Sweet Eats

Plum Pudding – Sweet Eats Series

full-plumpudding

Plum Pudding

Sweet Eats Series – Plum Pudding

To celebrate National Plum Pudding day, here’s another fun idea from our Sweet Eats series. We, at Sweet Retreat Kids, love to encourage family time.  Here’s a great recipe that will be easy for the kids to help with.  Enjoy and be sure to send us pictures of your creations!  This Sweet Eats comes from The Prepared Pantry, who is committed to providing over 100 of the finest baking mixes available.

Plum Pudding Recipe

2 cups dried plums (prunes), 1/4 to 1/2-inch diced
1/2 cup very hot water

1 1/2 cups all-purpose flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg or allspice

1/2 cup butter
3/4 cup granulated sugar
2 large eggs

1/2 cup chopped walnuts
2 tablespoons milk or as needed for the right consistency batter

Caramel Plum Sauce

1/2 cup butter
1 3/4 cup brown sugar
1 teaspoon cornstarch
1 cup evaporated milk
1 teaspoon rum or vanilla flavor

Directions

Preheat the oven to 350 degrees. Prepare an 8 x 8-inch pan by greasing and dusting with flour or lining with parchment paper.

1. Place the diced plums in a small bowl. Heat the water to boiling in the microwave. Pour the water over the plums and set aside to rehydrate.
2. Mix the flour, baking powder, salt, and nutmeg together in another bowl. Set aside.
3. Cream the butter and sugar together. Add the eggs and beat until light and fluffy.
4. Add the plums and water and the nuts and combine. Add the dry ingredients and combine. Add enough milk—about two tablespoons—to make a soft batter.
5. Remove the batter to the prepared pan. Bake for 35 to 40 minutes or until the pudding tests done when a toothpick is inserted in the middle. Cool in the pan on a wire rack for five minutes then invert the pudding to remove the pan. Continue cooling on a wire rack.

For the plum sauce:

1. Melt the butter in a saucepan. Stir in the sugar, cornstarch and milk.
2. Heat until bubbling and thickened. Remove from the heat and add the flavoring.

Serve the plum pudding topped with sauce.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids and our good friends at The Prepared Pantry

Strawberry Santas

Strawberry Santas

Strawberry Santas

Sweet Eats Series – Strawberry Santas

Here’s another fun idea from our Sweet Eats series. We, at Sweet Retreat Kids, love to encourage family time.  Here’s a fun idea that will be easy for the kids to help with.  They will love taking them to their class party or displaying them on Christmas morning.  Enjoy and be sure to send us pictures of your creations!  This Sweet Eats comes from Driscoll’s, who is committed to growing only the finest berries and has been a family owned business for over 100 years. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

INGREDIENTS:

1 cup semi-sweet chocolate chips
1/2 cup finely shredded coconut
12 large, flat chocolate cookies such as Famous Chocolate Wafers
8 ounces cream cheese
1/2 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar
12 large Driscoll’s Strawberries, hulled
12 small Driscoll’s Strawberries, hulled
24 Driscoll’s Blueberries
24 mini semi-sweet chocolate chips
24 mini white chocolate chips

DIRECTIONS:

For a step by step guide, click here.

Melt semi-sweet chocolate chips in a small, wide, microwave-safe bowl on low setting until smooth. Place coconut in wide, shallow, small bowl. Place cookies in single layer on serving platter.

Combine cream cheese, vanilla and sugar in a medium bowl and mix to create thick frosting (add more sugar as needed if too thin).

Place cream cheese frosting in sturdy, resealable plastic bag and snip one corner off bottom to create disposable decorating bag. Alternatively, use a pastry bag fitted with a large round tip. Refrigerate 10 – 15 minutes or until firm.

One by one, with strawberry tips pointing up and hulled base pointing down, pipe beard shape with cream cheese frosting at center of strawberry. Press strawberry into coconut beard-side down to adhere coconut to beard. Attach hulled end of strawberry to cookie base with a small dollop of melted chocolate.

Dip blueberries half-way into melted chocolate and affix two to each base of berry on cookie to form Santa’s boots.

