Vanilla

Salted Chocolate Truffles

July 28, 2014 by Kay Leave a Comment

Three kinds of chocolate are the base of Salted Chocolate Truffles that are topped with Fleur de sel and Chipotle Sea Salt to push this truffle over the top.

The base of Salted Chocolate Truffles consists of five ingredients; sweetened condensed milk, vanilla, dark chocolate, semi-sweet chocolate and milk chocolate. The use of three chocolates in really adds to the richness of this candy.

Adding sea salt to the top of chocolate candy like Salted Chocolate Truffles brings the flavors alive in your mouth. If you’ve never tried the combination I suggest you do, I promise you will love it!

I used a double boiler to melt the ingredients. This is a method of adding water to a pan and bringing the water to a simmer. Once the water is simmering you place a glass bowl on top of the pan with the ingredients inside and the heat from the simmering water melts the ingredients. Here is a link on using a double boiler.

This is definitely a recipe that is simple to make but looks like you spent all day in the kitchen making them! Salted Chocolate Truffles would make a great gift for someone special.

Enjoy!

Salted Chocolate Truffles

Rating: 51

Yield: 3-4 dozen truffles

Salted Chocolate Truffles

Ingredients

1 - 14 oz. can, sweetened condensed milk
8 oz. bittersweet chocolate
8 oz. semisweet chocolate
1 tbsp. vanilla
8 oz. milk chocolate
Chipotle Sea Salt and/pr Fleur de sel

Instructions

Heat the bottom pan of the double boiler over medium heat. When it comes to a simmer, add the glass bowl to the top of the double boiler and mix in the milk, bittersweet & semi-sweet chocolate and vanilla. Reduce heat to medium low and continue to stir until the mixture has melted completely. Take the bowl off the double boiler.
Cover the bowl with saran wrap making sure the saran wrap fits snug against the chocolate mixture. Refrigerate until chilled, 2 hours.
After the chocolate mixture has chilled, roll the mixture into balls. Put the balls into the fridge for 10 minutes to let the balls set.
While the balls are setting, reheat the water in your double boiler. Add in the milk chocolate and stir until fully melted. Dip each truffle into the melted chocolate and remove it with a fork.Tap the fork against the bowl to get rid of any excess chocolate. Place the truffle on a waxed lined baking sheet. Set the truffles in the fridge until the chocolate hardens. Store in an air tight container, in the fridge if it's humid in your home.

Notes

I used Ghiradelli chocolate in this recipe.

https://www.lovefoodwillshare.com/salted-chocolate-truffles/

The double boiler.

Add the ingredients.

When the mixture looks like this you can take the bowl off the stove.

Roll into balls.

Melt the milk chocolate and coconut oil over the double boiler

Cover the balls in the milk chocolate mixture.

Salted Chocolate Truffles

It’s hard to eat just one.

I used Spice Crate salts.

Three kinds of chocolate are used.

Adapted from Food Network

Honey Pound Cake

July 9, 2014 by Kay Leave a Comment

Honey Pound Cake is super dense and super sweet with the taste of honey.

Fresh berries are so in season right now and I thought I would share a pound cake recipe to serve with your fresh berries. I usually make a cream cheese pound cake. I ran across a recipe that uses honey and I thought that would be so delicious with fresh berries.

I am amazed how much the honey flavor comes through in this recipe. I recommend using a local home grown honey, it really will make a difference in this recipe. I used a honey made in Minnesota, AMES. I bought it at the Minneapolis Farmers Market. When ever I visit my daughter, Kiley we always make a stop at the farmers market, it is fabulous!

Here is a tidbit, from spring to fall most areas have a farmers market. I suggest visiting and supporting local farmers. You will get fresh produce and you are buying local. It’s also nice to talk to the farmers and ask for suggestions or find out more about their farm. I firmly believe in buying local, it keeps the local economy thriving.

To find a farmers market in your area, click here

Enjoy!

Honey Pound Cake

Rating: 51

Honey Pound Cake

Ingredients

1 cup butter, softened
1 1/3 cup sugar
¼ cup honey, local honey if possible
5 large eggs
2 tsp. vanilla
1¾ cup flour, sifted
1 tsp. baking powder
½ tsp. salt

Instructions

Preheat oven to 325 degrees. Line a 9 x 5 inch loaf pan with parchment paper (see my photo) and spray with cooking spray.
In your mixer, beat the butter, sugar, and honey together for 2-3 minutes.
Beat in the eggs, one at a time, making sure they are fully incorporated before adding another egg. Add the vanilla and mix to combine.
Sift together the flour, baking powder and salt. Add 1/3 of the dry mixture and mix to incorporate, repeat this step 2 more times.
Add the batter to your prepared pan. Bake for 1 hour to 1 hour and 20 minutes, until a toothpick inserted into the center of the cake comes out clean.
Cool the cake for 15 minutes before removing from the pan. To remove, take a knife and go around the perimeter of the pan to loosen the cake, make sure to go on the outside of the parchment paper. Take hold of the 2 side of the parchment paper with 2 hands and life the cake up and set on a cutting board to finish cooling.

