Peanut Blast Squares

Fine Frugal Desserts

(NC)–Always a perfect pair, chocolate and peanuts come together in this tasty holiday square. Definitely a must have for a cookie exchange.

Prep time: 10 minutes

Baking time: 30 minutes

Makes 32

½ cup butter 125 mL

2 ½ cups graham cracker crumbs 625 mL

1 cup coarsely chopped peanut butter cups, about 4 regular size 250 mL

1 cup each peanut butter chips and chocolate chips 250 mL

1 cup peanuts 250 mL

1 300 mL can sweetened condensed milk 1

1. Preheat oven to 350F (180C). In a medium saucepan, melt butter. Then stir in graham crumbs until blended. Pat firmly into ungreased 9 x 13-inch (3L) pan.

2. Sprinkle with chopped peanut butter cups, peanut butter and chocolate chips, then peanuts. Evenly drizzle condensed milk over top.

3. Bake in preheated oven until bubbly and deep brown around the edges, 30 to 35 minutes.

More great recipes can be found online at www.peanutbureau.ca.

www.newscanada.com

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Chocolate Peanut Crackle Clusters

Fine Frugal Desserts

(NC)—These chocolaty peanutty clusters are a sweet treat to serve when guests drop by during the holidays. Serve them on their own or with a nice steaming cup of coffee.

Prep time: 15 minutes

Cooking time: 4 minutes

Refrigeration time: 30 minutes

Makes approximately 40

Ingredients:

¾ cup granulated sugar 175 mL

¼ cup water 50 mL

Squeeze lemon juice Squeeze

1 ¼ cups peanuts 300 mL

6 oz coarsely chopped bittersweet (dark) chocolate 180 g

¼ cup dried apricots, cut into thin slivers 50 mL

¼ cup dried cherries or cranberries 50 mL

Cocoa powder (optional)

Directions:

1. Line a small baking sheet with parchment paper. Lightly oil a wooden spoon. Place sugar in a medium saucepan with water and lemon juice. Set over high heat, swirling pan until sugar is dissolved. Then reduce heat to medium and boil gently. At this point watch carefully, sugar mixture can quickly turn from the perfect colour to burnt. Without stirring, continue to boil, swirling pan occasionally until a deep caramel colour, 4 to 8 minutes. Stir in ¾ cup (175 mL) peanuts until coated.

2. Immediately pour onto prepared pan and spread with back of wooden spoon to evenly distribute peanuts. Cool completely. Place in a food processor and pulse to chop (some will be fine and some coarse). Line a large baking sheet with parchment paper.

3. Melt chocolate in a double boiler or microwave over medium heat just until melted. Stir in apricots, cranberries, peanut brittle mixture and peanuts. Using a small spoon, dollop onto baking sheet to form cluster. Refrigerate until firm, about 30 minutes. Dust with cocoa.

More great recipes can be found online at www.peanutbureau.ca.

www.newscanada.com

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Baking is as much a way of life as it is stress therapy. At the same time veganism is a lifestyle and a philosophy. Going vegan means that you are being conscious of being in harmony with nature, and the daily changes which is flowing and occurring with them

Just because you’re a vegan does not mean that you won’t get to eat a lot of your favorite things. Don’t you worry because it’s still possible to eat desserts and baked goods like cakes, cookies, brownies, muffins, and pancakes.

The common obstacle when it comes to vegan baking is how to substitute eggs, butter and milk. Aside from substitution problems there’s also the taste issue, most substitutes don’t taste like the real thing. A substitute generally diminishes or can’t compare to the real thing.

No worries, this article will give you a vegan cookie recipe to help you ease into vegan baking; and to show you that you can enjoy food even when you’re a vegan.

Chewy Chocolate Chip Vegan Cookie Recipe

This chewy chocolate chip vegan cookie recipe is chewy and brownie like. Don’t worry if you think 10 minutes is too short a time for baking, it really is not. The utensils you will use for this vegan cookie recipe are: cookie sheets, or a baking sheet, blender, 2 large bowls, and a spatula.

