Chocolate Peanut Butter Bars

Personally, i think step 13 sounds the best..yummy.. but to each their own. :)

FROM FUN AND FOOD CAFE (FunandFoodCafe.com)
(makes 8 Servings)
PEANUT CHOCOLATE BASE:
1tbsp + 1tsp canola oil, plus more for greasing the pan
4oz semi-sweet chocolate, chopped
1/2cup peanuts, toasted and chopped
1/4tsp salt
PEANUT BUTTER CHOCOLATE FILLING:
1/2oz semi-sweet chocolate, chopped
1/2cup + 2tbsp heavy whipping cream
3tbsp cream cheese, at room temperature
3tbsp creamy peanut butter, + 1/2cup for garnish
1/4tsp vanilla
Directions:
1. Lightly grease a 9 x4-inch loaf pan & set aside.
2. Melt the chocolate in a microwave safe bowl in 30secincrements, stirring well between each, until the chocolate is melted.
3. Add the peanuts, salt, oil & stir well.
4. Pour the chocolate mixture into the prepared loaf pan & spread into an even layer. Freeze, uncovered, until hard.
MAKING THE FILLING:
5. Melt the chocolate in a microwave safe bowl in 30sec increments, stirring well between each, until the chocolate is melted. Set aside.
6.Whisk the cream in an electric mixer fitted with the whisk attachment until medium peaks form. Transfer to another bowl & set aside.
7. Put the cream cheese, peanut butter (3 tbsp), & vanilla extract into the bowl of the electric mixer fitted with the paddle attachment. Beat on medium speed until light, fluffy, & doubled in volume, about 7min.
8. Scrape down the sides & bottom of the bowl, turn the mixer speed to low & add the melted chocolate in a slow, steady stream.
9. Once all the chocolate has been incorporated, gently fold in the whipped cream.
ASSEMBLING THE BARS:
10. Spread the filling on the frozen peanut chocolate base in an even layer & freeze until hard, at least 2hrs.
11. To unmold, invert the loaf pan onto a cutting board ^ gently tap the bottom to release the chocolate bar.
12.. Spread the peanut butter on top.Use a sharp serrated knife to cut the loaf crosswise into 1″ wide bars.
13. You can let them come to room temperature, or eat them now!

http://www.funandfoodcafe.com/2008/11/chocolate-peanut-butter-bars.html

Easy Eggless Mango Kulfi Ice Cream

so i did a mite of research..and it seems kulfi is an indian dessert like ice cream, it just melts slower. Let me know if this is fact or fiction? Either way, it's mango flavoured so i'm sure it is spectacular :)
(oh & there is no step for putting the sticks in;however, if you did it like popsicles, and stuck them in when you freeze them you're probably golden.)

FROM FUN & FOOD CAFE (FunandFoodCafe.com)
(makes 8)

3cups heavy (whipping) cream

1cup whole milk

1cup canned sweetend mango pulp

a pinch of saffron - dissolved in 2 tbsp warm milk

3/4cup sugar (if needed, as the pulp is sweet too)

pinch of salt

Directions:

1) Bring the cream & milk to a boil in a large heavy saucepan over high heat, stirring occasionally.

2) Reduce the heat to low & cook at a bare simmer, stirring frequently, for about 1hr, until the mixture is reduced by about one-third & is thickened.

3) Whisk the mango, sugar, & salt in to the cream mixture. Bring to a simmer over medium-low heat, stirring frequently until the sugar is dissolved; do not boil.

4) Now add the dissolved saffron & stir. Then remove from heat & allow it to cool to room temp.

5)Divide the kulfi among eight 4-oz paper muffin cups or similar kulfi molds. Cover tightly with foil & freeze for at least 8hrs, until firm.

TO SERVE:

6) Remove the paper cups and place the kulfis on small plates. Garnish with some chopped pistachios if you like

http://www.funandfoodcafe.com/2008/08/easy-mango-kulfi-ice-cream-eggless.html

Jewish Honey Candies

mmm.. candy! (and this one does not require a candy thermometer)

BY LIOR MOORE (inmamaskitchen.com)
1cup sugar
2cups honey
4-6cups finely chopped walnuts, pecans, or almonds
Directions:
1) Cook sugar & honey over medium-low heat, stirring frequently with a wooden spoon, until sugar dissolves, about 10min.
2) Gradually add nuts, & continue cooking, stirring frequently, being careful not to burn syrup, until mixture is very thick and reaches the soft-crack stage. (The candy will remain chewy at this stage; if it reaches hard-rock stage it turns brittle. )
3) Spoon the mixture onto a wet board or oiled baking sheet and spread to 1/4 - 1/2 inch thickness. Let cool until firm but not hard, about 10min.
4) Using a sharp knife dipped into hot water, cut into squares or diamonds. (The mixture can also be dropped by spoonfuls onto oiled baking sheets.) If desired, wrap individual squares in plastic wrap or waxed paper.

*NOTES:
- Basic recipe is varied by adding poppy seeds, sesame seeds, matzoh, carrots, or spices.
- Since honey syrups absorb moisture from the air, it is advisable not to make this candy on a humid day

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/honeyballs.html

Crema di Mascarpone ai Fichi

i attend regular fig addicts annonymous meetings.. a friend introduced them to me in greece & now.. well.. hope this is tasty :)

BY MARGERET E. WALKER (inmamaskitchen.com)
Six ripe figs
Your choice of honey
250g (1/2lbs) tub of Mascarpone
Directions:
1) Wash the figs. Top and tail & then halve them.
2) Place the fig halves cut side up on a heated non-stick grill plate
3) Drizzle a little honey into the centre of each half &cook for about 4or5min.
(If you wish to use the oven, place figs into an oven proof dish drizzle on the honey & cook for about 15min or until the figs have begun to caramelise with the honey).
4) Serve with a generous amount of Mascarpone.

http://www.inmamaskitchen.com/RECIPES/RECIPES/Desserts/figs_mascarpone.html

Almond Chocolate Torte

i am a huge fan of inventive crust ideas.. [as long as you don't have a nut allergy] this one looks fantabulous :)

BY RHONDA LANTERMAN (tasteofhome.com)

(makes 10-12 servings)

2/3 cup sliced almonds, toasted
8-1oz squares semisweet chocolate
2-8oz packages cream cheese, softened
1cup sugar
1 envelope unflavored gelatin
1/4cup cold water
2cups heavy whipping cream, whipped
Directions:

1) Set aside 1tbsp almonds for garnish. Chop remaining almonds; sprinkle into a greased 9-in. springform pan.

2) In a microwave, melt chocolate; stir until smooth. Cool slightly.

3) In a large bowl, beat cream cheese & sugar until smooth.

4) Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1min.

5) Cook & stir gelatin over low heat until completely dissolved.

6) Beat into cream cheese mixture.

7) Beat in melted chocolate until smooth.

8) Fold in whipped cream.

9) Pour into prepared pan. Sprinkle with reserved almonds. Cover & refrigerate for at least 3 hrs.

http://www.tasteofhome.com/Recipes/Almond-Chocolate-Torte

Pavlova w/Kiwi & Strawberry Topping

A non-diet version Pavlova :) you can definitely use different fruits (the picture is from another website funandfoodcafe.com).. i think kiwi's are totally under utilized so i liked the recipe here better. but whatever you have about :)

FROM TASTE OF HOME (tasteofhome.com)

(makes 12-16 servings)

MERINGUE:
4 egg whites, room temperature
1cup sugar
1tsp cornstarch
1tsp white vinegar
1tsp vanilla extract
CREAM LAYER:
1cup heavy whipping cream
2tbsp sugar
1tsp vanilla extract
1 pint fresh strawberries
2 medium kiwifruit
GLAZE:
1/4cup sugar
1/4cup water
1-1/2tsp cornstarch
Directions:

1) Preheat oven to 275°F

2)Place egg whites in a large bowl; let stand at room temperature for 30min.

3) Beat egg whites until soft peaks form.

4) Gradually add sugar & cornstarch, beating until stiff & glossy.

5) Beat in vinegar & vanilla. (Test meringue by rubbing between thumb and finger--it should not be grainy.)

