They’re tiny, but decadent. 1/2 of a 17/3 oz. pkg (1 sheet) frozen puff pastry, thawed 3 oz. semisweet chocolate, chopped 2 tsp shortening 1 recipe Chocolate Cream Filling OR Nutella Preheat the oven to 425 degrees. Unfold puff pastry. Using a sharp knife, cut pastry into 1 1/2 inch squares. Place 2 inches apart on a baking sheet lined with parchment paper. Bake for 10 minutes. Transfer to a wire rack to cool. Set a wire rack on either a plate or a baking sheet. Melt chocolate and shortening, either in the microwave or over the stove. Dip top halves of pastry squares into melted chocolate, and place on wire rack. Chill until set (at least 15 minutes). Split each square in half horizontally with a serrated knife. Spread bottom halves... [Read more]

Right. This was supposed to be a pie, because I had a mix for allergy-free pie crust. Let’s just say the mix didn’t turn out too well. So, as I’d already prepared the filling and didn’t want to leave it in the fridge overnight, it turned into a crisp. If you are not allergic to wheat, eggs, or dairy, then by all means, try the filling in a pie. It’s absolutely delicious. For those of you that are allergic to those things, however… sorry, you’ll have to wait till I can come up with an allergy-free pie crust… Apples, pears, and plums most definitely do!!! go together! But I’m not too impressed with the topping recipe that I tried, so we have to work on that. For the filling: 1/2 cup sugar 1/2... [Read more]

Very rich, delicious in small amounts. 2 tbsp unsalted butter, softened 4 oz. cream cheese, softened 2 oz. semisweet chocolate, melted and slightly cooled 3 tbsp sugar In the bowl of an electric mixer fitted with a whisk, cream butter and cream cheese. Beat in melted chocolate and sugar, scraping down the sides as needed. Use immediately, or store in an airtight container in the fridge. (I wouldn’t leave it for more than a few days, though.) Yields about 1/3 cup. [Read more]

Hmm… I am not too pleased with this. I used all shortening instead of half shortening and half butter, but that ought not have been the reason for it turning out the way it did; it does have a note saying that replacing the butter with shortening for a lactose-free pie crust is fine. I also used egg replacer, but I don’t think that would have been a problem… Basically, it was too soft, and too sticky. I chilled it longer than it said to, and even left it in the freezer overnight, and it was just too soft to roll out. Eventually, I pressed it into a muffin tin with my fingers to make mini-somethings, but after working it for maybe half a minute, it was more a matter of… well, sort of smearing it, more than pressing it... [Read more]

Tip: If it says thaw for 40 minutes, FOLLOW TO THE MINUTE. I left one sheet longer and couldn’t unfold it. So I had to roll it out. Oh, if you HAVE to resort to rolling it out, make sure you only fold it, NEVER shape it into a ball. That’s the whole point of puff paste. It puffs up like that because it has been folded and re-rolled numerous times. When unfolding, I find it best to slip a butcher’s knife between the folds, instead of trying to pull it apart with your fingers, which will stretch the dough. [Read more]