The ingredients of this chewy chocolate chip vegan cookie recipe are the following: ¾ cup canola oil, 2 cups sugar, 2 tsp vanilla, 1tbsp pus 1 tsp whole flax seeds, ½ cup soymilk, 2 cups all purpose flour, ¾ cup vegan chocolate powder, 1tsp baking soda, ½ tsp salt, and 1cup vegan chocolate chips.

After preparing all the ingredients, preheat your oven to 350 degrees Celsius. Grind the flax seeds in the blender until they are completely powdered, add the soymilk and blend them again for 30 seconds. In a large bowl, sift the cocoa together with the flour, baking soda, and salt, 3 times.

In a separate bowl cream together sugar and oil; afterwards add the soymilk and flax seed mixture plus the vanilla. Fold in the sifted dry ingredients by batches, when you feel that the dough is getting a bit stiff to use the spatula use your hands, and continue mixing until the mixture forms into dough, add the vegan chocolate chips. (Don’t over mix, or else your cookie will become a bit dry and tough)

Take a tablespoon of the dough and roll it in your hands, then flatten into a disk and place on an ungreased cookie sheet (make sure they are about an inch apart). Bake for 10 minutes, when done place the cookies in a rack and let cool for 5 minutes.  
 
A note to the wise: Flax seeds are an egg substitute, and canola oil is used instead of butter. Vegan chocolate can be found in vegan and health foods store. They are also available on line. Happy baking and enjoy this chewy chocolate chip vegan cookie recipe 

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Recipes below article!

In the name of love, romantics and loved ones alike will partake in the annual tradition of exchanging flowers, candy and gifts, come Feb. 14. While the majority of Valentine’s Day romantics will offer loved ones the usual material wares, most will overlook a few simple things that will really impress their valentine — a small list of grocery store items, a little finesse and home-made treats.

Developed for this Valentine’s Day season, King’s Hawaiian –the nation’s leading and original producer of Hawaiian Sweet bread — has compiled a series of tips and recipes to complement romantic homemade dinners with some island-style elegance.

1. Create a unique dining experience — Try to surprise that special someone by situating the dinner table in a unique area of your home. Place your table in front of the fireplace or try starting dinner a little earlier and find a window-view location where you both can enjoy the sunset. This can create restaurant-style ambiance within the comforts of your home.

2. Set the mood — It’s all about creating the perfect ambiance, so dim the lights and light some candles. The soothing glow of a candle can easily warm the heart.

3. Decorate with emotion in mind — When decorating the dinning area make sure to use the right colors. Red and pink are the ideal option, as they capture and stimulate emotion. Also, scatter flower petals over the table to create that perfect romantic touch. To create island-style elegance, use tropical flowers instead of roses, such as hibiscus and anthuriums (if well chosen, both will also capture the red and pink color profile).

4. Present a gift from the heart — Heartfelt gifts create lasting memories. Create a photo album of your fondest destination memories shared with your valentine and present it during dinner. Include photos from your favorite vacation spot, or somewhere you hope to travel to together. Your special someone is sure to be impressed by the effort of a gift that expresses sentiment and emotion.

5. End the perfect evening with a little chocolate — Nothing is more enchanting than ending the night on a sweet note. Pair your favorite fruit with chocolate fondue, or prepare a unique dessert dish and garnish it with an edible flower — a touch that is sure to make the night unforgettable.

If you are in need of a delicious recipe, try one of these easy-to-prepare delights from King’s Hawaiian:

King’s Hawaiian Chocolate Paradise Panini

Ingredients:

13-ounce jar of hazelnut chocolate spread
1 jar chunky peanut butter
Mini-marshmallows
1 16-ounce round loaf, King’s Hawaiian Sweet Bread

Directions:

Preheat your panini sandwich press. Cut 1/2-inch thick vertical slices into the King’s Hawaiian round loaf. Evenly layer peanut butter on one slice and the chocolate hazelnut spread on the other. Distribute an even layer of marshmallows and place the halves together. Place sandwich into the press and, depending on the heat, remove after two to four minutes. Cut into halves or thirds. — Serve immediately.

