Petite Nutella Pochettes

World Nutella Day. It's hard to believe that an entire year has gone by! For this year I made Petite Nutella Pochettes. Petite Pochettes means Little Pockets in french and these are wonderful little pastries filled with Nutella.

They are easy to make and the best part is that they are a crowd pleaser. These disappeared almost as soon as I took them out of the oven. The pastry is not very sweet and is the perfect wrap for the nutella surprise that is inside.

Two bloggers, Bleeding Espresso and Ms. Adventures In Italy had a dream and a spoon and World Nutella Day was born. You can see creative recipes using nutella by visiting their blogs and the World Nutella Day site. Bakers are linking their recipes worldwide.

Petite Nutella Pochettes
adapted from Melissa d'Arabian, Food Network

Ingredients
1 cup (2 sticks) butter at room temperature
8 ounces cream cheese, at room temperature
2 cups flour
1/4 cup unsweetened cocoa
Nutella
Small bowl of water
Confectioner's sugar

In a medium bowl, using a hand mixer, cream the butter and cream cheese together until light and creamy. Add the flour slowly until the dough forms and then add the cocoa and mix until it is incorporated, but don't overmix. Use your hands to gather the dough into a ball and place on a piece of saran wrap. Flatten the ball into a disco and place in the refrigerator to chill at least 30 minutes.

Preheat the oven to 375 degrees. Unwrap the saran wrap, leaving the dough on the wrap and place another piece of saran wrap over the top of the dough. Roll out the dough to about 1/8-inch thickness. Using a 3-inch fluted biscuit cutter, cut out circles and place on parchment-lined baking sheet. Form the scraps into a ball and reroll to make more circles.

Fill each dough circle with a small spoonful of nutella. Don't put too much on the circle otherwise it will ooze out during baking. Dip your finger in tap water and spread on the edge of the half circle to help create a seal. Fold the dough over to create a crescent. Bake 12-15 minutes. Cool, then sift confectioners' sugar on top and serve.

Pumpkin Chocolate Chip Loaf

I have a penchant for quick breads, so it was a no brainer for me when Di from Di's Kitchen Notebook e-mailed about her autumn seasonal blog event and that she had chosen handmade loaves - we could bake anything that is made in a loaf pan - even meat loaf, if we wanted. When I made the pumpkin whoopie pies from the BAKED New Frontiers in Baking book a few weeks ago, I saw a Pumpkin Chocolate Chip Loaf that I thought would be perfect for Di's event.

I adapted the recipe from the original by using dark brown sugar in addition to white sugar. I liked the combination so much in the pumpkin whoopie pies and thought it would be good for the quick bread as well, and it was. The dark brown sugar gives the bread a rich, dark color. It is a delicious, moist bread and has just the right ratio of chocolate to pumpkin. This is a quick bread that I am happy to add to my autumn baking repertoire.

Visit Di's Kitchen Notebook to see what she baked for the event and in a few days she will be posting a round up of the loaves of the other bakers who participated in this event. Can't wait to see what everyone baked!

Pumpkin Chocolate Chip Loaf
(adapted from BAKED New Frontiers in Baking)


Makes one loaf

1-1/2 cups of flour
1 teaspoons cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger (optional)
1 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup plus 2 tablespoons canned pumpkin puree
1/2 cup vegetable oil
3/4 cup dark brown sugar, packed
3/4 cup white granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
1/3 cup room-temperature water
3/4 cup semisweet chocolate chips

Preheat oven to 350 degrees. Butter a loaf pan and dust with flour; knock out excess flour. (I used Baker's Joy and it worked fine).

In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda, and salt.

In a large bowl, whisk together the pumpkin puree and oil until combined. Add the sugars and whisk again. Whisk the eggs into the mixture, one at a time, followed by the vanilla. Add 2/3 cup room-temperature water and whisk until combined. With a rubber spatula, stir in the chocolate chips.

Fold the dry ingredients into the wet. Do not overmix.

Pour the batter into the prepared loaf pan. Gently knock the bottom of the pan against the countertop to even out the batter. Use the spatula to smooth the tops.

