Monthly Archive: January 2013

Jan 03

Mini Fruit Tarts

Because I neglected to say it my last post, HAPPY NEW YEAR to you! Eric and I have decided not to make any New Year’s resolutions this year, mostly because we’re constantly trying to better ourselves, our marriage and our life. I think 2013 is going to be a darn good year 🙂  Plus, we discovered these delightful min fruit tarts to munch on.

Onto the FOOD! These are some cute mini fruit tarts that I made for a party I had a few months ago (blame the chaos that has been my life for the tardiness in posting). They are the easiest dessert to make! Plus they’re adorable and delicious….and a little on the fancy side. You can earn some major entertaining points for this one 🙂

I used a mini cupcake pan. I’m sure you could use a full sized cupcake pan, but I prefer the miniature variety…they’re so much more fun to eat, right?

IMG_4844I used prepackaged sugar cookie dough from the refrigerator section. This is such a cool trick. Just roll the sugar cookie into a ball and place in the bottom of a greased mini cupcake pan. Bake according to package instructions. They’ll rise and then fall when you take them out of the oven to make this perfect “pie” crust.IMG_4845 I used a mixture of frozen fruit that I had on hand. I sprinkled some sugar on the fruit and let them thaw out.IMG_4851For the filling, I used a frozen whipped cream and powdered sugar mixture. I beat a full container of whipped cream with about an 1/8 cup of powdered sugar. I filled the cups with the sugary mixture and topped it with fruit! lots of mini fruit tarts mini fruit tartsMini Fruit Tarts
refrigerated sugar cookie (rolled into small balls)
fruit (frozen or fresh) of your choice
whipped cream
powdered sugar
granulated sugar
mini cupcake pan

1. Place small balls of sugar cookie in a greased mini cupcake pan. Bake according to package directions.

2. Let the cookie fully cool and harden before going on to the next step

3. Meanwhile, whip a container of whipped cream with about 1/8 cup of powdered sugar. You can increase the amount of sugar you use depending on how sweet you want it. You can also just use the whipped cream!

4. Sprinkle fruit with granulated sugar and let thaw if frozen

5. Assemble the mini fruit tarts once the cookies are cooled and hardened.

6. DIG IN!

Jan 01

Crockpot Chicken Tikka Masala

I think everyone knows by now that one of my favorite cuisines is Indian food. I especially love chicken tikka masala. If you’ve never tried it, this is a foolproof recipe that will convince you to love the dish as much as we do. If you already love it, this crockpot recipe makes an indian meal on a weeknight a possibility! I was a little skeptical that the crockpot could do the trick because this recipe generally takes a while to prepare. But, I was pleasantly surprised at the results of the crockpot chicken tikka masala recipe!I prefer to make my own naan bread, mostly because stores in Sidney didn’t sell it. I’ve used this recipe for a few years now and have had great luck with it.I’m so glad I found this recipe on table for two blog- now I can get my Indian fix any day of the week! Pop in the ingredients in the morning and I have dinner ready when I get home.

Ingredients for Crockpot Chicken Tikka Masala: (From

8 boneless, skinless chicken tenderloins, or about 5 boneless, skinless chicken breasts (about 3 lbs.)

1 large onion, diced

4 cloves of garlic, minced

2 tbsp. fresh ginger, minced

1 (29 oz.) can of tomato puree

1 1/2 cups plain yogurt

2 tbsp. olive oil

2 tbsp. Garam masala

1 tbsp. cumin

1/2 tbsp. paprika

2 tsp. salt, or to taste

3/4 tsp. cinnamon

3/4 tsp. fresh ground black pepper

1-3 tsp. cayenne pepper (depending on your heat preference)

2 bay leaves

1 cup heavy cream

3 tbsp. cornstarch

Chopped parsley or cilantro, for topping


  1. Place everything up to the bay leaves in a large bowl. With a spatula, stir to combine everything and make sure the chicken is coated well.
  2. Gently place the mixture in the insert of the crockpot and add the two bay leaves.
  3. Cover and cook for 8 hours on low (or 4 hours on high).
  4. When done, in a medium bowl, whisk together heavy cream and corn starch, then pour the mixture into the crockpot and gently stir. Let cook an additional 20 minutes to thicken up.
  5. Serve hot over a bed of white (or brown) rice.
  6. Store leftovers in an airtight container in the fridge for up to 5 days.

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