6) Spread meringue on a foil or parchment paper-lined 12-in. pizza pan (or form in any shape desired).

7) Bake for 50-60min; turn off heat & allow to stand in oven for at least 1hr.

CREAM LAYER:

8) Whip cream, sugar & vanilla until stiff. Spread over top of cooled meringue.

9) Arrange fruit in attractive patter over top of cream layer. Set aside.

GLAZE:

10)Combine glaze ingredients in small saucepan. Bring to a boil to thicken. Cool. Brush glaze over fruit to seal with small, soft brush. Chill until serving time.

Nutrition Facts
One serving: (1 piece)
Calories: 136
Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 20 mg
Sodium: 20 mg
Carbohydrate: 21 g
Fiber: 1 g
Protein: 1 g

http://www.tasteofhome.com/Recipes/Pavlova

Butterscotch Pudding

i'm not sure what it is, but i am IN LOVE with butterscotch pudding...so yummy :) hopefully this one is too! (not quite sure about adding whip cream on top, but it included that as a garnish. so who knows)

BY STEPHANIE JAWORSKI (joyofbaking.com)
(makes 4 servings)
3cups whole (full fat) milk
3/4cup dark brown sugar
1/4cup cornstarch (corn flour)
1/8tsp salt
4 large egg yolks
2 1/2tsps pure vanilla extract
2tbsp unsalted butter, cut into small pieces
Lightly sweetened whipped cream, for garnish
Directions:
1) In a large stainless steel (heatproof) bowl whisk together the sugar, cornstarch, salt, & egg yolks.
2) Whisk in 1/2cup of the milk until you have a thick paste. Set aside while you heat the milk.
3) Have ready a fine medium-sized strainer & bowl as you will need to strain the pudding after it is cooked.
4) First, rinse a medium-sized heavy saucepan w/cold water & then shake out the excess water. Doing this step prevents the milk from scorching.
5) Pour the remaining 2 1/2cups of milk into the saucepan & bring just to a boil.
6) Gradually pour the hot milk into the egg mixture, whisking constantly, until the mixture is smooth.
7) Transfer the pudding mixture to a clean large, heavy bottomed saucepan & place over medium-low heat. Cook, stirring constantly, until the mixture thickens to the consistency of mayonnaise (about 2min).
8) Remove from heat & whisk in the butter & vanilla extract. Pour through the strainer to remove any lumps that may have formed during cooking.
9) Pour into 4 bowls or wine glasses. The pudding can be served warm or if chilling, press plastic wrap onto the surface of the warm puddings to prevent a skin from forming.
10) Garnish each pudding w/a large dollop of softly whipped cream.

*NOTE: If you like the skin, simply leave the pudding uncovered until cooled, then cover with plastic wrap and refrigerate. The puddings can be made a day or two ahead of serving.

http://www.joyofbaking.com/ButterscotchPudding.html

GF Bleu Cheese & Dried Cherry Burgers

my first non-dessert. then again, i'm a blue (bleu (fr.)) cheese addict. and it's like dessert to me. however, if you don't like it, or cherries that's alright. she also had it wrapped in something called 'lavash bread' i am obsessed w/lettuce wrapped burgers. so the choice is yours.

FROM GLUTEN-FREE GOBSMACKED (glutenfree.wordpress.com)
1 pound extra lean ground beef (we use organic)
1/3 pound extra lean ground pork (I ground some pork loin)
8oz bleu cheese (Boar’s Head is Gluten-Free), optional
2/3 - 1 cup dried cherries, optional
Lettuce (long leaves), for wrapping
Mayo, as desired
Horseradish, as desired
Basil, as desired
Directions:
1. Mix together beef, pork, blue cheese & cherries.
2. Form in to patties.
3. Grill your burgers.
4. Wrap burgers with lettuce
5. Add basil. A bit of mayo or horseradish & you’re golden.

http://glutenfree.wordpress.com/2008/05/19/why-a-good-wrapped-burger-can-make-up-for-a-big-mistake/

Guilt

This girl is one of my best friends & she's completely fabulous cause, well, otherwise we prolly wouldn't be friends ;) anyway, it is definitely not gluten-free & is completely indulgent. BUT. i decided to post a recipe after this for all the gluten-free getting cravings... enjoy

January 26, 2009
by Kat Dikeakos

We all do it, you know.

It’s embarrassing. You know this, yet you do it anyway, hoping you will never get caught.
Your body is craving it, your tongue may possibly want it even more, and even though you get it all over your face if you’re trying to drive at the same time, you still do it.

That’s right. You have late night trips to fast food joints. Wendy’s, Mcdonald’s, doesn’t matter, both of those blessed places are open late with drive thrus, so you don’t actually have to go inside the joint in shambles after whatever escapades you were up to.

Somehow, it’s never fast enough. It takes you an eternity between ordering (oh what do I have?! Cheeseburger? Nuggets? Both? Ok, fuck it, both!) and getting to pick it up...and with some amazing alignment with the gods, this always is under 3 bucks, no matter what you are ordering, or how much...

Of course, you don’t even bother to pull over to eat it. You unwrap whatever delicious crack-filled goodness you are going to have while you are driving at 12km/hr with your knees and then drive with one hand as you devour your food, getting sauce and lettuce all over yourself and trying to dip nuggets while balancing the goddamn holy wonderful dipping sauce on your dashboard, hoping you will hit a red light so you can finish it.

And somehow, and this doesn’t matter where you are coming from, if you are heading into kits, you are finished whatever you ordered by Arbutus. Now, you don’t know exactly how you managed to eat 3 cheeseburgers in five minutes, but you did it, and now you’re almost home.

Everyone does it. They won’t admit it most of the time. They will make excuses as to why there is mustard in their hair at 1am when “they went to take out the garbage”, and they will hide the wrappers.

....I stashed mine next to some floufy decorated basket in the garage.

Banana & White Chocolate Ice Cream

I ALTERED IT :) if you have an ice cream maker, before you freeze it process it. if not, i wrote how to finish.. very excited about it

FROM CD KITCHEN (cdkitchen.com)
(makes 5 cups)
3cups whipping cream
1cup half-and-half
3/4cup sugar
4 large eggs
8oz white chocolate, melted
4 very ripe bananas
3tbsps fresh lemon juice
Directions:
1) Bring 1cup cream, half-and-half & sugar to simmer in heavy medium saucepan, stirring occasionally.
2) Whisk yolks in medium bowl.
3) Whisk in hot cream mixture.
4) Return mix to saucepan & stir over medium low heat until custard thickens & coats spoon (about 5min); do not boil. Strain into large bowl.
5) Add white chocolate whisk until well blended.
6) Mix in remaining cream. Refrigerate until cold.
7) Peel & slice bananas. Puree bananas w/lemon juice. Mix puree into custard. Freeze custard.
8) Once almost set, take out of freezer. Mix w/beaters, refreeze.

http://www.cdkitchen.com/recipes/recs/1461/Banana-And-White-Chocolate-Ice114087.shtml

Cheesecake Ice Cream

so here it is.. the best combination ever: Cheesecake & Ice Cream. so yummy sounding :)

FROM CD KITCHEN (cdkitchen.com)
(makes 8 servings)
6oz cream cheese, softened but cool
3/4cup sugar, superfine
1cup sour cream, cold
1cup heavy cream, cold
1 pinch kosher salt, or table salt
3tbsps fresh lemon juice
1/4tsp vanilla extract
Directions:
1. Chill mixing bowl & beaters.
2. Beat cream cheese on medium speed until soft & smooth.
3. Gradually add sugar, 1/4cup at a time, beating well after each addition.
4. Beat in sour cream, then the heavy cream.
5. Add salt, lemon juice & vanilla. Beat just until mixture is thick & smooth. Cover freeze overnihgt.
6. Wash beaters & bowl & chill again.
7. Put chilled mixture in cold mixing bowl & beat, gradually increasing speed from low to medium, beat mixture until light & creamy, about 3min.

