Beefeaters Dog Treats

If you are looking for a tasty, healthy treat to reward your obedient and well-mannered pet, look no further than Beefeaters Natural Dog Treats. They are the sensible yet sensational healthy dog food snack made with only natural ingredients. Oven-baked to seal in flavor and containing no additives or preservatives, pets will adore the long-lasting taste of these highly beneficial products.

Beefeaters uses only natural, high quality ingredients within their line of product flavors which includes beef, lamb, chicken, sweet potato and rawhide. And because of the companys production emphasis on purity of ingredients, their outstanding products do not contain any artificial colors, flavors or fillers. Another of the great benefits to giving your pet access to the tasty selections from the Beefeater catalogue is that their products are high in protein, which ensures that they have the required nutritional intake for the development and repair of muscles and ligaments. In addition, these products have been infused with natural ingredients that provide for a natural, healthy coat.

As well as offering a nutritious alternative to the ubiquitous array of processed food on the market today, Beefeaters Natural Dog Treats come in a broad range of textures, shapes, sizes and hardness, which helps to meet the individual preference of all animals no matter how fussy their eating habits. Within the companys exquisite selection, pet owners are sure to find a Beefeaters treat that is destined to become a meal-time favorite.

Consider for example, Beefeaters Natures One Biscuits and Meatballs, which are novelty treats developed to provide pets with a healthy, low fat, high protein taste sensation that will satisfy their flavor and nutritional needs. These treats come wrapped in either chicken or bacon to ensure pets a taste of sweetness as they also enjoy the nutritional benefits these products offer.

Because of their great taste, Natures One Meatballs are perfect as training treats. Dogs behavior can be modified to suit the owners needs by offering these treats as a reward for exhibiting specific behaviors. And because these bite-size treats come in three great flavors: chicken with oats, pork with green beans and beef with barley, animals will never become tired of the taste.

Beefeaters also offers all natural, freeze dried snacks. Water is the only ingredient that has been removed from the product during drying process. And therefore all nutritional value is maintained within. This type of production method helps to lock-in concentrated flavors for a tasty snack that your family pet simply wont be able to refuse. Beefeaters Freeze Dried Snacks come in four tempting flavors:chicken breast, chicken liver, beef liver and lamb liver, which means that pet owners will surely find a product that that will surely find a product to suit their dogs dietary and taste requirements.



beefeaters dog treats

Pet Suppliers

We must admit that most of us have probably certain set routine for our shopping, viz.. particular days or certain times that we schedule to get it done. Moreover, the same applies when we shop for our pets. If we see, many of the good pet stores are away from main high streets and convenient shopping areas, so we have to schedule a certain day and time to go out with the car to pick up all the latest goodies for our pets.

If we choose a particular day that is suitable to shop, then also, because of the far location of these stores compels to step back if we do not have our own transportation. It is sometimes difficult to load the pet's goodies in our own transport due to its large size and bulky weight.

Therefore, now-a-days most of us have adopted online shopping. Internet shopping is booming and every essential thing is available and delivered on our doorstep without even putting on our shoes.

Well, those among us, who are pet owners, can relax now, as to shop online for pets is becoming more and more common with ample of reduction in price of pet supplies those are available at extensive online pet store and superstores. Browsing and placing orders via these websites is usually just as simple as any of the other online shopping. Scrutinize through all the items, add them to your online basket as you go along and when you have all you are looking for, head on over to the checkout button.

Only this is it to be done and the order is placed, and within the specified duration the ordered pet stuff will be at your doorstep. Once the delivery transport has departed from your place, you may begin to unpack the wrapped package, and this is the moment when your pets realise that there is something for them inside! They smell the treats and anticipate all of the other wonders from pet supplies store.

As the internet shopping is being adopted by mass in current scenario, there are certain benefits provided to the users such as- Online payment via Credit card as well as debit card, not only this but in this day and age Cash payment on delivery is also granted. Therefore, double benefit, choose at home and then make payment.

Hence, in next purchase you are anxiety that extensive haul out to the pet store, why not just hop online instead and get all your discounted pet supplies, from online pet stores, delivered to you.



pet suppliers

Bad Pet Food

The cost of a pet can become exorbitant rather quickly when vet and food bills are figured in. Many pet owners look for ways to cut their costs without buying substandard products after all, a bad dog food or cat food can lead to poor animal health, which will actually cost a pet owner much more money in the long run. Thanks to the Internet, more pet owners have access to wholesale pet supply stores than ever before, and these stores can be a great way to keep the costs of pet ownership down.Wholesale pet supply stores offer the same products as major pet stores, including flea control, skin treatment, and even dog and cat food products. However, while wholesale pet supplies carry major brand names, they cost much less due to the lower costs that these stores take on for their day to day operation. A wholesale pet supply store does not need to have a large trained staff in order to operate. In most cases, their staff consists entirely of a warehouse, warehouse workers that check the quality of all received and shipped products, and a sales/customer service team that handles incoming orders.A wholesale pet supply store also does not have to pay as much for advertising or a physical storefront as major pet supply stores. Instead, they pay for low cost Internet advertisements to promote their wholesale pet supplies to customers. Wholesale stores can sell their products to customers from all over the world, while major stores are limited to their retail locations.The result is that wholesale pet supplies cost far less than the exact same supplies from a store. By taking on less costs and selling more than their competitors, wholesale pet supply companies keep costs down for their consumers. For pet owners, this is great news, and a wholesaler is a great way to keep the cost of pet ownership down while providing great, high quality products for all of the pets in a household that will keep the pets healthy and happy.

bad pet food

Cream Cheese Icing Recipes

Cooking with kids can be a challenge, but there's no need to tackle hollandaise or souffles. When looking for a kid-friendly recipe, choose something that's simple and hands-on.

For example, the following recipe for Texas Reds in a Blanket involves spreading cream cheese, folding refrigerated crescent roll dough and sprinkling cinnamon sugar, giving junior pastry chefs plenty to do. The accompanying sauce only requires the use of a microwave, though you should handle any hot bowls or cookie sheets yourself.

Use Texas Rio Star Grapefruit, which is sweeter than other varieties of grapefruit. The grapefruit season runs from October to May. When buying grapefruit, look for fruits that feel heavy for their size, as that indicates a juicy fruit.

Texas Reds in a Blanket
Makes four servings

Ingredients:

2 Texas Rio Star Grapefruit

1/4 teaspoon cinnamon

3 tablespoons cream cheese

1 (8 ounce) roll refrigerated reduced fat crescent dinner rolls

1/4 teaspoon cinnamon

1 tablespoon granulated sugar

3 tablespoons granulated sugar

1/4 cup sour cream

1 tablespoon maple syrup

Directions:

1. Preheat oven to 375 degrees Fahrenheit.

2. Remove grapefruit segments; place on paper towels to remove excess moisture. Set aside.

3. In a small bowl, combine 1/4 teaspoon cinnamon and cream cheese spread.

4. Separate crescent dough into triangles, and lay on wax paper. Spread each with cream cheese.

5. Place three grapefruit segments on wide end of each triangle; roll each triangle into crescent shape enclosing grapefruit segments.

6. Combine 1/4 teaspoon cinnamon and 1 tablespoon sugar on waxed paper; roll grapefruit crescent in cinnamon sugar; Place on a parchment-lined cookie sheet.

7. Bake for 25 minutes or until golden brown.

8. Finely chop remaining grapefruit segments; place in small bowl with three tablespoons sugar, sour cream and maple syrup. Cook in microwave on high for about one to two minutes, or until it starts to boil.

9. Drizzle sauce over crescents, or serve as a dipping sauce.



cream cheese icing recipes

Sour Cream Chips

Fish and chips - the secrets

FIRST, FORGET THE CALORIES

To be authentically English, both the fish and the chips should be deep-fried. Oven-baking or any other cooking method just won't do at all.

VEGETARIANS - YOU CANNOT HAVE JUST THE CHIPS

OK, today some chippies might use a vegetable oil for frying but to make real English fish and chips animal fats have to be used for frying. Usually this is beef dripping or lard. Sorry.

THE FISH
Over the years, I've probably had many varieties of fish from the chippy. There wasn't any requirement for the chip shop to let you know what sort of fish it was. More usually though, haddock and cod are used.

FLOUR THE FISH
Before you batter the fish, place it on a tray of flour and dredge it, shaking off the excess.

THE BATTER

Forget fancy beer batters. The batter used traditionally is a simple one, using flour, water and a little bicarb to add lightness and bubbles. If you want to use a batter made with milk instead of water, it's still a good idea to add water too. All-milk is too rich. Dip the fish into the batter and let any excess drain away. You then need to deep fry the fish for about five minutes.

THE CHIPS

English chips bear as much resemblance to American fries as porridge does to oatcakes - they start with the same ingredient but are prepared very differently. English chips are much, much bigger. If you cut them in advance, keep them in cold water and pat them dry before you plunge them into the hot fat. Yes, dripping or lard again. Don't think 'steak fries' and be tempted to add any seasoning at all before cooking. Floury potatoes, such as King Edwards, are the best.

To serve

PLATES NOT REQUIRED

My mum would try to be posh and while the fish and chips were being fetched, she'd get out some plates, plus knives and forks. This isn't even remotely necessary. Traditionally, fish and chips were wrapped in plain white paper (for hygiene) and then in lots of newspaper (for insulation while you walked home). This was a good way of recycling - most families used to take their old newspapers to the chippy after they'd been read. Then after the meal, the discarded papers would go on the fire, helping to heat the house. Now, you're more likely to get your fish and chips in nasty styrofoam containers. Yuk.

SALT AND NON-BREWED CONDIMENT

Having a mum who liked to be posh, we had vinegar at home. But if we seasoned the meal in the chippie, it would be with salt and non-brewed condiment, a vinegar substitute. Sometimes we'd get fancy and have tomato ketchup too.

NO REAL NEED FOR KNIVES & FORKS EITHER

Fish and chips are basically street food and are normally eaten with the fingers. Traditionally, chippies supplied little wooden forks to help out. But often, the whole lot is put into a teacake (see below) and eaten as a huge sandwich.

MUSHY PEAS

I have to admit that I have never made mushy peas. They are marrowfat dried peas that have been reconstituted until they are, well, mushy. They have to be soaked overnight and then cooked for ages - so everyone avoids that palaver and gets them from the chippy. An extra treat with mushy peas is a little mint sauce - the way they are served with 'pie'n'pays'.

Yes, you can get mushy peas

You might not be able to buy mushy peas locally but that doesn't stop you from serving a properly traditional fish and chip supper. Simply buy them online and have them delivered to your door.
Batchelors Mushy Peas 300g Batchelors Mushy Peas 300...
Batchelors Mushy Chip Shop Peas - 300g (1-10 oz. can) Batchelors Mushy Chip Sho...
Batchelors Mushy Peas Batchelors Mushy Peas
Batchelor's Original Mushy Peas 300g Batchelor's Original Mush...

The teacake, breadcake, bap debate

Fish and chips are traditionally served with a teacake. Or a breadcake. Or a bap. And yes, they are all the same thing. Where I come from, they are teacakes. In the next town, they are breadcakes. So a couple of miles in the other direction and they are baps.

But whatever we call them, they are white bread with absolutely no fanciness. No sprinkled sesame seeds. No fancy flours. Just good old ordinary white bread.

Even if you're not making your fish and chips into a huge sandwich, you will still automatically make a chip buttie as soon as you get your parcel home. To do this, you will forget that such a thing as cholesterol exists and you'll liberally spread both slices (the teacake will already be sliced in half, lengthwise) with a good butter, most probably Lurpak brand. You'll then pile on as many chips as you like to make your chip buttie. The butter will melt, it will be a cardiologist's nightmare but will be truly, delectably delicious.

Scraps

You will notice that above, when placing the fish and chips order, I asked for scraps. It's not usual to have fish and chips without scraps and even better, there's no charge. Scraps are literally that; small pieces of batter that have collected in the fat while your fish has been frying. And they are wonderful.

WHAT YOU WILL NOT HAVE WITH YOUR FISH AND CHIPS

If you're being authentic, there will be no pandering to modern tastes. Do not be tempted to add a wedge of lemon to your traditional fish and chip supper. Tartare sauce might be served with your meal if you're in a pub but that's a no-no too. A salad garnish? Perish the thought!

WHAT YOU WILL DRINK

You will either be having your fish and chips for lunch, or you'll be eating them after an evening in the pub. This means that you will drink Dandelion and Burdock. If your chippy's a good one, they'll sell it. You don't want a beer at lunchtime because it'll make you go to sleep and if you've had an evening in the pub, you've already had enough - so it has to be Dandelion and Burdock. So there.

Dandelion and Burdock

This is the drink to have with traditional fish and chips. Dandelion and Burdock is even mentioned by chef Heston Blumenthal as the perfect accompaniment!
Barrs Originals Soft Drink, Dandelion & Burdock, 330 ml Cans (Pack of 24) Barrs Originals Soft Drin...
Fentimans Dandelion & Burdock 275ml Fentimans Dandelion & Bur...
Fentimans Natural Soda, Dandelion & Burdock, 4 - 9.3 Ounce Bottles Fentimans Natural Soda, D...

