Posts tagged "Chocolate"

CULINARY MAKEOVERS – # 19 – Chocolate Pizzelle Brownies

I love crispy wafer-like cookies and I get them when I make Pizzelles.  Pizzelles are a wafer-like cookie or pastry if you will, made in a flat decorative iron.  They are Italian in origin but are very similar to the Norwegian Krumkake which is also made in a flat decorative iron, though as thin as the Pizzelle is, the Krumkake is even thinner.

The recipe that I have for the Pizzelle is quite large and makes a large quantity.  The reason for the large quantity is that the cookie is so thin that it only take a tablespoon or less for each one – and they are at least 6″ in diameter.  This time that I made them, I made them Chocolate so that both myself and my husband would be able to enjoy the treat.  Ev loves Chocolate and I love anything thin so the Chocolate Pizzelle were perfect. Because the recipe makes such a huge quantity, I only made a half recipe.  (Next time I will make a third recipe)  Since the recipe calls for 6 eggs, dividing it half was pretty simple.  Dividing into thirds will also be simple, but if I make it any smaller, it wouldn’t be worth the trouble to do it.

In addition to loving thin crispy cookies, I also love Marshmallows and if you have ever had homemade Marshmallows, you would never ever eat a commercially manufactured one again.  To most people it would seem that Marshmallows are difficult make, but the opposite is true.  The main ingredients in Marshmallows are Egg Whites (only 2), Sugar and Gelatin.  You can get at least 16 2″square Marshmallows out of one recipe.

Since I like Pizzelle and love Marshmallows, I also made some Chocolate Pizzelle/Marshmallow Treats which were like little sandwiches with Marshmallow in the middle and Chocolate Pizzelle on the outside.  But since we are only a household of two and we don’t have company every week you eventually either get tired of eating the treats that were made or they get stale.  The Pizzelle were still edible after one week but they were getting a little soft and we were ready for something else.

As I said previous;y, Ev, my husband loves Chocolate and I make him a Chocolate Treat every week. Sometimes it is Chocolate Chip Cookies, sometimes it is Brownies and this time it was Pizzelle but as I said, after a week we were getting somewhat tired of the Pizzelle and even the Marshmallows so I decided to reinvent them or create a new treat, thereby coming up with Culinary Makeover #19 which was Chocolate Pizzelle/Marshmallow Brownies.

To make the Brownies, I first pulverized the remaining Pizzelle in the Food Processor and then transferred them to a Dry Measuring Cup (1 cup size)

 

Pizzelle in Processor

Broken-up Pizzelle in Food Processor Workbowl

Pizzelle Crumbs

                                               Pizzelle Crumbs

 

 

Next, I broke up the Pizzelle/Marshmallow Sandwiches and chopped them up.

 

Pulverizng Marshmallows

                                         Pulverizng Marshmallows

 

 

To make the Brownies I used my ‘Go-To’ Brownie recipe for Fudge Brownies.  The only difference was that I had 1 cup of pulverized Brownies.  The 1 cup of Pulverized Brownies replaced one cup of the Flour in the recipe.  So we had 1 cup of Pulverized Brownies and 1/4 cup of All-Purpose Flour.  I also reduced the Sugar to less than 1 cup.

 

Pizzelle Crumbs and Flour

                                              Pizzelle Crumbs and Flour

 

 

After making the Brownie Batter, I folded in the chopped up Marshmallows and baked them as usual.

 

Folding in Marshmallows

                                       Folding in Marshmallows

 

 

 

The result was a delicious, moist Brownie that had a cake-like texture but was very good and enjoyed by both my husband and myself.

Baked Brownies

                                         Baked Brownies

 

You can use any kind of stale cookies to make the Brownies – doesn’t have to be Pizzelle and other leftover baked goods can be utilized in the same manner.  Try it yourself and experiment to create totally new delights.  This treat is also good with Ice Cream!

