It’s the first Sunday in April. Blessings to you all!!
Category Archives: Uncategorized
Mexican Spiced Dark Chocolate Tarts
These easy little Mexican Spiced Dark Chocolate Tarts are one of my favorite new desserts to make! They literally come together in under 10 minutes and are sure to please a crowd. You can use dark chocolate, semisweet chocolate, milk chocolate or whatever you would like! Just whip up a simple ganache, spice it with some cinnamon, chili and cayenne, and then use it to fill these simple phyllo shells and top with whipped cream. Super simple, but so charming and decadent that your friends will think they are très gourmet. Enjoy!
4 ounces dark chocolate, roughly chopped
1/3 cup heavy cream
1/4 tsp. ground cinnamon
1/8 tsp. chili powder
pinch of cayenne
15 mini phyllo (fillo) shells
1. Heat the dark chocolate and heavy cream together in a microwave or double boiler until melted, stirring occasionally. Stir in the cinnamon, chili powder and cayenne until combined.
2. Spoon about 1 teaspoon of the chocolate mixture into each mini phyllo cup. Refrigerate or serve immediately. Just before serving, use a piping bag or a spoon to top each phyllo cup with a dallop of whipped cream.
Himbeer Schoko Plätzchen
Chocolate from one of my favorite bloggers!! Enjoy!
Weiße Schokolade und Himbeere. Ich mag diese Kombination einfach. Der Geschmack der Himbeere kommt von dem Himbeerfruchtpulver. Das habe ich so noch nicht in einem Geschäft entdeckt und musste es bisher Online kaufen. Mit dem Pulver schlagt ihr zwei Fliegen mit einer Klappe. Zum einen färbt das Pulver den Teig schön rosa und gleichzeitig habt ihr den vollen Himbeergeschmack. Je nach Konsistenz und Intensität könnt ihr noch mit etwas roter Lebensmittelfarbe nachhelfen, sollte euch der Teig nicht rosa genug sein.
Dazu kommen noch die Mandelstifte, die beim Backen noch etwas geröstet werden und so das Ganze noch etwas weihnachtlich abrunden.
Jetzt wünsche ich euch bei meinem dritten – und für heute letzten – Streich, viel Vergnügen.
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Dark Chocolate Salted Caramel Oreo Pie
You guys, I cannot get over this pie. This is seriously one of the easiest, most impressive desserts ever. I mean, have mercy! Just look at it! It’s the perfect amount of decadence without being too rich or overpowering. And the best part is there are only FIVE ingredients. It’s so easy to make!
There are three layers of decadent lusciousness here: The first is a bliss-inducing dark chocolate ganache, which tastes like the inside of an expensive French truffle. Second, a homemade, fool-proof salted caramel sauce you won’t have to worry about burning. And finally, an extra thick Oreo cookie crust. Because we all know the crust is the best part. Did I mention you only need 5 ingredients to make this? 🙂
1 package (about 36) whole Oreos
1 cup (16 tablespoons) butter, divided
⅔ cup packed brown sugar
1¼ cup heavy whipping cream, divided
1 (12 oz) bag dark chocolate chips
1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set.
2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in ¼ cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.)
3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set. OR refrigerate, covered, until ready to serve. Before serving, sprinkle the top with a flaky sea salt like kosher salt or Fleur De Sel.
If it seems like a shame to crush the OREO Cookies before you get to eat them, one bite of this delectable cheesecake will change your mind. Enjoy!
25 min prep
6 hr 25 min total
Makes 16 servings
36 OREO Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) brick cream cheese, softened
3/4 cup sugar
1 cup sour cream
1 tsp. vanilla
1. HEAT oven to 350°F.
2. CRUSH 26 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
3. BEAT cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
4. BAKE 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Where Chocolate Goes To Live
One Of The Best Birthdays Ever
Jordan Dunn for Free People Spring 2014
12 Years A Slave: Why I’m Glad it Won Best Picture
I wanted to share this absolutely amazing assessment of the movie, “12 Years A Slave” with my readers. I have had my own ambivalence about seeing the movie. I try not to be an emotional cutter and movies about slavery tend to affect me so deeply that I am immobilized for longer periods than I choose to be. I consider myself a student of African American history, yet, there is such a difference when you observe the oppression from a book or a class versus a movie. I think there is so much residual guilt for those of us who did not live through that time. Could we have endured slavery with the same grace, strength and courage as our ancestors.? Perhaps there lies the pain…
“Joyce is right about history being a nightmare –but it may be the nightmare from which no one can awaken. People are trapped in history and history is trapped in them.” –James Baldwin, “Stranger in the Village.”
If you follow me through social media you know I’m used to visiting plantation landscapes and dressing in the type of clothing enslaved people would wear. I’ve cooked the enslaved way in many states across the former Confederacy and Border states. I’ve picked cotton and worked in tobacco fields. I’ve been in rice and sugarcane fields in the Lowcountry and Lower Mississippi Valley dodging teenaged gators and poisonous snakes. Plantations blind with darkness don’t scare me and I almost take comfort from the spirits that have surrounded me. I have been in their presence—for real—and the ancestors have been both welcoming…
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