Tuesday, October 25, 2011

Book Club Bounty - October

My friend Melanie hosted October's Book Club meeting and once again I offered to bring a dessert. The October Book Club was a couple days before Rex's 1st Birthday Bash, so I didn't want to bring something very complicated since I had a long weekend of cooking ahead of me. I remembered this recipe from a long ago issue of Cooking Light and I thought it would be a great opportunity to try it out since it seemed very easy. All this recipe required was basically measuring and stirring and the result was still a beautifully delicious dessert!

This month we read "Sarah's Key" by Tatiana de Rosnay. It was a much better choice than last month's book and the discussion was much more productive. In addition, the general consensus was that we all enjoyed reading historical fiction - especially about a topic so few of us were familiar with prior to reading the book. I recommend this book and I highly recommend this tart!

Bourbon Pecan Tart with Chocolate Drizzle
Adapted from Cooking Light November 2007

  • 1 cup packed light brown sugar
  • 3/4 cup dark corn syrup
  • 3 tablespoons all-purpose flour
  • 2 tablespoons bourbon
  • 2 tablespoons molasses
  • 1 tablespoon butter, melted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 large egg white
  • 1 cup pecan halves
  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1 ounce bittersweet chocolate, chopped

  • Preheat oven to 350°.
  • Combine first 10 ingredients, stirring well with a whisk.

    Stir in pecans.

    Roll dough into a 13-inch circle; fit into a 9-inch removable-bottom tart pan coated with cooking spray. Trim excess crust using a sharp knife.

    Spoon sugar mixture into prepared crust.

    Bake at 350° for 45 minutes or until center is set. Cool completely on a wire rack.

  • Place chocolate in a microwave-safe bowl; microwave at HIGH 1 minute. Stir until smooth. Drizzle chocolate over tart.

    Slice and Serve.
LinkClick Here for My Adapted Printable Recipe

Sunday, October 9, 2011

Oldie But Cookie

Rex recently started a new school and had to say good-bye to his first daycare and his teachers that have known him since he showed up as a 12-week-old infant to their classroom. It was hard to part ways with all of the women who cared for him, nurtured him and loved him when Forrest and I had to work. We wanted to say thanks in a special way and I thought there would be no better way to please a large group of women than with chocolate chip cookies. After all, CCC are a widely loved treat and I figured no one would be excluded in the indulgence if I sent these their way. Once I settled on the recipes, I whipped up a batched, packaged them in a pretty way and sent them to school with Rex on his last day. Everyone was elated with their thank you gifts, as people often are when the gift is an edible one. Even better if it is a deliciously gooey and chocolatey edible gift!

I wanted to take the opportunity to re-share one of my go to recipes with my new readers. I LOVE this CCC recipe! Give it a try, you will be pleased - I promise.