Never too late for peach cobbler!

Well... on Monday I posted a great recipe with lots of "soul" ... and in the same "comfort food theme" today I am going to post a "Peach Cobbler" Recipe... it's really delicious and it's also from Allrecipes.com ... I made this one two weeks ago but I hadn't gotten to post about it, I thought it was so good that even when we are welcoming fall into our lives with arms wide open it's never too late to eat a good (or I should say great!) peach cobbler...

As you know... I am on vacations right now but "The Coffee Shop" is obviously open for business. I will try to stop by and comment and hopefully reply back as much as I can but just be patient if I am not visiting as often... I am enjoying an awesome vacation with my family and pictures of our trip will be coming! so ... once our vacation is over and we're back to our routines I'll be able to blog and post and comment as much as I love to! In the mean time please remember to add some coffee to any of your posts this week and link back to us so you can link up this Friday... oh yes! We are still having our Coffee Friday! And we will have a great featured blogger for it so do not miss it! (Grab our Coffee Friday Button on our right sidebar if you'd like to use it to promote this party... the more, THE MERRIER)

And now our recipe:

Southern Peach Cobbler
(Original from Allrecipes.com)

Ok, it's meant to say Peach, not Prach... Thank you! :P

Ingredients

Filling:

• 8 fresh peaches - peeled, pitted and sliced into med. sized wedges
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon fresh lemon juice
• 2 teaspoons cornstarch

Dough:

• 1 cup all-purpose flour
• 1/4 cup white sugar
• 1/4 cup brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons unsalted butter, chilled and cut into small pieces
• 1/4 cup boiling water

  Topping to sprinkle:

Mix together:

• 3 tablespoons white sugar
• 1 teaspoon ground cinnamon

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
3. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
4. Remove peaches from oven, and drop spoonfuls of topping over them. Sprinkle entire cobbler with the sugar and cinnamon mixture. Bake until topping is dark golden, about 30 minutes.

 Enjoy!

© Paloma K.

A very refreshing cucumber based drink - Agua de Pepino!

Happy Saturday everyone! Here I am with something quick and very refreshing for a Hot Day of Summer (like today!)

In Mexico... We have lots of traditions involving food... and one of those things we, all Mexicans love (due to the predominantly HOT weather we experience in Mexico, I am sure) are: AGUAS FRESCAS

"Aguas Frescas" literal translation would be something like "Refreshing Waters" ... they are a soft drink... not bubbly, not sparkling... just mostly fruit based drinks... (some of them are made using rice and others using a vegetable!) and they are delicious! always made with fresh ingredients and sooo colorful!

The most traditional flavors are lime, cucumber, tamarind (my favorite), watermelon, horchata (made with rice... very popular, but I do not like it), mango, cantaloupe among others!

It's very common to see these served at parties (and even restaurants), they are usually displayed in big (very big) crystal clear containers that resemble a "barrel" and of course they are not alcoholic... they are sooo good!

Well... today I bring to you the recipe to make "Agua de Pepino" (the cucumber one) but remember! With most Mexican recipes it's all about your senses more than measurements! If you like something you add more of that! You taste, adjust and enjoy!

So... here's a recipe you can use as a base to start your "Agua de Pepino" but of course, as I said... you'll adjust to YOUR taste!

Agua de Pepino (serves about 8)

Ingredients:
8 cups of water
4-6 green limes (depending how juicy they are, it should be about 1/3 cup of freshly squeezed juice)
1 good sized cucumber (with the peel and everything) cut in big chunks.
1/2 cup to 3/4 cups of sugar (or to taste)

Directions:
Add 3 of the cups of water to your blender, blend with the rest of your ingredients until it's as smooth as possible, transfer to a bigger pitcher/jar and mix with the rest of the water. Chill it and serve it with lots of ice (never use cold water to blend the ingredients or the sugar won't really sweeten and you'll need to use more, it's even recommended to use some warm water to mix the ingredients first and then you can chill it afterwards)

Enjoy!

© Paloma K.

