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KCL Friday Finds

Welcome to KCL Friday Finds! Grab a cup of coffee and get ready for some shopping fun! This weekend I’m all about treating myself to an at-home mani for selfcare Sunday and getting that glow with a new skincare routine.

I’m so happy to be using Oh It’s Natural again! Their products are all-natural with simple ingredients, so they're perfect for sensitive skin or for people like me who have a lot of allergies. This 3-Step Complete Hemp Skincare Regimen includes a cleanser, face oil, and sugar scrub. The Hemp All Over face oil can be used as an oil cleanser and makeup remover as well as a moisturizer.

Made with hemp seed oil, sunflower oil, and Vitamin E oil; it’s such a hydrating and nourishing oil. More so than most facial oils I’ve tried, this one really helps to even my skin tone and gives my skin a healthy glow. Hemp seed oil ranks zero on the comedogenic scale, so it’s perfect for all skin types. If you’ve been wanting to try a face oil but have been hesitant, I high…

Mini Kumquat Lemon Tartelettes with Phyllo Cups

 
My girlfriends are always complaining that my desserts are going straight to their asses, so I knew when I scheduled a girl's night at my place I would need to make a low-fat, low-calorie dessert. These Kumquat Lemon Tarts are both, and they are so light and flaky.

What You Need:

*1 pack of frozen pre-baked phyllo mini dessert cups

*1 box Instant Lemon Pudding Mix (and milk or non-dairy milk to make pudding)

*1 package kumquats (use about 10 kumquats for recipe)

*plastic baggie for piping pudding into cups

*zest of two lemons (optional)

*juice of half an orange


1. Make your pudding in advance a few hours or the night before. Use the recipe on the box for pie filling when measuring the milk. I added in the zest of two lemons. You can skip that part, but I highly recommend you add the zest. It really brings out a fresh lemon flavor in the pudding.
Slice the kumquates thin. They don't have to be paper thin. Kumquats are totally edible aside from the seeds. You'll have to pop some seeds out as you slice.

 
2. Take your phyllo cups straight from the freezer and arrange them on a serving plate. After the lemon pudding has chilled, empty it into a plastic bag or a piping bag. Snip the end off one corner of a plastic baggie to use it as a piping bag. Using a circular motion, squeeze the pudding into each cup, filling each one to the top.
 
 
3. Arrange 3 kumquat slices on each cup and slightly press down so that the slices rest just above the tops of the phyllo cups. Finish each one with a few drops of freshly-squeezed orange juice. If you don't have any oranges on hand but have bottled orange juice, you could substitute that using a pastry brush to lightly apply it to each tartelette.
 
 
 *TIP: These will last in the fridge for a few hours, but you want the cups to stay nice and crisp, so I suggest assembling them right before you serve them.

Recipe and photos by Krisztina Williams. Do not copy or post without proper credit and link-back directly to this post.

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