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Happy Friday!

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Was it just me or do this week go by crazy fast? Yes, we are still unpacking and reorganizing. Will this ever end? We are starting to get adjusted to mountain life from having city life for so long. It is very different and is not so easy to get groceries when I forget something downtown. It takes me 20 minutes to drive to a store downtown. They have a market a mile down the road but you will definitely pay for the convenience and you will not have quite the selection as you would at a bigger store. You may not have a left kidney, but hey you got that garlic that slipped your mind while you were at the store earlier.

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In the mountains there isn’t a lot to walk to like there is in the city. In the city we were able to walk to stores, shops, restaurants, parks or someones house. The possibilities were endless. Here in the mountains, they are just kind of that, the end.

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We have a main loop we do in the “neighborhood”  and it takes us about 45 minutes. There is a house that has four dinosaurs. They are totally life size and made out of iron. The things people do with their money baffles me. Then if you go a little further you will hit Graeyson’s favorite spot, the horses! There is a family that has a ranch and they have three horses. Other than that, there’s not a whole lot more that’s overly exciting about living up here. Maybe I am just a city girl and I am not a fan of mud pies, unless they are made of chocolate of course, and sticks!

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Today we are going to a BBQ and Bobby volunteered me to make food. It’s probably best considering he would bring something in a bag if it was left up to him. We decided to bring my Crack Kale Salad and try out a new dessert. That makes sense right? One safe item and one risky one. Believe it or not there are still so many people that cringe when they hear the word “kale.” I don’t know if you remember a couple weeks ago for Graey’s party I made the Crack Kale Salad for one of the dishes. We had about 50 people and I used about 20 huge bunches of kale. There was so much kale I thought I was going to be in trouble. Lo and behold there was maybe two or three portions left and a couple friends ended up taking them home with them because they loved it so much.

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So the newbie recipe for the day should be no shock that it’s chocolate, I know right, gasp! But, because it’s kind of a special occasion I went all out and made ganache with organic raspberries on a homemade cookie crust. It doesn’t get much better than that! Wait, it does. It’s good for you, it takes no time to make and it only has 5 ingredients. Say what?

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It is so simple, yet really elegant and rich. I made this twice because I wanted to make sure I was bringing over something decent! So once I had the recipe down the second tart took no time at all to make this. The longest part is allowing time to set. I hate waiting for chocolate. I want it NOW!

Enjoy your weekend!

XO Nicole

Chocolate Ganache Pie with Raspberries
Author: Nicole Nilsen
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
  • 1 can coconut milk, full fat
  • 1- 11 ounce bag of dark chocolate chips, 65-75%
  • 30- 365 brand creme filled sandwich cookies (The Whole Foods version of Oreo’s)
  • 3 tablespoons coconut oil, melted –> measured after melting!
  • 1 pint fresh organic raspberries
Instructions
  1. Preheat oven to 350 degrees
  2. Spray a 9 or 11 inch tart pan (9 inch will have a thicker crust, while the 11 inch will have a thinner crust)
  3. In a food processor with the “S” blade intact add 30 sandwich cookies and turn the food processor on for around 1-2 minutes until the cookies are dusty crumbs
  4. Once the cookies are crumbs slowly add in the melted oil while pulsing
  5. When the oil and crumbs are well combined dump it into the tart pan, spread it out and start pressing it down. You want to make sure the bottom is completely covered and then cover as much of the sides as you can. Go up at least half-way.
  6. Bake the crust for 10 minutes and then set out to cool
  7. In a medium sized saucepan pour an entire can of coconut milk and heat it up on the stovetop until the milk is lightly boiling
  8. Remove from heat and add the bag of dark chocolate chips
  9. Stir the chocolate chips and coconut milk until all of the chocolate is melted
  10. Pour it directly on top of the prepared cookie crust
  11. Cover with wrap and refrigerate for at least 3 hours
  12. If you want to add your raspberries before the chocolate completely sets, so the raspberries stick half-way inside the chocolate, then add the raspberries after about 1- 1 1/2 hours
  13. This pie is best if it can set overnight!

 

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