For the crust:

In a medium bowl whisk together the flour, baking powder, and salt.  In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar.  Add in the coconut milk and vanilla.  With the mixer on low, slowly add in the flour mixture.  Increase speed to medium and beat for 1-2 minutes until dough comes together.  Pat into a round disc and wrap in plastic wrap.  Refrigerate for at least 1 hour.

Preheat oven to 350 degrees.  Spray the tart pan, or pans, with non stick cooking spray.  Remove dough from refrigerator and place between 2 pieces of plastic wrap.  Roll out the dough until it is about 1/4 inch thick.  Remove the top sheet of plastic wrap.  Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.

Press the dough down in the tart pan and make the edges around the top circle as neat at you can.

Continue until all the dough is used up.  Just re-roll the dough between the plastic wrap when needed.  I think I got about 14-15 tarts.  I do have two tart pans but if you don’t you can wait and bake the last few after the first batch is done, or just make 12.  Then prick the bottom of the dough with a fork.  

Bake the tarts for about 13 minutes and remove from the oven.   After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.  

While the crust is cooling, make the vanilla pudding.

For the pudding:

In a medium saucepan whisk together sugar, cornstarch, and salt.  Turn on the heat to medium and whisk in the coconut milk and vanilla.  Continue whisking until thick and bubbly, about 5 minutes.  Remove from heat and spoon the warm pudding into the cooled mini tarts.

Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.

When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange.  Feel free to change up the fruit for the occasion or holiday.  Just using blueberries and strawberries would be perfect for all the summer holidays coming up!

These were such a fun little dessert to have out at the baby shower!

Affiliate links (Amazon) are included for some of the items below for your convenience.  If you click on a link and make a purchase, I’ll receive a small commission at no extra cost to you. See my disclosure here.

a few helpful links….

mini tart pans

full fat coconut milk

gluten free flour

pure vanilla extract

Here is your printable recipe!

Gluten and Dairy Free Mini Fruit Tarts

 

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These are a great dessert to have out at any party or special occasion!

Author: A Fireman's Wife

Recipe type: Dessert

Ingredients

• Tart Crust
• 1 cup plus 3 tablespoons gluten free 1 to 1 flour blend
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons dairy free butter, cold
• ⅓ cup sugar
• 4 tablespoons full fat coconut milk, I use from the can
• ½ teaspoon pure vanilla extract
• Vanilla Pudding
• ½ cup sugar
• ¼ cup cornstarch
• ¼ teaspoon salt
• 1 13.5 oz can full fat coconut milk
• 1 teaspoon pure vanilla extract
• Fruit Topping
• strawberries, cut up
• kiwis, cut up
• blueberries
• 1 small can of mandarin oranges, drained
• (or any fruit to go with the holiday or occasion)

Instructions

1. In a medium bowl whisk together the flour, baking powder, and salt.
2. In the bowl of your mixer with the whisk attachment cream together the dairy free butter and sugar. Add in the coconut milk and vanilla. With the mixer on low, slowly add in the flour mixture. Increase speed to medium and beat for 1-2 minutes until dough comes together. Pat into a round disc and wrap in plastic wrap. Refrigerate for at least 1 hour.
3. Preheat oven to 350 degrees. Spray the tart pan, or pans, with non stick cooking spray.
4. Remove dough from refrigerator and place between 2 pieces of plastic wrap. Roll out the dough until it is about ¼ inch thick.
5. Remove the top sheet of plastic wrap. Take a circle cutter, mine was just under 3 inches wide, and one at a time cut out the circles and place them in the tart pan.
6. Press the dough down in the tart pan and make the edges around the top circle as neat at you can.
7. Continue until all the dough is used up. Just re-roll the dough between the plastic wrap when needed. I think I got about 14-15 tarts. I do have two tart pans but if you don't you can wait and bake the last few after the first batch is done, or just make 12.
8. Then prick the bottom of the dough with a fork.
9. Bake the tarts for about 13 minutes and remove from the oven. After a few minutes take a knife and use it to gently remove the tarts from the pan and place on a cooling rack to cool completely.
10. While the crust is cooling, make the vanilla pudding.
11. In a medium saucepan whisk together sugar, cornstarch, and salt. Turn on the heat to medium and whisk in the coconut milk and vanilla. Continue whisking until thick and bubbly, about 5 minutes.
12. Remove from heat and spoon the warm pudding into the cooled mini tarts.
13. Cover with plastic wrap touching the pudding and refrigerate for at least 1 hour or overnight.
14. When you are ready to serve the tarts prepare the fruit and then top each mini tart with a strawberry, kiwi, blueberry, and a mandarin orange. Feel free to change up the fruit for the occasion or holiday.

