S’mores Fondue For Two

Have you heard about Fondue Week?  Katie and Christina have been hosting lots of fondue-related events this week – daily fondue recipes, a link up, a Google chat with Chef Shane from The Melting Pot, and a fabulous fondue giveaway! The giveaway ends soon, so hop on over to to either of their sites to enter.

A friend recently gifted us with three and a half pounds of good chocolate.  Really good chocolate.  I usually prefer dark chocolate to milk chocolate, but this stuff might change my mind.  My husband immediately noticed the difference in quality when he tasted it as well.  With all this chocolate hanging around the house, it was a natural conclusion to make chocolate fondue.  In fact, our friend who gave us the chocolate mentioned that when she makes fondue, she uses the chocolate that’s stuck to the inside of the pot and adds milk to it for instant hot chocolate.  Talk about resourcefulness!

I loved the idea of layering the s’mores ingredients for this fondue.  It requires a bit of digging to get to the chocolate, but that’s half the fun.  I also enjoyed poking around for the pockets of graham cracker crumbs.

I used to have a fondue pot.  An old one, probably from the eighties.  It was a rusty orange color (gotta love those retro earth tones).  While prepping this dish, I searched high and low for it, to no avail.  So, I’m really hoping I win the beautiful fondue pot that Katie and Christine are giving away.  Happy dipping, all!

original recipe

S’mores Fondue For Two

S’mores Fondue For Two

our favorite food to dip was (hands down) the pretzels. They were the slightly-butter flavored ones, and really enhanced all the components of the fondue.

Ingredients

¼ c heavy cream
4 oz good quality milk chocolate, broken into bits
½ tsp vanilla
3 Tbs graham cracker crumbs
¼ c marshmallow fluff

Instructions

  1. Heat heavy cream over medium heat until just beginning to bubble. Remove from heat and add chocolate. Let the mixture sit 5 minutes. Carefully stir until all the chocolate is melted and mixture is smooth. Stir in the vanilla.
  2. Pour chocolate into a small bowl (make sure there is a few inches of space at the top of the bowl.) Sprinkle graham cracker crumbs in an even layer over the chocolate. Top with marshmallow fluff. Toast marshmallow fluff with a kitchen torch or under the broiler. (To do this: make sure the bowl holding the fondue is oven-safe, place bowl on a baking sheet, and toast under the broiler until browned.)
  3. Serve with desired dippers.
http://kokocooks.com/2013/02/smores-fondue-for-two/

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Loaded Chocolate Covered Oreos

What are they loaded with?  Why, bacon of course!  Let me explain….

 

My husband has been playing many nights at EPCOT.  Tom, one of the trumpet players in the orchestra has a thing for Oreo cookies.  He posts numerous Facebook updates about them.  Here’s a sample of some of his Oreo-related statements:

“Not sure why I’m not losing any weight.  I’ve been dunking these Oreos in Slimfast shakes all week.”

“I don’t know why they call it ‘It’s A Wonderful Life’ when George never once eats any Oreos.”

“Just started work on a new book: ‘Oreo Zen.’ Time for some research.”

These are just from the past week.

So, my husband got the brilliant idea of combining Oreos with bacon.  And the chocolate is the glue that holds it all together. He bought all the supplies; I merely assited in dipping them (Hint: tongs are extremely helpful for this.)

I could type up a recipe, but it seems self explanatory:

-Cook bacon, let cool, then break into pieces.

-Melt about half a bag of chocolate melts in the top of a double boiler.  Using a pair of tongs, dip the cookies so they are completely coated.  Set them on a sheet of wax paper.

-Top with a generous amount of bacon.  Let chocolate set.

By the way, Tom loved them.  So did a lot of other musicians at EPCOT that night.

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Biscoff S’mores Cupcakes

I did it! Welcome to my new home.  Still getting settled in.  It feels like I’m learning all about blogging again for the first time.  WordPress, plugins, multiple pages, ziplist…all this is brand new to me.  I feel a little overwhelmed, but am also esctatic with how my new site looks!

To celebrate, I’m posting these very special cupcakes.  S’mores-themed desserts are some of my favorites.  I have a whole Pinterest board devoted to s’mores.  And I’m also a recent convert to biscoff.  My fabulous sister-in-law brought a huge box of biscoff (speculoos) cookies across the ocean from Belgium for me to experiment with.

