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Raspberry Tart ✿⊱╮

PREP TIME	1 Hr 10 Min
READY IN	2 Hrs 10 Min
Original recipe yield 1 - 9 inch tart INGREDIENTS 1 cup all-purpose flour 1/2 cup butter 2 tablespoons confectioners' sugar 4 cups fresh raspberries 1 (8 ounce) jar raspberry jam In a medium bowl, blend together the flour, butter and sugar. Chill mixture for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Pat chilled mixture into a 9 inch tart pan. Bake in preheated oven for 10 minutes. Once out of the oven, allow to cool. Arrange raspberries in crust. Heat jar of jam in microwave until it begins to boil. Pour jam over fruit. Cover and refrigerate tart for about 1 hour.

Inchworm bug cake

The Best =)

Candied Apples III ✿⊱╮

PREP TIME	5 Min
COOK TIME	10 Min
READY IN	20 Min
Original recipe yield 12 apples INGREDIENTS 1 2/3 cups cinnamon red hot candies 2 tablespoons water 12 apples Insert craft sticks into apples. Line a baking sheet with waxed paper. In a heavy-bottomed saucepan over medium-high heat, pour candies and water. Occasionally brushing down sides of pan with a heat-resistant pastry brush, heat candy to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and let cool slightly. Dip apples in hot liquid and place on waxed paper to harden.

Chocolate Peanut Butter Cups ✿⊱╮

PREP TIME	2 Hrs
READY IN	2 Hrs

NGREDIENTS

• 1 (11.5 ounce) package milk chocolate chips, divided
• 1 cup peanut butter
• 1/4 teaspoon salt
• 1/2 cup confectioners' sugar

1. Trim 12 paper muffin cup liners to half of their height.
2. Place 1/2 chocolate chips in a microwave safe container. Microwave for 2 minutes, stirring after each minute. Spoon melted chocolate into muffin cups, filling halfway. With a spoon, draw the chocolate up the sides of the cups until evenly coated. Cool in the refrigerator until firm.
3. In a small bowl, mix together peanut butter, confectioners' sugar and salt. divide into the chocolate cups. Melt the remaining chocolate, and spoon over peanut butter. Spread chocolate to edges of cups.

Pineapple Orange Sorbet ✿⊱╮

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	3 Hrs

NGREDIENTS

• 1/2 cup water
• 1/2 cup granulated sugar
• 2 cups orange juice
• 1 tablespoon lemon juice
• 1 (20 ounce) can crushed pineapple
• 2 teaspoons freshly grated orange zest

1. In a medium saucepan, bring water and sugar to a simmer over medium high heat until sugar is dissolved.
2. In a food processor, puree pineapple with its juice until smooth. Transfer to a metal bowl, and stir in syrup, lemon juice, orange juice, and orange zest. Freeze until slightly firm, but not frozen.
3. Process mixture again in the food processor or beat with an electric mixer until smooth. Transfer to a freezer container and freeze until firm, about 2 hours.

Triple Berry Sorbet ✿⊱╮

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	4 Hrs 30 Min
Original recipe yield 1 quart INGREDIENTS 1 3/4 cups white sugar 1 3/4 cups water 2 cups fresh or frozen cranberries 1 (12 ounce) package frozen unsweetened raspberries 1 1/2 cups cherry juice 1/2 cup lime juice 2 tablespoons frozen orange juice concentrate Bring the sugar and water to a boil in a saucepan over medium heat. When the sugar is dissolved, stir in the cranberries, and cook and stir for 5 minutes. Add the raspberries, and simmer for 5 more minutes, until the raspberries have softened and the cranberries have popped. Strain the mixture through a sieve or strainer, discard the pulp, and refrigerate the mixture for 2 hours. Mix in the cherry juice, lime juice, and orange juice concentrate, and pour the mixture into an ice cream maker. Freeze according to directions. Pack the sorbet into a freezer container and freeze for about 2 hours, until the sorbet is firm. Remove from the freezer about 10 minutes before serving.

Pentecost

It's nearly there.
Pentecost is an public holiday here in Germany.
All the Christian are celebrating the descent of the Holy Spirit on the Apostles.
And also there's no school for us.
Lol. =)

More information?
Check this out!

>>http://en.wikipedia.org/wiki/Pentecost

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Banana Crumb Muffins

PREP TIME	15 Min
COOK TIME	20 Min
READY IN	35 Min
Original recipe yield 10 muffins INGREDIENTS 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 3 bananas, mashed 3/4 cup white sugar 1 egg, lightly beaten 1/3 cup butter, melted 1/3 cup packed brown sugar 2 tablespoons all-purpose flour 1/8 teaspoon ground cinnamon 1 tablespoon butter Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

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