Everyone Friendly Party Cupcakes

about 3 weeks ago the babycakes bakery released their self titled cookbook. yes! as a baker who revels in the "alternative" side of baking and a woman who has a type 1 diabetic father that likes to ignore my repeated pleas to skip dessert; this bakery is a god sent. all of the recipes are sugar free (using agave which has such a low GI level its safe for diabetics - and good for everyone) and gluten free (which is also good for everyone). the main fat of choice is coconut oil which as we know is a "good" fat that actually helps our bodies metabolize fats better and supplies nutrients to boot.

in an attempt to support this bakery i'm not going to post the recipes online, because they really are masterpieces and you should buy the book. mom i'll email them to you ;). but i will post tantalizing pictures to whet your appetite.

the cakes pictured here are miniature versions of the vanilla cakes with chocolate frosting. i add sprinkles - which technically is against the rules since they may cause and allergy reaction considering who knows what the heck is in them. but since i don't have any allergies that i am aware of and i just couldn't resist how cute they looked with the sprinkles, it happened. don't they just transport you back to your 6th birthday party or what?

Roasted Cherry Tomato Whole Wheat Pizza

last weekend i went to a friends apt that i hadn't seen in a while. actually its the friend that involuntarily put josh and i together (long semi-interesting story). anyways the night turned out to be a total bachelor dude party, with poker and the whole nine.

back track with me a bit. earlier that day when my friend called me up he mentioned that we would probably grab some pizza and a few beers etc etc. needless to say - i had my heart set on the pizza. by the time i arrived everyone had already partaken in eating and beer to a extent that no one agreed with my pleas to order pizza from the place literally two flights of stairs away from us. ugh! guys right? such bad hosts. so i was aggressive enough and after a few hours of hassling everyone with the occasional threat of the place closing and leaving us all to starve in that NYC luxury apartment i was joined in placing an order. i chose the pizzas that i was denied last time when my friend somehow still thought i still didn't t eat meat - huh. i should stay in touch more i guess. it was a thin crust with pineapple, bacon and basil. amazing. i scarfed it down and then trekked back to my little apt. to do something other than watch basketball and mediocre poker playing.

for a week now i have been obsessed with pizza. i really don't make it enough. its so easy, versatile and cheap there are no excuses not to. and so i did just that today. you have to use a whole wheat crust - its just simply better. better people, better - that means just use whole wheat. I added in cornmeal into the dough this time and it was perfect; adding just enough crunch at the ends.

WHOLE WHEAT PIZZA DOUGH

1 1/2c whole wheat flour

1/2c cornmeal

1c AP flour

2 tsp kosher salt

2 tsp active dry yeast

2 tbs olive oil

1c warm water

*in a large bowl sift together the flours, cornmeal & salt

*stir in the water and oil w/ a wooden spoon. stir until it becomes to difficult.

*turn out dough onto floured surface and knead with your hands until smooth and elastic

*grease a large bowl, put the dough into the bowl and turn to coat w/ oil

*cover with plastic and let rise to double 1-2 hours or put in frig and let rise for a bout 6-8 hours

*preheat oven to 525F, sprinkle your pan w/ cornmeal or flour

*divide dough into 2 (for larger) or 4(for smaller) balls, let rest covered for a few minutes.

*w/ your hands press and/or pull the dough into a round, again let set cover a few minutes

*roll out the rounds to your desired thickness (i always go for a thin as possible)

*place on prepared pan and lightly spray or brush w/ olive oil

*top w/ your desired foodstuff and cook for 10-15 minutes until everything is golden and to your liking. see below for what i used and was more than delighted with.

ROASTED CHERRY TOMATO & CILIEGINA MOZZARELLA

1c cherry tomatoes, cut in half

4 oz fresh ciliegina mozzarella, each piece cut into thirds

1c homemade** roasted tomato basil soup

2 tsp dried basil

**i make a lot of this soup in the summer and freeze, if you don't happen to have any of your own homemade (which i understand is highly unlikely) just use good quality store bought.

*heat soup to a medium simmer in a small sauce pan

*in a small cup (shot glass works well) combine 1 tsp cornstarch w/ 2 tsp water

*add mixture to the simmering soup stirring to combine well, let simmer a few minutes then take off heat

*spread as much sauce as you prefer on to prepared dough

*continue with the remaining ingredients - its a pizza, don't freak out about it!