Fish and chip trivia

  • Do not believe anyone who tells you that the English eat fried Mars Bars from the chippy. This is a Scottish thing.
  • Fish and chips were seen at one time as a 'lower-class' dish and there are stories of snooty housewives who would pay street children a couple of pennies to fetch their fish and chips for them. These posh ladies weren't going to be seen in a 'common' chippy!
  • In 1917 Bradford (now the curry capital of the north) had 303 fish and chip shops.
  • The traditional paper wrapping wasn't just a great way of recycling and an excellent method of keeping your meal hot, the paper also absorbed a lot of the fat.
  • A fish and chip shop is referred to by Charles Dickens in Oliver Twist written in 1838.
  • Probably the most famous chippy in the world is Harry Ramsden's which began near Leeds, Yorkshire, in 1928. The company has franchises worldwide today.
  • Fish and chips were a staple during the Second World War as they weren't subject to rationing.
  • Twenty five percent of all the potatoes from in England become chips.
  • Thick English chips are much healthier than the skinny French fry because they don't absorb as much oil during cooking.
  • According to one source (Seafish UK) a portion of fish and chips has less fat and fewer calories than an average pizza or a Big Mac or Whopper meal.
  • Michael Jackson was a fan of fish and chips with mushy peas.

Further reading

If you'd like to learn more about food history - something I find fascinating - there are some great books on the subject. I've also included one of my favorite celebrity chefs here - Jamie Oliver. Have to seen him on TV? If you're American, I'd love to know if you understand his accent! Luckily, that's not an issue in print!
Fish and Chips, and the British Working Class, 1870-1940 Fish and Chips, and the B...
British Food: An Extraordinary Thousand Years of History (Arts and Traditions of the Table: Perspectives on Culinary History) British Food: An Extraord...
Jamie Oliver's Great Britain: 130 of My Favorite British Recipes, from Comfort Food to New Classics Jamie Oliver's Great Brit...
Marguerite Patten's Post-war Kitchen: Nostalgic Food and Facts from 1945-54 Marguerite Patten's Post-...
Feeding the Family: 100 Years of Food and Drink in Victoria Feeding the Family: 100 Y...

Deep fat fryers

If you're going to make English fish and chips you'll need to deep fry them and a special appliance is far safer than the traditional English chip pan. You can use your deep fat fryer for a myriad of recipes and choose your own cooking oil. They are inexpensive and will make great fish and chips!
Presto 05442 CoolDaddy Cool Touch Electric Deep Fryer Presto 05442 CoolDaddy Co...
Presto 05466 Stainless Steel  Dual Basket Pro Fry Immersion Element Deep Fryer Presto 05466 Stainless St...
Presto 05420 FryDaddy Electric Deep Fryer Presto 05420 FryDaddy Ele...
Presto 06006 Kitchen Kettle Multi-Cooker/Steamer Presto 06006 Kitchen Kett...
Presto 05471 1000-Watt 1-Liter Stainless-Steel Electric Deep Fryer Presto 05471 1000-Watt 1-...

Photography credits

All photographs from Wikipedia Commons.

Glossary

  • FISH AND CHIPS FOUR TIMES
    For some reason, don't ask me why, you don't ask for 'two portions of fish and chips' in a chippy, you say 'fish and chips twice', 'fish and chips three times' or whatever number you require.
  • FISHCAKE
    A value for money mix of mashed potato and flaked white fish which is breaded and deep fried. Just to be confusing, in some areas of England, a scallop (see below) is what you'll get if you order a fishcake. No, we don't do this to be deliberately confusing...
  • PAYS
    Simply Yorkshire dialect for peas.
  • PIE'N'PAYS
    Normally served in working men's clubs, this is a dish of a pork pie, mushy peas and mint sauce.
  • SCALLOP
    A scallop in a chippy isn't the seafood thingy. I didn't know there was such a thing until I was fully grown up. No, a scallop is a large slice of potato, battered and fried. In some areas, a scallop might contain two slices of potato with a thin layer of fish in the middle.
  • SLOPPY PEAS
    Properly known as 'mushy peas' these are marrowfat peas that have been cooked overnight.

Thank you!

And I have to thank my lawyer and my hairdresser ,,, sorry, getting carried away with my Oscar speech. Two fellow writers suggested that I write about proper English fish and chips so thank you both for the great idea.

Check them out.

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sour cream chips

Recipe For Homemade Icing For Cakes

For Chocolate Lovers Only!

Photo credit: | UggBoy UggGirl || PHOTO || WORLD || TRAVEL || [CC BY 2.0] via Flickr

Photo credit: || UggBoy UggGirl || PHOTO || WORLD || TRAVEL || [CC BY 2.0], via Flickr

The 10 Best Chocolate Dessert Recipes

  • 1
    Maggie's Chocolate Truffle Brownies Recipe
  • 2
    Hot Chocolate L'Africain Recipe la Angelina's in Paris
  • 3
    Gordon Ramsay's Hot Chocolate Fondant Recipe AKA Chocolate Molten Lava Cake Recipe
  • 4
    The Best Dark Chocolate Fondue Recipe with Honey and Cognac
  • 5
    Pain Au Chocolat Recipe (Croissants Filled With Bittersweet Chocolate)
  • 6
    Chocolate Bourbon Balls and Chocolate Chambord Balls Recipe
  • 7
    The Perfect Sarah Bernhardt Cookies Recipe
  • 8
    Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe
  • 9
    Emeril Lagasse's New York Style Chocolate Cheesecake Recipe
  • 10
    Maida Heatter's The Queen Mother's Cake Recipe
  • 11
    BONUS CHOCOLATE DESSERT RECIPE #1: Quick and Easy Chocolate Mint Whoopie Pies Recipe
  • 12
    BONUS CHOCOLATE DESSERT RECIPE #2: Healthier "Chocolate Rocks" Candy Recipe (Chocolate Fruit and Nut Clusters)

Chemically speaking, chocolate really is the world's perfect food.

Michael Levine, author

The 10 Best Chocolate Dessert Cookbooks for True Chocolate Lovers

I've handpicked these 10 chocolate dessert cookbooks for you to enhance your cookbook library. Some will show you how to make sumptuous artisan chocolates to rival those of a professional chocolatier; others will help you show off your baking talents with restaurant-quality chocolate confections to cap off your next elegant dinner party (or Valentine's Day or other romantic occasion); and still others include chocolate dessert recipes that are yummy, family friendly and easy enough for everyday baking. Enjoy!
Chocolates and Confections at Home with The Culinary Institute of America Chocolates and Confection...
Making Artisan Chocolates Making Artisan Chocolates
Cooking with Chocolate: Essential Recipes and Techniques Cooking with Chocolate: E...
Absolutely Chocolate: Irresistible Excuses to Indulge Absolutely Chocolate: Irr...
Chocolate Obsession: Confections and Treats to Create and Savor Chocolate Obsession: Conf...

Maida Heatter's Book of Great Chocolate Desserts Maida Heatter's Book of G...
Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe Flour: Spectacular Recipe...
Rose's Heavenly Cakes Rose's Heavenly Cakes
Seriously Bitter Sweet: The Ultimate Dessert Maker's Guide to Chocolate Seriously Bitter Sweet: T...
Desserted: Recipes and Tales from an Island Chocolatier Desserted: Recipes and Ta...

The Best Chocolate Brownies Ever. Period.

Photo credit: dichohecho [CC BY 2.0], via Flickr

When the phrase "death by chocolate" was coined, they must have been inspired by these "to die for" chocolate brownies. These brownies are so sinfully rich and utterly decadent that each bite is like eating a dark chocolate truffle!

The brandy, whiskey or liqueur significantly intensifies the chocolate, but even if you omit them these brownies will still taste divine.

Maggie's Chocolate Truffle Brownies Recipe

For serious chocoholics only!

  • Serves: 16

This recipe for the absolutely best chocolate truffle brownies imaginable makes the ultimate chocolate brownies for true chocoholics. So incredibly rich that even a small piece can satisfy the most intense chocolate cravings!

For the complete sensory experience these brownies are designed to provide, use any of the brandy, whiskey or liqueur options listed. The alcohol burns off in the oven but its taste remains and substantially intensifies the richness of the chocolate.

If you must omit the alcohol entirely, double the amount of vanilla extract.

Photo credit: dichohecho [CC BY 2.0], via Flickr

Ingredients

  • 1/2 cup (1 stick) unsalted butter plus extra to grease pan
  • 2 oz. good quality unsweetened chocolate (NOT dark or semisweet)
  • 1 teaspoon pure vanilla extract (not imitation)
  • 3 tablespoons cognac OR Jack Daniels OR Cointreau OR 4 tablespoons Chambord black raspberry liqueur
  • 2 extra-large eggs
  • 1 cup granulated sugar
  • 1 cup semisweet MINI chocolate chips OR coarsely chopped dark chocolate (NOT unsweetened)
  • 2/3 cup all-purpose flour (unsifted and preferably unbleached)

Instructions

  • Preheat the oven to 350 F and butter an 8-inch square metal baking pan, preferably nonstick. Line the bottom of the pan with parchment paper and butter the paper. Tip: Do not substitute cooking spray for the butter when coating the pan or the brownies will be difficult to unmold from the pan.
  • Melt the butter and unsweetened chocolate together in a 2-cup Pyrex glass measuring cup, microwaving it for 30 seconds, stirring, and repeating until they are completely melted. Stir in the vanilla and the cognac (or other liquor or liqueur) until well blended and set aside to cool slightly.
  • Beat the eggs well in an electric mixer or food processor. While the motor is running, add the sugar slowly and gradually. Mix in the mini chocolate chips and flour on low speed just until incorporated; if using a food processor, mix them in with quick on/off pulses. The batter will be very thick.
  • Spread the batter evenly in the prepared pan and bake for 28 minutes. (The batter in the center of the pan still will be undercooked but will firm up as it cools.)
  • Place the hot pan of brownies on a rack and allow them to cool completely. Then cover and refrigerate the brownies overnight.
  • Loosen the edges of the chilled brownies with a thin spatula and invert the pan onto a clean baking rack. Quickly peel off the parchment paper and invert the brownies onto a cutting board. Cut the brownies into 16 pieces. Return the brownies to the baking pan (or place them on a serving plate) and cover it tightly with plastic wrap.
  • Allow the brownies to come completely to room temperature before serving.

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making My Chocolate Truffle Brownies Recipe

Ghirardelli Chocolate Baking Mini Chips, Semi-Sweet Chocolate, 10-Ounce Packages (Pack of 6)

Ghirardelli Chocolate Baking Mini Chips, Semi-Sweet Chocolate, 10-Ounce Packages (Pack of 6)

The quality of the chocolate you use will make all the difference in these brownies. I recommend Scharffen Berger or another high-quality brand of chocolate. Ghirardhelli makes excellent and affordable chocolate products for baking and eating. Their chocolate baking mini chips are delicious!

Buy Now

Ghirardelli Chocolate 100% Cacao Unsweetened Baking Bar, 4 oz.

Ghirardelli Chocolate 100% Cacao Unsweetened Baking Bar, 4 oz.

Ghirardelli chocolate 100% cacao unsweetened baking bars taste like more expensive brands, making them an excellent value.

Buy Now

Wilton Recipe Right 8 Inch Square Pan

Wilton Recipe Right 8 Inch Square Pan

For best results, bake your brownies in a heavy-gauge metal pan that will conduct the heat evenly and has a non-stick coating to help the baked brownies release. The Wilton Recipe Right 8-inch Square Pan is made of heavy-gauge steel with convenient handles so you don't accidentally poke your thumbs into the top of the brownie batter when putting the pan in the oven or taking it out again, and it features a non-stick coating so you won't have to struggle to get the baked brownies out of the pan after they cool.

Buy Now

If You Care 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)

If You Care 100% Unbleached Silicone Parchment Paper, 70-Foot Roll (Pack of 4)

For this brownie recipe it's important to line the bottom of your pan with buttered parchment paper to ensure that your baked and chilled brownies will unmold from the pan in one piece. Unlike most brands of baking parchment paper, "If You Care" brand unbleached silicone parchment paper is Quilon free and chrome free, so it's non-toxic when incinerated and therefore safe to use even at high temperatures. And because it isn't bleached, the manufacturing process does not dump chlorine into our lakes and streams. It costs a little more, but I think its health and environmental benefits are worth it.

Buy Now

Baked Chicago's Simply Decadent Brownies Cookbook

Baked Chicago's Simply Decadent Brownies Cookbook

by Harvey Morris

If you're a brownie lover you won't be able to resist the outstanding brownie recipes in Baked Chicago's Simply Decadent Brownies Cookbook. It includes outrageous like Bourbon, Bacon & Pecan Brownies, Chipotle Chocolate Brownies, Deconstructed S'Mores Brownies and Dark Chocolate & Raspberry Liqueur Brownies. Clearly author Harvey Morris is a man after my own heart!

Buy Now

The World's Most Divine Hot Chocolate: Chocolat L'Africain from Angelina's in Paris

Photo credit: TEDizen [CC BY 2.0], via Flickr

When I was in Paris many years ago, I had the chance to taste for myself the world famous hot chocolate served at the renowned Angelina caf on the elegant Rue de Rivoli. So I can tell you firsthand that Angelina's hot chocolate, Chocolat Chaud L'Africain accompanied by its own individual crock of freshly whipped cream, is without question the most decadent form of drinkable chocolate imaginable. There's a reason that for many decades people have flocked from all around the world for a taste of Angelina's thick, dark, intense hot chocolate brew. It's unlike anything else you've ever tasted.

This is an incredibly sophisticated hot chocolate tailored to adult tastes, nothing like the tame cups of hot chocolate milk with marshmallows or whipped cream that we grew up on as children. Lest you think I'm a hot chocolate snob, I love a good cup of traditional hot cocoa as much as the next person, especially on a cold winter's night. But it's simply not in the same league as the unctuous, luxurious, heavenly molten chocolate, so intensely flavored and rich that it must be savored slowly in small sips rather than simply drunk like a more ordinary beverage.

I've scoured the web for years searching out the authentic recipe for Angelina's Chocolat Chaud L'Africain, knowing full well in my heart that she would be crazy to divulge her secrets. But I've sample a number of recipes that purport to be THE Angelina's hot chocolate recipe and several of them very close, indeed, to what I remember from all those years ago in Paris. I've combined and tweaked them a bit to come up with my own version of the recipe for Hot Chocolate L'Africain from Angelina Paris.

