Pear-Berry Breakfast Tarts

Ingredients

1/2 cup butter, softened

1 cup sugar, divided

2 large eggs, room temperature

2-1/2 cups all-purpose flour

2 teaspoons baking powder

2 cups chopped peeled pears (about 2 large)

2 tablespoons cornstarch

2 tablespoons water

1/2 cup fresh raspberries

1 large egg white

3 to 5 tablespoons 2% milk, divided

1-1/3 cups confectioners' sugar

Food coloring, optional

Directions

Cream butter and 1/2 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk flour and baking powder; gradually beat into creamed mixture to form a dough. Divide dough in half; shape each into a rectangle. Wrap and refrigerate 1 hour.

Meanwhile, in a small saucepan over medium heat, combine pears and remaining sugar. Cook and stir until sugar is dissolved and pears are softened, 6-8 minutes. In a small bowl, mix cornstarch and water until smooth; stir into pear mixture. Return to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; cool. Stir in raspberries.

Preheat oven to 350°. On a lightly floured surface, roll half the dough into a 15x8-in. rectangle. Cut into ten 4x3-in. rectangles. Transfer to parchment-lined baking sheets; spoon about 2 tablespoons filling over each pastry to within 1/2 in. of edges. Roll remaining dough into a 15x8-in. rectangle; cut into ten 4x3-in. rectangles and place over filling. Press edges with a fork to seal. Whisk egg white and 1 tablespoon milk; brush over pastries. Bake until golden brown and filling is bubbly, 20-25 minutes.

Remove from baking sheets to wire racks to cool. For icing, mix confectioners’ sugar and enough of remaining milk to reach desired consistency; tint with food coloring if desired. Spread or drizzle on pastries.

I got obsessed with danganronpa again

I’m literally kokichi and miu if they had a baby I’m both of them at once

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lizzzllllll

2 weeks ago

Cucumber Gazpacho

Ingredients

1 pound tomatillos (8 medium)

¼ white onion

2 whole unwrapped garlic cloves

¼ to ½ jalapeño pepper

¼ cup extra-virgin olive oil, more for drizzling

½ English cucumber, chopped

½ cup packed cilantro

2 tablespoons lime juice

½ to 1 teaspoon sea salt

½ teaspoon honey or pure maple syrup

¼ cup plain whole milk Greek yogurt

yogurt drizzle:

¼ cup plain whole milk Greek yogurt

1 teaspoon lime juice

2 teaspoons water

pinch of sea salt

garnish options:

extra-virgin olive oil, for drizzling

kernels from 1 ear of corn, lightly charred

1 cup finely diced cucumber

½ cup yellow cherry tomatoes, sliced in half

fresh herbs (mint or cilantro)

microgreens

1 tablespoon hemp seeds

Instructions

Preheat a grill to medium-high heat. On a plate or small baking sheet, toss the tomatillos, onion, garlic, and jalapeño with drizzles of olive oil and a few pinches of sea salt. Wrap the garlic cloves in a piece of foil and place all the vegetables directly on the grill. Grill 4 to 5 minutes per side, or until the tomatillos are soft, charred, and just starting to burst, and the onion and jalapeño are charred and soft. Remove from the grill and unwrap the garlic. Let cool, then chill completely. (This step can be done in advance.)

In a blender, combine the chilled tomatillos, onion, garlic, ¼ of the jalapeño pepper, ¼ cup of olive oil, cucumber, cilantro, lime juice, ½ teaspoon salt, honey, and the yogurt. Blend until smooth. Season with more salt, if desired (I add ½ teaspoon). Taste and add the remaining jalapeño, if desired, for more spice. Chill the soup until ready to serve.

Make the yogurt drizzle: In a small bowl, mix the yogurt, lime juice, water, and a pinch of sea salt.

Serve the soup with the yogurt drizzle and any desired garnishes.

7 notes View Post

lizzzllllll

4 months ago

9K notes View Post

lizzzllllll

4 months ago

Their previous lovers, people they talk

To ^_^

~.info-chan 🔪͙˚💌

okok I won’t post the confidential but expand more

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lizzzllllll

4 months ago

ye a tags cool for my blog thsts why

you don’t need help if you’re putting those tags there

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lizzzllllll

3 months ago

cuz you are

So what???

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lizzzllllll

2 months ago

13K notes View Post

lizzzllllll

1 month ago

I hate feeling judged for being overly obsessive. Like sure you don’t like the way I like but you don’t have to shame me for it. You make me seem like an alien

Pear-Berry Breakfast Tarts