Chocolate Almond Mousse Tart

I'm behind guys. This little football game next Sunday has been keeping this PR lady pretty busy. When you are lucky enough to work with NFL's official beer sponsor and legendary Super Bowl advertiser, there's a lot to do. Clydesdales basically own my ass.

The combination of the Super Bowl and early sunsets has me far enough behind on Carey On Lovely that I'm just getting to a recipe from Christmas. Shame on me. Blogger fail.

But you guys will forgive me if it's delicious and chocolatey, right? Mousse redemption? Don't make this girl beg. There's an ice cream cone crust. That's it, isn't it. I won you back with the cones.

I made this fabulous tart for my big ole' family Christmas dinner. You can make it ahead and it's light enough to cut through big meal fullness. 

Doesn't my Aunt Jane have pretty plates and counters? I should blog at her house more often. Or just move-in to her pantry and use her awesome gas stove every day. Wouldn't be weird at all. 

Don't forget to tune-in to the game. Think of me when you see the adorable animals and delicious beer. Cheers!

Chocolate Almond Mousse Tart
4oz ice cream cones, broken-up
4 graham crackers, broken-up
1/2 teaspoon salt
2 tablespoons sugar
6 tablespoons butter, melted
1/4 cup sliced almonds
1/4 cup sugar
1/4 cup water
1 3/4 cups heavy cream
5oz semisweet chocolate chips
2 tablespoons powdered sugar
1 cup raspberries

Preheat oven to 325 degrees. Combine ice cream cones, graham crackers, salt, sugar and butter in a food processor. Pulse until completely crumbled. Pour in butter and process until combined. Use your fingers to press the crumbs into the bottom of 10-inch removable bottom tart pan or springform pan. Bake for 20-25 minutes, until golden brown. Cool completely.

In a saucepan combine almonds, sugar and water. Bring to a boil and cook for 1-2 minutes. Remove almonds with a slotted spoon and lay in a single layer on parchment. Cool completely.

In a saucepan heat 3/4 cup cream to a simmer. Remove from heat and stir in chocolate. Allow to cool. In a stand mixer whip the remaining 1 cup cream and powdered sugar to stiff peaks. Fold in cooled chocolate mixture. Pour filling into cooled crust and refrigerate covered for few hours until set.

Garnish with sugared almonds and raspberries. Serve and enjoy!

Honey Roasted Pear and Goat Cheese Tart

There are things we all need in life. We all need to push ourselves to try things that seem hard. We all need to feel schmancy sometimes. And most importantly, we all need a girlfriend with killer dessert instincts. I knocked out three birds with one stone with this Honey Roasted Pear and Goat Cheese Tart.

This stunning dessert takes some time, but it can easily be broken up into phases and prepared ahead of time. Beautiful fruit makes for a stunning presentation, while goat cheese gives unexpected and subtle tang. 

My college bestie is an enviable baker, so it's totally normal for the two of us to have extended text conversations involving the words shrinkage and hot fingers. Get your mind out of the gutter... this is pastry, people. And she did not let me down when she shared Maureen Abood's tart shell recipe. This may be blog blaspheme, but I much preferred it to even Smitten Kitchen's and it was easier. This one really was unshrinkable. 

This shell has a delicious sugar cookie like texture, perfect for delectable fillings.

In a true departure from typical pastry, you don't roll out this dough. You see, almonds give it enough body that even the warmth of your fingers patting it into the pan can't ruin the texture. I like that its less perfect than a rolled crust. In this imperfection, you see the time and craft of the one preparing it. Love in dimpled, uneven dough.

Simple roasting and a drizzle of honey bring out the best of winter pears. And a simple goat cheese filling whips to an airy fluff.

Arrange and beautifully as you can. Don't rush. It's good to take your time every once in awhile. Schmancy deserves a moment.

Once your peaceful pastry moment has passed, send a bunch of pics to your dessert friend with dirty jokes, gloating in your victory. It would only be better if you could enjoy it together.

Honey Roasted Pear and Goat Cheese Tart

1 2/3 cup all purpose flour

3/4 cup sugar

1/4 cup slivered almonds

11 tablespoons unsalted butter, cold and cut into cubes

1 egg, lightly beaten

3 bartlett pears, halved and cored

2 tablespoons honey

8oz goat cheese, at room temperature

8oz whipped cream cheese, at room temperature

1 pint whipping cream

Blend flour, 1/4 cup sugar and almond together in a food processor until nuts are finely ground. Add in 10 tablespoons of butter and pulse until a course meal forms. Add egg and process until dough forms. Turn out dough onto a floured surface and pat into a 1-inch thick square. Cover in plastic wrap and chill for at least an hour (or as long as overnight). 

