April 2010 archive

Cakery Friday: Chocolate Chip Cookie and Cream Tart


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Chocolate Chip Cookie and Cream Tart

Imagine this: the best chocolate chip cookie ever {like 100x better than a Mrs. Field’s straight from the oven}. Then add in chocolate fudge and real whipped cream… thats what you get from this delicious chocolate chip cookie and cream tart. I came across this recipe in The Essential Chocolate Chip Cookbook {a gift from Niki} and knew it had to be a Cakery recipe! The cookie is only partially baked {enough to kill off any bacteria} and as it cools the center falls, it makes the perfect bowl for the fudge! Top it with whipped cream and serve chilled. It’s guaranteed to be a party pleaser!

Gather all of the ingredients:

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Preheat oven to 350 degrees F. Butter {or PAM spray} either a 10-inch springform or 6 mini tartlet pans.

Sift 1 cup + 2 tablespoons all-purpose flour with 1/2 teaspoon baking soda and 1/2 teaspoon of salt, in a bowl and set aside.

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In a large bowl, using an electric mixer on medium speed, beat 1 stick of unsalted butter, melted and cooled slightly, with 1/2 cup packed light brown sugar and 6 tablespoons granulated sugar. Mix until smoothly blended, approximately 1 minute.

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Add 1 egg and 1 teaspoon of vanilla extract and mix until blended, about 1 minute. {The mixture may look slightly curdled}

On low speed, add the flour mixture, mixing until it is just incorporated.

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Mix in 1 cup of semi sweet chocolate chips.

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Use your fingers to spread the dough evenly along the springform pan or divided evenly between the tartlet pans.

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Bake until the top just begins to turn golden but the center is still soft {approx. 17 minutes for springform, 9 minutes for tartlets}

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Cool the crust on a wire rack.

For the fudge:

In a medium saucepan, heat 1/2 cup heavy whipped cream with 1 tablespoon of unsalted butter over low heat until the cream is hot and the butter melts. The mixture should form tiny bubbles and the temperature should be about 175 degrees F on a thermometer {do not let the mixture come to a boil}.

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Remove the pan from the heat, and add 2/3 cup semisweet chocolate chips, let them sit in the hot cream mixture for 30 seconds. Whisk until all of the chocolate is melted and the filling is smooth. Stir in 1/2 teaspoon vanilla extract. Let the filling cool and thicken at room temperature for about 30 minutes.
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Leaving a 1-inch edge uncovered, spread the sauce over the crust. Allow to chill for 30 minutes to firm the filling.

Use a small sharp knife to loosen the sides of the crust from the pan and then remove the sides of the pan. Use a sharp knife to loosen the crust from the bottom of the pan and then a wide spatula to slide the tart onto a platter.

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To make the whipped cream topping:

In a large bowl, using an electric mixer on medium-high speed, beat 1 cup cold heavy whipping cream with 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until firm peaks form. Spread the whipped cream over the chocolate filling, allowing it to mound slightly in the center.

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Serve, or cover carefully and refrigerate for as long as overnight. Best served chilled.

For a printer-friendly version of this recipe click here: Chocolate Chip Cookie and Cream Tart.

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Happy Baking!

xoxo,

Ali

spring is for the dogs!


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doggy


one of my favorite dog sites, doggy-gifts.com, is running a great facebook promotion these days. i just can’t get enough of it!


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here’s the deal: become a fan of doggy gifts’ facebook page, then post the cutest springtime picture of your dog and describe your favorite spring doggy activities. you can win a $25 gift certificate for tons of their awesome products {ray especially loves the kong, the lupine leashes and fruitables treats}



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basically, i love any excuse to look at pictures of cute doggies. ray does too. plus who doesn’t love getting some $ to shop at a great site!



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happy dog days!

xoxo,

niki

Brand. New. Awesome. Website!

whether you’re reading this post via feedburner, feed smith, google reader, facebook or twitter {or the hundreds of other ways it’s now possible to disseminate a blog} be sure that you’ve clicked  over to the brand spankin’ new papery and cakery website! we are so proud of our new web-baby and all of its new awesome features. check out our rockin’ stationery guide for information on timing, printing methods and post office questions. browse through all of the awesome new photos of the studio and of our invites and papers. marvel over our press coverage from the past few years. ogle and drool over cakery’s photos {and adorable bio pic}. click on over to our e-store and shop for fabulous stationery, cards, notepads and napkins!

our absolute fave is that the blog is now integrated into the site! that means every time you are on the site the opening page will alert you to the latest blog. plus, you can just click the “blog” tab and voila-you’re on the blog!

hope you enjoy all of the new features and upgrades. what’s your favorite part of the site?

xoxo,

niki & ali



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