Makes 8-10 dessert sandwiches.

King’s Hawaiian Chocolate Bread Pudding

Ingredients:

6 cups (about half of 16-ounce. loaf) King’s Hawaiian Sweet Bread, lightly packed 1/2-inch cubes
2 1/2 cups half-and-half
1 1/2 cups (9 ounces.) semi-sweet chocolate chips
4 large eggs
1/4 cups granulated sugar
1 teaspoon vanilla
1/8 teasoon. salt

Directions:

Heat half-and-half in 2-quart saucepan over medium heat until small bubbles form around edge. Remove from heat, stir in chocolate, mix until melted. Cool slightly. Whisk together eggs, sugar, vanilla and salt. Fold 1 cup cooled chocolate into egg mixture. Stir in remaining chocolate until blended. Pour chocolate mixture over bread cubes and mix until bread is well coated. Cover and let stand at room temperature for 30 minutes. Lightly apply non-stick spray to six 6-ounce custard cups. Mound bread equally into each cup. Place cups on baking sheet. Bake in preheated 325 degree F oven 35 to 40 minutes or until knife inserted in center comes out nearly clean. Best served warm with chocolate or vanilla sauce. (A greased 8 by 8 by 2-inch pan may be substituted.) Bake 40 to 45 minutes in preheated 325 degree F oven.

Makes 6 servings.

Royal Hawaiian Tiramisu

Ingredients:

3/4 cup cold espresso or strong coffee
2/4 cup coffee liqueur
1 package (8 ounces) cream cheese, softened
2 packages (3.4 ounces) instant vanilla pudding mix
3 cups half-and-half
3 tablesopon. amaretto liqueur
4 ounces semisweet chocolate bar, finely chopped
1 16-ounce loaf of King’s Hawaiian Sweet Bread

Topping:

1 1/2 cups whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla
1/4 cup sliced almonds, toasted

Directions:

Blend espresso with coffee liqueur. Set aside. Beat cream cheese with electric mixer until smooth. On low speed, slowly add pudding mix, half-and-half and amaretto. Beat one minute until blended. Set aside. Trim off 1 inch of bread dome to make level. Cutting horizontally, slice remaining loaf into three equal layers. To assemble cake, place the top slice into the bottom of an 8- or 9-inch springform pan. Drizzle 1/3 of espresso mixture evenly over first layer. Top with 1/3 of pudding mixture and then 1/4 of chocolate. Repeat layering with remaining 2 bread slices. Cover with plastic wrap and refrigerate 4 hours or overnight.

Topping:
Remove rim from pan. Whip cream with powdered sugar and vanilla until fluffy. Spread over top and sides. Garnish top with almonds and remaining chocolate.

Makes 12 servings.

Courtesy of ARAcontent

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(ARA) – The holiday season is a special time for family and friends to gather, and home-baked desserts have always had a place at the table. According to a Baker’s Joy Homemade Holiday survey, more than 75 percent of Americans are planning to bake more this year compared to years past.

But before you break out the sugar and cookie sheets, take a look at these baking and storage tips to make sure your homemade holiday treats will leave family members smiling all season long:

* When baking two sheets of cookies at once, place them on different racks at different angles to allow proper air circulation. Switch racks half way through cooking time to ensure even heat distribution and baking.

* Cookies are less likely to burn if they are baked on a light-colored metal cookie sheet versus a dark metal sheet.

* For soft-baked cookies that have started to dry out, re-soften by adding a slice of apple or a piece of bread to the container where they are kept.

* When rolling out cookies, use powdered sugar instead of flour. The sugar will add sweetness and you won’t have to worry about adding too much flour.

