Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

<div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjlf7ziqn3I68FhCfsbubCiVeQw3AOvIw_yWccujyTlaj0seJtZvVgxZDC8DgpIfoSuNPomay_mXMk5JsRtLpdvpXJL3FvavvDsNS6joR_LSZUHdO5k6LKUzIaGINxJiXe2tL40WelHJA/s1600/IMG_8257.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjlf7ziqn3I68FhCfsbubCiVeQw3AOvIw_yWccujyTlaj0seJtZvVgxZDC8DgpIfoSuNPomay_mXMk5JsRtLpdvpXJL3FvavvDsNS6joR_LSZUHdO5k6LKUzIaGINxJiXe2tL40WelHJA/s640/IMG_8257.JPG" width="640" /></a></div><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br /><br />It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead of a second pie at the feast, I like to make something a little different, either <a href="http://jennysteffens.blogspot.com/2011/11/petite-deep-dish-pecan-pies-pie-recipes.html" target="_blank">Mini Deep Dish Pecan Pies</a> or this Pecan Tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ76mpbNQtnDE6ci7EWjPn6FMw-lnWAndPe5Pu39cDtEBRUjl-OqjR0skgnApp2kBLK0Ijq8BLLBB96cik4PiEmrdxy35rOOMJYiH3kooGByiiAhtJilHBQhHDToweXwx1LE5xUr7cpKI/s1600/IMG_8255.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMZ76mpbNQtnDE6ci7EWjPn6FMw-lnWAndPe5Pu39cDtEBRUjl-OqjR0skgnApp2kBLK0Ijq8BLLBB96cik4PiEmrdxy35rOOMJYiH3kooGByiiAhtJilHBQhHDToweXwx1LE5xUr7cpKI/s640/IMG_8255.JPG" width="640" /></a> <br /><br />Based on the <a href="http://www.barefootcontessa.com/recipes.aspx?RecipeID=130&S=0">Barefoot Contessa's recipe for Pecan Bars</a>, I altered it to make a tart.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MKvN_b_3qh9JfNUdWndz1lxhG7zBK0NvTgF8vSp7mzTcGvohBdnlRfWrtTrPWXhHK2DlKzXi5gMy7SAIlUGLk7YB7kCDKLOo_neVlBiFsBBRLEx0t38RQhuy1F4ShZzE7i2EIieyoBVW/s1600/IMG_8263.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1MKvN_b_3qh9JfNUdWndz1lxhG7zBK0NvTgF8vSp7mzTcGvohBdnlRfWrtTrPWXhHK2DlKzXi5gMy7SAIlUGLk7YB7kCDKLOo_neVlBiFsBBRLEx0t38RQhuy1F4ShZzE7i2EIieyoBVW/s640/IMG_8263.JPG" width="640" /></a> <br /><br />I featured this recipe at my Thanksgiving Workshop and to make it even more festive, I added a maple leaf boarder from pie crust.  I just used store bought pie dough and cut out maple leaves with a cookie cutter.  Then, after I poured the pecan filling into the crust, I placed the dough cutouts around the boarder, then baked it as instructed. <br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwGFsfLCExeAe4pGNQAQrDGEF5J-BsUJrJwtaQeGY0wL86ORUCu6W80N4YCx8FNpDnokhoraGqTMU1-UWQVsQkMpg5avMaMSwj_9hH-Mqglxyr1kT37eQQ0BesIbGEIQKBB8EWL_TPPf/s1600/IMG_8267.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhouwGFsfLCExeAe4pGNQAQrDGEF5J-BsUJrJwtaQeGY0wL86ORUCu6W80N4YCx8FNpDnokhoraGqTMU1-UWQVsQkMpg5avMaMSwj_9hH-Mqglxyr1kT37eQQ0BesIbGEIQKBB8EWL_TPPf/s640/IMG_8267.jpg" width="425" /></a><span style="font-size: large;">Pecan Pie Tart</span><br /><i>with shortbread crust </i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.comhttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html%2F2012%2F05%2Fbaking-pantry-in-cabinet.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-oqBwZIgx-FU%2FUKUppnZVKeI%2FAAAAAAAAOZo%2F46JXdNQRfmc%2Fs640%2FIMG_8267.jpg&description=Pecan%20Tart%20with%20Maple%20Leaves%20for%20Thanksgiving%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F11%2Fpecan-tart-new-twist-on-classic-pecan.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a> <br /><br />Crust<br />12 tablespoons of butter (1 1/2 sticks) at room temp<br />1/4 cup granulated sugar<br />1 egg<br />1/2 teaspoon pure vanilla extract<br />1 1/2 cups flour<br /><br />Filling<br />12 tablespoons of butter (1 1/2) sticks of butter<br />1/3 cup of corn syrup (light or dark)<br />1 cup brown sugar, packed<br />1/4 cup heavy cream<br />2 cups pecans<br /><br />Preheat the oven to 350 degrees.<br /><br />For the crust, mix together butter and granulated sugar in mixer fitted with a paddle attachment. Add the egg and the vanilla. Add flour with the mixer on low speed until just combined. Press the dough into an ungreased tart pan making an edge around the outside. Flour your hands to make it easier to press into the pan. Bake for 10 minutes.<br /><br />For the filling, combine the butter, corn syrup, brown sugar in a saucepan. Cook over low heat until the butter is melted. Cook until bubbly - then let cook for 3 more minutes. Remove from the heat. Add heavy cream and pecans. Pour into the crust. Bake for 15 to 20 minutes. Cool. Refrigerate until cold before cutting with a hot knife. <script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Repost : Pecan Tart | A New Twist on a Classic Pecan Pie Recipe

It is not Thanksgiving without multiple dessert options. Everyone has a pumpkin pie, of course. Pecan is usually a close second. Instead ...

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Vanilla Bean Whipped Cream on Pecan Pie

