FORGET THE FIG E PUDDING?

CHOCOLATE CHERRY BREAD PUDDING....YUUUUMMMM E

This recipe for Chocolate Cherry Bread Pudding will be a great Holiday dessert. 



Ingredients
• 4-6 cups of bread cubes
• 2 cups milk
• 1/2 cups sugar
• 1/2 teaspoon salt
• 8 ounces 41% CACAO
Milk Chocolate
• 2 eggs
• 1 16 ounces can dark cherries, drained, reserve cherry juice.
• dark chocolate chunks

Directions

Combine milk, sugar, salt and 41% CACAO Chocolate in a saucepan and bring to a boil stirring constantly.
Place eggs in a mixing bowl, and pour this milk chocolate mixture over eggs, whisking constantly.
Pour this mixture over bread cubes, stirring to combine.
If resulting bread mixture seems too dry, add a little of the reserved canned cherry juice.
Spread a layer of this bread mixture in the bottom of a buttered baking pan, then layer the drained dark cherries, and then spread the remaining bread mixture on top.
Bake in a water bath for at least 35 minutes at 350 degrees.
Sprinkle dark chocolate in with the layer of cherries.

Take this to a Holiday party and it takes less than an hour to make!

No one needs to know you had the recipe.



SHOPPING 4 THE HOLIDAYS......for notions?

I was poking around a site for party favor and gift boxes and not only do they have unique things for weddings, they have gifts that would be great for the Holidays. 

Damask Party Favor Boxes

Great Gifts for $20 and under!

A Wedding Notion.com

CHOCOLATE FUDGE BROWNIES

We love fudge brownies!  The key to anything chocolate is the quality of the chocolate, our choice is El Rey. These are not your average brownies.

If you have a recipe you think we should feature, submit to our chocolate recipe contest.  ENJOY!!

CHOCOLATE FUDGE BROWNIES

Ingredients

• 1/2 cup butter
• 7 ounces  Dark 58.8% CACAO Chocolate
• 2 cups sugar
• 1-1/2 cups flour
• 1/4 teaspoon salt
• 4 eggs
• 1 teaspoon vanilla
• 1 cup chopped pecans


Icing Ingredients
• 2 T butter
• 5 oz 58.5% CACAO chocolate
• 2 T rum or espresso (we suggest one of each)



Directions

Melt butter and 58.5% CACAO
chocolate in a double broiler, very slowly.
Mix sugar, flour, salt, eggs and vanilla.
Add chocolate mixture and pecans.
Bake in a greased and floured 12x14 pan at 350 degrees for 20 minutes.
Icing Directions
Melt butter and chocolate in a double broiler, very slowly.
Add rum or espresso.
Icing should be done while chocolate fudge brownies are still hot.

CHOCOLATE CREME BRULEE

CHOCOLATE & CREME BRULEE! WHAAATTTT?!?!?!

CHOCOLATE CREME BRULEE

Ingredients

• 5 teaspoon black tea
• 10 green cardamom pods
• 10 cloves
• 3" cinnamon stick
• 1 teaspoon black peppercorns
• 1 bay leaf
• 1/2 teaspoon grated nutmeg
• 4 thin slices ginger
• 5 ounces Caoba 41%
Milk Chocolate
• 1/2 vanilla bean
• 1/2 cups water
• 1 cup milk
• 1 cup cream
• pinch salt
• 1.5 ounces sugar
• 4 egg yolks

Directions


Lightly grind up all spices and tea in a coffee grinder. Combine this spice mixture with water and bring slowly to a boil to "pre-infuse" chai spice flavor. Cover and remove from heat for a few minutes.
Add milk, cream and pinch of salt to this mixture and return to a boil. Cover and again remove from heat for a few minutes.
Gently whisk yolks with sugar to combine, being careful not to "over-aerate" this mixture. While whisking continuously, pour milk and cream mixture through a strainer and onto yolk mixture. Again, try not to whisk too many air bubbles into this mixture.
Pour onto the bowl of chopped El Rey Caoba 41% Milk Chocolate, stirring gently to combine.
Pour entire mixture through a strainer to remove any bits of un-melted chocolate and pour into molds.
Bake at 250 degrees in a conventional oven with a water bath or at 200 degrees in a convection oven without a water bath until done, at least 45 minutes to an hour.
Some creme brulee tips:
Don't combine yolks and sugar too soon.
Don't whisk vigorously when combining these mixtures, for the bubbles you create will interfere with proper baking.
Pour creme brulee mixture into molds or flexipans from a pitcher.
Remove any bubbles that may rise to the surface by dipping a paper towel onto them or by "burning off" the bubbles with a quick pass of the torch.
Bake on doubled sheet trays