Tofu Mexican Chocolate Pudding

i eat a ton of chocolate. really more than anyone probably should. the first thing i eat everyday is dark chocolate squares and i usually eat some kind of chocolate before bed. i realized my addiction (seriously) recently when i when to see josh for the weekend and realized his rundown little semi-bachelor pad had no traces of dark chocolate - i'm talking 90-95% dark chocolate, i can sometime drop as low as 72% if i am desperate. so i woke up ate my breakfast and everything seemed to be fine until about 2 hours later when i just felt like i needed something. i must have drank about 4 large green teas and still dragged around. finally i found a small little grocer that had a few squares of 80% chocolate that looked to be about 8 years old and marked 50 cents each. frantically i bought one and literally walked out the door sat on a bench and inhaled the chocolate. ahhhh it was like a drink of water after a 5k run. yeah so i have a problem.

with all that said i stubbled across a NYtimes recipe via mark bittman for tofu chocolate pudding. i made a few healthier substitutions, some proportion alterations (ok i completely changed it) and this delicious pudding came out of it i like to think its "healthy", relatively. i don't suggest leaving out the spices - if you must you can leave out the ancho chili, but trust me its very subtle.

TOFU MEXICAN CHOCOLATE PUDDING

12oz silken tofu

4oz bittersweet chocolate, melted

2oz unsweetened chocolate, melted

1 tsp cinnamon

1/4 tsp ancho chili powder

1 tsp vanilla

1/3c + 2tbs agave syrup

*combine all in a blender to completely smooth

*chill for about an hour

Cheese Stuffed Sun-dried Tomato Tortellini

i stand by my "basics of tortellini" trio, but these little guys are sooooo delish. i woke up this morning knowing i needed more butternut squash tortellini but there was a half empty tube of sun-dried tomato paste and an opened container of ricotta that needed to be dealt with. standing there in my kitchen, contacts still sticky and annoying it came to me: sun-dried tomato pasta stuffed full of cheese! yes. the smell of the pasta alone is tantalizing enough but add the cheese and really its heavenly. a simple pink or cream sauce is a must with these.

SUN-DRIED TOMATO PASTA

2c AP flour

1 tsp salt

2 tbs olive oil

2 tbs sun-dried tomato paste

1/2c hot water

*combine the salt and flour in a bowl, make a well in the center

*add the paste, oil and water mixing with a fork gradually incorporating the four.

*once its too difficult to stir dump out onto counter and knead with your hands, adding water if too dry and flour if too wet.

*wrap in plastic and let sit for 30 minutes

*do with it as you please

CHEESE STUFFING

1/2c pecorino romano cheese, grated

1/2c parmigiana reggiano cheese, grated

1 1/2c whole milk ricotta

1/4 tsp nutmeg

1/2c whole wheat bread crumbs - i make mine from my daily bread leftovers

1/4c finely chopped parsley

salt

1 egg

*combine all in a bowl, mix well to combine. cover with plastic wrap and chill until ready to use.

Mushroom Spelt Tortellini

and the second of my favorite tortellini trio destine for the freezer. being me i made the pasta spelt this time just to see how it would taste and for of-course the added nutrition. all i did was replace the whole wheat in the pasta recipe for the spinach and ricotta with spelt. enjoy!

MUSHROOM FILLING

1 oz dried porcini mushrooms

1c hot water

2 shallots finely chopped

1/4c olive oil

2 lbs various mushrooms chopped- i used button, shiitake & baby bella

1/4 c chopped parsely

1 tsp salt

1/2 tsp pepper

1/2c parmigiana reggiano

1/2c whole milk ricotta

*reconstitute the porcini in the hot water for 30 minutes, drain reserving 1/4c of the soaking water.

