Hi! My name is Amanda, and I am addicted to fruit!  I love the stuff! I eat it by itself. I eat it frozen. I eat it in desserts, & with dinner.  Really, I haven’t met a fruit I didn’t like!  My girls are the same way.  My oldest went with me to the store this week and we walked out with Plums, nectarines, blueberries, grapes, & bananas.  We would have bought more, but I have to draw the line somewhere.

This dessert came to mind since the plums are in season and really affordable right now!  This is so simple, yet ….elegant!  You could serve this at a dinner party and impress everyone!  You don’t have to tell them it only took you 5 minutes to make!  Just grab  some vanilla ice cream to serve on the side and you have some seriously happy guests, or family members!  This came out of the oven and in 30 minutes it was gone! The entire thing.  The vultures flew into the kitchen when they heard the buzzer.  I had to fight them off for a piece.  I am already getting requests for another.

Grab some plums and get baking!

Simple Plum Tart

• Frozen puff pastry
• 3 plums
• 2 Tbsp Sugar

Directions

Preheat oven to 375 degrees

Thaw out Puff pastry dough according to directions.  You will only need half a package or one sheet of pastry.

Roll the puff pastry dough out on a parchement lined baking sheet.

Slice all three of the plums into thin pieces.

Lay them out onto the Puff pastry.

Take a butter knife and make an indention around the outside where the crust would be, being careful not to cut through the dough.

Sprinkle plums and pastry with sugar.

Bake at 375 for 20 minutes or until pastry has risen and is golden brown.

Serve with ice cream or by itself!

Check out my other great “Snack”urday Recipes

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As I was sorting through all of them I had forgotten about the posts.  If I forgot about them, You forgot about them.  So, for this “Snack”urday we are revisiting a few of my absolute favorite recipes in the whole wide world. One of which I just so happen to be craving right this minute.  I am not going to make them right now, but maybe later.

Chocolate Chip Cookies!

White Chocolate Chip Blondies

Cherry Dump Cake

You can find even more “Snack”urday recipes…with any luck they will be organized soon!

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I am so behind schedule, which I know is the story of my life!  I made this last night, and now I am up at the crack of dawn typing it up, so please forgive any typos

Pizza night just isn’t complete without this bad boy on the table.  There are no words to describe how good this is!  I tried to place it last night, and it kind of reminds me of a cheese danish, with tropical fruit, but better!  If you are going  to have a pizza night anytime soon, this should hands down, be on the menu for dessert!

I decided to make this after I was conned into buying a fresh pineapple this week by my 9 year old.  I love fresh pineapple, but I rarely buy it.  I have fallen for the stereotype that pineapples are hard to cut.  They aren’t !  They are so easy, and you will get atleast 3 cans worth of pineapple out of one whole pineapple.  They taste indescribably sweet!  I just can’t get enough of them. They are fabulous on the grill.  I eat it right out of the bowl, or in a fruit salad.  Or, you  could put some on your pizza!

Tropical Dessert Pizza

• 1 dessert pizza crust (recipe below)
• 1 8oz pkg of cream cheese
• ¼-1/3 cup of sugar
• Diced pineapple
• Sweetened flaked coconut
• 1 kiwi fruit sliced
• Macadamia nuts (optional)

Directions

In a small bowl mix together the cream cheese and sugar.

Spread on to the dessert pizza crust like a sauce.  Use it all!

Sprinkle the coconut shreds on top of the pizza like cheese.

Then, add the fruit and nut toppings.

Bake at 425 for 10 minutes or until coconut starts to brown.

Homemade Dessert Pizza Crust

• 1 pkg quick rise dry yeast or (1 TBSP)
• 1 cup lukewarm water
• 2 Tbsp. olive oil
• 2 Tbsp. Honey (you can substitute sugar)
• 1/8 tsp Cinnamon
• 2 ½ cup flour

Directions

For detailed photos see my Homemade pizza post

Mix yeast in warm water, and let sit for a couple minutes.

In large bowl mix the flour, cinnamon,  honey, and olive oil.  Stir in yeast mixture.