8. Serve at once, or freeze up to 24hrs. Allow to soften 15min in refrigerator if frozen.
9. Garnish w/strawberries.

*NOTES: Superfine sugar can be made by processing granulated sugar in your food processor.

http://www.cdkitchen.com/recipes/recs/37/Cheesecake_Ice_Cream_II58107.shtml

‘Cardinal Nausea’ Sweeping Nation

Jan 27, 2009
by Lindsay Britton

Arizona Cardinals fans, who up until three weeks ago didn’t exist, have been multiplying in record numbers across the entire continent. If you’re thinking that the Cardinals success is great for the country, economy, and the NFL, you are dead wrong. In fact, the Cardinals success is literally making Americans sick.

“We first saw this a couple weeks ago,” said Ron Davis, a doctor I made up for the purposes of this article. “It’s called 'Cardinal Nausea' and someone is afflicted with it when their single-digit-IQ friends won’t stop talking about how Larry Fitzgerald is the greatest reciever in the history of the world, or how Kurt Warner invented the forward pass. Nevermind that three weeks prior to this event these guys were all Bears fans living in Chicago.” “Cardinal Nausea” is also the speculated cause of a recent nation-wide spike in divorces and rage-related traffic incidents.

Davis explained that there are a variety of symptoms people should be on the lookout for, such as a complete disinterest in the Super Bowl, the urge to move to Canada, and obsessive reading about baseball free agency. Davis also warns that “Cardinal Nausea” hits some people harder than others. “I’ve seen alot of stuff in the past few weeks,” Davis explained. “Last week in Sacramento a man wearing a Cardinals jersey was strangled in a shopping mall food court. ” If the Cardinals do win the Super Bowl, the effects of “Cardinal Nausea” could “damage the psychological fabric of this country for years to come,” Davis warned.

“Cardinal Nausea” is extending its reach into the world of sports apparel as well, as Cardinals jerseys, hats, and even nipple clamps have been flying off the shelves in record number, even in places like Green Bay, Denver, and Houston. One can’t help but wonder if these items will appear in mass quantities on eBay on February 2nd, should the Cardinals lose on Sunday. If they do, it will be a bandwagon mutiny on a scale not seen since Joe Flacco laid an egg in the AFC Championship last week.

The fickle nature of sports fans has some shop owners concerned. Fictional sporting goods store owner Randall Askew of Fort Worth, Texas, had this tale of woe to share: “Ya couple weeks ago this guy came in and bought a green Eagles jersey, McNabb, I think. Anyways he comes in last week and returns the jersey, then buys a red Cardinals jersey, Fitzgerald. He tells me the Cardinals have always been his team. I don’t know if his switching of allegiances is indicative of an identity crisis or whatnot, but I found it kinda weird. I’ve banned him from the store. What’s next? Trading in your Colt McCoy jersey for a Sam Bradford one? I for one won’t stand for that sort of hippie s#%t.” Dilligent shop owners like Askew may be one of the nations only hopes when it comes to ebbing out ‘Cardinal Nausea’ once and for all.

The other option, of course, is a Pittsburgh Steelers victory next Sunday. Which means you might end up cheering for the Steelers, which effectively makes this the worst Super Bowl ever. Hey look! Only three weeks until Spring Training!

http://blog.ingamenow.com/2009/01/27/cardinal-nausea-sweeping-nation-2/

IMPORTANT INFO:Gluten-Free Product Labelling

love Trader's.. but this is a good reality check about gluten-free product labelling (which apparently is currently voluntary in the US.. oh AND somehow, there's no official definition of what gluten-free means)

celiac.com article: http://www.celiac.com/gluten-free/index.php?showtopic=54905

celiac sprue association website: http://www.csaceliacs.org/ProductLabeling.php

Apple Sorbet

up til now i have been very resistant to put up recipes for ice cream, because they all call for ice cream makers (except this one) and i'm not sure how many people actually own ice cream makers. HOWEVER, i found a fabulous person on twitter who told me how to make ice cream(brisbanecoeliac). so i'm on an ice cream finding mission :)

FROM OPRAH (oprah.com)

(makes 4 servings)
1 1/4lbs Granny Smith apples , quartered, cored &roughly chopped
3/4cup sugar
1cup apple juice or cider
Apple chips
Directions:
1. In a medium saucepan over medium heat, combine apples, sugar & 1/2 cup water; cover. Cook until tender, about 10min.
2. Press mixture through a sieve placed over a bowl. Discard apple skins and stir in apple juice & another 1/2 cup water.

3. Pour into a shallow container & freeze 6 hours, scraping with a fork once or twice to break up crystals. Garnish with apple chips.

http://www.oprah.com/recipe/food/recipesdesserts/food_200510_sorbet

Blueberry-Lime Parfaits

i love the word curd because it always reminds me of the most delicious things ever cheese curds and even though cheese makes my stomach feel ridiculous-still so delicious! anyway, i think this is talking about a different kind of curd, but blueberries mean you can't go wrong

FROM OPRAH (oprah.com)

(makes 4 servings)
FOR CURD:
6 egg yolks
1/2cup fresh lime juice (about 4 limes)
3/4cup sugar
4 tbsp (1/2 stick) cold, unsalted butter
Grated zest of 2 limes
FOR PARFAIT:
1 container (17oz) plain, fat-free Greek yogurt
1/3cup confectioners' sugar , plus more to taste
1 pint (about 3cups) blueberries
1 lime , cut into wedges
Directions:
TO MAKE THE CURD:
1. In a small, nonreactive saucepan, whisk egg yolks, lime juice, & sugar.
2. Set over medium heat, & stir constantly w/a wooden spoon until thickened, 10-12min.
3. Remove from heat; stir in butter 1tbsp at a time. Transfer to a bowl, press plastic wrap onto surface of the curd, & cool completely in refrigerator.
4. Stir zest into curd.
TO MAKE THE YOGURT:
5. Stir together yogurt & sugar.
TO SERVE:
6. In each of 4 six-oz glasses, layer yogurt, curd, and berries; repeat. Garnish w/a lime wedge.

http://www.oprah.com/recipe/food/recipesdesserts/200807_omag_parfaits

Yogurt "Cheesecake" w/Strawberries & Pineapple Syrup

realise this one takes some advanced prep, but i am a sucker for short ingredient lists. plus anything with the word cheesecake -quotations or not- must be delicious :)

FROM OPRAH (oprah.com)
(makes 4 servings)
1 container (32oz) plain or vanilla yogurt (low- or full-fat)
3cups unsweetened pineapple juice
1 pint small strawberries , washed, dried & hulled
Directions:
"CHEESECAKE":
1. Line a medium sieve (about 7inches wide) w/2 layers of paper towels. Place sieve over a bowl.
2. Stir yogurt in container for consistency before pouring into sieve. Adjust paper towels to remove any folds. Cover with plastic wrap & refrigerate 24hrs, until yogurt thickens.
PINEAPPLE SYRUP:
3. Meanwhile, in a small saucepan, bring pineapple juice to a boil. Cook over high heat until reduced to scant 1 cup, 25-30min.
4.Remove from heat & let cool. Cover & refrigerate until cold.
TO SERVE:

5. Remove yogurt from refrigerator & place a plate over sieve, making sure paper towels are not covering yogurt. Turn plate and sieve over to unmold yogurt. Gently remove paper towels.
6. With a knife, smooth yogurt on sides and top to make a flat "cheesecake."
7. Garnish w/strawberries & serve w/pineapple sauce on the side.

http://www.oprah.com/recipe/food/recipesdesserts/food_200506_cheesecake

TWEET!

i just added TWITTER! my user name is LJac in case you decide it might be interesting to follow me. probably safer on twitter than in a dark alley... reminds me, was thinking of investing in some pepper spray. Although, i feel a bit like i would be the type of person who would accidentally spray themselves in the eye

Triple Chocolate Terrine w/Raspberry Coulis

i am always looking for gluten free cakes, and only ever come up with really rich dark chocolate ones.. this looked like it might be a good switch up :) plus it has a raspberry coulis recipe.. just saying

FROM BARBARA ADAMS (beyondwonderful.com)

