Honey Plum Tartlet

Honey Plum Tartlet -- A Pinch of Joy 3 ingredients for a sweet ending to your meal!
Honey Plum Tartlet -- A Pinch of Joy

Honey Plum Tartlets – Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a  touch of sweetness after a good meal.

At our house, plums are a seasonal thing. Wheels loves to eat them out of hand, but there are always two or three left setting in the bowl for several days. This is a good way to use those last fruits of the season.  If you want a crispy pastry, prick each square several times with a fork before arranging the plums. I like puffy, crispy flakiness so I just leave them. For guests, a little “real” whipped cream on the side or a small scoop of very good vanilla ice cream is wonderful.

Honey Plum Tartlet

Yield: 6 servings

Serving Size: 1 tartlet

Honey Plum Tartlet

Quick, easy, three ingredients, looks fabulous, and tastes as good as it looks! Just the right size for a touch of sweetness after a good meal.

Ingredients

  • 1 sheet of puff pastry
  • 2-3 plums
  • 1 tablespoon honey

Instructions

  1. Thaw puff pastry according to package directions.
  2. Preheat oven to 400 degrees.
  3. Cut thawed pastry into six 4” squares and place on parchment paper lined baking sheet.
  4. Slice plums about ½” thick and arrange on pastry.
  5. Bake for 25-30 minutes until pastry is golden brown.
  6. Remove from oven. While still hot, drizzle about half a teaspoon of honey over the plums in each pastry.
  7. Serve warm or at room temperature.
  8. Can be made a few hours in advance, but best eaten the same day.
http://www.apinchofjoy.com/2014/09/honey-plum-tartlet/

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Peaches and Cream Cheesecake

Peaches and Cream Cheesecake -- A Pinch of Joy
Peaches and Cream Cheesecake -- A Pinch of Joy

A light and creamy  ending to a meal.  Or an afternoon party like a baby shower. Peaches and Cream Cheesecake is a no-bake dessert.  Just peachy  anytime.  Sorry, couldn’t help that pun — just fell out!   =) 

If you can find sugar free peach jello, it will give you a deeper peach flavor.  I usually end up using lemon because the peach is harder to find. You can use regular gelatin if you aren’t concerned about calories or carb counts.   You can also make this with fresh sliced peaches — about two cups.  Wheels loves fresh peaches so I have to hide them in order to have enough to make something. Or make the dish the instant I get the peaches home from the grocery — before he has time to know they are in the house.  lol  It’s better to keep a couple of cans of peaches available in the cupboard.  I use light or no sugar added peaches and drain them well so the cheesecake doesn’t become soggy from the inside out.  Just before adding the peaches, take a sharp knife and run it through the peaches in the colander to make the pieces a little smaller.  Just seems easier to cut into nicely defined squares.  This time I wanted a little peachy bling so I set aside some peach slices to decorate the cheesecake after it had firmed up in the refrigerator.

Peaches and Cream Cheesecake3 -- A Pinch of Joy

Use sixteen peaches so you can move a peach to the top of each square as you slice and serve it.  Start in the middle and lay the peach slices as shown to make the rosette.  Easy!!! 

Peaches and Cream Cheesecake2 -- A Pinch of Joy

Peaches and Cream Cheesecake

Yield: 16 servings

Serving Size: 1 square

Peaches and Cream Cheesecake

A light and cool ending for a summer meal or a not too sweet dessert for a gathering or a dessert bar, this no bake cheesecake is all Peaches and Cream!

Ingredients

    Crust
  • 2 cups graham cracker crumbs
  • 6 Tablespoons butter, leted
  • ¼ cup sugar
  • Filling
  • 4 packages cream cheese, 8 ounces each softened
  • ¾ cup sugar
  • 1 package sugar free gelatin, peach OR lemon flavor
  • 1 29 ounce can light sliced peaches
  • 1 8 ounce container whipped topping, thawed

Instructions

  1. Mix graham crumbs, melted butter and sugar and press onto bottom of 9 x 13 inch pan.
  2. Place in refrigerator until ready to use.
  3. Filling
  4. Pour peaches into colander and set aside to continue draining.
  5. Beat softened cream cheese and sugar until blended and fluffy.
  6. Add dry gelation and mix well.
  7. If desired, set aside 12-16 slices for garnish.
  8. Fold peaches and whipped topping into cream cheese mixture.
  9. Pour over crust.
  10. Refrigerate until firm about four hours or overnight.
http://www.apinchofjoy.com/2014/09/peaches-and-cream-cheesecake/

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Pina Colada Squares

Pina Colada Squares - A Pinch of Joy
Pina Colada Squares - A Pinch of Joy

OMGG.  Oh my, great goodness!  This refrigerated Pina Colada dessert is sooo good.  It’s made with cream of coconut for extra richness and flavor – just like the pina colada.  You’ll find cream of coconut with the drink mixes.  It’s an investment ingredient because it is enough to make another batch later.  One can cream of coconut will make one dessert and 2 pina coladas to drink (the recipe is on the back).  Or two desserts.   Since I was serving luncheon for a group I made two desserts. :-)

Assembly is quick and easy.  Drain the maraschino cherries first and let them dry, then pat them with a paper towel to absorb excess moisture.  This keeps the juice from turning the dessert pink.  Of course, if you want it pink in a tie dye sort of way. . . . .  don’t worry about this step.  The cookie crumbs won’t stick together with the butter, but make an even layer across the bottom.  They will absorb moisture from the filling and make a light, firm crust for the dessert.  A 9×13 inch pan will yield 12 to 15 servings depending on size.    Super smooth, super good! 

Pina Colada Squares

Yield: 12 servings

Pina Colada Squares

All the tropical goodness of pineapple and coconut in a super smooth no-bake dessert!

Ingredients

  • 60 Vanilla wafers, crushed (about 2 1/3 cups whole cookies)
  • 4 Tablespoons butter, melted
  • 2 8 ounce packages cream cheese, softened
  • ½ cup cream of coconut
  • 8 ounces whipped topping, thawed
  • 15 ounce can crushed pineapple, drained
  • 10 ounce jar maraschino cherries, drained and diced
  • 1 cup sweetened shredded coconut

Instructions

  1. Drain juice from cherries and spread out on paper towel to dry until needed later.
  2. Place wafers in sturdy gallon zipper bag and smash to crumbs. Pour into medium mixing bowl.
  3. Melt butter and add to wafer crumbs. Mix well and then pat into bottom of 9x13 pan
  4. Beat together cream cheese and cream of coconut until smooth.
  5. Fold in whipped topping.
  6. Dice cherries, pat with paper towel to absorb any excess moisture.
  7. Add pineapple and cherries and fold into mixture.
  8. Spoon evenly over cookie crust and spread carefully.
  9. Top with coconut and refrigerate for at least three hours or overnight.
http://www.apinchofjoy.com/2014/07/pina-colada-squares/

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