Hot Chocolate L'Africain Recipe la Angelina's Caf , Paris

  • Serves: 4

This fabulous hot chocolate recipe makes the next best thing to the authentic Chocolat Chaud L'Africain at the world-renowned Angelina caf on the Rue de Rivoli in Paris.

The chocolate you use determines the richness and smoothness of your prepared hot chocolate, so for this recipe use the best quality dark bittersweet chocolate made with 70% to 72% cacao that you can find and afford. Valrhona, Callebaut, Ghirardelli, Scharffen Berger and Guittard all make excellent dark bittersweet chocolate in the 70% to 72% cacao range.

To serve this Hot Chocolate L'Africain the way it is served at Angelina, divide the hot chocolate mixture among four small chocolate pots or pitchers and divide the whipped cream among 4 custard cups or small individual crocks (piping it into the custard cups with a pastry bag fitted with a large star tip, if desired). Place a pot of chocolate, a crock of whipped cream with a serving spoon, and an empty cup and saucer at each place setting and serve immediately.

Oh l l c'est si d licieux!

Photo credit: Joe Shlabotnik [CC BY 2.0], via Flickr

Ingredients

  • 1 cups heavy cream - divided (do not substitute whipping cream or light cream or half and half)
  • 2 tablespoons plus 1 teaspoon powdered confectioners sugar - divided
  • 1/4 teaspoon pure vanilla extract
  • 3 cups whole milk (do not substitute 2% fat or 1% fat or skim milk)
  • 1 lb. (16 oz.) chopped 70% to 72% cacao bittersweet chocolate

Instructions

Prepare the whipped cream:

  • Measure 1/2 cup of the heavy cream into the bowl of your electric mixer. Chill the cream in the bowl and the mixer's wire whisk attachment until they are extremely cold. (Note: If you prefer, you can substitute a small bowl and a wire balloon whisk for the electric mixer bowl and wire whisk attachment, if you're up for some strenuous arm exercise.)
  • Sift 1 tablespoon of powdered confectioner's sugar through a small wire mesh sieve onto the chilled cream (in the chilled bowl) and stir it in along with the vanilla extract.
  • Whip the chilled cream mixture immediately in the chilled bowl with the chilled wire whisk, starting at slow speed so the cream mixture doesn't spatter and gradually increasing the speed as the cream thickens.
  • Stop the mixer as soon as the cream starts to achieve stiff peaks, about 3 to 4 minutes total. Do not overbeat the cream or you will end up with sweetened vanilla-flavored butter!
  • Refrigerate the whipped cream while you prepare the hot chocolate.

Prepare the hot chocolate:

  • Stir together the remaining 1 cup of heavy cream, the remaining 1 tablespoon plus 1 teaspoon of powdered confectioner's sugar, and the whole milk in a heavy saucepan.
  • Heat the mixture over medium-high heat just until bubbles form around the edges.
  • Stir in the chopped chocolate until melted, returning the pan to low heat if necessary to finish melting the chocolate.
  • Blend the mixture over low heat with an immersion blender for 1 to 2 minutes.
  • Pour the hot chocolate into 4 large cups and serve with large dollops of the fresh whipped cream. Or, to serve the hot chocolate the way it is served at Angelina, divide the hot chocolate among four small pitchers, divide the whipped cream among 4 small custard cups or small individual crocks, piping it into them with a pastry bag fitted with a large star tip, if desired, and place a pot of chocolate, a crock of whipped cream with a serving spoon, and an empty cup and saucer at each place setting. Serve immediately.

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making Hot Chocolate L'Africain in the Style of Angelina, Paris

It's all about the chocolate!!! Make sure to buy the best quality bittersweet chocolate you can afford if you want to experience this extraordinary beverage. It's totally worth the splurge.

The best chocolate to use in this recipe comes from iconic chocolatiers such as Valrhona, Callebaut, Scharffen Berger and Guittard. If those are beyond your budget, however, Ghirardelli bittersweet chocolate is a good, less expensive alternative.

Valrhona Araguani 72% Dark Chocolate Valrhona Araguani 72% Dar...
Callebaut Chocolate Extra Bitter 70.4% cacao 2 lbs Callebaut Chocolate Extra...
Scharffen Berger Tasting Squares, Bittersweet Dark Chocolate (70% Cacao), 3.17-Ounce (Pack of 4) Scharffen Berger Tasting...
Guittard-Extra Dark Chocolate Chips,11.5oz Bags(Pack of 6) Guittard-Extra Dark Choco...
Ghirardelli Chocolate Intense Dark Chocolate Bar, 72% Cacao Twilight Delight, 3.5 oz Ghirardelli Chocolate Int...

Elegant China for Serving Hot Chocolate L'Africain Similar to That Served at Angelina's in Paris

If you can find individual chocolate pots to serve the hot chocolate, by all means use them. You also can use small individual tea pots.

A charming alternative is to serve this elegant hot chocolate in individual teapot and cup "tea for one" sets with coordinating or matching small dessert bowls for the whipped cream. Buy one set for each person you plan to serve.

BIA Cordon Bleu 12-Ounce Teapot and Cup for One, White

BIA Cordon Bleu 12-Ounce Teapot and Cup for One, White

This simple white "tea for one" set goes with any other china, tablecloths, etc. you have.

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Lenox Butterfly Meadow Stackable Tea Set with Bag Holder

Lenox Butterfly Meadow Stackable Tea Set with Bag Holder

This Lenox Butterfly Meadow "tea for one" set is delicate and extremely beautiful. It's part of the Lenox Butterfly Meadow collection, which includes pieces with coordinating rather than matching patterns that, together, create a truly charming effect.

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Lenox Butterfly Meadow Dessert Bowl

Lenox Butterfly Meadow Dessert Bowl

This lovely coordinating dessert bowl from the Lenox Butterfly Meadow Collection is perfect for holding the whipped cream for the hot chocolate.

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Gracie China Rose Chintz 8-Ounce Porcelain Tea Cup and Saucer, Set of 4

Gracie China Rose Chintz 8-Ounce Porcelain Tea Cup and Saucer, Set of 4

This set of 4 porcelain tea cups includes 4 delicate rose chintz patterns. They look much more expensive than their modest price!

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Gracie China Rose Chintz 4-1/2-Inch Footed Candy Bowl, Set of 4

Gracie China Rose Chintz 4-1/2-Inch Footed Candy Bowl, Set of 4

These matching footed candy bowls would be perfect for serving whipped cream for Angelina's chocolat chaud L'Africain.

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Enjoy a Vicarious Taste of the World's Best Hot Chocolate at Angelina's in Paris

Paris' Best Hot Chocolate
by Vacationer2011 | video info

14 ratings | 3,431 views

curated content from YouTube

The greatest tragedies were written by the Greeks and Shakespeare...neither knew chocolate.

Sandra Boynton, author

Gordon Ramsay's Chocolate Molten Lava Cake Recipe (Hot Chocolate Fondant)

Two versions

Photo credit: Andrea Goh [CC BY 2.0], via Flickr

Sometimes a recipe is absolutely perfect as is, and even I am not tempted to tinker with it to try to improve it! Gordon Ramsay's recipe for Hot Chocolate Fondant or what many of us call Chocolate Lava Cakes or Chocolate Molten Lava Cakes is one of those recipes.

While I have not tweaked the recipe, I have slightly modified the way in which I serve it. Gordon Ramsay serves his hot chocolate fondant with vanilla ice cream and caramel sauce. I serve my molten chocolate lava cakes with slightly softened vanilla ice cream and raspberry coulis (see recipe below) and also fresh raspberries, when they're in season. A sprig or two of fresh mint on each plate makes a lovely garnish. Hot Chocolate Fondant is one of Chef Ramsay's favorite dessert recipes and has become one of mine. I dare say that once you make it, it will become one of your favorite chocolate dessert recipes, too!

Here is Gordon Ramsay's Hot Chocolate Fondant recipe courtesy of the BBC Good Food website, and a slightly different version of his Hot Chocolate Fondant recipe from the 4Food section of Britain's Channel 4 website. Enjoy!

Raspberry Coulis Recipe

Quick, easy, and utterly delicious!

Raspberry coulis is a sweet, tart, intensely flavored, pur ed and strained raspberry sauce that's a fabulous foil for anything chocolate - cake, pudding, pie, etc.

It also it absolutely delicious served over ice cream, fresh or poached fruit, angel food cake, and countless other desserts.

Pastry chefs keep it on hand in a squeeze bottle to decorate dessert plates as well as to sauce their creations.

Photo credit: thepinkpeppercorn [CC BY 2.0], via Flickr

For a quick, easy, and delicious dessert that's lighter and healthier than most, place some poached peaches over a scoop of rich vanilla ice cream, pour on a generous amount of raspberry coulis and call it Peach Melba. It's even better sprinkled with a few toasted, sliced almonds. Yum!

You also can mix raspberry coulis with some fresh strawberries and use it to fill freshly baked biscuits for strawberry shortcakes, to be served with a generous dollop of freshly whipped and lightly sweetened cream. Raspberry coulis also is delicious over fruit sorbet or coconut sorbet (of course, I always grate some dark chocolate over the top!).

I always keep frozen raspberries in my freezer and use them very often to make raspberry coulis . If you're a raspberry lover too, make this super easy sauce just once and I'm betting you'll start doing the same!

Ingredients

  • 12 oz. bag of frozen raspberries (dry packed - no syrup)
  • 2/3 cup of superfine sugar
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice OR kirsch (cherry brandy) OR framboise eau-de-vie (raspberry spirits) OR creme de framboise (raspberry liqueur) OR creme de cassis (black currant liqueur)

Instructions

  • Thaw the frozen raspberries.
  • Combine the superfine sugar and water in a small saucepan and place over medium heat for 5 minutes, stirring frequently, to create a syrup. Allow the syrup to cool slightly.
  • Pour the thawed raspberries and their accumulated juices into a blender or food processor and process them briefly. With the motor still running, slowly pour the syrup through the opening in the blender lid or the feed tube of the food processor and blend or process the mixture until the berries are fully pur ed.
  • Strain the raspberry pur e through a fine mesh sieve, pressing hard to get as much of the pulp through the mesh as possible so that only the dry seeds remain. Stir in the lemon juice, cherry brandy or fruit liqueur.
  • Refrigerate the raspberry coulis in a tightly covered container until you're ready to serve it (for up to 5 days) or freeze it for up to several months and then thaw it in the refrigerator when ready to use.

Makes about 1 3/4 cups.

Tip: If you don't have superfine sugar you can buzz 3/4 cup of granulated sugar in the blender or food processor until the sugar crystals are very fine, then measure out 2/3 cup.

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making Molten Chocolate Lava Cakes with Raspberry Coulis

Equal Exchange Organic Very Dark Chocolate, 3.5-Ounce (Pack of 6)

Equal Exchange Organic Very Dark Chocolate, 3.5-Ounce (Pack of 6)

If you watch the video of Gordon Ramsey teaching young chefs how to prepare his Hot Chocolate Fondant recipe (molten chocolate lava cakes) below, you'll see that one of the first things Chef Ramsay stresses is the importance of using high quality chocolate.

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Gordon Ramsay by Royal Doulton White Porcelain 9-1/2-Ounce Ramekins, Set of 4

Gordon Ramsay by Royal Doulton White Porcelain 9-1/2-Ounce Ramekins, Set of 4

You can bake the chocolate lava cakes in several different types of oven-safe containers. Gordon Ramsay's own large porcelain ramekins that he designed for Royal Doulton are extremely attractive, beautifully made and the perfect size for his hot chocolate fondant recipe.

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Le Creuset Silicone 6-Piece Baking-Cup Set, Cherry

Le Creuset Silicone 6-Piece Baking-Cup Set, Cherry

Using large silicone baking cups (approximately 3" to 3.5" across) helps ensure that your molten chocolate lava cakes will unmold easily and unbroken, so the molten chocolate "lava" inside doesn't leak out prematurely and ruin your impressive dessert.

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Bia Cordon Blue White Porcelain 7-Ounce Custard Cup, Set of 4

Bia Cordon Blue White Porcelain 7-Ounce Custard Cup, Set of 4

These BIA Cordon Blue white porcelain 7 oz. custard cups are far nicer looking and more generously sized than the typical straight-sided ramekins. Their domed shape when inverted also allows your chocolate lava cakes or other molded desserts to slide out more easily.

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Trader Joe's Fleur de Sel Caramel Sauce

Trader Joe's Fleur de Sel Caramel Sauce

Chef Ramsay serves caramel sauce and vanilla ice cream with his Hot Chocolate Fondants. While I'm sure he makes his own caramel sauce, there also are lots of excellent caramel sauces that you can purchase ready-made. Trader Joe's Fleur de Sel Caramel Sauce is reasonably priced and utterly luscious on ice cream, cake, fruit, or anything else you choose to serve it with!

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Ozeri Pro II Digital Kitchen Scale in Stylish Black, 1g to 12 lbs Capacity, with Countdown Kitchen Timer

Ozeri Pro II Digital Kitchen Scale in Stylish Black, 1g to 12 lbs Capacity, with Countdown Kitchen Timer

Professional bakers and chefs including Gordon Ramsay weigh their ingredients rather than measuring them, and they list the ingredients in their recipes only by weight as well. The reason is that volume measurements are not accurate, whereas weight measurements are (because weight is consistent). An accurate digital kitchen scale is an essential piece of equipment in any professional kitchen and in the kitchen of any serious baker. If you don't own one already, this amazing recipe is a perfect excuse to buy one for yourself. The Ozeri Pro II Digital Kitchen Scale I recommend comes in a sharp black and white color scheme as well as in sleek silver and chrome.

