Caramel, Chocolate and Salted Almond Tart

I got inspired for this recipe when I was looking through “The Art and Soul of Baking,” by Cindy Mushet. I came across this insanely gorgeous “Baci Tart with Frangelico Cream” which, the photo itself is stunning and the ingredients were delectable. So I had to take on this recipe… with a few changes I came up with this decadent Chocolate, Caramel and Salted Almond Tart.

Ingredients

Chocolate Dough Recipe

1/2 Cup Organic Heavy Cream

1/2 Stick Organic Butter

1/4 Cup Water

2 Tablespoons Almond Flavored Syrup or 1/2 teaspoon Almond Extract

1 Cup Salted Almonds, chopped

2 ounces Dark Chocolate, chopped

Coarse Sea Salt for garnish

Chocolate Dough Recipe Ingredients

1 stick Organic Butter

1/2 Cup Sugar

1 Egg Yolk

1 Cup Organic AP Flour

2 1/2 Tablespoons Unsweetened Cocoa Powder (Valhorna is what I use)

Directions:

1: Cream together the butter and sugar. Then add the egg yolk and beat well.

2: In a medium bowl, whisk together the flour and cocoa powder. Add to the butter mixture all at once. Blend just until the dough comes together.

3: Scrape the dough in a tart pan. Use the heel of your hand to press the dough into an even layer across the bottom and up the side of the pan. Press from the center of the pan outward, building up some extra dough where the bottom meets the side. Chill in the refrigerator until ready to use

1: BAKE THE SHELL– (You can use a tart pan or 6 small tart pans)Preheat the oven to 35o degrees F. Bake the tart shell(s) for 20-30 minutes. Allow to cool on a rack while you prepare the filling. You may leave the oven on.

2: MAKE THE FILLING– Combine the cream, butter and chocolate in small saucepan and heat just until the cream begins to simmer and the butter and chocolate is fully melted. Remove from heat and let the mixture sit while you make the caramel.

3: Combine the water and syrup in a medium saucepan. Sprinkle the sugar and almond syrup over the top. Cook over medium heat, stirring occasionally with a heatproof silicone spatula, until the sugar is dissolved and the liquid is clear. Turn the heat to high and boil rapidly, swilring the pan occcasionally (do not stir) to cook the sugar evenly, until it turns a golden honey color. Then remove from the heat and immediately add the warm cream and butter mixture. Be careful!

4: Stir with a spatula to blend the caramel and cream. If there are any bits of hardened caramel, put the pan over the lowest possible heat and stir gently until the caramel melts. Add the almonds to the caramel and cook over medium heat, stirring occasionally, until the caramel turns a light golden brown, 1 to 2 minutes. Immediately pour the filling into the cooled tart shells.

5: Bake at 350 degrees F for 15-20 minutes, until golden brown and bubbling. Transfer to a cooling rack. Cool completely. Then sprinkle with the coarse sea salt for garnish.

… and oh my goodness!

Ravioli with Spinach, Ricotta and White Truffle Oil


My Grandmother says that “Watching Haley eat is an art in itself.” She is so cute. However when I was eating these Raviolis it was down right ridiculous! I would not be quite about how amazing I thought these pockets of love were! My husband was looking at me like I was completely nuts! I was talking to these little things and with each bite I closed my eyes and “Mmmmmm……ing” every single time! So must I say more? This recipe is incredible simple and so much fun to make. Just you wait, you will be Mmmmm..ing with each bite too.

Ingredients

Fresh Pasta Dough

12 ounces Organic Spinach, frozen and chopped

16 ounces Ricotta Cheese

2 Garlic Cloves, minced

1/4 Cup Flat Leaf Parsley, chopped

3/4 Cup Parmesan Cheese, grated

Heavy Cream

Black Pepper, freshly cracked

White Truffle Oil

Directions

1. Drain the Spinach into a colander, drain and rinse well. Place the wet spinach onto paper towels or a clean kitchen towel and squeeze as much of the remaining water from the spinach as possible.

2. In a large bowl, mix the ricotta, garlic, spinach, parsley, parmesan and sea salt and pepper to taste. Fold in enough cream to make the mixture soft and malleable.

