To make maple tarts, you’ll need to start with unbaked tart shells. I am quite happy to use frozen unbaked tart shells that I buy in Canadian grocery stores, but if I didn’t have any on hand, I’d simply use a recipe like this one from the Kitchn,
Here’s a flourless chocolate cake for 2: that’s right, just two servings. You’ll need a small shallow cake pan or pie plate for this; I find that one of the pans from a Wilton Easy Layers set. The 6-inch shallow pan is absolutely perfect for this small cake.
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Rosemary Sea Salt Bar. This bar adds rosemary and sea salt to silky-smooth white chocolate. It makes an interesting taste when chopped and added in to scones!
I have adapted a recipe for scones to use Forté Chocolate’s Gusto Fireweed Honey Bar. This bar blends American fireweed honey with a fruity Madagascar dark chocolate to create a luscious full-flavored bar with a smooth honey finish. It’s perfect when chopped and added in to scones!
A note: I was sent, free of charge, a tub of ChefShamy Honey Butter with Vanilla as a participant in #CookoutWeek 2018. It was my own decision to make pie crust with honey butter: an experiment that I call a success.
A note from my kitchen: the only difficult thing about this recipe is keeping the muffins for more than a day, not because the muffins won’t keep – but because my family won’t let them alone. Everybody here loves fresh blueberry muffins.
While I adore this cake, I wanted a smaller version, and here is that cake cut down to size: a 1/3 recipe version, made in two modest loaf pans. Because this cake is cut down, some of the amounts look very strange (check out that powdered sugar amount,
Preheat oven to 350˚F. Grease an 8×8 square pan or something else of equivalent size. Yes, this makes good cupcakes. I’ve made it in loaf pans. You can double it for a 9×13 pan or get creative with shaped pans.