Pipe cream cheese frosting around strawberry tips to create heads. Use white mini chips for noses and semi-sweet mini chips for eyes.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids

Christmas Tree Eggnog French Toast

Christmas Tree Eggnog French Toast

Christmas Tree Eggnog French Toast

Sweet Eats Series –

Christmas Tree Eggnog French Toast

Try this idea for breakfast this weekend.   We, at Sweet Retreat Kids, like to encourage family time and this is the perfect season for just that.  Grab the kids and a few Driscoll brand berries and you’ll have yourself a fabulously fun breakfast idea the kids will be so excited about.  Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.  They have over 100 years of experience growing the finest berries on the planet!

INGREDIENTS:

6 thick slices dense, stale bread (country white or wheat bread)
2 cups eggnog
4 large eggs, lightly beaten
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 cups Driscoll’s Strawberries, hulled and sliced lengthwise
1/2 cup Driscoll’s Blueberries
1/4 cup Driscoll’s Blackberries
1/4 cup Driscoll’s Raspberries
1/4 cup confectioners’ sugar
Dash freshly ground nutmeg

DIRECTIONS:

If bread is fresh, allow slices to sit uncovered for a few hours to dry out. Mix eggnog with eggs, vanilla, and cinnamon in a medium bowl. Line large, shallow baking pan with bread slices. Pour eggnog mixture over the bread, turning the slices once to coat both sides. Cover pan with foil and refrigerate overnight.
Heat a greased griddle over medium heat. Cook bread slices about 2 minutes per side, or until golden brown and cooked through. Remove from pan then cut the 2 bottom corners off at an angle leaving the top crust intact. Bottom of the slice should now be in a V pattern. Place slices on a platter and create a berry Christmas tree by layering berry slices V side up to form pyramid shape. Arrange a single blackberry as a stump, sliced strawberries for the tree skirt, 6 raspberries as a tree topper, and then create a garland of small blueberries as decorations.

Top with dusting of powdered sugar for snow and nutmeg.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids

A “Pear” of Berry Turkeys

Berry Turkeys

Berry Turkeys

Sweet Eats Series – A “Pear” of Berry Turkey

Here’s another fun idea from our Sweet Eats series.  We, at Sweet Retreat Kids, want to encourage family time and what better time then around the holidays and Thanksgiving.  Spend some time this week making these fun Berry Turkeys for your holiday gathering.  Your kids will love you and your guests will be amazed.  This Sweet Eats comes from Driscoll’s, who is committed to growing only the finest berries and has been a family owned business for over 100 years.  Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand!

INGREDIENTS:

2 firm but ripe pears of any variety
1 package (6 ounces each) Driscoll’s Raspberries, Blackberries, Blueberries
1 package (16 ounces) Driscoll’s Strawberries
1 small carrot

DIRECTIONS:

Gently wash and dry all of the above ingredients.

Gather the following tools: 24 short (approx. 6 inches long) bamboo skewers, several toothpicks, a paring knife, and a cutting board.

Thread berries onto skewers by starting with a blueberry (to anchor the end of the skewer), then adding raspberries and blackberries until all but the last inch of skewer is covered. You’ll need approximately 12 per bird, depending on the size of your pears.

Insert your berry skewers across the back of the pear in arcs to mimic a turkey’s tail feathers. As your pear gets waited down on the back, insert skewers at a lower angle to keep the pear standing upright. Once your tail feather skewers are inserted and your pears are steady, it’s time to work on the faces.

Using a paring knife, carve two cone-shaped beaks from the carrot (alternatively, you can use the very tips of two whole carrots). Depending on the firmness of your pears, you may be able to attach the “beaks” just by pressing them into the pears. Otherwise, break off a toothpick tip and use it to attach the carrot beak to the pear.

Use similar toothpick tips in order to attach two small blueberries for eyes. If trying to avoid the use of toothpicks for care-free consumption, use a plastic drinking straw to carve out holes that are large enough to implant the eyes and beak.

For the turkey’s waddle, slice a thin sliver of strawberry and place with the cut side against the pear, just below the beak. The natural moisture of the cut edge will be enough to hold the waddle in place.

For the feet, remove the calyx of a strawberry and slice berry in half lengthwise. Use the tip of your paring knife to cut away a few wedges from the thick edge to form claws. Place the strawberry “feet” up against the base of the pear, cut-side down.

