dark chocolate truffles to take to party at work

Although I am running between jury duty and work this week, I have committed to bake something for my co-workers. It’s been a tradition of mine forever and this year, no matter how hectic this week is, if I am excused from Jury duty before Friday, I will take these dark chocolate truffles to work.

Ingredients

• 2/3 cup heavy whipping cream
• 1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
• Finely chopped toasted nuts, toasted flaked coconut and/or NESTLÉ® TOLL HOUSE® Baking Cocoa for coating truffles

Directions

LINE baking sheet with parchment or wax paper.

HEAT cream to a gentle boil in medium, heavy-duty saucepan. Remove from heat. Add chocolate. Stir until mixture is smooth and chocolate is melted. Refrigerate for 15 to 20 minutes or until slightly thickened.

DROP chocolate mixture by rounded measuring teaspoon onto prepared baking sheet. Refrigerate for 20 minutes. Shape or roll into balls; coat with nuts, coconut or cocoa. Store in airtight container in refrigerator.

 

 

 

healthy baking: fall cake recipe

I am not a fan of frosted bland layer cakes. I  much prefer bundt cakes made with dried fruits and nuts, maybe some fresh lemon or orange peel shavings (aka rinds), and definitely infused with  cinnamon, nutmeg and vanilla.

Since this type of cake is not very popular in the U.S., most restaurants and cafes offer either carrot cake or zucchini bread as an alternative. So I usually order either to give me the fix I need, if and when I crave for a slice of  ”robust” cake. I want to state here that I can only tolerate the cream frosting on either cake since it actually and truly compliments the flavors throughout it.

Over the weekend, while I searched for a cake to bake for this year’s Thanksgiving dinner, I came across this visually amazing blog and found an interesting recipe for a cake which I wanted to share with everyone who comes across my blog and also make for this year’s Thanksgiving dessert table.

Harvest Cake (Makes 1-9inch cake, to make a layered cake like pictured above double the recipe)

• 3 cups almond flour
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp cinnamon
• 1/4 cup ghee (or oil of your choice) if you use ghee make sure it is melted
• 1/4 cup honey
• 1 1/2 tsp pure vanilla extract
• 3 eggs
• 1 cup grated carrot
• 1 cup grated zucchini
• 1 cup chopped apple

Preheat oven to 350F. Grease a 9inch cake pan (you can use a regular cake pan if you prefer, not the fluted one pictured above). In a bowl combine dry ingredients. In a separate bowl combine wet ingredients. Pour wet mixture into the dry mixture and stir to incorporate. Pour into prepared cake pan and cook in oven for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Vanilla Cream (makes almost 2 cups)

• 1 cup raw cashews, soaked for three hours, water discarded
• 1/2 cup fresh apple juice
• 2 Medjool dates, pitted
• 1 TBS honey
• 1 vanilla bean, seeds scraped and pod discarded

In a high speed blender combine ingredients until very smooth. Spread on cake or muffins.

Cake can be stored in an airtight container at room temperature for 4 days or in the fridge for 1 week.

{click here for photo and recipe credits}

summer recipe: fresh fig tart

Every summer I cannot resist buying a basket full of figs from my neighborhood farmer’s market. I prefer to eat them freshly washed right out of the basket. But while commuting home last night I contemplated incorporating the figs into a light dessert. Check out what I found here:

For crust

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water

For filling

• 1/3 cup sour cream
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 2 tablespoons red-currant jelly
• 1 tablespoon honey
• 1 1/2 lb fresh figs

• Special equipment: an 11 1/4- by 8- by 1-inch rectangular or 10-inch round fluted tart pan (1 inch deep) with a removable bottom

preparation

Make crust:
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.

Gently squeeze a small handful: If it doesn’t hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

Preheat oven to 400°F.

Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don’t worry if bottom of crust cracks), then cool in pan on a rack.

Prepare filling and assemble tart:
Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.

Heat jelly and honey in a small saucepan over moderately low heat, whisking, until jelly is melted, about 4 minutes, then cool glaze slightly.

Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream. Brush figs with honey glaze.

Cooks’ notes:

· Crust can be made 1 day ahead and kept, covered, at room temperature.
· Mascarpone mixture can be made 1 day ahead and chilled, covered. · Tart can be assembled 1 hour ahead and kept, loosely covered, at room temperature.

recipe: panna cotta perfected

Yes I am going to start the week off with a recipe because I feel as if I need a pick me up and usually sensual – yes food can be sensual – dessert recipes will do the trick, that is only if I cannot travel to Europe at the particular time.

Anyway, I found this recipe here and in my opinion it is one of the best Panna Cotta I have ever tasted, well, outside of my “late” chef cousin who used to make them for me.

So here it goes and if you try it, please let me know how you liked it. One piece of advice, get creative with the toppings. Also, if you are on a strict diet or a healthy eating kick, this recipe is not one to follow.

Panna Cotta

Eight servings

Adapted from Secrets From My Tuscan Kitchen by Judy Witts

I love this dessert and the great thing about Panna Cotta is that it demands to be made in advance. You can make them up to two days ahead and keep them well-covered and chilled.

For gelatin-related questions, read my Tips for Using Gelatin. You can find instructions for using sheet gelatin at the end of the recipe.

4 cups (1l) heavy cream (or half-and-half)
1/2 cup (100g) sugar
2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise
2 packets powdered gelatin (about 4 1/2 teaspoons)
6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract.

(If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.)

2. Lightly oil eight custard cups with a neutral-tasting oil.

3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes.

4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved.

5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. )

If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding.

6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.

To make Panna Cotta with sheet gelatin: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.

inspiration: cafe de flore – paris, france

After a long week, I needed some inspirational photos to help escape “mentally” at least from the every day norms. My favorite place to hang out - Cafe De Flore in Paris (of course), France.

I have a strange appreciation for cafe photos and here are some of my favorites Cafe de Flore to share with you. Have a great weekend and remember think happy thoughts no matter how hard life can be.

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{photos: courtesy google search cafe de flore – various artists}

healthy eating: understanding champagne

I admit I am one of those women who have converted from drinking wine to drinking champagne. The funny thing is it took me a while to learn about wine and by the time I finally got a clear understanding of wine types and pairing, I decided to convert to champagne when I made the decision to eat healthy.

So now I am trying to understand and learn about what makes for a good or excellent champagne or since I am from California – sparking wine.  I know, I know there is no comparison and the two are not the same. But, now that I am able to address the beverage by its proper title based on what part of the world it’s from (California, USA or Europe), I want to understand how to choose quality “bubbly” so that I am in line with my healthier eating agenda.

I found my answer here, from one of the best (French of course) wine conesuir I can think of and based on what she says, these are the key elements to know and understand  when considering champagne to pair with your healthy eating menu.

1. champagne “It’s actually the kindest of wines, lowest in histamines and calories while full of healthy minerals”

2.”Champagne, the one and only, comes from the Champagne region of France. The usual culprit in these head cases is cheap, sweet sparkling wine from California, Italy, Spain or even France, but not from Champagne.”

3. “By law, real Champagne is the most quality-controlled wine on earth. The white grape Chardonnay and the reds Pinot Noir and Pinot Meunier are gathered from different villages and even different years to be blended by the cellar master.”

4. “85 percent of all Champagne is nonvintage (or multivintage, if you will) and bears no year on the label; the cellar master is not dependent on any one harvest and so can maintain the wine’s consistency and quality.”

5. “Brut is the driest, Extra Dry (despite its name) is a little sweeter, and Demi-sec (half dry) is sweet.”

6. “Besides the vintage and nonvintage Champagne, a small percentage of a premium vintage goes into what is known as a prestige cuvee, such as Dom Pérignon or Veuve Clicquot’s La Grande Dame.”