*chop the porcini and set aside

*heat the olive oil in a skillet, add the shallots and cook for 2 minutes

*add the parsley, cook for 1 minute

*add the mushrooms, cook for 10 minutes until all the liquid released is cooked away

*add the reserved porcini liquid and cook for 5 minutes until all the liquid is cooked away

*take off heat and let cool a bit

*add the ricotta, parmigiana, salt and pepper mixing well to combine

*chill if not using immediately

Spinach Whole Wheat Tortellini

i adore tortellini. even more i love to make my own, which is exactly what i am doing today. somewhere around once a month i devote a weekend to tortellini making and thus stocking up the freezer with a small assortment of delicious little pasta pockets. really i can't think of anything better than knowing you have a fabulous fall back dinner in your freezer just waiting for you to boil up, sprinkle with olive oil and devour in less than 15 minutes.

to me there are about 3 standard tortellini filling all of which equally deserving of attention and praise: butternut squash, spinach & ricotta and wild mushroom. of those three the easiest to make has to be the spinach. get yourself a small package of frozen spinach, defrost, drain and mix. you got yourself a stuffing.

and being myself i had to make the pasta whole wheat, just for good measure. oh and don't think for a minute that you can buy wonton wrappers for this. seriously people they are called wonton wrappers. did i say anything about making wontons? not to mention they are old and sitting around a grocery store being gross and born in a factory. really! pasta is so simple and easy there are no excuses. invest in a pasta rolling machine and it will serve you well for the rest of your pasta making life.

WHOLE WHEAT PASTA DOUGH (eggless)

1c AP flour

1c whole wheat flour

1 tsp salt

2 tbs olive oil

3/4c hot water

*combine the flours and salt in a bowl, make a well in the center

*pour in the hot water and oil

*begin mixing with a fork, gradually in corporation the flour into the water

*when it starts to get difficult to continue, turn out onto a floured surface and begin to knead

*add flour if too sticky or water if to dry, the dough should be firm and elastic

*wrap in plastic wrap and let sit 30minutes

*cut off about 1/5 of the dough and roll it out with your pasta machine - or a wood roller if you are real old school

*do with it as you please

SPINACH AND RICOTTA FILLING

1 1/2c whole milk ricotta

10 oz frozen spinach

1/4 tsp fresh ground nutmeg

1/4c chopped fresh parsley

1c parmigiana reggiano

1 egg

salt

*defrost the spinach, drain all the liquid out and chop if needed

*combine all the ingredient in a bowl, cover and chill if not using immediately

*depending on how big you want your tortellini then you will use more or less - use your judgement here. but i generally like to stuff as much as possible into each one.

Honey Whole Wheat Walnut Cake

about every 3-5 months josh and i actually coordinate our schedules long enough to make a trip out to our friend dave's "farm". why the quotations? because to me a farm has animals of some kind or a product or some form that is farmed. i have grandparents that are real farmers and yes they have cows, chickens, sheep (which i loathe. ugh what the hell is up with sheep?), corn, rice, crawfish. i mean you name it those two farmed it and it was nothing fancy just a little house, a barn, bunch of land and lot of animal poo.

so when this amazing 80 acres of land that is filled with random pieces of art from the previous owner: mr. alan d'arcangelo, is called a farm it just don't sit right you know? i would have to say its more a camp. yesss. a camp. my parents have a camp. in other words its the weekend house built out in the middle of the woods in the town my father grew up in. just a get away from the big mean city/office. yeah a camp - not a farm just a place you go to be difficult to get in touch with. am i right?

non-the-less, every time we make it up to the catskills to visit the "farm" i make sure we stop by the local old man's house who offers a gallon of local honey for $18. yes that is correct - a gallon! so needless to say we love honey in this apartment and when i came across a recipe for a honey walnut cake what was there to stop me? of-course i snuck in some whole wheat for good measure and before you know it you've got breakfast for a week.

HONEY WHOLE WHEAT WALNUT CAKE

3/4c roasted and finely chopped walnuts

3/4c whole wheat flour

3/4c AP flour

1c honey

1c unsweetened applesauce

3 eggs

1/4 tsp salt

1/4 tsp cinnamon

*preheat oven to 350F, grease and flour a 8 1/2" spring form pan

*sift together the dry ingredients

*in a separate bowl combine the honey and applesauce until smooth

*add the eggs one at a time

*add wet to the dry, mix to just combine

*pour into prepared pan and cook for 45 minutes or until toothpick is clean

*right when you take out of the oven drizzle 2-3tbs of honey on top, brush to evenly distribute

Carrot Cake Cupcakes

as you know (maybe) i hate cream cheese frosting. i just don't get it, i'm sorry everyone. with that said its my workmate shyam's birthday on tuesday. he loves carrot cake and of-course the cream cheese frosting that goes along with it, i double checked. i promised cupcakes and that is what i will deliver. but that doesn't stop me from reserving a few extras for josh (fellow cream cheese loather) and i to slather honey whipped cream on and enjoy. honey whipped cream seems so exotic but if you think about it, its actually strange that whipped cream wouldn't be sweetened with honey more often. ever heard of milk and honey? well just in case you haven't (which would be ridiculous) god "promised" land flowing with milk and honey to descendants of abraham etc etc - ever heard of the promise land? yeah so even god knows dairy and milk belong together. which would make sense because he is evidentially omniscient. this is ancient knowledge people. that and figs.

with all of that said, the first picture up top shows off the cream cheese icing and the one below is of the honey whipped cream icing. enjoy that!