Notes

For the gluten free flour blend I use King Arthurs Measure for Measure flour, or Bob Red Mills 1 to 1 flour.

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GLUTEN AND DAIRY FREE MINI FRUIT TARTS

perfect for all your spring and summer parties!

I was fortunate to have all the supplies I needed to make these adorable carrots on hand, but if you don’t it just takes a few simple items.

SUPPLIES-

-paper grocery bag(s)

-Jute string (I used 3-PLY and I purchased mine from Hobby Lobby)

-scissors

-glue gun

The beauty of this is that you can make as many or as few carrots as you need.  Start by cutting out a large rectangle from your paper bag.

Cut your rectangle in half again.

You can leave your rectangles this size or cut them in half again….see picture below.  I wanted a few different sizes of carrots so I used some of each size and tried to make them all a little different.

Next start rolling up your paper rectangles into a cone shape.  Keep any writing on the bag to be rolled up on the inside so the color won’t show through the string.

When you have your cone all rolled up glue down the edge with some hot glue.

Continue rolling up as many cones, in whatever sizes, as you need.

Next add some hot glue to the bottom point of your “carrot” and attach the string.

Then just start rolling up the string around your carrot.

Continue rolling your string around the carrot until you reach the top.  My paper was always un-even at the top so just go as high as you can and then put a small amount of hot glue at the top to glue the string down.

Then cut off the string just past where you glued it down.  Next push in the top paper that was still sticking up to the inside of the carrot.  

Finally you need to make the carrot top.  I just took the string and looped it back and forth…however long you are going to want your top to be.  I just went back and forth about 4 or five times and then I cut the string.  

With the end of string you just cut off, wrap it a few times around the center and then secure it together with the hot glue.  It’s like you made a little knot except all you do is wrap it around and glue it.  

Then cut open the loops.

Add some hot glue to the knot in the center and then put that in the top of the carrot.

Super easy and you can make several of them pretty quickly!

I had fun decorating my tiered tray with a few carrots.

Then I used a few to make a cute place setting for my Easter table!

Okay, so Easter is only a few days a way so grab some string and get crafting!!

XOXO

Jen

Preheat your oven to 350 degrees.  Grease 2 nine-inch cake pans with Crisco.  Cake pans with higher sides work best as  this makes a lot of batter.  If you have cake pans with shorter sides you could always use 4 pans instead of 2.

Measure out your raisins and then fill up your measuring cup with water to just past the raisins.  This will get them nice and soft if they were not before.  If they are already soft you can skip this step.  Just let them hang out while you assemble the rest of your cake.  

Grate up your carrots.  I use the fine shredder on my cheese grater.  I you have a food processor with a fine grater you can use that too.  

In your mixer with the whisk attachment whisk together your sugar, eggs, oil, and vanilla extract until thick.  Then add in your flour, baking powder, cinnamon and mix gently.  

With your paddle attachment add in your raisins (don’t forget to drain them) and grated carrots and mix until well combined.  

Pour into your prepared pans and bake for 45 minutes or until a skewer comes our clean.  If using 4 cake pans you will want to adjust the cooking time down and then keep checking them.  

Leave to cool in the pans for 10 minutes and then turn onto a cooling rack.  

Allow the cakes to completely cool before frosting.  

While you are waiting prepare your frosting.  In the bowl of your electric mixer with the whisk attachment cream your cream cheese and butter until smooth.  Then slowly add in the powdered sugar and vanilla and whisk until it is smooth and creamy.  

When your cake is cooled take a knife and slice each cake half in half again so you will now have 4 layers of cake.  

Take one layer and put it on your cake stand and then spread some frosting evenly all over the top.  Repeat with the next 4 layers.  I like to leave the sides unfrosted on this cake and it makes it nice and easy.  I just kind of smooth out any goopy layers of frosting on the outside with my spatula when I am done.  It kind of gives it a rustic look and it also shows the beauty of the 4 layers!  

After frosting all 4 layers your should still have frosting left.  Divide that out into two bowls adding a little more frosting into one of the bowls.  The bowl with more frosting add your orange food coloring and the other bowl add your green food coloring.  I like to use plastic bowls when mixing food coloring so I can just throw the whole thing away when I am done and not have it stain my white bowls.  