Not only is there a biscoff cookie bottom, but there’s also a dollop of biscoff spread in the center of each cupcake.  Talk about double dose of flavor!

This site would not exist without the talents of Melissa of Jelly Design Studio.  She is responsible for the beautiful design and all the transferred content.  She walked me through navigating the admin board, and answered all my novice questions regarding WordPress.  I also would like to give a huge “THANKS” to Eric of Art and Ego for the beautiful new logo.  I had an idea of what I wanted, and he ran with it and made it more beautiful than I envisioned.

Biscoff S’mores Cupcakes

Serving Size: 24 cupcakes

Biscoff S’mores Cupcakes

Ingredients

Cookie Crumb Layer
1 ⅓ c biscoff cookie crumbs (about 20 cookies, crushed)
2 ½ Tbs sugar
⅛ tsp salt
3 ½ Tbs butter, melted
Cupcakes
½ c butter, softened
1 ¼ c sugar
2 eggs
1 tsp vanilla extract
1 ⅓ c all purpose flour
½ c baking cocoa
1 tsp baking soda
¼ tsp baking powder
¼ tsp salt
1 c water
Filling
⅔ c biscoff spread
Frosting
4 large egg whites
1 c sugar
Pinch kosher salt
¼ tsp cream of tartar
1 tsp vanilla extract

Instructions

  1. Line 24 muffin cups with cupcake liners. Preheat oven to 350 degrees F.
  2. For the cookie crumb layer: in a small bowl, combine the cookie crumbs, sugar, and salt. Stir in the melted butter until well mixed. Lightly press a rounded tablespoon of the mixture into the bottom of each cupcake liner.
  3. For the cucpakes: In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vanilla.
  4. In a separate bowl, combine the dry ingredients; add to creamed mixture alternately with water, beginning and ending with the dry ingredients. Fill cupcake liners to ¾ full. Bake until a toothpick inserted in the center of a cupcake comes clean, about 17-18 minutes. Cool on a wire rack for 10 minutes. Remove cupcakes from pan and cool completely.
  5. Place biscoff spread into a pastry bag with a large tip (I used a #12 tip.) Insert pastry tip into the center of each cupcake and pipe biscoff spread in.
  6. For the frosting: Whisk egg whites, sugar, salt, and cream of tartar together in the bowl of a stand mixer. Place bowl over a pot of simmering water, being careful that the bottom of the bowl doesn’t reach the water. Whisk the mixture constantly until it reaches 160 degrees F. Remove from heat and place in mixer base fitted with the whisk attachment. Whisk on medium-high until stiff peaks form.
  7. Place frosting in a clean pastry bag. Pipe onto the cupcakes. Toast with a hand torch, or under a broiler.
http://kokocooks.com/2012/11/biscoff-smores-cupcakes/

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Malted Milk Chocolate Chip Cookies

I have a confession: I am a horrible perfectionist when it comes to my food photos. There have been so many times where I make a dish, and it tastes fabulous, and I can’t wait to write about it. But then the photos look horrible. Or the food just isn’t very attractive. Or I don’t like the lighting. And so I scrap them all, and the recipe doesn’t get shared. Brown foods especially are difficult for me.

Take these cookies for example. They are one of the best recipes for a chocolate chip cookie that I have found. I ended up making two separate batches because they kept getting eaten before I could take a picture of them. The malted milk powder and chocolate syrup give them a unique twist. Then, it took me three tries before I got some pictures that I actually liked. It also didn’t help that someone kept trying to steal the cookies right out from under the camera.

And played with the props.

Other foods that I find difficult to photograph are casseroles, pasta, and soups. What are challenging foods for you to shoot?

adapted from Taste of Home, October/November 1995

Malted Milk Chocolate Chip Cookies

Malted Milk Chocolate Chip Cookies

Ingredients

1 c butter-flavored shortening (can substitute with butter)
1 ¼ c packed light brown sugar
1 egg
⅔ c malted milk powder
3 Tbs chocolate syrup
1 Tbs vanilla
2 c all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ c milk chocolate chips
1 c semi-sweet chocolate chunks