CARROT CAKE CUPCAKES

1c flour

1 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ginger

1c sugar

1/2c (+ 1 tbs) oil

2 eggs

1 1/2c shredded carrots

1/2c chopped walnuts

*preheat oven to 350F line your pan with papers

*sift together the flour, baking soda, salt and spices

*in a separate bowl whisk together the oil and sugar

*add eggs one at a time

*pour egg mixture into the flour and mix just to combine

*fold in carrots and walnuts, spoon into prepared pan

*cook for 20 minutes until toothpick comes out clean

CREAM CHEESE FROSTING

8oz cream cheese, soft

4oz butter, soft

1c powdered sugar

1tsp vanilla

*beat the bitter and cream cheese together unit smooth and fluffy

*add in the sugar and vanilla beating to light and fluffy

*chill if needed to bring to desired consistency

Cigarettes Russes

there isn't too much that i can say about these. all i think of when i see these cookies are trips to sam's club. oh yes. sam's club is a wholesale store in the south - owned by wal-mart, yada yada. basically its a place you can buy a pack of 144 super sized snicker bars or if you felt adventurous a "gold" and "diamond" tennis bracelet. right. anyways my family loves sam's club. we're in the club.

why the heck would cigarette russes remind me of a wholesale store? well its the best place to stock up on your much needed 5lb canister of these guys. what's strange is that even though you are literally getting these treats out of a humongous can printed with an oh so sexy picture of the cookies flying around in the garden of eden and sparkles you feel like that there is something european about them. and european means delicious. right? you know you agree. sam's club wholesale european delish cookies. yum.

Cigarettes Russes

(via Martha Stewart)

2c powdered sugar

1 1/4 c flour

pinch salt

5.25 oz butter, melted

6 large egg whites, lightly beaten

1 tbs heavy cream

1 tsp vanilla

*sift together the sugar, flour & salt

*add butter, egg whites, heavy cream and vanilla

*stir to combine, cover and chill for 2 hours

*preheat oven to 425F, put silicone mat down on cookie sheet

*spoon out (4) 1tbs full scoops of the batter onto the prepared sheet

*with a knife spread the batter out to 6 x 3 1/2" paper thin ovals

*cook 6 minutes until the edges begin to brown

*lift the cookies off one at a time with a spatula and roll around a chopstick, repeat with remaining cookies / batter

GLAZE

4 oz bittersweet chocolate, finely chopped

2 tsp vegetable oil

*melt chocolate over double broiler

*take off heat and stir in oil

*dip the rolled cookies in the chocolate

Pudding Stuffed Cupcake w/ Chocolate Whipped Cream

i am one of those people that, fortunately, is easily amused. or maybe the better way to phrase that would be that i am a person who is often amazed by things. now that i have made myself appear to have an underdeveloped brain i will try and explain that.

i am about 95% sure that my infatuation with producing extraordinary chemical reactions between seemingly ordinary things (hence the freakish baking fetish) comes directly from my father: the self proclaimed "professional hobby-ist". that. is. brilliant. yes, my dad came up with title when he was about 10 years old and i am damn proud of him for it. so legend has it my father would write to numerous companies asking for a vast assortments of very serious chemicals, claiming to be a professional "hobby-ist". ok, so obviously this was before any kind of terrorist threats or mega lawsuits etc, etc and they would send it along. and from there my dad would be a mischievous boy - a very dangerous mischievous boy. he produced varying specimens of bombs, rockets and other varying explosive reactions. that is until he almost brought the family kitchen down to ashes. he was moved to a little storage shed located a safe distance from the house.

does any of this sound vaguely familiar to any of you bakers out there? how can you not feel like a little scientist measuring, weighing, folding not stirring, wood spoon only, whisking to stuff peaks, carefully watching the clock, noting in your scrappy book your equations and formulas, aiming for fireworks just to almost burn down the kitchen - or at least your taste-buds. well i do i. and my favorite reaction is whipping. i'm amazed every single time. so much so i always feel the ridiculous need to call someone into the kitchen to see what has happened. yeah, like retelling a dream: no-one cares unless it was theirs.

all of this just to share with you my whipped cream icing. oh and there is chocolate caramel pudding stuffed cupcake underneath a cloud of it. yum. the batter is the carmel cake batter from my previous post. since i can never get fresh whipped cream to stay i "stabilized" it with a tiny bit of gelatin and it worked perfectly.

