Delicious food, amazing people, princess tiaras, and fabulous news. I had a seriously great Friday.
My best friend of almost 13 years had a lovely birthday lunch that was so over the top girly and pink it was the almost to the point of ridiculousness, but managed to pull itself off quite nicely. I’m not a pink kinda gal, but in honor of such an awesome friend I embraced it and made some princess tiara sugar cookies for the party, as well as a Dark Chocolate Ganache Tart.
The lunch was hilarious. Six chicks sitting around socializing, drinking champagne, and acting like wearing a tiara at 1pm on a Friday was normal.
Oh, and mister Stormtrooper made an appearance and met his new best friend, Stormtrooper alarm clock. It was a normal afternoon if you ask me.
This Dark Chocolate Ganache Tart was amazing! I’ve been flipping through Joy the Baker’s new cookbook pretty much everyday. I fantasize about shutting myself off from the world and staying in the kitchen until I make everything in that cookbook. If you don’t already have it, go on Amazon or out to Barnes and Noble and you buy it right now!! It’s rare that I find a cookbook with so many recipes in it that I love that I don’t even bother Post-it noting it because there would be a note on every page!
The recipe is pretty basic, which was perfect since I made it at 10am for a 12:30 lunch. It’s funny how simple desserts like this always look so impressive and taste so good, but require hardly any effort.
The ganache is silky smooth, and it’s dark chocolate which is known to be good for you! So this is kind of good for you.
The crust of the tart was so quick and easy to whip up because it’s a press in crust so nooooo rolling!! It has a bit of cinnamon in it which adds a nice flavor to the always mouthwatering combination of chocolate, whipped cream, and fresh berries.
It’s been two years since I left UCR to take a different approach to my college experience, and it’s been a long two years to say the least. I am proud to say that I just received my first acceptance letter into UCSB’s Geography program . See picture below for how happy I am.
Side note: For some strange reason I do not have a 9inch tart pan, only a 10 inch and a large rectangular one, so I opted to use a spring form pan instead. I suggest using the tart pan, but just know that you could use a cake pan if you dont have one!