Sometimes you gotta go for it. You gotta take the new job. You gotta have that second glass of wine. You gotta say I do. You gotta close your eyes, open the door and just do it.
Sometimes, you gotta buy raspberries in January.
I know, I know. I believe in buying in season like all the organic earth mothers out there. Usually summer fruit is reserved for summer. But...but...there I was, buying carrots and potatoes, when across the produce aisle I spied these yummy berries. They were so red, so plump and delicious looking that I caved in and bought them.
(I also bought some blueberries so that I could make this baked oatmeal, presented by Lottie and Doof. You should do the same. It's life changing.)
I got them home, where they sat on the counter and stared at me. Daring me to eat them with my fingers. I was at a loss, so I put them in the fridge, where they met up with some cream cheese and an extra Pillsbury pie crust. Turns out they became great friends.
Great, delicious friends.
You should make this for yourself. It's easy as heck and soooooo good.
I used pre-made pie crust because 1) I have a 10 week old baby and that's what was in the fridge and 2) I'm generally a lazy person. Don't judge. :-)
Raspberries and Cream Tart
(a Girl, Dog & Oven original)
1 refrigerated pie crust, thawed
8 oz cream cheese, softened to room temperature
3/4 cup sugar
1 teaspoon vanilla
1 pint raspberries
Time and Temperature: 425 degrees for 25-28 minutes
Unroll your pie crust in a tart pan or pie plate and press slightly into the dish. Cream together the cream cheese, sugar and vanilla. Spread into the pie crust. Scatter the raspberries over the top. Bake at 425 for 25-28 minutes, until the crust is golden. Best eaten that day - the crust gets a tad soggy after 24 hours.