Raising sweet girls and Lemon/Blueberry Bars

So... first of all... yesterday would've been a perfect day if it wasn't for the horrible tragedy that happened in Colorado! I happened to find out through Facebook and it made me feel so sick and sad! How can people do these things? I am so sorry for the families of the victims and for those who went through it as well of course! What a horrible thing!

So... later in the day I decided I can't stay affected by all these things that happened... especially having a family to care for... all I can do is pray and raise my girls to become a blessing to society not another evil curse! As a mommy these things can affect me even harder than they did before I had children... but we have to keep going because we do not help if just stay crying...

So... after thinking about the events that occurred there and knowing I had to still make a good day for my hubby and girls I ended up drawing with my 3 yr. old (using Paint on the computer) and making pizza and Lemon/Blueberry Bars!

Here's the result of Mommy's Drawing (mine)

Very childish... and wishing I could keep my girls naive and happy always!

So... after our "Drawing session" I started the cooking.... Started making the pizza dough early (around 2 p.m.) to allow it it rise properly... no rush!... and my patience definitely paid off!

Right before going into the oven!

Then I proceeded to make the lemon/blueberry bars... Trust me... they were both the pizza and bars just amazing! Even I shouldn't be eating pizza but had to have this! and the Bars... well... As I was making them I felt like I should share them with someone else... maybe God had intended for me to make them to bless someone... so when I finished I posted them on fb to see if there would be any takers and thankfully there was a great response so I gave them to the first one to comment! :) .... I just kept one of the bars for hubby to enjoy and he said it was really, really delicious (and he is not a fan of "lemony" or fruit desserts) so I was very pleased!

Now... the recipe for all of you!  (you can find the recipe for the pizza in my recipe index page)

Lemon/Blueberry Bars 
I got this recipe from Monica at: Lick the Bowl Good

For the crust: 

• 1 1/2 cups graham cracker crumbs
• 6 tablespoons butter, melted
• 1/4 cup granulated sugar
• Zest of one lemon

For the filling:

• 2 large egg yolks
• 1 (14 ounce can) sweetened condensed milk 
• 1/2 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1 cup fresh blueberries

Preheat the oven to 350 degrees F. Grease an 8x8 inch baking dish as you usually would (I usually do it with CRISCO because this really keeps anything from sticking to the pan). Set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and lemon zest. Mix until graham cracker crumbs are moist. Press crumbs firmly into the bottom and slightly up the sides of prepared pan. Bake the graham cracker crust for about 10 minutes if your oven is on the "hot side" then just bake it for about 8 or nine mins. Remove from oven and allow to cool to room temperature.

Let's make the filling! 

Combine the egg yolks and condensed milk in a medium bowl. Stir in the lemon juice and lemon zest. Stir until mixture is smooth and begins to slightly thicken. Gently fold in about 3/4 of the blueberries, to use the rest for the top. 

Pour the lemon blueberry filling evenly over the graham cracker crust then top with the remaining blueberries. Bake for about 15 minutes, or until just set (I baked it for about 17 mins.)

Cool for about 20 minutes at room temperature, then refrigerate until completely chilled. Cut into bars and serve.

 Enjoy!

© Paloma K.

Showing off and Pizza Recipe!

Good Wednesday Everyone! How is the week treating you so far? It's been really good to me :) I've had a great time enjoying the pool, time with friends and doing some running last night! but the highlight so far is the sky yesterday! It was AMAZING right before the sun set! There were clouds like towers so tall and fluffy! there was even a rainbow and ... everything was just majestic! I kept wishing I had my camera with me when I was on my way to pick up my friend to go run together... in my car... singing a beautiful song that talks about God and who He is... and the sky was singing along with me! .... ♪♪♪"...Wonderful, Glorious, Holy and Righteous, Victorious, Conqueror, Triumphant and Mighty, Healer, Deliverer, Shield and Defense, Strong Tower and My Best Friend, Omnipotent, Omnipresent, Soon Coming King, Alpha, Omega, Lord of Everything..." ♫♫ I was singing this SOOO loud! how wouldn't I, right?