TERRINE:
7oz bittersweet chocolate, finely chopped
6 1/2oz milk chocolate, finely chopped
5oz white chocolate, finely chopped
3cups whipping cream
RASPBERRY COULIS:
1-10oz package frozen raspberries, thawed
1tbsp lemon juice
1/2cup water
1tbsp cornstarch
1/4cup granulated sugar
mint leaves, for garnish
fresh berries, for garnish
Directions:

TERRINE:

1. Place the chopped chocolate in three separate bowls.
2. In a medium saucepan, bring the cream to a boil. (Watch closely since unattended cream can boil over in an instant.)
3. Immediately pour 1 1/4cups of hot cream over the bittersweet chocolate, 1 cup over the milk chocolate, & 3/4cup over the white chocolate. Whisk each mixture until smooth.
4. Allow each bowl of chocolate to cool, then cover it with plastic wrap & refrigerate until thick but not hard—About 2hrs.
5. Line an 8-inch bread pan with plastic wrap or foil, leaving a 1-inch overhang around top edges of pan.
6. Remove the bittersweet ganache from the refrigerator & beat it with an electric mixer until thick, soft peaks form.
7. Spread the mixture into the prepared pan, smooth with a spatula, cover with a fresh sheet of plastic wrap, and freeze for 5min.
8. Remove from freezer, remove the plastic wrap & repeat steps 6 & 7 with the milk chocolate & then the white chocolate, freezing for 5min between layers.
9. Cover the final white chocolate layer with plastic wrap and freeze overnight.
RASPBERRY COULIS:

10. In a blender or food processor, puree raspberries. Using a spatula, push the puree through a fine mesh strainer to remove the seeds.
11. In a medium saucepan combine the strained raspberry puree, lemon juice, water, cornstarch, and sugar. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil for 1 minute.
12. Cool, cover with plastic wrap, & refrigerate until ready to use.
TO SERVE:

13. Remove from the freezer 15min before serving. Just prior to serving, lift the terrine out of the pan, peel of the plastic wrap, and slice.
14. Pour a pool of raspberry coulis on each plate & place a slice of terrine on top. Garnish with fresh mint & berries.

http://beyondwonderful.com/recipes/desserts/other/terrine_chocolate_raspberry_coulis.html

Rosemary Apricots

a really cute way to fancy up some apricots.

FROM BLUE KITCHEN (blue-kitchen.com)

(makes 6 servings)
6 firm ripe apricots, halved and pitted

1cup sugar

1/2cup waterleaves from

1 large sprig, rosemary

Directions:
1. Gently heat sugar in a sauté pan w/water & rosemary. When sugar is dissolved, bring to a simmer.

2.Place apricot halves in pan fanny side down, as Ms. Calder so charmingly puts it [the rounded side down, for the less poetic among us] & poach until tender, about 3-4min if your apricots are on the firm side of ripe. Don’t let them get too soft.
3. Remove fruit w/slotted spoon & place two halves on each serving plate.

4. Increase heat to medium high & boil the cooking liquid down to a syrup, about 5min. Spoon around apricots and serve. (It may seem runny as you spoon it around the fruit, but it quickly thickens as it cools—essentially as it contacts the plate. )

**CAUTION: Be careful about the plates you choose for serving this dessert. The syrup gets very hot and can crack delicate or antique plates, particularly glass.

http://www.blue-kitchen.com/2007/02/28/rosemary-apricots-toute-de-sweet/

Baked Pears w/ Currants & Walnuts

this is so ingenious, i am obsessed with neat desserts like this

FROM BLUE KITCHEN (blue-kitchen.com)

(serves 4)
4 firm, ripe Anjou pears

1/4cup sugar

1/4cup [packed] dark brown sugar

3/4tsp cinnamon

1/4cup dried currants

1/4cup chopped toasted walnuts [or pecans]

1/3cup water [or more]

Directions:
1.Preheat oven to 350ºF.

2. Using a vegetable peeler or apple corer, core pears. I started at the base, working around the blossom end with a vegetable peeler. Then I worked around the stem at the top. When I pushed from the bottom of the pear, the core easily slid out. Don’t peel the pears, but slice a bit off the bottom so they’ll stand straight in a baking dish. I also trimmed a little off the tops to give them a clean edge. Set pears in an 8×8-inch glass baking dish.
3. Mix sugar, brown sugar & cinnamon in a medium bowl. S

4. Stir in currants & walnuts.

5. Fill cavities of pears w/half the sugar mixture ( I made a cone from a sheet of paper to help me do this step).

6. Stir the water into the remaining sugar & pour it around the base of the pears.

7. Bake pears uncovered until tender, about 50min, basting occasionally with pan juices. Juices will become syrupy as they cook down. If they become too thick, add water, about 1/8 \cup at a time. By the time the pears were done, I had added about 1/4 cup of water.

8. Transfer pears to individual serving plates, slice in half and spoon syrup around them. Serve.

*NOTES:

PEAR. I specified Anjou pears for this recipe, has more to do with their barrel-like shape than their flavor.

TOASTED NUTS. walnuts, pine nuts, pecans—just throw shelled nuts into a dry nonstick skillet and toast them over a medium flame, stirring occasionally, until fragrant. For walnuts or pecans, probably 3 to 5 minutes. For pine nuts, which are smaller, less time is needed. Just be careful not to burn them. Transfer to a plate to cool. You can also throw nuts on a cookie sheet and toast them in the oven. This works particularly well for thick-bodied nuts like cashews and almonds.

http://www.blue-kitchen.com/2008/10/22/you-can-keep-your-apples%E2%80%94baked-pears-make-for-a-great-seasonal-dessert/

Apple-White Fungus Soup

yes, fungus in a dessert.. looked super intriguing

FROM PIGGY'S COOKING JOURNAL (piggyscookingjournal.com)

8g white fungus

2 apples (peeled and sliced)

1/2 piece tangerine peel

1/4 piece star anise

1/2 cinnamon stick

60g rock sugar

60g honey

1tbsp lemon juice

1L water

Directions:

1) Soak the white fungus until softened, cut into small pieces.

2) Boil the water, add in white fungus and cook for 30min.

3) Add in the rest of ingredients (except lemon juice) & cook for another 30min.

4) Remove tangerine peel, star anise & cinnamon stick from the soup.

5) Add in lemon juice, let the soup cool to room temperature then keep it in the fridge for a few hours. Serve.

http://www.piggyscookingjournal.com/2007/10/apple-white-fungus-soup.html

Coconut Cardamom Burfi

so i had to use my handy dictionary.com tool [btw, it has definitely become more ad-y], because i didn't know what the word desiccated meant. and emerged triumphant: dehydrated or powdered. this recipe looked cute, plus i had never seen cardamon in a dessert before.

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

250g desiccated coconut

395g can sweetened condensed milk

10 cardamon pods - grind/crush seeds into a powder

handful of pistachio nuts, roughly crushed

Directions:

1. Mix 200g of the coconut & the remaining ingredients in a bowl.
2. Heat a non-stick pan on low heat & add mixture to the pan.

3. Stir over low heat until the mixture starts to dry & rolls easily into a ball. Remove from the heat. Cool for 5-10min until cool enough to handle.

4. Place the remaining coconut onto a plate. Using damp hands, roll the mixture into balls and then roll in coconut to coat.

5. Bring to room temperature before serving for the best flavour and texture.

http://www.aspoonfulofsugar.net/wp/2008/09/coconut-cardamom-burfi/

Spiced Pumpkin Pot de Cremes

FROM A SPOONFUL OF SUGAR (aspoonfulofsugar.com)

(makes 6 servings)

300ml milk
375g peeled, deseeded pumpkin, chopped
125ml double cream
3 large eggs
60g caster sugar
35g soft dark brown sugar
1/4tsp freshly grated nutmeg
1/4tsp ground ginger
1/4tsp ground cinnamon
50g unsalted butter, melted and cooled

Directions:

1. Preheat the oven to 170C.

2. In a heavy-based saucepan, bring the milk to the boil & add the pumpkin.

2. Reduce the heat and simmer until the pumpkin is tender, adding more milk if necessary to keep it covered. Drain the pumpkin, reserving 125ml of the milk.

