Sweeet Treats

I have more sweets to share. I don't know whats happening to me!

I never used to obsess about desert, but the meals I've been making lately don't seems as share-worthy as sweet treats. Not to mention, my camera has an uncanny ability to make the most appetizing plates look grotesque. (re: the dumpling shot)

So my box this week was superb! It has finally reached the right time in the growing season to get truly fresh, local veggies. This week was my first sampling of beautiful red heirloom tomatoes. There were also some sweet Italian peppers that I enjoyed two ways. First with sausage on a bun with caramelized onions and homemade mustard. Second, as transformed leftovers in a Tomato based pasta sauce!

That being said, the fruits were the stars of this weeks delivery.

Bananas, watermelon, strawberries, avocado, wow!


Strawberry & Banana Coffee Trifle

Ladyfingers
Whipping cream
sugar
cocoa powder
bananas
Strawberries
Strong brew coffee or espresso

Brew coffee and allow to cool to room temperature (or as I do, brew it, and stick it in the freezer until you need it). Meanwhile, whip the cream, sugar, and cocoa powder until you have whip cream. You can add the chocolate and sugar to your taste.

Pour coffee into a cup and dip the lady fingers in. Allow them to soak up a good amount of coffee and place them along the bottom of your dish. Break them up if need be.

Now you can just layer Ladyfingers, whipped cream, fruit, whipped cream, ladyfingers, fruit whipped cream! Allow it to sit for an hour or so so all the flavors can meld together.


Fruity breakfast bars

Crust:

1 1/4 c flour
1/2 c butter- room temperature
sugar to taste
salt

Filling

2+ c fruit (I used strawberries, rhubarb, and raspberries)
2 eggs, lightly beaton
1/4 c flour
sugar/honey to taste


Crust: Mix all ingredients together and push into the bottom of your 9 X 9 pan. A tart pan would also work, although it would then be a fruity tart, not fruity bars.

Filling: Mix all ingredients, and pour over crust

Bake at 350 for 40 minutes, until crust is golden brown.
Serve at room temperature or cold as little bars. So delicious!