Slow Cooker: Appetizers

What do you have planned for the weekend? Company? Olympics? I think these two cheesy appetizers will be perfect for your weekend plans.

We loved this orange cranberry dip. It was delicious! I used the zest and juice of one fresh orange - yum!



ORANGE CRANBERRY DIP
(Adapted from crockpot 365)
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8 oz. cream cheese
2/3 c. shredded swiss cheese
2 Tb. orange juice
1 tsp. orange zest
1/2 c. chopped pecans
1/2 c.  dried cranberries

Plug in your Little Dipper to get it started warming up. Shove the block of cream cheese down into it. You may need to squish it in with a spoon. Shred the swiss, and add it. Grate the orange and add the zest. Add the orange juice and pecans. Cover and let it cook for 45 minutes to an hour. When the cream and swiss cheese have fully melted, stir in the dried cranberries.

Serve with your favorite crackers or fruit slices.

We've established how much I LOVE brie. And so when I saw that the crockpot lady had a slow cooker brie recipe, I really, really wanted to try it! However, I haven't tried it yet. I have all the ingredients and I plan to but instead we've had strep and haven't felt like eating a whole lot. But I decided that I should still share it so you can try it. And I will try it when we are feeling better. :) It looks amazing!

APRICOT WALNUT BRIE
(Adapted from crockpot 365)
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1 large round or wedge of brie (the round I used was 13.2 oz)
1/2 c. chopped dried apricots
2 Tb. brown sugar
2 Tb. water
1 tsp. balsamic vinegar
1/4 tsp. dried rosemary
1/2 c. chopped walnuts

Use a 1.5 mini round crockpot. If you are going to use a big one, put the brie in an oven-safe dish. As long as the dish and the crockpot heat together, you're all good.

Cut the top rind off. Put the brie into the crockpot. In a bowl, mix the chopped apricots, balsamic vinegar, brown sugar, water and rosemary together. Spoon on top of the brie. Sprinkle on the chopped walnuts.

Cover and cook on high for 1-2 hours, or on low for about 3. Check after an hour in both cases just in case. Serve with your favorite crackers or fruit slices.

Slow Cooker: Alaina's Favorite Pot Roast

This pot roast became a favorite a few years ago - I think it maybe originated from Taste of Home. I never buy packets except for this recipe - it calls for a packet of au jous. It's worth it. We love this roast!



SWEET & TANGY POT ROAST
Print This Recipe

1 boneless beef chuck roast (3 lbs. or so)
½ tsp. salt
½ tsp. pepper
1 c. water
1 c. ketchup
¼ c . red wine or beef broth
1 envelope au jous
2 tsp. dijon mustard
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder
3 Tb. cornstarch
¼ c. cold water

Place meat in crockpot. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, worcestershire sauce, and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender.

Combine cornstarch and cold water until smooth (I don't always do this). Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.

Makes about 8 servings.

Off The Shelf: Slow Cooker Cookbooks

I found it difficult to review slow cooker cookbooks. Perhaps it's because I have the idea in my head that slow cooker recipes should be quick and simple, almost as if by magic a healthy and delicious meal should appear on my plate with no effort at all. The fact of the matter is, all good, healthy meals do take some kind of time. If it's not the time spent just before dinner is served, it may be the time spent getting a slow cooker meal ready early in the morning or the evening before. If I can reconcile myself to investing a little bit of time in a slow cooker meal, then there are some lovely cookbooks to make use of.

The Art of the Slow Cooker by Andrew Schloss was the book I chose today's recipe from. It is a relatively new book, well laid out and filled with good pictures. The book contains 80 recipes divided between soups, stews, braises, classics, vegetables and sweets. You will find some outside-the-box recipes such as Chocolate Chicken Chili Soup and Espresso Braised Beef as well as classics such as Chicken Cacciatore and Herby Minestrone.

The cookbook is definitely aimed at people who like gourmet-type recipes, made with whole foods and no shortcuts. Many of the recipes are the type I would use on the weekend, rather than for a simple weeknight meal. I chose to try the Sausage and Tomato Ragu with Pasta. We all thoroughly enjoyed this meal and will look forward to having it again sometime soon.



SAUSAGE AND TOMATO RAGU WITH PASTA
(Art of the Slow Cooker)
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2 Tbsp. olive oil
2 pounds mild Italian sausage, cut into 2-inch lengths
2 medium onions, cut into 1/2-inch dice
2 celery ribs, cut into 1/2-inch-thick slices
2 large carrots, peeled and cut into 1/2-inch dice
4 cloves garlic, finely chopped
1 Tbsp. fresh rosemary leaves (or 1 tsp. dried)
pinch of ground allspice (I omitted this)
1 tsp. kosher salt
1/2 tsp. coarsely ground black pepper
1/4 c. flour (to make gluten-free, substitute a gluten-free flour blend)
1 cup dry red wine
2 cups chicken broth or beef broth
1 can (28 oz.) crushed tomatoes
1 can (15 oz.) tomato sauce

1 pound short pasta, such as penne, ziti, or rigatoni

Heat the oil in a large deep skillet over medium-high heat. Brown the sausage on all sides, about 2 minutes per side, then transfer to a 5-to-6 quart slow cooker.

Add the onions, celery and carrots to the oil remaining in the skillet and saute until lightly browned, about 4 minutes. Add the garlic, rosemary, allspice, salt, and pepper and cook for another 30 seconds. Add the flour and stir until incorporated. Add the wine and bring to a boil. Add the broth, crushed tomatoes, and tomato sauce and stir to incorporate, scraping up any browned bits from the bottom of the pan to blend them with the sauce. Heat to simmering and pour over the sausages. (At this point I put the ragu in the fridge for the night and place it in the slow cooker in the morning.) Cover the cooker and cook for 4 to 5 hours on high or 8 to 10 hours on low.

Cook the pasta in rapidly boiling, lightly salted water until tender, about 10 minutes; drain and serve with the ragu.

Serves 4-6 generously.

I also enjoyed perusing the Williams-Sonoma Essentials of Slow Cooking: Delicious New Recipes for Slow Cookers and Braisers. As with any Williams-Sonoma cookbook, this is a high-quality, beautifully designed cookbook. The introduction covers slow-cooking basics and prepares the way for the recipes contained in the book, including giving sample meal menus. The book covers vegetables, seafood, poultry, pork, beef & lamb and basic recipes.

I would say this cookbook tends even more toward the gourmet cook with such recipes as Savoy Cabbage with Pancetta, Celery Root with Chestnuts, Braised Artichokes, Braised Dug Legs with Port and Figs, and Thai Red Curry Beef. However, there are plenty of more down-to-earth recipes like Texas-Style Beef Chili, Italian Pot Roast, Beef Stroganoff with Mushrooms, and Spanish Chicken Stew. Once again it is a book I would use for weekend cooking more than everyday.

Slow Cooker: Heather's Favorite Pot Roast

This week Alaina and I will both be sharing our favorite slow cooker pot roast recipe. A good pot roast is one of the most delicious comfort foods there is and can be very simple to make. Pair it with mashed potatoes, a steamed green veg or salad, and you have a hard-to-beat meal. This recipe is one that I found soon after I was married and have used without fail ever since.



SPICY POT ROAST
(Rival Crockpot Cookbook) 
Print this recipe

3 lb. roast
¼ tsp. pepper
2 cloves minced garlic
3 Tbsp. balsamic vinegar
¼ c. soy sauce
2 Tbsp. Worcestershire sauce
2 tsp. dry mustard

Rub pepper and garlic into roast. Place roast into crockpot. Make several shallow slits in top of roast. Combine remaining ingredients and pour over meat. Cover; cook on low 8-10 hours or on high 4-5 hours.