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zv6fWsbX8xgCKA4mY02hFai5hG9xMpgkt4NZM6RfcEXIuMX6gAGNaOVgEO5qBCME6xgXBitFQRrpLW_UauQug8npIaLHGORxVaCivzFRSa_3GW05oM1z5cfIfVPLp7PL9uA8HkD5yMLK/s1600/IMG_6203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2zv6fWsbX8xgCKA4mY02hFai5hG9xMpgkt4NZM6RfcEXIuMX6gAGNaOVgEO5qBCME6xgXBitFQRrpLW_UauQug8npIaLHGORxVaCivzFRSa_3GW05oM1z5cfIfVPLp7PL9uA8HkD5yMLK/s1600/IMG_6203.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURmH-MFbJWI-XSux1Gnqpol2ERMhsDC6kPzfjpSBxNs3dVvjSCdOFJy5bzF5R2QxQKDGJybAOK_f9zJpmYwfHjhfHgbBG_iAYibcTFDghqZICHhNYLXxic7U4Z_uD6aYbMnSvnCoRg76/s1600/IMG_6202.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlURmH-MFbJWI-XSux1Gnqpol2ERMhsDC6kPzfjpSBxNs3dVvjSCdOFJy5bzF5R2QxQKDGJybAOK_f9zJpmYwfHjhfHgbBG_iAYibcTFDghqZICHhNYLXxic7U4Z_uD6aYbMnSvnCoRg76/s1600/IMG_6202.jpg" width="425" /></a>Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure what it is about adding the Vanilla Beans to the whipped cream that makes it so magical, but somehow it transforms it into tasting like a cross between homemade Vanilla Ice Cream and Whipped Cream.  I used to teach a cooking workshop every season and my students always requested that I make this to top whatever dessert we were making - every single class.  It is just dreamy. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJT7N43paG4W4hQigb2dUxUBDXUgO0dLi0menADh68Oql__65goVDtnz9hp9F4qJCZ5zxa7ekfcM6u7ltwcP7lvATpcHzt8nHvyUcqa8XSTY5rNwEBM50emHVb7iAtxfBr7cV8Bw1xId8/s1600/IMG_5764.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxJT7N43paG4W4hQigb2dUxUBDXUgO0dLi0menADh68Oql__65goVDtnz9hp9F4qJCZ5zxa7ekfcM6u7ltwcP7lvATpcHzt8nHvyUcqa8XSTY5rNwEBM50emHVb7iAtxfBr7cV8Bw1xId8/s1600/IMG_5764.jpg" width="425" /></a>The secret ingredient is one of my favorites and a staple in my pantry - <a href="http://i%20made%20these%20little%20pecan%20pies%20in%20my%20petite%20tart%20pans%20to%20mix%20it%20up%20a%20little%20instead%20of%20the%20classic%20pie%20plate.%20%20they%20are%20the%20perfect%20size%20and%20proportion%20-%20especially%20for%20those%20who%20are%20crusts%20lovers%2C%20right%20jill/?%20%20The%20ratio%20for%20crust%20to%20filling%20is%20huge%20-%20plus%20they%20are%20deeper%20than%20they%20seem,%20giving%20a%20great%20amount%20of%20pecan%20filling,%20too.%20%20%20%20%20While%20I%20love%20classic%20pies,%20sometimes%20we%20need%20a%20little%20change%20of%20pace%20for%20Thanksgiving%20that%20can%20get%20a%20little%20redundant.%20%20These%20also%20make%20great%20little%20bitty%20pieces,%20if%20you%20want%20to%20serve%20it%20in%20quarters%20-%20everyone%20can%20have%20a%20tiny%20piece%20of%20each%20type%20of%20pie...%20isn%27t%20that%20what%20everyone%20asks%20for%20anyway?">Vanilla Bean Paste </a>($12).  It is the best deal for an entire jar of Vanilla Bean seeds (I believe the Pioneer Woman calls them vanilla caviar?) that are in a thick Vanilla Syrup.  I've just restocked it for the holidays - it makes such a great little gift... something they will actually use.  I've even been known to put it in my coffee...<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXn4C6AX0Lb6Qk7WcYGAFM6VfXIw6KX0InC750NEGOtSrfUbicxYrLefZ1T5n9D3l9dvW73kyNzH0dW0s2cW10FPLMBFqdaSfbWhDwsMW3Yh7o4eTqHGCBUbuTRf8Etv27HWxq_eTne4/s1600/IMG_6219.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8vXn4C6AX0Lb6Qk7WcYGAFM6VfXIw6KX0InC750NEGOtSrfUbicxYrLefZ1T5n9D3l9dvW73kyNzH0dW0s2cW10FPLMBFqdaSfbWhDwsMW3Yh7o4eTqHGCBUbuTRf8Etv27HWxq_eTne4/s1600/IMG_6219.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div>I made these little Pecan Pies in my <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans</a> (that I'm also a little obsessed with - doing individual breakfast quiches in these next week to put in the freezer!) to mix it up a little instead of the classic pie plate.  They are the perfect size and proportion - especially for those who are crusts lovers, right Jill?  The ratio for crust to filling is huge - plus they are deeper than they seem, giving a great amount of pecan filling, too.  <br /><br />While I love classic pies, sometimes we need a little change of pace for Thanksgiving that can get a little redundant.  These also make great little bitty pieces, if you want to serve it in quarters - everyone can have a tiny piece of each type of pie... isn't that what everyone asks for anyway?<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x38WaNYxlhs9ay7dPdTeZ-0f8lpiJAaxEjMGrzAt82uCJeXt9jKuf1Psc_BZTgmb7j1wzpUs0hotF46iP-jTsYtEmutV76vSUvlomVbnbOyQx3Gj6m8hVgLRvTM_uGg3q7ikWPVWScOK/s1600/IMG_6221.