Hi guys! After a little blogging slump I'm back, and feeling much cheerier. How are you all doing??
School is officially back in session! Would you believe that at my age I still get butterflies on the first day of class? I guess some things never change. But get ready guys, cause I'm pretty sure I'll be sharing all kinds of weird and wonderful physiology-related facts with you in the months to come. You lucky duckies! Any of you other bloggy ladies and gents hitting the books this semester?
This weekend I had the pleasure of taking part, for the first time ever, in the Relay for Life. Our team was co-captained by my friend/coworker/fellow blogger Erin who did a phenomenal job organizing our booth and getting our other coworkers to show up. If you're not familiar with the Relay, check it out here. The American Cancer Society holds their 24 hour fundraising events all over the country with the goal of obliterating cancer. And who doesn't want to obliterate cancer?
|I was "arrested" by the Sheriff's Department for crimes involving neon yellow shorts...|
Our fundraising efforts included a bake sale at the event, for which I seriously considered
purchasing my contribution at Safeway slaving over a hot stove for days and days. Ultimately, I decided to compromise with super simple, pretty much fool-proof cherry tartletts. I don't know if I've ever mentioned it, but cherry pie is my idea of heaven on earth. I love me some cherry pie. Love. I'm including my recipe, in case you'd like to give it a try. Disclaimer: this is not a low-cal or low-fat dessert. And you may be tempted to consume massive quantities. Don't say I didn't warn you!
Mini's Mini Cherry Tarts
What you'll need...
For the tart parts:
- 2 cups flour
- 1 1/2 cups quick oats
- 1 1/2 cups sugar
- 1 1/4 cups butter (softened)
Preheat oven to 350 degrees. In a mixing bowl blend flour, oats, sugar and butter with a fork until you have nice, small crumbles. Set aside about 1/4 of the mixture for topping. The rest will be used to make your tart bottoms, which you can do by firmly pressing a small spoonful of mixture into each cup of an ungreased mini muffin tin. Bake for approx. 7-8 minutes, or until edges are just beginning to lightly brown. When they've cooled a bit, remove and set aside. I recommend finishing all your tart bottoms before moving on to the really easy part: the filling.
For the filling:
- 2 cans Lite cherry pie filling (you can substitute any fruit here, but why would you want to??)
- 1/4 teaspoon cinnamon
- 1 teaspoon almond extract
- 1 T sugar
- 1 teaspoon cornstarch
In a saucepan over medium low heat, combine your pie filling with the cinnamon, almond extract and sugar. When the filling warms up a bit, add the cornstarch and stir, stir, stir! You don't want any weird, white lumps floating around.
Time to pop some of those tart bottoms back in the muffin tin, adding a bit of filling to each. Top with some of the remaining crumble mixture and back they go into your 350 degree oven for approx 8 minutes, or just until crumbles begin to brown.
Serve in mini muffin cups for a little flare. Finally, go for a long run. This will allow you to mentally justify eating as many of these babies as you want. Bon appetiete! Makes around 5 dozen.