* Experiment beyond the usual holiday gingerbread. Surprise your family this year with a premium dessert; and nothing says gourmet like premium chocolate. With more than 50 percent of American adults preferring chocolate to other flavors, these delectable surprises are sure to become a new holiday tradition.

Chocolate cookies will bring joy to not only your family, but this season they can also bring hope, strength and joy to children diagnosed with life-threatening medical conditions. The Ghirardelli Chocolate Company is helping the Make-A-Wish Foundation grant wishes through a $100,000 contribution. Consumers can show their support for the Ghirardelli Make-A-Wish program by baking with Ghirardelli chocolate and visiting www.Ghirardelli.com.

Want to bake delicious chocolate cookies and give back to the community? Try this easy recipe, created by 2004 James Beard Foundation Pastry Chef of the year, Emily Luchetti.

Ghirardelli’s Wish Star Chocolate Cookie

Shortbread:
2 cups flour
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup sugar
1 bar (4 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate Baking Bar, chopped
1 teaspoon vanilla
1/4 teaspoon salt

Dipping:
1 bag (11.5 ounces) Ghirardelli 60 percent Cacao Bittersweet Chocolate Chips
1 tablespoon butter

Melt baking bar on double boiler and set aside. Mix flour and salt together and set aside. In a large bowl, beat butter and sugar until smooth. Add melted chocolate and vanilla. Add flour mixture to chocolate mixture and mix just until blended. Wrap dough in plastic wrap and chill for at least one hour.

Heat oven to 350 F. Line baking sheet with parchment paper. On a lightly floured board, roll dough to 3/8-inch thick and cut with cookie cutters. If the dough is very soft, chill again for at least 30 minutes. Bake for seven to nine minutes. Cool completely in pan.

Melt chocolate chips with one tablespoon of butter in a double boiler. Dip cooled cookie in melted chocolate mixture and let chocolate set. Makes about one dozen cookies.

Courtesy of ARAcontent

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2/3 cup shortening

2/3 cup sugar

1 tsp. baking soda

1 tsp. salt

1 tsp. vanilla

2/3 cup Fancy Molasses

3 squares bitter chocolate

2 eggs

1 1/2 cups sifted enriched flour

3/4 cup sour milk

Cream shortening, add sugar gradually. Add baking soda, salt and vanilla. Mix in molasses and melted chocolate. Beat in eggs. Blend in flour alternately with sour milk. Bake at 375°F for 25 min. in two well-greased lightly floured 8″ pans. Cool. Ice.

Credit: www.newscanada.com

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Enjoying the warmth of the kitchen and the aromas of holiday cooking are some of the most cherished holiday moments of the season. Before receiving guests and family at your holiday dinner table, pull out your recipe books and add the following holiday baking tips and an easy chocolate truffle recipe to your repertoire. You’ll wow your guests and make your holiday cooking and baking that much easier. Here are the top holiday baking tips for baking and cooking success:1. Test Run – If you’re trying a new recipe be sure to make it once beforehand, before making large quantities for guests and family. This way you’ll have enough time to make adjustments as needed.

2. Chocolate 101 – If you’re working with chocolate this holiday season, remember that chocolate tends to absorb other food flavours, so store it away from strong smelling foods, such as onions or cheese. When melting chocolate, use indirect heat to avoid burning it. One of the best methods to melt chocolate is to break it up into small pieces and place in a stainless steel bowl on top of a simmering sauce pan of water, and stir constantly.

3. Fresh is Best – For great flavour, use the freshest ingredients available. If using dried spices remember that spices lose their potency and freshness within six months to a year from the date they are first opened so check your spice rack and see if you need to re-stock.

4. Maximize Flavour – To further maximize their sweet flavour, serve desserts (including baked goods, cooked fruit desserts, puddings, custards and flans) at room temperature rather than chilled. Even frozen desserts will taste sweeter if served slightly softened.

