Z'TEJAS SOUTHWESTERN GRILL® ACHIOTE CHICKEN CHOPPED SALAD

Z'Tejas Southwestern Grill Achiote Chicken Chopped Salad

Menu Description: Diced avocados,Roma tomatoes, black beans, cotija cheese, roasted corn, pumpkin seeds and bacon tossed table side with ranch vinaigrette.

Marinade
2 oz. Achiote Paste
1/2 cup Orange juice
1/2 cup White vinegar
1 teaspoon Black pepper, ground
1 teaspoon All spice, ground
2 oz. Garlic clove
1 Tablespoon Paprika
1 Tablespoon Kosher Salt
1/2 Tablespoon Oregano, ground

2-4 Tablespoons butter
4-6 Chicken breast with skin

Z Chopped Salad
1 oz. Lettuce shredded 1/8"
1 oz. Red Cabbage shredded
1/3 Avocado sliced
1 Roma tomato-small
1/4 cup Sweet corn
2 Tablespoons Cotija cheese
1/4 cup Black beans
2 Tablespoons Pumpkin seeds
3 oz. Ranch Vinaigrette
5 oz. Achiote chicken breast sliced

Ranch Vinaigrette
2 cups Ranch Dressing
1/4 cup balsamic vinegar

Marinade:
Add all ingredients to a blender and blend well.

Place chicken in a large dish and coat thoroughly with marinade.

Cooking Chicken:
Heat heavy skillet over medium heat and add butter. Place marinated chicken skin side down in hot skillet and place a weight on top.

Sear chicken for approx 4 minutes until crispy then turn over. Cook till done then turn on skin side down for approx one minute before slicing.


Z Chopped Salad:
Mix all ingredients in large salad bowl. Pour ranch vinaigrette over salad and mix well so all ingredients are covered.

Dressing recipe:
Mix ranch dressing and balsamic vinegar together until mixed well.

MERKATO 55 APPLE CAKE WITH CINNAMON WHIPPER CREAM

This cake is from the now closed Merkato 55 in NYC which served cuisines of African.

Merkato 55 Apple Cake With Cinnamon Whipped Cream

Apple Cake
7 tablespoons butter, plus extra for greasing pan
1/2 cup roughly chopped pecans
1 teaspoon cinnamon
1/4 teaspoon ginger powder
1/4 teaspoon cardamom powder
2 apples
1 cup sugar
Zest from 1/2 lemon, chopped
1 egg
1 teaspoon vanilla sugar
1 1/4 cups flour
2 teaspoons baking powder
2/3 cup half-and-half
3 tablespoons bread crumbs

Cinnamon Whipped Cream
1 teaspoon ground cinnamon
2 cups heavy cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons dark rum

Apple Cake
Preheat the oven to 350 degrees.
Melt 1 teaspoon butter in a small pan. Add the pecans, cinnamon, ginger, and cardamom, and sauté for 2 minutes. Set aside to cool.
Slice the unpeeled apples into 14 wedges, and put them in a plastic bag with cup sugar, the spice-pecan mixture, and lemon zest. Shake the bag to make sure the apple wedges are covered.
In a bowl, beat together the remaining sugar and butter until it turns white. Stir in the egg. Mix together the vanilla sugar, flour, and baking powder, and stir it into the creamed butter, and then add the half-and-half.
Butter a 9-inch round pan, and coat with bread crumbs. Pour in the batter, and place the apple wedges on the batter, in the shape of a clock, placing the two remaining wedges in the middle. Sprinkle the nut mixture over the top of the apples, and bake in the oven for about 50 minutes, or until a skewer inserted in the center of the cake comes out clean.

Cinnamon Whipped Cream
Toast the cinnamon in a small sauté pan over medium heat until fragrant, 30 to 60 seconds. Remove from heat and let cool.
Combine the cream and sugar in a large bowl and beat until semi-stiff peaks form, then fold in the vanilla, cinnamon, and rum.

OUTBACK STEAKHOUSE® WEDGE SALAD

A good wedge salad is hard to beat and Outback's Wedge is great. The dressing makes 6 cups so you may want to make half the recipe.

Menu Description: Wedge Salad
Crisp wedge of fresh Iceberg lettuce, Blue cheese dressing, grape tomatoes, red onions, bacon and Blue cheese crumbles, drizzled with a sweet balsamic glaze.

Outback Steakhouse® Wedge Salad


Wedge Salad
1 each Iceberg Lettuce (1/6 wedge)
As needed Salt and Fresh Ground Pepper
As needed Bleu Cheese Dressing
1/4 Cup Grape Tomatoes (cut in 1/2, lengthwise)
1 tablespoon Red Onion Crescents
Danish Bleu Cheese Crumbles
Drizzle Balsamic Reduction
1-1/2 tsp Chopped Oscar Mayer Bacon

Balsamic Vinegar Reduction (yield 1/2 cup)
2 tablespoons Sugar
1/2 Cup Balsamic Vinegar
  
Bleu Cheese Dressing (yield 6 cups)
1/2 Cup Buttermilk
1 teaspoon Vinegar
4 oz Sour Cream
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
4 cups Mayonnaise
4 oz Bleu Cheese    

Place lettuce wedge on a chilled plate.

Sprinkle salt and fresh ground pepper over the lettuce wedge.

Pour dressing over the center of the lettuce wedge.

Sprinkle the halved grape tomatoes evenly over the lettuce wedge.

Sprinkle red onion crescents over the lettuce wedge.

Sprinkle Danish bleu cheese crumbs over the top.

Drizzle balsamic reduction diagonally over the salad.

Sprinkle hot chopped Oscar Mayer bacon over the salad.

Balsamic Reduction: 
In a mixing bowl whisk together sugar and vinegar. Whisk until sugar dissolves.

Place small saut pan over medium high heat, pour in vinegar mixture.

Bring vinegar /sugar to a full rolling boil, immediately reduce to medium heat.

Mixture must be at a low simmer. Set timer for two minutes.   

Bleu Cheese Dressing:  
Combine buttermilk, vinegar, sour cream, spices, and mayonnaise in a mixer bowl, whisk to combine.