Line the bottom of a removable 10-inch base tart pan with parchment. Cut dough into 1-inch slices and lay in bottom of pan, using your fingers to flatten and spread the dough. Line the sides of the pan with slices of dough, pressing into the fluted edges. Use fingers to press sides into bottom dough. Refrigerate for an hour.

While dough is chilling, preheat oven to 375 degrees. Place pears in a foil-lined baking dish and sprinkle remaining butter over top. Drizzle honey over pears. Roast pears for 45 minutes, until fork-tender. 

Bake crust until golden brown, between 15 and 20 minutes. If dough puffs up during baking, use the back of a spoon to lightly press down while cooling. Allow dough to cool before removing pan edge by pushing up removable bottom. 

Once pears have cooled, cut into 1/4 inch slices. Pat dry with a paper towel.

In a mixing bowl fitted with a whisk attachment, combine goat cheese, whipped cream cheese and cream. Whip for 3-4 minutes until light and fluffy. Use an off-set spatula to spread cream in cooled pastry shell. Arrange pear slices in a layered spoke pattern. Refrigerate for another 30 minutes before serving. Enjoy!

Bourbon Vanilla Marshmallows

Sometimes it's good to try new things. The kitchen is an easy place to go out on a limb and challenge yourself. So when Chicago Metallic offered me a marshmallow kit to try out, I thought it would be a cool chance to flex some dessert muscle. Well that, and I figured out how to get bourbon into homemade marshmallows.

Once you make your own, there's no going back to the bagged guys. It wasn't as hard as I thought either, especially when you have the right tools to get the job done.

First up, you'll need a candy thermometer and I love the digital display on this one. You can even set an alarm for your predetermined temp.  When it comes to prep, two key things: a perforated cutter and a "pan" with fold-down sides. Both clutch when dealing with majorly sticky stuff.

These tools certainly make it easier, but what you really NEED is a stand mixer. You'll run it for awhile, so I wouldn't try it with hand mixer. You can't beat the power of a big guy to whip these 'mallows into shape. 

You'll pour into a pan to set for a few hours. Loved the fold down sides for easy removal and lines for straight cuts. I'm itching to try this pan for other no-bake desserts in the future, like panna cotta.

Do you see this spongey fluff? Awesome sauce. They're great on their own, but check back later this week to see what I put together with these guys. S'mazing.

Bourbon Vanilla Marshmallows

1/4 cup cornstarch

1/8 cup powdered sugar

3/4 cup light corn syrup

1/2 cup granulated sugar

1/2 cup water

1/3 cup honey

1/4 cup bourbon

1/2 cup cold water

3 envelopes unflavored gelatin

2 teaspoons vanilla extract

Combine cornstarch and powdered sugar in a small bowl. Spray an 8-inch pan lightly with cooking spray and spread two spoonfuls of cornstarch mixture. Dust the base and sides to coat. 

In a medium saucepan, combine corn syrup, sugar, water and honey. Bring to boil over high heat. Cook without stirring until thermometer registers 245 degrees. 

While sugar is cooking, combine gelatin, bourbon and cold water in the bowl of your stand mixer, with a whisk attachment. Once sugar reaches 245 degrees slowly pour over gelatin mixture while beating on low speed. Slowly increase speed to high, but take caution since sugar mixture is extremely hot. Whisk on high for 6 to 8 minute, until thick and fluffy. Add vanilla and whip for another minute. 

Pour marshmallow mixture into prepared pan. Use a spatula to spread evenly. Dust with another spoonful of cornstarch mixture. Let set, uncovered, at room temperature for at least an hour. 

Collapse sides of pan or remove from a standard pan. Coat a knife or perforated cutter with cornstarch mixture and cut into 2-inch squares. Dust sides of marshmallows with cornstarch mixture to prevent from sticking. 

Complimentary tools provided by Chicago Metallic. All opinions are my own.

Apple Pear Crisp

It has officially arrived. Crisp apples and morning air. Cold office drafts warrant boots. Pumpkin spice Instagram freak outs. Fall made it. In Chicago I always hated fall -- the deep freeze ever-looming -- but here the pleasure outweighs the threat. I've been trying to get in the culinary spirit and delicious Honeycrisps called my name. I love the firm texture and sweet-tart juices. Impeccable raw with a spread of peanut butter and good for baking too. 

I had my mom for dinner the other night and wanted to make simple desert that really let the apples shine. Juicy pears and crunchy oats bringing out the best of the Honeycrisps. 

