chocolate chip (potato chip, that is) tart

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I’m sure you would agree with me that two of the best junky, sweet&salty, craving inducing things you can eat are chocolate (of course) and potato chips. If you don’t agree then just shut up, “because I have the microphone and you don’t so you will listen to every word I have to say!” (Just a little of Lori’s movie trivia there for ya) So why not combine those two things into the most decadently sinful dessert you may have ever had? Yes please! Even though you have to make it the night before, all said and done it’s a pretty simple recipe, and absolutely worth trying.

For Potato Chip Crust
    • 1 bag Kettle cooked potato chips (the kettle chips are sturdier and crunchier so they will make the best crust)
    • 5 tablespoons unsalted butter, melted
    • 1/4 cup flour
For the Chocolate Filling
    • 1/4 cup heavy cream
    • 1 bag semisweet chocolate chips (I recommend Ghirardelli, they are a much better quality as far as chips go. You could also buy your favorite bar chocolate and chop it, you’ll need about 10 oz.)
    • 2 eggs
    • 1 teaspoon good vanilla extract
    • pinch of salt
For the Chocolate Ganache topping
  • 8 ounces bittersweet chocolate chips (again, Ghirardelli)
  • 1 cup heavy cream
For the Crust
    1. Preheat oven to 350 degrees.
    2. In a food processor, pulse the potato chips until they are finely ground then add the melted butter and flour and pulse to combine.
    3. Press the potato chip crust into the bottom and sides of a 9-inch tart pan or shallow pie pan.
    4. Bake for 12 minutes. Remove from the oven and set aside to cool.
For the Chocolate Filling
    1. Combine the cream and chocolate chips in a pot over medium heat and warm the cream until the chocolate starts to melt. Whisk these 2 ingredients together until completely smooth. Add the eggs, (slowly, we don’t want scrambled eggs in our chocolate!) vanilla and salt and continue to whisk until smooth.
    2. Pour the Chocolate Filling mixture into the cooled tart shell and place it back into the oven and bake for 22-25 minutes. Remove it from the oven and let cool for 30 minutes.
For the Chocolate Ganache topping
  1. Heat the cream in a small saucepan and add the chocolate. Whisk together over medium heat until smooth and the chocolate has melted.
  2. Pour this mixture over the middle of the chocolate tart and spread it around evenly.
  3. Let the tart chill overnight in the refrigerator.
  4. Sprinkle with sea salt before slicing and serving.
  5. If there’s any left at the end of the night when everyone has gone to bed, cut yourself a piece and enjoy it quietly, giving yourself a big old pat on the back! That’s what I did. And totally what Nigella would do too.

For a little video of the making of this tart, follow me on instagram! @beautyandthebutcherblog

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What I Wore

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Having my hair blown out always gives me a little personality disorder; curly hair is more fun and wild but when it’s straight I feel a little more sophisticated. So today I channelled my inner Joan Holloway with this dark teal pencil skirt from Forever 21 and geometric peplum top from Target. My necklace is from Kohl’s and this entire outfit cost less than 20 bucks people, can’t beat that!

Best R.S.V.P. EVER!!!

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So you know I love to throw an elegant dinner party. I’m planning one in January for our closest friends with a white winter wonderland theme. After sending out the invitations, I received this response from one of our more eloquent friends and, since it is by far the best response I’ve ever gotten, I had to share it with you.

The perfect companion

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Who says cranberry sauce is just for turkey? It can be a great companion for all sorts of meals and mixed with a little mayonnaise is the most delicious (and ingenious I might add) spread for sandwiches. Here’s an easy recipe that will make you never return to the dreaded “cran in a can” again!

Cranberry Citrus Sauce

2 cups cranberries
Juice and chopped zest of 1 orange
1/4 cup Port, sherry, or other sweet wine
1/2 cup sugar, (or more, I usually end up using closer to a cup because if the tartness)
1 teaspoon cinnamon
1 tablespoon cornstarch

In a saucepan combine cranberries, orange juice and zest, port, sugar and cinnamon. Bring to a boil, reduce heat to simmering and cook until cranberries are tender and start to burst, stirring occasionally and smushing berries. In a small cup make a slurry with 1 tb cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary. Cool before serving and enjoy! Also this can be made ahead of time and is good in the fridge for several days!

Berry berry good

So as you know, I love all things vintage, mid century, especially kitchen related. I have a nice collection of vintage cake stands & carriers but there’s one in particular I’ve had my eye on for some time because it’s just so beautiful and unique. Here’s one currently listed on Etsy…

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But I couldn’t bring myself to spend the money on it, not when I knew that SOMEDAY I might come across one myself (I feel like eBay is cheating, the hunt is half the fun!) Well my friends, today was that day. The butcher and I were on our way to Orlando for the day and there was an accident causing a big backup on our local highway. Being the super patient man he is….ahem…he decided to cut through the parking lot of some old buildings. Lo and behold right there was a teeny tiny thrift store. He doesn’t even have to ask if I want to go in, he just parks the car and says “be quick please” haha. I walked in the door and the first thing I saw (cue heavenly music ahhhhhhh) was this…

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After audibly squealing with delight I instantly examined it for chips; (none!) and ran it up to the counter (picking up along the way an adorable $1 vintage red ceramic cream & sugar set, which I also happen to collect) I didn’t even care what it cost, this thing was going home with me. Imagine my delight then when she rung it up and it only cost….drumroll please…FIVE DOLLARS!!! Now THATS a bargain! In my excitement I made the mistake of telling the butcher how much they go for online. My purpose in doing that was to emphasize what a great deal I got but he, being a man and all, thinks I should sell it to make a huge profit. Sorry buddy, not gonna happen. So now it’s home, safe and sound. The only drawback? Every time I walk past it I think there’s a delicious strawberry cake on the counter waiting to be eaten! Oh well, guess I’ll just have to make one!

Thanks Rosie

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So I was playing with my new leopard (which I totally consider to be a neutral) scarf and decided to go for a little head wrap look, very Bette Midler as CeCe Bloom in Beaches pre-broadway…(please tell me someone out there knows what I’m talking about!) Anyway, ever notice how when you’re not trying to do something intentionally it looks better then when you spend hours getting ready? Not to mention this was at night after I took my makeup off but hey, with good lighting and a great photo editing app, you too can make your fumbles into fabulousness! I also realized it’s sort of a modern twist to the Rosie the Riveter picture, hence the title of this post and message on the picture. If you don’t know what I’m talking about then look it up, and then go rent Beaches. Anyway, my original intention of the post was for opinions on the head scarf look, can I pull it off? Thoughts?

Bogart said it best…

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“This is the beginning of a beautiful friendship.” Ever meet a person, instantly hit it off with them, and just know that you are going to be great friends? I recently had that experience with a new friend and her kind smile, proper grammar, and Tina Fey-like charm, sarcasm, and wit made me love her instantly and I knew we were kindred spirits. And each time I see her I learn more about her and discover that we have so much in common! To top it all off, she gave me a gift last time we were together. Gifts are tough, I feel. Always appreciated but they sometimes miss the mark of what is really fitting for the receiver. But this was the PERFECT gift; bright, colorful, retro, and kitchen related…that’s me! I’ll have to use them to make her some thank you cookies…