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Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, Black

Cuisinart Pure Indulgence 2-Quart Automatic Frozen Yogurt, Sorbet, and Ice Cream Maker, Black

To do justice to your molten chocolate lava cakes, consider making your own homemade vanilla ice cream. It's quick, easy and fun to do if you use an electric ice cream maker and you can control the quality of the ingredients you put into it (and avoid the chemical preservatives found in most commercial ice cream brands).

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The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

The Perfect Scoop: Ice Creams, Sorbets, Granitas, and Sweet Accompaniments

by David Lebovitz

There are lots of recipes online as well as several superb homemade ice cream recipe cookbooks. The Perfect Scoop is one of the very best.

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Ben & Jerry's Homemade Ice Cream & Dessert Book

Ben & Jerry's Homemade Ice Cream & Dessert Book

by Ben Cohen, Jerry Greenfield, Nancy Stevens

I've owned my copy of the Ben & Jerry's Homemade Ice Cream & Dessert Book for more years than I care to admit to, and every recipe I've ever made from it has turned out to be scrumptious. I recommend it highly!

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Omaha Steaks 6 Chocolate Molten Lava Cakes

Omaha Steaks 6 Chocolate Molten Lava Cakes

If you want to enjoy decadent chocolate molten lava cakes without the work of making them from scratch, you can order excellent molten chocolate lava cakes from Omaha Steaks, which come packed in dry ice and can be stored in your freezer for a delicious dessert that you can pop into your oven or microwave whenever you want. I've enjoyed them several times and they're wonderful!

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You'll Find Dozens of Uses for This Versatile and Inexpensive Kitchen Helper Besides Decorating Plates with Caramel Sauce or Ras

Prepara Chef's Bottle Kit

Prepara Chef's Bottle Kit

The Prepara Chef's Bottle Kit is a set of two silicone squeeze bottles marked with easy-to-read volume measurements and easy-to-fill wide mouths in a convenient 6 oz. size that's much more practical for home kitchens than the 16 oz., 24 oz., and 32 oz. squeeze bottles commonly used in restaurant kitchens. The bottles come with two airtight lids so you can store not just dessert sauces and condiments but also, basting liquids, honey, barbecue sauce, melted butter, etc. Best of all, they come with three interchangeable squeeze tips a fine nozzle tip for decorating with sauces, drizzling salad dressing, etc., a wide nozzle tip for thick sauces, dressings, ketchup, etc., and a heat-resistant silicone pastry brush tip for basting melted butter onto corn on the cob, baked potatoes or vegetables, slathering barbecue sauce onto meats, tofu or vegetables, or painting egg wash onto breads, rolls, pastries, etc.

The bottles and the basting brush are made of heat-resistant silicone, and all the parts in this kit are BPA-free ,dishwasher-safe and microwave-safe, so you can warm up your caramel sauce in one bottle just before you squeeze it out decoratively onto your dessert plates and melt butter in the other bottle to brush over your phyllo (filo) dough sheets or hot vegetables.

You'll find dozens more uses for this handy set. Don't be surprised if the Prepara Chef's Bottle Kit becomes your new favorite kitchen tool!

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Watch Chef Gordon Ramsey Teach Young Chefs to Make His Hot Chocolate Fondant Recipe (AKA Molten Chocolate Lava Cakes)

From Gordon's popular TV show "The F Word", Season 2

Chocolate fondant - Gordon Ramsay
by theFword | video info

162 ratings | 97,741 views

Gordon Ramsay shows the amateur brigade how to make chocolate fondant. The F Word's bold, modern and mischievous take on the world of food combines location VTs, kitchen actuality, celebrity interviews, stunts and recipe based challenges to give the format its trademark energy, pace and visual richness and create waves in the food world and beyond. Season 2.

curated content from YouTube

The Best Dark Chocolate Fondue Recipe - with Honey and Cognac

Photo credit: Claire P. [CC BY 2.0], via Flickr

My recipe for The Best Dark Chocolate Fondue with Honey and Cognac is quick, easy, and utterly decadent, and it makes absolutely the BEST dark chocolate fondue on the planet! It's the perfect end to a romantic meal on Valentine's Day or to add a luscious touch of romance and sensuality to any meal on any day.

It's so good that I wrote an entire article about it featuring not only my outstanding recipe but also detailed recommendations for delicious tidbits to dip into this sophisticated chocolate fondue, fondue etiquette, fun fondue traditions, the best fondue pots, and lots more.

Why wait to add a little romance to your evening? Make this luscious The Best Dark Chocolate Fondue Recipe (with Honey and Cognac!) for your sweetheart tonight!

Key Ingredients, Baking Supplies & Equipment for Making The Best Dark Chocolate Fondue with Honey and Cognac

Toblerone Swiss Dark Chocolate with Honey and Almond Nougat, 3.52-Ounce Bar (Pack of 12)

Toblerone Swiss Dark Chocolate with Honey and Almond Nougat, 3.52-Ounce Bar (Pack of 12)

I created this recipe to be made with dark chocolate Toblerone bars, which make this fondue recipe so decadent.

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Toblerone Swiss Milk Chocolate with Honey and Almond Nougat, 3.52-Ounce Bars (Pack of 12)

Toblerone Swiss Milk Chocolate with Honey and Almond Nougat, 3.52-Ounce Bars (Pack of 12)

if you prefer milk chocolate, however, you can substitute milk chocolate Toblerone bars in this recipe for a different but equally delicious fondue.

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Cuisinart CFO-3SS Electric Fondue Maker

Cuisinart CFO-3SS Electric Fondue Maker

I highly recommend the Cuisinart CFO-3SS Electric Fondue Maker, a top-rated bestseller on Amazon for good reason. Its adjustable temperature lets you keep oil fondue, broth fondue, cheese fondue, and chocolate fondue at the perfect temperature, and it heats up quickly, heating oil to 375 degrees F in just 10 to 15 minutes. It has a nonstick interior and is dishwasher safe for easy clean up It has a generous 3-quart capacity and comes with 8 color-coded fondue forks (and a convenient fork rack), so it's perfect for fondue parties. It features an elegant brushed stainless steel exterior and sleek lines that will look great on any dinner table.

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Trudeau Stainless Steel Fondue Forks, Set of 6

Trudeau Stainless Steel Fondue Forks, Set of 6

If you want extra forks to accommodate more than 8 people (or if you already own a fondue pot but need more forks), the inexpensive Trudeau color-coded stainless steel fondue forks below are a great choice.

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Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours

Dip Into Something Different: A Collection of Recipes from Our Fondue Pot to Yours

by Melting Pot Restaurants Inc

If you enjoy fondues, you'll love the delicious fondue recipes from the famous Melting Pot fondue restaurant chain's cookbook. Yum!

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Shopping List Staples

- dark chocolate bars

- chocolate mint truffles

- unsweetened cocoa powder

- fudge brownie mix

- bittersweet chocolate
chips

- anything else chocolate!

Pain Au Chocolat Recipe

Two authentic pain au chocolat recipes plus a yummy shortcut!

Photo credit: Kristen Taylor [CC BY 2.0], via Flickr

Pain au chocolat is a glorious, warm, buttery croissant with a wide vein of melted bittersweet chocolate running through the center. Biting through the crisp, flaky layers and into the molten chocolate river within is simply heaven for the senses!

To fully appreciate the sinfully lusciousness of a pain au chocolat, it should be enjoyed with cup of strong, rich caf au lait, the way it is served in the French caf s where it is a menu staple. Mmmmmm....

If you have the time, energy and inclination, you can make delicious, authentic French pain au chocolat from scratch using the fabulous Pain au Chocolat recipe by famed patissier Fran ois Payard courtesy of Saveur magazine or the Pain au Chocolat recipe from chocolatier Jacques Torres courtesy of FoodNetwork.com.

Otherwise, instead of making a superb but time-consuming authentic puff pastry dough, you can substitute frozen puff pastry. Just make sure to use top-quality bittersweet chocolate for the center so no one notices that you've "cheated" on the croissant dough! Here's one version of this shortcut Petits Pains au Chocolat recipe courtesy of Bon App tit magazine via epicurious.com.

Key Ingredients, Baking Supplies & Equipment for Making Pain au Chocolat Recipes

Saf-Yeast Instant Yeast, 16 oz.

Saf-Yeast Instant Yeast, 16 oz.

SAF-Instant yeast is one of the world's best-selling yeasts for good reason. This 1 lb.vacuum-packed bag keeps the yeast fresh. Stored in an airtight container it will keep for 6 months refrigerated or at room temperature, or for a year or longer in your freezer. I discovered it in the King Arthur baking catalog a couple of years ago and now it's the only yeast I use.

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King Arthur Flour Flour White Bread, 5-pounds (Pack of 4)

King Arthur Flour Flour White Bread, 5-pounds (Pack of 4)

King Arthur Flour has been my go-to flour for many years. It's uniformly fresh and high quality, developed by bakers for bakers. It's also the choice of professionals.

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Scharffen Berger Chocolate Bar, Bittersweet Dark Chocolate, 70% Cacao, 3-Ounce Packages (Pack of 6)

Scharffen Berger Chocolate Bar, Bittersweet Dark Chocolate, 70% Cacao, 3-Ounce Packages (Pack of 6)

Scharffen Berger chocolate is divinely decadent! This bittersweet dark chocolate bar is equally delicious for eating straight out of the package and for giving baked goods a superb chocolate flavor and smooth texture.

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Scharffen Berger Baking Chunks, Bittersweet Dark Chocolate (70% Cacao), 6-Ounce Packages (Pack of 5)

Scharffen Berger Baking Chunks, Bittersweet Dark Chocolate (70% Cacao), 6-Ounce Packages (Pack of 5)

Sometimes I find it easier to lay out a couple of rows of Scharffen Berger Baking Chunks than to break up their bittersweet chocolate bars into individual squares or rectangles. Either way, the superb chocolate flavor is identical.

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Scharffen Berger Chocolate Bar, Semisweet Dark Chocolate (62% Cacao), 3-Ounce Packages (Pack of 6)

Scharffen Berger Chocolate Bar, Semisweet Dark Chocolate (62% Cacao), 3-Ounce Packages (Pack of 6)

If you prefer a slightly lighter, sweeter chocolate flavor, this Scharffen Berger semisweet dark chocolate bar will quickly become your favorite chocolate indulgence! Buy at least 6 bars at a time, since I guarantee they won't last long.

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Chocolate Bourbon Balls With a Twist

Photo credit: miamism [CC BY 2.0], via Flickr

In the 1960s and 1970s, chocolate rum balls and, to a lesser extent, chocolate bourbon balls were wildly popular. Although they no longer are in vogue, they remain a staple at holiday parties. Over the years I have been developing my own versions and experimenting with various flavors of liqueur in place of the rum or bourbon.

One of my favorite variations is made with chocolate wafer cookies and Chambord black raspberry liqueur. Those and my Chocolate Bourbon Balls usually are part of my holiday cookie assortment that includes about a dozen different delicious varieties of holiday cookies that I have been making as gifts to my family and closest friends for many years.

Chocolate Bourbon Balls and Chocolate Chambord Balls Recipe

Be sure to plan ahead so you can make these delicious sweet treats at least five days ahead of time so the flavors can meld and mellow. It makes a huge difference in the taste!

This recipe makes several dozen of each flavor of liquor balls. If you coat them in a mixture of powdered sugar and confectioners sugar or in finely chopped, toasted nuts, they will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months. They're nice to keep on hand in the freezer for unexpected company. If you coat the Chocolate Chambord Balls in melted chocolate, you can store them in the refrigerator for up to 2 weeks, but don't freeze them. In either case, take the balls out of the refrigerator or freezer a couple of hours before serving and let them warm up to room temperature for optimal flavor, texture, and mouthfeel.

Photo credit: miamism [CC BY 2.0], via Flickr

My version of these traditional treats makes half chocolate bourbon balls and half chocolate Chambord balls. (Chambord is a truly delicious black raspberry liqueur from France. Try some mixed with club soda over ice with a generous squeeze of fresh lime juice for the adult version of a raspberry lime rickey. Yum!) Feel free to substitute rum for the bourbon and/or Grand Marnier for the Chambord if you prefer. If replacing the Chambord with Grand Marnier, use only half as much liqueur.

Ingredients

  • 3 cups powdered confectioners sugar (divided) plus additional for coating
  • 1 cup toasted and finely chopped pecans (or walnuts)
  • 1 cup toasted and finely chopped hazelnuts (or almonds)
  • 2 cups finely crushed vanilla wafers such as Keebler Vanilla Wafers (approximately 60-68 cookies)
  • 2 cups finely crushed Nabisco Famous Chocolate Wafers (approximately 56 cookies)
  • 4 tablespoons unsweetened cocoa powder (divided) plus additional for coating
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 2 tablespoons molasses
  • 2 tablespoons honey
  • 1/4 to 1/3 cup Jack Daniels whiskey or good bourbon
  • 1/3 to 1/2 cup Chambord liqueur (French black raspberry liqueur)
  • 3 oz. dark or bittersweet chocolate - chopped (or use mini bittersweet chocolate morsels)
  • 1 tsp. room temperature virgin coconut oil (or room temperature butter or vegetable shortening)

Instructions

Make the Chocolate Bourbon Balls dough:

  • Stir together the following ingredients in a large bowl until thoroughly mixed: 1 cups confectioners sugar, the toasted and chopped pecans, the finely crushed vanilla wafer crumbs, 2 tablespoons of cocoa powder, the ground allspice and 1/8 teaspoon salt.
  • Combine the molasses and the Jack Daniels or bourbon and then stir this mixture into the dry ingredients until blended thoroughly.
  • Cover tightly and chill the dough for 2 hours.

