Chocolate Peanut Butter Tartlets

Crust Ingredients

• 1 c all purpose flour
• 1/2 c cocoa powder
• 1/4 cup granulated sugar
• 1/4 tsp salt
• 1/2 cup butter, cold
• 1 lg egg

Filling Ingredients

• 1/2 cup (4 ounces or 115 grams) cream cheese, softened
• 2 tablespoons (1 ounce or 30 grams) unsalted butter, softened
• 1/3 cup (40 grams) powdered or confectioners’ sugar
• 1/2 cup (130 grams) creamy peanut butter
• 1/4 teaspoon coarse or kosher salt
• 1/2 teaspoon vanilla extract

Chocolate Ganache Ingredients

• 1 cup (about 6 ounces or 170 grams) semisweet chocolate chips
• A pinch of salt
• 1/2 cup (120 ml) heavy cream
• Crushed peanuts (optional)
• Flaky sea salt, to finish (optional)

Garnish Ingredient

• Crushed dry roasted peanuts

Make the crust:

1. In the bowl of a food processor, combine flour, cocoa powder, sugar and salt. Pulse to combine.
2. Cut butter into several pieces and add to flour mixture. Pulse until mixture is sandy and butter is well-incorporated.
3. Add egg and pulse to mix completely.
4. Form dough into a disk, wrap in plastic and refrigerate for 30 minutes.
5. For a single large tart,  press disk  into a circle by hand on a lightly floured surface and carefully place into a 9 or 10-inch tart pan (for 6 individual tartlet pans cut disk I to sixths and press out 6 smaller circles and place into  tarlet pans.) Press firmly up the sides and into an even layer on the bottom of the pan..
6. Bake at 350F for 15-20 minutes, until firm. Allow to cool before using.

Make the filling:

1. In a large bowl, beat the cream cheese, butter, sugar, peanut butter, salt and vanilla together until fluffy with an electric mixer or with good elbow grease, a big whisk.
2. Scrape the mixture into the tart shell and smooth the surface with a spatula.
3. Chill this while you prepare the topping — again, I just slide it into the freezer for 10 minutes.
4. A cold surface helps the chocolate set faster.

Make the topping:

1. Heat chocolate, pinch of salt and cream together in a microwave or saucepan until the chips are mostly melted.
2. Stir until smooth.
3. Let sit for 5 minutes to cool slightly then pour over peanut butter filling and gently spread smooth.
4. Sprinkle with flaky salt, if desired.
5. Chill the tart until firm in the freezer for 15 minutes or an hour in the fridge.

Assemble

1. Spoon about 1/2 teaspoon of crushed peanuts to garnish

Blueberry-Cheesecake Tartlets

Crust

• 1 ½ cups all-purpose flour
• 1 cup powdered sugar
• ½ teaspoon salt
• 1 ½ sticks cold butter, 6 ounces, cut in small pieces
• 1 lg egg

Cheese filling

• 2 pkg cream cheese, softened
• 3/4 c white sugar
• 1 1/2 t lemon juice
• 1 t vanilla extract
• sour cream

Berry topping

• 3 c washed, fresh blueberries
• 
  

Make the Crust

1. Lightly spray an 11-inch tart pan with removable bottom with cooking spray. Line a sheet pan with foil or parchment paper for easy clean up (just in case any of the filling bubbles up over the top) if desired.
2. Combine all ingredients in the bowl of a food processor. Pulse, with 10 second pulses, until dough starts to form clumps. This will take anywhere from 30 seconds to a minute. Stop as soon as the mixture clumps and turn out into a tart shell. Don't worry if it seems quite powdery at first. It will take longer than a regular pie crust dough. Just keep pulsing until it begins to clump.
3. Using your fingertips, press dough evenly up sides of pan and onto the bottom.
4. Prick the dough lightly with a fork.
5. Cover with plastic wrap or foil and place in refrigerator for 1 hour. This will help keep the crust from shrinking when it hits a hot oven.
6. Preheat oven to 425˚F.
7. Place tart on prepared sheet pan and bake for 10-12 minutes or until light golden brown. Cool completely.

Make the filling

1. In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream.
2. Scoop out by tablespoons and coat the bottom of the baked crusts about 1/4\" thick. (Alternatively, you can use a pastry bag and pipe in the filling.)