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2x38WaNYxlhs9ay7dPdTeZ-0f8lpiJAaxEjMGrzAt82uCJeXt9jKuf1Psc_BZTgmb7j1wzpUs0hotF46iP-jTsYtEmutV76vSUvlomVbnbOyQx3Gj6m8hVgLRvTM_uGg3q7ikWPVWScOK/s1600/IMG_6221.jpg" width="426" /></a></div><i><span style="font-size: large;">Vanilla Bean </span></i><br />Whipped Cream<br /><br /><i>I'll start with the Vanilla Bean Whipped Cream "recipe" (really not a recipe...) - the Pecan Pie recipe is below.</i><br /><br />2 cup of whipping cream<br />1 tablespoon of <a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste</a> (or more to taste)<br />1/3 cup of sugar (or more)<br /><br />In a mixer fitted with the whisk attachment, add whipping cream and vanilla.  Whip on high for about 30 seconds, then begin to add sugar.  Continue whipping until soft peaks form.  If you get it too "dry" just a a little bit more cream to loosen it up.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckO7xrzAkWe6XI-qd4HiVO2guGarJ1lcHKC_DpC8ZeXV_g3HLSJ40AnH9HYm99KOB4q8dRBsRYGuVrxeF0ttcow7sB5wn8Bwiuwas_5mAdVE9HtqsCOMJjFxNfmEjVI4R3EYSr-nkHcKy/s1600/IMG_6208.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckO7xrzAkWe6XI-qd4HiVO2guGarJ1lcHKC_DpC8ZeXV_g3HLSJ40AnH9HYm99KOB4q8dRBsRYGuVrxeF0ttcow7sB5wn8Bwiuwas_5mAdVE9HtqsCOMJjFxNfmEjVI4R3EYSr-nkHcKy/s1600/IMG_6208.jpg" width="426" /></a></div><i><span style="font-size: large;">Petite Pecan Pies</span></i><br />makes 6 petite pies<br /><br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">2 pastry crusts</a> (unbaked)<br />1 cup of dark corn syrup<br />3 eggs<br />1 cup of sugar<br />2 tablespoons of butter, melted<br />1 teaspoon of vanilla bean paste<br />4 cups of pecans<br />1 teaspoon of sea salt<br /><br />Roll out half of the dough.  Use tart pans as a template and cut about 1" wider than the bottom to make a circle.  Press into the tart pans.  Repeat with the rest of dough until all 6 are complete. <br /><br />To make filling, mix together dark corn syrup, eggs, sugar, butter and vanilla with a whisk. <br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLDLDNm-hxpi36LCNlEFzxAm9v5KiOtPv2t7di7tL_DnnZntNWOjFoU5C4Q0U93OiKuq2ifNpn-Zzyn57YsOWmsxMpt2SW975D0Owkrzk6Ih6A5Gn6RH5PfGIxKUFAtIYgA6ISx121KHW/s1600/IMG_6153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLDLDNm-hxpi36LCNlEFzxAm9v5KiOtPv2t7di7tL_DnnZntNWOjFoU5C4Q0U93OiKuq2ifNpn-Zzyn57YsOWmsxMpt2SW975D0Owkrzk6Ih6A5Gn6RH5PfGIxKUFAtIYgA6ISx121KHW/s1600/IMG_6153.JPG" width="640" /></a></div><br />Place the tarts pans (with crusts) on a parchment lined baking sheet.  Arrange pecans in each about 2/3's full.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWMaoRyd50YGojzMTBpXsv6hL-4_hjN5W631VYHFm5BM8175ouEaacu2K1EOT_A5StaTDBiKj8d-5WEcpOjZxJbgyT6jofBAKqwJWJ1iXerPY9VEq4NeeqUUe3b1wDdxp2b3y1tmD_TGT/s1600/IMG_6158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUWMaoRyd50YGojzMTBpXsv6hL-4_hjN5W631VYHFm5BM8175ouEaacu2K1EOT_A5StaTDBiKj8d-5WEcpOjZxJbgyT6jofBAKqwJWJ1iXerPY9VEq4NeeqUUe3b1wDdxp2b3y1tmD_TGT/s1600/IMG_6158.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Pour the syrup filling mixture until it is about 3/4 up the sides.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryYss_tav7nEGKOd3op55rdvfTOFmTbKXNU_VsinE8opeZe7DAIkqK8GvWUOFKEYg7owZIzAo-gGs67I5bzwzs97uZc1EDteYlDdDUtTy57rYuKmUA0GFd444UbnBsLBr4XNRbTRk9-8l/s1600/IMG_6206.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgryYss_tav7nEGKOd3op55rdvfTOFmTbKXNU_VsinE8opeZe7DAIkqK8GvWUOFKEYg7owZIzAo-gGs67I5bzwzs97uZc1EDteYlDdDUtTy57rYuKmUA0GFd444UbnBsLBr4XNRbTRk9-8l/s1600/IMG_6206.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMW2jNRJjifVLKT75u89PwdBKAWKoPNbmdRJkF96j0d6maWWwKWwOOcc9rRurVo1ll5FHf3BW4p3ZOT1xg0twQV8g-AXAG2VkWNRV9I5b6BjDhsA2-cSk73dT8s0tOKJAt26SxIn3fVAj/s1600/IMG_6220.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUMW2jNRJjifVLKT75u89PwdBKAWKoPNbmdRJkF96j0d6maWWwKWwOOcc9rRurVo1ll5FHf3BW4p3ZOT1xg0twQV8g-AXAG2VkWNRV9I5b6BjDhsA2-cSk73dT8s0tOKJAt26SxIn3fVAj/s1600/IMG_6220.jpg" width="426" /></a>Bake at 350 degrees for 25-30 minutes until bubbly and golden.   Top with Vanilla Bean Whipped Cream, of course.<br /><br />Products featured :<br /><br /><a href="https://everyday-occasions.myshopify.com/collections/linens/products/linen-tea-towels-napkins-warm-grey-plaid">Warm Grey Plaid Tea Towels, 2 for $24 (sale!)</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/vanilla-bean-paste">Vanilla Bean Paste, $12</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/brown-tart-pans">Petite Tart Pans, $6 for 10</a><br /><br /><a href="https://everyday-occasions.myshopify.com/collections/baking-supplies/products/parchment-paper-sheets-200-sheets">Parchment Paper Sheets, 100 for $8</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>

