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readpostlabels({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-22952006"},"updated":{"$t":"2024-12-21T00:24:06.157+01:00"},"category":[{"term":"Friends and Feasts"},{"term":"Dessert"},{"term":"Vegetarian"},{"term":"Fruits"},{"term":"Ramblings"},{"term":"photographs"},{"term":"Vegetables"},{"term":"Cakes"},{"term":"Farmers Market Picks"},{"term":"Breakfast\/Brunch"},{"term":"Monthly Mingle"},{"term":"Italian"},{"term":"Food Guide"},{"term":"Thanksgiving\/Christmas Recipes"},{"term":"Chocolate"},{"term":"Eggs"},{"term":"Indian"},{"term":"French"},{"term":"Spices"},{"term":"Travel"},{"term":"Tarts\/Pies\/Flans"},{"term":"Events\/News"},{"term":"Snacks"},{"term":"Daring Bakers"},{"term":"Scones\/Cookies"},{"term":"Poultry"},{"term":"Soups and Stews"},{"term":"dairy"},{"term":"Sauces and Dips"},{"term":"Sweets"},{"term":"Vegan"},{"term":"Herbs"},{"term":"Breads"},{"term":"German"},{"term":"Salads"},{"term":"photography \/ Styling"},{"term":"Bollywood Cooking"},{"term":"Cooking School"},{"term":"Easter Recipes"},{"term":"Middle Eastern"},{"term":"Legumes"},{"term":"workshops"},{"term":"Cereals\/Grains"},{"term":"Rice\/Pilafs\/Pulaos"},{"term":"Ice cream"},{"term":"Pasta"},{"term":"Beef"},{"term":"Preserves\/Jams\/Jellies"},{"term":"Seafood"},{"term":"Baking Know-Hows"},{"term":"Seafood\/Fish"},{"term":"Sides"},{"term":"Drinks\/Cocktails"},{"term":"Home\/Design"},{"term":"Macarons"},{"term":"Sandwiches"},{"term":"Asian"},{"term":"Potatoes"},{"term":"CSA"},{"term":"Charity"},{"term":"Gluten-Free"},{"term":"M Bakes"},{"term":"Muffins"},{"term":"about"},{"term":"awards"},{"term":"Lamb"},{"term":"Mexican"},{"term":"Plate2Page"},{"term":"Cheese"},{"term":"Pork"},{"term":"Greek"},{"term":"Spanish"},{"term":"Veal"},{"term":"Scandinavian"},{"term":"Food Reviews"},{"term":"Norway"},{"term":"Recipe Index"},{"term":"Spice Infusions"},{"term":"press"},{"term":"Camera and Equipment"},{"term":"Caribbean"},{"term":"South African"},{"term":"blogroll"},{"term":"Game"},{"term":"Jump To Recipe"},{"term":"copyright violations"},{"term":"eBook"}],"title":{"type":"text","$t":"What's For Lunch Honey?"},"subtitle":{"type":"html","$t":"Food creates memories! The cooking and food blog What’s for lunch, Honey? invites you to come in and experience your senses, creating sensual memories. Experience life, homemade food, fast, fresh recipes and photography."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Chocolate?alt=json-in-script\u0026max-results=50"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/search\/label\/Chocolate"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/-\/Chocolate\/-\/Chocolate?alt=json-in-script\u0026start-index=51\u0026max-results=50"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"60"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"50"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3268499693514473940"},"published":{"$t":"2024-12-09T17:29:00.015+01:00"},"updated":{"$t":"2024-12-09T18:43:23.359+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Dubai Chocolate Knafeh Pistachio Bar"},"content":{"type":"html","$t":"\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555755\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar - Meeta K. Wolff Photography - 1\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183555755_74a5269bed_o.jpg\" width=\"645\" alt=\"Dubai Chocolate Knafeh Pistachio Bar - Meeta K. Wolff Photography - 1\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EDeconstructed here but when it all comes together, it trully is a decadent chocolate bar. The Dubai Chocolate Knafeh Pistachio Bar somehow went viral and I was keen on giving this my own homemade twist. \u003C\/p\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\n\u003Cp\u003EI am currently counting down to my flight to Dubai. For me, the city isn’t just a vibrant metropolis; it’s a second home, a place that holds decades of memories. From living in the region in the 1980s to many family-filled moments over the past decades, Dubai has always been a tapestry of warmth, flavor, and tradition. This year, I’m bringing a slice of those experiences to my holiday table with a treat that blends nostalgia with modern indulgence: the Dubai Chocolate Knafeh Pistachio Bar.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555765\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 2\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183555765_96e7c14827_o.jpg\" width=\"645\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 2\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThis recipe takes its inspiration from the iconic Middle Eastern dessert knafeh, known for its golden, crisp kataif pastry and creamy, nutty fillings. Kataif, a delicate shredded phyllo dough, is one of those ingredients that carries a story in its threads—of bustling souks, family feasts, and the rich culinary heritage of the region. Working with kataif feels like connecting with that tradition, transforming it into something both classic and new.\n\nAnd then there’s pistachio butter. Vibrantly green, luxuriously smooth, it’s a flavor I’ve loved ever since childhood trips to the markets, where towering displays of pistachios would catch my eye. Add to that the snap of dark chocolate, and this bar becomes more than a dessert—it’s an experience.\u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183112291\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 4\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183112291_a03aa907db_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 4\"\/\u003E\u003C\/a\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183112271\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 7\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183112271_52cc4b7787_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 7\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThis year, I’ll be spending Christmas and New Year’s in Dubai with my family, and this recipe feels like the perfect bridge between the traditions of the region and the season's festive spirit. The bars are simple to make, beautiful to present, and ideal for gifting. Picture this: you hand someone a neatly wrapped box of these bars, and as they unwrap it, the buttery aroma of pistachio mingles with the richness of chocolate.\n\nWhen you snap off a square, there’s that satisfying crack of the chocolate, followed by the buttery crunch of kataif, and the lingering, nutty warmth of pistachio butter. Paired with an afternoon espresso, it’s a sensory delight—something to be savored slowly, much like the moments of the season itself.\u003C\/p\u003E\n\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555750\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 5\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183555750_63f417d78e_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 5\"\/\u003E\u003C\/a\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183388273\/in\/photostream\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 6\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183388273_b936a3dfcb_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 6\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThe Dubai Chocolate Bar was born from a brilliant idea: blending two iconic Middle Eastern flavors—pistachio cream and knafeh —within a luxurious chocolate shell. This fusion dessert quickly captured the essence of Dubai’s culinary identity, combining tradition, innovation, and indulgence.\n\nIts rise to fame began with glowing reviews and viral videos from food influencers on platforms like Instagram and TikTok, turning it into a global sensation. Loved for its rich, creamy pistachio filling and crisp Knafeh layers, the bar offers a perfectly balanced taste that has made it a must-try treat for dessert enthusiasts worldwide.\u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555875\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 10\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183555875_0736f4d631_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 10\"\/\u003E\u003C\/a\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183112461\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 8\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183112461_af5e7e4e6d_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 8\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EIn my version I use a wonderful 80% dark chocolate to balance the sweetness of the pistachio paste. I also brown the Knafeh pastry in lots of butter not just for that extra buttery flavours but also for an extra crunch. \u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183401634\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 12\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183401634_f9b05e0c59_b.jpg\" width=\"645\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 12\"\/\u003E\u003C\/a\u003E\n\u003Cp\u003EThe steps are very straigtforward in my recipe and this bar really does come together very quickly, making this a great but decadent gift to give family, friends and colleagues.\u003C\/p\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183112411\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 11\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183112411_eaf98ec59d_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 11\"\/\u003E\u003C\/a\u003E\n\u003Ca href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555855\/in\/dateposted\/\" title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 13\"\u003E\u003Cimg src=\"https:\/\/live.staticflickr.com\/65535\/54183555855_dc3ac81ded_z.jpg\" width=\"310\" alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 13\"\/\u003E\u003C\/a\u003E\n\n\u003Cdiv\n  class=\"recipe\"\n  itemscope=\"itemscope\"\n  itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\n\u003E\n  \u003Ch1 itemprop=\"name\"\u003E\n    Recipe: Dubai Chocolate Knafeh Pistachio Bar\n  \u003C\/h1\u003E\n  \u003Cdiv class=\"reciperight\"\u003E\n    \u003Ca\n      class=\"printrecipe\"\n      href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/dubai-chocolate-knafeh-pistachio-bar\"\n      target=\"_blank\"\n      \u003EPrint Recipe\u003C\/a\n    \u003E\u003Ca\n      title=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 2\"\n      href=\"https:\/\/www.flickr.com\/photos\/meetakwolff\/54183555765\"\n      \u003E\u003Cimg\n        class=\"recipeimage\"\n        alt=\"Dubai Chocolate Knafeh Pistachio Bar-Meeta K. Wolff Photography - 2\"\n        src=\"https:\/\/live.staticflickr.com\/65535\/54183555765_96e7c14827_o.jpg\"\n        itemprop=\"image\"\n    \/\u003E\u003C\/a\u003E\n  \u003C\/div\u003E\n  By \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003EPrep Time:\n  \u003Ctime itemprop=\"prepTime\" datetime=\"PT30M\"\u003E30 min\u003C\/time\u003E \u003Cbr \/\u003ETotal Time:\n  \u003Ctime itemprop=\"totalTime\" datetime=\"PT1H\"\u003E1 hour\u003C\/time\u003E\n  \u003Cbr \/\u003EMakes: \u003Cspan itemprop=\"yield\"\u003E1 large bar\u003C\/span\u003E\n  \u003Cbr \/\u003E\n  \u003Ch2\u003EIngredients\u003C\/h2\u003E\n  \u003Cul itemprop=\"ingredients\"\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E\n      2 cups kataif pastry (shredded phyllo dough)\n    \u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E½ cup unsalted butter, melted\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E1 cup pistachio cream\u003C\/li\u003E\n    \u003Cli itemprop=\"ingredient\"\u003E300g dark chocolate (70% cocoa works beautifully, but 80% was incredible)\u003C\/li\u003E\n    \n  \u003C\/ul\u003E\n  \u003Ch2\u003EMethod\u003C\/h2\u003E\n  \u003Col itemprop=\"instructions\"\u003E\n    \u003Cli\u003E\n      Melt the butter in a non-stick pan over medium heat. Add the shredded kataif pastry and fry it, until it turns golden brown and crunchy. Make sure to keep stirring and turning it to ensure it browns evenly.\nOnce the kataif is crispy, transfer it to a bowl and mix in the poistachio cream. Stir, making sure all of the pastry is covered in the cream and you have a thick, paste-like consistency. You can adjust the amount of pistachio cream to your liking. We prefer this generally crunchier so this recipe has more kataif pastry giving it a firm crunchy texture. But add more pistachio cream if you like it creamier. Set aside while you temper the chocolate.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      To temper the chocolate, break the dark chocolate into pieces and melt over a double boiler. Stir to ensure all the pieces are melted and it has a shiny, glossy finish.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Assemble the Dubai Chocolate Knafeh Pistachio Bar by pouring a nice layer of the tempered dark chocolate into a silicone mould, moving the mould around to ensure the chocolate spreads evenly and the sides are also properly coated. Place the mould in the freezer for about 10 minutes to allow the chocolate to set.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n      Once the chocolate is set, add the knafeh and pistachio cream filling. Using an offset spatula, press the filling into the corners and smooting it out to create an even layer.\n    \u003C\/li\u003E\n    \u003Cli\u003E\n     Pour the remaining melted chocolate over the filling making sure to cover the sides and the corners of the bar. Spread it evenly to ensure a smooth top. Place the mould back into the freezer for roughly 15 minutes to set it completely before removing your chocolate bar. \n    \u003C\/li\u003E\n  \u003C\/ol\u003E\n  \u003Cb\u003ENotes\u003C\/b\u003E \u003Cbr \/\u003EAdd a handful of chopped pistachios for the extra nutty crunch. \u003Cbr \/\u003EPlay around with a few spices to elevate the flavour. I found cardamom that we added to one bar spectacular. Also pink peppercorns adds a hint of savoury to this bar which works fantastically.\u003Cbr \/\u003EStore any leftover pistachio cream in a glass box covered and in the fridge.\n\u003C\/div\u003E\n\u003Chr \/\u003E\n\u003Cp\u003E\nFor me, making these bars is as much about the process as the product. It’s a little bit of Dubai in every bite—a tribute to the city I adore and the traditions that have shaped me.\n\nSo, as I pack my bags for another sunlit winter by the Gulf, I know these bars will make their way to family gatherings, coffee catch-ups, and maybe even the occasional quiet moment just for me.\n\nGive this recipe a try, and I hope it brings as much joy to your holiday season as it has to mine. Whether you’re gifting it or savoring it yourself, the Dubai Chocolate Knafeh Pistachio Bar is a little square of magic—crunchy, creamy, and utterly unforgettable.\n\n  Happy holidays, from my Dubai-inspired kitchen to yours!\u003C\/p\u003E\n\u003Cp\u003E\u0026nbsp;\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003EChristmas favourites from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 403px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg alt=\"Date Fig Stollen by Meeta K. Wolff-0006\" height=\"240\" src=\"https:\/\/live.staticflickr.com\/8346\/8228150622_cd3e1c79a6_w.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg alt=\"Advocaat Cream (0033) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/live.staticflickr.com\/65535\/54192644462_ba0e9cc279_w.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"134\"\u003E\u003Cimg alt=\"Florentine Christmas Cake (0024) by Meeta K. Wolff\" height=\"241\" src=\"https:\/\/live.staticflickr.com\/65535\/54192636917_81fd64b241_w.jpg\" width=\"160\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2012\/12\/DateFigQuarkStollen.html\" target=\"_blank\"\u003EOrange Marmalade Date Fig and Quark Stollen\u003C\/a\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2011\/11\/spiced-advocaat-custard.html\" target=\"_blank\"\u003ESpiced Advocaat Custard\u003C\/a\u003E\u003C\/td\u003E \n  \u003Ctd align=\"center\" width=\"134\"\u003E\u003Ca href=\"https:\/\/www.whatsforlunchhoney.net\/2010\/12\/christmas-baking-florentine-christmas.html\" target=\"_blank\"\u003EFlorentine Christmas Fruitcake\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\n\u003C\/tbody\u003E\u003C\/table\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\n\u003Cp\u003E\n  \u003Csmall\n    \u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2024\n    Meeta Khurana Wolff unless otherwise indicated. | All rights reserved |\n    Please Ask First\u003C\/small\n  \u003E\n\u003C\/p\u003E\n"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3268499693514473940\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/12\/dubai-chocolate-knafeh-pistachio-bar.html#comment-form","title":"11 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3268499693514473940"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3268499693514473940"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2024\/12\/dubai-chocolate-knafeh-pistachio-bar.html","title":"Dubai Chocolate Knafeh Pistachio Bar"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"11"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4874694154352085009"},"published":{"$t":"2016-08-03T09:09:00.000+02:00"},"updated":{"$t":"2016-08-07T16:03:04.164+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Gluten-Free"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds"},"content":{"type":"html","$t":"\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0007\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0007\" src=\"https:\/\/c6.staticflickr.com\/9\/8815\/28624165621_25e541d540_b.jpg\" width=\"645\" height=\"967\" meta property=\"og:image\"\u003E\u003C\/a\u003E  \u003Cp\u003EEver since our return from Alaska the weather has been a bit of everything. From warm sunny days with a cooling breeze, to hot humid days similar to those in Dubai or even monsoon-like summer rainy days reminiscent to Bombay, to cool autumn-like mornings. It seems Mother Nature just is having trouble deciding on which weather to shower on us. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWell it’s August, the last few weeks of summer break lie ahead of us and we just need some really good constant summer weather. Nothing seems to stop us from enjoying the summer feeling here. Soeren was at Summer Camp for a week at the Baltic Sea and has brought back a “Life is a Beach!” spirit with him. Although I am busy working on a few new photography projects we are having fun together. He is an awesome help and comes to the rescue whenever I need extra hands, legs to run up and down and has many great ideas.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0024\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0024\" src=\"https:\/\/c4.staticflickr.com\/9\/8248\/28702164955_b25b685d94_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EIt’s hard for me to wrap my head around the fact that he is going to be 14 this month! In Alaska the three of us spent a lot of time together and it was fantastic. There were no tantrums and no grumbling and we all got along for 3 weeks like a house on fire. When we returned he went off to Summer Camp and although I missed him it was just good not to have the responsibility and just focus on things I wanted. That really is a luxury I cherish! When he returned he seemed taller, more mature and his voice was deeper. I sent off a boy and a week later a young man returned.\u0026nbsp; \u003C\/p\u003E\u003Cp\u003EHis feet are massive! I am astounded by the size of his feet. I have them pictured in my head as tiny, cute little feet that I loved to kiss as he lay on the bed when I was changing him. Now they are huge and everywhere! I still tickle them whenever he is crashed on the sofa and I get a deeper laugh back instead of those gurgled giggles\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0043\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0043\" src=\"https:\/\/c4.staticflickr.com\/9\/8075\/28086391563_49f1638c0d_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI am very much enjoying his company – he is a smart and intelligent young man and makes me laugh with his dry humor. The other day we decided to make ice cream. As I put together the ingredients, Soeren came back and told me the story of how popsicles were found. He has not fallen far from the tree. I too love researching the history and the background of all things that interest me. The fact that he has taken history for his iGCSE just makes me happy. I look forward to many evenings of researching and discussing the past with him.\u003C\/p\u003E\u003Cp\u003EWe decided to make the ice cream into popsicles, so while he explained that it was in fact the mind of a young 11 year old boy behind the making of popsicles, I began creating our own popsicle flavor.  \u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0018\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0018\" src=\"https:\/\/c1.staticflickr.com\/9\/8358\/28669719136_1085daf9c5_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EPopsicles were actually created accidently. Back in 1905, 11 year old Frank Epperson from Oakland California, forgot a glass filled with a powdered soda mix and a wooden stirring spoon outside on his porch. The next morning when young Frank Epperson found the liquid frozen solid, he ran the glass under hot water, removing the ice pop with the stick handle. The first popsicle was created. He called them “Epsicles” and made them for all his friends and family and later for his own children. It was not until 1923 that Frank Epperson filed for a patent for his invention. Up until then he continued to call them “Epsicles,” his children however preferred to call them Pop's 'sicles – that name stuck, the popsicles went viral and the rest is history!\u0026nbsp; \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0042\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0042\" src=\"https:\/\/c8.staticflickr.com\/9\/8658\/28702160855_6c8e161465_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u0026nbsp;\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0036\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0036\" src=\"https:\/\/c5.staticflickr.com\/9\/8868\/28596083612_1406fac43e_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI was keen to make these popsicles with no sugar to make them a healthier treat and we generally prefer creamier versions of frozen desserts. With those basic decisions out of the way the rest was fairly easy. There were very ripe bananas on the table that were begging to be used and a jar of luscious smooth almond butter was the perfect ingredient for the creaminess we wanted.  \u003Cp\u003EA slight decadence is dipping the bars into melted dark chocolate and then coating them with crunchy toasted almonds and sesame. Vive la Summer!  \u003Cp\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0011\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/28624165861\/in\/dateposted\/\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0011\" src=\"https:\/\/c6.staticflickr.com\/9\/8698\/28624165861_6a7a9086f7_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EAs the real sweetness comes from the bananas make sure that the bananas you use are very ripe. Use smooth almond butter and if you prefer using raspberries or other fruit there are no limitations. You can also omit the berries altogether. We thought they added a tangy fruity flavor to the popsicles. \u003C\/p\u003E\u003Cdiv class=\"recipe\" itemscope=\"itemscope\" itemtype=\"http:\/\/data-vocabulary.org\/Recipe\"\u003E\u003Ch1 itemprop=\"name\"\u003ERecipe: Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds\u003C\/h1\u003E\u003Cdiv class=\"reciperight\"\u003E\u003Ca class=\"printrecipe\" href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/almond-butter-blueberry-popsicles\" target=\"_blank\"\u003EPrint Recipe\u003C\/a\u003E \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s1600\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg\" imageanchor=\"1\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s1600\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg\" width=\"240\" itemprop=\"photo\"\u003E\u003C\/a\u003E \u003C\/div\u003EBy \u003Cspan itemprop=\"author\"\u003EMeeta K. Wolff\u003C\/span\u003E \u003Cbr \/\u003E\nPrep Time: \u003Ctime itemprop=\"prepTime\" datetime=\"PT10M\"\u003E10 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nTotal Time: \u003Ctime itemprop=\"totalTime\" datetime=\"PT4H10M\"\u003E4 hours 10 minutes\u003C\/time\u003E \u003Cbr \/\u003E\nMakes: \u003Cspan itemprop=\"yield\"\u003E8 popsicles\u003C\/span\u003E  \u003Ch2\u003E\u003Cbr \/\u003E\nIngredients\u003C\/h2\u003E\u003Ci\u003EFor the popsicles\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E355 ml almond milk\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E245 g thick Greek yogurt\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E90 g creamy almond butter\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 ripe bananas\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 vanilla bean, seeds scraped put\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E100g fresh blueberries \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the chocolate dipping sauce\u003C\/i\u003E  \u003Cul itemprop=\"ingredient\"\u003E\u003Cli itemprop=\"ingredient\"\u003E150 g dark chocolate\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E2 tablespoons coconut oil\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E150 g coarsely chopped almonds\u003Cbr \/\u003E\n\u003Cli itemprop=\"ingredient\"\u003E1 tablespoons sesame seeds \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ul\u003E\u003Ch2\u003EMethod\u003C\/h2\u003E\u003Col itemprop=\"instructions\"\u003E\u003Cli\u003ETo make the popsicles mix all ingredients (for the popsicles), except the blueberries, in a food processor and process until smooth and creamy. Drop a few blueberries in popsicle molds then carefully pour the milk mixture into the popsicle molds.\u003Cbr \/\u003E\n\u003Cli\u003EPlace the molds in the freezer for about an hour then remove. Jiggle the wooden popsicles sticks into the molds. Then place back into the freezer and freeze for at least 4 to 6 hours.\u003Cbr \/\u003E\n\u003Cli\u003ETo remove the popsicles from the molds, run the plastic part of the mold under hot water for a few seconds.\u003Cbr \/\u003E\n\u003Cli\u003ERoast the sesame seeds and almonds until golden. Set aside and allow to cool.\u003Cbr \/\u003E\n\u003Cli\u003ECombine the chocolate and coconut oil in a saucepan over medium-low heat. Stir frequently to keep from burning. When the chocolate has completely melted, remove from heat and set aside. Cool the chocolate completely before using.\u003Cbr \/\u003E\n\u003Cli\u003EDip each popsicle in the melted chocolate then dip in the nuts and sesame seeds. Place on a tray lined with parchment paper and return to the freezer for a few minutes until chocolate has set. \u003C\/li\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0055\" href=\"http:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html\"\u003E\u003Cimg alt=\"Almond Butter Blueberry Popsicle by Meeta K. Wolff-0055\" src=\"https:\/\/c2.staticflickr.com\/9\/8629\/28086398513_fa033b1483_b.jpg\" width=\"645\" height=\"967\"\u003E\u003C\/a\u003E  \u003Cp\u003EThese are the perfect summer treat – as close to guilt-free as you can get without skimping on the flavor part. Dip only part of these, or drizzle it with, or sink the whole bar into the chocolate – you decide. I love having the choice to mix and match as it suits the tastes. The basic recipe is for keeps this summer!\u003C\/p\u003E\u003Cp\u003ELooking for a few more great ice cream and popsicle treats to beat the summer heat? My fiends have given me a few pretty cool recommendations - make sure you check them out! \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Cstrong\u003ESimone\u003C\/strong\u003E loves popsicles: try her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Finsimoneskitchen.com%2Fstrawberry-watermelon-popsicles%2F\u0026amp;h=cAQH2gKFX\" target=\"_blank\"\u003Estrawberry watermelon popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EAarthi\u003C\/strong\u003E “I have an addiction towards those” She has a fantastic selection in her recipe index but these \u003Ca href=\"http:\/\/www.yummytummyaarthi.com\/2015\/04\/rose-milk-popsicles-recipe-rose.html\" target=\"_blank\"\u003Erose milk popsicles\u003C\/a\u003E caught my eye\u003C\/li\u003E\n\u003Cli\u003ELovely \u003Cstrong\u003EAnushruti\u003C\/strong\u003E has luscious \u003Ca href=\"http:\/\/www.divinetaste.com\/archives\/mango-popsiclesmango-barsmango-pops\/\" target=\"_blank\"\u003Emango popsicles\u003C\/a\u003E! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EGeorgina\u003C\/strong\u003E cools down with scoops of \u003Ca href=\"http:\/\/www.culinarytravels.co.uk\/blog\/26112015123440-rhubarb-crumble-no-churn-ice-cream\/\" target=\"_blank\"\u003Erhubarb crumble no churn ice cream\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EBet on Dinner’s\u003C\/strong\u003E easy \u003Ca href=\"http:\/\/www.betondinner.com\/four-ingredient-fudgsicles\/\" target=\"_blank\"\u003Efour ingredient fudgsicles\u003C\/a\u003E chocolaty and creamy! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ETaryn\u003C\/strong\u003E has low carb and sugar \u003Ca href=\"http:\/\/joyfilledeats.com\/mocha-fudgesicles\/\" target=\"_blank\"\u003Emocha fudsicles\u003C\/a\u003E.\u0026nbsp; \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ESia\u003C\/strong\u003E comes from coastal region in India use coconuts in many recipes from drinks to curries, puddings to pancakes her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.monsoonspice.com%2F2015%2F06%2Fmangalore-bonda-sharbat-recipe-tender.html\u0026amp;h=VAQEQjHKq\" target=\"_blank\"\u003EBonda Sharbat\u003C\/a\u003E recipe is the basis of her popsicle experiments \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMarta\u003C\/strong\u003E makes boozy \u003Ca href=\"http:\/\/www.lazysundaycooking.com\/strawberry-mojito-popsicles\/\" target=\"_blank\"\u003Estrawberry mojito popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EBetsey\u003C\/strong\u003E also goes for the booze with her \u003Ca href=\"https:\/\/l.facebook.com\/l.php?u=https%3A%2F%2Fwww.instagram.com%2Fp%2FomP7vMnCYAAxi3GqNf5L3YM-DfLZBhHXvahbM0%2F%3Ftaken-by%3Dstolenspoon\u0026amp;h=dAQHPAYCK\" target=\"_blank\"\u003EPinot popsicles\u003C\/a\u003E! \u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ELisa\u003C\/strong\u003E makes these divine fruity \u003Ca href=\"http:\/\/www.facebook.com\/l.php?u=http%3A%2F%2Fwww.garlicandzest.com%2Fstrawberry-margarita-ice-pops\u0026amp;h=lAQGfR-mK\u0026amp;s=1\u0026amp;enc=AZOxhLTo30jcaTW84pGpkm1X54_WeoY8CA_KfqZmvn0NssrubR_QeY7nva9o0y7o5FtvbTRM57srF4EL9vBDnzUG\u0026amp;hc_location=ufi\" target=\"_blank\"\u003Estrawberry margarita ice pops\u003C\/a\u003E\u0026nbsp;\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EDenise\u003C\/strong\u003E hits all the right spots with me with her \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fchezus.com%2F2014%2F08%2F20%2Faperol-limeade-popsicles%2F\u0026amp;h=vAQGnQmOG\" target=\"_blank\"\u003EAperol Limeade Popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMansi\u003C\/strong\u003E provides a quick pick me up with these \u003Ca href=\"http:\/\/l.facebook.com\/l.php?u=http%3A%2F%2Fwww.funandfoodcafe.com%2Fcoffee-popsicles%2F\u0026amp;h=mAQEYpXy0\" target=\"_blank\"\u003Ecoffee popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003ETina’s\u003C\/strong\u003E \u003Ca href=\"http:\/\/www.lunchforone.de\/blog\/2013\/06\/02\/mango-erdbeer-eis-am-stiel\/\" target=\"_blank\"\u003Emango strawberry\u003C\/a\u003E popsicles are a great fruity treat\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EDaniela\u003C\/strong\u003E gives us tropical feelings with her \u003Ca href=\"http:\/\/www.mygorgeousrecipes.com\/2016\/07\/27\/tropical-mango-pineapple-coconut-popsicles\/\" target=\"_blank\"\u003Etropical mango pineapple popsicles\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these frozen treats from What’s for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" border=\"0\" alt=\"Peach and Lavender Sorbet (0002) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj4_EWMZ9aBpFmh3tFt79WRSvVAF0jcSAwmyaT_oXB_h0-qEL5jLBOP0FKLwuMIFaGSNakF60a66uXGm_TBZbi-Ada6jr9erYSYl-h6H2Ub1rnLIkqScZLLwaQ4pDi01x8OEEEshQ\/?imgmax=800\" width=\"160\" height=\"240\"\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"WatermelonIceCreamLollies01\" border=\"0\" alt=\"WatermelonIceCreamLollies01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcTzKPe9ifOdlcWwMmF1h2T8ZjJItsJGS8j060aJdarAn8Z1rHVIvxm0nI4jGNz60TunbJDwNtISZJ0dsvjHvbIwx-Fjt5Fa5I-RAITLSBNN04BnFmcIME0LLVoStf-6jW-PWwhQ\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Matcha Cherry Ice Cream (0002) by MeetaK\" border=\"0\" alt=\"Matcha Cherry Ice Cream (0002) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkY0-GFLEE6JdJ2lg_gEj1y6rF8x5bGRuhnombwArEA5665nEAYSoHOlLNKCfIHeYOrCYqKOg784u64QGOhHvuigiOxz4g-hE-mhV2XXqJIYlqKQE9MKM5Q0XPN2IvSi_cap1-bA\/?imgmax=800\" width=\"160\" height=\"241\"\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/07\/peach-and-lavender-sorbet.html\" target=\"_blank\"\u003EPeach and Lavender Sorbet\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/08\/watermelon-ice-cream-lollies.html\" target=\"_blank\"\u003EWatermelon Ice Cream Lollies\u003C\/a\u003E\u003C\/td\u003E \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/08\/matcha-cherry-swirl-ice-cream-guest.html\" target=\"_blank\"\u003EMatcha Cherry Swirl Ice Cream\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\"\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2016 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4874694154352085009\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html#comment-form","title":"27 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4874694154352085009"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4874694154352085009"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2016\/08\/almond-butter-blueberry-popsicles.html","title":"Almond Butter Blueberry Popsicles Dipped in Chocolate, Sesame Seeds and Almonds"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi7P8aVW0PBywCi1L9FS__FkMd1GbadnEzZokiVnjnLPV07HyV14AQBF_DZuPH9xQOElZ3enmLtRqgTvinSmrtXSvHyQzSjqTa8xX1G2TAcW8Jtx9iiMRPjuSbtGA8l0QM1ZH4dJw\/s72-c\/Almond+Butter+Blueberry+Popsicle+by+Meeta+K.+Wolff-0011.jpg","height":"72","width":"72"},"thr$total":{"$t":"27"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9059757777921316122"},"published":{"$t":"2014-04-16T10:02:00.000+02:00"},"updated":{"$t":"2014-04-16T10:29:42.084+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Easter: Chocolate Cherry and Prune Hot Cross Buns"},"content":{"type":"html","$t":"\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0007) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853573364\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0007)\" src=\"https:\/\/farm8.staticflickr.com\/7102\/13853573364_630e2be2e9_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWe are a household of two different religions and cultures. Both our worlds were so far apart as we grew up that we were separated by a wall - literally. My husband was born and raised as a Catholic in the “GDR” or what is known as East Germany. A child of the 70s and 80s, at a young age he saw the wall come down in his early twenties. I am a Sikh, born in Bombay and raised around the world from the US to the Middle East. Fate definitely played a big role in bringing us together. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003E“When two souls are meant to be as one,    \u003Cbr \/\u003E\nA mysterious power will bring them together no matter how far apart”\u003C\/p\u003E\u003Cp\u003EAfter 16 years together we have become a pretty good team. There are times however, when our upbringing becomes very apparent, often with regards to our son. My husband, due to the circumstances he was raised in, is conservative and at times even narrow-minded on certain topics. As an Indian I was raised to respect our traditions and cultures but very openly and freely. At times I am probably too liberal in my thinking. Funnily though, when it comes to establishing rules I am the stricter of the two. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0005) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853230563\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0005)\" src=\"https:\/\/farm4.staticflickr.com\/3700\/13853230563_c28583a483_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EMy husband likes coming home and being at home: garden work, DIY jobs around the home – all are his ideal ideas of spending free time. I love getting out, taking spontaneous trips, going out with friends or inviting them over, the theatre or concerts. He wants to buy a house; I think we have time for that when we are 60. He enjoys German stand-up comedy on TV, I rather watch Game of Thrones.\u003C\/p\u003E\u003Cp\u003EWe usually find common grounds on most subjects and our 11-year old son grows up with a colorful and diverse lifestyle and will often have two very different perspectives. He uses this to his advantage as his teachers have often told us that he tackles issues and problems at school from several sides and proposes ideas that are out of the box. From my husband’s perspective, who was taught to live within walls, without having the freedom of expressing thoughts or ideas, he is proud that his son has this privilege. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wild Field Flowers (0013) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853229053\"\u003E\u003Cimg alt=\"Wild Field Flowers (0013)\" src=\"https:\/\/farm4.staticflickr.com\/3750\/13853229053_bac930dda5_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EInterestingly enough when it comes to traditions my husband is fairly liberal, whereas I on the other hand find that traditions make a strong foundation for a family. So, I pay attention to give our son a balance of both his cultures and values from both our religions. Holidays like Easter are always a good time to discuss and research customs and traditions and a great place to do this is in the kitchen while baking or cooking. \u003C\/p\u003E\u003Cp\u003EEaster is one of the most popular religious holidays in Germany. Christians celebrate the resurrection of Jesus Christ. Some, modern-day Easter traditions however, still contain traces of even older pagan rituals. Dying eggs, for instance, goes back to a pre-Christian symbol of fertility. \u003C\/p\u003E\u003Cp\u003EOne popular tradition here in Germany is Easter egg hunting. On Easter Sunday families will spend the morning in the garden or around the house hunting for hidden colored eggs, nests with chocolate, baked goods and gifts. My favorite tradition, I have to say. I tend to integrate other customs I picked up from the countries I grew up in and spread them further amongst my German friends and family members. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Wild field flowers (0015) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853199275\"\u003E\u003Cimg alt=\"Wild field flowers (0015)\" src=\"https:\/\/farm3.staticflickr.com\/2864\/13853199275_b3b1954b29_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI love baking mini challahs and hot cross buns, putting them in baskets with pretty colored eggs and flowers and leaving them for my friends on their doorsteps or hiding the baskets in bushes for my family to hunt. As the ears of chocolate rabbits are then bitten off I enjoy sitting back and listening to my husband’s grandmother tell us stories of Easter festivities when she was growing up. \u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0003) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853231613\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0003)\" src=\"https:\/\/farm4.staticflickr.com\/3750\/13853231613_293def10d4_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHot cross buns have become a tradition here, I’ve been baking them almost every year for the past 10-12 years. Often I bake the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2008\/03\/cooking-school-hot-cross-buns.html\"\u003Etraditional hot cross buns\u003C\/a\u003E but there are times when I am in the mood to play around and try out different ideas. This year I deviated from the classic recipe and created luscious and sinful buns packed with dark chocolate chunks, moist prunes and sweet cherries. All I can say religious or not – get into the kitchen and start kneading. Enjoy!\u003C\/p\u003E\u003Ca href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853570394\" title=\"Chocolate Prune Cherry Hot Corss Buns (0018) by Meeta K. Wolff, on Flickr\"\u003E\u003Cimg src=\"https:\/\/farm8.staticflickr.com\/7061\/13853570394_773499405c_b.jpg\" width=\"610\" alt=\"Chocolate Prune Cherry Hot Corss Buns (0018)\"\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u0026#160;\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Cherry and Prune Hot Cross Buns \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-cherry-and-prune-hot-cross-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0007) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853573364\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0007)\" src=\"https:\/\/farm8.staticflickr.com\/7102\/13853573364_066fc0204c_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan title=\"PT30M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E60 minutes\u003Cspan title=\"PT60M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E + 1 hour, plus cooling and rising       \u003Cbr \/\u003E\nMakes: \u003Cspan class=\"yield\"\u003E12 buns\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E500g plain flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E14g (2 sachets) dried yeast \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50g soft butter, in pieces \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 teaspoon ground mixed spice: ginger, cinnamon, cardamom, allspice, cloves \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250g pitted prunes, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dried cherries \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E250ml warm (not hot) milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg, lightly beaten \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dark chocolate, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Eplain flour, for dusting (if needed) \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 tablespoons plain flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g caster sugar \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETip the flour into a large mixing bowl, add the butter and rub between your fingers until the mixture resembles coarse breadcrumbs. Stir in the sugar, spices, prunes and dried cherries. \u003C\/li\u003E\n\u003Cli\u003EMake a well in the center of the dry ingredients, then sprinkle in the yeast and pour the warm milk. With your finger rashly stir the yeast and milk together until the yeast has dissolved, then add and stir in the beaten egg. Add the chocolate and, using a large spoon at first, then your hands, bring the mixture together to make a dough. \u003C\/li\u003E\n\u003Cli\u003EKnead the dough for 7-10 minutes, either by hand or in a stand mixer using a dough hook. Dust with a little extra flour if the dough is sticky. \u003C\/li\u003E\n\u003Cli\u003ECut the dough into 12 equal pieces, roll into buns and place on a baking tray lined with baking paper. \u003C\/li\u003E\n\u003Cli\u003ECover with a clean kitchen towel and leave the buns in a warm place to rise for 2 hours until springy to the touch. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 220°C. To make the crosses, mix the flour with 3 tablespoons of cold water to make a thick paste, transfer it to a piping bag and pipe across the length and width of each bun to form a cross. Bake the buns for 25-30 minutes. \u003C\/li\u003E\n\u003Cli\u003EFor the glaze, gently heat the sugar and 3 tablespoons of water together in a small pan until the sugar has dissolved. Transfer the cooked buns to a wire cooling rack and brush with the glaze; leave to cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Chocolate Prune Cherry Hot Corss Buns (0021) by Meeta K. Wolff, on Flickr\" href=\"https:\/\/www.flickr.com\/photos\/61245657@N07\/13853197325\"\u003E\u003Cimg alt=\"Chocolate Prune Cherry Hot Corss Buns (0021)\" src=\"https:\/\/farm8.staticflickr.com\/7313\/13853197325_52ba1cd7ea_o.jpg\" width=\"610\" height=\"915\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003Cp\u003EThe buns are great straight out of the oven, slightly cooled and with generous lashings of butter. I almost prefer them the next morning slightly toasted spread with goat cheese and dollops of strawberry preserve.\u003C\/p\u003E\u003Cp\u003ESoeren and I are off to Berlin for the long Easter weekend. As Tom is working on a project in Berlin currently and has an apartment in the trendy Friedrichhain area – it is absolutely perfect for a nice weekend just the three of us. We’ve got a lot planned – I love Berlin! So much to see and so much to discover. I hope you all have a great Easter break.    \u003Cbr \/\u003E\nCelebrate, feast, relax and re-calibrate – don’t forget create memories and make traditions – these are important for us.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003EWorkshops\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"4\"\u003E\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003E\u003Cimg alt=\"BerlinBadge2014-sidebar\" src=\"https:\/\/farm8.staticflickr.com\/7241\/13587051293_d91e1b7acb.jpg\" width=\"216\" height=\"240\" \/\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n2-day workshop in the trendy capital     \u003Cbr \/\u003E\n\u003Cb\u003EBerlin, Germany\u003Cb\u003E       \u003Cbr \/\u003E\n4th - 5th July 2014         \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/04\/berlin-food-photography-and-styling.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E        \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1apKT83Gg1PCc1sk8iSRWypcI4rUfxZocITXnz1px1sc\/viewform\"\u003ERegister for the Berlin here!\u003C\/a\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003E\u003Cimg alt=\"HelsinkiBadge2014-SIDEBAR\" src=\"https:\/\/s3.yimg.com\/so\/7424\/12641011433_314eef7dfd_n.jpg\" width=\"190\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E2-day workshop in Finland's dynamic capital    \u003Cbr \/\u003E\n\u003Cb\u003EHelsinki, Finland\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E7th - 8th June 2014\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003EWorkshop programme\u003C\/a\u003E\u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1uUarS8FfwmyPcSyGmBQBYV0wiaBE8dJ66qdUrOEX7RM\/viewform\"\u003ERegister for Helsinki here\u003C\/a\u003E!\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore Easter ideas from What's for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcB39Vr_gMMDJTRgXB5vkypwhxpu-PR1bxRwP3MxniWB9JN-E0lS-t2w1VmFkzEE71VIbektrV3kUbK_Cxa46pnKXdPa0cQguop9-Fl1-ojnrk3Ms47ZKD2ZThVApepjbrhk9HBw\/s1600-h\/8575911556_b161e21913_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"8575911556_b161e21913_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"8575911556_b161e21913_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirpw34roYNuO_4I5gnaJ_dVrIV557aIsH1Jp56szLT-sDWHiVwME5NCFCOR-hrZsh59iPcsOQbziSXQe1jO6hNOztAPm0k-gIuEQ8eCbmz1hLiXh0GqvzEEGVcdMua8GCX9iOsxQ\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhOmpn6Ay3z8RkiH2zCwaUjGqrRSafEJLORXa1Q5wT-_g3VkZsRghkL4OE0BJBF4Rnu79QbWEBKlxQ_ZlMeCFGLHd_6LW0vbe_9io-RJP0DOZNYILwfL2VzgjQ674P4YxkRIJndng\/s1600-h\/6878847994_b270315cd4_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"6878847994_b270315cd4_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"6878847994_b270315cd4_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxtJGi71Y7s6g7_lk7jSJ1sLt86OAlwdQhwxRPmwEFJ33BWej2N_9ew5zxv1TXlVBDna-6GCh2xwmfo7I_XUROt6YozaypylMZJh9F11ubgGbVt4tdRHXigY9iTUSjl-oLVBme4w\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEio9yYj_XVsxGqbVwkKeQDAdNB9BDHETpYr035f2stdttLat8RUBweJBGnsP3J0INFRslxc5Za8WKLLORjnYFPpNzF5L-0WHsYnaiokDZUwAJbIDOCv1kn8tREbmydWNzSuCU8Cww\/s1600-h\/8528895918_803dc338f5_b%25255B2%25255D.jpg\"\u003E\u003Cimg title=\"8528895918_803dc338f5_b\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"8528895918_803dc338f5_b\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiuGEKWcW5eJ4BEjkkYNMBl0znY-TEj0q3jxLDmjGQrE3HeabVaFxS_ZQsreBhwLOUsN3GqbQoOrPmPMrAqSJZPe9NJglYyDCz6iWCc1OZ3I7GQYvxHvvCjJZ6kmgNCqhTgaMOynA\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/PistachioLimeCupcakes.html\" target=\"_blank\"\u003EPistachio Lime Cupcakes with a White Chocolate Frosting\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/03\/muscovado-sugar-orange-and-cardamom.html\" target=\"_blank\"\u003EMuscovado Sugar Orange and Cardamom Easter Wreath\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/03\/GrekCustardyPhylloPie.html\" target=\"_blank\"\u003EGreek-Style Creamy Custard Phyllo Pie\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9059757777921316122\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/chocolate-cherry-prune-hot-cross-buns.html#comment-form","title":"22 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9059757777921316122"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9059757777921316122"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/04\/chocolate-cherry-prune-hot-cross-buns.html","title":"Easter: Chocolate Cherry and Prune Hot Cross Buns"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirpw34roYNuO_4I5gnaJ_dVrIV557aIsH1Jp56szLT-sDWHiVwME5NCFCOR-hrZsh59iPcsOQbziSXQe1jO6hNOztAPm0k-gIuEQ8eCbmz1hLiXh0GqvzEEGVcdMua8GCX9iOsxQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"22"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8853579169177312596"},"published":{"$t":"2014-03-17T21:25:00.000+01:00"},"updated":{"$t":"2014-03-25T16:24:55.751+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Salted Caramel Dark Chocolate Brownies"},"content":{"type":"html","$t":"\u003Ca title=\"Salted Caramel Chocolate Brownies (25) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13226093463\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (25)\" src=\"http:\/\/farm4.staticflickr.com\/3781\/13226093463_26e5584651_o.jpg\" width=\"610\" height=\"917\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhile 2013 was the year of the kale it seems that cauliflower is the new superfood trending in the food hit list for 2014. Kale or “\u003Cem\u003Egrünkohl\u003C\/em\u003E” as it is known in Germany has always been a traditional vegetable here; popular in the northern regions of Germany, but the hype made around it in the US was quite fascinating to watch as it developed. Now, however it is time to pack away the kale chips, kale lasagna, kale salads and even those kale popsicles and make room for cauliflower.