As if being a cookbook junkie wasn’t enough, I’m hooked on food magazines as well – Donna Hay, Gourmet Traveller and Delicious Australia are my favorites, but there are others I adore, too, and use very often. BBC Good Food always comes with delicious recipes from people like Mary Berry and James Martin, and the photos are beautiful (I highly recommend a visit to the magazine’s website).
Showing posts with label tart. Show all posts
Showing posts with label tart. Show all posts
Patchwork strawberry & apple pie
As if being a cookbook junkie wasn’t enough, I’m hooked on food magazines as well – Donna Hay, Gourmet Traveller and Delicious Australia are my favorites, but there are others I adore, too, and use very often. BBC Good Food always comes with delicious recipes from people like Mary Berry and James Martin, and the photos are beautiful (I highly recommend a visit to the magazine’s website).
TOBLERONE CHOCOLATE GANACHE SUGAR COOKIE TART
Cookie Recipe:
3 cups flour
1 cup sugar
2 sticks butter
1 egg
2 Tablespoons milk
1 tsp vanilla extract
ELECTRIC MIX BUTTER & SUGAR. ADD EGG, MILK, VANILLA. ADD FLOUR. CHILL 30 MINS. REMOVE, LET COME TO ROOM TEMP AND PRESS INTO PANS. BAKE 10 MINS 350.
GANACHE:
1 1/3 cup dark chocolate chips (ghiradhelli yum!)
1/4 cup heavy cream
1/2 cup confectioner's sugar
3-6 T. warm water
Instructions:
Place chocolate and heavy cream in a bowl and microwave just 30 seconds or so until melted. Stir to combine. Add the sugar and stir. Add the water slooooowly until you reach a pouring consistency. Pour into tarts. Top with chopped Toblerone bars!
CHOCOLATE GLAZED, SALTED CARAMEL & CHOCOLATE CHIP COOKIE TART
RECIPE:
STEP ONE: Cookie dough-either use 1 1b, 6 ounces of Pillsbury or make this recipe:
1 cup plus 2 tablespoons flour
1/4 tsp. kosher salt
1/4 tsp. baking soda
6 Tablespoons soft butter
1/2 cup light brown sugar
1/4 cup regular sugar
1 tsp. vanilla extract
1 egg
1 cup mini semisweet chips
Cream butter and sugars. Add egg and vanilla until creamy. Add dry ingredients and fold in chips.
Press cookie dough into a 13 inch rectangular tart pan (click to see the one I used) lining the bottom and up the sides. Try to make the bottom slightly thinner although it will still puff up in the oven. Don't worry, we will flatten it later. Freeze it for 10 mins. Bake at 350 for about 25 minutes but check it at 20. You want it nicely browned. As soon as you remove it from the oven, press the bottom flat with the back of a spoon to create room for the caramel later. Cool completely before adding caramel. I have been known to speed this part up in the freezer.
STEP 2: Pour 1/2 cup salted Caramel into the center of the tart and chill again until firm. Homemade recipe follows:
BEST SALTED CARAMEL RECIPE-(This can be made a day ahead of time and makes 2 cups-save rest for another use!)
Ingredients:
2 cups sugar
1 2/3 cups heavy cream (WARM IT IN THE MICROWAVE FIRST)
2 Tbsp salted butter
3/4 tsp coarse sea salt
Method to make the caramel sauce:
1. Spread the sugar in an even layer in a large metal pot, at least 6 quarts. Set over a moderate heat and cook without stirring, until the sugar near the edge just starts to liquify.
2. Use a wooden spoon and begin stirring, encouraging the melted sugar around the edges toward the center, delicately stirring up any sugar melting on the bottom as well. The sugar will start to look pebbly as it cooks, but keep going until it is melted completely and an amber color. If you think it is cooking too fast, lower the heat and keep stirring. Be patient.
