Wanna know something about family? Sure you do.

We go through a lot of bananas each week. I’m talking 5 or 6 bananas a day. And that’s when my husband is gone! They are just so versatile – pancakes, muffins, smoothies, waffles, bread, anything and everything you could possibly bake up is better with bananas!

So of course I was pretty excited about this week’s French Fridays with Dorie recipe: Double Chocolate and Banana Tart.

Don’t get confused though, it’s double chocolate and double banana. The crust is a chocolate shortbread crust, topped with caramelized bananas that are then covered in chocolate ganache, and finally it’s finished with raw banana slices.

(The caramelized banana slices looked like little scallops!)

I thought this recipe was simple, so impressive, and delicious! I didn’t love the raw bananas on top – for some reason, the contrast between the super rich chocolate and the raw bananas just didn’t do it for me – but those were easily picked off. I really really really loved the caramelized bananas. It gave just a little crunch to the tart.

I halved the crust recipe, got 2 small tarts (maybe 5 or 6 inches?) and then dropped a tart shell in the sink. So I quartered the rest of the recipe and it was perfect for my one tart. HOWEVER, one tart was not enough for this lady and I wish I had another one right now.

(The members of French Fridays with Dorie don’t share Dorie’s recipes because we want to encourage you to check out Around My French Table.)

One year ago: Caramel Pecan Monkey Bread
Two years ago:
 Gummy Candy
Four years ago:
 Strawberry Scones

 

 

 

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This week’s Project Pastry Queen recipe is the Fredericksburg Peach Cream Cheese Tart and it was chosen by Tara of Smells Like Home.

If you can believe it, this was my first time working with peaches this season. Normally I make some cobblers or pies by now but for some reason peaches just didn’t appeal to me this year. But the idea of half a peach sitting in the center of a tiny tart? That made me happy.

I really liked the idea of of this tart. The entire thing is baked which was a nice change from the last one I made where only the crust is baked. The tart shell itself was delicious and I think it might be my new go-to. I did think the recipe has an unnecessary step by calling for it to be rolled out. The beauty of tarts is that you don’t have to roll them out. The dough is crumbly enough that you can just press it into place so that’s what I did. It worked perfectly. The filling is a cream cheese and mascarpone mixture which I was excited about. I have never used mascarpone before and actually had some trouble finding it. At one store, the cheese lady tried to get me to buy a yogurt dip, saying that it’s “pretty much the same”. Uhh.. no. Once I found it though, I had to try it plain and it was so good. Like a creamy ricotta! The mascarpone and the cream cheese made a truly delicious filling that bubbled up all around the peaches in the oven. And the peaches… what’s not to love about cinnamon sugar covered peaches? I can’t wait to try this with apples!

Thanks Tara for the awesome choice. Make sure you stop by her blog for the recipe and visit the Project Pastry Queen blogroll to see how everyone else made out.

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I recently received an email from the people at BettyCrocker.com (and I’m still wondering if it was a fluke because me? People at BettyCrocker.com took time out of their day to email me?!) asking me if I wanted to take some General Mills cereal and come up with a spooky Halloween treat. Of course I said yes!

They sent me a bunch of General Mills favorites and as soon as I saw Golden Grahams, I thought graham cracker crust. Too obvious though. I looked over and saw Cocoa Puffs and knew what had to be done. I wanted to go with a black/orange theme for Halloween (yes, I know Cocoa Puffs are brown but close enough!) and though pumpkin would be perfect. Because hey, if you haven’t heard, I really love freakin pumpkin.

They turned out seriously delicious. The Cocoa Puff crusts were so good, and I was glad that you could tell they were more than just chocolate crusts. The pumpkin mousse was light and fluffy and perfect on top of the Cocoa Puffs.

If you’re looking for Halloween goodie ideas, head over to Betty Crocker! They’ve got some great ideas to get you in a spooky mood!

Pumpkin Mousse Tartlets with Cocoa Puffs Crust

Ingredients

3 cups crushed Cocoa Puffs
1 1/2 sticks (12 tablespoons) butter, melted
1 cup canned pumpkin
1 1/2 cups heavy cream
2/3 cup sugar
1/4 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
16 mini tartlet pans

Instructions

  1. Combine crushed Cocoa Puffs and butter until the cereal is moistened. Press into tartlet pans. Bake at 350 for 10 minutes. Allow to cool before popping out of pans.
  2. In a saucepan, combine pumpkin, 1/2 cup heavy cream, sugar, and pumpkin pie spice. Bring to a boil, lower temperature, and allow to boil for 5 minutes. Remove from heat. Cool completely before proceeding.
  3. Beat remaining 1 cup of heavy cream and vanilla to stiff peaks. Fold in pumpkin mixture. Pipe (or spoon) the mousse into the tartlet shells. Serve cold. Make 16 tartlets.
http://fakeginger.com/pumpkin-mousse-tartlets-with-cocoa-puffs-crust/

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It’s Barefoot Blogger time again! This time the recipe was chosen by the amazing Anne Strawberry. She chose Ina’s Tomato and Goat Cheese Tart recipe and I have to tell you, I almost sat it out. I don’t like tomatoes or onions, two of the main ingredients, but Anne is one of my favorite food bloggers so I couldn’t skip her week!

I did cheat a little. I used the precut circles of puff pastry which worked just fine. I also used diced roma tomatoes instead of big slices because I can handle roma’s most of the time.

Ya’ll… I cannot even tell you how good these were. My husband and I literally fought over the last one! The crispy puff pastry made me totally forget about my dislike of tomatoes and onions. And the goat cheese… yum!

I cannot wait to make these again. I think they’re perfect for a dinner party or anytime you want to impress someone. I wish I had some now!

Go visit Anne Strawberry to get the recipe!

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