Flowers are in bloom and it is the season for strawberries and rhubarb. In this recipe for  Strawberry Rhubarb Bundt Cake I used organic ingredients. Organic foods are grown or produced without the use of synthetic fertilizers or pesticides, genetically modified organisms, sewage sludge, or ionizing radiation. Organic meat, poultry, eggs, and dairy products come from animals that are pasture- raised or in their natural environment, fed 100% organic feed without antibiotics or growth hormones.

Organic foods have more nutritional value, are safer for the environment and animals, and have a better quality and taste. Organic strawberries are grown with fewer pesticides and chemicals than conventional strawberries. Organic eggs contain beneficial omega- 3 rich grains and flaxseeds. Grass-fed cows produce dairy products with fewer toxins and have more nutrients compared with those cows fed corn, soy, and other grains.  Organic dairy products have a higher ratio of healthy omega-3 to omega-6 fatty acids compared to conventional dairy products. Organic dairy foods also have higher levels of the micronutrients carotene, vitamin A, and CLA. CLA or conjugated linoleic acid helps to strengthen our immune system, and prevent cancer, premature aging, and heart disease.

Strawberry Rhubarb Bundt Cake

Ingredients

• 3 cups all-purpose flour sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 6 tablespoons unsalted butter softened or at room temperature
• 1/2 cup canola oil
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 3 large eggs
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 cup sour cream
• 1/2 cup half and half cream
• 1 cup fresh strawberries cut into 1/4 inch pieces
• 1 1/2 cup chopped fresh rhubarb cut into 1/4 inch pieces
• 1 teaspoon cinnamon
• 1 tablespoon granulated sugar

For this recipe I used organic flour, butter, eggs, half and half cream, sour cream, lemon, strawberries and rhubarb.

Directions

Preheat oven to 350 degrees Fahrenheit. Butter and flour a 12 cup bundt pan. I like to use a non-stick baking spray.

For the best results have all ingredients at or near room temperature.

1. In a medium bowl whisk together the all-purpose flour, baking soda, and baking powder.
2. In another bowl combine the chopped strawberries and rhubarb with the cinnamon and sugar.
3. Using a stand mixer or hand-held electric mixer in a larger bowl on high speed beat oil, unsalted butter, and granulated sugar until light and fluffy for about 4 minutes.
4. On medium speed add eggs one at a time mixing just until the yolk disappears. Add lemon juice, lemon zest, vanilla extract, and mix well.
5. In a separate small bowl whisk together sour cream  with 1/2 and 1/2 cream.
6. On slow speed of stand or hand-held mixer,  add the flour and sour cream mixture separately to the batter beginning and ending with flour in 3 additions.
7. Spoon one third of the batter evenly into the bottom of the prepared bundt pan, and  then layer 1/2 of the strawberry and rhubarb mixture. Repeat layers ending with a final layer of cake batter.
8. Bake 45-48 minutes, or until a toothpick inserted comes out clean or cake is lightly brown and springs back.
9. Allow cake to cool in pan for 20 minutes. Gently remove cake from pan by placing cake up side down on a cooling rack.

 

 

Cranberry Coconut and Almond Oatmeal Cookies

Whether you like your cookies crispy, chewy, or cake-like making the perfect homemade cookie requires the correct ratio of ingredients, the right technique, and using the proper baking tools. This oatmeal cookie is more like a mini scone, light and crumbly on the outside with a tender moist cookie inside. It includes healthy ingredients like oatmeal, almonds, flaxseed, unsweetened coconut, and cranberries. This recipe makes 18 (2 inch) cookies, but can easily be doubled. These cookies taste best from the oven and can be stored in a tightly sealed container for up to one week.

Tips to making cake-like cookies

1. Use softened butter. Having all your ingredients at room temperature will help your cookie dough to blend together more evenly.
2. Use less granulated sugar and more brown sugar.
3. Increase the baking powder and use less baking soda.
4. Cream butter and sugars until light and fluffy. Add milk and mix alternately with the  flour.
5. Chilling the dough will help the cookies retain their shape. Refrigerate dough for a minimum of 2 hours prior to baking.

