The working life---the dawn of a new era

Or so it seems to two college graduates. And so it is with trepidation and excitement that we venture into this world, armed with a handful of recipes and an old spatula. Two women from both ends of the world, bonded by years of friendship and a newly discovered passion for cooking and baking. Care to join us?

Saturday, July 24, 2010

Chocolate Pistachio Almond Tart

I loved the warm chocolate tart I made before and decided to try something similar. I found this recipe for chocolate pistachio almond tart online and everything in the name appealed to me. It's more time-consuming to bake since there's an additional layer of pistachio almond filling. The end result however, was well worth it! 

Just a tip, read through the ENTIRE recipe before doing anything. I knew I would have to pre-bake the tart shells so I did the prep for that in the morning; however, I was not expecting to have to chill the filling before baking them in my pre-baked tarts. After all the prep and waiting, my finished chocolate pistachio almond tarts were very satisfying. 

These are by far, my favorite chocolate dessert. It had the rich chocolate flavor of the warm chocolate tart plus the crunchiness and sweetness of the nut filling. It was much easier to eat a larger serving (though I haven't decided whether this is a good thing or not). I highly recommend you try this recipe out. I have received positive raves from family and friends and was even asked if I would sell them. Although it was time-consuming, it is an easy recipe and simple enough for new bakers (such as myself) to do.

Click here for the recipe.

Thursday, July 1, 2010

Bittersweet Brownies

Brownies were the first thing I learned how to bake. They're quick, simple and can satisfy my chocolate craving anytime. As I've gotten older and as the trend for chocolate has been towards the healthier dark chocolate, my taste in brownies have changed as well. I prefer a bittersweet chocolate so I found this recipe and decided to try it. It did not disappoint! My one regret was forgetting to grease my pan so I had to scrape brownie chunks off the bottom of my pan. The brownies were moist, fudgy and very rich. I cut them into 1x3 inch rectangles because any larger and I would have gotten a sore throat. Make sure you cool the chocolate before adding in the eggs so you don't cook the eggs while you're incorporating them. I baked only half-batch of the recipe but in the same-sized pan as in the recipe so I had 1/2 inch-thick brownies. I left them in the oven for 35 minutes and it was enough to get the crunchy top without over-baking the brownies. 

Click here for the recipe.