Easy Chocolate Tart

Food for thought: “Don't you quit. You keep walking, you keep trying, there is help and happiness ahead. Some blessings come soon. Some come late. Some don't come until heaven. But for those who embrace the gospel of Jesus Christ, they come. It will be alright in the end. Trust God and believe in Good Things to Come.”― Jeffrey R. HollandSometimes we all need a little reminder . . . and a little chocolate in our lives doesn't hurt either . . . This tart is VERY rich! Add a little cinnamon or cayenne if you for an additional POP!
Easy Chocolate Tart
Recipe by: Emily

Crust:2 cups Flour
1/4 cup Powder Sugar
1/4 teaspoon salt
3/4 cup Butter, cold and cut into pieces
1 large Egg, separated
2-3 Tbsp Cold Water

Filling:1 cup heavy cream
1/2 cup milk
1 bag Semisweet Chocolate Chips
1/4 cup Sugar
1/4 tsp Salt
2 Eggs, at room temperature
1 tsp Vanilla Extract

For the crust:1.Make the pastry by combining the flour, powder sugar, and salt in a food processor. Add the butter and mix until the dough resembles small peas. Whisk the egg yolk and 2 tablespoons cold water together in a bowl, add to the flour mixture. Mix just until the dough begins to form a ball. Add more ice water, 1 tablespoon at a time if needed. Wrap the dough in plastic and refrigerate for at least 30 minutes.

2. Lightly flour work surface and roll out dough into a 12-inch circle, about 1/4-inch thick. Place the dough in a tart pan. Press the dough into the pan so it fits tightly without stretching the dough. Press the edges into the sides of the pan. Trim any excess hanging dough with a knife. Refrigerate the tart crust for 20 minutes before baking.

Preheat the oven to 350 degrees F.

3. Place the tart pan on a cookie sheet. Prick the dough with a fork to prevent the dough from forming air bubbles while baking. Line the tart with buttered aluminum foil and top with rice or beans to weight the dough down flat. Bake for 30 minutes. Remove rice or beans and foil from the tart and continue baking for 7-8 minutes until lightly golden but not brown. Allow tart crust to cool and lower the oven temperature to 325 degrees F.

For the Filling:1. Heat the heavy cream and milk in a pot over medium-low heat until it just begins to simmer around the edges. Remove liquid from the heat and add the chocolate chips; stir until melted and smooth. Add the sugar and salt and whisk together. Beat the eggs in a small bowl then add them to the chocolate mixture, stir until completely mixed. Pour the filling into the cooled tart shell and bake at 325 degrees for 15 to 20 minutes until the filling is set. Cool completely before cutting. Enjoy!

Spicy Grilled Corn and Slaw Salad

I discovered El Pato tomato sauce this summer when a friend used it to make a simple coleslaw that was DELICIOUS. So I utilized some garden veggies to make a salad for supper the other night. It was wonderful! The charred corn and El Pato sauce really put the umph in this salad!Spicy Grilled Corn and Slaw SaladRecipe by: Emily

1 Small head Cabbage, shredded
1 Small head Red Cabbage shredded
4 Ears of Corn, roasted on the grill or oven, core and reserve the kernals
1 1/2-2 cups Cherry or Grape Tomatoes, halved
1 handful Cilantro, Chopped
2 Limes or 2 Lemons, juiced
1 1/2 cups Sour Cream
1/2 Cup Mayo
2-3 tsp Sugar
1/2 can El Pato Tomato Sauce
Salt
Pepper

1.Combine the shredded cabbage and squeeze the juice from 1 lime or lemon over the cabbage, set aside while you make the sauce.
2. Mix the mayo, sour cream, juice from 1 lime or 1 lemon, sugar and El Pato tomato sauce together. Taste and add salt and pepper and more sugar or El Pato sauce if needed.
3. Add the tomatoes, cilantro, corn and sauce to the cabbage. Mix well and check for seasonings. Enjoy!

-I like my coleslaw nice and crisp so I don't let it sit too long in the fridge before serving.
- This is a great slaw to serve on pork or chicken tacos!