Add bleu cheese crumbles and mix by hand with a rubber spatula until blended.

KING ARTHUR FLOUR COMPANY THOUSAND DOLLAR BARS

Thousand Dollar Bars

Source: King Arthur Flour Company
Yield:One 9" x 13" x 2" pan

Shortbread layer
1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour
Caramel layer
2 cups caramel, cut into small chunks
3 tablespoons heavy cream
Chocolate layer
3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)

FOR THE CRUST:
Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.

Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

FOR THE CARAMEL LAYER:
Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

FOR THE CHOCOLATE LAYER:
Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

BAKED BAKERY'S CINNAMON SPRITZ COOKIES

This recipe looks like it was made for the holidays. Of course I will need to try it out a few times before....

Baked Bakery Cinnamon Spritz Sandwich Cookies Recipe

2 cups all-purpose flour
1 teaspoon cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon salt
2 sticks unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1 large egg white
1/2 cup granulated sugar
2 tablespoons water
2 teaspoons corn syrup
1/2 teaspoon pure vanilla extract
Confectioners' sugar, for dusting

Preheat the oven to 350° and position racks in the upper and lower thirds. Line 2 large baking sheets with parchment paper.

MAKE THE COOKIES:
In a medium bowl, mix the flour with the cinnamon, cardamom and salt. In the bowl of a standing electric mixer fitted with the paddle, beat the butter with the sugar at medium-high speed until fluffy, about 2 minutes. Scrape down the side of the bowl. Add the egg and beat at medium speed until incorporated. Add half of the dry ingredients and beat at low speed until just incorporated. Beat in the remaining dry ingredients. Scrape the dough into a pastry bag fitted with a 1/2-inch star tip. Pipe the dough onto the baking sheets in 1 3/4-inch rosettes; you should have about 32. Refrigerate until chilled, about 20 minutes.

For cakey cookies, bake the cookies for about 14 minutes, until the tops are dry; for crispier cookies, bake for about 16 minutes, until the edges are golden. Shift the sheets from top to bottom and front to back halfway through for even baking. Let the cookies cool on the sheets for 5 minutes, then transfer to a rack to cool completely.

MEANWHILE, MAKE THE FILLING In a saucepan, bring 2 inches of water to a simmer. In the bowl of a standing electric mixer, combine the egg white with the sugar, water, corn syrup and vanilla. Set the bowl over (but not in) the pan of simmering water and stir constantly, until the sugar is dissolved, about 4 minutes. Transfer the bowl to the mixer and whip the mixture at high speed until firm, glossy peaks form, about 5 minutes.

Scrape the meringue into a piping bag fitted with a 1/4-inch star tip. Arrange half of the cookies flat side up. Pipe the meringue on top and close the sandwiches. Dust the cookies with confectioners' sugar.

Make Ahead The sandwich cookies can be stored in an airtight container for 3 days.
Source:Food and Wine

BABYCAKES GLUTEN-FREE CHOCOLATE CHIP COOKIES

At BabyCakes in NYC (and Walt Disney World) you can find goodies that are Refined Sugar-Free; Gluten-Free; Wheat-Free; Soy-Free; Casein-Free; Egg-Free; Vegan and Kosher and good.

Source: BabyCakes




BabyCakes Gluten-Free Chocolate Chip Cookies

1 cup coconut oil
6 Tablespoons homemade applesauce or store-bought unsweetened applesauce
1 teaspoon salt
2 Tablespoons pure vanilla extract
1 1/4 cups evaporated cane juice
2 cups Bob's Red Mill gluten-free all-purpose baking flour
1/4 cup flax meal
1 teaspoon baking soda
1 1/2 teaspoon xanthan gum
1 cup vegan chocolate chips

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

Using a mixing bowl, mix olive oil, applesauce, salt, vanilla and evaporated cane juice.

In another bowl, whisk together the flour, flax meal, baking soda and xanthan gum.

Adding a small amount at a time carefully add the dry ingredients to the wet mixture and stir until a grainy dough is formed.

Folding gently add chocolate chips and fold in until chips are evenly distributed throughout the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets about 1 inch apart.

Gently press each with the heel of your hand to help them spread.

Bake the cookies on the center rack for 15 minutes, rotating the sheets 180 degrees after 9 minutes.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before covering.

Store the cookies in an airtight container at room temperature for up to 3 days.

KING ARTHUR FLOUR COMPANY FLOURLESS FUDGE COOKIES - GLUTEN FREE

King Arthur Flour Company Flourless Fudge Cookies

Source: King Arthur Flour Company

2 1/4 cups confectioners' sugar
1/4 teaspoon salt
1 teaspoon espresso powder, optional but good
1 cup cocoa powder, Dutch-process (European-style) preferred*
3 large egg whites
2 teaspoons gluten-free vanilla extract

*For darker, richer-looking cookies, substitute 1/4 cup black cocoa for 1/4 cup of the Dutch-process cocoa
Flourless Fudge Cookies

Preheat the oven to 350°F. Lightly grease two baking sheets. Or line with parchment, and grease the parchment.

Stir together all of the ingredients till smooth. Scrape the bottom and sides of the bowl, and stir again till smooth.

Drop the dough onto the prepared baking sheets in balls about the size of ping pong balls, about 1 1/2"; a tablespoon cookie scoop works well here.

Bake the cookies for 8 minutes; they should spread, become somewhat shiny, and develop faintly crackly tops.

Remove the cookies from the oven, and allow them to cool right on the pan.