 So... that's been my week so far... But the "showing off" part comes now...as I post a drawing my 3 yr. old made today in paint... she is really good with the computer (which scares me sometimes) she handles the mouse like a true pro, opens the program by herself, makes the space for the drawing bigger and then chooses her tools (lines, triangles, or the colors she needs) ... unfortunately she never has enough room left for the legs of her pictures LOL! but here's what she made today

Left to Right: Natalia (the artist), Karina (the artist's sister) and ... Daddy!

Isn't it neat? I think she does a great job... although I must admit I might be a little biased.

And now... our Pizza... shall we?

Pizza Dough
Adapted from original recipe found at: Allrecipes.com

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1 tablespoon white sugar
• 2 1/2 cups warm water (110 degrees F)
• 2 tablespoons olive oil
• 1 tablespoon salt
• 1/2 cup whole wheat  flour
• 5 1/2 cups all purpose flour
• 1 1/2 tsp. italian seasoning

Directions

1. In a large mixing bowl, dissolve yeast and sugar in the warm water. Let sit until creamy; about 10 minutes.
2. Stir the olive oil, whole wheat flour, salt, 4 cups of all purpose flour and italian seasoning into the yeast mixture. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large mixing bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and put in a warm place to rise until doubled in volume; about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into rounds. Cover the rounds and let them rest for about 10 minutes. Preheat oven to 325 degrees F.
4. Use a rolling pin to roll the dough into the desired shape and place it on a slightly greased pizza stone or on a baking sheet or round baking pan (the one with little holes in it) , Pre-bake your pizza (without toppings) for about 7 minutes. Remove from the oven and increase the temperature @425F. Now cover the pizza with your favorite toppings (I used spaghetti sauce, mozzarella cheese, mushrooms, green bell peppers, onions and ham) and bake at 425 degrees F (220 degrees C) for about 18 minutes or until the crust and cheese are golden brown. 

 You can also make individual pizzas if you'd like... I made one just for my hubby and he loved it!

Linking to:

Simple Lives Thursday
 
and    



 © Paloma King

Big Reminder and How to Freeze Cherries

 Hello everybody! Thanks for all your wonderful comments on my previous post! You are all spoiling me! I am getting used to comments! They are actually quite addictive! I love reading and responding them! So nice!

Now... a quick reminder... Tomorrow is FRIDAY!!! And we have our "Coffee Party" here at the Coffee Shop... we call it "Coffee Friday" and to be part of it you just need to:

1. Mention coffee on your post (your whole post doesn't have to be ALL ABOUT COFFEE but just mention it)... (either tell us that you went to a coffee shop or that you brewed some coffee at home or that you used coffee grounds for your garden, ANYTHING that is coffee related)

2. Link Back to us somehow inviting people to come and join this Coffee Party! You can use this button:

<center><a href="http://www.love4coffee.blogspot.com" target="_blank"><img alt="The Coffee Shop" src=" http://tinyurl.com/84v43fd "/></a></center>

And then just stop by tomorrow (and every Friday), get your cup of coffee and Link up!!!

If you would like to be THE FEATURED BLOGGER you just need to send me your "coffee pictures" (1 or up to 5)  to: love.for.coffee@gmail.com, along with a link to your blog, link to your favorite post and telling us something about yourself and why you like coffee... when you do I will just send you the date when you will be featured and everyone who stops by that day will have "the cup of coffee you served" (through your picture) and will be able to stop by your blog to get to know you better and thank you for the cup of coffee!

So... don't wait any longer and start taking your pictures and mentioning coffee for tomorrow's post so you can join this "Coffee Party".

------ ok... that reminder took a lot longer than I thought... now our "How To" ----

So... got a lot of fresh cherries and you're done eating them "for now"? Are you afraid they might go bad? They are very delicate so yes, they might go bad quickly... but don't lose their delicious flavor now that they are in season and keep it longer by freezing them properly.... Here is How to do it:

1. Start with ripe fresh cherries, wash them, drain them and place them on a paper towel, while you gently pat dry them as well.