3. Continue to cook until the sugar turns deep brown. Once brown, take it off of the heat!!!!
4. Time to add the cream but here is my trick....only add a DROP at a time and stir, stir, stir. This will eliminate the seizing of your caramel and you will love me for this trick. Keep adding a drop at a time and stirring until all of the cream is mixed in. Be patient...you have a lot of cream so this will take a few minutes. Once smooth, add butter and salt. Let cool. Will store in fridge up to one month. HA! As if it will last that long...ever!!!! TOO delicious!! Makes 2 cups
STEP 3: Once the caramel is firm and cold you can pour on the chocolate glaze. I made the recipe below but did not use it all. Use the extra for dipping strawberries!
Pour it over the caramel tart to fill in the empty space! Top with fleur de sel when firm, if desired.
Chocolate Glaze: (love this glaze!!!! Cuts awesome!!!!!)
4 ounces butter
8 ounces dark chocolate chips
4 ounces butter
8 ounces dark chocolate chips
3 teaspoons light corn syrup
Microwave the butter and chocolate until smooth. Stir in corn syrup. Let sit a few minutes to thicken a bit.
OREO GANACHE TART....BE STILL My BEATING HEART
THIS IS SIMPLE, DELICIOUS AND TASTES LIKE YOU SPENT A LOT OF TIME ON IT! I THREW THIS WHOLE THING TOGETHER IN ABOUT 10 MINUTES AND GET THIS....IT IS NOOOOOOO BAKE! CAN'T GET ANY EASIER! OF COURSE, I NEEDED TO CONVERT THE RECIPE FROM SPANISH....BUT I GOT THE JOB DONE! HEE HEE
Ingredients
Oreo crust:
10 ounces Oreo cookies
1/2 cup butter, melted
Ganache filling:
1/2 cup heavy cream
7 oz dark chocolate, I used Ghirardelli Bittersweet chips
1/4 cup butter
For the top:
5 chopped Oreo cookies
chocolate chips
Directions:
To make the crust: Food process Oreoa and add the melted butter cookies until the texture of coarse meal or crumbs. Add the melted butter and blend. Press into a 4×14 fluted rectangular tart pan with a removable bottom. Press along bottom and up the sides. Use individual mini pans if you don't have this size. Freeze the crust. Meanwhile, microwave the cream until hot to the touch. Add chopped chocolate and butter. Let sit 5 minutes, then stir until well blended. Pour ganache into the crust, top with chips and chopped oreos and chill a few hours. Unmold and serve with whipped cream!
adapted from LRF
Passion fruit tart
If I had to choose one dessert to eat for the rest of my life (which would be a cruel thing given that there are so many wonderful sweets out there, not to mention the ones I have never tried nor baked at home, but...) it would be lemon bars – there’s nothing I crave more, the sound of the words makes me salivate already. But a couple of weeks ago something came out of my oven that almost – and
Roast onion tart and giveaway winners
Hello, everyone!
A new year has begun and to kick things off in a great way I have the list of the giveaway winners! The comments were drawn using Random.com. Please send me an email (patricia [dot] scarpin [at] gmail.com) with your first and last names and your magazine of choice until January, 10th, 2013:
- Silvana
- KJB
- Kyrsten
- Laura (Tutti Dolci)
- Isla Bonita
Congratulations!
