A man of few words

So  . . .  we've been waiting to hear from RJ about how things are going in San Diego.  So far all we have is this photo that RJ sent from his Blackberry.

I guess we can assume that all is well in San Diego.

Today is Christmas Day for our family.  Angie, Dave and I will gather at Kristi and Paul's house in Omaha to celebrate.  Kristi is making a pot of chili, and we are bringing the cheese, crackers, stuffed celery and chocolate peppermint tarts for dessert (see recipe below).

Jeannette

Chocolate Tarts with Peppermint Creme

2 Pks. (15 shells each) frozen mini phyllo shells

Small carton of whipping cream

4 oz semi-sweet baking chocolate, cut into chunks (shave and set aside about 3 tbsp of chocolate for final topping)

2 oz. cream cheese, softened

4 tbsp sugar

1/2 tsp pure peppermint extract

Prepare phyllo (fillo) shells as directed on package for crisp unfilled tarts.  Cool completely.

Microwave 1/3 cup whipping cream and chocolate for 1 minute, stopping at 30 seconds to stir.

Stir until chocolate is completely melted. Cool 5 minutes.

Spoon a teaspoon of chocolate ganache into each tart shell.  Cool thoroughly.

Mix 2 oz cream cheese and 2 tbsp sugar in large bowl until smooth.

Beat 3/4 cup (remainder of small carton) whipping cream, 2 tbsp sugar and 1/2 tsp peppermint extract in medium bowl with electric mixer until stiff peaks form.

Add 1/2 of the whipped cream mixture to cream cheese mixture.  Stir until well blended.  Gently stir in remaining whipped cream.

Spoon about 1 tablespoon of Peppermint Creme into each tart.  Garnish with chocolate shavings.  Refrigerate until ready to serve.

Very easy and festive.  You could also try raspberry or orange extract.