Amy Ruth

Sweet Tart Dough absolutely makes the (my) heart of a lover of dessert go into v-fib. To date, I would be hard pressed to discover any tart made with this crumbly, butter laden receptacle of the  filling of choice unappealing. Did I say this is butter laden? Did I mention my heart? Yes.

In this case,  caramel laced with honey roasted peanuts is sandwiched between the Sweet Tart Pastry Shell and the bittersweet chocolate ganache. The combination of the sable crust, the salty sweet and nutty caramel layer covered with the bittersweet Callebaut chocolate ganache is, well, its a deliciously different combination and at the same time relates to a familiar little treat that we all know and love.  Do you know which one I am speaking of?  I think you do.

Thank you Carla of Chocolate Moosey for choosing such a lovely way to usher in the season. (PS she has the recipe posted FYI)   I have to say this is simply a wonderful tart.  I loved it and can tell you I will be making it lots for friends, and friends of friends.  Using premium chocolate is of utmost importance because it is the star of the show.   Alternating nuts in the caramel  from peanuts to toasted pecans, walnuts or a hazelnut would also be a variation I am looking foward to exploring next.

You’ll want to enjoy this tart and or want to share it with a special someone(s).  I won’t bore you with the details of how its made because we all know that Dorie’s detailed  instruction found in Baking From My Home to Yours will lead you step by step through to the finish line.  Don’t worry, you too can make a beautiful caramel.  Its really not scary.  It is worth it!  Thank you for stopping by, I think I will have another slice.  Please don’t tell.

Next week our baking list includes: Split Level Pudding

The trio of cinnamon, nutmeg and cloves are the spices in this recipe from Martha Stewart’s Cupcakes. Their aroma from the hot oven brings me right on into Fall. So, when I imagined eating these, the little connection in my brain went to the breakfast muffin genre. Oops, sorry. Okay, I promise to ice some of them for the kids who will be over tomorrow night for burgers, home made salsa and guacamole. Yummm.

Anyway, folks I decided to take a few liberties with these “cupcakes” or muffins. To one dozen I added the toasted walnuts and those will go to my Mom & Pop without icing. Mumm has dairy issues.

The second dozen will have icing and to them I omitted the walnuts and in their place I added chocolate chips. So see, these will get all dressed up with icing and they will have a surprise chip. he he

Thanks for stopping by for a visit. I hope you will stop by and visit Tracey Culinary Adventures where you will find the recipe for these yummy treats.   Pssst, I wanted to mention that this is a new baking group with a waiting list so its pretty special.  If you would like to learn more about it stop by MSCClub and check it out.

This is definitely a recipe for “Do-Overs!” Vacations that are too short, chocolate that is eaten before you are satiated. Concert performances that include all the hits you wanted to hear, but could I just hear that one song, once more?  The sappy romantic comedies that you watch repeatedly. If that’s not enough, you go out and buy them on DVD so that on that Friday night when you’re all alone you can just “be.” A wonderful pair of shoes that you wish you had a spare pair in your closet. Or a favorite pair of earrings lost that you wish you could replace. Those are the kind of Do-Overs these sweet little pastries fall into. Somehow, I imagine Dorie magically forgot where she got this recipe because it is really a secret recipe and she is sharing it with the world, shhhhh secretly.  Wouldn’t that be enchanting?

The first “Do-Over” will be tomorrow night when the “Treat-Tasters’s Group will be here for  hamburger’s, guacamole & home made salsa.  They don’t know it but they are going to have these little turnovers as well.  I think the small hand size will make a very nice finish with the burgers.  All American Apple and Chocolate.  We may even churn some of Dorie’s ice creams to go with it.  You think?

I have a choice here…..either my poorly iphone photos or to patiently await the teenage photo protege  he he.  Truth is, I am totally helpless with photoshop and his computer.  He works behind a curtain, much like the Great Oz.  No matter the request, he calmly replies “Mom, I don’t mind taking your pictutes.  I like doing it.”  So, I wait.  As my little turnovers do the same.  See you later, if you would like to stop by and see the “Treat-Taster’s” too.  Just added a photo for you….and more tomorrow night after dinner.  Stop back by if you like.

You know these Tuesdays with Dorie recipes are from her fabulous and beautiful book Baking From My Home to Yours. The wonderful baker in Tuesdays with Dorie baking group who chose this delicious treat full of possibilities is Julie of Someone’s in the Kitchen so you may have the recipe from her or the pages of Dorie Greenspan’s continuing quest to share her passions for food through the pages of Baking From My Home to Yours.