NOTE: Sometimes I add a few peeled carrots in with the roast.

Market Fresh: Slow Cooker Vegetables

This week, we will be sharing recipes for your slow cooker (aka crockpot). I don't use my crockpots (yes, I have more than one - a 4 qt., 6 qt., and a little dipper) nearly enough. The house smells great and dinner is so simple when I take the time to put it in early in the day.

One lady took slow cooking to a whole new level in 2008 and has continued to provide recipes suitable for the crockpot ever since. Her family is gluten free which means that all of her recipes can be made gluten free. You can check out her site A Year of Slow Cooking for many, many recipes. I have adapted two of her recipes for vegetable side dishes for today's edition of market fresh! There is also a Crock Pot Recipe Link Up over on Smockity Frocks today, so check out that site for another list of crockpot recipes.



SLOW COOKER LEMON BROCCOLI
(adapted from crockpot365)
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2 lbs. broccoli florets
1 c. slivered almonds 
4 cloves garlic, peeled and sliced
2 Tb. olive oil
2 lemons, juiced
1 tsp. lemon zest
1 tsp. kosher salt
1/2 teaspoon pepper

Use a 4 quart crockpot for best results. Wash and trim broccoli, and add to crockpot. Peel garlic, and add with salt and pepper. Add almonds. Squeeze lemon juice evenly over the top and add lemon zest. Toss with wooden spoons.

Cover and cook on high for 2 hours, or on low for about 4. This is finished when broccoli has reached desired tenderness.



SLOW COOKER SOUTHWEST SWEET POTATO & CORN MEDLEY
(Adapted from crockpot 365)
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3 lg. sweet potatoes, peeled and diced
12 oz.  frozen corn (or 1 can, drained)
1/4 c. chopped onion
2 limes, juiced
2 tsp. chili powder
1 tsp. cumin
1 tsp. kosher salt
3 Tb. chopped fresh cilantro plus more for serving

This is a good recipe for a 3-4 quart crockpot. If you have a larger one, consider doubling for leftovers, or stay close by so the sweet potatoes don't over cook and turn to mush.

Place sweet potato into the crock. Add diced onion, drained corn, and fresh cilantro. Sprinkle in the chili powder and salt. Squeeze the limes, and then toss all ingredients together.

Cover and cook on low for 5 hours, or on high for 3-4. This is done when the potatoes have reached desired tenderness. Serve with chopped fresh cilantro sprinkled on top.

Weekend Fare: Soup Pot

As I've mentioned before, soup is one of my favorite meals. It nearly always tastes even better leftover and it is so comforting which makes it perfect for weekend cooking! One soup I don't think of nearly often enough is Chicken Noodle. I would submit that it should not be reserved only for illness but rather that it should be enjoyed just because. It's delicious, it's easy, and it's family-friendly. I love chopping up leftover chicken and using it this way.



CHICKEN NOODLE SOUP
Print This Recipe

2 Tb. butter
2 stalks celery, chopped
1 med. onion, diced
2 carrots, peeled and diced
12 c. liquid (I use 8 c. chicken stock and 4 c. water)
2 lg. potatoes, diced
2-3 c. cooked chicken, chopped
1/2 lb. egg noodles
1 Tb. dried parsley (or 1/4 c. chopped fresh)
salt & pepper to taste

In a large soup pot, saute celery, onion, and carrots in butter until onions are translucent. Add liquid and then the potatoes and chicken. Bring to a simmer. Add noodles (I use medium width) and parsley; continue cooking soup until potatoes and carrots are tender and noodles are fully cooked - probably 15-20 minutes but it depends on the noodles. Season to taste.

Serve with bread, biscuits, crackers, or muffins.

Appliance Cooking = Waffles

So, what do you do when your stove and oven are out? You make waffles, of course! With pancakes on Tuesday and waffles today, I guess it's a bit of a breakfast theme this week. We all thoroughly enjoyed these waffles. I'm including a few ideas for customizing this recipe!

Let me also say, I'm a huge fan of breakfast for lunch or dinner. Perhaps, if I'm being completely honest, I should just say that I'm a fan of breakfast food in general! 



WAFFLES
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2 c. flour (I used part whole wheat)
4 tsp. baking powder
1 1/2 tsp. salt
1 Tb. sugar
2 eggs
1 1/2 c. milk
1/2 tsp. vanilla extract
4 Tb. oil

Combine dry ingredients. Beat together eggs, milk, vanilla, and oil. Mix wet ingredients into dry stirring just until combined. Batter will be lumpy. Cook as directed on your waffle maker.

TO CUSTOMIZE:
-  Sweeter: Increase sugar to  3 Tb. or you could substitute honey.
- Fruit: Add 1/2 c. fresh or frozen fruit (blueberries, peaches, or raspberries would be especially good!)
- Spice: Add 1/2 tsp. cinnamon, 1/8 tsp. ginger, 1/8 tsp. nutmeg.
- Buttery: Substitute melted butter for all or part of the oil. 

FOR SERVING:
- Top with powdered sugar or cinnamon sugar
- Drizzle with maple syrup.
- Serve with a fruit syrup or fresh fruit.
- Top with yogurt or whipped cream.

You can freeze leftover waffles and re-heat them in your toaster for a quick breakfast or lunch or dinner. :) Enjoy!

Off The Shelf: Gluten Free Magazines

Most of you probably know someone who is gluten-free. Or, perhaps you are gluten-free yourself. Since magazines can play a big part in providing inspiration for the home cook, we thought it would be helpful to review several magazines that focus on gluten-free.

My favorite publication focusing on gluten free is Easy Eats: The Magazine for Gluten-Free Living. Easy Eats comes in pdf format at present, and is sent free of charge to your email address! The current issue (Winter 2009) is 18 pages long and contains such features as: Editor's Letter, Mail Bag, New Products (such as gluten-free foods or cookbooks), News, Notes and Names (gluten-free blogs are the focus of this issue), and Recipe Corner.

I found this publication well-designed, easy to read, and very appealing with plenty of useable information and a handful of good recipes included. And the fact that it is free gives you no excuse why not to sign up to receive it. For more information, visit the Easy Eats website.

Next up is Gluten-Free Living. This is a regular format magazine that comes out four times a year and seems to run about 50 pages. I reviewed the summer issue of this magazine and it included articles such as: Top 10 Nagging Ingredient Questions, Malt Extract in GF Food?, Are Everyday Foods Friends or Foes?, Summer GF Food Choices, GF Ice cream, and How to Brew GF Beer. The magazine focuses more on living the gluten-free lifestyle rather than being an exclusive "recipe magazine" for gluten-free cooking. I did find all the articles helpful and informative.

Finally, there is a gluten-free magazine by the title of Delight which I have not been able to get a copy of to review but mention it here for those that may be interested in tracking down an issue.

And now for a gluten-free recipe, courtesy of Easy Eats, we have a savory mushroom meatloaf. My family devoured this meal and I am already planning to make it in the near future for some of our gluten-free friends.



SAVORY MUSHROOM MEATLOAF
(Easy Eats Magazine)
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2 slices gluten-free bread, processed into fine crumbs
1 1/2 pounds ground beef or meatloaf blend
1 cup finely chopped cremini mushrooms (I didn't have mushrooms so substituted celery)
1/4 c. gluten-free ketchup
2 eggs, slightly beaten
1/4 cup milk
1 tsp. dried thyme leaves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. salt
1/4 tsp. freshly ground pepper

Preheat oven to 350F. In a large bowl, combine all the ingredients and mix well. Form meat into a loaf inside of a 9x13-inch roasting pan. Bake uncovered for 75 minutes or until done. Let stand 10 minutes before serving.

