Lemon Coconut Tartlets for a Hint of Spring

You must be so tired of Winter! I hope these bring you the hope that Spring is around the corner!
Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?
Why not, indeed!
Hope you love them as much as I do!

Lemon Coconut Tartlets By Laurie Alves, Feb 25, 2014
Prep Time: 10 minutes 
Cook time: 35 minutes 
Yield: 48 Tartlets 

Ingredients:

 For Tartlets:

 - 3 Eggs plus one yolk. 
 - 1 1/2 cup Sugar 
 - 3 Tblsp butter (melted) 
 - 1 1/2 cup Milk (pref whole) 
 - 1/2 cup Coconut Milk (may use All whole milk if coconut milk unavailable) 
 - 1 Tblsp Lemon Zest (1 lemon worth) 
 - 3/4 cup AP Flour (sifted) 
 - 7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops) ... 

Instructions: 

In Blender: 

Combine, Eggs, Sugar and Milks. (blend)
Add Butter. Whip until frothy. 
Add Lemon Zest,  Combine. 
Add Flour & Coconut (blend for 30 seconds to a min) 
Mixture will be thin. 
Pour Mixture into each prepared muffin tin to 3/4 filled. 
Top with scant amt coconut 
Bake @ 325 for 35 minutes. 
No longer. 
Remove from oven and move from pan to cooling rack immediately. 

If using Cupcake Tin recipe yields 24. 
If using Mini Muffin Tin yield is 48 
Serve as is or glaze with Lemon Glaze

image credit: tarladalal.com

For Glaze 
- 3 cups Confectioners Sugar 
 - 2 Tbsp Lemon Juice 
 - 2 Tbsp Milk 

 Instructions: 

Combine well 
Dip tarts into glaze and allow to dry on cooling rack.

Welcome Spring! Lemon Magic Cake

So is Spring escaping you? Is it not "Spring-like" at your house? Well, it's ok. Have a bite of this 3 layered, fresh, light, moist, creamy cake and you will be transported to a Beautifully sunny place!

The reason this is called a "Magic" Cake is because you make 1 batter and the cake magically transforms into a 3 layered cake. The top has a light airy spongecake -like- layer. The middle a fresh flavor filled custard, and the bottom a dense "cheesecake -like- layer. It's a fantastic surprise. I actually didn't get it myself, but it was a must try for me. 

Now, I have to admit I'm not a "vanilla" person so I went with lemon. If you are not a "Lemon" person feel free to substitute Vanilla Extract for the Lemon juice. Have a great time with this cake. I know I did! Enjoy!

Lemon Magic Cake

 (Tarta Magica)

*Remember If you love it, Please *Pin* it for your friends!

He went fishing. So it's Crispy Vermilion Snapper for dinner tonight!

This weekend my Hunny went fishing. He is an avid Fisherman, but in South Florida that usually means alot of Kingfish. Not for nothin, I'm sick of Kingfish! So this time he went looking for something new. There apparently is a moratorium on Vermilion Snapper (pink mini snapper), You can only catch and keep 2 per person. We got lucky! He caught 2 and we had 2 Snapper for dinner! Yum. When fish is caught and cooked immediately and not frozen, it is at it's best! We love a light flaky fish, with a bold flavor coating. Yum!
I made Lemon Rice and a Broccoli Slaw to go alongside..and it was a fantastic Summer dinner!

Crispy Vermilion Snapper

Ingredients:
2 Snapper fillets
2 Lemons
2 tbsp Garlic
2 tbsp Complete seasoning
1 tsp Red Pepper Flakes
Salt and Pepper

1 cup Seasoned Bread Crumbs
1 tbsp Parsely
Salt & Pepper

Instructions:
Marinate fillets in juice of 2 Lemons, Garlic, Complete Seasoning and Salt & Pepper.
Marinate for min 2 hours (preferably overnite)

When ready to cook fish:

Combine Bread Crumbs, Parsley, Salt and Pepper in a Plastic Bag (zip bag)

Add fish to bag

Shake to coat.

If Baking Fish: Preheat Oven to 400°.

                        Pour 2 tbsp Vegetable oil at bottom of Baking Dish.
                        Place Fish in Pan
                        Bake fish for 15 mins, turn Bake for 15 mins longer.
                        Fish is done when it gives resistance when touched in middle.

If Frying Fish: Preheat Peanut/Vegetable Oil to 350°
                       Place coated fish into Oil and fry until Golden brown on both sides.
                       (Approx 3-4 mins on each side)
                       Drain on paper towel 30 seconds. Serve.
Lemon Rice:
Prepare Rice per Directions on Rice.
Add 2 tbsp Butter, 2 tbsp Lemon juice & 1 tsp Lemon zest
Salt & Pepper to taste.       

Enjoy!

Lemon Coconut Tarts...a light Spring nosh.

Sometimes I get bogged down with the traditional way a recipe is prepared and don't play with my food. Today was different. Today I decided that Lemon was the addition to this little tart I needed to brighten up a traditional recipe. I also had a little coconut hanging around and said, Why not?!?  Why not, indeed!

Hope you love it as much as I do!

Lemon Coconut Tarts

Ingredients:

3 Eggs plus one yolk. (If you use extra Large eggs omit the extra yolk)

1 1/2 C Sugar

3 Tblsp butter (melted)

1 1/2 C Milk (pref whole)

1/2 C Coconut Milk (may use All whole milk if coconut milk unavailable)

1 Tblsp Lemon Zest (1 lemon worth)

3/4 C AP Flour (sifted)

7 oz Shredded Coconut (set aside 2 Tblsp for muffin tops)

Preheat oven to 325f

Prepare Muffin Tins with Baking Spray. Spray liberally.

In Blender:

Combine, Eggs, Sugar and Milks. (blend)

Add Butter.

Whip until frothy.

Add Lemon Zest

Combine.

Add Flour & Coconut (blend for 30 seconds min)

Mixture will be thin. 

Pour Mixture into each prepared muffin tin to 3/4 filled.

Top with scant amt coconut

Bake @ 325 for 35 minutes. No longer.

Remove from oven and move from pan to cooling rack immediately.

If using Cupcake Tin recipe yields 24.

If using Mini Muffin Tin yield is 48

Serve as is or glaze with Lemon Glaze

Lemon Glaze:

 3 cups Confectioners Sugar

2 Tblsp Lemon Juice

2 Tblps Milk

Combine well

Dip tarts into glaze and allow to dry on cooling rack.