Macaroon Truffle Tartlets

The longest I've ever lived in one place was the first four years of my life; spent in a house that my mom lived in as a small child, and where my cousin subsequently grew up. In the 26 years since then I have moved 21 times, and I'm about to turn that into 22. So, while I'm trying to update my blog as frequently as I can, it is difficult to do while packing up my house and moving myself and my little ones. For now, we're moving into an apartment in the lower level of my mom's house so that we can save money for the big move - number 23! - that will take place in a few months. We'll be going to Iowa so that my kids can grow up in the same amazing community I grew up in.

Once I'm settled in my mom's house I should be able to post with greater frequency, until then, these tartlets are so quick even I can squeeze them in!

These tartlets are as simple as they are delicious. What could be better than a chewy macaroon shell filled with rich bittersweet ganache? Perfection. Oh, and they're gluten-free!

Macaroon Truffle Tartlets

For the Macaroon Shell

2 large egg whites

2 1/2 cups unsweetened shredded coconut

1/2 cup sugar

1/2 teaspoon vanilla extract

pinch of salt

For the Ganache

4 oz bittersweet chocolate, finely chopped

1/2 cup heavy cream

Butter the insides of 8 regular muffin cups and line the bottom with a parchment circle - don't skip the parchment, they will stick without it. Preheat oven to 350. In a medium bowl, mix together all macaroon ingredients, stirring until evenly combined. Distribute evenly between muffin cups - about 2 tablespoons per cup - and press firmly into the bottom and sides of the cup. Bake for about 12-15 minutes, until insides look dry and outsides are golden brown. The insides will remain very light. Cool completely, then remove from pan.

Make the ganache

Place chopped chocolate in small bowl - I like to use a 2 cup pyrex measuring cup with spout for this. Heat cream, stirring occasionally until it is bubbling around the edges, but not boiling. Pour cream over chocolate, and let it sit for 1 minute. Stir chocolate into cream, starting in the center and moving out to the edges, until smooth. Don't over stir, or the ganache will separate. Divide ganache evenly among macaroon shells and refrigerate to set.

There are so many variations you could make with these: topped with whipped cream and/or berries;with a layer of jam, peanut butter or caramel under the ganache; caramelized or toasted nuts incorporated in the ganache; herb-infused ganache; crystalized ginger or citrus peel in or on top of the ganache, the list goes on!

TWD (rewind): La Palette's Strawberry Tart

The TWD recipe for this week was supposed to be Apple-Apple Bread Pudding (and it was supposed to be posted yesterday - oh, details, details...), but I am just not a fan of bread pudding. Instead of skipping this week entirely, I decided to go back into the archives and bake something the group made before I was a member.

My mind immediately went to this tart. I've thought about it a lot since seeing it for the first time last year. So simple, so perfect. Seeing as I had a tub of local strawberries that needed to be used, I knew this was the perfect choice.

My crust is dark and speckled, because I used palm sugar to sweeten it instead of powdered sugar. I was unsure of how this would affect the outcome, but I wanted my boys to be able to eat it, so I went ahead and tried it out. The crust was fantastic. Crispy, and much more shortbread-like than it is with powdered sugar. Plus, I like the rustic effect the palm sugar lends to it.

The only other elements besides a crust are jam and strawberries. Couldn't be simpler! I used a fruit-only spread for the jam, and tossed my strawberries in a tad of agave, mostly to give them a nice shine - they were so sweet, they didn't need anything!

This tart might be my boys' favorite thing I've ever baked. They couldn't get enough. They ate a third of it in one sitting. Keep in mind they're 1 1/2 and 3 1/2, so that's quite a feat!

It is so perfect in it's simplicity and it is incredibly versatile - you could use any fruit and jam combination you can think up! If you had the tart dough prepared in advance, you could throw this dessert together in no time at all. I'm sure it would be fantastic with some fresh whipped cream on top, but ours didn't last long enough to make any! Dorie also suggests fresh cracked pepper on top. I did try a piece this way, and I was surprised at how much I enjoyed it. The pepper was earthy and slightly biting, imparting a lovely contrast to the sweet berries and jam, and I plan on cracking pepper on all manner of desserts from now on.