3. Puree the pumpkin in a blender, then pass it through a fine sieve.

4. In a large bowl, whisk together the cream, eggs & reserved milk.

5.Add the pumpkin puree, both the sugars & all the spices & mix well.

6. Add the melted butter & pass the mixture through a fine sieve again.

7. Pour into 6 individual ovenproof dishes, such as ramekins, & put them in a roasting tin. Pour enough hot water into the tin to come halfway up the sides of the dishes, then put the tin in the oven and bake for 20-25min, until the custards are set. (The surface should feel firm when pressed and no liquid should come to the top. Do not allow them to boil).

8. Remove the dishes from the roasting tin and leave to cool, then chill.

*NOTES:

If you’d also like to serve the pumpkin pots de creme in little pumpkins, then you simply need to roast them whole at 200C for about 30 minutes until mostly tender. Cut off a lid and scoop out the innards leaving a little of the flesh in each pumpkin so that it will hold its shape and still be waterproof. Discard the seeds and if you can, save some of the flesh for use in the recipe.
Also, I didn’t use the melted butter in the pots de creme as I felt they were rich enough already. This also has the bonus of making it a slightly healthier dish.

http://www.aspoonfulofsugar.net/wp/2008/10/spiced-pumpkin-pots-de-creme/

Tangerine (or Clementine or Orange) Curd

FROM THE KITCHN (thekitchn.com)
(makes 3/4 cup)
3 egg yolks
1tsp tangerine zest (about half of a tangerine)
1/4cup tangerine juice (about one large tangerine)
5tbsps sugar
3tbsps unsalted butter, cold & cut into small pieces
pinch salt
Directions:
1. Whisk together the yolks, zest, juice, & sugar in a small sauce pan. Cook over medium-low heat for about 5min, stirring constantly, until the mixture thickens & coats the back of a wooden spoon.
2. Remove from heat. If you see any small bits of egg that have scrambled, strain the curd through a fine mesh strainer into a bowl. (This is also helpful if you simply want a smoother curd with no zest. If not, proceed directly to the next step.)
3. Whisk in the butter, a few pieces at a time, until incorporated.
4. Add the tiniest pinch of salt, if you want. (We liked the edge it gave our curd, but it's optional.)
5. Spread right away on toast or chill for a few hours, until more firm. Store in the refrigerator.

http://www.thekitchn.com/thekitchn/ingredients-fruit/recipe-for-winter-citrus-tangerine-curd-074398

Grapes Roasted with Walnut Oil

Things like this make me so hungry, i love warm berries!

FROM THE KITCHN (thekitchn.com)

(makes about 4 cups)

1 1/2lbs red seedless grapes

4tsps walnut oil

2tbsps brown sugar

1tbsps unsalted butter, softened

1/2tsp cinnamon (preferably fresh-ground)

Pinch of kosher salt

1/2cup roasted walnuts

Directions:

1. Heat the oven to broil.

2. Wash & stem the grapes. Pat dry & put in a 9x13 baking pan.

3. Toss the grapes w/the walnut oil, brown sugar, butter, cinnamon and salt.
4. Broil for 7-9min, or until the grapes start popping open. Remove from the oven & stir in the roasted walnuts. Let cool for at least 15minbefore serving.
5. Serve with whipped cream, a dollop of mascarpone, some soft goat cheese, Greek yogurt, or vanilla ice cream.

http://www.thekitchn.com/thekitchn/dessert/quick-dessert-grapes-roasted-with-walnut-oil-067883

Strawberry Fool

until starting this blog, i had no idea marscapone was so popular... hope that means people like it :) as for strawberries, definitely need more recipes with those

FROM ABOUT.com (about.com)
(makes 4 servings)

500g medium strawberries, washed
1/4cup castor sugar
1/3cup fromage frais ( or marscarpone cheese, or, whipcream)
1tsp vanilla essence
1egg white
Directions:

1. Keep 2 whole strawberries aside.

2. Hull & thinly slice the remainder of the strawberries.

3. Combine the sliced strawberries with 1tbsp of castor sugar in a small saucepan over medium heat.

4. Cook, stirring occasionally, for 5min or until the sugar dissolves and the strawberries soften. Remove from the heat and place in a bowl to cool.

5. Meanwhile, gently whisk the fromage frais & vanilla essence in a mixing bowl until just combined.

6. Whisk the egg white in a separate bowl w/an electric mixer until soft peaks form.

7. Gradually whisk in the remaining castor sugar into the egg whites until they become thick and glossy.

8. Gently fold the fromage frais or marscarpone mixture into the egg white mixture with a large metal spoon. Fold in the cooled strawberry mixture.

9. Divide the strawberry fool between 4 serving glasses or bowls. Halve the two strawberries and place on top. Serve

http://australianfood.about.com/od/bakingdesserts/r/StrawberryFool.htm

Cold Dessert Soup w/Winter Squash, Orange, Star Anise & Ginger

squash soup for dessert? only believing it because i have a soft spot for squash, and i think the idea of soup for dessert is so cool

FROM LUCULLIAN DELIGHTS (lucullian.blogspot.com)
(makes 3-4 servings)
10-5 oz winter squash, diced
2-1 cups water
4 or more star anise
juice of 3 small oranges
sugar or honey, as much you like
fresh ginger, grated or finely chopped
Directions:
1. Simmer the winter squash in the water & star anise for about 15 minutes.
2. Take out the anise & then run the rest in a blender until smooth.
3. Add sugar, stir & leave it to cool down.
4. Add orange juice and as much ginger you feel like.
5. Put in the fridge to get really cold.Serve.

http://lucullian.blogspot.com/2008/11/cold-dessert-soup-with-winter-squash.html

Custom Colored Sugar

This one is not quite a dessert recipe, but if you are super into baking, then sometimes it is nice to be able to make some quick decorating aids. even for kids birthday parties etc. cause decorating colored sugars are so not cheap

FROM THINK INSIDE THE ICEBOX (thinkinsidetheicebox.com)

1. simply take regular granulated sugar & add a few drops of food coloring (about 1/4cup at a time with about 5 drops of liquid food coloring).



Voila, colored sugar. What’s more, you can custom color the sugar as well. Need orange for Halloween? Or a specific shade of red or blue? Or a certain color for a sanding sugar or garnish? Done!



*NOTE: If the sugar gets clumpy from the food coloring, give it a spin in the food processor to break up the lumps.

http://thinkinsidetheicebox.com/?p=626

Vanilla Poached Pears

mmm. i never used to be a pear fan, but now that i am.. oh my..

FROM THINK INSIDE THE ICEBOX (thinkinsidetheicebox.com)

(makes 4 servings)

1-750 ml bottle sweet white wine (such as Riesling or Demi Sec)

1cup water

3/4cup vanilla-infused sugar (or ¾ cup sugar mixed with 1 tsp. pure vanilla extract1 whole vanilla bean, split and scraped, or 1 tbsp. pure vanilla extract)

4 firm pears, peeled but with stems intact

Directions:

1. Place wine, water, sugar and vanilla bean & pulp (or pure vanilla extract) in a 4-quart saucepan over medium-high heat & bring to a boil.

2. Meanwhile, peel & core the pears from the bottom (a melon baller or a pointy spoon works well).

3. Reduce heat to medium low & add pears, making sure they are submerged in the liquid. Cover & simmer for 30min or until pears are soft but still hold their shape.

4. Remove pears and place in a baking dish, standing them upright, and chill in refrigerator.

5. Remove the vanilla bean (if used) from the saucepan, raise heat to high, and boil liquid for 20-25min, stirring occasionally, until reduced to a syrup, which will boil down to approximately 1cup of liquid. ( Don’t let the liquid turn brown.)

