31 January 2009

Top Ten Fudge Recipes



Top Ten Fudge Recipes: "These are ten popular and delicious fudge recipes. From your classic chocolate fudge, to butterscotch and bourbon, give them a try! Some of these recipes are very quick and easy, while others are more complex and require a candy thermometer. Enjoy!"

By Citizen of Earth

Luxurious Chocolate Recipes



Luxurious Chocolate Recipes - You are going to swoon over these fabulous recipes from this writer at HubPages!

She has an Earl Grey chocolate terrine that looks awesome. Then there is her version of a lower calorie Boston Cream Pie taste in a cup. She is a very clear writer who is easy to follow step by step.

30 January 2009

Recipe: Fudge-Chip Cake with Whiskey Glaze

Fudge-Chip Cake with Whiskey Glaze

From: Bon Appetit

Yield: 12 servings

Preparation: 30 minutes plus baking and cooling time and easy to make


Note: The whiskey in the cake and in the glaze makes this dessert for adults only. To make cleanup a breeze, place waxed paper under the cake before pouring the glaze over the top.


Fudge-chip cake:


One 12-ounce package mini chocolate chips

One 18.25-ounce box Betty Crocker Super Moist Chocolate Fudge Cake with Pudding, divided

½ cup canola oil

3 large eggs

1 cup heavy cream

1/3 cup whiskey


Whiskey glaze:


2 Tablespoons unsalted butter, melted

2/3 cup confectioners’ sugar, sifted

2 Tablespoons whiskey


Directions to make cake: Position rack in center of oven and preheat to 350° F. Thoroughly spray 12-cup tube pan with nonstick cooking spray.

Empty mini chocolate chips into small bowl. Toss lightly with 2 Tablespoons dry cake mix. Set aside.

Place remaining cake mix, oil, eggs, cream and whiskey in bowl of electric mixer fitter with whisk attachment. Mix on low speed for 1 minute, or until everything is just combined, stopping mixer once to scrape down sides of bowl. Remove bowl from mixer and add chocolate chips. Fold in chips by hand with rubber spatula, mixing until chips are thoroughly distributed and no dry cake mix is visible.

Scrape batter into prepared pan, smoothing top with rubber spatula. Bake for 50-55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 10 minutes while making glaze.

Make the glaze: Whisk together melted butter, confectioners’ sugar and whiskey in small bowl.

Invert cake onto wire rack; place sheet of waxed paper under rack. While cake is still hot, pour glaze over top of cake, letting glaze run down sides of cake and soak into top surface. Allow cake to cool completely on wire rack before cutting into 12 slices.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

29 January 2009

7 Easy Tips to Help You Get Organized Fast




7 easy tips to help you get organized fast. The topics covered are the top 7 problems most people have trying to get organized.

By Elle Dixey

A place for everything and everything in its place. It sounds easy, doesn’t it? Then why are so many of us disorganized? Where does all the clutter come from? And what do we do with it? In this article, we will give you 7 easy tips to getting yourself organized.

First, here’s a brief overview of how organization works. Everything in your home or office, even your car, should have a home. A place where any particular item can be kept. Now it makes sense that something you use each day and possibly several times a day should be easily accessible. For example, whether you have a home office or an office out of the home, or both, perhaps you might use paper clips every day. These should be right on your desk, within easy reach. Maybe you only use the stapler once or twice a week. This doesn’t have to be front and center, You don’t mind reaching into a drawer or a cabinet to get the stapler once or twice a week, do you? Now, here’s the beauty of being organized. You get to choose. Do you mind reaching into the drawer for the stapler. Then let’s put it right out there within your reach. Suppose it’s kept on the right hand side of your desk. That’s the place you have designated for your stapler. But, you pick it up, use it, and put it down absentmindedly on the left side of your desk.

Now multiply this behavior by 20 or 30 times a day. You pick something up from where it is always kept, and set it down somewhere else. If you do this with 20 or 30 items every day in your office, what do you have when it’s quitting time? That’s right. A disorganized mess on your desk, However, don’t despair, there’s just one rule you have to follow. All you have to do is make an effort to put things back where they belong. Put that stapler back on the right side of your desk! This rule applies to just about everything, whether you are at home, in your office or in your car. As we said before, it sounds easy, and it is; once you get used to doing it. Go ahead, try it and watch what happens. The 7 tips below will get you started.