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI have always loved my cauliflower and never really waited for any trends to tell me when is a good time to eat it, but while I was looking at the food trends for 2014 I found some interesting topics and themes setting the trend for the year. \u003C\/p\u003E\u003Cp\u003EConsumers are drawn to brands that support important social causes, so 2014 will be seeing a lot of socially responsible companies delivering more consumer-friendly products, while also supporting initiatives that align with their consumers' particular beliefs and views. Furthermore, consumers are becoming increasingly aware about not only the food but also the packaging it comes in, which companies have caught onto and are providing some intriguing solutions such as edible wrappers. According to a trend report compiled by the global marketing and advertising agency – JWT, a burger chain in Brazil now serves its burgers in packaging you can eat. These are promising trends that I hope will be developed further and tuned into the right channels.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Salted Caramel Chocolate Brownies (1) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13225938425\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (1)\" src=\"http:\/\/farm4.staticflickr.com\/3788\/13225938425_1cc1dc2322_o.jpg\" width=\"610\" height=\"917\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EQuinoa was so 2013! The en vogue grains in 2014 will be \u003Ci\u003Efreekeh\u003C\/i\u003E and \u003Ci\u003Eteff\u003C\/i\u003E. These ancient grains are very prominent in the Middle Eastern and Ethiopian diets but they are now taking center stage on many menus and supermarkets in the US and European countries. These ancient grains offer unique health benefits lacking in durum wheat, as well as some gluten-free alternatives for those following a special diet.\u003C\/p\u003E\u003Cp\u003EIt also seems that it is in fashion to eat the humble chicken again and while fancy chefs are roasting and stuffing them with foie gras and black truffles, food bloggers are licking their fingers over KFC. The Other KFC that is – Korean Fried Chicken double fries chicken wings creating a crackly crust, which is the trademark of this popular Korean specialty. \u003C\/p\u003E\u003Cp\u003E2014 also promises tea trends, where we will be adding tea leaves to desserts , cocktails and other courses (haven’t we being doing that already?) and there will be intriguing flavored yogurts like beet, tomato and butternut squash popping up on supermarket shelves. Apparently Chef Dominque Ansel supersedes the mighty \u003Ca href=\"http:\/\/dominiqueansel.com\/cronut-101\/\"\u003Ecronut\u003C\/a\u003E with his \u003Ca href=\"http:\/\/de.eonline.com\/news\/518735\/behold-these-cookie-shot-glasses-a-sweet-new-invention-from-the-cronut-creator\"\u003Ecookie shot glass\u003C\/a\u003E, which seems will be a hot trend in 2014.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Salted Caramel Chocolate Brownies (17) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13226266434\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (17)\" src=\"http:\/\/farm4.staticflickr.com\/3667\/13226266434_efe4c2c222_o.jpg\" width=\"610\" height=\"917\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI asked my friends and followers on Twitter and Facebook about their thoughts and trends for 2014. From USA to India this is what they said. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EMy wise friend \u003Cstrong\u003ESilvana of awesome magazine \u003C\/strong\u003E\u003Ca href=\"http:\/\/thefoodiebugle.com\/\"\u003E\u003Cstrong\u003EThe Foodie Bugle\u003C\/strong\u003E\u003C\/a\u003E says      \u003Cbr \/\u003E\n\u003Ci\u003E“Grow-your-own, make-your-own, cook-your-own will become bigger than ever as food prices continue to rise and food security continues to fall. Hipster hype food trends and pop-up restaurants will give way to good, old-fashioned Mamma food {thank God} as middle-aged women are set to become the most important people on the planet.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003EDear\u003Cstrong\u003E Kalyn of \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.kalynskitchen.com\/\"\u003E\u003Cstrong\u003EKalyn’s Kitchen\u003C\/strong\u003E\u003C\/a\u003E thinks:       \u003Cbr \/\u003E\n\u003Ci\u003E“…Slow Cookers and Pressure Cookers will both continue to be trendy in 2014, partly because they provide a way to tenderize inexpensive cuts of meat.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EMona Wise of \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.wisewords.ie\/\"\u003E\u003Cstrong\u003EWise Words\u003C\/strong\u003E\u003C\/a\u003E really does share some wise thoughts:      \u003Cbr \/\u003E\n\u003Ci\u003E“I think people are spending less when they eat out and spending more on better quality foods to cook at home.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E@\u003C\/strong\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003E\u003Cstrong\u003Eaparna_jain\u003C\/strong\u003E\u003C\/a\u003E\u003Ci\u003E\u003Cstrong\u003E:\u003C\/strong\u003E \u003C\/i\u003E“farm to table. city wise\/ region wise. so a gardening+cooking support. or local farmer support. Seasonal veggie cooking”\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E@\u003C\/strong\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003E\u003Cstrong\u003Epalachinkaa\u003C\/strong\u003E\u003C\/a\u003E: „Nordic influence“\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E@\u003C\/strong\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003E\u003Cstrong\u003Eclandestinecake\u003C\/strong\u003E\u003C\/a\u003E: „cake will definitely be part of any food trend.”\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003EHelen Dsouza\u003C\/strong\u003E of\u003Ca href=\"http:\/\/www.masalaherb.com\/\"\u003E Masala Herb\u003C\/a\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003E“Experimenting with food ingredients. I see that lately here a lot more. Oh and organic produce, vegetable and fruits with flavor.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.lazysundaycooking.com\"\u003E\u003Cstrong\u003EMarta Potoczek\u003C\/strong\u003E\u003C\/a\u003E an awesome friend of mine says:      \u003Cbr \/\u003E\n\u003Ci\u003E“Grow your own food, cook according to seasons, buy locally, buy at small farms(super quality meat, diary, veg), foraging super foods and incorporating them into dishes(f.e. nettle), cooking outdoors(bread ovens, garden kitchen)”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/helen.gillis1\"\u003E\u003Cstrong\u003EHelen Gillis\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E:\u003C\/strong\u003E      \u003Cbr \/\u003E\n\u003Ci\u003E“I'm trying very hard to eat as locally as possible. I'm also a huge fan of the pressure cooker, it is totally underutilized, at least in the US.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003EOne of \u003Cstrong\u003Emy best friends in LA: \u003C\/strong\u003E\u003Ca href=\"https:\/\/www.facebook.com\/shimaandre\"\u003E\u003Cstrong\u003EShima Andre\u003C\/strong\u003E\u003C\/a\u003E says      \u003Cbr \/\u003E\n\u003Ci\u003E“Organic, non-GMO, clean, green, and healthy foods. If it comes in a box or can and doesn't expire within 7 days, I'm not interested!”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E@\u003C\/strong\u003E\u003Ca href=\"https:\/\/hootsuite.com\/dashboard\"\u003E\u003Cstrong\u003EFoodPornNY\u003C\/strong\u003E\u003C\/a\u003E: \u003Ci\u003E„continuing the trend of healthy eating and cooking with ingredients like cauliflower, freekeh, and kaniwa”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003EMy friend \u003Cstrong\u003EAparna of\u003C\/strong\u003E\u003Ca href=\"http:\/\/www.mydiversekitchen.com\/\"\u003E\u003Cstrong\u003E My Diverse Kitchen\u003C\/strong\u003E\u003C\/a\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003E“I personally don't follow trends of any sort in food. I cook like most people around me do, using whatever fresh produce is available locally (which is largely locally produced) and seasonally. And I continue to explore cuisines new to me by whatever catches my interest at any given point in time”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003EMy \u003Cstrong\u003Esweet friend Sandy from \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.confiture-de-vivre.de\/\"\u003E\u003Cstrong\u003EConfiture de Vivire\u003C\/strong\u003E\u003C\/a\u003E:\u003Ci\u003E       \u003Cbr \/\u003E\n“I don't see huge new trends but agree with Silvana. But what I see more as a movement is that people are mindful when it comes to food. I appreciate that consumers want to know how food is produced. Food will be more down to earth, with Family related simple recipes and I hope we will overcome the hipster stuff with its fake mindfulness.”\u003C\/i\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"https:\/\/www.facebook.com\/hayleymharland\"\u003E\u003Cstrong\u003EHayley Harland\u003C\/strong\u003E\u003C\/a\u003E agrees: “... grow your own is awesome!”       \u003Cbr \/\u003E\nShe recommends this book “\u003Ca href=\"http:\/\/www.amazon.co.uk\/Permaculture-Kitchen-Carl-Legge\/dp\/1856231534\/ref=sr_1_1?s=books\u0026amp;ie=UTF8\u0026amp;qid=1395163900\u0026amp;sr=1-1\u0026amp;keywords=permaculture+kitchen\"\u003EThe Permaculture Kitchen\u003C\/a\u003E,” which she shot and styled. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EI personally do not do trends. I eat what I like and pay attention to regional, local and seasonal most of the time but also look out for fair trade items at the store. I am not a picky eater and indulge in food as a greater concept of bringing not only food but people together to the table, discovering and learning more about food culture and tradition in the process. As Silvana put it: I am more of the “\u003Ci\u003Eold-fashioned Mamma food” \u003C\/i\u003Ekind of gal. There is one trend however I am certainly caving into this year.\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Salted Caramel Chocolate Brownies (21) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13225935215\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (21)\" src=\"http:\/\/farm4.staticflickr.com\/3665\/13225935215_10ecfdbf79_o.jpg\" width=\"610\" height=\"917\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E2014 as it seems will be \u003Cstrong\u003Ethe year of chocolate\u003C\/strong\u003E! Ok so I am 41 and I think I have had a chocolate year for a majority of my life but if the trend this year specifically calls for chocolate – I can do that.    \u003Cbr \/\u003E\nWait the news gets even better: as healthy lifestyles become more common manufactures are providing for healthier alternatives. So you are going to be seeing chocolate paired with goji berries, probiotic enriched bars, raw unprocessed chocolate and hemp seeds. Works for me!\u003C\/p\u003E\u003Cp\u003EKeeping with the trend for 2014 I am pairing chocolate with salted caramel and presenting you with this very stylish salted caramel and dark chocolate brownie recipe. One might argue as to the healthy aspect of these brownies - to which I say – \u003Cb\u003Ehealthy is everything that makes you happy and feel good\u003C\/b\u003E – and these brownies certainly take the winning role.\u003C\/p\u003E\u003Ch4\u003ECurrent Workshops \u0026amp; E-Courses\u003C\/h4\u003E\u003Cp\u003EWith only \u003Cstrong\u003E3 workshops in Europe this year\u003C\/strong\u003E I am looking forward to travelling to some awesome cities. Currently 2 workshops have been announced and registrations are running for both the Helsinki and Venice workshop so make sure to grab a slot. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOtQKQjFXkLhU0V51cCBTMhsbuGXvVWqXqDdQ4food6uC5sMA7Dy3qMgy1n86DsU-HJsW-UxGEXGcEihPNd2ZwEzaxQ1js745Si6y0GYA7QdNupVwhuInYuqwivAa_tDhgjrFaOA\/s1600-h\/HelsinkiBadge2014-SIDEBAR%25255B5%25255D.png\"\u003E\u003Cimg title=\"HelsinkiBadge2014-SIDEBAR\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: left; padding-top: 0px; padding-left: 0px; margin: 0px 20px 0px 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"HelsinkiBadge2014-SIDEBAR\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgsbN8AQiPdFdVemM2IVhfxKW_JRWTLaETdLIhYDHtfjoqb3uuykgXFJqCxvki0C0po2ekQOCNL95IJlgOz-1DNkD0YLOmR2-I_QXRCL1bBa9OonWkbqhNCFwDEomT_Myign08KmQ\/?imgmax=800\" width=\"300\" height=\"416\" \/\u003E\u003C\/a\u003EHelsinki Food Styling \u0026amp; Photography Workshop\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EA 2-day workshop in Finland's dynamic and pulsating capital, \u003Cstrong\u003EHelsinki\u003C\/strong\u003E. The focus of this workshop will be light and lighting systems as we work on harnessing natural light and work with artificial lighting systems.     \u003Cbr \/\u003E\n\u003Cb\u003EHelsinki, Finland \u003C\/b\u003E    \u003Cbr \/\u003E\n\u003Cb\u003E7 - 8 June 2014 \u003C\/b\u003E    \u003Cbr \/\u003E\nMore details and the preliminary programme \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\"\u003Ehere\u003C\/a\u003E.     \u003Cbr \/\u003E\nRegistrations for this workshop are now open: please fill out the \u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1uUarS8FfwmyPcSyGmBQBYV0wiaBE8dJ66qdUrOEX7RM\/viewform\"\u003E\u003Cstrong\u003Eregistration form\u003C\/strong\u003E\u003C\/a\u003E.\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cb\u003EVenice Food Styling \u0026amp; Photography Workshop\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgSkLYSlHn6y8pU8wqfI9YUNlfHIVWCdKuxwCtxVnsQcGJQESR0Xsi5QDvsoVvxMy6wectJ-9JpdOO6fPvf4XCl7iQfa8gEMIIoxGok7DaEFoHMBPHvTsk1aX6bWZ8Oz0_BqOK5MQ\/s1600-h\/Venice2014-GOLD-Sidebar%25255B7%25255D.jpg\"\u003E\u003Cimg title=\"Venice2014-GOLD-Sidebar\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: right; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"Venice2014-GOLD-Sidebar\" align=\"right\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEinY_P1EaCgtsqa135wDeIZp8eKET1x5hxNJZICBSbpy8Gmxxrr5Hqw8PA4YFGeTu9fIQy9bhTOqmDP5OpWmqdJlyW56RTP4BUw7jumYvTmxi5emXImtleeDMMKf28pInELFg941w\/?imgmax=800\" width=\"300\" height=\"365\" \/\u003E\u003C\/a\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EA 2-day workshop in the delightful prosecco region of \u003Cb\u003EValdobbiadene \u003C\/b\u003Ejust outside of \u003Cb\u003EVenice, Italy\u003C\/b\u003E.     \u003Cbr \/\u003E\n\u003Cb\u003E1st - 3rd May 2014     \u003Cbr \/\u003E\n\u003C\/b\u003EThe focus of this workshop is on natural and low-light photography as well as styling and creating moods for your images.     \u003Cbr \/\u003E\nDetails\u003Cstrong\u003E \u003C\/strong\u003Efor the Venice Food Styling and Photography Workshop \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/01\/VeniceWorkshop2014.html\"\u003Ehere\u003C\/a\u003E.     \u003Cbr \/\u003E\nTo register for this workshop please fill out the registration form \u003Ca href=\"https:\/\/docs.google.com\/forms\/d\/1SGvdEd9waif9SifUFzFUnaa1SW2IowCu4WVd896O7A0\/viewform\"\u003E\u003Cu\u003Ehere\u003C\/u\u003E\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EThe \u003Cstrong\u003EMarch session for my e-courses\u003C\/strong\u003E at the interactive school of photography and multimedia \u003Ca href=\"http:\/\/www.thecompellingimage.com\/\"\u003EThe Compelling Image (TCI)\u003C\/a\u003E are now online and enrolments are running. These courses are aimed primarily at food bloggers and photographers who would like to enhance and hone their food photography and styling skills. To enroll in one of the available courses, please select the session that you would like to \u003Ca href=\"http:\/\/www.thecompellingimage.com\/courses\/84-food-photography-starting-out\"\u003Ehere.\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cdiv class=\"hrecipe\" style=\"border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; border-bottom: #ff9900 1px dotted; padding-bottom: 5px; padding-top: 5px; padding-left: 5px; border-left: #ff9900 1px dotted; padding-right: 5px; background-color: #fbfaf7\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Salted Caramel Dark Chocolate Brownies \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/salted-caramel-dark-chocolate-brownies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Salted Caramel Chocolate Brownies (21) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13225935215\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (21)\" src=\"http:\/\/farm4.staticflickr.com\/3665\/13225935215_6a2549a8a0_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E20 minutes\u003Cspan title=\"PT20M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E45 minutes\u003Cspan title=\"PT45M\" class=\"value-title\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E15-20 squares\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the caramel\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E75g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E50ml thick pouring cream \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E10g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003Egenerous pinch of fleur de sel \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ci\u003EFor the brownie\u003C\/i\u003E     \u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g unsalted butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g brown sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E75g golden syrup \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E270g good quality dark chocolate, 70% \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E4 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E70g flour \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the caramel, put the sugar in a saucepan over medium-high heat. Once the edges begin to melt, gently swirl the pan around to get the sugar to move around and melt evenly. Do not stir, just keep swirling the pan gently until all the sugar has melted and turned liquid. Keep the pan on the heat until it turns a deep golden-bronze. Take off the heat and immediately pour about ⅓ of the cream into the sugar to reduce it’s cooking process. Reduce the heat and pour in the rest of the cream, whisking all the while until all the cream in incorporated. Sprinkle in the salt, then add the butter in portions until the caramel is smooth and silky. The caramel should come off the spoon in thin ribbons. At this stage pour into a bowl to cool. \u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 160 degrees C. Line a baking tray (20 x 20 cm) with some baking paper. To make the brownie batter, add the butter in a clean saucepan. Pour in both types of sugar and syrup. Heat gently until the mixture has melted, then stir the ingredients until they have incorporated together into a smooth thick mixture. Remove from the heat, add all of the chocolate and stir to blend together. Add the eggs one at a time whisking well after each addition. Finally add the flour and beat thoroughly until the batter is very smooth. Pour into the prepared baking tray. \u003C\/li\u003E\n\u003Cli\u003EThe caramel should have thickened nicely by now. Spoon this over the brownie batter. Using a skewer or a knife swirl the caramel through the chocolate brownie mixture. \u003C\/li\u003E\n\u003Cli\u003EBake for approx. 20-25 minutes, then take out and leave to cool entirely. Refrigerate overnight until set, then slice into squares with a sharp knife dipped into hot water and cleaned between each cut. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003ENotes\u003C\/b\u003E     \u003Cbr \/\u003E\nThese brownies freeze really well. After you have cut them up into squares place in the freezer until frozen, then stack in an airtight container. When a craving hits, simply take out of the freezer and leave for 15 minutes at room temperature.     \u003Cbr \/\u003E\n\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ca title=\"Salted Caramel Chocolate Brownies (15) by Meeta Wolff @ What\u0026#39;s For Lunch, Honey?, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/13226267614\/\"\u003E\u003Cimg alt=\"Salted Caramel Chocolate Brownies (15)\" src=\"http:\/\/farm4.staticflickr.com\/3761\/13226267614_5ecf5cbe9e_o.jpg\" width=\"610\" height=\"917\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EThese brownies are rich, velvety and seductively decadent. The fudge-like dark chocolate base is sublime paired with the gooey slated caramel. Both counterbalance the flavors so perfectly that one cannot imagine them apart. \u003C\/p\u003E\u003Cp\u003EWhat are your food trends 2014? Share your ideas and feedback in my comment section. Would love to hear your thoughts. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ffc000\"\u003EConnect\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EIn this section of the post I share bits and pieces, finds and interesting things I come across as I surf the web. It might be a quote, a picture a moving post, interesting news and announcements, whatever makes me \u003Cstrong\u003E\u003Cem\u003Econnect \u003C\/em\u003E\u003C\/strong\u003Ewith you. \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EThe hottest topic for me this week was probably \u003Ca href=\"http:\/\/www.independent.co.uk\/life-style\/food-and-drink\/features\/gauthier-soho-has-ranted-against-food-blaggers--so-can-we-really-trust-online-reviews-9190926.html\" target=\"_blank\"\u003Ethe article published on The Independent UK\u003C\/a\u003E about Gauthier Soho ranting against a \u0026quot;food blagger\u0026quot; requesting a free meal in exchange for a good review, which kicked off a controversial debate.       \u003Cbr \/\u003E\nThe new type of blogger - meet the food blagger \u0026quot;every foodie with an itch for self-expression wants his own column\u0026quot;      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOver on The Guradian \u0026quot;Life \u0026amp; Style\u0026quot; join up of the \u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/2014\/mar\/14\/nigella-lawson-food-photography-competition\" target=\"_blank\"\u003ENigella Lawson food photography competition\u003C\/a\u003E. Send a photo of your favorite finished Nigella Lawson dish and you could win signed copies of new editions of her cookbooks. \u003Cstrong\u003EDeadline for this is 12th April 2014.\u003C\/strong\u003E       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EJoin the talented \u003Ca href=\"http:\/\/www.domenicacooks.com\" target=\"_blank\"\u003EDomenica Marchetti\u003C\/a\u003E on stunning \u003Ca href=\"http:\/\/www.domenicacooks.com\/2014\/03\/culinary-tour-abruzzo\/\" target=\"_blank\"\u003Eculinary tours in Abruzzo\u003C\/a\u003E this summer and fall.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETalking about super trendy food my friend Simone over at \u003Ca href=\"http:\/\/simoneskitchen.nl\/en\" target=\"_blank\"\u003ESimone's Kitchen\u003C\/a\u003E has a closer look at \u003Ca href=\"http:\/\/simoneskitchen.nl\/en\/hempseeds\/\" target=\"_blank\"\u003Ehemp seeds\u003C\/a\u003E       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EKiran of \u003Ca href=\"http:\/\/kirantarun.com\/food\/\" target=\"_blank\"\u003EKiranTarun\u003C\/a\u003E has superfood kale on her menu as she serves one of my favorite curries with an interesting twist in this \u0026quot;\u003Ca href=\"http:\/\/kirantarun.com\/food\/2014\/03\/18\/kadhi-kale-pakora-kale-fritters-in-spiced-yogurt-gravy\/#more-7155\" target=\"_blank\"\u003EKadhi Kale Pakora\u0026quot; {Kale Fritters in Spiced Yogurt Gravy}\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAlessio of Recipe Taster makes this super sensational \u003Ca href=\"http:\/\/recipetaster.blogspot.de\/2014\/03\/penne-with-pumpkin-sage-sauce-crispy.html\" target=\"_blank\"\u003EPenne with pumpkin-sage sauce crispy bacon and amarettini crumbs\u003C\/a\u003E. Just pure, simple flavors combined to create such a lovely pasta dish. On my to make list for this week!       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMany of the blogs in the northern hemisphere are beginning to show off their spring produce and I love what Rachel over at \u003Ca href=\"http:\/\/www.lafujimama.com\/\" target=\"_blank\"\u003ELa Fuji Mama\u003C\/a\u003E does with this \u003Ca href=\"http:\/\/www.lafujimama.com\/2014\/03\/savory-strawberry-chevre-flatbread-pizza\/\" target=\"_blank\"\u003ESavory Strawberry Chèvre Flatbread Pizza Pi(e)\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ENaomi of \u003Ca href=\"http:\/\/www.bakersroyale.com\" target=\"_blank\"\u003EBakers Royale\u003C\/a\u003E also embraces strawberries and makes these adorable \u003Ca href=\"http:\/\/www.bakersroyale.com\/pies-and-tarts\/strawberry-cheesecake-tartlets\/\" target=\"_blank\"\u003Estrawberry cheesecake tartlets\u003C\/a\u003E.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAs chicken in back in trend the lovely Mardi of \u003Ca href=\"http:\/\/www.eatlivetravelwrite.com\/\" target=\"_blank\"\u003EEat. Live. Travel. Write.\u003C\/a\u003E makes these amazing \u003Ca href=\"http:\/\/www.eatlivetravelwrite.com\/2014\/03\/french-fridays-with-dorie-sausage-stuffed-cornish-hens\/\" target=\"_blank\"\u003ESausage-stuffed Cornish Hens\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.designsponge.com\/2014\/03\/20-great-examples-of-art-at-home-dsart-favorites.html\" target=\"_blank\"\u003E20 Great Examples of Art at Home\u003C\/a\u003E - celebrating art      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.theguardian.com\/lifeandstyle\/2014\/mar\/15\/rhubarb-recipes-10-best\" target=\"_blank\"\u003EThe 10 best rhubarb recipes\u003C\/a\u003E from the Guardian      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.styleathome.com\/how-to\/diy-decor\/diy-decor-9-projects-to-make-this-weekend\/a\/55286\" target=\"_blank\"\u003E9 DIY projects to make this weekend\u003C\/a\u003E, includes a colorful dining table, restaurant style chalkboard and a romantic lace mirror.       \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMy quote for the week focuses on \u003Ca href=\"http:\/\/www.pinterest.com\/pin\/110197522106772868\/\" target=\"_blank\"\u003Esaying thank you\u003C\/a\u003E - art by Jessica Swift      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMy baking project this weekend is to make a pie and I am loving this visual step-by-step process on \u003Ca href=\"http:\/\/www.pinterest.com\/pin\/110197522106220865\/\" target=\"_blank\"\u003Ehow to make a lattice pie crust\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2014\/02\/HelsinkiWorkshop.html\" target=\"_blank\"\u003EHelsinki Food Photography and Styling workshop\u003C\/a\u003E in June one of the themes is going to be \u0026quot;Picnic in the Park\u0026quot; so one of the ideas will be making these \u003Ca href=\"http:\/\/www.pinterest.com\/pin\/110197522106297332\/\" target=\"_blank\"\u003EDIY picnic bags\u003C\/a\u003E!\u0026#160; \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003EHope you enjoyed my decadent treat and a few of my favorite things this week. Have a lovely weekend and I'll see you next week with a fruity treat!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these chocolate delights from What's for lunch, honey?:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"403\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgy_7DSX_5LD4fh5-TCScqE0drZoy_ZyIOJ1Ephj7k7LS7j12AaA0CAzxa8Sio54cMN5jLpZ1m6s_9kepHfphA_8mL8RCfrkXI1XmJd3NnY_2EbMtmnANEbBCt-nSVfbRi4gw-TXA\/s1600-h\/SpicedChocOrangeBread01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"SpicedChocOrangeBread01framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"SpicedChocOrangeBread01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyAF32EuuB8U_EiKITacquNPekcYkddNe0gFW-u6dwV6K62aCMJofAYPdVdRE_1k0p7cpBCXoZ-QzLWW7h5vJVTb6utXKkNwbDljpexOQps5QO_ap3cWj03361-Jf8OeIc8c-AFw\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhVsrw1r3EctfvaUCmEg3QDsgqB_c5hJ6gzc3NFrEm_kupzp4g2wTiccSkmAIocnAIUkIYs3yf1mIm2e2PvmTMMnhIh7jGgx6iL7qW9ihXBE65PCgfUlUIiKl6VX9WRa_99Hjy33w\/s1600-h\/ChocOrangeCardamomCake_0016WM2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"ChocOrangeCardamomCake_0016WM2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"ChocOrangeCardamomCake_0016WM2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8xwVmp74VeR-djOTncqQC-cS5y4h-LtPdm9WHw7BlapUSe7L2Asn2O4RCn1iNHZAKhpYYqUsvLe9OY109aDQjmkD_-8YDg6D6fa2ab4XR28L5HLOWkyPQruCVUueDRhEy08F5xg\/?imgmax=800\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgo1ZWITV8VGiGAtFlKIrUYctuLoTruhT4SbWZ3JtQMJ45fOx1ABJAY9w7AIEzdDFAmK7FoaSVbAcsNwXp0vacgFdT5aHZWAx01S77pLTNH1i0OyWpAp_y6RHGCZX52s1HNHDhe2A\/s1600-h\/FlourlessChocCake01framed2%25255B3%25255D.jpg\"\u003E\u003Cimg title=\"FlourlessChocCake01framed2\" style=\"border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px\" border=\"0\" alt=\"FlourlessChocCake01framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOVx_7wsD82S26uj9sCz6-qEMc1OU0xbMzcMfa7WPrGe4Ml4bUg3W80NW5D8l6rhRXuHGMXyCeR8xRn0bQNy1CFD7gr05ToMrQZ3KpTtX8kK-C9R9GXuE0kdJMZA0oZmjLBLa48A\/?imgmax=800\" width=\"162\" height=\"240\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/spiced-chocolate-and-orange-bread.html\"\u003ESpiced Chocolate and Orange Bread\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html\"\u003EChocolate Orange Cake with Salted Caramel Ganache\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/daring-bakers-rich-flourless-chocolate.html#chocolatevalentino\"\u003EFlourless Chocolate Cake - Chocolate Valentino\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2013 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8853579169177312596\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/03\/saltedcaramelbrownie.html#comment-form","title":"21 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8853579169177312596"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8853579169177312596"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2014\/03\/saltedcaramelbrownie.html","title":"Salted Caramel Dark Chocolate Brownies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgsbN8AQiPdFdVemM2IVhfxKW_JRWTLaETdLIhYDHtfjoqb3uuykgXFJqCxvki0C0po2ekQOCNL95IJlgOz-1DNkD0YLOmR2-I_QXRCL1bBa9OonWkbqhNCFwDEomT_Myign08KmQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"21"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5617300449292148686"},"published":{"$t":"2013-02-06T10:57:00.000+01:00"},"updated":{"$t":"2013-02-06T10:57:40.618+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Dark Chocolate Ginger Almond Cookies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Ginger Almond Cookies (0006) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8444488879\/\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies (0006) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8189\/8444488879_fd2ce63f86_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EBreaking the pieces of the glossy, almost-black colored chunks into the copper saucepan evoked sheer pleasure. The reflection of the rich, dark, precious commodity against the metal even made the sun peek from behind the thick, heavy clouds. It was raining, as it so often does throughout January, dampening our moods and drowning out any desire of life. We had been lying on the couch for hours - listless, lifeless and limp. Couch potatoes, grumping over the wind and weather and as the hours lethargically dragged on, our moods stooped further. There was only one cure for this: CHOCOLATE.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe chocolate kick had to be of the fast and furious kind. It had to be wrapped in a treat of flakey and nutty pastry, each bite satiating the senses and bringing back the zest and passion into our drab day. And as I pulled back the silver paper, revealing the gleaming bar, I swear a ray of sunlight broke through the grey, exposing the blue behind.\u003C\/p\u003E\u003Cp\u003EAs the squares melted into a gleaming liquid, fingers were dipped and chocolate smeared grins lit up the room. The sun, envious of our indulgence, came out a bit more, pushing the clouds further away.\u0026#160; We dipped the nutty, flaky pastries into the smooth, rich elixir and waited impatiently for them to dry, blowing ever so gently to help the process along. Above, the inquisitive sun banished the howling winds, bringing a soothing tranquility.\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca title=\"Chocolate Ginger Almond Cookies (0011) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8444490209\/\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies (0011) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8502\/8444490209_3f674e2630_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHot milk and honey, a plate of chocolate ginger cookies and a bright sunny day outside soon had us making plans for the afternoon. Filled with new energy and vitality we packed our bags, grabbing a few more luscious cookies … to make sure the sun was tempted enough to stay out and play with us. After all … chocolate has always had mystical powers. \u003C\/p\u003E\u003Cp\u003EA chocolate cure for the chocoholic. This is a subtle yet sublime treat for the chocolate fans out there and … hand on your chocolate hearts... aren’t we always on the look-out for new ways to enjoy our favorite food group?\u0026#160; \u003Cbr \/\u003E\n\u0026#160;\u003Ca title=\"Chocolate Ginger Almond Cookies (0016) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8445578986\/\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies (0016) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8188\/8445578986_6b04211c93_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EHow do you like your chocolate?\u003C\/p\u003E\u003Cp\u003EThese dark chocolate ginger almond cookies will have people of all ages eating out of your hands. But there is an ever so slight grown-up touch with the sensational highlight of the candied ginger added to these cookies. A great Valentine day treat for your loved ones! \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Ginger Almond Cookies \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-ginger-almond-cookies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Ginger Almond Cookies by MeetaK\" href=\"http:\/\/www.flickr.com\/photos\/meetaspix\/8444516183\/\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies\" src=\"http:\/\/farm9.staticflickr.com\/8054\/8444516183_0f2bee6881_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT45M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour \u003Cspan class=\"value-title\" title=\"PT1H\"\u003E\u003C\/span\u003E\u003C\/span\u003E      \u003Cbr \/\u003E\nYields: \u003Cspan class=\"yield\"\u003E30 cookies\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E100g candied ginger, chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E300g dark chocolate, coarsely chopped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E500g ground almonds \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g icing sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E½ teaspoon ground cardamom \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E350g fine sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EPinch of salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 egg whites \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003EHandful flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g dark chocolate, coarsely chopped \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace 150g dark chocolate in a double boiler and melt until smooth. Allow to cool. Pre-heat oven to 220 degrees C. \u003C\/li\u003E\n\u003Cli\u003EIn a clean bowl add the ground almonds, icing sugar, cardamom, sugar, salt, chopped candied ginger and the remaining chocolate in a bowl. Pour the melted chocolate and the egg whites and mix together until it comes together into smooth. homogeneous dough. \u003C\/li\u003E\n\u003Cli\u003EScatter some flour on the countertop and quickly roll out the dough into a 25 x 25 cm square, about 2 cm thick. Cut into smaller squares then each square diagonally to give you triangles. \u003C\/li\u003E\n\u003Cli\u003EPlace the triangles on a baking tray, 2cm apart, then back for about 4-5 minutes. Take out of oven and allow to cool completely. \u003C\/li\u003E\n\u003Cli\u003EMeanwhile, melt the 100g dark chocolate in a double boiler. Once melted, dip one side of the triangles into the chocolate and allow to dry on some baking paper. \u003C\/li\u003E\n\u003Cli\u003ETo store. place the cooled and dried cookies in cookie boxes layered in between baking paper. Stored this way the should keep for 2 weeks (if you can resist not eating them in one sitting). \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003C\/div\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Ginger Almond Cookies (0009) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8445577430\/\"\u003E\u003Cimg alt=\"Chocolate Ginger Almond Cookies (0009) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8229\/8445577430_90b3692012_b.jpg\" width=\"610\" height=\"912\" \/\u003E\u003C\/a\u003E   \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EI love the way the crystallized ginger shimmers in between the chunks of chocolate. A flaky, chunky and chewy treat with flavors that explode in your mouth. Wrap them in some red crepe paper and gift them to your favorite girlfriend, to your kids or the man of your dreams … they will be eating out of your hands. \u003C\/p\u003E\u003Cp\u003EEach week as I virtually walk the web I always find some fun, creative or interesting details that inspire me, leave me breathless or simply make me hungry. I often share these via Twitter or Facebook but I thought it would be great to share my faves each week here on the blog too. \u003C\/p\u003E\u003Cp\u003EThis week I fell in love with some beautiful handmade ceramics from Mia in Stockholm, was blown away by Johanna’s creative illustrated blog, was excited to party with Holly at her #bloghug party. and wanted to move to a dream villa … and more …. \u003C\/p\u003E\u003Cp\u003EHere are my favorite things this week: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/kokblog.johannak.com\"\u003EKokblog\u003C\/a\u003E - a gorgeous illustrated cooking blog by the talented Johanna Kindvall\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/fun.kyti.me\/index.php\/2013\/01\/hand-drawn-valentine-postcards-tags\/\"\u003EHand drawn Valentine Postcards and Tags\u003C\/a\u003E the fantastic Sybille at Fun.kyti.me\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/mimithorisson.com\/2013\/01\/26\/blanquette-de-veau-2\/\"\u003EBlanquette de Veau\u003C\/a\u003E by the lovely Mimi Thorisson at Manger\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.buzzfeed.com\/peggy\/34-coolest-food-packaging-designs-of-2012\"\u003E34 Coolest Food Packaging Designs of 2012\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/miablanchekeramik.tictail.com\/\"\u003EMia Blanche Ceramics\u003C\/a\u003E - stunning handmade ceramics from Mia in Stockholm\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/decor8blog.com\/2013\/01\/30\/bloghug\/\"\u003E#bloghug Party\u003C\/a\u003E with Holly over at Decor8\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.79ideas.org\/2013\/02\/dream-with-me.html?utm_source=feedburner\u0026amp;utm_medium=feed\u0026amp;utm_campaign=Feed:+79ideas\/blog+%2879+Ideas%29\"\u003EDream with me\u003C\/a\u003E - a stunning villa with a view! \u003C\/li\u003E\n\u003C\/ul\u003E\u003Ch4\u003E[WEIMAR WORKSHOP] \u003C\/h4\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/8428816295\/\"\u003E\u003Cstrong\u003E\u003Cimg style=\"margin: 0px 25px 0px 0px\" alt=\"Weimar2013WorkshopBadge-SIDEBAR-BLACK\" align=\"left\" src=\"http:\/\/farm9.staticflickr.com\/8503\/8428816295_c9c95d161f_b.jpg\" width=\"300\" height=\"320\" \/\u003E\u003C\/strong\u003E\u003C\/a\u003E    \u003Cbr \/\u003E\n\u003Cstrong\u003EShoot, Style, Craft \u0026amp; Design …\u003C\/strong\u003E the Weimar Food Styling, Photography and Design Workshop at the Landgut Holzdorf     \u003Cbr \/\u003E\n\u003Cb\u003E15 - 16 March 2013, Weimar, Germany      \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/b\u003EDetails \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2013\/01\/weimar-food-styling-photography-and.html\"\u003Ehere\u003C\/a\u003E.     \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003ERegistrations now open \u003C\/strong\u003E\u003Ca href=\"https:\/\/docs.google.com\/spreadsheet\/viewform?formkey=dDFjZlZJTVdQYjhzY1VCRjFlUE5KN0E6MQ\"\u003Ehere\u003C\/a\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003Cstrong\u003E.\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EBe there! \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003EYou might like these chocolate treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgR21pCqak5_nsd6GpNA1HklFSx9hypi8VZk5Fy0Ar0ddewzIW3g_FDIewCYWtUqtr6ultWr-yjx7Zx7OeYma1_QpgXhR5B9eJ1FFlgzSjhAzoNtMK_XVwHg0It-d2z-tglkDYgJg\/?imgmax=800\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"ChocolateChipCookies_0010_WM_thumb\" border=\"0\" alt=\"ChocolateChipCookies_0010_WM_thumb\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4OltEJIgJI7wobp5fF7eyAhjoTu2oDZoaQYHw6x-8ZxPZ0RDYUVVJyM7uw7sszcw6nG5pM6lW5tft6wEfmxMLfHy-pYZmEI4r4es-NseHAbps0C8vzVQBxalE7dwBsMLd4kEesQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg-TFWZEvSumsHyEYlPO-4qnp46OX4n7q1BZfSnjOGclc1WoV-qh4NJud40FnsMo4zK8tM21MtEEp_a9-iE8mCUjM_Z2B0jlHzJMaflOslMbBUftMEk9QNrXw_CqMT3ED1cKAFpzg\/s1600-h\/CookiesMacadamiaChoc01framed3%25255B3%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"CookiesMacadamiaChoc01framed3\" border=\"0\" alt=\"CookiesMacadamiaChoc01framed3\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizwwjHBnzaNd7hgt2uHcTy3e-9w62-sfgrqlW5G_mIiqVESTwAaZdZlZXFWHX7LI1Ixhd5GnakgjjCkqCEIHtWTcxHAtcCZBqzIC5WLSK1RSK8CbmIQlFNX5uAH12cGhND4YUEfA\/?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjntfAq9gLW9zIkMSGOYiJC-u3yefSObiXpH5vGGSMxO7t541jJdloK-iWle2IdCBO7Aw5xP67CZxxMwjhyphenhyphenqZQ0PAIUHeoZIuikyfs3_CP43KhMBxcg8Dz_iC-vEdEZnTwwMVRO2w\/?imgmax=800\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"BlackSesameMacarons021framed2\" border=\"0\" alt=\"BlackSesameMacarons021framed2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiukYhjGbQBBBbejcGPrmEiZdmVbFf7UaxrB0nVH8SqR1eUdssyHNnNiiCGrq6VxaNlJsRPWIzy01GM_0mu7FLEEEZK1VgMyWSFmuV0AtV0q-k39oWLGCC_yLtFOjVwdME5B1hI3w\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/05\/chocolate-chunk-cookies.html%22\"\u003EChocolate Chunk Cookies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/salted-macadamia-nut-and-chunky-white.html\"\u003ESalted Macadamia Nut and Chunky White Chocolate Cookies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/02\/black-sesame-and-nutella-macarons.html\"\u003EMacarons - Black Sesame and Nutella\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5617300449292148686\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/DarkChocolateGingerAlmondCookies.html#comment-form","title":"49 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5617300449292148686"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5617300449292148686"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2013\/02\/DarkChocolateGingerAlmondCookies.html","title":"Dark Chocolate Ginger Almond Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh4OltEJIgJI7wobp5fF7eyAhjoTu2oDZoaQYHw6x-8ZxPZ0RDYUVVJyM7uw7sszcw6nG5pM6lW5tft6wEfmxMLfHy-pYZmEI4r4es-NseHAbps0C8vzVQBxalE7dwBsMLd4kEesQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"49"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8607034840196868325"},"published":{"$t":"2012-06-27T10:22:00.002+02:00"},"updated":{"$t":"2012-06-27T10:23:25.232+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Chocolate Treacle Sheet Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg style=\"display: block; float: none; margin-left: auto; margin-right: auto\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EWhen it comes to food I’ve always believed that the word “diet” just does not belong in the same category. It sticks out like a sore thumb! I dislike seeing the word “diet”, “light” or “meal replacement” labeled on anything at the supermarket and take a big detour around these products. I love my butter, my bacon, my pasta and bring on the chocolate! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt’s the taste, nutrition, source and contents of my food that interests me more and I often look very closely at the ingredient list of the products that come into my shopping cart. What is \u003Cem\u003Emeal replacement\u003C\/em\u003E anyway and why would anyone want to do such a thing? \u003C\/p\u003E  \u003Cp\u003EDiets are not for me. I realized that a long time ago when, as a teenager, one tries out one fad after another. At an early age I knew that dieting was not going to be anything I was going to stick to for long. I simply enjoyed food too much to sacrifice it to random diet plans. \u003C\/p\u003E  \u003Cp\u003EUnfortunately I am not one of those lucky people whose metabolism works so well that it allows me to live on cake and chocolate and still keep my weight. With age came the wisdom and I understood that eating sensibly and balanced meals were the only things I needed to know to control my weight. I also understood that \u003Cem\u003Eskinny\u003C\/em\u003E or \u003Cem\u003Esize 0\u003C\/em\u003E was just not me because I love my curves too much. I am a woman for crying out loud not a stick or a wooden board! Like every woman, however, I do have parts of me that could do with a metamorphosis, but it is not going to put me on a meal replacement diet! \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449623528\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0005) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8163\/7449623528_099c857203_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EDeprive me of a certain food, I will crave it more. I think in this situation I am not any different to many of you. Instead I allow everything, the only catch is, decadent, rich and \u003Cem\u003Esinful\u003C\/em\u003E foods will be taken in small portions or in moderation. Chocolates, cakes, pasta in creamy sauces, rich hollandaise with the asparagus - it’s all allowed and I indulge in them when I feel like it. I just know that it does not do my body good to eat like this everyday. I simply balance these days out with days of lighter meals, prepared with fresh and seasonal produce, which we enjoy with equal gusto. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EBut on the days when you are craving for a sin what do you do?\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EI tend to bake something rich and devilish! If you are on a diet …\u0026#160; this is not for those poor souls. It’s for those of you who enjoy tiny bites of sweet, rich and gooey gratification without repentance. A treat: because you need it, because you deserve it or because you’ve earned it - whatever the need be - this is most certainly the answer. \u003C\/p\u003E  \u003Cp\u003EIt’s sweet, let me set that straight right now. But this chocolate treacle sheet cake is not to be devoured in masses. The small squared delights are meant for a moment of indulgence to be enjoyed in moderation. A light coconut cake base is layered with an opulent creamy mixture of dark treacle and condensed milk and topped with a dark chocolate ganache. \u003C\/p\u003E  \u003Cp\u003EThe flavors of the dark treacle is very reminiscent to the strong, slightly bitter flavor of molasses, giving the sheet cake an incredible full-bodied taste. If you cannot find dark treacle, by all means substitute it with molasses or for a more caramel-y flavor use \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\" target=\"_blank\"\u003Edulce de leche\u003C\/a\u003E. \u003C\/p\u003E    \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Treacle Sheet Cake\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-treacle-sheet-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449621674\/\"\u003E\u003Cimg class=\"photo\" alt=\"Chocolate Treacle Sheet Cake (0035) by Meeta K. Wolff\" src=\"http:\/\/farm9.staticflickr.com\/8020\/7449621674_ea473d0c36_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E40 minutes\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E1 hour 15 minutes\u003Cspan class=\"value-title\" title=\"PT1H15M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 20 pieces\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E150g all-purpose flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E40g desiccated coconut \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E90g raw muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E125g + 125g butter, melted \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E130g black treacle \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E800g condensed milk \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E185g dark chocolate, coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 tablespoons vegetable oil \u003C\/li\u003E   \u003C\/ul\u003E        \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. Grease a rectangle form (30 x 20 cm) with butter and line with baking paper. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EPlace flour, coconut, sugar and 125g melted butter in a bowl and whisk with an electric hand beater until the batter is smooth. Pour the batter into the form and even out the top with a spatula. Bake for approx. 