So with my lack of planned Spring Break activity, I decided it might be worthwhile to begin blogging. I have always avoided blogging in the past because of my own lack of commitment to posting, not to mention the lack of exciting activity in our lives. However, things are soon to get more interesting -- summer is coming! The end of the school year promises actual free time for Eric and me to spend together, fun trips, and various visitors to the ever-so-awesome Yates Apartment... not to mention fun new recipes to try, books to read, and movies to see! Needless to say, we're getting excited. So stay tuned -- more posts may actually be coming!
For now I am trying to bide my time and try not to bore to death during the break. Today was particularly fun... After some shopping and reading, I went for a long run, then Eric and I tried various asparagus recipes with our pork chops at dinner. I also tried a new dessert recipe -- White Chocolate Banana Tarts; definitely a winner! [See recipe below]. Now if I can just pry Eric away from studying.... :-)
White Chocolate Banana Tarts
| 1 | box Pillsbury® refrigerated pie crusts, softened as directed on box |
| 2 | EGGLAND’S BEST egg yolks |
| 1/2 | cup whipping cream |
| 1 | bag (12 oz) Hershey’s® premier white baking chips (2 cups) |
| 18 | hard caramel candies or caramel dessert topping |
| 3 | bananas, cut into 1/4-inch slices |
DIRECTIONS
| 1. | Heat oven to 450°F. Turn 12-cup muffin pan with regular-size cups upside down. Spray backs of muffin cups with Crisco® Original No-Stick Cooking Spray. |
| 2. | Unroll 1 pie crust on work surface; roll into 12-inch round. Using 4-inch round cookie cutter, cut into 6 (4-inch) rounds. Repeat with second crust. |
| 3. | Place dough rounds over backs of muffin cups, pleating dough to fit around cups. Prick dough several times with fork. Bake 5 to 10 minutes or until lightly browned. Cool 5 minutes. Carefully remove tart shells from muffin cups; place open sides up on cooling rack. |
| 4. | In small bowl, beat egg yolks; set aside. In 2-quart nonstick saucepan, heat cream and baking chips over medium heat, stirring constantly, until chips are melted. Stir about 1 cup of the hot cream mixture into egg yolks until well blended. Pour egg mixture back into saucepan; reduce heat to low. Cook 10 minutes, stirring constantly, until thickened. |
| 5. | Place tart shells on cookie sheet. Pour cream mixture into tart shells. Sprinkle each with 1 rounded teaspoon of the candies. Bake about 5 minutes or until candy is melted. Remove tarts from cookie sheet to cooling rack; cool 30 minutes. Top tarts with bananas; serve warm or cooled. Store covered in refrigerator. |
