Warm Fruit Salad w/Orange Maple Sauce

after all this chocolate, having some delicious fruit desserts might do some good :) and who can resist the fabulousness of tropical fruits..mmm

FROM DELIGHTFUL DELICACIES (DelightfulDelicacies.blogspot.com)
2 bananas, halved lengthwise
2tsp lemon juice
1 mango, sliced
4 slices pineapple, halved and cored
1tbsp brown sugar
1tsp cinnamon
oil for brushing pan
ORANGE MAPLE SAUCE
3/4 cup orange juice (we pureed a few strawberries in it)
1 1/2tbsp Maple Syrup (or 2tbsp rum)
2tbsp brown sugar
Directions:
1) Brush the banana w/the lemon juice, then toss all the fruit in the cinnamon and sugar. Set aside.
2) Combine the orange juice, syrup, & brown sugar in a small saucepan & bring to a boil.
3) Reduce heat simmer until the mixture thickens to a sauce consistency, about 15min.
4) Keep warm. Heat fry pan over medium low heat & brush with oil.
5) Add the fruit and cook 2-3min on each side or until golden brown & heated through.
6) Serve w/sauce spooned over. It's yummy served alongside some yogurt or as in the picture, coconut.


http://delightfuldelicacies.blogspot.com/2008/04/warm-fruit-salad-with-orange-maple.html

Lemon & Thyme Truffles

i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)

FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.

*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.

http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html

Heather's Toasted Pecan Toffee

i wasn't able to procure the photo from the website. but follow the link at the bottom of the page to see it. looks super delicious :)

FROM 101 COOKBOOKS (101Cookbooks.com)
1cup butter, cut into chunks
1 1/2cups granulated sugar
3tbsps corn syrup
3tbsps water
2cups well-chopped pecans, toasted (divided)
1/2lbs (8oz) chocolate, cut into chunks - milk, semi, or bittersweet
Directions:
1) Cover a baking sheet with wax paper & set aside.
2) In a medium, thick-bottomed saucepan over medium/med-low heat add the butter. Wait a minute or two until the butter really starts to soften melt.
3) Stir in the sugar, corn syrup, & water. Cook, stirring regularly until the mixture is bubbling (lava-style) & the candy thermometer hits 300F degrees.
4) Remove from the heat & stir in one cup of the pecans.
5) Pour the hot toffee out onto the prepared baking sheet. Depending on hot thick you like your toffee, spread it out into a round 10-12inches wide. Set it aside to cool.
6) While the toffee is cooling go ahead & melt half the chocolate - Heather uses a microwave in 20sec bursts or you can use a double boiler. Be sure the toffee has set up a bit before you spread the melted chocolate over the top.
7) Immediately sprinkle with 1/2cup of the remaining pecans. Wait 20min, or until the chocolate has firmed up. Carefully flip the toffee over.
8) Melt the remaining chocolate & spread on the second side - sprinkle with the remaining 1/2 cup of pecans. Let cool.
9) I've seen people break brittle or toffee into big shards by smacking the baking pan on the counter. If this doesn't work for you, break the toffee into pieces by (carefully) using a knife or ice pick to break of pieces.

http://www.101cookbooks.com/archives/000893.html

Coco Choco Cluster

it has been far too long! ..okay so maybe only a week. either way, these delectable treats seemed like the perfect way to start back again :)

FROM 101 COOKBOOKS (101cookbooks.com)
(makes 36 clusters)
2 1/2cups finely shredded unsweetened coconut, lightly toasted and cooled
1/2cup toasted almonds, cooled and chopped
7-8oz dark chocolate, chopped
1tbsp finely ground espresso beans (optional)
a big grain finishing salt - if you can get your hands on a smoked one, great
Directions:
1) Line a baking sheet w/parchment paper or a Silpat.
2) Combine the coconut & almonds in a large bowl.
3) Place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt along with the ground espresso.
4) Pour the chocolate over the coconut mixture & stir to combine.
5) Let cool a few minutes and then drop by the tablespoonful onto baking sheet.
6) Finish with a few grains of salt on top of each.