Bake in the center of the oven until a toothpick inserted into the center of a loaf comes out clean. I tested my loaf at 45 minutes and it was done and already getting dark around the edges. The recipe in the book is for two loaves and it said to bake for 1 hour and 15 minutes to 1 hour and 30 minutes. You should adjust the time depending on your oven.

Transfer pan to a wire rack and cool for 15 minutes. Invert the loaf onto a wire rack and cool completely before serving.

The loaf will keep for 3 days (if it lasts that long), wrapped in plastic wrap at room temperature.

Frank's Fabulous Chocolate Peanut Butter Cake

I have been collecting recipes since I was a young girl, and I have to say that my very favorite recipes are the ones collected from family, friends, co-workers and neighbors. These are the recipes that have been tested again and again in home kitchens and most often have been passed from generation to generation.

This cake recipe is one of those recipes and came from my mom and dad's neighbor whose husband was a fantastic home baker. I made Frank's cake for my brother-in-law's birthday yesterday. The cocoa cake is light and moist, and the frosting - well, the frosting is unlike any other with the combination of cream cheese and peanut butter. 

This is a perfect cake to make for the peanut butter chocolate lover in your life. The cake disappeared in no time, but luckily I managed to save the last piece for the birthday boy to take home with him. 

Frank's Fabulous Chocolate Peanut Butter Cake

Cocoa Cake

3/4 cup unsalted butter at room temperature

1-3/4 cup sugar

2 eggs

1 teaspoon vanilla

2 cups all purpose flour

3/4 cup cocoa powder (I use Hershey's)

1-1/4 teaspoon baking soda

1/2 teaspoon salt

1-1/3 cup water

Heat oven to 350 degrees. Grease and flour 2 round 8 or 9-inch cake pans. Cream butter and sugar. Add eggs and vanilla, beat at medium speed for 1 minute. Combine flour, cocoa, baking soda and salt and add this mixture alternately with the water to the butter and sugar mixture. Pour batter into pans and bake 35 to 40 minutes for 8-inch pans or 30 to 35 minutes for 9-inch pans. Toothpick inserted into center of cake should come out clean. Cool in pans for 10 minutes, then cool completely before frosting.

Creamy Peanut Butter Frosting

1 (8 oz.) package cream cheese, room temperature

1/2 cup peanut butter

1/4 cup unsalted butter, room temperature

3 cup confectioners' sugar

1 teaspoon vanilla

Cream peanut butter, cream cheese, and butter together. Gradually add confectioners' sugar, beating until creamy. Add vanilla. If frosting seems a little too thick, add about 5 drops of water. It should spread easily.

This cake must be kept in the refrigerator if it lasts that long! The frosting has a tendency to get too soft at room temperature.

Rainy Day Comfort Food

This past Sunday was one of those rare days when I didn't want to venture out of the house. The rain was pelting down most of the day with 40-50 mph winds whipping around. Definitely a day I didn't want to venture out even to the grocery store. We spent most of the day in our jammies and when it came time for dinner I needed to come up with a recipe that I had all the ingredients in the pantry. I was flipping through some of my issues of Everyday Food for inspiration and came across a recipe in the March issue that didn't require me to run out to the store. And best of all, it called for papparedelle pasta which I had bought at World Market some time ago and had been wanting to try.

Like all of Everyday Food recipes, this one doesn't have a lot of ingredients and it is quick and easy to prepare. A hearty pasta dinner was on the table in under 30 minutes. We all loved this recipe and it was even better the next day. I will be adding this one to my repertoire. 

Papparedelle with Creamy Chicken Sauce adapted from Everyday Food

1 tablespoon olive oil

7 boneless, skinless chicken thighs, cut into 1-inch pieces

Salt and pepper

1 medium yellow onion, chopped

2 garlic cloves, minced

1 cup heavy cream

1/2 can cream of mushroom soup 

1 pound of papparedelle

1. In a Dutch oven heat oil over medium high heat. Salt and pepper the chicken pieces and cook about until they are almost cooked through, about 7 minutes. 
2. Add the onion to the dutch oven with the chicken and cook until the onion is translucent, about 6 minutes.
3. Add the garlic cloves and cook for about 30 seconds only.
4. Add the heavy cream and cream of mushroom soup and let it come to a boil, stirring occasionally.
5. Reduce the heat and cook for about 15 minutes, until the sauce is thickened.
6. While the sauce is thickening, start another pot of salted water to boil for the pasta and cook it al dente.
7. Drain the pasta and reserve about a cup of the pasta water. 
8. Add the pasta to the chicken and sauce along with some of the pasta water. You may not need the entire cup of pasta water - you just want enough to add some more flavor to the sauce.
9. Serve immediately. 