Vanilla Bean Whipped Cream on Pecan Pie

Did you notice how I titled this post?  Vanilla Whipped Cream first, Pecan Pie second.  It really does steal the show.  I'm not sure wha...

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Peanut Butter Cup Cupcakes for Halloween

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2cLn5aTN11z5KJbEPYf2n6AFgoUZRugwgbU9YZYRAkK8vOm7dCNmlLOI4nSgayLMZBFXOF1F92Ps9xZmhsgUaU_iBGDBEUpzWrE2h-XTvFt2zvSPDg4GNV2qxXAslzDkUievCT5OQ2E0/s1600/IMG_5659.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2cLn5aTN11z5KJbEPYf2n6AFgoUZRugwgbU9YZYRAkK8vOm7dCNmlLOI4nSgayLMZBFXOF1F92Ps9xZmhsgUaU_iBGDBEUpzWrE2h-XTvFt2zvSPDg4GNV2qxXAslzDkUievCT5OQ2E0/s1600/IMG_5659.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wZjPnFn3tAw6hdAIev_QZ9-UTc-zqAvMd8U6M6Zhbey60caE76FWswVc4kL-bDzimUuwifnRdSU4VwL4ximXsKZarEJvoZbFc1K-RsDsrlmKoST0ZGoE6LWgRkPZse0AhwTceXJYXxjP/s1600/IMG_5631.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1wZjPnFn3tAw6hdAIev_QZ9-UTc-zqAvMd8U6M6Zhbey60caE76FWswVc4kL-bDzimUuwifnRdSU4VwL4ximXsKZarEJvoZbFc1K-RsDsrlmKoST0ZGoE6LWgRkPZse0AhwTceXJYXxjP/s1600/IMG_5631.jpg" width="266" /></a><span style="text-align: start;">I can remember trick-or-treating and being thrilled when we were offered peanut butter cups - my sister was always looking for Butterfingers.  We would happily swap at the end of the night.   Peanut Butter Cups have always been my favorite candy treat.  </span><span style="text-align: start;"><br />Even as adults, my mom gives us peanut butter cup eggs in our Easter basket and trees at christmas in our stockings.<br /></span><span style="text-align: start;">You might remember the Milk Chocolate Glazed Cupcakes that I made for Valentine's Day and topped with a single giant red heart sprinkle.  For Halloween, I used the same recipe to create my favorite trick-or-treat treat in the form of a cupcake.  It was so simple - and a very quick project.  The cupcakes themselves have 5 or 6 ingredients and take no time to make (just be sure you have a can of Hershey's chocolate syrup).  </span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5aiOaxVvn2-QkK-nxPNPoT4lYAVycmslnHjtpFhk7xr3sXsErrh2o9MU5Ai1ic2TuT8NzDVFSwaMvPY-M-8haB7Y80ck_h82WBb_huLRs9qaPsZsl6hkVR5kciZ_gXN8bFMlTBlqUa-J/s1600/IMG_5620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU5aiOaxVvn2-QkK-nxPNPoT4lYAVycmslnHjtpFhk7xr3sXsErrh2o9MU5Ai1ic2TuT8NzDVFSwaMvPY-M-8haB7Y80ck_h82WBb_huLRs9qaPsZsl6hkVR5kciZ_gXN8bFMlTBlqUa-J/s1600/IMG_5620.JPG" width="640" /></a></div><br />After baking, I scooped out the center of each cupcake and put a dollop of smooth peanut butter in the middle, then put the cake back on top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIoiSyIRQTwLis4gXX9-y83B5Q5puwrYXz7PDeQN-DDxwlfWl2QPbQjNYzD1-phA6ZM2Ri_7w_GGcUDQoItofoOohHD71zVnzFZKYkw-GhJR9x5Bkyp8f1e7rbsc6BNqR4C-50LVgJccB/s1600/IMG_5624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicIoiSyIRQTwLis4gXX9-y83B5Q5puwrYXz7PDeQN-DDxwlfWl2QPbQjNYzD1-phA6ZM2Ri_7w_GGcUDQoItofoOohHD71zVnzFZKYkw-GhJR9x5Bkyp8f1e7rbsc6BNqR4C-50LVgJccB/s1600/IMG_5624.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXcxPdFar2_JeEr2CzIvWUMuSj9kSoFyEJ-Z0UXsstosJ1S1DYINupCEdBnzM_MdqeF8rEng_UszrgAuqldSj38XqUB7BHCH1Ne4qzCoAmOcHWuDTxMVv_D8CTNJebIqY2iHNMaPx4ugo/s1600/IMG_5625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuXcxPdFar2_JeEr2CzIvWUMuSj9kSoFyEJ-Z0UXsstosJ1S1DYINupCEdBnzM_MdqeF8rEng_UszrgAuqldSj38XqUB7BHCH1Ne4qzCoAmOcHWuDTxMVv_D8CTNJebIqY2iHNMaPx4ugo/s1600/IMG_5625.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX-ojKwLaI1ZpJmUNBIHc2FCVxpq-tIXJJyMH1KtFFpMVPD7CDZ6SKMfP6e2HHKsI0AeB1gXcIYtZ519aMQEUc2a5QbnL6X15aRBrBzw8jAaEuwNRIi7ErbRyHjxzGxIfEvp538R0cbrT/s1600/IMG_5627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSX-ojKwLaI1ZpJmUNBIHc2FCVxpq-tIXJJyMH1KtFFpMVPD7CDZ6SKMfP6e2HHKsI0AeB1gXcIYtZ519aMQEUc2a5QbnL6X15aRBrBzw8jAaEuwNRIi7ErbRyHjxzGxIfEvp538R0cbrT/s1600/IMG_5627.JPG" width="640" /></a></div><br />  It requires a little smooshing, but don't worry - the Milk Chocolate Glaze fixes any goops and globs.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8y3ExQ9TMvM76dVb6n16Tn8CIVyztcpoUlzqH9eq1lluU5bf9VGkOlF8YzNdvg3wJoUPDgCsJh4jcyWphkvSEQeHYPz0h9zqmnSfiZYn2YRp_LQA7E7xBTqNYugoMqigL1JJa0MJ0i17r/s1600/IMG_5628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8y3ExQ9TMvM76dVb6n16Tn8CIVyztcpoUlzqH9eq1lluU5bf9VGkOlF8YzNdvg3wJoUPDgCsJh4jcyWphkvSEQeHYPz0h9zqmnSfiZYn2YRp_LQA7E7xBTqNYugoMqigL1JJa0MJ0i17r/s1600/IMG_5628.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtig1IjoJCBK3ANFxtMoxsET8gdE3FVx3sxnFsgnlMc-BUZcPILdA1XULRp9yyfMOKLOZeMwRoMMKsWuYGUJzImQF1EihnOdsIlI4CB_FG-Ord4TvN3brojBcAST3ah4F8KUclKgBcSkD/s1600/IMG_5651.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYtig1IjoJCBK3ANFxtMoxsET8gdE3FVx3sxnFsgnlMc-BUZcPILdA1XULRp9yyfMOKLOZeMwRoMMKsWuYGUJzImQF1EihnOdsIlI4CB_FG-Ord4TvN3brojBcAST3ah4F8KUclKgBcSkD/s1600/IMG_5651.JPG" width="640" /></a></div><br />Here is the original <a href="http://jennysteffens.blogspot.com/2014/01/milk-chocolate-glaze-on-chocolate.html">Chocolate Cupcake with Milk Chocolate Glaze recipe</a>.  Hope you treat your little spooks to this homemade treat!

Peanut Butter Cup Cupcakes for Halloween

I can remember trick-or-treating and being thrilled when we were offered peanut butter cups - my sister was always looking for Butterfingers...

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Chocolate Chip Cookies & Ice Cream Petite Pies

