Something Squirrely

Before I get around to showing you any photos, I must warn you that this post includes a recipe that I am not entirely proud of. It has zero nutritional value but cleverly disguises itself as one of natures treasures. That's getting it all backwards, if you ask me. But it's all done in the name of celebration, and, well, because my preschooler insisted that her birthday theme be squirrels. Sweet. So here goes, a preview of my weekend to come. First up, preschool treats:





Donut Hole Acorns

1 package of donut holes
1 jar Nutella
Chocolate Flavored Sprinkles (I'm telling you, people, not proud.)
Thin pretzel sticks

1. Spread nutella on top third of donut hole. (Being round, its up to you to decide which end is up.)
2. Roll in sprinkles.
3. Break pretzel stick in half and stick that puppy down the center of the nutella.

Serve with loads of milk and a napkin. Enjoy

Lemon Ricotta Tart (with Berries)

Alright- I'll admit it. I like to have a little something sweet after each meal. Or with each meal. Or smack dab in the middle of the afternoon when I have nothing else to eat. To prove this point, I currently have little tiny stashes of dark chocolate hidden throughout the house. So sorry to my husband if you're discovering this for the first time right now. I still love ya. And no, I won't show you where they are, but if you ask really nicely I might go uncover a small bit for you when you're not looking.

My love for sweets translates into a lot of mad-science action in the kitchen, and this Lemon Ricotta Tart was the result of some of that play.

Lemon Ricotta Tart (with Blueberries)
1 sheet puff pastry, thawed according to directions on package
3/4 lb part skim ricotta cheese
1/4 c sugar, plus some for dusting pastry
zest and juice of 1/3 lemon
1 egg
2 cups blueberries, raspberries, blackberries or strawberries, cleaned

Mix ricotta, sugar, lemon and egg just until blended.

Place thawed pastry on parchment lined baking sheet and sprinkle remaining sugar over the top. With a knife, lightly score a 1/4 inch border around the edge of the pastry and poke a few holes in the center.

Spread the ricotta mixture evenly inside the border.

Top with berries.

Bake at 425 for 10 minutes, then reduce heat to 350 for remaining 25 minutes, until the ricotta is set and the pastry is nicely browned.