Healthy ingredients: unsweetened coconut, ground flaxseed, dried cranberries, sliced almonds, old fashioned oatmeal

Cranberry Coconut and Almond Oatmeal Cookies

Ingredients

1 1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon extra fine sea salt

1/2 teaspoon cinnamon

1/2 cup (8 tablespoons unsalted butter)

3/8 cup light brown sugar

1/8 cup granulated white sugar

1 large egg

1/2 teaspoon vanilla

1 1/4 cups old-fashioned oatmeal

1/4 cup shredded unsweetened coconut

2 tablespoons ground flaxseed

1/4 cup sliced almonds

1/4 cup dried cranberries

Equipment: ice cream scooper (2 inch), parchment paper, stand mixer, small and medium mixing bowl, long handle spatula, cookie sheet, and cooling rack

Directions

1. In a standing mixer with the paddle attachment, cream butter and sugars on medium speed until light and fluffy about 3 to 4 minutes. Beat in egg and vanilla.
2. In a separate bowl whisk flour, baking powder, baking soda, cinnamon, and sea salt together.
3. On slow speed add flour mixture alternately with milk to batter
4. In a small bowl mix oatmeal, coconut, and flaxseed together and add to batter on slow speed of mixer.
5. Stir in almonds and cranberries.
6. Chill dough for 2 hours.
7. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper.
8. Using the ice cream scooper portion level scoops of cookie dough 2 inches apart on to the cookie sheet.
9. Bake cookies for 12 to 14 minutes until edges become lightly brown. Remove from oven and allow to cool in pan for 3 to5 minutes. Remove from pan and allow to cool completely on a wire cooling rack.

 

Making the perfect bundt cake is easy when your have all your ingredients measured and ready and have the right kitchen tools. One of my favorite kitchen baking tools is my stand mixer. It can be expensive, but if you love to bake, a stand mixer is well worth the investment. It’s the ideal kitchen tool for baking cakes. It is simple to use and allows you to be hands-free while adding ingredients. and mixing up the cake batter. A stand mixer has many attachments making it more efficient at making cake batter than a hand held mixer. I like to use the flat flex-edge beater blade when I am making cake batter. It continues to beat and mix ingredients together inside as well as along the bottom and sides of the bowl.

 

Banana Coconut and Chocolate Chip Bundt Cake

Ingredients

• 3 cups sifted white flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 4 tablespoons softened unsalted butter
• 3/4 cup canola oil
• 3/4 cup white granulated sugar
• 1/4 cup light brown sugar
• 3 large eggs
• 1 teaspoon vanilla
• 1 1/2 cup mashed well-ripened bananas (3-4 small- medium size bananas)
• 1/2 cup sour cream or plain Greek yogurt
• 2 teaspoons instant espresso
• 1/4 cup 2% milk
• 1/2 cup semi-sweet chocolate chips (I used the mini chocolate chips)
• 1/2 cup shredded unsweetened coconut

Chocolate Glaze 

5 ounces semi-sweet chocolate chips

1/2 cup 2% milk

1/2 teaspoon vanilla

1/2 cup Toasted Coconut 

Directions

1. Preheat oven to 350 degrees F. Use a non-stick baking spray or lightly spray and flour a 12-cup Bundt pan.
2. In a medium bowl whisk together the sifted flour, baking powder, and baking soda.
3. Using a stand mixer on medium speed beat oil, unsalted butter, and granulated sugar, and brown sugar until light and fluffy. Add vanilla.
4. On medium speed add eggs one at a time mix just until yolk disappears
5. In a separate small bowl warm the milk in the microwave and whisk in instant espresso. Allow to cool to room temperature.
6. On slow speed of standing mixer add the flour and milk and espresso mixture separately to the batter beginning and ending with flour in 3 additions.
7. On slow speed mix in banana and sour cream.
8. With a spatula gently fold in mini chocolate chips and shredded coconut by hand.
9. Pour and spread cake batter evenly into the prepared bundt pan.
10. Bake 50-55 minutes, or until a toothpick inserted comes out clean or cake is lightly brown and springs back.
11. Allow the cake to cool in the pan for 15-20 minutes. Gently remove the cake from the pan by placing the cake up side down on a cooling rack. Continue to cool thoroughly.
12. Prepare the chocolate glaze. In a small sauce pan slowly melt the semi-chocolate chips and 2% milk together, add the vanilla and stir until smooth. Drizzle over cooled cake.
13. To make toasted coconut, spread 1/2 cup shredded coconut evenly on a microwave-safe plate. Microwave on high in 30-second increments until coconut begins to turn lightly golden brown, between 6 and 7minutes. Allow to cool and sprinkle over cake.