5. Crisp and Chewy – To keep soft holiday cookies and desserts chewy, store them in an airtight container with a slice of bread or apple, which will help moisten the cookies. To keep crisp cookies crisp store them in a can.

More easy, delicious recipes and baking tips are available online at www.splenda.ca.

Chocolate Splenda Truffles

Makes: 60 truffles

Preparation time: 15 minutes and 20 minutes to roll into truffles

Ingredients

1 1/4 cup dark non sweetened chocolate chips (310 mL)

2/3 cup 15% cream (160 mL)

3 tsp Splenda No Calorie Sweetener, Granular (15 ml)

1/4 cup butter (60 mL)

1/4 cup raisins (60 mL)

1 tbsp orange zest (15 ml)

Enough cocoa for dredging

Directions

Place chocolate in large bowl. Bring cream, Splenda, butter, raisins and zest to a boil. Slowly pour hot cream mixture over chocolate and stir until smooth. Let cool in refrigerator for 2 to 3 hours. Shape mixture into small balls and dredge in cocoa.

Nutritional Information:Amount per Serving:Serving Size: 3 small truffles

. Total Calories: 150

. Calories from Fat: 110. Total Fat: 12 g. Saturated Fat: 8 g

. Cholesterol: 10 mg

. Sodium: 20 mg

. Total Carbohydrates: 8 g

. Fibre : 3 g

. Sugars: 2 g. Protein: 3 gCredit: www.newscanada.com

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(NC)-You’ll get an ‘A’ when you include one of these delicious cupcakes in your child’s lunchbox. (And they’re easier to make than you think!)

1 1/2 cups Robin Hood All Purpose Flour 375 mL

1 cup packed light brown sugar 250 mL

1/2 cup unsweetened cocoa powder, sifted 125 mL

1 1/4 tsp baking soda 6 mL

Pinch salt Pinch

1 cup buttermilk 250 mL

2/3 cup Crisco Canola Oil 150 mL

2 eggs 2

2/3 cup vanilla or butterscotch pudding 150 mL

(2-99g pudding cups)

1 cup milk chocolate chips 250 mL

PREHEAT oven to 350ºF (180ºC). Grease a 12 cup muffin tin.

WHISK together flour, brown sugar, cocoa powder, baking soda and salt in large bowl. In separate bowl, whisk together buttermilk, oil and eggs; pour over flour mixture, whisking until well combined.

SPOON half of mixture into prepared muffin tins, filling about half full. Dollop pudding evenly among muffin tins. Sprinkle with half of chocolate chips. Spoon remaining cupcake batter over, enclosing pudding and chips completely. Sprinkle remaining chocolate chips over.

BAKE in centre of preheated oven for about 30 minutes or until tops of cupcakes spring back when lightly pressed. Cool completely in pan on rack. (Store in airtight container at room temperature for up to 3 days).

Preparation Time: 10 minutes

Baking Time: 30 minutes

Makes: 12 cupcakes

Freezing: Freeze well, individually wrapped, for up to 1 month. Thaw in refrigerator

Credit: www.newscanada.com

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For many people, when you ask them what their favorite cake flavor is, the answer is likely to be chocolate. In fact, some people love chocolate so much that they would probably worship at an altar to ensure a steady supply! So how do you decide which chocolate cake recipe you will bake for that special occasion or those just because moments when you need a chocolate fix?

No Chocolate Cake Recipe Created Equal

It is not in the least bit hard to find a chocolate cake recipe, whether it is in a cookbook or even on the internet. The problem lies in the fact that there are literally thousands and thousands of recipes to choose from! How do you choose between ten different Death by Chocolate recipes or one hundred World’s Best Chocolate Cake recipes? The answer is that you select the recipe based on the ingredients you have on hand as well as the ingredients that you could substitute in a recipe.

