Naturally Gluten-Free

Chocolate Banana Cinnamon Infused Jam

2009-07-15T02:02:00.000-07:00

I feel like i won't be able to say enough how this makes my mouth water, but.. just think: opposite reaction of avocados ;)

BY COCO COOKS [*adapted from French Pastry School] (CocoCooks.blogspot.com)
(makes 6 half pint jars)
1 1/2-2 lbs bananas very ripe( black)
1 cup fresh orange juice
1/2 cup dark chocolate
3 1/2 - 4 cups sugar
1vanilla bean or 1/2 tsp extract
1 cinnamon stick
2 tbsp rum
Directions:
1) In a heavy bottomed sauce pan combine sliced bananas, orange juice,sugar , vanilla( pod split open and scraped), & cinnamon stick.
2) Cook until translucent(make it either lumpy or more refined).
3) Add chocolate( break it up a bit and melt a bit in microwave).
4) Remove from heat and cover & let rest overnight.
5) The following day bring to a boil. Jam should hit 65Brix (or for us home cooks until it forms like a raindrop on car rather than tar).
6) Place in sterilized jars/lids, seal and turn over. Let rest & cool overnight.
7) Process according to your canner instructions. (In class we learned you can process in a dishwasher. Just run it through the first wash cycle - not the complete one. Its an effective method method that has enough heat to seal the jams)

http://cococooks.blogspot.com/2009/07/chocolate-banana-cinnamon-infused-jam.html

Avocado Shake

2009-07-15T01:50:00.000-07:00

To be honest, i loathe avocadoes. HOWEVER, i have plenty of friends who think that makes me crazy. so for those Advocado Aficionados... enjoy :)

BY EATING CLUB VANCOUVER (EatingClubVancouver.com)
Avocado
Condensed Milk
Ice
Milk
Directions:
1) Add avocados into a blender, add condensed milk, ice (to make the shake cold), and enough milk to make the blender's job easier. It's a thick concoction; almost thick enough to be able to hold over one's head. Almost.

**NOTE: A spoon is needed. A straw isn't cut out for the job.

http://www.eatingclubvancouver.com/2009/05/avocado-and-condensed-milk-three-ways.html

Fruit-Filled Chocolate Meringues

2009-07-13T00:36:00.000-07:00

adding a fruit concoction to delicious meringues = brilliant! i love that they're strawberries in chocolate meringues as well; although, i am sure you could do any mix of flavors :)

BY JESSICA DENISE STEINMETZ (BellaOnline.com)
(makes 6 servings)
2 egg whites at room temperature
1/4 tsp. cream of tartar
Dash salt
1/2 cup sugar
1/2 tsp. vanilla extract
2 Tbsp. cocoa powder
3/4 cup fresh or frozen strawberries, halved or quartered depending on size
3/4 cup fresh or frozen whole raspberries
FOR GARNISH:
1 Tbsp. superfine or confectioners' sugar
Directions:
1) Preheat oven to 275 degrees.
2) Line cookie sheets w/parchment paper.
3) In mixing bowl, beat egg whites with cream of tartar, vanilla & salt until soft peaks form (tips of peaks will curl over when beaters are removed).
4) Beat in sugar a little at a time until soft peaks form (peaks will remain upright when beaters are removed).
5) Sprinkle cocoa over top & fold in gently.
6) Drop meringue by 1/4 cup portions onto parchment paper that has been lightly coated with cooking spray.
7) Indent center of each with back of tablespoon.
8) Bake 45min or until dry to touch. Remove & cool.
9) When completely cooled, store in air-tight container to prevent meringues from becoming soggy before serving time.
TO SERVE:
10) Fill center of each meringue with mixture of fruit so berries mound slightly.
11) Lightly dust fruit with sugar to garnish. If confectioners' sugar is used, sift lightly over berries using small strainer & spoon to move sugar through strainer. This technique achieves light dusting desired.

http://www.bellaonline.com/articles/art7349.asp

Figs in Wine

2009-07-13T00:28:00.000-07:00

One of these I will own a fig tree, until then I'll dream & find wonderful figgy recipes :)

FROM BELLA ONLINE (BellaOnline.com)
2 Cups dry white figs (12oz) (These should be soft, not hard and dry)
2 Cups red wine (merlot or pinot noir)
Directions:
1) Place the figs in a deep glass or ceramic bowl.
2) Pour the wine over the figs, covering them.
3) Cover the bowl with plastic wrap & place in the refrigerator for at least 24hrs.
4) Cool before serving.
TO SERVE:
5) Slice the figs in halves & quarters.

*NOTES: - If you are in a hurry, poach the figs in the wine for 20min or so, instead of putting them in the fridge for a day, until the figs swell
-You can fancy this recipe up by adding a cinnamon stick or vanilla bean to the wine.

http://www.bellaonline.com/articles/art6969.asp

Sweet Fruit Kabob

2009-07-13T00:13:00.000-07:00

Simple & Perfect for outdoor summer bbq. & won't hurt that beach body either :)

BY ANIMATO (betterrecipes.com)
(makes 6-8 servings)
3 bananas, thick slices
2 Bartlett pears, sliced into thick wedges
2 granny smith apples, sliced into thick wedges
2 peaches, sliced into thick wedges
1 fresh pineapple cubed
MARINADE:
1 cup grapefruit juice
1/2 cup honey
3/4 tsp chopped fresh mint

Directions:
1) Combine juice, honey, & mint.

2) Marinate fruit for at least 30min.

3) Place fruit on skewer, alternating types.

4) Grill or broil for 6-8 min.