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAYzqVGNTfWDrWrTzK3knMbY0WrN0KmZX93DKadiMLTKcuxJuLjnnMNxzvNQitCqdMenJs9k4Tu-pxHpSg2SxZ3uJAfQ3hv4tnNfzQWffd3AlwuBx_vEuKI3grftB237z2GGYvyhWSkHv/s1600/IMG_3919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtAYzqVGNTfWDrWrTzK3knMbY0WrN0KmZX93DKadiMLTKcuxJuLjnnMNxzvNQitCqdMenJs9k4Tu-pxHpSg2SxZ3uJAfQ3hv4tnNfzQWffd3AlwuBx_vEuKI3grftB237z2GGYvyhWSkHv/s1600/IMG_3919.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwQ3DtpbU36unttEIbexL4v3UpST8-4Kvr7EyyKlKqPOMA6RBao-Gp5QkMCs7OePADViYiLskW9zcR8CKpVUqbWiWhV4W5nP1p2752O5OcmD57q9XuQYOTgVAu0fXR7bjmDFv48A_K0-x/s1600/cookies-and-cream-pie.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvwQ3DtpbU36unttEIbexL4v3UpST8-4Kvr7EyyKlKqPOMA6RBao-Gp5QkMCs7OePADViYiLskW9zcR8CKpVUqbWiWhV4W5nP1p2752O5OcmD57q9XuQYOTgVAu0fXR7bjmDFv48A_K0-x/s1600/cookies-and-cream-pie.jpg" width="425" /></a></div><div style="text-align: left;"><i><span style="font-size: large;">The Cookie Monster</span></i></div><div style="text-align: left;"><br /></div><div style="text-align: left;">Happy Friday!  I thought I'd share some photos from our after school snack a couple of days ago.  I had intended to take some really pretty photos of this cookie topped with ice cream, but as you can see, there was no stopping Emma.  She was so funny and sneaky - didn't even look back at me to check to see if I was going to tell her "no."  Just grabbed it and ran.  The entire swipe happened in about 3 seconds - I didn't have the heart to stop her : )<br /><br /></div><div style="text-align: left;"><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F09%2Fchocolate-chip-cookies-ice-cream-petite.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-yueY3CqRF3o%2FVAnOh8wvtTI%2FAAAAAAAAZeA%2FaIhQk3U6r70%2Fs1600%2Fcookies-and-cream-pie.jpg&description=Chocolate%20Chip%20Cookie%20Pie%20in%20a%20Disposable%20Petite%20Tart%20Pan%2C%20%246%20for%2010%20-%20great%20for%20favors%20or%20individual%20desserts!"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script></div><div style="text-align: left;"><span style="text-align: center;"><br /></span><span style="text-align: center;">To make these yummy individual Chocolate Chip Cookies & Cream Pies, we put cookie dough in these <a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/brown-tart-pans">Petite Tart Pans ($6 for 10)</a> and baked for 10-12 minutes.  Yum!  The middle was gooey, the outside was chewy and edges were crunchy - such a treat!</span></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div style="text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhit0_4QQQkGBTHXPDC2wUk7E3Fr21wgRHSs2ZVhXOZFoTpyc4HnlPk2EQStexasnHSJBoXuIi_qjy7sXgS94LfB4dDGEsJMZbFDPvUqkflgtHwNN_HLSJVlbeggrTZLj9MeAuc_d3ocJ5S/s1600/IMG_3902.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhit0_4QQQkGBTHXPDC2wUk7E3Fr21wgRHSs2ZVhXOZFoTpyc4HnlPk2EQStexasnHSJBoXuIi_qjy7sXgS94LfB4dDGEsJMZbFDPvUqkflgtHwNN_HLSJVlbeggrTZLj9MeAuc_d3ocJ5S/s1600/IMG_3902.JPG" width="640" /></a></div><br />As you can see, she is counting out and savoring each one of her allotted 4 chocolate chips.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEXZ1E_0ySOWzfPtKHZOWsBkIq2J71U8HzqHRxjxS4P7Nl-_BLz9m4TS39H4MAOJberf2jdq1QZCohypS9ClTTXJCTnXyF_s1yXUijFETU9fQOYgE5qRWScJOA70VSiMT7-Zbw4dbnoXK/s1600/IMG_3897.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEXZ1E_0ySOWzfPtKHZOWsBkIq2J71U8HzqHRxjxS4P7Nl-_BLz9m4TS39H4MAOJberf2jdq1QZCohypS9ClTTXJCTnXyF_s1yXUijFETU9fQOYgE5qRWScJOA70VSiMT7-Zbw4dbnoXK/s1600/IMG_3897.JPG" width="640" /></a><br /><br />Devouring and enjoying each and every one!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6aOJVY6_vqVfGVUrLZluwKX3xzFEzhMRdDKK6vUgS865ch6M9lztjVvYQ_DpY5xeBJZ-hMKW_que9izqa2-OJ2roMap4GR2uX1-5N0Dd1rrKwMBTnEpBsg_keiCdAKUDNQqj0cc0kUWG/s1600/IMG_3919.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM6aOJVY6_vqVfGVUrLZluwKX3xzFEzhMRdDKK6vUgS865ch6M9lztjVvYQ_DpY5xeBJZ-hMKW_que9izqa2-OJ2roMap4GR2uX1-5N0Dd1rrKwMBTnEpBsg_keiCdAKUDNQqj0cc0kUWG/s1600/IMG_3919.JPG" width="640" /></a><br /><br />Now, hot out of the oven, she helped me put a scoop of ice cream on top.  As I was getting my camera set up, I didn't realize she was planning her attack.  When I looked through my lens for a test shot, I see this. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukM3gBb7wHYMdgG6_94-Q8lTyNuEEFZHKbK8CSXld70K1IWl9m5bIgyLB76-0hZLVelr1-4CexDzI3KQPDY6Tkz9BwcQJV_C49KD2sggKaT4-jeSQbF_Yb0sO1zZ-kjXIXCBdmuI76qcG/s1600/IMG_3920.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiukM3gBb7wHYMdgG6_94-Q8lTyNuEEFZHKbK8CSXld70K1IWl9m5bIgyLB76-0hZLVelr1-4CexDzI3KQPDY6Tkz9BwcQJV_C49KD2sggKaT4-jeSQbF_Yb0sO1zZ-kjXIXCBdmuI76qcG/s1600/IMG_3920.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">And then, in a matter of seconds...</div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlYhqcx_5eVDAT5xT1-tF84uy5ijV0stAWZmYrEloxoIPUYPSx5MI7Sg1QSMS-6h-hmZtoaumigvQ0UKlvEIjtOA5iVCe6ybFcGtFmV6DFfAMRjgjUytp49wZlXaO8pdyjURLhk3-m3dw/s1600/IMG_3921.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVlYhqcx_5eVDAT5xT1-tF84uy5ijV0stAWZmYrEloxoIPUYPSx5MI7Sg1QSMS-6h-hmZtoaumigvQ0UKlvEIjtOA5iVCe6ybFcGtFmV6DFfAMRjgjUytp49wZlXaO8pdyjURLhk3-m3dw/s1600/IMG_3921.jpg" width="426" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Swiped it.  As you can see the ice cream didn't even have a minute to start getting melty, as I had planned for the photos.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6buzwMNHoi2kAmIxlw1bmHxUuTfGwqhzWbC9Y1bjvmj1wez7ke9tM6vkZc_vHJVKRnaDqzvrj3Kj1NCXJewAHaXhYYCqjq87xJv3q2YaAfdgCWv8hyphenhyphen1p-GPgqA6bBaRD1f_4b9Br9lrN/s1600/IMG_3923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjf6buzwMNHoi2kAmIxlw1bmHxUuTfGwqhzWbC9Y1bjvmj1wez7ke9tM6vkZc_vHJVKRnaDqzvrj3Kj1NCXJewAHaXhYYCqjq87xJv3q2YaAfdgCWv8hyphenhyphen1p-GPgqA6bBaRD1f_4b9Br9lrN/s1600/IMG_3923.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">Literally ran out of the kitchen with it.  I guess she's got her Dad's love of chocolate chip cookies!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Happy Friday!  </div><br />

Chocolate Chip Cookies & Ice Cream Petite Pies

The Cookie Monster Happy Friday!  I thought I'd share some photos from our after school snack a couple of days ago.  I had intended to t...

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Salted Caramel Apple Tart | Cute Teacher Gifts