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by Admin Test - 2016/08/30 at 4:40 PM

Categories: Baking, Baking Tidbits, Cookies, Cooking for Kids, Culinary Makeovers, Dessert Ideas, Leftovers, Main   Tags: , , , , , ,

BLACK FOREST CAKE for EV’S BIRTHDAY

 

 

 

Ev requested a Black Forest Cake for his Birthday this year.  I made for past Birthdays and he loved it so much he wanted another one.  So now I have decided to document the preparation of this utterly delicious, decadent cake.  If you can, make it when fresh Cherries are available but if not, then frozen or canned Cherries will work.  This year I used dried Cherries which I reconstituted in Cherry Liqueur along with frozen Cherries.  There was an excess of frozen Cherries, so I put the leftovers on top of the cake as decoration.

 

The ingredients you will need for a Black Forest Cake are:

 

1 dozen large Eggs

Water

Granulated Sugar

All-Purpose Flour

1/2 cup Cocoa Powder

1/2 cup Black Cocoa Powder or a total of 1 cup regular Cocoa Powder

Vanilla & Almond Extracts

 

Cherries

Sugar

Cornstarch

Almond Flavoring

1 Qt. Whipped Cream

 

Note:  For exact measurements and complete directions please go to Black Forest Cherry Cake

 

First of all, gather and measure all of your ingredients.  Separate the Whites from the Yolks and allow them to come to room temperature.

Prepare three 9″layer pans by spraying with a Vegetable Spray and then fitting with Parchment or Waxed Paper.

 

Prepared Pans

             Prepared Pans

 

 

Preheat the oven to 350 degrees.

Sift together the Flour, Cocoa Powders and 1/4 cup of the Sugar.

Beat the Egg Yolks and 1/4 cup of Water with an Electric Mixer until they are thick and light colored.  Gradually add the Sugar while still beating;  once all the Sugar has been beaten in add the Flavorings.

 

Exchange the Wire Beater for the Paddle Beater.  Sift the Flour Mixture over the Beaten Egg Yolks and slowly beat it in with the Paddle Beater.

 

 

Flour/Cocoa Mixture Beaten in

Flour Mixture Blended in

 

Next using a clean bowl and beater use the Wire Whisk to beat the Egg Whites to a soft Peak.  (Over-beating them will make the cake dry and underbeating them will cause the cake not to rise fully)

           

 

Egg Whties Added

     Egg Whites Added to the Batter

 

Egg Whties Blended In

Egg Whites Blended In

 

 

 

 

 

 

 

 

 

 

 

 

Once all the Egg Whites have been well-blended into the Chocolate Batter, pour into the prepared pans and bake in the preheated oven for 20 minutes or until a toothpick inserted in the middle of each layer comes out clean.

 

 

Batter in Pans

                 Filled Pans

 

Set the pans to cool on a wire rack;  once the layers are cool to the touch (about 15-20 minutes) invert onto the rack by placing the rack over the pan and turning over.  Cool the layers completely before assembling.

 

Cooling Cakes

    Cooling Cakes

 

 

While the layers are cooling, prepare the syrup, the filling and the Chantilly Creme.   (This may also be done while the cakes are baking)  See the link above for the recipes and directions.

 

Brush the cake layers with the Syrup.

 

 

Brushing with Syrup

Syrup

Brushing with Syrup

          Brushing with Syrup

 

 

 

 

 

 

 

 

 

 

 

 

Place the first layer, top side up on a serving plate and spread with the Chantilly Creme.  Add half the Cherry Filling and the second layer of cake.

 

Chantilly Creme and Cooked Cherries on First Layer

Chantilly Creme and Cooked Cherries on First Layer

 

 

 

Repeat the process with the second layer  and then add the third layer.

 

Cherries on Second Layer

   Cherries on Second Layer

 

Use a pastry bag filled with the Chantilly Creme and drop Rosettes on the top of the Cake.  If there is Creme left over, spread it on the sides of the cake.

 

 

Decorated Cake

  Decorated Cake

 

Top each Rosette with a Cherry (if any leftover or use Maraschino Cherries or none at all, if preferred.

 

Finished Cake

  Finished Cake

 

Refrigerate at least one hour before serving.  When serving cut with a serrated knife and cut small to moderate pieces as this is a rich cake.  Delicious, but rich!