1. Paper Clutter - This might be the number one organizational problem people complain about, so if it’s yours, you are definitely not alone. As you probably know, the mail can pile up very fast. Sort your mail as soon as you get it. Send the junk mail to a shredder, recycling or the trash basket, unopened, right away. Separate your bills and personal mail. If don’t you have a place for these categories, get two baskets, two folders or two of any type of storage container. Put bills in one and personal mail in the other, But you knew that already, didn’t you?

2. Plan Ahead - It’s very easy to feel disorganized when you are rushed. If you have a lot to do in the morning, try to get a jump on things the night before, even if it just making a list of what you have to do, in the order they need to get done. Decide what you are going to wear the next day and set it out, so there’s one less thing to think about the next morning. If you drink coffee, get that ready the night before. Don’t worry if you don’t have a coffee pot with a timer. Just measure the coffee into the filter, fill the reservoir with water and you’ll be all set. Coffee doesn’t take that long to brew. When you get up the next day, pop into the kitchen and push the brew button on the coffee maker. It will be done before you know it.

3. Keep All The Same Things Together - How many times have you gone through the house looking for stamps, an envelope and a pen, just to send something off in the mail? When we say keep all the same things together, this is a good example. You know you will need at least these three items if you want to mail something. So why not keep them all together? Get a nice basket or any other container you like and store anything that has to do with sending mail in it. This could include different size envelopes, paper, note cards or whatever. Do you print out emails, then lose them? Make a folder for all emails you have printed. In your kitchen, keep all your measuring supplies together in a drawer or a cabinet. Measuring cups and spoons, mixing bowls, large spoons and your mixer. Paying bills? You already know where your stamps, pen and envelopes are. Make a bill-paying folder just for bills to pay. You will be surprised how many things you can group together once you start thinking about it.

4. Save Time By Multi-tasking - Do you have to go to the Dentist’s office? Take a book you’ve been wanting to read and haven’t had time to do. Walking your dog? Make an effort to take him or her out more often and go for a brisk walk each time. Jog or run if you can. You will be getting some exercise and so will your dog. What’s more fun, walking or running with your dog or mindlessly pacing on a treadmill? Paying bills but want to watch your favorite TV show? Gather up all your bill paying needs and settle down in your living room; watch TV and pay your bills at the same time. Trying to learn a new language? Get the lessons on CD and play them when you are driving.

5. Plan Your Meals For the Week - You can’t imagine how beneficial this is. Knowing exactly what you are going to make for dinner each night will definitely ease stress. Make a list of each meal and post it on your fridge. It will also save you money when you go to the market. With your list of meals in front of you, it is a lot easier to only buy what you need.

6. Put Things Away - It only takes a minute or two to put things away. But how many of us come in the house and toss our jackets on the back of a chair, rather than hanging it up in the closet or even on a coat hook? Enlist the other members of your family to put their things away when they are finished using them. If all else fails, make a set time for everyone to go through the house once a day, pick up their things and put them away. Allot 10 or 15 minutes for this activity. Once this activity interrupts other things your family would rather be doing, you may find they are a lot better at putting things where they belong right away.

7. Add Space To Your Home - Add some shelves to a closet that is a catch-all. You will be able to store a lot more in there with shelves and everything will be easier to find. Buy modular cubes that can be stacked on top of, and next to each other. Many of these can be purchased with storage baskets that fit right into the openings, giving even more versatility. Do you have an half-empty bureau or chest of drawers? Store little used items in those drawers.

Now that you know how easy it really is to get yourself organized, come on over to our site http://www.thebeautifulhome.net to get our Free Report - 50 Ways To Get Organized and more organizational and time-saving tips and also decorating ideas. When you get there click on "Organization" See You There!