Instructions

  1. Preheat oven to 375°F.
  2. In a mixing bowl, cream together shortening and light brown sugar until fluffy. Add egg and beat until well combined. Mix in malted milk powder, chocolate syrup, and vanilla. In a separate bowl, stir together flour, baking soda, and salt. Gradually add to the creamed mixture. Stir in chocolate chips and chunks.
  3. Drop cookie dough onto baking sheet in 2-inch sized scoops, placed 3-inches apart. Bake until golden brown on top, about 12-14 minutes. Cool for 5 minutes on the pan before removing cookies to a wire rack to cool completely.
http://kokocooks.com/2012/10/malted-milk-chocolate-chip-cookies/

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Classic Chocolate Cookies

 

Sesame Street was a favorite show of mine when I was a little kid. Back in those days, it was one of the only age-appropriate shows on tv at all.  Ernie and Bert were some of my favorite characters. Ernie loved to eat cookies (almost as much as Cookie Monster) and they figured into many of his stories. In one particular segment, Ernie “accidentally” takes a bite of Bert’s cookie. Hoping to hide the bite, he starts eating around the edges in an attempt to make it round again. Eventually, he eats the whole cookie. Watch the rest of the skit to see what happens when Bert comes to claim his cookies.

I always thought the cookies in that story were chocolate. In reality, the cookies could’ve been ginger snaps, or molasses (or any other brown cookie), but to my 5-year-old mind, they were chocolate cookies. I specifically looked for a recipe that would resemble the ones I remembered from the story. Not only do these cookies fit the bill, but they taste amazing as well. I feel like I captured a bit of my childhood when I made them.

adapted from The Best of Fine Cooking, Cookies

(under the name “Dark Chocolate Crackles”)

Classic Chocolate Cookies

Classic Chocolate Cookies

this cookie dough freezes well. Shape the dough into balls, and then freeze. When ready to bake, thaw the dough and continue with the directions.

Ingredients

2 ½ c all-purpose flour
1 tsp baking soda
¼ tsp salt
2 sticks unsalted butter, softened
2 c firmly packed brown sugar
⅔ c unsweetened cocoa powder (not dutch-process)
1 ½ tsp vanilla extract
3 large eggs
8 oz bittersweet chocolate, melted and cooled to lukewarm
3 Tbs granulated sugar

Instructions

  1. Position a rack in the center of the oven and preheat to 350°F. Line 3 cookie sheets with a baking liner or parchment paper.
  2. In a medium bowl, whisk together the flour, baking soda, and salt. In a large bowl, beat the butter and brown sugar together. Beat in the cocoa powder, orange zest, and vanilla until well combined. Add the eggs one at a time, beating between each addition. Add the melted chocolate and beat on low until blended. Add the flour mixture and mix on low until just combined.
  3. Shape dough into 1 ½ inch balls (I used an ice cream scoop.) Place balls about 2 inches apart on prepared cookie sheets. Flatten the balls slightly with the palm of your hand. Sprinkle sugar over the tops of the cookies. Bake one sheet a time, until the cookies are a bit cracked on the top, 11-12 minutes. Remove from the oven and let cookies cool on the sheet for 5 minutes. Transfer cookies to a rack and cool completely.
http://kokocooks.com/2012/07/classic-chocolate-cookies/

 

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Homemade Sno-Balls


My husband has never eaten a Hostess Sno Ball. I know, shocking! I, on the other hand, have had my fair share. With the news that Hostess has filed for bankruptcy, I’m sure there are people fretting over where they will get their cakey, cellophane-wrapped snacks. Worry no more! Homemade sno balls coming right up.

I found this mini-ball cake pan at a local baking supply store. They made the cutest chocolate cake mounds, and were the perfect size for sno balls. I made twelve mini-cakes, and had extra batter. I probably could’ve made another 4 more cakes, but opted to do something else with the batter.

I tried to dip the cakes in the marshmallow by inverting them, but they got stuck once I they were more than halfway submerged. I ended up coating the rest of the cakes using an off-set spatula and keeping the cakes upright. To cut down a bit on the crumbs, I recommend wearing gloves during the coating process. I came to this brilliant realization when there were only 2 cakes left. Oh well, better late than never.

cake recipe from David Lebovitz
marshmallow coating adapted from Coconut and Lime