 

 

 

 

 

In this healthy updated version of a chicken enchilada casserole, I made a homemade cream sauce and added spinach which boosted the nutrition while still keeping the comforting taste of the original recipe. Making a homemade white sauce is easy and much healthier than typical  store-bought white sauces that are high in sodium and processed ingredients. This white sauce uses a “roux” as the foundation and thickener for the sauce. A “roux” consists of equal amounts of fat (butter) and flour. It is a classic cooking technique to make sauces, gravies, and soups.

Chicken and Spinach Enchilada Casserole

Ingredients

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups low sodium chicken stock
• 1 -4oz can of mild chiles
• 1 cup plain Greek yogurt or sour cream
• 10 ounce package frozen spinach thawed, drained, and squeezed dry
• 15 (6inch) flour tortillas cut in half
• 2 cups cooked and shredded chicken breast
• 2 cups shredded Monterey Jack cheese

1/4 cup  fresh chopped cilantro

1 whole avocado

Directions

Preheat oven to 375 degrees Fahrenheit.

Coat a 9 inch by 13 inch baking pan with non-stick spray.

1. Begin by making the white sauce. In a sauce pan heat the butter over medium heat. Once the butter is melted, add the flour and using a whisk stir until smooth and the roux begins to thicken and bubble.
2. Gradually add one cup of the chicken broth and continue to whisk until blended well. Bring to a gentle simmer.
3. Add remaining chicken broth , green chiles, and cumin. Continue to stir and simmer until slightly thickened for 2-3 minutes. Add the Greek yogurt or sour cream and mix well.
4. Reserve one third of the sauce. To the remaining sauce add the drained spinach and mix well.
5. Assemble Enchilada Casserole, by first layering 10 flour tortillas halves evenly on the bottom of your casserole pan. Next layer 1/2 of the spinach sauce , then 1/2 of the shredded chicken, and sprinkle with 1/3 of the shredded cheese. Repeat the layers and top with the reserved sauce and remaining 1/3 of the shredded cheese. 
6. Cover with foil and bake in the oven for 20 minutes. Remove foil and bake for additional 15 minutes until lightly brown.
7. Garnish with chopped avocado and cilantro.

 

 

A typical winter day in Wisconsin means snowy and cold. For me it was the perfect day to create another new bundt cake recipe. I think the bundt cake has to be my most favorite baking obsession. There are so many creative combinations of flavors and ingredients and they are so much fun to decorate to.  In my bundt cake recipes I like to use a combination of butter and oil, and natural ingredients and flavors to sweetened rather than large amounts of sugar. This recipe gave me the chance to try out my new 6 cup Nordic bundt pan.

 

Lemon, Zucchini, and Almond Bundt Cake 

Ingredients

• 2 cups all-purpose flour sifted
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup canola oil
• 4 tablespoons unsalted butter at room temperature
• 3/4 cup white granulated sugar
• 2 large eggs
• 2 teaspoons fresh lemon zest
• 2 tablespoons fresh squeezed lemon juice
• 1 teaspoon vanilla
• 1/4 teaspoon almond extract
• 1/4 cup sour cream or plain Greek yogurt
• 1/4 cup milk
• 1 cup finely shredded fresh zucchini

Lemon Glaze

• 1/2 cup fine powdered sugar
• 2 teaspoons heavy cream
• 2 teaspoons freshly squeezed  lemon juice

mix all ingredients together until smooth

1/4 cup sliced almonds

Lemon Sugar Topping 

• 1 tablespoon lemon zest
• 1 tablespoon granulated sugar

mix together and let sit for 5 minutes

Directions

Preheat oven to 350 degrees Fahrenheit. Grease and flour a 6 cup bundt pan. I like to use a non-stick baking spray.