*Notes: The mixture will be a bit crumbly, but will set as the chocolate cools. If your kitchen is on the cool side the clusters will set up over the course of an hour or so. If you want to speed up the process a bit, pop them in the refrigerator.

http://www.101cookbooks.com/archives/coco-choco-clusters-recipe.html

Mustache Monday- Lanny McDonald

February 16, 2009

By Lindsay Britton

Lanny McDonald and his red “Walrus” mustache played sixteen seasons in the NHL, playing for the Maple Leafs, Rockies, and Flames. McDonald’s wily mustache, which seemed to defy both logic and gravity, was the main reason behind the NHL’s decision to institute a league-wide mustache policy in 1986 that forbade players from growing comparable mustaches. According to inside sources, the league feared that a “mustache arms race” would open up too many old Cold War wounds. Thus, new league rules mandated that a mustache of McDonald’s caliber is only allowed to be sported by one player per season.

Currently, George Parros of the Anaheim Ducks is the only player allowed to wear such a mustache, which can transition from the hockey rink to the set of an amateur porn video with ease.

McDonald netted exactly 500 goals during his NHL career, and finished with 506 assists for a total of 1006 career points.However, his scoring prowess and Hockey Hall of Fame induction pale in comparison to McDonald’s achievements in the 1989 NHL playoffs, when McDonald’s mustache joined with his Grizzly Adams-esque beard. The result? McDonald captained his team to a Stanley Cup victory over the Montreal Canadiens, thereby establishing the mustache as the measuring stick by which all future team captains would be judged. McDonald went out on top, retiring a Stanley Cup and mustache champion after the 1989 season.

Unlike most former mustache sporting athletes, McDonald didn’t get rid of the mustache after his playing days. In fact, thanks to tireless grooming and an intense commitment to follicle health, McDonald’s mustache remains in “game shape” to this very day.

http://blog.ingamenow.com/2009/02/16/mustache-monday-lanny-mcdonald-2/

BREAKING NEWS- Detroit Lions traded to Canadian Football League.

February 19, 2009

By Lindsay Britton

After an 0-16 season, big changes were expected in the Motor City, but no one could have seen this coming.

Early this morning the Detroit Lions franchise was traded, in its entirety, to the CFL, for twenty-five pairs of hockey skates and a brochure about universal health care. Commissioner Roger Goodell praised the move, saying “Well, they’re somebody else’s problem now. And with these skates we can finally organize an office hockey game.” Goodell also plans to forward the health-care brochure to a local government representative. Goodell said the deal came after years of what can only be described as the Lions outright refusal to field even a decent team. Rumors out of the league offices are that former Lions GM Matt Millen’s “wide receiver drafting fetish” didn’t help matters either.

The CFL commissioner, who according to episodes of South Park is named either Terrance or Phillip, had this to say: “Well, twenty-five pairs of skates is a lot to give up, especially when you consider what we’re getting in return, but we felt compelled to help the American people anyway we could.” When asked whether “help” was a reference to the state of the American health-care system, the Canuck replied: "Taking the Detroit Lions off of the American public’s hands will do more than universal health care ever could.” He also added “No one should have to pay for that,” referring to anything Detroit Lions related.

The big question now for CFL officials is what to do with the newly acquired franchise. The rumors are varied, ranging from assimilation into the league all the way to stripping the team down "for parts", taking helmets, waters bottles, cleats, etc. One CFL official suggested that the Lions be used as a “what not to do” guide not only for the CFL, but professional sports in general. When asked whether or not the Lions coaching staff would be retained in any capacity, the CFL commissioner, who surprisingly bears no resemblance to a South Park character, said “Probably not. Whoever was running that team before didn’t appear to take football knowledge or competency into account when hiring. I think it’s best for all parties if these guys just pursue different avenues of employment.”

Detroit area politicians, surprisingly, have come out in praise of the trade, believing that not having a losing franchise like the Lions around will increase self-esteem and jump-start commerce in the economically- battered city. One official quipped “Hopefully they’ll buy Ford trucks to move all their stuff north. It’s the least they could do for drafting Joey Harrington and Charles Rogers.”

Luckily, Detroit sports fans won’t have to wait long for their next opportunity to watch live sporting futility, as opening day for the Detroit Tigers is April 6th.

http://blog.ingamenow.com/2009/02/19/breaking-news-detroit-lions-traded-to-canadian-football-league-2/

Beet Ice Cream

i love odd sounding desserts. this one seems like a fabulous surprise

FROM DESERT CANDY (desertcandy.blogspot.com)

3 medium-size beets
1 small orange
8oz sour cream
3/4cup sugar
1/2cup half-and-half
Directions:

1) Preheat the oven to 400F.

2) Wrap the beets in foil and roast in the oven until very tender, about 45 min.

3) Remove, when cool enough to handle, peel beets & chop finely.

4) Place the beets in a blender or food processor.