Send us your photos after trying this crazy fun Sweet Eats!  We’d love to see them!

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Brought to you by Sweet Retreat Kids

Strawberry Ghosts

Strawberry Ghosts

Strawberry Ghosts

Sweet Eats Series – Strawberry Ghosts

Here’s another fun idea from our Sweet Eats series. Gather the kids and have fun family time creating Strawberry Ghosts for your next Halloween party.  Your kids will have a blast and your guests will be amazed.  This Sweet Eats comes from Driscoll’s, who is
committed to growing only the finest berries and has been a family owned business for over 100 years. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

INGREDIENTS:

1 package (16 ounces) Driscoll’s Strawberries
10 ounces white chocolate chips
Candy eyes
Fine-tipped black icing tube
Decorative twigs from a craft store
Broom fibers or wheat bundles from a craft store
Black twine

DIRECTIONS:

Line a baking sheet with parchment paper.
Rinse the strawberries and dry them well with a soft cloth or paper towel.

Melt chocolate by placing in a double boiler over simmering water. Be careful to keep water from getting into the pan or chocolate may seize. Alternatively, place chocolate in a glass bowl and microwave for 20 seconds and stir with a fork. Repeat microwaving and stiring until chocolate is not-quite melted. Shorten microwave time to 5 seconds and stir. Repeat if necessary until completely melted.

Hold berries by stem or leaves and dip into melted chocolate. Swirl until coated. Leave about ¼ inch of red showing below leaves. Gently shake off excess chocolate. Place berry on prepared baking sheet to set. Repeat with remaining berries.

Meanwhile, create decorative broomsticks by cutting twigs into 2 ½ inch lengths and fibers into 3 inch lengths. Gather broom fibers into a small, rough bundle. Loop twine around the bundle, but keep it loose. Slip twig into center of bundle. Adjust the twig and fibers to look like a brookstick. Tighten twine and tie a small knot.

Once chocolate is set, press broomstick handles down into strawberries through top center of leaves. Pipe a small amount of frosting to the back of candy eyes and attach to berries. Finally, use frosting to add a smile, a spooky mouth, fangs, or other fun ideas you have.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids

Raspberry Lemon Cake with Blueberries

Raspberry Lemon Cake with Blueberries

Raspberry Lemon Cake with Blueberries

Sweet Eats Series – Raspberry Lemon Cake with Blueberries

Here’s another great idea from our Sweet Eats series. Sparkle this Labor Day with this fabulously fun Raspberry Lemon Cake. The kids will think this is great fun and what a sweet treat to eat during the party. This Sweet Eats comes from Driscoll’s, who has over 100 years of experience growing some of the finest berries on the planet. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

Prep Time: 45 minutes
Cook Time: 35 minutes
Servings: 12 servings

INGREDIENTS:

Filling
3 cups Driscoll’s Blueberries
1 tablespoon lemon juice
1/3 cup granulated sugar
1 1/2 teaspoons grated lemon zest
2 tablespoons water
5 teaspoons cornstarch

Frosting
12 ounces reduced-fat cream cheese (Neufchâtel), at room temperature
10 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
2 1/2 cups confectioners’ sugar

Topping
1 1/2 packages (6 ounces or 1 1/3 cups each) Driscoll’s Raspberries (about 2 cups)
1 1/2 cups (6 ounces or 1 1/4 cups each) Driscoll’s Blueberries (about 2 cups)

Cake
3 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons grated lemon zest
1 1/2 teaspoons vanilla extract
1 cup unsalted butter (2 sticks), at room temperature
2 cups granulated sugar
3 large eggs
2 large egg yolks

DIRECTIONS:

Cake
Preheat oven to 350°F. Lightly grease bottoms and sides of 2 (9-inch) round cake pans. Line bottoms of each pan with a round of parchment paper. Grease paper and dust each pan with flour, tapping out excess. Set aside.

Whisk together flour, baking powder and salt into a large bowl. Set aside. Combine buttermilk, lemon zest and vanilla in a small bowl or liquid measuring cup. Set aside. Beat butter and sugar in the bowl of an electric mixer on medium-high speed 5 minutes or until light and fluffy. Add eggs and yolks, one at a time, with mixer on low speed, scraping down sides of bowl as necessary. Alternately add flour mixture and buttermilk mixture in several additions, starting and ending with flour mixture, mixing just until combined.