You will have to finish mixing by hand; let sit for 5-10 minutes covered by a towel.

Flatten on greased pan, or parchment covered pan.

Use a fork to poke holes in the center of the crust so it doesn’t rise.

Bake empty crust at 425 degrees for 10 minutes

Add whatever sweet topping you want.

Bake at 425 degrees for 10 minutes or until pizza is finished

How to Cut a pineapple

I am full of info today!  Here is a quick tutorial on how to cut a pineapple!

Twist off the top

Cut it in half

Cut it in half again

Cut of the rind, and slice!

It’s that easy! There is a core that you may also want to cut out too, but it is much easier to do after it is cut!

Want to see more Dessert?  There are lots of “Snack”urday posts available!

I linked this recipe up over at…

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I usually have an idea of what I am going to say with a post.  This time…I am speechless!  That seems to be a theme this week.  I was speechless earlier when A Few Short Cuts hit 1400 facebook fans.  A Few Short Cuts gained over 100 fans this week!  I don’t know what to say! I was/am in shock!  It amazes me everyday that you guys come back for more of my recipes, and tips!  It’s just little ole’ me!

I was speechless when I was invited to attend Baking with Betty in August at General Mills in Minneapolis.  I am still trying to get my brain to grasp that one. I have my plane ticket, and can’t wait to go!  Who knows what fun info I will come back with for you guys! I have never been that far north!  That is almost to Canada in my book!

Now, back to these little beauties!  They made me speechless.  I forgot about the recipe.  I dug it out of my cabinet of cookbooks, and recipes earlier today.  See, I thought I was going to organize it.  Instead, I ended up baking…with betty none the less!   These are so good.  I will have to come hunt you down if you don’t try them!

Lemon Crème Cupcakes

Lemon Creme Cupcakes Printable Version

• 1 box Lemon Cake Mix
• 1 (8oz) Pkg cream cheese
• 1/3 cup sugar
• 1 egg
• Icing (optional)

Preheat oven to 350.  Line a cupcake pan with liners.

Mix cake batter according to directions.

Fill cupcake cups 2/3 of the way full and set aside.

Now, in a small bowl mix together the softened cream cheese, sugar, and egg.

Once it is all mixed drop a Teaspoon full in the center of each cupcake.  You don’t need to push it down.  Just drop it right on top.

Now bake cupcakes according to package.  About 20 minutes.

Remove from oven and allow cupcakes to cool.

If desired you can ice the tops!

Makes 24 cupcakes

Tip!

You can get creative with these and use different flavored cake mixes, or flavor the cream cheese filling!  Yum!

Once they are baked it tastes like a little bite of cream cheese in the center!  YUM!

I have lots of great dessert recipes! Check them all out!

I linked up at

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Since the 4th of July is Sunday I thought I would treat you all to some goodies!  Some for you, some for the kiddos, some to share.  Whatever floats your boat!  I thought I would show you how to make some really great (and easy) Patriotic cupcakes.

Plus, we can’t forget about all the recipes of the past that are perfect for the 4th!  You may find something else you would like to make!

I hope you guys enjoy the holiday weekend.  Enjoy your family, the festivities, the fireworks, and your freedom!

Patriotic Cupcakes

• 1 Yellow cake mix ( I used Betty Crocker Gluten Free)
  • You could also make your own Gluten Free Yellow Cake
• Red food coloring
• Blue Food Coloring
• Icing
• Sprinkles

Directions

Make cake according to directions.  Separate batter into 2 equal bowls.

Add red food coloring to one, and blue to the other.

Line you cupcake pan with paper liners.

Fill cups half way with one color.

Then finish them off with the other.

Bake as directed.

Cool, ice and decorate.  You will have the coolest cupcakes on the 4th!

*——————————————————-*

Looking for some other great recipes?? Check these out!

Patriotic Blueberry Pie

Gooey Banana Boats

Brownie Ice Cream Sandwiches

Strawberries and Cream Gooey Butter Cakes

Super Easy Cheesecake

Banana Blueberry Muffins

Have a fun and Happy Fourth of July!