White Peach Cobbler

Nothing tastes like summer more than peach cobbler, right? Well, at least at my house. Usually I make it with orange-colored peaches, but my husband bought some white peaches that were ripening fast and with it being the end of summer I thought I would make cobbler at least one more time this season.

It is such a simple dessert to make and although I usually use my mother's recipe, I decided to try a cobbler recipe that was slightly different than hers. It only took a few minutes to put everything together and the house quickly filled with the heavenly smell of cinnamon. How did the white peaches compare? While it didn't have that peachy orange color that we love, we all agreed that the cobbler was just as good with the white peaches as with the orange.

Peach Cobbler (adapted from Tyler Florence)

8 peaches, peeled and sliced (6 to 8 cups) - I used 5 large white peaches
3/4 cup sugar
2 tablespoons cornstarch
1 teaspoon ground cinnamon - I put in extra because I love cinnamon
1-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 stick cold unsalted butter, plus 2 tablespoons
3/4 cup milk

1. Preheat oven to 375 degrees. Combine the peaches, 1/4 cup sugar, cornstarch and cinnamon in a large bowl and toss to coat the peaches.
2. Sift the flour, the rest of the sugar, the baking powder and salt into a bowl. Slice the stick of butter into small pieces and cut into the flour mixture until it resembles coarse crumbs. 
3. Melt the two tablespoons of butter in a 10-inch cast iron skillet over medium-low heat. Add the peach mixture and cook for about 5 minutes. I transferred the mixture to a 2-quart baking dish, but you can leave it in the cast iron skillet.
4. Drop the dough by tablespoonfuls over the warm peaches. Don't worry about it looking perfect. You want it to have the 'cobbled' effect.
5. Bake in the oven on a baking sheet to catch any drips for about 40 to 45 minutes (until the cobbler is browned and the fruit is bubbling).

A Simple Celebration

The taste and smell of certain foods take me back in my memory to different times and places. Strawberries Romanoff is one of those desserts that take me back to a certain time and place. A time when I was single and living in Utah and I would escape city life and go visit my friends at their ranch on the weekends. After the long drive to the ranch on Friday nights, I would be welcomed by M with a pot of hot tea and Strawberries Romanoff. We would sit on the cabin porch sipping our tea, dipping our strawberries, enjoying the view, and talking about the meaning of life, and I would think, "This is pure bliss." Good times. Good friends.

And so, tonight, a most important night for a couple of my Internet friends, Dr. Brent and Josh, I decided that Strawberries Romanoff would be the dessert of choice. But instead of sipping a pot of hot tea, we will be sipping Ross's Sangria and making a toast to "The Fabulous Beekman Boys" when the show premieres tonight.

Congratulations, Josh and Dr. Brent! May this be the first of many fabulous seasons and the beginning of more good things for you and the Beekman. ¡salud!

Strawberries Romanoff

1 lb. strawberries

1/2 c. sour cream

2 T. brown sugar

There are many variations of this recipe, but I prefer the simple, American version because my friend M made it this way. 

Rinse stawberries and leave caps on. Mix sour cream and brown sugar together. Dip your stramberries in the sour cream mixture. 

You can also remove the caps and slice the strawberries and stir into the sour cream mixture. Serve in individual bowls.

Love, Jelly, and Friendship

Last summer, my dear friend, Kenn, canned raspberries from his garden and sent a jar all the way from Michigan to me. His package arrived when I was going through the saddest time in my life and I didn't feel much like smiling. 

But, when I saw the jar of raspberry jelly with his own special label, I couldn't help but feel his love and it touched me and made me smile. I put the jar of jelly on the kitchen counter so that every time I looked at it I would smile. And over the months my husband would periodically ask if I was going to open the jelly and I would say, "No, not yet." 