7. “Champagne’s soul, however, is in its famous bubbles, which result from a second fermentation in the bottle. Just before the cork is inserted and the label affixed, the bottle is topped up with a little Champagne with added sugar; this allows the fermentation to continue and lets the cellar master adjust the sweetness of the wine”

8. “the tulip shape of a Champagne flute keeps the bubbles bubbling longer and the bursting bouquet concentrated (so you should immediately junk those saucer-shaped Champagne glasses apocryphal said to be modeled on the shape of Marie Antoinette’s breasts!).”

9.”Champagne and white wines should be chilled to between 45 and 55 degrees.”

10. “For more thoughtful selections, personal attention and rare bottling, wine shops and specialty retailers are recommended. And you can find good buys there as well”

I have included a wine speciality shop I frequent here for your reference. But I also want to hear from anyone who wants to recommend their favorite shop.

2010 in a nutshell and happy new years

With a blink of an eye, 2010 comes to an end. This year was the most eventful for me because I celebrated a milestone birthday, lost a job, sold a house, lost a family member, rekindled relations with extended family as well  as travelled to some interesting destinations and some not so interesting. I admit I experienced too much and from it learned alot in the course of  365 days.

One thing I must say, thanks to maturity and an unexplainable sense of self-control (which I think is associated with maturity),  I was able to cope with the “personal” events which unfolded during  the course of the year  and in a way survived the outcome(s) with minimal damage to my mental health .

As I result of 2010,  I have decided to pass up on making New Years  resolutions altogether so that I am not too disappointed in myself, should I not be able to uphold the commitment.  Instead,  I have set some flexible goals for myself, which I am going to do everything in my power to reach throughout 2011, no matter what destiny has in store for me.

So, with that said, Happy New Year everyone!!! Have a safe and wonderful celebration no matter how you plan on ringing in the New year. Remember the basics, don’t drink and drive, take a moment to remember all our troops abroad and if there is room in your life, adopt a pet  from a shelter and if not, consider  planting a tree in memory of someone very special to you.

new years eve decoration suggestions

A few things  to remember while hosting  a New Years Eve party are of course,  champagne,  party favors, an array of (silver and gold) decorations, at least for my taste (you can choose your own color theme as you wish)  around the living room and several funky clocks strategically  placed  at the buffet table and fireplace mantle alarmed and ready to go off at midnight.

In light of the New Years Eve decoration suggestions, I have included some photos to share. Have fun planning!!!

 

new years eve appetizer and dessert ideas

Although there are many parties or events happening around the world, in my opinion, there is nothing more rewarding than celebrating New Year’s Eve with loved ones and  close friends, gathered in someone’s home.

What I also like is when everyone is asked to bring a dish for the pot luck style dining. I think this is the only night I find myself munching into the wee hours of the morning (providing I am able to stay up that late anymore). So for this joyous occasion or celebration, I have included some quick appetizer and dessert ideas to consider, just in case you are either hosting a party or are invited to one where you are asked to bring a dish.

Above photo: Antipasto sausage skewers, click here for the recipe

Above: S’mores.  Recipe:  Graham crackers, chocolate piece, marshmellow and sprinkled with toasted coconut

Above: Cupcakes in Fancy cups: Dark Chocolate cupcakes are recommended, white icing and silver or gold hard candy drizzled on top.

Above: Various cheese and crackers  and dried fruits displayed on a fancy cheeseboard with decorative silver knives. Recommended cheese board, marble or wood. Visit a gourmet deli to select quality international cheeses.

new years eve and black-tie event dresses and gowns

I know I have stated before, if all else fails, consider the color black in fashion. Believe me a woman over 40 can seldom  go wrong with the choice of color, because no matter how self-conscious she may feel about her figure, black has a way of smoothing out the edges.

However, choosing age appropriate black dresses or gowns is  very important for the woman over 40 because, selecting the wrong cut, length or style , can surely be the most damaging.

Since choosing the dress or gown is a hit or miss in some or most cases, I have included one of my favorite designer’s website here to help guide the process. I have also included some of my favorite selections (below) from the site to consider or duplicate (depending on one’s budget)  for that special soiree. Enjoy and let me know what is your favorite gown from the selection.