5) Baste with marinade as needed.

**NOTE: The family has fun assembling. Little ones will need help cutting. Other juices can be substituted for marinade & the mint left out.

http://dessert.betterrecipes.com/sweet-fruit-kabob.html

Gluten-Free Cheesecake Crust

2009-04-25T21:44:00.000-07:00

Try using Macaroon Crumbs instead of GF version of Graham Crackers for your Cheesecake Crust :) a fabulous idea from Dorie Greenspan @ SeriousEats.com

http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html

Slippery-Slidey Cinnamon-Espresso Cup Custard

2009-04-25T21:02:00.000-07:00

Creamy desserts are totally wonderful, & for those coffee nuts, i'm sure you'll love this flavor :)

BY DORIE GREENSPAN (SeriousEats.com)
(makes 4 servings)
1 3/4cups whole milk
2-3tsp espresso powder (2tsp gives you a mild espresso flavor)
1/2tsp cinnamon
3 large eggs, preferably at room temperature
1/2cup sugar
Directions:
1) Center a rack in the oven & preheat the oven to 325F.
2) Butter four 6-oz custard cups (or coffee cups) & find a roasting pan that's large enough to hold them; line the roasting pan w/a double thickness of paper towels to keep the cups from sliding. Have a kettle of very hot water at the ready.
3) Bring the milk just to the boil & stir in the espresso powder & cinnamon, stirring until they are dissolved.
4) Remove the pan from the heat & keep at hand.
5) Whisk together the eggs & sugar until the sugar is dissolved & the mixture is pale. (You can do this by hand or w/a mixer.)
7) Mixing without stop, add just a little of the milk—you don't want to the heat to shock the eggs.
8) When you've got about 1/4cup of the milk in (& the eggs are tempered), you can add the rest in a slow, steady stream.
9) Mix gently so you don't create too much foam.
10) Strain the custard into a measuring cup w/a spout & skim off all the foam that's on the top (even though you mixed gently); divide the custard evenly among the four cups.
11) Place the cups in the prepared roasting pan, set the pan in the oven & very carefully fill it w/hot water to come halfway up the sides of the cups.
12) Bake the custards about 45min, or until they're jiggly only in the center when you tap them lightly.
13) Remove the cups to a rack & cool to room temperature. Chill, covered, for at least 2hrs before serving.
TO SERVE:
14) Serve the custards in the cups or unmold onto small plates by running a knife around the edge of the cup to break the seal.

http://www.seriouseats.com/recipes/2007/10/baking-with-dorie-slipperyslidey-cinnamonespr.html

Limoncello Semifreddo w/Strawberries

2009-04-18T22:50:00.000-07:00

Summer is just around the bend & this fabulous dessert looks like just the thing to gulp down on a sunny day :)

BY DEBBIE MAJOR (DelicousMagazine.co.uk)
(makes 8 servings)

4 large very fresh eggs
75g caster sugar
500ml double cream
150ml limoncello, plus extra 4 tbsp
1kg small strawberries, hulled & halved
Finely grated zest of 1 large lemon

2 1/2 tbsp lemon juice
4 tbsp icing sugar
Directions:
1). Separate the eggs into 2 large mixing bowls.

2) Add the sugar to the egg yolks & beat for a few minutes w/an electric hand whisk until pale & thick.
3) In another bowl, whip the cream to soft peaks. Using clean beaters, whisk the egg whites to stiff but not dry peaks.
4) Fold the cream into the egg yolks, then fold in 150ml limoncello.

5) Carefully fold in the egg whites.

6) Spoon the mixture into a shallow 2.5-litre serving dish, about 5cm deep, cover with cling film & put in the freezer until needed – at least 7-8hrs.
7) About 20min before serving, put the strawberries into a bowl.

8)Add the lemon zest, lemon juice, the icing sugar & the extra 4tbsp limoncello. Gently stir together, cover & chill for 20min.
TO SERVE:

9) Scoop large spoonfuls of the semifreddo onto dessert plates & spoon some of the strawberries alongside.
**NOTES: Serve immediately as semifreddo melts faster than normal ice cream.

Contains raw egg

http://www.deliciousmagazine.co.uk/recipes/Limoncello_semifreddo_with_strawberries_1700

Vanilla Pannacotta w/Rhubarb Recipe

2009-04-18T22:36:00.000-07:00

After a long absence in study land, have decided to come back with a recipe bang.. or at least with some some more fabulously delicious naturally gluten free recipes :D ENJOY!

BY ANGELA BOGGIANO (DeliciousMagazine.co.uk)
(makes 2 servings)
1½ gelatine leaves
30ml milk
1 vanilla pod, split & seeds scraped
200ml double cream
1 orange
35g icing sugar
100g forced rhubarb, chopped
4 tbsp caster sugar
Directions:
1) Soak the gelatine leaves in small bowl of cold water for 5min.
2) Meanwhile, place the milk, vanilla pod & seeds and half the cream in a small pan w/a strip of orange zest. Gently bring to the boil & simmer for 4-5min until thickened.
3) Squeeze the water from the gelatine leaves & beat into the cream.
4) Set aside to cool, then discard the vanilla pod & peel.
5) Whip the remaining cream w/the icing sugar until thickened, then fold into the cooled cream.
6) Pour into 2 x 120ml dariole moulds & chill for at least 2hrs to set.
7) Meanwhile, put the rhubarb in small pan w/the caster sugar & the remaining grated zest and juice from the orange.
8)Gently heat until the rhubarb is tender, then cool.
9) Dip the pannacottas in warm water, turn out onto plates & serve w/the rhubarb.