Serves 6.

Pancake Day

I was twelve years old and living in the heart of East Africa when I first heard of Pancake Day. A few British friends invited us over for pancakes and a pancake race, all in the name of "pancake day." We arrived to find little camp stoves set up outside with bowls dripping with batter placed beside them.

A table was laden with plates and lots of cut lemons and sugar bowls. Pancakes began to pile up and someone began shooing people over to the side for a "pancake race." Each contestant was given a frying pan and a pancake. We were told to run the length of the driveway, frying pan in hand, flipping the pancake in the air at least once on the way. And then we were free to eat as many pancakes as we could, all dripping with melted butter, lemon juice and caster sugar. We kids thought it was a great idea!

Pancake Day, or Shrove Tuesday as it is more widely known, is the day before the beginning of Lent. Pancakes were a great way to use up the excess of any fatty and rich foods before the beginning of Lent, and thus evolved Pancake Day. The pancake race is said to have originated in Olney, England in 1444 when a housewife ran out of the house on her way to church still clutching her frying pan with a cooking pancake in it.

Pancake Day is yet another excuse to serve pancakes, something my children are always eager to eat. Here are three different recipes to try:



PROPER BRITISH PANCAKES
(adapted from bbcgoodfood.com)
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1 cup flour
2 eggs
1 cup milk
1 Tbsp. canola oil
pinch salt

Put the flour and a pinch of salt into a large mixing bowl and make a well in the center. Crack the eggs into the middle, then pour in about 1/4 cup of the milk and the oil. Start whisking from the center, gradually drawing the flour into the eggs, milk and oil. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

Finishing the batter: Add a good splash of milk and whisk to loosen the thick batter. While still whisking, pour in a steady stream of the remaining milk. Continue pouring and whisking until you have a batter that is the consistency of cream. Traditionally, people would say to now leave the batter for 30 minutes for all the starch in the flour to swell, but there's no need.

Heat a non-stick pan over medium-high heat. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. Quickly pour any excess batter back into the bowl, return the pan to the heat, then leave to cook, undisturbed for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready to turn.

Repeat with remaining batter. Store the cooked pancakes on a plate underneath a piece of foil.

Serve pancakes with butter, lemon juice and granulated sugar. I like to then roll my pancake up and eat it with my fingers.

Serves 3.



BANANA SOUR CREAM PANCAKES
(Barefoot Contessa Family Style)
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1 1/2 c. flour
3 Tbsp. sugar
2 tsp. baking powder
1 1/2 tsp. salt
1/2 c. sour cream
3/4 cup plus 1 Tbsp. milk
2 eggs
1 tsp. vanilla
1 tsp. grated lemon zest

butter
2 ripe bananas, diced (I preferred to mash the bananas)
maple syrup

Sift together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the sour cream, milk, eggs, vanilla, and lemon zest. Add the wet ingredients to the dry ones, mixing only until combined.

Melt one tablespoon of butter in a large skillet over medium-low heat until it bubbles. Ladle the pancake batter into the pan to make 3-4 pancakes (I used a non-stick griddle, without the butter). Distribute a rounded tablespoon of bananas on each pancake (or, alternatively, add 2 mashed bananas to the bowl of batter). Cook for 2-3 minutes, until bubbles appear on top and the underside is nicely browned. Flip the pancakes and then cook for another minute until browned. Wipe out the pan with a paper towel, add more butter to the pan, and continue cooking pancakes until all the batter is used. Serve with sliced bananas, butter and maple syrup.

Makes 12 pancakes.



HEATHER'S ALL-TIME FAVORITE PANCAKE
(adapted from Betty Crocker)
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1 egg
1 cup whole-wheat flour
3/4 cup milk
1 Tbsp. canola oil
1 Tbsp. baking powder
1/2 tsp. salt

Beat egg with milk and oil. Beat in remaining ingredients until smooth. For thinner pancakes, stir in additional 1/4 cup milk. Cook on a griddle or in a non-stick frying pan: pour about 3 Tbsp. batter from tip of large spoon or pitcher onto hot griddle. Cook pancakes until puffed and dry around edges. Turn and cook other side until golden brown.

I keep our pancakes hot by placing them on a plate and covering with foil.

Our family loves these with blueberries added -- about 1/2 cup fresh or frozen berries per batch of pancakes.

Serves 2-3. (I normally make 3-4 batches at a time)

Market Fresh: Fennel

Here in America, fennel is not something one frequently finds in the average refrigerator. Perhaps you have seen it in the produce section with its long, fern-like fronds and its fat, white bulb. Many know it resembles anise in taste, with its mild licorice flavor. There are many culinary possibilities with this vegetable, or more properly, "herb."

To begin with, you can eat fennel raw. Try it as an addition to your next vegetable tray, or as the main ingredient of a salad. Fennel also makes a wonderful addition to soup or stews. Recipes seem to abound pairing fennel with fish, the mild anise flavor melding well with a delicate fish. You can eat fennel cut in wedges, steamed and topped with butter, or perhaps roasted in the oven, drizzled with a little olive oil and sprinkled with salt and pepper. And I highly recommend the Spicy Spaghetti with Fennel and Herbs mentioned in our January Magazine Review.

Today I have a recipe for fennel gratin which is just amazing. I served this to our guests on Christmas day. They were unsure what to expect at first but were soon raving about the dish. If you are concerned about the high fat content of the recipe, I would suggest pairing it with an otherwise low-fat meal such as fish or chicken.



FENNEL GRATIN
(adapted from bbcgoodfood.com)
Print this recipe

2 fennel bulbs
1 cup heavy cream
1 garlic clove, crushed
pinch of nutmeg
1/4 c. freshly grated parmesan cheese

Preheat the oven to 400F. Put a pan of salted water on to boil. Trim the fennel tops, then cut into wedges. Boil (or steam) wedges for 5-6 minutes, then drain well.

Arrange wedges in an ovenproof dish, season and sprinkle with nutmeg. Stir the garlic into the cream and pour over the fennel. Top with the parmesan cheese. Bake for 20 minutes (or more) until golden and bubbling.

Serves 4-8.



If you are interested in reading more about fennel, why not check out Five Ways to Eat Fresh Fennel by our friends over at Food & Think.

And The Winner Is...

...AMY!

She said, "I love flourless chocolate cake – either with raspberry sauce, or I have made a version with ancho chili powder and cinnamon that is very good. Also, Scholars’ Inn used to have an amazing chocolate pate, but sadly they don’t have it on the menu anymore. When I lived in Germany I discovered Ritter Sport dark chocolate bars filled with marzipan, which are still my favorite."

Congrats on winning the Chocolate Cookbook! Her name was randomly drawn from many entries - I think it was our most with all the extra entries people earned! Thanks for entering! Stay tuned for next month's giveaway.

Dinner for Two

Note: My oven decided to not work (of course! :)). Therefore, your spinach will look much nicer than mine... My sincerest apologies. It's been quite the week!

My favorite way to celebrate Valentine's Day is to cook a nice dinner and enjoy it with my husband. It's quiet and romantic. I choose a nicer menu and we enjoy it after our rowdy boys are in bed. These easy recipes are sure to impress!