3. Roll out the pasta to thin sheets. Cut the desired squared sizes you would like for the ravioli. Cover with a damp cloth while you make the ravioli. Working 2-4 squares at a time, spoon 1-1 1/2 teaspoons of the filling onto the middle of every other square. Place another ravioli square on top of the mixture and gently pinch the bottom and top layers together. (If they do not stick together easily, brush the edges with water.)

4. Bring a large pot of water to a simmer and add a generous tablespoon of sea salt. Add the ravioli. Cook for a few minutes until the pasta is al dente and the ravioli floats to the top of the water. Be careful not to allow the water to reach a rolling boil or the ravioli could fall apart. Remove with a skimmer and place a few on each plate. Drizzle with the White Truffle Oil and grate parmesan and freshly ground pepper. Serve immediately.

Dark Chocolate Pots De Creme with Homemade Whipped Cream

This wonderfully silky, cream custard dessert are bursting with rich dark chocolate flavor. The French,Pots De Creme translates to, “Pot of Cream.” This is an elegant and fairly easy dessert for dinner parties. Each guest has their own served in little cups or dishes. This dessert is perfect for the end of any dinner. Its like eating a dark chocolate truffle only in a dish!

Ingredients

1 3/4 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 vanilla bean, spilt and scraped

4 ounces 72% dark chocolate, finely chopped

2 large eggs

2 large egg yolks

pinch of  Murray River Salt or sea salt

Whipped Cream

1/2 cup heavy cream

2 teaspoons sugar

Directions

1. Preheat the oven to 325 degrees F. Place 4-ounce ramekins or pots with lids in a baking pan.

2. Combine the milk, cream, sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Cover with plastic and let steep for 15 minutes. Stir the mixture until the chocolate has melted and is evenly mixed into the cream.

3. Beat together the eggs, egg yolks, and salt in a medium bowl. Return the milk mixture to the heat and bring back to a simmer. Remove from heat, and making sure the mixture is not boiling, whisk 1/2 cup of the mixture into the eggs. Whisk the egg mixture back into the pot, adding every last bit with your rubber spatula. Whisk well, the strain through a fine strainer into a bowl.

4. Fill each ramekin or pot just below the rim with the mixture. Fill the baking pan with enough hot water to measure two-thirds of the way up the sides of the ramekins. Cover the little cups with their lids, (If they do not have lids, then cover with aluminum foil.)

5. Bake for 45 minutes, until the custards are just set. They should jiggle slightly. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving. They will keep for 2-3 days in the refrigerator.

6. To make the whipped cream, combine the cream and the sugar in a bowl and whisk to soft peaks. Refrigerate until ready to use.

::(Thank you to “New Classic Family Dinners” By: Mark Peel)::

Fresh Lemon Curd

This Fresh Lemon Curd is a smooth, melt in your mouth blend of a few simple ingredients. Not only a delectable taste but also a perfect gift!

Ingredients

Zest of one Lemon

1/2 cup Raw Sugar

5 Tablespoons Butter

3 Eggs, beaten

1/2 cup Lemon Juice (Juice from 3-4 lemons)

pinch of Sea Salt

Directions

In a medium bowl cream together the butter, sugar, sea salt and lemon zest. Then, place the bowl over a pot with simmering water to cook the mixture. While whisking continuously begin to add in the egg yolks a little at a time. Then, begin to slowly incorporate the lemon juice. Increase the heat of the simmering water and continue to whisk for about 10-15 minutes until the curd has thickened. Set aside to cool then refrigerate until ready to use.

Basil and Matcha Green Tea Muffins

Believe it or not these muffins are just as Delicious as they are Unique. Combining the flavors of bitter green tea with sweet basil is surprisingly amazing! I have had the idea of this recipe in my head for days! These flavors seem so unique and I adore them both in their own ways, so why not combine them? I am always looking for something completely different to introduce to myself and to others that are seeking new flavor combinations. Well I believe that I have definitely found one! I hope you see this new creation as a wonderful experience as I have. Don’t worry! I will admit that I was quite hesitant to try these at first… However, I am so glad that I did.