To make the little carrots on top I use Wilton decorating bags and tips.  I love having these on hand for fun cakes or cupcakes.  I have used the decorating tips so much throughout the years.  Even if you need to make quick cupcakes with store bought icing for a birthday party they can make them look so much more fancy….and they are so easy to use! Here is a good set I will link up for you to get you started!  (Amazon affiliate link)

Fill one bag with orange frosting to make your carrots and then make little squiggles back and forth.  Start small and then get wider to get your carrot look.  Continue with the carrots all around the cake.  

Wash out your tip when done and then fill up another bag with green frosting to make the carrot stems.  

And there you have beautiful Carrot Cake!  Keep it in the refrigerator until your are ready to serve.  I love tradition and we now all look forward to this cake every year.  It makes the perfect Easter dessert but it can be great all through the spring and summer!

Here is your printable recipe!

Carrot Cake With Cream Cheese Frosting

 

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This cake is perfect for Easter or all through the spring and summer!

Author: A Fireman's Wife

Recipe type: Cake

Ingredients

• Cake:
• Crisco for greasing the pan
• 2 cups white sugar
• 4 eggs
• 2 cups sunflower oil
• 1 teaspoon vanilla extract
• 2¾ cups flour
• 3 teaspoons baking powder
• 1 teaspoon cinnamon
• 2 cups finely shredded carrots, packed down
• ½ cup raisins
• Cream Cheese Frosting:
• 6 cups powdered sugar
• 2 (8oz) packages cream cheese softened
• 1½ sticks (12 tablespoons) butter softened
• 2 teaspoons vanilla extract
• Orange food coloring
• Green food coloring
• Decorating bags and tips (optional)

Instructions

1. Preheat your oven to 350 degrees.
2. Grease 2 nine-inch cake pans with Crisco. Cake pans with higher sides work best as this makes a lot of batter. If you have cake pans with shorter sides you could always use 4 pans instead of 2.
3. Measure out your raisins and then fill up your measuring cup with water to just past the raisins. This will get them nice and soft if they were not before. If they are already soft you can skip this step. Just let them hang out while you assemble the rest of your cake.
4. Grate up your carrots. I use the fine shredder on my cheese grater. I you have a food processor with a fine grater you can use that too.
5. In your mixer with the whisk attachment whisk together your sugar, eggs, oil, and vanilla extract until thick. Then add in your flour, baking powder, and cinnamon and mix gently.
6. With your paddle attachment add in your raisins (don't forget to drain them) and grated carrots and mix until well combined.
7. Pour into your prepared pans and bake for 45 minutes or until a skewer comes our clean. If using 4 cake pans you will want to adjust the cooking time down and then keep checking them.
8. When the cakes are done leave to cool in the pans for 10 minutes and then turn onto a cooling rack.
9. Allow the cakes to completely cool before frosting.
10. While you are waiting prepare your frosting. In the bowl of your electric mixer with the whisk attachment cream your cream cheese and butter until smooth. Then slowly add in the powdered sugar and vanilla and whisk until it is smooth and creamy.
11. When your cake is cooled take a knife and slice each cake half in half again so you will now have 4 layers of cake.
12. Take one layer and put it on your cake stand and then spread some frosting evenly all over the top. Repeat with the next 4 layers. I like to leave the sides unfrosted on this cake and it makes it nice and easy. I just kind of smooth out any goopy layers of frosting on the outside with my spatula when I am done. It kind of gives it a rustic look and it also shows the beauty of the 4 layers.
13. After frosting all 4 layers your should still have frosting left. Divide that out into two bowls adding a little more frosting into one of the bowls. The bowl with more frosting add your orange food coloring and the other bowl add your green food coloring.
14. With your decorating bags and tips pipe on the carrots all around the cake with the orange. Make little squiggles back and forth. Start small and then get wider to get your carrot look. Then pipe on the carrot stems with the green.
15. Store in the refrigerator until your are ready to serve.

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Now these are really pretty easy to make as I use frozen dinner rolls.  The only thing is that they take time so best to start them earlier in the day.  I used these Rhodes frozen yeast dinner rolls but any frozen dinner roll will do.  On the day of baking just grab them out of the freezer and let them sit on the counter until they are soft but still cold.  Mine took about an hour but it depends on how warm your kitchen is.  

You will need two or three cookie sheets to make these so grab those out and spray them with cooking spray.  

Now it is time to start assembling your bunny.  Take out a dough ball and slice it in half.  A pizza cutter works great.  These halves will become the bunnies ears.  

Then pull off a tiny bit of dough from the end of each slice and roll each of them into a little ball.  Those will become the bunnies eyes.  Then place a whole dough ball on your cookie sheet and add on your ears and place on your eyes. 

Then add your raisin nose.  Just push it in as best as you can.  