2.  Pit the cherries over a baking sheet to catch all the juices that might be released while pitting. If you don't have a cherry pitter then I guess this is a guide on "how to pit cherries" as well. If you want to keep your cherries whole you just need to:

• Remove the stem
• Insert a toothpick or even a paring knife where the stem used to be until you can touch the pit.
• Bend the utensil that you are using (toothpick or paring knife) -I use the paring knife- and twist around the pit until you loosen it and then you just press the cherry (almost squeezing) the pit out. 

What I prefer to do is just remove the stem and then cut all the way around the pit with a paring knife, pulling cherry in half, and removing the pit (it's pretty easy, actually)

3. Arrange the pitted cherries on the baking sheet you've been working on (I actually used a 9x13" pan)  on a single layer, making sure there are no cherries on top of each other and place them in the freezer (on the baking sheet) for at least two hours or overnight.

4. Once the cherries are completely frozen transfer them to a "freezing sealable bag" (try to get as much air as possible out of the bag) and place them back in the freezer until you are ready to use them.

Now just enjoy them in smoothies, shakes, cakes, cobblers, pies or just pop them frozen in your mouth! They are delicious!
  
© Paloma K.

I'll oversing your praises! - and will eat some chicken!

 Last night I went to choir rehearsal @ church, at some point the worship leader started talking about how we can sing a song basically with more "umph", everybody gave suggestions like "thinking about what you are singing and believing it, etc" well... I guess I got stuck on that... and thinking about the song I got so excited I got goosebumps... So, after discussing all the great tips and ideas to sing with more passion and better transmit the feeling of the song to the congregation we got up and started to sing... at some point, the emotion flooded me and just like I do when I talk and get excited I started yelling (LOL!) that's always been an issue for me when singing... too much emotion! when practicing way back when I learned to better control all that but it's been so long since I last sang in front of others or in a choir that I've lost practice of technique and stuff like that... so here we reached a part in the song that says:

"I am hope, I am peace, I am joy, I am rest, 

 I am your comfort and relief from your stress,

 I am strength, I am faith, I am love, I am power

 I am your freedom this very hour"

I got sooo into the song and not so into the singing that I was yelling! until I heard the leader say "wow! Don't oversing it" LOL! I was a little embarrassed because I had actually forgotten everyone was there....

But then ... by the time everything was done and when I left church look what I saw:

His creation was over-singing with colors just like I was with my voice ... :) I know I have to control my voice if I want to sing in a choir but I am happy I can over-sing for Him any time of the day!

And now... a recipe that's so good and easy it will make you sing:

Cayenne-Rubbed Chicken with Avocado Salsa (Perfect S for THM)
Original from Martha Stewart's Recipes

Ingredients

• Coarse salt and ground pepper
• 1/4 teaspoon cayenne pepper
• 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)
• 2 tablespoons olive oil
• 1 medium red onion, finely diced
• 2 tablespoons fresh lime juice
• 1 Hass avocado, pitted and cut into chunks (to choose the perfect avocado click here )

Directions

1. In a small bowl, combine 1 teaspoon salt, 1/4 teaspoon pepper, and cayenne; rub all over chicken.
2. In a large skillet, heat oil over medium. Add chicken, and cook until browned on the outside and opaque throughout, 8 to 10 minutes per side.
3. Meanwhile, in a medium bowl, combine onion and lime juice; set aside. Just before serving, fold avocado chunks into onion mixture; season with salt and pepper. Serve chicken topped with salsa.

© Paloma K.

The Alamo Cat and Blueberry Buckle

 If you read (or looked at, because it was mainly pictures) yesterday's post, then you know we had a "vacation weekend" with old friends, we went to San Antonio, Tx. and enjoyed the Riverwalk, The Alamo and Mission San Jose... It is amazing how you can be transported in time when you visit places like that... I am sure the people who fought there never thought there would be one day "smiley tourists" and "giggly children" running around those halls and gardens! As I touched the walls I could even imagine their conversations, their voices and the rush of the time of battle! and then I found this:

I introduce to you: "The Alamo Cat"

And it made me think like this cat lived it all... I know it didn't happen... But for some reason it made me think it was "The Alamo pet" it was so still that it almost looked like a statue! it made me want to go pet him but I didn't want to "break the spell" I was in another time and era... it was actually a little sad, thinking of the innocent people that always result injured when battles occur... anyway... I know sometimes wars are needed... but... I guess I'll never completely understand it...