Photo by marklarson @ flickr

27 January 2009

Recipe: Orange Apricot Layer Cake with Chocolate Frosting

Orange Apricot Layer Cake with Chocolate Frosting


Here’s a great flourless cake for Passover, any other occasion or gluten free diet.

Yield: 12 servings.



Ingredients for Apricot Puree:

1 (6 oz.) package dried apricots

1 ½ cups orange juice

6 Tablespoons sugar


Ingredients for Cake:

1 cup sugar

6 large egg yolks

1/3 cup canola oil

1 Tablespoon grated orange peel

½ cup matzo cake meal

½ cup potato starch

6 large egg whites

½ teaspoon salt


Ingredients for Frosting:

1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

½ cup (1 stick) unsalted pareve margarine


Dried apricots, cut into triangles (optional)

Grated orange peel (optional)


Directions for apricot puree: Combine dried apricots and orange juice in small saucepan over low heat until apricots are very tender, about 15 minutes. Transfer mixture to processor. Add sugar and puree until smooth. (Can be prepared 3 days ahead. Transfer to bowl; cover and chill.)

Directions for Cake: Position rack in bottom third of oven. Preheat oven to 325° F. Using electric mixer, beat ½ cup sugar, egg yolks, oil, orange peel and 1/3 cup apricot puree in large bowl until mixture is very thick, about 5 minutes. Beat in matzo cake meal and potato starch. Using clean dry beaters, beat whites and salt in another large bowl until soft peaks form. Gradually add ½ cup sugar, beating until whites are stiff but not dry. Fold large spoonful of whites into yolk mixture. Gently fold in remaining whites in 3 additions.

Transfer batter to ungreased 10-inch-diameter springform pan. Bake cake until tester inserted into center comes out clean, about 42 minutes. Cool cake in pan on rack (cake will sink slightly).

Directions for Frosting: Meanwhile, stir chocolate and margarine in saucepan over low heat until melted and smooth. Whisk in 3 tablespoons apricot puree. Remove from heat. Let stand until thickened but still spreadable, about 2 hours.

Cut around cake sides; remove pan rim. Cut cake horizontally in half to form 2 layers, leaving bottom layer on pan bottom. Place top layer, cut side up, on plate.

Spread
bottom layer with 2/3 cup apricot puree. Spread ½ cup chocolate frosting on cut side of top layer. Place top layer, chocolate side down, on apricot filling.

Spread remaining frosting over top and sides of cake. Chill until frosting sets, at least 1 hour. (Can be made 1 day ahead. Keep refrigerated. Let stand 1 hour at room temperature before serving. Garnish with apricots and orange peel, if desired.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

23 January 2009

Recipe: Chocolate Chip Cherry Snack Cake




Recipe Chocolate chip cherry snack cake - here's a cute recipe for parents and children to enjoy making together!

A few typos: all-purpose flour, semi-sweet chocolate and margarine.

Recipe: Fudgy Mocha Toffee Brownies








Fudgy Mocha Toffee Brownies



Yield:
20 servings

From: Cooking Light magazine

If there are actually any brownies remaining, you can wrap them tightly in aluminum foil and freeze up to four months. At room temperature, placed in an airtight container, they can last up to a week.


Ingredients:


Cooking spray

2 Tablespoons instant coffee granules

¼ cup hot water

¼ cup butter

¼ cup semisweet chocolate chips

1 ½ cups all purpose flour

1 1/3 cups sugar

½ cup unsweetened cocoa

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

¼ cup toffee chips


Directions: Preheat oven to 350° F. Coat bottom of a 9-inch square baking pan with cooking spray.
Combine coffee and hot water, stirring until coffee dissolves.

Combine butter and chocolate chips in a small microwave-safe bowl. Microwave at HIGH 1 minute or until butter melts, stir until chocolate is smooth.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, cocoa, baking powder, and salt in a large bowl, stirring with a whisk. Combine coffee mixture, butter mixture, vanilla, and eggs in a medium bowl, stirring with a whisk. Add coffee mixture to flour mixture; stir just until combined. Spread evenly into prepared pan. Sprinkle evenly with toffee chips. Bake at 350° F. for 22 minutes. Cool on a wire rack.

