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

This is short, make no mistake, these mini-cupcakes are definitely sweet. Sweet and tender, caramel filled, sea salt sprinkled, chocolate butter cream topped, bites of sweet chocolate goodness.

We baked from Martha Stewart’s Cupcake Book. As the story goes the recipes are in the book. I’m willing to bet somewhere on the web there will be a recipe floating around. Check out the book at your local library and enjoy all the lovely suggestions from Martha’s fabulous folks.  Of course, then there is  the debate of adding yet one more baking cookbook to the collection.  Go ahead, you know you want it.

Thanks for stopping by, pardon me while I go have a cupcake… Yum

Sugar B. aka Betty of Eat My Cupcake is the  one, responsible for organizing this little sugar stirring, chocolate eating baking group.  Check her out for the other wise people who joined in on the fun.

Tuesdays With Dorie is a sweet baking group in which I participate. That means, most weeks I have a built in excuse to bake at least once. Sometimes its a recipe I would bypass for a later time, or probably never. This weeks recipe does not fall into that category. Lynne of Cafe Lynnelou was the member who chose Dorie’s verison of vanilla ice cream. Dorie is the author of the book we bake from titled Baking From My Home to Yours. That would be Dorie Greenspan. Google her name and you will find a number of really popular cookbooks she has written. She has a new one coming out in the near future as well. I believe it has something to do with her beloved Paris and her food there. You’ll want to keep an eye out for its release.

This vanilla ice cream, which by the way is super simple to put together. A very basic custard…… chill…….into the ice cream maker. That’s it. Chances are you’ll have on hand all its ingredients. I’ve had two kid tasters and they both say its is amazing. One of those “kids” is 22 and he is an avid gym rat, even he said Oh My!!! So Dorie did it again! Yep, I highly recommend this recipe. You want it? You got it. Just click on the link and you’ll find the recipe posted. If you use gmail and/or your google documents are a fantastic way to store recipes from the net or from blogs. I highly suggest it. It IS totally worth the calories. Remember just one bite at a time. hehe

Imperial Candlewick from my hubs grandmother.  Just one of those  tangible items I have enjoyed over the years.  It seems to fit in with any style  of place setting.  You can even have your ice cream in it.

Thanks so much for stopping by for a visit.

I can’t restrain myself.  The recipe below is the first vanilla ice cream I made and while it has a few more steps, it is sophisticated and wonderful.   I would love to share with the blog world.  It comes from one of my first baking cookbooks written by Maida Heatter, entitled Maida Heatter’s Best Dessert Book Ever. This recipe provided the incentive to purchase that little Cuisinart Ice Cream maker toy.  Tahitian Vanilla Ice Cream, makes 1.5 quarts.  You’ll need:  (Notice it has 3 forms of vanilla)

2 Whole Tahitian vanilla beans – split and scraped

4 Cups whipping cream

1 Cup granulated sugar

1/8 Teaspoon cream of tarter

1/2 Cup water

8 egg yolks graded “large”

pinch of salt

3 Tablespoons Licor 43 ( Spanish liqueur – vanilla flavored)

1 Teaspoon vanilla extract

Place the prepared vanilla beans and their seeds in small saucepan that has a tight cover.  Add 1 cup of the cream (reserve the remaining 3 cups cream).  Place over moderated heat until the cream comes to a low boil, then cover, remove from the heat, and let stand for about 30 minutes.

Then, in a small, narrow saucepan (with only 2-3 cup capacity), stir the sugar, cream of tartar, and water over moderate heat until the sugar dissolves and the mixture just comes to a boil.  Cover for 1 minute to allow steam to dissoved any sugar granules that are clinging to the sides.  Then increase the heat to high, uncover the saucepan, place a sugar thermometer in the saucepan, do not stir anymore, and let boil until the thermometer registers 234 degrees (the thread stage).

Meanwhile in the small bowl of an electric mixer beat the egg yolks just to mix,  As soon as the syrup is ready add it in a thin, threadlike stream while beating at moderate spead.  Add the salt,  Then continue to beat at high speed for the about 10 to 15 minutes until the mixture is almost as thick as whipped cream and very pale.  Beat in the Licor 43 and the vanilla.

Meanwhile, remove the vanilla beans from the warm cream and scrape them between your thumb and forefinger to get every bit of the seeds.  (You will not use the beans anymore for this recipe)  Transfer the flavored cream to a large bowl.

With a large wire whisk, whisk in the egg-yolk mixture and the remaining cream.

Chill in the freezer, refrigerator, or over ice and water, stirring occasionally, until very cold.

Freeze in an ice cream churn acording to the manufacturer’s directions.  Place in a covered container and freeze for at least a few hours before serving.

I have also made this with Navan, a vanilla cognac from House of Grand Marnier