FILET MIGNON w/BALSAMIC REDUCTION
(Adapted from Giada DeLaurentiis)
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1/2 c. balsamic vinegar
1 Tb. sugar 
1 Tb. butter
2 (5 to 6-oz.) filet mignon steaks (each about 1-inch thick)
Salt and freshly ground black pepper
1 oz. goat cheese, gorgonzola, or bleu cheese

Boil the balsamic vinegar and sugar in a heavy small saucepan over medium-high heat until reduced, stirring occasionally, about 18 minutes.

Meanwhile, preheat the broiler. Melt the butter in a heavy, oven-proof skillet over medium-high heat. Pat filet dry and sprinkle with salt and pepper. Cook the steaks to desired doneness, about 4 - 4 1/2 minutes per side for medium.  Crumble the cheese over the steaks and broil just until the cheese melts, about 1 minute. Sprinkle with pepper.

Transfer the steaks to plates. Drizzle the balsamic sauce and serve.

GARLIC ROASTED POTATOES
(adapted from Ina Garten)
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1 pound small fingerling or red potatoes 
 2 Tb. good olive oil
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
2 cloves garlic, minced
2 tsp. minced fresh parsley (opt.)

Preheat the oven to 400 degrees F.

Cut the potatoes in quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.

Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.



CREAMY SPINACH
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1 Tb. butter
1 sm. onion, finely chopped
1 clove garlic, minced
1 (16 oz.) package frozen spinach, thawed and squeezed dry
1 c. heavy cream
Salt & Pepper to taste
Dash of nutmeg
3 Tb. fresh grated parmesan cheese, divided
1/4 c. shredded swiss cheese

Pre-heat oven to 400 degrees.

Melt butter in a skillet. Add onion and garlic and saute until tender. Add the spinach and cook until warm. Stir in cream, salt, pepper, and nutmeg. Cook for 2-3 more minutes or until slightly reduced and creamy. Remove from heat and  stir in swiss cheese and 2 Tb. parmesan. Divide between 3-4 ramekins. Top with remaining parmesan and bake for 15 minutes or until bubbly and cheese is melted.   



CARAMEL MACCHIATO CHEESECAKE
(adapted from allrecipes.com)
Print This Recipe

2 c. graham cracker crumbs
1/2 c. butter, melted
2 Tb. white sugar

FILLING:
3 (8 oz.) packages cream cheese, softened
1 c. white sugar
3 eggs
1 (8 oz,) container sour cream
1/4 c. brewed espresso or strong coffee
2 tsp. vanilla extract

GARNISH:
Caramel ice cream topping
Fresh whipped cream
Grated Chocolate or Hard shell Chocolate Sauce

Preheat oven to 350 degrees F. Lightly coat a 9-inch springform pan with nonstick cooking spray.

Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.

Reduce oven temperature to 325 degrees F.

Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.

Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.

To serve, cut the cheesecake into wedges and garnish each slice with whipped cream, caramel sauce drizzle, and chocolate curls OR spread caramel sauce on top of cheesecake and drizzle with hard shell chocolate.

Or if you prefer a simpler dessert, I recommend one of these desserts or perhaps a cappucino and cookie. Enjoy!

Weekend Fare: Gluten-Free Chocolate Heart Cookies

This hasn't been one of the easier weeks for me. I had wonderful plans of a great post with recipes for dinner for two and I made half of it last week, which is pretty unromantic. :) And so, I will give you that post tomorrow - after I finish the other two recipes for it! It will be a great meal perfect for a Valentine's Dinner at home.

So today, Heather is sharing a gluten-free cookie recipe! These cookies are a perfect Valentine's treat for those who are gluten-free (and will be very tempting for those who are not!). They are intensely chocolate with a delightful almond flavor and a fudgy sort of texture.



CHOCOLATE HEARTS
(from Christmas Cookies by Lisa Zwirn)
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5 oz. good-quality bittersweet chocolate, chopped (I used Baker's Unsweetened since it also avoids soy lecithin)
2 c. (about 8 oz.) finely ground blanched almonds or almond meal (I ground unblanched almonds in my vitamix)
3/4 c. sugar, plus more for rolling out the dough
3 Tbsp. kirsch (or, I used 3 Tbsp. brandy plus 1/2 tsp. almond extract)

Place the chocolate in a food processor and process until finely ground. Add the ground almonds and 3/4 cup sugar and pulse a few times to combine. Add the kirsch and 2 Tbsp. of water and pulse until the dough starts to hold together. If it's too crumbly, add up to one tablespoon more water. When you squeeze the dough it should stick together.

Sprinkle a clean work surface with sugar. Working with half the dough at a time, place it on the sugar and roll it out to about 1/3-inch thickness. Sprinkle the dough with a little sugar if the rolling pin sticks to it. Using a cookie cutter, stamp out hearts. Transfer hearts to a cooling rack. Reroll the scraps with the remaining dough. Let the cookies dry on the rack overnight to firm up.

Store, layered between sheets of wax paper, in an airtight container for up to 2 weeks; or freeze for up to 3 months.

Makes 2-3 dozen.

Simple Supper: Stir Fry

Stir Fry is an easy and delicious meal that doesn't need to take much time to prepare. And, if you have a rice cooker, this meal is even more of a cinch. (If you don't have a rice cooker, you might want to seriously consider getting one. You will have rice cooked to perfection each and every time you plug it in!)

Several years ago I came across an article in Real Simple magazine that gave five different recipes for stir fry sauces. I've used it ever since. The result is that I always have a stir fry that tastes good and there is always variety so we never have to eat the same stir fry again and again.


(Photo: Chicken and Broccoli Stir Fry with Curry-Coconut Sauce)

Here is my step-by-step plan for cooking stir fry:

STIR FRY
(Heather)
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1. Put rice in the rice cooker -- our family likes brown rice but any kind will do. If you don't have a rice cooker, start cooking rice on the stove.

2. Cut up vegetables -- there are so many combinations to choose from. I always include an onion and often have broccoli and carrots with that. Other ideas are celery, cabbage, bok choy, green pepper, colored peppers, and zucchini or summer squash. Choose the vegetable combination that your family will enjoy.

3. Cut up the meat --  I usually use two boneless, skinless chicken breasts for our family of six. A pound of round steak, or a few boneless pork chops are also nice options. I cut my meat quite thin (1/4-inch or so). I sprinkle salt and freshly ground pepper on my meat.

4. Stir fry the meat. In a large skillet or wok, heat some canola oil (I prefer canola because it is tasteless). Stir fry the meat until done and transfer to a plate, cover with foil and leave until later.

5. Stir fry your vegetables. Add a bit more canola oil to the pan and stir fry the vegetables, adjusting the heat as necessary, or adding more oil, to keep the vegetables from scorching.

6. Make the sauce. While the vegetables are cooking, prepare one of the sauces listed below. (I make about 2-3 recipes of sauce for our family of 6.) Fresh ginger is such an important ingredient in so many Asian recipes. I buy mine, scrub it and then place it in a ziplock bag in the freezer. When I need freshly grated ginger I simple grate it straight from the freezer (skin and all).

7. Combine everything. When your rice is ready, your vegetables cooked, and your sauce finished, add the meat back to the pan along with the vegetables and heat through. Either plate your rice and stir fry and then top with the sauce, or add the sauce to the stir fry and then serve.