Well, much to my husband's delight I decided that this weekend it was time to open the jar. I was worried that perhaps I had waited too long to open it and that the jelly had gone bad, but I scooped some up with a spoon and there was a wonderful burst of raspberry flavor that took me back to warm, sunny summer days. So delicious!

I decided that the perfect recipe to showcase Kenn's raspberry jelly would be the Lemon-Raspberry Sandwiches that I saw John Barricelli make with Martha. The recipe calls for almond flour, but I looked at all the grocery stores, including Whole Foods and no almond flour was to be found. I did finally find almond meal at Trader Joe's and used that instead and it gave the cookies a nice texture that they probably wouldn't have with the almond flour.

The raspberry and lemon are a perfect flavor combination and sprinkled with confectioner's sugar (Yes, I overdid it a little bit on the sugar!) I think make these sandwiches the perfect sandwich cookie. 

And what does my husband say? "Mmmm...Mmmmm." He's just tickled that the jar is finally open and he can eat Kenn's jelly with his peanut butter sandwiches. Finally.

An Irish Good Thing

When I was looking through the April issue of Martha Stewart Living yesterday, I came across a recipe for Irish Coffee Cupcakes and knew I had to make these. Irish Coffee is one of those drinks that put me in the mood to celebrate. There is this one Irish pub that we always stop in to get an Irish Coffee when we go to San Francisco. Even in the summer San Francisco can be chilly and foggy, so it is always a treat to stop in and have a hot drink with some spirit. This recipe isn't online yet, so if you want to make these you will have to get it from the magazine or e-mail me.

The cupcake has two tablespoons of instant espresso powder that is dissolved in boiling water and once cooled you add milk to it. This is added alternately with the flour mixture and makes for a smooth and creamy batter.

The frosting is heavy whipping cream with one tablespoon of confectioners' sugar and one tablespoon of whiskey. Irish whiskey would have been the whiskey of choice, but I used what I had in the cupboard. You beat the cream until stiff peaks form.

The result is an Irish Coffee confection. When you take a bite of the espresso cupcake mixed with whiskey-laced whipped cream it is Irish Coffee heaven and  it is a very good thing.

Apricot Oatmeal Bars

Hi, friends. Yesterday, I spent part of the day going through my kitchen cupboards and pantry checking expiration dates and rotating items to make sure I had the products with the closest expiration date on top of each neatly stacked row or up front in the cupboard. I wasn't surprised to find items that needed to be used. Here are two of the items I found that had passed their expiration date:

I had bought this can of apricot filling almost a year ago when we made our first trip to Morro Bay. When we go to a new town and stop at a grocery store I always end up in the baking aisle to see what they have that we might not have in our stores here. Well, I had never seen this apricot filling before and just had to buy it at the time and yet there it was sitting on the shelf still waiting to be used. 

When I pulled it off the shelf, I had no idea what I would make with it, so I decided to see if the label had recipes on the back and sure enough - it did. The Apricot Oatmeal Bars sounded good to me and the best choice since oatmeal was one of the listed ingredients in the recipe and also one of the items in my newly created 'expired section' of the cupboard. 

I happened to have all the ingredients for the recipe in my pantry. How I love it when that happens! What's great about this recipe is that it is a one-bowl recipe. You cut the butter in with the flour mixture and add the rest of the ingredients, except for the filling, and mix together.

Next, you spread and press half of the mixture into a 9" x 13" baking pan and then spoon the apricot filling over the top and spread it around as best as you can. Then you sprinkle the rest of the mixture on top.

The result was a crumbly, soft granola bar that my husband went crazy over. He said this was my best cookie yet. In fact, he liked it so much that he didn't want any of the crumbs to go to waste and used them to sprinkle over his cereal.

All those hours I spend looking through recipes in books, online, and in my recipe files and he says the best cookie I have made yet is from a label on a can. Go figure.

Thank you, SOLO!

SOLO Apricot Oatmeal Bars (slightly adapted)

1-1/2 cups all-purpose flour

3/4 cup firmly packed brown sugar

1 tsp. baking powder

1 cup butter or margarine, softened

1-1/2 cups quick cooking rolled oats

1/2 cup flaked coconut

1/2 cup coarsely chopped walnuts*

1 can SOLO Apricot, Red Raspberry, or Strawberry Filling

*I used pecans.

