TWD – Soft Chocolate and Raspberry Tart

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When I read that this was the next recipe in line for TWD, all I could think was “OMGdrool!” Literally.

Raspberries and dark chocolate are my kryptonite. Along with s’mores, baked cinnamon apples, orange + dark chocolate, the fiance’s smile, and the sleepy look in my puppy’s eyes when he wakes from his nap. But that’s fodder for another day.

I almost scrapped making this tart because raspberries are a whopping $3.75 for one little pack!! Which is crazy talk to me. BUT the fiance saved the day and came home with TWO packs just for me 🙂

I didn’t change a darn thing about this recipe (except adding more raspberries). The tart dough came together in a flash, I microwaved the chocolate to save on dishes, time and burns (don’t ask). Whipped everything together and in the oven it went. Mine baked for 45 mins (15 mins more than the recipe suggested) it was still a bit jiggly but I was afraid to bake it any longer so out it came, onto the counter overnight to come to room temp.

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Upon walking in the door with this tart in my hands, I was promptly asked to QUICKLY take pictures so my co-workers can dig in. Mmmm-nom-nom-omg-mmmm’s filled the office. Then I was told “this tart is trouble. I’m going to pack it up and take it home with me!”

This tart is nothing short of a hit. It has a buttery, shortbread-like crust, creeeeamy dreamy chocolate filling dotted with plenty of tart raspberries in each bite. I baked this quite late last night so I didn’t have much time (read: tired) to think up extra ways to bring it up a few notches for elegance, but I have plenty ideas now:

  • Add finely chopped nuts (honey roasted peanuts, hazelnuts)
  • Make a raspberry coulis and decorate the plate with it before setting a slice of tart down on top of it
  • Make a thick rasbberry glaze and spread it on top and let it set
  • Drizzle melted dark chocolate on top in decorative patterns
  • Sprinkle shaved chocolate on top
  • Adorn with whipped cream
  • Click here for other ideas, etc.

So have at it and serve this at your next elegant soiree 🙂

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A big thanks goes out to Rachelle of Mommy? I’m Hungry! for choosing this deliiiicious recipe. Head on over to her blog for the recipe (trust me, you’ll want it) and check in on the other TWDers for their wonderful creations!


TWD – Thumbprints (For Us Big Guys)

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I must admit, I used to looooooove the packaged thumbprints in the little baggies. You know the ones: buttery, crumbly “shortbread” dough, odd, hard and chewy “jelly” center. Oh yes, those! I devoured those. I don’t know WHAT it was about them, but I never could resist.

Thumbprints have been on my “baking to do” list for quite some time so I was happy that I no longer had a reason to push them off. I was excited! Which makes me sad to say that I prefer the packaged ones over these. I think it was mostly my fault, but the flavor of the cookies just wasn’t there for me. I might add some orange or lemon zest into the sugar next time for a much needed jolt of flavor. Also, I think I underbaked a bit too much (trying to be cautious) so my cookies were very soft the next day and started to fall apart. DON’T UNDERBAKE them too much. Trust me! You don’t want to walk around taking a bite of a cookie only to have it fall apart all. over. your. shirt. Jam-side-down. Not that it happened to me. I’m just sayin’ …

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I subbed walnuts for hazelnuts (didn’t have hazelnuts, although I’m positive that this would have been great with them), I used raspberry and apricot filling, I halved the recipe and made the cookies a bit bigger (since I didn’t want 30 cookies lying around) and it made 18 cookies.

FYI: I dusted the holy hell out of these cookies with powdered sugar but once I added the jam, it just sort of disappeared. See?

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So in short, what I will change for next time:
quarter the recipe, make smaller cookies (they spread quite a bit)
work zest into sugar.
bake a bit longer until they appear more set.
use hazelnuts, fill with nutella.


For the recipe, head on over to Mike of Ugly Food Dude and be sure to check out the rest of the blogroll, as I have a feeling these came out better for them than me. It’s just my luck 🙂

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TWD rewind: Cottage Cheese Pufflets


I feel like I’m running on empty! I feel so scatter-brained and all over the place. Maybe it’s because my head is racing with thoughts of sugar plums and decorating for Christmas, the upcoming anniversary, thanksgiving, baking, and lots of stuff I no longer feel necessary to bore you to death with. You’re welcome 😉

I didn’t make this weeks Chocolate Caramel Chestnut Cake, although I would have LOVED to, I just couldn’t remember to pick up the missing ingredients, and even if I WOULD have, I managed to break my hand mixer. If you want the recipe for this weeks goodie, Head on over to Katya’s blog.


Instead I’ll post a TWD recipe that I missed posting about a while back. I made 3 variations as far as fillings go: apricot, raspberry and Nutella. Although I am a HUGE fan of Nutella, the apricot ones were my favorite!!

If I remember right, the dough was a pain in the patella!! But I clearly recall enjoying these in all their jammy glory. A note of caution though, eat/serve them the day/night you make these. The texture of the dough changes over-night.

The recipe can be found here. Enjoy!!