HOT AND SOUR SAUCE
(Real Simple Magazine)

3/4 c. chicken broth or water
5 Tbsp. soy sauce
2 Tbsp. sugar
1 1/2 Tbsp. Worcestershire sauce
1 Tbsp. cornstarch
1 Tbsp. olive oil
2 1/2 Tbsp. grated fresh ginger
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes

In a small bowl, combine broth, soy sauce, sugar, Worcestershire sauce, and cornstarch, stirring until cornstarch dissolves. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add ginger, garlic and red pepper flakes and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

CANTONESE LIGHT SAUCE
(Real Simple Magazine)

1/2 c. chicken broth or water
1 Tbsp. dry white wine (I used rice vinegar)
1 Tbsp. soy sauce
1 tsp. sugar
1 tsp. toasted sesame oil
1/2 tsp. kosher salt
1 tsp. cornstarch
1 Tbsp. olive oil
2 Tbsp. minced green onions (white parts only)
1 1/2 Tbsp. fresh grated ginger

In a small bowl, combine broth, white wine, soy sauce, sugar, sesame oil, salt and cornstarch, stirring until cornstarch dissolves. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add green onions and ginger and stir-fry until fragrant, about 15 seconds. Add the cornstarch mixture and bring to a boil. Cook, stirring constantly to prevent lumps, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.

CURRY-COCONUT SAUCE
(Real Simple Magazine)

1 1/4 c. canned light coconut milk
2 Tbsp. soy sauce
2 tsp. sugar
1/2 tsp. kosher salt
2 Tbsp. olive oil
1 tsp. crushed red pepper flakes
grated zest of 1 lemon
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. curry powder (I used Thai Red Curry Paste which comes in a jar)
1/2 c. chopped fresh basil (if you have it)

In a small bowl, combine coconut milk, soy sauce, sugar and salt. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, lemon zest, minced garlic and curry powder or paste and stir-fry until fragrant, about 15 seconds. Add the coconut milk mixture and bring to a boil. Cook until the sauce thickens slightly, about 1 1/2 minutes. Add chopped fresh basil. Pour into a bowl.

LEMON-HERB SAUCE
(Real Simple Magazine)

1/4 c. soy sauce
3 Tbsp. fresh lemon juice
1 1/2 Tbsp. minced garlic
1 1/2 Tbsp. sugar
1 1/2 Tbsp. fresh basil, chopped
1 1/2 Tbsp. fresh cilantro, chopped

In a small bowl, combine soy sauce, lemon juice, garlic and sugar. Stir until the sugar dissolves. Add fresh basil and cilantro.

GARLICKY HOISIN SAUCE
(Real Simple Magazine)

1/4 c. Hoisin sauce
1/3 c. water
1 1/2 Tbsp. soy sauce
1 1/2 Tbsp. sugar
1 1/2 Tbsp. olive oil
3 Tbsp. minced green onions (white parts only)
2 Tbsp. minced garlic
1 tsp. crushed red pepper flakes

In a small bowl, combine Hoisin sauce, water, soy sauce and sugar. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add green onions, garlic, and red pepper flakes and cook until fragrant, about 15 seconds. Add the Hoisin mixture and bring to a boil. Cook, stirring occasionally, until the sauce thickens slightly, about 1 1/2 minutes. Pour into a bowl.



(Photo: Chicken and Pepper Stir Fry with Cantonese Light Sauce)

Off The Shelf: The Steamy Kitchen Cookbook

The Steamy Kitchen Cookbook by Jaden Hair is a beautiful and inspiring new Asian cookbook.  Subtitled "101 Asian Recipes Simple Enough for Tonight's Dinner", the book is a take-off from Hair's popular blog Steamy Kitchen.

The book is filled with gorgeous photos (taken by Hair herself), and is pleasantly laid out. After the initial section on the "Basics" (such as dipping sauces and stocks) as well as a discussion and description of basic Asian ingredients, the eight chapters which follow include Appetizers & Little Bites, Soups, Salads & Wraps, Seafood, Meat, Chicken, Vegetables, Tofu & Eggs, Rice & Noodles, and Sweets & Libations.

Using Hair's easy-to-follow instructions and photographs you can make all your favorite Asian dishes at home: Lettuce Cup Appetizers, Crisy Eggrolls, Pork & Mango Potstickers, Crab and Pork Wonton Noodle Soup, Miso Ramen, Thai Beef Salad Wraps, Asian Crab Cakes, Beef Satay, Sweet and Sour Lychee Meatballs, Sweet and Sour Chicken, Asparagus and Crab with a Light Ginger Sauce, Simple Baby Bok Choy and Snow Peas, Coconut Rice, Shrimp Pad Thai, Grilled Pineapple and Bubble Tea.

I chose to try the Vietnamese Summer Rolls and the Simple Ginger and Green Onion Fried Rice. Both recipes turned out well. I did have to obtain the rice paper from an Asian market, but otherwise all the ingredients were easy to come by at my supermarket. The Summer Rolls were light and fresh as well as visually appealing.



VIETNAMESE SUMMER ROLLS
(The Steamy Kitchen Cookbook)
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One 12-oz package rice paper wrappers
1 head soft, leafy green lettuce, leaves separated
1 cucumber, cut into matchsticks
2 carrots, cut into matchsticks
1 bell pepper, cut into matchsticks
1 big handful fresh mint
1 big handful fresh Thai basil or sweet Italian basil leaves
1 portion Cashew Nut Dipping Sauce or Peanut Dipping Sauce or Vietnamese Dip

Lemongrass Pork:
1 lb. pork
1 lemongrass stalk, outer leaves peeled until you reach pale yellow leaves, bottom 3 inches of stalk grated, or 1 tsp. lime zest
2 cloves garlic, finely minced
2 tsp. soy sauce
2 tsp. fish sauce
1 tsp. sugar

To prepare the Lemongrass Pork: Slice the pork as thin as you possibly can. To make it easier to slice, place the pork in the freezer for 15 minutes to firm up.

In a bowl, combine the sliced pork with the rest of the ingredients and marinate for 15 minutes at room temperature or overnight in the refrigerator.

In the meantime, prepared the vegetables and herbs for the rolls.

Heat a wok or frying pan until very hot. Add the marinated pork slices in a single layer. You may have to do this in a couple of batches. Fry for 1 to 2 minutes on each side, depending on how thin you've sliced your meat.

Have the cooked Lemongrass Pork, rice paper wrappers, vegetables and herbs read on your work surface to roll, or arrange the ingredients on your dinner table and have everyone roll their own summer rolls.

To Assemble:

Fill a pie tin with warm (not hot!) water. Dip the edge of a rice paper in the water and quickly use both hands to turn the rice paper so that each side can dip in the water for 2 seconds.

Lay the still-stiff rice paper on a clean, dry surface. Fold the rice paper in half. The paper should be pliable and may still be a bit stiff. If the rice paper is floppy, soggy and too slippery, try using cooler water or dipping the paper in the water for a shorter amount of time.

On the bottom half, lay your lettuce first to create a bed for the vegetables and juicy meat. Layer on your vegetables, meat and herbs. Do not overstuff! Each roll should have only 1 to 2 pieces of meat. If you are too greedy and put too much filling in the roll, they will be difficult to roll up!

Starting from the bottom, roll up. Tuck the ingredients in as you get that first turn to create a tighter roll. Don't suffocate the poor ingredients, but do make it nice and snug.

Continue rolling and you can make a slight tug back on the roll to make tighter. If your work surface is dry, tugging will be easy. Wipe your work surface dry before rolling your next roll.

Serves 6.