Yield: 16 large (3") cookies.
TIPS FROM KING ARTHUR BAKERS:

• Want to make more, smaller cookies? Drop the dough in 1 1/8" balls (about 2 measuring teaspoonfuls) onto the baking sheets; a level teaspoon cookie scoop works well here. You'll make about forty 2 1/4" cookies.
• Add up to 2 cups of chocolate chips or diced walnuts to the batter. You'll lose the cookies' "no added fat" attribute, but make some very tasty cookies. With 2 cups of add-ins, you'll make about 24 large cookies, or 48 smaller cookies. Note: For larger cookies with add-ins, increase the baking time by 2 minutes, to a total of 10 minutes.
Source; King Arthur Flour Company

JEYKLL ISLAND CLUB CHOCOLATE MACADAMIA NUT TART

Jeykll Island Club Chocolate Macadamia Nut Tart

Crust:
1/2 cup unsalted butter
1 cup confectioner’s sugar
1/4 teaspoon salt
2 large eggs
2 cups all purpose flour
1/4 cup semisweet chocolate chips, melted

Filling:
3/4 pound macadamia nuts
2/3 cup light Karo syrup
2/3 cup sugar
1/3 cup unsalted butter, cut into 6-8 pieces
1/3 cup heavy cream

Topping:
1 large egg
2 egg yolks
2 teaspoons cornstarch
1/2 cup sour cream
1/2 cup heavy cream
1/2 cup semisweet chocolate chips

Garnish:
Whipped cream
Chocolate shavings

Preheat oven to 325 degrees F.

The crust:
Cream together the butter, confectioner’s sugar, and salt. Beat in eggs.

Mix in flour until completely combined.

Chill the dough at least 30 minutes.

Roll out the dough to fit a 9” tart pan.

Prick bottom of crust with fork.

Bake until golden brown, about 20 minutes.

Remove from oven and cool.

Brush inside of crust with melted chocolate Set aside.

The filling:
Place nuts on sheet pan and put in oven until toasted and fragrant, about 20 minutes.
Set aside.

In a heavy pot, combine Karo syrup and sugar.

Cook over high heat stirring with a wooden spoon, until a deep caramel color and the first signs of smoke are barely evident.

Be careful not to burn – this only takes about five or six minutes on stove top.

Immediately stir in butter until melted.

Be very careful of splattering caramel.

Remove from heat and stir in heavy cream.

Again, be careful of the steam produced.

Stir in toasted nuts and pour mixture into prepared crust. Refrigerate.

The topping
Whisk together the eggs, egg yolks,cornstarch, sour cream, and heavy cream in a double- boiler.

Cook, stirring constantly, until thick enough for your whisk to leave a track when pulled through.

Remove from heat and stir in chocolate chips until melted.

Pour over filling and refrigerate until set, at least four hours.

Serve with whipped cream and chocolate shavings.

MITCHELL'S FISH MARKET HOUSE CARROT CAKE

Mitchell's Fish Market Carrot Cake

Cake Layers:
3 1/4 lbs Flour
4 lbs Granulated Sugar
1 Tablespoon Kosher Salt
3 Tablespoons Baking Soda
3 Tablespoons Ground Cinnamon
4 1/2 cups Soybean Oil
12 Eggs
3 Tablespoons Vanilla Extract
1 lb Shredded Coconut
4 cups Pureed Cooked Carrots
1 1/2 cups Crushed Pineapple (drained well)

Cream Cheese Frosting:
12 oz Softened Butter
21 oz Softened Cream Cheese
2 1/2 lbs Sugar
3/4 Tablespoon Vanilla Extract
1 Tablespoon Lemon Juice

Caramel Sauce:
6 cups Sugar
1 1/2 cups Light Corn Syrup
2 cups Water
1 lb Butter
2 1/2 cups Heavy Cream

To prepare the cake layers first preheat the oven to 275 degrees.

Combine oil, eggs and vanilla. Add drained pineapple, carrot puree and coconut. Mix well.
Add sugar, salt and cinnamon and mix.

Add flour and baking soda and mix to combine all ingredients. Spray pans and divide batter evenly between 6 prepared pans.

Bake in oven for one hour. Cook until cake is fully cooked through.

Cool on cooling rack upside down.

Once cooled, wrap and refrigerate cake layers until later use.

Cream Cheese Frosting:
Cream the butter in a bowl until smooth, no lumps.

Add the cream cheese and blend until smooth.
Add sugar and mix until fully incorporated and smooth.

Add vanilla extract and lemon juice and mix again. Set aside for later use.

You will need to work with cold cakes and frosting to assemble the cake correctly.

First cut the domes off the cakes and then cut them in half horizontally.

Using the bottom sides up on all cakes to minimize crumbs and to make the cakes squared off and tall.

Top each layer with a ½ cup of frosting spread evenly.

Making sure there is not too much in the center pull evenly towards the sides alternating until you have 7 layers.

It takes approximately 7 cups to ice the entire cake. It is a good idea to use a clean knife every frosting spread.

Caramel Sauce:
In a large saucepan cook sugar, corn syrup and water at medium heat.

Reduce until sugar gets thick and turns an amber color.

Turn off heat. Very slowly add a drop of cream and whisk in a little bit of butter.

Continue using up the cream and butter.

Whisk until everything is combined.

Drizzle on top of cake

Z'TEJAS SOUTHWESTERN GRILL® JUMBO LUMP CRAB AND SPINACH DIP

Z'Tejas Southwestern Grill Jumbo Lump Crab and Spinach Dip

2 oz. Red and green bell pepper, diced
2 oz. green onion, sliced thinly
2 oz. fresh spinach, chopped
1/2 Cup mayonnaise
1/4 lb. grated Italian blend cheese
1 Cup half and half
1 cup Japanese bread crumbs (panko)
Pinch of cayenne pepper, black pepper and nutmeg
6-8 oz. fresh lump crabmeat
1 roma tomato sliced into thin strips

Combine peppers, onion, spinach, mayonnaise, cheese half and half, 3/4 Cup panko, spices and 1/2 of the crabmeat together in a mixing bowl.

Place in an ovenproof dish and bake at 350 degrees for 15-20 minutes, or until hot and bubbly.

Remove and sprinkle with the remaining bread crumbs and crabmeat.

Return to oven and continue baking until bread crumbs begin to brown.

Remove from oven and garnish with tomatoes and serve with chips or crackers.