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by Admin Test - 2016/03/05 at 3:53 PM

Categories: Baking, Dessert Ideas, Fruit, Main   Tags: , , , ,

VALENTINE POPS TO MAKE WITH YOUR CHILDREN

Valentine’s Day is fast approaching and the weather is wintry – rainy, snowy or windy!  What better way to spend an indoor afternoon or morning making Valentine Lollipops with your Children.  Children very often make paper Valentine’s to give to their friends, but Chocolate ones are even better.  They taste good and Chocolate is good for you!

 

What you will need to make these treats is:

 

Candy (Heart-shaped Lollipop Molds) – available at your local Cake Decorating Store or Craft Shop such as Michael’s or JoAnn’s.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

 

 

Pre-tempered Chocolates (Wilton’s) 

 

Melt 'n Molds

Candy Melts

 A sheet of waxed paper or a flat pan to put the molds on.

 

A melting pot or double boiler  If you don’t have either you can make a double boiler by placing a heatproof bowl over a pot of simmering water.

 

Melting Pot

Melting Pot

 

To make the Pops first set up your molds.  Make sure they are clean and dry.  Water and chocolate do not mix and your pops will not set up properly.  The best thing to do is to wash and dry them 24 hours before you are going to use them.  When you are finished with them, wash (DO NOT USE SOAP) just hot tap water and dry and then after 24 hours place them in a sealed plastic bag so that the next you need them they will be ready to go.

 

Lollipop Molds and Sticks

Lollipop Molds and Sticks

Place the molds on the waxed paper or sheet pan.   Place the sticks in the molds (make sure that at least one inch of the stick is in the candy portion ) If you are using a Melting Pot place the Candy (the melting pots will hold a 12 oz. bag of candy) in the Melting Pot and set it to MELT.  Once the Candy has thoroughly melted turn the setting down to WARM.

 

Melted Chocolate

Melted Chocolate

 

Once the Candy has melted you can then spoon it into the molds.  Be sure and completely cover the Lollipop Sticks.  DO NOT fill the mold to the top.  Once they are about 3/4 full, stop and tap the molds to get rid of the Air Bubbles.  If there is still space left in the mold slowly add additional candy until the mold is full.

Allow at least an hour for the candy to set at room temperature or about 20-30 minutes in the refrigerator or 15-20 in the freezer.

 

Melted Candy in Molds

Melted Candy in Molds

Once the Candy has set up turn the molds over onto a sheet of waxed or parchment paper and gently press on the backs to un-mold.  If they are not going to be eaten right away place into bags (lollipop bags can be purchased at Cake Decorating Stores, Party Stores or Craft Stores).  Tie with red curling ribbon.  These lollipops are a great replacement for Valentines.

 

For heat loving Valentine recipients you can add a little bit of Chili Flakes (Old Boney Mountain Grotto Dust) available at http://www.oldboneymountainhotsaucecorp.com/

 

Bagged & Tied Valentine Pops

Bagged & Tied Valentine Pops

 

 

 

 

 

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by Admin Test - 2015/02/07 at 4:40 PM

Categories: Birthday Parties, Cooking for Kids, Family Fun, Food as Gifts, Holiday Ideas, Main   Tags: , , , , , , , ,

NATIONAL PEANUT BUTTER MONTH

November is ‘National Peanut Butter Month‘. Peanut Butter as we probably all know is made from grinding Peanuts.  Now, technically Peanuts are not actually nuts.  The Peanut does not grow on a tree but rather from plants that are much like Vegetables. Peanuts are also known as ground nuts because of this reason.  But to repeat, Peanuts are not actually nuts;  they are  legumes. Unlike legumes, Peanuts are not usually cooked as a vegetable or even as a main dish.  Instead, they are treated much like the tree nuts – they are roasted and salted and eaten out of hand.  They are chopped up and added to baked goods.  But probably the most popular use for Peanuts is that rich spread we all know as ‘Peanut Butter’.

Peanut Butter has long been a favorite of kids and adults alike.  Peanut Butter and Jelly Sandwiches not withstanding, how many different ways can you think to use Peanut Butter?

My favorites are Peanut Butter Cookies, Thai Peanut Sauce (made with Peanut Butter) and Reese’s Pieces.  There is Peanut Butter Fudge and Peanut Butter Brownies just to name a few.  So to observe ‘National Peanut Butter Month‘ I am going to share with you a couple of my favorite recipes.  If you have any favorite recipes using Peanut Butter please feel free to share them with my readers.