I look forward to reading and chatting…. hope to see your turnovers soon.  hehe

Dear Dorie,
You are genius! I remember the first time I collected the gumption to make a classic french souffle. I was a nervous wreck.  With your version, I can now whip out a lovely chocolate souffle with little risk of failure.  Sunday night, my daughter brought over a small group (6) of her friends and we officially launched a “Treat Taster’s Group.” These are college age, darling kids (at least to me) who are kind enough to indulge me the pleasure of sharing your recipes with the intent of getting their responses. Thus, giving me lots more practice at a bargain basement calorie discount. Don’t you love the concept? I am so excited to have yet another audience.

I have to say I got Tweets on Twitter and  text messages with compliments to you for your Magic Dorie Chocolate Souffles.  I made 7,  in 8 ounce ramekins and to a few of them I added some of Dorie’s Vanilla Ice Cream as well.  They were devoured entirely.

Dorie, among the books in my collection is the book you authored entitled Chocolate Desserts by Pierre Herme. As I was combining the melted chocolate with the yolks there was this feeling that I had made this recipe before and then I remembered that I had made the chocolate mousse from Pierre’s book multiple times. There is a very close relationship between the two and so all at once I felt very comfortable with the souffles and knew they would be a hit. They were. My “Treat Taster’s Group” loved them and managed to leave with smiles on their chocolate faces.

Thanks Dorie for taking the fear out of making souffle’s! You are a genius! Now, all the Tuesdays With Dorie bakers can launch their journey toward many more souffle adventures to come.

Sincerely,
AmyRuth

If you would like Dorie’s recipe please stop here and visit Susan at She’s Becoming Doughmestic.  Isn’t that a cute name for a blog.  I think she must just be fun with loads of personality.    However, if you’ve visited before and you’re  a wee bit curious, maybe a book purchase is in order. Baking From My Home to Yours is the title of Dorie Greenspan’s book full of a variety of sweet treats sure to capture your heart or at least your sweet tooth.  A recent article in the Star Tribune of Minneapolis-St. Paul, Minnesota featured an article entitle Cookbooks That Rise to the Top. Among the food professionals, Zoe Francois of Artisan Bread in Five Minutes a Day, listed Baking From My Home to Yours as her favorite new cookbook.

As always, thank you so much for coming by and feel free to leave a comment.  I love chatting with friends and making new ones.

I baked a half recipe tonight again,  so they could be photographed.  I agree with Dorie’s suggestion and many of the TWD bakers, that a creme anglaise would be a perfect accompaniment to the chocolate souffles.  I filled three of my 8 ounce ramekins and baked them about 15 minutes in a 375 to 400 degree oven.  I think they could have been removed a little sooner.  I enjoyed this delicious chocolate dessert.

There is a certain panic associated with the close of summer and the celebration of the Labor Day Holiday weekend. The kind you get right before Christmas holidays and you know you could have done more if you had just budgeted your time more efficiently.  Mine is defined by the end of summer and the beginning of the routine of school days along with the brief respite of the even more brief weekends. Well, I am glad to say that I can add the fellowship of blogging as an added bonus to the routine. I have missed out on a lot of summer posts and chatter with the sweetest community. The Bakers in the Tuesdays with Dorie Baking Group haven’t skipped a beat and have cranked out some really yummy desserts. Even though the posting hasn’t stayed on schedule here, there has still been baking and cooking in my kitchen.  I’ve had fun and learned new things, made some new friends.  

Do you see that cute little pedestal in the background?  That’s what it is.   I scored it at Tuesday Morning for  a sweet price .  The treat atop it is the Creamiest Lime Cream Pie (in disguise).    It makes a really cute little single dessert, well suited for all kinds of decorating modifications.    Oh so delicious.  Yummy!

Without further chatter, I’ll just say I doubled the Espresso Cheesecake Brownies recipe so that I could share it with my middle (college age) child who is living with her friends and has begun classes at our local University. Go Tigers!!!  I live in a mid sized University town so I knew I didn’t want to miss out on these brownies.    Brownies are a good treat for kids too, even college kids and tail gates.      I tasted them, well, more than tasted. Shared with my husband who ate his as well and said he thought it was good. (Folks… he is pretty selective).

Tuesdays with Dorie baking group is growing strong.  If you are curious…..go to the website and check out the list of fabulous bakers who join in on the weekly fun.  Just pick up Dorie Greenspans wonderful book Baking From My Home to Yours and you will be on your way.  Blog or no, bake along and you are sure to please your family and make lots of new friends.  Right?

Thanks so much for stopping by for a visit.  I will be right back so bring your coffee next time, and we can chat some more. Alrighty!