5) Add the juice of the small orange & about 1tsp of the orange zest.

6) Purée the mixture until you have a rough purée.

7) Add the sour cream, sugar, & half-and-half.

8) Purée the mixture until completely smooth & combined.

9) Press the mixture through a fine mesh sieve (optional).

10) Refrigerate to chill the mixture completely, several hours or overnight.

11) Beat mixture, Freeze 6hours, or until mostly frozen. remove from freezer, beat again. and serve, or freeze.

*NOTES
-PERFECT PAIRING:Beets have a great affinity with chocolate. Mix in chocolate chips, drizzle with chocolate sauce, or serve with a scoop of chocolate sorbet.

-FOR ADVENTUROUS AUDIENCES: In a riff on the classic Eastern European dishes, pair beet ice cream w/cucumber sorbet. You could even top it with a little sweetened sour cream and sprinkle of poppy seeds.

http://desertcandy.blogspot.com/2007/08/day-15-can-you-guess-flavor.html

Flan de Naranja

i was getting way too hungry putting up photos.. but then this one has custard & caramel so it didn't help :S

FROM CITRUS & CANDY (citrusandcandy.com)
CARAMEL:
6oz white caster sugar
2tbsp water
CUSTARD
1cup cream
1cup milk
100ml freshly squeezed orange juice
zest of 1 orange (finely grated)
1/4cup caster sugar
2 eggs
3 egg yolks
6 x 150ml capacity ramekins*If you're using ceramic ramekins, warm them up in the oven first before pouring in the hot caramel otherwise this might cause the ramekins to crack*
Directions:
1) Preheat oven to 160° C.
TO MAKE CARAMEL:
2) Put the sugar in a saucepan & place it over a medium heat.
3) Keep an eye on it without touching the pan until the sugar begins to melt & just turn liquid around the edges, which will take approx 4-6min.
4) Then give the pan a good shake & leave it again to melt until about a quarter of the sugar has melted.
5) Now, using a wooden spoon, gently stir it & continue cooking until the sugar has transformed from crystals to liquid & is the colour of dark runny honey – the whole thing should take 10-15 minutes.
6) Then take the pan off the heat & add 2tbsp of water, being a bit cautious here, as it sometimes splutters at this stage.
7) Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.
8) Quickly pour caramel into the ramekins, tipping it round the base & sides to coat. Set it aside while you prepare the custard.
TO MAKE CUSTARDS:
9) Heat the cream, milk, orange juice, zest & sugar in saucepan & bring to the boil.
10)Whisk the eggs & egg yolks together in another bowl then whisk in the hot cream. Strain the mixture into the ramekins.
11) Place ramekins in a deep baking dish.
12) Add enough hot water in the baking dish to come halfway up the sides of the ramekins.Cover the baking dish with foil & carefully poke some holes in the top (to allow steam to escape).Bake for 30min or until custards are just set. There should still be a slight wobble in the centre but don't worry, they will firm up on cooling.
13)Remove the dishes from the water bath & leave to cool. Cover & refrigerate until ready to serve.
TO SERVE:
14) Carefully run a knife around the edge of the dishes and invert onto serving plates. You can serve this with sliced oranges & a sprig of mint.

http://citrusandcandy.com/2008/10/orange-caramel-custards-flan-de-naranja.html

White Chocolate Créme Brulee

i just thought this recipe, and the chocolate souffle one had the cutest little pictures. & well, looked seriously delicious.

FROM CITRUS & CANDY (citrusandcandy.com)
(makes 6)

1 1/2 cups milk
1cup thin cream
6 egg yolks at room temperature
1/4cup caster sugar
200g good quality white chocolate, broken into small pieces
1tsp vanilla extract
6 x ramekins (125ml capacity / 8cm diameter)
About 6tsps caster sugar
Directions:

1) Heat the milk & cream in a medium saucepan over low heat until scalding point (when you see steam rising from the surface) but *do not boil*. Remove from heat.
2) While that's off the heat whisk the egg yolks & sugar together in a large bowl with a balloon whisk.

3) Add the warm milk mixture in a thin stream, whisking constantly, until combined.
4) Return the mixture to the saucepan over medium heat & stir with a wooden spoon for about 9min or until custard thickens & coats the back of the spoon.
5) Remove from heat & add the white chocolate & vanilla extract & stir until it's all melted & mixed.Set aside to cool for 5min.

6)Ladle the custard into the ramekins. Place them in a baking tray and refrigerate for 6-8 hours or overnight. The custard will thicken and form a skin on the surface.

