Pecan Bars dipped in Chocolate Ganache

First a sweet, buttery dough was made, patted down, and baked for about 10 minutes. In the meantime the pecan topping was made in a pot, consisting of butter, brown sugar, honey, orange and lemon zest, vanilla, cinnamon, cream and pecans. Boiled for a few minutes to thicken nicely. Then that was poured over the par-baked crust and baked for another 25 minutes. When cooled, the sheet was cut into rectangles, and dipped into chocolate ganache, made with cream, semi-sweet chocolate and a little espresso powder.. et voila! Delicious crunchy, buttery, caramel like pecan bars.

Trés Leches Cake with Rum and Raspberries

A mexican classic. So simple, and very delicious. Soaked with 3 types of milk: condensed, evaporated and whole, I also added rum.. and why not? Topped with fresh whipped cream, which was flavored with vanilla and cinnamon, and a few raspberries on top. I think this would also be delicious soaked with amaretto.. well, maybe any type of liquor, a little altered from the classic.

Bacon Brownies with Almonds and Peanut Butter Chips

Okay.. so I felt like experimenting! Yes, bacon. Why not? It seems like it would go great with chocolate, sweet and salty.. well, it happened. The bacon was roasted in the oven, then chopped, and folded in to the first brownie batter I made with slivered almonds and peanut butter chips, also cocoa powder was used, instead of chocolate, brownies can be made several hundred ways. The bacon flavor really isn't too detectable, it just adds saltiness, it definitely changes something. Here are the pictures:

The next batter that was made was with melted chocolate, and this was my favorite of the three. It was gooey, and just a perfect consistency. Here's the recipe (feel free to add bacon too :)):

8" square pan.
6T butter, melted together with
8oz bittersweet chocolate
mix in to the chocolate:
3/4C sugar
1/4t salt
2 large cold eggs
1/2t vanilla extract
1.75oz all purpose flour

Mix well until the batter has thickened. Pour into a well greased pan. Bake 350 for 30 minutes.

The third batter was made with cocoa powder. It has a deeper, richer flavor, over the second batter. It is also smoother and silkier. Here's the recipe:

8" square pan, well greased.

Melt 11T butter, then mix in
8.75oz sugar
3oz cocoa powder
1/4t salt
1t vanilla extract
2 large cold eggs
1.75oz all purpose flour

Bake 325 for 20 minutes.

Strawberry Tart with Pastry Cream

Nothing is better than fresh strawberries in the summer. To lighten things up, this tart is constructed with a sweet crust made with egg whites instead of yolks, fresh vanilla bean pastry cream and fresh cut strawberries. Serve chilled with a generous dollop of whipped cream.

Peach and Apricot Tart

Fresh peaches and apricots are in season... so why not use them?
First the fruit was sauteed briefly, adding honey, cinnamon, vanilla and fresh squeezed orange juice in to the pot, then let to cook till the fruit was soft, but not mushy. In the meantime, the buttery crust was made, with whole wheat flour, and rolled out. Almond cream was also made, with equal parts almond meal, sugar, butter and eggs. The almond cream was put in to the tart shell, with the fruit on top and put in the oven. Simple, yet delicious. A perfect summer treat!