Some chocolate cakes may use water for part of the liquid in the recipe while others use buttermilk or even a soda to create a subtle, unique flavor and texture. One chocolate cake recipe may call for those bittersweet baking chocolate squares while another may allow you to substitute cocoa powder with vegetable oil. For people with gluten and wheat allergies, you can find a chocolate cake recipe, actually hundreds of them, which do not require flour as an ingredient.

Regardless of what kind of chocolate cake you like, you will find a chocolate cake recipe to suit your needs. There is chocolate fudge cake, devil’s food cake, German chocolate cake, Swiss chocolate cake, chocolate pound cake and even chocolate angel food cake. You can even find a chocolate cake recipe that is “tainted” by other ingredients like nuts, marshmallows, zucchini, beets, peanut butter and more. Where there is a will and a taste bud, there is a variation of the chocolate cake recipe.

Choosing your Cake Recipe

Sometimes, you have to choose your chocolate cake recipe by the number of people you are trying to feed. If a cake is needed for a birthday or just because, you can pull out your trusty Betty Crocker cookbook or even look on the back of your cocoa powder can for ideas. For a ladies luncheon or get-together, a chocolate bundt cake is attractive.

For a large crowd, the best chocolate cake recipe you can bake is the Texas chocolate sheet cake. It is quite easy to double or even triple the recipe. A sheet cake is baked in a large 11×17 baking pan instead of a tradition round cake pan or 9×13 pans. Of course, you are back to the dilemma of which recipe to choose! Just follow the advice earlier of choosing the cake recipe that you have the most ingredients for or could make substitutions without affecting the integrity of the cake.

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There are many fine chocolate ice creams available at specialty stores and elsewhere today. But nothing compares to the thrill and great taste of making your own. Here are a couple of ways to do just that.

Cooked

You’ll need:

4 oz of unsweetened chocolate
1 1/2 cups of heavy cream
2 cups of evaporated milk
3 eggs
1 1/4 cups of sugar
2 tablespoons of flour
1/4 teaspoon of salt
1 1/2 teaspoons of vanilla extract

Combine the sugar, flour and salt in a mixing bowl and whisk them together until well blended. Then, in a separate bowl, whisk the eggs together. For a richer ice cream, use only the yolks and increase the number of eggs by one. Stir in the heavy cream and add the vanilla. Set the two bowls aside for a moment.

Get out your saucepan and warm the chocolate over medium heat, pouring in the evaporated milk just as the chocolate starts to melt. Warm the mixture, stirring gently for a few minutes until it’s nice and smooth.

Then slowly add the ingredients from the bowl of liquids and blend, then slowly pour in the dry ingredients and whisk together until it’s all very smooth. Turn off the heat and continue stirring gently until it reaches room temperature.

Pour the mixture into your ice cream maker and let it do its job until the blend becomes nice and firm. Freeze the mixture for at least a couple of hours.

Uncooked

Here’s an alternative recipe that uses Hershey’s chocolate milk, so no cooking is necessary.

Remember to take precautions whenever preparing a food with eggs in which the recipe does not call for heating. Either use an egg-based product that has been pasteurized, or use eggs in the shell that have been treated to kill any salmonella.

You’ll need:

5 eggs
6 cups of Hershey’s chocolate milk
2 cans of condensed milk
3 oz of semi-sweet melted chocolate
1 cup of sugar
1 1/2 teaspoons of vanilla

Whisk the eggs together, then add the sugar and blend them together. Pour in the milk, both condensed and chocolate, and stir gently until everything is smooth and uniform. Add in the melted chocolate.

Since the melting point of most chocolate is about body temperature a few seconds in a double boiler will do. Avoid using the microwave, unless you can control the power to melt the chocolate very slowly without changing its composition.

Once everything is well blended, pour it into your ice cream machine and freeze overnight. You can experiment with the recipe by using more egg yolks and fewer whites. This leads to a slight color change and a thicker, creamier result.

Enjoy!