Repeat this process until you have assembled all your bunnies.  

Then spray the tops of all your bunnies with cooking spray and loosely cover them with plastic wrap.  

Let them sit on the counter and rise until they about double in size.  I let mine sit out for about 2 hours.  When they are ready carefully remove the plastic wrap.  Preheat your oven to 350 degrees.  Then I took a small sharp knife and made the bunnies whiskers and mouth.  Also go ahead and re-push in any raisins if they seem to be falling out.  

Melt your butter and then baste it on each one of your bunnies.  If you choose to sprinkle on some cinnamon and sugar mix that up and add that on next.  I left one pan plain and made the other pan cinnamon and sugar.  Then pop them in the oven for about 15-20 minutes, until golden brown.  

Here are the cinnamon and sugar ones.  I only lost one nose in making these!

When they are done take a small spatula or knife and separate any ears or bunnies that are touching the other bunnies.  Then right away remove them from the pan and place on a wire rack to cool.  

These are so fun and my kids thought they were the greatest thing ever!  I had a hard time saving some out for Sunday.  I sure hope we still end up with rolls for Easter dinner!  Wishing you a wonderful weekend and Resurrection Day!!

Here is your printable recipe!

Bunny Rolls

 

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Prep time

5 hours

Cook time

20 mins

Total time

5 hours 20 mins

 

These will be so cute on your Easter table!

Author: A Fireman's Wife

Recipe type: Rolls

Serves: 18

Ingredients

• 1 package (36 count) frozen yeast dinner rolls (I used Rhodes brand)
• Cooking spray
• 18 raisins (for the nose)
• plastic wrap
• 3 tablespoons melted butter
• 2 tablespoons sugar (optional)
• 1 teaspoon cinnamon (optional)

Instructions

1. Remove your rolls from the freezer and let sit on the counter until soft but still cold.
2. Spray your cookie sheets with cooking spray.
3. To assemble your bunnies take out a dough ball and slice it in half. A pizza cutter works great. These halves will become the bunnies ears.
4. Then pull off a tiny bit of dough from the end of each slice and roll each of them into a little ball. These will become the bunnies eyes.
5. Then place a whole dough ball on your cookie sheet and add on your ears and place on your eyes.
6. Add on your raisin nose. Just push it in as best as you can.
7. Repeat this process until you have assembled all your bunnies.
8. Spray the tops of all your bunnies with cooking spray and loosely cover them with plastic wrap.
9. Let them sit on the counter and rise until they about double in size. I let mine sit out for about 2 hours.
10. When they are ready carefully remove the plastic wrap.
11. Preheat your oven to 350 degrees.
12. Then take a small sharp knife and make the bunnies' whiskers and mouth. Also go ahead and re-push in any raisins if they seem to be falling out.
13. Melt your butter and then baste it on each one of your bunnies. If you choose to sprinkle on some cinnamon and sugar mix that up and add that on next. I left one pan plain and made the other pan cinnamon and sugar.
14. Bake them in the oven for about 15-20 minutes, until golden brown.
15. When they are done take a small metal spatula or knife and separate any ears or bunnies that are touching the other bunnies.
16. Then right away remove them from the cookie sheet and place on a wire rack to cool.

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So in the spirit of fun cute little holiday decor, and Easter being on its way, I wanted to share these cute carrot napkins!  These often make their way to my paper plate style table, and will go great with any casual or pot-luck style meal.   These are an old classic, and so simple, but it’s those fun simple details that can add so much!

Here’s what you will need:

~Large size orange napkins

~ Green plastic cutlery

~Ties: raffia, ribbon, twine etc.

I usually hit up the party store when ever I need to buy colored napkins or cutlery.  This way you can find a good selection of the colors you need.  

Position your napkin in a diamond shape and then place your cutlery so the fork is on top, if you are using a knife and spoon too, with them sticking up just past the top point of the orange napkin.  The fork on top with give it the look of a carrot top!    

Then fold one side in: 

And then continue rolling the fork and napkin the rest of the way over until you have a nice tight little bundle.  I tied mine with raffia, because I had it on hand, but any green ribbon or twine will work great too!

They are fun to put out at everyone’s place setting.  You could even tie little name tags to your ribbon if you are having assigned seats. 

These are also cute to leave out in a little bundle for an adorable table decoration, or you can put them in a basket for grabbing if you are having a pot-luck style!

Then what’s even better about these is that the kids can totally help too!  You can always grab some pipe cleaners for easy wrapping with kids!

Happy Easter!

I would love if you would join my Friday link-up party!