I haven't updated in a LONG while cause we don't have the internet… life is so strange without the internet!!! No more shopping and internet banking and bill pay oh my.

Did I mention we moved into our lovely happy home. :O) . I know, I know, I really need to get some pictures of the final product so ya'll can see. It's all I could ever wished for and more, It has a roof a couple bedrooms a bathroom and best of all a kitchen where we spend most of our time.

I bet you'd never guess but one of Doug's favorite pass time is cooking. He love's to make new thing and we've made some awesome meals and treats since we've been in the house. One of which has become my all time favorite dessert and I wont have hurt feelings if you want to try them also.

Chocolate-Raspberry Tassies
Better Homes & Garden Dec. 2009 issue·

Prep: 40 minutes Bake: 12 minutes Cool: 10 minutes already saved


Ingredients·
1 recipe Chocolate Pastry, (recipe below) ·
6 oz. semisweet or bittersweet chocolate, chopped (1 cup) ·
2 Tbsp. butter ·
1 large egg, lightly beaten ·
1/3 cup granulated sugar ·
1 Tbsp. raspberry liqueur or raspberry-flavored syrup ·
2 tsp. vanilla ·
1 recipe Chocolate Butter cream, (recipe below) (optional)

Directions
1. Prepare Chocolate Pastry. Heat oven to 375 degrees F. Divide pastry in 24 balls. Evenly press each ball on bottom and sides of 24 ungreased 1-3/4-inch muffin cups, using floured fingers if necessary; set aside.
2. For filling, in small saucepan heat and stir chocolate and butter over medium-low heat until melted and smooth. Remove from heat. Stir in egg, sugar, liqueur, and vanilla. Spoon 1 scant tablespoon filling in each pastry shell.
3. Bake 12 to 15 minutes or until pastry is firm and filling is puffed. Cool in pans 10 minutes. Run sharp thin-blade knife around tassie edges; carefully remove from pans. Cool on wire rack. Pipe or dollop on a small amount of Chocolate Butter cream.
4. To store, refrigerate tassies in single layer in airtight container up to 3 days. Makes 24 tarts.

Chocolate Pastry: In food processor combine 1-1/4 cups all-purpose flour, 1/3 cup sugar, 1/4 cup natural unsweetened cocoa powder, and dash of salt; pulse to combine. Add 1/2 cup cold butter, cut up. Cover; process until crumbly. In small bowl whisk together 1 egg yolk and 2 tablespoons cold water. Add to processor; pulse until a dough ball forms (add water if dry). If needed, cover and refrigerate until easy to handle.

Chocolate Butter cream: In a medium mixing bowl beat 1/4 cup softened butter on medium-high for 30 seconds. Gradually beat in 1 cup powdered sugar and 3 tablespoons unsweetened cocoa powder. Beat in 2 tablespoons milk. Gradually beat in 1 cup powdered sugar until piping consistency.

Doug's Suggestion: Dust with confectioner sugar and top with 1-3 raspberries