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Victorian Chocolate Tart

Victorian Chocolate Tart

Victorian Chocolate Tart

Plan Ahead: Make tart and then place in refrigerator for 4 hours before serving. Or prepare one day ahead. You will need an 11x1 inch round tart pan with a removable bottom. This dessert is worth purchasing the pan. You will use the pan again with my Crazy Good Fruit Tart page 291.

Tart Crust : Makes enough for 2 tart crusts (Freeze half the dough or bake both and freeze one for later)

  • 2 1/2 Cups Kamut flour
  • 1 tsp sugar
  • 1/8 tsp Gray French salt
  • 1 Cup (2 sticks) chilled butter, cut into small pieces
  • 1/4 to 3/4 Cups Ice water

Victorian Chocolate: Makes enough to fill 1 chocolate tart

  • 1 cup good quality semi-sweet chocolate chips
  • 1/3 cup sugar
  • 2 cups Heavy cream
  • Sea salt to taste (optional)

Tart Crust

  1. Place rack in the middle of the oven. Preheat oven to 400°.

  2. In a medium size bowl mix the flour, sugar and salt together. Slice the cold butter into small pieces and put in with the flour mixture. With a pastry blender work the butter and flour mixture together. (Or you can use your fingers.) When you have the consistency of coarse crumbs slowly add in the ice water, 3 Tablespoons at a time. Stir with a spoon and when the dough holds together nicely without being wet or sticky you have enough water. Divide the dough in half. (If not using all the dough you can wrap one half in plastic wrap and then again in foil to freeze).

  3. Turn the dough out onto a lightly floured surface. Roll the dough into a 12 inch round, using a little more flour if needed. Place the dough into the tart pan, fitting it into place, folding down any extra dough into the sides of the pan.

  4. Place a regular pie pan on top of the crust (it will help the crust to stay in place) and bake at 400° for 25 min. Remove the pie pan just over half way through the baking time.

  5. Remove from oven and let cool on a cooling rack. Remove the bottom of the tart pan. Set the tart aside to cool until ready to fill with the chocolate. Wrap and freeze at this point if not filling. Bake the next tart if doing so.

Victorian Chocolate

  1. In a medium size sauce pan melt the chocolate with the sugar over low to medium heat. Stir until smooth. Add the cream and continue to stir over medium heat until it begins to thicken, 5 to 8 minutes. (Should be the consistency of heavy cream.) This chocolate will thicken up as it cools.

  2. Take off the heat and let cool down. Stir a couple of times while cooling.

  3. When your tart is cool and the chocolate has cooled but not set, fill the tart with the chocolate. Place in the refrigerator for at least 4 hours, preferably overnight. Sprinkle LIGHTLY with sea salt before serving.

Variation: Can serve with a dab of whipped cream or Crème Fraîche on the


6 Things Parents Need To Know

6 Things Parents Need To Know
During our live on February 1st, 2019, we shared the 6 things parents should be doing to change the lives of your children; a how-to, if you will, for keeping your children happy and healthy!

6 Things Parents Really Need to Know!

1. Have dinner together 5 nights a week. Dinner is what matters most! Avoid phones and texting at the table, in fact, try to avoid texting each other in the house! The food at dinner time is important, but learning the art of conversation and communication is even more important! *Food Nanny pro tip: If you can't manage to make dinner happen, try a snack and greet session at 8:30 or 9:00! I knew a family that did this, and it saved them all! Just come together before bed and enjoy a quick snack while you chat! If you do this on a consistent basis, you will bond! 2. Together, as a family, take your children to church or a synagogue weekly to increase spirituality. It is no coincidence that the most successful anti-drug and anti-alcohol programs have a spiritual component. If your children are taught at a young age that there is something out there bigger and more important than themselves, they are more likely to respect and appreciate the wonders of life, and less likely to destroy it with drugs and alcohol. Help them gain respect for themselves and for others! 3. Check your child's homework nightly! You will be involved in their daily participation of homework assignments, it will let your children know that they matter, and you will see early warning signs if something is off track! 4. Keep them honest! Demanding the truth from your children, and ensuring you get it. Insist on knowing where your kids are. Monitor friends, time, and places. Children who tell the truth to their parents are acknowledging the boundaries that have been set. If they lie about where they are, they are most assuredly lying about what they do. 5. Take kids on a vacation at least one week every year. You could stay with family, go camping, or stay close to home! This does not have to be expensive! 6. Participate in a team sport. Working with a team teaches so much. Team members are often even less tolerant of substance abuse than parents, for good reason. When teenagers are forced to depend on each other's physical health and performance, they are less likely to engage in harmful physical behavior. Peer pressure to do the right thing can be a powerful motivating force. We hope you enjoyed these 6 tips! We are so passionate about keeping families together! XO, Liz and Lizi Frank Luntz- Author of 'What Americans Really Want, Really' Michelle Gorbin- Author of 'The Big Book of Parenting Solutions' *Interview of 6,400 families across America Benefits of Meal Planning: Sentinel News Article Featuring The Food Nanny