La Palette's Strawberry Tart

adapted from Baking from My Home to Yours

Best quality strawberry jam

1 quart ripe strawberries - trimmed and halved if they're large, and tossed in 1-2 teaspoons of light agave; just enough to give them a shine, not so much that they're dripping

1 9-inch tart shell made with Sweet Tart Dough (recipe follows)

Sweet Tart Dough

1 1/2 cups white wheat flour

1/2 cup palm sugar

1/4 teaspoon salt

1 stick + 1 tablespoon very cold (or frozen) unsalted butter cut into small pieces

1 large egg yolk

Put flour, palm sugar and salt in bowl of food processor and pulse a couple times to combine. Add butter pieces to bowl, and pulse until butter is coarsely cut in, with pieces of varying sizes. Stir egg yolk to break it up, and add it to food processor a little at a time, pulsing after each addition. When the whole yolk is in, process in long pulses until the dough begins to clump. Turn dough out onto board, and knead it just enough to incorporate any flour that didn't get mixed in. Press dough into a well-buttered 9-inch tart pan with removable bottom. Freeze for at least 30 minutes - preferably longer - before baking. Preheat oven to 375. Butter the shiny side of a piece of aluminum foil and fit it tightly across the crust, buttered side down. Bake for about 25 minutes, then remove the foil and bake for another 8-10 minutes, or until the crust is evenly browned and firm to the touch. Let crust cool completely.

Finishing the tart

Spread an even layer of jam on the crust, add strawberries. Tart is best when eaten immediately after being assembled.

Marmalade Tart

Wow, a lot of citrus around here lately, eh? I kind of forgot how much I love citrus. It was all I wanted as a kid, then I got all caught up in chocolate and didn't eat many citrus desserts for many years. I'm so glad to be re-discovering it. How great is it that the brightest, sunniest fruits are in season when it is cold and grey! I mean, look at this tart; can you imagine a happier looking dessert on a dreary January day? I can't!

The recipe for this tart comes from The Big Sur Bakery Cookbook. I received this book for Christmas, and until yesterday hadn't had a chance to look at it very carefully. It has a lot in it that I don't eat - lots of meat, people, lots of meat - but it is a beautiful book, and I love the way it is structured. Each chapter has a bio on one of the people who grow (or otherwise cultivate) the produce, honey, etc. that the bakery uses.

As soon as I saw this tart, however, I had the feeling that the book was worth having for that recipe alone. I was right.

The tart is composed of a sturdy, citrus-scented crust spread with a layer of marmalade, topped with an almond cream which is studded with bits of toasted almonds, and to finish it off, thin slices of fresh citrus are placed on top.

While there are several components, they are all rather simple to execute. The only thing that gave me trouble was the dough for the crust. It was very crumbly, even with several extra tablespoons of orange juice, and was a real pain to roll out. I had to patch it more than I have ever had to patch any other dough I've ever worked with. After it came out of the oven, however, I loved the taste and texture of the crust, so I don't think I'd substitute a different dough.

This tart has a lovely balance of flavors and textures: the firm, almost crunchy crust plays beautifully off of the creamy filling and soft fruit; the sweetness of the almond cream is tempered by the fresh citrus. It is a dessert that is equally appropriate for a fancy holiday dinner or an informal breakfast.

Marmalade Tart

adapted from The Big Sur Bakery Cookbook

For the Tart Dough

1 1/2 cups cold unsalted butter cut into small cubes

3 cups unbleached white flour

1/2 cup sugar

grated zest of 1 orange

1 teaspoon salt

2 tablespoons - 4 tablespoons orange juice

For the Almond Cream

6 tablespoons unsalted butter, softened

1/2 cup + 1 tablespoon powdered sugar, sifted

1 1/2 teaspoons almond extract

grated zest of 1 orange

1/2 teaspoon salt

1 egg, beaten

3 tablespoons unbleached white flour

3/4 cup almonds, toasted until brown on the inside, then finely chopped

For Assembling the Tart

1 cup high-quality citrus marmalade at room temperature

2 medium-sized citrus fruits (or more if you want more variety)

1 egg, beaten

2 tablespoons sugar

1 tablespoon cold unsalted butter

To make tart dough:

Combine butter with flour, sugar, orange zest and salt in the bowl of a stand mixer, place in freezer for 30 minutes. Remove from freezer, covering your hands so they don't stick to the metal bowl, attach to mixer. Using paddle attachment, mix until very crumbly. Add orange juice a little at a time until the dough comes together. Turn out onto floured board and knead until dough is smooth, about 2 minutes. Flatten into a disk, wrap in plastic and place in fridge for at least 30 minutes.

