(45g) Almond flour or very finely ground blanched almonds
(55g) Dark Chocolate, grated on a cheese grater
muffin cups or 2 inch (5 centimeters) tart molds. Press about 1 rounded tablespoon of the dough into the bottom of each mold. Top with a heaping tablespoon of the jam mixture. Take another tablespoon of the dough and press it flat with your palms. Top the filling with the disk of dough and press it flat with your palms. Top the filling with the disk of dough and press it into the edges of the mold to seal Sprinkle with sugar. Bake until golden, about 20 minutes Verdict: These little tarts are delicious. Easy and fun to make, they come together fast. The best part? Eating them! If you have the time, homemade jam would be best here. If not, store-bought works just as well. I see no reason these couldn’t be made in whatever flavor jam you might like. I also plan on making them with the sweetened ricotta filling.
I received this book from Trinity University Press in exchange for my honest review. Enchiladas. Aztec to Tex-Mex, written by Cappy Lawton and Chris Waters Dunn, features over 100 recipes for rolled, folded, and flat enchiladas, salsas, salads, and accompaniments from Mexico, Central America, and Texas
This cookbook was provided to me at no cost to review. So when I had an opportunity to review Skinny Juices by Danielle Omar, MS, RD, I was excited at the opportunity to design my own juice cleanse and make my own juices
I received this book from Interlink Publishing in exchange for my honest review. Salmagundi. A Celebration of Salads from Around the World, written by Sally Butcher, is a collection of 150 salad recipes with flavors from all over the world
from The Eat to Live Cookbook by Dr. It's not often that I feel like I have A LOT to say about a recipe, but this is a situation where I feel like I could go on for days about the pros and cons of this recipe