Make the Chocolate Chambord Balls dough:

  • Stir together the following ingredients in another large bowl until thoroughly mixed: 1 cups confectioners sugar, the toasted and chopped hazelnuts, the finely crushed chocolate wafer crumbs, 2 tablespoons of cocoa powder and the ground ginger.
  • Combine the honey and the Chambord liqueur and then stir this mixture into the dry ingredients until blended thoroughly.
  • Cover tightly and chill the dough for 2 hours.

Form and coat the balls:

  • Remove the chilled doughs from the refrigerator and form them into 1-inch balls, keeping the two flavors separate. (I recommend using a 1-inch scoop or melon baller.)
  • Stir together 1/2 cup confectioners sugar and 1 cup cocoa powder and sift the mixture onto a large, shallow plate, platter or dish.
  • Roll the bourbon flavored balls in the sugar-cocoa mixture until they are generously coated. If necessary, mix up another batch of the sugar-cocoa coating mixture.
  • Place a single layer of the coated bourbon balls in the bottom of a large, tightly covered food storage container. Top with a piece of wax paper cut to fit and add a second layer of balls. Repeat with the remaining balls, layering them between sheets of wax paper. Cover the container and store in the refrigerator for at least 5 days.
  • Line two large baking sheets with baking parchment.
  • Melt the chopped dark chocolate (or mini chocolate morsels) with the room temperature coconut oil in a small bowl over a small saucepan of barely simmering water, stirring frequently.
  • Drop one of the Chocolate Chambord Balls into the melted chocolate and quickly lift it out by sliding the tines of a fork under it. Gently scrape off the excess melted chocolate on the side of the bowl and then place the dipped dough ball onto one of the parchment-lined pans. Repeat with the remaining Chocolate Chambord Balls.
  • Refrigerate the coated balls uncovered until the chocolate coating hardens. Then place them in a tightly covered container in single layers separated by sheets of wax paper, as you did with the bourbon balls. Refrigerate for at least 5 days before serving to let the flavors blend and mellow.

To store and serve the balls:

The bourbon balls may be stored in the refrigerator for up to 3 weeks or moved to the freezer and stored frozen for up to 6 months. When ready to serve, remove the desired number of balls from the freezer and place them on a serving plate. Allow them to come to room temperature for at least two hours before serving.

The chocolate-dipped Chocolate Chambord Balls can be stored in the refrigerator for up to 2 weeks. When ready to serve, place the desired number of balls on a serving plate and allow them to come to room temperature, uncovered, for at least 2 hours. Note: If you wish to freeze the Chocolate Chambord Balls for longer storage, omit the melted chocolate coating and instead roll the balls in finely chopped, toasted hazelnuts (or almonds, if that's what you used in the dough).

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making Chocolate Bourbon Balls and Chocolate Chambord Balls

For best results, you'll want to use high quality cocoa, cookies, nuts, liquor or liqueur, and chocolate and coconut oil if you are coating the Chocolate Chambord Balls with melted chocolate. I recommend buying nuts in bulk from Whole Foods Market, since they will be fresher and tastier than what you can buy prepackaged at the supermarket, and you should be able to buy Jack Daniels, good bourbon, and/or Chambord liqueur at a local liquor store. Amazon has the rest.
Nabisco, Famous Chocolate Wafers, 9oz Container (Pack of 4)

Nabisco, Famous Chocolate Wafers, 9oz Container (Pack of 4)

Don't try to substitute any other cookie for the Nabisco FAMOUS Chocolate Wafers in this recipe.

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Keebler Vanilla Wafers, 12-Ounce Boxes (Pack of 6)

Keebler Vanilla Wafers, 12-Ounce Boxes (Pack of 6)

I think Keebler Vanilla Wafers taste better than the better known Nabisco Nilla Wafers, although you can use either of them you prefer.

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Callebaut Baking Cocoa Powder 2.2lb. bag

Callebaut Baking Cocoa Powder 2.2lb. bag

Callebaut baking cocoa powder is outstanding and 10 times more flavorful than supermarket cocoa powder. It's well worth its higher price if you bake often.

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Valrhona Manjari Dark Couverture 64%

Valrhona Manjari Dark Couverture 64%

Valrhona, Guittard, Callebaut, Sharffen Berger and Ghirardelli all make excellent quality dark or bittersweet chocolate. Many serious chocolate aficionados claim that Valrhona is the best of the bunch.

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Dr Bronner's Fresh-pressed Virgin Coconut Oil White Kernel Unrefined 14 Fl Oz

Dr Bronner's Fresh-pressed Virgin Coconut Oil White Kernel Unrefined 14 Fl Oz

I highly recommend Dr. Bronner's expeller-pressed unrefined white kernel virgin coconut oil (yum!).

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There is nothing better than a friend, unless it is a friend with chocolate.

Linda Grayson, author

The Perfect Sarah Bernhardt Cookies Recipe

Sarah Bernhardt-NadarI love almond macaroons almost as much as I love chocolate. My top five cookies include two made with almond paste Neapolitan Ribbon Cookies (tinted marzipan cake layers filled with jam and coated with bittersweet chocolate) and Sarah Bernhardt Cookies. Sarah Bernhardts consist of a crisp almond macaroon cookie base topped with a rich chocolate mousse filling and enrobed in premium quality bittersweet or semisweet chocolate.

After much looking, I finally found The Perfect Sarah Bernhardt Cookie Recipe, refined and perfected by someone who loves Sarah Bernhardt Cookies as much as I do, San Francisco Chronicle food writer Jacqueline Higuera McMahan.

She stresses the importance of using the best quality chocolate you can afford. It's worth splurging on good chocolate to get luscious results that will make your investment of time and effort worthwhile.

I picked up two cool ideas from Martha Stewart's recipe for Sarah Bernhardt Cookies. First, instead of spooning the chocolate filling onto the almond macaroon bases, pipe the filling onto the bases with a pastry bag fitted with a 1/4-inch tip and form each mound of filling with a nice peak at the top so that when the cookies are coated in the melted chocolate they resemble large Hershey's Kisses. Very pretty! Second, instead of dipping them into the melted chocolate, place the frozen cookies on a cooling rack set on top of a baking sheet and spoon the melted chocolate over them, then place the baking sheet with the cookie-topped cooling rack into the refrigerator to harden the melted chocolate coating.

Get yourself some best-quality bittersweet or semisweet chocolateand make a batch of The Perfect Sarah Bernhardt Cookie Recipe as soon as you possibly can. You and your nearest and dearest (assuming you can bear to share them) will thank me, I promise!

Key Ingredients, Baking Supplies & Equipment for Making the Perfect Sarah Bernhardt Cookies Recipe

Again, the most important key to success with these delectable cookies is to use the best quality chocolate you can find and/or afford. You'll need semi-sweet chocolate for the chocolate mousse filling and bittersweet chocolate for the coating.
Callebaut Chocolate Discs 60.3%

Callebaut Chocolate Discs 60.3%

Callebaut Chocolate Discs with 60.3% cacao content are an excellent choice of semi-sweet chocolate for the chocolate mousse filling in these Sarah Bernhardt cookies.

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Callebaut Chocolate Extra Bitter 70.4% cacao 2 lbs

Callebaut Chocolate Extra Bitter 70.4% cacao 2 lbs

Callebaut Extra Bitter Chocolate with 70.4% cacao content is a great bittersweet chocolate for the coating on these delectable cookies, and this 2-pound bar is an excellent value. Whatever you don't use in your baking is equally delicious eaten out of hand.

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E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers 16 Oz.

E. Guittard Bittersweet Chocolate 72% Cacao Disc Wafers 16 Oz.

Guittard is another terrific chocolatier whose 72% cacao bittersweet chocolate disc wafers would be great for making the luscious chocolate coating for these Sandra Bernhardt cookies.

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Thai Rice Flour - 16 oz

Thai Rice Flour - 16 oz

The only unusual ingredient needed is rice flour, which can be ordered from Amazon if you can't find it in your local supermarket or grocery store. Do NOT use glutinous rice flour.

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Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4)

Bob's Red Mill White Rice Flour, Organic, 24-Ounce Packages (Pack of 4)

Bob's Red Mill products are excellent quality and a good value, especially their organic grains, which I prefer to buy whenever possible. Rice flour also is a staple for gluten-free baking, so it's a good thing to keep on hand. It will keep for a long time if stored in an airtight container in your freezer.

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Vollrath Natural Finish Aluminum 17 x 14 Cookie Sheet

Vollrath Natural Finish Aluminum 17 x 14 Cookie Sheet

Every baker needs to own a pair of high quality baking sheets to ensure that cookies and other pastries bake evenly without burned bottoms. This Vollrath Natural Finish Cookie Sheetwas recommended by Cook's Illustrated magazine. Line two of these with baking parchment before dropping the almond macaroon cookie batter onto them.

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CIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack, Chrome Plate Steel

CIA 23304 Masters Collection 12 Inch x 17 Inch Wire Cooling Rack, Chrome Plate Steel

This sturdy CIA Masters Collection 12" x 17" wire cooling rack also was recommended by Cook's Illustrated magazine. The wires are arranged in a fairly tight grid pattern so cookies can't fall through the wires. You'll want two of them (to go with your two cookie sheets) for cooling the cookies and then coating them with melted chocolate after they are frozen.

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Ateco Plastic Coated Pastry Bag 16 Inch

Ateco Plastic Coated Pastry Bag 16 Inch

If you want the mounds of filling to have peaked tops (so the cookies will look like large Hershey's kisses), you'll need a pastry bag fitted with a piping tip with a 1/4" round opening, like the Ateco #11 tip. This top-rated, sturdy fabric Ateco piping bag is plastic coated for easy clean-up. It has a large enough capacity for nearly any amount of filling or icing required without being so big that it's unwieldy.

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Ateco Decorating Tip 11

Ateco Decorating Tip 11

This Ateco #11 1/4-inch round piping tip isn't always easy to find, but it's one of the most useful and versatile decorating tips you can own.

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Ateco 4-Piece Set of Standard Couplers

Ateco 4-Piece Set of Standard Couplers

You'll need a standard size coupler to fit the Ateco #11 decorating tip. This set of 4 standard couplers lets you switch between 4 different decorating tips quickly and easily while using a single bag of icing or filling.

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Chocolate Lovers Trivia Quiz

Find out how much you really know about chocolate!

Sources: Wikipedia; ALLCHOCOLATE

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Bookmark These Luscious Chocolate Dessert Recipes for Yourself and Share Them With Others!

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Mom always said too much chocolate is like having too much love you can't get enough.

Geraldine Solon, author

Chocolate Oblivion Truffle Torte Recipe

from Rose Levy Beranbaum's The Cake Bible

Photo credit: Fiona Henderson [CC BY 2.0], via Flickr

My favorite recipe from The Cake Bible, a superb cookbook by legendary baker, columnist and cookbook author Rose Levy Beranbaum, is her amazing Chocolate Oblivion Truffle Torte, a sublime flourless chocolate cake that's as moist and rich as fudge and tastes 100 times better.

The Cake Bible is one of my two favorite cake cookbooks of all time (the other being Maida Heatter's Cakes). Every recipe I've made from Rose Levy Beranbaum's The Cake Bible has turned out perfectly, thanks not only to her superb recipes but also to her clear, detailed, easy-to-follow directions with valuable tips that ensure successful results.

This fabulous, divinely decadent chocolate dessert recipe requires just three simple ingredients and couldn't be easier to make. Beranbaum recommends serving it with fresh homemade whipped cream, fresh raspberries and raspberry sauce (see my raspberry coulis recipe). They are the perfect foils for this sinfully rich chocolate indulgence.

Chocolate Oblivion Truffle Torte is elegant enough for a sophisticated dinner party and sensuous enough for an intimate, romantic t te t te with someone special.

Enjoy this awesome Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe from The Cake Bible!

Key Ingredients, Baking Supplies & Equipment for Making Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte Recipe

From her award-winning bestselling cookbook The Cake Bible

In a dessert recipe that includes only chocolate, butter and eggs, you can imagine how important it is to use top-quality bittersweet chocolate, since the entire flavor of this extraordinary cake depends on the dominant flavor of the chocolate you choose. Any of the bittersweet chocolates I've recommended in this article would be excellent for this recipe.

The Cake Bible

The Cake Bible

by Rose Levy Beranbaum

And anyone who is serious about baking extraordinarily delicious cakes will want to own Rose Levy Beranbaum's iconic cookbook The Cake Bible, which is the source of this superb Chocolate Oblivion Truffle Torte recipe.

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PushPan W1219-T06-2I Non-Stick Cake Pan with Silicone Seal, 8-Inch

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I prefer this non-stick 8-inch PushPan to a traditional springform pan. It has 3-inch tall sides and a removable bottom with a silicone gasket that's guaranteed not to leak, so you don't even need to wrap it in foil before putting it in the hot water bath! It's also terrific for making cheesecakes.

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Kaiser La Forme Springform Pan, Round : 8"

If you prefer to use a springform pan, I highly recommend the b>. It's a professional-quality pan with a cut-resistant base and a 10-year manufacturer's warranty. For this recipe, wrap it in a sheet of 24" wide extra heavy-duty foil rather than overlapping sheets of regular 12" wide foil to ensure that no water can leak through the seams.

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Fat Daddio's Anodized Aluminum Round Cake Pan, 10 Inch x 4 Inch

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Rachel Ray's non-stick 10" x 14" Oven Lovin' roasting pan also is a good choice for the water bath for this recipe. It features wide handles with silicone grips, and it's great for baking lasagna, casseroles and desserts. It also has a handy removable V-rack for roasting chicken, beef, ham, or even a leg of lamb.

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Watch Rose Levy Beranbaum Prepare Her Outrageously Delicious Chocolate Oblivion Truffle Torte!

