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Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla

Caramel Tart-Caramel Tarts-Chocolate Tart-Chocolate Tarts-Pasta Frolla
Posted by Grace Massa Langlois on Friday, 8th July 2011 When I finally decided on Lemon Meringue Tarts for the holiday weekend I knew I would have to offer another choice because not everyone in my family is a fan of citrus desserts. It didn’t take me too long to decide on the other option because everyone in my family loves chocolate. I decided immediately to pair the chocolate with luscious caramel. I also wanted to add a few different textures and flavours. I present to you pure indulgence, Chocolate-Caramel Tart – crispy, hazelnut sweet short pastry with four layers of goodness – caramel, toasted hazelnuts, dark and milk chocolate ganache, and milk chocolate glaze. I could have stopped with the dark and milk chocolate ganache layer but the chocolate lover in me took over. Wow! The classical pairing of chocolate and caramel is one of my favourites but adding toasted nuts brings any dessert to another level for me. I wish the kids enjoyed the pairing as much as I do. Comments (57)

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Fudgey Rolo Cookies I’m experimenting again! I had to. I found Rolo Minis in the candy aisle and knew I had to bake them into something. They’re such perfect tiny vessels of caramel, allowing for many possibilities. Brownies, cookies, cupcakes… their convenient size makes them easy to insert into all kinds of baked goods. Homemade Chocolate Syrup Recipe I love it when I can easily make something at home and it turns out to be just as good or better than the more expensive store-bought kind. I’ve been wanting to try some homemade chocolate syrup. The basic recipe is very simple, but there are a few variations of it, so the other day I decided to experiment with them and have a chocolate syrup taste test. Not a shabby way to spend the afternoon!

And Now for Something Completely Delicious: Sweet Potato Spice Cake I have a special relationship with cake. I could literally eat cake every day and be perfectly happy, more than happy even. I would have a nearly perfect life. That being said, there is one kind of cake which I will never eat under almost any circumstances, and that is carrot cake and its cousin, spice cake. It’s just not cake, it’s an impostor, and its only redeeming value is that it comes with cream cheese frosting. How to Make Italian Hot Chocolate I am revisiting a post I did way back when I ehem was still knee deep learning about this crazy thing we call blogging . I’m calling a mulligan on this one. It’s perhaps my FAVORITE cold weather drink – Ciccolata Calda (aka Italian hot chocolate, the best hot chocolate in the world) and I think once you’ve tasted it, it will be your favorite too. If you’ve been making something from a packet (and it’s okay you just didn’t know any better – we’re here to help) ditch it and make this instead. You’ll never look back.

3 Ingredient Oreo Truffles Over New Year’s my friend Natalie served me some amazing chocolate truffles. Chocolaty, tangy with just a hint of mint I begged for the recipe the minute I took my first bite. She smiled coyly and asked if I, the foodie, really wanted to know what I was eating. Quick Sticky Buns The past week has been much smooth; instead of the crazy busy schedule I found myself pleasantly occupied with many things which define me as a wife, a mom and above all as me… A walk with my husband, coffee with a friend, long stories hugging my kids, tackling chores with some music; it has been a nice week. I am grateful for all the love and blessing in my life and thank God for all this. I cooked a lot this week and will share the recipes with you all soon.

Vanderbilt Wife: Mouthwatering Monday: Five-Minute Spinach Salad with Cherry Vinaigrette This post may contain affiliate links. Please see my Disclosure statement for more details. Last week, someone was supposed to bring us dinner but it fell through because of illness. I had purchased groceries to make my very quick D-Hall Feta Pasta, but I wanted a yummy side dish. Crazy Domestic: Melted Snowman Cookies - StumbleUpon I saw a picture of these the other day on Allrecipes.com and thought it was such a cute idea, I had to try it. After googleing it, I found a good tutorial on Stacy's Sweet Shop. I modified a few things to make it more simple for me (less homemade more store bought). To see the original Melted Snowman Cookie, and meet the inventor herself, go check out Meaghan (great name) @ The Decorated Cookie! Here's what I used:

Hugh Fearnley-Whittingstall By this point in our use-up-the-old-to-make–way-for the-new store cupboard forage, you may well have polished off all the dates, but I hope you haven't quite finished with the capers, if only because they go so wonderfully with this week's ingredient, olives. Whether your olives come in tubs, jars or tins, in oil or in brine, their punchy flavour and fleshy nature make them just the thing to whizz into a dip, perk up a stew or add an extra dimension to a salad or pizza. Olives are probably one of the Earth's oldest cultivated crops. They were grown on Crete by 3000BC and excavations of later Minoan palaces found tools, amphorae and wall paintings relating to their production.

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