Chocolate Coconut Almond Tart

Hey there, been a while. It’s been two weeks of not doing much that is note or blog worthy. The weather has been all over the place, I’ve walked a few times each week, but not as much as I should have. I bought and cut the wood to make more beer totes and I’m looking forward to getting those assembled. I think we’re going to try and make a kitchen island on wheels, which I’m super excited about.

In addition, we are still working on the house. We moved some furniture out and did some rearranging in the dining room, which I like. The dining room and the garage are still housing more stuff that we are in the process of selling/sorting. Hubby did some work in the garage, and now, if needed, we could actually fit a car in there. We are doing a lot of research on a new range to be prepared since ours is twenty years old. We bought a new sink, pics of that later when the replacement process begins.

We also bought a new toaster oven, which is very exciting.

Because the old one (at least 15 years old) was creeping towards full failure (note the burned edges).

This past weekend, we finally spent some time in the kitchen testing out new recipes. I’ll post about the mac n cheese next, but first, the Chocolate Coconut Almond Tart. I don’t have a tart pan, so I opted for a beautiful pie dish our friends brought us from Poland.

The crust is three ingredients, which includes almonds (in both meal and chopped), coconut oil and maple syrup. It took longer to bake than noted, however everything takes longer in our oven. It didn’t get as brown, but I think it was a pretty thick layer. I tried to press it down, but I didn’t get much up the sides like it shows in Sally’s picture.

I mostly used Trader Joe’s dark chocolate, which I chopped, with a few semi sweet chocolate chunks thrown in. Yum! Besides the chocolate, there was coconut milk and maple syrup…that’s it.

It all turned out so pretty in the dish. Especially with the toasted chocolate and coconut on top.

I’d definitely make this one again, especially for any gluten free guests. It had a neat texture, and was delicious. Can anyone tell that I used the fancy camera for all of the tart pictures (not the toaster oven pictures). I’m still struggling with learning the non auto settings, but I do think that camera takes some beautiful pictures.

Here are two bonus sunset pictures from Sunday night. The first one was taken outside, the second (probably obvious from the window frame) was taken inside. I think the fancy camera did an amazing job, but it was still more amazing in person.

 

Pumpkin Chocolate Chip Bundt Cake

I bought myself a little present a few weeks ago. Of course I researched, because I do that even for a small purchase. Prior to this year, I used a bundt cake pan once. The pan we have was handed down to us. It gets the job done, as you’ve seen if you follow along, but the ring is wide and the cook space is narrow. It doesn’t result in super pretty cakes.

Ta da!! New bundt cake pan (oiled for impending cake mix in this picture). It’s a much heavier duty piece of kitchen equipment.

While the youngest was still home on break, we did some baking together, WHICH I LOVED!! We decided to take the bundt pan for a spin with a modified Pumpkin Chocolate Chip Bundt Cake from Sally’s Baking Addiction. We subbed applesauce in for half the oil, reduced the granulated sugar by 1/2 cup and added some honey, and split the flour 1 cup wheat and the rest, white.

Looked pretty in the pan when we took it out of the oven.

The youngest wanted to sub in cream cheese icing. We again based it on a recipe from Sally and modified. We used half the butter, then taste tested after each half cup of confectioners sugar. After 1 1/2 cups of sugar, it was perfect!

I’m sure I should have evened up the bottom before turning the cake out, or somehow smooth the batter better. I had no idea how to spread the icing on the cake so it would be pretty. We all ended up spreading more icing on our pieces, so I also should have just put more on to begin with, but it really did turn out fine.

Very, very yummy!!

Here’s a bonus pic of Fargo and the youngest, which you may have seen on Instagram, and is one of my all time favorites.I’m learning about color adjustments, as you can probably tell.

Can you tell which of the pictures in this post were taken with the fancy camera? I’m having a lot of fun with it. I love the bigger lens that came with the deal. I’ve taken tons of bird, Fargo and landscape pictures.

 

Brookie Pie

The last week has included hours and hours and hours of weeding and yard work. There are still many hours of work left. I haven’t even touched the large perennial beds in the front of the house, or the garden yet. I have barely kept up with the dishes/laundry and the rest of the house is a disaster.

In the midst of it all on Saturday, I wanted chocolate. I went to my favorite blog, Sally’s Baking Addiction, and searched by ingredient. I should mention that a trip to the grocery store and to Trader Joes was way overdue and not on the agenda, so I had to narrow down options by what was in the house (and to what I could borrow from our neighbor).

Although pretty much every recipe I looked at sounded amazing, I settled on Brookie Pie. Here is where I admit that being married to an avid fisherman somehow made me think the title of this dessert was related to Brooke Trout. I am embarrassed to say that it took way too long to put together that the title was a combo of Brownie and Cookie…wow….

Hubby took a break to help so we divided up the batter duties. Two people baking, in a kitchen with little counter space, makes for quite the baking clutter.

Hubby’s cookie layer went in the pie dish first.

Then my brownie layer.

As I often do, pretty sure I over baked. I kept testing and it just didn’t seem to be getting done in the middle. Hubby thinks it may have had something to do with using the Trader Joes dark chocolate (red wrapper) vs semi sweet baking chocolate. I’m not sure since I’ve used it in other recipes. You can see the over done edges here.

It was on the verge of hot when we ate it the first time and it was yummy, but on the sweet/rich side for me. A friend suggested adding ice cream (which we got the next day) and that was an excellent idea. I shared some slices with two neighbors and haven’t heard back yet on their thoughts. Hopefully when I do, they will be honest in their reviews (hint).

I might try this one again, maybe in a larger baking dish with sides to protect the edges a bit more. Maybe trying to reduce the sugars just a tiny bit. It really was pretty darn good with the ice cream.

 

Quinoa Snack Bars…Who Knew?

I have been a quinoa fan for quite a while. I have used it as a side, cooking it with both water and with veggie broth. I have used it in chili, for additional texture since my chili is meatless. I have used it as the base for a Greek themed salad with cucumbers, feta, cherry tomatoes, kalamata olives, chick peas, and whatever other veggies I have available. What I never thought about using it for, was a snack bar.

We are still working on eating as little refined sugar as possible, and Sally’s Baking Addiction’s 1 Bowl Quinoa Crunch Snack Bars fit the bill. I happen to have tri-color quinoa on hand.

tri color quinoa

The recipe calls for coarsely chopped almonds…my food processor seems to favor either big chunks of nut or nut meal.

not coarsely chopped

The colors of the ingredients are fun!

quinoa snack mix

I used peanut butter, as usual, because we love it (as does Fargo, who always gets to have a tiny bit every time I open the jar).

Sally says you can use an 8 or 9 inch casserole, but I think 8 inch may be too small. I baked slightly longer than called for and I think that slightly thinner bars would be better.

quinoa baking dish

As much as I love dark chocolate, I opted out of the drizzle. Honestly, these were amazing without it. Chocolate makes everything better, so I’m sure they would be more amazing with it.

finished quinoa bars

finished quinoa bars II

Unrelated, I am starting to try and increase my visibility via twitter and instagram. Feel free to follow and share. If you have recipe suggestions, feel free to share those as well.