This video demonstration of Rose Levy Beranbaum's Chocolate Oblivion Truffle Torte recipe from her public television series Real Baking with Rose on PBS is divided into two parts. Be sure to watch both parts before you make her Chocolate Oblivion Truffle Torte Recipe from her classic bestselling book, The Cake Bible, since Rose shares many valuable tips for getting perfect results from her famous recipe.
pbs 103 b1 - Chocolate Oblivion Truffle Torte - part 1
by Rose Levy Beranbaum | video info

6 ratings | 2,490 views

view/post comments at http://www.realbakingwithrose.com/2009/05/pbs_103_chocolate_pies_and_tor.html Rose Levy Beranbaum. Recipes at http://www.realbakingwithrose.com/bakingmagic Produced and directed by Marjorie Poore. Filmed june 2003 and available to pbs from july 1 2004 to june 30 2007. PBS 103: Chocolate Pies and Tortes Chocolate Oblivion Truffle Torte

  • view/post comments at http://www.realbakingwithrose.com/2009/05/pbs_103_chocolate_pies_and_tor.html
  • view/post comments at http://www.realbakingwithrose.com/2009/05/pbs_103_chocolate_pies_and_tor.html
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Emeril Lagasse's New York Style Chocolate Cheesecake Recipe

Photo credit: Calgary Reviews [CC BY 2.0], via Flickr

Chocolate. Cheescake. Emeril. Talk about a winning combination! Enough said (because it isn't polite to talk with a mouth full of decadent chocolate cheesecake!).

Enjoy this sensational New York Style Chocolate Cheesecake Recipe from chef Emeril Lagasse, courtesy of FoodNetwork.com.

Key Ingredients, Baking Supplies & Equipment for Making Emeril Lagasse's New York Style Chocolate Cheesecake

Nabisco, Famous Chocolate Wafers, 9oz Container (Pack of 4)

Nabisco, Famous Chocolate Wafers, 9oz Container (Pack of 4)

These classic chocolate wafer cookies are must-haves for making the crumb crust for this fabulous chocolate cheesecake recipe, as well as for my Chocolate Chambord Balls recipe (also in this compilation of chocolate dessert recipes).

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Premium Madagascar Vanilla beans 1/4 lb by JR Mushrooms

Premium Madagascar Vanilla beans 1/4 lb by JR Mushrooms

Nothing gives your baked goods the rich, intense, true vanilla flavor of real vanilla bean seeds scraped from the center of a vanilla bean pod! These fresh, moist, premium vanilla beans are well worth the small splurge.

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Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract

Nielsen-Massey Madagascar Bourbon Vanilla Extract adds rich vanilla flavor and fragrance to any sweet treat.

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Kaiser Bakeware LaForme Plus 9-Inch Springform Pan

Kaiser Bakeware LaForme Plus 9-Inch Springform Pan

This professional quality 9-inch springform pan is made from heavy-duty steel with a durable PTFE and PFOA-free high-tech non-stick coating. It even comes with a 10-year manufacturer's warranty!

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Kuhn Rikon PushPan, 9-Inch

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This 9-inch PushPan from respected kitchenware brand Kuhn Rikon features a non-stick coating and a removable push-up bottom with a silicone ring that seals it tightly against the sides of the pan to prevent leaking. I prefer it to a traditional springform pan. It's also dishwasher-safe!

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Maida Heatter's The Queen Mother's Cake Recipe

Photo credit: Kristen Taylor [CC BY 2.0], via Flickr

Maida Heatter is known as "The Queen of Desserts" and has been dubbed "The Queen of Cake" by Saveur magazine. A culinary legend, Maida Heatter is the author of nine classic dessert cookbooks, one of the first people to have been inducted into the Chocolatier Hall of Fame, named to Cook's Magazine's Who's Who in Cooking and a member of the James Beard Foundation Hall of Fame. With all those accolades, the dessert for which she is best known and her most popular cake is the divine chocolate-glazed chocolate-almond torte known as "The Queen Mother's Cake". It's her favorite as well. She wrote about it, "If there could be only one cake in the whole world, this would be my choice." So, of course, this iconic chocolate cake recipe was the PERFECT choice to cap off my list of the Top 10 Chocolate Dessert Recipes for Decadent Chocolate Desserts!

I was fascinated to learn that Maida Heatter was a fashion illustrator, jewelry and accessories designer, restaurant co-owner (with her husband, Ralph) and baking teacher before being discovered by legendary New York Times food editor and cookbook author Craig Claiborne in 1968. Claiborne was so impressed by the desserts she served while catering the Republican Party presidential convention in Miami that Heatter offered him copies of some of her handwritten recipes, which impressed him so much that he suggested she write a cookbook. Knopf published Maida Heatter's Book of Great Desserts in 1974, which quickly became a New York Times best-selling cookbook and winner of the prestigious James Beard Award and has been reprinted many times. It continues to be hugely popular and influential in the baking world.

Like Rose Levy Beranbaum (whom she no doubt influenced), culinary legend Maida Heatter writes sublime dessert recipes that allow even inexperienced bakers to create successfully thanks to her detailed step-by-step instructions and helpful tips. I never worry about trying out a Maida Heatter cake recipe for the first time to serve to company, as I know it will turn out perfectly. My two favorite recipes from Maida Heatter's Book of Great Desserts are her 62nd St. Lemon Cake and her personal favorite, The Queen Mother's Cake.

I urge you to make Maida Heatter's The Queen Mother's Cake Recipe (courtesy of FoodNetwork.com), decorate it with the long homemade chocolate curls Heatter calls Chocolate Cigarettes (recipe courtesy of Saveur), and serve it with freshly whipped cream and fresh berries on the side. It's divine ambrosia for chocolate lovers!

Key Ingredients, Baking Supplies & Equipment for Making Maida Heatter's Queen Mother's Cake Recipe

Obviously the key ingredient here is top-quality bittersweet chocolate. Choose one you enjoy eating by itself; the higher the percentage of cacao in the chocolate, the darker and less sweet it is. I'm a fan of 70% to 74% cacao dark chocolate, but you may prefer something closer to 60% to 62% cacao bittersweet chocolate if you like yours a bit lighter and sweeter. I recommend against anything lighter or sweeter than 60% cacao for this recipe. You'll need 14 oz. of bittersweet chocolate for the cake and the icing; choose from any of my high quality bittersweet chocolate recommendations throughout this article.

You also will need 8 oz.of bittersweet compound chocolate for the cigarettes if you are making them (which I highly recommend, as they give this cake a suitably elegant and delicious embellishment). Compound chocolate is made from cocoa powder and vegetable oil in place of the chocolate liquor and cocoa butter used in regular chocolate. Compound chocolate doesn't taste quite as good as regular chocolate, so you may prefer to substitute tempered bittersweet chocolate as a tastier alternative (see the videos below to learn how to temper chocolate).

Powdered instant espresso is an essential ingredient for the icing. Don't leave it out or substitute regular instant coffee; it gives the icing a wonderfully intense chocolate flavor.

Make the Chocolate Cigarettes for decorating the top of the cake requires a large marble work surface, such as a marble pastry board, and a long, sharp, heavy knife with a wide blade (such as a good chef's knife).If you don't think you will have any other use for a marble pastry board, you can try the alternate method of making large chocolate curls (chocolate cigarettes) shown in the last of the four videos that follow.

New Metro Design Beater Blade for 5-Quart KitchenAid Tilt-Head Mixers, White Grey Blades

New Metro Design Beater Blade for 5-Quart KitchenAid Tilt-Head Mixers, White Grey Blades

My sister, a superb cook and baker who owns a newer model KitchenAid Stand Mixer than mine, swears by the Metro Design Beater Blade/ She loves the way that it scrapes the bowl clean as it mixes so there's no need to stop and scrape down the batter, which makes baking any recipe both easier and faster.

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KitchenAid KFPM773CA Architect Series 12-Cup Wide-Mouth Food Processor, Candy Apple Red

KitchenAid KFPM773CA Architect Series 12-Cup Wide-Mouth Food Processor, Candy Apple Red

In addition to a small double boiler for melting the chocolate you'll need a food processor with a steel chopping blade for grinding the almonds finely with the sugar. The top-rated KitchenAid Architect Series 12-Cup Wide-Mouth Food Processor has a generous capacity and a wide-mouth feeder tube, and it comes with a 12-cup work bowl, 10-cup chef's bowl, and a 4-cup mini bowl.

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KitchenAid KSM150PSAQ Stand Mixer, Martha Stewart Blue Collection Artisan 5 Qt. Aqua Sky

KitchenAid KSM150PSAQ Stand Mixer, Martha Stewart Blue Collection Artisan 5 Qt. Aqua Sky

You'll also need an electric stand mixer, preferably with an extra bowl for beating the egg whites and remaining sugar to stiff peaks. I'm seriously coveting a KitchenAid Artisan Series Mixer to replace my 20-year-old KitchenAid mixer (which is still working fine), especially in the gorgeous Aqua Sky color they created with Martha Stewart. There is a veritable rainbow of other gorgeous colors to choose from to complement your own kitchen decor.

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Kitchenaid K5THSBP 5Qt. Stainless Steel Replacement Bowl

Kitchenaid K5THSBP 5Qt. Stainless Steel Replacement Bowl

I encourage you to get an extra bowl for your stand mixer. I've gotten lots of use out mine and I'm sure you will, too!

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R & M Pastry Board - 16   20

R & M Pastry Board - 16 20

Most marble pastry boards large enough to roll out a pie crust (and, after all, if you're going to buy one you might as well get one that's large enough to use for pastry) cost around 0-0, but I found one for you that's 16" x 20" and costs less than !

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Learn How to Temper Chocolate from Top Professional Chocolatiers including Jacques Torres

Plus an alternate method for making large chocolate curls (chocolate cigarettes)

There is more than one method for tempering chocolate. I've selected videos that demonstrate both the classic methods as well as quicker and easier microwave methods, so there's no need to feel intimidated by this essential confectioner's technique. I've also included an alternative method for making the large chocolate curls (chocolate cigarettes) that doesn't require a marble board.
Tempering & Storing Chocolate
by epicuriousdotcom | video info

164 ratings | 84,916 views

Jacques Torres explains why it's important to temper chocolate when you plan to use it in molds or candies and demonstrates how it's done.

  • Jacques Torres explains why it's important to temper chocolate when you plan to use it in molds or c
  • Executive Pastry Chef Patrick Fahy, The Sofitel Chicago, shows you how to temper chocolate and make
  • Simple way to temper chocolate in the microwave and molding to create beautiful and delicious chocol
  • The Aubergine Chef demonstrates how to make large chocolate curls (as seen in episode 76 Kahlua Whit
curated content from YouTube

Chocolate symbolizes, as does no other food, luxury, comfort, sensuality, gratification, and love.

Karl Petzke, author

Chocolate Mint Whoopie Pies Recipe Shortcut

A treat for kids of all ages, so enjoy getting back in touch with your inner child!

Chocolate Mint Whoopie Pies

Photo credit: Margaret Schindel All rights reserved.

My husband John adores Maine-based Wicked Whoopies chocolate mint whoopie pies, so whenever we visit his parents in Maine his mom, Linda, likes to buy some for him prior to our arrival. Unfortunately, chocolate mint is one of Wicked Whoopies' most popular flavors and it tends to sell out quickly. During one of our visits when she was unable to find any Wicked Whoopies chocolate mint whoopie pies for John, Linda decided to make her own, using a box of chocolate fudge cake mix as a shortcut for the batter so she could spend more time visiting with us and less time in the kitchen. They turned out quite different from Wicked Whoopies chocolate mint whoopie pies, but absolutely delicious!

I'm sharing my version of Linda's "shortcut" Chocolate Mint Whoopie Pies Recipe, which I tweaked a bit to make the cake shells a bit more like the ones in traditional whoopie pies. Now you, too, can whip up a quick batch of these yummy homemade treats in practically no time whenever you're in the mood for a quick, easy and scrumptious treat.

To learn more about Wicked Whoopies Whoopie Pies and founder Amy Bouchard's inspiring success story check out my whoopie pies recipe article on Pumpkin Whoopie Pies, which I'm proud to say was selected as Lens of the Day for October 29, 2012.

Quick and Easy Chocolate Mint Whoopie Pies

  • Serves: Depends on what size you make the whoopie pie cake shells

My mother-in-law Linda used a boxed chocolate fudge cake mix as a quick and easy shortcut for making yummy chocolate mint whoopie pies. I've substituted devil's food cake mix and added some tweaks I found online to make the cake shells a bit less moist and fudgy and a bit cakier, more like traditional whoopie pie cake shells.

You can bake the whoopie pie cake shells on flat baking sheets lined with baking parchment or in nonstick whoopie pie pans lightly buttered and then lightly dusted with unsweetened cocoa powder.

See my article on The Best Whoopie Pie Pans for Making Homemade Whoopie Pies to learn more about whoopie pie pans and their advantages over flat baking sheets for baking whoopie pie cake shells as well as to get more luscious whoopie pie recipes.

Enjoy!

Photo credit: Tony Crider [CC BY 2.0], via Flickr

Ingredients

  • Butter for greasing whoopie pie pans (if using)
  • Unsweetened cocoa powder for dusting greased whoopie pie pans (if using)
  • 1 box Duncan Hines Devil's Food Cake Mix OR Betty Crocker SuperMoist Butter Recipe Devil's Food Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3 teaspoons peppermint extract - divided
  • 1/2 cup sifted all-purpose flour
  • 3/4 cup (12 tablespoons or 1 sticks) butter - room temperature
  • 3 cups powdered confectioner's sugar - sifted after measuring
  • 1/4 tsp. salt
  • 14 oz. marshmallow creme - room temperature
  • Peppermint sticks or starlight mints - crushed

Instructions

Make the whoopie pie cake shells:

  • Preheat the oven to 350 F. If using nonstick whoopie pie pans, grease two of them lightly with butter and then dust them with unsweetened cocoa powder. If using large baking sheets, line two of them with baking parchment.
  • Combine cake mix, water, oil, eggs and 1 teaspoon of peppermint extract in a large mixing bowl. Beat at medium speed for 2 minutes, scraping the bowl as needed. Stir in the flour thoroughly.
  • Drop a heaping tablespoon (or 1 to 2 level tablespoons) of batter into each prepared cavity of mini whoopie pie pans, or two inches apart on the parchment-lined baking sheets. If you are using regular-size whoopie pie pans, use 4 level tablespoons of batter per cavity in each pan.