6. Place the syrup in a heat-proof container and refrigerate until cool.
7. Remove the pears from the refrigerator & place on plates, pour sauce over the pears and serve.

http://thinkinsidetheicebox.com/?p=113

Cinnamon Apple Butter

I LOVE RICE CRACKERS. okay. now that that is out of the way. i recently bought a pumpkin butter from trader joe's and even though it did not have any gluten in it per se, it was made on equipment shared with wheat. not fair for those going gluten-free. well, fabulously enough, this one you can make yourself, and without gluten contamination :)

FROM ALWAYS ORDER DESSERT (alwaysorderdessert.com)

8 Macintosh Apples, cored & sliced but not peeled

3cups apple juice (preferably no sugar added)
1tsp lemon juice

1tbsp cinnamon

1/4tsp ground cloves
1/2tsp nutmeg
Directions:
1. In the base of your slow mixer, add the apples followed by the spices, lemon juice, & apple juice. (juice should just cover the apples, but they shouldn't be swimming in it)

2. Set the slow cooker to "low" for 12-15hrs.

3. Once the apples have softened, darkened, & much of the liquid has reduced, use an immersion blender or food mill to process until smooth.
4. Transfer to a large pot & cook over medium heat for 10-15min until the liquid has reduced & the apple butter has thickened (take care because the mixture will splatter).
5. Let the apple butter cool completely before pouring into a glass jar or air-tight container. This will keep in the refrigerator for 3-4 weeks.

*NOTES: This recipe is made without any added sugars to highlight the natural sweetness of the apples & juice. You can use any apples you'd like, but try to pick a sweeter variety such as Macintosh or Jonathan; Granny Smith apples don't work quite as well in this recipe due to their acidity. You can also play around with the juice for slightly different flavors. Try using grape, pomegranate, or pear juice (avoid citrus juices).

http://www.alwaysorderdessert.com/2009/01/cinnamon-apple-butter-no-sugar-added.html

It's an Egg Cup.. aw

out searching for recipes, and i found this....SO RIDICULOUSLY CUTE :)

"The egg cup must be one of the best little inventions in the world, if only as an accessory that an devoted egghead (eggophile? eggoist? hee hee, it's just too silly) can appreciate. What other food demands its own tiny pedestal on which it can be worshipped, really?"

http://and-this-little-piggy.blogspot.com/2009/01/breakfast-3.html

Cinnamon Fudge

you may be able to tell by now, but i'm a fudge enthusiast. and who needs to go to Rocky Mountain when you can make your own?

FROM RECIPE GIRL (recipegirl.com)
(maks 32 pieces)
3cups granulated sugar
¾cup butter
2/3cup evaporated milk
10oz cinnamon chips
7oz marshmallow creme
2tsp vanilla extract
Directions:
1. Line a 9x13-inch pan with foil; coat with cooking spray.
2. In a heavy bottom 3 quart sauce pan, combine sugar, butter & milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5min, stirring all the time (if using a candy thermometer- let it get up to at least 234F).
4. Remove from heat & stir in the cinnamon chips until melted.
5. Add marshmallow creme & vanilla; beat until blended.
6. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Cinnamon%20Fudge.htm#top%20of%20page

Easy Snack to Go!

i have been meaning to write about these bars for awhile, and have left the wrappers on my table to remind me. and really am starting to feel messy so i think it is about time i wrote this post.
LARA BARS!!!
not only do these share a name with a relative of mine, BUT they are also gluten-free, lactose-free (etc. etc.) & their chocolate version Jocolat is Fair Trade Certified... oh and did i mention deliciously yummy!

oh and their ingredient list isn't a whole bunch of chemicals. and no added sugars. (which is really starting to bother me with food. my friend bought deli-meat turkey today with added sugar & salt. does that even make sense?). i feel like i'm ranting, but these are fab, one bar i have 'Pecan Pie' the ingredient list is 'Dates, Pecans, Almonds'-that's it :)

one warning, my sister said she really liked these, and was all excited to finally have a gluten-free bar. ate them for 3weeks straight and now is sick of them. i guess the moral of the story is moderation?

their website is http://www.larabar.com/

Pumpkin Mousse Trifle

Recipes drive me insane when there is no picture. but on the alternate side, i guess it means there's no Martha Stewart of pretty to live up to the first time.. i still don't know how she does it. practice? anyway, finally a gluten-free trifle recipe!

FROM RECIPE GIRL (recipegirl.com)
5 large egg yolks
1cup granulated sugar, divided
3½ cups heavy whipping cream
15oz canned pure pumpkin
2tbsp dark rum
2tsp vanilla extract
1½tsp ground cinnamon
½tsp ground ginger
¼tsp ground nutmeg
¼tsp salt
3oz shaved dark chocolate
Directions:
1. Fill a large bowl halfway w/ice water & set aside.
2. Beat the yolks & ¾ cup plus 2tbsp sugar together in a medium bowl until thick.
3. Bring ¾ cup cream to a boil & stream into the yolks while whisking continuously. Transfer to clean bowl & set over the ice bath. Stir the pumpkin, rum, vanilla, spices, & salt into the egg mixture.
4. Beat ½ cup cream to stiff peaks & fold into the pumpkin mixture. Cover & chill for 5-12hrs.
5. Beat remaining cream and sugar to stiff peaks.
6. Alternately layer pumpkin mousse & whipped cream in a glass serving or trifle dish (with tall sides). Sprinkle the chocolate between top two layers. Sprinkle chocolate on top with a few shaved rolls of chocolate. Serve chilled.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Mousse%20Trifle.htm#TOP%20OF%20HOME%20PAGE

Pumpkin-Spice Dip

PUMPKIN! YAY!

FROM RECIPE GIRL (recipegirl.com)
2- 8oz. packages cream cheese, softened
1cup powdered sugar, sifted
1 small can of unsweetened pumpkin
1tsp ground ginger
1tsp ground cinnamon
Directions:
1. In large bowl, blend cream cheese w/sugar.
2. Add pumpkin & spices. Blend well.
3.Serve with sliced apples.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Pumpkin%20Spice%20Dip.htm#TOP%20OF%20HOME%20PAGE

Bittersweet Cheese Truffle

YES CHEESE!!! sounds fantabulously weird
FROM BETTER HOME & GARDEN (bhg.com)

(makes 1 1/2-2 dozen)
4oz French Mimolette, aged (dry) Jack, &/or white cheddar cheese
3oz bittersweet chocolate, chopped
3tbsps finely chopped dried mango, dried apricot, or finely chopped pistachio nuts
Directions
1. Cut cheese into bite-size chunks; set aside.
2. In a heavy small saucepan melt chocolate over low heat, stirring constantly.

3. Dip each cheese piece into chocolate, coating bottom half of cheese. Allow excess chocolate to drip off.

4. Sprinkle with chopped dried fruit or pistachio nuts. Place each piece in a paper candy cup. Chill, uncovered, 15min or until chocolate is set.

*NOTES: If not serving immediately, place chocolate-dipped cheese in covered containers and store in the refrigerator up to 24hrs. Let stand at room temperature 15min before serving.

Nutrition Facts:
Servings Per Recipe: Calories 51
Total Fat 4g
Saturated Fat 2g
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Cholesterol 2mg
Sodium 42mg
Carbohydrate 3g
Total Sugar 2g
Fiber 0g
Protein 2g

http://www.bhg.com/recipe/candy/bittersweet-cheese-truffle/

Fancy Liqueur Chocolates

i just think it is wicked the word 'fancy' is in the name. maybe they should be drunk with champagne, or at the Ritz?

FROM BETTER HOME & GARDEN (bhg.com)

(makes about 40pieces)

2cups sugar
1/2cup water
1/4cup half-and-half or light cream
1tbsp light-colored corn syrup
2tbsps Amaretto or coffee liqueur
1lbs dipping chocolate or confectioner's coating
Directions:
1. Butter the sides of a heavy 2-quart saucepan.

2. In the saucepan combine sugar, water, cream, & light corn syrup. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-6 min. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of saucepan.
3. Cook over medium-low heat, stirring occasionally, until the thermometer registers 240F, soft-ball stage. The mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 15-20min.
4. Remove saucepan from heat. Cool, without stirring, to lukewarm (110F). This should take about 45min. Remove candy thermometer from saucepan.

