Strawberry Tarts

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Not only are these easy and delicious, there’s also the option of making them gluten free. You can purchase gluten free graham cracker crumbs and the rest of the recipe doesn’t include any gluten. The prep time takes about 20 minutes and they’re the perfect dessert to serve along side a scoop of ice cream at your next dinner party. You can also substitute the milk with almond milk for a healthier version.

Ingredients (for 12 tarts)

12 muffin cups

12 tbsp of graham cracker crumbs

12 tbsp of melted butter

2 tbsp of butter

8 squares (1 ounce each) of dark chocolate

1/4 cup of milk/almond milk

6-8 strawberries

1 handful of blueberries

Directions

Preheat your oven to 275F

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Line your muffin tray with muffin cups. Add 1 tbsp of graham cracker crumbs to each cups. Pour 1 tbsp of melted butter into each muffin cup. Bake the muffin cups in the oven for about 10 minutes (keep your eye on them, take them out when they turn to a golden brown).

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Use a double boiler (or a glass bowl over a pot of boiling water) to melt your chocolate. While the chocolate is melting, add the 2 tbsp of butter and pour in the milk. Keep stirring the mixture until the chocolate has turned into a thick sauce. Keep your eye on it as you don’t want the chocolate to burn.

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Scoop about a tbsp of chocolate sauce into each muffin cup, on top of the golden graham crackers. Cut your strawberries (or put them whole, depending on your taste for decorating) on top of the chocolate sauce and add the blueberries. Place the whole tray in the fridge for about 20 minutes, until chocolate sets.

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Edible Flower Cookies

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Not only do these look beautiful but they happen to taste great too! To top it off they are very easy to make! First you need a sugar cookie recipe (I tried making these gluten free as well and found that the cookie was a tad too crumbly).

Materials

Sugar Cookie Dough

Edible Flowers (after searching high and low I found some at The Harvest Wagon)

1 egg beaten

Paint Brush (used for food only)

Directions

After you’ve made your sugar cookies you want to put them in the oven for about three quarters of the time the recipe suggests. Once they’ve come out of the oven and cooled down a bit you will need to beat your egg in a small bowl with a fork. Then using your paint brush you want to coat your cookie with a bit of egg. Then place a flower on top of the cookie and brush it with some more egg to get the flower to lay “somewhat flat”. Sprinkle with a bit of sugar and voila! Put them back in the oven for the remainder time but do keep an eye on them. If the flowers burn they will turn brown and won’t be soooo purtty!