CASHEW NUT DIPPING SAUCE
(The Steamy Kitchen Cookbook)
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1 Tbsp. cooking oil
3 cloves garlic, finely minced
2 Tbsp. hoisin sauce
1 Tbsp. sugar
1 Tbsp. chilli garlic sauce
3 Tbsp. cashew nut butter
2/3 cup water, divided

In a small saucepan over medium-low heat, add the oil and, when just starting to get hot, add the garlic and cook until lightly browned, about 30 seconds. Add the hoisin sauce, sugar, chilli garlic sauce, cashew nut butter and half of the water, stir well and simmer for 30 seconds. Whisk in the rest of the water if you want a thinner consistency. Keeps in the refrigerator for up to 1 week. If sauce is too thick after storing, whisk in a bit of water to thin it out.

Makes 1 cup.

Cashew or Peanut Dipping Sauce is good on many things, including Lettuce Wraps:



PEANUT DIPPING SAUCE
(The Steamy Kitchen Cookbook)
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2 tsp. cooking oil
2 cloves garlic, crushed
1 tsp. freshly grated ginger
3 Tbsp. sweet chilli sauce
2 Tbsp. hoisin sauce
2/3 c. water
3 Tbsp. peanut butter

Heat the oil in a small saucepan over medium-low heat. When the oil is just starting to get hot, add the garlic and ginger and fry for 30 seconds until fragrant. Add the sweet chilli sauce, hoisin sauce, water and peanut butter and stir until smooth. Simmer until thickened. Let cool. Keeps in the refrigerator for up to 1 week. If the sauce is too thick after storing, whisk in a bit of water to thin it out.

Makes 1 cup.



SIMPLE GINGER AND GREEN ONION FRIED RICE
(The Steamy Kitchen Cookbook)
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4 cups leftover, previously chilled cooked rice
2 Tbsp. cooking oil
1/2 c. minced green onions
1 Tbsp. grated fresh ginger
1 tsp. Chinese rice wine (or dry sherry)
1 Tbsp. soy sauce
freshly ground pepper to taste

Gently separate the rice grains with a fork, taking care not to smush the delicate grains.

Set a work or large saute pan over medium-high heat and add the oil. When the oil is just starting to get hot, add the green onions and ginger. Let cook until fragrant, about 30 seconds.

Turn the heat to high and immediately add the rice. Stir well to incorporate the green onion mixture throughout the rice. Spread the rice all around the wok surface area and let the rice heat up, untouched, until you hear the bottoms of the grains sizzle. Use the spatula to toss the rice, again spreading the rice out over the surface of the wok and let cook for 1 minute.

Add the wine, soy sauce and pepper and toss well. Repeat the tossing, spreading, and 1-minute frying until each and every grain of rice is heated through.

Serves 4-6.

International Cuisine: Chinese Main Dishes

We love to order take-out every once in awhile. These recipes made me realize that I should make Chinese at home more often!



SZECHWAN SHRIMP
(adapted from allrecipes.com)
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4 Tb. water
2 Tb. ketchup
1 Tb. soy sauce
2 tsp. cornstarch
1 tsp. honey
1/2 tsp. crushed red pepper
1/4 tsp. ground ginger
1 Tb. peanut or vegetable oil
1/4 c. sliced green onions
4 cloves garlic, minced
12 ounces peeled, deviened shrimp with tails

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.

Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened and shrimp is fully cooked - about 5-7 minutes.



ASIAN BEEF with PEA PODS
(adapted from allrecipes.com)
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3 Tb. soy sauce
2 Tb. rice wine vinegar
1 Tb. brown sugar
1/2 tsp. cornstarch
1 Tb. peanut oil
2 tsp. fresh ginger root, minced
2 cloves garlic, minced
1 lb. beef round steak, cut into thin strips
8 oz. pea pods

In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.

Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 min. or until evenly browned. Add the snow peas and stir-fry for an additional 3 min. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick. Serve immediately.



SWEET & SOUR CHICKEN
(adapted from allrecipes.com)
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1 (16 oz.) can pineapple chunks, drained (juice reserved)
2 green bell pepper, cut into 1 inch pieces
1/4 c. cornstarch
1 3/4 c. water
3/4 c. white sugar
1/2 c. distilled white vinegar
2 drops orange food color
4 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 1/4 c. self-rising flour
2 Tb. vegetable oil
2 Tb. cornstarch
1/2 tsp. salt
1/4 tsp. ground black pepper
1 egg
2 c. water
1 quart vegetable or canola oil for frying

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 - 2 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

Heat oil in skillet, fryer or wok to 360 degrees F. Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top. Serve with steamed rice if desired.

Market Fresh: Chinese Vegetables

We decided that we would do several posts in preparation for the Chinese New Year! So this week will be an international focus on Chinese food with Friday switching to Valentine's Day for two. We hope you enjoy!

Today, I'm going to share a few recipes for vegetarian and vegetable-focused Chinese dishes. We invited guests over to enjoy our Chinese feast and this Vegetable Lo-Mein was a huge hit!



VEGETABLE LO-MEIN
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6 garlic cloves, minced
2 Tb. fresh ginger, minced
1/2 c. vegetable or canola oil 
1 Tb. sesame seeds 
1/2 c. smooth peanut butter
1/2 c. soy sauce
1/4 c. chicken or vegetable stock 
1/4 c. rice wine vinegar
1/4 c. honey
1/2 tsp. hot chili oil
2 Tb. dark sesame oil
1/2 tsp. freshly ground black pepper
1/8 tsp. ground cayenne pepper
1 pound linguini
1 c. bean sprouts
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

Combine the garlic, ginger, oil, sesame seeds, peanut butter, soy sauce, stock, vinegar, chili oil, sesame oil, black pepper, and cayenne pepper in a bowl. Stir well to fully combine.

Cook the linguine as directed until al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the sprouts, red and yellow bell peppers, and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.



CHINESE BROCCOLI
(adapted from allrecipes.com)
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2 bunches broccoli, cut into florets
2 Tb. white sugar
1 Tb. cornstarch
2 Tb. soy sauce
1 Tb. rice vinegar
1 Tb. sesame oil
3 Tb. hoisin sauce
1 tsp. fresh ginger root, minced
2 cloves garlic, minced
Sesame seeds (opt.)

Bring a large pot of lightly salted water to a boil. Add the broccoli and cook uncovered until just tender, about 3 minutes. Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 4 to 6 minutes. Toss the broccoli in the sauce, pour into serving dish, sprinkle with sesame seeds if desired, and serve.



EGG ROLLS
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1/2 lb. pork sausage
1/4 head of cabbage, shredded
1/4 head of napa cabbage, shredded
1/2 c. carrot, shredded
1/2 c. bean sprouts
2 cloves garlic, minced
2 Tb. Hoisen Sauce
2 Tb. Smooth Peanut butter
1 package Egg Roll wrappers

Brown sausage. Add vegetables and garlic and saute until slightly cooked but still crunchy. Add sauce and peanut butter. Divide mixture into egg roll wrappers - about 2 Tb./wrapper.

To Roll: Place filling lengthwise towards end closest to you. Fold sides in and slowly roll. Seal edge with water.

Fry in a deep fryer until golden brown or bake in oven at 400 for about 15 minutes or until golden. Serve with Sweet & Sour and enjoy!

The Best Chocolate in Town

A few weeks ago my sister took me to a local chocolate shop. I had no idea how fun the afternoon was going to be. Stepping in the door of The Best Chocolate in Town (880 Massachusetts Avenue; Indpls.) we were greeted with row after row of handmade chocolate truffles in all sorts of exotic, as well as expected, flavors.



In the room next door to the entrance we glimpsed the workings of the shop from behind glass. Chocolate slowly swirled in a large vat. Trays of newly made truffles sat on the counters and towards the back an employee stirred a concoction on a stove top.