1. In a medium bowl whisk together the all-purpose flour, baking soda, and baking powder.
2. Using a stand mixer or hand-held electric mixer in a larger bowl on high speed beat oil, unsalted butter, and granulated sugar until light and fluffy.  On medium speed add  eggs one at a time mix  just until yolk disappears. Add lemon juice, lemon zest, vanilla and almond extract, and mix well.
3. In a separate small bowl whisk together sour cream or yogurt with milk.
4. On slow speed of standing or hand-held mixer,  add the flour and sour cream mixture separately to the batter beginning and ending with flour in 3 additions.
5. With a spatula fold in the shredded zucchini.
6. Pour and spread cake batter evenly into the bundt pan.
7. Bake 35-40 minutes, or until a toothpick inserted comes out clean or cake is lightly brown and springs back.
8. Allow cake to cool in pan for 15 minutes. Gently remove cake from pan by placing cake up side down on a cooling rack. Continue to cool thoroughly before glazing.
9. Drizzle with lemon glaze and decorate with sliced almonds. Sprinkle with lemon sugar topping.

 

There is no other cake that has a more beautiful presentation than the bundt cake.  This is my first time adding Rosemary to a cake. Rosemary has a festive pine scent that compliments well with the sweetness and tartness of the orange and cranberries. This bundt cake is not only pretty and delicious, but has healthy ingredients to. I reduced the amount of sugar and butter while keeping the moist, tender, and butter flavor of a traditional pound cake.  Cranberries and oranges are super foods that are high in Vitamin C, fiber, and antioxidants.

Cranberry Orange and Rosemary Bundt Cake

Ingredients

• 3 cups all-purpose flour sifted
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup whole milk
• 3/4 cup canola oil
• 1 teaspoon vanilla
• 4 tablespoons unsalted butter at room temperature
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1 1/2 teaspoon fresh rosemary chopped fine
• 2 cups fresh cranberries sliced in half

Directions

1. Preheat oven to 350 degrees Fahrenheit. Using a non-stick baking spray, coat a 10-cup bundt pan and set aside.
2. Whisk together the flour, baking powder, baking soda, and salt in a mixing bowl and set aside.
3. In a separate large bowl, using an electric mixer on high speed beat the butter, oil, and sugar together until light and fluffy and add the vanilla.  On low speed add the eggs one at a time mixing just until the yolk disappears.
4. On low speed in three additions, alternate the milk and the dry ingredients to the wet ingredients, beginning and ending with the flour mixture.
5. In a small bowl mix together the orange juice, orange zest, and rosemary. Add to the batter.
6. Gently fold cranberries into the batter.
7. Pour the batter into the prepared bundt pan and smooth to even out.
8. Bake on the center rack of the pre-heated oven for 45-55 minutes or until a toothpick inserted into the cake comes out clean.
9. Remove from the oven and cool for 15-20 minutes. Invert onto a cooling rack and gently remove pan.
10. After the cake has completely cooled, dust with powdered sugar.

 

It is the season for Butternut Squash. Not only is butternut squash super nutritious, it adds the perfect flavor to many of our holiday recipes.

Butternut squash is a good source of manganese, vitamin A (carotenoids and beta-carotene), vitamin C, fiber, potassium, folate, copper, riboflavin, and phosphorus.

It is used in both sweet and savory dishes including pies, puddings, stuffing, soups, pasta, and vegetable recipes.

Roasted Butternut Squash, Apple, and Caramelized Onion Pizza is my new favorite personal pizza. It is easy to make, vegetarian, and combines all my favorite fall flavors. The inspiration for this recipe comes from the Food & Nutrition Magazine Test Kitchen Program.

Roasted Butternut Squash, Apple, and Caramelized Onion Pizza

Ingredients

Roasted Butternut Squash and Apples (recipe to follow)

Caramelized Onions (recipe to follow)

1/2 cup (8 tablespoons) hummus

4 whole multi-grain Pita rounds (I used Brownberry)

1 cup fresh arugula

1 cup chopped walnuts

Roasted Butternut Squash and Apples

• one pound of butternut squash sliced in half lengthwise. Peel and remove seeds. Cut into 1/2 inch cubes (approximately 4 cups).
• one medium honey crisp apple peeled, cored, and cut into 1/2 inch cubes
• one tablespoon extra-virgin olive oil
• 3 tablespoons real maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Preheat oven to 400 degrees Fahrenheit.  Spray a 13 by 9 inch pan with non-stick cooking spray.

