Chocolate Caramel Tarts

YIELD: 6 Servings

INGREDIENTS:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

DIRECTIONS:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.

2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.

3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

NOTES:

- My mini tartlet pans were 3.5 inches in diameter
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur

براونيز

براونيز

المقادير:
نص اصبع زبدة بحرارة الغرفه
واحد وثلث كاس دقيق
2 كاس سكر
ذرة ملح 
ملعقة صغيره فانيلا
نصف ملعقة صغيره بيكربونات الصوديوم
(ولايحل محله البيكنج باودر)
2 بيضه
ملعقه كبيره كاكاو
كوب هيرشي 2
kisses الحبوب مو السايل
ثلاثة ارباع كاس مكسرات مجروشة
1 كاس ماء مغلي

الطريقة :-
بالخلاط [الكاكاو البودرة + الزبده + بيكربونات الصوديوم ]
ثم يضاف لها الماء المغلي والسكر والبيض ثم الدقيق
والفانيلا والملح
نحطه بوعاء ونصب الخليط
واخر شي الهيرشي والمكسرات
تدهن الصينية ويصب الخليط ويوضع بالفرن 180 درجه لمده ٣٠ دقيقه
(الصينية مقاس وسط )
يقطع مربعات كبيره ويوضع بالصحن وفوقه سكوب ايس كريم ويزين بهيرشي سايل وتوفي ومكسرات
بتكون الطبقه اللي فوق مقرمشه

Chocolate Chip Muffins

YIELD: 12 muffins

PREP TIME: 10 minutes

COOK TIME: 20 minutes

INGREDIENTS:

2 cups all-purpose flour

1/3 cup light brown sugar, packed

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted and cooled

2 eggs, lightly beaten

2/3 cup whole milk

1 1/2 teaspoons pure vanilla extract

1 1/2 cups milk chocolate chips

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Line 12 muffin cups with paper liners or spray the wells of the pan with non-stick cooking spray.

2. In a large bowl, whisk together flour, sugars, baking powder, and salt. Set aside.

3. In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined.

4. Make a well in the center of the dry ingredients and pour the liquid ingredients into the well. Stir until ingredients are just combined - do not over mix the batter. Fold in the chocolate chips.

5. Evenly divide the batter into the prepared muffin pan wells. Bake for 17-20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

6. Remove muffins to a wire rack and cool for at least 5 minutes. Serve warm or at room temperature.

NOTES:

- These muffins were best served the day they are made; however, leftovers can be stored in an airtight container at room temperature for up to two days. I recommend warming them in the microwave for about 30 seconds before serving. Wrapped airtight, they can be frozen for up to two months.

كيك الموز
======
1 ½ كوب دقيق
1 معلقة صغيرة بيكينج بودر
½ معلقة صغيرة بيكينج صودا
2 بيضة
1 باكيت فانيليا
2 موزة كبيرة
¼ كوب لبن رايب
125 جرام زبدة بدرجة حرارة الغرفة
¾ كوب سكر

اخلطى معا الزبدة والسكر حتى تحصلى على خليط كريمي
بعد ذلك اضيضفى الفانيليا والبيض والموز المهروس واللبن الرايب واخفقيهم جيدا
بعد ذلك اضيفي خليط المكونات الجافة
صبي الخليط فى صينية 22سم واخبزيها فى فرن ساخن 180 درجة لمدة 45 دقيقة
انا غطيتها بالشوكليت جناش واللوز المحمص وقدمتها مع الايس كريم

Energy is the essence of life. Every day you decide how you’re going to use it by knowing what you want and what it takes to reach that goal, and by maintaining focus. (Oprah Winfrey)

Life goes on

In three words I can sum up everything I've learned about life: it goes on. 

(By Robert Frost)

كدا خلاص