Cranberry Tart with Hazelnut Crust

Cranberry Tart with Hazelnut Crust
makes one 9-inch tart
4 cups (16 ounces) fresh whole cranberries
2/3 cups granulated sugar
2/3 cups golden syrup
zest from 1/2 unwaxed lemon
for the Hazelnut Crust:
1 cup unbleached all-purpose flour
3/4 cups nut flour/meal
1/4 cup powdered sugar
1/2 teaspoon salt
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
1-3 tablespoons cold water
In a medium sauce pan, combine the sugar and golden syrup over medium heat. Stir until the sugar dissolves and the mixture is bubbling. Add the cranberries and turn over several times to coat evenly with the sugar mixture. Remove the pan from the heat and set aside to cool to room temperature.
Prepare the dough. If using a food processor, combine the dry ingredients in the processor bowl and pulse to combine. Drop in the butter pieces and pulse several times until the consistency of oatmeal. If preparing by hand, combine the dry ingredients in a large mixing bowl. Add the butter pieces and cut in with two knives or a pastry blender until the mixture is the consistency of oatmeal.
Continue preparing the dough by adding the water one tablespoon at a time until the dough just barely comes together in a ball. Dump the dough out onto the counter and gather up and shape into a disk. Wrap tightly in plastic wrap. Chill in the refrigerator for at least 30 minutes.
Unwrap the dough and place on a lightly floured surface. Roll out to a rough 9-inch circle. Carefully transfer to a 10-inch tart pan with removable bottom. Press the dough into the pan and then form a lip around the edge by turning the pan while gently pinching the lip between your left thumb on the outside and right thumb and forefinger on the inside. Chill the prepared pan for 10-15 minutes.
Preheat the oven to 375°F.
When ready to bake, remove the prepared pan from the refrigerator and prick the bottom a few times with the tines of a fork. Line the bottom of the tart shell with pie weights or a layer of parchment paper and uncooked beans. Bake for 10 minutes or until crust begins to show some drying and browning.
Remove the tart shell from the oven and pour the cool cranberry mixture into the shell, spreading it out from the middle so as not to drip on the lip of the crust. Drizzle any remaining sugar mixture from the pan throughout the shell, again avoiding the lip of the tart.
Bake for another 30 minutes, or until crust deepens in color and the filling is bubbling. Cool on a wire rack. Carefully remove the outer ring, and serve while still warm, or at room temperature. Top with a scoop of ice cream, or a dollop of cream.

I found this on : http://thekitchn.com

Melt-In-Your-Mouth Mint Chocolate Cake. | How Sweet It Is

1 2/3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 cup cocoa

1 1/3 cups sugar

1 1/2 sticks butter, at room temperature

2 eggs

1 tablespoon good-quality vanilla extract

1/3 cup sour cream

1 teaspoon vanilla extract

1/4 teaspoon peppermint extract

1/2 cup boiling water

1/2 cup chocolate chips, tossed with flour

3/4 cups mint chips, tossed with flour

Preheat oven to 325.

In a food processor, add all ingredients except for boiling water, chocolate and mint chips, and blend. Once combined, stream in boiling water and blend until chocolate batter is smooth. Remove lid and blade, scraping off any excess batter. Toss chocolate and mint chips with flour (this prevents them from falling to the bottom), and fold into batter.

Spray loaf pan with cooking spray and pour in batter. Set loaf pan on a baking sheet and put in oven. Bake for 50-60 minutes, or until cake is no longer jiggly. I baked mine for 60 minutes exactly. Let cake cool completely before removing it from pan.

Note: I used a 10 x 6 1/2 x 3 loaf pan.

Dark Chocolate Glaze

8 ounces dark chocolate (I used Lindt)

Melt chocolate in either the microwave or a double boiled and drizzle over cake.

Only 21 more days til disneyland

I can't wait I can't believe it went so fast well I am sorry for not posting for a long time I've had alot going on so sorry and I hope you enjoy my recipes thanks for the support!

21 more days.

Jessica

Irish Soda Bread

Irish Soda Bread Recipe
Prep time: 15 minutesCook time: 40 minutes
INGREDIENTS
4 to 4 1/2 cups flour
2 Tbsp sugar
1 teaspoon salt
1 teaspoon baking soda
4 Tbsp butter
1 cup raisins
1 large egg, lightly beaten
1 3/4 cups buttermilk
METHOD
1 Preheat oven to 425°. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
2 Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins.


3 Make a well in the center of the flour mixture. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! Transfer dough to a lightly floured surface and shape into a round loaf. Note that the dough will be a little sticky, and quite shaggy (a little like a shortcake biscuit dough). You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.

4 Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.
Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.
Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.
Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.
Yield: Makes one loaf.