Nutritional Information: 145 calories (30% from fat), 4.8 g Fat, 2.2 g Protein, 24.9 Carbs, 1.1 g Fiber, 30 mg Cholesterol, 121 mg Sodium, 23 mg Calcium.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

22 January 2009

Blog has new look and color!

Hope you enjoy this new color and format for this blog! After a few months with narrow columns even I was getting bug-eyed looking at it.

While I did look for a wonderful chocolate color as the background there wasn't one that seemed a good fit for all of us. So, I started thinking: what is the one thing all of us chocolate loving types have in common? Joy! And orange is the color of joy, the joy of eating chocolate!

Also, went to a wider format as I thought you all might find it easier to read the recipes clearly and find it more comfortable to copy and paste these recipes. The gray text is easy on the eyes compared to the warm background.

Why Blogger doesn't have a printer function available is beyond me. So, if you'd rather follow a recipe while it is on the screen rather than print I thought this wider format would be far more user friendly for us all!

Let me know your thoughts!

20 January 2009

Obama is now the 44th President!



Just finished watching Obama's speech and other news coverage - what an historic time, what emotion for millions around the world. There must be millions of people crowded together on the Washington Mall. It reminds me of when the Pope in Rome, Italy celebrates Mass in St. Peter's Square and a million strong gather.

Interesting is that the ceremony ran a little long and by so doing Obama became the 44th President exactly at noon BEFORE he took the oath of office four minutes later. How many of you knew that bit of trivia?

Congrats Mr. President! May you be successful in all endeavors.

Denny

A new day is here!
Photo by stephentrepreneur @ flickr

Recipe: Dark Chocolate Bundt Cake







This is yet another easy to do chocolate beauty! Great for a dinner party or just a weekend relaxation with friends who happen to drop by for a lounging visit over coffee or tea. During Marti Gras season in Louisiana this little recipe will come in handy for that hectic time when feasting, cooking and baking is at its height just before the Lenten season begins. This will be a bit hit with everyone!


Dark Chocolate Bundt Cake


Yield:
12 servings

Prep Time: 20 minutes, Bake time: 1 hour plus 20 minutes

From: Southern Living


Ingredients:

8 ounces semisweet chocolate, coarsely chopped

1 (16 oz.) can chocolate syrup

1 cup butter, softened (2 sticks)

2 cups sugar

4 large eggs

2 ½ cups all purpose flour

½ teaspoon baking soda

¼ teaspoon salt

1 cup buttermilk

1 teaspoon vanilla extract

Garnishes: Strawberry slices and Wintry-White Icing (recipe follows)


Directions: Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 ½ minutes total). Stir in chocolate syrup until smooth.

Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.

Bake at 325° F. for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.


Wintery-White Icing

Yield:
Makes about ¾ cup

Prep time: 5 minutes

Stir together all ingredients until smooth. Drizzle over cooled cake and when ready to serve garnish with beautiful sliced fresh strawberries! Last thing to do? Enjoy at will!

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

19 January 2009

I Am Not A Chocoholoc!




I Am Not A Chocoholoc ! - This is a fun article from a new friend over at HubPages who talks about how chocolate is so user friendly, like a member of the family! You will enjoy her!

17 January 2009

Just how much do you really like chocolate?




Just how much do you really like chocolate? - As I write on HubPages, they have this area where you can make requests for other people to write about your question - or "hub" as they call it. This writer answered my request and her chocolate story of a friend was most unusual!

Photo by hfb @ flickr

16 January 2009

Tips for Saving on Groceries and Food Leftovers Ideas



Photo by Denny Lyon of a slice of red velvet cake


Tips for Saving on Groceries and Food Leftovers Ideas - Who doesn't want to have more money to spend on chocolate - or red velvet cake?

In this fun article there is a video of a woman from Washington state who saves 80% of her food budget. She is willing to tell all as it is a simple plan that makes sense.

