Tuesday, December 29, 2009


wanted to post piccies...
but my new laptop
isn't communicating with my pic card.
so no pictures of
our new Nigerian Dwarf goat.
(who is a pain!)
on Christmas we drove around the block
to find her.
today she figured out how to
open up the chicken coop door
to eat the chicken feed.

The Female Tweedles isn't doing
very well. She has blisters on her webbed
feet. I have been keeping them penned
up due to ice and the goat eating their feed.

Recipe 1

Chocolate Truffle Tart

of course there are modifications....

2/3 cup all-purpose flour
1/2 cup powdered sugar
1/2 cup ground walnuts
6 tablespoons butter or margarine, softened
1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/4 cups heavy whipping cream
1/4 cup granulated sugar
1 (9-ounce) package NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
2 oz squares of unsweetened baking choc.
1 t of vanilla
1 cup sweetened whipped cream, (optional)
1 cup fresh raspberries, (optional)

  1. For Crust: Preheat oven to 350°F (175°C).
  2. Beat flour, powdered sugar, nuts, butter and cocoa in large mixer bowl until soft dough forms. Press dough onto bottom of a springform pan.
  3. Bake for 12 to 14 minutes or until puffed. Cool completely in pan on wire rack.
  4. For Filling: Combine cream and sugar in medium, heavy-duty saucepan. Cook over medium heat, stirring occasionally, until mixture comes just to a boil. Remove from heat. Stir in morsels and choc; let stand for 5 minutes. Add vanilla and Whisk until smooth . Transfer to small mixer bowl. Cover; refrigerate for 45 to 60 minutes or until mixture is cooled and slightly thickened.
  5. Beat for 20 to 30 seconds or just until color lightens slightly. Spoon into crust. Refrigerate until firm. Remove side of pan; garnish with whipped cream and raspberries.

Makes 8 servings.

Estimated Times
Preparation Time: 15 mins
Cooking Time: 20 mins
Cooling Time: 45 mins refrigerating

Wacky Cake


  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup sugar
  • 3 tablespoons unsweetened cocoa
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 teaspoon vinegar
  • 5 tablespoons vegetable oil
  • 1 cup cold coffee
In a 8 x8 square pan, sift together flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

sprinkle with powdered sugar or frost... this last time we cut it in half and filled mascarpone cheese.

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