Monday, November 26, 2007

Sweets! Sweets!

The Chocolate Crepe, stuffed with amaretto cream, drizzled with coffee syrup.

Recipe:
Chocolate Crepes
Whipping Cream
Powdered Sugar
Amaretto or other liqueur (Baileys, Kahlua, etc.)

Directions: In your KitchenAid mixer, pour 1 cup of whipping cream. Set to medium-high, and whip with the whisk. Once it gets 'peaky', add powdered sugar slowly, tasting often so you know when it reaches the sweetness you desire. Add 1T of liqueur, taste. Add more if desired.


The Pecan Pie Tartlet

This was eaten for breakfast. Don't judge!
Recipe:
Pie Crust
Pecan Filling Leftover from THESE COOKIES

Directions: Make the cookies, because they rock. But I had a lot of leftover filling. Line a small baking dish, or even cupcake tin, with pie crust. Fill with filling. Bake at 350 for 30 minutes. It may bubble over, so I put foil under the dish.

2 comments:

achilles3 said...

OMG

I want!

s.j.simon said...

lol. did you know that chocolate was banned in switzerland for many years. read this