While dough is chilling, make almond cream:

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, powdered sugar, almond extract, zest and salt until light and fluffy. Add beaten egg slowly, and mix until incorporated. Add flour and mix until smooth. Using a rubber spatula, fold in the toasted, chopped almonds.

Preheat oven to 375. Line a cookie sheet with parchment.

Remove tart dough from fridge and place on a well-floured board. Roll out to 1/4" thick. Using a sharp knife, cut a rectangle 12" x 16". Carefully transfer rectangle to prepared cookie sheet. Spread marmalade over dough, leaving a 1" border all the way around. Spread almond cream as evenly as you can over the marmalade. Fold edges of dough in to create a crust. Place in fridge for 30 minutes.

Prepare the citrus for topping:

Cut both ends off of each piece of citrus, creating a flat surface. Place fruit on one of the flat ends, and following the curve of the fruit, cut off all of the rind and pith. Then slice into rounds, 1/4" thick each. Remove seeds as necessary. Remove tart from refrigerator and lay citrus slices evenly over the surface. Place them close together, but not overlapping. Brush the edges of the tart with the beaten egg, and dust the whole thing with sugar, going heavier on the dough than the fruit. Place a dot of butter on each slice of citrus to prevent burning. Bake tart for 40-45 minutes, or until both the almond cream and crust are a deep golden brown. Cool on rack for at least 15 minutes before slicing. Serve warm or at room temperature.

TWD: Tarte Tatin

Happy Second Anniversary Tuesdays with Dorie! This is a very special week for TWD, because it marks the two year point in this baking adventure (though it wasn't my baking adventure until just under a year ago. I feel so fortunate to have stumbled upon and become a part of such a remarkable, dedicated and supportive group of bakers. Thank you so much to Laurie for being the brains behind the operation, and Dorie for writing this incredible baking book that never ceases to amaze me.

Because of the special occasion, there was a vote choose this week's recipe. The winner was a Tarte Tatin! (We also had the option of making a Cocoa-Buttermilk Cake, since that's what Laurie wanted to make.) I wasn't honestly that excited about this selection, but wanted to be a part of the festivities (plus I had a lot of apples), so I went ahead and made it. I have no idea how I couldn't have been thrilled to make this, especially considering what an apple pie lover I am. It is one of the best desserts I've ever had.

I used this crust, and made a half recipe in my 6" cast iron skillet. Let me tell you, I really wish I had made the full recipe. If you make this, don't scale it down! You'll be sorry!

The thing that makes the Tarte Tatin so amazing is that the crust is baked on top of the apples, so it doesn't absorb any of the juices from the fruit, thereby remaining perfectly crispy and flaky. The apples are cooked on the stovetop in a mixture of sugar (or palm sugar, in my case) and butter, making a delicious caramel sauce that thickens as the tart is baked in the oven. It is a perfect balance of sweet and tart, soft and crispy. In short, it is perfect. It can be made with several different fruits, and I can't wait to try other variations! The only thing that could have made this tart better would have been a scoop of homemade vanilla ice cream. Ah well, perhaps next time!

This is a treat that I will be making again and again. And again. My boys both loved it which means it will definitely be repeated.

The recipe for this amazing tart can be found here. But seriously, if you don't already have the book, you need to make it a part of your collection pronto!

Peanut Butter Truffle Tart

It's strange how tastes evolve over time, isn't it? I've mentioned this before, but I used to loathe chocolate. I'm actually cracking up as I type that, so comical is the concept to me now... Well, another thing I couldn't stand was peanut butter. Actually, pizza too. I know, what kind of child was I?! To give you a hint, my favorite food was (and still is, actually) broccoli. Steamed. With olive oil and salt. Anyway, we're not talking about broccoli here, we're talking about a tart. A tart that contains two ingredients I would never have eaten 15 years ago, and that would have been a shame, because it is divine.

For his birthday (which was yesterday), my favorite uncle requested a chocolate-peanut butter tart. I knew I wanted it to be rich, and that chocolate needed to be the dominant flavor. One of my all-time favorite desserts is a truffle tart - basically ganache in a cookie crust - so I decided to do a riff on that concept.

