read my blog. I am so lucky and honored that you would read my words, scan my pictures, and try my recipes. Thank you so much for all the support and love that you give, it really means the world to me!
Now let's have dessert!
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| Now this yummy tart came about because I was in a rush and I had forgotten to make something to bring with me on Sunday morning. It's so simple and so delicious! I can't even believe I pulled it off! I am not the best pastry chef in the world. If I don't have a recipe I'm pretty much useless in the departments of sweets, save for fruit tarts and ice cream. What more do you need besides those? This is a fruit tart, but a different kind. It's sort of crumble based. A basic crumble is flour sugar and melted butter, crumble it over your baked whatever and bake it. So this tart was sort of filled like that. Surprisingly it worked. So I guess you can say I am versed in crumble topping. I'll post the recipe and let you try it for yourselves! I though it came out delightfully sweet, and with the crispy phyllo crust it was just downright yummy! |
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| Dried Fruit Tart with Phyllo Crust 1 8" Tart or pie pan 6-7 Sheets Phyllo Dough 1 1/2C Mixed dried fruit 1 1/4 Stick butter 1/2C Chopped Pecans 1/8C Sugar 1Tsp Vanilla Extract 4T White Wine Method: Preheat oven to 375 degrees. Line your tart or pie pan with several layers of phyllo dough and cut edges to fit pan. Combine fruit, butter, pecans, sugar, vanilla, and white wine. Cook till boiling, then pour your filling into the crust and bake till filling is set and crust is golden brown. |
1 comment:
That phyllo dough crust reminds me of a description that Iani used to talk about a delicious pizza crust. :) I don't think it is the same kind of flaky, but either way, I want to try that pizza and I want to eat this tart yummm! I am excited for all that this year holds for you dear friend! Keep blogging and keep cooking!
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