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RASPBERRY MASCARPONE TART WITH CHOCOLATE COOKIE CRUST

A dark chocolate cookie crust filled with whipped mascarpone and topped with raspberries.  Perfect for Valentine’s Day! Do you do anything special for Valentine’s Day?  We really don’t go like to go crazy for this “holiday”, our life is crazy enough 🙂  Although you won’t find us in a restaurant,  maybe I’ll make dessert.   Sometimes I’ll make a heart shaped breakfast for the kids, or some heart shaped cookies.  So creative I know! Stepping away from the hearts this year, but I definitely think that for Valentine’s Day chocolate is a must!  That’s why I started this tart with a dark chocolate cookie crust.  The rich chocolate flavor goes perfectly well with the smooth creamy whipped mascarpone filling.  Mascarpone cheese is a little indulgent (and challenging to spell!) but what better excuse than love to bake with the best ingredients. A few simple raspberries are the topping.  I just love the gorgeous color they gave t...
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Quick cheese snack

INGREDIENTS Oil for frying Parsley 2 egg whites A dash of salt 1 tablespoon of flour or breadcrumbs for coating 100g of cheese PREPARATION 1. Grate the cheese. Cool the egg whites and whisk them together with salt. 2. Add the cheese and mix everything together. Season it with salt and pepper if desired. 3. Make small balls, coat them in the flour (or breadcrumbs). 4. Heat up the oil in a pan and fry the balls evenly, turning them over with a fork. Do not fry more than 3 balls at one time. Let the fried balls dry on paper towels. 5. Serve with chopped parsley. brightside.me
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CHERRY GALETTES WITH ALMOND SOUR CREAM CRUST

Another month has passed and it’s time for Mystery Dish!  This month’s host was Sarah at The Pajama Chef.  She put together an great list of items including:  coffee, sour cream, farro, almonds, cherries, watermelon, cantaloupe, jicama, cucumber, tomatoes, flavored oils, herbs, cornmeal and hot peppers.  Since cherries are one of the few fruits I love, and they are only in season for approximately 12 seconds each year, I knew they had to be in my recipe.  Visions of pastry danced in my head. When served up a fruit pie, I tend to eat all the crust and leave the fruit on my plate.  I can truly embrace a “pie” with a higher crust to filling ratio.  How I love the galette (French),  also sometimes known as a crostata (Italian).  Regardless of the origins, who doesn’t love more buttery flaky crust? We had to use at least 3 ingredients in our mystery dish, so I decided to add some almonds and sour cream into my pie crust.   Sour cre...
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