For the crust, I wanted something similar to a cookie crust in texture, but not as sweet, so I came up with this one. It was perfect.

For the filling, I made a basic ganache with semisweet chocolate and poured it over a layer of thinned peanut butter that was spread on the crust.

The dessert was a huge hit. Many of my family members put it in their top 5 desserts I've made.

I should mention that my tart used to have a beautiful, smooth, shiny surface. We had my uncle's birthday lunch at his favorite restaurant, and I took the tart there for everyone to enjoy after our meal. After everyone had had a slice (or two) and the leftovers were packed up to go home with people, there was one perfect slice left that I was saving to photograph. As we were walking in the house, my husband dropped the tart pan (containing my one perfect slice) on the floor. It was smooshed. It was dented. The crust was cracked. It was no longer smooth and shiny. It was a mess. I salvaged it as best I could, and hacked up the top of it, trying to mask the damage. It certainly looks better in the photos than it did immediately after its accident, but it was a lot prettier and more sophisticated before it...

Peanut Butter Truffle Tart

Whole Wheat Chocolate No-Roll Crust

3/4 cup + 1 tablespoon whole wheat flour

1/2 cup + 1 tablespoon unbleached white flour

1/4 cup cocoa powder

3/4 teaspoon salt

4 tablespoons + 1 teaspoon sugar

1/4 teaspoon baking powder

1 tablespoon cream cheese, softened

4 tablespoons butter cut into small pieces and frozen

4 tablespoons ghee, melted and cooled

2 tablespoons cold heavy cream

In a medium sized bowl, combine flours, cocoa powder, salt, sugar and baking powder. Set aside. Add cream cheese and butter and using a pastry blender, cut them in until well incorporated and there are butter bits of various sizes, though none terribly large. Combine heavy cream and ghee and add a little at a time to the flour mixture, tossing with your fingers as you add it. When all of the liquid has been added, use your hands to squeeze all of the ingredients to form a dough. It is okay if it is crumbly, though you want to make sure all of the dry ingredients have been moistened. Dump dough into well-buttered 9" tart pan with a removable bottom (or a 9" pie pan), and press in evenly. Place crust in freezer for at least 30 minutes, and preheat oven to 375. To blind bake, press a piece of aluminum foil over the crust and bake covered for 10 minutes. Remove foil and bake for another 15, or until crust feels slightly firm to the touch. Let crust cool completely before filling.

Filling

1/3 cup peanut butter

3+ tablespoons heavy cream

8 ounces best quality semisweet chocolate, finely chopped

1 cup heavy cream

2 tablespoons unsalted butter

Combine peanut butter with cream 1 tablespoon at a time, until peanut butter is still thick, but easily spreadable. The thicker your peanut butter is to begin with, the more cream you'll need. I use fresh ground organic peanut butter that I grind at the health food store, so it is rather thick. When peanut butter is the appropriate consistency, spread it across the bottom of your tart crust.

Place chopped chocolate in heatproof bowl. Bring cream to a boil, then pour over chocolate. Let stand 1 minute, then stir until chocolate is smooth. Stir in butter. Pour over peanut butter layer, and smooth with a spatula. Place in refrigerator for at least 1 hour to set the ganache. Remove from fridge at least 30 minutes before serving to bring to room temperature.

TWD: Chocolate-Crunched Caramel Tart

There was a tart that kept popping up on blogs this summer. A chocolate short crust topped with a layer of caramel, finished off with a rich ganache, that had been published in Saveur. I was dying to make this tart. It looked heavenly and downright decadent. Alas, the occasion never arose for me to make the tart. Then, I looked at the September choices for Tuesdays with Dorie, and lo and behold there was a little number called a Chocolate-Crunched Caramel Tart. Curious, I looked it up in The Book, and there was a tart remarkably like the one I had been wanting to make, and I had an excuse to bake it! My excitement could not be contained.

I had very high hopes for this one, and oh it did not disappoint.

There is nothing terribly complicated about this tart, though it does take some time to make, as there are 3 separate elements and each must cool before the next may be added.