CHOCOLATE WHIPPED CREAM

1/4 tsp gelatin powder

1 1/2 tsp cold water

1/2c whipping cream

2 1/2 tbs powdered sugar

1 1/2 tbs dutch processed cocoa

pinch salt

1/4 tsp vanilla

*pour gelatin into a cup

*sprinkle water over the gelatin and let sit for 5 minutes

*submerge the cup in simmering water until the gelatin mixture has melted. let cool back to room temp

*whip the cream with the gelatin until fluffy and thick (you know what whipped cream should be)

*quickly beat in the vanilla, sugar, salt and cocoa

*keep chilled

Maple Walnut Bread

do you butter toast? i butter toast. what's all

this business about not buttering toast? josh and i got into it this morning as i was ushering him out the door and back on the road. i made him eggs and toast. buttered freakin' toast. i was sharply informed that i "always butter toast". yes, i do always butter toast because that is was people do. nope, evidentially i do it because i am "from the south". wha???? firstly: whatever. secondly: toast is toasted thus a bit dry and needs to be rehydrated with a smudge of tasty butter. can you argue that? my desk mate at work agreed with him! but to my defense: she is not a baker and i would venture to say that she is not a huge toast person either. so this case is left open. you tell me - do you butter your toast?

anyways he ate it no matter. which may have more to do with my threat to not leave it on the plate than the superior taste the butter imparted on the toast. threat you ask. yes, there were only 2 slices of bread left this morning and that was tagged for my almond butter lunch sandwich. but, being the generous and perfect human being i am i gave it to him for his pure enjoyment. i got a crappy half lunch.

as you know that leaves me without my "daily bread" for the rest of the week. i need bread more than any normal person and i have some walnut oil that is about to expire (ok, it expired 2 days ago) so that means walnut maple quick bread! i love this bread - its very simple, not too sweet, totally healthy and will compliment anything. lucky me; lunch is going to rock the rest of the week.

MAPLE WALNUT BREAD

1c whole wheat bread

1c AP flour

6 tbs sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1c buttermilk

1/3c maple syrup

1/4c walnut oil

1 egg

1/2 tsp vanilla

1/3c chopped walnuts

*preheat oven to 350F, lightly oil a loaf pan

*sift together the dry ingredients

*in a separate bowl beat the wet ingredients

*add the wet to the dry and mix to combine

*stir in the walnuts

*pour into the prepared pan, cook for 45-50 minutes to get a clean toothpick

*cool on rack

Strawberry and White Chocolate Ganache French Macarons

strawberries are everywhere in NYC these days - or at least the places i go. namely fruit carts, grocery and wine stores, oh and the occasional clothing boutique. oh what the life. hm. anyways as you know weekends are when i shake all of the baking off my brain. so last weekend i ended up with an extra egg white just sitting in the frig. and it sat there all week. aging and aging as the days went by. so i knew i had to turn that ripe old egg white in to macarons.

it rained all day long on yesterday. it was london over here: no sun, chilly, all drizzle and fog. so being idiotic and stubborn i got my mind set on making them yesterday. i was going to do it damnit! yeah, i think i have warned you about this before but just don't even think about making these when the humidity is anything above 60% definitely not 100% like i chose to do. its a waste of your time. to my defense; it was late and i didn't notice that i had started raining again. non-the-less it didn't happen.

as mention above i may sometimes be a bit stubborn. in other words i now have to produce macarons this weekend in order to correct this wrong i have done. so i woke up, monitored the humidity and went to work.

back to strawberries. they are everywhere so they are on my mind, but i just finished my two boxes for the week and i definitely didn't feel like forking over any more $$$. i remembered that i had some dried shriveled strawberries in the cupboard (i had a thing about them over a year ago). enter the coffee grinder! grind them into a powder and there you go - a way to infuse flavor into this supersensitive batter. then i remembered i have a block of white chocolate that i should try and use. i say try because i hate hate hate white chocolate, but i does go with strawberries and everyone else i know adores it. so we get white chocolate ganache. i have to say i tasted one and it was pretty darned good, white chocolate and all.

