Cherry Mascarpone Tartlets

Creamy indulgent bites of heaven. I feel a little less guilty eating these despite the fact that the recipe is anything but low fat, because they are just little bites of indulgence. Instead of a whole plate full of the stuff. I also love them because they were the perfect use for the last can of canned cherries. I am on my last jar of canned cherries and the neighbor boys better come knocking with their ruby red cash crop soon.

I am pretty delighted with myself for thinking up these tasty treats to feed the husband's band on band night. Unfortunately I had a few too many tastes of the cream cheese pastry dough. It could have been a guiltless (my version of guiltless is probably different than yours) treat if only I had restrained myself. And oh that mascarpone filling. So creamy!

Cherry Mascarpone Tartlets
Makes appx 18 tartlets

I love this cream cheese pastry dough, It is easy and perfect for tartlets. I use it for all kinds of tart recipes.
1/2 Cup butter softened
1/2 Cup cream cheese, softened
1 Cup all purpose flour

Filling:
1/4 cup chocolate chips
6 oz carton of mascarpone
2 T powdered sugar
1 tsp of vanilla extract
Cherries, pitted. I used canned but fresh will be even more tasty.

Tarts
Preheat oven to 425 degrees.
Beat butter and cream cheese until smooth. Add flour and beat just until a soft dough forms.

Cover with a plastic wrap and chill one hour or overnight.

Shape chilled dough into 1 inch balls. Place each ball of dough into mini tart of mini muffin pan. Dip a tart shaper or back of spoon into flour and press into dough to form tart shells. Pierce shells with fork.

Bake 10 to 12 minutes or until light golden brown.

Remove tarts from oven and place 3 to 4 choco chips in bottom of each tart. They will melt on their own. Allow to cool.

Meanwhile prepare the mascarpone filling. Beat mascarpone, powdered sugar and vanilla until smooth. Remove tartlets from pan. Fill each tartlet with mascarpone filling and top with one or two cherries. Serve immediately or cover and keep chilled.

Puffy Artichoke Pockets

Featured Pantry Item/Food Storage: Artichoke Hearts and canned spaghetti sauce

When I was given my first opportunity to participate in Foodbuzz's tastemaker program, I was excited. Who doesn't love puff pastry? So, I have waited for genius to strike as my Pepperidge Farm puff pastry sheets waited in the freezer. I really wanted to find a way to stay true to the theme of this blog. And then I finally remembered how I have been wanting to feature artichoke hearts as a pantry staple. OK maybe you don't stock up on marinated artichoke hearts. But I really can't live without them. Perhaps you have a small jar stashed in your fridge or on a back shelf. But I have to buy the Costco size container. You see, artichoke hearts truly are a vital ingredient in my food storage. They bring a little zing and sophistication to any dish. In my world they are comfort food.

I am also a huge fan of pizza and spaghetti sauce. I can't help myself, I am part Italian. I consider it a personal affront to my ancestors when my daughters tell me they don't like spaghetti sauce. But they will learn. They will have to. And so I combined three of my Italian favorites with some puff pastry and the result was a keeper. I will make this again and again. These little artichoke puffs make a great side dish or an appetizer. You can also trade out the artichoke hearts with zucchini slices.

Puffy Artichoke Pockets

1 sheet frozen puff pastry, thawed

9 marinated artichoke heart halves or zucchini slices

9 tsp of spaghetti sauce

freshly shredded Parmesan cheese

1 egg

1 tbsp water

Thaw and unfold one puff pastry sheet.

Cut at folds and then cut each section into 3 squares.

Beat egg and water. Brush onto puff pastry. Place 1 tsp of sauce on each square, add a pinch of freshly grated Parmesan cheese and top with 1 artichoke half. Fold opposite corners over each other to form a square envelope. Seal edges. Brush with more egg wash.

Place on a cookie sheet and bake at 400 degrees for 15 to 20 minutes or until flaky, puffed and golden. Let cool at least 5 minutes.