Nutritional info
Per serving: 703kcals
54.3g fat (33.8g saturated)
3.5g protein
53.3g carbs
50.6g sugar
0.1g salt

http://www.deliciousmagazine.co.uk/recipes/Vanilla_pannacotta_with_rhubarb___4166

Mustache Monday- Craig Stadler

2009-03-25T14:34:00.000-07:00

March 24, 2009

By Lindsay Britton

Craig Stadler and his mustache won the Masters in 1982.
After winning that illustrious title he settled in to a life of having a mustache and being better than you. And while Stadler has 29 professional wins under his belt, it is safe to say that he wins everyday because his life’s work entails facial hair grooming and swinging a golf club.

Today Stadler plays on the Champions Tour, which I thought was an elite “mustache only” league. Turns out that such a thing doesn’t exist. This day is effectively ruined

http://blog.ingamenow.com/2009/03/23/mustache-monday-craig-stadler/

Chocolate Nut Truffle

2009-03-22T20:17:00.000-07:00

i have been seduced by this gorgeous photo & idea of delicious chocolate & nuts combined into a fabulous snack. yummy!

FROM ANNE'S FOOD (annesfood.blogspot.com)
(suitable for a dish of approx. 23x33 cm)
FOR THE NUT BOTTOM:
125g pecan nuts
125g hazelnuts
50g pistachio nuts
150ml sugar
75g melted butter
FOR THE TRUFFLE:
300g dark chocolate
300ml cream (heavy, whipping, double - 35-40% fat content is what you want)
125g unsalted butter, at room temperature
4 egg yolks
Directions:
FOR THE NUT BOTTOM:
1) Crush the nuts coarsely in a food processor.
2) Mix w/sugar & melted butter.
3) Press out into a large dish (23*33 cm) that you have lined with foil or paper. Let cool completely.
FOR THE TRUFFLE:
4) Chop the chocolate & place in a large bowl.
5) Bring the cream to a boil & pour it over the chocolate. Stir until smooth.
6) Add the butter and the egg yolks, & stir until everything is completely mixed.
7) Pour this on top of the nut bottom, cover w/plastic and place in the freezer.
8) Thaw before serving (or cutting) but not completely - it should still be cold and firm.
TO TOP:
You can use anything to top it really - I used finely crushed freeze-dried berries, but a little pinch of chilli flakes would be nice, sea salt is always good, a sprinkling of finely ground nuts wouldn't hurt, or by all means just leave it plain. We've had leftover pieces with coffee, or for a slightly more fancy dessert, with a side of a simple raspberry sauce. (Mash raspberries with some powdered sugar.) All good. Very good.

http://annesfood.blogspot.com/2007/01/chocolate-nut-truffle.html

Caramelized Apples & Pears

2009-03-22T19:58:00.000-07:00

this looks so delicious i wish i hadn't already eaten my food budget of the week.. mmm :)

ANNE'S FOOD (annesfood.blogspot.com)
(make 2 servings)
1 apple
2 small pears
40g sugar (any kind: white, brown, vanilla, muscovado)
1 cinnamon stick
1/2tsp whole cloves
1/2tsp whole black pepper
2 whole star anise
10g buttersplash of calvados or brandy (optional)
75ml apple juice
Directions:
1) Peel & core the apple & pears, & cut them into wedges.
2) Sprinkle the sugar in a large frying pan & place it over high heat until the sugar starts to melt & brown.
3) Add the spices & the butter, & don't stir - just shake then pan gently to mix the sugar & butter.
4) Lower the heat a little, too. Add the fruit.
5) Fry for 5-6min, turning almost constantly, until the fruit is softened & has a nice, caramelized surface.
8) Add a splash of brandy or calvados if you've got it - watch out, it might catch on fire.
9) Add the apple juice & cook until it's reduced to a syrupy sauce.
10) Remove the spices - or not - & serve it w/custard or vanilla ice cream.

**NOTE: The spices are great here - but if you want to make sure you don't accidentally bite into a peppercorn, you better count how many you put in & fish all of them out before serving. Just saying.

http://annesfood.blogspot.com/2008/04/caramelized-apples-pears.html

Predicting the Winners & Losers of the NCAA Tournament.

2009-03-18T15:47:00.000-07:00

March 18, 2009
by Lindsay Britton

With so much talk of the favorites, top seeds, and possible Cinderella’s in this year’s NCAA tournament, why not take a look at some of the real winners and losers of the next few weeks?

Winner: You.
Loser: Your boss /The American Workplace.
Face it, you’ll phone in sick on Thursday and Friday so that you can watch 16th seeded teams lose by 50. In fact, you’re probably on WebMD right now looking for an obscure medical condition to claim. Although the typical cold and flu excuses will probably work, in situations like these I always play it safe and fake my own kidnapping. But, the police tend to follow up on “incidents” like that, so be sure to prepare a good back story. Just something to be aware of. CBS is even broadcasting some games live online, ensuring that workplace production will hit an all-time low. Hey, what recession?

Winner: Face/body paint companies.
Loser: People who wear face/body paint.
Unless your name is Bobo the Clown, you have no business wearing face paint to a sporting event. Ditto for team logo stickers/decals/whatever on your face. Cheerleaders (female) are exempt, but no one else, especially not the 400-pound Michigan fan who thinks maize and blue body paint is an acceptable substitute for a shirt. It isn’t. Nothing makes me happier than when face-painted idiots break down and start crying because their team lost. But hey, I guess if self-respect is out of your price range you can always buy some more face paint.

Winner: The city of Detroit, for hosting the Final Four
There’s no real loser here, but how often do Detroit and “Winner” appear on the same line?