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I just couldn’t resist!  After all of the free blueberries this last week at Publix, and with the Fourth of July coming up I just had to bake this pie!  Now, I have warned you before and I will warn you again, I don’t make pie crusts.  I have tried every recipe known to man, fourteen different ways.  It is just something I am not good at.  I have come to terms with it, and I am ok with it!

The prep time for this pie was less than 5 minutes, seriously!  Mostly because I bought a store bought crust, but nobody else has to know that.  I take help where I can get it! By the way, Publix brand pie crust is Dairy Free!  Just in case anyone in your house is allergic!

This pie looks so festive,  like it took hours to make.  It is perfect for any cook out, picnic, or family celebrations that may be coming up!  I love the stars and stripes on the top!  It really makes the pie look fancy!

You may notice a couple strawberries that made there way in the picture.  I thought how cool it would be to decorate the top with just a couple for the whole “Red White and Blue” thing.  They taste delicious, but after the pie bakes you can’t see them because they absorbed the blue from the blueberries!  It was worth a shot, right?!

So, grab some vanilla ice cream and a bowl.  Let’s have some pie!

Patriotic Blueberry Pie

Patriotic Blueberry Pie Printable Version

• 4 cups fresh blueberries
• 1 box of pie crusts
• 1/2 cup granulated white sugar
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice
• 1 large egg yolk
• 1 tablespoon water

Directions

Line a pie plate with one of the crusts from the box.

In a large bowl, mix together the sugar, cornstarch, and lemon.

Add the blueberries to the sugar mixture to the blueberries and gently toss to combine.

Pour the mixture into the prepared pie shell.

Take the second pie crust from the box and lay it on a lightly floured surface. I used a small star cookie cutter to cut out several stars and then cut strips from the crust for across the pie.

Lay the strips across first, and then place the stars.

Then, in a small bowl, whisk together the egg yolk and water.

Lightly brush the top of the pie crust with the egg wash, making sure that it does not pool.

Place the assembled pie back in the refrigerator to chill for about 30 minutes.

Preheat the oven to 400 degrees and place the oven rack in the lower third of the oven.  Remove the chilled pie from the fridge and place on a larger baking pan, to catch any spills.

Bake the pie for about 20 minutes and then reduce the oven temperature to 350 degrees.  Continue to bake the pie for about 35 minutes or until the crust is a deep golden brown color and the juices are bubbling and thick.  If the edges of the pie are browning too much during baking, cover with a foil ring.

Place the baked pie on a wire rack to cool for several hours.  Serve at room temperature with whipped cream or vanilla ice cream.  Store any leftovers for 2 – 3 days at room temperature.

This pie is naturally dairy free as long as you use a dairy free crust. You could also make this pie with a gluten free crust if necessary!

Let’s all cheer with excitement!  This pie is low in calories too!  WOO HOO! Bring on the swimsuit!

Want more great dessert recipes??  I have a ton of them in my dessert tab under recipes!

I linked this recipe up over at Life as Mom!

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There is something about baking that is almost therapeutic to me.  I love being in the kitchen knowing I am creating something that has been made for generations from the same recipe.  Something that makes your house smell like home.  Something that can be enjoyed over a cup of coffee and a chat between friends.  It makes me feel like I am really doing something amazing.

Every time I am in the kitchen I am doing something special.  I am creating a sense of home for my children.  Memories of smells, tastes, and sights that they will have for a lifetime.  I am also sharing tradition and passing down well loved recipes that will hopefully be made by my children and grandchildren in their own kitchens.  To me baking is a way of passing the torch.  I thoroughly enjoy every minute I spend in the kitchen baking, now….cleaning my mess….that’s another story.

I wanted to make a special treat for Father’s Day.  I wanted to pass on a recipe that could be a tradition in your home.  This cake doesn’t get made often, but it sure is a winner.  It is so simple to make from stockpile items.  It is moist, tasty, and mouth watering delicious.  Bake one up for dad this weekend.  He is sure to agree.

