When I am not upholstering or sleeping, you will most likely finding me baking. I have been told that there are five love languages: acts of service, gifts, physical touch, words of affirmation, and quality time but in my world there is a sixth…and that would be baking. I don’t use Hallmark to say that I care…I use a pie or tart. I find a lot of gratification in finding new recipes and tweaking them to fit my particular taste buds. If it were up to me I would probably make a new dessert every day, however I have to practice self control, otherwise I would be forced in to a wardrobe that consisted solely of muu muus. I was delighted when I realized that my fellow Sprucettes enjoy sweet treats as much as I do. I had a built in food audience. It was a perfect fit for both sides.
It has become an unofficial tradition for me to bake some sort of a treat for every class that we have here at Spruce. The more mouths that I have to feed mean the less likely it will be that I have to bring leftovers home. I can’t be trusted to be alone with a dessert. Here are just a few pictures of some of my confections.
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So if you needed one more reason to take one of our upholstery classes…here it is. If you are in fact already signed up for a class and you have a special dessert request, please don’t be shy. Let me know what dessert you desire and I will gladly take on the task.
Allow me to share one of my favorite recipes.
Apple Cream Cheese Tart:
Crust:
1c. flour
1/4tsp salt
1/3c. powdered sugar
1/2c. unsalted butter
In a food processor, pulse the flour, salt, and sugar together. Add the butter and then pulse until the dough just starts to come together. Pat the dough onto the bottom and up about 1 inch of a 9inch spring form pan. Cover with plastic wrap and place in the fridge while you prepare the filling.
Filling:
1 (8oz) block of cream cheese
1/4c/. sugar
1 egg
1/2 tsp. vanilla
In a food processor blend cream cheese until smooth. Add the sugar and mix well. Blend in the egg and vanilla until smooth. Pour into the crust and return to the fridge while you prepare the topping.
Topping:
1/4c. sugar
1/2tsp. cinnamon
4c. thinly sliced granny smith apples (about 4 large apples)
1/2c. sliced almonds
Mix together.
Bake at 450 for 10 minutes. Reduce heat to 400 and bake for another 25-30 minutes or until the crust is brown, the apples are tender and the filling is almost set. Sprinkle with confectioners sugar before serving.
bon appetit!