And now... a recipe that will transport you too! Not in time but at least to a very pleasant place (just ask my hubby!):

Blueberry Buckle
Original from Allrecipes.com

Yield 1 -8x8 inch cake

Ingredients

For the cake

• 3/4 cup white sugar
• 1/4 cup shortening
• 1 egg
• 1/2 cup milk
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups fresh blueberries

For Crumb topping:

• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup butter, softened

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease one 8x8 inch pan.
2. Cream together 3/4 cup sugar, shortening, and egg.
3. In a separate bowl mix together 2 cups flour, baking powder, and salt. Stir into sugar mixture, alternating with milk. Stir in blueberries. Spread evenly (it is going to be very thick) into greased 8x8 inch pan.
4. To make topping: Combine 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter. Sprinkle over cake batter.
5. Bake at 375 degree F (190 degrees C) for 25-30 minutes. (I baked it for exactly 30 minutes and it was perfect)

Right out of the oven

The Blueberries melt through the crumb topping making it look even more delicious!

The inside is like a "blueberry coffee cake"

 Enjoy with a hot cup of coffee! ;) (ok, you can drink anything you want!)

© Paloma K.

Tuesday of Quotes and Blueberry muffins

Well...today is Tuesday! And I am supposed to share a famous quote, inspirational thought or words of wisdom on Tuesdays but I have so much to share that I'll share the quote and then go ahead and write a little about Summer and share a great blueberry muffin recipe!

So... here is the "Quote of the Day" ... thinking of Summer!

"A life without love is like a year without summer. " ~Swedish Proverb

It's a beautiful day outside! It's super hot but that's ok if there is a cool pool or some splash pad where the kids can get all their energy out! It's been a great summer so far! I know it's just beginning and I also know it's more than likely I will soon complain for the hot weather, etc... but I hope I can have a better attitude this year and just enjoy it all like my oldest girl in this picture:

Saturday we had an awesome morning with friends! We went BLUEBERRY picking! Let me say that I've never been a big fan of blueberries and/or blueberry desserts, for some reason I've never found them to be that good, I've honestly tried to like them and bought them sometimes at the store but nah! they would usually end up in the garbage, this time I was excited about going blueberry picking just for the fun of it! In Wisconsin I used to go apple picking and I miss it so I thought it would be fun to do something like that here in the hot State of Texas! when my friend invited me to go with her I was ecstatic! We got there at around 9:30 a.m. and there were lines of people LEAVING already! and many more that were just arriving like us! Everybody had buckets to collect the blueberries and big bags FILLED with them! I kept wondering how the blueberries don't get all squished in there being as fragile as they are... but anyway... I picked a little and my girls did too... then had to stop because it was way too hot and my 17mo. needed a break from the heat, still had a lot of fun and got to enjoy some berry picking!

 Then when we finally got home my friend shared some of her berries with me, I didn't really pick any for us because I didn't know what I would make, since nobody here likes blueberries either (although I was surprised when I tasted the blueberries we were picking and they were AMAZING! Soooo different from the ones we buy at the store!) so I was happy she shared some so I would try to make something with them... and... this is what I made:

Blueberry Muffins
Original Recipe "To Die For Blueberry Muffins from Allrecipes.com"

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil (I use safflower)
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

 

These muffins were AMAZINGLY GOOD! Hubby wanted to have 3!!! right away! I only let him have two! I was afraid he would get a stomachache! LOL! ... He loved them so so so much! and my littlest one loved them too! I was a big fan too but I don't eat cake/cupcakes right now so... I had to pass! Trust me ... you'll like them though!