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qwQfZ9avX6SLZY-JFs6n9au6NB9cXg8hVbD4WofscXXe9jeBoVCcu6SS8CP2Rz2aHwPRl0LPrsmBaxME1u49wQja564RuNHzYmOBBTtgst84iF7EJaRQttMljnyIaGOfeysj1emFPIX0/s1600/IMG_3862.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_qwQfZ9avX6SLZY-JFs6n9au6NB9cXg8hVbD4WofscXXe9jeBoVCcu6SS8CP2Rz2aHwPRl0LPrsmBaxME1u49wQja564RuNHzYmOBBTtgst84iF7EJaRQttMljnyIaGOfeysj1emFPIX0/s1600/IMG_3862.JPG" width="640" /></a></div>  <br />Who doesn't love a mini dessert?  Especially when they are filled with spiced apple filling and topped with salted caramel.  They make a darling gift when wrapped up or a cute presentation for dinner topped with ice cream (and more caramel and sea salt, of course).<br /><br />Emma and I made these to give to her teachers as a Back-to-School present.  We thought it'd be better than just the classic Apple!  I've listed all of the packaging details below.<br /><br />I love these Petite Tart Pans - I think they look very professional.  It can be so hard to find elegant, unadorned bakeware unless you are a professional baker.  These are fantastic - and disposable.  They are incredibly sturdy and have a non-stick coating that allow you to take the tart of the pan easily, if you'd like.  I can't wait use them to make pecan tarts with a shortbread crust... and individual brownies like those from the Barefoot Contessa's new book.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><br />You can make homemade <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">Salted Caramel sauce (my recipe here)</a>, or use a store-bought, then add sea salt to it.  If you've never made it homemade before, I highly recommend it - there is nothing quite like it and it is very easy.   <br />  <br /><span style="background-color: #f7f7f8; font-size: 14px;">Sign-up </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">here</a><span style="background-color: #f7f7f8; font-size: 14px;"> for my </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">Printable Recipes</a><span style="background-color: #f7f7f8; font-size: 14px;">.</span><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwUMrn5gWP6ueANRQdnMr_tZl6BYj1aiA9nT8H4RWbz7dv2BEjvOPADUI-iu7zKubidjaPp3UntoaIOxj3yRxzT_VDc1A7CkqFT0y52mL-ULjtrru43Tqjhyphenhyphentbx74JQo83YsAlDQxDDC0/s1600/salted-caramel-apple-tarts.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilwUMrn5gWP6ueANRQdnMr_tZl6BYj1aiA9nT8H4RWbz7dv2BEjvOPADUI-iu7zKubidjaPp3UntoaIOxj3yRxzT_VDc1A7CkqFT0y52mL-ULjtrru43Tqjhyphenhyphentbx74JQo83YsAlDQxDDC0/s1600/salted-caramel-apple-tarts.jpg" width="425" /></a>Salted Caramel<br /><i><span style="font-size: large;">Apple Tarts</span></i><br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script><br /><i>makes 4 tarts</i><br /><br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html">My Easy Pie Crust Recipe</a> <br />4 apples<br /><div>1 teaspoon of orange zest<br />2 tablespoons freshly squeezed orange juice<br />1/4 cup sugar<br />2 tablespoons of flour<br />1/2 teaspoon salt<br />3/4 teaspoon cinnamon</div><div>...</div><div>Caramel Sauce (store-bought or <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">my homemade</a>, recipe here)</div><div>Sea Salt<br /><a href="http://jennysteffens.blogspot.com/2012/11/how-to-make-prettiest-pie-crust-pie.html"></a></div><div></div><div>Begin by making the pie dough from My Easy Pie Crust Recipe (link above).  Let it rest in the refrigerator while you prepare the apple filling.<br /><br /></div><div></div><div>For the packaging we used :<br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/brown-tart-pans">Disposable Tart Pan, $6 for 10</a> <br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/twine">Jute Twine, $5</a><br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/everyday-tags-cards-edgartown-sand">Edgartown Sand Tag, $8 for 10</a><br /><a href="http://everyday-occasions.myshopify.com/collections/gift-wrap/products/cello-bags-mini-small-medium-large">Large Cello Bag</a><br /><a href="http://everyday-occasions.myshopify.com/collections/new-for-fall/products/linen-tea-towels-cocktail-napkins-natural-multi-stripe">Multi Stripe Linen Tea Towel, $30 for 2</a></div><div></div><br /><span style="background-color: #f7f7f8; font-size: 14px;">Sign-up </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">here</a><span style="background-color: #f7f7f8; font-size: 14px;"> for my </span><a href="http://mad.ly/signups/118273/join" style="background-color: #f7f7f8; font-size: 14px;">Printable Recipes</a><span style="background-color: #f7f7f8; font-size: 14px;">.</span><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCuJORVmhjKDLa0O2VFCRiS8iIf1dCK_pQnCebKechNTwv-ClTnC8vkXleIaFyraOCcm2PHd3KQB8_Iw5ROyoVX4gEoQCuTbzQDtOh3Wao4YRJ3M-jaS5j5zlLsDrVmhjspMAUZQo2URH/s1600/IMG_3743.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihCuJORVmhjKDLa0O2VFCRiS8iIf1dCK_pQnCebKechNTwv-ClTnC8vkXleIaFyraOCcm2PHd3KQB8_Iw5ROyoVX4gEoQCuTbzQDtOh3Wao4YRJ3M-jaS5j5zlLsDrVmhjspMAUZQo2URH/s1600/IMG_3743.JPG" width="640" /></a></div><br />To start, cut apples into thin wedges - while cutting out the cores.  I leave the peel on because I like the color.<br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoNXXtAPxEoinRdZS97k1D9d1RX_jLyLLegp3wsMD3Dell_PFyFfmMKtdXRvTGaUfNE5QFXBe6Et56gvdazTGOSsGw4djfUZXfR_nlxNeZc83QV2HVU4uREOaIRYAQT8KMA-XNJJnUj60/s1600/IMG_3841.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIoNXXtAPxEoinRdZS97k1D9d1RX_jLyLLegp3wsMD3Dell_PFyFfmMKtdXRvTGaUfNE5QFXBe6Et56gvdazTGOSsGw4djfUZXfR_nlxNeZc83QV2HVU4uREOaIRYAQT8KMA-XNJJnUj60/s1600/IMG_3841.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Emma likes to wear her baking gloves all of the time... you can never be too cautious!  ; )</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Yt4MrpGwAVO4hBB5O0kCbIKjqb3hLBqa5cEncGIFi570novOKnBp3BXqDn2xUrNTgZciBo0_g9OGPtVuo3C7zTgYm_wYCQUxuLwwv6AYrrgaAdJJwYCoa91I7CpGdvQqeDiKQqFKU0b/s1600/IMG_3744.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9Yt4MrpGwAVO4hBB5O0kCbIKjqb3hLBqa5cEncGIFi570novOKnBp3BXqDn2xUrNTgZciBo0_g9OGPtVuo3C7zTgYm_wYCQUxuLwwv6AYrrgaAdJJwYCoa91I7CpGdvQqeDiKQqFKU0b/s1600/IMG_3744.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Zest the orange.  Don't skip this part - it adds so much flavor!</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictUSPXsIJv_BBMWHVy6zlApYNd3i1bWR166YyHboCOC_nzvBZp3_Sgi28XcWZ0PNWlJxCbbJOaKqdgSgjNuA_vtHfyVBtHzkxpL3Rme3yZFoSZ1l5GG4P-m8qgkTY0mMGDY1oujAcL6Ui/s1600/IMG_3747.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEictUSPXsIJv_BBMWHVy6zlApYNd3i1bWR166YyHboCOC_nzvBZp3_Sgi28XcWZ0PNWlJxCbbJOaKqdgSgjNuA_vtHfyVBtHzkxpL3Rme3yZFoSZ1l5GG4P-m8qgkTY0mMGDY1oujAcL6Ui/s1600/IMG_3747.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Add zest, orange juice, cinnamon, salt and sugar to the apples.  Toss to coat.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh911vOyXYD7ZAYV-17XS-MI1FZwbOFitTL9g1qYw7uxp0mtJpQogWEo6HbTyekvfYY1l7dpdLgcYiGSr6y6v6Pk-Ee_tW_IMzCyDpqC7ImvsbHuN7kjHW-drjhO8WQTc_tbY8GzhMjw7On/s1600/IMG_3754.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh911vOyXYD7ZAYV-17XS-MI1FZwbOFitTL9g1qYw7uxp0mtJpQogWEo6HbTyekvfYY1l7dpdLgcYiGSr6y6v6Pk-Ee_tW_IMzCyDpqC7ImvsbHuN7kjHW-drjhO8WQTc_tbY8GzhMjw7On/s1600/IMG_3754.JPG" width="640" /></a> </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Roll out the crust on a well floured board.  Trace the tart pans about 1-inch bigger with a small knife.</div><div class="separator" style="clear: both; text-align: center;"><br /></div> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifEOVmAfOCOzh16FWgvz5IL4hWy55mlzD4cfLmcw2sfXbAgotgM-pWJPh3YWTPSoL72_4tzmFxa-_7uI-1h0XsSE0rZq97EL3-mAU0pol605Bxi81Em-ixN2H_uXQvSEh9qx8WbIR4Gew/s1600/IMG_3756.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgifEOVmAfOCOzh16FWgvz5IL4hWy55mlzD4cfLmcw2sfXbAgotgM-pWJPh3YWTPSoL72_4tzmFxa-_7uI-1h0XsSE0rZq97EL3-mAU0pol605Bxi81Em-ixN2H_uXQvSEh9qx8WbIR4Gew/s1600/IMG_3756.JPG" width="640" /></a><br /><br /> Press the dough into the pans and pinch off the excess.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sVZC3BEq_olwjXhhvT0oehLNE2uWEstbSfm_A_T9gnpEyyiw6_Etp0VYXnPvgPLFJdWQdSRS5_fxQLYxt8UTJ6mDnYnBdIKe7CwYzIimd8ZaqoA0adWoKbjE6q5urg3rSPsDiV-0nWoQ/s1600/IMG_3759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6sVZC3BEq_olwjXhhvT0oehLNE2uWEstbSfm_A_T9gnpEyyiw6_Etp0VYXnPvgPLFJdWQdSRS5_fxQLYxt8UTJ6mDnYnBdIKe7CwYzIimd8ZaqoA0adWoKbjE6q5urg3rSPsDiV-0nWoQ/s1600/IMG_3759.JPG" width="640" /></a></div><br />Fill with the apples. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYDa5aDu_dsxnZkNPBZY5XIlCg1DLEMG1ouRcSn6kEmXgJDzbXiX-eoZTLH_O9S_xVLVQcY5VvdPrkZDEL9aVX7b_P4GFGhfo8eJOQb-KdoCZ-EloeDCK6UDURPH66ULQnyGD6ybBm752/s1600/IMG_3761.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrYDa5aDu_dsxnZkNPBZY5XIlCg1DLEMG1ouRcSn6kEmXgJDzbXiX-eoZTLH_O9S_xVLVQcY5VvdPrkZDEL9aVX7b_P4GFGhfo8eJOQb-KdoCZ-EloeDCK6UDURPH66ULQnyGD6ybBm752/s1600/IMG_3761.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">I like to pile them in, over the top because they do cook down.  </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Bake at 350 degrees for 25-30 minutes until browned on top.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CB3UFQ4X4rsjdKRxboAqvn67pDqswrLJ57F14FeXG4dq1sLD0i2al_zHrGBOyNCuovD0gQOjK9YGPWcqkVGcT2PYJV-6pJ1rsME5rTMKGwVS2CvMgZZKwgrp3Pqsio7vTtwhvDu1aYXD/s1600/IMG_3847.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1CB3UFQ4X4rsjdKRxboAqvn67pDqswrLJ57F14FeXG4dq1sLD0i2al_zHrGBOyNCuovD0gQOjK9YGPWcqkVGcT2PYJV-6pJ1rsME5rTMKGwVS2CvMgZZKwgrp3Pqsio7vTtwhvDu1aYXD/s1600/IMG_3847.JPG" width="640" /></a></div><br />After baking, and before serving, drizzle on <a href="http://jennysteffens.blogspot.com/2012/10/salted-caramel-sauce-caramel-apples.html">Caramel</a> and then sprinkle with Sea Salt.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nUHE7iHjnYVBMBiTsFRcsJ7wgSOX5Ohp7vLCs2nIZcOwEXfcyeCzDQwb0m5z5nSXKPfRBAyO3LeXGemnIlg_BN89yHjhp_mbv3s1HLrMaSRa_I4IR4A9o0pqHvrk3iTodKyFeHmYGuFS/s1600/IMG_3862.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3nUHE7iHjnYVBMBiTsFRcsJ7wgSOX5Ohp7vLCs2nIZcOwEXfcyeCzDQwb0m5z5nSXKPfRBAyO3LeXGemnIlg_BN89yHjhp_mbv3s1HLrMaSRa_I4IR4A9o0pqHvrk3iTodKyFeHmYGuFS/s1600/IMG_3862.JPG" width="640" /></a></div><br />For serving, warm in microwave or oven, then top with ice cream and more caramel and sea salt.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8SwzhD7tS18D5Id4kw9UFucbtt3GeBZL_LZt85qS0LJCIUp816z2DPmwMWqqDsrTpNvmxx5FbfDWpnweaIufq2E6x6z0Uy7YyxXyp-vq08RsrdawrvStF15y7YJap_7MHO-4rLQ-qyWO/s1600/IMG_3844.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS8SwzhD7tS18D5Id4kw9UFucbtt3GeBZL_LZt85qS0LJCIUp816z2DPmwMWqqDsrTpNvmxx5FbfDWpnweaIufq2E6x6z0Uy7YyxXyp-vq08RsrdawrvStF15y7YJap_7MHO-4rLQ-qyWO/s1600/IMG_3844.JPG" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Happy <i>almost</i> fall baking!</div><a data-pin-config="beside" data-pin-do="buttonPin" href="https://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2014%2F08%2Fsalted-caramel-apple-tart-cute-teacher.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-9F8HlkTRhC8%2FU_tHwMQML4I%2FAAAAAAAAYm0%2F6B8uu3vDV6w%2Fs1600%2Fsalted-caramel-apple-tarts.jpg&description=Salted%20Caramel%20Apple%20Tarts%20for%20Teachers%20Gift"><img src="//assets.pinterest.com/images/pidgets/pinit_fg_en_rect_gray_20.png" /></a><!-- Please call pinit.js only once per page --><script async="" src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