Notes

Serve with fresh berries and ice cream. Adapted from White Lights on Wednesday.

https://www.lovefoodwillshare.com/honey-pound-cake/

The batter should be light & fluffy.

Add a piece of parchment paper and spray with cooking spray.

Add the batter to the pan.

Pull the cake out by loosening the edges and pulling the cake out by gripping the parchment paper.

I love the golden color.

Sweet & Delicious

Honey Pound Cake

It’s a really dense cake full of honey flavor.

French Toast Muffins

March 25, 2014 by Kay 10 Comments

French Toast Muffins combine the ingredients of french toast stuffed into a muffin tin with streusel sprinkled on the top.

Once baked the french toast has a light & airy texture that reminds me of bread pudding. Serve these up with some warm maple syrup and it’s pure heaven.

This recipe is a perfect make ahead meal to have ready for kids and adults to grab on the way to school or work. It’s a nice change from a pop tart or a bowl of cereal for breakfast. These would also be a great addition to a brunch menu.

Whisk egg & milk with cinnamon and vanilla.

Over stuff the muffin tins.

Before they are baked.

Right out of the oven.

French Toast Muffins

Add maple syrup.

Lots of maple syrup.

Very tasty!

French Toast Muffins

Enjoy!

French Toast Muffins

Rating: 41

Yield: 12 Muffins

French Toast Muffins

Ingredients

1 loaf French bread, cut or torn into 1/2 inch cubes (about 10 cups of bread)
2 1/2 cups milk
6 large eggs
1/2 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
For the Cinnamon Streusel Topping:
1/4 cup cold butter
1/4 cup light brown sugar
1/4 cup all-purpose flour
1/8 teaspoon ground cinnamon
Pinch of salt
Butter and Maple Syrup, for serving, optional

Instructions

Grease a 12 cup muffin tin and set aside.
In a large bowl, whisk together the milk, eggs, sugar, vanilla, and cinnamon. Add the bread cubes and gently stir to combine. Make sure all the bread pieces get coated with the egg mixture. Fill each muffin tin with the bread mixture making sure to press the bread down and get as much into each muffin tin.
Cover the muffins with saran wrap and refrigerate for at least 2 hours, preferably overnight.
When ready to bake, preheat the oven to 350 degrees F. To make the cinnamon streusel, in a small bowl, combine butter, brown sugar, flour, cinnamon, and salt. Mix together with your hands, until you have a crumbly mixture. Remove the muffins from the refrigerator and sprinkle the muffins evenly with the streusel topping.
Bake for 25 minutes or until tops are golden brown. Let muffins cool for 5 minutes. Remove from pan and serve with butter and maple syrup, if desired.

Notes

Recipe adapted from Two Peas & Their Pod

https://www.lovefoodwillshare.com/french-toast-muffins/

Butter Cream Frosting

March 23, 2014 by Kay 5 Comments

Frosting is always better when the word butter is in the title. This is a soft and versatile Butter Cream Frosting recipe that can be used on many different desserts.

This is a classic recipe that only has four ingredients in it and you can color or flavor this frosting to your liking. Perfect for cupcakes, cakes or as a filling. This will become your go to frosting recipe!

A close up of the Butter Cream Frosting.

Pistachio Cupcakes frosted with Butter Cream Frosting

Enjoy!

Butter Cream Frosting

Ingredients

1 cup – 2 sticks – unsalted butter, softened
4 cups powdered sugar
2 tsp. clear vanilla
3 tbsp. milk

Instructions

In a mixer, cream the butter for 2 minutes. Add in the powdered sugar, 1 cup at a time and mix to combine. Add in the vanilla and milk, mix to combine.
Check the consistency of the frosting, if it feels a little stiff, add in another tablespoon of milk and combine.
Makes approx. 2 ½ cups of frosting. Use to frost cupcakes or cakes or use as a filling.

https://www.lovefoodwillshare.com/butter-cream-frosting/

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