Latest recipes

Freeform Chocolate Walnut Pie

Freeform Chocolate Walnut Pie


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Serve this easy pie warm from the oven ... and, if you want, have it with a dollop of vanilla ice cream.MORE+LESS-

Make with

Pillsbury Pie Crust

1

pie crust, rolled out to a 12

1

cup milk chocolate chips

Hide Images

  • 1

    Preheat oven to 400° F.

  • 2

    Line a baking sheet with parchment paper. Lay the pie crust on the parchment and set aside.

  • 3

    In the bowl of a food processor, combine the walnuts and chocolate chips. Pulse until the mixture has an even texture.

  • 4

    Pour the walnut-chocolate mixture onto the center of the pie crust and spread out into one layer, leaving about an inch of untouched crust at the edge. Fold the outer bit of crust over the filling, crimping as you go.

  • 5

    Bake the pie for 30 minutes, until the crust is lightly browned. Let cool for five minutes before serving.

No nutrition information available for this recipe


BIZZY BAKES

Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.

Free Form Ratatouille Tart - Donna Hay

  • Get link
  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Other Apps

  • Get link
  • Facebook
  • Twitter
  • Pinterest
  • Email
  • Other Apps

Comments

Next time I plan to use mushrooms as well. Looks delicious. All those lovely veggies.

The great thing about this little tart was that the vegetable choice was excellent, but you can also change it around a bit. All so simple to do. Looks great. Interesting to hear about your crust choice. another way you can adapt so many of her recipes to fit your needs.

Looks terrific Chaya. I accidentally left out the fetta but it was still good.


What is Galette?

Galette is a French term that refers to a variety of flat, round cakes, usually made with flaky pastry dough. The term is actually very broad and can actually encompass a wide variety of different desserts. Despite that, the term galette typically refers to a free form tart that is made with a flaky pastry crust.

These tarts are not molded in tart pans. Instead, the filling is placed directly on top of a sheet of rolled pastry. Then, the edges of that pastry are folded up around the filling. Galettes can be sweet or savory, but it is more common for galettes to be filled with fruit, chocolate, or other sweet ingredients.


40 Sensational Thanksgiving Pies and Tarts

You may have noticed that when people offer to bring dessert to Thanksgiving dinner, they already know what it is they'll be making. That's because they're not making it for you&mdashthis is all about them. But don't take it personally that is, you may not love pumpkin pie, but they feel strongly that a Thanksgiving meal would not be complete without a sliver of that warm, familiar taste of spice and a dollop of lightly whipped cream. Thankfully, our American custom of having a few different pies on the dessert table generally means that there's something for everyone to enjoy at the end of the feast.

Which dessert says Thanksgiving to you? Maybe a hint of bourbon in a luscious pecan pie makes you feel at home, or do you prefer the lofty meringue topping on a sweet potato pie, which always reminds you of your Great Aunt Joyce? How these pies and tarts became part of your holiday ritual might depend on how you celebrated Thanksgiving in your family whether they were served at a favorite local restaurant and gained a cult following, like the Virginia Peanut Pie from the Virginia Diner in Wakefield, Virginia, or the Apple Sour Cream Crumb Pie made famous by Bookbinder's in Philadelphia. There are plenty of legendary pies with stories that hint of regional history President Tyler's Pudding Pie and Shaker Lemon Pie, to mention two, tend to take on a mythical quality. After a couple of generations no one can even remember why they have seemingly always been on the Thanksgiving table&mdashand really, no one can see any reason to make a change.

Unless, that is, something opens our eyes to exciting new possibilities. Then we happily take the plunge, adding a twist&mdashlike a phyllo crust&mdashor a tweak&mdashsuch as adding dates to an otherwise traditional pecan pie&mdashand before we know it, our old favorite has evolved into something else. Old-Fashioned Apple Pie becomes Apple Rose Tart. Or we delegate the trusty, traditional pies to someone else and take a chance on a dazzling newcomer&mdashsure to become an instant classic. And so it goes.


No-Roll Pie Crust

Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. This crisp, tasty crust is also a plus for those watching their diet, since it has neither trans fats nor cholesterol it's also vegan. Plus, if you're intimidated by a rolling pin, this is the crust for you. This recipe makes enough for a single crust to make a two-crust pie, see "baker's tips," below.

This recipe was formerly called Oil Pie Crust. We've increased the size just a bit, to make it easier to fill a full-size 9" pie pan.

Ingredients

  • 2 cups (241g) King Arthur Unbleached All-Purpose Flour
  • heaping 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 3/8 teaspoon baking powder
  • 7 tablespoons (85g) oil: canola, vegetable, olive, peanut, your choice
  • 1/4 cup (57g) cold water

Instructions

Whisk together the flour, salt, sugar and baking powder.

Whisk together the oil and water, then pour over the dry ingredients.

Stir with a fork until the dough is evenly moistened.

Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.