Recipe: Chocolate Almond Coconut Cake with Chocolate Caramel Sauce






Chocolate Almond Coconut Cake with Chocolate Caramel Sauce

From: Chef Sue Schickler of The Pitcher Inn, Warren, Vermont

Yield: 10 – 12 servings


Chocolate and Almond are the two best food groups in my world. They are such naturals to pair up! This is easy to make and a one-layer deliciously rich cake to be savored in small bites. After all, we have to save calories for the next delicious chocolate adventure!


Ingredients for Chocolate Almond Cake:
2 Tablespoons all purpose flour

½ cup plus 2 Tablespoons unsweetened cocoa powder

12 ounces almond paste

1 ¼ cups sugar

4 large eggs plus 1 large egg yolk, divided

1 cup (2 sticks) unsalted butter, softened


Ingredients for Coconut layer:

2 2/3 cups (about 8 oz.) unsweetened, grated coconut

½ cup light corn syrup

Ingredients for Chocolate Glaze:

10 ounces bittersweet chocolate, finely chipped

4 ½ Tablespoons safflower or vegetable oil


Ingredients for Chocolate Caramel Sauce:


3 ounces bittersweet chocolate, finely chopped

1 ¼ cups sugar

1/3 cup water

1 cup heavy cream


Optional: Vanilla ice cream for serving



Directions for Chocolate Almond Cake: Position rack in center of oven and preheat to 350° F. Butter bottom and sides of 9” springform pan. Line bottom with round of parchment paper and butter paper.

In medium mixing bowl, sift together four and cocoa powder; set aside.

Break almond paste into 1” chunks and place in bowl of electric mixer along with sugar and 1 whole egg.

Using paddle attachment beat on low speed until smooth. Add butter and beat on medium speed for 3-5 minutes, until light and fluffy. Add remaining whole eggs, one at a time, beating well after each addition and stopping to scrape down sides of bowl as necessary. Beat in yolk. Remove bowl from mixer stand. Using large rubber spatula, fold in cocoa powder mixture. Scrape batter into prepared pan.

Bake for 40-50 minutes, or until top of cake is firm. Cool cake in pan on wire rack for 20 minutes. Transfer cake to work surface and remove side of springform pan. Place 8” cardboard round on top of cake and place top of wire rack over cardboard. Invert entire assembly onto work surface. Remove bottom of pan and parchment paper from cake. Bottom of cake is now facing up. Allow to cool completely on wire rack.

Directions for Coconut layer: Place coconut in bowl of food processor fitted with metal chopping blade and pulse until very finely chopped. Add corn syrup and pulse until coconut is evenly moistened. Spread mixture over top of cake in even layer.

Directions for making Chocolate Glaze: Place chocolate and oil in top of double boiler over hot, not simmering, water. Melt chocolate, stirring until mixture is well combined and smooth. Set aside for 10 minutes to cool slightly.

To catch excess glaze, position jellyroll pan or mixing bowl under wire rack on which cake is set. Pour warm glaze over top of cake and use small offset metal spatula to smooth glaze evenly over entire cake. Refrigerate cake on rack until glaze is set, about 20 minutes. Transfer cake to serving platter.

Directions for making Chocolate Caramel Sauce: Melt chocolate carefully so as to not scorch it, over a double boiler on the stovetop is better than a microwave. Combine sugar and water in large heavy saucepan. Cook over medium-low heat, stirring constantly and occasionally washing down sides of pan with wet pastry brush, until sugar is dissolved. Raise heat to medium-high and continue to cook, without stirring, for 5-7 minutes, or until syrup turns golden amber in color; it may be necessary to swirl pan occasionally to evenly distribute caramel.

Immediately remove pan from heat and slowly pour in heavy cream (be careful-mixture will bubble up). Whisk until well blended and smooth. Stir in melted chocolate. Strain sauce through metal sieve into heatproof bowl. (If not using immediately, cool sauce to room temperature, then chill in covered container. When ready to serve, reheat sauce in double boiler or microwave oven.)

To serve, cut cake into 10 or 12 slices. Place each slice on dessert plate along with scoop of ice cream and drizzle of warm sauce.