Spread batter into cake pans and bake 35 minutes or until golden and cake tester or toothpick inserted into center of cakes comes out clean. Cool on wire racks 10 minutes. Invert cakes onto wire racks. Remove and discard parchment paper and let cake layers cool completely.

Filling
Bring blueberries, lemon juice, sugar and lemon zest to a boil in a medium saucepan. Reduce to a simmer and cook about 15 minutes or until blueberries have burst and mixture thickens, stirring frequently. Combine water and cornstarch in a small cup. Stir cornstarch mixture into blueberry mixture and return to a boil. Boil 1 minute, stirring constantly. Remove from heat and let cool completely (refrigerate if necessary).

Frosting
Beat cream cheese, butter and vanilla with an electric mixer on medium-high speed until blended. Add confectioners’ sugar and mix on low until combined.

Assembly
Place one cake layer on a cake plate or stand. If cakes have rounded top, gently trim with serrated knife to make flat. Spread cooled blueberry filling on cake layer. Place other cake layer on filling, with flat side up and press down gently to secure. Frost top and sides of cake with frosting. Using blueberries, create large star on top of cake. Fill in remaining white space with raspberries. Line bottom rim of cake with blueberries, pressing gently into frosting to secure. If not serving cake immediately, refrigerate until ready.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids

Strawberry Rose with Dark Chocolate Pudding

Strawberry Rose with Dark Chocolate Pudding

Strawberry Rose with Dark Chocolate Pudding

Sweet Eats Series – Strawberry Rose with Dark Chocolate Pudding

Here’s another great idea from our Sweet Eats series. Surprise your little ones this summer morning with this fabulous Strawberry Rose with Dark Chocolate Pudding treats. Or spend the morning making them together this weekend. This Sweet Eats comes from Driscoll’s, who has over 100 years of experience growing some of the finest berries on the planet. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

INGREDIENTS:

Pudding
4 ounces bittersweet chocolate, melted
2 cups whole milk
3 tablespoons cornstarch
1/2 cup sugar
2 tablespoons unsweetened cocoa powder
Pinch salt
2 teaspoons vanilla extract

Topping
1 package Driscoll’s Strawberries (16 ounces)
8 fresh mint leaves

DIRECTIONS:

Pudding
Melt chocolate. Whisk together 1/2 cup milk and cornstarch.

Bring remaining 1 1/2 cups milk, sugar, cocoa and salt just to a simmer over medium heat. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in melted chocolate and vanilla. Spoon into glasses. Cover surface directly with plastic wrap to prevent skin from forming. Chill.

Topping
Before serving, hull 16 strawberries by removing the green calyx. Take 4 strawberries and cut the top of the strawberries off. These strawberries will be used as the center for the roses. For the remaining strawberries slice into 1/8: sections to use for the rose petals.

Begin arranging the sliced strawberries around the pudding making sure the ends of the slices are facing out and extend slightly beyon the rim of the glass. After the first circle of strawberries is placed, begin making a second circle of strawberries but position slightly more forward toward the center of the glass. Continue with a third layer. Once finished add the cut strawberry to the center and garnish with mint leaves. Serve immediately.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

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Brought to you by Sweet Retreat Kids

All-American Berry Flag Cake

All-American Berry Flag Cake

All-American Berry Flag Cake

Sweet Eats Series – All-American Berry Flag Cake

Here’s another great idea from our Sweet Eats series. Planning a Memorial Day celebration? Have you been invited to a holiday party? You will have fun making this Berry Flag Cake and amaze your guests at the same time. This Sweet Eats comes from Driscoll’s, who has over 100 years of experience growing some of the finest berries on the planet. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

INGREDIENTS:

Cake
2 1/2 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup coconut milk
1 1/2 teaspoons vanilla extract
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar, divided
6 large egg whites

Frosting
1 1/2 cups (3 sticks) unsalted butter, at room temperature
9 cups confectioners’ sugar, sifted
Pinch salt
3/4 cup coconut milk

Filling and Decoration
2 to 3 packages (6 ounces each or 1 1/3 cups each) packages Driscoll’s Raspberries
1 package (6 ounces or 1 1/4 cups) package Driscoll’s Blueberries

DIRECTIONS:

Cake
Preheat oven to 350°F.
Lightly grease bottom and side of 13- x 9-inch baking pan. Line bottom with parchment paper. Grease paper and dust with flour, tapping out excess. Set aside.

