Milk Chocolate S’mores Tartlets + A Panza love story

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This blog is named after my dog Panza but I realized I don’t talk much about her on here. Which is funny because I’m pretty sure all my friends and family are sick of seeing pictures and hearing about her constantly.

Panza is not an easy dog. Some times I really wish she was a happy go lucky golden retriever who loved all people and all dogs and just went with the flow. But honestly, her personality and antics really make her so special to me. She is a very sensitive and anxious dog. She barks at any one who tries to look at her and hates being pet by strangers. She truly only likes about 4 or 5 people in this world. And those people definitely know who they are.

But at home with Brian and I, where she can relax, she loves to cuddle, get hugs and kisses, sleep, and wrestle.

We got her from animal services 2 years ago! It’s crazy how short that time has felt. She was 12 pounds, maybe 4 months old, and had just been spayed. She jumped into our laps and licked our faces and we knew she was it. It honestly feels like a true love story to me. And like I hear parents say about their kids, I didn’t know I could love anything this much. Now I totally get the crazy dog parent thing.

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I plan on talking more about Panza on here not only because this blog is named after her but because she makes for great stories. These s’mores tartlets have nothing to do with Panza other than the fact that she would love to eat them but is definitely not allowed.

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S’mores Tartlets (can be made in mini tart pan or pie pan

Graham Cracker Crust 

Marshmallow Topping

Milk Chocolate Brownie – adapted from Dulce: Desserts from Santa Fe Kitchens

6 tablespoons butter

5 ounces milk chocolate

1 cup sugar

2 eggs

1 cup flour

3/4 teaspoon salt

Instructions:

In a saucepan over medium heat, melt butter and chocolate, stirring till smooth. Let cool.

Add sugar and mix till smooth. Add eggs, mix till incorporated.

Add flour and stir just till combined.

Assembly of tartlets:

Preheat oven to 350 degrees.

If using a mini tart pan, press graham cracker crust into individual tarts. Bake for 10 to 12 minutes.

Spoon 1 to 2 tablespoons of brownie batter into crust and bake again for 20 minutes.

Pipe on marshmallow topping.

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