CHOCOLATE BREAD PUDDING

CHOCOLATE BREAD PUDDING, GET OUT OF MY WAY PEOPLE!!!!

Ingredients 


• 14 1/2 ounce Cuban or Italian bread

• 24 ounces  Dark 58.5% Chocolate

• 6 ounces butter, unsalted

• 6 ounces cashews

• 1 cup (7 ounces) black raisins

• 1 cup aged Venezuelan rum

(or Bacardi premium Black)

• 5 cups milk

• 2 14-ounce cans sweetened condensed milk

• 4 cups Cuban-style espresso

(or any dark espresso)

• 2 tablespoons anise seed

• 8 cinnamon sticks

• 12 whole allspice berries

• 1 pinch of salt

• 10 large eggs

• 4 egg yolks

• 2 tablespoons vanilla extract

• 2 teaspoons almond extract



Caramel

Yield = Caramelizes on hotel pan

Ingredients:

• 2 cups sugar

• 1/2 cup water



Cafe con Leche Sauce

Yield = 30 fluid ounces (Serving per individual portion of pudding about two ounces)

Ingredients:

• 14 fluid ounces of sweetened condensed milk.

• 1 cup Cuban espresso or dark coffee.

• 1/2 cup aged Venezuelan rum

(or Bacardi Premium Black).

• 1/2 cup heavy cream, reduced.

Directions Bread Pudding

Prepare caramel coated hotel pan. Slice bread into 1-1 1/2 inch cubes. Chop chocolate and place into a large bowl with the unsalted butter.
Chop cashews, coarsely. Presoak raisins in a bowl with rum. Set all aside.
Place milk, sweetened condensed milk, espresso, anise seed, cinnamon sticks, whole allspice berries into a pot and bring to a boil. Lower to simmer and allow to simmer/steep for approximately 10- 15 minutes.
Strain steeped milk mixture into chopped chocolate. Whisk to combine. Whisk eggs, yolks, vanilla and almond extracts together. Mix warm milk/chocolate mixture with eggs. Whisk eggs/milk/chocolate back into larger chocolate bowl.
Add the cubed bread, soaked raisins, and cashews to custard mixture (about 16 cups of custard mixture.)
Allow to soak for one hour or until the bread has absorbed the liquid. Mash with a fork or potato masher to break large pieces of bread crust. Pour into hotel pan and place into 350¨ oven for 35 minutes.
Note: The custard temperature at the time it is placed in the oven should be about 105. The temperature of the finished product should range between 175-180.
Caramel Yield Directions:
Place sugar and water in saucepan and cook until golden caramel color.
Pour into hotel pan. Allow to set.
Cafe con Leche Sauce Directions:
Mix sweetened condensed milk, espresso and rum and heat in a small saucepan. Do not boil.
Add heavy cream.
Stir and cool to serve.



PECAN PIE???? HELLOOOOO! MAKE THIS CHOCOLATE PECAN CAKE WITH RASPBERRY CREAM & VANILLA SAUCE!!!

PECAN PIE???? HELLOOOOO! MAKE THIS CHOCOLATE PECAN CAKE WITH

RASPBERRY CREAM & VANILLA SAUCE!!!

