Grape Tarts

From Martha Stewart Living September 2005

INGREDIENTS:

• All purpose flour for work surface
• 1/2 standard package of frozen puff pastry (1 sheet or 8-1/2 oz.), thawed
• 1 large egg yolk
• 1 Tbsp. heavy cream
• 2 cups red and green seedless grapes (about 3/4 lb.)
• 2 Tbsp. granulated sugar
• pinch of salt
• sanding sugar, for sprinkling

INSTRUCTIONS:

1. Preheat oven to 400º. On a lightly floured work surface, unfold pastry. Cut into 4 squares (4-3/4" ea). Transfer to a rimless baking sheet. Using the tip of a paring knife, score a 1/2" border around edges of squares, being careful not to cut all the way through pastry. Refrigerate until firm, about 15 minutes.
2. Whisk together egg yolk and cream; set egg wash aside. Toss together grapes, granulated sugar, and salt in a medium bowl. Divide grape mixture among tart shells, keeping it inside the borders. Brush edges of tarts with egg wash, and sprinkle with sanding sugar. Bake until pastry is crisp and golden and grapes are just beginning to collapse, 23-27 minutes. Let cool on sheet on a wire rack.

Fudgy Mocha-Toffee Brownies

From Cooking Light Jan/Feb2005

INGREDIENTS:

• Cooking spray
• 2 Tbsp. instant coffee granules
• 1/4 cup hot water
• 1/4 cup butter
• 1/4 cup semisweet chocolate chips
• 1-1/2 cups all-purpose flour
• 1-1/3 cups sugar
• 1/2 cup unsweetened cocoa
• 1 tsp. baking powder
• 11/2 tsp. salt
• 1 tsp. vanilla extract
• 2 large eggs
• 1/4 cup toffee chips

INSTRUCTIONS:

1. Preheat oven to 350º.
2. Coat bottom of a 9" square baking pan with cooking spray.
3. Combine coffee and hot water, stirring until coffee dissolves.
4. Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts, stir until chocolate is smooth.
5. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350º for 22 minutes. Cool on a wire rack. Yield: 20 servings

CALORIES: 145  FAT: 4.8g  PROTEIN: 2.2g  CARB: 24.9g  FIBER: 1.1g  SODIUM: 121mg