5. Add Amaretto or coffee liqueur; beat w/the wooden spoon until candy becomes creamy & slightly stiff. This should take about 10min.
6. Shape candy into 1-inch balls; place balls on a baking sheet lined with waxed paper. Let the balls stand at room temperature about 20min or until dry.
7. Melt the dipping chocolate or confectioner's coating. Carefully dip balls into melted chocolate. Let excess chocolate drip off balls. Place the dipped balls on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place.

FANCY VANILLA CHOCOLATES: as directed above, except substitute 2tsps vanilla for the Amaretto or coffee liqueur.

Nutrition Facts
Servings Per Recipe
Calories 107
Total Fat 4g
Saturated Fat 0g
Cholesterol 3mg
Sodium 1mg
Carbohydrate 17g
Fiber 0g
Protein 0g

http://www.bhg.com/recipe/candy/fancy-liqueur-chocolates/

One More Reason to Cheer for Baltimore.

January 15th, 2009

By Lindsay Britton
Being the Mayor of Pittsburgh clearly wasn’t enough for Luke Ravenstahl. He needed an act that would annouce to the citizens of Pittsburgh, and the country, that 1) he loves the Steelers, and 2) the people of Pittsburgh should have elected someone else.
Well, Mayor Ravenstahl has found that act.
On Wednesday he announced that he would be changing his surname from Ravenstahl to “Steelerstahl” in the days leading up to the Ravens-Steelers AFC title game. ”Steelerstahl” touted the name change as a showing of his allegiance to the Steelers, clearly demonstrating that he had confused “team pride” with “flat-out idiocy.” By taking time out from his mayoral duties in order to announce the change,”Steelerstahl” struck a blow to the legitmacy of civic politics and democracy in general.
Reaction to the name change is still coming in, but the overwhelming consensus seems to be that it’s the Baltimore Ravens patriotic duty to defeat the Steelers by a minimum score of 200-0.
Baltimore mayor Sheila Dixon, who is well aware that surnames have no bearing on the outcome of football games, couldn’t be reached for comment. She was probably busy doing her job.

http://blog.ingamenow.com/2009/01/15/one-more-reason-to-cheer-for-baltimore/

Peppermint Hot Chocolate

My boyfriend recently tried to make his hot chocolate powder drink minty by adding a candy cane, i thought there might be a less ghetto way of doing it..

FROM CANADIAN LIVING (canadianliving.com)

2cups milk

1tbsp granulated_sugar

2oz (60g) bittersweet chocolate, finely chopped

1-1/2oz (45g) milk chocolate, finely chopped

1/4tsp peppermint extract

1cup water
Directions:

1. In saucepan, bring milk, sugar & water to boil over medium heat. Remove from heat.

2. Whisk in bittersweet & milk chocolates until melted.

3. Stir in peppermint extract.

Approx Nutritional Info

Per serving: cal 208

pro 6g

total fat 11g

sat. fat 7g

carb 22g

fibre 2g

chol 12mg

sodium 59mg

http://www.canadianliving.com/food/50_days_of_holidays/peppermint_hot_chocolate.php

Orange Flan

i am still honestly not sure what flan is... but it looks yummy in photos

BY COASTAL LIVING (coastalliving.com)

(makes 12 servings)

1cup sugar
3cups whipping cream
1tbsp vanilla extract
6 large eggs
2 egg yolks
2cups sugar
1/2cup sweetened condensed milk
1(3-oz) package cream cheese, softened
1tbsp grated orange rind (about 1 large orange)
1/4cup fresh orange juice
Sweetened whipped cream
Fresh berries
Mint leaves
Directions:
1. Preheat oven to at 350°F

2. Sprinkle 1cup sugar into a medium skillet. Place pan over medium heat, & cook, shaking pan often, until sugar melts & becomes a light golden brown syrup.

3. Quickly pour syrup into a 12-cup Bundt pan, tilting to coat bottom and sides; set aside.
4. Place whipping cream & vanilla in a large bowl. Process eggs & yolks, sugar, milk, creamcheese, orange rind, orange juice, in a blender just until smooth, stopping to scrape down sides (do not over-process). Stir egg mixture into cream mixture.

5. Pour custard over caramelized sugar in Bundt pan, & place in a large roasting pan on oven rack. Add hot water to roasting pan to a depth of 1 inch.
6. Bake, uncovered, for 1hr &15min (or until a knife inserted off center comes out almost clean).

7. Remove Bundt pan from water. Cool 1hr on a wire rack. Cover & chill at least 8hrs.

8. Loosen edges of flan w/a small spatula; invert onto a serving plate. Cut into serving pieces & top w/sweetened whipped cream, berries, & mint, if desired.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108188

Honeydew Mimosas

BY COASTAL LIVING (coastalliving.com)

(makes 6 cups)

1/2 medium honeydew melon (about 4 cups), cubed
1cup crushed ice
1tbsp sugar
1(750 ml) bottle sparkling wine, chilled
GARNISH:

lime wedges
Directions:

1. Combine first honeydew, ice & sugar in a blender. Process until smooth.

2. Pour mixture into a large pitcher; add sparkling wine.

3. Pour into glasses. Garnish, if desired.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=389743

Wisconsin Honey Bee & Vanilla Bean Pudding

FROM MIDWEST LIVING (midwestliving.com)
(makes 4-5 servings)
2cups whole milk
1cup whipping cream or heavy cream
1-2 (4-6-inch) vanilla beans (or 2tsps vanilla)
3 egg yolks
1/2cup sugar
1/4cup mild-flavored Wisconsin honey or other honey
3tbsp. cornstarch
1/8tsp. salt
1tbsp. butter or unsalted butter
Strawberries, blueberries &/or raspberries
Whipped cream
Directions:
1. In a heavy medium saucepan, bring the milk to boiling over medium heat, stirring occasionally (milk may foam up so watch carefully). Remove from heat.
2. Using the tip of a paring knife, slit the vanilla beans down the center. Scrape the seeds into the hot milk & add the pods. Cool 15min. Cover and chill 2-24hrs.
3. Remove the vanilla pods; using two fingers, press the milk out of the pods into the milk mixture to extract all the seeds; discard pods.
4. In the same saucepan, heat the milk & 1cup whipping cream over medium heat until boiling, stirring occasionally. Remove from heat.
5. Meanwhile, in a medium bowl, beat the egg yolks w/an electric mixer for 1min on medium speed.
6. Beat in sugar, honey, cornstarch & salt until well combined. Gradually beat in about 1cup of the hot milk mixture until well combined.
7. Add the egg yolk mixture to the remaining milk mixture in the saucepan. Bring to a gentle boil over medium heat, stirring constantly; reduce heat. Cook and stir for 2min more. Remove from heat. Stir in butter until melted. (If necessary, strain mixture to remove any lumps)
8. Pour pudding into 4-5 ( 6-8oz) individual dessert dishes (or a 3-1/2- to 4cup serving bowl) Cover surface of pudding with plastic wrap. Chill at least 1hr for individual dishes (or at least 3hrs for the large serving bowl) or until pudding is completely chilled. (Do not stir during chilling).
9. Serve pudding with fresh berries & whipped cream.

http://www.midwestliving.com/recipe/pudding/wisconsin-honey-bee-and-vanilla-bean-pudding-otu/

White Chocolate-Cranberry Crème Brûlée

FROM SOUTHERN LIVING (southernliving.com)

(makes 6 servings)

CREME BRULEE:

2cups whipping cream
4oz white chocolate
1tsp vanilla extract
5 egg yolks
1/2cup sugar, divided
1/2(15-oz.) can whole-berry cranberry sauce
Ice cubes
GARNISH:

1/4cup corn syrup
1/4cup dried cranberries
1 bunch fresh mint sprigs
1/4cup sugar

Directions:

FOR THE CREME BRULEE:

1. Set oven to 300°F
2. Combine 1/2cup cream and white chocolate in a heavy saucepan; cook over low heat, stirring constantly, 2-3min or until chocolate is melted.

3. Remove from heat, & stir in vanilla and remaining 1 1/2cups cream.
4. Whisk together egg yolks & 1/4cup sugar until sugar is dissolved & mixture is thick & pale yellow.