15 to 18 minutes. Allow to cool. \u003C\/li\u003E   \u003Cbr\/\u003E     \u003Cli\u003EMake the filling by placing a bowl over a pot of simmering water and adding the treacle, remaining 125g butter and condensed milk. Stir continuously until the mixture becomes thick. This should take about 6 to 8 minutes. Pour the treacle filling over the cake and then bake for a further 20 minutes until it turns a lovely golden brown color. Take out of the oven allow it to cool, then place in the fridge until completely chilled and set. \u003C\/li\u003E  \u003Cbr\/\u003E      \u003Cli\u003EIn the meantime make the chocolate layer, by melting the chopped dark chocolate and oil in a bowl over a pot of simmering water at a low heat. Remove from heat and allow it to cool slightly. Carefully pour the cooled chocolate over the treacle layer. Allow it to set. \u003C\/li\u003E \u003Cbr\/\u003E       \u003Cli\u003ETo serve cut the cake in small squares and enjoy in little pieces with a strong espresso. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E          \u003Chr \/\u003E      \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ca title=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/7449619820\/\"\u003E\u003Cimg alt=\"Chocolate Treacle Sheet Cake (0040) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7116\/7449619820_41f47dd6c1_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E       \u003Cp\u003EI allowed myself the treat because I just \u003Ca href=\"http:\/\/instagr.am\/p\/MGOyfzl6xQ\/\" target=\"_blank\"\u003Ecompleted my big project\u003C\/a\u003E for this year! \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"margin: 0px 15px 0px 0px; display: inline; float: left\" align=\"left\" src=\"http:\/\/distilleryimage0.s3.amazonaws.com\/d0c892a0badb11e19894123138140d8c_7.jpg\" width=\"300\" height=\"300\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EIt’s been submitted and the design team are working on the layout. For those of you who follow me on \u003Ca href=\"https:\/\/www.facebook.com\/meeta.k.wolff\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E and \u003Ca href=\"https:\/\/twitter.com\/#!\/MeetaWFLH\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E already have shared the good news with me. Thanks to you all for all the wonderful wishes. I’ll give you more details next week - promise. \u003C\/p\u003E  \u003Cp\u003EI would rather get back to this divine and naughty treat. Close your eyes and sink your teeth into a square of the soft and moist cake. You’ll immediately encounter a burst of flavors on your tongue - the intense and refined flavor of the dark chocolate will hit you first, which will then bring you to the sticky gooey filling that adds a slightly more complex taste to the palate and finally the chewy coconut cake layer brings it all together. \u003C\/p\u003E  \u003Cp\u003EIndulge - go on you are allowed - it makes life a little sweeter, a little easier and a lot happier. Make sure you share these with friends too it’ll not only save you from eating the whole sheet, but you’ll also be sharing the goodness and satisfaction that comes in these little bites. I took the rest to Soeren’s school garden party and was happy to see parents and the children enjoy the cake as much as we did. \u003C\/p\u003E\u003Cp\u003EHave a fantastic weekend - hard to believe the last one in June! Enjoy the sweeter side of life :o) \u003C\/p\u003E   \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg title=\"Choc-Mocca Brownies (13) by MeetaA\" alt=\"Choc-Mocca Brownies by MeetaA\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocWalBrownie13.jpg\" width=\"120\" height=\"197\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg title=\"Choc Eclairs (01) by MeetaK\" alt=\"Choc Eclairs (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"120\" height=\"177\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg title=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" border=\"0\" alt=\"Croquembouche Pistachio Rosewater Pastry Cream (0011) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg9gJfFyNHVB9Rs0jGqdK6JCvZNlIEDGgfqLQYnKhMvyox-IubIEEwDQkLvDPU79stYHZuuTw3gYwEJzmrvIk7w1RDKkTmOURi1vN0lIlohJDURp2nxFQRYEUUY6hctVRZVzdNgJg\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003EBrownies - Chocolate Mocha \u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate Éclairs\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/croquembouche-with-pistachio-rosewater.html\"\u003ECroquembouche with Pistachio Rosewater Pastry Cream\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8607034840196868325\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8607034840196868325"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/06\/chocolate-treacle-sheet-cake.html","title":"Chocolate Treacle Sheet Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChocWalBrownie13.jpg","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3282039873276712094"},"published":{"$t":"2012-03-14T10:50:00.000+01:00"},"updated":{"$t":"2012-03-14T10:50:55.257+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"Chocolate Espresso Sponge Pudding (and How to Pinterest)"},"content":{"type":"html","$t":"\u003Ca title=\"ChocolateEspressoSpongePudding_0027-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833441344\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0027) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0027) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7184\/6833441344_8dcb02ceba_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EWhile I wait for Spring to fully arrive at the markets I am satisfying the deep sweet cravings with chocolate … and coffee. It’s an intense but exquisite pairing that one can very easily get addicted to. Doesn’t addiction come is so many forms?\u003C\/p\u003E  \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI have to admit that there are times when I let myself get hooked onto a novel idea, element or feature and I will spend a good deal of time discovering and indulging into it. It keeps me constantly on my toes and I feel that some good comes out of the many addictions I have had in the past. \u003C\/p\u003E  \u003Cp\u003EPhotography would be one, food the other and putting it together I do not have to tell you where it led me. These past few weeks have been wonderfully busy for me in all sorts of ways. A few great photo jobs, features and articles in some German magazines and working on the contents of a few upcoming workshops and on other projects has kept me engaged.\u0026#160; While this is all food for my photography addiction, I am missing my addiction of voyeurism!\u003C\/p\u003E  \u003Cp\u003EI love browsing the internet going from blog to website, reading articles and getting caught up in beautiful images and leaving a comment here or there on things that move me. I love watching what material the \u003Cem\u003EBig Net\u003C\/em\u003E produces. \u003C\/p\u003E  \u003Cp\u003EOne site I truly love is \u003Ca href=\"http:\/\/pinterest.com\/\" target=\"_blank\"\u003EPinterest\u003C\/a\u003E: it feeds my addiction of ogling at all things gorgeous and I love collecting these beautiful things on my own boards. Shoes, stunning locations, exquisite kitchens, my schoolgirl crushes, words of inspiration\u0026#160; - you name it - a pin and it is on my board! I love opening these boards for inspiration for whatever project I am working on. My \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/getting-fit\/\" target=\"_blank\"\u003Efitness board\u003C\/a\u003E motivates me to train sensibly, my \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/colors-palettes\/\" target=\"_blank\"\u003Ecolor palettes board\u003C\/a\u003E allows me to pair innovative color schemes while I style my food shot and my \u003Ca href=\"http:\/\/pinterest.com\/meetawflh\/food-drink-photography\/\" target=\"_blank\"\u003Efood photography board\u003C\/a\u003E inspires me with new ideas. So, I use Pinterest as a style board, mood board or inspiration board. What makes Pinterest pretty neat is that like all social sharing sites you can share allowing you to collect more ideas and connect with like minded (or pinned) folk. \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"GRK Shooting-0047-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833440542\/\"\u003E\u003Cimg title=\"GRK Shooting (0047) by Meeta K. Wolff\" alt=\"GRK Shooting (0047) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7049\/6833440542_a8e2fe7541_b.jpg\" width=\"600\" height=\"896\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EBUT …. and there is a big but … Pinterest has a very, at best described as, a grey area at how they address their terms and copyright issues. Currently there is a lot of blazing media coverage about Pinterest, causing many people to delete their Pinterest boards or accounts because the general thought is, it is illegal or plain wrong to be posting\/pinning other people’s stuff. \u003C\/p\u003E  \u003Cp\u003EAs a photographer, I was on the verge of deleting my boards too. I am against copyright infringement and plagiarism and my first reaction was not to have any part of it. But then, the more I read the more I began to think about how things are evolving in our world. We exchange news, thoughts, emotions, provocations through smart phones, blogs, Twitter, Facebook, You Tube, many of us invite voyeurism into our own living rooms to be a part of what we do and be a part of who we are. \u003C\/p\u003E  \u003Cp\u003EPinterest is just another social sharing site that invites you to share your favorite things for the world to see. So far so good. How do I feel about my images being pinned all over Pinterest? I had mixed feelings about this (and to a certain extent still do). For starters, I have always marked my images with the URL of either my blog or portfolio - it is something I advise everyone to do. In the past I had to deal with copyright issues, where my watermark was literally cropped and added to websites or \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/search\/label\/copyright%20violations\" target=\"_blank\"\u003Eleading newspapers printing my images without permission\u003C\/a\u003E. Both these cases were, in my opinion, copyright infringement with intent. \u003C\/p\u003E  \u003Cp\u003EDon’t get me wrong - \u003Cstrong\u003EPinterest does have a copyright problem\u003C\/strong\u003E and they really have to correct the way they operate and they need to change the way users are using Pinterest. One of the biggest issues that Pinterest needs to address is the way that Pinterest makes copies of the images people \u003Cem\u003Epin\u003C\/em\u003E without creating a link to the \u003Ci\u003Eoriginal source\u003C\/i\u003E. What happens is that it actually makes a \u003Cem\u003Ecopy\u003C\/em\u003E of the image and while the copy does link back to the source from which the image was pinned it is not always the original source of the respective image. As copyright obviously prohibits making copies, this creates a big issue for Pinterest. \u003C\/p\u003E  \u003Cp\u003EPinterest is new territory and I think it’s hard to know how one should proceed. “Is Pinterest legal?” is the big question and after all the things I have read, I think the answer is - no one knows for sure. Fact is, Pinterest needs to hear what users are asking and make modifications to many aspects of their service - it is a great service, which can be made better if a lot of the issues on hand were addressed. I do know they are - they implemented a 500 character limit after a few mails sent by users, including myself, requesting this feature. Another feature I would love to see is creating private boards, where things I collect are reserved for me and I decide when and if I want to share. \u003C\/p\u003E  \u003Cp\u003EI have made a few decisions about the way I plan to use Pinterest in the future. Until they make the required amendments I am throttling the use of Pinterest: \u003C\/p\u003E  \u003Cul\u003E   \u003Cli\u003EI am not deleting my Pinterest account. At this point I would like to see how Pinterest reacts to all the media and how they change. So, I will stick around for now.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am going through a lot of my pins and will be deleting those photography based images of food, travel etc. and anything that does not come from the original source. In the past I have made the effort and many of the food images credit the photographer but I have not always been consistent. I will be going back to those and deleting them.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EIf I do pin photographs it will be from sites that explicitly have the “Pin it” button. It seems reasonable to me that if someone has added this button on their posts or blogs they are OK with people pinning.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am discontinuing the usage of the “repin” function. I will check each pin and pin directly from the original source. The extra few clicks are worth it.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EInstead I am using the “Like” function more and more as an intermediate “storage space” and point of reference.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EThe things I do pin I will add a nice teaser to encourage a click through to the original source where they will find a lot more details on the original post.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI am saving items I really like on my \u003Ca href=\"https:\/\/www.evernote.com\" target=\"_blank\"\u003EEvernote\u003C\/a\u003E account. Two different tools, I know, but Evernote allows me to collect content without the copyright issues.         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E    \u003Cli\u003EI also reserve the right to change my mind - as Pinterest is making an effort to change a few aspects and features I will be watching and will react accordingly. For now this is the status quo.  \u003Cbr \/\u003E\u003C\/li\u003E \u003C\/ul\u003E  \u003Cp\u003EI won’t be able to tackle these points immediately but have already started “cleaning up” my boards. It’ll take some time but I’d like to continue to use Pinterest further, hopefully in the future not quite in the suppressed manner as I am planning to do, because let’s be honest, who wants to indulge in an addiction half-heartedly? \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"ChocolateEspressoSpongePudding_0020-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6979568513\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0020) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0020) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7063\/6979568513_a2f4c8d8ee_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E  \u003Cp\u003EThere is certainly nothing half-hearted about my dessert for you today. After all the thinking and re-thinking about what is correct and what is not, I needed something to boost my spirits, something I knew would be perfect for my chocolate and coffee addiction. No holding back and no throttling, although maybe it should be marked as illegal - it’s too darned good! \u003C\/p\u003E  \u003Cp\u003E\u003Ca title=\"ChocolateEspressoSpongePudding_0021-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6979567695\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0021) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0021) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7046\/6979567695_5e092920de_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Espresso Sponge Pudding\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-espresso-sponge-pudding\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E   \u003Ca title=\"Chocolate Espresso Sponge Pudding by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833442334\/\"\u003E\u003Cimg class=\"photo\" alt=\" Chocolate Espresso Sponge Pudding by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7208\/6833442334_6c7001f924_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E10 minutes\u003Cspan class=\"value-title\" title=\"PT10M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003ETotal Time: \u003Cspan class=\"duration\"\u003E40 minutes + cooling time\u003Cspan class=\"value-title\" title=\"PT40M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003EServes: \u003Cspan class=\"yield\"\u003Eapprox. 8\u003C\/span\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cul class=\"ingredients\"\u003E     \u003Cli class=\"ingredient\"\u003E225g butter + more for pan, cubed \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E100g dark chocolate (70% cocoa), coarsely chopped \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E250g muscovado sugar \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E200g plain flour \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E      \u003Cli class=\"ingredient\"\u003E1 tablespoon espresso powder \u003Cli class=\"ingredient\"\u003E250ml boiling water \u003C\/li\u003E  \u003C\/ul\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPreheat oven to 180 degrees C. Grease a 18cm square form with butter and line baking paper. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003EPlace 225g butter and chocolate in a bowl over a pot of simmering water and melt over a low-medium heat. Do not stir as it this will overwork the dark chocolate.        \u003Cbr \/\u003E\u003C\/li\u003E   \u003Cbr\/\u003E   \u003Cli\u003EIn a bowl, beat the eggs and sugar until pale and smooth. Fold in the chocolate mixture, then add the flour and baking powder and beat until smooth. Finally, beat in the coffee and 250ml boiling water. The batter should be thick and smooth Pour into the prepared form and bake for 30 to 40 minutes. If the pudding is still slightly sticky in the middle that is perfectly OK. \u003C\/li\u003E  \u003Cbr\/\u003E    \u003Cli\u003ECool for about 20-30 minutes before serving with your favorite ice-cream and some fresh raspberries. \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/div\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E \u003Ca title=\"ChocolateEspressoSpongePudding_0024-WM by WFLH, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6833442334\/\"\u003E\u003Cimg title=\"Chocolate Espresso Sponge Pudding (0024) by Meeta K. Wolff\" alt=\"Chocolate Espresso Sponge Pudding (0024) by Meeta K. Wolff\" src=\"http:\/\/farm8.staticflickr.com\/7208\/6833442334_6c7001f924_b.jpg\" width=\"600\" height=\"899\" \/\u003E\u003C\/a\u003E   \u003Cp\u003EIt’s decadently sticky and moist on the inside and intensely chocolaty. The subtle flavors of coffee highlights the sponge pudding giving it a brilliant boost. We enjoyed the sponge pudding still warm with scoops of dulche de leche ice cream and fresh raspberries. It’s quick and easy to make and great to make with kids. \u003C\/p\u003E  \u003Cp\u003EOver on the \u003Ca href=\"http:\/\/www.platetopage.com\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E website\u003C\/strong\u003E we’ve got a fantastic new example of the type of assignments participants work on during our 2.5 days workshop. A piece from \u003Ca href=\"http:\/\/eatmania.com\/\"\u003EOlivia Vasallo\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.ombranelportico.com\/\"\u003EAlexandra Asnaghi\u003C\/a\u003E, two fabulously feisty Mediterranean ladies who attended\u0026#160; our \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/workshop-tuscany\"\u003ETuscany 2011 Workshop\u003C\/a\u003E. The assignment was to write and photograph for an article titled \u0026quot;\u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/eatingdrinkingintuscany-apeekinsideaplatetopageassignment\" target=\"_blank\"\u003E\u003Cstrong\u003EEating in Tuscany\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E\u0026quot;\u003C\/strong\u003E in the style of a high-end foodie\u003Cstrong\u003E magazine such as Saveur\u003C\/strong\u003E. Hope you enjoy the read! \u003C\/p\u003E  \u003Cp\u003EMaybe you would like to come join us for\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\" target=\"_blank\"\u003E\u003Cstrong\u003EPlate to Page Somerset\u003C\/strong\u003E\u003C\/a\u003E due to be \u003Cstrong\u003Eheld in the UK in May\u003C\/strong\u003E!\u0026#160; Have a look at the\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/programme\"\u003E\u003Cstrong\u003Eprogramme\u003C\/strong\u003E\u003C\/a\u003E, details about \u003Ca href=\"http:\/\/www.platetopage.com\/home\/our-workshops\/somerset\/accommodation\"\u003E\u003Cstrong\u003Eaccommodation\u003C\/strong\u003E\u003C\/a\u003E, and then can \u003Cstrong\u003E\u003Ca href=\"http:\/\/www.platetopage.com\/home\/register-now\"\u003Eregister here\u003C\/a\u003E\u003C\/strong\u003E.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EFrom the 3rd to 4th April\u003C\/strong\u003E I will be \u003Cstrong\u003ENasimi Beach, Atlantis, The Palm, Dubai\u003C\/strong\u003E for a 2-day Workshop, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2012\/02\/food-photography-and-styling-workshop.html\"\u003Efocusing exclusively on food photography and styling.\u003C\/a\u003E If you are in the area maybe you would like to join us there. You’ll find more details on the \u003Ca href=\"http:\/\/mycustardpie.com\/food-photography-styling-workshop\/\"\u003E\u003Cstrong\u003EWorkshop Website\u003C\/strong\u003E\u003C\/a\u003E. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EMore chocolate decadence from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html\" target=\"_blank\"\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003ELight Mousse au Chocolat with Baileys Crème Caramel\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2012 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3282039873276712094\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3282039873276712094"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3282039873276712094"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2012\/03\/chocolate-espresso-sponge-pudding-and.html","title":"Chocolate Espresso Sponge Pudding (and How to Pinterest)"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6039222290702509766"},"published":{"$t":"2011-10-04T22:58:00.000+02:00"},"updated":{"$t":"2012-09-07T08:09:31.778+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Chocolate Ovomaltine Daim Cake"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaiEbDFS__rzxtDRMY6_8tlUOsaCJUsusTEeqYfxlwf70HyymBYJ-xVO3Fkxq4IaYxKes_9MaAj9cLj4ew1vdTjy5c_lCci9OOyu2rHxgsJRHk83k7Gsuf0z3DS1pT_C_eL4d9sg\/s1600-h\/ChocolateOvamaltineDaimCake-0030-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJ88TakOnpUJ2mqp5kxnfZ3k9Kfsf8vg_0opUwJ5h1asAqY0UhsjxXytim0QvofUvhHO9pqlycoo1ox6vYz03nKlWdVnjOksZ_c56XA9DJjHb_ABmLm6So5soTraA9YUYpYmJgNQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EGrowing up, my pre-teens and teenage years were very much influenced by both the American and British cultures. Having been in and out of the States and American elementary schools around the world, I was rather unprepared for what awaited me at a private British high school. It was like the clash of the titans in many situations. As George Bernard Shaw said “England and America are two countries separated by the same language”.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cbr \/\u003E\n\u003Cp\u003EImagine then, how my eleven year old ears burned and my crimson face blushed when a cute English boy in my class, the first week of school, asked me if he could borrow my pencil with the \u003Ci\u003Erubber\u003C\/i\u003E on the end and that he had a bad habit of chewing the \u003Ci\u003Erubber\u003C\/i\u003E off his own pencils. I was so horrified I dropped all the pencils I was holding. Or how perplexed I was when an older 6\u003Csup\u003Eth\u003C\/sup\u003E Form student told me he wanted to \u003Ci\u003Esmoke a few fags\u003C\/i\u003E and was popping around the corner to get them. Then there was the most embarrassing moment when I got invited to my first party and announced to the group of new friends that I would be wearing my favorite \u003Ci\u003Epants\u003C\/i\u003E on the evening. I failed to realize that I had just declared I would be wearing my favorite underpants! Trust me; many eyebrows were raised after my bold announcement.\u0026#160; \u003C\/p\u003E\u003Cp\u003EWhat a rubber is to an American is a condom to a British person and if one talked about \u003Ci\u003Esmoking fags\u003C\/i\u003E where I grew up you’d be discussing killing a homosexual and not inhaling the nicotine filled cigarettes and pants to my British friends were underpants not trousers. After this bumpy beginning, where I had to learn to speak and write a whole new language that I thought I knew, I picked up the intricacies of the British language, finding the satire and dry sense of humor rather refreshing. I adapted myself quickly and ironically found my passion for British literature. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhk3_zSCkvw_I4B2fmJoeMV1ZG_VgoyWDjRDhgPPsTsBxd-KBS4c1CC8a8SHJ3rBztTtSnoBi-JbmUwQagktuuu5QKY98lVHDypzCmlmLpU8b5GgPaDWd7N0cwMnAK67x17QHVf3A\/s1600-h\/ChocolateOvamaltineDaimCake-0021-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0021) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0021) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgXxi2qREkjXBiV_sf0EDp6X0YHIXs7-VKZKcqbd2eh6iDaK1tt8rUnaFWm3v7797DFinE9zprciksSQqWD1H-UsqZHJ2jI2NzVtVGZHPSjv3oYJdPjQTfpJP1Ae-zlxOUMS2A6Uw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EAlthough there were certain things that I did not like about the British way of life, like the excessive drinking, smoking and swearing, there were some things that got my attention very quickly. One of them was the chocolate variety Britain had to offer. Leaving the overly sweet Hershey bars, Babe Ruths, Reese’s Butter Cups, 3 Muskateers bars behind my chocolate addiction found new divine richness to nibble on. Cadbury’s Bournville, Crunchie or Flakes, Bassettts Wine Gums, Galaxy Caramel and Malteser’s were just a few of the regular products I would spend my pocket money on. However there was one product that provided me with my chocolate satisfaction on a daily basis. I would indulge in its soothing malty and chocolaty caress, wrapped up in the rich, sweet aromas as I did my homework or chatted with my girlfriends on the phone. The warmth of the mug and the sweetness of the delicious scented milk would wash away most of the day’s troubles and \u003Ci\u003EOvaltine\u003C\/i\u003E quickly became my favorite chocolate indulgence of choice. \u003C\/p\u003E\u003Cp\u003EFor me \u003Ci\u003EOvaltine\u003C\/i\u003E was always an iconic British product that accompanied me through my teenage years and I believed this misconception for most of those years. I did not realize that it wasn’t just me that had to make language adjustments. Apparently \u003Ci\u003EOvomaltine\u003C\/i\u003E is a product of Switzerland where it was developed in Berne. In the early 1900s Ovomaltine was exported to Great Britain where a misspelling in the trademark registration led to the product being called Ovaltine in English speaking countries. When I moved to Germany in my early twenties, making this discovery and finding my old – new Ovaltine \/ Ovomaltine in the stores helped me get through being in a foreign country alone for the first time. Like it did back then it eased and soothed me to adapt to a new strange foreign language I was struggling with. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhFkU8jVoJIyhy_5zbBF4wTZcXC_UUT-blbQJL4bP5lig84gG0Iyev-_lnPFNkbgL8C4t6G0DHYcgGu6QQczcRqhLmafyq_RTXDw2TQiQh4_y2PKmFjfmB0NdhIVUWBD-JMYsM41w\/s1600-h\/ChocolateOvamaltineDaimCake-0031-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0031)by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0031)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiAxn1ZzZsI5YTXUD2LOWA6wPS0S_SFl143VEXtyuzzW1x2_Ze1baZxG1zhREuDpPot-l4XeJwXGe_UjsNiBkTtTs0rY0gqHIe0Oirv9AkgdpcHeXv5NsOOLBFtivs7prCrkewn1Q\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E     \u003Cbr \/\u003E\nToday I enjoy seeing Soeren sharing the same affinity for Ovomaltine as I did and still do. Breakfast is never quite the same for him without his warm mug of steaming Ovomaltine and when he said that he wished he could have a birthday cake with his two favorite chocolate treats Ovomaltine and Daim candy I thought why not? A birthday cake made of your favorite childhood candy – now that is a real treat one I hope he shall remember. \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Ovomaltine Daim Cake \u003C\/strong\u003E\u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-ovamaltine-daim-cake\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Ovamaltine Daim Cake by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6211475743\/\"\u003E\u003Cimg class=\"photo\" alt=\" Chocolate Ovamaltine Daim Cake by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6037\/6211475743_538c301025_m.jpg\" width=\"160\" height=\"240\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E1 hour\u003Cspan class=\"value-title\" title=\"PT1H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003Ci\u003EFor the cake\u003C\/i\u003E \u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E150 g muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g granulated sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E3 eggs \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150 g butter \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E175ml milk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons Ovomaltine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E175g all-purpose flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E25g cocoa powder, sieved \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 teaspoon bicarbonate of soda \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon baking powder \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor icing\u003C\/i\u003E\n\u003Cli class=\"ingredient\"\u003E250 g icing sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 teaspoon cocoa powder\u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E125g butter, softened \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E45g Ovomaltine \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E2 tablespoons hot water      \u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor decoration\u003C\/i\u003E \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 packet of 300g Daim candy chocolates      \u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 170 degrees C. Butter and line 2 springform pans (approx. 20cm each) with baking paper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large bowl, whisk together the sugars and the eggs until light, creamy and frothy.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat the milk, Ovomaltine powder and butter until butter melts and steaming. Make sure it does not boil. Then carefully pour the Ovomaltine mixture into the egg-sugar mixture in a steady stream beating all the while.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in the flour, cocoa powder, bicarbonate of soda and baking powder with a rubber spatula until all the ingredients are blended. Divide the cake batter into the springforms evenly and bake for approx. 20-25 minutes or until a toothpick inserted in the middles of the cakes comes out clean. The cakes will be springy and light. Remove from oven and allow to cool for 10 minutes then turn out onto cake racks and let them cool completely before icing them.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the sugar, cocoa and Ovomaltine in a food processor and pulse a few times to remove any lumps then and the softened butter and process. In between scrape down the sides then process again this time pouring a bit of the hot water through the funnel. Keep processing until you have a smooth and thick cream. You might not need the entire 2 tablespoons of water so add a little at a time.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EReserve enough of the mini Daim candy bars to line the edge of the cake, then coarsely chop the rest.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread half of the icing on one of the chocolate sponges, sprinkle with the chopped Daim bits, then gently sandwich with the other. Spread the remaining of the icing over the top swirling with the spatula.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELine the edge of the cake with the reserved Daim candy bars, and sprinkle Daim praline buts in the center of the cake.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate until it’s time to serve the cake. \u003C\/li\u003E\n\u003C\/ol\u003E\u003C\/li\u003E\n\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8TvrFXIUR7HrTdekgTZnesBgKNlirucyDwomrHwZ-fbs-v7onAQJxyjZLu1WpWHge2-3B2vBitMgx4nT1Id3r79qXkEJgMo-8HD-8DXdiYrEWtSR0QWPpRMey2SiFxaNOJD0pvQ\/s1600-h\/ChocolateOvamaltineDaimCake-0015-WM%25255B2%25255D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Ovamaltine Daim Cake (0015)by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Ovamaltine Daim Cake (0015)by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUrodLCPkBo7DCgIETUiTbT0ZW9Nejnp9yRWC60YmDmECEgZ9p-n9s8lSgDEtCZmmcr2eAKRPJff27n6w02dY64LFOO4PDawtRqZjU5XOnYc2S09vII9Z87s2dq9_1cHDqQZcJPw\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EA cake with triple the chocolate fun. A rich cocoa powder and the malty-chocolaty Ovomaltine added to the sponge cake is slathered with a creamy and smooth icing also with a sprinkling of Ovomaltine and finally the chopped mini Daim candy bars give the cake the instant praline crunch, making it a dangerous treat for adults too. Grab a slice!\u003C\/p\u003E\u003Cp\u003EWhat were your favorite childhood chocolate and candy? \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhgBVP_whlwP9mjsB6Zy3HtIrHYQzWyxkzcm9V1Gz3tvJmgmpFZsNsnWivhgPpXO1cbv5Vcz0Hg25BJrPL55IT44mjgywi7rKnBj-_TY_E7miFCv2AohSBWyZiYc4vHTVFoJQ8Nzg\/?imgmax=800\"\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 40px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"P2P badge-Tuscany_V1.09.2011\" border=\"0\" alt=\"P2P badge-Tuscany_V1.09.2011\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg84IyVyLytln8v_8273FG5ZXgiqrCian1uNusNdiBulIDEDK54pj8Lfarx3Fz3w2ALjMA9zIxioZ27-2dF9GJ0eM79UmCe3gkXVFfZixGnyCLlwXz966kQisLp2onNvlf2hflSsg\/?imgmax=800\" width=\"250\" height=\"156\" \/\u003E\u003C\/a\u003E      We’ve got 24 days to go before Plate to Page Tuscany gets rolling. We’re excited to say the least and thrilled to give you a peak behind the \u003Ca href=\"http:\/\/www.platetopage.com\/the-blog\/welcomingourexcitingnewsponsors\"\u003Eawesome sponsors\u003C\/a\u003E supporting us!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E      You might like these chocolate ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"408\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzg7beOBAiUzwu8LOHsTeGJfhZCz6LvYg9kM3NbCN9-1vb391U3pa8-r2wh75tZIokkj7FOQ8OdXWfaWSxINfiNK0LNVG4P_dXJo3TZ41hq8f6fOf95AV_WycHysoZRjrd9x8sjw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html\" target=\"_blank\"\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html\" target=\"_blank\"\u003EChocolate Orange Cake with Salted Caramel Ganache\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6039222290702509766\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/chocolate-ovalmaltine-daim-cake.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6039222290702509766"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6039222290702509766"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/10\/chocolate-ovalmaltine-daim-cake.html","title":"Chocolate Ovomaltine Daim Cake"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJ88TakOnpUJ2mqp5kxnfZ3k9Kfsf8vg_0opUwJ5h1asAqY0UhsjxXytim0QvofUvhHO9pqlycoo1ox6vYz03nKlWdVnjOksZ_c56XA9DJjHb_ABmLm6So5soTraA9YUYpYmJgNQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8498145415010966017"},"published":{"$t":"2011-08-31T09:00:00.004+02:00"},"updated":{"$t":"2011-08-31T14:21:28.635+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Lingonberry Dark Chocolate Buns"},"content":{"type":"html","$t":"\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgG9w15iuNTgNvsS8g5YGWCHt1yCPNY7rNZr1QD1eA6ihLc-JtdATFZRwfnDO5wqWk9UNS5AW6-FgTYnoxLm4AOosQdrFh1_jh6NWkdwc97ED3Zwr-_fy1oKeuYeVRw7oI-yemtnw\/s1600-h\/LingonberryDarkChocBuns_0003WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0003-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0003-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EWhere does your inspiration come from? \u003C\/p\u003E\u003Cp\u003EMy inspiration comes from life around me, from watching people going about their lives. The writer in me is a receptacle open to the impressions and influences I am exposed to on a daily basis. Me, the photographer, captures the visuals and scenes, branding them into my memory for reference at a later date.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EOne of my favorite hobbies is people watching or eavesdropping on snippets of conversation. I have created some of my best stories, written thought provoking posts or informative articles after listening in to discussions or conversations while sitting in a coffee shop or standing in the queue at the grocery store. Sometimes they are only fragments of dialogue, but enough to jerk my memory, or tickle my curiosity, driving me to my notebook to scribble down the ideas.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhKKQVK_ojcfTDsfOjCEhHyBZaXO1KufacEakFdV167Wu9SaNmNzGZeYbJDt81sxMg5JqR2TRt1Q5FF-d0H-OFvEflb05ISfnJyJAI9Z-w7FktqB6BwndFBrz_kqY0ERG9BDa3MCg\/s1600-h\/LingonberryDarkChocBuns_0035WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0035-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0035-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgZyPPJRGDMfatGCB3hp7Hx86skapDoBwQX9T0KaIlQAS8qcyEW91MkvmYHdrMDZmcX0zSK6L_pxnwzrhL_sxBc9CXO3Ibnw7DLiIiA17oVy9y6iKspZ2uTxrWZiR76XZZ5QyPUww\/?imgmax=800\" width=\"508\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EI absolutely love being able to retreat to this special place within me, a place that is mine and can never belong to anyone else. This place is a refuge for my soul and a place that nourishes my creativity. If I choose to invite anyone it would be by special invitation. Then I have allowed the words or the images that have struggled to be set free, to finally flow. As if having a mind of their own, they spill out onto the paper, painting visionary pictures for those who choose to read my words. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNshpPAs1eW0r9J-Pq8ro3Dojf0wdNmUqbfbd5AoCcOGaN034sZBTf8AotKEWdP3UTXuIs3xY0bUQYHAvvhz5ErvnAyZ-HAyuuj2pSksjMGH37LRk82Ga6oGgoPkY5-jrmF7Ck_A\/s1600-h\/LingonberryDarkChocBuns_0015WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0015-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0015-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhbtli7VgHkRjmBhWf-giFChub1EhB21z-EHBrUMkH_7e6qkBhrJs1zMNdqn-SEsIkvoYcJjQga0-7xTS62vADoWcixUAB5zU9OsKnCNlkFi8qQHYFJIHdGl29n4VKzX2Daad7CMA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EInspiration can arrive unexpectedly at my door, but it leads me to be driven with a passion that comes from deep within. Inspiration cannot be defined nor can it be controlled, where seemingly ordinary moments in life become more than they appear. To find inspiration you need to look everywhere!\u003C\/p\u003E\u003Cp\u003EWhere I find my inspiration might seem staid and stale to others who are experiencing the exact same moment with me. Stunning sunsets and breathtaking waterfalls are not necessary to stir the soul, sometimes it’s as simple as watching my 9 year old son sitting in the corner playing with his Lego Star Wars figures and imagining a fantastic galaxy filled with colorful characters and mighty battles. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjMmT7tqO662JZZLrH0VAYuemkQT0856lWTrAHdD0vkPb0S7BtcMmsAHN8OwSZBCZ4f0lFhpS89Pm5jPgj6lOpn9hBRwMRJD083QQp5taFVTJHJnJpVQyXKW2ZDKa1k7jDLvt8vVg\/s1600-h\/LingonberryDarkChocBuns_0037WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0037-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0037-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg5NVqtotcjIHliWRjnXMaS9lVJjJXwZUGPN9BekfF9pDyReakKEdvrTHMWfrBs0UB2C9GuLbAYJxzr-L5yTFjYqhcPZ3BQN7KDXZSEGNWY0KtY72okxmBReaD3M-80nVvoSleMtQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhen inspiration for these decadent fruity and chocolaty buns struck, I gave into them contentedly. While the initial idea was to use cherries, the jar of lingonberries in my pantry appealed to me a lot more. Together with the dark chocolate chunks these buns are a delicious way to awaken inspiration. \u003C\/p\u003E\u003Cp\u003EI’d also like to share with you an exciting project recently re-launched by my friend \u003Ca href=\"http:\/\/www.spoonfulblog.com\/\" target=\"_blank\"\u003ESabra Krock\u003C\/a\u003E and her husband. \u003Ca href=\"http:\/\/www.everythingbutwater.co\" target=\"_blank\"\u003EEverything but Water\u003C\/a\u003E is the largest independent retailer of swim and resortwear in the US. Their stunning \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html\"\u003Estyle section\u003C\/a\u003E features lookbooks, fashion inspiration\/trends and great videos from their fashion shoots. I am loving browsing through their wonderful stories created each week as I find them to be a great source of inspiration on many levels. For example, the \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html?story=7\" target=\"_blank\"\u003ECouture Cocktails\u003C\/a\u003E story – a recipe for summer fun – stunning looks paired with designer cocktails or how about Trina Trunk’s \u003Ca href=\"http:\/\/www.everythingbutwater.com\/style.html?story=8\" target=\"_blank\"\u003EMoroccan-inspired resort collection\u003C\/a\u003E. Please take some time and check out their amazing work! \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Lingonberry Dark Chocolate Buns\u003C\/strong\u003E \u003C\/span\u003E    \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/lingonberry-dark-chocolate-buns\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Lingonberry Dark Chocolate Buns by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/6093541895\/\"\u003E\u003Cimg class=\"photo\" alt=\" Lingonberry Dark Chocolate Buns by Meeta K. Wolff \" src=\"http:\/\/farm7.static.flickr.com\/6069\/6093541895_e6c2be76dc_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E3 hours\u003Cspan class=\"value-title\" title=\"PT3H00M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Ci\u003EFor dough\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E235 ml water \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E235 ml milk \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E115g butter \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E140g sugar \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E2 eggs \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E1 ½ teaspoon salt \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E4 teaspoons yeast \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E595g flour \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cul\u003E\u003Ci\u003EFor filling and topping\u003C\/i\u003E\r\n\u003Cli class=\"ingredient\"\u003E500g Lingonberry preserves \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E350g dark chocolate, coarsely chopped \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E130g icing sugar \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003E2 tablespoons milk \u003C\/li\u003E\r\n\u003Cli class=\"ingredient\"\u003EPistachios, coarsely chopped \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E:\u0026#160; \u003Cbr \/\u003E\n\u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a saucepan combine the milk and water. Heat just to a scald.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPour the liquid into a large bowl and add the butter. Stir till the butter is melted.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EAdd the sugar and stir till the sugar has dissolved. Before continuing check the temperature of the mixture to make sure it's not too hot. The temperature should be around 40-45 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EOnce the mixture has cooled add the eggs, instant yeast and about 2 cups of flour. Mix till smooth and allow to sit uncovered for 10 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EAdd the salt and some more flour and mix. The mixture will eventually become too hard to mix, at this point transfer onto a flat surface and continue to add the flour and knead. The best way to continue is to roll up your sleeves and knead with your hands.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EContinue kneading for about 10 minutes. Rub the sides of a clean bowl with a little oil. Place the kneaded dough into the bowl and turn over till all sides are very lightly coated with the oil.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ECover with plastic wrap and allow the dough to rise until it has doubled in volume. This will take about 1 - 1 ½ hours.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ETransfer to a flat surface. Place a sheet of baking paper under the dough. With a rolling, roll out the dough into a 40x54 cm rectangle. Spoon out the lingonberry preserve and spread over the dough, leaving approx. 2 cm edge all around.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ESprinkle the chopped dark chocolate, covering the preserve.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003ESimilar to cinnamon buns, roll the dough from the long side up, using the baking paper as an aid as you roll upwards. Pinch the dough together to close as best as possible.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EWith a floured sharp knife cut about 12-15 slices, about 4 cm wide, from the dough roll, making sure to flour the knife in between each cut.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPlace the buns in a lightly buttered oven-proof dish or place on a baking sheet. Cover with plastic wrap and allow to rise for 1 hour.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EIn the meantime preheat the oven to 175 degrees C. Once the buns have doubled place in oven and bake for 25 to 30 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EPrepare the icing by mixing the sugar and the milk in a small bowl until it is smooth and thick. Once the buns are done, allow them to cool on a rack, then scatter a few chopped pistachios and drizzle generously with the icing. \u003C\/li\u003E\r\n\u003C\/ol\u003E\u003Cul\u003E\u003Cli\u003EYou can use any type of your favorite preserve. This \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#figginger\"\u003Efig and ginger preserve\u003C\/a\u003E will make everyone drool for more or this delectable \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#plumpreserve\"\u003Eplum and cinnamon preserve\u003C\/a\u003E is perfect for breakfast, tea, or just about anytime of the day!         \u003Cbr \/\u003E\n\u003C\/li\u003E\r\n\u003Cli\u003EDecadent would be simply drizzling some \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/cooking-school-5-ways-to-make-homemade.html\"\u003Edulce de leche\u003C\/a\u003E and a few nuts! \u003C\/li\u003E\r\n\u003C\/ul\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIuVhSSoOEHjyNX6GxxXrq5NMpLceZ0fGXAjpOYiqmFHKn_OhI2wpHOHYUsCGUtBz-y3yu24VCGLTOipB_NjC3j-QEuo9JHNyaopIKduNK2TarT7eMFn0hjLQU192H1Q95zt63rg\/s1600-h\/LingonberryDarkChocBuns_0007WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"LingonberryDarkChocBuns_0007-WM\" border=\"0\" alt=\"LingonberryDarkChocBuns_0007-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioiYhxaHlJbi4l3P0OFu4Ks_aPFbKwdqI4mn7bng2fVqKOw1uuUDh04U7goUIe_fPv9_hVt0fPdcZ4uJ1ncMIO8PB0ceb4ZNLrUfXwPCs1VyZHj2TT6kxeKjOC7wlvgI3IIFb7GA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWhere do you find your inspiration? \u003C\/p\u003E\u003Cp\u003EInspiration is a personal thing and each one of us resource if from different elements. I guess, it is important to be open and observant in daily life. I realize inspiration comes easily to me when I am emotionally engaged in daily life, my inspiration comes from living!\u003C\/p\u003E\u003Cp\u003EThese buns combine beautiful flavors and bring them together in perfect harmony. Biting into the fluffy softness of the dough and experiencing the tartness of the lingonberries with the rich dark chocolate will inspire you to new creations. Enjoy!\u003C\/p\u003E\u003Cp\u003EI am sending these to the lovely Kulsum of \u003Ca href=\"http:\/\/www.journeykitchen.com\/\" target=\"_blank\"\u003EJourney Kitchen\u003C\/a\u003E, who is my current hostess of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E. I am hoping that the theme \u003Ca href=\"http:\/\/www.journeykitchen.com\/2011\/08\/yeasted-dough-monthly-mingle-august.html\" target=\"_blank\"\u003Eyeasted doughs\u003C\/a\u003E inspired you all to create something delicious too and I really look forward to seeing you all at the roundup. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibWD8h38VoGkX7CAUU4wJjNMseSpXs04j8KJdz-rgzZwqckUHPgHErzx5lQZCGcXa1NKozu5tiZ8iYUg_LQWTDTI64bB17NsXjZNYpeeTKxEqOyMyYoBdzdpPF6vvWVSMzVZjsvg\/s1600-h\/MMBadge-Salads-09-2011%25255B7%25255D.jpg\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 35px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"MMBadge-Salads-09-2011\" border=\"0\" alt=\"MMBadge-Salads-09-2011\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhw0uGRwAW-36hWfqIu82sDumzigc9tkf8VM92znFMO6zhNvrXBobZDPgUKdI1KIkHjTYNv0ubrXHu1cNtXFoJB_aGR96D1K273fXYG0bHeVP8VSE89_nsD2CEJwAWSFIPPr_HD0Q\/?imgmax=800\" width=\"200\" height=\"200\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThe theme for the next Monthly Mingle has also been announced. My hostess for September is Divya from \u003Ca href=\"http:\/\/divya-dilse.blogspot.com\" target=\"_blank\"\u003EDil Se\u003C\/a\u003E and she has would like you all to bring along your \u003Ca href=\"http:\/\/divya-dilse.blogspot.com\/2011\/08\/monthly-mingle-scintillating-salads.html\" target=\"_blank\"\u003E\u003Cstrong\u003EScintillating Salads\u003C\/strong\u003E\u003C\/a\u003E to the event. The deadline in \u003Cstrong\u003E30th September 2011\u003C\/strong\u003E. Hope you will be joining us! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EYou might like these ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgF9Mh5ZCg5rrr1dTgxErP9L_Idl0eQzAvq7MDpsioFSLVW5u4fliN0HD9U5mvrau4WQae04EI5FrjRFflyXFhEPd0-O9dfCEdH8aovgLyTS1StARNKxuRXlN6Ig5ydHlOxsyJq8g\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOUQRp0uBLeBpFCrl0D-OdCIR2nXwW0YI9YhZLg9bN2Gi1I2h-HauEo5qIQNWSrFd2TngyHf4wQBtJqcQ4SrHI3sKr86Iv2hxdB3Ud05x9kLcTvhaRTqwJO8wHRaj8LuCv3GeN5Q\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-flakey-swirls.html\"\u003ENutella Flakey Swirls\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/red-current-and-marzipan-swirls.html\"\u003ERed Current and Marzipan Swirls\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/05\/rhubarb-spiced-coffee-cake.html\"\u003ERhubarb Spiced Coffee Cake\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\r\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8498145415010966017\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html#comment-form","title":"26 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8498145415010966017"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8498145415010966017"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/08\/lingonberry-dark-chocolate-buns.html","title":"Lingonberry Dark Chocolate Buns"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR9mhmiSA-1pCfyOupxGecFVPYcxi0KRg5JsFmrHY_jxfB4vHzcYgwmRen84yeMeTr0qWVbbqF2xKU8puTekqLljJP2OpDi4-W7dlHw69FQabKAHdPu2r4EhdVQ6GbRBNjctloyw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"26"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7393452795398626882"},"published":{"$t":"2011-05-04T08:21:00.000+02:00"},"updated":{"$t":"2011-05-04T08:46:37.404+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Chocolate Chunk Cookies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiN0SgG272HLJrpjmoztn_CBWOIfFokDa_KLIIax2wiacNWHbO0tpwPov-E8cLwDiZk6Jt0csNgGuHNftxAaFlpzRBcaZViXFXsmOikrcAOYoFWVxETEtZdoSBj-qBgkrO2mAXICA\/s1600-h\/ChocolateChipCookies_0010_WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Chunk Cookies (0010) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Chunk Cookies (0010) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7vgZ2GnXzIMfX7MY-BxIVkF7BEN5WSEAB7k31K0L9QZKEa5gb-l7DVyZkRxaYQydonUZcxOtF_0_cmpAMuOlLzeN7nT-goyROwpMvOH8GN25lPIDDqwVD0KWKjPaHT1hbapcwHQ\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003ELet’s put aside the carrot and celery sticks, brussel sprouts and the cranberry juice for a moment. Human misery has never been cheered up with a plate of raw vegetables. No - true misery can only be cured by generous servings of sugar, chocolate, butter and a satisfaction that will never be found in anything really healthy.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EA handful of cookies and a glass of cold milk have got to be the most timeless treats ever. Comforting, fulfilling and just plain \u003Ci\u003Egood\u003C\/i\u003E, there is nothing better than dunking a good cookie into a tall glass of milk to achieve that perfect degree of sogginess. Of course, there is nothing more tragic than that cookie drifting to the bottom of the glass if held in the milk for just a second too long. \u003C\/p\u003E\u003Cp\u003EAfter a hard day at school or a tough day at work, both Soeren and I usually look forward to coming home and getting rid of the days discomfort with a generous serving of chocolate chip cookies, fresh and warm from the oven. We weigh flour, cube butter and chop chocolate, while we discuss “what was good and bad” in the day. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg82f_uxGlr6igISbYwlhh3K-uIVnv6k51exqdZpvwZUYNLaMI1J93V1hXmpv7bollZijUTPgqZM1QEW8wPRflGJgCmRM2aN53KeR0lTFxhlWIvJql3ZaSN9VyphHn7VfXNKeCpGw\/s1600-h\/ChocolateChipCookies_0003WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"ChocolateChipCookies_0003-WM\" border=\"0\" alt=\"ChocolateChipCookies_0003-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8ho1o4iw6WLRAIIXxn6ojpMGhrvOcqB4UJb4OpjZ7P4km7Uy7lKgXCnS4bUOc9r9gP7aOeRjc7Icx15wI_-p8-Y2DTsqu3FrUqwX0N71852CPrDvq45zI1jLtHL2YvXoI4sJ8OA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EThe oven emits a cosy warmth with a sugary scent and soon the distress begins to dissolve. We hungrily grab the first of the warm cookies straight out of the oven, blowing impatiently to cool them enough to take the first big bite. Soft, chewy, chunky and the chocolate makes little streamers after that first bite. Wash it down a gulp of cold milk!\u003C\/p\u003E\u003Cp\u003ESugar, chocolate and milk. Add to it a sympathetic hug, a few giggles over something silly, a few more cookies and soon the beastly day is a thing of the past. Gone and forgotten. Expelled to its proper place under the \u0026quot;not so important category\u0026quot; of human history.\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg3H39l2JRkFdjoxBcVSKnIRehV_h6T9jyeQFaX-1rwoYMtVqCLfPS-5lEABWoK5ufDaO_A0mQylp6dmTSddaSxcMEDdRUmrXtHwpCaeOG8ENAPd9cH_0AR2M5qLcEXKF26C_dXUQ\/s1600-h\/Tulips042011_0002-WM%5B2%5D.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Tulips042011_0002-WM\" border=\"0\" alt=\"Tulips042011_0002-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyQ79QES_nWZw6Epq1mniPhYL0HK2KAUVUA1O8VwMNFDDSCm0xXYKHE3HyfydEhHG3PxrmUqlqZLuniEs2bbic2orkwFF8IY-Ki5wRmPQTVhhaxIQ1yueRVmezfapNpB2tITwCag\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003EWe like our cookies chunky, as coarse chunks of deep, dark chocolate delivers a more superior cookie compared to the inferior manufactured chip. We also like playing around adding peanut butter, macadamia nuts, or a handful dried cherries - but in the end we always come back to the pure and simple chocolate chunk cookies. \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiZOGEJXYV_zBcod95OYfs_iGE-gktttz1ynyiUtkxoNwg738buxdMjQF_OwgLD9iWDgsVwFf-e0sKB06barfCbRNBYsCKGLAsDGmQlrZnEtXKordGSWBEUqv6NJqeQdzwbi-n5-g\/s1600-h\/ChocolateChipCookies_0014WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"ChocolateChipCookies_0014-WM\" border=\"0\" alt=\"ChocolateChipCookies_0014-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgiNkPv2vs8HUobBZZO6e27JsuuiXVBOonDotiNO2oAgOlomOS_pyd4wRahuErmRCRAISbUsXV8oTxHQwKY-2jQbpDismQNL1_7s8w4_k4gMeB0qHR7Y6d90icP0mJRg0j2vBh7g\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003EA while back I happened to stumble over Signe’s (\u003Ca href=\"http:\/\/www.signejohansen.com\" target=\"_blank\"\u003EScandilicious\u003C\/a\u003E) Twitter quest for the perfect chocolate chip cookie. Always curious to hear what tips and tricks people suggest, I eavesdropped a little. Soon afterwards, Signe posted the results of her \u003Ca href=\"http:\/\/www.signejohansen.com\/?p=973\" target=\"_blank\"\u003Echocolate chip cookie quest\u003C\/a\u003E. The journey took her through several books and tweets, allowing her to incorporate her research into the cookie experiments. \u003C\/p\u003E\u003Cp\u003EI love experiments and often spend hours in the kitchen working on recipes and ideas. Sometimes, however it’s nice to have someone else do the legwork! Thanks Sig!\u003C\/p\u003E\u003Cp\u003EThe recipe below is adapted from Signe’s blog, the minor changes I made were using organic whole wheat flour, dark muscovado sugar and instead of vanilla extract, I scraped out a vanilla bean. \u003C\/p\u003E\u003Cdiv style=\"border-bottom: #ff9900 1px dotted; border-left: #ff9900 1px dotted; padding-bottom: 5px; background-color: #fbfaf7; padding-left: 5px; padding-right: 5px; border-top: #ff9900 1px dotted; border-right: #ff9900 1px dotted; padding-top: 5px\" class=\"hrecipe\"\u003E\u003Cspan class=\"fn\"\u003E\u003Cstrong\u003ERecipe: Chocolate Chunk Cookies\u003C\/strong\u003E \u003C\/span\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-chunk-cookies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Ca title=\"Chocolate Chunk Cookies by Meeta K. Wolff\" href=\"http:\/\/www.flickr.com\/photos\/61245657@N07\/5685106740\/\"\u003E\u003Cimg class=\"photo\" alt=\"ChocolateChipCookies_0003-250px\" src=\"http:\/\/farm6.static.flickr.com\/5104\/5685106740_29f17c4799_s.jpg\" width=\"75\" height=\"75\" \/\u003E\u003C\/a\u003E     \u003Cp\u003EPrep Time: \u003Cspan class=\"preptime\"\u003E30 minutes\u003Cspan class=\"value-title\" title=\"PT30M\"\u003E\u003C\/span\u003E\u003C\/span\u003E       \u003Cbr \/\u003E\nTotal Time: \u003Cspan class=\"duration\"\u003E50 minutes\u003Cspan class=\"value-title\" title=\"PT50M\"\u003E\u003C\/span\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E:       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cul class=\"ingredients\"\u003E\u003Cli class=\"ingredient\"\u003E300g whole-wheat flour \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2 tsp bicarbonate of soda \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1\/2- 3\/4 tsp sea salt \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E180g unsalted butter, melted \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E200g dark brown muscovado sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E100g golden caster sugar \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 large egg yolk \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E1 vanilla bean, insides scraped \u003C\/li\u003E\n\u003Cli class=\"ingredient\"\u003E150g dark chocolate, coarsely chopped into chunks \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cbr \/\u003E\n\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E: \u003Cspan class=\"instructions\"\u003E\u003C\/span\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to 160 degrees C. Line two baking sheets with baking parchment and set aside.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EIn a medium bowl sieve the flour, bicarbonate of soda and sea salt together. Stir a few times to distribute the raising agent.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EWhisk together the melted butter with the sugars until creamy, then add the large egg, extra yolk and vanilla innards to the mixture. Whisk again and then add the flour. Continue whisking the mixture for a few minutes to stretch the gluten strands.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EAdd the chocolate chips and fold in. The cookie dough should feel almost dry now and look like a solid lump. Make sure the chocolate chunks do not all cluster in one part of the dough.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EUsing a ice cream scoop, scoop small chunks of dough on the baking sheets, spacing them about 5 cm apart. To be on the safe side, space them further than 5cm as the cookies have a tendency to merge together while baking.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003EBake on the upper-middle shelf of the oven for 15-18 minutes until the cookies are golden, the sides feel firm to the touch but the centre is still quite soft.        \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cbr\/\u003E\n\u003Cli\u003ECool the cookies on the baking sheets (helps keep their chewy consistency) and then remove with a pallet knife or very flat spatula. Store in a cookie tin. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cb\u003ENotes\u003C\/b\u003E: \u003Cem\u003EOpinion varies on whether to chill the dough first before baking or just spooning it on the baking sheets and baking. I do not usually chill my cookies as there is never the time to do so. If you do decide to cool them, place them in the refrigerator once you have scooped the cookies for about 30 minutes.\u003C\/em\u003E\u003C\/div\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKtFxilPlEh2LXxENirTU2IsGSo4a07GvqTbnKCGPNKlMcPneN5PrfW0HY10A_Jvdpgrg3S8AdhJ3_zCY52PNeQy7JXiqEV4QjVYVRuyXuBzPc_F9z0zQD4zQi5ZW0XL5yM3q6Lg\/s1600-h\/ChocolateChipCookies_0002WM2.jpg\"\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"ChocolateChipCookies_0002-WM\" border=\"0\" alt=\"ChocolateChipCookies_0002-WM\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEioO2P6MoBGwqYOy83w1tIVfZIp2EO6HROuXV1bxgtYYwAoo93Jez1QuGFw1pneuHBAf0XVsopeL0DQWUfBQcJ88iLzKFnkDnCA1nmrHDkiu5mfNlran_E63ZyktVE1UX_MLkVwyA\/?imgmax=800\" width=\"509\" height=\"765\" \/\u003E\u003C\/a\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI am not preaching giving up crunchy vegetables for sugary cookies, but let’s face the truth - sometimes only a really good chocolate chunk cookie can be so truly gratifying. \u003C\/p\u003E\u003Cp\u003EThe whole-wheat flour makes this slightly nuttier and provides a wonderful crispy exterior and a perfectly chewy center. The chocolate chunks are scattered liberally and are pure pleasure to bite into. This experiment passed the toughest of judges - the 8 year old gave it an all thumbs up. \u003C\/p\u003E\u003Cp\u003EMilk and cookies anyone? Which cookie makes you crumble?\u003C\/p\u003E\u003Cp\u003EHave a fantastic week and weekend folks - make sure it’s sweet, crumbly, chocolaty and always with a glass of cold milk!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ECookie craze on WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"403\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgMIOtvgkC8AYipn8f5kb_6eJ-rDDg7qDIA9EZ2iJ8lOzhHL0Ow-hcDCv8D-rbkYRKvljmyuES4ZPwk6mDW6c-_u_BkH02QpDRU2k8x2sbnXaezc9xYs_Dh97dEzXzHfTU33uSEEw\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHWOjtfz_3EWJzAN_kJlbzUCBgWiRXZCRDfx6e2vxWK2xDUaKtMnTXZluBux055R5XQZ9oNGqpzTF9MfdLd6Go9egN2HfbpjZtR8iKrPAyX7WGwWHUAqvY8QyjqQND3uvy2IloeQ\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2oh2Iz4TIVbfQe91ywR15nv5Tb5GBhh-kuZmFcO4AxGHYWQTvDsqc5j9-TEYX3ACpIphtoyV-o957YIUnHhcsoifANN5N92s1nh0k-Y-DTSGTySxrFGWVd7YEv3pMgs3x4MAJsg\/ framed[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/daring-bakers-sugar-and-spice-cookies.html\" target=\"_blank\"\u003ESugar and Spice Cookies with Cardamom, Lavender, Pistachio and Sprinkles\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/12\/cooking-school-almond-and-pink-praline.html\" target=\"_blank\"\u003EAlmond and Pink Praline Spekulatius\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"134\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/07\/daring-bakers-milan-cookies.html\" target=\"_blank\"\u003EMilan Cookies\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7393452795398626882\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/05\/chocolate-chunk-cookies.html#comment-form","title":"48 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7393452795398626882"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7393452795398626882"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/05\/chocolate-chunk-cookies.html","title":"Chocolate Chunk Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj7vgZ2GnXzIMfX7MY-BxIVkF7BEN5WSEAB7k31K0L9QZKEa5gb-l7DVyZkRxaYQydonUZcxOtF_0_cmpAMuOlLzeN7nT-goyROwpMvOH8GN25lPIDDqwVD0KWKjPaHT1hbapcwHQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"48"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1574538366805705890"},"published":{"$t":"2011-03-02T09:10:00.000+01:00"},"updated":{"$t":"2011-03-02T09:15:08.233+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Plate2Page"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"}],"title":{"type":"text","$t":"Morello Cherry Chocolate and Cognac Teacakes"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0007) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0007) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003ETreats come in many shapes, forms and sizes. For her a treat could be the finest leather high heeled shoes, in red; all eyes are on her as she sways down the street. For him, his treat is a brand new part to the sleek Porsche 550 Spyder; he puts the pieces together like a jigsaw puzzle with his own hands. For the writer probably a simple stack of paper: his writer’s block subsides as he begins to fill the blank pages with new ideas.    \u003Cbr \/\u003E\nTreats: we all need and depend on them.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe depend on them because they evoke the simplest of feelings in us so pure yet so essential like a soothing elixir permeating our bodies and minds. Treats make us happy; they give us satisfaction and help us feel secure.\u003C\/p\u003E\u003Cp\u003EOne summer day as the sun shone high in a cloudless blue sky, I’d taken the day off, as I sometimes do in the middle of the week, to enjoy the luxury of being home alone while everyone else was at work. It was the way I liked to cosset myself on occasions. Tom was researching in Dubai at the time and Soeren was at school. After spending the entire morning writing, I decided to do a few chores around the house before Soeren returned home. Taking the overflowing trash out was first on my list. \u003C\/p\u003E\u003Cp\u003EBarefooted, I stepped out of the main door on the warm concrete path and walked around the corner to the trashcan, I heard the door shut gently behind me. I was lost in thoughts and my mind was deep in the article, mentally editing what I had written earlier. Back at the door, for a millisecond I looked puzzled, until it dawned on me; the door was shut and the key was hanging in the keyhole - on the other side! \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0025) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0025) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT36JaBLyC1csGJ0zBBUQ9Y8hBn0tBkqQgXHVhbQFxm-kTBRKBo_PdEc3hthnRrHRCwqdIGMl03HOZURMYM8tGorzheNzuK7XKVAoqAFMAonD8Q5b9oP1elv7Z0NHfzh2hZ4jlcQ\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI felt rather foolish - I am the one who usually teases my friends about such situations and I could not believe this was happening to me. There I was on a lovely spring day standing looking rather silly, without shoes in a well-worn T-shirt and shorts. What should be done in this situation? Usually I would have called Tom - and howled and cursed down the phone. However, as he was in Dubai and my mobile phone was in my handbag inside, there was going to be no howling today. At least I could curse to my heart’s content. \u003C\/p\u003E\u003Cp\u003EThe mind began racing. I walked up to my neighbor’s house on the right and rang the doorbell. No answer. I rang again but still no one opened the door. I walked to the neighbor’s house on the left and rang the doorbell. And got no answer. Shoulders slumped, I walked back up the path to the street and looked left and right. Besides for my black Golf, there was not a single car parked in any of the driveways of our entire street. \u003C\/p\u003E\u003Cp\u003EMore cursing followed. “That’s what you get for treating yourself to a day off when everyone else is at work!” I had no choice but to wait. Finally, I heard a car and as it came up the street, pulling up in the driveway opposite our house, I probably scared my old neighbor as I emerged in front of her waving my arms. I told her my story, apologizing for the way I was dressed and asked if I could call the locksmith. She laughed and asked me into her home and as I dialed the number of the locksmith, she disappeared into the kitchen. \u003C\/p\u003E\u003Cp\u003EReappearing with a tray of cooling iced tea and some teacakes she winked at me and said,    \u003Cbr \/\u003E\n“You look like you need a treat!” \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0012) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0012) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjKjzWFl46u2VHwP-UhU89pzNlKbP3HcemmITQMsbXXnZFBRlid-g51pf00C14CjgRpASox3oO62J3BWzAAImR8Kv_PVzBQfMuVtZtP_YklpF7s_g1pUXJLMhyW8MsnTuH-9Jz4Mw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThese treats are the perfect delicacy for all occasions. The decadent chocolate will comfort and the sticky Morello cherry preserve with a splash of cognac will clear up the discombobulated mind. Believe me, you will smiling as you bite into the soft moist and rich pastry.\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EMorello Cherry Chocolate and Cognac Teacakes\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/morello-cherry-chocolate-and-cognac-teacakes\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E300g dark chocolate (70% cocoa), chopped      \u003Cbr \/\u003E\n200g butter, cubed       \u003Cbr \/\u003E\n4 eggs       \u003Cbr \/\u003E\n4 egg yolks       \u003Cbr \/\u003E\n110g muscavado sugar       \u003Cbr \/\u003E\n75g all purpose flour, sifted       \u003Cbr \/\u003E\n100g \u003Ca href=\"http:\/\/www.fortnumandmason.com\/product\/morello-cherry-fortnums-cognac-preserve-no62,5918.aspx\" target=\"_blank\"\u003EFortnum and Mason’s Morello Cherry and Cognac preserve\u003C\/a\u003E       \u003Cbr \/\u003E\nalternatively use 100g cherry preserve with 2 tablespoons cognac       \u003Cbr \/\u003E\n70g ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E       \u003Cbr \/\u003E\n150g granulated sugar\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 180 degrees C. Lightly butter mini kugelhopf forms with some butter.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a saucepan melt chocolate and butter over a medium high heat until smooth.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECombine eggs, egg yolks and sugar in a bowl until well incorporated and fluffy.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk together flour and chocolate mixture then pour over the eggs and sugar. Whisk gently until you have a thick, smooth and creamy mixture.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpoon some of the mixture into the kugelhopf form, filling only halfway, then add a few teaspoons of the preserve. Finally top off with the remaining batter.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven for 20 to 22 minutes or until a toothpick inserted in the center of the cakes comes out clean.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a small box mix together the cinnamon and sugar. As soon as the cakes come out of the oven let them cool slightly then roll them in the cinnamon sugar to coat them.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Morello Cherry Cognac Chocolate Cakes (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Morello Cherry Cognac Chocolate Cakes (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg4C6pYtBTXjYOSjsYb1l6DhRnJhLgW6497Ra8HQpi2qpPqeg5pBySFPEWEc9hzYEnogdNKz1zYvP4UX3pamyQU9W05Dafvt9mTi0M9dOAWJDL6V_RaiDMVwPqFGra044U_ap85gw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u003C\/p\u003E\u003Cp\u003EThese teacakes offer rich and mature flavors. I love the dark chocolate as it adds an intense and beautiful strong flavor, while the Morello cherry provides the perfect fruity kick. That cognac brings the aromas together making these the perfect treat to indulge into . \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"P2PLogoBordBia\" border=\"0\" alt=\"P2PLogoBordBia\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjQN-G2XKGR2hAxGCxFKYnUW5pCMUEnyad66wkcsibtiQ-JvhFC8UDHAB2ifadC8g5eajNAm5eAOhuwDcWRC1KovVes11z-OctaSYU_3B_eTuxsojRHVhoX0DTmDoBrIlpDyknYHA\/?imgmax=800\" width=\"244\" height=\"128\" \/\u003E \u003C\/p\u003E\u003Ch4\u003E\u003Cstrong\u003EFrom Plate to Page\u003C\/strong\u003E\u003C\/h4\u003E\u003Cp\u003EThere’s a lot happening over at the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EFrom Plate to Page blog\u003C\/a\u003E and plenty to update. We’re featuring the sensational Prop Stylist and Creative Director \u003Ca href=\"http:\/\/www.propcloset.com\/\" target=\"_blank\"\u003E\u003Cstrong\u003ERobin Zachary\u003C\/strong\u003E\u003C\/a\u003E from New York this week. She shares her secrets and allows us a peek into her \u003Ca href=\"http:\/\/platetopage.blogspot.com\/2011\/02\/prop-stylist-and-creative-director.html\" target=\"_blank\"\u003EProp Closet\u003C\/a\u003E. We’re extremely excited to have her as our guest. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWAIT!\u003C\/strong\u003E That’s not all! We shared the news a few weeks ago that we’ve partnered with the very magnificent \u003Ca href=\"http:\/\/www.bordbia.ie\" target=\"_blank\"\u003E\u003Cstrong\u003EBord Bia\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E – Irish Food Board\u003C\/strong\u003E who are our principle sponsors. This allows us to provide our participants an extremely exclusive hands-on workshop. This week we have a huge surprise for all our \u003Cstrong\u003EIrish readers\u003C\/strong\u003E. Together with the\u003Cstrong\u003E \u003C\/strong\u003E\u003Ca href=\"http:\/\/www.irishfoodbloggers.com\" target=\"_blank\"\u003E\u003Cstrong\u003EIrish Food Blogger Association\u003C\/strong\u003E\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.cooksacademy.com\/\"\u003E\u003Cstrong\u003ECooks\u003C\/strong\u003E \u003Cstrong\u003EAcademy\u003C\/strong\u003E\u003C\/a\u003E, we are holding a fantastic \u003Cstrong\u003Ecompetition\u003C\/strong\u003E that you cannot afford to miss. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EThe prize?\u003C\/strong\u003E Two lucky winners get to attend the \u003Ca href=\"http:\/\/platetopage.blogspot.com\/\" target=\"_blank\"\u003EFrom Plate to Page\u003C\/a\u003E residential workshop in Weimar from 20-23 May and participate in the many writing, styling, cooking and photography workshops that will take place over the weekend. The prize includes flights, airport transfers, accommodation and meals.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWant to know how you can enter?\u003C\/strong\u003E Just follow this link over to the \u003Ca href=\"http:\/\/www.irishfoodbloggers.com\/2011\/03\/01\/competition-win-a-chance-to-represent-ireland-at-a-european-food-bloggers-workshop\/\" target=\"_blank\"\u003EIFBA competition announcement page\u003C\/a\u003E for all the details. \u003C\/p\u003E\u003Ch4\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhxi-vKN-gF12zXHnzQM8PJlW-LZg1kvHtI3SVOFMg3CLKdPNFrgXiLRvLR6zHqqFe0-XOhplXUhvWBeNKFhkwt2n5lupoUPSODtY48YGF_BKAtrQcORbkBzGZs4jammLq0Nq2hNQ\/s800\/MMBadge-ThinkPink-03-2011.jpg\" width=\"200\" height=\"200\" \/\u003E\u003C\/a\u003E\u003C\/strong\u003EMonthly Mingle\u003C\/h4\u003E\u003Cp\u003EThis month sensational Sarah from \u003Ca href=\"http:\/\/blog.maisoncupcake.com\" target=\"_blank\"\u003EMaison Cupcake\u003C\/a\u003E is my guest hostess for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E in March. \u003C\/p\u003E\u003Cp\u003EWe’re going to be having a lot of fun this month as Sarah takes us through all shades of pink and wants us to \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/rhubarb-raspberry-pavlova\/\"\u003EThink \u003Cstrong\u003EPink\u003C\/strong\u003E\u003C\/a\u003E. Head on over to the announcement page for all the details and how you can join us for this quirky party. \u003C\/p\u003E\u003Cp\u003EThe \u003Cstrong\u003Edeadline is March 30th\u003C\/strong\u003E. Hope to see you there!\u003C\/p\u003E\u003Cp\u003EHope you all have a wonderful week ahead and a relaxing weekend. I’ll be back next week with a very different Italian classic. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore chocolate treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"419\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"135\" align=\"center\"\u003E\u003Cimg title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Cimg title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcA5E4xJ0dA0hu8KBLLKyd8FZiNc1j1jI_8J4vNToyAYmggeeoajHmuq_mwiL0vuR7utlVe0QfmTIze2OO1oI83MWCmY5c0ni6SzIWVoryqAE7V7wfj8Hi3rgxYICb_MhQgM11lQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"139\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/s288\/ChocRaspCremeCaramel01framed[2].jpg\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"135\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/rich-chocolate-banana-breads-with.html\" target=\"_blank\"\u003ERich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd valign=\"top\" width=\"139\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\" target=\"_blank\"\u003EChocolate and Raspberry Crème Caramel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1574538366805705890\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html#comment-form","title":"45 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1574538366805705890"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1574538366805705890"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/03\/morello-cherry-chocolate-and-cognac.html","title":"Morello Cherry Chocolate and Cognac Teacakes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEge1Qvc_H83-9zafOekxycoc827E_bpfGPjHSQTWATm7GmvKZM3KKWKfuBvINPzCXBuvbdxUzIFIAYCUK8cZt08c1-M9V5GYtcxz4uwqjXoOTBo0m2CvM5ibyEGCVtRLZzjWtZ4bA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"45"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6116716413535015689"},"published":{"$t":"2011-01-19T09:05:00.002+01:00"},"updated":{"$t":"2011-01-19T09:25:04.873+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Chocolate Orange Cake with Salted Caramel Ganache"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Orange Cake with Salted Caramel Ganache (0016) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Orange Cake with Salted Caramel Ganache (0016) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzg7beOBAiUzwu8LOHsTeGJfhZCz6LvYg9kM3NbCN9-1vb391U3pa8-r2wh75tZIokkj7FOQ8OdXWfaWSxINfiNK0LNVG4P_dXJo3TZ41hq8f6fOf95AV_WycHysoZRjrd9x8sjw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EIt’s like living a déjà vu. My memory has records of pictures and feelings that I can aptly call up the exact position in my life I lived the moment, but I also know that the way I am living the same experience right now is different, fresh and unique. And I know this will be the last opportunity I have to relive it in this incomparable way.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIt puts a smile on my face to see him read the same paragraphs, verses and authors, as I once did when I was not much older than he is today. Soeren has discovered the world of stimulating literature. Short stories, prose, sonnets, rhymes, lyrics – all entice him into a wonderful world filled with powerful imagery and creative writing. \u003C\/p\u003E\u003Cp\u003E“This is the best thing I have done!” he exclaimed excitedly to his teacher the other day. \u003C\/p\u003E\u003Cp\u003EI, of course, was elated. I remembered how my own English teacher, \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/05\/campari-orange-and-grapefruit-macarons.html#more\" target=\"_blank\"\u003EMr. Chadwick\u003C\/a\u003E heard the same words from me as he opened the doors to some of the most brilliant classics and writers of our time. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Orange Cake with Salted Caramel Ganache (0006) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Orange Cake with Salted Caramel Ganache (0006) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEie2omrFN0w-jInTaalu-0msYcSYQ-Aqyrr5tRJKYLQn5CJdWxr1dFp1tE-TovpJJlb_srVPtcLLhLEqrJ3CMFypUxauNkXbhHUwQ1lby7i7EzA9BSMaSzbP8nAYPGrBxK2zUufig\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI am in my element and maybe Soeren feels how energized I am when we work together on book reports, learning to recite Goethe or practice his lines to his part as Nick Bottom in Shakespeare’s A Midsummer Night’s Dream, but we both are feeding off of each other’s creativity. \u003C\/p\u003E\u003Cp\u003EThe other day he was sitting at his desk, pondering over his homework. Acrostic poems was on the plan and we discussed and debated for a while. We talked about what an acrostic poem was and whether they must rhyme or what the main themes were. The themes were winter and Soeren had selected SNOW. This is what he came up with:\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ESoeren's funny snowman stands \/ Nicely on a powdery white hill \/ Oh! How majestic he looks in this \/ Winter Wonderland\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EHis eyes were bright as fireworks as he realized he had just written his first poem. You know, that look where you are filled with self-doubt but once you apply yourself – it comes easy and you know this is what you want for the rest of your life. Exactly that was the look. \u003C\/p\u003E\u003Cp\u003EThe next day I went and bought him his first Moleskin! These masterpieces have to be recorded. \u003C\/p\u003E\u003Cp\u003EFriday on Twitter is Friday Poetry Fix day and one poem that kept nagging at my thoughts ever since I read it was \u0026quot;\u003Ca href=\"http:\/\/www.poets.org\/viewmedia.php\/prmMID\/22038\"\u003ECanvas and Mirror\u003C\/a\u003E\u0026quot; by Evie Shockley. It looks at life in a mirror, capturing aspects of it on an intangible canvas.\u0026#160; \u003C\/p\u003E\u003Cp\u003EI decided to have a go at my own self-portrait, capturing some moments of my past and present. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ESelf portrait with lights; with camera; with props; with      \u003Cbr \/\u003E\naction. Self portrait with many goodbyes; with       \u003Cbr \/\u003E\nlong journeys; without roots. Self portrait of a foreigner in       \u003Cbr \/\u003E\nher own country. \u003C\/em\u003E\u003Cem\u003ESelf portrait with a friend lost; with      \u003Cbr \/\u003E\na friendship false; with lessons learnt. Self portrait       \u003Cbr \/\u003E\nat a desk by the window; with an Ode; with       \u003Cbr \/\u003E\nKeats to comfort the soul; with Season of mists and       \u003Cbr \/\u003E\nmellow fruitfulness. Self portrait of the MTV generation, with       \u003Cbr \/\u003E\nneon legwarmers; with black Wayfarers; with slinky lace,\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003Estriking a pose. Self portrait with Careless Memories; with      \u003Cbr \/\u003E\ntraces of lipstick; with high heels; with cocktail; with       \u003Cbr \/\u003E\nanother cocktail; with countless giggles. Self portrait with       \u003Cbr \/\u003E\ninsecurity; with new language, self portrait with determination;       \u003Cbr \/\u003E\n\u003C\/em\u003E\u003Cem\u003Ewith discoveries and open horizons. Self portrait in love,      \u003Cbr \/\u003E\nin turmoil, in tears. Self portrait with       \u003Cbr \/\u003E\nman of dreams, with wine; with sunset in       \u003Cbr \/\u003E\nSan Marino, self portrait with ring. \u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ESelf portrait as your mama; with my son; with anxiety; with      \u003Cbr \/\u003E\nunconditional love; Self portrait covered with       \u003Cbr \/\u003E\nflour; barefooted in kitchen, self portrait       \u003Cbr \/\u003E\n\u003C\/em\u003E\u003Cem\u003Efinally at Home. Self portrait in bliss; at concert;      \u003Cbr \/\u003E\nin the Swing of Things; with       \u003Cbr \/\u003E\nanticipation; with boxes in the attic. Self portrait       \u003Cbr \/\u003E\nalways and forever but forever not yours. \u003C\/em\u003E\u0026#160;\u003C\/p\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Orange Cake with Salted Caramel Ganache (0001) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Orange Cake with Salted Caramel Ganache (0001) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEggohN_yuoroNVJ5GcE1nUz2B_IozQcqTMa9t_lKaAg6VjGi1XSIbLLgC65cQMp23e2bmTKGggoqZcfby5n6fUmh_WBCwMbH9GB7ARDJurfMBOg0W9tN798yZvJUTMZ3KfWGMIwTw\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E   \u003Cp\u003EWhat do you think? Well I enjoyed writing it and as I did, I was having yet another déjà vu as the snippets of the poem took me back in time. \u003C\/p\u003E\u003Cp\u003EThis cake seems to have an omnipresence unlike any cake I have ever made. It actually started back in November when \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\" target=\"_blank\"\u003EJamie\u003C\/a\u003E and I were visiting \u003Ca href=\"http:\/\/www.cooksister.com\/\" target=\"_blank\"\u003EJeanne\u003C\/a\u003E in London. As we browsed through Nigella Lawson’s \u003Cem\u003EFeast\u003C\/em\u003E, not really looking for recipes but more at the photography, we chanced upon her Chocolate Orange Cake. I think it was really the fact that Jamie and I had just purchased a pretty cool cake tin at Tesco’s and were looking for an excuse bake with it. The cake provided the perfect test. \u003C\/p\u003E\u003Cp\u003E“Mum this is the easiest cake in the world!” commented Soeren as he whizzed all the ingredients in the food processor. \u003C\/p\u003E\u003Cp\u003EIndeed, it is – the easiest (albeit the 2 hour cooking time for the oranges) and most certainly the most luscious you’ll ever make. \u003C\/p\u003E\u003Cp\u003EI did make a few alterations to the recipe, by adding ground cardamom to the batter and using hazelnuts instead of ground almonds. The cake Nigella featured was plain with no frosting but Soeren and I could not resist the idea of a salted caramel frosting.\u0026#160; \u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003E\u003Cfont size=\"5\" face=\"Champagne \u0026amp; Limousines\"\u003EChocolate Orange Cake with Salted Caramel Ganache\u003C\/font\u003E\u003C\/h4\u003E\u003Cp\u003E\u003Cfont size=\"2\"\u003E\u003Cem\u003EAdapted from Nigella Lawson’s Feast – Chocolate Orange Cake\u003C\/em\u003E\u003C\/font\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-orange-cake-with-salted-caramel-ganache\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor chocolate orange cake\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E2 small \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eoranges\u003C\/a\u003E, total weight – 375g       \u003Cbr \/\u003E\n6 eggs       \u003Cbr \/\u003E\n1 heaped teaspoon baking powder       \u003Cbr \/\u003E\n½ teaspoon bicarbonate of soda       \u003Cbr \/\u003E\n200g ground hazelnuts       \u003Cbr \/\u003E\n250g fine granulated sugar       \u003Cbr \/\u003E\n50g dark cocoa powder       \u003Cbr \/\u003E\n½ teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor salted caramel ganache\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E75g bittersweet chocolate, chopped      \u003Cbr \/\u003E\n75g milk chocolate, chopped       \u003Cbr \/\u003E\n200g heavy cream       \u003Cbr \/\u003E\n50g butter       \u003Cbr \/\u003E\n100g sugar       \u003Cbr \/\u003E\nlarge pinch of Fleur de Sel\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a pot place the whole oranges and top off with just enough water to almost cover the oranges. Bring to a boil then turn down to a simmer and cook for approx. 2 hours until soft and tender.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDrain and cool. Cut the oranges in half removing any large pips. Then put the entire oranges (peel and all), in a food processor and whizz to a pulp. Set aside to cool or alternatively place in the refrigerator overnight.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to 180 degrees C. Butter and line a 20cm springform baking form.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd all of the remaining cake ingredients – eggs, baking powder, bicarbonate of soda, hazelnuts, sugar, cardamom, cocoa powder and the orange pulp – in the food processor and whizz until you have a smooth and creamy texture. There will still be bits of puréed orange in the batter.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour and scrape the cake mixture into the prepared form and bake of approx. 45 to 60 minutes. If you notice the top of the cake beginning to darken too quickly, then cover with some aluminum foil to prevent it burning before the cake has cooked through. Insert a toothpick in the center of the cake and if it comes out clean the cake is ready to be taken out.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAllow the cake to cool completely in the form, on a cooling rack.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo make the salted caramel ganache, place sugar in a pan and make a dry caramel, by allowing the sugar to melt and take on an amber color. Do not mix the caramel, instead gently swirl from time to time to allow the sugar to dissolve.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace both types of chocolate in a bowl and place a sieve over the top. Set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce the caramel has reached the desired color, pour in the cream, slowly and whisking gently. The caramel will sputter and bubble once you pour in the cream so, be careful and stand away from the pan. Continue to whisk until incorporated and smooth.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the caramel through the sieve over the chocolate. With a wooden spoon gently stir the mixture until the caramel melts the chocolate, then add butter and continue to whisk. Add the fleur de sel. The mixture will begin to thicken as it cools down but be careful not to over-whisk the ganache as it may separate if it is handled too much. Allow to cool completely.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a metal offset spatula spread the salted caramel ganache on top of the chocolate orange cake and frost the cake, swirling and peaking into whatever pattern you like. Refrigerate to set the ganache. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E Prepare and purée the oranges a day ahead, because the day you bake the cake all you need to do is literally dump all the cake ingredients into the food processor and whizz: The easiest cake in the world!       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/ol\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Orange Cake with Salted Caramel Ganache (0022) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate Orange Cake with Salted Caramel Ganache (0022) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizNYXvLDVuOCsqQB4OjTj4Ly5gqQczvZiz5UDUbGnNvYQ8B3FxF3SJLlK4XQBB9ooPeCwVvFRA3HVlvpFpH9KLLQmsZdT2sz4Wi7KZWQnnXwp8EBetfeG8gIkyDiIBp4fNIAvTrA\/?imgmax=800\" width=\"510\" height=\"767\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ESelf portrait with plate; with traces of chocolate; with expandable jeans; with total satisfaction\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EBe prepared to be seduced by this cake. The cake itself (without the frosting) is extremely moist and as it is made with no butter, milk nor flour, my gluten and lactose intolerant readers can really indulge. I added cardamom because it simply was shouting to be paired with chocolate and orange. These flavors intermingle in perfect harmony. The hazelnuts are less sweet and flavorwise richer and earthy, which works as a fantastic counterpart to the zesty orange-y aromas. The salted caramel topping is a decadent addition and extremely moreish. Maybe I should place a warning here: \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EThis cake will seduce you, addict you and make you grovel for more! \u003C\/em\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEik48b_sUxNl0L4er0ZfajyI1c4d1jZ6Fv8UaX62MR1RV5C7hCIUYNR2j3ECb6dWiB40cF7L6jfbNEbw2F1m1wXALwD5SQD08fMQtDJaJ6ctm29y81KZhyphenhyphenxkWGmINexp5NwRu0PTQ\/s1600-h\/image%5B8%5D.png\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 25px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"image\" border=\"0\" alt=\"image\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9i6wsShQQTUpKfZp7Jh-g75bMra7cpJgTf0sWfxrC5mDVrr3lD1GH9-WpWl5ldDqp4TIa5eoA8oSQVaEbeNfJz7fMcCp_oB1WUvB_GKQ03V7SfsRbfILMRBPXc25sgkiWZbRUDw\/?imgmax=800\" width=\"200\" height=\"243\" \/\u003E\u003C\/a\u003EPlease take a moment to visit \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/2011\/01\/nigellas-chocolate-orange-cake.html\" target=\"_blank\"\u003ELife’s a Feast\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.cooksister.com\/2011\/01\/decadent-spiced-chocolate-orange-cake-forever-nigella-indeed.html\" target=\"_blank\"\u003ECook Sister!\u003C\/a\u003E to see how Jamie and Jeanne present the same cake. But make sure you are wearing your big waisted jeans when you do! \u003C\/p\u003E\u003Cp\u003ESarah of \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/\" target=\"_blank\"\u003EMaison Cupcake\u003C\/a\u003E is hosting a monthly event called \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/forever-nigella\/\" target=\"_blank\"\u003EForever Nigella\u003C\/a\u003E and as this month’s theme is \u003Ca href=\"http:\/\/blog.maisoncupcake.com\/forevernigella-2\" target=\"_blank\"\u003ESeduced by Chocolate\u003C\/a\u003E, I decided to send out my chocolate seduction in the form of this Chocolate Orange Cake with Salted Caramel Ganache. \u003C\/p\u003E\u003Cp\u003EPlease read the warning above – just saying! ;o) \u003C\/p\u003EIf you want more chocolate seduction hop on over to \u003Ca href=\"http:\/\/riascollection.blogspot.com\"\u003ERia's Collection\u003C\/a\u003E where Ria has rounded up the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E for this month \u003Ca href=\"http:\/\/riascollection.blogspot.com\/2010\/12\/monthly-mingle-chocolate-extravaganza.html\"\u003EChocolate Extravaganza\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cp\u003EI am off to Vienna for a weekend trip with T, hoping to create more self portrait snippets in my life. Have a grand week and weekend. Catch you next week! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore chocolate seduction from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEianpj-xNxa7vprJbBmAhr01yXOy6AxlpQ7cF0c2r29Qkn2UZbru35i2QHqSXtGO1tidv48n1M0n0SRWHlUoC5qBOAFbS7opvr1d6iKinmTYCjSaLupJiK3YH3CQCpADyxxy0A5Dw\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"145\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhsxQyWYQ-Kb-mn7A2EnFZl2xcYnnsXvnchQk0989QnKlfhSSC-OMjJSnr6ncOkY3QgappVPxk2y1N0DE-7WDJdU4lSbGbX_adIarQy6-qToYqjg39sFiz3CVr4rtvRwoghGFnLug\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"126\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwNYgOgrI9CjGN4VVCyeOw2HcYt4VeQ_swI5KxqjHIy7UKfmg500GdcDNVgvKlF-N8tinHzN-4qdGFTtbd1OLntAoK1g3UNKjd6MluWfDmASL8gIqSOmkvtfp3GWrm4MtxTT7i5Q\/[2]-1_thumb.jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/02\/rich-chocolate-banana-breads-with.html\" target=\"_blank\"\u003ERich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"145\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/07\/dark-chocolate-cherry-and-tahini.html\" target=\"_blank\"\u003EDark Chocolate Cherry and Tahini Clafoutis\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"126\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html\" target=\"_blank\"\u003EWhite Chocolate Cardamom Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2011 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6116716413535015689\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html#comment-form","title":"70 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6116716413535015689"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6116716413535015689"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2011\/01\/chocolate-orange-cake-with-salted.html","title":"Chocolate Orange Cake with Salted Caramel Ganache"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhzg7beOBAiUzwu8LOHsTeGJfhZCz6LvYg9kM3NbCN9-1vb391U3pa8-r2wh75tZIokkj7FOQ8OdXWfaWSxINfiNK0LNVG4P_dXJo3TZ41hq8f6fOf95AV_WycHysoZRjrd9x8sjw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"70"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9055653701812246790"},"published":{"$t":"2010-12-29T08:00:00.001+01:00"},"updated":{"$t":"2010-12-29T08:00:00.942+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Chocolate and Pistachio French Toast with Warm Maple Syrup"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate and Pistachio French Toast (0006-2) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate and Pistachio French Toast (0006-2) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0Ad5xD1YOl4ANnPo01FXoYzRubu8P5WyLQWBk-czTSLjduXxfq2w_VzoqN-B_-Gp-qjhpwR95LaWAYmosiCQ4OuUT8OvAKdAy0yY6UQnO0-7dlzRwZ9sS3QhK4hh1otE-rPOpeA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003ELong, lazy mornings is what we are enjoying at the moment. No hectic, no meetings, no stress to get anywhere and the feeling is good. Christmas weekend came and went and the tumultuous celebrations of the three days with gift wrapping, roast cooking and tree decorating lie behind us. We’re letting our souls dangle in the sheer luxury of time wasting and the opulence of big and extravagant breakfasts.\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe house is serene without the commotion of our everyday routine. The attire of choice are comforting pyjamas as we lounge on the sofa reading the newspapers extensively instead of browsing through the headlines hastily. Steaming cups of spiced earthy flavored Pu-erh tea infused with cardamom, soothes and warms us from the inside but it also teases our appetite. \u003C\/p\u003E\u003Cp\u003EWhile Tom brews a strong pot of coffee, crushing some cardamom to add into the thick dark liquid, the scents of my favorite spice brings back a thousand memories. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate and Pistachio French Toast (0003-2) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate and Pistachio French Toast (0003-2) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEibeBekplp1yjyhwsix8dX8SnmvB3cPgegE1ad-gQriF407AWfHKrcqD4-W5HLf8UwpS760RKhgz5UPeL4N_dE4Tyeph7EADzpwebA7X6LrlEvlH1ZjwFEWEFAwjO9BVQ7sRABY_g\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E\u003Cp\u003EGrowing up I would love the weekends as my mother would often prepare a typical \u0026quot;sweet” breakfast as we called it. Usually pancakes or crepes flavored with whatever took her fancy served with fresh fruits and warm maple syrup. Or sweetened scrambled eggs! Oh how I loved those spread on a buttery toast and enjoyed with some hot chocolate. What I loved the most however was French toast and till today my mouth begins to water by the mere mention of this conventional breakfast. \u003C\/p\u003E\u003Cp\u003ENowadays, a “sweet” breakfast with French toast has become our luxury in which we indulge in when we are feeling decadent with time. It replaces the granola and the spelt grain roll with honey and quick coffee, consumed during the week. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Early Morning Weimar 2010 (0004) by Meeta K. Wolff\" border=\"0\" alt=\"Early Morning Weimar 2010 (0004) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQ4rNzJo8KYGqS6rLhF9lmFOtWLJD0tv8w_5abZwWQ6B7GnH2dDd9-W6dFwj3Jrqeh0CkPW_jdsgE1RknE_gnMs6K9S4qxwP-gxxkGxbm-QLBuDdbfgEjkod0Z2EyorPOpqSOxEw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWhen outside the icy wind blows across the snow covered fields and the red sun rises like a fire- ball out of the sky, we are inside warming ourselves with hot spiced coffee and delicious French toast and because it’s all about chocolate at this time of year (actually at all times of the year), I sandwich a thin layer of dark chocolate spread before dipping the slices of brioche bread in the egg batter. