Dulce de Leche Turtles Cups. These little cuties really need zero introduction. My family loves it when I make them. And fight over who will get to eat the last one. I learned how to make them years ago while helping to cater an event with my brother (I was in charge of the dessert). I recall that as I was making these delightful treats, one of the guests was standing around and watching me in the kitchen. He literally ate them as I made them, he enjoyed them so much. Once you learn how to make your own dulce de leche, you will make these all of the time too!
How to make Dulce de Leche:
After the dulce de leche is completely cooled, spoon a teaspoon full into these adorable mini fillo cups. We used the Athens brand.
Then, using a double boiler or microwave, melt dark chocolate. Spoon over the top of the dulce de leche fillo cups. Add a whole pecan. Chill in the fridge until set.
Store in an airtight container. Enjoy!
One of my most favorite salads in the universe! Fresh, light, and delicious. There are many variations of this at our house. Some include crumbled bacon and red onion, blue cheese, or even added grilled chicken to make it more of a heavier main course. Part of the fun is changing things around and testing out how ingredients taste together.
Strawberry Spinach Salad with Strawberry Balsamic Vinaigrette is a must try!
For the salad you will need these in any portions that you choose:
- Baby spinach
- Campari tomatoes
- Red bell pepper
- Feta cheese
For the Strawberry Balsamic Vinaigrette:
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 shallot, minced
- pinch of kosher salt
- fresh ground black pepper
- 1 tbsp. strawberry preserves
Blend ingredients for the vinaigrette in the blender until mixed well. Drizzle over salad.