The following post, photos, and recipe for Chard, Bacon, and Gouda Quiche is a guest post from Katie (great name!) of Epicurean Mom. Step right up and enjoy her beautiful photography and delicious recipe while I&rsquom away in San Diego for a few days. Welcome, Katie! Before I started Epicurean Mom Katie from GoodLife Eats was one &hellip


Tart Recipes

T art recipes rely on a few *normal* key ingredients. Good ingredients like:

Which goes to show there is no special *magic* in Italian Dessert Recipes. It's normal stuff - (fresh stuff) with a few spices or flavorings. Bottom line most of my tart recipes can be made from ingredients found in a traditional grocery store. And chances are many of the ingredients are sitting in your pantry right now.

I do realize that my panna cotta recipe isn't really a tart. But I just couldn't find a specific category to put these guys in. And the panna cotta recipe happens to be not only an authentic Italian dessert - but one of those SUPER easy Italian dessert recipes . Now that I'm thinking of it, my pudding recipes technically aren't tarts - but you can put those into a tart shell. Ok, moving on.

As far as pies versus tarts - I just don't recall pies at many of our holiday gatherings. My grandma seemed to have an abundance of tart recipes of which she passed to me, there are only a few pie recipes scattered through out her recipe box (from 1932).

The crust usually gets people all worried. Most of our dessert recipes that use a crust, usually the crusts have almond flour or ground almonds. However, if you are strapped, or just not wanting to deal with making a crust. You can use any frozen or store bought crust. (Yes, it's not the greatest, but if you HAVE to then you HAVE to!) Just know that to have that unique Italian flavor some sort of almond crust is called for in the recipes.

And there's the pan thing that gets people all worried. First there is NOTHING that says you have to use a pan. I mean the plum tart calls for freeform shaping. The pan is more about presentation. The tart recipes I have - they are not bound to specific tart pans. The pans are all pretty interchangeable. It just depends on who you are serving and what type presentation you want to make. Yes, it's about appearance.

Tart recipes aren't quick fixes. I'd plan on at least 90 minutes for prep and baking. Not a super lengthy process. But it ain't happening with a snap of the fingers either.

Don't be afraid to try something because it's a "first". Start somewhere. If you have to start with a frozen crust, then so be it. Then maybe the second time you will branch out and try making your own or using a different shaped pan. Give it a shot. Thank you for stopping by -


Plum Galette with a Walnut Crust

This Plum Galette is beautiful in it&rsquos simplicity. It&rsquos like the &ldquolittle black dress&rdquo of tarts. The delicate walnut pastry makes this a crave-worthy treat.

This recipe was inspired by a perfect little gem of a tart I enjoyed on my very first trip to Paris.

That tart was nothing more than a slender wedge of sweet plums baked in a crust, with no other filling or embellishments. It was absolutely perfect in it&rsquos simplicity and the memory of that elegant tart stays with me to this day.

As soon as I saw these beautiful blue &ldquoMount Royal&rdquo plums in my farm share I had an instant craving for a plum tart like the one I had in Paris decades ago.

How to make a Plum Galette with a Walnut Crust:

  • My plum galette is made with a buttery walnut crust, which is just perfect with the sweet juicy plums.
  • It is a tender crust that can be a little tricky to roll. After it&rsquos baked it stays soft so should be handled gently to avoid breaking the crust.
  • Since a galette is meant to be rustic there&rsquos no shame in just serving it from the baking pan.
  • You can use the parchment paper lining to transfer the tart and then just cut away the excess paper.
  • If you have a flat serving tray you can slide it under the tart and lift it off the baking paper.
  • If you want a slightly dressier presentation you can press the dough into a fluted tart pan with a removable base.
  • You can make the tart with pie crust or short dough if you don&rsquot like nuts or if you prefer to work a more resilient dough.

Click through the step by step photos to see how to make a Plum Galette with a walnut crust:

Grind the walnuts with the sugar and spices.

Add the butter and then the flour

Add the egg and process just until the dough comes together, then wrap and refrigerate until firm.

For easy handling, roll the dough on a sheet of parchment paper.

Arrange the fruit on the dough, sprinkle with sugar and then use the parchment to lift the edges of the dough over the fruit.

Slide a serving plate under the cooled tart or use the parchment to transfer

Beautiful, simple, yet so tasty. This Plum Galette with a Walnut Crust brought me right back to that Parisian cafe, if just for a moment.

If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.


Brown Sugar Tart | Christopher Kimball’s Milk Street

In this episode, we take a look at Spanish classics. Watch now.

Take a cooking class with us and our instructors from around the world.

NEW - 125 simple weeknight recipes from the world's healthiest cuisine.

850+ hard-to-find items from around the world.

Everything Milk Street. 12 weeks for just $1. Start your trial here.


12 Fresh Homemade Pasta Recipes

Starting your own business can feel isolating without a network of women to bounce off ideas, ask questions, and cheer you on along the way. Enter Selfmade, Brit + Co's 10-week highly-interactive virtual course that brings together top female entrepreneurs to teach you how to build a new business — from business plan to promotion — or grow your existing one.