Assemble

1. Sprinkle a single layer of blueberries over the top of each tartlet.

S’Mores Tartlets

Crust Ingredients

• 3 pkgs (about 30 rectangular crackers with four sections each) graham crackers
• 3/8 c sugar
• 3/4 c melted butter
• 2 lg egg whites

Chocolate (Ganache) Ingredients

• 12 oz milk chocolate chips
• 4 oz heavy cream

Garnish Ingredients

• Marshmallow cream

Make the Crust

1. Put crackers in a food processor and process until fine even crumbs are formed.
2. Add sugar and blend.
3. Add butter and blend.
4. Add egg whites and blend.

Make the chocolate (ganache)

1. Microwave chocolate in a glass bowl for 1 1/2 minutes
2. Microwave cream for one minute
3. Add cream to chocolate and whisk. If chocolate is not melted, microwave an additional minute. Repeat until the chocolate us soft and you can whisk until completely blended and smooth.

Assemble

1. Drop a dollop of about 2-3 Tablespoons of the soft ganache in the center of the crust. Allow to set.
2. Drop a dollop of about 2-3 Tablespoons of marshmallow creme.
3. Use a brulle torch and gently toast the surface of the marshmallow cream like a fire toasted marshmallow.

FoodieFunk goodies for sale at Springgate Vineyard!

FoodieFunk will have specially-marked treats on sale in support
of the Caitlin's Smiles Bake Sale on July 10, 2016.

Recipes will be posted on FoodieFunk after the event!

Mixed Seeds & Oats Honey Peanut Butter Granola Bars

Dry Ingredients
1 c sunflower seeds
1/2 c pumpkin seeds
2 c (dry) rolled oats
(keep separate) 2 1/2 c rice crispies or puffed rice

Wet Ingredients
1 t salt
1 1/3 c smooth peanut butter
1/2 c brown sugar
1 3/4 c honey
2 T unsalted butter

Optional Ingredient
1 1/2 c chocolate chips

Instructions
Butter a 9x13 pan (I used a pyrex glass 9x13 pan) then line with parchment paper allowing it to come up the sides.
Preheat oven to 325 F

1. Mix dry ingredients except rice crispies in a large bowl then spread onto a jelly roll (1/4 sheet) pan
and bake for 20 minutes removing to stir twice during baking.
2. In a medium saucepan on medium low heat, mix wet ingredients and heat to a slow boil, stirring constantly. Keep stirring and boil for 5 minutes.
3. Place all dry ingredients back into the large bowl adding rice crispies and mix well. Add the wet ingredients and mix thoroughly.
4. Dump this mixture into the 9x13 pan and with buttered hands, press into the corners and bottom. Level the surface as best you can.
5. (Optional) Sprinkle chocolate chips evenly over the top.
6. Refrigerate for at least an hour, then remove to a cutting board (using the parchment paper hanging over to help lift the entire slab from the pan.) Cut into 1 1/2"x3" pieces and serve.

Blueberry Galettes

Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon

Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°

1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.

Blueberry Galettes

Crust Ingredients
3 c flour
1 1/2 c shortening
1 egg (beaten)
1 t salt
5 T cold water
1 T white vinegar

Filling Ingredients
2 c frozen blueberries
1/2 c sugar
1 T cornstarch
Zest & juice of one lemon

Beaten egg & cream plus turbinado sugar for garnish before baking.

Instructions
Preheat over to 425°

1. In a large bowl, add flour and shortening. Cut shortening into flour with a pastry blender until it forms coarse crumbs.
2. Add salt, egg, water & vinegar and mix thoroughly.
3. Split into three pieces. Place each piece into a bag and form into a disk. Place all in the freezer for at least 30 minutes.
4. When dough is cold and firm, remove one disk and set in on the counter.
5. Mix filling making sure all berries are well coated in the liquid.
6. Coat a rolling surface with flour. Remove dough from bag and for with your hands into a bigger disk. If it's too firm allow to sit a few more minutes.
7. When you can form the dough, place it on the floured surface, coat with some flour and roll gently. Flip often working to about 1/8" thickness.
8. Use a 6" pastry cutter or bowl to cut into circles. Place circles on parchment or silicone mat on a baking sheet, four to a sheet.
9. To make galettes, place about 1/4 c of the berry mixture in the center of a dough circle. Gently gold up about one inch of the dough, pleating each successive fold all around the perimeter of the galette.
10. Once a four galette on the sheet are filled, brush egg/cream mixture on the crust then sprinkle on a generous amount of turbinado sugar to coat.
11. Bake at 425° for 13-16 minutes until browned.
12. Remove from oven and allow to cool for several minutes before removing from pan to a cooling rack.