Chocolate truffle tart

We are going to a potluck tonight with all the little girls from Free-Free's co-op school. Free loves all her little friends from school, she talks about them all the time. We are often having conversations with her that sound like this: Let's change that poopy diaper....yes, Audrey gets poopy diapers, too...Audrey had an elmo diaper....yes, Free used to have elmo diapers but they're all gone.... Here's your Abby doll... I know, Amelia loves her Abby doll, too... Let's use our inside voice, we can go outside for screaming....yes, Eliana (teacher) asks you to use your soft inside voice, too......

This dessert is delicious, and easier to make than it sounds!

For crust
28 chocolate wafers such as Nabisco Famous, finely ground in a food processor (1 1/2 cups)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled completely
For filling
1/2 lb fine-quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped
3/4 stick (6 tablespoons) unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
Special equipment:
an 8-inch (20-cm) round springform pan
Garnish:
unsweetened cocoa powder for sprinkling
Make crust:
Put oven rack in middle position and preheat oven to 350°F. Wrap a sheet of foil over bottom of springform pan (in case of leaks). Lightly butter side of pan.
Stir together ground wafers and butter in a bowl until combined, then pat mixture evenly onto bottom of pan and 1 1/2 inches up side. Bake until crust is slightly puffed, about 10 minutes, then cool completely in pan on a rack, about 15 minutes. Leave oven on.
Make filling while crust cools:
Melt chocolate and butter in a 2-quart heavy saucepan over low heat, stirring until smooth, then remove from heat and cool 5 minutes.
Whisk together eggs, cream, sugar, salt, and vanilla in a bowl. Whisk chocolate mixture into egg mixture until combined well.
Assemble and bake tart:
Pour filling into cooled crust and rap pan once on counter to eliminate any air bubbles. Bake until filling 1 inch from edge is set and slightly puffed but center trembles slightly when pan is gently shaken, 20 to 25 minutes. (Center will continue to set as it cools.)
Cool tart completely in pan on a rack, about 2 hours. Chill, uncovered, until center is firm, about 4 hours. Remove side of pan and sprinkle with cocoa to serve.

delicious pancakes

Breakfast for dinner, yummm.... Needless to say, Peter was very happy to come home to ricotta pancakes, turkey bacon, and a pot of decaf. Frances was really into these pancakes! I love finding food that she'll eat!

1 lb. part skim ricotta cheese (i used the 15oz tub)
4 lg. eggs
6 tbsp. whole wheat flour
2 tbsp. butter, melted & cooled
2 tbsp. sugar
1 tsp. vanilla extract
splash of lemon extract

Put all batter ingredients into food processor and blend until very smooth. Preheat griddle over medium heat and lightly grease with butter. Spoon 2 tablespoons for each pancake onto griddle and turn when bubbles appear and bottoms are golden brown. Brown lightly on second side (duh).