Minty Chocolate Tarte

In honor of our dear friend, Ginger's, upcoming wedding, there was a classy bachelorette party to be had at our lovely house. And since Ginger has a true love for mint-chocolate delicacies, I fancied up a tarte for her. I like spelling "tarte" with an e at the end because it makes it seem that much more delicious. This is a very easy recipe, with a real yummy and adorable finish.

for the buttermilk tart crust:
1/2 cup whole wheat pastry flour
3/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 tablespoon sugar
6 tablespoons unsalted butter, chilled and cut into small pieces
1/3 cup buttermilk

-Preheat oven to 350º F.
-In a large bowl, combine flour, salt, baking soda, cinnamon, and sugar. Drop butter pieces into bowl. -Using your fingers, fork, or pastry cutter, work butter into flour mixture until it resembles corn meal with some pea size pieces of butter in it.
-Pour buttermilk over mixture and stir until it comes together. If too try, add 1 tablespoon of water. -Turn mixture onto well floured surface and kneed once or twice.
-Place dough in pan, and using knuckles and fingers, push up sides and bottom of pan. You want it to be pretty thin since it does rise in the oven.
-Bake for 12-15 minutes.
  
for the filling:
1 1/2 cups heavy whipping cream
5-6 sprigs fresh mint (about 20 leaves)
12 ounces semi-sweet chocolate, finely chopped
2 tablespoons butter
confectioners sugar for decoration

-Place the finely chopped chocolate in a large bowl. In a small saucepan, heat the cream and mint over medium heat until the cream starts to boil for 1 minute.
-Strain the cream through a fine mesh strainer into the chocolate to remove the mint. Let sit for one minute, then add butter. Gently stir the cream and chocolate until combined.
-Pour the filling into prepared tart shell. Chill at least an hour.

When ready, garnish with confectioners sugar!

enjoy!!

Banana Donuts with Peanut Butter Frosting

It's a Friday night, and all I want to do is nothing at all... except maybe a bit of baking magic. I've been studying all week long, and usually I procrastinate with baking but not this week! I decided to wait it out and be responsible :) And for some reason these donuts just sounded magnificent. Especially because then I get a delicious Saturday mornin treat (and so do my roommates)!

The Fixins

• 1 1/4 cups whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 3/4 cup granulated sugar
• 2 eggs, at room temperature
• 1 1/4 cups mashed ripe bananas (3 bananas)
• 2 teaspoons pure vanilla extract
• 1/2 cup canola oil
• 1/2 cup smooth organic peanut butter
• 2 tablespoons salted butter
• 1/2 cup confectioner's sugar
• hot water

Ready, Go!
Preheat the oven to 350°. Grease 2 nonstick, 6-count doughnut pans. In a large bowl, whisk together the flour, baking powder, salt and cinnamon. In a small bowl, whisk together the granulated sugar, eggs, mashed bananas, vanilla and the oil. Stir the wet ingredients into the dry until just combined. Spoon the batter about three-quarters full into the prepared pans. Bake until golden and a toothpick inserted comes out dry, 12 to 15 minutes; let cool completely on a rack.
Put the salted butter in a small pan and heat over medium-high heat until melted and nicely browned, about 4-5 minutes. Place the peanut butter in a small bowl and microwave until melted & smooth (about 15-30 seconds). Add the browned butter to the peanut butter and slowly stir in the confectioner's sugar. If your frosting is too thick, add a tablespoon of hot water into the mix. Dip the bottom (smooth edge) of your doughnut into the peanut butter frosting and repeat until done!

P.S.... if you don't have a doughnut pan, make muffins! The cooking time should be pretty similar, give or take 5 minutes (more).


enjoy!