Preheat oven to 350 degrees. Grease a 13" x 9" baking pan and set aside. Combine flour, brown sugar, and baking powder in medium-sized bowl. Cut in butter until mixture resembles coarse crumbs. Add oats, coconut, and nuts, and mix until crumbly. Press half of mixture into prepared pan. Spoon apricot filling over crumb mixture in pan. Sprinkle remaining crumb mixture over apricot layer. Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Makes approximately 36 bars.

In a Fog

I feel a bit ungrateful whining about the fact that we have only seen minutes, I mean minutes, of sun in DAYS when so many in other parts are dealing with freezing temperatures, snow, and ice. But the grey days just get me down and instead of driving up the mountains in search of the sun this weekend, I decided that it was more important to finish packing all the Christmas decorations away.

So-o-o-o-o after another GREY Monday, I came home and headed straight to the kitchen to make some Toffee-Espresso cookies. 

These Toffee-Espresso Shortbread cookies are fast becoming a family favorite. The recipe is from the December issue of Southern Living magazine and you can find the recipe here. Another variation of this shortbread recipe is the Cranberry-Orange Shortbread cookies. They are also delicious and were the first cookies to disappear off the plate of cookies I took over to the family Christmas Eve celebration.

Mmmmm...Nothing can beat the winter doldrums faster than some shortbread cookies and a cup of tea. The forecast tomorrow? Rain. Never thought I would be so happy to know that it will be raining.

Coconut-Pineapple Loaf

I had some pineapple chunks leftover from a canadian bacon and pineapple pizza I made last weekend, and I remembered this recipe I had printed out from Everyday Food.

Since I didn't want to spend a lot of time in the kitchen, this recipe was the perfect choice. Other than toasting the coconut in the oven prior to putting all the ingredients together, it didn't require much prepping. And best of all - except for the dry ingredients it pretty much was a one-bowl operation.

There is something so magical about adding sour cream to butter and sugar. The result was so smooth and silky and folding in the pineapple and toasted coconut not only smelled wonderful, but also felt so light and airy.

Although I glossed over the fact that I was supposed to cover the loaf during the last half of baking time which resulted in a very browned loaf and an even browner coconut topping, the end result was moist and very delicious. John didn't even give it a chance to cool before he cut a piece and then another and gave me two thumbs up! Me? I really liked the texture of the toasted coconut and pineapple in the cake. This is a recipe that I will definitely add to my repertoire and make again.

When Life Gives You Zucchini...

..LOTS of it - you make zucchini bread - am I right? I couldn't let the summer end without making the requisite zucchini bread. This is a recipe my Mom gave me and I make it just about every year, except sometimes I vary it just a bit. This always tastes good with a good cup of tea.

Zucchini-Lemon Bread

Prep. 25 min. Bake: approx. 1 hour

6 Tbs. unsalted butter

3/4 cup sugar

2 large eggs

1/4 cup fresh lemon juice (juice from one lemon)

1 tsp. vanilla extract

2 Tbs. grated lemon peel

2 cups grated zucchini with peel (2 medium-size)

1-1/2 cups all-purpose, unbleached flour

2 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. ground allspice

1/4 tsp. grated nutmeg

1/4 tsp. salt

1 cup finely chopped walnuts

1. Heat oven to 350 degrees. Coat 9x5-inch loaf pan with 1 tsp. butter (I used Pam with flour).

2. Melt remaining butter, transfer to mixer bowl, and cool slightly. Add sugar, eggs, lemon juice, and vanilla and beat until blended. Stir in lemon zest and zucchini.

3. Whisk together flour, baking powder, baking soda, spices, and salt. Add to batter and mix until blended. Fold in nuts. Pour into prepared pan.

4. Bake until wooden pick inserted in center comes out clean, about 1 hour. Let cool in pan 10 minutes, then turn out onto wire rack to cool completely.