© Paloma K.

Strawberry Tart

Hello friends! It is Friday! finally! The weekend is here and it's going to be a long weekend for most people in the USA! So... enjoy! But please, please If you drink (you don't need to though) but if you do... please, don't drive! I beg you!

Anyway... lighter topic instead of the drinking one because I get rather passionate about that one... So, first of all... did you enter my giveaway? It's almost over but you still have time so to enter just click here. Now... to our topic! ... Just the day before yesterday hubby told me he needed a CAKE for Friday for a meeting in his job! (I mean... he told me this like at 9 p.m. on Wednesday), and the cake he wanted me to make was my famous "Chocoflan Cake" which is delicious and not really that hard to make but it just involves some ingredients I didn't have at hand and TIME for baking (it bakes in a water bath  for two hours) but I thought I would just go to the store on Thursday, get the ingredients and then make and bake it at night when hubby came from work so it would cool completely and then be refrigerated... But then... the sun came out and it was a beautiful day! It was windy and really warm outside! It just felt like the perfect day to hit the pool! We had been wanting to enjoy a day of swimming but for one thing or another (girls being sick and stuff like that) we hadn't been able to, so yesterday I just took my girls to the pool and even had a friend and her son join us! It was a lot of fun! We splashed and enjoyed the water for almost 3 straight hours! I didn't even realize I was getting sunburned! But it was just sooo great, after that, my girls (and I) were hungry so we went to Chick-Fil-A for dinner....

We had a great time and my baby girl was ready to go to bed pretty early at night (awesome!) but I still had to make a "cake" for hubby's work... Good thing the pool and sunny day inspired me to make something different (and much faster to prepare) .... I knew it HAD TO HAVE strawberries... then I found the perfect recipe...

Strawberry Tart
Slightly Adapted from Martha Stewart Recipes

Ingredients

• For the Crust

  • 1 1/4 cups all-purpose flour (spooned and leveled), plus more for handling dough
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/3 cup sugar
  • 1/4 teaspoon salt

• For the Filling

  • 1 bar and 1/2 (12 ounces) cream cheese, softened
  • 1/4 cup + 1 tbsp. sugar
  •  2 pounds strawberries, hulled and halved
  • 1/4 cup seedless raspberry jelly

Directions

1. Make the crust: Preheat oven to 350 degrees. In a food processor, blend flour, butter, 1/3 cup sugar, and salt until moist crumbs form (this may take up to 1 minute). Transfer dough to a 9-inch round tart pan with a removable bottom.
2. With floured fingers, press dough evenly into pan and up sides. Dip a dry-measuring cup in flour, and use it to press dough firmly into bottom and against sides of pan. Freeze crust until firm, 10 to 15 minutes.
3. Using a fork, prick crust all over. Bake until golden, 15 to 20 minutes, pressing down gently once or twice with a spoon during baking if crust puffs up. Cool completely in pan.
4. Make the filling: In a medium bowl, mix cream cheese and remaining 1/4 cup + 1 tbsp. sugar until smooth; spread mixture evenly in bottom of baked crust (still in tart pan).
5. Starting from outside edge, arrange strawberry halves, stemmed side down, on cream cheese.
6. In a small saucepan, heat jelly on medium-low until liquefied. Gently brush strawberries with jelly; let set at least 20 minutes. Chill in pan at least 1 hour (and up to 6 hours); remove from pan just before serving. (You can use a pizza cutter to slice) 

Hubby wasn't sure about this "Strawberry Tart" he is not fond of cheesecakes (so he was afraid it would be like that) plus he doesn't really care for "fruity desserts" but... I actually had to share this recipe because he JUST called me from work saying this was absolutely amazing! I was very happy everyone enjoyed it! It was easy to make and delicious! I hope you try it too! (Please let me know if you do!)

 I only had 1 pound of Strawberries, that's why there is space between each strawberry but if you do have the 2 pounds just go ahead and place them all right next to each other and it will also look even prettier!  Enjoy your weekend!

 © Paloma K.