After hours and hours of ice cream scooping, freezing, chocolate melting, refreezing prep work that started the night before:
...here is the result:
... melted ice cream on a cookie sheet. With nuts.On a happier note, the un-cake I made for Jacob turned out ok! Jacob only likes the cake his mom makes, when she makes it... and I'm totally ok with that... So I recommend this un-cake to you if you have someone in your life who is not fond of cake in general.
White Chocolate and Brownie Torte
Recipe from: Four Ingredient Cookbook, by Joanna Farrow
Cook time: 14 hours (including overnight “inactive prep”)
Serves: 10
Ingredients:
- 11 oz (300 g) white chocolate, broken into pieces
- 2 ½ cups (1 pint, 600ml) heavy cream
- 9 oz (250 g) rich chocolate brownies (one regular sized boxed package, cooked and cooled)
- (unsweetened) coco powder, for dusting
Directions:
Dampen the sides of an 8 in springform tin (pan) and line with a strip of greaseproof (waxed) paper. Put the chocolate in a small pan. Add 2/3 cup (1/4 pint, 150 ml) of the cream and heat very gently until the chocolate has melted.
Stir until smooth, then pour into a bowl and leave to cool.
Break the brownies into chunky pieces and sprinkle these over the base of the tin. Pack them down lightly to make a fairly dense base.
Whip the remaining cream until it forms peaks, then fold in the white chocolate mixture. 
Spoon into the tin to cover the layer of brownies, then tap the tin gently on the work surface to level the chocolate mixture.
Cover and FREEZE OVER NIGHT.
Transfer the torte to the refrigerator about 45 minutes before serving to soften slightly.
Decorate with a light dusting of coco powder just before serving. (Ashley as Crystal Bowersox)
next...
Tomato and Tapenade Tarts
Recipe from: Four Ingredient Cookbook, by Joanna Farrow
Cook time: 45 min
Serves: 4
Ingredients:
- 1 sheet of puff pastry (from a 2 sheet package)
- 4 tbsp (60 ml) black or green olive tapenade
- 1 ¼ lb cherry tomatoes
- ½ cup (3 ½ oz) mascarpone cheese
Directions:
Preheat oven to 425 degrees. Lightly grease a large baking sheet.
Roll out puff pastry on a lightly floured surface, and cut out 4 6 ½ in rounds, using a bowl or small plate as a guide. (I cut my puff pastry in to 9 small squares. My puff pastry sheet comes folded, so I used my folds as a guide. You can also usually find pre-cut circles of puff pastry, but my grocery store was out.)
Transfer the pastry rounds to the prepared baking sheet. Using the tip of a sharp knife, mark a shallow cut ½ inch in from the edge of each round to form a rim.
Reserve half the tapenade and spread the rest over the pastry rounds, keeping the paste inside the marked rim. Cut half of the tomatoes in half. Pile all of the tomatoes, whole and halved, on the pastry, again keeping them inside the rim. Season lightly. (I season my tomatoes with salt, pepper and olive oil before I place them on the pastry. That way I don’t add more salt directly on top of the already salty tapenade.)
Bake for 20 minutes, until the pastry is well risen and golden. (If you cut your pastry into smaller squares like I did, then reduce baking time to 10 minutes.) Dot with the remaining tapenade. Spoon a little mascarpone on the center of the tomatoes and season with black pepper. Bake for a further 10 minutes (5 for smaller pastries) until the mascarpone has melted. Serve the tarts warm.
These freeze and re-cook really nicely. Just place any left over tarts in a zip lock bag and toss them into the freezer for up to a week. When ready to reheat, place tarts on a cookie sheet and cook in a 425 degree oven. Cooking time may very; it should take about ten minutes if you pop them in the oven straight out of the freezer. Just keep an eye on them so they don’t burn.
Cook time: 45 min
Serves: 4
Ingredients:
- 1 sheet of puff pastry (from a 2 sheet package)
- 4 tbsp (60 ml) black or green olive tapenade
- 1 ¼ lb cherry tomatoes
- ½ cup (3 ½ oz) mascarpone cheese
Directions:
Preheat oven to 425 degrees. Lightly grease a large baking sheet.
Roll out puff pastry on a lightly floured surface, and cut out 4 6 ½ in rounds, using a bowl or small plate as a guide. (I cut my puff pastry in to 9 small squares. My puff pastry sheet comes folded, so I used my folds as a guide. You can also usually find pre-cut circles of puff pastry, but my grocery store was out.)
Transfer the pastry rounds to the prepared baking sheet. Using the tip of a sharp knife, mark a shallow cut ½ inch in from the edge of each round to form a rim.Reserve half the tapenade and spread the rest over the pastry rounds, keeping the paste inside the marked rim. Cut half of the tomatoes in half. Pile all of the tomatoes, whole and halved, on the pastry, again keeping them inside the rim. Season lightly. (I season my tomatoes with salt, pepper and olive oil before I place them on the pastry. That way I don’t add more salt directly on top of the already salty tapenade.)
Bake for 20 minutes, until the pastry is well risen and golden. (If you cut your pastry into smaller squares like I did, then reduce baking time to 10 minutes.) Dot with the remaining tapenade. Spoon a little mascarpone on the center of the tomatoes and season with black pepper. Bake for a further 10 minutes (5 for smaller pastries) until the mascarpone has melted. Serve the tarts warm.
These freeze and re-cook really nicely. Just place any left over tarts in a zip lock bag and toss them into the freezer for up to a week. When ready to reheat, place tarts on a cookie sheet and cook in a 425 degree oven. Cooking time may very; it should take about ten minutes if you pop them in the oven straight out of the freezer. Just keep an eye on them so they don’t burn.
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