Ingredients:

2 C Organic All Purpose Flour

1 C scant, Organic Evaporated Cane Juice

1/2 t Baking Soda

1/2 t Pink Himalayan Sea Salt

2 T Matcha Green Tea powder

1/2 C Organic Milk or Cream

1/2 C Basil infused Olive Oil, cold pressed

2 Organic Eggs

Directions:

Preheat the oven to 350 degrees F. Combine the flour, cane juice, baking soda, sea salt and Matcha powder then mix it together with a whisk. In a separate bowl, combine the milk or cream with the basil olive oil and the eggs. Lightly wisk them together. Then combine the two mixtures together, slowly incorporating them… Do not over mix. The mixture will be a glossy green color, so beautiful!

Bake for 18-22 minutes. Test the muffins with a toothpick after 18 minutes, if it comes out clean they are done! Allow to cool before introducing this new creation to your palate.

New adorn flavors and simply beautiful!

Homemade Pizza with Prosciutto and Oregano

Prosciutto and Oregano.. Beautiful combination, especially on a pizza!

Ingredients

Homemade Pizza Dough

1/3 C of your favorite Organic Tomato Sauce

1 Organic Heirloom Tomato

6 half inch slices of Mozzarella Cheese

1-2 slices of Natural Prosciutto

1/4 C fresh grated Parmesan Cheese

Handful of fresh Oregano

1 spring of rosemary

A drizzle of Garlic infused Olive Oil

1 t Chili Pepper Flakes

Sprinkle of Corn Meal

Directions

Preheat the oven to 500 Degrees (That’s Hot!)

Prepare your dough like  a professional pizza maker, FLIP IT! FLOP IT! THROW IT! CATCH IT! … and if you happen to DROP IT! remember the 5 -10 second rule.

After your pizza dough is ready, place it on a round pizza baking sheet with a sprinkle of corn meal on the bottom to prevent it from sticking then begin to layer your pizza..

Start with the tomato sauce, then sprinkle on the oregano and rosemary, then the sliced tomato followed by the mozzarella. Top with the prosciutto and drizzle on the olive oil.

Bake your pizza for about 22-30 minutes. It will be done when the crust is browned and your nose can smell the fragrant aroma of fresh homemade pizza!

Allow to cool about 6 minutes before tasting. (If you could wait that long)

Before eating your pizza, enhance the flavor even more by adding your freshly grated parmesan cheese and chili flakes...

Delicious! and always Made with Love.

Sweet Potato Gnocchi with Fried Chestnuts and Thyme

These BEAUTIFUL little gnocchi’s are so delicious and perfect for a holiday meal or an elegant gathering.

Ingredients:

4 medium organic sweet potatoes

1 large organic egg

pinch of fresh grated nutmeg

dash of sea salt and pepper

1 1/2-2 cups organic flour

1/3 cup grated parmesan cheese

organic olive oil for pan frying

1/3 cup sliced chestnuts

3-4 fresh springs of thyme

Directions:

Oven 450 degrees

Bake potatoes 45 min-1 hour till soft

Allow to cool completely

Grate potatoes or put through a ricer

Add the egg, nutmeg, cheese, sea salt and pepper to the potatoes, combine

Begin to add the flour a little bit at a time to the potato mixture (I begin using a wood spoon because at the beginning it’s very sticky.. once it starts getting more doughy use your best tools, your hands)

Continue to mix until you can form a dough ball

Divide the ball into 4 segments and roll each into “logs” on a floured surface

Cut each log into about 1/2 inch pieces, then take in your hand and form into cute little dumplings…

When ready to cook bring a large pot of water and sea salt to a medium boil. Drop the gnocchi’s in, wait for them to rise to the surface and that is when they are done!

Take them out and set aside while you get your chestnuts and thyme ready.

In the bottom of a large pan heat your olive oil till you can begin to smell it. (Your nose will tell you when it is time to fry!)

Add in your sliced chestnuts and thyme

Allow them to fry for a couple minutes, then turn off the heat and add the gnocchi to the pan. (I love when the gnocchi’s have almost a crust on them.)

Place the beautiful gnocchi on your serving platter, top with a pinch of sea salt and whala!

Gorgeous and always… made with Love