I finally tried some recipes from my latest cookbook purchase Kitchen Life by Art Smith. It has some pretty good recipes in it. I decided to try dinner and dessert from it. The dinner went over pretty good, but the dessert....
well, for the first time every bit of it was gone by noon the next day! The chicken tenders were good, but tangy. I am not used to eating Dijon mustard, but I can become accustomed to it! As for the dessert they are definitely worthy of making again & again except I think next time I will skip the chocolate chips and leave them as mini pecan pies!
Chocolate Pecan Tassies
Cream Cheese Pastry
1-3oz pkg cream cheese, room temperature
8 Tbsp unsalted butter, room temperature
1 Cup flour
1/4 tsp salt
3/4 Cup light brown sugar packed
1 egg, beaten
1 Tbsp unsalted butter melted
1/8 tsp salt
1 tsp vanilla
1/3 C semisweet chocolate chips
1/2 C chopped pecans
Position rack in center of the oven and preheat to 350. Coat 24 mini muffin cups with vegetable oil spray.
To make the pastry mix the cream cheese & butter in a medium bowl with an electric mixer on high speed until they are well combined. On low speed, gradually mix in the flour and salt until the dough clumps together. Gather up the dough and press it into a thick disk. Wrap in plastic wrap & refridgerate until chilled about 1 hour. Roll the dough into 24 1" balls. Press 1 ball firmly into each muffin cup to line the cup with pastry dough. Freeze the pans while making the filling.
To make the filling, whisk the brown sugar, egg, melted butter, salt,and vanilla into a medium bowl or 1 quart measuring cup until smooth. Combine the pecans and chocolate chips, and sprinkle the mixture into the pastry Lined cups. Ladle or pour the filling into the muffin cups in equal amounts.
Bake until the crusts are golden brown and the filling is evenly puffed, about 20 minutes. Cool in the pans for 5 minutes. Remove the tassies from the pans and cool completely on wire cooling racks
Source: Kitchen Life by Art Smith