CHOCOLATE PECAN CAKE WITH RASPBERRY CREAM & VANILLA SAUCE

Ingredients


• 1/4 cups cocoa
• 6 oz. pecans, toasted
• 1-1/2 cups sugar
• 8 oz.  Dark 58.5% or Dark 61% Chocolate
• 12 Tbsp. butter (or 6 oz) 6 eggs, separated
• 1 cup all purpose flour, sifted
• 1/8 tsp. salt
Raspberry Cream Ingredients:
• 2 c. heavy cream
• 1/3 c. sugar
• 20 raspberries
• 1/2 tsp. vanilla
Chocolate Ganache Ingredients:
• 8 oz. Dark 73.5% Chocolate
• 1 c. heavy cream
• 2 oz. almonds, toasted and ground
Vanilla Sauce Ingredients:
 2 c. half and half
• 1/2 vanilla bean
• 6 egg yolks
• 1/2 c. sugar

IT'S ALL ABOUT THE CHOCOLATE

DIRECTIONS

Melt the chocolate in a double-boiler.

Grind the pecans and 1/4 c. sugar in a food processor.
Cream butter and 1 c. sugar. Add egg yolks, one at a time, scraping sides of mixing bowl.
Stir chocolate into egg mixture. Add ground pecans, flour and cocoa. Mix together.
Whip egg whites to stiff peak, gradually adding remaining 1/4 c. sugar.
Mix 1/3 egg whites into chocolate mixture (to aerate the chocolate mixture). Then, fold in the remaining egg whites.
Pour into a 10" spring form pan that has been sprayed with baker's spray and lined at the bottom with parchment paper.

Bake at 350 degrees for 15 minutes. Turn down oven to 325 degrees and continue baking another 30 to 40 minutes or until done. The cake will rise and be firm in the center when ready.
Allow cake to cool completely.
Using a cake knife, trim top of the cake until it is level. Remove the entire top layer as it tends to be fragile and crusty.
Brush away the crumbs.

Raspberry Cream Directions:
Puree the raspberries.
Whip cream, sugar, and vanilla until stiff.
Add the raspberry puree. Whisk together until combined.

Chocolate Ganache Directions:
Melt chocolate in a double boiler.
Heat cream to boiling point.
Add cream to chocolate and whisk.
To finish, place cake on a 10" cake circle or the inverted spring form base.
Place a cooling rack atop a clean sheetpan. Put cake on cooling rack.
Pour the ganache over cake, covering as much as possible. Use an offset spatula to scrape off excess ganache and level top of cake.
Allow ganache to harden somewhat, then press ground nuts onto sides of cake.
Refrigerate.
Note: Partially freezing the cake will make it easier to transfer to a serving platter.

Chocolate Garnish Directions:
Temper chocolate by melting in a double boiler to 86 degrees. If temperature of chocolate exceeds 88 degrees you will need to temper.
Using an offset spatula, spread chocolate on a sheet of parchment paper. Be sure to spread an area larger than the spring form pan.
When the chocolate has begun to set up (it will no longer have the very shiny appearance it had when melted), lay the base of the spring form pan over it and cut out a circle.
Cut the circle into 8, 12, or 16 pieces - however many slices you want to cut your cake. By this time, the chocolate will probably have set up. Dip your knife in hot water, then dry it. The warmth of the knife will allow you to continue cutting the chocolate.
As long as it is stored in a cool place - not the refrigerator - the chocolate garnish can be prepared well in advance.
Just before putting the chocolate garnish on the cake, sift powdered sugar over the top.

Vanilla Sauce Directions:
Whisk together sugar and egg yolks.
Scrape vanilla bean into half and half.
Bring half and half to a boil.
Just before the boiling point, pour half the liquid into egg mixture and whisk together to temper eggs.
When half and half boils, add egg mixture to boiling liquid and turn down heat to medium.
Stir sauce while it is cooking.
Cook sauce until it thickens and coats the back of the wooden spoon.
Strain and pour into clean container.
Cool in an ice-water bath, stirring occasionally as it cools.

Note: If you overcook the sauce, it will separate. If this happens, blend it immediately using a hand-held blender. Usually, this will save the sauce.



7 REASONS CHOCOLATE IS HEALTHY

7 reasons why chocolate is healthy

Regarded by many as the tastiest food on Earth, dark chocolate also has many health benefits.
Just don’t go overboard—chocolate still contains sugar and fat

1. It’s loaded with antioxidantsDark chocolate contains hefty amounts of disease-fighting flavenoids, antioxidants also found in red wine and many fruits and vegetables. In fact, it appears to have more flavenoids than any other food.