BAKED BAKERY'S MUDDY MISSISSIPPI CAKE/MISSISSIPPI MUD PIE

Another great recipe from Matt Lewis's "Baked Explorations"


Mississippi Mud Pie (aka Muddy Mississippi Cake)


Yield: Makes one 9-inch round cake

For the Chocolate Cookie Crust
Nonstick cooking spray
16 ounces chocolate sandwich cookies such as Oreos (35 to 40 cookies), crushed
5 tablespoons unsalted butter, melted

For the Flourless Chocolate Cake
4 tablespoons (1/2 stick) unsalted butter
6 ounces good-quality dark chocolate (60 to 70 percent), chopped
2 tablespoons plus 1 teaspoon instant espresso powder
1/4 cup strong coffee, at room temperature
1/4 teaspoon salt
1 tablespoon pure vanilla extract
6 large eggs, separated, at room temperature
1 cup sugar

For the Chocolate Pudding
3/4 cup sugar
1/2 cup dark unsweetened good-quality cocoa powder
1/4 cup cornstarch
1/4 teaspoon salt
4 large egg yolks
2 1/2 cups whole milk
3 tablespoons unsalted butter
2 teaspoons pure vanilla extract
3 ounces good-quality dark chocolate (60 to 70 percent)
For the Whipped Cream Topping
1 1/4 cups heavy cream
2 tablespoons granulated sugar


Chocolate Cookie Crust:
Preheat oven to 300 degrees. Lightly spray a 9-inch springform pan with nonstick cooking spray. Line pan with parchment paper and lightly spray parchment and sides of pan.

Place cookies in the bowl of a food processor; process to very fine crumbs. You should have about 3 1/2 cups. Transfer to a small bowl. Add melted butter and, using a spatula, stir until well combined.

Pour crumb mixture into prepared pan and press evenly with the back of a spoon into bottom and up sides, leaving about 1/2 inch between the top of the crust and top of the pan. Transfer to freezer until crust is set, about 10 minutes.

Transfer crust to oven and bake until dry to the touch, about 10 minutes. Transfer pan to a wire rack and let cool.

Make the Flourless Chocolate Cake:
Increase oven temperature to 350 degrees.

Place butter and chocolate in a heatproof bowl set over (but not touching) simmering water to melt; stir to combine. Remove from heat. In a small bowl, whisk together espresso powder, coffee, salt, and vanilla; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until light and almost doubled in volume, about 5 minutes. Add melted chocolate mixture and beat until just combined. Scrape down sides and bottom of the bowl and mix on low speed for 5 seconds. Add coffee mixture and beat until just combined. Scrape down the sides and bottom of the bowl and mix on low for 5 seconds.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until foamy. Gradually increase speed to high and slowly add remaining 1/2 cup sugar, beating until soft peaks form.

Transfer 1 cup egg white mixture to chocolate mixture and, using a rubber spatula, gently fold to combine, about 30 seconds. Add remaining egg whites and continue gently folding until they are almost completely combined; do not overmix. Pour into cooled cookie crust and transfer to oven. Bake until cake is set but still jiggles slightly, 38 to 42 minutes. It may not appear completely cooked. Transfer to a wire rack to cool completely. Cake will deflate in the center as it cools. Tightly wrap cooled cake with plastic wrap and refrigerate at least 3 hours and up to overnight.

Make the Chocolate Pudding:
In a medium saucepan, whisk together sugar, cocoa powder, cornstarch, and salt. Add egg yolks and whisk until combined. The mixture will look like a thick paste. Slowly pour in milk, whisking constantly.

Place saucepan over medium heat and bring mixture to a boil, whisking constantly to prevent it from burning on the bottom of the pan. Boil for 30 seconds and immediately transfer to a medium bowl. Add butter, vanilla, and chocolate; whisk until combined. Continue whisking until mixture is cooled slightly. Let stand at room temperature for 15 minutes. Press a piece of plastic wrap directly on the surface of pudding to prevent a skin from forming. Transfer to refrigerator until chilled, at least 3 hours.

Stir pudding to loosen and pour on top of cake, making sure to stay within the cookie crust border. Using an offset spatula, spread pudding to form an even layer on top of the cake. Transfer to refrigerator for 30 minutes.

Prepare the Whipped Cream Topping:
In the chilled bowl of an electric mixer fitted with a chilled whisk attachment, beat cream until soft peaks form, about 1 minute. Sprinkle sugar over cream and continue whisking until stiff peaks form. Spread whipped cream over chilled pudding layer, working all the way out to the sides. Unmold cake and serve immediately. The cake can also be kept, covered, refrigerated, for up to 2 days.
Source: MarthaStewart.com

INA GAREN'S FLEUR D SEL CARAMELS

Barefoot Contessa Salted Caramels - Fleur de Sel Caramels


Vegetable oil
1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons unsalted butter
1 teaspoon fine fleur de sel, plus extra for sprinkling
1/2 teaspoon pure vanilla extract

Prepare the pan.

Line an 8 inch square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with oil.

Boil the sugar.

In a deep saucepan (6 inches wide and 4 1/2 inches deep), combine 1/4 cup water, the sugar and corn syrup and bring them to a boil over medium-high heat. Boil until the mixture is a warm golden brown. Don't stir just swirl the pan.

Heat the cream.

In the meantime, in a small pot, bring the cream, butter and 1 teaspoon of fleur de sel to a simmer over medium heat. Turn off the heat and set aside.

Finish the caramel.

When the sugar mixture is done, turn off the heat and slowly add the cream mixture to the sugar mixture. Be careful it will bubble up violently. Stir in the vanilla with a wooden spoon and cook over medium-low heat for about 10 minutes, until the mixture reaches 248 degrees F (firm ball) on a candy thermometer.

Fill the pan.

Very carefully (it's hot!) pour the caramel into the prepared pan and refrigerate for a few hours, until firm.

Cut the caramel.

When the caramel is cold, pry the sheet from the pan onto a cutting board. Cut the square in half.

Roll it up.

Starting with a long side, roll the caramel up tightly into an 8-inch-long log.

Cut into pieces.

Sprinkle the log with fleur de sel, trim the ends and cut into 8 pieces. (Start by cutting the log in half, then continue cutting each piece in half until you have 8 equal pieces.) It's easier to cut the caramels if you brush the knife with flavorless oil like corn oil.

Wrap the candies.