Whisk together flour, baking powder and salt in a large bowl. Set aside. Combine coconut milk and vanilla. Set aside. Beat butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment about 5 minutes or until light and fluffy. Alternately add flour mixture and milk mixture in several additions, starting and ending with flour mixture, mixing just until combined. Transfer to a large mixing bowl.

In a clean mixing bowl, beat egg whites on high speed until foamy. Gradually beat in remaining 1/4 cup sugar until stiff peaks form. Fold one-third egg white mixture into batter until evenly blended. Fold in remaining mixture until combined.

Spread batter in prepared 13- x 9-inch pan. Bake 45 minutes or until cake tester inserted in center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert to cool completely.

Frosting
Beat butter with an electric mixer until light and fluffy. Add salt, coconut milk, vanilla, and half of the confectioners’ sugar. Mix on low until creamy. Add remaining confectioners’ sugar, 1 cup at a time, until creamy and blended. Increase speed to high and beat 1 minute.

Filling
Mash 1 package raspberries in a large bowl. Remove 1 1/2 cups frosting and stir into mashed raspberries until evenly blended. Set aside filling and keep frosting chilled until ready to use.

Assembly and Decoration
Place cake on a cutting board or large platter. Split cake in half lengthwise with a serrated knife. Place top half on separate board. Spread filling evenly on bottom half. Place remaining cake half on top of filling and press gently to sandwich. Frost cake completely on top and sides. Using blueberries and remaining raspberries, make stars and stripes of American flag. Fit pastry bag with large star tip (such as Ateco 824, 825 or 826) and pipe remaining frosting in between stripes of raspberries and in between blueberry stars as in photo.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

#timetogether #sweeteats #sweetretreatkids

Brought to you by Sweet Retreat Kids

Berrylicious Bunny Cake

Berrylicious Bunny Cake

Berrylicious Bunny Cake

Sweet Eats Series – Berrylicious Bunny Cake

Here’s another great idea from our Sweet Eats series.  Easter is right around the corner.  Celebrate with this fun Berrylicious Bunny Cake. This Sweet Eats comes from Driscoll’s, who has over 100 years of experience growing some of the finest berries on the planet.  Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 12 servings

You will need a Wilton Step-by-Step Bunny Pan for this recipe. It’s also necessary to have a large flat platter for the cake to be placed on before decorating (many craft stores sell disposable platters if needed).

INGREDIENTS:

Cake
2 3/4 cups cake flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/2 cup (3 sticks) unsalted butter, at room temperature, cut into pieces
1 3/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
1 cup whole milk, at room temperature
1 1/2 cups hulled and chopped Driscoll’s Strawberries*

Frosting
1 cup (2 sticks) unsalted butter, at room temperature, cut into small pieces
4 cups confectioner’s sugar, whisked before measuring (plus extra as needed)
2 tablespoons whole milk (plus extra as needed)
1 teaspoon vanilla extract

Decorating Materials
1 14 ounce bag of sweetened flaked long-shred coconut
Purple gel coloring
3 packages (6 ounces each) Driscoll’s Raspberries
1 package (16 ounces) Driscoll’s Strawberries
1 package (6 ounces or 1 1/3 cups) Driscoll’s Blackberries

DIRECTIONS:

Cake
*Use either 1 1/2 cups hulled, chopped strawberries or 1 1/2 cups chopped raspberries for cake batter.
Preheat oven to 350 degrees F. Thoroughly coat the insides of a Wilton Bunny Pan with nonstick spray and dust lightly with flour.

Whisk together flour, baking powder and salt in a medium bowl to combine and aerate; set aside.

In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add the sugar gradually and beat until very light and fluffy, about 3 minutes, scraping down the bowl once or twice. Beat in vanilla.