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate and Pistachio French Toast (0013-2) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate and Pistachio French Toast (0013-2) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeI4LaMgbo0Su9durmx7TFAUtoV-et1cxG_py16XTxZjY9IjdFQ2f1eMFazpK9RKk1bUZwl1qdTkXa4raIfF-8WK3GHQ4EuEJbvHH6kdBF4qfFfoO77L8UtXvnKxp12v60QmVB-w\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EBreakfast has always been an important meal for both Tom and me. We try never to skip it and even though breakfast during the week happens in haste we make sure it is balanced and healthy for Soeren and us. The weekends provide for a little more time and we enjoy a breakfast of champions with eggs, sausages, fruit and rolls, but the holidays allow us to be self-indulgent and we live on the sweeter side of life. It’s our luxurious repose! \u003C\/p\u003E\u003Cp\u003EI love using certain types of Viennoiserie for my French toast, challah or brioche being my favorite choices. Here I have used \u003Cem\u003EBrioche Nanterre\u003C\/em\u003E, which provides a marvelous flavor and richness. Watch the smiles all around as thick dark chocolate spread is slathered on a slice and sandwiched before the dipping. I add no sugar to the batter itself and use plain milk for the batter and serve with a crunchy topping of pistachios and warmed maple syrup.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EChocolate and Pistachio French Toast with Warm Maple Syrup\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-and-pistachio-french-toast\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EServes 8\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E8 large slices \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/03\/easter-treats-buttery-saffron-brioche.html\" target=\"_blank\"\u003Ebrioche\u003C\/a\u003E or challah       \u003Cbr \/\u003E\n4 eggs       \u003Cbr \/\u003E\n100ml milk       \u003Cbr \/\u003E\nA pinch each of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#nutmeg\" target=\"_blank\"\u003Enutmeg\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\n25g butter       \u003Cbr \/\u003E\n200g chocolate spread       \u003Cbr \/\u003E\n120g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E, chopped       \u003Cbr \/\u003E\n300ml maple syrup\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESpread a generous layer of dark chocolate spread on 4 of the brioche slices, then sandwich with the remaining 4. Cut diagonally and place each sandwiched triangle in a large shallow dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large bowl whisk together the eggs, milk and spices and pour over the sandwiched brioche. Leave to soak for at least half an hour. Alternatively, you can leave to soak in the fridge overnight.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EHeat butter in a large frying pan and cook the brioche-chocolate sandwich triangles, for 2-3 minutes on each side, or until golden brown and cooked through. Keep warm in a low oven and repeat until all the brioche sandwiches are cooked.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EArrange on a platter scattered with chopped pistachios. Heat the maple syrup on low in the microwave and serve drizzled over the chocolate and pistachio French toast. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg style=\"margin: 0px 25px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" width=\"150\" height=\"150\" \/\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EThe \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tip: \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E- Make your own delicious \u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The%20Food%20Guide_1.png\" target=\"_blank\"\u003Ebuttery saffron brioche\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate and Pistachio French Toast (0008-2) by Meeta K. Wolff\" border=\"0\" alt=\"Chocolate and Pistachio French Toast (0008-2) by Meeta K. Wolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEily1lUgO6CCU5_iBUlwPWx2JRsh1FXvWrp_qOsd7hCiHx74dsELuWnKGYtylilXQnSf0MUBKDG4ngkw2ze66aFcfkcCUuWT-GTLDod0QpU-gO3OrfluCMovsLX742GZfjoBt1_Iw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EWe’re holding on to the last few days of 2010 before we welcome the new year. As 2011 kicks off we’ll be back into the core of the hustle and bustle of the regular routine. Soeren and his school, Tom back in Berlin and me back at work and other assignments so we are not looking ahead, instead we are kicking back and charging our batteries with family time and long lazy breakfasts.\u003C\/p\u003E\u003Cp\u003EI’d like to send this delicious chocolate breakfast to \u003Ca href=\"http:\/\/riascollection.blogspot.com\/\" target=\"_blank\"\u003ERia\u003C\/a\u003E who is my hostess for this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E – \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/12\/lavender-macarons-with-ruby-red.html#MMChocExtravaganza\" target=\"_blank\"\u003EChocolate Extravaganza\u003C\/a\u003E. Thank you Ria for hosting the event and by what I have seen already we’ve got some truly extravagant chocolate treats. Make sure you tune in for the round up coming soon. \u003C\/p\u003E\u003Cp\u003EI am not one to start a new year with resolutions as I believe if you want to change something in your life then there is no better time to do it then the \u003Cem\u003Enow\u003C\/em\u003E. What I do have are plans and goals and I hope to work towards them to my best ability. \u003C\/p\u003E\u003Cp\u003EHave you set any goals and plans that you would like to work towards in 2011? \u003C\/p\u003E\u003Cp\u003EI’d like to wish everyone who takes time to come to What’s For Lunch, Honey? and shares this piece of my world with me a very \u003Cstrong\u003EHappy New Year\u003C\/strong\u003E. Hope you have a \u003Cstrong\u003Esafe\u003C\/strong\u003E and \u003Cstrong\u003Eblessed\u003C\/strong\u003E start to 2011 and may the new year bring you \u003Cstrong\u003Ejoy\u003C\/strong\u003E, \u003Cstrong\u003Ehealth\u003C\/strong\u003E and that you \u003Cstrong\u003Eachieve all your goals\u003C\/strong\u003E. \u003C\/p\u003E\u003Cp\u003EI’ll see you next year and hope you will join me then as we take a look back at some of the highlights 2010 brought my way. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these extravagant chocolate ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html\" target=\"_blank\"\u003EChocolate Pavlova with Chocolate Mascarpone Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html\" target=\"_blank\"\u003ELight Mousse au Chocolat with Baileys Crème Caramel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\" target=\"_blank\"\u003EChocolate and Raspberry Crème Caramel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9055653701812246790\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/12\/chocolate-and-pistachio-french-toast.html#comment-form","title":"40 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9055653701812246790"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9055653701812246790"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/12\/chocolate-and-pistachio-french-toast.html","title":"Chocolate and Pistachio French Toast with Warm Maple Syrup"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0Ad5xD1YOl4ANnPo01FXoYzRubu8P5WyLQWBk-czTSLjduXxfq2w_VzoqN-B_-Gp-qjhpwR95LaWAYmosiCQ4OuUT8OvAKdAy0yY6UQnO0-7dlzRwZ9sS3QhK4hh1otE-rPOpeA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"40"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-609825185787715166"},"published":{"$t":"2010-11-11T20:14:00.001+01:00"},"updated":{"$t":"2011-07-12T10:06:26.444+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Events\/News"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Food Reviews"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"Step into Hotel Chocolat | Happy Diwali | Giftaway"},"content":{"type":"html","$t":"\u003Cimg alt=\"Hotel Chocolat_0027-CR\" border=\"0\" height=\"752\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwRVCx9OB7fiY5Uy6uLUIRQJQo4Em1k2_SL6F-c_M4FrH5iCjcvP2RmhWQIYz-6zJS519HAxdxhBV_YLjuU40pTB9xmV4bWXqTc49NPUk_Ger4S9n67FB4N8XzJV2eCc2MZviMdw\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Hotel Chocolat_0027-CR\" width=\"500\" \/\u003E\u0026nbsp;\u0026nbsp; \u003Cbr \/\u003E\n“Life is like a box of chocolates, you never know what you might get!” \u003Cbr \/\u003E\nThese words by Tom Hanks’ character Forrest Gump branded my brain intensely. It made me sit up and look deeper into my life.\u0026nbsp; \u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003EYou see I am the kind of girl who likes to know what she’s getting. In terms of chocolate boxes – it would be, me reading through the selection of what is in each truffle, praline and chocolate before trying it out.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhere is my adventurous spirit you ask? Oh I have a very adventurous spirit. But I am also a die hard foodie. I get enormous pleasure of first reading about the fine ingredients in a chocolate to whet my appetite then taking a first bite to see if what was promised is in actual fact delivered. \u003Cbr \/\u003E\nSo for me, while life certainly is like a box of chocolates – I just like knowing what I am getting.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hotel Chocolat_0014-CR\" border=\"0\" height=\"752\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiXCSUqkU5lmm4lpEaZYquM77cu-l-_gft5rXqaW2pKBC7Wl0K_iFbon6ZBdUf1joLkE0o9U3jN6JJQzuY5fngHxD6DC1Ojzj6in1h9bktVYF5MpdO3o8qsqPT3n3rz2mQXkIz5fQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Hotel Chocolat_0014-CR\" width=\"500\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWhen I got an email from Anurag at \u003Ca href=\"http:\/\/www.blogger.com\/%20http:\/\/www.hotelchocolat.co.uk\/\" target=\"_blank\"\u003EHotel Chocolat\u003C\/a\u003E asking me if I would like a selection of their fine \u003Ca href=\"http:\/\/www.hotelchocolat.co.uk\/chocolates-CHC_PRODUCT\/\" target=\"_blank\"\u003Echocolates\u003C\/a\u003E, I thought “Well who says no to that question?”\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAnurag asked me to take my pick from their extensive chocolate line and trust me it was letting a chocolate addict loose in a candy store – I mean, literally! They have chocolates for all kinds of \u003Ca href=\"http:\/\/www.hotelchocolat.co.uk\/luxury-chocolate-gifts-CHC_OCCASION\/\" target=\"_blank\"\u003Eoccasions\u003C\/a\u003E and this was becoming more difficult than I expected.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nIn the end I asked myself “What kind of chocolate girl am I?” Milk, dark or white? The answer was easy! I am a dark chocolate kind of girl and was delighted to see that \u003Ca href=\"http:\/\/www.hotelchocolat.co.uk\/\" target=\"_blank\"\u003EHotel Chocolat\u003C\/a\u003E actually cater to my panache for dark chocolates with their stunning \u003Ca href=\"http:\/\/www.hotelchocolat.co.uk\/Signature-Dark-Collection-26-Pieces-P260457\/\" target=\"_blank\"\u003ESignature Dark Chocolate Collection\u003C\/a\u003E.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hotel Chocolat_0026-CR\" border=\"0\" height=\"752\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhaIR90eabsoOvFI2KMqf-2z5t_go6NDWml89GwXFub0Y6-z86c6D8hEqfFwV8Gumy_p38VfT-kAN-dekzq3p1D_H2RY2q4LiXEPV7wafUvwN6UV4lwR2itMDJkfOBeGf3RhGgmoQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Hotel Chocolat_0026-CR\" width=\"500\" \/\u003E \u003Cbr \/\u003E\n\u003Ci\u003EDark Liquid Caramel\u003C\/i\u003E, \u003Ci\u003EGianduja Bombe\u003C\/i\u003E, \u003Ci\u003E5-second Chilli\u003C\/i\u003E, \u003Ci\u003ESingle Malt Smoothie\u003C\/i\u003E, 6\u003Ci\u003E5% Dark Intense Praline\u003C\/i\u003E, \u003Ci\u003EPistachio-Pistachio\u003C\/i\u003E are just some of the ultimate chocolate varieties this selection offers.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWith my feet up on the sofa I discovered each silky smooth praline – a dash of chilli, a mellow melt-away caramel, a smoky note of single malt whisky, a nutty pistachio or a praline filled cup topped with honey and almond florentine.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWell this was certainly something I needed to share and quickly wrote to Anurag asking him if he would be so kind to provide another box of the exquisite dark chocolate selection. \u003Cbr \/\u003E\nNo! Not for me! For you!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nAs I, along with several Indians around the globe, are celebrating \u003Cb\u003EDiwali\u003C\/b\u003E today I thought I would treat you to a special event. Hotel Chocolat has been kind enough to supply one lucky \u003Cb\u003E\u003Cspan style=\"color: #ff8000;\"\u003EWhat’s For Lunch, Honey?\u003C\/span\u003E\u003C\/b\u003E reader with a box of the sensational Signature Dark Chocolate Selection I had.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nMaybe as a \u003Ca href=\"http:\/\/www.hotelchocolat.co.uk\/christmas-gifts-CHcoxmas\/%20\" target=\"_blank\"\u003EChristmas present\u003C\/a\u003E for someone special?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nWant another peak?\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"Hotel Chocolat_0028-CR\" border=\"0\" height=\"752\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgzDBbhMU5-gG6hGcuwFjd1vdBIoF-E4-Vg9qIPbDErmSBiCsi_HFzBorELcHdcm6AkKe9TACYVupV_xN6ocQe46kqADHjN-EpL1o1C49kSajv8Z4n9IlR7AtY3LoyLnK_p_tc_Gw\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"Hotel Chocolat_0028-CR\" width=\"500\" \/\u003E \u003Cbr \/\u003E\n\u003Ch3\u003EGiftaway\u003C\/h3\u003EHotel Chocolat will directly send a box of \u003Cb\u003ESignature Dark Chocolate Selection\u003C\/b\u003E to one lucky winner here in \u003Cb\u003EEurope\u003C\/b\u003E. All you have to do is \u003Cb\u003Eleave a comment on this post\u003C\/b\u003E and\/or\u003Cb\u003E tweet\u003C\/b\u003E about what type of chocolate rocks your world (be sure to use\u003Cb\u003E #hotelchocolat\u003C\/b\u003E and \u003Cb\u003E@MeetaWFLH\u003C\/b\u003E in your tweet so I can find you) \u003Cb\u003Eby November 12, 12am CET\u003C\/b\u003E. If you do both – you have two chances of winning the box. The winner will be randomly selected.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ci\u003EWant another peak?\u003C\/i\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ctable cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Cimg alt=\"Hotel Chocolat_0020-CR\" border=\"0\" height=\"484\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjHBsRj_CBebLWPMg7PL5jxs_0jKI76enFLt-OjJI7p5-hbZd0eNTxulacVmKzVosFf3YpLkSUQpNbkl567fWWxsQeyeOYxoF9NmNprKbTYl0KY7nXeJpCuTXg7Y12AyRmsDmdMg\/?imgmax=800\" style=\"border-width: 0px; display: block; margin-left: auto; margin-right: auto;\" title=\"Hotel Chocolat_0020-CR\" width=\"610\" \/\u003E\u003C\/td\u003E\u003C\/tr\u003E\n\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003E[The box of chocolates was purchased for this giveaway]\u003C\/td\u003E\u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Ch3\u003EHappy Diwali\u003C\/h3\u003EWishing all my gorgeous and lovely fellow Indian friends and family a fantastic Diwali! Light up your lives! \u003Cbr \/\u003E\n\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/609825185787715166\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/11\/step-into-hotel-chocolat-happy-diwali.html#comment-form","title":"74 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/609825185787715166"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/609825185787715166"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/11\/step-into-hotel-chocolat-happy-diwali.html","title":"Step into Hotel Chocolat | Happy Diwali | Giftaway"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjwRVCx9OB7fiY5Uy6uLUIRQJQo4Em1k2_SL6F-c_M4FrH5iCjcvP2RmhWQIYz-6zJS519HAxdxhBV_YLjuU40pTB9xmV4bWXqTc49NPUk_Ger4S9n67FB4N8XzJV2eCc2MZviMdw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"74"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2295831089845662517"},"published":{"$t":"2010-10-06T17:04:00.001+02:00"},"updated":{"$t":"2010-10-06T17:04:40.549+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Farmers Market Picks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0036) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EUsually when we have invited friends or family for a dinner, I look forward to the entire planning process of the evening meal. Maybe it’s the hotel background that triggers these buttons, but browsing through cookbooks or my recipe notebook and musing over the choices and selections, really makes me happy and content. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EIf we have invited good friends or family, I am pretty much aware of the restrictions and choices and the planning is easy. However if we have invited guests who we are not completely well acquainted with, many questions arise. Things like food allergies or personal likes and dislikes are considered and I am often told by these guests that they were surprised by the thoughtful questions I asked prior to the planning of the meal. Isn’t that normal and the duty of the hostess?\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum Blueberry Granola Crunch Verrine (Diptych001) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (Diptych001) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhrEN4mKGTu8XTb3HmeBlJYOc_tjL3RYqeH5a7Nwepv6IADP1LjZWifevg_w4AofbiyrDWymD8M2BnmybHonHuXUt76jFeY8N_opFPU5T2yOxmWEC4r7FFzL0S2lJFIm19Up4h69w\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum Blueberry Granola Crunch Verrine (Diptych002) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (Diptych002) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi1hxg1HOzrA9CwZwMuQffIoS47pmeCD1QQUIu6s2HKmkR7EH0OvvlX2SkLkr-M4weBDJJ34y4CsB2ogmH0JojR0N9Hz2DcXbX6Gnl6LtMuKEH4rifQS8Z9tA7NO-JI-SLaWyf_hg\/?imgmax=800\" width=\"610\" height=\"432\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI think my absolute favorite part of meal planning is definitely deciding on dessert. Dessert makes me happy! I also know dessert makes a lot of people happy. I admit to often paying just a little more attention to detail with the selection and preparation of dessert. \u003C\/p\u003E  \u003Cp\u003EHaving said that, it certainly does not need to be an extremely elaborate dessert that I might serve. I often like using ingredients in my pantry and pairing it with fresh fruit, a smooth and delicious cream. Playing with different flavors and textures is something I often enjoy doing while putting the dessert together. Sugar and spice, chocolate and cream, crunchy and smooth - so many ideas get me into the swing of things in the kitchen.\u0026#160; \u003C\/p\u003E  \u003Cp\u003EDoes dessert really have to be restricted to the end of a meal? Can we not have dessert when we like and even \u003Cem\u003Einstead\u003C\/em\u003E of a meal? How about dessert for breakfast?\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum Blueberry Granola Crunch Verrine (0041) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0041) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjY72xLVj2q6cSTdr8Xu73l-Tr4bN-1u0ADSGaDRTrAjVTmD0lOH-5zD2G9nzW8Cq8RhqAxuPOKpBlJlxVA9oUkD8tWjgmrUyCtAryt96VrIUa6QROZhktI5kgbsvM4ItXUPNbxrw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EWell this dessert idea is one of my favorites, simply because you can find any excuse to indulge into it anytime of the day. There’s granola, fruit and quark making it the perfect breakfast or in-between snack. The cheese and fruit allows it to be fairly adequate for lunch or dinner and the added chocolate makes it the perfect selection for - dessert! \u003C\/p\u003E  \u003Cp\u003ENope - you do not need any excuse NOT to treat yourself to this dessert! \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EVanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"https:\/\/sites.google.com\/site\/whatsforlunchhoney\/vanilla-poached-plums-and-blueberry-granola-verrines\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E200g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E100g soft goat cream cheese       \u003Cbr \/\u003E60g maple syrup       \u003Cbr \/\u003E200g \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/berry-nut-chocolate-intense-granola.html\" target=\"_blank\"\u003Eberry nut chocolate intense granola\u003C\/a\u003E (or use granola of choice)       \u003Cbr \/\u003E120g fresh blueberries       \u003Cbr \/\u003E250g plums, stoned and cut in half or quarters depending on their size       \u003Cbr \/\u003E100g Muscovado sugar       \u003Cbr \/\u003E1 vanilla bean, split and seeds scraped\u0026#160; \u003Cbr \/\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPrepare the cream by whisking together quark, goat cream cheese and maple syrup in a bowl until smooth. Taste and adjust sweetness by adding more maple syrup if desired. Place in the refrigerator to cool and thicken.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ETo poach the plums add the sugar into a saucepan with approx. 110ml water and vanilla. Gently heat until the sugar dissolves. Slide the fruit into the syrup. Bring the pan to the boil, then let it simmer for 5 to 10 minutes, depending on the ripeness and size, until the plums are soft. Leave to cool.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn clean bowls or glasses begin layering your verrines: first add a handful of the granola, then top with some blueberries, spoon a tablespoon or two of the goat cheese-quark cream. On top of this spoon a good tablespoon of the poached plums and more granola. Finally spoon some more cream over the top and sprinkle with some granola and blueberries.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EServe the dessert immediately and while the granola is still crunchy. Enjoy!        \u003Cbr \/\u003E\u0026#160; \u003C\/li\u003E   \u003C\/ol\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Plum Blueberry Granola Crunch Verrine (0038) by MeetaKWolff\" border=\"0\" alt=\"Plum Blueberry Granola Crunch Verrine (0038) by MeetaKWolff\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPzivqHb3HXvn8rp2bbHUie2zxhd2s9wxv-prL9h0Zdl1Wi68DOWTbdey4ZAZsN0NDr9g5fRx-G1q2HpWNkjpFCH9sR0rt0M9pwzp8eb10P9E913LCFCNHXSE03cKSnVe7LkcGBQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EBoth Soeren and I are very fond of such desserts as it brings together a lot of our favorite ingredients in one bowl. The beauty of verrines is that you simply get a plethora of flavors, a variety of different elements and the imagination can run wild all with one dessert. So we push our spoons right to the bottom and as it is pulled back out again, we know that each spoonful will be taking us to a different flavor high each time. Using the \u003Ca href=\"http:\/\/www.whatsforlunchhoney.net\/2010\/09\/berry-nut-chocolate-intense-granola.html\" target=\"_blank\"\u003Eberry nut chocolate intense granola\u003C\/a\u003E I made a while back was perfect for the verrine. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#cashews\" target=\"_blank\"\u003Ecashews\u003C\/a\u003E, poppy seeds and dark chocolate added a delightful crunchy texture pairing incredibly well with the creaminess of the the quark-goat cheese cream. \u003C\/p\u003E  \u003Cp\u003ESo go on and treat yourself to dessert any time of the day!\u003C\/p\u003E  \u003Cp\u003EI’ll be back next week with another sweet dessert – because dessert makes us happy! Enjoy the rest of the week.\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BananaBriochePudding05.jpg\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry Panna Cotta 01 framed.jpg?imgmax=800\" width=\"120\" height=\"175\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PersimmonVerrines01.jpg\" width=\"120\" height=\"165\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-persimmon-honey-nut.html\"\u003EPersimmon Honey Nut Yogurt Verrines\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana Wolff unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2295831089845662517\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2295831089845662517"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2295831089845662517"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/10\/vanilla-poached-plums-and-blueberry.html","title":"Vanilla Poached Plums and Blueberry Granola Goat Cheese Cream Verrines"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikqH8-XHCZrKwESRscxYkIDV_IOdOKKluX5ZK1hKp0mDwD2LsF4Rks6VHUX6-2N5JUz6vsmpAGuV2a4yy3mejQCHs8171YEeRxIoT-M60-dUaDFJ42kgQFw3NMgT5cUGYe7vqTYg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-7289589974772949329"},"published":{"$t":"2010-06-27T15:19:00.003+02:00"},"updated":{"$t":"2010-06-27T18:28:44.763+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Daring Bakers: Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Pavlova (0009) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0009) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EChocolate – decadent, rich, smooth and most definitely addictive. There are not many I know who do not succumb to the magical powers of chocolate. Over the last few years I’ve seen such an exciting boom in flavor pairings with chocolate that it really seems there are no limits to the delicious creations one can make using chocolate.\u0026#160;\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EThe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E challenge this month put a smile on my face for two reasons. One being I really enjoy a good pavlova as the variations are numerous and one can use seasonal fruit to create a lovely, eye-catching dessert. Two – it was a chocolate pavlova!\u003C\/p\u003E\u003Cp\u003EThe June 2010 Daring Bakers’ challenge was hosted by Dawn of \u003Ca href=\"http:\/\/www.doableanddelicious.com\/\" target=\"_blank\"\u003EDoable and Delicious\u003C\/a\u003E. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0307393461\" target=\"_blank\"\u003EChocolate Epiphany\u003C\/a\u003E by Francois Payard.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Pavlova Diptych (0007) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova Diptych (0007) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEievBIpnCDrYzcp48EIFWJ-EOShS00h4fE0bm-A3M3RCNFXUmnmuFWUylxpY4uJnWpa_s-8M-XeBneOTxPMzAXfAODGw7hyphenhyphen5I4tem7tdmHdK22OlgK0AM8QVOsFrWpagzhHBDS3vA\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAlthough the recipe was different to the usual way I make pavlovas, I decided to stick to this recipe. I wanted to make a layered pavalova cake using some of the succulent summer fruit available at the markets. \u003C\/p\u003E\u003Cp\u003EJuicy, ripe and sweet peaches with a scattering of fresh ruby red raspberries to balance the chocolate richness was the way I decided to go with the challenge. \u003C\/p\u003E\u003Cp\u003EMy CSA man had just made a lovely delivery of fruit and veggies and among other things the crate contained some incredible aromatic peaches. I was excited to get the work and experiment with them.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peaches (0008) by MeetaK\" border=\"0\" alt=\"Peaches (0008) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiVBQUH90P-PGyLBVdEWbfPkf4g0J2fgI4rvqx1ayP1U6Ubj8LBG7Dru0BE6Zem0-KQMRXjBQom-wGbZRh5XsIjUyIicR3z-Vw6b1GYSVJIjsS8qi27rIThIiMAEF68hQMxGcWgDQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI love roasted fruit and peaches and nectarines are so perfect for this method of cooking. One can create a stunning yet simple dessert within minutes. \u003C\/p\u003E\u003Cp\u003EFor the pavlova I decided to roast the peaches, drizzled with some aromatic honey and infused with fresh thyme from the garden. Once cooled it would provide for a wonderful highlight to the final dessert. \u003C\/p\u003E\u003Cp\u003EExperience with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003Ethe Daring Bakers\u003C\/a\u003E has always shown that there are always enough leftovers for a few other dessert variations. I usually enjoy this as it often provides a second challenge to create other desserts using the same components of the main challenge. This time was no different.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Pavlova (PREP) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (PREP) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi5zCsoViTN3a5yGsj3RDFGgN-6hO2Hz9mlfze5uS8CPVLd_Xo1LSsHu_xszft4xnZxPeGXvOWOTEIUGua3qrovHOQ7TSDSfnYv6J4CAY4nj-96wPgoqeCiv0EuoCc2jRoKunww3w\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI adjusted the recipe for the mascarpone cream, which uses a crème anglaise as a base. I just added the mascarpone to the crème anglaise and decided to leave the whipped cream away. My waistline would thank me late for this, I hoped.\u003C\/p\u003E\u003Cp\u003EThis creamy sauce turned out to be absolutely delicious poured over the honey roasted peaches and made a perfect summer time dessert on its own. The chocolate mascarpone mousse, while rather dense, was great with a few fresh raspberries.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Peaches and Cream (003) Diptych by MeetaK\" border=\"0\" alt=\"Peaches and Cream (003) Diptych by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgS4oM0ll742IQ7XRixpUHeK2dmecRUxGLUVe1v0hIJcz60YfS1FKusbKhXQ8k2e06hIOEDQsm3Xx3nObu5i6qTJaELb4b30TJD4MRJoUUCWhPpZCqJAHQaNmJPS5UJEPFrFEAHwA\/?imgmax=800\" width=\"600\" height=\"425\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe challenge was fairly simple and straightforward. I did not have any trouble with the components and divided the entire challenge over three days due to the fact I did not have enough time this week to do the challenge in one go. It was less hectic and with a good plan I started with the crème anglaise. On the same day I also completed the chocolate mascarpone mousse. I used Bailey’s Cream instead of Grand Marnier and cinnamon instead of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#nutmeg\" target=\"_blank\"\u003Enutmeg\u003C\/a\u003E for a slightly different flavor combination. Both creams were stored overnight in the refrigerator. \u003C\/p\u003E\u003Cp\u003EThe next day I had just enough time to make and bake the meringues. As I was planning to make a layer cake, I decided to make 3 concentric circles. I like the slightly rustic look of pavlovas and shaped these free-handedly. \u003C\/p\u003E\u003Cp\u003EOn the final day I completed the mascarpone cream, roasted the honey peaches and while they cooled, I assembled the pavlova cake.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Pavlova (0010) by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova (0010) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhHUygRsn_p63n96NdgMV39x5X4PSJUolH4PxW0oau-yJDgaUisprQ1mQzsM4dn0pgrwPLQaOcGI9iPQTmCivSte9CsirctNbQnf4k9bd_JLME6zxVzaOCMbLXkGzyz3hNBGGG7LA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003ELayers of crispy chocolaty meringue, slathered with thick, rich chocolate mascarpone mousse and a tangy scattering of raspberries make the bulk of this cake. It is then topped with soft, juicy, honey roasted peaches with a subtle aroma of thyme. Decadent! \u003C\/p\u003E\u003Cp\u003EThe recipe below is with my adaptations of the recipe from Chocolate Epiphany by Francois Payard.\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EChocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries\u003C\/h4\u003E\u003Cp\u003ERecipe Adapted from Chocolate Epiphany by Francois Payard\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-pavlova-peaches\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EChocolate Meringue (for the chocolate Pavlova)\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003Cem\u003E\u003Cu\u003E         \u003Cbr \/\u003E\n\u003C\/u\u003E\u003C\/em\u003E      \u003Cbr \/\u003E\n3 large egg whites       \u003Cbr \/\u003E\n½ cup plus 1 tbsp (110 grams) white granulated sugar       \u003Cbr \/\u003E\n¼ cup (30 grams) confectioner’s (icing) sugar       \u003Cbr \/\u003E\n1\/3 cup (30 grams) Dutch processed cocoa powder\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace a rack in the center of the oven and preheat to 200º F (95º C) degrees. Line two baking sheets with silpat or parchment and set aside.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPut the egg whites in a bowl and whip until soft peaks form. Increase speed to high and gradually add granulated sugar about 1 tbsp at a time until stiff peaks form. The whites should be firm but moist.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESift the confectioner’s sugar and cocoa powder over the egg whites and fold the dry ingredients into the white. This might look like it will not happen, but if you fold gently it will eventually come together.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a pastry bag with the meringue. Pipe the meringue into whatever shapes you desire. Alternatively, you could just free form your shapes and level them a bit with the back of a spoon. For the layer pavalova cake you’ll need 3 concentric circles.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake for 2-3 hours until the meringues become dry and crisp. Cool and store in an airtight container for up to 3 days. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EChocolate Mascarpone Mousse (for the top of the Pavlova base)\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1 ½ cups (355 mls) heavy cream (cream with a milk fat content of between 36 and 40 percent)      \u003Cbr \/\u003E\ngrated zest of 1 average sized lemon       \u003Cbr \/\u003E\n9 ounces (255 grams) 72% chocolate, chopped       \u003Cbr \/\u003E\n1 2\/3 cups (390 mls) mascarpone       \u003Cbr \/\u003E\npinch of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E       \u003Cbr \/\u003E\n2 tbsp (30 mls) Bailey’s Irish Cream (Orange juice)\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPut ½ cup (120 mls) of the heavy cream and the lemon zest in a saucepan over medium high heat. Once warm, add the chocolate and whisk until melted and smooth. Transfer the mixture to a bowl and let sit at room temperature until cool.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the mascarpone, the remaining cup of cream and cinnamon in a bowl. Whip on low for a minute until the mascarpone is loose. Add the Bailye’s cream and whip on medium speed until it holds soft peaks. Make sure not to overbeat as the mascarpone will break.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMix about ¼ of the mascarpone mixture into the chocolate to lighten. Fold in the remaining mascarpone until well incorporated. Fill a pastry bag with the mousse. Again, you could just free form mousse on top of the pavlova. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EMascarpone Cream (for drizzling)\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1 recipe crème anglaise \u003Cem\u003E(see recipe below)        \u003Cbr \/\u003E\n\u003C\/em\u003E½ cup (120 mls) mascarpone       \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare the crème anglaise. Slowly whisk in the mascarpone and let the mixture cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003ECrème Anglaise\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1 cup (235 mls) whole milk      \u003Cbr \/\u003E\n1 cup (235 mls) heavy cream       \u003Cbr \/\u003E\n1 vanilla bean, split or 1 tsp pure vanilla extract       \u003Cbr \/\u003E\n6 large egg yolks       \u003Cbr \/\u003E\n6 tbsp (75 grams) sugar\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a bowl, whisk together the egg yolks and sugar until the mixture turns pale yellow.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECombine the milk, cream and vanilla in a saucepan over medium high heat, bringing the mixture to a boil. Take off the heat.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour about ½ cup of the hot liquid into the yolk mixture, whisking constantly to keep from making scrambled eggs. Pour the yolk mixture into the pan with the remaining cream mixture and put the heat back on medium. Stir constantly with a wooden spoon until the mixture thickens enough to lightly coat the back of a wooden spoon.Care must be taken not to overcook the mixture.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove the mixture from the heat and strain it through a fine mesh sieve into a bowl. Cover and refrigerate until the mixture is thoroughly chilled, about 2 hours or overnight. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EHoney Roasted Peaches\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E4 ripe peaches, sliced in thicker wedges      \u003Cbr \/\u003E\n3-4 tablespoons honey, use a good quality one with a flowery aroma       \u003Cbr \/\u003E\na few sprigs of fresh thyme\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 180 degrees C.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a bowl mix together all ingredients and transfer to an ovenproof baking dish.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERoast fruit and honey for 15 minutes until fruit is softened and syrup is thick.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove and allow to cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EAdditional:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E2 punnets fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E\u0026#160; \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003EAssembling the Pavlova\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EEither pipe the mousse onto the meringues or use a spatula to spread it over the meringue. Decorate with the fruit. If you are making the layered version then spread some of the mousse on the base meringue, scatter with raspberries then place the second meringue. Spread another mousse layer and then place the final meringue layer on top of this. To conclude spread with mousse, arrange the honey roasted peaches on top, then decorate with a few raspberries. \u003C\/p\u003E\u003Cp\u003EJust before serving drizzle some of the honey syrup and the mascarpone cream over the top. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E You’ll definitely have leftovers with this. A great dessert idea is using the honey roasted peaches with syrup and drizzling some of the mascarpone cream over the top. It makes a lovely refreshing dessert. If you have some extra meringue leftover too, coarsely crunch it up and scatter over the top.\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Chocolate Pavlova Empty Plate by MeetaK\" border=\"0\" alt=\"Chocolate Pavlova Empty Plate by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOCxq3uKBS2yVbNDsNy0MzEdhis1QpRFI4J6kGdoysB3XtuZiMqf9rN1WBZABZlrVp2PR3j2zLa24GxNo-b3vxxveVI3twsb5E6FFb21hiEsLEnDpJnH5q9Eh60-Jk9ZOJv_y9vw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI was worried that the recipe would yield something more like a meringue rather than a traditional pavlova. Pavlovas are usually made with the addition of cornstarch, white vinegar to the egg whites and allows for a crispy shell, while the interior remains moist and gooey. As the cornstarch was missing in this recipe I suspected it would be more meringue-y. I decided to bake the meringue for just under 2 hours instead of going the full 3 hours. This resulted in a lovely moist interior – not 100% pavlova-like but close. \u003C\/p\u003E\u003Cp\u003EOn the whole however, we totally succumbed to this dessert. I served it last week when Germany played Ghana (World Cup 2010 fever) to friends at a spontaneous BBQ. This my spontaneous dessert ;o). The crunchy meringues against the smooth and rich mousse paired so well with the sweet honey peaches, while the tanginess of the raspberries provided a lovely contrast to the entire sweetness on the dessert. The hint of thyme was perfectly subtle and added a great note to the fruity peaches. \u003C\/p\u003E\u003Cp\u003EThank you to Dawn for selecting great and very addictive way to challenge us this month.\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMore chocolaty \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E’ challenges from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocCaramelTart18.jpg\" width=\"120\" height=\"173\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SGZQ5Xln71I\/AAAAAAAACoA\/avTOYK9PesU\/Danish Braid (01) framed[5].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9c0DTILaDLXo-ykYxsolPBLTHTbq2CAZDyCZq36SuR61tX5qAtzqwubZ5WFdEYkRXs6CQ8mXLE7j6w47cZbLzegQmwqTS_J4s11AEwLzjJn0LWZc-cx9EBV-SZ78iZ8u1ADnPwg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\"\u003EDanish Braid - Chocolate \u0026amp; Raspberries\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/daring-bakers-dobos-torte-with-quark.html\"\u003EDobos Torte with Quark Chocolate Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/7289589974772949329\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7289589974772949329"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/7289589974772949329"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/06\/daring-bakers-chocolate-pavlova-with.html","title":"Daring Bakers: Chocolate Pavlova with Chocolate Mascarpone Mousse, Honey Roasted Peaches and Fresh Raspberries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjzkjy5H9CuZc-l1m-uKjkMnB8z09wH1XdKXAN-2YqlWTm8fT1cFaf1u5ePENdc5Anb7fuLoJVjDOJ6St9Wj7-EfJ0fI1i9hj4m47uvFtzvSmd1oqhtbC78aiEnZqam9upjNxDag\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-343321726235416051"},"published":{"$t":"2010-04-01T22:22:00.001+02:00"},"updated":{"$t":"2010-04-01T23:18:19.145+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Egg-straordinary: Light Mousse au Chocolat with Baileys Crème Caramel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Baileys Mousse Au Chocolat (0015) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0015) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EEaster is just not the same without chocolate! I went to the stores today and my shopping cart has never before brimmed over with so many chocolate treats in all shapes and sizes.\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EChocolate bunnies and eggs filled with nougat and marzipan, stand upright like soldiers waiting for their marching orders. As I get home they get their orders, into colorful little straw baskets filled with hay and flowers they go. I can’t wait to hide them come Easter Sunday. \u003C\/p\u003E  \u003Cp\u003EWe’ll be spending the day a little bit away from Weimar on Easter Sunday. As it’s Tom’s birthday I’ve arranged for us to spend a glorious day at a castle not far from here. An elegant park with impressive surroundings will be the setting for the day and somewhere there I’ll be hiding the cute little eggs and chocolate treats.\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Baileys Mousse Au Chocolat Collage by ) MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat Collage by ) MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJKEtzRdzeRthlrLQAHgR4fz1zA8AJbvtL7MLbWQhOJoSFmZeKKgAEFc4SWg5qF9oJf_jGxLOWR7FzueRhir1OZlhtRJg1S95YFxliibubW5oyqlqyJE_0E83JzmqQw5dFt2U7Cg\/?imgmax=800\" width=\"470\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EChocolate makes me happy and fills me with pure comfort and I love making little surprises for my two men, who thankfully share my chocolate addiction. So when they come home on Saturday I will have a little surprise waiting for them. Chocolate of course!\u003C\/p\u003E  \u003Cp\u003EBefore I get into the dessert idea let me share the eggs Soeren and I decorated this year. We had lots of fun coloring and decorating these eggs. It’s always special when both of us get to relax and spend time with each other, we talk, giggle and basically fool around. Nice break from being a mummy!\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Colored Eggs (01) by MeetaK\" border=\"0\" alt=\"Colored Eggs (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjIaV_r2bvF88VjKom2OpLrxqxLro7EleDRWVmMA5vcvAuYhD0zWbFvQ91FjYRRh_pJRwvMApN7UgqxzByWggpSFzewQ5lhfi4cZ_jpSX97X5KUmLYCwkNohT-BDAmmTnHJb_xnAA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI decided to make the mousse on the lighter side, skipping the cream entirely. Instead I use eggs, the whites to make it fluffy and airy and the yolks to give it it’s creamy texture. It’s light and featherlight. Grown-ups get a shot of some delicious Bailey’s Crème Caramel for an extra punch, while kids get a few extra chocolate grated on top. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Baileys Mousse Au Chocolat (0010) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0010) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEbJlvAQGygv_nkurP9fqlWr_HuQ1HCI6zn7TDM3DkiEFmyeNIsROf0uMosIzZ7uoIRTV0nQjlFxk-M_hlpLLD8Mly163W4gvy3_qhiMhU1K8pKIwBr7jcc9BdNph160Y0ZXqO9Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI washed the egg shells thoroughly and used them for little containers as a cute serving idea. Use good dark chocolate for this because it’s the only kind that will satisfy you and your guests ;o). You can also use some of the delicious flavored chocolate available like Lindt’s \u003Ca href=\"http:\/\/www.lindt.com\/int\/swf\/eng\/products\/excellence\/orange-intense\/\" target=\"_blank\"\u003EOrange Intense\u003C\/a\u003E or the irresistible \u003Ca href=\"http:\/\/www.lindt.com\/int\/swf\/eng\/products\/excellence\/sea-salt\/\" target=\"_blank\"\u003EFleur De Sel\u003C\/a\u003E. I’ve used both and they add an exquisite flavor to the mousse. In this case leave the shot of Bailey’s out.\u003C\/p\u003E  \u003Cp\u003EMy Easter treat for you! Indulge and enjoy! \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EMousse Au Chocolat with Bailey’s Crème Caramel \u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/mousse-au-chocolat-baileys-creme-caramel\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003EMakes 12 small portions\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E100g good dark chocolate, coarsely chopped      \u003Cbr \/\u003E1-2 tablespoons Bailye’s Crème Caramel\u0026#160; \u003Cbr \/\u003E4 eggs, separated       \u003Cbr \/\u003EPinch of salt       \u003Cbr \/\u003E80g sugar       \u003Cbr \/\u003E1 tablespoon cocoa powder       \u003Cbr \/\u003E\u003Cem\u003EOptional:\u003C\/em\u003E flaked almonds\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EMelt the chocolate over a water bath, where a metal bowl is placed over a pot of simmering water. Set aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a clean mixing bowl whisk the egg whites with salt until frothy soft peaks have formed. Slowly sprinkle 40g sugar whisking the whites making sure they do not get too stiff.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPlace another bowl over a water bath and using clean beaters whisk egg yolks with the remaining sugar until thick, pale and very creamy. The volume should have doubled at the end.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EGently fold in the melted chocolate, Bailey’s Crème Caramel and the cocoa powder using a spatula into the egg yolk mixture.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EFinally, carefully fold in the egg whites, making sure not to deflate them and keeping it as fluffy as you can.\u0026#160; \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EPour the mousse into a metal bowl and refrigerate for at least 2-3 hours. Alternatively you can divide the mousse into individual dessert glasses.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIf you are planning on serving these in the egg shells, you can either fill the mousse into a piping bag or spoon into the prepared egg containers. Sprinkle with some flaked almonds. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note 1 tipstricks\" border=\"0\" alt=\"Sticky Note 1 tipstricks\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhD6eyokUXPSw3RmfIve8Fg_pHLb5_mgt5yd5q9lfZRBeW3iDuVxXDY3rnUBgusy6qnaThhgQbo4IVkSemEur0AjeMNDUXf3SJ297UwHdfwgRJ3gpdeIXFL6tAle88KJ-QIFtlTTQ\/?imgmax=800\" width=\"200\" height=\"138\" \/\u003E As this is an egg-white based mousse, the egg whites need to be beaten into a froth (soft peaks). The air bubbles trapped in the froth provides the mousse with its distinctive light and airy taste. Care should be taken not to beat the egg whites to the point that they become stiff. Stiff egg whites will be difficult to mix evenly into the rest of the ingredients. \u003C\/p\u003E    \u003Cp\u003EThe egg whites need to be \u0026quot;folded\u0026quot; into the other ingredients rather than stirred. Stirring the mousse will burst many of the precious air bubbles, which will result in a flat mousse. The basic folding technique consists of sliding the spatula or wooden spoon along the bottom of the mixing bowl and then lifting it up the side, keeping the spoon horizontal. This motion helps to mix the ingredients without losing the air bubbles trapped in the beaten egg. \u003C\/p\u003E    \u003Cp\u003EThe mousse needs to be put in the fridge to cool for a minimum of 2-3 hours prior to serving. Cover the dessert glasses with wax paper or plastic wrap so that they don not absorb any aromas from other items in your refrigerator. \u003C\/p\u003E    \u003Cp\u003EAs this mousse contains raw egg it should be eaten the same day as it is prepared.\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Baileys Mousse Au Chocolat (0019) by MeetaK\" border=\"0\" alt=\"Baileys Mousse Au Chocolat (0019) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhagfK3Sr-COw3mHZTieOrMdodJ55tJshw_VaG8LRtN7IoST1_JP-G3-bRIyvwMo99hzhScRSLY8SC0LGFy-5lYHxetXBUaVvsxZYvY_59i9P9U-JDzdsy2J9lCT2Z409fSsjjQCA\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI’ll be making more of this tomorrow because guess what I taste tested so much that most of it is all gone. I mean you read my last tip huh? It has to be consumed on the same day – so I have to listen to my own advice. I loved the flavor highlight the liqueur gave the mousse – the sexy caramel flavor caressed the bold aromas of chocolate to bring out a wonderful character of this mousse. It’s not dense because the egg whites make it light and delicate. A perfect Easter treat! \u003C\/p\u003E  \u003Cp\u003EWishing everyone a lovely Easter break. Hope the Easter bunny is generous to each one of you and indulge in all the sweet and savory treats. See you next week!