Yesterday, in baking class, I burnt both of my thumbs.
Today, in my other class (after a night of an hour of sleep – on account of making ice cream at midnight), I cut the end of my thumb. Yeah, my thumb.
I’m thinking it’s a REALLY good thing I don’t have class tomorrow…
When I started classes I promised myself that it wouldn’t interfere with my priorities as a mother and wife. But some days when I get home from these classes where I burn and cut myself, I’m just don’t have enough time for some of the more elaborate meals and especially desserts my kids enjoy.
I’ve had to learn a few ways to adapt – one to plan much better, and two, to simplify.
This is a great dessert recipe because you can whip the entire thing out start to finish in like ten minutes, but they’re so stinking cute the kids don’t care! Score one for mom.
And besides, who doesn’t love things that are miniature?! Seriously, it practically screams eat ten of me.
Strawberry Cream Tartlets
Yields:15 Mini Tarts
4 oz. softened cream cheese
¼ c. + 2 tbs. confectioners’ sugar
1 tsp. lemon juice
½ tsp. lemon zest
¼ diced strawberries*
15 mini Phyllo cups
In a medium bowl, cream together cream cheese, confectioners’ sugar, lemon juice, and lemon zest until smooth. Spoon mixture into Phyllo cups. Top with a few pieces of diced strawberry, and serve.
*Notes: This would work equally well with blueberries sprinkled with a little powdered sugar, some candied citrus peel, some crushed pistachios, a few small curls of dark chocolate…You get the idea.