Recipe Cards

I think these letterpress recipe cards are just beautiful. They are available at moontreepress on Etsy. You can even get them with my favorite Martha Stewart recipe box. The label on the box is replaced with a beautiful letterpress label.

While I have many cookbooks, and most often print out a recipe found online, I think there is something so wonderful and precious about reading recipes on recipe cards. I have some in my mother's handwriting and in my husband's grandmother's handwriting that mean the world to me.

Do you write down your favorite recipes on recipe cards? Or do you just use cookbooks or print out the recipe on the computer?

Magic in the Middles

With a name like that, how could you not want to make these cookies? I couldn't resist. And, of course, they have my two favorite ingredients: chocolate and peanut butter.

You roll the peanut butter mixture into balls and place on a cookie sheet.

Then you take the chocolate dough and break off a piece and flatten in the palm of your hand and place a peanut ball in the center and roll the chocolate dough up and around the peanut butter ball. So fun, and oddly - satisfying!

But, the best part is after you place all the chocolate peanut butter balls back onto the cookie sheet, you take a glass and flatten them. The recipe suggests dipping them in granulated sugar before flattening them, but I omitted the sugar. For anyone who loves Reeses Peanut Butter Cups - this recipe is for you!

Recipe from the now sadly defunct Cottage Living

Makes 26 cookies. Prep: 45 minutes; Bake: 7 minutes per batch

1-1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus more fore dipping)

1/2 cup firmly packed brown sugar

1/2 cup unsalted butter, softened

1 cup creamy peanut butter, divided

1 teaspoon vanilla extract

1 large egg

1/4 cup powdered sugar

1. Preheat oven to 375 degrees. Whist together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, butter, and 1/4 cup peanut butter until light and fluffy. Add vanilla and egg, beating to combine. Stir in dry ingredients, blending well. Set dough aside.

2. Stir together remaining 3/4 cup peanut butter and powdered sugar until smooth. With floured hands (make sure you put the flour on your hands because otherwise the dough will stick to them), roll mixture into 26 (1-inch) balls.

3. Break off about 1 tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.

4. Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased (I didn't bother with greasing mine - used parchment paper instead) baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1/2 inch thick.

5. Bake cookies at 375 degrees for 7 to 9 minutes or until set. Let cool on wire rack.

Good Bite

A new Web site was launched yesterday called 'Good Bite.' It is an online video show featuring food bloggers who get together to discuss food, share recipes and present 'how-to' videos. The contributors are some of the most popular food bloggers and some of my favorites like - David Lebovitz davidlebovitz.com, Matt Armendariz Matt Bites, Elise Bauer Simply Recipes (from Carmichael!) and Deb Perelman Smitten Kitchen. Genius! 

Cupcakes!

Martha Stewart's Cupcakes book is filled with amazing cupcakes - every kind of cupcake you can imagine. I went straight to the filled and layered section and found these Peanut Butter-Filled Chocolate Cupcakes. There's no better combination in the world to me than peanut butter and chocolate. Mmmm...delicious!

I couldn't find the recipe online to link to, so you will need to go and buy the book if you would like the recipe, or you can e-mail me and I will be happy to share it with you. If you love peanut butter and chocolate as much as I do you will just have to make these.

In Search of Solace

It's easy to feel despair over events you have no control. Events that leave you feeling anxious and oh, so sad, like the two California journalists who were tried and convicted in North Korea. Or the children who were burned in the day care fire in Mexico. Or the 228 people who perished aboard Air France Flight 477. Or the economic quagmire that California is slipping into.

Sometimes it's just difficult to shut out all the white noise. So, at the end of the work day I find solace in my garden or my kitchen. Last night I found it in my kitchen.

There is something so soothing in the knowledge that exactly two 6-ounce containers of raspberries fit into a 9-inch tart shell. No more, no less. Don't be tempted to pop one of those plump, gorgeous berries into your mouth either or you'll mess up the beautiful concentric circles of your tart if you do.

When you fill the raspberry-lined tart with brown butter batter and bake to a golden perfection - it's easy to forget, for just a few minutes, what's going on in the world around you and lose yourself in the brown butter goodness.

I won't tell you how delicious this is.

Want some?

Brown Butter Raspberry Tart recipe is from the June issue of Bon Appétit.