fresh orange and yogurt tart

the goods:

1/2 cup raw almonds
1/4 cup granulated sugar
1 cup all-purpose flour
6 tablespoons unsalted butter
2 teaspoons powdered gelatin (from a 1/4-ounce packet)
1/2 cup half-and-half
1 and 1/2 cups Greek yogurt (2%)
1/4 cup packed light-brown sugar
3 medium navel oranges



In a food processor, pulse almonds, granulated sugar, and 1/2 teaspoon salt until finely ground. Add flour;pulse to combine. Add butter and pulse until mixture is crumbly and holds together when squeezed.



Press crumbs into bottom and up sides of an 8-inch fluted tart pan with removable bottom. Freeze 15 minutes.



Preheat oven to 350 degrees. Place tart pan on a rimmed baking sheet and bake until crust is golden brown and set, 30 to 35 minutes. Let cool on a wire rack 10 minutes, then remove tart ring and let cool completely.



In a small bowl, sprinkle gelatin over 2 tablespoons cold water and let stand 5 minutes. In a small saucepan, warm half-and-half over medium. When it begins to steam, add gelatin mixture and stir until dissolved, about 1 minute.



In a medium bowl, whisk together yogurt, brown sugar, and a pinch of salt. Stir warm half-and-half mixture into yogurt mixture. Pour filling into cooled tart shell and refrigerate until set, 2 hours (or up to 1 day).



With a sharp paring knife, slice off ends of oranges. Following curve of fruit, cut away peel, removing as much white pith as possible. Slice oranges into 1/4-inch rounds and remove any seeds.



Just before serving, arrange orange slices on top of tart.



The best part? It's kid tested and approved!



They have no idea they are eating yogurt, almonds, and fruit!



The best compliment I got: "TT, I wish mommy cooked like you."



Happy Sunday everyone!

black forest upside-down cakes

the goods:

1/4 cup (1/2 stick) unsalted butter, room temperature
1/3 cup plus 3 tablespoons packed light-brown sugar
1 and 1/2 cups drained jarred sour cherries (1 teaspoon juice reserved)
1/3 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
3 tablespoons whole milk
1/2 cup heavy cream



Preheat oven to 350 degrees. Place 1 tablespoon butter, 1 tablespoon brown sugar, and 1/2 teaspoon cherry juice in the bottom of each of two 8-ounce ramekins. Microwave ramekins until butter and brown sugar are melted and bubbling, about 1 minute. Arrange cherries in a tightly packed layer in the bottom of each ramekin.



In a small bowl, whisk together flour, cocoa, baking powder, and salt. In another small bowl, stir together 2 tablespoons butter and 1/3 cup brown sugar with a wooden spoon until light and fluffy, about 3 minutes. Stir in egg yolk, then flour mixture and milk. Divide batter between ramekins.



Place ramekins on a rimmed baking sheet. Bake until toothpick inserted in center of a cake comes out with only a few crumbs attached, about 30 minutes. Let cool on a wire rack, 20 minutes. Meanwhile, in a small bowl, beat cream and 1 tablespoon brown sugar until soft peaks form.



Run a paring knife around edge of each cake and invert onto a plate. Serve with whipped cream.

double-chocolate craisin cookies

the goods:

16 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup craisins (dried cranberries)



Preheat oven to 350 degrees. Place 10 ounces chocolate in a heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted; set aside. In a medium bowl, whisk together flour, cocoa, baking powder, and salt.



In a large bowl, using an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Beat in melted chocolate. With mixer on low, gradually add flour mixture; beat just until combined (do not overmix). Fold in 6 ounces chocolate and craisins.



Drop dough by 1/4 cupfuls (I use a small ice-cream scoop), 3 inches apart, onto a parchment-lined baking sheet.



Bake until edges are dry and tops are cracked, 15 to 17 minutes.



Let stand on sheet 3 minutes, then transfer to wire rack to cool completely.



Repeat with remaining dough until all cookies are baked.

jam-filled cream cheese cookies

the goods:

8 ounces bar cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup sugar
2 cups all-purpose flour
1/2 teaspoon salt
1 egg yolk
1 ans 1/2 cups jam, jelly, or preserves



In a large bowl, using an electric mixer, beat cream cheese, butter, and sugar until light and fluffy. With mixer on low, add flour and salt; beat until combined (do not overmix).



Divide dough into 2 portions; flatten each into a disk. Roll each disk to an 1/8-inch thickness between sheets of parchment paper. Stack dough (still in parchment); refrigerate 20 minutes.



Preheat oven to 375 degrees. Mix egg yolk with 1/2 teaspoon water. Working with 1 dough sheet at a time, peel off parchment (save for baking). With a 2-inch star-shaped cookie cutter, cut out cookies.



Spoon 1/2 teaspoon jam into center of each and brush exposed dough with egg wash.



Fold each point of the star into the center, pressing gently to adhere; arrange on a parchment-lined baking sheet and refrigerate 20 minutes.



Brush tops of cookies with egg wash and sprinkle with sugar.



Bake until cookies are golden brown, 15 minutes. Let cool completely on wire racks.

chocolate truffles

the goods:

8 ounces semisweet chocolate, finely chopped
8 ounces dark chocolate, finely chopped
1 and 2/3 cups heavy cream
1 teaspoon pure vanilla extract
1/2 teaspoon salt
sugar, confectioners' sugar, or raw sugar for coating



Place chocolate in a medium bowl. In a small saucepan, heat cream until it begins to simmer; pour over chocolate. Cover bowl with plastic wrap and let stand 10 minutes. Uncover and whisk chocolate mixture until smooth.



Whisk in vanilla and salt. Pour into a 9-inch pie plate and let cool 15 minutes. Cover with plastic and refrigerate until completely set, about 3 hours.



With a melon baller, scoop out chocolate mixture and place on parchment paper. Refrigerate until set, 15 minutes.



Place sugar in a small bowl. Rolls truffles in sugar, nuts, sprinkles, or any other desired toppings.



Store in the refrigerator.

peppermint fudge

the goods:

2 and 1/4 cups semi-sweet chocolate chips
1 cup round peppermint candies
3/4 cup heavy cream
3 and 1/2 cups mini marshmallows
5 tablespoons unsalted butter
1 and 1/4 cups sugar
1 teaspoon salt



Lightly coat a 9-inch square baking pan with nonstick spray. Line pan with two pieces parchment paper in both directions, leaving 2 inches overhang on all sides; spray parchment. Place chocolate in a bowl.



In a food processor, pulse candies until finely chopped.



In a medium saucepan, combine candies, cream, marshmallows, butter, sugar, and salt over medium-high.



Stir until smooth, 5 minutes.



Pour mixture through a strainer into bowl with chocolate.



Let stand 1 minute.



Stir until smooth.



Pour into baking pan and refrigerate until set, 3 hours.



Lift parchment from pan and place fudge brick on a cutting board.



Cut into little cubes.



To store, place parchment or wax paper on the bottom of a tupperware and arrange fudge, layer with more parchment, separating layers.