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Showing posts from February, 2012

2:1 Dark Milk Heart Truffles

I started experimenting with chocolate mixtures in truffles and this is my new favorite.  And of course, since it's Valentine's Day, I had to put some hearts on them.  It's prettier to do once you dip in white chocolate, but really you can dip these truffles in any type of chocolate.  I did. :)  I dipped them in milk, white, and dark.  Dark and milk are my favorites, but I have to say white chocolate is the prettiest.

Stacey's 2:1 Dark / Milk Heart Truffle Ingredients:
16 oz 64% Guittard dark chocolate couverture
8 oz 38% Guittard milk chocolate couverture
11.2 oz heavy cream, organic
3 oz glucose
1.5 oz (3 tbs) unsalted butter, organic, softened

White 31% / milk 38% Guittard chocolate couverture for dipping

The thing I love most about these truffle recipes is that you can make the whole thing only using a microwave.

First I measured out all the chocolate in my 4qt pyrex mixing bowl and then put the cream and glucose in a 16 oz pyrex measuring cup. I microwaved the cre…

V-Day Box 2012

It's that time of year again.  The time of year that people like to eat extra chocolate that isn't Easter or Christmas.  So I thought I'd put together some boxes again to sell to my mom's wonderful friends and my awesome co-workers so that I can keep deducting my ingredients from my taxes.

Stacey's 2012 Mid-February (for those who hate Valentine's Day) Chocolate Boxes:


Strawberry white chocolate hearts with crispies and milk chocolate bottoms



Dark Chocolate Hearts with Candied Almonds



Chocolate Bars:  Strawberry White Chocolate with Crispies White Chocolate with Dark Chocolate Drizzle Dark Chocolate with Candied Almonds


Kahlua Truffles Two Ways: Dipped in Dark Chocolate with a White/Milk Chocolate Drizzle Rolled in Chocolate Sprinkles and Organic Turbinado Sugar

And lastly, my pièce de résistance...


The Walnut Meltaway in Milk Chocolate - this is my latest invention of which I am so proud.  I ate one of these and I swear I was transcended to another plane. And I don'…

Honey Lemon Cake

Yes, another cake.

Stacey's Honey Lemon Cake Ingredients:
1 1/2c unbleached white flour, organic
1/2c whole wheat flour, organic
1/4c brown rice flour, organic
3/4c sugar, organic
1 tsp sea salt
1 tsp baking powder
1 tsp baking soda

1c whole milk, organic
1/3c heavy cream, organic
2 eggs, organic
1/4c blood orange infused olive oil
1/4c non-fat yogurt, organic
1/4c lemon juice (about 1 medium sized lemon)
zest from 1 lemon

3-4 tbs honey (I used Blueberry Honey)

9x9" square cake pan with liner

First, I preheated the oven to 350F. I combined all the dry ingredients in a large bowl.  Then I combined the oil, eggs, yogurt, lemon juice and zest in a measuring cup and beat it with a fork.  In another measuring cup, I put the cream and milk and microwaved it until it was hot, about 125F.  Then I poured both sets of liquids into the dry ingredients and mixed gently with a silicone scraper until it was smooth and combined. 

I poured everything into the cake pan with the liner and bak…

Tapioca Pudding

I don't know why it took me so long to make this - tapioca pudding is one of my favorite things.  Perhaps I was intimidated by all of it's creamy, chewy, goopy grandeur.  Oh well, better late than never. :)

Stacey's Tapioca Pudding Ingredients:
3/4c water, cold
1/3c small tapioca pearls
2c whole milk, organic
1/4 tsp sea salt
1 tsp vanilla bean paste
1/3c sugar, organic
2 eggs, lightly beaten, organic

First I hydrated the pearls by letting them soak in the water for 20-30 minutes in a pot.  Then I added the milk, vanilla, and salt and brought it to boiling over low heat for about 15 minutes or until the pearls seemed somewhat clear.  I beat the sugar and eggs together with a fork and then tempered the eggs by pouring in about a cup of the tapioca pearl milk mixture, stirring constantly with the fork.

Then, I added the egg mixture back to the pot with the rest of the tapioca milk mixture and stirred continuously over low flame with a silicone scraper until the temperature w…