BONUS!!! Bold tournament prediction: Your team will lose. Yes, yours. Take off the face paint

http://blog.ingamenow.com/2009/03/18/predicting-the-winners-and-losers-of-the-ncaa-tournament/.

Strawberries in Hibiscus & Vanilla Syrup

2009-03-15T22:40:00.000-07:00

Not only does this recipe sound delicious, but the idea of letting something macerate, and vigorous boils is so cute :D

FROM CHEZ PIM (ChezPim.com)
500g or 2 pints of strawberries
2cups of water
½cups of sugar (if your berries are not very sweet you can add more sugar)
1cup of dry hibiscus flowers (called Jamaica at Mexican markets)
1 pod of vanilla bean (tsp of vanilla extract will do in a pinch.)
Directions:
1) In a small sauce pan, add the water, sugar & bring it to a vigorous boil.
2) Turn off the heat. Add the dry hibiscus & the vanilla pod (halved and scraped into the pot.) Stir well. Set aside to let the hibiscus & vanilla macerate in the syrup
3) Wash & dry the strawberries & cut into quarters. Set aside.
4) When the hibiscus syrup cools down completely, strain it into a large bowl.
5) Add the berries to the bowl & toss gently.
6) Cover & refrigerate for at least 1hr before serving. Can be served by itself or as on top of vanilla ice cream.

http://chezpim.typepad.com/blogs/2007/04/strawberry_in_h.html

Orange & Lychee in Ginger Syrup (Loy Gaew)

2009-03-15T22:37:00.000-07:00

Currently in love with ginger tea.. so this sounds especially fantabulous :)

FROM CHEZ PIM (ChezPim.com)
(makes 8 servings)
3cups sugar
1tsp salt
1 5-inch piece ginger, peeled and thinly sliced
1/4cup tightly packed shredded fresh (or frozen & defrosted) coconut
6 medium oranges, peeled and sectioned(You can use a mix of oranges & kamquats or any other citrus.)
2 1/2 cups peeled & seeded fresh lychees, or 2 20-ounce cans lychees, drained
Handful of chopped mint (optional)
3cups crushed ice
Directions:
1) In a small saucepan, combine the sugar, salt, ginger & 4 cups of water.
2) Bring to a boil, then reduce heat to low & simmer until the liquid is reduced by half, about 20 minutes. Set aside to cool.
3) In a skillet (or wok) over medium-low heat, toast the coconut, tossing until evenly toasted. Spread on a plate to cool.
4) In a large bowl, combine the oranges & lychees.
5) Remove & discard the ginger from the syrup & pour the syrup over the fruit.
6) Mix in the mint & chill.
TO SERVE:
7) Spoon the fruit mixture into 8 small bowls. Add about 2tbsps crushed ice to each bowl and top w/ toasted coconut. Serve immediately.

http://www.chezpim.com/blogs/2007/03/cold_orange_and.html

Oven-baked Toffee Apples(Ahjus küpsetatud õunad mandli-iirisekattega)

2009-03-15T22:23:00.000-07:00

i am a big fan of these estonian desserts using potato flour.. and of the looks of these scrumptious apples...mmmm :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)
(makes 4-6 servings)
5-6 large firm apples
TOFFEE-ALMOND TOPPING:
50g almond slices
50g unsalted butter
200ml soft brown sugar
100ml whipping or double cream
1tbsp potato flour
Directions:
1) Pre-heat oven to 200 C / 400 F
2)Peel the apples (optional*), halve & core them. Fit them snugly into a buttered oven-dish, cut-side down.
3)Mix brown sugar & potato flour in a small saucepan, add butter, almond slices, & cream, & bring slowly to the boil, stirring regularly.
4) Spoon the toffee mixture onto the apples.
5) Bake in the middle of oven for 20-30min (cooking time depends on the apples), until apples are cooked & toffee topping has thickened.
6) Cool a little & serve with ice cream.

**NOTES: In general, I tend not to peel apples from my mum's or grandma's garden, or apples from a reputable organic source. However, peeling apples beforehand makes for neater presentation and easier eating afterwards.

http://nami-nami.blogspot.com/2008/09/oven-baked-toffee-apples.html

Raisin Fruit Soup (Rosinakissell)

2009-03-15T22:17:00.000-07:00

raisins were my childhood treat, so this sounds like a delicious way to liven up an old favorite :)

FROM NAMI-NAMI (Nami-Nami.blogspot.com)

(makes 4 servings)

200g seedless raisins
1.5L of water
sugar, to taste
1 cinnamon stick
3tbsp potato starch or cornstarch/cornflour
Directions:
1)Wash the raisins & soak in a bowl of boiled water overnight (the latter is not absolutely necessary, but it shortens the cooking period).
2)Place raisins & water into a saucepan & bring into a boil.
3) Season with sugar (careful here, as raisins are naturally sweet), throw in a cinnamon stick.
4) Simmer on a medium heat until raisins are all plump & softened.
5) Mix the starch w/some cold water & pour into the raisin soup, whisking constantly to avoid clumps. (If using potato starch, remove the saucepan from the heat the moment it starts to bubble lightly again. If using corn starch/cornflour, bring into a boil & simmer for couple of minutes.)
6) Pour into dessert bowls & sprinkle some sugar on top.
7) Serve with whipped cream, curd/farmer's cheese cream or softened vanilla ice cream.

http://nami-nami.blogspot.com/2009/03/rosinakissell-aka-raisin-fruit-soup.html

Dr Pepper Peanut Brittle

2009-03-15T22:00:00.000-07:00

i am not one for promoting a brand; however, i thought it was just a super neat ingredient. and the idea of using soda in candy reminded me of a float :)