German Sauerkraut Soup

This soup tastes like Germany in a bowl! Lots of bold flavors that warm you down to your toes! I love it! I love sauerkraut, brats and spicy mustard . . . I know that not everyone is too keen on sauerkraut so this soup is a good of way easing into it. I especially love adding a dollop of horseradish to it when serving! Mmm-mmm!!!German Sauerkraut SoupRecipe by: Emily

7-8 Medium Red Potatoes, cut into 1 inch cubes
4-5 Bratwurst
1 Large Onion, chopped
6 cups Beef Broth
2 cups Sauerkraut, with juices
3 Tbsp Sugar
1/2 cup Water
1 Tbsp Apple Cider Vinegar
2-3 Tbsp Spicy Mustard
1 Tbsp Dijon Mustard
2 Tbsp chopped Parsley
Salt
Pepper

1. Cook the bratwurst in a large soup pot according to package directions. Remove and set aside. Raise the pot heat to medium high and add the chopped onion and 2 tablespoons of sugar and 1 teaspoon of salt. Once the onions start to caramelize lower the heat to medium-low and continue cooking until softened and golden brown.

2. Add 1/2 cup of water and deglaze the pan. Add the beef broth, mustard's, sauerkraut and potatoes and bring to a simmer. Simmer gently for 15- 20 minutes until the potatoes are tender.

3. Cut the cooked bratwurst into bite sized pieces and add to the pot along with 2 tablespoons of sugar, 1 tablespoon of apple cider vinegar and chopped parsley. Simmer for 5 minutes more. Check seasonings and add additional salt, pepper, sugar or vinegar if needed. Serve with horseradish, fried onions, and or croutons to garnish. Enjoy!

Tips:
-Rinse the sauerkraut before adding to the pot if you want a milder flavor.
-Crumble rye bread over the top before serving.
-You can also add 1/2 tsp caraway seed to the soup while cooking the onions if you like caraway.

30 Minute White Chicken Chili

Today is my handsome hubby's birthday!!! (Which means I need to warm up my golf swing for tomorrow . . ) Happy, Happy Birthday Toph!!! He is without a doubt the most amazing husband ever!!! This chili is pretty amazing as well . . . the best compliment in the world is having someone ask you for a recipe after trying your wares . . . and this one has got a few requests! Plus can you beat feeding your fam something delish in less than 30 minutes . . . I think not!30 Minute White Chicken ChiliRecipe by: Emily
2-3 Chicken Breasts, cut into bite sized pieces
1 can cream of Chicken Soup
1 medium Onion, chopped
1 4oz can diced Green Chili's
1 cup Chicken Broth
1-2 can's Cannellini Beans or Great Northern White Beans
1-2 Cloves Garlic, chopped
1 cup Pepper Jack or Mexican Blend shredded Cheese
1 cup Sour Cream
1 Tbsp Oil
1 tsp Oregano
Diced Jalapenos (Optional . . . to give it a little more kick)
Salt
Pepper

1. Saute the chopped onion over medium heat in one tablespoon of oil in a medium pot for 6-7 minutes. Add the chicken, garlic, salt, and pepper. Cook until the chicken is no longer pink 6-7 minutes.

2. Add the chicken broth, oregano, green chili's and jalapeno. Bring to a simmer for 5 minutes. Add the cream of chicken soup and beans and bring back to a simmer for a few minutes.

3. Add the sour cream and shredded cheese. Season with additional salt and pepper if needed. Serve garnished with sour cream, corn chips and or shredded cheese.

Chocolate Banana Bread-Bread Pudding

I got home last night smelling smoky from grilling pizza on the grill at our Young Women's activity prepping for girls camp (I am a die-hard girls camper . . . love it!) and spent a few hours in my kitchen making Chicken Enchilada's and a super easy and delish Chicken Chili. I am bringing dinner to my darling neighbor and started cooking and couldn't stop . . She is a southern gal so I opted for a "southern dessert." This dessert is everything a dessert should be . . . totally fulfills the chocolate craving and is rich, easy to make and is a great dessert to make when utilizing leftover bread!!! I love Dori Greenspan's Cocoa-Nana Bread recipe! I make it whenever I have browning banana's and freeze it for another. Today it made a grand appearance in a bread pudding that knocked my socks off! I think our neighbors will enjoy it . . . I did . . .Chocolate Banana Bread-Bread Pudding
Recipe by: Emily
5-7 Cups cubed Chocolate Banana Bread (fill the pan!!!)
4 Eggs
2 cups Milk
1/2 cup Brown Sugar
2 tsp Vanilla

1. Spread the cubed bread evenly in a 2-quart baking dish. In a bowl beat the eggs, milk, brown sugar and vanilla together. Pour over the cubed bread and allow to "soak" in the refrigerator for 2-3 hours.