The caramel layer is supposed to contain honey-roasted peanuts, but I just don't like peanuts. So, I sauteed some chopped pecans in a little butter, maple syrup and salt and added those to the caramel instead. They worked like a charm. They added a wonderful element to the tart, so I am really glad I didn't skip the nuts entirely. The slightly salty crunch was such a nice juxtaposition to the ganache and buttery short crust, both of which were rather soft. The only other change I made was to replace the corn syrup in the caramel with agave.

This is definitely in my TWD top 5, and it is a danger to have around! All day, every time I walked past it I snuck a bite. Before I knew it, I had eaten almost 2 pieces. Yikes! Thankfully, I gave most of it away... I can't wait until I have occasion to make it again.

Carla of Chocolate Moosey chose this divine tart, be sure to visit her blog for the recipe. And then go make it.

TWD: Brioche Peach Tart (one day late)

This week's TWD recipe was actually for a brioche plum tart, which I was excited to try, but alas the plums I purchased four days in advance hadn't ripened enough to use. I see some more roasted plum ice cream in my future, so I'm not complaining. Luckily, I found some gorgeous, ripe, sweet SC peaches. They worked beautifully.

This was a breeze to make, and even breezier to eat. I'm so glad that I'm involved in all of these baking groups, because without them who knows when I would have ever made brioche, and now I've made it three times!

This is a really yummy rustic-looking dessert, and one that was really easy to make sugar-free: I replaced the sugar in the brioche with agave, and just drizzled a little more on top of the peaches once they were arranged on the dough. As I said, I used peaches for the fruit; there is a layer of jam under the fruit, and for that I chose raspberry; for the nuts on top I went with almonds. It all worked together beautifully.

I was surprised at how quickly the crust browned, however. Dorie says to tent the tart at 20 min (in a 425 oven) but I checkd on mine at 15 minutes, and it was deep, deep brown already. Next time I make this, I'll tent it at 5 or 10 minutes.

Tune in tomorrow for basil ice cream (seen above)!

Thanks to Denise of Chez Us for choosing this recipe, you can find it on her blog.

The Daring Bakers: Bakewell Tart

The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.

I love almond desserts, so I was looking forward to making this one. 

The bakewell tart is comprised of three elements: a sweet shortcrust pastry, a layer of jam and an almond frangipane filling. All three are quite simple - especially if using store-bought jam - so I was expecting an effortless evening of baking when I set forth with this recipe. Not so. 

The crust went well enough, except that it was so wet once the eggs were in that I omitted water altogether. Also, it was difficult to roll out - even after over an hour in the fridge - so i ended up pressing it into my tart pan. 

I was intending to make my own jam - rose petal, in fact - but I wasn't able to find roses that could be guaranteed unsprayed in time. I have located a source that will have some for me in a couple of weeks, so stay tuned to see how the jam turns out. I ended up using sour cherry jam that I bought, so this was the easiest step of all!

Now to the filling: It came together easily enough, looked great as I poured it into the pan, spread evenly, I had high hopes. After not quite 30 minutes in the oven, it was quite poofy and quite brown, so I removed it from the oven. After it cooled, I cut into it, and the filling all oozed out. Back into the oven it went for about 15 minutes. After which it was still fairly runny, but I thought it would firm up as it cooled. I was wrong. Finally, after another 20+ minutes it was done on the inside.

I enjoyed this tart, but I wasn't crazy for it. Probably not something I'd make again. 

 

Tuesdays with Dorie: Parisian Tartlets

This is a very simple dessert - fruit on a round of puff pastry, with brown sugar and butter sprinkled on top before baking - therefore very open to interpretation. The recipe is for apple tartlets, though I didn't have any on hand, and honestly, all of the apples we've bought lately have been pretty flavorless. So I decided to save the apple until fall, and make something a little more seasonal. 

I settled on peach - I managed to find one that was ripe enough among a lot of unripe ones that I bought in anticipation of making Bear's Cobbler - and plum, because there was some good feedback about it on the TWD P&Q. 

I haven't been able to find pre-made organic puff pastry, so I decided to make my own. I was short on time, so wasn't sure I would be able to make it in the traditional manner. When I saw a link someone posted on the P&Q about a recipe for Nick Malgieri's quickest puff pastry, I thought I'd give it a shot.

The quickest puff pastry is all put together in a food processor, and it is indeed quick. I was very anxious to see if it would puff. 