BY HOMESICK TEXAN (HomesickTexan.blogspot.com)

(makes 1 1/2 pounds)
1 1/4cups of sugar
3/4cups of butter
1 1/2tsp of salt
1/2tsp of cayenne
1/4cup of Dr Pepper
2cups roasted & salted peanuts, shelled
1/2tsp of baking soda
Directions:
1. Line a baking sheet w/parchment paper.
2. Combine all the ingredients except for the baking soda in a pot, cook on medium heat & bring to a boil stirring often.
3. When the temperature reaches 290 degrees, remove from heat & stir in soda. Mixture will foam up & double in size.
4. Spread mixture thin on baking sheet using a silicone spatula.
5. When mixture cools and hardens (about half an hour), break into pieces & serve.

http://homesicktexan.blogspot.com/2008/06/dr-pepper-and-peanuts.html

Mrs. Jackson’s Pralines

2009-03-15T21:48:00.000-07:00

i think the last time i had pralines was in mexico of all places.. so delicious! :)

FROM HOMESICK TEXAN (HomesickTexan.blogspot.com)
2cups of white sugar
2cups of brown sugar
2tsps of vanilla
6tbsps light corn syrup
4cups pecans
1 heaping tbsp of butter
2/3cup milk
Directions:
1. Mix all ingredients very well in a cold pan.
2. Turn stove on medium high heat, & when mixture comes to a boil, cook & stir for 4mins. (If you use a candy thermometer, temperature should be 234F.)
3. Remove from heat.
4. Stir for about one minute or until mixture is not so glossy.
5. Spoon pralines onto trays lined w/foil or parchment paper. Let cool for about 20min & remove.

**Note: The recipe calls for corn syrup and if you live in a part of the world where corn syrup isn’t sold, or just don’t want to cook with it, I have to say the recipe works equally well with Lyle’s Golden Syrup as a replacement for the corn syrup, used in equal measure.

http://homesicktexan.blogspot.com/2007/12/praise-pralines.html

Baked Apples w/Cinnamon Cream

2009-03-15T00:35:00.000-07:00

i wish i had more than a picture of apples because this dessert sounds incredible... ooh & it might have given a hint as to whether they meant grapes or raisins by sultanas, but it could be interesting w/either. let me know what you find out :)

BY MERRILEES PARKER (bbc.co.uk)
(makes 4 baked apples)
50g/2oz unsalted butter
50g/2oz caster sugar
finely pared zest of a lemon
2tbsp sultanas
150ml/¼pint of dessert wine
4 crisp apples, such as Granny Smith, cored
150ml/¼pint of double cream
1tbsp caster sugar
1tsp cinnamon
Directions:
1) Preheat the oven 170C/350F/Gas 3.
2) Place 50g/2oz of the butter, sugar, lemon zest & sultanas in a bowl. Mix well to combine.
3) Spoon the butter mixture into the apples. Stand the apples in an ovenproof baking dish & pour over the dessert wine.
4) Cover the dish w/foil & bake for 25-30min. The apples should be beginning to soften.
5) Remove the foil & cook for a further 15-20min, when the apples should be completely soft & beginning to brown.
6) Meanwhile whip the cream w/sugar & cinnamon.
7) Serve the apples straight from the oven w/spoonfuls of whipped cream.

http://www.bbc.co.uk/food/recipes/database/bakedappleswithcinna_3103.shtml

Fresh Lemon Syllabub w/Raspberry & Rhubarb Compote

2009-03-15T00:21:00.000-07:00

i am just in love w/the word 'syllabub' .. it just sounds so cute. and i'm sure it's a delicious dessert as well :)

BY HAZEL AUBERY-WADE (bbc.co.uk)
(makes 1-2 servings)
FOR THE RHUBARB & RASPBERRY COMPOTE:
2 stalks young rhubarb, chopped
7 fresh raspberries, plus extra to serve
100g/3½oz caster sugar
1 orange, juice and zest only
FOR THE SYLLABUB
100g/3½oz caster sugar
1 unwaxed lemon, juice and zest only
150ml/5fl oz sweet dessert wine
300ml/10½fl oz double cream
fresh mint leaves, to garnish
icing sugar, for sprinkling
Directions:
FOR THE RHUBARB & RASPBERRY COMPOTE:
1) Place the rhubarb & raspberries into a pan over a medium heat.
2) Add the caster sugar, the orange juice & a pinch of the zest (reserve the remaining zest for garnish) & heat for 4-5min, or until the rhubarb is tender.
3) Remove from the heat & pour into a shallow dish & refrigerate until ready to serve.
FOR THE SYLLABUB:
4) Place the caster sugar & the lemon juice into a mixing bowl.
5) Add the sweet dessert wine & stir until the sugar has dissolved
6) Add the double cream &whisk until soft peaks form when the whisk is removed.
7) Spoon the syllabub into a glass tumbler.
TO SERVE:
8) Remove the compote from the fridge & place a generous spoonful on top of the syllabub.
9) Place the remainder of the compote into a glass tumbler & serve alongside the syllabub.
10) Garnish each glass w/a sprinkling of lemon/orange zest & a mint leaf and dust w/icing sugar. Serve w/extra raspberries.

http://www.bbc.co.uk/food/recipes/database/freshlemonsyllabubwi_89726.shtml

Orange & Nut Date Cups

2009-03-10T01:35:00.000-07:00

just plain nutty ;)