Cut glassine or parchment paper into 4-by-5-inch pieces and wrap each caramel individually, twisting the ends. Store in the refrigerator and serve the caramels chilled.

"SILENCE OF THE BEES"

"SILENCE OF THE BEES" from the series NATURE on DISCOVERY CHANNEL

An excellent documentary. Definitely worth a few minutes of your time. We really need to wake up and insist our government work for us and not their own profits.
It's interesting to hear the French politician respond with "It our duty to protect the environment" in response to the French governments ban on the systemic pesticides.

If these systemic pesticides are doing this to bee eating the pollen, is it possible it is getting into the fruits of the plants from these treated seeds?

PAUL DEEN'S BANANA NUT CAKE WITH CREAM CHEESE FROSTING

Paula Deen's Banana Nut Cake with Cream Cheese Frosting

This is the recipe used for Paula Deen's wedding cake.


Butter, for greasing pans
3 cups all-purpose flour, plus more for pans
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs, beaten
3/4 cup vegetable oil
4 large ripe bananas, mashed
1 cup chopped pecans
1 1/2 teaspoons vanilla extract


Frosting:
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon vanilla extract
1/2 cup chopped pecans


Butter and flour 3 (9-inch) round cake pans; set aside. Preheat oven to 350 degrees F.
In a mixing bowl, stir together the flour, sugar, baking soda, cinnamon, and salt. Add the eggs and oil and stir just until the dry ingredients are moistened; do not beat. Stir in the banana, pecans, and vanilla. Divide the batter among the prepared pans and bake for 23 to 28 minutes, or until a wooden pick inserted in the center comes out clean. Cool the cake layers in the pans for 10 minutes, and then turn them out onto a rack to cool completely. While the cake cools, make the frosting.


Frosting:
In a bowl, blend together the cream cheese and butter. Gradually add the confectioners’ sugar and beat until light and fluffy. Beat in the vanilla. Stir in the pecans, or reserve them to sprinkle over the frosted cake. Fill and frost the cake when it is completely cool.

KING ARTHUR FLOUR COMPANY SIMPLY SINFUL CINNAMON MUFFINS

The recipes fom King Arthur Flour are always amazing. These muffins are no exception.

King Arthur Flour Company Simply Sinful Cinnamon Muffins

Topping
1/3 cup brown sugar, packed
1/4 cup diced pecans
1/4 cup rolled oats
1/2 cup King Arthur Unbleached All-Purpose Flour
3 tablespoons soft butter

Filling
1/2 cup Baker's Cinnamon Filling mix*
3 to 4 tablespoons water

*Or substitute 3 tablespoons butter, 1/2 cup brown sugar, and 1 1/2 tablespoons ground cinnamon for the Baker's Cinnamon Filling mix and water.

Batter
1/2 cup (1 stick) butter, melted
3/4 cup milk
2 large eggs
1 3/4 cups King Arthur Unbleached All-Purpose Flour
1/2 cup rolled oats
2 tablespoons Signature Secrets(r) Culinary Thickener or cornstarch
3/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup cinnamon chips or butterscotch chips

Preheat your oven to 400°F. Line a 12-cup muffin pan with cupcake papers, or grease it lightly.

Prepare the topping by mixing the ingredients together until crumbly. Set aside.

Prepare the filling by mixing the Baker's Cinnamon Filling with enough water to make filling with a soft, pudding-like consistency. Set it aside.

To make the batter: In a large bowl, whisk together the melted butter, milk, and eggs. In a separate bowl, whisk together the dry ingredients, including the chips. Add the dry mixture to the liquid, stirring just until combined.

Divide half the batter evenly among the muffin cups. Dollop 2 teaspoons cinnamon filling onto each muffin, then top with the remaining batter. Sprinkle with topping, pressing it in lightly.

Bake the muffins for 20 to 25 minutes, or until they're golden brown. Remove them from the oven, and wait 5 minutes before transferring them from the pan to a rack to cool. Yield: 12 muffins.

TOASTED-COCONUT REFRIGERATOR CAKE

This no bake cake from Real Simple Magazine is real simple.

Toasted-Coconut Refrigerator Cake

1/4 cup flaked sweetened coconut
1 cup heavy (or whipping) cream, whipped to a soft peak
2 pound cakes (such as Sara Lee), about 11 ounces each
2 cups Vanilla Pudding


Preheat oven to 350° F. Spread the coconut on a baking sheet and toast in oven until golden, about 10 minutes, shaking the tray once about halfway through the cooking time. Remove and let cool.

In a medium bowl, gently fold together the whipped cream and pudding. Slice each cake vertically in half, then slice each half horizontally into three ½-inch layers.

Line an 8-by-8-inch square pan with 4 slices of cake to make 1 layer. Top with about 1 cup of the pudding mixture, spreading to cover the cake. Repeat the process to form 3 layers, ending with the pudding mixture. Refrigerate for 1 hour. Garnish with the toasted coconut and serve.

RUBY FOO'S CLASSIC AMERICAN CHOCOLATE LAYER CAKE

Ruby Foo's Classic American Chocolate Layer Cake

Ruby Foo's Restaurant
New York, NY

Cake
1 pound butter, softened, plus extra for cake pans
1 and 1/2 cups cake flour plus extra for cake pans
3 ounces unsweetened baking chocolate (good-quality, preferably Valrhona)
6 and 1/2 ounces bittersweet chocolate (good quality, preferably Valrhona)
2 and 3/4 cups granulated sugar
10 eggs, 2 whole and 8 separated
1 tablespoon vanilla extract
14 ounces sour cream
3/4 cup cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
Pinch salt
4 cups chocolate icing (recipe below)
Preheat the oven to 375 degrees.