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Ok, we confess. There isn’t any way to list a thousand recipes for chocolate fudge in so small a space. So, a couple of the outstanding ones will do for now. German chocolate fudge is one of the best by most accounts, and for good reason. Simple to make and a big crowd pleaser. You’ll need:

4 oz of German chocolate
12 oz of semisweet chocolate chips
13 oz of evaporated milk
4 1/2 cup of granulated sugar
2 tablespoons of butter
2 cups chopped walnuts (optional)

Melt the German chocolate by heating water in a double boiler. As the water temperature reaches about 100F/37.8C slide the chocolate bar onto the top section and swirl until it’s very gooey. Then sprinkle on the semisweet chocolate chips and repeat.

In a sauce pan, melt the butter over low heat then pour on the chocolate mixture and immediately pour on the sugar and evaporated milk. Stir well but gently and boil the mixture for about 5 minutes. At this stage you can add in the nuts, if desired. Boiling the walnuts for several minutes can bring out undesirable flavors, so add them only at the end.

Pour the liquid into a 9 inch by 13 inch pan that’s been sprayed lightly with no-stick olive or canola oil. Allow to cool for a couple of hours at room temperature. Then cut into squares.

For a delicious variation, add a bit of vanilla extract at the end. After the liquid has cooled to a semi-hard state, ladle out a cup of melted marshmallow crème on top. Spread the marshmallow around with a rubber cake spatula, making a nice design.

To cool the fudge faster, you can put it into the refrigerator for half an hour after it’s been at room temperature for half an hour. Take it out when it’s firm to the touch.

But take care. Cooling it too quickly or too much will condense the sugar crystals, leading to a fudge that is rough and too sweet in spots. That spoils the consistency and makes for an uneven taste.

A nice variation involves making a mixture of chocolate fudge and peanut butter fudge. Both types are enjoyed by just about everyone and combining them makes for a double treat.

Just add about a 1/2 cup of softened peanut butter to the liquid about 1 minute before it’s done boiling. The peanut butter can be softened by spending about 10 seconds in the microwave or by sitting in the sun on the window sill for a few minutes on a hot day.

Blend the mixture together, but not completely, leaving a swirled appearance. That makes chocolate and peanut butter ribbons that melt in the mouth. Yum!

To give your fudge a very distinctive and unique taste, you can add a teaspoon of brandy or rum to the chocolate liquid after removing it from the heat. Blend in well and when the fudge hardens you’ll have a hint, but not an overwhelming taste, that enhances the final result.

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Chocolate mousse is a favorite dessert at many fine dining party. It’s similar to pudding but has a richer, more chocolate-drenched flavor.

Fortunately, it’s very easy to make and you can prepare it well in advance so you can concentrate on other aspects of the meal.

You’ll need:

4 1/2 oz of finely chopped bittersweet chocolate
1 cup of cold, heavy cream
3 large eggs (separated)
2 tablespoons of espresso
2 tablespoons of unsalted butter
1 tablespoon of sugar

Whip up the cream with a whisk or electric whip then refrigerate for later application.

To heat the chocolate a double boiler works well. Fill the lower section with water and heat to about 120F (49C) before adding the ingredients. Add the chocolate, butter and espresso then melt the mixture thoroughly together, stirring gently. Remove the top section from the heat and pour into a warm, ceramic bowl.

The bowl can be warmed by adding a small amount of water and microwaving for a few seconds. Be careful not to let all the water boil away, though. Microwaves with no water to heat can easily be damaged.

Set aside the chocolate mixture for a few minutes to cool slightly.

Whip the egg whites, creating a good foam. Add in the sugar a little bit at a time as you whip, then beat the mixture until you get a firm goo. After a few minutes, you’ll be ready to add the egg yolks. Stir in 1/3 of the cold whipped cream and mix well with the eggs, then add the remaining cream and fold until thoroughly blended.

Test the temperature of the chocolate mixture and when it falls to 100F (38C) you’re ready to combine the two major components into a single bowl.