TO SERVE:

7) Place about a tsp of caster sugar over the entire surface of each ramekin & blowtorch the sugar. Enjoy the show as it bubbles, melts and darkens in colour before finally hardening into a hard toffee.

http://citrusandcandy.com/2008/10/white-chocolate-crme-brulee_26.html

Chocolate Souffle

world favorite chocolate!.. or well, my favorite :)

FROM FOOD FROLIC, WINE & ADVENTURES (foodfrolicadventures.blogspot.com)
13ozs semisweet chocolate (use the best you can buy)

11ozs unsalted butter
8 eggs, separated
10ozs almonds, toasted & ground to a powder

¾cup sifted powdered sugar (try to find powdered sugar without cornstarch if you can)
6ozs white chocolate
2tbsp cognac
VARIATION OF SAUCE:
Bourbon Sauce
1Cup Heavy Cream
½tbsp corn starch
1tbsp water
3tbsp Sugar (caster or baker’s sugar)
¼ cup Bourbon
Directions:

CHOCOLATE SOUFFLES:
1)Melt the semisweet chocolate & butter together in a double boiler. Cool for 5 min.
2) Beat the yolks & add them to the chocolate and butter mixture, stirring on very low heat.

3) Then add the ground almonds & powdered sugar. Remove from the heat & allow cooling.

4) Whip the egg whites until stiff & gently fold into the mixture.
5) Divide the mixture among 10 buttered ramekins or other similar forms and bake for 25 to 30 min at 350F.
6) Unmold & serve on a pool of warm white chocolate melted with a dash of cognac. (I find a nice Bourbon sauce changes this dessert from ultra refined to decadently wicked.
WHISKEY SAUCE: (again, please use good Bourbon!)
7) Place the cream in a small saucepan over medium heat & bring to a boil.
8) Whisk the cornstarch & water together then whisk into the cream & bring to a boil while constantly whisking away & let simmer for a few secs, taking care not to burn the mixture on the bottom. Remove from heat.
9) Stir in the sugar & the bourbon. Taste to make sure the sauce is sufficiently sweet to taste with a good bourbon flavor and should have a nice thick consistency. Cool to room temp.
10) I find this sauce served warm, just finished that is, over the unmolded chocolate tart to be "killer."

http://foodfrolicadventures.blogspot.com/2009/01/ultimate-chocolate-dessert.html

Class Projects, Who Needs 'Em!

okay, this is terribly embarassing.. but because i am such a huge dork i decided to do my class project on my blog. we're supposed to conduct market research, and our teacher said we were allowed to fabricate our answers as long as we had the proper methodology. however, my aforementioned nerdiness means I am going to post it anyway. and i guess it would be wonderful to know anyways as well.

if you are procrastinating/bored, and actually do complete it. if you would send it to LJac207@gmail.com it would super appreciated. :) eep projects

1) Favorite Type of Dessert(choose one):
a) Fruit
b) Ice Cream/Sorbet
c) Chocolate ..Anything Chocolate

2) What best describes you as a chef (choose one)
a)I love to make food
b)I will make food, if there’s nothing to microwave
c)My kitchen is just for show

3) Do you or any of your family members have intolerance/allergy to (choose all that apply)
a)Gluten
b)Casein
c)Lactose
d)Wheat
e)Other (please mention)---

4) If you checked Gluten/Wheat: do you have any substitutes you enjoy using?
----

5) If you check Lactose/Casein: do you have any substitutes you enjoy using?
----

6) Do you currently follow a (choose all that apply)
a)Gluten free diet
b)Casein Free diet
c)Vegetarian diet
d)Vegan diet
e)Lactose Free Diet
f)Wheat Free Diet
g)Other specialized diet (please mention)---

7) How did you hear of Naturally Gluten-Free
a)Twitter
b)Facebook
c)Squidoo
d)Other ------

8) Additional Comments: -----

Peppermint Truffles

it is terribly embarassing, but i think i actually do still have candy canes sitting around from the holidays :$

FROM COCONUT & LIME (coconutlime.blogspot.com)
2cups confectioners' sugar
4oz cream cheese*, slightly softened
5drops peppermint extract confectioners' sugar
candy canes or starlight mints, crushed
Directions:
1) In a large bowl, beat together cream cheese, peppermint extract & sugar. Beat until well combined.
2) Using your fingers, roll the mint/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of confectioner's sugar & the crushed mints on a plate & gently roll the candy to coat.
5) Place on a clean plate and refrigerate about 1 hour before serving.