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these creamy chocolate dessert ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/[2].jpg?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9c0DTILaDLXo-ykYxsolPBLTHTbq2CAZDyCZq36SuR61tX5qAtzqwubZ5WFdEYkRXs6CQ8mXLE7j6w47cZbLzegQmwqTS_J4s11AEwLzjJn0LWZc-cx9EBV-SZ78iZ8u1ADnPwg\/[2].jpg?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2_I8oAUjnqzQRa3mJC1uJduw19XYCYErv4WuECeKSpp1VUrQh1w7tO2wqxB0rYEEguAl2E2yEx5OqeWV1VBCCFAy-vRLBN4YE0Vjbyqi9A6A3F4i53Fix6FCCZ9bcGXqlAY-gug\/ Cakes 01 framed[2].jpg?imgmax=800\" width=\"120\" height=\"176\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/chocolate-and-raspberry-creme-caramel.html\" target=\"_blank\"\u003EChocolate and Raspberry Crème Caramel\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/03\/cooking-school-fresh-homemade-lemon.html\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/daring-bakers-dobos-torte-with-quark.html\" target=\"_blank\"\u003EDobos Torte with a Quark Chocolate Mousse\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#apricotchutney\"\u003E\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/celebration-cakes-coconut-white.html\" target=\"_blank\"\u003ECoconut White Chocolate Mousse with Strawberries on Coconut Joconde\u003C\/a\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#spicyraspberry\"\u003E\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/343321726235416051\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html#comment-form","title":"49 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/343321726235416051"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/343321726235416051"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/04\/egg-straordinary-light-mousse-au.html","title":"Egg-straordinary: Light Mousse au Chocolat with Baileys Crème Caramel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiNnPM8YUmy3csLNODtaXtj9EmM8EL5k9P9fjEAHGksfs_SLc7O9pxpOUqhMuc5uLuSFsEiiRHz4K0JTwjITYFndTsNwuqS7P71ZqmHNV2gGfws4PyY3bfBXQxVj-MIDNv7KrQHQA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"49"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4452987489652625699"},"published":{"$t":"2010-02-12T18:38:00.001+01:00"},"updated":{"$t":"2010-02-12T18:54:45.169+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcA5E4xJ0dA0hu8KBLLKyd8FZiNc1j1jI_8J4vNToyAYmggeeoajHmuq_mwiL0vuR7utlVe0QfmTIze2OO1oI83MWCmY5c0ni6SzIWVoryqAE7V7wfj8Hi3rgxYICb_MhQgM11lQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160; \u003C\/p\u003E  \u003Cp\u003EI can hardly believe my stay in Dubai is coming to an end. I’ll be flying back to Germany tomorrow and just thinking of the cold there makes me shiver. But the 22 – 26 degrees C we’re enjoying here has warmed us up right to the core. Wonders what sunshine does to the soul and mind. \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EWe’re feeling full of life. Not sure if it really is the sun or the shopping or the family or the food or the friends – maybe a bit of all. \u003C\/p\u003E  \u003Cp\u003EThose following me on \u003Ca href=\"http:\/\/twitter.com\/MeetaWFLH\" target=\"_blank\"\u003ETwitter\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.facebook.com\/album.php?aid=199022\u0026amp;id=822074637\u0026amp;saved#!\/profile.php?id=822074637\" target=\"_blank\"\u003EFacebook\u003C\/a\u003E are keeping up with my busy schedule and a few pictures I’ve been sharing with you. Yes – I have done a bit of shopping but really what’s totally spectacular is the fact that I am having fun meeting friends. I had the pleasure of meeting fellow blogger Komal from \u003Ca href=\"http:\/\/nishkamanglani.blogspot.com\/\" target=\"_blank\"\u003ELifealicious\u003C\/a\u003E and my dear friend (and macaron tester) BS. from Weimar is here spending a few days in Dubai and we’ve been having fun on the beach and exploring the spice souk. However, what I’ve really cherished was meeting my old school friend T.A. T. is the younger sister of my \u003Cem\u003Ebestest\u003C\/em\u003E friend N. from our old Doha College days. It’s been almost 20 years! And this week we met again – two gals in their mid thirties chatting like we never missed a day, T. texting and sending pictures to N. in Lebanon. N. we missed you!\u003C\/p\u003E  \u003Cp\u003EAnother pretty interesting experience I had was enjoying an evening at my mum’s “kitty party”. Do you know the concept of kitty parties? Well it’s very Asian – Indian more particularly, where ladies get together once a month to enjoy a evening of chit chat, gossip, games and food. Each lady puts a specific amount in a so called “kitty,” which is collected and part of it is paid towards the hotel\/restaurant bill. Each month a hostess is chosen and she is responsible to set up the party. So, let’s say I had an interesting evening listening to talk about who’s got the biggest diamonds, the newest daughter-in-law or who’s son\/son-in-law has the highest paying job.\u003C\/p\u003E  \u003Cp\u003EWell I do not know about all that – I do know who’s got the richest and best tasting chocolate banana bread around here though – ME! \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (01) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiFArxY_lFKIdboycDRwKNhWUCg_9eLAQEiFPAWUddxJjquu8jHUYhs9hFnXCAXd5QtUShCMISJ8w9_iM-7k-6Lv2BnIrImglyVclvO8k3g2pd1P1lIKuurYNrN3XZAab94dUbMYg\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EIn three different varieties – au naturel, topped with gorgeous crunchy pistachios and with lovely pink almond praline (courtesy \u003Ca href=\"http:\/\/www.cookingninja.com\/\"\u003EPam\u003C\/a\u003E). \u003C\/p\u003E  \u003Cp\u003EOne afternoon \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\" target=\"_blank\"\u003EJamie\u003C\/a\u003E and I got together in our kitchens via Skype and decided to bake together. These kind of cakes, loaves and breads are a vital part of my baking repertoire on the weekends as both Soeren and Tom enjoy taking a piece or two with them. Another one of those “hit and run” dishes – you know – I have told you about them before – hit on them and then run! I usually make them in loaf pans as they are easy to store and handle. The recipe below makes about 3 small loaf pans. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (03) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh0VI3ymROHKM75z4421CozhBgyxScQ0n5hDoYS-On0XA7xTI0ktaZvz-hQMUCd-NWHOgETIf5uEh-9lTUt8DSJJdJSJ_454jaI6pnNykP0Ek2z0AtAd4S8GHUVECcEnvEwJfpi6Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EThe richness and smoothness comes not only from silky chocolate but also a good sprinkling of cocoa powder. It’s kept moist and tender with the addition of ripe bananas. Together they make an unbeatable pair in giving a deep and rich flavor to the cake\/bread.\u0026#160; \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ERich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/chocolate-banana-breads\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E100g bittersweet chocolate,      \u003Cbr \/\u003E150g butter, softened       \u003Cbr \/\u003E170g Muscovado sugar       \u003Cbr \/\u003E3 eggs       \u003Cbr \/\u003E175g all purpose flour       \u003Cbr \/\u003E1 1\/2 teaspoon baking powder       \u003Cbr \/\u003E25g cocoa powder       \u003Cbr \/\u003E2 large bananas, ripe and mashed\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor topping          \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003EPistachios, coarsely chopped       \u003Cbr \/\u003EPink almond praline \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EHeat oven to 180 degrees C. Butter and line 3 small loaf pans with baking paper and set aside.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EMelt chocolate in a double boiler or in a bowl set over a pan of simmering water.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ECream butter and sugar until creamy, fluffy and pale. Gradually add the eggs, one at a time, beating well between each addition.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESift flour, baking powder and cocoa powder and fold into the the wet ingredients using a spatula.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EAdd mashed bananas and melted chocolate and fold well.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EDivide mixture between the three pans, top one with pistachios, the other with the pink almond praline and leave one plain. Bake for about 30-45 minutes or until a wooden toothpick inserted in the middle comes out clean. Cool on a rack, then wrap in baking paper or foil. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 20px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"Sticky Note Kitchen Notes\" border=\"0\" alt=\"Sticky Note Kitchen Notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjM7rdvSt-GZHlDMys03S5YN-e8GzTKwlPkwio9gvFED-XRwuks0Ipnt6gZVTMFl3N4us-hfImr_CIqx2N7IOdPLmWP-7t6dTbyyVEWoUpeg9gJ4UO12Vv-zgFAz-2LRVn4jrZUDQ\/?imgmax=800\" width=\"150\" height=\"104\" \/\u003E- The loaves will stay fresh and really moist for 3 to 4 days kept in an airtight container.       \u003Cbr \/\u003E- Make double the recipe and freeze the loaves. If you cut them in slices before freezing you can easily take individual slices out a few hours prior to eating.\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp align=\"left\"\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (02) by MeetaK\" border=\"0\" alt=\"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEianpj-xNxa7vprJbBmAhr01yXOy6AxlpQ7cF0c2r29Qkn2UZbru35i2QHqSXtGO1tidv48n1M0n0SRWHlUoC5qBOAFbS7opvr1d6iKinmTYCjSaLupJiK3YH3CQCpADyxxy0A5Dw\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp align=\"left\"\u003EThese are probably not going to last too long so I really recommend making a double portion. Why not? They freeze so well and will be devoured in no time. It’s simply irresistible and moist and ohhh so chocolaty. I love the flavor or bananas in cakes and loaves, together with deep chocolate the loaf takes on a wonderful new dimension. \u003C\/p\u003E  \u003Cp align=\"left\"\u003EJamie is hosting this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E and has chosen \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/2010\/01\/bread-chocolate.html\"\u003EBread \u0026amp; Chocolate\u003C\/a\u003E as her theme. A fantastic pairing I think and here is my offering! Make sure you join us you still have a few days so pop over to Jamie’s lovely blog and check out all the details!\u003C\/p\u003E  \u003Cp align=\"left\"\u003EIt’s hard to leave such gorgeous weather behind. But looking forward to seeing Tom again and spending a nice Valentine’s with him – mmmmm! ;o)\u003C\/p\u003E  \u003Cp align=\"left\"\u003ECome back\u0026#160; next week and I’ll take you on a high flying trip to Dubai in pictures with me. Have a good one!\u003C\/p\u003E  \u003Cp align=\"left\"\u003EHugs\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these \u003Cfont color=\"#ff0080\"\u003EValentine Day\u003C\/font\u003E treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/photos1.blogger.com\/x\/blogger\/6293\/956\/400\/884434\/Truffles 2.jpg\" width=\"200\" height=\"141\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXRejeZLI\/AAAAAAAAC_s\/zZUkOOFZJ0k\/Choc Panna Cotta 02 framed[2].jpg?imgmax=800\" width=\"120\" height=\"184\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u0026#160;\u003Cimg src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/R-ItcVTi2sI\/AAAAAAAACEk\/9mHYBllPjbA\/MatchaPralines06framed2\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/cooking-school-rich-creamy-truffles_24.html\"\u003EHazelnut Nougat Truffles\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/chocolate-panna-cotta-with-caramelized.html\"\u003EPanna Cotta - Chocolate with Caramelized Pineapple and Amarena Cherries\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4452987489652625699\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/02\/rich-chocolate-banana-breads-with.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4452987489652625699"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4452987489652625699"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/02\/rich-chocolate-banana-breads-with.html","title":"Rich Chocolate Banana Breads with Pistachios, Pink Praline and Au Naturel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhcA5E4xJ0dA0hu8KBLLKyd8FZiNc1j1jI_8J4vNToyAYmggeeoajHmuq_mwiL0vuR7utlVe0QfmTIze2OO1oI83MWCmY5c0ni6SzIWVoryqAE7V7wfj8Hi3rgxYICb_MhQgM11lQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3966443209694118329"},"published":{"$t":"2010-01-11T20:19:00.002+01:00"},"updated":{"$t":"2010-01-15T23:04:29.349+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Chocolaty Cranberry Pistachio Brownies"},"content":{"type":"html","$t":"\u003Cp\u003E\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brownies Cranberry Pistachio (01) by MeetaK\" border=\"0\" alt=\"Brownies Cranberry Pistachio (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIXpJEFgNj-_0WK-xAzwus7_GC35-i4tJxa_Gvpj_SQ76R1JGUuap_GLHCr87zQ3B6TkW1f7IO0vac__FdYRWJfz7ExJMk-WmmMY0fJmdwkSA9n5zbf6BDJ336MSnaSQjkiKQ_1A\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EI was sitting at the dentist's last week reading a lifestyle magazine. It was an article about Victoria Beckham and her fashion anguishes. After I put down the magazine I had to smirk! Why go through that hell I thought - just to set a trend and get a few shots in a magazine? After seeing a picture of her feet I shivered! \u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESo, with the article in mind, I found your comments on my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/01\/i-am-not-afraid-of-heights.html\"\u003Ehigh heels\u003C\/a\u003E yesterday very amusing. To set the record straight - these heels are not my everyday shoes. While I do love high heels, I know that the practicability of wearing such shoes, taming a wild seven year old and managing my day to day chores just does not work. \u003C\/p\u003E  \u003Cp\u003EI remember an episode of Sex and the City, where Carrie is walking her boyfriend's dog - yes in heels as high as \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2010\/01\/i-am-not-afraid-of-heights.html\"\u003Ethese\u003C\/a\u003E. Well the dog runs off and she literally dashes off after him in those heels - and yes she looked good doing it too. I was bewildered for the whole week. And no, I won't be going jogging in those heels. \u003C\/p\u003E  \u003Cp\u003EComing back to Vic B. I tip my hat to her for going through all the pain and hassle simply to set a trend. It's incredible she can live through the day wearing the stilts she does and still smile for the cameras. It takes a very disciplined person to go through the daily ritual described in the article. And I guess only Vic can spend half a million dollars in one day on 20 pairs of shoes and other fashion items! Totally out!\u003C\/p\u003E  \u003Cp\u003EBut are the pains and troubles she goes through really appreciated?\u003C\/p\u003E  \u003Cp\u003ETo what extent would you go to to set a trend? Are you even bothered to be a trend-setter? And what pains would you take to be stylish? Are you a fashion victim?\u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Brownies-CranberryPistachio_ChocMelted01b-framed\" border=\"0\" alt=\"Brownies-CranberryPistachio_ChocMelted01b-framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgG1cvB93wTCsvFUjVVNwak4Uw3wAU7eKK9ME57WdY0KmMBErXywFwzUvl6FRHiOPHEL3wk2nwU_ttMV-wqiC7zKJwbr9beSoiORew0XVCbRbR-Kp7slTwsEfhBzO5ODyGSlYfJ5Q\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EI think it's not a secret around here that I love shoes and bags. I might not be a trend-setter and I do not follow each trend but still think of my style as chic. It's me. I fee comfortable with it and THAT in my opinion is the factor that needs to be considered. The heels - well they are a part of my collection now and I will wear them on a few special occasions knowing one thing - that for a day I can pretend to be a trend-setter!\u003C\/p\u003E  \u003Cp\u003EThese brownies are fully in trend with fruity cranberry and nutty pistachios all wrapped in rich chocolate brownie cake with a slight hint of cardamom.\u0026#160; \u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003ECranberry Pistachio Brownies\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/sites.google.com\/site\/whatsforlunchhoney\/cranberry-pistachio-brownies\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E300g bittersweet chocolate, coarsely chopped      \u003Cbr \/\u003E200g + more butter, cut into cubes       \u003Cbr \/\u003E250g muscovado sugar       \u003Cbr \/\u003E200g all-purpose flour       \u003Cbr \/\u003E4 eggs       \u003Cbr \/\u003E4 tablespoons milk       \u003Cbr \/\u003E1\/2 teaspoon ground cardamom       \u003Cbr \/\u003E80g dried cranberries       \u003Cbr \/\u003E120g pistachios       \u003Cbr \/\u003Eicing sugar, for dusting optional       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EPre-heat oven to 160 degrees C. Butter and line a baking pan approx 20 x 20 cm.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EIn a saucepan, gently heat chocolate, sugar, butter and milk stirring frequently until mixture has melted. Allow to cool.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBeat in the eggs, one at a time, making sure each one has been incorporated well. Then fold in the flour, cardamom and cranberries.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003ESpread half of the chocolate mixture into the pan then scatter the pistachios, finally pour the rest of the mixture over the top and smooth.        \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/li\u003E      \u003Cli\u003EBake in the oven for about 25-30 minutes. Cut into squares while warm. If using dust with icing sugar. \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px; display: inline\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" width=\"150\" height=\"150\" \/\u003E       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EThe \u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E tips:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E- Antioxidant powerhouses – \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/who-likes-cranberries-ginger-chutney_06.html#cranberries\" target=\"_blank\"\u003Ecranberries\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E- Selecting and storing \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E- Versatile \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160; \u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Brownies Cranberry Pistachio (02) by MeetaK\" border=\"0\" alt=\"Brownies Cranberry Pistachio (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh1lpU5uzHJXhgDM8Kbwm5HF-x54wanNJoMYs1rJQcVkcH0W2Vk_AXDDKpcJVanuPVRLVLkBlFrOt0iBtH4lJSs-HyohqFsPn9SfAx_h46iXbBQIUKS7DIFMPqAGdiZpGVBhYOy4w\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E\u003C\/p\u003E  \u003Cp\u003EThese are wonderfully moist treats, with a tangy tartness from the cranberries and a gorgeous crunch from the pistachios with a comforting glow from the cardamom. To be honest Soeren, Tom and I had to fight for our fair share because they tasted so good. Not too sweet and very much in style!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these brownies ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/?imgmax=800\" width=\"120\" height=\"179\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocWalBrownie13.jpg\" width=\"120\" height=\"198\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/photos1.blogger.com\/blogger\/6293\/956\/400\/Brownies2.jpg\" width=\"120\" height=\"127\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html\"\u003EChocolate Raspberry and Peach Brownies\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003EChocolate Mocha Brownies\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/spotlight-on-baking-from-my-home-to.html\"\u003EClassic Brownies\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EAll through January the Spotlight on the Archives is on:\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003ERoasted Pumpkin and Chocolate Bread Pudding\u003C\/a\u003E     \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003E\u003Cimg style=\"margin: 0px; display: inline\" title=\"Roasted Pumpkin and Chocolate Bread Pudding\" alt=\"Roasted Pumpkin and Chocolate Bread Pudding\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/?imgmax=800\" width=\"150\" height=\"221\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3966443209694118329\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/chocolaty-cranberry-pistachio-brownies.html#comment-form","title":"46 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3966443209694118329"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3966443209694118329"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/chocolaty-cranberry-pistachio-brownies.html","title":"Chocolaty Cranberry Pistachio Brownies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIXpJEFgNj-_0WK-xAzwus7_GC35-i4tJxa_Gvpj_SQ76R1JGUuap_GLHCr87zQ3B6TkW1f7IO0vac__FdYRWJfz7ExJMk-WmmMY0fJmdwkSA9n5zbf6BDJ336MSnaSQjkiKQ_1A\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"46"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-9090797384307906072"},"published":{"$t":"2010-01-04T17:58:00.001+01:00"},"updated":{"$t":"2010-01-12T12:06:19.984+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"White Chocolate Cardamom Mousse with Spekulatius Crumbs"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiK8pKL3Yq4bPmxkfBl_r5A5ZG1t3YmPSBCq9-z3nhdw9CYirvZ1_EGL4QLMb7AKBQW6-tp565tPhnfPT1XA9FKw7ld51jL7nLTdRKoyZ4bJOQdzlnGrpCI2Mih7H5xMypuyA4yQw\/s1600-h\/WhiteChocCardamomMousse06-framed%5B2%5D-1%5B2%5D.jpg\"\u003E\u003Cimg title=\"WhiteChocCardamomMousse06-framed[2]-1\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"752\" alt=\"WhiteChocCardamomMousse06-framed[2]-1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwNYgOgrI9CjGN4VVCyeOw2HcYt4VeQ_swI5KxqjHIy7UKfmg500GdcDNVgvKlF-N8tinHzN-4qdGFTtbd1OLntAoK1g3UNKjd6MluWfDmASL8gIqSOmkvtfp3GWrm4MtxTT7i5Q\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160;\u0026#160; \u003C\/p\u003E  \u003Cp\u003EIsn't it funny how fast the holidays have raced past? Wasn't it just a few days ago I was fussing about my menu plan for Christmas Eve dinner, packing presents to help Santa with his huge duties and ranting on about what to wear at the New Year's Eve party with my girlfriends?\u003C\/p\u003E \u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003EI was just getting used to sleeping late, enjoying late breakfasts with my boys, lazing into the day, visiting friends, reading or sledging with Soeren - that was the order of the day for the past 2 weeks. Now it's back to work, routines, appointments and the need to pick up the pace again. The last two weeks of December \u003Cem\u003Epoofed\u003C\/em\u003E away too fast. But they always do - every year!\u003C\/p\u003E  \u003Cp\u003EHopefully you all had a great start to your new year and are as excited to get on with the new and be done with the old as I am. I was just jotting down the vacations and upcoming highlights for 2010 and I have to say if the rest of the year looks as good as this then it's gotta be a good one. Just for starters, I will be getting \u003Ca href=\"http:\/\/lifesafeast.blogspot.com\/\"\u003Evisitors from Nantes\u003C\/a\u003E towards the end of January, maybe a trip to Dubai, \u003Ca href=\"http:\/\/www.foodbloggerconnect.com\/\"\u003EFood Blogger Connect\u003C\/a\u003E in June, summer in Norway and \u003Ca href=\"http:\/\/www.a-ha.com\/\"\u003EA-HA\u003C\/a\u003E in Dresden with my \u003Ca href=\"http:\/\/www.cooksister.com\/\"\u003ECook Sister\u003C\/a\u003E! Not to mention spending a few fun weekends in and around Berlin as Tom starts a new episode in his life. \u003C\/p\u003E  \u003Cp\u003E\u003Cimg title=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (04) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"752\" alt=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFuzXSZh9ix9c_187_MfG3HaFDo1r_-yW225ywNYVV8ef74te3Ho1K01rC7brRoXCUxgJb8sVmq26XhOy9x19BtzeNGrrsjcTTVSq5bQsFrWB3NHM31imW8-bmwlq13Qh7s2WVrg\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E \u003C\/p\u003E  \u003Cp\u003EHave you all made any resolutions for the new year? Tell me! \u003C\/p\u003E  \u003Cp\u003EI am not much for resolutions I have to admit. I simply believe if I need to change something in my life then I should do it - at that point and not wait till the year ends. I am impatient by nature and waiting only dissatisfies me. Sure there are times when you do not have control over certain issues then there is a wait. But if I can control it then I can change it. So, here's to hoping that I have a lot of control over 2010!\u003C\/p\u003E  \u003Cp\u003EI am afraid that you won't have much control over this sweet sin though. It was our Christmas Eve dinner dessert - a fluffy white chocolate mousse flavored sensually with the warmth of cardamom and sprinkled with spiced spekulatius crumbs. I made a few extras just in case any of our guests were craving seconds - what can I say? I should have made enough for thirds!\u0026#160; \u003C\/p\u003E  \u003Cp\u003E\u003Cimg title=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (02) by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"752\" alt=\"White Chocolate Cardamom Mousse with Spekulatius Crumbs (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3dbROGxYo0k05WERmR7MnMHtG4QJsG4najaPSKb1afEo73Mqimn_pGGGphAveh7AmU-OJ8x5cpPQVI8iSspXuOOwR4Ita-e05tDJL9JbeFHs3KpprD9zQh5zgxDuKzZ_eIS55Uw\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u0026#160;\u003C\/p\u003E  \u003Cblockquote\u003E   \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Ch4\u003EWhite Chocolate Cardamom Mousse with Spekulatius Crumbs\u003C\/h4\u003E    \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/whitechoccardamommousse\" target=\"_blank\"\u003Ehere\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EServes 4\u003C\/p\u003E    \u003Cp\u003E180g white chocolate, coarsely chopped      \u003Cbr \/\u003E300 ml whipping cream       \u003Cbr \/\u003E1\/2 - 1 teaspoon ground cardamom, depending on the preferred intensity of cardamom       \u003Cbr \/\u003E2 sheets gelatin       \u003Cbr \/\u003E3 eggs, separated       \u003Cbr \/\u003E120g spiced spekulatius cookies, coarsely crushed\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Col\u003E     \u003Col\u003E       \u003Cli\u003EPlace a heatproof bowl over a saucepan of simmering water. Stir together the chocolate and cream in the bowl until the chocolate has melted. Set aside to cool.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ESoak gelatin in a small bowl of cold water for approx. 5 minutes, then squeeze excess water. Place the gelatin in a small saucepan and gently heat. Add 1-2 tablespoons of the chocolate-cream mixture and stir to dissolve the gelatin.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EStir in the eggs into the slightly warm chocolate-cream mixture, then add the cardamom powder and the gelatin to the mixture and incorporate.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ERefrigerate for about 20 - 30 minutes, until the mixture has thickened slightly.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EBeat the egg whites with electric beaters until firm peaks form. Fold into the cream mixture until evenly combined.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EDivide the mousse mixture into dessert bowls, glasses or cups, then refrigerate for 3 hours or preferably overnight until set.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EBefore serving sprinkle generous amounts of the spekulatius crumbs over the top. Alternatively you can layer the mousse mixture with the crumbs. To do this you will need to fill your dessert glass half way, then sprinkle a thick layer of the spekulatius crumbs, pour a layer of the mousse mixture and finally top with another spekulatius crumb layer. The mousse mixture will have to be fairly thick to avoid the crumbs sinking into the mousse while layering so increase the initial refrigeration time in step 4. accordingly. \u003C\/li\u003E     \u003C\/ol\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003Cimg style=\"display: inline; margin: 0px 20px 0px 0px\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgp8KXhMxxEkcuvjwQ8TzNmFz_EFO3iQi9LekHlovtK3WQJfvjgo4pXsYfzgtON3Zq5Pi6bG660S5TaG9bowcaotlLEh6CbfjblzmR0pLdOQrqyzjmP_hb7joVF7s7J5Fp6Mrwcwg\/s288\/The Food Guide_1.png\" align=\"left\" \/\u003E       \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:        \u003Cbr \/\u003E\u003C\/strong\u003E- Delicious and crispy homemade \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/12\/cooking-school-almond-and-pink-praline.html\"\u003Espekulatius cookies\u003C\/a\u003E.       \u003Cbr \/\u003E- Everything you need to know about \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\"\u003Ewhite chocolate\u003C\/a\u003E       \u003Cbr \/\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\"\u003ECardamom\u003C\/a\u003E - a versatile spice\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003C\/blockquote\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEib8HX8V7zresZbvT-5d395tw1J51DJ23_ErKjvap2GT4t0E9BMLcEshd9Z3l_UsxTTTL6GKIyhpEtSZvblA9FvXUw6NgiGyLHxBgyqHNbqxiNdlgECCbb4vRQemg0aNDr7-x0vuA\/s1600-h\/WhiteChocCardamomMousse08-framed%5B2%5D%5B2%5D.jpg\"\u003E\u003Cimg title=\"WhiteChocCardamomMousse08-framed[2]\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"752\" alt=\"WhiteChocCardamomMousse08-framed[2]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEivlxOEwaopvKoHtXWiR0Q1o_26bsracvF0Eoa3xAFhdqz2zFEG_KQPdp6WHuRwywxgyNZjje6o1qpLW1b-ZTx-GomCeMYc1NFrUUnvwTh6aKAvB6l8sX2SdRur07nY3nB2Q5H25g\/?imgmax=800\" width=\"500\" border=\"0\" \/\u003E\u003C\/a\u003E \u003C\/p\u003E  \u003Cp\u003EA nice way to kick off the new year – don’t you think? A treat to satisfy all your sweet teeth - and I know there are a few of them out there. It certainly satisfied ours. Mousse is always an all time favorite - being elegant and exquisite, fluffy, and dense, moist and simply irresistible in every way. White chocolate epitomized the white Christmas we were having, while the cardamom added the warming glow and the spekulatius crumbs were an added crunchy bonus to play-off against the smoothness of the entire dessert. It went down with our friends quite well - I watched them savor each bite - slowly and almost affectionately - until I told them there was plenty for another round. \u003C\/p\u003E  \u003Cp\u003EMy latest article on the \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/\"\u003EFoodieView Blog\u003C\/a\u003E is all about \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2009\/12\/28\/recipe-roundup-mesmerizing-macarons\/\"\u003EMesmerizing Macarons\u003C\/a\u003E so if you are looking for ideas or a little kick-start to make these tantalizing treats come on over and have a look and the huge variety I have listed for you!\u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EYou might like these creamy desserts from WFLH:\u003C\/strong\u003E\u003C\/p\u003E  \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E     \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg height=\"176\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyxx9a_Ydcz3TSN-FuB73-z8ZmjjcXePRoCdJI-0pi6BI2c_oUuxCLMAuGoujcSqgIB-LsWL3BV2XO8uVeaWTcEAiN3pyurUxKIOIaznJs0kIPXCKGbiIpKKmQ-8d_2lPyKXYnww\/?imgmax=800\" width=\"120\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg height=\"175\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SFgGuGG7UfI\/AAAAAAAACmE\/3wFuyQFRiVs\/Strawberry Panna Cotta 01 framed.jpg?imgmax=800\" width=\"120\" \/\u003E \u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg height=\"180\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/PersimmonVerrines03.jpg\" width=\"120\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E      \u003Ctr\u003E       \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/spiced-chai-latte-cream.html\"\u003EChai Latte Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\"\u003EPanna Cotta - Strawberry with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-persimmon-honey-nut.html\"\u003EPersimmon Honey Nut Yogurt Verrines\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E   \u003C\/tbody\u003E\u003C\/table\u003E  \u003Ch3\u003E\u0026#160;\u003C\/h3\u003E  \u003Ch3\u003EAll through January the Spotlight on the Archives is on:\u003C\/h3\u003E  \u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003ERoasted Pumpkin and Chocolate Bread Pudding\u003C\/a\u003E       \u003Cbr \/\u003E\u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html\" target=\"_blank\"\u003E\u003Cimg title=\"Roasted Pumpkin and Chocolate Bread Pudding\" style=\"display: inline; margin: 0px\" height=\"221\" alt=\"Roasted Pumpkin and Chocolate Bread Pudding\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/?imgmax=800\" width=\"150\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/p\u003E  \u003Chr color=\"#e88010\" size=\"1\" \/\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2010 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/9090797384307906072\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9090797384307906072"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/9090797384307906072"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2010\/01\/white-chocolate-cardamom-mousse-with.html","title":"White Chocolate Cardamom Mousse with Spekulatius Crumbs"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwNYgOgrI9CjGN4VVCyeOw2HcYt4VeQ_swI5KxqjHIy7UKfmg500GdcDNVgvKlF-N8tinHzN-4qdGFTtbd1OLntAoK1g3UNKjd6MluWfDmASL8gIqSOmkvtfp3GWrm4MtxTT7i5Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3440822278218327729"},"published":{"$t":"2009-10-27T08:15:00.010+01:00"},"updated":{"$t":"2009-10-28T11:45:14.124+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Macarons"}],"title":{"type":"text","$t":"Daring Bakers: Saffron Macarons with Cardamom White Chocolate Ganache"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons (06) by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons (06) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3eYHGQdGBAzALFgRKsZEmQBaMIB48GCTN8nhQB_B9ggGD6qYYvM-CXT2_oIrK8TIN_ESVez5cQiqc7iaEMc8Y8Lwhe849mpziHYjjD1bd2AiHnbhyiN0LTt8ADhXzZcMDyo-BoQ\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EWell I have to say I got lucky this time. Imagine my surprise at seeing that this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E challenge was to be gorgeous macarons. If I was poetic enough I would write an Ode to Macarons. That’s how much I am liking making macarons at the moment. It’s probably because of the success I experienced the very first time I made the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html\" target=\"_blank\"\u003Epistachio lemon cream macarons\u003C\/a\u003E not too long ago. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ESo, yes it’s true - I went into this challenge fairly relaxed. I knew what to expect and what tweaks I wanted to make to improve the macarons from the first time around. The only difficulty was on deciding what flavors to go with. My head is full of macaron flavors and if given the chance I would make a flavor a week, but I do not want to overkill my macaron love affair. \u003C\/p\u003E\u003Cp\u003EThen my dear Persian friend B. brought a big packet of the finest Iranian saffron from her recent trip to Iran and when she placed it in my hands I knew straight away how I would flavor my macarons. \u003C\/p\u003E\u003Cp\u003EGive this Indian girl a French delicacy and this is how she’ll spice it up! I adore the subtle and rich \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=saffron\" target=\"_blank\"\u003Eflavors of saffron\u003C\/a\u003E intermingled with the unique, slightly sweet with a hint of savory \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search?q=cardamom\" target=\"_blank\"\u003Earomatic cardamom\u003C\/a\u003E. Together the flavors are incredibly exquisite and enticing. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons (04) by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgs9UyBBvl-m2NstarmQm9OH9SD1ix_jSvDR_rt_issmP5S3c25sjzWNgWXUPymlbHSgc8qfQ3H7pw1X3h_bUQorlG3kCuhyphenhyphen0AAK85evD5ztGuENzcJ_1r0VV9R_ZrKsGJm4SDgSg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThe 2009 October Daring Bakers’ challenge was brought to us by \u003Ca href=\"http:\/\/bakingwithoutfear.blogspot.com\/\" target=\"_blank\"\u003EAmi S\u003C\/a\u003E. She chose macarons from Claudia Fleming’s \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/037550429X\" target=\"_blank\"\u003EThe Last Course: The Desserts of Gramercy Tavern\u003C\/a\u003E as the challenge recipe.\u003C\/p\u003E\u003Cp\u003EThe challenge called for making the macaron shells as given in the recipe, flavoring and filling them however we wished to. I grinded my own almonds to make almond flour and slightly deviated from the recipe. Instead of using 5 egg whites I used only about 4 and as my first macarons were fairly successful I used that as a rough guideline for the ingredient amounts. The egg whites aged in the fridge for 5 days this time and then for a day on the countertop to come down to room temperature.\u0026#160; \u003Cbr \/\u003E\n\u0026#160;\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons (05) by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6mJn4fj0PUj2Xq56t1KoHhFxf4AjkEvf52IsMrCCpV4PgPdIW6WOE8b859A8pflY8D-0uqcwntO5SE2p7-sWr-Rbq-Hk0Z_eh5S4smeToXFib63R5Qjb5UQkRKqGzK0vIhnlQMQ\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003EFor the filling I used a simple white chocolate ganache recipe, a recipe I often use as a basis to make pralines and truffles, flavoring the ganache with bold Indian cardamom pods. \u003C\/p\u003E\u003Cp\u003EAs I gently crushed the saffron strands the beautiful scented spice filled my nostrils with pure pleasure, which turned into true excitement as the rich color melted into the egg whites turning them into a warm sunny yellow. \u003C\/p\u003E\u003Cp\u003EThen as the cardamom steeped in the cream a second intense perfume filled the kitchen interlacing with the aromatic saffron. I knew then that these macarons were going to be good. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons Collage by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEg2kuoZ9M6RgxN3Wp6SebY1rRvHE4nxAcUunFSKYLA_1FixGK7kZJCZJTCeHt-LdEUdeX3G-FmTC4H_9P9aLgs1WltOxSgd6kcZsXSpZJt1IWreX8qwQ65GeEA7tIUCRQ4L2lxhdQ\/?imgmax=800\" width=\"500\" height=\"752\" \/\u003E \u003C\/p\u003E\u003Cp\u003EJust like the last time, I did my prep work by making a stencil to help me pipe perfect round shells and as the macaron batter rested to dry I noticed that they were gorgeously sprinkled with bright orange speckles of ground saffron. Delightful!\u0026#160; \u003C\/p\u003E\u003Cp\u003EAs they went into the oven, Soeren and I had our noses stuck to the oven window waiting for the true sign of great macarons. And soon enough we had macaron feet! Phew!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons (01) by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuZHtmwHsnb8Ba9hUqeh5w66VAlSTsz0u09bxEo3lt1T7NPDrxfNSU0bm-txQ0JiZPMFrKL1rZ8CcUIA_n8CoWuMeXNCv7KyZvkq5Zt_R0ytQOw50YmuXNSQLIQ4iilORTE7b6jQ\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160;\u003C\/p\u003EThe recipe below is the one with my tweaks but you'll find the original to \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/claudiaflemingmacarons\"\u003Eprint here\u003C\/a\u003E. \u003Cbr \/\u003E\n\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESaffron Macarons with Cardamom White Chocolate Ganache\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/saffroncardamommacarons\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cu\u003EFor the saffron macaron shells\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E3-4 egg whites (approx. 90g), aged for at least 24 hours or a max of 5 days      \u003Cbr \/\u003E\n200g icing sugar       \u003Cbr \/\u003E\n110g\u0026#160; almonds, without skins\u0026#160; \u003Cbr \/\u003E\n1\/2 tsp saffron strands, crushed       \u003Cbr \/\u003E\n40g granulated sugar \u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the cardamom white chocolate ganache\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003E250g white chocolate, coarsely chopped      \u003Cbr \/\u003E\n4 cardamom pods, cracked       \u003Cbr \/\u003E\n100 ml cream\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the saffron macaron shells\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPrepare your baking tray and baking sheets with a stencil of circles. Draw circles on some baking paper using a (mathematical) compass about 3.5 cm in diameter. Then place some white parchment paper on the baking tray and flip the baking paper back around.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl mix the egg whites with an electric hand beater (alternatively you can use a stand mixer with the whisk attachment) until it is thick and frothy. Sprinkle in the crushed saffron strands, then gradually add the granulated sugar, whisking all the while, until the mixture turns into a thick glossy meringue. The consistency should be similar to hair mousse or shaving foam. Make sure the meringue is not over-beaten or else it will be too dry.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a food processor pulse together icing sugar and almonds until the nuts are finely ground and powdery. Sift the mixture to make sure there are no lumps.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dry ingredients into a bowl. Add the meringue and give it a quick fold using the \u003Ci\u003Emacronnage\u003C\/i\u003E technique described in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\" target=\"_blank\"\u003Emy macaron tips section\u003C\/a\u003E. Fold a few times to break the air. Continue until you get a smooth and supple mixture, thick in consistency so that when you lift the spatula it flows back in thick ribbons. Test a small amount on a plate – should the tops fall back and flatten by themselves then it is ready, if not give it a few more folds.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFill a piping bag with a plain tip with the batter and pipe small rounds (3.5 cm in diameter) on your prepared baking paper. Leave the macarons to rest and dry for about 30 - 45 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn the meantime preheat the the oven to 140 degrees C. When the macarons are ready bake the shells for 10–15 minutes depending on their size. Remove from the oven and allow to cool. Use a flat offset spatula to gently remove the shells from the baking paper and allow to cool further on a rack. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 10px 0px 0px\" title=\"Sticky Note 1 notes\" border=\"0\" alt=\"Sticky Note 1 notes\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgxCjOLsjVDQ84wJ3z5AtPwcJ0hBBVwM69LP-DPM6zFG_xSyvtTG7E1GuyRjaYNdiEROaeGwuMSUq2UijdfNvSs1m9rVgMqqpslUBDUp2BGC22Bmfk50ulsSxhk8LvnCbW09z_c4w\/?imgmax=800\" width=\"160\" height=\"110\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EStoring Macarons\u003C\/b\u003E       \u003Cbr \/\u003E\nIf you are not going to be using them right away you can store the shells in an airtight container at room temperature for 2-3 days.       \u003Cbr \/\u003E\nThey freeze well too but it is recommended to freeze them unfilled. To fill them take the shells out of the freezer 48 hours prior to serving and without defrosting fill them. This way the flavors will be allowed to blend as they thaw. \u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the cardamom white chocolate ganache\u003C\/u\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace the cream and the cardamom in a small saucepan and bring to a boil. Remove from heat and allow to stand for at least 20 minutes.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECarefully reheat the cream and discard the cardamom pods.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESlowly pour the cream into a bowl with the chopped chocolate, stirring to dissolve the chocolate. Continue stirring gently until all the chocolate is melted and the mixture is smooth. Allow to cool slightly. The ganache will thicken as it cools. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cu\u003EAssembling the macarons\u003C\/u\u003E       \u003Cbr \/\u003E\nFill the cardamom white chocolate ganache in a plain tipped piping bag and pipe small dollops on one of the shells then gently cover with another. Do not press. Continue to do this until you have used up all of the filling and shells.\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"The Food Guide_1\" border=\"0\" alt=\"The Food Guide_1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjWT_NATrJ2fOdAQYFx4Poft-s39QNvcNrd1g3BpLuOzkmWAj8Zb0SuFJeVhnebxNISyjGzcahBrnpK1poOkJ4F8u9dmIVFf6xpoBoDV937sM6xbu8s-nm8gzL3DU1AjYPgsWDtYA\/?imgmax=800\" width=\"140\" height=\"140\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003EFood Guide\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Tips:\u003C\/strong\u003E       \u003Cbr \/\u003E\n- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/pistachio-and-lemon-cream-macarons.html#macaronstips\" target=\"_blank\"\u003EMaking perfect macarons\u003C\/a\u003E – helpful tips and tricks\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html#saffron\" target=\"_blank\"\u003ESaffron\u003C\/a\u003E – the Queen of Spices\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003ECardamom\u003C\/a\u003E – a sensational and versatile spice \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003EWhite Chocolate\u003C\/a\u003E – decadent and rich\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto\" title=\"Saffron Cardamom Macarons (09) by MeetaK\" border=\"0\" alt=\"Saffron Cardamom Macarons (09) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgm5FxdRDou8KLvdJ-nFGPDWosDK_dk_St3ZT8D8jRorxHk0KOGG6PaZEFKopU-4_-cHOHZ9eAm37Lyzr9YocEwKBmSwWYKhgwvpUYxeHFMhuV_XpIKGOiKPjWJDI7yYkjUQpxWOg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003EOn the first day these macarons tasted good Soeren and I happily munched away breaking every eloquent macaron eating rule. But the next day they tasted even better. The cardamom flavor was more intense and the saffron aroma deep and refined.\u0026#160; I took the remaining few to a little get-together and had to coax my Japanese friend to eat them. She said “They were too pretty to eat!” Finally when she did take a delicate bite I could literally see how she savored each minute bite. \u003C\/p\u003E\u003Cp\u003EThese macarons were wonderfully flavored, had a great texture and the perfect bite. I thank Ami with all my heart for choosing macarons for this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers’\u003C\/a\u003E challenge. Any excuse to make macarons is always welcome. Please head on over to the \u003Ca href=\"@poojadhingraa hey pooja - seriously? Ive never read anywhere that 1 shld leave them to dry that long. everything i've read says 30-45 mins\" target=\"_blank\"\u003EDaring Kitchen\u003C\/a\u003E to check out many more magical macaron creations. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these Saffron delights from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/R9GcZ7DfgaI\/AAAAAAAAB3w\/Oz-CMhDmRdo\/SaffronCardamomPannaCotta07aframed3\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjklx_ucLo8ayYbLdAghhvDzcbFCDRC5Ol4fhux0wgneDt0hdhrU5ByjujEN9PpgGrBnscmqyeVxGcsX7skzEcSq8uMWSkf6mqkol0LyeYvI8DiFxmcBsVGSah_Xu69000xJF7z_A\/?imgmax=800\" width=\"129\" height=\"190\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh-V-rHFUJ4T7iHYv7DACEwtU16QJS5qogvNUvkI4wxhqRPkJf66PT1hKHf0pG95hN055IhvplAZapJnuS_1TInb_4mpnwCWq6roKGCg6f7_1SJjD5gNkZgR3AxF6uQYcs_Zkf3iQ\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\" target=\"_blank\"\u003ESaffron and Cardamom Panna Cotta\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/daring-bakers-rich-flourless-chocolate.html#saffroncoconuticecream\" target=\"_blank\"\u003ESaffron Coconut Ice Cream\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/09\/bollywood-cooking-kesar-di-kheer.html\" target=\"_blank\"\u003ESaffron Rice Pudding\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cimg style=\"border-right-width: 0px; margin: 0px 15px 0px 0px; display: inline; border-top-width: 0px; border-bottom-width: 0px; border-left-width: 0px\" title=\"MMBRUNCH\" border=\"0\" alt=\"MMBRUNCH\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiSxRY8lBKH7qLYw1OR2VmZlXgSJywfKP2z4fNz7NlBoDdDCWuLNUkmS5-YXdwpfC7UhVueebZ_uAZDx0UmDewoKz_f0JTu2lIDE2FR77pwpvf88NnrkR7kP8McydtkqQsreje3pQ\/?imgmax=800\" width=\"200\" height=\"200\" \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003E\u003Cstrong\u003EMonthly Mingle\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E Reminder\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EI would like to invite you all to a fantastic party this mingle. Come and join me for a grand \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/10\/monthly-mingle-brunch.html\" target=\"_blank\"\u003EBrunch\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EMake your favorite brunch recipes and bring send your creations to me by \u003Cfont color=\"#ff8000\"\u003ENovember 16th\u003C\/font\u003E. \u003C\/p\u003E\u003Cp\u003ESee you there!