Monday, May 16, 2011

Raspberry Cream and Chocolate Tart and Easy Melted Butter Chocolate Chip Cookies—The Secret Recipe Club

Here we are again.  This is so fun.  We were assigned another blog for The Secret Recipe Club.  (You can still join anytime.  Just click on the link and join in the fun.)  I had a lot of fun with this month—first off, I was given the phenomenal Holly’s blog, PheMOMenon.  She’s a fellow Utahn who I stupidly haven’t even met yet (we’re both really busy moms!).  Holly also blogs along with Tuesdays With Dorie, but she is also involved with French Fridays With Dorie (I’ve kind of had to let that one go!), and a number of other baking groups.  Let’s just say—her blog is delicious! 

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Last year, maybe August or September, I saw Holly on a segment of a local news show, Studio 5, where she made this tart.  You can check out that actual spot of her on Studio 5 here!  I recall when she made the tart how good I thought it looked and I vowed to make it sometime.  Fast forward to The Secret Recipe Club here and it was the perfect opportunity for me to get it done!

Now here’s where I say the tart is fantastic.  It’s so good.  Phenomenal.  And I really mean it.  I’m not saying it to be nice (because I’m just not that way—jk).  But this is so tasty.  I mean, Kevin has eaten a lot of it, like possibly half of it and THAT really says something because 1) he doesn’t like cake (and the crust for this is really more like cake), 2) he’s always claimed he doesn’t like fruit with chocolate.  This tart has raspberries, chocolate, a great cakey type crust with ground almonds and what I think makes this all pull together so well—almond extract.  Almond + chocolate + raspberries = a perfect combo.  We will for sure be making this again, Holly, so thanks!!!

As I said, the tart crust is more like a thick cake batter.  It was easy to spread into the tart pan, no rolling, no making sure it went perfectly up the sides of the pan—just spread it out.  Easy.

Chocolate is scattered over the batter, then fresh raspberries.

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A simple sour cream filling is drizzled over the chocolate and raspberries and the tart is baked.

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A little more almond extract is added to the filling.  You can also add some orange zest and cinnamon for a little added flavor, but I left those out. 

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The tart is supposed to bake for 35-38 minutes.  I kept thinking the filling wasn’t done enough, so I ended up baking mine for 40 minutes.  The outside edges of the crust are a little too done, but it was still de-lish.  I think it was probably done at 35 minutes.  After the tart is cooled, it gets a little dusting of powdered sugar AND some chocolate curls for a finishing touch.

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Did I mention that this is really good?

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You can get the recipe on Holly's blog.  The only things I did differently from Holly’s recipe is omit the orange zest and cinnamon.

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Just for fun while I was looking through Holly’s blog, even though I knew I was going to make this tart, I went back to see what her very first post was in January 2008 (she started her blog just a month before I started mine).  I thought it would be fun to make that first recipe she chose, whatever it was and to my delight, it was chocolate chip cookies!  So, of course, I made those, too!  I actually made them a week or so before I made the tart.  How could I not just whip them up, Holly calls them Easy Chocolate Chunk Cookies?

This was a recipe she got from the Food Network website.  I was pleasantly surprised to really like the cookies because the first thing I noticed was that they are made with melted butter and for some reason the cookies I have tried making with melted butter have not been my favorites, some have not even turned out well.  These were great!  I did make some adjustments to this recipe.  I played just a little with the amounts of sugars and flour because I do think our slightly higher altitude affects cookies.  This recipe is actually quite similar to the Nestle Toll House original chocolate chip cookie recipe, but it uses melted butter.  These were just the right crispiness on the outside and perfectly chewy inside.  Next time I make them, I will use a good, high quality chocolate, my favorite being Ghirardelli 60% cacao chips.  I used Nestle semi sweet chips this time, as that is what I had.

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Easy Melted Butter Chocolate Chip Cookies, by Katrina, Baking and Boys!, adapted from Holly at PheMOMenon

1/2 cup unsalted butter

2/3 cup dark brown sugar, packed*

2/3 cup granulated sugar*

2 large eggs

1 teaspoon vanilla extract

2  1/2 cups all purpose flour (300 grams)*

3/4 teaspoon baking soda

3/4 teaspoon salt

12 ounces chocolate chips

*The original recipe uses 3/4 cup brown sugar and granulated sugar and 2  1/4 cups flour, for non-high altitude baking.

---This recipe is easily made with a bowl, whisk and wooden spoon—no mixer needed.

Preheat oven to 375 degrees.  Line two baking sheets with parchment paper. 

Melt the butter in a small saucepan on the stove over medium heat (or in a microwave safe bowl in the microwave).  Cool for 5 minutes.  Whisk together the butter, sugars, eggs and vanilla in a large bowl.  In a medium sized bowl, whisk together the flour, baking soda and salt.  Stir the dry ingredients into the wet ingredients with a wooden spoon, just until combined.  Stir in the chocolate chips.

Using a cookie scoop, or about 2 tablespoonfuls (1  1/2 ounces each), drop the dough onto the baking sheets spacing them about 2 inches apart.  Bake for 12 minutes.  Transfer the hot cookies to a wire rack to cool.  Makes about 18 cookies.