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/12/peppermint-truffles.html

Chocolate Cream Cheese Truffles

mmmm truffles :)
... ooh & something that was recently brought to my attention: remember to check the cocoa label to make sure it's GF.

FROM COCONUT & LIME (coconutlime.blogspot.com)
1 3/4cup confectioners' sugar
4oz cream cheese*, slightly softened
2oz unsweetened chocolate, melted
cocoa to roll
Directions:
1)In a large bowl, beat together cream cheese & sugar.
2) Add chocolate. Beat until well combined.
3) Using your fingers, roll the chocolate/cream cheese mixture to the size of a large marble or superball.
4) Sprinkle about 1/3 cup of cocoa on a plate & gently roll the candy to coat. Place on a clean plate and serve. (You can also wait a couple of hours and they will have a more solid texture.)

*The kind you get in a brick, not "spreadable" or "whipped"

http://coconutlime.blogspot.com/2006/10/chocolate-cream-cheese-truffles.html

Hannah’s Pumpkin Pie Milkshakes

I know i keep adding unseasonal recipes.. but milkshakes are appropriately delicious all year round :)

FROM CANARY GIRL (canarygirl.com)
(makes 4 servings)
2cups vanilla ice-cream
1cup milk
2/3cup canned pumpkin (or fresh roasted, then drained overnight)
1/4cup brown sugar
3/4tsp pumpkin pie spice (I use a blend of my own…a generous pinch of cinnamon, and a smidge of freshly grated nutmeg, ground cloves and ginger)
whipped cream to top shakes
Directions:
1) Place all ingredients except whipped cream in a blender (reserve some of the spice mixture for garnish).

2) Now, distribute the milkshakes among 4 glasses. Or, if you happen to be a piggy like me, in 2. 3 max.
3) Top with whipped cream & sprinkle with spice mixture. Prepare to taste a bit of heaven.

http://canarygirl.com/?p=75

Fresh Fruit w/Mascarpone & White Chocolate Dip

chocolate + fruit = DELICIOUS :)

BY BON APETIT (yumsugar.com)
(makes about 1 1/2cups dip)

6oz white chocolate

1cup whipping cream

1- 8oz marscapone cheese

1tsp vanilla extract

Fresh fruit, like strawberries, cheeries, peaches, & nectarines
Directions:
1) Melt 6oz chopped white chocolate with 1/2cup whipping cream in a medium metal bowl set over a saucepan of gently simmering water. Remove the bowl from water and let the chocolate cool to room temperature.
2) In another medium bowl, whisk 1/2cup whipping cream, one 8oz container mascarpone cheese, & 1tsp vanilla extract until blended and smooth.

3) Fold melted chocolate into mascarpone.

4) Serve the dip w/fresh fruit; strawberries & cherries are terrific with it, but peach and nectarine slices would also be fun.

http://www.yumsugar.com/2072014

Icy, Spicy Cantaloupe & Cucumber Paletas

when it's raining outside popsicles should be the last thing on my mind.. but the whole sweet & spicy thing reminds me of mexico. and warmth. and sun. :D

FROM YUM SUGAR (yumsugar.com)

(makes 6 popsicles)

1/2 medium cantaloupe, peeled & roughly chopped
1/2 cucumber, peeled & roughly chopped

1 jalapeño, seeded and cleaned, roughly chopped

1/2 cup sugar (optional)

lime sliced (optional)
Directions:
1) Puree cantaloupe, cucumber, & jalapeño in a blender.

2) Add sugar to the liquid if it is too spicy or not sweet enough.

3) Fill up Popsicle molds. Place in freezer & wait patiently for 6 hours to freeze. Serve with a slice of lime.

http://www.yumsugar.com/1903008

Mustache Monday: Wade Boggs We Salute You

Feb9, 2009
by Lindsay Britton

In what I can only hope will be a permanent endeavor, every Monday I will be profiling a mustachio’d athlete from the past or present, in hopes of raising mustache awareness worldwide. Today’s athlete: Wade Boggs.

A life-time .328 hitter, Boggs dominated opposing pitching the same way he dominated facial hair.

While most remember Boggs for his 12 consecutive All-Star appearances or 5 batting titles, he will be remembered most fondly for winning the American League Mustache title over Yankee first baseman Don Mattingly for the years 1982-1992, inclusive. Judges deemed that the thickness of the mustache, combined with the last name “Boggs,” virtually guaranteed him the title. His 11 consectutive Mustache Titles remain a Major League record to this day.