\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Chr\/\u003E\u003Cb\u003EEuropean Food Blogger Connect Update\u003C\/b\u003E\u003Cbr \/\u003E\nNovember 28th is the day to circle in your calendars. That's when the first European Food Bloggers Connect is taking place in London. I've booked my tickets already and am looking forward to seeing many fantastic fellow food bloggers there. Hope you'll be able to make it. So far the response has been amazing and foodies are coming from all over the world to be there. Besides just good food there'll be a few brilliant presentations of a selection of talented bloggers. Subjects like basic food photography and food styling, social networking and writing style are just a few topics that will be presented. Check out the \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/2009\/10\/food-blogger-connect-update-speakers.html\"\u003Eupdated Food Blogger Connect flyer\u003C\/a\u003E for more information on speakers and presentations. \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr color=\"#e88010\" size=\"1\" \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3440822278218327729\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/daring-bakers-saffron-macarons-with.html#comment-form","title":"82 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3440822278218327729"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3440822278218327729"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/daring-bakers-saffron-macarons-with.html","title":"Daring Bakers: Saffron Macarons with Cardamom White Chocolate Ganache"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi3eYHGQdGBAzALFgRKsZEmQBaMIB48GCTN8nhQB_B9ggGD6qYYvM-CXT2_oIrK8TIN_ESVez5cQiqc7iaEMc8Y8Lwhe849mpziHYjjD1bd2AiHnbhyiN0LTt8ADhXzZcMDyo-BoQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"82"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4099805167089330654"},"published":{"$t":"2009-10-02T17:29:00.002+02:00"},"updated":{"$t":"2009-10-03T00:08:53.615+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spanish"}],"title":{"type":"text","$t":"A Chocolate and Raspberry Crème Caramel"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI have to share another one of my deepest food love affairs with you. Many already know I love \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\"\u003Epanna\u003C\/a\u003E \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\"\u003Ecotta\u003C\/a\u003E in all \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/quark-vanilla-panna-cotta-with-star.html\"\u003Eflavors\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/chocolate-panna-cotta-with-caramelized.html\"\u003Evarieties\u003C\/a\u003E and that \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/citrus-craving-lime-brle.html\"\u003Ecrème brûlée\u003C\/a\u003E really rocks my sweet tooth. What a few do not know is I have a passionate penchant for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/sweet-potato-flan.html\"\u003Eflans\u003C\/a\u003E or crème caramel too. Of course everyone will notice one common factor in all of these desserts - creamy, milky goodness either allowed to set in the refrigerator or gently cooked in a water-bath.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003ECertainly not everyone is inclined to thick and rich creamy custard served in a medley of flavors, but for me I can pretty much sink into such creamy delights and eat my way out! \u003C\/p\u003E\u003Cp\u003EA flan or crème caramel is basically stylish and elegant dessert and is so versatile that it can be adapted to fit any occasion. And yes it needs a bit of patience and care to make a good flan or crème caramel, but then the reward is a wonderfully luscious and creamy custard. What makes the flan or crème caramel so unique is the time, effort and precision it takes in preparing the custard, which should be a real treat to be savored whenever the opportunity should arise. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Chocolate Raspberry Creme Caramel Collage by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel Collage by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEicWvPGkcCYd8I_x9xL96W0peu4GXRsrzxRf79VDgzKfNaZgL0loY1I19rYMj6RGMGJI4F1Eemj5ICtrc4XAchhfP1vtx2kD4fAhOlloUUrZaGmLiGvVtzhMs0GHOVzlSBNqkDdPQ\/?imgmax=800\" width=\"550\" height=\"413\" \/\u003E \u003C\/p\u003E\u003Cp\u003EIt's one of the desserts I always like to create when I am in the mood to spoil someone special. A romantic evening with Tom, pleasure moment with Soeren or celebration with dear friends. Why I even make it just for me when I think I really deserve it. \u003C\/p\u003E\u003Cp\u003EJust like this one - I was desperately craving chocolate and was feeling low. So to pep up my mood I decided to combine my favorite ingredient with one of my favorite desserts, threw in a few raspberries, then sank into the sofa, stretched my feet out and simply let the chocolate raspberry flan take control of me!\u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Chocolate Raspberry Creme Caramel (02) by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEguQHkaS8-8ErEq81959vfBJLQZgQx6xOI9kv8PKVvvYds1kZSkCOOGmuOCE_Px50E7e3Qn9HsyHiD-9gp9dR4wewcd-kpmdtBIt7S_I24cRPxSBnly0mD2dmxGNTVcrP4OWnyj_Q\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EChocolate And Raspberry Crème Caramel\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolatecremecaramel\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E1 can (about 200 ml) evaporated milk     \u003Cbr \/\u003E\n1 can (about 200 ml) sweetened condensed milk       \u003Cbr \/\u003E\n60g bittersweet chocolate, cut into coarse pieces       \u003Cbr \/\u003E\n1 cinnamon stick       \u003Cbr \/\u003E\n120g fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E      \u003Cbr \/\u003E\n6 whole eggs, lightly beaten      \u003Cbr \/\u003E\n115g fine granulated sugar\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 175-180 degrees C.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETo make the caramel, melt the sugar in a non-stick pan over low heat. Keep your eye on it. The sugar just needs to melt and slightly turn into a rich amber color.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the caramel into 6 ramekin dessert bowls or one large bowl. Quickly swirl the bowl\/s so that the caramel covers the bottom and sides. You will have to be quick with this because once the caramel starts to cool down it begins to solidify making it difficult to pour. Allow the caramel to cool before you pour the egg mixture into the bowls.       \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a small saucepan heat the milk, cinnamon and chocolate pieces, stirring occasionally to help the chocolate dissolve. Let the mixture cool down to just warm, then remove the cinnamon stick.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a balloon whisk, gradually add the eggs to the chocolate-milk mixture. Beat the mixture only lightly because you do not want to have a bubbly or frothy mixture. Place the ramekin bowls into a larger baking or roasting pan, then carefully pour the custard mixture into the dessert bowl\/s. Add a few \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E to each bowl. Bring some water to a boil in a teakettle, then very gently fill the roasting\/baking pan with water so that it comes just about halfway up the ramekin bowls.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the \u0026quot;bain marie\u0026quot; for about 50 minutes or until golden. To test if the flan is ready, insert a fork into it if it comes out clean remove from oven, allow to come to room temperature then refrigerate for at least 3 hours.\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 20px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"Sticky Note 1 Meeta Tip\" border=\"0\" alt=\"Sticky Note 1 Meeta Tip\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVBJwt9dn2qFUtsHfWm1-d4clqNYQR__UL-wXj1WC_VMI4Ni-pgM2miAhKA_ouUxFDsRgpsS_sCEDAjhpbRhAp5bYjXDE5z0aNleyM7Zoy2UGVU-OFW_rL8iuh4n2prLXsA_NDog\/?imgmax=800\" width=\"180\" height=\"124\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EUsing a non stick pan to make your caramel will help the caramel to slip off the pan when pouring - easy to clean later too!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Chocolate Raspberry Creme Caramel (05) by MeetaK\" border=\"0\" alt=\"Chocolate Raspberry Creme Caramel (05) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaut2JsfF3tEYk7e2SL3DWptoA0R-1ohuLssL1SmYKgIi3TuaxE9wdcdesIulBkKojNlQqzzhWMnEvcjvafIJiZAmGS3PnSmkYOcjG4FpEO-wA4l3IO3A5x4ckas_9BezOASxPTw\/?imgmax=800\" width=\"450\" height=\"677\" \/\u003E \u003C\/p\u003E\u003Cp\u003EOf course it was not all for me both my men got some too! Always a tantalizing treat - the silky, smooth and creamy custard is simply divine to indulge into. And chocolate always puts a huge smile on almost everyone's face. The raspberries add a slight tart note to the entire sweet dessert and plays off the chocolate wonderfully. \u003C\/p\u003E\u003Cp\u003EHope you all have a sweet and fun filled weekend!   \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cfont size=\"7\" face=\"Bickham Script Pro Regular\"\u003EHugs!\u003C\/font\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these creamy desserts from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/SweetPotatoFlan01.jpg\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SDbsITiLHaI\/AAAAAAAACbo\/np4FI2epjY4\/LimeCremeBrulee 03 framed[5].jpg?imgmax=800\" width=\"120\" height=\"175\" \/\u003E \u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiTmXkV9kMc3kfwRJaQNCHQvqlnIsCvlq5v0vISuZEQk59nIvqJsSmsL1OPu07hwKQsjY5GCgTvtZ8yfYA_mAMBfKBHufV91RZe1gJnldKezD7lqT4V6sVOEGaGk68TJx_k6BNw8w\/ + Cranberry Copmote01framed[2].jpg?imgmax=800\" width=\"120\" height=\"178\" \/\u003E \u003C\/td\u003E     \u003C\/tr\u003E\n\u003Ctr\u003E       \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/sweet-potato-flan.html\" target=\"_blank\"\u003ESweet Potato Flan\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/citrus-craving-lime-brle.html\" target=\"_blank\"\u003ELime Brûlée\u003C\/a\u003E\u003C\/td\u003E        \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/quark-vanilla-panna-cotta-with-star.html\" target=\"_blank\"\u003EQuark Vanilla Panna Cotta with Star Anise Cranberry Compote and Spiced Pecan Brittle\u003C\/a\u003E\u003C\/td\u003E     \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4099805167089330654\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/chocolate-and-raspberry-creme-caramel.html#comment-form","title":"50 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4099805167089330654"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4099805167089330654"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/10\/chocolate-and-raspberry-creme-caramel.html","title":"A Chocolate and Raspberry Crème Caramel"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj_3v7OtbOPV6ZXAkevY6rG0uZBx0cXB5gxSreDR6wiNuO1azRj35rTMspleIIMZedZlGeFMN9RpdozvLn7bd9ZJ3mjGwYN_PO_rPckWpEeerhzsw7eOhd8YM_IWF0Ld52tp8dZAg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"50"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3109905118555249535"},"published":{"$t":"2009-08-27T12:00:00.004+02:00"},"updated":{"$t":"2009-09-10T14:09:36.386+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Daring Bakers: Dobos Torte with a Quark Chocolate Mousse"},"content":{"type":"html","$t":"\u003Cimg alt=\"DobosTorte01\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9c0DTILaDLXo-ykYxsolPBLTHTbq2CAZDyCZq36SuR61tX5qAtzqwubZ5WFdEYkRXs6CQ8mXLE7j6w47cZbLzegQmwqTS_J4s11AEwLzjJn0LWZc-cx9EBV-SZ78iZ8u1ADnPwg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"DobosTorte01\" width=\"449\" \/\u003E\u0026nbsp; \u003Cbr \/\u003E\nI was just a few months into my hotel management training program in Doha, when the first Gulf War started. Fresh out of high school, A’ levels completed and the prospect of going to university and doing my practical training at the Doha Sheraton was what was driving me at the time.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca name='more'\u003E\u003C\/a\u003E\u003Cbr \/\u003E\nMy dad and I had to move into the hotel for safety reasons. As my dad was one of the Department Heads he had the extra “frill” of being allowed to move his family into the hotel “just in case”. The hotel had it’s own bunker!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe first year of my training was filled with Front Office regulations, Food \u0026amp; Beverage know- how, Sales and Marketing insights and evacuation drills! As the American Air Force fighters lifted off in sorties headed to Kuwait and Iraq, I was trying to learn the tricks of a trade I spent my whole life in, pretending the world outside was OK. \u003Cbr \/\u003E\nOne of my stops in my two year training was the kitchen. On the said day, I was at the hotel’s patisserie at the time learning all about the different sweet treat specialties. My actual project was to make a Sacher Torte. It was looking good, albeit my crisp, clean white kitchen uniform covered in splotches of chocolate and my hands were dripping in the brown fluid. Right at that moment the sirens went off.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBy this time I had become kind of aloof and a little unresponsive to the sirens. I was never sure if it was a drill or the real thing. Being consumed in the cake I did not realize that I was the last one in the pastry kitchen, until the pastry chef called out “Meeta, ma petite, lets go!” in his charming Swiss accent. I was rather peeved off to say the least – Saddam ruining my go at a Sacher torte – how dare he!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThis week I was in the kitchen again with a few of the feelings from back then. It was my kitchen at home and I was making this month’s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E challenge. My thoughts went back to that very day, when the sirens went off and I was so disappointed at not being able to complete my cake. This time however, I was actually hoping to hear some kind of sirens, somewhere, somehow - to take me away from having to make this cake!\u003Cbr \/\u003E\nIt was to be yet another layer cake - given a very exquisite Dobos Torte, but still it was a layer cake. As we’ve had quite a few layer cakes in past challenges I was not too sure if I should be excited or\u0026nbsp; lulled. It was a Dobos Torte after all – a classic and as it was \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/08\/boys-dreams-are-made-of.html\" target=\"_blank\"\u003ESoeren’s birthday\u003C\/a\u003E it would make a nice birthday cake.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"DobosTorte02\" border=\"0\" height=\"642\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiJ_VPUPXBg8WoBp2RXvzcpk27b6zh4UvsWxbagsLqx4l8DcsvG2uXlhWBlLoyk7kd4yFX_mwbCBs8ywkxK9jitBg2gy2bsUXZ5J0cviAx2L_G1_X94MW3ppywHYIOFwZ49mMdkeQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"DobosTorte02\" width=\"450\" \/\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe August 2009 Daring Bakers' challenge was hosted by Angela of \u003Ca href=\"http:\/\/www.aspoonfulofsugar.net\/wp\/\" target=\"_blank\"\u003EA Spoonful of Sugar\u003C\/a\u003E and Lorraine of \u003Ca href=\"http:\/\/www.notquitenigella.com\/\" target=\"_blank\"\u003ENot Quite Nigella\u003C\/a\u003E. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers' cookbook \u003Ca href=\"http:\/\/www.amazon.com\/Kaffeehaus-Exquisite-Desserts-Classic-Budapest\/dp\/0609604538\" target=\"_blank\"\u003EKaffeehaus:\u0026nbsp; Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague\u003C\/a\u003E. \u003Cbr \/\u003E\nI paired up with my dear blog buddy Hilda of \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/\" target=\"_blank\"\u003ESaffron \u0026amp; Blueberry\u003C\/a\u003E and \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/2009\/08\/untraditional-dobos-torte.html\" target=\"_blank\"\u003Eher interpretation\u003C\/a\u003E of the Dobos Torte looks amazing. We’d paired up once before back in 2007 for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/log-bche-de-nol.html\" target=\"_blank\"\u003EBûche de Noël\u003C\/a\u003E and we had a ball. This time I knew it would be no different. So in between (virtual) martinis, gossip and cursing we managed to produce a halfway acceptable challenge this month.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cimg alt=\"DobosTorte03\" border=\"0\" height=\"676\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjPLv5Ypz_DO4wnHcJs3RK_Bmj5neU-5606WwdsozBwYIt5hYJaOreshRJ323doYjIH-CLh1pxkBHC9sbA5qhqtH05P6xFd26hkmvXJlIuPASP1yIV2szLxaMrdRSKzynu2ACRRPg\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"DobosTorte03\" width=\"449\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nI started with the sponge layer a day earlier and while I found the batter to be lovely and fluffy was slightly disappointed that they were not as puffy as the other sponge cakes I make. \u003Cbr \/\u003E\nSoeren had wished for chocolate and as the Dobos traditionally is a chocolate cake it worked well. I was just not keen on buttercream. As we were allowed to modify this aspect of the challenge, I gladly took the option and decided to make a lighter chocolate mousse filling using \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E. I would have loved to use fruit in this too – but Soeren said “no fruit and no nuts”, knowing too well I tend to be sneaky and add some where ever I can. He loves fruit but for his birthday he just wanted chocolate!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nFinally my downfall came with the caramel layer. I am not sure if it was the effect of the virtual martinis or the fact that I just wanted to be done with the cake, my concentration eluded me. The caramel was a perfect deep amber. I skipped the lemon because lemon and caramel does not appeal to me. Instead I added a bit of butter and all was well. Now here is where I screwed up – I decided I would be done quicker if I put the last layer on top of the cake and then pour a very thin layer on the cake. I had cut the wedges and place them nicely on the last mousse layer and carefully poured a bit of the caramel on the cake. It was not to be – my mousse became runny (obviously due to the hot caramel) and I had to quickly take the layer off, burning my finger on the hot caramel and ruining\u0026nbsp; my last sponge layer in the process! Booo!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nHilda poured me a few more martinis!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\nBut I do not give up that easily and decided to make another sponge layer and have another go at the caramel. I was pretty exhausted by now! This time I did not take a shortcut and went by the book. Placed the caramel layer on top of the cake and bunged the monster into the fridge. I was done! However, after taking a few pictures (taken in between baking muffins and brownies for the birthday party) I decided to do away with the caramel layer. It was a sticky mess and not adequate for a birthday party. Instead I decorated the last mousse layer together with Soeren with colorful sprinkles and shavings of dark chocolate.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u0026nbsp;\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhY8nCtAuyydVEiYVHmRdVAsH4PilO8lPFDdv7oeoZUlLWyL1o6NxLK1S7G8ivUBlawPQpdasksG_yNdCKAFs1E6J0ioI4BJsMHz1kHRQ3kuS6FNGQnxJopQTcyQwRvI0LA2BquHw\/s1600-h\/MM%20-Recipe%20Card%20Kopie%5B7%5D.jpg\"\u003E\u003Cimg align=\"left\" alt=\"MM -Recipe Card Kopie\" border=\"0\" height=\"215\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj92lhckLF1UxegyvpDxHhKVJHjUWoE7co2Ru4PJp-bzDoltIeb-4gEksirDRCJnBZMRDRXoBPCE1qlj_rJ4jdpxrPQGzX2dO3a0rXh9CIUITRrh3vEykUp5kI458k5dM1RJuSWdg\/?imgmax=800\" style=\"border: 0px none; display: inline; margin: 0px 25px 0px 0px;\" title=\"MM -Recipe Card Kopie\" width=\"262\" \/\u003E\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cblockquote\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ch4\u003EDobos Torte with a Quark Chocolate Mousse \u003C\/h4\u003E\u003Cbr \/\u003E\n[Printable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/dobostorte\"\u003Ehere\u003C\/a\u003E]     \u003Cbr \/\u003E\n\u003Cb\u003ESponge Cake Layers\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E6 large eggs, separated, at room temperature \u003C\/li\u003E\n\u003Cli\u003E1 1\/3 cups (162g) confectioner's (icing) sugar, divided \u003C\/li\u003E\n\u003Cli\u003E1 teaspoon (5ml) vanilla extract \u003C\/li\u003E\n\u003Cli\u003E95g plain flour + 17g cornflour (cornstarch) sifted together \u003C\/li\u003E\n\u003Cli\u003Epinch of salt \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cb\u003EQuark Chocolate Mousse\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E200g dark chocolate, I used one with 75% cocoa solids, roughly chopped \u003C\/li\u003E\n\u003Cli\u003E150g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, hung overnight \u003C\/li\u003E\n\u003Cli\u003E100g heavy cream, whipped to stiff peaks \u003C\/li\u003E\n\u003Cli\u003E1 tablespoon honey          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003ECaramel topping\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cul\u003E\u003Cli\u003E1 cup (200g) caster (superfine or ultrafine white) sugar \u003C\/li\u003E\n\u003Cli\u003E12 tablespoons (180 ml) water \u003C\/li\u003E\n\u003Cli\u003E4 teaspoons soft butter\u003C\/li\u003E\n\u003Cli\u003E1 tablespoon neutral oil (e.g. grapeseed, rice bran, sunflower) \u003C\/li\u003E\n\u003Cli\u003EHazelnuts (optional) \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cb\u003EDirections for the sponge layers:\u003C\/b\u003E \u003Cimg align=\"left\" alt=\"Sticky Note 1 workahead\" border=\"0\" height=\"110\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidpAUpH5lsQAxkkbk9EVdWyFV7EjLvypfKiSs6_1DHTK3Q4l74ifaOSBmxS53QNOPKaOFbu4eHt8qgRB7oVtyqq3GAQROSbTIdrn3kJbRuXVSOPWRA7BPwTojKNolRb9E2UWPFvA\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 25px 0px 0px;\" title=\"Sticky Note 1 workahead\" width=\"160\" \/\u003E\u003Cbr \/\u003E\nThe sponge layers can be prepared in advance and stored interleaved with parchment and well-wrapped in the fridge overnight. \u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EPosition the racks in the top and centre thirds of the oven and heat to 400F (200C).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut six pieces of parchment paper to fit the baking sheets. Using the bottom of a 9\" (23cm) springform tin as a template and a dark pencil or a pen, trace a circle on each of the papers, and turn them over (the circle should be visible from the other side, so that the graphite or ink doesn't touch the cake batter).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBeat the egg yolks, 2\/3 cup (81g) of the confectioner's (icing) sugar, and the vanilla in a medium bowl with a mixer on high speed until the mixture is thick, pale yellow and forms a thick ribbon when the beaters are lifted a few inches above the batter, about 3 minutes. (You can do this step with a balloon whisk if you don't have a mixer.)          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn another bowl, using clean beaters, beat the egg whites until soft peaks form. Gradually beat in the remaining 2\/3 cup (81g) of confectioner's (icing)sugar until the whites form stiff, shiny peaks. Using a large rubber spatula, stir about 1\/4 of the beaten whites into the egg yolk mixture, then fold in the remainder, leaving a few wisps of white visible.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECombine the flour and salt. Sift half the flour over the eggs, and fold in; repeat with the remaining flour.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELine one of the baking sheets with a circle-marked paper. Using a small offset spatula, spread about 3\/4cup of the batter in an even layer, filling in the traced circle on one baking sheet. Bake on the top rack for 5 minutes, until the cake springs back when pressed gently in the centre and the edges are lightly browned. While this cake bakes, repeat the process on the other baking sheet, placing it on the centre rack.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhen the first cake is done, move the second cake to the top rack. Invert the first cake onto a flat surface and carefully peel off the paper. Slide the cake layer back onto the paper and let stand until cool. Rinse the baking sheet under cold running water to cool, and dry it before lining with another parchment. Continue with the remaining papers and batter to make a total of six layers. Completely cool the layers. Using an 8\" springform pan bottom or plate as a template, trim each cake layer into a neat round. (A small serrated knife is best for this task). \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003EDirections of Quark Chocolate Mousse filling:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EMelt the chocolate and honey together over a water bath.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk in the quark and mix energetically until well incorporated.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a rubber spatula gently fold in the whipped cream then place in the fridge for 2 hours to thicken. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003EDirections for the caramel topping:\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EChoose the best-looking cake layer for the caramel top. To make the caramel topping: Line a jellyroll pan with parchment paper and butter the paper. Place the reserved cake layer on the paper. Score the cake into\u0026nbsp; equal wedges (I got 8 wedges). Lightly oil a thin, sharp knife and an offset metal spatula.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EStir the sugar and water in a small saucepan. Bring to a boil over a medium heat, stirring often to dissolve the sugar. Once dissolved into a smooth syrup, turn the heat up to high and boil without stirring, swirling the pan by the handle occasionally and washing down any sugar crystals on the sides of the pan with a wet brush until the syrup has turned into an amber-colored caramel. Take off heat and add butter. Swirl the saucepan gently to incorporate the butter.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EThe top layer is perhaps the hardest part of the whole cake so make sure you have a oiled, hot offset spatula ready. It also helps if the cake layer has not just been taken out of the refrigerator if you made them ahead of time. The cake layer will be cold and the toffee might set very quickly, which may make it difficult to spread.          \u003Cbr \/\u003E\nImmediately pour all of the hot caramel over the cake layer. Using the offset spatula, quickly spread the caramel evenly to the edge of the cake layer. Let cool until beginning to set, about 30 seconds. Using the tip of the hot oiled knife (keep re-oiling this with a pastry brush between cutting), cut through the scored marks to divide the caramel layer into equal wedges.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECool another minute or so, then use the edge of the knife to completely cut and separate the wedges using one firm slice movement (rather than rocking back and forth which may produce toffee strands). Cool completely. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cimg align=\"left\" alt=\"Sticky Note 1 tipstricks\" border=\"0\" height=\"111\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_Sm1LBFPz76T9WGMs8vUpdaEmZkQ_PR1zCkouGnhPImzpUsnsdPs2hV2oRxLPov6rNW6nsyQ_KDISQ6xtbw1vZrVGT1VC0gpVdFCJ-qEeGJOyjiF2LJtyLVdkoqzAvRVDObRywg\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 20px 0px 0px;\" title=\"Sticky Note 1 tipstricks\" width=\"160\" \/\u003E Cut, rather than score the cake layer into wedges before covering in caramel (reform them into a round). If you have an 8” silicon round form, place the wedges in that for easy removal later. It also ensures that the caramel stays on the cake layer. Once set, use a very sharp knife to separate the wedges.\u003Cbr \/\u003E\n\u003Cb\u003EAssembling the Dobos\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Col\u003E\u003Cli\u003EDivide the mousse into six equal parts.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace a dab of the mousse on the middle of a 7 1\/2” cardboard round and top with one cake layer. Spread the layer with one part of the chocolate mousse. Repeat with 4 more cake layers. Spread the remaining mousse on the sides of the cake.\u0026nbsp; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPropping a hazelnut under each wedge so that it sits at an angle, arrange the wedges on top of the cake in a spoke pattern. As an alternative you can just place the wedges flat on the cake and decorate.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate the cake under a cake dome until the icing is set, about 3 hours, preferably overnight. Let slices come to room temperature for the best possible flavor. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cb\u003EStorage\u003C\/b\u003E\u003Cbr \/\u003E\nAs the mousse needs to be kept cool for perfect texture and quality it is best to keep in the fridge, covered in the glass dome. It should keep for 2-3 days.\u0026nbsp; \u003Cbr \/\u003E\n\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cb\u003EVerdict\u003C\/b\u003E \u003Cbr \/\u003E\n\u003Cimg alt=\"DobosTorteCollage\" border=\"0\" height=\"413\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjGpXv9U1-Usc2_UXs3_n8PxuRAWc-MLmwPjvo0QVgrgru21N9E_qzH_BuMeuVbz_Li9bsdZTT0126wWyhw98_Yvh7_Vmohi8tXmRrF8IjKMcF1rJg8Jd0NTHbPOd9CR6VrBgdrGQ\/?imgmax=800\" style=\"border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto;\" title=\"DobosTorteCollage\" width=\"550\" \/\u003E \u003Cbr \/\u003E\n\u003Cbr \/\u003E\nThe sponge layers did not particularly have much flavor. There was something missing there. However the chocolate quark mousse was fluffy, airy and just too good. It really made the cake a huge hit with the kids and disappeared very quickly. Tom managed to grab the last piece and also found the the mousse was just perfect in this.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWould I make this again?        \u003Cbr \/\u003E\n\u003C\/b\u003ENo – not in it’s original form and not using this sponge recipe. I have a wonderful German recipe for sponge cakes and it works every time, producing wonderful fluffy and moist sponge layers. I would definitely make the cake with this filling again though. In combination with a fluffier and more flavorful sponge this cake would work extremely well.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EWhat did I learn from this challenge?\u0026nbsp; \u003Cbr \/\u003E\n\u003C\/b\u003EPatience. Even if you want to be done with a challenge it is better to keep the countenance and take no shortcuts. And … sirens cannot always rescue you!\u003Cbr \/\u003E\nThank you to both Angela and Lorraine for selecting a classic cake!\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjFcHOlTuhKvnrr8V0Hws4IOaoq5w06n65zQiqP9MmCxc7VT8_Mn53mIMqjQUIBDRpGNNWyJJExOVg93CZFNlvOMhdS-CPbTKm5AutHIiTEsbaltj5m0oLsoipTzP0TgVMiKoD6zA\/s1600-h\/mm%5B3%5D.jpg\"\u003E\u003Cimg align=\"left\" alt=\"mm\" border=\"0\" height=\"244\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhEAactMsSabB3e2Sk0acffrJzFAi_uqhjgVIPgBOKHL540mr-91rZUG5vdOFLxoVxFdsl3AZvvTyg8WnlbKl7PP4P2Fv81w_Flf037_5xfLlDTwLHCOlS-Y8ktn58Nx5vVerLG2Q\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 15px 0px 0px;\" title=\"mm\" width=\"164\" \/\u003E\u003C\/a\u003E \u003Cbr \/\u003E\n\u003Ccode\u003E\u003Ca href=\"\" id=\"heirloom\" name=\"heirloom\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cbr \/\u003E\n\u003Cb\u003EMonthly Mingle\u003C\/b\u003E\u003Cbr \/\u003E\nThis month my lovely guest hosts are the truly wonderful dynamic duo at \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/comment-page-1\/#comment-38694\" target=\"_blank\"\u003EJugalbandi\u003C\/a\u003E. They’ve come up with a really sensational theme this month and are pairing this event with their photography event \u003Ca href=\"http:\/\/jugalbandi.info\/click\/\" target=\"_blank\"\u003EClick\u003C\/a\u003E.\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/\" target=\"_blank\"\u003EHeirloom\u003C\/a\u003E recipes are what you are required to create for this month’s challenge. Old vintage recipes that have endured the test of time. Head on over to Jugalbandi and get all \u003Ca href=\"http:\/\/jugalbandi.info\/2009\/08\/monthly-mingle-and-click-september-2009-heirloom\/\" target=\"_blank\"\u003Ethe details\u003C\/a\u003E. They’re even giving away a prize!\u003Cbr \/\u003E\nDeadline is\u003Cb\u003E \u003Cspan style=\"color: #e812ed;\"\u003ESeptember 20th\u003C\/span\u003E\u003C\/b\u003E.\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cb\u003EYou might like these Daring Bakers layer cakes from WFLH:\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ctable border=\"0\" cellpadding=\"2\" cellspacing=\"2\" style=\"width: 400px;\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhecJFyGPhciaQW-VPoMGjbJ-9hKIRaKxHpldJcv29eNEdLcjWp7CIaTo7lqty_myaadc9INz4V3Cz2aObC4PWTEMewlFLcFWQZNbY75iQPjFLUIM59rNz9VlTfHV0rMt-IUS2FVA\/s1600-h\/Chocolate%20Crepe%20Cake04%5B4%5D.jpg\"\u003E\u003Cimg alt=\"Chocolate Crepe Cake04\" border=\"0\" height=\"130\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjzg_aL7XDswj38vTSuQnQottQjHzF89oY9qfAmmBXGTKDRJi-tQyM7gig-CR6Y6rTZr08d37k7ndHWJ6ZE9mA29LkQKIIiX6h1QoSSD4DDHI81aQTHJddPX01g16w1XGLVbLD43A\/?imgmax=800\" style=\"border-width: 0px; display: inline;\" title=\"Chocolate Crepe Cake04\" width=\"211\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJ7zcj0ufnilTVzIzcZAvv1lg8IkxD23HxXRwDJvrx2zJEkPp1TtclzvzTRXdte6FtiZnV1-4x_NJqpeF5i8kX4CCNKN7P_gMI0cfAe59zvuQfsm5KeVyzrZd0-uLQD7Fqk4wnQQ\/s1600-h\/PartyCake10framed2%5B4%5D.jpg\"\u003E\u003Cimg alt=\"PartyCake10framed2\" border=\"0\" height=\"180\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi_UWdHA7SBQNyvtwUnl5IW1YI6mbo2DMkmpI87AExCPKPGnQhWf16lCqTYhY2XLj01JavzgvQvRxGSue3G88tE6HaiWEFRjDJHL6BcNZTxU_Vj_k1VT9zEYJrbevbcTYpKSb9-EA\/?imgmax=800\" style=\"border-width: 0px; display: inline;\" title=\"PartyCake10framed2\" width=\"120\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhnsl2HFTZuTiBtd0PXpbNYy2YlPGrV0W4YohFuqUuehCTqrdHfGqZrIIxIuF4XXAFr5_nNop26w0yzmuyWa74ElRQ9OJhzwmcybXDnrzwzGv7ZFHOfsqzExo6EyQvQggpMlaM7oA\/s1600-h\/OperaCake%2001%20framed%5B3%5D%5B4%5D.jpg\"\u003E\u003Cimg alt=\"OperaCake 01 framed[3]\" border=\"0\" height=\"178\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhQObt1LQxs-S8dKOxdusAujgsTYTawxhu2u_aHE7Y1sLVspOj7Xpl-FLMSYM_7v7xVFcTe3Zmn3CoAzKslC6x8PjGLkNF1liV33qoLqE7pR1E6JLT-pkHC0QYXCa9qtLweAOoyxg\/?imgmax=800\" style=\"border-width: 0px; display: inline;\" title=\"OperaCake 01 framed[3]\" width=\"120\" \/\u003E\u003C\/a\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003EChocolate Crepe Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\" target=\"_blank\"\u003EThe Perfect Party Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/opera-cake.html\" target=\"_blank\"\u003EOpera Cake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u0026nbsp;\u003Cb\u003E\u003Cimg align=\"left\" alt=\"DTtip6\" border=\"0\" height=\"118\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi4Q7mNnhgMJcdqRqTtD9PVaGhsnAk8PyBOFv9T2VYLFNscxZM3FVGI1Wyogx-q7thbTdi6XJbKDtYQ2uZJMCZ49AZMYvzS3mJd06VLTKULMoy3172iZ3EqemaIWFesjnaaMXnDCQ\/?imgmax=800\" style=\"border-width: 0px; display: inline; margin: 0px 30px 0px 0px;\" title=\"DTtip6\" width=\"180\" \/\u003E\u0026nbsp;\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Cb\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E Reading Tip\u003C\/b\u003E\u003Cbr \/\u003E\n\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/08\/back-to-school-with-healthier-lunch.html\" target=\"_blank\"\u003EBack to School with Healthier Lunch Boxes\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#meeta\" target=\"_blank\"\u003EMeeta\u003C\/a\u003E\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cbr \/\u003E\n\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3109905118555249535\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/daring-bakers-dobos-torte-with-quark.html#comment-form","title":"41 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3109905118555249535"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3109905118555249535"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/08\/daring-bakers-dobos-torte-with-quark.html","title":"Daring Bakers: Dobos Torte with a Quark Chocolate Mousse"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj9c0DTILaDLXo-ykYxsolPBLTHTbq2CAZDyCZq36SuR61tX5qAtzqwubZ5WFdEYkRXs6CQ8mXLE7j6w47cZbLzegQmwqTS_J4s11AEwLzjJn0LWZc-cx9EBV-SZ78iZ8u1ADnPwg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"41"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1428208687564960855"},"published":{"$t":"2009-07-27T21:08:00.003+02:00"},"updated":{"$t":"2010-02-17T11:04:58.727+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Daring Bakers: Milan Cookies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"MilanosCookies04 framed\" border=\"0\" alt=\"MilanosCookies04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2oh2Iz4TIVbfQe91ywR15nv5Tb5GBhh-kuZmFcO4AxGHYWQTvDsqc5j9-TEYX3ACpIphtoyV-o957YIUnHhcsoifANN5N92s1nh0k-Y-DTSGTySxrFGWVd7YEv3pMgs3x4MAJsg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EAfter a much needed relaxing 2 week break I return with the Daring Bakers challenge for this month. The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers\u003C\/a\u003E have made all sorts of great \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Daring%20Bakers\"\u003Esweet and savory treats\u003C\/a\u003E in the past, some very challenging and others straightforward. All have been a lot of fun and I've always learned or came across something new with each challenge. Whether it was a new technique, a new ingredient or just knowing how much heat I can stand in the kitchen - it's been a great experience.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe challenge this month was a first. We've never actually made sweet cookies before, so it was a very refreshing challenge and easy. I was relieved of that! I was short of time this month due to the unplanned vacation we decided to take and knew that if the challenge was going to be too time consuming I'd be running around in circles. When reveal date finally came around I was quite happy to see we had a choice of making two type of cookies or both. \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Milano_%28cookie%29\"\u003EMilanos\u003C\/a\u003E and\/or \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Chocolate-coated_marshmallow_treats\"\u003EMallomars\u003C\/a\u003E were the choice Nicole at \u003Ca href=\"http:\/\/sweetendingz.blogspot.com\/\"\u003ESweet Tooth\u003C\/a\u003E challenged us with.\u003C\/p\u003E\u003Cp\u003EThe July Daring Bakers’ challenge was hosted by Nicole at \u003Ca href=\"http:\/\/sweetendingz.blogspot.com\/\"\u003ESweet Tooth\u003C\/a\u003E. She chose Chocolate Covered Marshmallow Cookies and Milan Cookies from pastry chef \u003Ca href=\"http:\/\/www.galegand.com\/\"\u003EGale Gand\u003C\/a\u003E of the \u003Ca href=\"http:\/\/www.foodnetwork.com\/\"\u003EFood Network\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"MilanosCookiesChoc01framed\" border=\"0\" alt=\"MilanosCookiesChoc01framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi0RXNhsU67203mgdNfFNJFQEj4JzK9vYRTHUg_uawofHbiY8fKCIBkUSe_bU-RC_IhdvLbldYw3kWoy9heYVcpgV9aRPsKKnT5nJEhEIlGL9GocK5OpCOgQfTTbIfEKfxgHeiPVQ\/?imgmax=800\" width=\"450\" height=\"634\" \/\u003E \u003C\/p\u003E\u003Cp\u003EInitially I had planned to do both and went with the Milanos first thinking that when I return from the vacation I could indulge in my marshmallow making skills with more ease after a relaxing vacation. We returned on Saturday evening and I could not bring myself to spend Sunday in the kitchen, instead I wanted to savor the last day with Tom and Soeren before we started the new work\/day care week. \u003C\/p\u003E\u003Cp\u003EThe Milanos were fairly easy to whip up and hardly took up time, which suited me and my pre-vacation mood just fine. I was slightly disappointed with the outcome though. There was not much of a flavor high and if it was not for the coffee flavored chocolate I used to sandwich the cookies with there would not have been much to report about in this post. The cookies itself were indistinctive in flavor, I think a bit of zesty citrus zest here might have made it more exciting. I used a coffee flavored chocolate with bits of coffee beans to make the sandwich filling and that really added the required zing. To complete the whole challenge I dipped half of the Milanos in bittersweet chocolate and gave it a sprinkling of chopped pistachios. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"MilanosCookies03 framed\" border=\"0\" alt=\"MilanosCookies03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhWXrA2ynOwq5qYIuqIyWQdLOafXO_PQQ6-ogkXYgR3UuXyTAaCICAMO_F1E8NJR27PTzH9lGmhtQaJxCvhX7CUfRgnwQ0tluwJDNGWqWpd9zpJ87XW2N48J-DjXsCDnfYgvmvXJg\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160; \u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 20px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"Meeta Recipe Card Milan Cookies\" border=\"0\" alt=\"Meeta Recipe Card Milan Cookies\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgFXUXr0iStmnwPWp5jmt-fLqkB0bbEWPpAoL5u_GqAVM_PPXy4ai3O7du7UE6JWrnylIzOu7OHCxJiTxUdi4Pbmuwjdv9bAePR95lln1lSAAxsqku2vSdt98Xva5tJnH27_JViFw\/?imgmax=800\" width=\"273\" height=\"224\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EMilan Cookies\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/milancookies\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EPrep Time\u003C\/strong\u003E: 20 min        \u003Cbr \/\u003E\n\u003Cstrong\u003EInactive Prep Time:\u003C\/strong\u003E 0 min        \u003Cbr \/\u003E\n\u003Cstrong\u003ECook Time:\u003C\/strong\u003E 1 hr 0 min        \u003Cbr \/\u003E\n\u003Cstrong\u003EServes:\u003C\/strong\u003E about 3 dozen cookies\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E12 tablespoons (170grams\/ 6 oz) unsalted butter, softened       \u003Cbr \/\u003E\n2 1\/2 cups (312.5 grams\/ 11.02 oz) powdered sugar\u003C\/p\u003E\u003Cp\u003E7\/8 cup egg whites (from about 6 eggs)       \u003Cbr \/\u003E\n2 tablespoons vanilla extract        \u003Cbr \/\u003E\n2 tablespoons lemon extract        \u003Cbr \/\u003E\n1 1\/2 cups (187.5grams\/ 6.61 oz) all purpose flour        \u003Cbr \/\u003E\nCookie filling, recipe follows\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003ECookie filling:         \u003Cbr \/\u003E\n\u003C\/u\u003E1\/2 cup heavy cream        \u003Cbr \/\u003E\n8 ounces semisweet coffee flavored chocolate, chopped        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EOptional:         \u003Cbr \/\u003E\n\u003C\/u\u003E3.5 ounces bittersweet chocolate        \u003Cbr \/\u003E\nhandful pistachios, coarsely chopped\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a mixer with paddle attachment cream the butter and the sugar. \u003C\/li\u003E\n\u003Cli\u003EAdd the egg whites gradually and then mix in the vanilla and lemon extracts. \u003C\/li\u003E\n\u003Cli\u003EAdd the flour and mix until just well mixed. \u003C\/li\u003E\n\u003Cli\u003EWith a small (1\/4-inch) plain tip, pipe 1-inch sections of batter onto a parchment-lined sheet pan, spacing them 2 inches apart as they spread. \u003C\/li\u003E\n\u003Cli\u003EBake in a preheated 350 degree oven for 10 minutes or until light golden brown around the edges. Let cool on the pan. \u003C\/li\u003E\n\u003Cli\u003EWhile waiting for the cookies to cool, in a small saucepan over medium flame, scald cream. \u003C\/li\u003E\n\u003Cli\u003EPour hot cream over chocolate in a bowl, whisk to melt chocolate and blend well. \u003C\/li\u003E\n\u003Cli\u003ESet aside to cool (the mixture will thicken as it cools). \u003C\/li\u003E\n\u003Cli\u003ESpread a thin amount of the filling onto the flat side of a cookie while the filling is still soft and press the flat side of a second cookie on top. \u003C\/li\u003E\n\u003Cli\u003ERepeat with the remainder of the cookies. \u003C\/li\u003E\n\u003Cli\u003ETo coat the cookies melt the bittersweet chocolate in a bowl over a water bath. Once completely melted generously brush the cookies on both sides with the chocolate. Sprinkle with chopped pistachios and allow the chocolate to set and dry. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"MilanosCookies05 framed\" border=\"0\" alt=\"MilanosCookies05 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh6RRXCA6Q_4le0ZT3gWPacHOq0v5EqcQy6dzkzo95LNkN3EPyfewnXj4DbNC8Aur2wpmQJQnCyZOcF5s5db_EfTBGkpxyC3iNW-DDZRqYn4yuJmmw2CmZ8zLopcX-zMXVt2rOdog\/?imgmax=800\" width=\"449\" height=\"676\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAll in all they were OK and they did disappear fairly quickly as I took them to work. I enjoyed the texture the coffee bean bits gave complementing the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E. The Milanos were light and crunchy but lacked additional pizzazz. As Soeren still has two weeks summer break we’ll be trying our second option – the Mallomars – something tells me they are going to be a hit. \u003C\/p\u003E\u003Cp\u003ELook forward to a trip with to Denmark later this week. As soon as I’ve sorted out the pictures I’ll take you for a little break to a gorgeous country and beautiful landscape. \u003C\/p\u003E\u003Cp\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; margin: 0px 15px 0px 0px; display: inline; border-top: 0px; border-right: 0px\" title=\"marvelousmelonmonthlymingle1\" border=\"0\" alt=\"marvelousmelonmonthlymingle1\" align=\"left\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhIwmDV3QSVPG59xcyc1uGS7tv5vQM4_D4IfOQ8hu7N_ve2Tn6lkPTE-64G8xH41ucs4coEpb4Vl6gRcYqmAvH1SvLHVihHXblCWzNDzTijSfCAs7h4obo7VU6ny7vY2Kw0vidP1Q\/?imgmax=800\" width=\"250\" height=\"218\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EThis month my guest host for the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E is Hillary from the grand blog \u003Ca href=\"http:\/\/www.chewonthatblog.com\/\" target=\"_blank\"\u003EChew on That\u003C\/a\u003E and she has chosen a sensational theme. I’m very excited about this one – \u003Ca href=\"http:\/\/www.chewonthatblog.com\/2009\/07\/20\/were-hosting-the-monthly-mingle\/#more-2669\" target=\"_blank\"\u003EMarvelous Melon\u003C\/a\u003E! \u003C\/p\u003E\u003Cp\u003ECreate any dish using one of the juicy melon variety and send you dish over to Hillary. Check out all the details on the \u003Ca href=\"http:\/\/www.chewonthatblog.com\/2009\/07\/20\/were-hosting-the-monthly-mingle\/#more-2669\" target=\"_blank\"\u003EMarvelous Melon announcement page\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EDeadline is August 17th. Hope you’ll be joining us!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cookies from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable border=\"0\" cellspacing=\"2\" cellpadding=\"2\" width=\"400\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Almond Marzipan Kipferl 02 framed\" border=\"0\" alt=\"Almond Marzipan Kipferl 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2FqVGPraSbSe3zBzGYNPq_gi_gQgGQfcOxmu0O5KHq1BRBTz_tiq1tzQxl1WQXkG29NUhC2dfiZzaiVteRCIvMzXTVAHGJZOZQmqO8IeAiKN14BLLmlxKb1qK_gtGoVC7JrSnGw\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Lime Bars 03 framed\" border=\"0\" alt=\"Lime Bars 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgPAi7t_yygMRRowpui4_wdi0RgCv14M5EOeC8XQ52DCjFbKntWWO8PIwTrWdhSld5LnTu29yqoEBgExwDccocRK0EyaDFZ5Fz3HR93zpXDWZTjs5KcBlgMQxSU_cHX16oX_6oNAg\/?imgmax=800\" width=\"120\" height=\"180\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"131\" align=\"center\"\u003E\u003Cimg style=\"border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px\" title=\"Cookies-MacadamiaChoc 01 framed\" border=\"0\" alt=\"Cookies-MacadamiaChoc 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEglYg698uzsd8gYiZHUOCLYF_79zKzWkfd6XDZEXIQS_oiR0AOGd-Cbg9-1upsYOq6l0HXMDpZDQkXGQbinhi_N7fyDz-NoVOtneBBXy72Amc7jAi-Qa1lHt9YfZDG-Ia1kKGNLFQ\/?imgmax=800\" width=\"120\" height=\"181\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd width=\"119\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/marzipan-almond-kipferl-crescent.html\" target=\"_blank\"\u003EMarzipan Almond Kipferl\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"140\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/tart-tangy-celebrating-with-lime-bars.html\" target=\"_blank\"\u003ELime Bars\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd width=\"131\" align=\"center\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/04\/salted-macadamia-nut-and-chunky-white.html\" target=\"_blank\"\u003ESalted Macadamia Nut and Chunky White Chocolate Cookies\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cbr \/\u003E\n\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1428208687564960855\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/07\/daring-bakers-milan-cookies.html#comment-form","title":"64 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1428208687564960855"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1428208687564960855"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/07\/daring-bakers-milan-cookies.html","title":"Daring Bakers: Milan Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2oh2Iz4TIVbfQe91ywR15nv5Tb5GBhh-kuZmFcO4AxGHYWQTvDsqc5j9-TEYX3ACpIphtoyV-o957YIUnHhcsoifANN5N92s1nh0k-Y-DTSGTySxrFGWVd7YEv3pMgs3x4MAJsg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"64"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8909317664812282142"},"published":{"$t":"2009-06-01T21:58:00.002+02:00"},"updated":{"$t":"2009-09-11T07:58:07.792+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Fruit and Chocolate: Chocolate Raspberry and Peach Brownies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Chocolate Raspberry and Peach Brownies (1)by MeetaK\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"676\" alt=\"Chocolate Raspberry and Peach Brownies (1)by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E\u0026#160; \u003C\/p\u003E\u003Cp\u003EI knew it would be hard, but I did not know it would hurt so much. But it does. After a week of excitement, fun with my parents and brother and the party of the year – our vow renewing ceremony, the time came to say goodbye to a few close friends.