    Tip: I recommend using a stainless steel scoop sprayed with nonstick cooking spray to measure out and drop each portion of batter, which will help create uniformly sized and shaped cake shells (and be faster and easier than using spoons).

  • Bake for 8 to 10 minutes or until a toothpick inserted into the center of one of the cake shells comes out clean. DO NOT OVERBAKE!
  • Cool the cake shells in the pans or on the baking sheets on a wire rack for 10 minutes. Then remove them from the pans or baking sheets and allow them to finish cooling directly on the wire racks. Wash, dry and then butter and dust the whoopie pie pan cavities with cocoa or line the baking sheets with parchment and repeat with the remaining batter. When the last batch of cake shells has cooled completely, make the filling.

Prepare the whoopie pie filling:

  • Cream the butter in an electric mixer until light and fluffy.
  • Mix in the sifted confectioner's sugar and the salt until incorporated. Add the marshmallow creme and the remaining 2 teaspoons of peppermint extract and blend well. Use immediately to fill the cake shells.

    Tip: Use a narrow silicone spatula with an integrated, seamless head and spray all of it (except the very end of the handle where your fingers will go) with nonstick cooking spray to scoop out the marshmallow creme, otherwise you'll never get it off!

Assemble the whoopie pies:

  • Place the crushed peppermint candy in a shallow plate or dish.
  • Match up the cooled whoopie pie cake shells into pairs if you baked them on flat baking sheets, matching each pair as closely as possible in size and shape. If you baked the whoopie pie cake shells in whoopie pie pans you can skip this step if you measured the same amount of batter into each cavity, since the cake shells all will be the same size and shape.
  • Turn over one cake shell from each matched pair (or half of the shells if baked in whoopie pie pans) and spread the flat sides with a layer of the prepared peppermint-marshmallow creme filling.

    Tip: Use the same measuring spoon or scoop you used to portion out the cake batter to portion out the filling for each whoopie pie. Don't forget to spray it with nonstick cooking spray so the filling will release from it cleanly!

  • Top each of those shells with its cake shell "mate", pressing and rotating the top shell gently if necessary in order spread the filling out to the edges all the way around each whoopie pie.
  • Roll the edges of each whoopie pie in the crushed peppermint candy so that a thin layer of the candy pieces sticks to the edges of the filling. Serve with ice cold milk and enjoy.

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making My Quick and Easy Chocolate Mint Whoopie Pies Recipe

These baking supplies and equipment are top rated by Cook's Illustrated magazine and/or a significant number of Amazon reviewers. They would be terrific additions to any baker's kitchen!

For an even faster and easier shortcut, use one of the yummy whoopie pie mixes from Stonewall Kitchens. (Their Peppermint Whoopie Pie Mix is available only during the holidays but it's well worth seeking out!)

Wilton Nonstick 12-Cavity Whoopie Pie Pan Wilton Nonstick 12-Cavity...
Wilton Nonstick 24-Cavity Mini Whoopie Pie Pan Wilton Nonstick 24-Cavity...
Airbake Ultra by T-fal 08620PA T492AWA2 2-Piece Insulated Large Cookie Sheet Dishwasher Safe Bakeware Set with Recipe Booklet, Silver Airbake Ultra by T-fal 08...
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Stonewall Kitchen Red Velvet Whoopie Pie Mix, 18.8-Ounce (Pack of 2) Stonewall Kitchen Red Vel...

Healthier Dark Chocolate Fruit and Nut Clusters Candy Recipe

Made with coconut oil and cocoa powder instead of regular chocolate with cocoa butter

Photo by Margaret Schindel

Early in 2012 I decided to limit my frequent consumption of cookies, cakes, pastries, pies, etc. and substitute one small square of 72% cacao dark chocolate per day as a healthier way to indulge my sweet tooth and chocolate cravings. In order to make my daily allotment of dark chocolate go farther and add more fruit and fiber to my diet, I sometimes melt a bar of dark chocolate and stir in lots of dried fruit chopped dates, chopped dried apricots, raisins, dried cranberries and/or dried blueberries and sometimes a few chopped, toasted nuts.

I add enough dried fruit (and nuts, if I'm using them) so that the chocolate just barely coats the individual pieces and holds them together. Then I drop spoonfuls of this mixture onto a parchment lined baking sheet and freeze them until they're hard, and then remove them from the parchment and store them in an airtight container in the refrigerator. I can have two of these dark chocolate, dried fruit and (sometimes) nut clusters instead of a single square of dark chocolate, and they're better for me, too. My slender husband likes them, too, and refers to them as my "chocolate rocks".

Recently I ran out of dark chocolate (horrors!!!) and decided to look for a recipe to make my own healthier chocolate using virgin coconut oil (which is a FABULOUS food and a good-for-you fat), unsweetened cocoa powder and a healthier sweetener into which I could mix my dried fruit pieces to make "chocolate rocks". I found a Healthy Chocolate Recipe on the Natural Health Strategies site that sounded like what I was looking for, and after trying it I made some tweaks to make it even better. Here's my version.

Healthier "Chocolate Rocks" Candy Recipe

Made with coconut oil, unsweetened cocoa, and dried fruit

Thanks again to the Natural Health Strategies site for the inspiration!

Photo by Margaret Schindel

Ingredients

  • 10 tablespoons high quality virgin or extra virgin coconut oil - room temperature
  • 2 tablespoons organic cane sugar or muscovado sugar
  • 8 tablespoons high quality unsweetened cocoa powder
  • Pinch of salt
  • Pinch of cayenne pepper (optional)
  • 1 to 2 teaspoons of high quality cinnamon (optional)
  • 1/8 teaspoon of PURE vanilla extract (optional)
  • 6 large and moist Medjool dates - pitted and diced
  • 3/4 cup to 1 cup raisins (or a mixture of raisins and dried cranberries / dried cherries / dried blueberries / diced dried apricots)
  • 3/4 cup toasted and chopped nuts (your choice of walnuts / pecans / almonds / hazelnuts / pistachios) (optional)
  • 1/4 cup of unsweetened grated coconut (optional but delicious)

Instructions

  • Warm the jar of coconut oil gently to liquefy it if it is not already liquid (or semi-liquid) at room temperature.
  • Stir the sugar into coconut oil until the sugar has dissolved, then stir in the cocoa powder and blend well.
  • Blend in the salt and the optional cayenne pepper, cinnamon and vanilla extract, if using, and then stir in the remaining ingredients until they are well coated with the chocolate mixture.
  • Spoon the mixture into small silicone molds (a silicone ice cube tray works well), dividing both the solids and the liquid evenly among the mold cavities you are using. (The number of cavities you fill with the chocolate mixture will depend on the size of each cavity and the amount of candy you want each piece to contain.)
  • Refrigerate the filled molds, uncovered, for 30 to 60 minutes or until the chocolate has hardened. Then pop the chocolates out of the mold and store them, covered, in a single layer. They can be stored at room temperature if it is less than 75 F (24 C), otherwise keep them refrigerated.

Enjoy!

Printable Version

Key Ingredients, Baking Supplies & Equipment for Making My Healthier "Chocolate Rocks" Candy Recipe

The quality of all the ingredients you use to make these candies is important in terms of their taste and texture.

Start with high quality virgin or extra virgin coconut oil that tastes yummy and has a smooth consistency. I use Dr. Bronner's White Kernel Unrefined Fresh-Pressed Virgin Coconut Oil or Garden of Life Extra Virgin Coconut Oil.

Although I have made these with supermarket unsweetened cocoa powder and the results weren't bad, using a good brand of high quality dark, unsweetened cocoa powder makes a huge different in the taste. It's worth spending a few dollars more to buy the good stuff for these (and for all your baking and candy making).

Organic cane sugar is similar to white refined table sugar in the way it acts and tastes, but the sugar cane is grown organically without cancer causing pesticides and the cane juice is much less processed so it retains more nutrients. The original recipe recommends using muscovado sugar, which I also plan to try as soon as I get around to buying some. It should add even more depth and richness to the flavor.

Using large, moist, high quality Medjool dates that you pit and dice yourself (it takes almost no time to do this!) makes these chocolates taste so much better than using packaged chopped dates that are drier and rolled in dextrose (AKA glucose), which is a sugar.

If you want to include shredded coconut (which is a delicious addition), use only unsweetened shredded coconut, preferably organic. I love the Let's Do...Organic finely shredded coconut flakes for these chocolate candies (and anything else that uses finely shredded coconut).

Either use good quality, pure vanilla extract or leave it out. Nielsen-Massey is one of several excellent brands that are far superior to what you can buy in the supermarket. Another great source is Penzeys Spices.

Penzeys Cinnamon, also from Penzeys Spices, is far and away the most wonderful cinnamon I've ever tasted. It's a fragrant and flavorful blend of four different varieties of cinnamon and my husband and I use it in everything it's that good! If you don't have a Penzeys store near you, you can order from the Penzeys Spices web site or from their print catalog.

I highly recommend using a silicone mold to mold these chocolate rocks candies so they're easy to pop out. (I used a silicone ice cube tray because it's what I happened to have, but there are lots of different silicone cookie, pastry and candy molds to choose from as well, and silicone ice cube trays in lots of fun shapes.) Unlike the chocolate rocks I make with melted dark chocolate, the liquid coconut oil and cocoa mixture is too thin to form mounds when dropped onto parchment paper. You also could pour it into a baking pan and break it up into pieces after it hardens, but molded chocolates are prettier, neater, and make portion control a lot easier, and silicone molds make unmolding these chocolate candies a cinch.

Dr Bronner's Fresh-pressed Virgin Coconut Oil White Kernel Unrefined 14 Fl Oz Dr Bronner's Fresh-presse...
Coconut Oil (Extra Virgin) 16 Ounces Coconut Oil (Extra Virgin...
Callebaut Baking Cocoa Powder 2.2lb. bag Callebaut Baking Cocoa Po...
Cocoa Powder,1 lb. Cocoa Powder,1 lb.
Rapunzel - Organic Whole Cane Sugar - 24 oz. Rapunzel - Organic Whole...

India Tree Dark Muscovado Sugar, 2.8 lb (Pack of 2) India Tree Dark Muscovado...
Organic Fancy Whole Medjool Dates 13 oz (368 grams) Pkg Organic Fancy Whole Medjo...
Let's Do Organic Coconut Finely Shredded Flakes Unsweetened -- 8 oz Each / Pack of 2 Let's Do Organic Coconut...
Nielsen-Massey Vanillas 8-oz. Madagascar Bourbon Vanilla Extract Nielsen-Massey Vanillas 8...
Silikomart Silicone Chocolate Heart Mold Silikomart Silicone Choco...

More Awesome Chocolate Dessert Recipes!

I'll be adding more great sites to this list, so check back often!

Chocolate Dessert Recipes from The Food Network
Chocolate-covered strawberries, chocolate truffles, towering flourless chocolate cake and many other irresistible desserts sure to satisfy any chocoholic.
16 Best Chocolate Recipes from Cooking Light
Classic fudge-walnut brownies, chocolate baklava, chocolate chunk bread puddings, and thirteen other fabulous chocolate desserts. No one will ever guess they're "lighter" versions trimmed of excess fat and calories.
50 Best Chocolate Recipes from RealSimple.com
50 fabulous chocolate recipes from the pages of Real Simple magazine, including classic chocolate layer cake, chocolate fudge pie, and bittersweet chocolate souffl . Nom!!!
Hundreds of Chocolate Recipes from BonAppetit.com
Chocolate-coffee tart with almonds and caramel hard sauce, pecan and chocolate tart with bourbon whipped cr me fra che, and chocolate semifreddo with chile-chocolate sauce are just a few examples of the more than 400 decadent chocolate recipes you'll find on Bon App tit's website.

Did You Find This Chocolate Dessert Recipe Article Informative? Interesting? Entertaining? Did It Make You Crave Something Choco

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recipe for homemade icing for cakes

Buttercream Recipes

King of Breakfasts

Benedict XIII Papa LunaNo one really knows the origins of the eggs benedict. Some claim that Pope Benedict XIII (show in the image to the right) was in love with a particular egg dish (presumed to be eggs benedict) and ordered it so often that it was named after him. Others claim that Lemuel Benedict walked into the Waldorf and ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise" as a possible cure for hangovers, the chef was so impressed by the order that he modified it slightly kept it on the menu and named it after Lemuel. Regardless of how eggs benedict got started I think most people will agree it is a brilliant way to start out the day.

National Eggs Benedict Day is one of those unofficial holidays that are just so fun to celebrate. Like the history of eggs benny themselves no one really knows how the "holiday" got started, but its one I plan on celebrating every year.

Countdown to Eggs Benedict Day

Eggs Benedict Day: April 16, 2014

Some Essentials

Eggs Benedict Around the World The all time brunch favorite hits new heights Eggs Benedict Around the...
Excelsteel 18/10 Stainless 6 Non Stick Egg Poacher Excelsteel 18/10 Stainles...
Authentic Hollandaise Sauce - Delouis Fils - pack of 4 Authentic Hollandaise Sau...
Farberware Classic 2-Qt. Covered Double Boiler Farberware Classic 2-Qt....