Nilla Wafer Cake

Nilla wafer cake Printable Version

• 6 Whole Eggs
• 1 Cup Sweetened Flaked Coconut
• ½ cup milk
• 12 oz box of Nilla Wafers
• 2 cups Sugar
• 1 Cup Chopped Pecans

Directions

Preheat oven to 350 degrees

Grease and Flour a Bundt pan

I love that they make a spray for this!

Beat eggs well in a large bowl.

Crush Nilla wafers.  I used my food processor, but you could just use a bag and rolling pin.

Mix wafers and all other ingredients into the eggs.

In go the Wafers

Then the Pecans

Then the sugar

Here comes the milk

Last but not least the coconut! Is that everybody??

Stir until well incorporated.

Have a taste! You know you want to.

Pour batter into Greased Bundt pan.

Bake for 50-60 minutes or until toothpick inserted in center comes out clean!

Enjoy!

Now, I just need a cup of coffee and I am one happy girl!  Hope you all have a super weekend!

I have a whole bunch of dessert recipes!  Don’t forget to check them out!

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Could it be true?  Is it possible to Fry Ice Cream?  Of course it’s possible!  I just did it!

I lived in Vegas throughout high school.  When my husband and I got married we lived in San Diego.  One thing that there is not a lack of in California and Nevada is Mexican Restaurants.  My favorite is one in particular, EL TORITO!  They have the best food!  It has been 9+ years since I have had El Torito, so the best substitute I have found is to just make my own. I love good Mexican food with homemade guacamole.  One thing that I never tried to replicate, until tonight, Fried Ice Cream!

For those of you who have never heard of, or tried Fried Ice cream it is such a treat!  A ball of Vanilla ice cream, rolled in Cinnamon sugar corn flakes, Fried, and drizzled with caramel sauce.  The combo of the crunchy hot outside with the cold creamy ice cream is to die for!

I am sure that this isn’t figure friendly, but like I said, I don’t do this all the time.  It is a once in a while treat!  What a great way to end a dinner party, or a date night.

Now that I think of it, you could mix it up a bit.  Why not try banana ice cream rolled in crushed Nila Wafers, or Caramel Ice cream rolled in cocoa krispies.  Really, there are tons of combinations that are possible.

I am going to stick with my regular fried ice cream for now.   I can’t wait till you all try this and tell me what you think!  You aren’t going to believe how easy and delicious this is!

Fried Ice Cream

Fried Ice Cream Printable Version

• Vanilla Ice cream
• 2 Cups Corn Flakes
• 4 TBSP Cinnamon Sugar
• Caramel Sauce ( I used Smuckers)
• Oil for frying

Yes, I used low cal ice cream. Atleast I tried to save a couple calories.

Scoop Ice Cream into baseball, or softball sized balls. Wrap in wax paper and freeze for at least 30-45 minutes until refrozen.

While ice cream is freezing crush 2 cups of Corn Flakes with 4 TBSP Cinnamon Sugar. Place in a medium sized container.

Remove ice cream balls from freezer, unwrap and roll in the Cinnamon Sugar Corn Flakes.  Make sure to coat the entire ball, pressing the crumbs into the ice cream.  Move quickly because the ice cream will melt.

Wrap in a clean piece of wax paper and return to the freezer. Allow ice cream to freeze for at least 1 hour, but can be left to freeze longer.  This is a perfect dessert to prepare ahead!

15 minutes before serving heat oil to 375- 400 degrees F. Once oil is hot, remove the ice cream ball from the freezer.  Be prepared with a scoop.

Drop ice cream into hot oil.  Roll around to make sure all sides get heating.  The frying only takes 20-30 seconds.  Any longer and the ice cream will start to melt. Remove quickly.

Place in serving dish, and top with caramel sauce.  Serve immediately!

Wish the pictures were better.  I made this after dark so I didn’t have any sunlight.  I was just using my bad kitchen lighting.  Hmmm….sounds like a good reason to have to make this again??  What do you think?

Did you see my meal deal this week?  Beef Enchiladas with Fiesta Rice!  You could have an entire dinner party with my recipes this week!  Sounds good to me!

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