Homemade Sno-Balls

Homemade Sno-Balls

Ingredients

Cake
½ c plus 1 Tbs unsweetened cocoa powder
1 ½ c cake flour
½ tsp salt
1 tsp baking soda
¼ tsp baking powder
1 stick unsalted butter, softened
1 ½ c sugar
2 large eggs, room temperature
½ c brewed coffee
½ c milk
Marshmallow coating
1 lb sweetened, shredded coconut
Pink gel food coloring (if desired)
1 ½ packets of unflavored powder gelatin (about 9 grams)
¼ c cold water
1 c sugar
⅓ c corn syrup
2 Tbs water
¼ tsp salt
½ tsp vanilla
Creme filling
½ tsp warm water
Dash of salt
Half of a 7 oz. jar of marshmallow fluff
¼ c shortening
2 Tbs powdered sugar
¼ tsp vanilla extract

Instructions

  1. For the cake: Preheat oven to 350 F. Butter and flour the wells of 2 mini-rounded cake pans.
  2. Sift the cocoa powder, cake flour, salt, baking soda, and baking powder together. Set aside. In a medium bowl, beat the butter and sugar until smooth. Add eggs one at a time and beat until well combined.
  3. In a separate bowl, combine the coffee and milk. Stir half the dry ingredients into the butter mixture. Stir in the coffee/milk mixture. Add the remaining dry ingredients and stir to blend. Pour batter into prepared cake pans until ⅔ full. Bake until a toothpick inserted in the center comes clean, about 18 minutes. Let cakes cool completely before turning the pan over to remove them.
  4. For the marshmallow coating: Pour coconut into a bowl. Mix with a teeny bit of food coloring. Mix well to evenly tint the coconut. Set aside.
  5. Place the ¼ c of cold water in the bowl of a stand mixer. Sprinkle the gelatin over the water, and let set. In a medium saucepan, combine the sugar, corn syrup, and 2 Tbs water. Bring to a rolling boil. Fit the whisk attachment to the stand mixer, and turn to low to break up the gelatin. Pour the corn syrup mixture into the stand mixer with the gelatin and beat on high for 4 minutes. Stop the mixer and add the salt and vanilla. Continue beating on high for another 6-8 minutes. Remove bowl from mixer.
  6. Using a fork or spoon, dip the rounded side of the cakes into the marshmallow. Quickly roll the marshmallow-coated cake in the coconut, making sure to cover the entire marshmallow surface. Place uncoated side down on a sheet to set.
  7. For the creme filling: Combine salt and water in a small bowl. With a mixer, combine fluff, shortening, sugar, and vanilla. Beat until fluffy. Add the salt mixture, and beat until combined.
  8. Using a large plain decorator’s tip, pipe the filling into the center of each cake, from the bottom.
http://kokocooks.com/2012/02/homemade-sno-balls/

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Chocolate Mousse Cupcakes

Wow, that was an unexpected break from blogging. Since the new year started, we’ve replaced our computer. The technology upgrade kept me from posting for a bit. Happily, I’m back! And with some tasty cupcakes.
 

Hubs celebrated his birthday (the big 3-5) way back in December. As usual, he worked that day, teaching his usual load. I made cupcakes for him to share with the students, so everyone benefited. When I asked him what type of cupcake he wanted, he said, “Surprise me.” These cupcakes, with their triple dose of chocolate, were quite a pleasant surprise.

Adapted from cupcakes!
By Elinor Klivans

Chocolate Mousse Cupcakes

Chocolate Mousse Cupcakes

Ingredients

Cupcakes
3 oz. unsweetened chocolate
1 c all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ c butter, room temperature
1 ¼ c sugar
2 large eggs 1 tsp vanilla extract
½ c sour cream
½ c water
Ganache for chocolate mousse and chocolate topping
1 ½ c heavy cream, divided
2 Tbs unsalted butter
8 oz semisweet chocolate chips
½ tsp vanilla
2 Tbs powdered sugar
1 tsp instant coffee granules

