Hello friends, this Merci Beaucoup Thanks Muchas Gracias post is for YOU! I realized just yesterday that May 6th marked the six month anniversary of the launch of Through Her Looking Glass. Somehow the date quietly got by me. And it occurred to me that you might be interested to hear how things are going behind the scenes.

So here goes. Thankfully things are going well and I’m so grateful for all your help. If you’re reading this today, it means you either discovered this blog along the way or you’ve hung in there with me from the beginning as I tried to figure out where this blog was going. I know many of you had never followed a blog before, and so thank you from the bottom of my heart for joining me on this crazy wonderful adventure. Also thanks for your many great comments that make this such a fun on-line community to be a part of. A friend recently told me she loves visiting the site because she can’t wait to hear what you have to say.

When I was preparing to launch the blog last spring and summer, I spent lots of time writing stories. I love to tell stories. And when the blog initially launched, I thought I’d include a recipe here and there, but mostly write about my life, experiences and New England. But I learned on the journey that recipes are something that people the world over are interested in. And who doesn’t like a great new recipe? So I’ve slowly moved toward mostly sharing recipes on weekdays and my musings/writing on the weekends. I hope that works well for you also.

This blog wouldn’t be here without some great mentoring along the way. The advice of my friend Amy who authors She Wears Many Hats has been invaluable. She’s been so encouraging and helped me navigate the journey from the very beginning. So thank you Amy, you’re a gift. She strongly encouraged me to network with other bloggers. To write the next post. To work towards excellence. And reminded me (more than once) that the people who make it in the blogging world are the ones who don’t quit. (!)

I’m thrilled to say that Through Her Looking Glass now receives 11-12K hits monthly. Several advertising networks have contacted me in the past few months, and there are now ads in the sidebar.

I was also invited to be a primary blogger for The Daily Meal , a national foodie/recipe website out of Manhattan. My Chocolate Raspberry Tart was featured last week on The Daily Meal and yesterday, my Old Fashioned Strawberry Shortcake.

And just last night my tart post was included on MSN.com. These are exciting days!

So where is Through Her Looking Glass going in the next six months? Forward, God-willing. I’ll continue to strive towards excellence, grow the readership, foster site community and solicit advertisers. I can’t thank you enough for being a supportive part of the THLG community here, reading the posts, sharing with family and friends and commenting when you can. I’ve met so many wonderful people along the path I now call friends. Such a joy to be able to do what I love. If you have ideas you’d like to see included in future posts, please let me know!

Thanks for all your encouragement and support, means the world to me.

XO,

allie

The post Merci Beaucoup Thanks Muchas Gracias appeared first on Through Her Looking Glass.

I love a stunning dessert. Yes I do. This Chocolate Raspberry Tart tastes every bit as decadent as it looks. Nothing better than a great meal with fine company followed by a really spectacular dessert and coffee.

While this Chocolate Raspberry Tart has several steps, it’s not difficult to make. And it’s a nice touch on the dessert table.

Mix the crust and roll it out

Fit to the tart pan and trim off excess

Bake the crust.

Whisk together the chocolate filling on the stovetop as the crust bakes.

Pour filling into baked crust.

Bake tart, then cool on rack.

Spread with raspberry jam and top with luscious raspberries. Oh my.

 Savor every decadent bite.

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Chocolate Raspberry Tart

Chocolate Raspberry Tart: a stunning and elegant dessert perfect for any special occasion. Tastes as spectacular as it looks.

Course Dessert

Prep Time 45 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 9

Author Allie Taylor

Ingredients

• Crust:
• 1 1/4 cups flour
• pinch salt
• 1 1/2 tablespoons sugar
• 1/2 cup unsalted butter well-chilled
• 1 egg yolk lightly beaten
• 2 tablespoons very cold water
• Chocolate Filling:
• 1/2 cup unsalted butter
• 4 ounces semi-sweet chocolate coarsely chopped
• 3/4 cup granulated sugar
• 2 eggs
• 1 egg yolk
• 1/2 teaspoon pure vanilla extract
• 1/4 cup half and half
• Topping:
• 1/4 cup seedless raspberry jam melted
• 1 pint fresh Driscoll's raspberries rinsed and drained

