4 1/2 ounces semisweet chocolate, chopped
2 1/2 ounces unsalted butter, softened
1 egg yolk
4 ounces sifted confectioners' sugar
3 ounces heavy cream
1 tablespoon coffee-flavored liqueur
4 ounces semisweet chocolate, chopped
powdered gold leaf
Melt 4.5 ounces of the semi-sweet chocolate in a double boiler until just fluid. Using a whisk, incorporate softened butter, then egg yolk, sifted sugar and cream into the melted chocolate. Whisk until smooth.
Pour chocolate mixture in heart molds or any other molds (an egg poacher works well as a mold), and refrigerate until set, about 3 hours.
Melt remaining 4 ounces of chocolate in a double boiler until just fluid.
Unmold chocolate truffles and dip them in the melted chocolate, shake off excess chocolate and leave to set on parchment paper. Trim excess chocolate.
In a small bowl, combine liqueur and gold dust to achieve a paint-like consistency. Using brushes, decorate hearts with gold "paint" A simple "I love You" is quite effective, or better still use an original romantic quote. If you are very artistic, birds, or a floral motif along the edges complete the effect.
Thursday, January 31, 2008
Wednesday, January 30, 2008
Pumpernickel Spinach Dip
1 1/2 cups sour cream
1 cup mayonnaise
1 packet of vegetable soup mix (Knorr's)
1 bunch of green onions (chopped, greens too!)
1 can of chopped water chestnuts (optional)
1 pkg frozen chopped spinach, drained and squeezed dry
1 large pumpernickel bread
In a bowl, blend sour cream, mayo, the soup mix, green onions water chestnuts and spinach.
Remove top and insides of the pumpernickel loaf, creating a bread bowl. Cut and reserve removed bread for dipping.
Spoon the spinach mixture into the pumpernickel bread bowl, and serve! This refrigerates for about a week, but to store remove dip from bread and place into a container.
1 cup mayonnaise
1 packet of vegetable soup mix (Knorr's)
1 bunch of green onions (chopped, greens too!)
1 can of chopped water chestnuts (optional)
1 pkg frozen chopped spinach, drained and squeezed dry
1 large pumpernickel bread
In a bowl, blend sour cream, mayo, the soup mix, green onions water chestnuts and spinach.
Remove top and insides of the pumpernickel loaf, creating a bread bowl. Cut and reserve removed bread for dipping.
Spoon the spinach mixture into the pumpernickel bread bowl, and serve! This refrigerates for about a week, but to store remove dip from bread and place into a container.
Tuesday, January 29, 2008
Garlic Cucumber Dip
4 ounces cream cheese, softened
4 ounces sour cream
1/2 large cucumber, peeled and diced (or grated, or you can put this in the food processor)
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste
In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.
4 ounces sour cream
1/2 large cucumber, peeled and diced (or grated, or you can put this in the food processor)
1 clove garlic, minced
1/4 small onion, diced
salt and pepper to taste
In a medium bowl, stir together the cream cheese and sour cream. Mix in the cucumber, garlic, onion, salt and pepper. Refrigerate until ready to serve.
Monday, January 28, 2008
White Chocolate Party Mix
This is a great recipe to get rid of the excess white chocolate from Christmas! And to make a super fast mix buy a ready made bag of chex mix and put melted white chocolate over the salty goodness!
1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces
In the top of a double boiler over simmering water, slowly melt the white chocolate.
In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates.
Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.
1 pound white chocolate
3 cups crispy rice cereal squares
3 cups crispy corn cereal squares
3 cups toasted oat cereal
2 cups thin pretzel sticks
2 cups peanuts
1 (12 ounce) package mini candy-coated chocolate pieces
In the top of a double boiler over simmering water, slowly melt the white chocolate.
In a large bowl, combine cereals, pretzels, peanuts and candy coated chocolates.
Slowly pour the chocolate over the cereal mixture and stir to evenly coat.
Spread the mixture onto wax paper and cool. Break into small pieces, store in an air-tight container and refrigerate to keep fresh.
Sunday, January 27, 2008
Sun-Dried Tomato Hummus
1 (15 ounce) can garbanzo beans or chickpeas, rinsed and drained
1/3 cup reduced-fat mayonnaise
1 tablespoon sun-dried tomato pesto sauce mix
1 teaspoon lemon juice
In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Store in the refrigerator.
1/3 cup reduced-fat mayonnaise
1 tablespoon sun-dried tomato pesto sauce mix
1 teaspoon lemon juice
In a food processor or blender, combine the beans, mayonnaise, sauce mix and lemon juice; cover and process until blended. Transfer to a small bowl. Store in the refrigerator.
Saturday, January 26, 2008
Seven Layer Taco Dip
1 (1 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter, or container. A trifle dish works very well for get togethers and parties!
Spread the sour cream over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
1 (16 ounce) can refried beans
1 (16 ounce) container sour cream
1 (16 ounce) jar salsa
1 large tomato, chopped
1 green bell pepper, chopped
1 bunch chopped green onions
1 small head iceberg lettuce, shredded
1 (6 ounce) can sliced black olives, drained
2 cups shredded Cheddar cheese
In a medium bowl, blend the taco seasoning mix and refried beans. Spread the mixture onto a large serving platter, or container. A trifle dish works very well for get togethers and parties!
Spread the sour cream over the refried beans.
Top the layers with salsa. Place a layer of tomato, green bell pepper, green onions and lettuce over the salsa, and top with Cheddar cheese. Garnish with black olives.
Friday, January 25, 2008
Rice with Black Beans
1 onion, chopped
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup instant white rice
In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.
1 tablespoon vegetable oil
1 (14.5 ounce) can stewed tomatoes
1 (15 ounce) can black beans, undrained
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1 cup instant white rice
In a large saucepan, cook and stir onion in oil until tender and translucent, but not brown. Add tomatoes, beans, oregano and garlic powder. Bring to boil. Stir in rice, return mixture to a boil. Reduce heat to simmer, and cover.
Let mixture simmer for 5 minutes. Remove pan from heat and let stand 5 minutes before serving.
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