Beat in the eggs one at a time, scraping down after each addition, allowing each egg to be absorbed before continuing. Add the flour mixture in four additions, alternately with the milk. Begin and end with the flour mixture and beat briefly until smooth. Chop enough hulled strawberries (or raspberries) to equal 1 1/2 cups and fold into batter. Pour batter into pan and smooth top with offset spatula.

Bake for about 40 to 45 minutes or until a toothpick shows a few moist crumbs. The cake will be golden brown on top and around the edges and will have begun to come away from the sides of the pan. Cool pan on racks for 15 minutes. Unmold and place directly on rack to cool completely.

Frosting
In a large bowl with an electric mixer on medium-high speed, beat butter until creamy, about 2 minutes. Add 1 cup sugar gradually, beating until light and fluffy, about 3 minutes, scraping down the bowl once or twice. Add remaining sugar, milk and vanilla and beat on high speed until silky smooth; this might take several minutes. Frosting is now ready to use.

Assembly
Place cake on a platter large enough so that it leaves space all the way around the bunny. Frost the cake evenly all over with frosting, reserving ¼-cup of frosting. Press coconut all over cake, tops and sides. Cake may be stored overnight at this point. Bring to room temperature before serving. Use photo as inspiration for decoration.

Suggestion: Two blackberries for eyes; a vertically sliced strawberry half for a nose, pointing downwards; thin, vertical slices of strawberries to detail the ears; thin, vertical slices of strawberries to create a smile; a small piece of blackberry connecting the nose and mouth; tint remaining frosting a light purple, place in a parchment cone and pipe whiskers; ring the entire bunny with raspberries. Apply fruit decoration right before serving so that they don’t stain the coconut.

Send us your photos after trying this fun Sweet Eats! We’d love to see them!

#timetogether #sweeteats #itsreallyaday #sweetretreatkids

Want to allow your little one to help make this delicious recipe with you? Consider The Learning Tower in Red by Sweet Retreat Kids.  This cooking accessory will allow you to teach your child in a safe environment .  It will help you create a safe environment so she can help in the kitchen. Creating a love for cooking, and making healthy food, at a early age, will teach him valuable lessons and they will love you for it.

The Learning Tower in Red

The Learning Tower in Red

Strawberry Napoleon Tart

Strawberry Napoleon Tart

Strawberry Napoleon Tart

Sweet Eats Series – Strawberry Napoleon Tarts

Here’s another great idea from our Sweet Eats series. Surprise your little ones this Valentines morning with these fabulous Strawberry Napoleon Tart treats. Or spend the morning making them together. This Sweet Eats comes from Driscoll’s, who has over 100 years of experience growing some of the finest berries on the planet. Although any berries and fruits will work for this project, we definitely recommend the Driscoll brand.

INGREDIENTS:

1 ready-to-roll pie crust
1/2 cup heavy cream
2 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1/2 package (16 ounces) Driscoll’s Strawberries
2 tablespoons semi-sweet chocolate chips
fresh mint leaves

DIRECTIONS:

Preheat oven to 400°F. Unroll pie crust on a lightly floured surface. Cut 6 hearts with a 4-inch heart-shaped cookie cutter and place on ungreased cookie sheet. Bake 12 to 14 minutes or until golden brown. Let cool.

Meanwhile, beat heavy cream, sugar and vanilla in an electric mixer until stiff peaks form. Melt chocolate chips in microwave. Cut one strawberry in half. Set aside. Hull remaining strawberries and cut into 1/4-inch thick slices.

Place one baked heart on a serving plate. Top with one quarter whipped cream and sliced strawberries. Top with second heart and repeat. Top with third heart and strawberry half. Drizzle with melted chocolate and garnish with mint leaves. Serve immediately.

Send us your photos after trying this crazy fun Sweet Eats! We’d love to see them!

#timetogether #sweeteats #itsreallyaday #sweetretreatkids

Brought to you by Sweet Retreat Kids

Want to allow your little one to help make this delicious recipe with you?  Consider The Learning Tower in Apple Green by Sweet Retreat Kids.  It will help you create a safe environment so she can help in the kitchen. Creating a love for cooking, and making healthy food choices, at a early age, will teach him valuable lessons and they will love you for it.

The Learning Tower in Apple Green

The Learning Tower in Apple Green