Tag Archives: homemade

Homemade Blueberry Tart

Blueberries !!! Im so happy !

Blueberries !!! Im so happy !

1 pie crust – this is a one crust recipe .

If you don’t have time to make a homemade crust there are many options in the refrigerator/freezer section of your grocery store. Trader Joes are my favorite when I am in the US. And when in London, Waitrose has a nice premade short crust.


Fit crust into your favorite tart pan


In a small bowl combine

1 pint Blueberries

2 tablespoons sugar

1 tablespoon flour.


Pour into shell.

Cut the extra dough  into strips and create a crisscross pattern over top of berries.

Brush tops of crisscross dough with milk or cream.

Bake for 25 minutes or until the crust has baked to a golden brown color.

Lightly place a piece of foil top so crust doesn’t over brown and bake for another 10-15 minutes or until all of the blueberries are cooked.

Cool or serve warm. Enjoy!!

Pumpkin Cream Pie

This is my “new” pumpkin pie. The filling is lower in carbs and higher in taste!

This is my “NEW” Pumpkin Pie.I will forever make it with this recipe. Made with coconut sugar, the filling is lower in carbs and much higher in taste! Thanksgiving can’t wait make it today !

A Pre made Pie Shell  is good!! But,  If youd like to make your own: here  is the recipe for a homemade

Short Crust Pie Shell.

Preheat oven to 180c/350f

Short Crust

1 stick COLD BUTTER cut into 1/2” pieces

3-4 tablespoons of COLD WATER

1 1/4 cups Flour ¼ teaspoon Salt

In a food processor blend flour, and salt.

Add butter and pulse 10 times until mixture resembles wet crumbs.

Add 1tablespoon water at a time until mixture starts come together. (You may not need all the cold water, just add a teaspoon at a time until the mixture is not too dry and not too wet.) If the butter starts to warm put mixture in the refrigerator for 15 minutes before continuing.

Turn mixture onto floured board and knead 4 or 5 times. (If too dry return it to the processor and add one teaspoon of COLD water at a time until the consistency comes together.)

Flatten dough into a 6” round, and wrap in plastic. Chill for 20-30 minutes.

On floured surface using a rolling pin, rolling away from yourself and then back. Rotate dough with¼ turns -rolling and turning -rolling and turning until you have a 15” round.

Transfer dough to the pie plate by folding it over the rolling pin and unrolling it onto pie plate.

Fit the dough into plate and trim and notch the edges.

Perforate the bottom with a fork and chill the shell for 20 minutes before baking.

Bake until almost golden brown about 20 minutes. The shell will finish baking once you add the filling and bake the rest of the way.

While shell is baking prepare the filling :


1 8oz package of Cream Cheese-room temp

1 cup Coconut Sugar

3 tablespoons Sucant

2 cups pumpkin

1 egg

2 egg yolks

¼ teaspoon Salt

¼ cup butter-melted

1 cup Cream

½  heaping teaspoon of Cinnamon

¼ teaspoon ginger

In a Kitchen aid with the paddle attachment or with a hand mixer- cream the cream cheese, the coconut sugar, and the sucant together.

Add the pumpkin and blend well.

Add eggs and yolks, butter, cinnamon and ginger.

Slowly mix in cream.

Mix until smooth.

Pour into pie shell.

Place in oven and bake for 50-55 minutes.

Cool completely and serve with a dollop of whipped cream on top.

Salted Caramel Twix

Its fun and exciting to make your own chocolate and you could do this with any biscuit. Just remember _chocolate melts very fast !


Waxed paper

1 box -Shortbread Fingers ( in your cookie aisle)

2 cups melted chocolate – -I like dark chocolate pieces for this 62%

1 recipe salted caramel

Salted Caramel

1 cup sugar

½ cup butter

¼ cup cream

½ vanilla bean scraped

¼ teaspoon sea salt

In a small sauce pan heat cream until warm.

In a separate pan, melt the sugar over med heat. Cook until amber in color and all the crystals are melted.

Slowly add the cream and stir.

Add butter in small amounts stir and take off heat.

Add salt and vanilla. Stir and set aside to cool a bit .

Lay shortbread fingers on waxed paper.

Carefully top each finger with warm Caramel.

Set aside to cool completely.

Melt chocolate pieces over  a double boiler for 3 minutes. Stir frequently as chocolate will hold its shape and you may not realize it is melted.  , turn off heat when chocolate is half melted, and stir.

When chocolate is ¾ melted take top of double boiler off and set on cool surface.

Stir frequently until smooth.

(You can melt chocolate in the microwave at 50% heat for 40 seconds . then at 15 second intervals until smooth.) Do not over heat!!

Using 2 forks as tools

Dip caramel topped shortbreads into the melted chocolate. work fast.

Set on waxed paper to dry. (in a cool place)

When cool peel off the waxed paper and relish in the fact that you have just achieved greatness.