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Oreo and peanut butter pie
After several posts with fruit-based sweets I now bring you something extremely sinful: crushed Oreo cookies, topped with peanut butter and chocolate. I know, I know, this is not what we would call a light dessert, but certain moments call for decadent, over-the-top sweets – and on all the other days you can have an apple after lunch. ;)
Oreo and peanut butter pie
slightly adapted from the
Apple berry almond tart, baking failures and "Munich"
I’ve trashed Steven Spielberg once or twice already (despite loving “Jaws” and the Indiana Jones trilogy), but last week I saw an excellent movie directed by him: “Munich”. It’s a very long movie (almost 3 hours long), but it keeps you hooked every step of the way – it’s like those books you feel like taking to the shower with you because you can’t put them down. The cast is packed with
Lemon & honey Anzac tart
Lemon tarts – or lemon bars, for that matter – are not something exactly new on this blog, but since they’re among the most delicious desserts out there I never tire of baking them. When I saw the Australian Delicious lemon tart version with a crust made of Anzac cookies I had to bake it and I’m glad I did: the tart is wonderful and not difficult to make. I believe that store-bought ANZAC
Gingerbread, pear and almond tart
I got hypnotized by this tart when I first saw it on the DH mag – it looked so beautiful and delicious! My first thought was to make it at the end of the year and post the recipe as part of my Christmas series, but then I remembered that pears are at their peak now, and I had a small amount of marmalade in the fridge (left from a cake I’d made a couple of weeks before) that ended up being the
Blueberry almond tart + Michael Shannon
I will always remember the 2012 Academy Awards as the year in which the people who should have won the statues weren’t even nominated: as happened to Tilda and Lynne Ramsay, Michael Shannon had, to me, the most striking performance as an actor last year but was forgotten by the Academy. I’ll also keep in mind that the people responsible for the nominations chose Jessica Chastain as a contestant
Apple and cinnamon tarte fines
I’m not a very huge fan of animated movies but I do have a few favorites: “Finding Nemo”, “Mulan”, “Spirited Away” and “Kung Fu Panda” – the hubby loves the latter, too, and last night we watched "Kung Fu Panda 2" together. I have to say that choosing Jack Black and Dustin Hoffman as the voices of Po and Shifu was a really bright idea – they’re perfect for the roles. And my favorite actor is so
Lemon crumble tart - and Pinterest
I’d like to start this post by telling you that I adore Pinterest: it’s a great way to keep track of interesting things and I usually find my morning humor dose there. Some of you have written to me asking me not to block my photos from being posted on Pinterest, and I tell you: I haven’t done that, and wouldn’t do it. I see no problem in my recipes getting pinned by you, much to the contrary.
Ricotta and feta tart
Because Jamie Oliver’s delicious escarole and salami tart was a great dish for lunch both at my house and at the office I felt like baking another savory tart – this time I had no smoked ham in my fridge (as the original recipe called for) but a tart made entirely of cheese (there’s parmesan in the pastry!) did not sound like a bad thing. And, indeed, it was not; I just regretted not adding a
Vanilla-spiked plum galette
Plums are one of my favorite fruits and I usually eat them all in a very short period of time, before I can actually bake something with them. But this time the plums I’d bought were too tart – even for my citrusy taste – and they became this fabulous galette; the super flaky pastry is delicious and holds all the juices without getting soggy, and the plums, soft and perfectly sweet, get a boost
Escarole and salami tart
Something I’ve been trying to do more often is to bring lunch to work – eating out gets more expensive by the minute while the quality and flavor of the food get worse.
This tart might seem like a lot of work – making your own pastry! – but believe me, it’s not: you just need to plan ahead. Go wild with the filling: the original was a mix of spinach and ham, but I used what I had in my fridge.
Raspberry crumble tart – the easiest tart you’ll ever make + the greatest actor I have ever seen
I watched "Tinker, Tailor, Soldier, Spy" last Saturday and the fantastic movie – what an amazing cast! – goes right into my list of reasons why Gary Oldman is one of the greatest actors out there – possibly the best I have seen acting so far (Robert De Niro lost that spot a long time ago). The movie is not everyone’s cup of tea, though – I saw some people leaving the theater long before the
Tomato tart
Some things instantly remind me of others (and sometimes they’re related): the first time I watched "The Cell" – I know it sounds crazy that someone would watch a movie with J. Lo more than once, but Vincent D’Onofrio and the director made that possible – I found that the red “uniform” she wears (while getting into someone else’s mind) looked a lot like the medieval war armor Gary Oldman wears
Strawberry and rose hazelnut tart, music and a baking bonus
When I was 10 years old I got the Arena album as a gift from a cousin I deeply love. I used to listen to it nonstop, 24/7. I still have the album but since I no longer have a record player I bought the CD a while ago – I love listening to it while I drive to/from work. So good.
The CD version has two bonus tracks, but unfortunately “Girls on Film” and “Rio” are songs I never cared about (and
Apple cranberry croustade with cornmeal crust and another childhood favorite
Because I’ve been on a nostalgic mood lately, I bought an insane amount of Granny Smith apples last week – they were my favorite apples growing up (actually, they’re still are), and would lose only to strawberries in a favorite fruit contest. My dad used to find it quite funny that I loved something that tart as a kid – maybe it was a sign of the sour future to come in terms of flavor