Real Lemon Tart

Who doesn't love a lemon tart?!  I mean it is probably the pinaccle of the desert mountian for me.  Since lemons are so fresh and light they are a must have for summer deserts.  This recipe is great because it combines a simple, no rolling required, dough with a fuss-free filling.  This little dream can go from idea to edible in less than an hour!  This recipe also uses whole wheat flour and coconut oil instead of butter...maybe not guilt free but at least, as they say, you are cooking with "good fats".  :-)  If you can get Sorrento lemons use them...but regular old grocery store lemons work great too.  Happy baking!

For the crust:
1 cup whole wheat flour
1/2 cup almonds
1/2 cup cane sugar
1/3 cup coconut oil
1/4 teaspoon salt

For the filling:
1 whole lemon
1 1/2 cup cane sugar
1/2 cup coconut oil
4 large eggs
4 tablespoons whole wheat flour
1/4 teaspoon salt

Preheat oven to 350°F.  Line the bottom of a 9 inch tart pan (with removable bottom) with parchment paper and butter generously (ok so I lied there is SOME butter - but you could also coconut oil here as well).

Using a food processor, chop the almonds as finely as possible so that the texture is similar to cornmeal.  Mix the almond meal, whole wheat flour, cane sugar, coconut oil, and salt until it resembles a course wet sand.  Yes, I know one generally doesn't hear sand and tart mentioned in the same breath, but bear with me here....  Press the mixture into the tart pan, leaving a slight lip around the edge.

Wash out the food processor to remove any almond residue.  Slice the lemon into thin rounds and remove seeds.  Blend the slices together with the sugar and oil, add the eggs, flour and salt.  Continue blending until the mixture is smooth and creamy.  Pour the mixture into the tart pan until it is level with the lip of the crust.  Bake for 30-35 minutes.  You can tell the tart is done when you lightly bump the side of the pan and the filling no longer jiggles.  I mean how often does one get to test if something jiggles in any given day?!  Not often enough.  That, my friends, is why I love cooking.  And I can only hope you love this decadent tart!  

Blueberry Coconut Muffins

The last of the blueberries are slowly disappearing from the farmers market (sigh) but I managed to scoop up some of the last of the season on Saturday!  So, I decided to take this opportunity to combine three wonderful things....blueberries, coconut and muffins.  These delicious little cakes are light, moist, and oh so coco nutty!  One quick note - these are true muffins...so don't expect blueberry cupcakes.  They are not too sweet but go perfectly with tea or a good cup of coffee.  The recipe can also easily be modified for vegan foodies...just substitute the applesauce for the eggs (1/4 cup per egg) and cream cheese for vegan (tofu) cream cheese.  These muffins are adapted from the oh so fab Smitten Kitchen.

Ingredients:

For the muffins:

1 cup virgin coconut oil
1 1/2 cups all-purpose flour
1 cup whole wheat flour
3 teaspoons baking powder
1/2 teaspoon table salt
2 cups full fat Greek-style yogurt, at room temperature is best
2/3 cup granulated sugar
2 large eggs, at room temperature is best
2 teaspoons vanilla extract
1 1/2 cups unsweetened shredded coconut
1 pint blueberries

For the frosting:

4 tablespoons cream cheese
2 tablespoons coconut oil
1/2 cup powdered sugar

Preheat the oven to 375 degrees Fahrenheit.  Butter two regular size muffin pans - or use regular baking cups.

Heat the coconut oil until it is becomes liquid.  You can do this in a small saucepan or, if you are lazy like me, simply place the jar of coconut oil a small saucepan of simmering water (or under hot running water in the sink).  Set aside.

In a large mixing bowl, sift together flour, baking powder, and salt.  Stir in 1 cup of the shredded coconut.  In a separate bowl, mix together the coconut oil, yogurt, sugar, eggs, and vanilla extract.  Slowly incorporate the dry incredients.  Mix until just combined.  Add the blueberries, folding gently into the batter, then divide the batter into the prepared baking cups.  Sprinkle the top of each muffin with the remaining shredded coconut.  Bake until a toothpick inserted in the center of any muffin comes out clean, about 20 minutes.

After the pans have cooled slightly, after about 10 mins, transfer the muffins to a wire rack and allow to cool completely.

While the muffins are cooling, mix cream cheese, powdered sugar, and coconut oil until well blended (no lumps!).  Add more sugar to taste, if necessary.  Spoon the mixture into a gallon size ziploc bag and snip a tiny piece (1/8 inch) off one end of the bag.  Top each muffin with a drizzle of cream cheese frosting.  Clean kitchen, make tea, eat 5 muffins before they have even fully cooled...whoops.  Happy baking!     

Ready...Set...Cook!

I love to eat...and that means I have to cook!  But more than that, I love to cook.  I can think of few accomplishments more satisfying than a perfectly iced layer cake, or an expertly poached egg.  Cooking is not always easy, but it is always usually fun and oh so rewarding.  So, join me as I venture down the road of culinary greatness, one dish at a time!