Instructions

  1. For the cupcakes: Preheat oven to 350 degrees F. Prepare 18 muffin tins with cupcake liners.
  2. Melt the chocolate in the top of a double boiler over simmering water. Stir until the chocolate is
  3. smooth. Remove from heat and set aside.
  4. Sift the flour, baking powder, baking soda, and salt into a medium bowl. In a separate large bowl, beat the butter and sugar until creamy. Mix in the chocolate on low speed.
  5. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat until the mixture has lightened slightly, about 1 minute. Mix in the sour cream until no white streaks remain. Add half the flour mixture, mixing until just blended. Mix in the water. Mix in the remaining flour mixture until the batter is smooth.
  6. Scoop batter into prepared cups, and bake until set, about 18-20 minutes. Cool cupcakes on a wire rack for 10 minutes, then remove from pan and cool completely.
  7. For the ganache: In a small saucepan, heat ¾ c of the heavy cream and the butter over medium-low heat until the cream is hot and the butter has melted. Do not let the mixture boil. Remove from heat and add the chocolate chips. Let the chocolate sit for a few minutes, then carefully stir until the chocolate has melted. Add the vanilla and stir until the mixture is smooth. Let the ganache cool to room temperature.
  8. Place remaining heavy cream in a large bowl. Beat until soft peaks form. Add the powdered sugar and coffee granules. Continue beating the cream until firm peaks form. Take half the whipped cream and half the cooled ganache and place in another bowl. Stir to combine. Add remaining whipped cream and gently fold into the mixture until no white streaks remain.
  9. Hollow out the center of the cupcakes. Fill the centers with the chocolate mousse. Spread the remaining ganache over the tops of the cupcakes.
  10. Store cupcakes in the refrigerator.
http://kokocooks.com/2012/01/chocolate-mousse-cupcakes/

 

 

 

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Candy Cane Cupcakes

Merry Christmas! Hope you all are having a fabulous holiday. We are celebrating with family, lots of food, and fun. I’m trying my hand at homemade English muffins for breakfast. We’re having all the grandparents over for stuffed cabbage and pierogies later in the day. And butterscotch pie for dessert.

I made these cupcakes as a way of using up leftover candy canes. There’s no candy in the cupcakes themselves, but I used up a bunch as a garnish. And I took full advantage of the “musicians love free food” rule and had Hubs bring them in one night he worked Candlelight. Everyone in the orchestra played extra well that night!

adapted from Taste of Home, February/March 2000

Candy Cane Cupcakes

Candy Cane Cupcakes

Ingredients

Cupcakes
1 c butter, softened
2 1/2 c sugar
4 eggs
1 tsp vanilla extract
1 ½ tsp peppermint extract
2 3/4 c all purpose flour1 c baking cocoa
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c water
Peppermint Buttercream
2 c sugar
8 large egg whites
¼ tsp kosher salt
4 sticks unsalted butter, “room temperature”
1 ½ tsp peppermint extract
Garnish
Candy canes

Instructions

  1. For the cupcakes: Preheat oven to 350 degrees. Line three 12-cup muffin pans with cupcake liners.
  2. In a mixing bow, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in vanilla and peppermint extract.
  3. Combine dry ingredients; add to creamed mixture alternately with water, beginning and ending with the dry ingredients. Pour into cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18 minutes. Cool for 5 minutes before removing from pans to wire racks to cool completely.
  4. For the frosting: Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.
  5. Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature.
  6. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 20-30 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the peppermint extract. Frost the cooled cupcakes.
  7. Garnish with candy canes
http://kokocooks.com/2011/12/candy-cane-cupcakes/

 

 

Place sugar and egg whites in the bowl of a stand mixer. Place the bowl over a pot of simmering water. Heat, whisking constantly, until the mixture reaches 160°F. Mixture will be frothy.

Remove bowl from heat and attach to the mixer. Fit the mixer with the whisk attachment. Beat on medium-high until stiff peaks form, about 10 minutes. The mixture should be room temperature. Reduce speed to medium and add the butter, 2 Tbs at a time, making sure each addition is well incorporated. If the mixture is soupy, stick the bowl in the fridge, chill for 20-30 minutes, and continue to beat until the mixture comes together. If the mixture looks curdled, just keep beating. Beat in the peppermint extract. Frost the cooled cupcakes. Garnish with candy canes

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M&M Cookies


Been busy with Thanksgiving preparations. I’m also simultaneously jump-starting my holiday baking. With all the stuff scheduled in December, I’m trying to bake as many cookies this week as I can.


