The trees in Denver have been of spectacular color the last two weeks...even as brilliant as New England....maybe better. But last night snow was predicted to fall. The child in me love to wake up and look out the window to see what happened while I was sleeping. This morning I had to wait for dawn's early light to go exploring with my camera. What a difference a day makes in the Denver weather. By noon this will all be gone. Got to get your camera out when you have opportunity
Friday, October 18, 2013
Monday, October 7, 2013
This chocolate tart is really delicious. It is an offtake of Giada de Laurentes' recipe. It is simple: a chocolate cookie and almond crust baked in a springform pan with a honey sweetened ganache filling.
With or without gluten you should try this one:
Chocolate honey almond tart:
Preheat oven to 350deg
chocolate cookies, Pamela's gluten free (or chocolate graham crackers) 5 1/2 oz.
2Tbs almond flour Or almonds
1/2 cup butter, room temp, cut into 1/2 inch squares
3/4 cup heavy cream
1/4 cup honey
12 oz semi-sweet chocolate chips
In a food processor crush and mix chocolate cookies and almonds
Add room temp chunks of butter
Press into buttered springform pan
Bake for 12 minutes
Cool for 20 minutes
Heat cream and honey on stove until honey is melted and mixture is smooth and hot
Pour over bowl holding chocolate chips
Stir and whisk until chocolate is melted and mixture is smooth
Pour over crust
Place in fridge to cool- at least 5 hrs.
Bon Appetit gluten free friends!