Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 3-9 to 3-13 on my blog. On Tuesday was a Raspberry Cheesecake with Mini Cadbury Eggs. Wednesday was a no Bake Oreo Cookie Crust. Thursday I featured WEight Watcher Lemon Tartlets. And winding up Easter Treats Week I posted a Tip Friday Leveling Crust.
If you missed what I served up last week please click Serving This Week 3-2 to 3-6
I am really loving these cheesecakes with the fruit in the filling as well as on top the cheesecake.
I don’t usually use a lot of raspberries in recipes even though I love them. The seeds are just a problem for me.
With Spring almost here in Michigan I am really excited to use local in season produce and fruit.
Warning! I will be posting some more of my healthier recipes and lighter more weather friendly recipes.
My Dr has hollered about my terrible food choices, so I am going to listen!
I can’t wait until I can take walks again. It calms me and I am in a much better mood.
This no bake Oreo Pie Crust is very easy to make and delicious!
It is the perfect crust for no bake refrigerated pies and refrigerator desserts as the crust holds up well with chilled fillings.
Make the crust about an hour ahead of time before adding your fillings.
This allows the crust to gel together and avoid excessive crumbling.
If you don’t have a food processor put the cookies in a plastic zip bag and crush with a meat tenderizer until the desired consistency.
This particular crust was made with the seasonal Caramel Apple Oreo Cookies. I thought they were too tart to eat alone or enjoy with milk.
So, I decided to make them in a crust. I was wanting to make a dessert that included caramel.
So I made my Caramel Apple Lasagna. It is a creation I made based on a chocolate lasagna I had seen all over the internet. That was one made by The Center Cut Cook.
This crust can be made from any cookie. It doesn’t have to be an oreo.
Do you like lemon? Or do you hate lemon?
I am one of those that goes on a lemon kick for days, everything has to lemon!
Then, just as quickly I don’t want anything lemon for a time.
These little lemon tarts though are something I can eat anytime.
They aren’t too sweet nor are they too tart.
The filling is creamy and light.
And the crust is flaky and moist, not dry at all!
You simply have to give these little pies a fair chance.
If your guests like lemon then this is a perfect answer to “what is for dessert?”
Leveling is also known as smoothing the crust.
When baking layered or bar cookies, having the crust, filling, or batter level before the pan goes into the oven is very important. Uneven batter will bake unevenly. One section may be burned, while the other is underdone.
The 5 different tips included will keep your crusts smooth and even. They will have less of a chance to burn and crumble.