In a medium size bowl, mix together olive oil, maple syrup, cinnamon, and nutmeg. Add cut-up butternut squash and apples and mix well. Transfer to the 13 by 9 inch pan. Bake in the oven for 15 minutes , stir and continue to bake for an additional 15 minutes until tender. Set aside.

Caramelized Onions

• 1/2 of a medium size sweet onion (4oz) sliced into thin strips
• 2 teaspoons extra-virgin olive oil
• 1 teaspoon brown sugar
• salt and pepper to taste

In a medium  size sauté pan heat olive oil to medium-high heat, add onions and brown sugar. lightly salt and pepper. Sauté onions for 15 to 20 minutes until light golden brown. Set aside.

Assemble Pizza

Preheat oven to 375 degrees Fahrenheit

1. Spread 2 tablespoons of hummus on to each pita round.
2. Divide onions into 4 servings and transfer to each pita round
3. Put one cup of roasted butternut squash and apples onto each pita round
4. Bake for 15 minutes
5. Remove from oven and sprinkle with chopped walnuts and fresh arugula

 

One of my favorite fall ingredients to bake with is pumpkin. Pumpkin is very  nutritious having twice our daily value for vitamin A and containing lutein and beta-carotene, antioxidants which are linked to improving eye health and cancer prevention. Pumpkin is not only good for us but it is delicious in both sweet and savory recipes and can be used as a healthy substitute for oil, butter, and eggs in baking.

What I like best about this bundt cake recipe is that it combines all my favorite flavors including pumpkin pie spice, cinnamon, dark chocolate, cocoa powder, and espresso.

Pumpkin and Chocolate Swirl Bundt Cake

Ingredients

• 3 cups all purpose flour sifted
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 cup unsalted butter softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs
• 1 2/3 cup or 14 ounces of pumpkin puree
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 cup or 2 ounces of dark chocolate chips
• 1/4 cup milk
• 2 teaspoons of instant espresso powder
• 2 tablespoons unsweetened cocoa powder

powdered sugar

Directions

1. Preheat oven to 350 degrees F. Lightly spray and flour a 12-cup Bundt pan.
2. In a medium bowl whisk together the flour, baking powder, and baking soda.
3. In a large bowl, using an electric mixer beat the softened butter, white sugar, and light brown sugar together until light and fluffy. Add the vanilla. Add eggs one at a time mixing well after each addition.
4. Gradually add the flour mixture to the butter mixture. Reserve one cup of the batter for the chocolate swirl.
5. Add the pumpkin puree, pumpkin spice, and cinnamon to the remaining butter mixture and mix until well blended.
6. Using a double boiler method, slowly melt the dark chocolate, milk , and espresso powder together. Allow the chocolate mixture to cool slightly and whisk in the  unsweetened cocoa powder. Add the reserved one cup cake batter and mix well. 
7. Spoon one-third of the pumpkin batter into the prepared bundt pan, and spread evenly. Spoon half of the chocolate batter by heaping teaspoons over the pumpkin batter and smooth with a spatula. Repeat layers, spooning remaining pumpkin batter on top.
8. Bake 50 to 55 minutes or until a wooden pick inserted near the center comes out clean. Allow to cool in pan for 15 minutes. Flip over,  remove cake from pan and cool completely on a wire rack.
9. Sprinkle with powdered sugar.

Rhubarb is popular for its bright red color,  natural tart flavor and the way it compliments well with many foods.  It is often combined with fruit or sugar in muffins, cakes, breads, pies, and sauces.  The peak season for rhubarb is early summer but it can be frozen and used in recipes throughout the year.

This rhubarb muffin recipe was adapted from Fine Cooking.  In my version, I substituted part of the white flour for almond flour,  decreased the amount of sugar, and added almond slices to the topping resulting in a muffin that  is moist and has the tartness and the natural sweetness of rhubarb.