FROM NOOSCHI: A FOOD DIARY (nooschi.com)
350g dates
1/2cup toasted walnuts, chopped and crushed
1/4cup toasted almonds, ground
1/4cup toasted almonds, chopped and crushed
1/4cup toasted macadamia nuts, chopped and crushed
1/4cup toasted sesame seeds
2tbsp freshly squeeezed orange juice
1tbsp orange zest
2tsp rose water
1tsp ground flax seed
Directions:
1) Chop up & crush the dates & nuts into small pieces
2) Place all of the ingredients into a food processor & chop until it becomes a pasty date mixture
3) Place the date mixture into a mixing bowl, & continue to mix with a fork for a few minutes to ensure you mash up all of the date chunks
4) Line a mini muffin tin with wax paper. (My muffin tins 2 inches in diameter, & 1 1/4 inches deep)
5) Drop the date mixture into each muffin tin cup & fill it to the top
6) Press the date mixture tightly into the muffin tin cup w/a small spoon
7) Cover each muffin tin cup filled w/date mixture w/wax paper
8) Refigerate for 2 hours & serve.
TO SERVE:
9) dust the date cups lightly w/icing sugar, and garnished with grated orange peel.

**NOTE: When the mixture is left at room temperature for too long, it gets very soft.

http://www.nooschi.com/2008/11/orange-and-nut-date-cups.html

Peanut Sweet (Chikki)

2009-03-10T01:00:00.000-07:00

also called Pallipatti, an indian sweet. and they look scrumptious!

FROM BHOJANAMU (bhojanamu.blogspot.com)

1cup peanuts

1cup grated jaggery

1tsp ghee

1/2cup water

Directions:

1) Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown.

2) Let it cool for a while & peel the brown layered skin . (To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.)

3) In a cooker, add grated jaggery & water & heat it on medium flame.

4) When its boiling add ghee & stir it for a while. Boil till the syrup thickens. (You will know the thickness when you take small drop of syrup on a plate & add a drop of water. If it come easily out of the plate without sticking then its done.)

5) Now add peanuts & stir for a minute .

6) Take it in to a ghee or oil applied plate, so that it doesn't stick to the plate.

7) Let it cool for a while & make small round balls out of it.

http://bhojanamu.blogspot.com/2009/02/peanut-sweet-chikki.html

Pukka Pineapple w/Bashed-up Mint Sugar

2009-03-08T22:24:00.000-07:00

not only does this look ridiculously simple, but the instructions for this recipe are fabulous, especially '5' .. if only i had cable i might think of watching his show. hmmm

FROM JAMIE OLIVER (JamieOliver.com)
(makes 4 servings)
1 ripe pineapple
optional: natural yoghurt, to serve
4 heaped tbsps caster sugar
1 handful of fresh mint
Directions:
1) Cut both ends off the pineapple & peel the skin with a knife, removing any little black bits.
2) Then cut the pineapple into quarters & remove the slightly less tasty core, which I usually discard or suck on while preparing the rest of the dish. Finely slice your quarters, lengthways, as thin as you can
3) Lay out flat in one or two layers on a large plate. Don't refrigerate this – just put it to one side.
4) Take the plate to the table after dinner w/a pot of yoghurt that can be passed round
5) Return with a pestle & mortar with the sugar in it. (Your family or guests will probably think you've gone mad, especially if you ignore them while you do this),
6) pick the mint leaves & add them to the sugar.
7) Bash the hell out of it in the pestle & mortar at the table. You'll see the sugar change colour and it will smell fantastic. It normally takes about a minute to do if you've got a good wrist action.
8) Sprinkle the mint sugar over the plate of pineapple – making sure you don't let anyone nick any pineapple before you sprinkle the sugar over. What a fantastic thing. If you have any leftovers, you could always make a piña colada with them.

**NOTES: Buy yourself a ripe pineapple. It should smell slightly sweet and you should be able to remove the leaves quite easily.

http://www.jamieoliver.com/recipes/dessert-recipes/pukka-pineapple-with-bashed-up-mint-suga

Lavender Creme Brulee

2009-03-08T22:06:00.000-07:00

my grandmother used to love everything lavender so this reminds me of her. maybe less for her love of it, and more because of all the soaps i inherited when she decided she was allergic. Eeep.
i am trusting jamie oliver & hoping this creme brulee doesn't taste like soap.... ;)

FROM JAMIE OLIVER (JamieOliver.com)

(makes 4 servings)

2 vanilla pods

300ml double cream

200ml whole milk

8 large free-range or organic egg yolks

75g sugar

a bunch of lavender, flowers picked

4tbsp caster sugar

Directions:

1) Preheat the oven to 140°C/275°F/gas

2) Score the vanilla pods lengthways & scrape out the vanilla seeds w/a knife or a teaspoon.

3) Place the seeds into a saucepan, add the pods, cream & milk & slowly bring to the boil. Remove from the heat.

4) Meanwhile, get yourself a large bowl that will fit over your pan & beat together the egg yolks & sugar until light & fluffy.

5) Remove the vanilla pods from the pan &, little by little, add the milk & cream to the egg mixture in the bowl, whisking continuously.

6) Add 2.5cm of hot water to your dirty pan, bring to a simmer & put the bowl on top of the pan.

7) Cook the mixture for 5min over the simmering water, stirring often, until it thickens & coats the back of a spoon.

8) Stir in a small handful of lavender flowers, but the trick is to be delicate – you only need a hint of its distinctive, strong flavour.

9) Remove any bubbles or froth from the mixture before dividing it between your ramekins.

10) Stand these in a high-sided roasting tray, & fill the tray w/water halfway up the ramekins.