Chocolate Icing
12 ounces bittersweet chocolate, chopped (good-quality, preferably Valrhona)
1 and 1/2 cups heavy cream
8 ounces granulated sugar
3/4 cup egg whites (about 6 large eggs)
12 ounces butter, softened


Cake:
Butter and flour three 9-inch-diameter cake pans. In a bowl set over a pan of barely simmering water or in the microwave, melt the two chocolates together, then set the bowl aside. With an electric mixer, beat the butter and 2 cups sugar until they're light and fluffy, about 5 minutes. Add the 2 whole eggs and 8 egg yolks, vanilla, and sour cream and continue beating until well blended. In another bowl, mix together the cocoa and baking soda, then whisk in 3/4 cup hot water until the mixture is smooth. Add the melted chocolates, then the cocoa mixture, to the batter in the mixer bowl. Sift together the flour, baking powder, and salt and fold into the batter. Whip the egg whites in a large bowl until frothy, then add the remaining 3/4 cup sugar, a little at a time, until the whites reach soft peaks; do not overbeat. Whisk a little of the beaten whites into the batter until well blended, then fold in the remaining whites. Pour the batter into the three prepared pans and bake for about 50 to 60 minutes or until the top is springy and the cake begins to separate from the sides of the pan. Unmold onto a wire rack and cool. Level the surface of each cake; spread a layer of chocolate icing between each layer of cake and frost the outside of the cake with the remaining icing. Decorate with chocolate shavings if desired.

Chocolate Icing:
Place the chocolate in a bowl. Bring the cream to a boil in a saucepan and pour over the chocolate, stirring until the chocolate has melted. Set aside in a cool place to set. In a small saucepan, combine the sugar with 1/2 cup water and cook over high heat until the syrup reaches soft-ball stage (240 degrees on a candy thermometer; a spoonful dropped in ice water should form a ball when rolled between the fingers).

Meanwhile, whisk the whites in the bowl of an electric mixer until soft peaks form. Gradually pour in the hot sugar syrup, and continue beating until the meringue cools to room temperature. Whip the butter in the bowl of an electric mixer with the chocolate-cream mixture until it's light and fluffy. Fold in the meringue, and use immediately.

MAGNOLIA BAKERY STRAWBERRY ICE BOX CAKE

Magnolia Bakery Strawberry Ice Box Cake

1 quart heavy cream
2 tablespoons granulated sugar
1 1/4 cups strawberry puree
Nabisco Chocolate Wafer Cookies (about 100)


Pour the heavy cream into the mixer bowl. With the mixer on low slowly pour in the sugar. Begin whipping on a medium high speed until the cream thickens slightly in the middle. Once the cream begins to thicken, whip on high speed for 30 seconds to 1 minute until the cream is very thick.

Remove the mixer bowl from the mixer stand, gently add the strawberry puree folding into the whipped cream until fully combined. DO NOT STIR THE WHIPPED CREAM! DO NOT WHIP IN THE MIXER AGAIN!

To make the Ice Box cake:
Using your off‐set spatula, begin by putting a very thin layer of cream on the doily spinning and smoothing the cream out to the inner edge of the doily. Use just enough cream for the first layer of wafers to stick to the doily.

Take 7 wafer cookies and place around the edge of the whipped cream and one in the center. Be sure the wafers are of equal distance from each other.

Use about 1/2 cup of cream for your first layer, using the off‐set spatula, smooth the cream out almost to the edge, until you can barely see the edge of the wafer.

For the second layer, use 7 more cookies placing them directly in between the first layer of wafers, making sure they are of equal distance apart from each other.

With the following layers of the cake, stack the cookies like bricks. For example, the third layer of wafers will be placed directly on top of the first layer of wafers using about 1/2 cup of whipped cream per layer.

Continue with this pattern until the cake is about 10 to 12 layers high.

Store in a Tupperware container in the refrigerator for 5 to 6 hours before serving.

ROY'S RESTAURANT ROY'S CRAB CAKES WITH LOBSTER SAUCE

Sorry another phone camera pic.

Roy's Crab Cakes with Lobster Cream Sauce

Serves 4 as an appetizer

Lobster Cream Sauce
2 lobster shells and heads, chopped into quarters
1/4cup olive oil
1/2 cup yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic
2 sprigs basil
1 bay leaf
1 Roma tomato, chopped
1/4cup dry white wine
2 cups water
2 cups heavy cream
Salt and freshly ground white pepper

Crab Cakes
3 tablespoons unsalted butter
1/2 tablespoon minced garlic
3 tablespoons minced onion
3 tablespoons minced red bell pepper
3 tablespoons minced green bell pepper
3 tablespoons minced celery
3 tablespoons minced carrots
2 tablespoons minced fresh basil
6 tablespoons heavy cream
Salt and freshly ground white pepper
1 1/2 pounds fresh lump crabmeat, preferably Kona crab, picked over for shell
1/2 cup all-purpose flour
2 cups Panko (Japanese breadcrumbs)
2 large eggs
1 cup peanut oil
1/2 each red and green bell pepper, seeded, deribbed, and finely diced
4 strips lemon zest
4 small basil sprigs

Preheat the oven to 350 degrees.

Lobster Cream Sauce:
Place the lobster shells and heads in a roasting pan and roast in the oven for about 15 minutes, or until orange and slightly browned. Remove and set aside.

Heat the olive oil in a large, heavy saucepan over medium-high heat.

Add the onion, carrot, and celery and sauté for 2 minutes. Add the garlic, basil, ay leaf, tomato, and roasted lobster heads.

Add the white wine, stir to deglaze the pan, and cook for 1 minute.

Add the water, bring to a simmer, and decrease the heat to low. Cook at a low simmer for 15 minutes.

Increase the heat to high and cook to reduce the liquid by three-quarters.

Add the cream and cook 10 minutes longer, until slightly thick.

Remove the pan from the heat and strain the liquid into a clean saucepan, pressing down on the solids with a wooden spoon to extract as much of the liquid as possible.

Set over medium heat and cook for about 10 minutes, or until the sauce is thick enough to coat the back of a spoon.

Season with salt and pepper to taste.

Remove from the heat and let cool. Cover and refrigerate.


Crab Cakes:
Melt the butter in a large sauté pan or skillet over medium-high heat.

Add the garlic and onion and sauté for about 1 minute, or until golden brown.

Add the red and green bell pepper, celery, carrot and basil and sauté 1 minute longer.

Add the cream and continue cooking until the liquid is reduced by half.