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Ice Cream with Hot Espresso = Affogato | My New Nespresso VertuoLine

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsGQWYIZFlalrA1bDkf9DjeDvlLh3s4r4ROAxn_HZFmWSsN0d9PT3pA1_v3WsJTaQw3r7MgKGTphRFgQ_js8OwgrXubw3FrXgzMAxQv3AjlRpIZRxvBKETY2UWYfBiWFTDKlOFNww9Vbg/s1600/affogato.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFsGQWYIZFlalrA1bDkf9DjeDvlLh3s4r4ROAxn_HZFmWSsN0d9PT3pA1_v3WsJTaQw3r7MgKGTphRFgQ_js8OwgrXubw3FrXgzMAxQv3AjlRpIZRxvBKETY2UWYfBiWFTDKlOFNww9Vbg/s1600/affogato.png" width="640" /></a> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibq22wZAnsqVP_2tyCb-5z_aSassCus3yWvcldcTnMcUXlvIZOKjOLMdlCVryJ5ZQ2HyHfv_ldUQ0Rb0-lGYSSrNCjhihxfG9gvB9RTH7bqNITpBaaCNSqN_roWNp3c5rpZnu3l1KEmuBM/s1600/IMG_2196.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibq22wZAnsqVP_2tyCb-5z_aSassCus3yWvcldcTnMcUXlvIZOKjOLMdlCVryJ5ZQ2HyHfv_ldUQ0Rb0-lGYSSrNCjhihxfG9gvB9RTH7bqNITpBaaCNSqN_roWNp3c5rpZnu3l1KEmuBM/s1600/IMG_2196.jpg" width="215" /></a></div><br />I love simple.  I love easy.  I also love delicious and incredibly chic desserts.  Especially those that combine coffee and ice cream.  Meet, the Affogato, meaning "drowned" ice cream.  Italy, you've done it again.<br /><br />We recently hosted a couple of couples for a very easy, relaxed dinner.  It was not the typical, outdoor barbeque party (though the grill was still involved), but a menu with more of a European flare - with a focus on simple and seasonal.  We sipped on chilled rose before dinner, and had grilled steaks marinated with rosemary, with a side of summer squash and parmesan gratin.<br /><br />We served dinner outside, late after dark and set the table with potted herbs and lots of candles.  After, we lounged on our side porch and had affogatos for dessert.  It is the sort of party I imagine Italian people have every night of the week after the kids go to bed.  We enjoyed our little slice of <i>dolce la vita</i>. <br /><br />You might remember around Christmas time, the very nice people at <a href="http://www.nespresso.com/us/en/pages/vertuo-machine">Nespresso</a> sent me a <a href="http://jennysteffens.blogspot.com/2013/12/good-monday-morning-nespresso-giveaway.html">Pixie and hosted a giveaway on my blog</a>.  Well, a couple of months ago they sent me their newest machine, the <a href="http://www.nespresso.com/us/en/pages/vertuo-machine">VertuoLine</a>.  It is the machine we've all been waiting for... it brews espresso and coffee.   As you can see from the photo, every cup (the coffee and espresso) is brewed in a very magical (my technical term) way that creates a frothy foam on top, even before adding any milk or cream.  The coffee underneath that creamy, caramel colored froth is a deep, rich brown.  I have loved my Pixie, but I have to say, I love having just one machine on my counter that does both coffee and espresso perfectly every time.<br />  <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cppEHkZntl2_c32UXHGly8Pbfg4qtJF1xwdz7-38S-nklLfDdZ6bhMdCG81-W4he0ZPg2JjSRkTyH8wRuaVWSqkfMb0EqgjQyffQmRp8ojCd_dsRXthPJkm9tuCLhUvKZzyH4xbS4wYb/s1600/IMG_2501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4cppEHkZntl2_c32UXHGly8Pbfg4qtJF1xwdz7-38S-nklLfDdZ6bhMdCG81-W4he0ZPg2JjSRkTyH8wRuaVWSqkfMb0EqgjQyffQmRp8ojCd_dsRXthPJkm9tuCLhUvKZzyH4xbS4wYb/s1600/IMG_2501.JPG" width="640" /></a></div><br />There is not really a recipe to this, it is literally just vanilla ice cream with hot espresso or strong coffee poured over the top. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6xKtBARQFvrayweTvmhi_7EvSCEz6Bgyc0lZccV6-rACnNruD79Uv5Skr-IOMsNIhZJ5h3G_CcC506gNHSYYPLsdjb3ponFlYt8d5JXYk0l2vcPSBTyLeM6oX1OP3d6mK3j2EGTUpHUs/s1600/IMG_2503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA6xKtBARQFvrayweTvmhi_7EvSCEz6Bgyc0lZccV6-rACnNruD79Uv5Skr-IOMsNIhZJ5h3G_CcC506gNHSYYPLsdjb3ponFlYt8d5JXYk0l2vcPSBTyLeM6oX1OP3d6mK3j2EGTUpHUs/s1600/IMG_2503.JPG" width="640" /></a></div><br />For this cup, I actually used a coffee pod.  You can see how rich it is.  It really is just heavenly.  I recommend using the decaf espresso for late night parties like ours.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZB1qj7hOvmak7LoVqpYl710MzSdfUqGPLT0egUV1yh3vqDajOEvGfzsnkzUhA-7302MXt6wl5zHXIMvEWsp6LVLen_HI9ytfSNZS5yWmgi7CIlF6S2ihSwnp8yCahAWvA-IIr7TAkt_V/s1600/IMG_2508.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZB1qj7hOvmak7LoVqpYl710MzSdfUqGPLT0egUV1yh3vqDajOEvGfzsnkzUhA-7302MXt6wl5zHXIMvEWsp6LVLen_HI9ytfSNZS5yWmgi7CIlF6S2ihSwnp8yCahAWvA-IIr7TAkt_V/s1600/IMG_2508.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;">I like to serve my guests (or just myself...) the ice cream in a mug, then bring a mini pitcher of the espresso around to pour over the ice cream.  After each bite, the ice cream melts a little more and the espresso turns into a cold, creamy drinkable treat.  The perfect grownup luxury after a hot day.  </div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtMEDyJukv1KoGF-TUpHP9cxVekkakEHLQyTV-Ow3scGtsk-iVj84HZ_-Lb0ff-CO4Sscvz5dL2vMlRPzPjhLggGilU-SbIkeQnsqcDl6niwXp_-PCLeU2lckLvCMUKv1EXJ_tblHuRWG/s1600/IMG_2517.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwtMEDyJukv1KoGF-TUpHP9cxVekkakEHLQyTV-Ow3scGtsk-iVj84HZ_-Lb0ff-CO4Sscvz5dL2vMlRPzPjhLggGilU-SbIkeQnsqcDl6niwXp_-PCLeU2lckLvCMUKv1EXJ_tblHuRWG/s1600/IMG_2517.JPG" width="640" /></a></div><br />A nice crumbly cookie or piece of chocolate would be a great treat to go along with it, too.  <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yOT_2wGx2nMSFFfcstNwCIM02KWo1DLfq6mHlEpgNqAZG8hyphenhyphen65f3h0_fvSPdmPT-JwvHLg7jGU6DHj1xG5SkObw0iWiE_dSV9Ac-WTMtZAjn8iiRzC9m53wJ0GhxALepNR3cErAXR88k/s1600/IMG_2518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0yOT_2wGx2nMSFFfcstNwCIM02KWo1DLfq6mHlEpgNqAZG8hyphenhyphen65f3h0_fvSPdmPT-JwvHLg7jGU6DHj1xG5SkObw0iWiE_dSV9Ac-WTMtZAjn8iiRzC9m53wJ0GhxALepNR3cErAXR88k/s1600/IMG_2518.JPG" width="640" /></a></div><br />Visit the <a href="http://www.nespresso.com/us/en/pages/vertuo-machine">Nespresso</a> site to read more about their new <a href="http://www.nespresso.com/us/en/pages/vertuo-machine">VertuoLine</a>.  Thanks Nespresso for the new machine... it has gotten a lot of use!<br /><br />

Ice Cream with Hot Espresso = Affogato | My New Nespresso VertuoLine

I love simple.  I love easy.  I also love delicious and incredibly chic desserts.  Especially those that combine coffee and ice cream.  Mee...

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