Country Crock - Make It Yours Recipe* (#MakeItYours)

Country Crock - Make It Yours Recipe* (#MakeItYours)

Country Crock has been a brand that I have grown up with, and right now they have a challenge that is fun and delicious! It is the Make It Yours Challenge (#MakeItYours) I love to bake, so I accepted the challenge immediately. 

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Kale & Berry Smoothie with Coconut Water

Kale & Berry Smoothie with Coconut Water

I love to make smoothies but what I like even more is when I can add healthy greens into it.  This Kale and Berry smoothie is so simple to make and delicious! I include kale in my smoothies because it is so good for your body, but if you don’t really like kale don’t worry you wont even be able to taste it.

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February Fruits & Veggies In Season

February Fruits & Veggies In Season

Cooking with fruits and vegetables that are in season makes such a difference; the recipes just seem to have so much more flavor. One of my favorite things to do is go to farmers markets with my parents, and seeing all of the fresh produce it just makes me happy.

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Truffle Tarts with Raspberries

I love chocolate and berries especially when they are together. This recipe is like heaven because it has chocolate and raspberries you just cant go wrong with this. It looks delicious and would be a great dessert for a night with family and friends.

Ingredients

•1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)

•6 tablespoons melted butter

•1 recipe Dark Chocolate Truffles, recipe follows, whipped but not shaped into balls

•6 fresh raspberries, plus extra for serving

Directions

Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.

Dark Chocolate Truffles:

1/2 cup heavy cream

8 ounces good-quality (70 percent) bittersweet chocolate, chopped

1 teaspoon pure vanilla extract

1 cup cocoa powder, for dusting

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored. Spread over the bottom of a baking dish and smooth the top. Refrigerate about 2 hours, until firm.

Pour the cocoa powder onto a deep plate or shallow bowl. Use a melon baller or small ice cream scoop to scoop out balls of chocolate; place them on the plate with the cocoa powder and roll between 2 forks to completely coat with the cocoa powder. Then use the forks to carefully transfer them to a parchment or waxed lined baking sheet.

Yield: 15 to 20 candies, depending on size

Prep Time: 25 minutes

Cook Time: 15 minutes

Inactive Prep Time: 3 hours

Ease of preparation: Intermediate

Recipe courtesy Tyler Florence

Prep Time:

20 min

Inactive Prep Time:

2 hr 0 min

Cook Time:

--

Level:

Easy

Serves:

6 servings