I love these cookies 1) for all the fun colors in them and 2) because I can make them with my son. He’s really good at dumping ingredients into the bowl. And he loves topping the cookies with more candy. Usually, some m&ms magically find their way into his mouth. (Sorry about the blurry phone picture.)


adapted from squidoo.com

M&M Cookies

M&M Cookies

Ingredients

1 cup of soft butter, softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking soda
1/8 tsp salt
2 c M&Ms

Instructions

  1. Preheat oven to 350°F . Line 2 baking sheets with parchment or silpat mats.
  2. In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the egg and the vanilla.
  3. In another bowl, mix together flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix. Stir in the M&Ms.
  4. Using a spoon or a scoop, drop cookies of about 1 heaping tablspoon onto your cookie sheets, making them about two inches apart. If you have extra candies, push them into the tops of the cookie mounds. Bake for between 10 and 13 minutes. Cool on wire racks.
http://kokocooks.com/2011/11/mm-cookies/

Preheat oven to 350°F . Line 2 baking sheets with parchment or silpat mats.

In a mixing bowl, cream together the butter, sugar, and brown sugar until light and fluffy. Beat in the egg and the vanilla.

In another bowl, mix together flour, baking soda and salt. Add the dry ingredients to the wet ingredients and mix. Stir in the M&Ms.

Using a spoon or a scoop, drop cookies of about 1 heaping tablspoon onto your cookie sheets, making them about two inches apart. If you have extra candies, push them into the tops of the cookie mounds. Bake for between 10 and 13 minutes. Cool on wire racks.

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Mozart Balls for Amy’s Virtual Baby Shower


Mozart what? His…huh? This does not seem like the most appropriately-named food for a baby shower. Let me explain…..

Amy of Sing For Your Supper is having a baby in a few months! I know her from various online social forums, and though we’ve never met in person, I wanted to do something to celebrate. Kelsey is hosting a virtual baby shower for her, and we decided to all make sweets for Amy’s sweet baby girl who is due in January. Check out all the other shower participants on Amy’s and Kelsey’s blog.


This was my first virtual event. What to make? Two things I already knew about Amy: 1) she sings opera. Earlier this year she sang in the chorus for the Fort Worth Opera production of The Mikado. She got to wear this cute costume. 2) She loves the music of Wolfgang Amadeus Mozart. Good taste! His music speaks to the soul. It’s no wonder that a Mozart aria was used in this memorable movie scene.


Onto the Mozart Balls (Mozart Kugeln.)….These are well-packed chocolates. There are layers of hazelnut, pistachio, and almond, all rolled up. Then the balls are dipped in milk chocolate, followed by dark chocolate. I first encountered them in Salzburg (a.k.a. “city of Mozart”), and ate a ton of them during my visit. I thought these would be perfect to make for Amy’s shower.


The homemade marzipan was pretty easy to make. I adapted one recipe for the different layers in the chocolates. The almond marzipan turned out perfectly – great flavor and perfect consistency. The pistachio marzipan was difficult to work with. The mixture formed a paste with a beautiful green color, but it very quickly started to dry out. Next time, I’ll use the pistachio as the first layer, to make the assembly easier. Then I coated the candies in tempered milk chocolate and dark chocolate. Since these treats travel well, I’m sending some to Amy, so she can enjoy them for herself. Congratulations, Amy! I can’t wait to say hello to your baby.


adapted from About.com

Almond Paste

Almond Paste

Ingredients

½ c blanched, slivered almonds
1 c powdered sugar
2 tbsp corn syrup
½ tsp vegetable oil

Instructions

  1. Place almonds in a food processor and process until they begin to form a paste. The almonds will first become fine crumbs. Stop the processor and scrape down the sides a few times. Add powdered sugar and process until well mixed. Add the corn syrup and vegetable oil and pulse until it starts to come together. The marzipan will look crumbly, but will hold together and smooth out when you press it together.
  2. For pistachio variation: substitute ½ c shelled, unsalted, roasted pistachios for the almonds.
  3. For chocolate hazelnut variation: substitute ½ c peeled, roasted hazelnuts for the almonds. Add 2 tsp. cocoa powder along with the powdered sugar.
  4. To assemble the chocolates, roll chocolate hazelnut mixture into small balls (3-4 grams.) Cover with a layer of pistachio marzipan (7 grams) and roll to smooth the surface. Then cover the balls with a layer of almond marzipan (10-11 grams) and roll to smooth the surface. I'm adding the weight measurements because you don't want the finished chocolates to end up too big. Dip balls in tempered milk chocolate and let set. Then dip them in tempered dark chocolate and let set.
http://kokocooks.com/2011/11/mozart-balls-for-amys-virtual-baby-shower/

 

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