 

The owner, Elizabeth Garber, warmly greeted us and happily answered our questions. The shop has been around for 12 years and they make all of their own chocolates in-house, except for ice-cream and the extensive line of sugar-free chocolates they carry(which require a whole different process from regular chocolates).

Once we'd looked at everything it was time to choose our truffles. Narrowing the decision down from 38 choices to only 6 truffles was very difficult. Some of the options included: Blackberry, Champagne, Cranberry Orange Cinnamon, French Vanilla, Guinness, Honey Lavender, Lemon Chiffon, Raspberry, Rosemary, Strawberry Cheesecake, and Sour Cherry. Looking back, we're not sure how it happened but we ended up with six very exotic truffles: The Gorg (Gorgonzola cheese), Cinnamon Basil, Wasabi Ginger, Espresso Cardamom, Fiery Cayenne, and Asian Spice (Five Spice).



Our truffles were boxed up in an adorable box, complete with ribbon, and put in a bag tied with the shop's card and ribbon. We left trying to decide how many truffles we should try now and how many we should save.

An hour later, coffee cups in hand and an additional taster added, we opened the box of truffles. First was The Gorg -- a creamy, slightly salty taste with a hint of Gorgonzola at the back of the mouth. We all agreed it was good. Ginger Wasabi next -- wow! I loved the hot tang in the midst of the chocolate, and the candied ginger on top. The other girls weren't so sure, but I insisted it was probably going to be my favorite.

Everyone gave the Espresso Cardamon a thumbs up. Good chocolate flavor with just enough cardamom shining through. Excellent with chai, we decided. And then came Cinnamon Basil. Hmmm..... "It's like Bath & Body works landed on my tongue," said one taster. Much discussion ensued. None of us liked it -- but none of us like white chocolate and that is what the truffle is dipped in. But the truffle later redeemed itself when Alaina tasted it and declared it one of her favorites.



With only two truffles left untouched it was unanimously decided that we had to go ahead and try all six truffles. What was the point in waiting until later? Fiery Cayenne was appealing because of the bite at the end and made it the favorite of one taster. Asian Spice was very creamy and not over powering. We all agreed that it too would be a perfect accompaniment to chai tea.

By the time the afternoon ended we were satiated with coffee, chocolate, laughter and good company. I had no idea how fun it could be to consume a box of chocolates with friends! It was definitely one of the best ways to spend $12 and I highly recommend it!

So, if any of you are in the Indianapolis area, you must check out The Best Chocolate in Town (especially if you are looking for a terrific Valentine's gift). And, if you aren't in the area, you can still look at their beautiful website and order online!

Weekend Fare: Chocolate

We are concluding this week of recipes on chocolate with a day devoted entirely to some easy chocolate recipes that are perfect for entertaining, for ending a special meal, or just because. The lava cakes and creme brulee would make excellent Valentine's Day Desserts!

These double chocolate cookies are sure to please any chocolate lover. The beautiful texture and chocolatey goodness make it perfect for dipping in a glass of milk! When I want to make large cookies, I use my ice cream scoop and bake them for 12-13 minutes. Mmmm...



DOUBLE CHOCOLATE COOKIES
Print This Recipe1 c. butter
1 c. brown sugar
3/4 c. white sugar
3 eggs
2 tsp. vanilla extract
2 1/2 c. flour
1/2 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1 package (11-12 oz.) milk or semi-sweet chocolate chips

Preheat oven to 375 degrees.

In medium bowl cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat on medium speed until smooth. Add the flour, cocoa, baking soda, and salt and blend until combined. Stir in the chocolate chips.

Drop by rounded tablespoons onto an ungreased cookie sheet or stone. Bake for 8-10 minutes.

The oozy, delicious center of molten lava cakes makes this a popular dessert. I love it paired with raspberries - a perfect combination! Honestly, these cakes are incredibly easy but yet, so impressive. Bake them right before serving. Fresh whipped cream, vanilla bean ice cream, and/or fresh or frozen fruit make excellent garnishes.



MOLTEN LAVA CAKE
(adapted from allrecipes.com)
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1 c. butter
8 oz. semi-sweet or dark chocolate (a nice quality of chocolate will give a better cake!), chopped
5 eggs
1/2 c. sugar
pinch of salt
4 tsp. flour
fresh or frozen raspberries, opt.

Preheat oven to 450 degrees. Grease 8 ramekins and set aside.

Melt butter and chocolate in a double boiler or in the microwave. Beat eggs, sugar, and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixtures into chocolate until smooth.  Beat in flour until just combined. (Batter can be made a day ahead and refrigerated - bring to room temperature before baking).

Adjust oven rack to middle position. Divide batter between ramekins. Bake until batter puffs but center is not set, 9-12 minutes. Carefully loosen the sides of the cake and invert on a dessert plate. Serve with fresh or thawed raspberries if desired.

Although white chocolate isn't really chocolate, I wanted to make sure and include a recipe for something with white chocolate! This gluten free creme brulee is WONDERFUL! Seriously, go make it. It doesn't have a strong white chocolate flavor - just a hint and even my tasters who normally don't care for white chocolate loved this dessert! 

I desperately wished for a torch to make this dessert look prettier - the sugar just did not caramelize as well under the broiler. It did have that lovely crisp texture though which is so wonderful with the creamy custard. 

 WHITE CHOCOLATE CREME BRULEE
(adapted from allrecipes.com)
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4 egg yolks
1/3 c. sugar
2 c. heavy cream
4 oz. quality white chocolate (I used Ghiradelli), chopped
1 tsp. vanilla extract
4 tsp. sugar.

Preheat the oven to 300 degrees.

In a medium bowl, whisk egg toiks with 1/3 c. sugar until smooth. In a medium saucepan, bring the cream to a simmer over medium-high heat. Remove from heat and add the white chocolate. Whisk until chocolate is melted. Temper the eggs by adding 2 Tb. of the white chocolate mixture  to the eggs. Whisk. Add the rest of the white chocolate and whisk to combine. Add vanilla.

Divide between 4 -6 ramekins. Place the ramekins in a 9x13 pan filled with 1 1/2 inches hot water. Bake for 45-55 minutes of until set. Allow to cool, then refrigerate the custards until chilled. Before serving, sprinkle the tops of each ramekin with 1 tsp. of suagr and place under the broiler or use a torch to carmalize the sugar. Refrigerate any leftovers.

Finally, I wanted to give you a quick and easy hot chocolate recipe. It's not the very rich, homemade hot chocolate I often think of but it was light and delicious with a hint of cinnamon. It was made with ingredients that I almost always have on hand. You could top it with whipped cream or shaved chocolate.



HOT CHOCOLATE
(adapted from Ellie Krieger)
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1 c. milk
1/8 tsp. cinnamon
2 tsp. unsweetened cocoa
2 tsp. sugar
2 tsp. water
1/4 tsp. vanilla extract

Heat the milk and the cinnamon until just simmering. In a mug, combine the cocoa powder, sugar, and water and stir. Pour the milk into the mug and stir to mix well. Add the vanilla and stir. Makes 1 serving.

Chocolate Giveaway!

We couldn't have a week devoted to chocolate without a giveaway! So today, we offer a chocolate cookbook. The title is Celebrate with Chocolate, by: Marcel Desaulniers (also the author of Death by Chocolate Cake). 