11) Place carefully in the preheated oven & cook for around 30-45min or until the mixture has set but is still slightly wobbly in the centre.

12) Allow to cool at room temperature then place in the fridge until ready.

TO SERVE:

13) sprinkle each crème brûlée with a tablespoon of caster sugar & some more of the lavender flowers & caramelize under a very hot grill or using the chef’s torch.

http://www.jamieoliver.com/recipes/dessert-recipes/lavender-creme-brulee

Easy Peachy

2009-03-08T21:15:00.000-07:00

definitely an unexpected bbq dessert, but sound amazingly scrumptious in their simplicity. and y'all know how much i love fruit desserts.. mmm :)

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

Peaches

Sprinkle of Sugar

Mascarpone Cheese
OR Double Thick Cream

Directions:

1) halved & de-stoned ripe peaches (easily done by running a sharp knife all around the middle of the peach, then twisting the halves in opposite directions to prise them apart, then just digging out the stone w/a spoon)

2) sprinkled on some sugar

3) wrapped them in little foil parcels

4) put them on the barbeque. around 25 min ( to heat through & soften)

5) serve with a choice of mascarpone cheese or extra thick double cream

**NOTES:Although we put these on the barbeque you could just as easily bake them in the oven. I reckon 20min at about 200C should do it.

http://asliceofcherrypie.blogspot.com/2007/08/easy-peachy-pudding.html

Orange & Rhubarb Jelly

2009-03-08T20:47:00.000-07:00

with a mix of jelly & liqueur this dessert could be very neat [read: scandalous ;)] .... so maybe try it out before serving the little ones?

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

500g rhubarb

Juice of half an orange

Approximately 150g caster sugar

3 Gelatine leaves

50ml of Cointreau

Directions:

1) Chop the rhubarb into equal sizes & add to a pan along with the sugar & orange juice.

2) Cook over a low heat for about 20min, until the rhubarb is soft and has released its juices.

3) Take off the heat & strain it through a sieve.

4) Once it's strained stir in the Cointreau & then taste the mixture – you may want to add more sugar, cointreau or orange juice.

5) Soak the gelatine leaves in water for a few minutes then add them to the rhubarb liquid & stir to dissolve.

6) Pour the liquid into glasses or jelly moulds & allow to cool before putting into the fridge to set.

http://asliceofcherrypie.blogspot.com/2008/03/orange-and-rhubarb-jelly.html

Chocolate Peanut Butter Cups

2009-03-06T23:20:00.000-08:00

peanut butter cups were always my favorite halloween treat.. and evening treat.. and saturday treat..and .. *blush* i may have had a bit of a problem. can't help that they're delicious ;)

FROM LA BELLA COOK (laBellaCook.blogspot.com)
FOR THE BASE:
2oz (50g) soft dark brown sugar
7oz(200g) icing sugar
2oz (50g) butter, softened
7oz (200g) smooth peanut butter
FOR THE TOPPING:
7oz (200g) milk chocolate
3 1/2oz (100g) dark chocolate
Gold buttons and edible gold stars to decorate, or other decorations of your choice
Directions:
FOR THE BASE:
1) Place all the ingredients for the base in the bowl of a food processor. Blend the mixture until the mixture takes on a sandy texture.
2) Place 48 gold petit four cases in sets of miniature tart tins or mini-muffin tins (each indent about 1 3/4-inches in diameter).
3) Use 1tsp of the base mixture to fill the bases of the petit four cases.
4) Press the sandy mixture down into the cases as best you can to form a layer at the bottom of each paper case.
FOR THE TOPPING:
5) Place the milk chocolate & dark chocolate together into a heatproof bowl. Suspend the bowl over a pan of simmering water (the water should not touch the bottom of the bowl).
6) Melt the chocolate gently while stirring.
7) Spoon teaspoonfuls of the melted chocolate onto the top of each of the sandy bases of the petit four cases.
8) Decorate the tops of the chocolate covered peanut butter cups w/either a gold button or gold star in the middle of each & transfer them to the fridge. Let them set in the fridge, for about 30min
TO SERVE:
9) arrange the chocolate peanut butter cups in their cases on a clean plate.

http://labellacook.blogspot.com/2009/01/chocolate-peanut-butter-cups.html

Orange Blossom Panna Cotta w/Fresh Berries

2009-03-06T23:04:00.000-08:00

somehow this is only my first panna cotta recipe.... clearly i've been slacking. *blush*
ps. does the word blueberry make anyone else's mouth water?

FROM LA BELLA COOK (laBellaCook.blogspot.com)
(makes 6 servings)
1cup whole milk
1tbsp unflavored powdered gelatin (1 packet)
3cups whipping cream
1/4cup honey
1-1/4tsp orange blossom water
1tbsp sugar
pinch of salt
Assorted fresh berries -e.g. raspberries & blueberries
Directions:
1) Place the milk in a small bowl & add in the gelatin. Let these sit for 3-5min to soften the gelatin.
2) Pour the milk mixture into a heavy saucepan & stir over medium heat just until the gelatin dissolves, around 5-7min.
3) Add the cream, honey, sugar, orange blossom water & salt. Stir until the sugar dissolves, 5-7min. Remove from the heat.
4) Pour into 6 dessert glasses. Cool slightly. Refrigerate until set, at least 6hrs.
5) Serve with the assorted berries.

http://labellacook.blogspot.com/2009/02/orange-blossom-panna-cotta-with-fresh.html

Mustache Monday- Hall of Shame Edition.