/One of my very favorite things is the Peanut Butter Sauce served with Chicken and Beef Satay in Thai Restaurants.  Technically, Satay is an Indonesian Dish but it has become a popular mainstay in Thai Cuisine.  And it is the sauce that really makes the dish!  Try this recipe – if you don’t like Chicken you can always substitute Beef or Pork or even Lamb!     chicken-satay-with-peanut-butter-sauce/

 

For lunch today I made a Salad with leftover Shrimp Taco Ingredients.  The salad consisted of shredded Lettuce, diced Tomatoes, Cilantro with a squeeze of Lime and Dressed with Spicy Thai Peanut Dressing.  Very delicious and taste bud pleasing.

 

Shrimp Salad with Peanut Dressing

Shrimp Salad with Peanut Dressing

Growing up, Peanut Butter Cookies were always a favorite in our household.  Probably the most intriguing thing about Peanut Butter Cookies is those ‘Criss-Cross’ marks made with a fork.  Why, I don’t know but if the cookie does not have them, there is definitely something missing!  It is those tell-tale marks that tell us that the cookie is a Peanut Butter Cookie.  I know of very few other cookies that use this decoration.  Instead of plain Peanut Butter Cookies, try this recipe that mimics that childhood favorite – the Peanut Butter and Jelly Sandwich.  cookies/peanut-butter-jelly-cookies/

Everybody loves Rice Krispy Marshmallow treats and what better than Rice Kirspy Marshmallow treats with Peanut Butter added to them!  Try it for yourself or your kids and you will never make them without the Peanut Butter again!  /peanut-butter-rice-krispy-candies/

In Hong Kong there is a favorite street food known as Hong Kong Waffles.  They are soft waffle that can be rolled up.  Before they are rolled they are usually spread with Nutella or Peanut Butter.  They are quite delicious and not at all hard to make if you have a waffle iron.  deserts/hongkong-style-waffles/

Last but not least there is Chocolate/Peanut Butter Fudge.  This contains two favorites – Chocolate and of course Peanut Butter.  This is a really simple fool/proof fudge recipe that anyone can make in a very short amount of time.  So if you are a Chocolate and Peanut Butter Lover, be sure and try this recipe.  candy/peanutbutter-chocolate-fudge/

Then there are the items that we don’t need recipes for.  Celery stuffed with Peanut Butter, Crackers with Peanut Butter, Peanut Butter and Jelly or Honey Sandwiches, etc.

All in all, enjoy ‘National Peanut Butter Month’ and see which ways you come up with to enjoy this all time favorite.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2014/11/05 at 1:35 PM

Categories: Baking, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days   Tags: , , , , , , , ,

BUCKEYE CANDY BALLS

Buckeye Candy Balls

 

 

 

 

 

 

 

 

 

 

Today is ‘National Candy Day’.  Howa about trying this tasty treat called ‘Buckeye Candy’.  This recipe was developed to resemble the fruit of the Buckeye tree which is indigenous to the State of Ohio.  I was just there recently but forgot to look for the Buckeye tree.  The recipe below is a tasty treat and is related to ‘Rice Krispy Squares’ – there are just more tasty ingredients in them.

 

Buckeye Balls are great to eat and make nice gifts too.  Try them for an extra treat for Thanksgiving!

 

 

 

INGREDIENTS:                                            EQUIPMENT:

1/4 cup unsalted Butter                                 Large Saucepan

5 cups Marshmallows                                    Wooden Spoon

1cup Peanut Butter Chips                              Waxed Paper

1 cup Mini-Chocolate Chips                            Candy Bags or Plate

4 cups Rice Krispies®

Liquid Margarine or Soft Butter

 

DIRECTIONS:

 

  1. Melt the Butter in the Saucepan over low heat.
  2. Add the Marshmallows and stir constantly with the wooden spoon until the Marshmallows are completely melted; stir in the Peanut Butter and Chocolate Chips.
  3. Remove from the heat and add the Rice Krispies®; mix until the Krispies are   completely coated with the melted Marshmallow mixture.
  4. Spread the Liquid Margarine or Soft Butter on your hands and then shape the  Candy into Balls about the size of Ping Pong Balls.
  5. Place the shaped Candy onto a sheet of waxed paper or a glass plate. When cooled, place in a plastic bag or covered plate for storage or just serve and eat right away!!