Add the egg mixture to the chocolate mixture, stirring gently but thorougly until it’s entirely blended. Then cover and refrigerate. Chilling will take several hours, but you can prepare the mousse as far as a day in advance before serving.

For a very rich variation, instead of bittersweet chocolate use about 1/2 lb of dark Belgian chocolate and a little more sugar. To the basic mousse you can add raspberries, in the pudding or on top, or other fruits as desired.

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Planning to entertain this summer? If so, you’ll need some quick and easy recipes sure to wow the crowds? You can’t go wrong by incorporating fruits of the season into your recipes, and you’d better act fast if you want to enjoy one of the most coveted delicacies of the year.

California Bing cherries are plentiful in stores right now, but they’ll only be around for a limited time. Their season lasts for two short months — May and June. The cherries are easy to select and handle because they are ripe and ready-to-eat on your store shelf. When used in recipes, the cherries can be both simple and extravagant at the same time.

As the featured item in a light fruit salad with melons and mint, cherries are elegant and nutritious too. When pairing chocolate and cherries, the duo is virtually irresistible. By adding cherries to chocolate cupcakes, they become so gooey, frosting isn’t even necessary.

Here are some tasty recipes you just have to try:

* Fresh Cherry Salad with Melon and Mint (serves 6)

Sweet, fresh cherries make this light, early summer salad equally perfect for a buffet lunch or part of a simple family meal. If possible, use a cherry pitter so cherries can be left whole.

Ingredients:

1/2 small cantaloupe, seeds and skin removed, and cut into 1/2-inch cubes

1/4 honeydew melon, seeds and skin removed, and cut into 1/2-inch cubes

1/4 cup minced fresh mint plus mint sprigs for garnish

2 tablespoons light honey

1 tablespoon lemon juice

1 1/2 cups pitted fresh cherries

Juice of 2 limes

Directions: Put the cantaloupe, honeydew melon, and minced fresh mint in a bowl and turn several times. Put the honey in a bowl with the lemon juice and stir until the honey dissolves, a minute or two. Pour this over the melons and turn several times.

Add the cherries, turning them in as well.

Pour the lime juice over all, garnish with mint sprigs and serve.

* Cherry Chocolate Cupcakes (Makes 1 dozen cupcakes)

Cherries and chocolates are well-known as a deliciously decadent combination. Here, the fresh cherries baked into the chocolate soften and release their sweet flavor into the bitter sweetness of the chocolate.

Ingredients:

8 ounces butter at room temperature

3/4 cup sugar

2 eggs, beaten

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup unsweetened cocoa

1 cup milk

1 1/3 cups pitted cherries, halved

Directions: Preheat an oven to 400 degrees F.

Cream together the butter and the sugar using a wooden spoon or an electric mixer 4 to 5 minutes, until fluffy and light. Slowly beat in the eggs. In a bowl, whisk together the flour, baking powder, salt and cocoa. Add this to the egg mixture along with the milk and mix just long enough to blend the ingredients, no more than 20 seconds. Fold in the halved cherries, no more than another 10 seconds.

Let rest 10 minutes, then fill greased muffin cups to the brim with the batter.

Bake until a toothpick inserted in the middle comes out clean, about 20 to 25 minutes.

Remove and let cool 10 minutes before unmolding.

Yes, the California cherry season is short — but very sweet. So, eat them up while they last. A tip from California cherry growers — freeze them to make the season last even longer.

Courtesy of ARAcontent

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SIDEBAR:

Facts about California Bing Cherries

* They are low in calories and contain no fat

* They are high in potassium, vitamin C, B complex and minerals

* Research has shown that cherry consumption can help the body prevent heart disease and cancer, as well as provide pain relief and improved bone health.

* When you bring your cherries home from the store, keep them in the refrigerator until ready to use. As with all produce, wash cherries under cool running tap water before eating or using in recipes. A variety of simple-to-use devices are available to pit cherries. Or, just slice open with a knife, remove the pit and enjoy!

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