Hollandaise Sauce

By Amadscientist (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0)], via Wikimedia Commons
  • Serves: 4
  • Prep Time: 10 minutes
  • Total Time: 13 minutes

Hollandaise is a very very versatile sauce, its great for fish, asparagus, potatoes, and of course eggs. Making hollandaise scares people for some reason, but trust me when I say its actually quite simple to make, it takes practice, but its not difficult. The only tricky part is not overcooking it and breaking the yolk causing the sauce to be lumpy and gritty, but with careful management of the temperature this can be managed.

Ingredients

  • 3/4 cup of butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp water
  • pinch of peper
  • pinch of salt

Instructions

  1. in a small sauce pan melt all but two tablespoons of butter, set the two tablespoons aside in the fridge
  2. remove melted butter from the heat and set aside for use later
  3. in the top pot of a double boiler whisk the yolks well
  4. mix in the lemon juice, water, and one tablespoon of the cold butter and wisk well
  5. bring some water in the bottom pot of the double boiler to a slight simmer
  6. put egg yolk mixture on in the double boiler and whisk constantly until thickened to a desirable consistency
  7. remove from heat and immediately add the remaining cold butter to the mix and whisk well, this stops the cooking of the yolk and will prevent the sauce from breaking
  8. very slowly dribble the melted butter into the sauce whisking well
  9. final consistency should be that of whipping cream
  10. add salt and pepper to taste.

Printable Version

Eggs Benedict Recipe

Image By Paul Goyette from Chicago, Illinois (Flickr) [CC-BY-SA-2.0 (http://creativecommons.org/licenses/by-sa/2.0)], via Wikimedia Commons
  • Serves: 4
  • Prep Time: 15 Mins
  • Total Time: 30 Mins

Believe it or not eggs benedict is a relatively quick and easy meal to make, even with making your own hollandaise.

Ingredients

  • 8 Eggs
  • Hollandaise from the above recipe
  • 8 good size pieces of Canadian bacon
  • 4 English muffins

Instructions

  1. fry bacon
  2. toast english muffins
  3. poach eggs
  4. layer accordingly:
    • English muffin
    • bacon
    • egg
    • top with hollandaise

Printable Version

The Variants

Eggs Florentine

By Kham Tran - www.khamtran.com (Own work) [CC-BY-SA-3.0 (http://creativecommons.org/licenses/by-sa/3.0) or GFDL (http://www.gnu.org/copyleft/fdl.html)], via Wikimedia Commons
  • Serves: 4
  • Total Time: 30 mins

Ingredients

  • 8 eggs
  • Hollandaise from the above recipe
  • Spinach
  • 4 English muffins

Instructions

Prepare the same as for eggs benedict but use spinach (cooked or raw according to tastes) instead of bacon.

Printable Version



buttercream recipes

Peanut Butter To Dogs

Deep-Fried Reese Peanut Butter Cups

Bite into a fluffy, round ball of deep-fried batter oozing with gooey melted chocolate and peanut butter!

Deep-Fried Reese Peanut Butter Cup, Rachel Kramer Bussel / Flickr, CC-BY 2.0

Image Credit: Deep-Fried Reese Peanut Butter Cups Rachel Kramer Bussel / Flickr, (CC-BY 2.0)

Deep-fried chocolate and peanut butter? Yup, you read that right! Enjoy the same chocolatey goodness of a Reese Peanut Butter Cup that is hand dipped in a basic tempura batter and deep-fried to golden perfection. These soft round battered balls stuffed with ooey gooey melted chocolate and peanut butter taste so amazing and are my number one favorite wacky fair food to eat. I tasted my first one of these irresistible treats about 7 years ago at the midway and fair that comes through our town during the spring and I am hooked.

Is your mouth watering yet? Instead of waiting for the fair to come through your town, try your hand at making these deep-fried treats at home. All you need are a couple of frozen Reese Peanut Butter Cups, tempura batter (pancake mix works great) and hot oil for frying. Using a counter top deep-fat fryer or a large pot, heat the oil to 350F. Thoroughly coat the peanut butter cups in the batter and gently drop into the hot oil. Watch carefully as these cook very fast. Using a pair of tongs, turn the PB cup around until it is evenly cooked and golden brown on all sides which takes about 30 seconds to a minute for each one.

Deep-Fried Oreos

America's favorite cookie just got better!

Deep-Fried Oreos, Corrinna Johnson, All Rights Reserved

Image Credit: Deep-Fried Oreo Cookies, Corrinna Johnson, All Rights Reserved.
This photo is property of the author and you are not allowed to use without my permission.

Deep-Fried Oreos are my second favorite wacky fair food only having tried these for the first time last year and instantly falling in love. The cookies are dipped into a tempura batter and fried until they are lightly browned. I was quite surprised that the cookies retained their round shape and light crunch after being cooked inside the batter and they did not absorb any of the oil.

I shared an order of deep-fried Oreo cookies with my daughter and her friend at the fair last year and we all agreed they were pretty amazing. These too can be made at home following the same simple instructions as above for making deep-fried peanut butter cups, though they do not have to be frozen beforehand.

Tornado Potatoes On-A-Stick

The trendy and fun new way to eat your french fries!

Tornado-On-A-Stick, Eliot Phillips / Flicker, CC-BY 2.0

Image Credit: Tornado Potatoes On-A-Stick, Eliot Phillips / Flickr, (CC-BY 2.0)

The boring straight-cut french fry has undergone a curvy makeover and has been transformed into a fun tornado like spiral shape that is served on a stick. While deep-fried potatoes themselves are not unusual or strange, I have included these in my most list of wacky fair foods because I love the fun and wacky shape of tornado potatoes on-a-stick. You can daintily pull off each of the springy circles of potato and eat them one by one or you can dig in and eat them whole heartily right off the stick.

Say goodbye to juggling an overflowing basket of french fries, only to have half of them land on the ground. Not only are these tons of fun to eat, but they are super easy to manage, especially for kids. And, the circular layers are perfect for squirting ketchup into for a mess-free snack.

Make Your Own Tornado Potatoes On-A-Stick At Home Using A Spiral Vegetable Slicer

Go on a food adventure and try different vegetables such as carrots, zucchini and sweet potatoes.

Stainless Steel Manual French Fry Spiral Twist Potato Slicer

Stainless Steel Manual French Fry Spiral Twist Potato Slicer

These are not only for making spiral potatoes! You can use this nifty machine to spiral just about any firm fruit or vegetable to add some fun to your cooking and table arrangements. Spiral a hot dog and then dip it into a cornmeal batter and deep fry until crispy golden for a fun twist on the traditional corn dog.

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Donut Burger

Everyone's favorite cheeseburger prepared with a twist!

Donut Burger, Phil Denton / Flickr, CC-BY 2.0

Image Credit: Donut Burger, Phil Denton / Flickr, (CC-BY 2.0)

Donut burgers are a wacky fair food that you should try at least once in your life, though I wouldn't advise eating these too often. Yes, these sound strange and bizarre, but you are in for a sweet surprise if you are brave enough to try one. The savory flavors of a juicy cheeseburger sandwiched between two sweet glazed donuts tastes absolutely incredible and tastes even better topped with a fried egg and a couple slices of crispy bacon.

Krispy Kreme Donuts Taste The Best

The round shape and size of these donuts are perfect for making a donut burger!

Krispy Kreme   Original Glazed Doughnuts - 12 Donuts

Krispy Kreme Original Glazed Doughnuts - 12 Donuts

Hmmm....I love Krispy Kreme glazed donuts. Did you know they have been delighting the taste buds of Americans since the 1930s?

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Watch Paula Deen as she demonstrates how to make a donut breakfast burger.

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Chocolate Covered Corn Dogs

Everyone's favorite snack-on-a-stick takes a dive....into creamy milk chocolate that is!

Chocolate Covered Corn Dog, TheJimmyLittle / Flickr, CC-BY 2.0

Image Credit: Chocolate Covered Corn Dogs, TheJimmyLittle / Flickr, (CC-BY 2.0)

While I am normally not a fan of hot dogs, I do get a craving the odd time now and then for a good old-fashioned corn dog. A few years ago, we came across a food truck selling chocolate covered corn dogs during our travels and my daughter just had to try one. I decided to be the "cool mom" and try one too. needless to say, it was truly the most unique and weirdest food experience I have had. The taste of the corn dog batter and chocolate together was pretty yummy, but I must admit, combined with the taste and texture of the hot dog, it was a little odd, but not horrible either. My daughter enjoyed hers, but I think I will stick to a boring and plain corn dog the next time I am fancying one.

These would make fun treats for a kid's birthday party and are pretty simple to make using a box of pre-made corn dogs, dipping chocolate and colorful sprinkles.

Make your own homemade corn dogs from scratch using a cool counter top Corn Dog maker.

You can use either a store bought corn dog batter mix or your grandmother's well-loved cornmeal batter recipe combined with your favorite sausage or hot dogs for your own personal corn dog flavor combination!

Smart Planet CDM-1 Corn Dog Maker

Smart Planet CDM-1 Corn Dog Maker

These are not only for corn dogs! You can create dozens of different snack-on-a-stick treats using one of these cool kitchen appliances.

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Which Of These Wacky Fair Foods Are You Most Likely To Try?

Show the poll results

Best Deep Fryers For Making Your Favorite Deep-Fried Fair Foods At Home

The best deep fryers for making your own homemade wacky fair foods depends on what kinds of deep-fried food you are interested in making. Deep fryers that come equipped with adjustable temperature controls and a removable lid are your best options for making quick cooking fair foods that require constant turning to avoid burning. A deep fryer with a round basket is more than adequate for making almost any deep-fried food you can image, but a deep fryer with rectangular baskets works best for accommodating the long cylindrical shape of "on-a-stick" deep-fried snacks.
Presto 05466 Stainless Steel  Dual Basket Pro Fry Immersion Element Deep Fryer

Presto 05466 Stainless Steel Dual Basket Pro Fry Immersion Element Deep Fryer

The Pro-Fry comes complete with manual temperature control and two long oblong baskets that are perfect for frying your favorite fair foods.

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T-fal FZ700050 ActiFry Low-Fat Healthy Dishwasher Safe Multi-Cooker, White

T-fal FZ700050 ActiFry Low-Fat Healthy Dishwasher Safe Multi-Cooker, White

You can turn your favorite deep-fried foods into healthy and tasty snacks by using a low fat deep fryer that uses a whopping 200 times less oil than a deep fat fryer.

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This Song Pretty Much Sums Up The Way I Feel About Deep-Fried Reese Peanut Butter Cups

And Yes, I Have A Secret Love Affair With Chocolate And Peanut Butter

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Corrinna Johnson is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.



peanut butter to dogs

Dog Treat Business

A dog treat bakery is one of a good source of a six figure income doing a home based business. There are a lot of people who have started their own bakeries for pet bakery business and earning much more than their expectations. You have many choices to select from. If you are not able to set up your own bakery, you can contact local manufactures whose business detail is available on net, in local newspaper, pet stores and veterinarian offices etc. Contact them and you will have a huge stock of pet bakery at home.

You can save a lot of your time but not money. If you are buying your order from manufacture, then you will have the freedom of avoiding very simple steps of baking. Setting up your own dog treat bakery is not a problem. This is just like the way you prepare your own foods, cakes, pastries and biscuits. It has double benefits: enjoyment and money. Doing a home based business, you are your own boss and you work under your own guidance and manage your own small pet bakery business.

First step towards setting up a dog treat bakery is contacting Agriculture Department to find out if you are able to run your business from home. You must keep in mind that there are different laws for different states; if you do not follow them you will have trouble in running your dream business. Select your labeling. This is very important because there is a wide range of pet products in the market why people would like to buy yours when they already have one. Do not forget, your label may draw and attract more clients from other areas. Once you have a chain of customers, you can see how well-paid the business is.



dog treat business

Peanut Butter Bones

Plaintiffs allege that the pain pumps cause postarthroscopic glenohumeral chondrolysis (PAGCL), the progressive destruction of cartilage in the glenohumeral joint connecting the arm to the shoulder. Without the cartilage, bones grind together causing excruciating pain. PAGCL was first widely identified in 2004, with subsequent studies establishing a link between pain pumps and PAGCL. links of london necklaces

Named as defendants are several pain pump manufacturers, including Portage, Mich.-based Stryker Corp. (NYSE:SYK), London-based Orthofix Inc. (NASDAQ:OFIX), Lake Forest, Calif.-based I-Flow Inc. (NASDAQ:IFLO), East Aurora, N.Y.-based Moog Inc. (NYSE:MOG.A), San Jose, Calif.-based Sgarlato R.P. Inc., Vista, Calif.-based Breg Inc., Largo, Fla.-based Linvatec Corp., and Vista, Calif.-based DJO Inc. valentine's Day gifts sale The lawsuits also name several leading pharmaceutical companies, including London-based AstraZeneca (NYSE:AZN), Abbott Park, Ill.-based Abbott Laboratories (NYSE:ABT), Schaumburg, Ill.-based APP Pharmaceuticals and Lake Forest, Ill.-based Hospira Worldwide (NYSE:HSP).

The five lawsuits were filed in Los Angeles County Superior Court. The cases are: Jaysan C. Cofer, et al. v. Stryker Corp., et al., No. BC423120; Denise Fleshman, et al. v. I-Flow Inc., et al., No. BC423117; Louise M. Antil, et al. v. Sgarlatto R.P. Inc., et al., No. BC423121; Brooke M. Lyerly, et al. v. Breg Inc., et al., No. BC423119; and Claudia Timmons, et al. v. Linvatec Corp., et al., No. BC423118.

Arnold & Itkin represents clients in high-stakes cases involving medical and pharmaceutical injuries, products liability, serious personal injury claims, maritime accidents and business disputes. To learn more, visit the firm's Web site at valentines Day jewellery For more information,.



peanut butter bones