It has delightful and impressive desserts and quite a lot of information about chocolate - working with it, different types etc. There are photos of some of the recipes in the center. Just the very name of some of the chocolate creations will make you want to step into your kitchen and whip up a little something - Hot Chocolate Snow Day Cakes, Pretty in Pink Cake, Chocolate Peanut Butter & Jelly Cookies, or maybe Chocolate Grasshopper Ice Cream Sandwich. The collection of recipes includes cakes, cookies, frozen delights, and truffles.



I decided to try Cocoa Berry Yogurt Mousse - it was a delicious, not-too-sweet, creamy, very easy, gluten-free dessert.  We enjoyed it and concluded that it was fancy enough to be the ending to a nice dinner but simple enough to be a last minute treat for unexpected guests.



COCOA BERRY YOGURT MOUSSE
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12 large fresh or frozen strawberries
1/4 c. granulated sugar (opt.)

Cut the berries and add sugar if using fresh to increase juiciness. If using frozen berries just thaw and use including the juices (this was what I used!).  Divide between four glasses, cups, or dessert dishes.

1/2 c. powdered sugar
1/2 c. unsweetened cocoa powder
1 c. heavy cream
1 c. plain lowfat yogurt

In a sifter combine the sugar and cocoa powder. Sift onto a large piece of parchment paper or wax paper and set aside.

Place the heavy cream in the bowl of an electric mixer fitted with a balloon whip. Operate the mixer on low speed while gradually adding the dry ingredients; mix until incorporated, about 1 minute. Use a rubber spatula to scrape down the sides of the bowl. Now whisk on medium for 5 seconds. Remove the bowl from the mixer. Add the yogurt; fold the ingredients together with a spatula until thoroughly combined. Immediately spoon the yogurt mousse onto the strawberries in each glass. Serve immediately of cover the top of each with plastic wrap and refrigerate for up to 24 hours before serving.

I garnished each dish with shaved dark chocolate and a strawberry. Delicious!

To enter this giveaway:
1) Leave a comment telling us your favorite chocolate dessert or kind of chocolate or your best chocolate memory.
2) Make sure we have a way to contact you!
3) You may gain an extra entry for each of the following (please tell us what you have done in your comment!) - subscribe to our feed, facebook about this giveaway, join our facebook group, or follow us on twitter. If you already do any of those, just let us know in your comment and you will get the extra entries!
4) This drawing will stay open through Tuesday, February 9.

Off The Shelf: Chocolate Cookbooks

My library listed 111 chocolate cookbooks to choose from. Despite that high number, I feel there is room for even more chocolate cookbooks. Why? Chocolate is such a passion for so many people, the recipes are endless, and the options for photography innumerable. My craving for beauty and inspiration was only slightly satisfied with the books I reviewed, despite the fact that these were good books.

The Essence of Chocolate by John Scharffenberger and Robert Steinberg was perhaps my favorite. The book is written by the founders of Scharffen Berger Chocolate Makers (dubbed America's finest chocolate). The recipes are divided among three chapters: Intensely Chocolate, Essentially Chocolate, and A Hint of Chocolate.

You will find recipes that include: Orange Chocolate Ganache Tart, Chocolate Pudding Cakes, Cookies and Brownies, Ice cream and Sorbets, Cheesecakes, Chocolate Ginger Pots de Creme, Chocolate Zabaglione Trifle, Pull-Apart Kuchen, Chocolate Chunk Challah and Mascarpone-Stuffed French Toast. The book includes over 100 recipes, so there are many to choose from.

Interspersed throughout the recipe chapters are details about how the chocolate company was founded, as well as how chocolate is grown and processed. The book is nearly 400 pages long and contains many beautiful photographs.

What's a week focused on chocolate without a chocolate cake? So, here is That Chocolate Cake from The Essence of Chocolate. I can highly recommend this cake -- I've been making an exact copy of this recipe since I was 12. It is my go-to for chocolate cake. The icing recipe was new to me, but it will be my standard from now on. It is so delightfully full of chocolate, and not so heavy on the sugar. Rather like the inside of a truffle....



THAT CHOCOLATE CAKE
(The Essence of Chocolate)
Print this recipe



2 c. sugar
1 3/4 c. all-purpose flour
3/4 c. unsweetened cocoa powder
1 tsp. salt
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
2 large eggs, lightly beaten
1/2 c. canola oil
1 c. whole milk
1 c. boiling water

Frosting:
1 1/4 c. granulated sugar
1 c. heavy cream
5 ounces 99% unsweetened chocolate, finely chopped
8 Tbsp. unsalted butter, cut into 1/2-inch pieces
1 tsp. pure vanilla extract

Preheat the oven to 350F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.

Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.

Divide the batter between the cake pans. Bake for 30-35 minutes, or until a skewer inserted in the center comes out clean.

Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.

Frosting:
In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Reduce the heat and simmer for 6 minutes. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in the vanilla.

Let the frosting cool, whisking gently from time to time. Don't overwhip or you'll create air bubbles.

When the frosting is cool it should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer. (It will take quite some time to thicken up. After about 2 hours I put mine in the fridge for 30-60 minutes for "quick thickening". Just don't forget it or it will be too hard!)

Spread the frosting with a hot palette knife or icing spatula to give the frosting a beautiful shine.

Serves 8-12.



Next up is The Ghirardelli Chocolate Cookbook put out by the Ghirardelli Chocolate Company. A nice little book of about 8 inches square and 150 pages, there are many tempting recipes and good photos. Chapters include Cookies, Brownies & Bars, Cakes, Cupcakes & Tortes, Pies, Tarts & Other Spectacular Desserts, Candies & Bonbons, Breads & Breakfast, and Anything-But-Boring Chocolate Drinks.

I chose to make a Chocolate Pecan Pie and I was not disappointed. This pie was amazing and will be something that I turn to in the future. The pie filling was like a dark chocolate brownie, heavily laden with nuts but with the pecan pie filling consistency.



CHOCOLATE PECAN PIE
(The Ghirardelli Chocolate Cookbook)
Print this recipe

4 ounces Ghirardelli Semi-Sweet Chocolate baking bar, broken or chopped into 1-inch pieces (I used Baker's Corner)
2 Tbsp. unsalted butter
3 large eggs
1 cup light corn syrup
1/2 c. firmly packed light brown sugar
1 tsp. vanilla extract
1/8 tsp. salt
1 1/2 c. pecan halves
1 9-inch unbaked pie crust (I used Martha Stewart's Pate Sucree)

Preheat the oven to 325F. In the top of a double boiler or in a heatproof bowl over barely simmering water, melt the chocolate and butter, stirring occasionally until smooth.

In a large bowl with an electric mixer at medium speed or with a whisk, beat the eggs, corn syrup, brown sugar, vanilla, and salt until blended. Beat in the chocolate mixture. Stir in the pecans and pour into pie shell.

Place pie on a baking sheet on the middle rack of the oven and bake for about 55 minutes, or until the filling is set. Cool completely on a rack at room temperature.

Serves 8.

A few other books to mention include:

Deep Dark Chocolate by Sara Perry. This is a beautifully designed little book with about 200 pages of scrumptious looking recipes including brownies, cookies, pies, tarts, cheesecake, puddings, custards, souffles, sauces, fondues, ice-creams, drinks, breakfast items, and more. The photos and design give the book a vintagey feel.

Chocolate Epiphany by Francois Payard is another large, picture-filled book of nearly 300 pages and 100 recipes. It includes a number of breads not mentioned in the other books as well as some less-known varieties of chocolate cookies. Other temptations include: Chocolate Popcorn, Chocolate Marshmallows, Cranberry-Chestnut Tart, Sweet Potato Chocolate Tart, and Black Forest Cake. The author is French and this means many French and European-influenced dishes are included in the book.