We are so ecstatic to announce the start of our very own official website! Can you believe it?? We actually have our own food website! 2009 was a great year for the both of us. Maria got married, Lisa got engaged, and we started our blog, The Art of Two Tarts. 2009 was great but we are excited to see what 2010 will hold for us. One thing we can’t wait for in 2010 is Lisa’s and our other sister’s weddings!
We really need to thank two special friends of ours for making our own official website possible. Without the help of our friends Andy and Michele, we wouldn’t have this amazing website up and running. You see, we met Andy and Michele when Maria chose them to be the photographers for her wedding. Little did we know that they would become dear friends of ours. I mean all Maria was really asking for was someone to take nice pictures of her wedding, but not only did she get some amazing photos, we were also truly blessed to get to know two sincere and talented people. If ANYONE reading this post needs a photographer for any speical occasion, you MUST check out their website! Your jaw will just drop to the floor..seriously! They work mostly in the Chicago-land area, but they are more than willing to travel around. They will be joining us in Italy to shoot Lisa and her finance’ Rinaldo’s wedding!
Check out our cupcake photo session with them! Here are a couple of them!
Here are some pics that they captured for us:
We are excited for our very first post on our new website!
What a better day than on WORLD NUTELLA DAY!!
Boy are we glad that they did!
We debated for months about what we would make for this joyous day. In the end, it came down to our very own creation of Nutella truffles.
We weren’t exactly sure if our little idea would work, but we are proud to say it did!
You will only need 4 ingredients for this recipe.
750g (1 large container) 1 Nutella
500 g of hazelnut filledwafers
8 ounces of chocolate bark
1 cup of chopped hazelnuts
Place the wafers in the food proccessor and pulse until they are coarsly chopped. You want the pieces to be small and not powder-like. Then, add the nutella and pulse until combined. Mixture will be very soft. Pour into a bowl and cover with plastic wrap. Freeze for an hour.
By now, the mixture should have hardened. With a mini ice-cream scooper, scoop out balls and place them on a cookie sheet lined with parchement paper. Place the balls back in the freezer for 2 minutes so they harden up again. (You have to work fast because they melt fast. If you have this problem, pop them in the freezer and shape them into balls with the palms of your hands).
Place the hazelnuts into a small bowl. Roll the truffles into the hazelnuts and place them back onto the cookie sheet. When done rolling them all, place them back in the freezer for another 2 minutes.
In the mean time, melt the chocolate bark in the microwave for 1-1 1\2 minutes. Let cool for a few minutes.
Dip the truffles, one by one, into the chocolate and place them back on the lined cookie sheets.
Keep the truffles refridgerated and take out of the fridge 10 minutes before serving.