Crisps are casual and rustic enough that you don't really have to be exact with measurements. Heck, I mixed half of this directly in the baking pan. Left the skins on the apples and pears too. Easy peasy.

The topping comes together in about 2 minutes in a mixer. I really love the texture the oats give and they take on a fabulous crunch in the oven.

Apple Pear Crisp

For filling

2 small Honeycrisp apples, cored and sliced

2 bosc pears, cored and sliced

1 lemon

1/4 cup sugar

1/8 cup flour

1/2 teaspoon cinnamon

For topping

3/4 cup flour

1/3 cup sugar

1/3 cup brown sugar

1/4 teaspoon salt

1/2 cup old fashioned oats

1 stick cold butter, cut into cubes

Preheat oven to 350 degrees. Combine apple and pear slices in a medium-sized baking dish. Zest half of the lemon over fruit and squeeze lemon juice over fruit. Spoon over sugar, flour and cinnamon. Toss to combine. 

Combine flour, sugar, brown sugar, salt, oats and butter in a bowl of a mixer. Mix on low speed for 1 minute until crumbly. Spread evenly over fruit. 

Place baking dish on a sheet pan and bake for about an hour, or until filling is bubbly and topping browned. Allow to rest for a few minutes before serving... it will be hot. Enjoy!

Baby Shower Sundae Bar

Another beautiful baby about to join this world. And goodness, will she be loved. The only thing this mom-to-be might love as much is ice cream. Seriously, I've never met someone who loves the stuff so much. She loves it enough to flip the spoon over with every savored bite. So naturally, I needed to prepare an ice cream dessert for her shower.

I decided to put together a sundae bar, so that guests could customize their treats. But sprinkles and maraschinos seemed ho-hum. I spiced things up.

Baby Shower Sundae Bar

Vanilla Ice Cream

Balsamic Strawberry Sauce

Salted Caramel Sauce

Fresh Whipped Cream

Dark Chocolate Almond Bark

Toasted Coconut

The guests loved the unexpected toppings. I mean, who doesn't love a sundae? And since this party wasn't at my home, it was great that I could make everything in advance. And each component was surprisingly easy.

Strawberries were simply sauteed in sugar and good balsamic vinegar.

Cream whipped.

Sugar expertly burnt and salted.

Dark chocolate was melted and topped with sliced almonds.

Coconut was toasted.

Baby girls and mommas were surrounded by love and good desserts. Bloggers enjoyed themselves enough to forget to take pictures of the finished sundaes. All is well.

Sundae Bar
For 15 guests
2 large containers high-quality vanilla ice cream

Salted Caramel Sauce
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 teaspoon sea salt
4 tablespoons heavy cream

Over medium high heat, melt sugar for caramel sauce; stirring frequently with metal whisk. Cook sugar until it acquires a copper color (about 3-5 minutes; monitoring closely). Off the heat, add butter and salt; stirring until butter is fully incorporated. Add heavy cream and return to heat; stirring vigorously. Cook another 1-2 minutes and handle with care; this is VERY hot.

Whipped Cream
2 cups heavy cream
2 teaspoons vanilla

Whip cream with an electric mixer, until stiff peaks form. Add vanilla in last minute of whipping.

Strawberry Balsamic Sauce
2 cups strawberries, quartered
1 cup sugar
3 tablespoons balsamic vinegar

Combine strawberries, sugar and vinegar in saucepan over medium heat. Stir until sugar melts and then reduce heat to low. Simmer for 10 minutes, until sauce thickens.

Dark Chocolate Almond Bark
1 12oz bag dark chocolate chips
1/2 cup sliced almonds, toasted

Draw a 9x10 square on a sheet of parchment and reserve on cookie sheet. Melt two-thirds of chocolate over a double-boiler with water just simmering (not boiling). Remove from heat and stir in remaining chocolate, stirring quickly and vigorously.

Spread chocolate evenly to fill square. Top with almonds and allow chocolate to cool. Break into large chunks for chocolate bar.

Toasted Coconut
2 cups sweetened coconut flakes

Preheat oven to 350 degrees. Spread coconut on a cookie sheet and bake for 10 minutes, stirring one or two times. Allow to cool.

Mixed Berry Tart with Mascarpone Cream

There aren't that many red, white and blue foods. And you KNOW you want to extend your patriotism to your desserts next week. That and sizzling, dog-terrifying fireworks is what makes the 4th so special. 

I grew up in a town that does the 4th really well, like almost annoyingly well. There's a Pleasantville-like local parade, carnival; the whole nine yards really. I can smell the used-up sparklers and bug spray now. One of my most favorite parts is that every house on the parade route has a front-yard party and in this town everyone knows each other well enough to wander from party to party, enjoying treats along the way. There are literally hot dogs and popsicles for BLOCKS. 