Rhubarb and Almond Muffins

Dry Ingredients

• 1 1/2 cup all-purpose white flour sifted
• 1/2 cup super fine almond flour sifted
• 1/2 cup white sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon

Wet Ingredients

• 2 large eggs lightly beaten
• 8 tablespoons unsalted butter melted and slightly cooled
• 1/2 cup sour cream
• 1/2 cup plain non-fat Greek yogurt
• 1 teaspoon vanilla

1 1/2 cup chopped rhubarb (1/4 inch in size)

Clean and rinse rhubarb under cool water, trim and lightly peel off outer fibrous layer.

Topping:

• 3 tablespoons of granulated sugar
• 1/2 teaspoon of cinnamon
• 1/3 cup sliced almonds

Directions:

Preheat oven to 400 degrees Fahrenheit

Line a standard 12 cup muffin tin with paper liners.

1. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, and cinnamon and whisk to blend.
2. In a medium bowl whisk together the sour cream, melted butter, eggs, and vanilla until smooth.
3. Add the sour cream mixture into the dry ingredients with a spatula until the batter just comes together. Do not over mix.
4. Gently stir in the diced rhubarb. The batter will be thick.
5. Spoon the matter evenly into the muffin cups.
6. Top each muffin with sliced almonds.
7. Prepare topping: In a small bowl mix together 3 tablespoons of sugar with a 1/2 teaspoon cinnamon. Sprinkle topping over muffins.
8. Bake muffins on a center rack for 15 to 20 minutes. Remove from the oven and cool for 5 to 10 minutes. Transfer muffins to a wire rack.

 

 

 

These mini fruit tarts may look fancy but are easy to make and healthy to.

The gluten-free tart crust has a light buttery taste and a delicate crumb texture that is similar to a shortbread cookie. Instead of a high fat creamy filling I used a dark chocolate ganache as a base for my raspberries.  Different fruits can be substituted such as strawberries, blueberries, blackberries, and mandarin oranges.  These mini fruit tarts are the perfect portion size and very diet friendly.

Almond flour is a healthy gluten-free baking alternative to processed wheat flour.  It is carbohydrate friendly and more nutritious than traditional wheat flour.  Almond flour is  a good source of fiber, heart- healthy mono-unsaturated fats, vitamin E, B vitamins, iron, zinc, potassium, calcium, and phosphorus.

Chocolate Ganache Mini Fruit Tarts

Ingredients

Crust

• 1 1/2 cups super-fine almond flour
• 1/2 cup powdered sugar
• 1/4 cup (4 tablespoons) unsalted butter chilled and cut into 1/4 inch pieces
• 1 egg yolk
• 1 tablespoon heavy cream
• 1/2 teaspoon vanilla

1. In a small bowl whisk egg yolk, cream, and vanilla together.
2. In a food processor mix almond flour and powdered sugar until combined. Scatter butter pieces over the top and pulse until mixture resembles coarse cornmeal, about 15 pulses.      
3. With the food processor running, add the egg mixture through the feed tube and continue to process until the dough just comes together around the processor blade, about 12 seconds.
4. Turn the dough onto a sheet of parchment paper fold over and flatten into a 6 inch disk. Wrap tightly and refrigerate for 1 hour. Before rolling the dough out, let sit on a counter to soften slightly, about 10 minutes.
5. Roll out dough to a 1/4 inch thickness. Use a round cookie cutter  approximately the diameter of a muffin cup to make the mini tart crusts. Place each mini tart crust in a muffin tin lined with paper cupcake liners, making approximately 14 tarts. Chill tart dough for approximately 20 minutes. This is a good time to preheat your oven.
6. Preheat oven at 350 degrees Fahrenheit. Bake tarts for 20 minutes until lightly golden brown.
7. Cool on a wire rack and make the Chocolate Ganache.

Chocolate Ganache

Ingredients

• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

Warm cream in a microwave or stove top just enough to melt chocolate.  Mix well and drop by a level teaspoon evenly on to cooled tart shells. If desired tarts can now be frozen and topped later with fruit and seedless strawberry jam.

Top with raspberries. Melt seedless strawberry jam and with a pastry brush lightly spread over the raspberries.