Season with salt and pepper to taste and transfer to a nonreactive bowl. Let cool. Cover and refrigerate for 1 hour.

Add the crabmeat to the chilled mixture and stir thoroughly.

Form in to 8 balls and squeeze gently to remove any excess liquid; then form the balls into patties.

Place the flour and Panko on separate plates and beat the eggs in a shallow bowl.

Lightly coat the crab cakes in the flour, then in the egg, and finally, in the Panko.

Heat the peanut oil in a heavy sauté pan or skillet over medium heat until it reaches 350 degrees.

Add the crab cakes and sauté for about 1 ½ minutes on each side, or until evenly browned.

Warm the sauce over low heat and ladle onto serving plates.

Garnish with the red and green bell pepper and lemon zest. Top with a basil sprig.
Source: Roy's Restaurants

MAGGIANO'S LITTLE ITALY WARM APPLE CROSTADA

Maggiano's Warm Apple Crostata

This will serve 8-10.

CRUST:
1 cup cold butter
2 cups all-purpose flour
1/3 cup superfine sugar
1/2 teaspoon salt
2 ounces ice water

FILLING:
3 Granny Smith apples, peeled and sliced
1/2 cup superfine sugar
1/4 cup butter
3/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon cornstarch
1 tablespoon water
heavy cream
crytallized sugar

Optional for serving:
Caramel sauce
Vanilla Bean ice cream
apple slices

Crust:
With a knife, cut the butter into 1/4" cubes and keep cold. Mix flour, sugar, and salt together.

Add the butter to the dry ingredients, using a food processor, if available. Pulse until butter is in small pieces. Add the ice water and mix. Stop before it is a solid mass. (It's better to leave it a little crumbly.)

Press the dough together and form into one mass.

Refrigerate at least 1 hour.

Filling:
In a large saute pan, melt the butter until foaming and add the sugar.

Cook about 2 minutes until light brown, and add the apples.

Cook until apples are slightly soft, give up their juices and liquid becomes syrupy again.
Add the spices, mixing well.

Disolve 1 tablespoon cornstarch in 1 tablespoon water.

Add the cornstarch and water mixture and mix well, cooking 1 minute.

Remove filling and cool completely.

To assemble:
Roll crostata dough into a 9" round circle and place on a baking sheet.

Using an ice cream scoop, fill with apple filling. Free-form dough around filling, using 8 folds to result in a 4" opening.

To bake:
Brush the crust of the crostata with heavy cream.
Coat crust in crystallized sugar, if desired.

Bake in oven preheated to 350°F. until brown and crisped, about 35-40 minutes.

To Serve"
Pour small amount of caramel sauce on serving plate. Add crostada and top with scoop of ice cream. Add apple slices tp garnish and dust with cinnamon if desired.

THE DR. OZ ANTI-AGING SALAD

The Dr. Oz Anti-Aging Salad

Note from Source: Dr. Oz's anti-aging salad combines the power of 5 anti-aging fruits and vegetables. Improve your hair, skin, memory, and even fight cancer, all in one dish.

Watercress
1 apricot
1 cucumber
1 blood orange
½ eggplant
Olive oil
Garlic
Black pepper
Apple cider vineger

Use watercress as your greens. Chop up one fresh apricot, one small cucumber, and add to water cress.

Cube 1/2 of an eggplant (add more if desired), drizzle with olive oil, garlic and black pepper. Roast in oven for 40-45 minutes at 400° F. Place on top of salad.

Dressing
Juice one blood orange; mix juice with 2 teaspoons of olive oil and ¼ cup apple cider vinegar in a bowl. Toss over salad.

Source: Dr Oz Show

MITCHELL'S FISH MARKET HOUSE SALAD AND POPPY SEED VINAIGRETTE

Mitchell's Fish Market House Salad

Salad:
6 oz. Red Leaf Lettuce
6 oz. Iceberg Lettuce
20 Dates
24 Cucumber each, sliced 1/16” thin
6 Cherry Tomato per salad, halved
½ cup Carrots, julienne
4 tsp. Pine Nuts

Poppy Seed Vinaigrette:
1 ½ tsp. Garlic Puree
½ tsp. Kosher Salt
2 ¾ Tbsp. Sugar
1 ½ Tbsp. Spicy Golden Mustard
1 ½ Tbsp. Sherry Vinegar
½ cup Corn Oil
1/8 tsp. Black Pepper
1 1/8 tsp. Shallots, minced
1 1/8 tsp. Poppy Seeds

Salad:
Toss all ingredients except pine nuts. Serve on a chilled salad plate. Arrange the tomatoes around the rim. Garnish with pine nuts.

Poppy Seed Vinaigrette:
Combine all ingredients except poppy seeds and oil. Puree with mixer. Slowly add corn oil. Mix in poppy seeds.

Serves 4

MRS KNOTT'S BOYSENBERRY PIE

Chicken dinner at Knott's Berry Farm's Mrs Knott's Chicken Dinner Restaurant is usually finished with a slice of boysenberry pie.

Mrs Knott's Boysenberry Pie

7 1/2 ounces water
6 1/2 ounces granulated sugar
1 dash salt
1 tablespoon corn syrup
1 teaspoon lemon juice
3 tablespoons cornstarch
2 ounces water
1 (16 ounce) bag frozen boysenberries, Do Not Thaw

1 (9") double crust pie shell, unbaked

Set oven rack to middle position. Preheat to 400 degrees F.

In a saucepan, combine 1/2 cup water, sugar, salt, corn syrup and lemon juice. Bring to a boil.

Combine cornstarch and water in small bowl. Blend thoroughly and add to water/sugar mixture in saucepan. Cook over medium heat, stirring until mixture thickens. Remove from heat. Add frozen boysenberries.

Pour into unbaked 9 inch pie crust. Cover with second top crust and seal well around the edges. Make several slashes in the top to release steam.

Bake for 40 minutes until top is golden brown. Cool on a rack.

MRS KNOTT'S FRIED CHICKEN

Mrs. Knott's Fried Chicken

Cordelia Knott's fried chicken recipe is pretty simple. This simple recipe has seen long lines of guests waiting daily to enjoy Mrs. Knott's famous fried chicken dinner since before 1940.