Boggs’ mustache landed him a roster spot on Mr. Burns’ team of ringers in an episode of “The Simpsons,” being famously punched out by Barney Gumble in an argument over British Prime Ministers. This marked the pinnacle of Boggs’ mustache career.

Sadly, he would lose the Mustache Title in 1993 after an accident while trimming forced him to shave off the mustache in its entirety. The time it took to grow back would cost Boggs dearly, as it allowed Rafael Palmeiro to sneak in and steal that years award.

Some say that the ‘93 season marked a decline for Boggs. While he was always in the running, he never again captured the Mustache Title, retiring after the ‘99 season sporting an abridged version of the mustache that had made him a fan favorite.

Boggs’ great play and even greater mustache landed him in the Baseball Hall of Fame in 2005. And, fittingly, in 2007 he was a part of the inaugural group inducted into the Mustaches in Sport Hall of Fame.

http://blog.ingamenow.com/2009/02/02/mustache-monday-wade-boggs-we-salute-you/

Nutella Oatmeal Cookies

mmm.. cookies :) & chocolate.. ooh and seems frangelico is gluten-free (letter from someone working at frangelico: http://www.glutenfreedrinks.com/AlcoholBeverages_Frangelico.htm)

FROM BAKE or BREAK (BakeorBreak.com)
1/2cup butter
1/2cup milk
1 & 3/4cups sugar
1/2cup cocoa
1tsp Frangelico
1/2cup Nutella
3cups rolled oats
Directions:
1) In a saucepan over medium-high heat, combine butter, milk, sugar, & cocoa. Bring to a boil, stirring constantly.Reduce heat and continue to boil for 3min, still stirring.
2) Remove from heat & add Frangelico.
3) Add Nutella & mix well.
4) Add oats and mix well. Drop quickly onto parchment or waxed paper and allow cookies to set.

http://www.bakeorbreak.com/recipes/2007/02/06/nutella-oatmeal-cookies/

Gianduja Mousse

on a chocolate roll :) ooh & it seems nutella is gluten-free!(http://goingglutenfree.blogspot.com/2007/06/not-giadas-nutella-brownies.html)

BY FOOD & WINE (bakeorbreak.com)
1/2cup Nutella
1/4cup creme fraiche
1 & 1/2tsp Brandy (or Frangelico)
1/2cup heavy cream
Directions:
1) In a medium bowl, mix the Nutella, creme fraiche, & Brandy at low speed of a hand mixer until smooth. Set aside.
2) In a separate bowl, beat the cream until firm peaks form.
3) Fold the whipped cream into the Nutella mixture. Refrigerate for at least 20min before serving.
4) Serve with chocolate wafer cookies or chocolate hazelnut rolled wafer cookies.

http://www.bakeorbreak.com/recipes/2007/11/04/gianduja-mousse/

Grilled Pineapple

it's supposed to rain here for the next week, so this is more to remember sunny days :) plus you can hardly ever go wrong with a simple fruit dessert

FROM BAKING BITES (bakingbites.com)

1 ripe pineapple

coarse salt (optional)

cooking spray

Directions:

1) Remove the outer skin from a ripe pineapple. Cut length-wise, dividing the pineapple into eights (smaller pieces can be made, if you prefer). Remove the core of the pineapple as you work.
2) Lightly grease your grill top with cooking spray to prevent the pineapple from sticking & grill each piece for about 10-15min, rotating every few minutes to ensure the pineapple is evenly cooked. Medium or medium-high heat work well, although you could cook the pineapple for a longer time at a lower heat, as well.
3) Sprinkle with a little coarse salt before serving, to enhance the sweetness of the fruit.
4) Serve warm, as a side or with ice cream.

http://bakingbites.com/2008/07/grilled-pineapple/#more-2170

Chocolate Sorbet

mmm. why is chocolate so delicious in all its forms? reminds me. i think i'm going to make me some hot chocolate :)

FROM SMITTEN KITCHEN (smittenkitchen.com)
(Servings: Makes 1quart (1liter) but you can tell your husband less so he doesn’t figure out how much you’ve kept from him. [At least until he sees the chocolate smudges on your face.])
2 1/4cups water

1cup sugar
3/4 cup unsweetened Dutch-process cocoa powder
Pinch of salt
6oz bittersweet or semisweet chocolate, finely chopped

1/2tsp vanilla extract
Directions:

1) In a large saucepan (yes, you must use a large one or it will bubble over. Trust me.), whisk together 1 1/2 cups of the water with the sugar, cocoa powder, & salt. Bring to a boil, whisking frequently. Let it boil, continuing to whisk, for 45secs.

