Hey Everybody!

Welcome to something I like to call “Brownie 2.0!”  What you will find in these pages are my thoughts on life, love, and the pursuit of chocolate happiness! I plan on making this part of the company website fun and interactive for you and me. As we progress with the website renovations, I want to incorporate things like special recipes, our involvement with local charities, and a chance to for you to ask our me questions and get answers on most anything all right here in a blog of my very own!

Be on the look out for some fun and exciting stuff. Oh, and join us in our addiction to Twitter too! (www.twitter.com)

- Anthony

Yield - 24 mini tarts - needed mini muffin pan

Ingredients:

• 6 almond butter brownies*
• 1 small jar of seedless raspberry jam (or apricot, or whatever you fancy)
• 1 sak of sugared roasted pecans*
• 4 oz good chocolate (I prefer bittersweet or dark for this)
• 1/4 c cream
• 1t butter
• 1t raspberry liqueur (optional)

Preheat your oven to 325. Spray or coat the mini muffin pans with either Pam or butter. Cut each brownie into 4 equal parts. Press one of these parts into each of the mini muffin wells and, using your finger, press up the walls a bit, leaving just a nice dent in the middle. Fill dent with about 1/2 teaspoon of raspberry jam. Bake for 10 mins.

Place 1/2 of the pecans into a zip top bag. Crush lightly. Sprinkle crushed nuts over the jam topped brownies as they come out of the oven. Let mini tarts cool and remove from pan.

Heat cream almost until boiling. Remove from heat and add chocolate, butter and liqueur. Stir until chocolate is melted and is creamy. Let cool slightly and place into another zip top bag. Cut small hole in corner of zip top bag and use it like a pastry bag to drizzle chocolate over the mini tarts, Don’t squeeze too hard or the bag will burst like mine did

*available at Fudgey Nut