The Pitcher Inn
27 Main Street
Warren, Vermont
1 – 888 – 867 - 4824

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

15 January 2009

Recipe: How To Make Chocolate Apples






How To Make Chocolate Apples - Now here's something we all should have thought of and didn't: Chocolate covered apples for Halloween or any time! So glad I ran across this wonderful recipe on HubPages.

Will set about converting the English measures to American. For those of you who already know how, enjoy this simple piece of chocolate heaven!

Update: here are the conversions

150 grams of dark chocolate = 5 1/4 oz. (oh, heck! just use 6 scant ounces!)

100 grams milk chocolate = 3 1/2 oz. (4 oz. sounds good to me!)

20 grams butter = 1 1/4 Tablespoons

Now that wasn't so bad now was it? To our British friends, thanks!

13 January 2009

Recipe: Buttermilk Chocolate Sheet Cake

Buttermilk Chocolate Cake


Yield: One 9x13 cake

From: Brenda Caruso, Port Allen, Louisiana


This is one of those really easy cakes that do not require a lot of technical ability or knowledge, perfect for a beginner to get their feet wet in the world of baking and easy enough to do with children. And it’s chocolate!

It breaks all the baking world’s rules: no need to properly cream the sugar and butter and no waiting to ice a cake after it is cooled down from the oven. This crazy cake gets iced while hot!


Ingredients for Cake:


2 sticks butter

4 Tablespoons cocoa

1 cup water

2 cups sugar

2 cups all purpose flour

2 eggs

½ cup buttermilk

1 teaspoon baking soda


Ingredients for Frosting:


1 stick butter

6 Tablespoons buttermilk

4 Tablespoons cocoa

1 teaspoon vanilla

1 box confectioners’ sugar

1 cup chopped toasted pecans


Directions for Cake: Bring 2 sticks butter, cocoa and water to boil.

Put sugar in large bowl. Pour the hot cocoa mixture over the sugar. Mix in flour, eggs, buttermilk and baking soda.
Pour the batter into a greased and floured 9x13-inch pan.

Bake at 350° F. for about 30 minutes.
When cake is done, test with a toothpick and it comes out clean; remove from the oven.

Directions to make Frosting: Melt 1 stick butter and mix with 6 Tablespoons buttermilk, 4 Tablespoons cocoa, vanilla, confectioners’ sugar and pecans to make frosting.

Ice the cake while still hot.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

11 January 2009

Recipe: Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese












Dennys Valentines Day Chocolate Crepes with Sweet Ricotta Cheese - Here’s a romantic idea for Valentine’s Day to serve your sweetheart. Maybe you will just make these easy decadent yet light calorie crepes all for yourself! These crepes are made with healthy whole wheat flour. You can use regular flour if you like as is done traditionally.

The beauty of this dessert is that it is also a protein sweet so it doesn't play roller coaster with your blood sugar like most sweets.

Video on how easy it is to make your own crepes. Also, a Valentines Day Cocktail from Godiva Chocolate Liqueur and Expresso!

Note: For other fun recipes, visit my other blog -
Comfort Food From Louisiana

09 January 2009

Recipe: Macaroon Kiss Cookies

Macaroon Kiss cookies

This is a long time favorite cookie here in America! Who doesn't love the wonderful synergistic combination of coconut and chocolate?

Ever since Hawaii became an American state this country has had a love affair with their food products like coconut. Europeans especially love the Hawaii hazelnut and use it extensively in their chocolates.



Ingredients:


1/3 cup butter, softened

3oz cream cheese, softened

3/4 cup granulated sugar

1 egg yolk

2 teaspoons almond extract

2 teaspoons orange juice

1 1/2 cups unsifted all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

5 cups flaked coconut

Chocolate kisses


Directions: Preheat oven to 350° F.

Cream together butter, cream cheese and sugar in large bowl until light and fluffy.

Add egg yolk, almond extract and orange juice; beat well.

Combine flour, baking powder and salt, gradually add to creamed mixture.

Stir in 3 cups coconut. Cover tightly and chill 1 hour.

Shape dough into 1" balls, roll in remaining coconut. Place on ungreased cookie sheet.