Instructions

• Grease 9 " tart pan with a removable bottom.
• In food processor, combine 1 1/4 cup flour, 1 1/2 tablespoons sugar and pinch salt.
• Add 1/2 cup butter and process 'til mixture resembles coarse meal.
• Separately, combine egg yolk and cold water.
• Gradually add to flour mixture and process just 'til dough holds together.
• Press dough into a flat disk and wrap tightly in plastic wrap.
• Chill 30 minutes.
• Preheat oven to 375 degrees.
• Using floured rolling pin, roll out on floured surface.
• Press into bottom and sides of prepared tart pan, trimming off excess.
• Line crust with foil and fill with dried beans or pie weights.
• Bake until edges are slightly browned, 10-15 minutes.
• Remove pie weights and foil, continue baking 5 more minutes, until golden brown.
• Remove from oven and cool on rack.
• Reduce oven temperature to 350 degrees.
• In heavy saucepan, melt 1/2 cup butter and chocolate over low heat.
• Add 3/4 cup sugar, 2 eggs, egg yolk and vanilla.
• Stir 'til smooth.
• Stir in half and half.
• Pour chocolate mixture into prepared pastry.
• Bake 25-30 minutes or until center is nearly set when shaken.
• Remove from oven and cool on rack to room temperature.
• Remove from pan.
• Using small brush, spread half of the melted jam over top of tart.
• Artfully arrange fresh raspberries over jam.
• Drizzle raspberries with remaining melted jam.
• Serve at room temperature or chilled

Notes

This recipe can be made a day or two ahead. Refrigerate when cool, then top with jam and raspberries just before serving.

You may also enjoy: Boston Cream Eclair Cake

The post Chocolate Raspberry Tart appeared first on Through Her Looking Glass.

1988

My valentine and Valentine’s Day are on my mind. Sure do love my valentine. We go way back. I mean waaaaaaaay back, like all the way back to pay phones. (!) Practically grew up together.

We’ve celebrated a lot of Valentine’s Days, and by far the most memorable ones have been those we stayed in, didn’t fight the crowds or hire a sitter. Just a special evening at home, a good menu, great company, maybe a good flick.

So here’s a THLG Valentine Dinner In menu, thought you might like to join in on the fun with friends, family or your sweetheart. Since Valentine’s Day is on Saturday this year, you may have a little extra weekend time to pull things together. The menu is simple, colorful and  delectable!

Today I’m sharing the recipe for Sesame Beef & Red Peppers w/Roasted Asparagus. Tomorrow I’ll post the recipe for a gorgeous and elegant dessert, perfect for Valentine’s Day: a stunning Chocolate Raspberry Tart.

I chose this particular Valentine Dinner In menu because it tastes great and you can make it in stages. Make the Chocolate Raspberry Tart a day or two ahead, then brush with raspberry jam and top with fresh raspberries before serving. Work ahead on the Sesame Beef & Red Peppers w/Roasted Asparagus: brown the meat, make the marinade, cook the rice and slice the peppers. I love to make a meal in stages: it lessens the cooking time on special occasions, letting me spend more relaxed time with the people I love.

Sesame Beef & Red Peppers w/Roasted Asparagus  over brown rice with Oven Roasted Asparagus

And this stunning Chocolate Raspberry Tart for dessert!

I’d love to hear about your Valentine’s Day celebration plans and traditions, and do let me know how you like the menu!

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Sesame Beef and Red Peppers

Sesame Beef with Red Peppers. Flavorful beef and peppers over rice. Red pepper flakes give a little bite.

Course Main Dish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Allie Taylor

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sugar
• 2 teaspoons rice vinegar
• 1/2 teaspoon red-pepper flakes
• 1/2 teaspoon corn starch
• 1 tablespoon plus 1 teaspoon vegetable oil
• 3/4 pound boneless New York strip steak thinly sliced
• 2 red bell peppers ribs and seeds removed, thinly sliced
• 2 garlic cloves minced
• 1 tablespoon sesame seeds toasted
• cooked brown rice for serving
• optional: thinly sliced scallion greens for serving

Instructions

• Separately, cook brown rice, according to pkg. directions.
• In a small bowl combine soy sauce, sherry, sugar, vinegar, red-pepper flakes and cornstarch.
• In a large skillet, heat 1 tablespoon oil over medium-high heat.
• In two batches, cook meat, undisturbed, until browned on only one side, about 2 minutes per batch.
• Transfer to a plate.
• Add 1 teaspoon oil and bell peppers to skillet and cook, stirring, until peppers are crisp-tender, 2 minutes.
• Add garlic and cook until fragrant, 30 seconds.
• Whisk soy sauce mixture and add to skillet, along with steak.
• Cook, stirring, until sauce thickens, 1 minute.
• Stir in toasted sesame seeds.
• To serve: spoon beef mixture over rice and top with scallion greens if desired.

Oven Roasted Asparagus:

Preheat oven to 425 degrees.

Wash, dry and trim asparagus.

Place asparagus on baking sheet, drizzle with olive oil and sprinkle with sea salt.

Roast on top oven rack for 10-15 minutes, turning once.

The post Sesame Beef & Red Peppers w/Roasted Asparagus appeared first on Through Her Looking Glass.