 

                Yield:  About 20 Pieces

 

 

             

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2013/11/04 at 4:53 PM

Categories: Dessert Ideas, Food as Gifts, Holiday Ideas, National Food Days   Tags: , , , , , , , , ,

NATIONAL TAPIOCA DAY

 

 

 

Tapioca is the starch of the Cassava Plant or Manioc as it is called in certain parts of the world.  Portuguese Explorers became familiar with it through contact with the natives of Brazil.  The most familiar of Tapioca is the pearl.  Other forms are sticks and powder.  For those of you who like the Bobba drinks which are popular in many Asian Countries and more recently in the US, the pearls used in Bobba are just large Tapioca Pearls which do need to be cooked before using.

I recently found powdered Tapioca which can be used in place of Cornstarch as a thickener.  If you like the texture of Tapioca Pudding but don’t want to spend a lot of time cooking it, this is the way to go.  April 28th is ‘National Tapioca Day’ and therefore is a great time to try out this amazing starch.  I love the texture that it imparts to pudding.  Almost reminds of ‘Gummy Bears’.  It is chewy, yet it is not.  Try my recipe and see for yourself.  /deserts/chocolate-tapioca-pudding/

 

 

 

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2013/06/27 at 3:26 PM

Categories: Dessert Ideas, National Food Days   Tags: , ,

CREAM CHEESE BROWNIE DAY

Today is Cream Cheese Brownie Day!  You can try my easy recipe at   /brownies/cream-cheese-brownies/ and use the photos below as a guide.

 

First of all assemble all your ingredients and equipment.  Preheat the oven to 350 degrees and set the rack at the middle position.

 

To mix the Batters, you can use an ordinary mixing bowl and wooden spoon or you can do what I did and use your Food Processor.  The nice thing about using the Food Processor is that you make the Cream Cheese Batter first and the Chocolate Batter second so that you do not have to wash out the bowl between the Cream Cheese and Chocolater Batters.

Spray your baking pan with a Vegetable Spray or lightly coat with butter or shortening.

 

Make your Cream Cheese Batter by combining the softened Cream Cheese with the Sugar, Eggs, Flour and Vanilla.  Beat very well until all the Cream Cheese has been combined with the other ingredients.

Pour the Cream Cheese Batter into the prepared pan.

 

Cream Cheese Batater in the Pn

Next make the Chocolate Batter.  Transfer the Chocolate Batter to the top of the Cream Cheese Batter and then Swirl the Chocolate Batter into the Cream Cheese Batter.  A pair of Chopsticks is a good tool for this or use a narrow bladed spatula.

 

Chocolate Batter added to the Cream Cheese Batter

 

Swirl the Chocolate Batter into the Cream Cheese Batter

 

Next place in the oven and make for 35-45 minutes – depending on your oven and the material you pan is made of. Normally if baking in a class dish, the oven temperature should be lowered 25 degrees, but I usually don’t do that.   A toothpick inserted in the middle should come out clean when the Brownies are done.

 

Baked Cream Cheese Brownies

 

 

The recipe make a lot of Brownies so if you don’t have a large family or are not having a party and don’t want to freeze the extra, just divide the recipe in half.  To divide the 5 eggs called for in the Cream Cheese Batter, use 2 Jumbo Eggs instead of large eggs.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2013/02/10 at 12:17 PM

Categories: Baking, Dessert Ideas   Tags: , , , , , ,

BROWNIES

Brownie Bites

BROWNIES!  What are they? 

 

Well, it depends on what you are looking at.  Brownies can be Jr. Girl Scouts or they can be a Baked Good, specifically Bar Cookies usually made from Chocolate, hence the name ‘Brownies.  There are many different kinds of Brownies but of course the ‘Fudgy’ ones are the most popular.  Even so, variety is the ‘Spice of Life’ and why not in Brownies.

