And one more...

I keep promising a picture of Choclate Pecan Tart. I've made several and keep forgetting to snap a picture- so darn, had to make just one more! Four of us polished it off in one night! The texture is exatly half pecan pie and half brownie. Typically the lattice turns out better but I was making a lasagne at the same time, so the lattice crust didn't set as well- it rather melted before it could set nicely. But it sure didn't affect the taste!

(The recipe is from Pampered Chef and should be on their website.)

Choclate Cake!

I love- nay, ADORE- real buttercream, the kind made without powdered sugar. It simply melts in your mouth! And have I mentioned I adore chocolate as well?! I'd like to highly recommend a couple of baking books. Death By Chocolate by Marcel Desaulniers (and btw, you really need to stop by The Trellis restaurant when you're in Williamsburg) and the All Butter, Fresh Cream, Suagr Packed, No Holds Barred Baking book by Judy Rosenburg.

Happy baking!

Simple Pleasures

Farm fresh eggs and fresh out of the oven quiche Lorraine. (I love how puffy quiche are right when they come out!)

Three-onion and Goat Cheese Tart Recipe link

Sorry I forgot to post this! Click here for the recipe. And I'll get back on the cooking a.s.a.p.!

Guess what this weekend is?!

Our 23rd anniversary! WOW. I've made plans for us to spend the day together doing.. oops, can't say! It's a surprise, and I never know if MDH will actually read this! But I will post pictures next week. I guarantee that there will be food pictures, so stay tuned!

Three-onion and Goat Cheese Tart

The base is puff pastry, then on top of that is layered sliced fresh goat cheese, carmelized onions, garlic and shallots with bacon and fresh thyme. It was quite good- especially nice with the ginger butternut soup! A note on garnishing with sour cream: thin it quite a bit. You can tell mine wasn't thin enough, so when I dragged a toothpick through it the design didn't work as nicely as I had hoped. After you thin the sour cream, you can use a spoon to drop just a bit of it in spots where you want. Use a toothpick to either swirl the design or just drag it straight through to make little hearts. Practice makes perfect!

Such a PROUD Mama!

Look at all the belts my DD has earned! So close to her black belt! :o)

Shrimp Ceviche Cups

Okay, I gotta say that one of the funnest things about my new job is trying all the recipes! Here's the latest: Spicy Shrimp Ceviche Cups. The cups are baked tortilla- very light and crisp- the first filling is sour cream with lots of lime zest, cilantro and garlic. The topping is chopped shrimp, cucumber, red bell pepper, jalapeno (or serrano- but I didn't think I could handle that kind of heat!) red onion and lime juice- seasoned with salt. I added a slice of avocado because... I like it! Click here for the recipe! Coming up later this week: Chocolate Pecan Lattice Tart, Three Onion and Goat Cheese Tart (made with puff pastry!) which will be served with Em's fabulous butternut/ginger/leek soup, Aloha Pizza (bbq sauce, chicken, shaved fresh pineapple!) and Dulce De Leche bites....

Don't go away.....