A Celebration and a recipe

So we did celebrate my birthday a couple weekends ago.  We went away for the weekend. All the way across the lake to Redmond, a 30 minute drive from home.  It’s a pretty town, and we had a gift certificate for a nice hotel there (I love working in the hospitality industry!) and since the bridge was closed through the weekend anyway, we were already over on the Eastside for church on Sunday morning.  Perfect.

We started our weekend at home, where Ryan made me breakfast and french press coffee with foamed raw milk.  Yum.

After a busy Saturday at home, we set off for Redmond, a walk through the cool evening, and a delicious dinner.  (My salad had braised grapes on it!)

We chose the restaurant based on the fact that a loval artist does all the custom metalwork and wood crafted tables.  Ryan is very jealous of the fellow’s job.  (stay tuned for a post soon about the incredible bookcase he’s building me!)

Back in the real world of home and cooking, i had a wad of leftover tart dough from some blueberry cream cheese tarts I made for a wedding.  And what to do with the leftovers?  Make chocolate ganache mini tarts, of course!

Mini Chocolate Ganache Tarts

Makes about 2 dozen


3 oz cream cheese
1/2 cup butter
1 1/4 c flour

Pulse in food processor until combined.  Wrap in plastic wrap and chill in the fridge for a couple hours.  Then, put a 1 1/2 tsp-ish chunk of dough into each mini muffin tin, and use you fingers to form each tiny crust.


1/2 c cream
1/2 cup milk
1/2 cup good chocolate (I used chocolate chips, any good chocolate chopped in chunks will do)
1 egg, whisked
pinch of salt
tiny splash of vanilla (to taste)

Heat the cream and milk until steaming, stirring.  Add the chocolate and gently stir until melted.  whisk in the vanilla, salt, and egg, taking care the egg does not solidify.  Spoon the ganache into the waiting tart shells.

Bake at 350 degrees for 12 minutes, then turn down the oven and bake an additional 10 minutes at 250 degrees.  (Let them cool in the pan for 20-30 minutes before removing them from the tin.  The dough has a high fat content so it’s hard to take them out when warm! )


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