2 Week Plan Feb 4 - Feb 17

2 Week Plan Feb 4 - Feb 17
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download our latest Meal Plan Feb 4 - Feb 17

Buttermilk Waffles

Buttermilk Waffles
When I was a young Mother raising all those kids Waffles became one of my back up meals, along with Grilled Cheese or grilled Tuna Sandwiches, German Pancakes, Favorite Pancakes or Classic French Toast. These are the meals that I planned for often, but I also made sure to always these ingredients on hand, so I could easily throw them together! All great Meatless meals as well. On Birthday days each child woke up to Homemade Waffles with Vanilla Ice-Cream and Chocolate Sauce (Hershey’s Chocolate Sauce) drizzled over top the Ice-Cream and Waffle. The kids loved this tradition. I loved it too. I miss those days. Made with our 100 percent All Purpose White Kamut Flour they even taste more amazing. I go out for Waffles on occasion and I know of no restaurant that can beat my recipe made with 100 Kamut Flour. I actually love Breakfast for Dinner! I don’t feel guilty eating Waffles, Pancakes, French Toast or German Pancakes. I don’t like filling up in the morning because I love lunch! If I fill up in the morning I’m not hungry for lunch and end up eating too late in the afternoon. I eat a light lunch, so I will be hungry to cook dinner. If you’re not hungry to cook dinner everyone in the family suffers because you won’t cook!!! So that’s why I stick to what I know works for me. A light breakfast, light lunch, a snack in the afternoon and a nice dinner with a small portion of dessert. Dessert sometimes, not every night. I love my meal plan because it is so liberating! The Theme nights make it so much fun and give you such a variety of food that the entire family is looking forward to dinner!! And for the person who is preparing dinner it makes it even more interesting because it’s the variety that keeps you going!! Without my meal plan I could have never kept putting dinner on the table for all those years. Try our Waffles, with or without Buttermilk. I love our Bacon Waffles, and our Birthday Waffles. All these recipes are in my first book The Food Nanny Rescues Dinner on page 101. xoxo

Buttermilk Waffles

About 5 Waffles

  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs (separated)
  • 2 1/4 cups buttermilk (see note)
  • 1/2 cup canola oil
  1. Coat the waffle iron grids with cooking spray and preheat the iron according to the manufacture's instructions.
  2. Sift the flour, baking powder, baking soda, and salt onto a square of wax paper (or mix in a bowl). set aside.
  3. In a medium bowl beat the egg whites with an electric mixer until stiff. Set aside.
  4. In a large bowl, beat the egg yolks with a fork. whisk in the buttermilk and oil. Add the flour mixture and stir just until the large lumps disappear. Fold in the egg whites.
  5. Pour 1 cup batter (or the amount recommended by your waffle iron's manufacture) evenly onto the preheated grid. Close the lid and bake until crisp and golden brown. following manufactures instructions. (Leftover batter can be stored in refrigerator for 1 to 2 days.)
  6. Serve with butter and syrup or other toppings as desired.
  7. Note: If you do not have buttermilk, make sour milk by measuring 2 tablepsoons of lemon juice or vinegar into a 4-cup glass measuring cup. Add regular milk to make 2 1/4 cups. Stir. Let stand 5 minutes.
  8. Bacon Buttermilk Waffles: Fry 1/2 pound of bacon over medium heat until crisp. Drain well on paper towels. Crumble the bacon and add to the waffle batter before adding the egg whites. Bake as usual. The bacon really dresses up the buttermilk waffles. I am famous for these. We have had wedding breakfasts and served these waffles right off the waffle iron (using more than one iron.)
  9. Basic Waffles: Substitute regular milk for the buttermilk, increase the baking powder to 1 tablespoon, and omit the baking soda.
  10. Happy Birthday Waffles: Explained above.


When I spoke in Kentucky it was a wonderful treat from Dena and the gang to take me to Churchill Downs Racetrack to see a horse race. It had been on my bucket list for years!! It did not matter to me that it was not the Derby, it was just as exciting. To be up close and personal with those stunning horses was such a dream. We sat very close to the track in our own little box. It was the perfect day. Sweater weather. There were 3 or 4 races that day at different times. During one of the intermissions we went outside where the food trucks park. We chose the CUP OF Q truck. All the women I was with said it was their favorite! The line was the longest there, so I knew it would be wonderful. And it was!!! Delicious. I knew then and there I would be copying that idea. The cup was warm when I held it. The meat and beans were the perfect temperature. Scooping up some of the entire mixture with my fork, going deep into the cup to make sure to get some cornbread was instant heaven for me. We took the cup back to our seats and finished eating it while watching another race with some potato chips and a diet coke. The only thing I was wishing at that moment in time is that I had ordered the large!!!!!! We hope you will have fun creating this FN CUP OF BBQ for your next Family gathering or the Super Bowl. xoxo Northern Style Corn bread

FN BBQ in cup

(Use Kirkland Chinet Big Red Cup 18 oz.)