 

 

 

 

 

How many varities are there?  As many as people want to dream up!  Here a few listed below and you may even find a recipe for one or two in the Recipe Section/Baked Goods/Cookies in this Blog!

 

BROWNIE VARITIES

Blond Brownies  blond-brownies/

Brazilian Brownies  brazilian-brownies/

Butterscotch Brownies

Cream Cheese Brownies

Fudge Brownies fudge-brownies/

Mac Nut Brownies

Peanut Butter Brownies

Pecan Brownies

Rocky Road Brownies

 White Chocolate Brownies

 Blond Brownies:              made with Light Brown Sugar to give a golden color – Chocolate                                            Chips stirred  in at the end.

Brazilian Brownies:         Chocolate Brownies made with Cocoa and  with chopped Brazil Nuts added                                          at the end.

Butterscoth Brownies:     2-layered Brownie made with Butterscotch and Chocolate Chips.  Each                                           kind of Chip is melted and blended into half the Batter and then the Batters                                           are layered in the pan before being baked.

Cream Cheese Brownies:  made with a Cream Cheese Batter and a Chocolate Batter – swirled to give                                            a ‘marbled effect’.

Fudge Brownies:              are just what the name implies:  a very Fudgy-like Brownies –                                          great for Chocolate Lovers!

Mac-Nut Brownies:         your favorite Brownie Recipe made with chopped Macadamia Nuts.

P-Nut Butter Brownies:  Chocolate Brownies with swirls of Peanut Butter

Rocky Road Brownies:    Chocolate Brownies with Nuts and Marshmallows

White Chocolate:             made with White Chocolate instead of dark.

Whichever Brownies you like, they are fast and easy to make.  Try one of the recipes above today, or tomorrow.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2013/01/21 at 10:48 PM

Categories: Baking, Dessert Ideas, National Food Days   Tags: , , , , , , ,

NATIONAL WHITE CHOCOLATE DAY

                Sunday, September 23 is ‘National White Chocolate Day’.  Even though there are probably many, many Chocolate Lovers in this country and around the World, White Chocolate is probably not considered to even be in the Chocolate Category.

Even though White Chocolate is made from ingredients derived from Chocolate, it cannot actually be considered ‘Chocolate’.  It is a combination of Cocoa Butter, Milk Solids, Milk Fat and Sugar.  What White Chocolate is missing as compared to ‘real’ Chocolate are the Cocoa solids which are separated out during the processing of the Cocoa Bean.  In Dark and Milk Chocolates the Milk Solids are recombined with the other ingredients.  Therefore, ‘White Chocolate’ is lighter in color (actually a creamy ivory color) and has a much milder taste than Chocolate.  If you are a real Chocolate Lover, you probably won’t like White Chocolate but for those of us who prefer the lighter and milder taste, White Chocolate is the perfect thing.

White Chocolate is used in baking and candy making and in creamy desserts.  Some of my favorite items made with White Chocolate are:

 White Chocolate Cheesecake with a Raspberry Sauce.

White Chocolate Chip Cookies

Blondie Brownies

White Chocolate Covered Strawberries white-chocolate-covered-strawberries/

White Chocolate Buttercream Frosting  white-chocolate-butter-cream-frosting/

White Chocolate Rice Krispy Candies white-chocolate-rice-krispy-candies/

White Chocolate Cheesecake makes an elegant dessert, especially with the Berry Sauce served with it.  White Chocolate Chip Cookies are a nice variation on Chocolate Chip Cookies as are the Blondie Brownies.

White Chocolate Covered Strawberries are delicious, especially in the Spring when Strawberries are at their best.  It is also nice to dip the Strawberries in dark Chocolate on one side and the White Chocolate on the other side or to just stripe the dipped berries with the opposing color.  Whichever way you do it, the Berries will be delicious.

White Chocolate Buttercream frosting provides a nice contrast to a Dark Chocolate Cake.

And White Chocolate Rice Krispy Squares takes everyone’s favorite treat one step ahead.