STRAWBERRY & WHITE CHOCOLATE GANCHE MACARONS

STRAWBERRY MACARONS

1/2c almond flour

1c powdered sugar

1 tbs strawberry powder

2 egg whites (at room temp)

1/4 tbs sugar

*preheat oven to 375F, line pan w/ parchment

*sift together the almond flour, powdered sugar and strawberry powder

*in a separate bowl beat the egg whites until soft peaks form

*add in sugar and beat until stiff and shiny

*gentle fold in the egg white with the powdered sugar mixture

*pipe into 1 1/2" rounds onto prepared pan and cook for 15 minutes

*let cool before removing from pan

WHITE CHOCOLATE GANACHE

3 1/2 oz white chocolate, finely chopped

1/4c whipping cream

1/2 oz butter, cubed

*heat the cream in a sauce pan until bubbles form

*take off heat and add the chocolate, let sit for a minute then stir to smooth

*add the butter and stir to combine

*let cool to thicken before using

Real Raw Lime Tart

i have to be honest, i am not a key lime pie fan at all. i think i just have this totally ridiculous idea that only people who live in florida, own a yacht and listen to jimmy buffet eat key lime pie. am i totally insane or is there a small part of you that totally agrees? alright whatever. here are the fun facts about key lime pie.

completely contrary to what i thought i knew; the traditional recipe for the pie is almost identical to a lemon meringue pie - substituting the obvious fruit. somewhere after the dessert started to travel the country the recipe was diluted to a graham cracker crust, sweet condensed milk, limes and whipped cream. ouch! ok, so the real recipe does call for sweetened condensed milk - this was evidently because fresh milk wasn't so easy to come by with out refrigeration (at the time of invention) and we all know it gets a little steaming down there in the keys. also strangely it is asked that the baker does not cook the filling, egg yolk and all (yikes!). the souring reaction between the lime juice and the condensed milk causes the filling to thicken on its own. the meringue of-course has to be quickly browned.

all very interested, but best of all: in 1965 a florida state representative tried to pass a law stating that anyone who made a key lime pie with anything but key limes would be fines $100. ha! it didn't pass. i love it. i wish i could do that for who ever named white chocolate - its not chocolate! as of 2006 key lime pie is the official florida state pie. good for them.

with all this said, i was flipping through my real raw cook book (i am determined to make as many of these recipes as possible while josh's butter loving taste-buds are away eat barbeque chips and kaft mac n' cheese) and i found this recipe for a lime tart. i thought i should just dive right into the lime experience. fine me if you like, but i did not use key limes, more like a handful of limes bought off my fruit stand guy around the corner for a dollar. my tart doesn't really look like theirs, maybe because i lacked tart molds - but its close! i have to say it is pretty delicious and very healthy. what more can you ask for?

REAL RAW LIME TART

TART SHELL

1c raw macadamia nuts

1/2c shredded unsweetened dry coconut

1 1/2 tsp lime zest

1 tbs lime juice

1 tsp vanilla extract

1/2 tsp fine sea salt

2 packets stevia

1 tbs agave nectar

*place nuts in the food processor, place them in the freezer for a about 15 minutes

*once chilled put the remaining ingredients in the processor and pulse until well combined.

*don't over chop it will get oily

*lightly oil (with any nut oil) 4 - 4" tart shells w/ removable bottoms. if you are not using a tart shell w/ removable bottom, just line your mold with plastic wrap.

*divide the "dough" evenly amongst the prepared shells. press into the mold to fully line.

*place in freezer for another 15-20 minutes to firm up.

LIME MOUSSE FILLING

2 ripe avocados, peeled and pitted

1/4c lime juice

2 tbs packed lime zest

2 tbs agave nectar

1 tbs coconut oil

1 tsp vanilla extract

pinch fine sea salt

2 packs stevia (more of you please)

*in processor, process all ingredients until smooth

*remove the tart shells from molds

*fill with the lime mousse, cover with wax paper making sure the surface of the mouse is directly covered and keep in frig until ready to eat.

*you can also freeze them and thaw out for 15 minutes before noshing down.