2) Remove from the heat & stir in the chocolate until it’s melted, then stir in the vanilla extract & the remaining 3/4 cup water.
3) Transfer the mixture to a blender & blend for 15sec. Transfer to a freezer proof container & freeze til almost set, then remove from freezer & blend. Refreeze.

http://smittenkitchen.com/2008/07/chocolate-sorbet/

Chocolate Pudding

PUDDING!!!i don't know what it is.. but ever since i saw pudding at the store last week i have not been able to stop thinking about it. maybe cause it's delicious?

FROM SMITTEN KITCHEN (smittenkitchen.com)

(makes 6 servings)

1/4cup cornstarch

1/2cup sugar

1/8tsp salt

3cups whole milk

6oz 62% semisweet chocolate, coarsely chopped (I used good quality semisweet chocolate chips; use 70% bittersweet if you want more of a dark chocolate kick)

1tsp pure vanilla extract

Directions:
1) Combine the cornstarch, sugar & salt in the top of a double boiler.

2) Slowly whisk in the milk, scraping the bottom & sides with a heatproof spatula to incorporate the dry ingredients.
3) Place over gently simmering water & stir occasionally, scraping the bottom & sides. Use a whisk as necessary should lumps begin to form.
4) After 15-20min, when the mixture begins to thicken and coats the back of the spoon, add the chocolate. Continue stirring for about 2-4min, or until the pudding is smooth & thickened.

5) Remove from the heat & stir in the vanilla.
6) Strain through a fine-mesh strainer (or skip this step if you’re a slacker like me who is absolutely certain that there is nary a lump her puddin’) into a serving bowl or into a large measuring cup with a spout & pour into individual serving dishes.
7) If you like pudding skin, pull plastic wrap over the top of the serving dish(es) before refrigerating. If you dislike pudding skin, place plastic wrap on top of the pudding & smooth it gently against the surface before refrigerating. Refrigerate for at least 30min and up to 3 days (ahem, good luck with that).

http://smittenkitchen.com/2008/02/best-chocolate-pudding/

Grapefruit Curd

i'm still not a 100% on what curd is.. but it looks like fruity pudding. so it's all good by me :)

FROM HONEY & JAM (HoneyandJam.blogspot.com)
8 large eggs yolks
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup +2tbsps freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1cup sugar
1/8tsp salt
1 1/4sticks unsalted butter, cold, cut into pieces
Directions:
1) Combine yolks, grapefruit juice, lemon juice, half of the zest, & the sugar in a saucepan; whisk to combine.
2) Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8-10 min. Remove saucepan from heat.
3) Add salt & butter, one piece at a time, stirring until smooth. Strain through a fine sieve unto a medium bowl.
4) Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled & set.

http://honeyandjam.blogspot.com/2009/01/grapefruit-curd.html

Chocolate Decadence

the right kind of Valentine's day heart... and you can make it for yourself :)
[or give it to someone. if you can resist the temptation to eat it first..mmm FUDGE! ]

FROM FAMILY FUN MAGAZINE (jas.familyfun.go.com)
(makes 16-2inch squares [or slightly smaller hearts])
4 tbsp. butter, plus extra for pan
3/4cup evaporated milk
2cups sugar
1/2tsp salt
1 1/2cups miniature marshmallows
1tsp vanilla extract
1-12oz bag semisweet chocolate chips
Directions:
1) Butter an 8-inch square baking pan.
2)In a heavy 2-quart saucepan, combine the butter, milk, sugar & salt, and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5min, stirring constantly. (Only older kids and parents should be in charge of this step, since the mixture will be quite hot and bubbly.)
3) Remove from the heat & stir in the miniature marshmallows until they have fully melted.
4) Stir in the vanilla extract.
5) Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.
6) Turn the mixture into the buttered pan & smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife.

