Teriyaki Shrimp Rice Bowl with Bok Choy is an easy meal to make in under 30 minutes that is full of flavor with an added plus of lean protein in every bite!
Pear Thyme Feta Tarts can be appetizers or dessert! These versatile and easy pastries are the best of both worlds.
Let’s have a chat, shall we? There are times where I make recipes that seem down to earth and pretty basic such as these pumpkin cream horns or even these simple homemade individual puff pastry chicken pot pies.
Then there are times where I make recipes that may appear to be a little more elegant and not something you would typically make such as these Pear Thyme Feta Tarts or these cranberry pecan cheesecake tartlets.
You guys these tarts are NOT elegant or too fancy to make. I say this because when my teenager came home from school and saw them sitting on the counter after I had made them, she said that is exactly what they looked like, fancy.
After having conversations with people about what I do or who have read my blog they tell me, well I like to cook but not make things fancy.
I don’t think people realize that it is a food blogger’s job to make recipes look good! If we don’t you would not give us the time of day. Making a picture look pretty is exactly my and every other food bloggers goal. But my goal is to also do it with little effort. So my friends, do not fret. The recipe is easier than you think!!!
How do I do this with little effort? Well I used season items, of course, and also what I had around the house.
Our rental house has this lovely hidden herb garden that is right underneath this huge bush that it took me a few weeks to realize it was there after we moved in. It contains basil, mint, rosemary, green onions and my new favorite herb, thyme.
Thyme is a really good herb to make in a simple pasta dish but it was also the exact touch I needed for these tarts.
I also have a little confession to make. These supposed to have walnuts on them. After taking the pictures and eating them I realized I forgot to add the walnuts. I still think they are really good but it makes me wonder how would they have been had I added walnuts? I guess it’s time for me to head back to the kitchen and make them again!!
Chocolate Peppermint Cream Horns couldn’t be cuter! They’re perfectly festive, and so easy to make, too.
When winter hits all I want to eat is peppermint. Why is that? I’m not sure.
I know I can eat it all year long if I would like, but there is just something about eating it with hot chocolate and baked goods!
Lots of us around the country last week got a blast of winter when snow decided to fall all over the South. Now that I am living in Minnesota the thought of snow doesn’t faze me much.
The thought of a foot of snow is a little different story. While we were getting 2 inches so were areas in places like Louisiana.
My sister lives there and I just laughed when she said that schools were closed. I get it, I know why they do it but now I know why those who live in the North laugh at those who live in the South when these things occur.
So awhile ago I made you these Pumpkin Cream Horns, which happened to be a big hit with you guys. So this season I decided I would do Chocolate Peppermint Cream Horns.
I decided to make the filling super simple because I was spending a little extra time on dipping the horns into chocolate.
Now, I thought this would be a little tricky because I was not sure how the cooked puff pastry would hold up against melted chocolate. But it did just fine.
I made these two times so that I could test out the dipping into chocolate technique to make sure I would get it right. The second time I had actually froze the horns after I made them because I knew there would be a few days before I was ready to complete these.
I actually would not recommend freezing them or making them ahead of time. It changes the taste of the puff pastry. These are best if you make the pastry the day before or a few hours before you want to dip them into the melted chocolate.
Don’t worry about how long they last, once you complete them they won’t last long because they are THAT good! 🙂