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Check out all the other blogs in The Secret Recipe Club this month on the link below!





31 comments:

Heather Davis said...

Great picks Katrina. Those cookies look sooo perfect! How did you get those neat circles?

Fallon said...

That tart looks so good!! Fresh raspberries and chocolate go so well together.

Shelby said...

Both look amazing and oh so yummy. That tart would fit really well in our home. I think I have just vowed I will make it myself - for a special occasion! :)

Jennifer (Savor) said...

Thrilled to take part in Secret Rrcipe Club with you and discover new blogs

Katrina said...

Heather--I just used a cookie/ice cream scoop. I love when cookies stay in a nice circle.
I just made some others yesterday that I call amoeba cookies, because even though I used the same round scoop, they baked into strange shapes.
Fallon--the tart is SO good!
Shelby--But definitely a treat for a special occasion--it's not very low fat--but SO good! ;)

Megan said...

I switched browsers and everything was better. In Firefox, the side bars were all messed up. Strange. Looks great in my Explorer!!! :)
The tart looks awesome. I think that just went on the must bake list. And what a fun idea to make the very first post of Hollys. You know next month I'll be checking out the first post of my next assignment!

danasfoodforthought said...

This tart looks SO delicious. I love the sour cream filling!

Lisa said...

I think there's no better endorsement than when your husband enjoys it. That really says something! I'm not surprised because it looks absolutely tasty. Thanks to you, I also joined up with the Secret Recipe Club and am loving it. As for your cookies, well, I guess I must now add it onto the list of chocolate chip cookies that I need to try. You can never have too many, right?

Jennifurla said...

That is a gorgeous thing, great step by step pictures too.

Valerie said...

I know I would devour that tart!

Anonymous said...

That tart looks SO good! Yum. What a great combination of flavors - those berries look so yummy!

The Cafe Sucre Farine said...

Both of these recipes look wonderful. I love the simplicity of the tart and can't wait to try it!

Shumaila said...

OMG! Both the tart and the cookies look great! Can you please send a piece of each across!pretty please!:)

jillbert said...

I think the browned edges on the tart look great! The rest of the tart looks great too!

Kristen said...

Wow, you went above and beyond giving us two recipes! Both look wonderful. That tart is simply amazing. It is fancy enough for a dinner party.

Amanda said...

THAT tart looks absolutely phenomenal!! I mean really, that looks so dang good, I bet it would be amazing with cherries too. Mmmmmmmm I may try this with my lasy jar of cherry pie filling! So glad you played along again Katrina :)

Jeanette said...

Your tart came out so beautiful- great pick for the Secret Recipe Club, and thanks for sharing the chocolate chip cookie recipe. I have to give you hats off for being such an accomplished baker - that I'm not! Had great fun with your Anzac cookie recipe!

Deeba PAB said...

That tart looks GOOD Katrina, really nice. Fruit in baking is right up my street and I would love to try this our with cherries. WOW, it's a wonderful pick from Holly's beautiful blog. Great pairing ...

Barbara | Creative Culinary said...

Small world. I love Holly; I just helped her move her blog from Blogger recently and she is a fantastic cook...and incredible mom too; you two do need to meet!

That being said, can I just say...OH MY YUM! Beautiful and decadent and want. Now. I love everything raspberry and chocolate and must make this tart.

Cooking Rookie said...

They both look gorgeous, the tart must be absolutely delish! It looks so special :-)

Tessa said...

The cookies look perfect and your tart (especially the slice) is beautiful. Great job with the recipes. I'd love some of both :)

meettheswans.com said...

The tart looks absolutely amazing Katrina! A perfect pick for this post! Yours turned out just right - I'm adding this to a list of things to bake right now!

Avanika [YumsiliciousBakes] said...

Wow! Those are both amazing picks. Love the raspberry tart. :D

Maria said...

They both look amazing!

Tami said...

Almond + chocolate + raspberries = heaven! You've created a beautiful dessert.

The chocolate chip cookies rock, too!

Delishhh said...

Oh my! This looks AMAZING. Nice work! Love hopping around to see what everyone has done.

Meaghan Luby said...

wow, those picks both look kickin! thanks for sharing! an awesome post, as per usual. loves it :)
-meg
@ http://clutzycooking.blogspot.com

Gloria said...

This tart/cake looks decadent, delicious and drop dead gorgeous. The photo of the individual slice sealed the deal for me! Flagging this one for a special occasion. Great choice for the Secret Recipe Club...thinking of joining, looks like a great group. :)

PheMom said...

Ha! I stink again! I really, really thought I commented on here last month, but you know how that goes. I did know you had me and I LOVED your picks! I remember those cookies well and still make them every now and then. I'm glad you loved the tart too - yours turned out super pretty! Thanks for the lovely write up. Muah!!

Bobbi said...

May I use your pictures on Pinterest?
Thank you!

Katrina said...

Bobbi, Sure, you can pin my photos as long as they link back to my blog posts. Thanks for asking!