Bake for 10 - 12 minutes, or until lightly browned.


Remove from oven; immediately top with a chocolate kiss. Let cool on a wire rack.

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

06 January 2009

Recipe: Bittersweet Chocolate Tarts




Here's an awesome easy chocolate tart for the true chocolate lover!


Bittersweet Chocolate Tarts

From: Pastry Chef Shirl Gard,
The Old Inn On The Green and Gedney Farm - New Marlborough, Massachusetts

Yield: 8 tarts

Special Equipment: eight 3 1/2” fluted tart pans




Ingredients for Chocolate Tart dough:


1 ¾ cups all purpose flour, sifted

½ cup cake flour, sifted

3 Tablespoons cocoa powder, sifted

¼ cup toasted, skinned hazelnuts

3 Tablespoons sugar

9 Tablespoons unsalted butter, softened

5 Tablespoons confectioners’ sugar, sifted

1 large egg


Ingredients for Dark Chocolate Filling:


1 pound bittersweet chocolate, finely chopped

1 ½ cups heavy cream

1 cup whole milk

2 large eggs

2 large egg yolks only

6 Tablespoons superfine sugar


Directions to make dough: In bowl, whisk together flours and cocoa powder until well blended; set aside.

In bowl of food processor, combine hazelnuts and sugar and process until nuts are finely ground.

In electric mixer, using paddle attachment, mix butter with confectioners’ sugar at medium speed until blended, about 1 minute. Add ground hazelnut mixture and mix until blended. Add egg and mix until combined. Add flour mixture at low speed, mixing just until mixture starts to come together as dough. Scrape dough out onto work surface and shape into disk. Wrap in plastic wrap and refrigerate for at least 2 hours.


Roll and bake tart shells: On a lightly floured work surface, roll dough out to a thickness of about 1/8-inch. Using a small plate or cutter as a guide, cut out eight 5” circles from dough. Ease dough circles into eight 3 1/2” tart pans, pressing dough against bottom and sides. Roll pin over top of tart pan to remove excess dough. Place dough-lined pans in freezer for at least 20 minutes before baking.

Position rack in center of oven and preheat to 325° F. Arrange tart pans on baking sheet and bake for about 15 minutes, until no longer shiny. Transfer pans to wire rack and cool completely. Reduce oven temperature to 225° F.


Directions to make the Filling: Place chopped chocolate in medium bowl and set aside.

In small saucepan, combine cream and milk and place over medium heat until simmering. Pour hot cream mixture over chocolate and let stand 30 seconds to melt chocolate. Swirl gently with a rubber spatula until chocolate is completely melted and mixture is smooth and shiny. Cool for 10 minutes.


In small bowl, whisk together eggs, yolks and sugar. Whisk into cooled chocolate mixture. Pass through fine-mesh sieve into large glass measure with pouring spout. Place tart pans on baking sheet and pour chocolate filling into shells, filling them to within 1/8-inch from top.

Bake tarts for about 30 minutes, until shiny and almost completely set. Filling should not be puffed around edges. Cool slightly and serve warm or cool completely and serve at room temperature.


Pastry Chef Shirl Gard
The Old Inn On The Green and Gedney Farm
Route 57
New Marlborough, Massachusetts 01230
1 – 800 – 286 - 3139

Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana

Recipe: Dennys Double Chocolate Biscotti


Dennys Double Chocolate Biscotti

What else do you have to do while snowed in? C'mon, baking these cookies is a real OMG moment!

Just imagine those wonderful brownie chocolate smells wafting all over the house and leaking out through the cracks in the windows traveling miles down the road.

Suddenly everyone in the neighborhood wants to be your new best friend! Make some new friends this New Year! Make Dennys Double Chocolate Biscotti! (How's that for shameless marketing? Not bad, huh?!)

Seriously though here's my New Year's blessing to you: May this New Year 2009 find all who read this healthy, well employed in this tough global economy and most especially, may this New Year find you all well loved by many! (Group hug.)

Denny


Note: For other recipes visit my other fun blog:
Comfort Food From Louisiana


Photo by mamamusings @ flickr
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