2009-03-02T16:22:00.000-08:00

March 2, 2009

By Lindsay Britton

For the past few weeks, Mustache Monday has profiled some of the best mustaches in professional sports, both past and present. Now, we want to show you that having a mustache isn’t all about driving a Camaro/ attending orgies/ listening to White Snake/ having restraining orders filed against you/ being awesome. This week, we give you a look at the dark side of mustaches with:

The Mustache Hall of Shame.

1- Matt Hasselback.
The Crime: Informing the referee at an overtime coin toss that “We want the ball, we’re gonna score,” then proceeding to throw an interception that was returned for the game winning TD. In the playoffs, no less. He also attempted this feeble, Pink Panther-esque mustache, guaranteeing him a spot in the Mustache Hall of Shame.

2- Robin Yount
The Crime: While Yount’s career numbers landed him in the Baseball Hall of Fame, his mustache never could keep up, being overshadowed by Wade Boggs and Don Mattingly when it came to American League mustache supremacy.

3- Karl Malone
The Crime: In addition to playing for the Utah Jazz, Malone also sported this deplorable ‘stache that was the envy of no one. Malone cited a Utah state law that forbid “mustache growing or anything fun” as the reason for his paltry effort, but our judges didn’t buy it, pointing to the fact that his mustache didn’t improve when he joined the Los Angeles Lakers.

4- Jeff Kent
The Crime: While fist-fighting your own teammate (especially when said teammate is Barry Bonds) should put you in line for some sort of Humanitarian Award, Kent’s mustache lent him no credibility with the Mustache Hall of Shame, who cited Kent’s lack of mustache creativity as the reason for his Hall of Shame selection. One judge commented “He looks like a software designer. This guy definitely doesn’t know how to party.”

http://blog.ingamenow.com/2009/03/02/mustache-monday-hall-of-shame-edition/

Warm Fruit Salad w/Orange Maple Sauce

2009-02-28T01:53:00.000-08:00

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

2009-02-28T00:42:00.000-08:00

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

2009-02-28T00:24:00.000-08:00

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

2009-02-27T23:49:00.000-08:00

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

2009-02-25T23:39:00.000-08:00

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.

2009-02-25T23:30:00.000-08:00

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

2009-02-13T00:23:00.000-08:00

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

2009-02-13T00:07:00.000-08:00

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

2009-02-12T23:45:00.000-08:00

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

2009-02-12T23:11:00.000-08:00

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!

2009-02-10T03:41:00.000-08:00

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

2009-02-09T02:19:00.000-08:00

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

2009-02-09T02:12:00.000-08:00

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

2009-02-09T01:52:00.000-08:00

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

2009-02-09T01:02:00.000-08:00

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

2009-02-09T00:49:00.000-08:00

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

2009-02-08T19:51:00.000-08:00

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

2009-02-05T10:47:00.000-08:00

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

2009-02-05T10:37:00.000-08:00

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

2009-02-05T00:44:00.000-08:00

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

2009-02-05T00:36:00.000-08:00

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

2009-02-05T00:24:00.000-08:00

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

2009-02-05T00:13:00.000-08:00

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

2009-02-04T01:08:00.000-08:00

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

2009-02-04T00:52:00.000-08:00

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

2009-02-02T23:22:00.000-08:00

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

2009-02-02T23:01:00.000-08:00

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

2009-02-02T21:54:00.000-08:00

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

Chocolate Peanut Butter Bars

2009-01-30T19:30:00.000-08:00

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

2009-01-30T18:36:00.000-08:00

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

2009-01-29T01:09:00.000-08:00

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

2009-01-29T01:01:00.000-08:00

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

2009-01-29T00:20:00.000-08:00

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

2009-01-28T23:48:00.000-08:00

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

2009-01-28T23:14:00.000-08:00

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

2009-01-27T14:39:00.000-08:00

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

2009-01-27T14:35:00.000-08:00

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

2009-01-27T14:00:00.000-08:00

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

2009-01-27T13:34:00.000-08:00

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

2009-01-27T11:09:00.000-08:00

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

2009-01-26T18:05:00.000-08:00

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

2009-01-25T18:05:00.000-08:00

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

2009-01-25T16:35:00.000-08:00

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

2009-01-25T14:59:00.000-08:00

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!

2009-01-25T13:54:00.000-08:00

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

2009-01-22T21:39:00.000-08:00

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

2009-01-22T21:20:00.000-08:00

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

2009-01-22T20:12:00.000-08:00

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

2009-01-22T18:08:00.000-08:00

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

2009-01-22T17:56:00.000-08:00

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

2009-01-22T17:39:00.000-08:00

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

2009-01-22T17:20:00.000-08:00

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

2009-01-22T17:13:00.000-08:00

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

2009-01-22T17:05:00.000-08:00

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

2009-01-22T16:52:00.000-08:00

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

2009-01-22T16:44:00.000-08:00

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

2009-01-22T16:28:00.000-08:00

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

2009-01-22T16:16:00.001-08:00

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

2009-01-22T16:01:00.000-08:00

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

2009-01-22T15:31:00.000-08:00

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!

2009-01-22T04:22:00.001-08:00

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

2009-01-22T04:12:00.000-08:00

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

2009-01-22T04:05:00.000-08:00

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

2009-01-19T20:04:00.000-08:00

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

2009-01-19T19:40:00.000-08:00

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.

2009-01-18T20:41:00.000-08:00

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

2009-01-18T18:48:00.000-08:00

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

2009-01-18T18:33:00.000-08:00

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

2009-01-18T18:26:00.000-08:00

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

2009-01-18T18:11:00.000-08:00

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/