*NOTES: FOR HEART SHAPED PIECES: gently press a mini heart-shaped cookie cutter onto each square and remove excess.

http://jas.familyfun.go.com/recipefinder/display?id=15101

Candy Bar Fudge

This fabulous looking recipe had me sold at Candy Bar & then they added Fudge and my inner [er, outter..shhh] chubb said YAYYY :)

BY PATTY STOCKTON (family.go.com)
(makes 2 3/4lbs)
1/2cup butter
1/3cup unsweetened cocoa powder
1/4cup packed brown sugar
1/4cup milk
3 1/2cups confectioners' sugar
1tsp vanilla extract
30 individually wrapped caramels, unwrapped
1tbsp water
2cups salted peanuts
1/2cup semisweet chocolate chips
1/2cup milk chocolate chips
Directions:
1.Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar & milk. Microwave until mixture boils.
3. Stir in confectioners' sugar & vanilla extract. Pour into prepared pan.
4. In a microwave-safe bowl, microwave caramels and water until caramels melt.
5. Stir in peanuts. Spread mixture over chocolate layer.
6. In a small microwave-safe bowl, combine semisweet & milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2hrs, or until firm.

http://family.go.com/food/recipe-ar-15177-candy-bar-fudge-t/

Strawberry Mousse

a fruit mousse.. i love the idea :) mmm

adapted from Family Circle (noblepig.com)
1 egg white
1/2 cup granulated sugar
2 cups chopped fresh strawberries
Fresh fruit, for garnish
Directions:
1) Place egg white in a large bowl or mix powdered egg whites with 1/4cup warm water in bowl. Whisk for 2min until light & foamy.
2) With a hand mixer, gradually beat in sugar and strawberries on medium speed. Increase speed to high and beat for 15min. Mixture will fill the bowl.
3) Transfer to a bowl and freeze for 4hrs.
TO SERVE:
4) remove from freezer & garnish with fresh fruit.

http://noblepig.com/2008/04/20/the-perfect-passover-dessertor-anytime.aspx

White Chocolate Mousse w/Pomegranate Sauce

mmm Pomegranate .. AND Chocolate :) i'm in love. and really hungry now

Adapted from Bon Appetit (NoblePig.com)
(makes 6 servings)
3cups (24oz) pomegranate sauce
10oz high-quality white chocolate, chopped
1cup heavy whipping cream, divided
3 large egg whites
3tbsp powdered sugar
Pomegranate seeds
Directions:
1)Boil pomegranate juice in a large saucepan until reduced to 2/3 cup, about 20min. (I used a 9.5'-wide pan and reduced to 2/3 cup in exactly 20min. If you use a smaller width pan it will most likely take longer to reduce.) Transfer the sauce to a small cup & chill.
2) Stir good-quality white chocolate & 1/2cup cream in a medium saucepan over very low heat until melted. Transfer to a large bowl and cool 10min.
3) In another bowl, beat remaining 1/2cup cream to soft peaks.
4) Fold whipped cream into cooled chocolate mixture in two additions.
5)In another bowl, using an electric mixer with a whisk attachment, beat egg whites until very frothy.
6) Add powdered sugar & beat until stiff peaks form.
7) Fold egg-white mixture into chocolate mixture in two additions.
8) Divide mousse into 6-8oz glasses (a generous 1/2cup in each).
9) Chill at least 2hrs & spoon chilled pomegranate sauce over mousse & garnish w/pomegranate seeds.

http://noblepig.com/2009/01/11/its-right-around-the-corner.aspx

Baked Oatmeal-&-Apple Dessert

i know there is some debate about the gluten-freeness of oats.. (http://www.celiac.com/categories/Celiac-Disease-and-Oats%3A-Are-They-Gluten%252dFree%3F) but if you can find some that are not fielded near wheat, this looks like it could be yummy. alternatively, i'm sure you could substitute for nuts or something? let me know :)

FROM VEG COOKING (vegcooking.com)
(makes 8 servings)
Margarine
1 lb. apples, peeled & sliced thin
3 Tbsp. sugar
1/4 cup water
1/2 cup lemon zest
1/3 cup sugar
1 1/2 cups rolled oats
Pinch baking soda
1/4 tsp. salt
1/4 cup melted margarine
Directions:
1) Preheat the oven to 350°F. Using a bit of margarine, lightly grease an 8-inch-by-8-inch-by-2-inch heatproof dish.
2) In a frying pan, cook the apples with 3tbsp. of sugar & water over medium heat until all the water evaporates.
3)Sprinkle with lemon zest & set aside.
4) Mix the remaining sugar, rolled oats, baking soda, & salt in a bowl.
5) Stir in the melted margarine & mix thoroughly.
6) Spread half of the oat mixture over the bottom of the prepared dish, then make a layer with the apples, & cover with the remaining oats. Bake for 35min.
7)Topping with a scoop of ice cream is optional but highly recommended.

http://www.vegcooking.com/recipeshow.asp?RequestID=752