Recipe month is now over, for this next week we will post stuff that is going on at our school or what's going on in our lives and what we're doing .  Like this year we have a new P.E teacher and new art teacher and a new I.T teacher. We're in 5th grade and so far this has been a good year. So, this week we will keep you posted on new stuff and exciting news. Talk to you later, by.

chocolate raspberry tart

I made this and I loved it you have to try it. I found it at laurainthekitchen.com

Ingredients:1 ½ cups of Chocolate Graham Cracker Crumbs
1 Tbsp of Sugar
½ Cup of Melted Butter
1 ¼ cup of Semisweet Chocolate Chips
1 cup of Heavy Cream
¼ tsp of Salt
About 3 cups of Fresh Raspberries

Process,

1) Preheat the oven to 350 degrees. Spray a 9” tart pan with non stick cooking spray and set aside.

2) In a large bowl, mix together the crushed chocolate graham crackers, melted butter and sugar. Press this mixture in the tart pan making sure you press it very evenly. Place it on a baking sheet and refrigerate it for about 20 minutes. 

3) Bake it at 350 degrees for about 10 minutes. Let it cool completely. 

4) Place 1 cup of the raspberries in a blender and puree it. Pass it through a fine sieve and get rid of the solids. 

5) Place the chocolate chips in a bowl and set aside. Place the heavy cream in a small sauce pan and bring it to a simmer. 

6) Pour the heavy cream over the chocolate and let it sit for a few minutes. Stir until the chocolate is all melted and then stir in the raspberry puree and salt. 

7) Pour the chocolate mixture into the baked tart shell and chill it in the fridge for about an hour and a half. Arrange the raspberries over the top and place it back in the fridge for another hour or so. 

Zucchini Parmesan Crisps

I made this and it was so good you have to try it 

Total Time:
50 min
Prep
20 min
Cook
30 min
Yield:
4 servings, serving size 1/2 cup
Level:
Easy


Ingredients

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Directions
Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.

Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.

Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

Per Serving:

(serving size, 1/2 cup)

Calories 105; Total Fat 6g (Sat Fat 2g, Mono Fat 2g, Poly Fat 0g); Protein 5g; Carb 8.5g; Fiber 1.5g; Cholesterol 1mg; Sodium 222mg

Excellent Source of: Molybdenum, Vitamin C

Good Source of: Calcium, Manganese, Vitamin B6, Protein

Read more at: http://www.foodnetwork.com/recipes/ellie-krieger/zucchini-parmesan-crisps-recipe/index.html?oc=linkback