I love these mega parties, but I'm over two things 1) matching Old Navy flag t-shirts for the whole family and 2) that annoying flag cake. You know the one I'm talking about and we've all made it at least once.

So this year try something different with a mixed berry tart. You can make it ahead and the berries are patriotic perfection when they're all piled up on a white mascarpone cream. 

I'm not a pastry master (or even apprentice, for that matter), so I prepared Deb Perelman's fantastic tart shell. That is a woman who knows her pastries! I know my limits.

Mixed Berry Tart with Mascarpone Cream

1 tart shell -- see Smitten Kitchen
1 cup mascarpone cheese
1/3 cup cream, cold
1/4 cup sugar
2 cups blueberries, rinsed and dried
1 cup raspberries, rinsed and dried
1/4 cup apricot preserves
2 tablespoons lemon juice

Prepare tart shell according to instructions and allow to cool completely. This can be done one day ahead and stored in an airtight container, once completely cooled.

Combine mascarpone cheese, cream and sugar in a mixer with a whisk attachment. Beat until stiff peaks form. Spread evenly in tart shell. Top with blueberries and raspberries, piling them up in a casual arrangement.

Combine apricot preserves and lemon juice in a small sauce pan over low heat. Simmer until mixture reduces by half, about 3 to 5 minutes. Allow to cool slightly. Using a pastry brush, lightly brush on berries for extra shine. Enjoy!

Lemon Lime Cilantro Shortbread Cookies

It's all about the butter. I don't make cookies that often, but when I do, it's all about the butter. Don't even start on any kind of margarine nonsense with me. Blaspheme! I'm not really about the big, filled-with-nine-candybar kind of cookie either. Simplicity is the way a cookie finds its way into my heart. With all this praise of butter, it's can't come as a surprise that I love shortbread. To echo the one an only Chris Trager on Parks and Rec, these cookies LITERALLY melt in your mouth.

But who says shortbread has to be borebread? There are so many flavors that can be added to jazz up this humble dessert. I was feeling summer-y ahead of a recent picnic, so citrus made oh so much sense. But plain lemon lime felt pedestrian. Then like a chorus of herbacious angels it occurred to me -- cilantro makes everything better. In this fair cookie, it gave just the extra hint of something special. Something to make you say "hmmmm."

Here we find our flavor stars -- lime zest, lemon zest and finely minced cilantro. Such a pretty little bunch and such natural friends.

But butter won't let those colorful characters steal the spotlight. No... butter knows this cookie is all about her. Zest and herb best step-off.

A friendly whir in the food processor makes friends of fat and flavor foes.

So like most shortbread dough, you need to chill it down before cutting and baking. I use plastic wrap to form the dough into a roll and then tightly seal the ends. My dough roll isn't perfect, which means that my cookies won't be perfect. I'm also not perfect, so it's fine.

Then into the freezer she goes -- at least two hours, preferably overnight.

Remember what I said about the roll not being perfect? Still looks like that out of the freezer. Still okay. Roll in granulated sugar and slice thinly.

Admire the pretty green flecks. Bake just until the edges are golden, not the whole cookie. This will keep them buttery and soft. 

Lemon Lime Cilantro Shortbread Cookies
2 cups all purpose flour
1 cup powdered sugar (also called confectioner's sugar)
1 teaspoon kosher salt
1 teaspoon lemon zest
1 teaspoon lime zest
1 teaspoon cilantro, finely minced
2 sticks unsalted butter, very cold and cut into pieces

1/2 teaspoon lemon juice

1/2 teaspoon lime juice
2 egg yolks
1/4 cup granulated sugar

In a food processor, combine flour, powdered sugar, salt, lemon zest, lime zest and cilantro. Pulse until evenly combined. Add cold butter and process until it starts to look like sand. Add lemon juice, lime juice and egg yolks; pulsing until dough forms.

Form dough into a 2-inch log on a layer of plastic wrap. Seal ends tightly and freeze log overnight (or for at least two hours).

Preheat oven to 350 degrees. Remove dough log from plastic wrap and gently roll in granulated sugar, ensuring sugar is pressed into dough. Using a sharp knife, slice dough into 1/4 inch rounds. Place cookies are a parchment lined tray (you'll use two) and bake for about 15 minutes, or until just the edges are golden. Allow cookies to cool on the tray for a few minutes, before removing to cooling racks. Serve at room temperature and enjoy!

Shortbread dough adapted from Everyday Food.