The tartlets take minutes to put together, and I liked that there was a lot of freedom in the recipe. I put the butter and brown sugar on two of the tartlets, and left it off of two for my son. 

After about 15 minutes in the oven I checked on the tartlets, and there was a huge puddle of melted butter on the baking sheet. I was worried. I left them in for another 5, hoping that some puffing would occur, but no luck. 

Aside from the disappointment of the dough not puffing, these were delicious. Even the flat crust had a great buttery flavor. The tartlets were light and summery, and I'll definitely try them again. Maybe with a more traditional puff pastry recipe. 

Thanks to Jessica of My Baking Heart for picking this yummy yummy recipe. See everyone else's tartlets here.

*** UPDATE ***

While checking out the other TWD members' blogs this morning I saw this recipe for puff pastry on Holly's blog, Phemomenon. Her tartlets were beautiful and very puffy, so I decided to take a look at the recipe she used. It started out similarly to the one I used, but had several turns of rolling and folding - like a more traditional puff pastry recipe. After seeing this, I thought I might be able to resurrect my dough. So I pulled it out of the fridge, divided it into two balls, rolled them into rectangles, folded them like a letter, gave them a 1/4 turn, rolled and folded again, then refrigerated them for about 45 minutes, and repeated the steps. As you can see, it was a great success! So thanks to Holly for posting that recipe!

French Pear Tart

Though not the most attractive photo - I'm always taking them at night after my kids are asleep when there is absolutely no light left - this was a delicious tart. My husband's favorite of everything I've made lately. This was another dessert that I saw on all of the TWDers blogs and thought I just had to make. Also, Dorie herself was given the opportunity to pick a recipe for the TWD bakers and this was her choice. 

Unfortunately, my pears were mealy and had lots of bad spots in them and were pretty flavorless, but the tart turned out fabulously in spite of them. There should have been more pear spokes and they should have been thicker than they are, but after cutting out all of the bad spots, there wasn't much pear left... To make up for the lack of sweetness in the pears, I sprinkled them with sugar before baking the tart. There are also instructions in the recipe for poaching the pears in a sugar syrup, but I started so late at night, I just didn't have the extra time. This step would have also remedied my pear problem. 

I seem to say this about everything I bake, but it was easy and delicious. The crust was fabulous, and the almond cream was fast to make - it is done in a food processor - and superb. 

I didn't make any changes to the recipe, however mine cooked in only 38 minutes - a full 12 minutes shorter than the low end of the baking time given. My oven doesn't run hot, so I'm not sure what the explanation for this is. I'm just glad I checked on it before my timer went off!

You can find the recipe for this wonderful tart on Dorie's blog, In the Kitchen and on the Road with Dorie.

Chocolate Cream Tart

This week's Tuesday's with Dorie recipe was for a chocolate cream tart. 

Let me start by saying that I am not a fan of custardy desserts, never have been. I can't stand the texture. I decided to give this tart a try, however, because I had never made pastry cream and wanted to give it a shot, plus the comments from the official TWD members were so positive that I thought maybe this tart would change my mind. 

I am so glad I gave this tart a shot. It consists of a bittersweet chocolate shortbread crust, chocolate pastry cream filling, and a whipped cream topping. It is delicious. Incredibly rich, but not heavy, and the texture of the filling was silky and divine.

All of the elements were fairly simple to put together, and I had so much fun making the pastry cream. 

I made a few changes to the recipe, but nothing major: the crust calls for 1 egg yolk, though in my excitement I neglected to notice the word "yolk" and put in an entire egg. It worked great anyway, and I baked it an extra 4 minutes to make sure it would be crunchy, not cakey; the pastry cream calls for bittersweet chocolate, but all I had on hand was semisweet so I used that and reduced the sugar from 6 tablespoons to 4 so it wouldn't be too sweet; the whipped topping calls for confectioner's sugar, but I prefer to put just a touch of honey in mine. All of the components of this tart work beautifully together, this recipe is definitely another winner! 

The above photo does not do this tart justice - I waited too long to photograph it, and it started to dry out around the edges... oh well... I promise it tastes a lot better than it looks in this photo. (It also looked a lot better 3 days ago when I made it)

Kim of Scrumptious Photography chose this recipe. You can find the recipe here.