The best part? Selfmade now provides one-on-one mentoring with successful entrepreneurs who've been where you are right now and who care about making a difference for women in business. They include business owners, founders, VCs, and subject-matter experts in industries such as finance, advertising, marketing, licensing, fashion, and media.

Our summer mentorship program will feature a host of new mentors we're excited to connect you with, including:

Linda Xu, Entrepreneur and E-Commerce Expert

Linda is the co-founder and chief growth officer at Cart.com, a Series-A e-commerce technology platform that partners with brands to help them grow. Linda served as head of growth at Sitari Ventures where she oversaw strategy and operations. She has acquired and advised tech and consumer companies as a private equity investor at global firms including The Riverside Company and Lazard. Additionally, Linda spent a brief stint on the team launching Uber Freight. She loves all things food and plants.

Stephanie Cartin, Social Media Expert + Entrepreneur

An entrepreneur at heart, Stephanie walked away from her corporate career in 2012 to follow her passion to launch Socialfly, a leading social-first digital and influencer marketing agency based in New York City. Socialfly has since blossomed to over 30 full-time employees and has been named to Inc. 5000's fastest growing private companies two years in a row. The agency has worked with over 200 well-known brands including Girl Scouts, WeTV, Conair, Nest Fragrances, 20th Century Fox and Univision. Stephanie is the co-host of the Entreprenista Podcast and co-author of Like, Love, Follow: The Entreprenista's Guide to Using Social Media To Grow Your Business. She is also a recent recipient of the SmartCEO Brava award, which recognizes the top female CEOs in New York and a Stevie Award for Women Run Workplace of the Year.

Kristina Ross, Content Creator + Social Media Whiz

Kristina Makes #Content is a social media ✨funtrepreneur✨, creative strategist, and public speaker for all things Internet related. Four years as a magazine editor and producer/copywriter in the world of advertising (Mercedes, Cancer Research, French Kiss Records), Kristina packed her bags and decided to go remote with social media as she saw a booming industry. Since then, she built @thefabstory from 10k to 1m followers in just 18 months and now specializes in creative strategies behind social media advertising and user acquisition. Her campaigns have levelled apps from the top 50 into #1 in their app store categories overnight. Kristina's work and experiences have been featured in Forbes, Thrive Global and has given several talks at Harvard Business School on the big bad world of #content.

A.V. Perkins, Selfmade Alum and Creator of AVdoeswhat

A.V. is a DIY expert and creator of Avdoeswhat.com. What began as a traditional Do-It-Yourself blog has grown into a lifestyle platform that includes crafts, upcycled furniture and pop culture. As a digital host for HGTV Handmade, along with appearances in Bustle, The Pioneer Woman, and BuzzFeed, A.V. is determined to help thrifty millennials realize "Life is better when you Do-It-Yourself!" A.V. is also the co-creator of University of Dope, an exciting thought-provoking card game that celebrates Hip Hop culture.The first of its kind.

David Mesfin, Creative Director + Brand Expert

David is a multi-disciplinary designer and creative director with award-winning integrated campaign background, including the Super Bowl, FIFA, NFL, and global launch campaign. He has created global partnerships to increase brand awareness through traditional, digital, social, and experimental marketing campaigns, collaborating with C-suite leaders from Genesis, Hyundai, Honda, Sony, Adidas, Oakley, Toyota, Neutrogena, Land more to communicate their company's vision through creative and marketing. He has earned awards from Cannes, One Show, Clio, Webby, EFFIE, Communication Arts, Google Creative Sandbox, OC and LA ADDY, DIGIDAY, TED | Ads Worth Spreading, American Advertising Federation, FWA, The A-List Hollywood Awards, IAB Mixx, and Graphis.

Jasmine Plouffe, Brand Strategist

Jasmin is a brand strategist/graphic designer who helps female entrepreneurs attract their dream customers by sharing their story and taking their branding and graphic design to a whole new level.

Plus, our Selfmade Alum will be there to guide you along the way! Go from feeling alone to feeling deeply connected to a community of like-minded women. Our professional business and career coaches will encourage you to take the next step toward your biz goals via weekly Accountability Pods. Students will have access to a wide community of like-minded entrepreneurs, including experts, founders, future business partners, freelancers, and more.

This summer, Selfmade coaches include Niki Shamdasani, co-founder and CEO of Sani, a South Asian-inspired fashion brand Emily Merrell, founder and chief networking officer of female-focused networking organization Six Degrees Society Dr. Annie Vovan, whose career spans the corporate world, non-profit space, and service-based and e-commerce businesses and Cachet Prescott, a business mindset coach and strategist.

Ready to take your business idea to the next level? Enroll in Selfmade Summer session today!


Watch the video: WALNUT PIE. Easy Walnut Pie Recipe. FILIPINO. No Talking. Relaxing Cooking With Music (May 2022).