 

White Chocolate Rice Krispy Squares

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

3 comments - What do you think?
Posted by sylveee - 2012/09/21 at 11:57 PM

Categories: Baking, Cooking for Everyone, Dessert Ideas, Food as Gifts, Main, National Food Days   Tags: , , , , , , ,

‘National Truffle Day’

NATIONAL FOOD DAYS

May 2nd – ‘National Truffle Day’

 

Since Wednesday, May 2nd is ‘National Truffle Day’ I decided to make the centers for some Truffles which I will serve to my Mah Jong Group on Wednesday.  For the Truffles, I had a small piece of Milk Chocolate and a pound piece of White Chocolate.  For the Centers of the truffles, I used a couple of Ganache Recipes that I had that were intended for cakes.

White Chocolate Ganache – this recipe was originally intended for a cake, so the resulting mixture was just a little too soft in that it was supposed to be spread on the cake.  I used half the original recipe as follows:

150 grams White Chocolate, chopped – (I actually shredded it with my shredding blade;  chopping would have been simpler)

 

Shredded White Chocolate

 

90 grams of Heavy Cream

2 tsps. Vanilla Extract

45 grams unsalted Butter, softened

The above ingredients were combined in my food processor and run until everything was well-combined. The mixture was then chilled.  Of course, it became too cold and I had to microwave it for about 30 seconds and then whipped it up with a hand whisk.

 

Melted White Chocolate - Whisked until smooth

 The ideal way would have been to:

1.    Heat the Cream with the chopped Chocolate and Butter.

2.    Pour into a shallow dish and chill thoroughly and then whip it up in the food processor along with the Vanilla Extract.

 

Because the resulting mixture was too soft to scoop and roll into balls I ended up adding about 3/8 cup of unsweetened Cocoa and mixing it in.  The result was a mixture that I could scoop, roll and dip into melted chocolate.

I placed the scooped portions of the Ganache onto a baking sheet that was covered in powdered sugar.  When I finished scooping, I placed the balls of chocolate Ganache in the freezer until the next day when I dipped them in melted chocolate.  The lighter colored truffles are the Milk Chocolate ones while the darker ones are the White Chocolate fortified with Cocoa.

 

Shaped Truffles on Baking Sheet coated with Powdered Sugar

 

I melted Wilton Melt ‘n Molds to coat the Truffles with.  Using this kind of chocolate saves a lot of time and trouble, because if you use the same chocolate that was used for the centers, you have to take the time to temper it.  Unless you are experienced with tempering, it can be a bit of a problem.  While I was dipping the Truffles, the melting chocolate seemed to be getting a little too thick so I added just a bit of heavy cream to the melted chocolate.  I figured there was enough butterfat in the cream to keep the chocolate from siezing up.  Wrong!  Don’t do it!  If you want to thin out your chocolate use a little bit of vegetable or shortening chips designed especially for this purpose.  (These can be purchased at a cake decorating store)

 

Seized Up Chocolate

There is actually plastic wrap in the bowl so that I would be able to get the chocolate out.  I had to remove the siezed up chocolate from my warmer.  Once it completely solidified, I just put the whole thing in a plastic bag and put it aside for a later use.

For variety and also for those people who want a little less candy or chocolate, I dipped some into shredded unsweetened Coconut that was finely cut.  I also rolled some of the chocolate dipped truffles in the Coconut as well.

 

 

Dipped Truffles on Rack

 

 

 

Dipped Truffles on Waxed Paper

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The first batch that I dipped I placed on a rack;  they were difficult to get off once the chocolate hardnened, so I switched to waxed paper.  The coated truffles released easily from the waxed paper.

 

 

Truffles in Box

 

Since I wasn’t going to use the Truffles for a couple of days, I placed them in a plastic box with a doily on the bottom and refrigerated them.  To serve I will place on a pretty plate with gold doilies.

Having sampled a couple of these Truffles, I know that they are truly delicioius and if you are a chocolate lover, they are a dream.

Of course you can get your truffles without nearly as much fuss by going down to your local Godiva or Sees Candy Store and purchasing some.  But think of the fun you are missing!

 

 

 

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)

Be the first to comment - What do you think?
Posted by sylveee - 2012/05/01 at 8:30 AM

Categories: Dessert Ideas, Food as Gifts, Holiday Ideas, Main, National Food Days   Tags: , , , , , , ,

Next Page »