Source: Knott's Berry Farm Cookbook

1 (2- to 3-pound) frying chicken, cut in eighths
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)

Cover chicken with salted water and soak for 45 minutes.

Drain chicken and pat dry.

Coat each piece of chicken with flour and shake off any excess flour.

Bring oil to a boil in an 8 1/2-quart saucepan, electric skillet or iron skillet and carefully drop in chicken pieces. Do not overcrowd chicken in the pot.

Cover and fry for 45 minutes. Remove chicken with a slotted spoon and drain on paper towels.

HILTON AMERICAS' WEDDING CAKE MARTINI

Source: Hilto Americas Houston TX.

Hilton Americas' Wedding Cake Martini

2 ounces vanilla vodka
2 ounces pineapple juice
2 ounces sweet and sour mix

Rim martini glass with sugar.
Combine in a shaker with ice and shake vigorously.
Strain and pour into a raw sugar-rimmed martini glass.
Serves 1

SERENDIPITY 3 STRAWBERRY FIELDS SUNDAE

For the Serendipity Whipped Cream, use the link. It is included with the Frrrozen Hot Chocolate Recipe, There is a link to Creme de la Creme Cheesecake, but in a pinch you can use any good frozen cheesecake.
Adapted from Sweet Serendipity


Serendipity 3 Strawberry Fields Sundae

1 slice Creme de la Creme Cheesecake
1 huge scope strawberry ice cream
Strawberry topping
Serendipity whipped cream

Garnish:
Fresh strawberry

Place ice cream in sundae bowl.
Add Strawberry topping.
Place a slice of cheesecake onto and to the side of the ice cream scoop.
Pile on the Serendipity whipped cream.
Garnish with large, juicy, red perfect strawberry.

Note: I like to add a bit of strawberry topping in the empty bowl before adding the ice cream. This just ensures there will be
strawberry topping with the last bit of ice
cream.

BONEFISH GRILL® CITRUS HERB VINAIGRETTE

Bonefish Grill House Salad with Citrus Vinaigrette




A little touching-up on a popular recipe request.
Bonefish Grill® Citrus Herb Vinaigrette
.
3/4 Cup extra virgin olive oil
2 Tablespoons light brown sugar
1 Tablespoon granulated sugar (optional)
1 Tablespoon balsamic vinegar
2 Tablespoons white wine vinegar
4 Teaspoons minced garlic
1 Tablespoon Grey Poupon Dijon mustard
1 Tablepoon orange juice
2 Teaspoons lime juice
2 Teaspoons lemon juice
2 Teaspoons minced fresh parsley
1/2 Teaspoon worcestershire sauce
1/2 Teaspoon dried basil
1/4 Teaspoon dried oregano
1/4 Teaspoon salt
1/8 Teaspoon fresh ground black pepper
1/8 Teaspoon orange zest
1/8 Teaspoon lemon zest

Combine all ingredients except for the oil in a glass or stainless steel bowl. Whisk well.
Allow mixture to rest for 15 minutes.

Slowly whisk in oil, pouring it in a steady stream and whisking continuously to make an emulsion.

Cover and chill for 1 hour before serving.
Makes 1-1/4 cups.

ROMANO'S MACARONI GRILL® CAPELLENI POMODORO

If you don't have Pomodorina Sauce or a good recipe for the sauce you can substitute a good spagehtti sauce.

Macaroni Grill Capelleni Pomodoro

1 Tablespoon Extra Virgin Olive Oil
1 teaspoon Fresh Chopped Garlic
5 oz Grape Tomatoes, cut in half
1/2 Tablespoon - Basil, Julienne
1/8 teaspoon Sea Salt
1/8 teaspoon Black Pepper
1/8 teaspoon Red Pepper Flakes
1/2 cup Pomodorina Sauce or spaghetti sauce
7 oz Capellini Pasta
3 Basil Leaves


Sauté 1/2 oz of Extra Virgin Olive Oil and 1 tsp of Garlic for 30 seconds or until garlic is turning golden brown.

Add in 5 oz of Grape Tomatoes that have been sliced in half. Sauté the garlic and tomatoes another 30 seconds.

Sauté 1/2 Tbsp of Julienne Basil, 1/8 tsp of Sea Salt, 1/8 tsp of Table Grind Black Pepper, and 1/8 tsp of Red Pepper Flakes in with the other ingredients.

Add 4 oz. of Pomodorina sauce in with the ingredients.

Boil the precooked pasta for 10 seconds, drain well and add to The sauce and ingredients.

Toss in pan till pasta is well coated with sauce. Place all ingredients in a bowl and garnish with Basil Leaves.

TYER FLORENCE'S TRUFFLE TARTS WITH RASPBERRIES

Tyler Florence's Truffle Tarts with Raspberries

1 1/2 cups fine chocolate wafer crumbs (from Oreo cookies or chocolate wafers)

6 tablespoons melted butter

Dark Chocolate Truffle Mixture:
1/2 cup heavy cream
8 ounces good-quality (70 percent) bittersweet chocolate, chopped
1 teaspoon pure vanilla extract
1 cup cocoa powder, for dusting
6 fresh raspberries, plus extra for serving


Use a fork to mix together the chocolate wafer crumbs and butter. Spray the cups of a 6-muffin tin with a vegetable spray. Line the cups with strips of parchment or waxed paper, cut so that they are as wide as the diameter of each cup and long enough to overhang the sides (you'll need this overhang to remove the tarts). Use the bottom of a small glass to press the crumbs over the bottom and sides of the muffin cups, building the sides up to only about 1 1/2 inches. Place a raspberry in the center of each crust and with a pastry bag or small plastic bag with the corner snipped off, fill the tarts with the truffle mixture. Smooth the tops and refrigerate until set, about 2 hours.


Dark Chocolate Truffle Mixture:
In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add the vanilla and stir until smooth. Set aside to cool for 1 hour at room temperature. Then beat the chocolate at medium speed until it gets thick and light colored.
Source: Foodnetwork