Rocky Road Tart,Thank You and Wednesday Gratitude #24 at Heart and Home

Hello! Welcome to Heart and Home

It's Wednesday Gratitude, and a special day!

Link in below, and remember to mention Heart and Home in your post, please!

"If the only prayer you said in your whole life was,

 "thank you," that would suffice." - Meister Eckhart

Today is Heart and Home's

 one year Blog Anniversary.

Yep, that's right.

One year ago today, with trembling fingers, I clicked on "publish post",

and started a new adventure.

I had no idea where my rambling and often feeble attempts

 at documenting my home and life would lead me.

But, here I am, and here you are!

And, since I knew you were coming, I baked you a cake!

Eggs, cream and dark bittersweet chocolate combine to make a rich and creamy ganache.

Melted butter, sugar and graham crackers make a delicious crust.

The ganache is poured over chopped nuts and mini-marshmallows.

Chilled for an hour in the refrigerator,

 more nuts and marshmallows and ganache are added to the top.

After an hour or so, the rock-road torte is ready to eat.

You will love it!

You will be thankful for chocolate, and nuts, and cream and graham cracker crust!

And, I am so thankful for you!

 When I began, I had no idea Heart and Home would become such an important part of my life. I didn't know I would come into contact with so many kind, supportive, funny, friendly, talented and inspiring people. I had no idea you were all out there,

and that you would welcome me with open arms!

Someone who doesn't blog may think it is a strange way to spend time. I used to think so, too. But, I didn't understand the connections and bonds that can form across the internet, when ideas, thoughts and feelings are shared with like-minded people, day in and day out. Blogging has allowed me to visit with you around the world, it's given me a creative push, and I am very thankful you've been so receptive to me.  I love hearing from you and I read every comment and e-mail - I love knowing what's on your minds, so keep those comments coming!

I'm truly grateful!

I'm looking forward to the year ahead,

and excited to see where Heart and Home will lead me.

There are still a few more days to enter the drawing for the giveaway!

I'll chose a random winner on July 31.

Winner receives a $40 gift certificate to Lisa Leonard  Designs,

vintage linens,

a necklace from my collection,

and some other lovely lovelies, especially for you!

Become a follower,

leave a comment,

refer a friend!

You can only win if you enter!

Until next time,

XO

Heidi

                        

                        

ROCKY ROAD TART

(from Martha Stewart, with simplifications and revisions by Heart and Home)

For the crust:

6 ounces graham crackers (about 11)

1 tblsp. sugar

1/8 tsp salt

5 tblsp. butter, melted

Preheat oven to 350 degrees. Process graham crackers, sugar and salt in a food processor (or put crackers in plastic bag and crush with rolling pin, and combine with salt and sugar). Transfer to medium bowl, stir in melted butter, mix until combined.

Press crumbs into bottom and up sides of 9" springform pan. Bake until crust just starts to turn golden brown, about 15 minutes. Let cool completely on wire rack.

For the Ganache:

15 ounces bittersweet chocolate, chopped (or use good quality choc. chips)

1 3/4 cups heavy cream

2 large egg yolks, lightly beaten

2 cups mini-marshmallows

1 cup nuts, chopped

Melt 10 ounces of the chocolate in a large bowl set over a pan or bowl of simmering water, keep warm. Bring cream to simmer, remove from heat. Whisk 1/4 cup hot cream into beaten egg yolks, then whisk this mixture into remaining cream. Whisk cream mixture into melted chocolate, set aside.
Toss 2 cups mini-marshmallows with 1 cup chopped nuts. Scatter mixture over bottom of cooled crust, pour all but 1 cup ganache over nuts and marshmallows. Refrigerate tart, uncovered, until firm (about one hour).
Cover reserved 1 cup ganache with plastic wrap until ready to finish tart.

For the topping:

3/4 cup mini-marshmallows

1/4 cup chopped nuts

2 ounces bittersweet chocolate, chopped

Toss together marshmallows, chopped nuts and chopped chocolate, sprinkle over chilled tart. Drizzle reserved 1 cup ganache over tart, and refrigerate 10 minutes more before cutting.

Tart can be refrigerated, covered, for up to three days.

Linking to Linky Party at Tea Rose Home, Works for Me Wed. at We are that Family, Whatever Goes at Someday Crafts, Spotlight Yourself at It's So Very Cheri. Thank you!