2. It helps you through PMS“There’s a reason we crave certain foods, such as chocolate, at that time of the month,” says Toronto-based raw foods coach Nathalie Lussier. “Chocolate releases calming endorphins that reduce anxiety. Plus, it’s high in magnesium,” which lifts moods and reduces water retention. But overindulging in sugar, salt and caffeine can backfire, causing bloating and fluid retention (not to mention weight gain). Try one of these recipes to get your chocolate fix the healthy way:
3. It may lower cholesterol
A small study from the University of Illinois at Urbana-Champaign found that daily consumption of cocoa flavanol-containing dark chocolate lowered cholesterol and improved blood pressure.

4. It may prevent pregnancy complicationsA new study reports that a chemical (theobromine) found in chocolate may reduce preeclampsia, a major pregnancy complication. The darker the chocolate, the better.

5. It helps prevent heart disease
A recent study shows that people who regularly consume 70% dark chocolate (about 20 g per day) show a marked improvement in blood flow, while no improvement is observed in those who eat “processed” chocolate, which contains very little cocoa paste. It seems that the positive effect of dark chocolate is linked to a property in its polyphenols that releases a chemical messenger, nitric oxide, which increases arterial dilatation, at the same time improving blood flow and reducing platelet aggregation.

6. It may improve your skin
Researchers at Germany’s Heinrich Heine University exposed chocolate eaters to ultraviolet light and found that after six weeks, they had 15 percent less skin reddening than those who didn’t eat it. “We believe the compounds in chocolate act as UV filters,” says study leader Wilhelm Stahl. After 12 weeks, the chocolate eaters’ skin was 16 percent denser and 42 percent less scaly. Concerned about it causing acne? Researchers at Australia’s University of Newcastle reviewed the evidence and found nothing to suggest that chocolate triggers blemishes.

7. It may reduce pain
A recent study published in the Journal of Neuroscience found that rats don’t respond as quickly to pain while they’re eating chocolate. While this might explain why nothing in the world could drag you away from your Hershy’s Kisses, the study’s researchers say this pain-killing effect could be detrimental to humans as it could contribute to obesity. So remember to enjoy chocolate’s soothing properties in moderation. Also interesting to note: The study also found that drinking water also reduced pain.
Related:

Karolina would like to say Happy Holidays with a special offer.

December 6th 50% off all products!!!

50% Off Everything - One Day Only

Offer valid ONLINE ONLY. Discount automatically taken at checkout. 50% Off

is applied to merchandise total, tax and shipping excluded.

discounts taken on merchandise total, tax and shipping excluded.

Promotional offers cannot be combined with any other discounts or applied to past orders.

No substitutions, exchanges or price adjustments.

Offers are non-transferable and have no cash value. Mass distribution of these offers is prohibited.

Karolina reserves the right to end these offers and may be subject to change at any time without notice.

WEE SHARE MACARON REVIEW

2010 Holiday Gift Guide Review: Karolina French Macarons


2:50 PM Posted by Carolina Girl Mommy

In this family, we love dessert time. In fact, we find it quite fun to enjoy a tasty treat before a meal as opposed to afterward. I know, I know... that isn't necessarily healthy. So, we don't do it too often. But, sometimes that sweet tooth gets the best of us and we indulge.

I am almost always up for trying new tasty sweets. After all, there just might be something out there I would absolutely love, but have never tried before. So, when I heard about the French Macarons from Karolina, I was thrilled to taste them.



Karolina has been creating their whimsical confections since 2008. The chefs behind these treats use authentic techniques and only the finest quality ingredients. They have had the opportunity to work with some of the finest pastry chefs in the world as the perfected the creations. They also seek to tread as lightly as possible on our environment. All chocolate is acquired through Fair Trade and is grown naturally in Venezuela.

We were able to try out each of French Macaron flavors offered at Karolina. We were sent the Macaron Petit, which contains 2 each of the 6 flavors of macarons.