2. Preheat an over to 350 degrees. Cover the bread pudding with foil and place on a baking sheet and bake for 30 minutes, uncover the pudding and bake for an additional 15-20 minutes. Allow to cool for a few minutes before serving with a scoop of ice cream and caramel or chocolate sauce. Enjoy!

Tangy Chicken, Apple, Walnut, and Bacon Salad

Salads rock!!! They are simple . . . make great use of leftovers . . . can be altered to fit current cravings (and picky eaters) and pump your bod full of energy without making you feel like a soggy beanbag . . . I love the dressing for this salad! It can be tweaked left and right to tickle any taste buds!Tangy Apple Cider Dressing
Recipe by: Emily
1/2 cup Mayo
1 tsp Spicy Brown Mustard
2-3 Tbsp Apple Cider Vinegar
2 Tbsp Sugar
1 tsp Honey
1/4 tsp Salt
Freshly Ground Black Pepper

For the salad I simply toasted walnuts, crisped some bacon, chopped an apple and roasted a chicken breast and tossed all the goodies together with the dressing . . . and enjoyed!!! Great summer lunch or dinner!!!

Owl Birthday Cake

My hat is off to all of the pastry chefs and bakers who are constantly swirled in flour and powdered sugar and who must have piles of dishes to contend with at the end of the day! I make cakes for family members and dear friends . . . and it is a work out . . . but one I LOVE doing! Thanks for asking me Sandy!!!It has been a busy night filled with powder sugar dusting my kitchen (and probably whole house) the enticing smell of cakes baking. . . incredible caramel frosting topping chocolate chip cookie dough flavored cupcakes, . . . little owl faces peering at me from all over my counter tops and finally an owl birthday cake finally finished and ready to celebrate a DARLING little boys first birthday!!!Happy Birthday Cade!!! You have an amazing family who loves you to pieces buddy!

Cherry Blossom Cake . . .

My sweet little niece turned a whopping 3 years old on Monday and celebrated with a Mulan themed birthday party. She asked me to make her "happy cake" with pink flowers on it . . . so we went with a cherry blossom themed cake to tie into the Mulan party.
Finals week is upon me so I will hopefully find myself in the kitchen more once this semester is over!!! I plan on doing some serious canning this summer . . . but hopefully I will do some serious cooking too! Happy cooking all! I hope spring is treating you well and that the allergy season passes quickly!!!

Roasted Garlic Tomato Basil Soup

I came home from class freezing and craving soup!!! I browsed my kitchen and pantry and decided to live it up with homemade tomato and a toasty grilled cheese.
Eating grilled cheese is a rarity at our house since my hubby is not a fan of melted cheese (sigh . . . I know . . .) so this is my idea of living it up . . . homemade soup goodness and a buttery, toasty, melty sammie! I love making soup like this because the better the ingredients you use the better it tastes . . . and it is a great opportunity to concentrate on simple but DELISH flavors such as caramelized/roasted garlic, balsamic vinegar, fresh basil and sun dried tomatoes. This soup is easy, cheap and yummers!Roasted Garlic Tomato Basil Soup
Recipe by: Emily
1 14.5oz can of Diced Tomatoes (I used petite diced . . . cooks faster)
1 14.5 oz can Italian Stewed Tomatoes (or you can use just 2 cans of diced)
1 cup Chicken Broth
1 cup Water
2-3 cloves of Roasted/Caramelized Garlic (or 2 cloves of raw garlic minced)
1 Tbsp Balsamic Vinegar
1 Tbsp Chopped Sun dried Tomatoes
1 Tbsp Chopped Basil
1 tsp Brown Sugar
1 Small Onion, diced
Red Pepper Flakes
1 Tbsp Olive Oil
Salt
Pepper
Sugar

1. Heat one tablespoon of olive oil in a medium pot over medium heat. Add the diced onion and brown sugar. Cook onion until it begins to brown and soften, about 10 minutes. Add the diced tomatoes, balsamic vinegar and a pinch of red pepper flakes. Allow to cook until the tomatoes begin to caramelize and they look "dry" and shiny, 5-7 minutes. Add garlic and basil and cook for a minute. Add the chicken broth, water, and Italian tomatoes. Simmer for 10 minutes and then puree with a hand blender or in a blender.

2. Return pureed soup to the pot and simmer until desired thickness is reached. Add salt, pepper and sugar to taste. Serve hot and enjoy!
Adding a pinch of sugar at the end really brings out the tomato flavor, as does the balsamic vinegar bring out the acidity of the tomatoes and balances the flavors nicely.You can also add 1/2 cup of heavy cream in the end if you like.