So...I skipped the Cranberry Lime Galette because I didn't want to have to eat it myself and my freezer is so jam packed with baked goods that I couldn't stuff one more thing in there.
I'm sure I'll regret it, because I love, love, love cranberries!
Anyway....this week's TWD is a Rewind....which basically meant, I could bake something that had already been chosen by the group or a recipe I happened to miss one week. I did neither. I chose the fast forward route and I baked something completely new. Luckily for me...I had an order for a dozen mini pumpkin tarts and a dozen pumpkin cupcakes to be served at a baby shower.
I wouldn't have to eat anything I baked!!! :)
So..I chose to make Dorie's Sour Cream Pumpkin Tart (page 324) in a bunch of mini versions. The filling is super easy to whip up. Throw everything into the food processor. Process for 2 minutes, pour it into a partially baked tart shell, or in my case...12 tart shells, and bake.
FYI...the recipe says to bake the mini tarts for 10 - 15 minutes, mine took more like 25 minutes.
A little drizzle of chocolate on the top and some lightly sweetened real whipped cream. YUM!
Oh yeah, I sprinkled a little pumpkin pie spice over the tops of them.
Ok...so I did eat 1. But it was in the name of research. I couldn't deliver the goods without checking to make sure they were edible. :)
Check here to see what the others chose for their Rewind.
Thanks for stopping by.
A Warming Gaza Chicken Stew
6 hours ago