Chocolate

Raspberry

Pistachio

Pecan Caramel

Cinnamon

Coffee

The French Macarons from Karolina are made from only a handful of ingredients: egg whites, sugar, natural almond flour, milk, cream, and butter. They ate completely gluten-free as well. All ingredients used to prepare the macarons are natural. Karolina macarons are prepared in the traditional Parisian style, sandwiching two light cookies together with a flavored cream or marmalade.

The box that the macarons arrived in was stunning. It was the perfect regal setting for such an elegant selection of sweets. Due to all the different flavors in our box, it was quite colorful. I had a hard time choosing which flavor to try first.

Ultimately, I went with Chocolate. The adorable little treats were almost too sweet to bite into... almost being the key! I bit in. I noted that the flavor was light, but you could definitely taste it. The outer cookie of the macaron provided a crunch, while the inner filling added some chewy goodness.

This holiday season, whether you are looking for a special touch for a holiday party or just want to surprise someone with a superb tasty gift, I urge you to check out Karolina. To ensure freshness, they are shipped quickly. So, you should have no trouble getting a tasty treat in time for the holidays!

Stay in touch with Karolina so you don't miss any exciting news!
Visit the Karolina blog
Stop by the Karolina website

No monetary compensation was received for this post. A sample of macarons was provided to me for review. All opinions expressed above are my own.

OAXACAN MOLE IS COMING TO TOWN.....

KAROLINA TO CARRY THE BEST OAXACAN MOLE AVAILABLE.

 WHAT IS MOLE?  (pronounced MOH-lay)

Chiles must be roasted, seeds toasted. The ingredients must be carefully blended and meticulously strained to ensure a smooth and creamy sauce.

"It's a slightly athletic sauce to make, and requires a bit of blind faith that all these different ingredients work together," said Smedstad, who travels with his wife, Azucena, throughout her native Mexico tasting mole and gathering recipes.

There is no definitive mole, but rather endless versions that differ from family to family, from region to region.

Every home cook seems to throw in his or her own secret ingredient. But make no mistake, when you encounter the real thing, the taste is beyond words," said Sandoval, a Mexico native who mixes animal cookies into his mole just like his grandmother did.

Mole, which comes from the Aztec word molli, meaning concoction or stew, is believed to have been created in the late 1600s by a nun in a convent in Puebla de los Angeles, outside Mexico City, to honor the archbishop for building a nearby convent. According to food historians, she spared no expense, using the best and most expensive ingredients to create the dark, savory sauce that grew to tantalize a nation.

CHICKEN MOLE

MOLE SAUCES

Today, Oaxaca has the reputation as Mexico's best state for mole, followed by Puebla and Veracruz. The famous "seven moles of Oaxaca" compose a rainbow of earthy colors such as black, brown, brick red, yellow and green. The region's most famous variety, mole negro, uses six kinds of chile, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains, chocolate, spices, chile seeds, lard and more.

This is the hardest to make because you have to bring all the ingredients to the edge of burned, without burning. It's a fine line and one that cannot be crossed," Smedstad said.
Karolina will carry a Mole Paste. The paste is a intense sauce reduced into a paste. The paste is a simple way to create the sauce with stock to create the flavorful mole dish you remember.

Going through the markets in Oaxaca, you will pass piles of seasoning pastes in various earthy colors and flavors. Instead of having to spend days in your kitchen, you can reconstitute Mole Paste and make this ceremonial dish in less than an hour. Serve a generous portion of chicken, turkey, pork or a combination of the three with plenty of this sauce. Although some stalls sell many different kinds of pastes,
The most popular are Mole Negro, Mole Coloradito and Mole Rojo.


YOU WILL BE ABLE TO MAKE MOLE DISHES AT HOME IN MINUTES IN PLACE OF HOURS!

MOLE PASTE

NEGRO         COLORADITO             ROJO





GOURMET EXPERIENCE

The Gourmet Experience

By Sweet Kiera– October 9, 2010

Posted in: Miscellaneous

While we were in San Diego, Uncle John took us to The Gourmet Experience at the Del Mar Fairgounds. It’s an expo of both food, luxury, and lifestyle products and services.

Petit French Macaron (Chocolate) samples from Karolina Cacao.

I like the idea of this gift box on Valentine’s Day rather than a box of chocolates.