Chocolate Truffle Tartlets

Very rich and delicious, these tartlets were fun to make. The dough came together nicely in the processor and was easy to fit into the tartlet rings. The filling was quick and easy, with melted bittersweet chocolate, small chunks of milk and white chocolate, and little crunches of almond cookies giving a texture that is melt-on-your-tongue smooth with a little toothiness.

In an accommodation to my husband, who prefers fruity desserts, I filled 2 of the crusts (as suggested in the crust recipe) with creme fraiche and topped that with berries and little slices of candied ginger.

To see the recipe visit


White Loaves (kind of)

I have to admit up front that I cheated a bit. I didn’t have enough white flour, and had plenty of a 7-grain bread flour that I bought in a burst of optimism months ago. So that is what I used for my inaugural “Baking with Julia” recipe. Results? Not bad, I would say, for my first bread in eons. I didn’t kill the yeast (hooray!) and the dough rose nicely. The recipe was easy to follow until the “Shaping the dough” section, and I did manage to turn out decent-looking loaves.

That said, I do not love this bread. It is a bit heavy and next time I would add more salt. All-in-all, I am proud of my bread and have been enjoying it slathered with butter and apricot jam.

If you’d like to try the White Loaves, follow the link to the host for this recipe