  • 2 15 oz cans Bush’s Southern Style White Beans or Food Nanny Pinto Beans Book 2. Page 109
  • 2 lbs Smoked Pulled Pork (Kirkland Brand) already cooked. Make sure to remove any extra fat. Add ½ cup BBQ sauce to the pork. Or Food Nanny 3 Day Brisket. Book 2 page 178 or Louisiana Style Braised Pork Loin. Book 1. Page 169
  • 1 recipe Northern Style Corn Bread. Food Nanny. Book 1. Page 241 or Food Nanny Southern Style Corn Bread. Book 1. Page 241
  • 2 cups coleslaw. (double the recipe) Food Nanny Book 2. Page 163
  • 2 cups BBQ Sauce store bought (we like Sweet Baby Ray’s) or homemade FN BBQ Sauce Book 1, page 157 or Book 2. Page, 178, both of these are so good!! ½ cup honey
  1. If making beans from scratch start the day before. You can also Cook the beans ahead of time and freeze them.
  2. Prepare the meat as desired. May prepare ahead of time as as well and freeze, if desired

  3. Prepare the corn bread. Let cool. Cover and set aside on the counter until ready to use.

  4. Make the coleslaw. Cover and refrigerate.

To assemble the FN BBQ IN A CUP:

  1. Make sure the beans, meat and bbq sauce are all very warm. (cornbread may be warm as well)

    Cut a nice slice of cornbread (the best cornbread you will ever eat, and if you’re not a fan of cornbread you will be now). Place the cornbread in the bottom of the cup. Drizzle with honey. Spoon on the beans. Now add the meat. Spoon on extra BBQ sauce. Top with the Coleslaw.

    Serve immediately

If you love juicy like we do, make the beans from scratch and get some of the juice from those homemade beans to go into the cup as well……delish !

Northern Style Corn bread

2 Week Meal Plan Jan 21 - Feb 3

2 Week Meal Plan Jan 21 - Feb 3
We are so excited to share our 2 Week Meal Plan with you! There are so many great recipes for us to make together in the next two weeks. Download and print out your 2 Week Meal Plan today! Also, be sure to follow us on Facebook & Instagram! There you will be able to watch our Live Videos where we show you how to make these yummy recipes! Planning ahead will make putting delicious meals on the table so much more simple and enjoyable! xo Liz + Lizi Download our latest Meal Plan Jan21 - Feb3

Bangkok Stir-Fry

Bangkok Stir-Fry

Bangkok Stir-Fry

Finally a true stir-fry! When Katie was living in Bangkok her cook, Sue Nan, taught us how to make this wonderful stir-fry that takes just minutes to prepare. It is so delicious and so healthy. I hope you will all enjoy this special stir-fry. This is real comfort food when you are hungry for veggies and rice.

  • 1 Large carrot, peeled, cut in rounds ½ inch thick, then cut in half
  • 1 Small head broccoli, each flower bud cut into 3-4 small pieces, no stems
  • 1 Small head cauliflower, each flower bud cut into 3-4 small pieces, no stems
  • 2 tbsp olive oil
  • 3 Large cloves garlic, minced
  • 12 Fresh snap peas, snap tops and pull string along both sides, snap bottom, discard
  • 7 Small white button mushrooms, cut in half
  • 1 Heaping teaspoon oyster sauce (found in Asian food section of your grocery)
  • 1 tsp soy sauce
  • 1/2 tsp fish sauce (found in Asian food section of your grocery)
  • 1/8 tsp gray French Salt
  • 1 1/2 tsp sugar
  • 2 Cups jasmine Rice, cooked
  • 2 boneless skinless chicken breast (optional)
  • If using chicken breasts: Cut the breast into strips ½ inch wide, then cut strips into ½ inch cubes. Add 2 teaspoons soy sauce, mix together, and set-aside until ready to stir-fry.
  1. In a saucepan, bring 3 cups water to boil. Add carrots, and boil 2 min. Add broccoli and cauliflower together. Boil 4 min.

  2. Pour vegetables into a colander and rinse with cold water. The vegetables will still be a bit crunchy. Set aside.

  3. Using an electric skillet (set at 350°), wok, or frying pan, heat 2 Tablespoons olive oil. (Tip: You will know when your oil is hot enough if you drop in a small piece of bread and it fries quickly to a light brown color.)

  4. Add minced garlic, stirring until it is light brown in color. (If adding chicken, do it now and cook chicken cubes until light brown.) Add carrots, broccoli, and cauliflower in skillet, stir and cover with lid. Cook 1 min.

  5. Add peas and mushrooms. Stir. Cover and cook 1 min. Add oyster sauce, soy sauce, fish sauce, and salt. Stir. Replace lid. Cook for 30 seconds.

  6. Add sugar. If adding bean sprouts, add them now. Stir and cover. Cook 1 min.

  7. Remove from heat and serve immediately with Jasmine Rice.

Variation: Add 1/2 pound, cleaned and deveined, small shrimp with the bean sprouts at the very end. You can also substitute pork in place of the chicken.