Thursday, February 22, 2018

MARGARITA TRUFFLES: National Margarita Day!

Happy National Margarita Day -- a great day to celebrate! Of course you can make a Chocolate Margarita... or... you can eat your Margarita! Try this easy recipe for Margarita Truffles! As with all recipes, use the very best ingredients -- the best white chocolate, the best Tequila, the best cream


MARGARITA TRUFFLES

Ingredients
1 cup heavy cream
12 ounces white chocolate, chopped  (I use Guittard white chocolate)
3 Tbsp Lime juice
1-1/2 Tbsp Tequila
1/2 cup powdered sugar

Coating
13 ounces White Chocolate, chopped
3 Tbsp Vegetable Shortening
Sea salt

Directions
In saucepan over medium heat, warm cream until small bubbles appear along edges.
Put white chocolate in food processor. Pour hot cream over white chocolate and allow to sit for 15 seconds. Process until smooth. Add Tequila and lime juice and mix briefly.
Pour mixture into shallow pan lined with plastic wrap, cover with plastic wrap, and chill until very firm, about 3 hours.
Put powdered sugar in shallow bowl.
Using plastic wrap, lift ganache mixture from pan.
With small melon baller or spoon take about an inch and roll into ball. Then roll ball in powdered sugar and place on wax paper lined cookie sheet. Freeze about 30 minutes.
Meanwhile melt white chocolate and shortening in top of double boiler (or sauce an over second saucepan over simmering water).
Remove truffles from freezer.
Dip each truffle in white chocolate and place on waxed paper lined cookie sheet.
Chill about 15 minutes.
Dip each truffle a second time in white chocolate.
Sprinkle top of each with tiny bit of sea salt. 
Chill until firm.
Remove from refrigerator 30 minutes before serving.

Wednesday, February 21, 2018

Cartoon of the Day: Cookies


CHOCOLATE CINNAMON BUNS: National Sticky Bun Day!

Today is National Sticky Bun Day! I love Cinnamon Buns, and what could be better than Chocolate Sticky Buns! Here's a great Retro Betty Crocker Gold Medal Flour Advertisement and Recipe for Chocolate Cinnamon Buns.

Chocolate Cinnamon Buns

Ingredients
3/4 cup warm water (not hot - 110 to 115 degrees)
1 package active dry yeast
1/4 cup shortening
1 teaspoon salt
1/4 cup sugar
1 egg
1/3 cup cocoa  (use DARK cocoa for richness)
2 and 1/4 cups sifted flour
1 Tablespoon soft unsalted butter
1 and 1/2 teaspoons cinnamon
3 Tablespoons sugar
chopped pistachio nuts (or almonds or pecans)

Directions
In mixer bowl, dissolve yeast in warm water. Add shortening, salt, sugar, egg, cocoa, and 1 cup flour. Beat 2 minutes, medium speed on mixer or 300 vigorous strokes by hand. Scrape sides and bottom of bowl. Stir in remaining flour; blend well. Scrape sides of bowl.
Cover with cloth; let rise in warm place (85 degrees) until double in bulk, about 1 hour. (If kitchen is cool, place dough on rack over bowl of hot water; cover completely with towel.)
Stir down by beating 25 strokes. Turn soft dough out on well floured cloth-covered board.
Roll into rectangle, 12 x 9". Spread with butter; sprinkle with cinnamon-sugar mixture. Roll up, beginning at wide side. Pinch edge into roll. Cut 12 pieces.
Place in greased 9" square pan. Let rise in warm place (85 degrees) until double, about 40 minutes.
Heat oven to 375 degrees (quick mod.). Bake 25 minutes.
Remove from pan, frost top immediately with icing (3/4 cup sifted confectioners' sugar moistened with cream or milk to spreading consistency.) Sprinkle with chopped nuts.
Serve warm.