Snarf! Part II

I finally got Mark distracted by a Civil War special long enough to steal some computer time! Here's the rest of what I made for the baby shower. Easy stuff, I promise.

 

Double Chocolate Berry Muffins

Are you following closely?

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There you go. I used about 3/4 cup of the pie filling and prepared the muffins as usual.

I have my PBS watching habit to thank for this mousse--it's from the Katie Brown Workshop. All I did extra was buy pre-baked tart shells (in the baking aisle) from Smith's and added sliced, toasted almonds.

 

Dark chocolate mousse with almonds

mousse recipe by Katie Brown

4 oz. semi-sweet baker's chocolate

8 oz. Cool Whip

Break chocolate bar into pieces and place in large microwaveable mixing bowl. Melt in microwave for 2 minutes--stirring every 30 seconds. Remove from microwave and stir chocolate until smooth.

*LET COOL* (High heat deflates Cool Whip)

Once chocolate cools, add one cup Cool Whip to the chocolate, stirring quickly. Continue folding in the rest of the Cool Whip until there are no visible streaks. Spoon into quart sized Ziploc bag and refrigerate until ready for use.

Cut the tip off corner of Ziploc bag and pipe some into 16 prepared tart shells, topping with sliced, toasted almonds.

I made up this next recipe the morning of the shower. I've had something similar in a pie before, but this was a totally new experiment. It was DELISH!!

Strawberry Cream Cheese Tarts

by Melissa Yoder

2 cups graham cracker crumbs

5 Tablespoons sugar

1/2 cup melted butter

8 oz. Cool Whip

8 oz. softened cream cheese

3/4 cup seedless jam (I used a combo of cherry, raspberry and strawberry)

1/3 cup sweetened condensed milk

1-2 cups sliced strawberries

Line 24 muffin cups with aluminum muffin liners. Combine graham cracker crumbs, sugar and melted butter. Spoon equal amounts into muffin liners and press into the bottoms.

In medium bowl, beat softened cream cheese, jam and sweetened condensed milk until fluffy and well combined--tiny lumps may remain. Fold in Cool Whip. Spoon equal amounts on top of graham cracker crusts--top with sliced strawberries. Chill in freezer until ready to eat (texture will remain soft).

I found this punch recipe online here, but I had to alter it a little because it calls for frozen strawberries in syrup, which I couldn't find. My version below.

image found here

Strawberry Raspberry Lemonade Punch

1 can frozen raspberry lemonade concentrate

16 oz. frozen strawberries, thawed and pureed

1 liter 7Up

1/4 to 1/3 cup sugar, to taste

Prepare raspberry lemonade according to directions. Strain pureed strawberries through fine sieve to remove seeds, if desired. Stir into lemonade. Add 7Up and 1/4 cup sugar. Taste and add more sugar if required. Serves 15-20.

So....there you have it. I can't wait to make those strawberry tarts again. My problem is that every time I even think about those aluminum muffin liners, I get a metallic taste in my mouth that lasts ALL day. Regular paper liners would probably be fine (just more potential for ugly, soggy messes) or you could halve the recipe and spoon it all into a graham cracker pie crust. You can thank me later for that idea! ;) MMMMM!

Goin' to bed now...