5. Add cream mixture, whisking until well blended. Pour mixture through a fine wire-mesh strainer into a large bowl.
6. Spoon 1 1/2tbsp. cranberry sauce into each of 6(4-oz.) ramekins. Pour cream-and-egg mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2 inch.
7. Bake for 45-55min or until edges are set. Cool custards in pan on a wire rack 25min. Remove ramekins from water bath; cover & chill 8hrs.
8. Sprinkle 1 1/2 to 2 tsp. remaining sugar evenly over each ramekin. Fill a large roasting pan or 15- x 10- x 1-inch jelly-roll pan with ice; arrange ramekins in pan.
9. Broil 5 inches from heat 3-5min or until sugar is melted and caramelized. Let stand 5min. Garnish, if desired.

FOR THE GARNISH:

1. Using a clean paintbrush, gent­ly brush 1/4cup corn syrup onto the top side of dried cranberries & mint sprigs.
2. Sprinkle sugar over cranberries & mint. Let stand 5min; sprinkle remaining sugar over cranberries & mint, gently shaking off excess.

*NOTES:
WHITE CHOCOLATE BANANA CREME BRULEE:1. Prepare recipe as directed through 2. Slice 2 bananas into 1/4-inch-thick slices; toss bananas with 1/3cup sugar. 3. Melt 2tbsp. butter in a large nonstick skillet over medium-high heat. Add bananas, and cook 1-2min on each side or until lightly browned. 4. Line bottoms of 6(4-oz.) ramekins evenly with banana slices. Pour cream mixture evenly into ramekins; place ramekins in a large roasting pan. Add water to pan to depth of 1/2inch. Proceed w/recipe as directed.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1673180

SQUIDOO UPDATE

finally have my selection for the 2recipes of the week on my squidoo .. slowly but surely getting the hang of this.

if you want to see what i chose, take a look: http://www.squidoo.com/Gluten-Free-Recipes-1

hmm. i guess we'll see if i really do end up changing them weekly...
as my mom always says "the road to hell was paved with good intentions". on second thought, that's rather depressing. go yummy gluten-free food instead?

Brandied Caramel Custard

FROM NEW YORK TIMES (nytimes.com)
(makes 6 servings)
1 cup sugar
3tbspwater
3 eggs
2 egg yolks
1/2tsp nutmeg
1/2tsp ground cardamom
1/4cup brandy or cognac
2 1/2cups milk
1/2cup heavy cream
1/4cup golden raisins
Directions:
1. Preheat oven to 350F
2. Mix 1 half cup of sugar w/the water in a heavy saucepan, preferably nonstick. Cook over medium-high heat until the sugar has dissolved and turns a rich amber color.
3. Pour the caramel into the bottom of a 4-5cup baking dish, tilting the dish so the caramel coats the bottom evenly.
4. Beat the eggs & egg yolks together.
5. Beat in the remaining half-cup sugar, the nutmeg & cardamom.
6. Stir in 3tbsps of the brandy, the milk & cream. Pour the mixture into the baking dish, place in the oven & bake 20min.
4. While the custard is baking, mix the remaining tbsp of brandy w/the raisins.
5.After the custard has baked for 20-25min, scatter the brandied raisins over the top of the custard. They will sink in.
6 Continue baking the custard 15-20min longer, until a knife inserted in the center comes out clean.
7 Allow the custard to cool to room temp, then refrigerate at least 6hs or overnight. To unmold, run a knife around the edges and unmold onto a plate that has a rim to catch the caramel syrup.

http://events.nytimes.com/recipes/1221/1988/12/18/Brandied-Caramel-Custard/recipe.html?scp=9&sq=recipes%20custard&st=cse

Chocolate Coconut Meringues

FROM THE NEW YORK TIMES (nytimes.com)
(makes 36)
2 large egg whites
2/3cup sugar
4oz unsweetened chocolate
1 1/2cups finely grated unsweetened coconut
Directions:
1. Preheat oven to 350F.
2. Using an electric mixer, whip egg whites until soft peaks form.
3. Gradually beat in sugar, continuing until stiff peaks form. Remove bowl from mixer.
4. Melt the chocolate in a microwave oven or a double boiler. With a rubber spatula, gently fold the melted chocolate & half the coconut into the bowl of egg whites. Fold in the remaining coconut.
3. Drop heaping tablespoons of the batter onto baking sheets lined w/lightly greased parchment paper. Bake about 12min, or until meringues are firm. Turn oven off, but leave cookies in oven with door ajar 15min longer.

nutritional analysis
per serving: 45 calories
3g fat
0mg cholesterol
4mg sodium
1g protein
5g carbohydrate.

http://events.nytimes.com/recipes/1198/1996/12/04/Chocolate-Coconut-Meringues/recipe.html?scp=4&sq=recipes%20coconut&st=cse

2008: Labne-and-Ricotta Cheesecakes w/Rice, Nut & Raspberry Relish

BY EGGBEATER (eggbeater.typepad.com)
(makes 4 servings)

FOR THE CHEESECAKES:
Butter, for greasing ramekins
Raw sugar, for dusting ramekins
3eggs
2tbsps +1tsp sugar
Pinch of fine sea salt
¼cup + 3tbsps whole-milk ricotta
1 cup labne
FOR THE RELISH:
½cup raw almonds, lightly toasted & chopped
½cup raw pistachios, very lightly toasted & chopped
½cup cooked jasmine rice, at room temp
½cup finely diced fennel
3tbsps finely diced
candied ginger
2 3-inch-long strips lemon rind, minced
20 cumin seeds, toasted & chopped
2tbsps pistachio oil
3tbsps almond oil
2tbsps raw sugar, + more to taste
1 pint raspberries.

Directions:

FOR THE CHEESECAKES:

1. Preheat the oven to 300F. Butter 4 3/4-cup ramekins & dust with raw sugar.

2. In a bowl, whisk the eggs, then beat in the sugar, salt, ricotta & labne until smooth, doing your best not to incorporate air into the mixture.

3. Fill the ramekins with the mixture, place on a baking sheet & bake until puffed around the edges & just set in the center, 15-25min. Cool on a rack, then refrigerate until chilled.
FOR THE RELISH:

4. In a bowl, stir together the almonds, pistachios, rice, fennel, ginger, lemon rind & cumin.

5. Add the oils & fold lightly to coat.

6. Add the sugar & stir once more. Taste, adding more sugar if desired.
TO SERVE:

7. run a hot paring knife around the edge of each of the cheesecakes & invert onto individual serving plates. (A little tapping may be necessary.)

8. Fold the raspberries into the relish, crushing them lightly, then spoon a little relish onto each plate, reserving the extra for another use (like your morning yogurt).

http://www.nytimes.com/2008/07/20/magazine/20food-t-003.html?ref=dining

1876: New Jersey Blanc Mange

FROM THE NEW YORK TIMES (nytimes.com)

(makes 6 servings)

BLANC MANGE:

3cups milk
¼ cup plus 1 tablespoon sugar
½oz gelatin
½tsp kosher salt
Grated zest of 1 lemon
1 cinnamon stick
½tsp almond extract.

PORT SAUCE:

2cups port

¾cup sugar

1tsp peppercorns

1 star anise

1 wide strip lemon peel.

Directions:

FOR THE PORT SAUCE:

1. In a small saucepan, combine port, sugar, peppercorns, star anise & lemon peel. Bring to a boil & reduce until syrupy.

2. Strain & let cool. (makes about ¾ cup)

FOR THE BLANC MANGE:
3. In a medium saucepan, combine the milk (or half milk, half cream), sugar, gelatin, salt, zest & cinnamon. Slowly bring to a boil, whisking to dissolve the sugar & gelatin.

4. As soon as bubbles form on the milk, remove from the heat. Strain.

5. Stir in the almond extract.

6. Pour into six ½ -to- ¾ -cup bowls or ramekins & chill until firm.

TO SERVE:

7. Dip the bowls in warm water to loosen & unmold onto plates. Serve each blanc mange with a spoonful of port sauce

http://www.nytimes.com/2008/02/24/magazine/24Food-t.html