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThey came from all over Germany just for our party and of course to say farewell. We knew we would not be seeing a few of them for – well for a while. Although the word was not spoken, because who likes to say goodbye to dear, dear friends, we had tears in our eyes. With promises of seeing each other on Skype regularly, we knew it was just a deviation to make it stop hurting so bad. \u003C\/p\u003E\u003Cp\u003EWell after a merry week, last week saw us fall into a little pit of wistfulness. We’re clinging on to memories and in between packing boxes we can’t help but reminisce of all the wonderful times we had in Weimar. Tom has left to Essen to get acquainted with his team here in Germany. The Qatar team called yesterday – they need him soon – the project is going to start. So, he’ll be heading for Doha in a couple of weeks. Soeren and I – well we have 6 weeks to go! \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"My Chicas - Propery of MeetaK\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"363\" alt=\"My Chicas - Propery of MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhscAz4qutAzESA5LvZfbl6QbmWWt_kRaQ5FWdPcifB5BQNR8D_5UX_mylo1dZkksJxXPHKLHYKiivplYIQl-ibw497we__5YVvqrKBDoaTfl5qiPOUsI2rVUv_m24fFmS_y8wjfQ\/?imgmax=800\" width=\"300\" align=\"left\" border=\"0\" \/\u003EAnd we’re clinging to those 6 weeks. My girlfriends are planning all sort of things to do before I go. \u003C\/p\u003E\u003Cp\u003E“We need to spend the last few weeks more intensive with you, Meeta!”\u0026#160;\u0026#160;\u0026#160;\u0026#160;\u0026#160; \u003C\/p\u003E\u003Cp\u003EAww shucks girls! Don’t make it harder than it already is! My chicas are the best and I am really going to miss them! \u003C\/p\u003E\u003Cp\u003EToday, I packed up my photo studio. All my props, colored papers, fancy napkins, lights, bounce and other items. I had to laugh though because it was exactly one year ago that Tom and Soeren surprised me with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/what-girl-wants.html\" target=\"_blank\"\u003Ethis wonderful gift\u003C\/a\u003E for my birthday. My own photo studio. Tomorrow it’s my birthday again and I will be clearing up the last traces of my photo studio! Funny how just one year can change so many things. \u003C\/p\u003E\u003Cp\u003EI do remember my first birthday though. In Bombay and I was the princess and my mum the most gorgeous star.\u0026#160; \u003Cimg title=\"Property of MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"600\" alt=\"Property of MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjNfjVRm4xoN3VhC11whG6N6rkIx1CwxGBIC2adPnX9x3MPVKxt78D4tQ-X41B7Io4INqafILjak-QT_t3w3dDsaaMKwRZwpohNqh-RCuYz-bsXCXMHh7KK35e3HTAGfa5uFKyo2g\/?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EInstead of cake I decided to celebrate with fruity brownies. Who can resist chocolate and fresh summer fruit. I am a summer girl with a bad chocolate habit and so this is just the thing I need on my day. Come on over and grab a piece!\u003Cimg title=\"Meeta Recipe Card Fruit Brownies\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"220\" alt=\"Meeta Recipe Card Fruit Brownies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhmx0d_XB5nnlgUPmHeQrRV8tEHKUvF0jfB3d0nZBSGfmneqUT-Fh8aCSn7ZrYLmrRvQ9SCx6m_Ktb5Ycz4ZRdTNHJ1n60oTlSuj7pIRbhHov-fsB8NsKCLziyQjNqZx5Rcia7VjA\/?imgmax=800\" width=\"269\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EChocolate Raspberry \u0026amp; Peach Brownies\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolateraspberryandpeachbrownies\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E100g bittersweet chocolate, coarsely chopped       \u003Cbr \/\u003E\n250g fresh \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/raspberry-dream-cream.html#raspberry\" target=\"_blank\"\u003Eraspberries\u003C\/a\u003E        \u003Cbr \/\u003E\n2 ripe peaches, cut into cubes        \u003Cbr \/\u003E\n5 eggs        \u003Cbr \/\u003E\n80g all-purpose flour        \u003Cbr \/\u003E\n200g sugar        \u003Cbr \/\u003E\n1 vanilla bean, insides scraped        \u003Cbr \/\u003E\n125ml + more oil         \u003Cbr \/\u003E\nPinch of salt        \u003Cbr \/\u003E\n1 teaspoon baking powder        \u003Cbr \/\u003E\n20g cocoa powder        \u003Cbr \/\u003E\n100g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E, coarsely chopped        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPre-heat oven to 180 degrees C. Brush a square springform (20 x 20 cm)with a tiny amount of the oil.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMelt the chocolate in a water-bath or a double boiler.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing an electric whisk, whisk eggs, sugar, vanilla innards and pinch of salt until thick and creamy – about 8-10 minutes. Then incorporate the oil and continue to whisk.         \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMix flour, baking powder and cocoa powder then sieve into the creamy egg mixture. Add the almonds and melted chocolate, then gently beat into a homogeneous mixture.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the batter into the springform and spread out the raspberries and peach cubes over the batter.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven for approx. 25-30 minutes on the middle rack. Remove from the oven and allow to cool completely, then cut into equal squares – 5 x 5 cm. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cimg title=\"Sticky Note Kitchen Notes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"138\" alt=\"Sticky Note Kitchen Notes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiPMf_3ZU-VBMpT0O8HZWM5hVoiyOaWDMam1L5OFFoqj0tBwYqR5kBFHPhlyjZZ121SNNGVbxH5FWO8FYhJcNHKjFd2I6RlU_E_6stYmh9eBhF9IQftKpqJmXPKnmOLd-nEt8NKzg\/?imgmax=800\" width=\"200\" align=\"left\" border=\"0\" \/\u003E \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EWhile these brownies certainly will not last long a quick word – these will keep only 3-4 days due to the fruit. Store in air-tight containers, preferably in the fridge to keep them as fresh as possible. \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Chocolate Raspberry and Peach Brownies (2) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"676\" alt=\"Chocolate Raspberry and Peach Brownies (2) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjnRCpPL7GQvHfsNhx3_9cqYWiwG94jAjALrWzjkz21UeCe_i1NliVEgV7NONw4iKps-0kz-GjZAtQ-atDwF2h5qZjgDtl5-ujVw63eq03BcjsJccuhTkB8COk7_1EaUNLwqEBgHA\/?imgmax=800\" width=\"449\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThese will put a smile on anyone’s face lucky enough to get their hands on these fruit filled chocolate brownies. For me they will ease some of that parting pain. The fruit keeps the brownies lusciously moist and the mix between the tart raspberries and sweet peaches against the bittersweet richness of the chocolate is pure bliss. \u003C\/p\u003E\u003Cp\u003ESomeone special to me did make me a birthday cake though. \u003Ca href=\"http:\/\/creampuffsinvenice.ca\/2009\/05\/23\/for-meeta\/\" target=\"_blank\"\u003EThe perfect one just for me\u003C\/a\u003E – it’s pink, girly and a lot of fun. \u003Ca href=\"http:\/\/creampuffsinvenice.ca\" target=\"_blank\"\u003EIvonne\u003C\/a\u003E I love you for the special gift!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these brownies from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"ChocWalBrownie13\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"202\" alt=\"ChocWalBrownie13\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyVANoyhGHzqJBFMtS8h_B1vOharICv8NyCMPoWoqte7UwUW3KOMptPB9OZPJ7PpAyQw77ocpaVAOiUO4uHkt_BE8c3mLFkAIiJc0YW2ww_tsWwuskad-aUsfiirIujqtFb5r84Q\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"Brownies2\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"195\" alt=\"Brownies2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjR26EJh_-7xBXKySYa8e-3xT9Bh4-oY2ffAbtWsShFwU2gmj3HFxA3nH19k0VQ8OY26yTkV99zdUB-RaYN8CVKIWbXr0z89Thvckd2_B-IsAZ838HjbZ7YxxpswZ2b_UZlL5WAlw\/?imgmax=800\" width=\"184\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"whitechocbrowniesjpg\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"138\" alt=\"whitechocbrowniesjpg\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYNHwvG4g6KdrzidO52hEHWtdAUXIJZ_hCLBfP9ml6GqZS6s0qAg_4HmaW6BWdgrPQIHqDWqcSWl5wXfAvTMHU_p_aMC1xFrtOGRMMy6V3Su45I2LBmJghcJO0D0cVZ1j5FVV8jQ\/?imgmax=800\" width=\"204\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\" target=\"_blank\"\u003EChocolate Mocca Brownies\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/spotlight-on-baking-from-my-home-to.html\" target=\"_blank\"\u003EClassic Brownies\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html\" target=\"_blank\"\u003EWhite Chocolate Raspberry Brownies\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8909317664812282142\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html#comment-form","title":"65 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8909317664812282142"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8909317664812282142"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/06\/fruit-and-chocolate-chocolate-raspberry.html","title":"Fruit and Chocolate: Chocolate Raspberry and Peach Brownies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhT2Afr8TfdPjfUl8DUjewQjseZ3lOJgqbQx8IXOqj7iwDIpidFs2aYfm0FIpIXTi3YJBecWAwf4_8yCd1ZFV0AJNpW4yfK1HbrCQtSPt96H2G_1miZ1WSGwDE7huaJ_jJVP_qEZw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"65"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6860961582092594042"},"published":{"$t":"2009-04-23T21:16:00.006+02:00"},"updated":{"$t":"2009-09-11T08:02:25.441+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"}],"title":{"type":"text","$t":"Salted Macadamia Nut and Chunky White Chocolate Cookies"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Cookies-MacadamiaChoc 01 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"621\" alt=\"Cookies-MacadamiaChoc 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaqIBxHExDKgI-l9Vqdo_Oa2k9RhL8tW5OXP8LoAmUJ2AV_ZhsL2Halq2ZDBJAYlwsBezZYOqIiXup6gQxoHTBLwZvRIWpPKJ2IRiLeli1OctX2bkubo3pa4v2zWliJoOH_7AhJw\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EAll the mummies in the house - raise your hands if you \u003Ci\u003Ephewed\u003C\/i\u003E! a slight sigh of relief and danced a jig of joy at the beginning of the week as you sent your kids back to school again. ;-) Ditto!     \u003Cbr \/\u003E\nRaise your hands again if you had a tiny guilty conscious after that jig! Ditto!\u003C\/p\u003E\u003Cp\u003EWhy is that?\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWhile I am a fun, responsible and maybe at times over-protective parent, I sometimes get tired of the colossal responsibility one automatically has as a parent. There are times when I get uptight at the weight this responsibility carries and begin to crumble. Where are those carefree days when I did not have to plan my meals ahead, go to the movies on the spur of the moment without having to see if the babysitter was free and potato-out on the couch all day if I wanted to? Times like these I would give anything to run away to a tiny island where no one can find me!\u003C\/p\u003E\u003Cp\u003EAfter two weeks of Easter break I was feeling like that by the time the weekend rolled around and was counting down the hours to Monday morning. Don't get me wrong I had a blast with Soeren! We did a lot of great things together and he spent a lot of the time outside with his friends too - but I always felt the presence of that weight. Never underestimate the few hours you are able to transfer a bit of that weight to the teachers or grandparents!\u003C\/p\u003E\u003Cp\u003EI think I totally flipped out on Thursday, when I asked Soeren to get a bottle of fruit infused water from our pantry so that we could take it with us on the picnic we were planning. When I heard a thump! followed by a loud clinker of broken glass all I could do was hang my head into the kitchen sink and count to 10! From Soeren came a meek \u0026quot;oops!\u0026quot; and then \u0026quot;Mum I think I have a problem here!\u0026quot;\u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Cookies-MacadamiaChoc 02 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"621\" alt=\"Cookies-MacadamiaChoc 02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEij-Rc3vC2bKe05-b2MNXfGi6yGAEv5WzFpSgcJwM8I8jrkM7CehmlRlYH-MstY1ZnaLdemIn8W71WKjNFJQMx63qHEuSWZfRKTNnDCSIB8g3CtWL4yEXjscFZENV01bEus8oEq-w\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EI walked over to the pantry and noticed he had managed to drop two full beer bottles, glass shattered everywhere and beer flowing into the tiniest crevice! On the days when I am really cool I would have shouted \u0026quot;quick get the straws!\u0026quot; as a joke - but I was not feeling cool on this day! Instead I told him to go to his room, then I picked up the phone and dumped my frustration on Tom! Nope not cool at all!\u003C\/p\u003E\u003Cp\u003EI spent 45 minutes cleaning out the pantry that day, after which I had no enthusiasm for a picnic or anything else. But as a mummy you have to pep yourself up and stand tall in spite of it all. So when Soeren came down and said \u0026quot;Sorry mum, I did not mean it!\u0026quot; I had to take him in my arms and explain it was not his fault, it happens but he needs to pay more attention to what he does in the future. The usual pep talk - this time it was not just for him but also for me! It was too late to go on the picnic and as I had to work my way on Tom's good side again, we decided to bake cookies. You know me I like to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-flakey-swirls.html\"\u003Ebribe\u003C\/a\u003E ... errr I mean charm ... with my goods!       \u003Cbr \/\u003E\nAnd so we baked!\u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Cookies-MacadamiaChoc 03 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"621\" alt=\"Cookies-MacadamiaChoc 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidp7uyj4nkufi4Fp7amB09Ad_PlAzGT-vfuM4-bZkX1YGJy8DjrZGvOoAaKDNnvdoaA8nt6Fz_iH-FEKsJLt4WdptC8j7KCgjwfJFtqV0AdEzpXu-NqvYp2NEHhDmKGBt7dIi-tg\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003ENevertheless first day back at school was a relief. In my opinion the few hours apart gives me plenty of time to focus on other things, put down a tiny bit of that weight and re-charge my mummy-batteries again. However, even when we are apart I spend a bit of my time missing him and thinking of things we can do together when I pick him up from school. Crazy I know!\u003C\/p\u003E\u003Cp\u003EThese cookies are not your usual nut and chocolate cookies. These are the type of cookies that cause an uproar with the kids and an addiction with the adults. Salted macadamia and chunky white chocolate give these cookies texture and as the cookies bake the butter begins to brown, giving the cookies a delicious browned-butter aroma. They are crispy on the outside and have a gorgeous chewy inside and one is never enough!\u003Cimg title=\"chocnutIndexCard\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"200\" alt=\"chocnutIndexCard\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgpIq7ZJsBlWX_JDwATk5z7bEiZYPLj9CW_2RRZeXxWms0gf-2pXetwzARTsSJu0cdHykau9URWg8HGy5hnSdFrnwNIeM_8NFUN6Ng-R9C6rx5sjoYWdB1y2edCXrurdnx3LXYs8A\/?imgmax=800\" width=\"250\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ESalted Macadamia Nut and Chunky White Chocolate Cookies\u003C\/h4\u003E\u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/macadamiawhitechocolatecookies\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E375g all-purpose flour        \u003Cbr \/\u003E\n11\/2 cup \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\"\u003EMuscovado\u003C\/a\u003E sugar         \u003Cbr \/\u003E\n225g butter, softened         \u003Cbr \/\u003E\n2 eggs         \u003Cbr \/\u003E\n1 teaspoon baking soda         \u003Cbr \/\u003E\nPinch of salt         \u003Cbr \/\u003E\n250g good quality white chocolate, coarsely chopped         \u003Cbr \/\u003E\n150g salted roasted macadamia nuts, coarsely chopped\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat the oven to approx. 175-180 degrees C. Line 2 cookie sheets with some baking paper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESift together flour, salt and baking soda into a medium sized bowl. In a larger bowl whisk butter with an electric mixer until fluffy.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the sugar and continue to whisk until blended, then beat in the eggs, one at a time making sure the egg is well incorporated after each addition.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the dry ingredients and with a spatula fold into batter. Do not over-mix - just enough so that all the flour has been incorporated and no lumpy bits \u003Cimg title=\"makes\" style=\"border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px\" height=\"172\" alt=\"makes\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8wMBU4G6JBIxWNKHcdwHsCyRwoQD9aGhyoN2_02OMtG2fgWClTKNGBvzfnn7-zrvMz6RPUTvBFAeduTh3FOsfzPyzxEt6MxMdPMfN6-kCF8cPwf3Y_wHAsUZ3MLszITxEqPpHVw\/?imgmax=800\" width=\"250\" align=\"right\" border=\"0\" \/\u003Eare in the batter.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EDepending on the size of cookies you want drop either heaping tablespoons or leveled tablespoons of batter onto the prepared cookie sheets, leaving approx. 5 cm space between each cookie.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake the cookies until golden. Larger cookies will take approx. 18-20 minutes and smaller sized ones approx 12-15 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove form oven and allow to cool. Once completely cooled store in airtight containers. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160; \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cimg title=\"The Food Guide_1\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"100\" alt=\"The Food Guide_1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiHKlNKTwUvmqpL1hPOPhWwF255xGMhKf_-rHCDOxLzmnkjrdNljWjKAuk1iEk0nmuj8Ptv2zcrSoNQ662itzxYzYutvDInrOFEtALd2setVIOOH9fKfSfXnCo8xN15pOLI-4TmMg\/?imgmax=800\" width=\"100\" align=\"left\" border=\"0\" \/\u003E\u003C\/a\u003E        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003EFood Guide\u003C\/a\u003E Tips:\u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#macadamia\" target=\"_blank\"\u003EMacadamia Nuts\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E- \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003EWhite chocolate\u003C\/a\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Cookies-MacadamiaChoc 04 framed\" style=\"border-top-width: 0px; display: block; border-left-width: 0px; float: none; border-bottom-width: 0px; margin-left: auto; margin-right: auto; border-right-width: 0px\" height=\"621\" alt=\"Cookies-MacadamiaChoc 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEidFVsMaL177kJTXAguLlV7WK4QocNNhPLPV22xib8R2SQfM6_ayokkhKrF4K0etNDvmcIBy1J9hkHFN_hazrcFSFeZtfds4oQlKkGJ1L4BV9Hv4khHGI_ZnFPo7JVWOLLnrTs_oQ\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EOne of the Clients I work with and regularly do photo shoots for, once asked me why I do not have many cookie recipes\/photographs on my blog\/portfolio. It's true - if you browse through my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Scones%2FCookies\"\u003EScones\/Cookies\u003C\/a\u003E category you will see that the cookie recipes are limited. It's not like we do not bake many cookies - we do - however it's usually all of the usual cookie favorites kids love everywhere. So, the regular chocolate chip cookie from cookbook x and blog y are only minutely different from each other and one will find about 356,000 hits on Google if you enter \u003Ca href=\"http:\/\/www.google.com\/search?q=chocolate+chip+cookie+recipe\u0026amp;ie=utf-8\u0026amp;oe=utf-8\u0026amp;aq=t\u0026amp;rls=org.mozilla:en-GB:official\u0026amp;client=firefox-a\"\u003Echocolate chip cookie recipe\u003C\/a\u003E. I presume another one from me would go unnoticed. However, there are times when we experiment with our basic chocolate chip cookie recipe and come up with an extraordinary creation that has to be shared. This is one of them! These are the way we love cookies - crispy on the outside chewy on the insides, chunky and with substance. They also are perfect to bribe or charm your way right back on the good side of both your kid and partner!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cookies and scones from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"DSC02745\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"170\" alt=\"DSC02745\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh3P5AqNfmS7MgzjxdPDKi9S9wr7T-8IUzl_iOMWjAZ4dhSgxRdok_5va8HkHeUvdXHt0siFLH2AAma0XQzrK7Qp05zsusQxtHDcv-S_FwAymcpaflSJzTHzP_5DIBPzRRFSe_0Nw\/?imgmax=800\" width=\"220\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"Lime Kisses 01\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"210\" alt=\"Lime Kisses 01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgtrwTRockyNcbUogcLA4-gQwUz6EILSdHsBWMbln-ycXxuKZbAOzezLm4rY6tECgl6qqmb8Yorn8xq2fH4Uy45e5n2LRNUIqWwINFA-YkP6Xnd7__REtyx7jiGK0SBKJXc0_LD2g\/?imgmax=800\" width=\"140\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"GingerShortbread 01a framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"200\" alt=\"GingerShortbread 01a framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEirS2fzwI-Tx49iLEV3auFUkg1UVdpkVC_v8DuJ_MkCoOD11z9mDi9i2QDKoPIoi2Ys328a_GXAC3CcSFqOCDAz9K1NV0D6AdIS7m0AkpPkNQFKWs-UjXPDPH5f_UQQ63SyNlwntQ\/?imgmax=800\" width=\"140\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/chunky-chocolate-chip-scones-happy.html\" target=\"_blank\"\u003EChunky Chocolate Chip Scones\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/lime-kisses.html\" target=\"_blank\"\u003ELime Kisses\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003EGinger Shortbread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/manggy.blogspot.com\/2009\/04\/chocolate-amaretti.html\" target=\"_blank\"\u003EChocolate Amaretti\u003C\/a\u003E – No Special Effects\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.vintagevictuals.com\/2009\/04\/old-fashioned-oatmeal-raisin-cookies.html\" target=\"_blank\"\u003EOld-Fashioned Oatmeal Raisin Cookies\u003C\/a\u003E – Vintage Victuals\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/danazia.wordpress.com\/2009\/04\/04\/bunnie-munchies-to-the-rescue\/\" target=\"_blank\"\u003ECarrot Cookies made with maple syrup\u003C\/a\u003E – The Go Lightly Gourmet\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Cimg title=\"DTtip6\" style=\"border-top-width: 0px; display: inline; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 10px 0px 0px; border-right-width: 0px\" height=\"118\" alt=\"DTtip6\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJNnGhYneYYoE8h5mm6Gv4L0fwJdsR-eT9OALwlSp1NRFL9YpjsNXz4MbqNazRaoQyWv7iKoztFrCmFD-fhSiTnO9y3PUvWWw5K4zqwNIvL5_nfLDfdJCk_4XBj2ZvNjDxjczI8w\/?imgmax=800\" width=\"180\" align=\"left\" border=\"0\" \/\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E Reading Tip\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/04\/fresh-frozen-or-canned.html\" target=\"_blank\"\u003EFresh Frozen or Canned?\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Andrea\" target=\"_blank\"\u003EAndrea\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cbr \/\u003E\n\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6860961582092594042\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/salted-macadamia-nut-and-chunky-white.html#comment-form","title":"31 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6860961582092594042"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6860961582092594042"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/salted-macadamia-nut-and-chunky-white.html","title":"Salted Macadamia Nut and Chunky White Chocolate Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgaqIBxHExDKgI-l9Vqdo_Oa2k9RhL8tW5OXP8LoAmUJ2AV_ZhsL2Halq2ZDBJAYlwsBezZYOqIiXup6gQxoHTBLwZvRIWpPKJ2IRiLeli1OctX2bkubo3pa4v2zWliJoOH_7AhJw\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"31"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2108141263090396693"},"published":{"$t":"2009-04-07T14:40:00.002+02:00"},"updated":{"$t":"2009-09-11T08:06:00.221+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dairy"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Orange Mascarpone Quark Torte"},"content":{"type":"html","$t":"\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (04) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOymI1YG5yuu7P6JR_dvyNmXBydQt_Sai7kX3mjwSk0r76xNvVjSzjSveWn4ak1LAgzlG0H38yLdEEbSrOYrImRczcWKscLA9dE-mj3PzfhxU3Ho68SzeHBU3BB9ccRKW51d5xVQ\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cu\u003ESurprise – you’re 40!\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003EAn incredible 10 years ago we celebrated the big 30 and on Saturday it was already time to party into the 40s! It was just a little before his 30th birthday that Tom and I got together. I remember celebrating his 30th with a bang. We’ve done and experienced so much in the 10 years – it’s been quite a bit of fun.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E  \u003Cp\u003E2009 is destined to be a year full of big events – Tom finishes his PHD, his 40th birthday, we renewing our vows and of course the move to Qatar. With all these highlights Tom thought it would be best to play the birthday down. Not too much fuss just his family and a bit of cake. \u003C\/p\u003E\u003Cp\u003EI just could not get used to the idea. I mean 40 is a big thing and one has to make a fuss about it. So I started planning and organizing. Together with a few friends we planned a little surprise party for him. The more friends I called the more they all wanted to be a part of it. In the end many of our friends from around Germany got together and the surprise was going to be a hit.\u003C\/p\u003E\u003Cp\u003EI am a rotten person though – on the morning of the big day – Soeren and I played the whole birthday thing down. I mean it \u003Cem\u003Ewas what he wanted\u003C\/em\u003E didn’t he?\u0026#160; Nothing big – a breakfast, flowers, and a \u003Cem\u003Estore-bought\u003C\/em\u003E cake! The fact that I had baked a cake the day before was a secret. \u003C\/p\u003E\u003Cp\u003EFinally, in the afternoon his parents, brother and grandmother came over and we presented him with the cake. He was quite happy, as I think he was beginning to feel sorry for himself. I mean, a \u003Cem\u003Estore-bought\u003C\/em\u003E cake? LOL!\u003C\/p\u003E\u003Cp\u003EHis parents were in on the surprise party secret and when dinner time rolled around we all sat there discussing where we should go out to eat. French, Greek, Indian - “No let’s go to the great Italian place we went to when your parents were here, Meeta!” said his dad!\u003C\/p\u003E\u003Cp\u003EPerfect! \u003C\/p\u003E\u003Cp\u003EAs we all walked into the restaurant all his friends gathered around and cheered “Surprise!” and sang Happy Birthday to a baffled but extremely delighted Tom. It really was a perfect evening and I was really glad that it turned out to be a success. Thanks to all our wonderful friends who played along and helped me organize this. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (01) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgE8zNIF-U4A9vFqqUnqrQkdl22z8a_w90SnPf6ZF-pw4ageT7RuJx1nseZp1dySA8mzWfogbK3Mnj_iKZqimEg9G9oNJi0WdBZghzt3N5pb6lEGiRTguBoelq4fU_lzUOB-T6POg\/?imgmax=800\" width=\"402\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EA birthday is never complete without a delicious birthday cake. This aromatic cake is a take on a regular cheesecake using tangy quark for lightness and mascarpone cheese for more body. The orange gives the cake a spectacular refreshing touch adding a lovely juicy bite. Chocolate and orange goes hand in hand and by adding rich bittersweet chocolate to the cake base rounds off the entire cake deliciously. \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"TorteRecipe card\" style=\"border-right: 0px; border-top: 0px; display: inline; margin-left: 0px; border-left: 0px; margin-right: 0px; border-bottom: 0px\" height=\"160\" alt=\"TorteRecipe card\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjA6rqDX2KxTCLgktqp4u1QUttxtidB29NwMbLfrlbW6lsbjOcw_domszh_jhsnaBE4gXE3JiAWtPgE0IpvHre4BL9gqCZaCjq9yYsAHENOFyv6vpn2wrexmqyvisIQGJkMfUSVuw\/?imgmax=800\" width=\"200\" align=\"left\" border=\"0\" \/\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003E\u0026#160;\u003C\/h4\u003E\u003Ch4\u003EOrange Mascarpone Quark Torte\u003C\/h4\u003E\u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/orangemascarponetorte\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E100g + more all-purpose flour       \u003Cbr \/\u003E\n50g + more butter        \u003Cbr \/\u003E\n150g bittersweet chocolate, coarsely chopped        \u003Cbr \/\u003E\n200g sugar        \u003Cbr \/\u003E\n1 vanilla bean, scraped        \u003Cbr \/\u003E\n2 eggs        \u003Cbr \/\u003E\n1 teaspoon baking powder        \u003Cbr \/\u003E\nPinch of salt         \u003Cbr \/\u003E\n3 organic oranges, fillets and juice reserved        \u003Cbr \/\u003E\n500g quark        \u003Cbr \/\u003E\n300g mascarpone cheese        \u003Cbr \/\u003E\n6 sheets gelatin        \u003Cbr \/\u003E\nCocoa powder        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EButter and flour a spring form (26 cm diameter), tapping out any excess flour. Pre-heat oven to 175 degrees C.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the chocolate in a double boiler or a water bath and melt\u0026#160; gently. Allow to cool.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl whisk the butter, 100g sugar, scraped vanilla bean and pinch of salt with an electric whisk until light and frothy. Add the eggs, one at a time and making sure each one is nicely incorporated into the mixture.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESieve the flour and baking powder into the mixture and with a rubber spatula fold the dry ingredients gently. Do not over-mix. Pour in the liquid chocolate and fold until evenly incorporated. \u003Cstrong\u003E\u003Cimg title=\"Sticky Note 1 Easter\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px; border-left: 0px; border-bottom: 0px\" height=\"125\" alt=\"Sticky Note 1 Easter\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjArvyCXH035fANX29PTU_IA34utMw-nl8So4-uJoAskS_Gh3JfwYhEIojraPHY7mRBe1Bh1hOrqN3UMzacRI19tnJpTus9e6emproJrVt8klz2X_XF2rT6rgpkrAa1xn88CUu_7Q\/?imgmax=800\" width=\"180\" align=\"right\" border=\"0\" \/\u003E\u003C\/strong\u003E          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the chocolate cake batter into the prepared spring form and bake for 20-25 minutes. Take out and allow to cool for 15-20 minutes. Tip out of the form and allow to cool completely.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the gelatin in cold water and allow to soak. In the meantime whisk together \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E, mascarpone cheese, 100g sugar and the reserved \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eorange\u003C\/a\u003E juice with an electric whisk for approx. 3 minutes or until the sugar has dissolved.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESqueeze excess water out of the gelatin, then in a small saucepan dissolve over low heat. Mix with approx. 2 tablespoons of the mascarpone-quark mixture, then whisk into the remaining cream.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in the the filets of 2 oranges into the mixture.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the cake base back into the spring form close the ring around it. Now spread out the mascarpone-quark mixture evenly over the base. Place in the refrigerator overnight to set.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake the cake out of the refrigerator and just before serving sieve cocoa powder generously over the top and decorate with the remaining orange fillets. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cimg title=\"The Food Guide\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"119\" alt=\"The Food Guide\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjlKp3WQ8tO63pD88G5aWIyBMW25MgSkSX-qlamWd1xWiVKkhYr0Kqt7r7t2f6aKOz1qxKtSpHkyeKKkyslyoDDviNCU7pODx5LNZ8bp9AD5cZ8Dcm3a6tJzAkJS0iujHQR2yiTXQ\/?imgmax=800\" width=\"150\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Food%20Guide\" target=\"_blank\"\u003E\u003Cstrong\u003E\u003Cu\u003EFood Guide\u003C\/u\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003Cstrong\u003E\u003Cu\u003E Tips:\u003C\/u\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EHow to make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003EEverything you need to know about healthy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eoranges\u003C\/a\u003E         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003E\u003Cimg title=\"Orange Tiramisu Torte (02) by MeetaK\" style=\"border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; border-left: 0px; margin-right: auto; border-bottom: 0px\" height=\"621\" alt=\"Orange Tiramisu Torte (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiUIv5UL8u79k4DWm45Y0fWRwcfK836ZQvYjNLJxgruYUcffj5rc6spyeon_Fa-mxHGFJsGcKGlcwohsifldbOv48P16jYE0mHxYya9VxgBimFrpgMw07vBqvEACeOLmBw9nnMfAw\/?imgmax=800\" width=\"420\" border=\"0\" \/\u003E \u003C\/p\u003E\u003Cp\u003EThis is slightly different to the regular cheesecake and I personally found it more refreshing with the orange flavor. It’s a perfect party cake or a delicious dessert to top off a wonderful dinner. We enjoyed this with Espresso and a fork. I loved the rich, moist chocolaty cake base contrasting against the fruity and creamy filling. \u003C\/p\u003E\u003Cp\u003EThis makes a truly fantastic treat for your Easter party and you can use any thing from peaches, mangoes and apricots to luscious berries of all kinds.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these cakes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg title=\"Orange Cake 03 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"185\" alt=\"Orange Cake 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgCPJUS2dThpTGPuuibX2luHyNVcJVqpCtpeZxDSIPhSrkISxANKJjLLaIdN2E9putTap7sPCaVqsZHi0Se6z41DjrLPEVUuKM1v4U8h5P4bNPLLnDeFgyvV2jfCr6HmYa1dtyRXw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg title=\"PlumFigCake02 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"184\" alt=\"PlumFigCake02 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgOIIhe7CljDzlkl_v3KuWrzTGNSOy2heZrkWJ7avOxvBl4L-aGfX7Dmg18berz_5xcEr17h7OR6m7HL6QBEV0OMUT4WQJ55WDy5c13y95KHcGslLpuRrdKaQYZd7yudIjCImPPtw\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg title=\"Caramel Cake 04 framed\" style=\"border-right: 0px; border-top: 0px; display: inline; border-left: 0px; border-bottom: 0px\" height=\"186\" alt=\"Caramel Cake 04 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEijWU79W2vYTF2zQVVApkEjfTzlPm2AKfTX1n4kBnM-yrwIF3MrQkSFCAqWjFXly9ha0immAai7Wg4pz4BDJRuYoBV3dKCMgvUBc5MFZwThrvPIur9jwjLpGap4JRqmRK3Is-uwng\/?imgmax=800\" width=\"124\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html\" target=\"_blank\"\u003EOrange Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/fig-plum-sheet-cake.html\" target=\"_blank\"\u003EFig Plum Sheet Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\" target=\"_blank\"\u003ECaramel Cake with Caramelized Butter Frosting\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.zencancook.com\/2009\/04\/ricotta-lemon-cheesecake-with-biscotti-crust\/#more-534\" target=\"_blank\"\u003ERicotta Lemon Cheesecake with Biscotti Crust\u003C\/a\u003E – Zen Can Cook\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/hungrycravings.blogspot.com\/2009\/04\/lemon-creme-fraiche-cake.html\" target=\"_blank\"\u003ELemon-Crème Fraîche Cake\u003C\/a\u003E – Hungry Cravings\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/confessionsoftart.blogspot.com\/2009\/04\/mascarpone-cherry-cheesecake.html\" target=\"_blank\"\u003EMascarpone Cherry Cheesecake\u003C\/a\u003E – Confessions of a Tart\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003Cstrong\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\" target=\"_blank\"\u003E\u003Cimg title=\"DT tip[6]\" style=\"border-right: 0px; border-top: 0px; display: inline; margin: 0px 10px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"130\" alt=\"DT tip[6]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiKJ1354OebkGHv_YvJrivt4jIM_STf-_VglAuqTZXIi32MjzALMMCEjgH4pv3hD29ZcXKTyGRhWB0gUYoG07nDNf_Y6dWEuSYtxcTAzop9DdHeoyujOK9HZFTydouGNqP2Q2ZjqA\/?imgmax=800\" width=\"189\" align=\"left\" border=\"0\" \/\u003E\u003C\/a\u003E\u0026#160;\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/03\/kids-favorite-cupcake-cookbooks.html\" target=\"_blank\"\u003EKids Favorite Cupcake Cookbooks\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#Donna\" target=\"_blank\"\u003EDonna\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003Chr \/\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2108141263090396693\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/orange-mascarpone-quark-torte.html#comment-form","title":"44 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2108141263090396693"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2108141263090396693"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/04\/orange-mascarpone-quark-torte.html","title":"Orange Mascarpone Quark Torte"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjOymI1YG5yuu7P6JR_dvyNmXBydQt_Sai7kX3mjwSk0r76xNvVjSzjSveWn4ak1LAgzlG0H38yLdEEbSrOYrImRczcWKscLA9dE-mj3PzfhxU3Ho68SzeHBU3BB9ccRKW51d5xVQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"44"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8087148455400195556"},"published":{"$t":"2009-02-28T14:40:00.002+01:00"},"updated":{"$t":"2009-09-11T08:12:02.511+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"}],"title":{"type":"text","$t":"Daring Bakers: Rich Flourless Chocolate Cake and Saffron Coconut Ice Cream"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Flourless Choc Cake Saffron Coco IceCream (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Flourless Choc Cake Saffron Coco IceCream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY3qjm6G29owPqtXpjTMn3MIV2L9Cep5-PD6eXKWuhq0TOQp5fMohBob9X39uoXUML3DGZOzsFdxvv9cxD9u2drCPd_M6ggKbDPE6L_amcjJKSVQpJxvez0Z4sVFIbUYrai0Vg5g\/?imgmax=800\" width=\"412\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EFebruary, a month that really raced passed us! It was a bit of a busy month for us and as I knew there were plenty of things that needed my attention this month I decided to tackle this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers'\u003C\/a\u003E challenge quite early in the month. Here we are - the last day of February already and it's time to reveal the decadent creation this month. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EWe only needed three ingredients to make the challenge this month and I was also relieved that it seemed fairly straightforward to make. \u003C\/p\u003E\u003Cp\u003EThe challenge, hosted by Wendy of \u003Ca href=\"http:\/\/www.wmpesblog.blogspot.com\/\"\u003EWMPE\u003C\/a\u003E's blog and Dharm of \u003Ca href=\"http:\/\/www.dad-baker.blogspot.com\/\" target=\"_blank\"\u003EDad ~ Baker \u0026amp; Chef\u003C\/a\u003E, was a Chocolate Valentino cake, which is basically a rich flourless chocolate cake. A recipe created by Malaysia's eccentric chef - Chef Wan. Our extra bonus challenge was to make any ice cream of choice that would pair well with the cake. \u003C\/p\u003E\u003Cp\u003EThe flourless cake recipe has only three ingredients and after I read the instructions, I went away to ponder on how I could play around with these ingredients. \u003C\/p\u003E\u003Cp\u003E\u0026quot;The finished cake will taste \u003Cstrong\u003Eexactly\u003C\/strong\u003E like the chocolate you use\u0026quot; was the sentence from the instructions that stuck to my head. Currently I am really enjoying discovering all the fantastic flavors the \u003Ca href=\"http:\/\/www.lindtusa.com\/product-exec\/product_id\/121\/category_id\/\/nm\/Assorted_Excellence_Gift_Box\" target=\"_blank\"\u003ELindt Excellence\u003C\/a\u003E series offer and one of my favorite is the \u003Ca href=\"http:\/\/www.lindtusa.com\/product-exec\/product_id\/217\/category_id\/21\/nm\/A_Touch_of_Sea_Salt_Bar\" target=\"_blank\"\u003EA Touch of Sea Salt bar\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003EThe bar contains a 47% dark chocolate blend and 3% sea salt crystals. Now it does not sound like much of sea salt but once you have tasted the piece of this chocolate you will experience the sea salt crystals melting on your tongue. Simply delightful. However, I only used approx. 200g of this chocolate, for the rest I used a 70% dark chocolate bar (also from Lindt) to give the cake more moisture and richness. \u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"chocolatevalentino\" name=\"chocolatevalentino\"\u003E\u003C\/a\u003E\u003C\/code\u003E\u003Ccenter\u003E\u003Cimg title=\"Flourless Choc Cake (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Flourless Choc Cake (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhO9ktS9c0CL8gA7yz44-8MIvEemL2CSLZ-GV7nJvfgF_RSVzbTkVqYYxkeGWkw4armP7CcBvJV0AiOymxMdZwh5dLPFIDebMZokIZSNrVe7NWxkdfuzDX_POPwjvWpL3Ju3TasOA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThe cake has a bit of a fudge-brownie like texture, dense, rich and gorgeously moist in taste, making it a perfect dessert to enjoy in smaller bites. I decided to bake the cake in my square spring form to cut it in smaller bite sized squares. The decoration was a simple creamy chocolate butter frosting I have made on several occasions for cupcakes and muffins. You will find the recipe \u003Ca href=\"http:\/\/allrecipes.com\/Recipe\/Creamy-Chocolate-Frosting\/Detail.aspx\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.      \u003Chr \/\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003EReminder\u003C\/h4\u003E\u003Cul\u003E\u003Cli\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"160\" alt=\"MM Caribbean Cooking1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwzxguxJjHgSWHadke8GmSR5DRq4vNEErrTm9R-cbYi0LQQs-of-E5wLnzuJT9OHb_npTi3pUqfhugAvcfY78s0tbqyQnFKyUhmjmaUi05ra7qzg0hhEpoj3wxi1-s7vEoP0PGAg\/?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003EThe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E this month is partying on the beaches of the Caribbean. Come join me for a fun filled time with great food. \u003C\/li\u003E\n\u003Cli\u003EAll you need to do is cook up a Caribbean dish and bring it along to the mingle. Your dish could win a spectacular prize too. \u003C\/li\u003E\n\u003Cli\u003ESubmit your entries using the easy \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html#MMForm\" target=\"_blank\"\u003EMM Submission Form\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EAll details can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/monthly-mingle-caribbean-cooking.html\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003EDeadline: March 9th, 2009!\u003C\/strong\u003E \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Ch4\u003ERecipe: Flourless Chocolate Cake\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003E\u003Cfont size=\"2\"\u003ERecipe adapted from Sweet Treats by Chef Wan\u003C\/font\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolatevalentino\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped\u0026#160; \u003Cbr \/\u003E\n\u0026#189; cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter         \u003Cbr \/\u003E\n5 large eggs separated\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPut chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESeparate the egg yolks from the egg whites and put into two medium\/large bowls.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhip the egg whites in a medium\/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWith the same beater beat the egg yolks together.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the egg yolks to the cooled chocolate.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFold in 1\/3 of the egg whites into the chocolate mixture and follow with remaining 2\/3rds. Fold until no white remains without deflating the batter.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour batter into prepared pan, the batter should fill the pan 3\/4 of the way full, and bake at 375F\/190C.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake for 25 minutes until an instant read thermometer reads 140F\/60C.          \u003Cbr \/\u003E\nNote \u0026#8211; If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECool cake on a rack for 10 minutes then unmold. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003ENote about the chocolate I used\u003C\/strong\u003E: \u003C\/p\u003EI used approx 200g \u003Ca href=\"http:\/\/www.lindtusa.com\/product-exec\/product_id\/217\/category_id\/21\/nm\/A_Touch_of_Sea_Salt_Bar\" target=\"_blank\"\u003E\u003Cem\u003ELindt Excellence A Touch of Sea Salt\u003C\/em\u003E\u003C\/a\u003E and 255g \u003Ca href=\"http:\/\/www.lindtusa.com\/product-exec\/product_id\/43\/category_id\/\/nm\/Excellence_70_Cocoa_Bar\" target=\"_blank\"\u003E70% Cocoa bittersweet chocolate\u003C\/a\u003E.       \u003Cbr \/\u003E\n\u003C\/blockquote\u003E\u003Cp\u003EWith the cake taken care of my attention turned to the ice cream. I have been playing around with several flavor combinations recently and one product I love experimenting with is saffron. \u003C\/p\u003E\u003Ccode\u003E\u003Ca id=\"saffroncoconuticecream\" name=\"saffroncoconuticecream\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003EI thank my mother for always supplying me with some of the best saffron I have ever cooked with. She usually buys delicate Kashmiri or Persian saffron strands from her favorite spice shop in Dubai and along with Iranian yellow raisins, pistachios and other nuts I get my little luxury packets in regular intervals. I had just received one of these packets with two delicate silver boxes filled with the beautiful spice and straight away I began imagining all kinds of desserts. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Saffron Coco IceCream (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Saffron Coco IceCream (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjklx_ucLo8ayYbLdAghhvDzcbFCDRC5Ol4fhux0wgneDt0hdhrU5ByjujEN9PpgGrBnscmqyeVxGcsX7skzEcSq8uMWSkf6mqkol0LyeYvI8DiFxmcBsVGSah_Xu69000xJF7z_A\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI have always loved our Indian ice cream style dessert \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Kulfi\" target=\"_blank\"\u003E\u003Cem\u003EKulfi\u003C\/em\u003E\u003C\/a\u003E, in particular \u003Cem\u003EKesar Kulfi\u003C\/em\u003E, Saffron \u003Cem\u003Ekulfi. \u003C\/em\u003EUsing this as my inspiration I decided to combine the Kashmiri saffron with the flavor of South Indian coconut. \u003C\/p\u003E\u003Cp\u003EBesides the vivid yellow saffron gives this ice cream it adds an enticing yet subtle flavor to the custard, pairing beautifully to the exotic taste of coconut milk. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Saffron Coco IceCream (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Saffron Coco IceCream (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEizyUwBsM8KbDeDIsW8qCnQf84Vl_McDWO7OCYAk9PeM1DhyikK-HjsmD-EFfeDe3P2t-YkdakXFcttfEgWNlu0omjDIEwig68SVvRt4uZKV0sLbU33eEYSW8q8vwQq4GW8GFcSJg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EGenerally I find it extremely tedious to photograph ice cream, however this time was almost impossible. I found it hard to resist licking the spoon and had to keep taste-testing again and again - just to make sure it still tasted as good as it did the last time I checked. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Saffron Coconut Ice Cream\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/saffroncoconuticecream\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250 ml unsweetened coconut milk        \u003Cbr \/\u003E\n160 ml heavy cream         \u003Cbr \/\u003E\n60g Muscovado sugar         \u003Cbr \/\u003E\n1\/2 teaspoon saffron strands         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPlace all the ingredients in a saucepan and bring to a gentle boil.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EReducing the heat simmer the mixture for approx. 10 minutes, stirring occasionally. Remove from heat, cover and allow the mixture to come to room temperature. Then place for at least 4 hours, preferably overnight, in the refrigerator .          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EOnce thoroughly chilled, freeze the mixture in your ice cream maker according the manufacturer's instructions.\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EScrape out any saffron threads that might be sticking to the bowl. Transfer to a freezable container and freeze till ready to use. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing suggestions:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EIf you are making this ice cream on it's own (without the flourless chocolate cake) you can add pistachios or almonds to the custard. For an extra big flavor gently toast the nuts. Place the custard into the ice cream maker and allow it to churn for a while. As it thickens throw in the nuts nuts. \u003C\/li\u003E\n\u003Cli\u003EGrate some fresh coconut over the top - it adds a beautiful texture to the ice cream. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Flourless Choc Cake Saffron Coco IceCream (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Flourless Choc Cake Saffron Coco IceCream (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgjrBJRbd28088vbs_8xADEu-1b79P110f6VMOV_oKx6xqUs9lQXSaGQMJ5jwCTInTLdITcWyk22YGfftGFkYEBQeB9SMsJX3cJNkhzxalyEzaokbLyGnFmA3Hf4hcWFDZhc29TeA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EYet another challenge I really enjoyed. The simplicity and the endless possibilities made this a special challenge. Soeren and Tom both enjoyed the chocolate cake with the hint of sea salt extremely. It was dense and rich and the smaller serving bites made it perfect for a tiny decadent treat. I personally loved the ice cream. It was an exclusively luxurious indulgence and while it paired really well with the chocolate cake I was quite happy with an extra helping of the ice cream. I loved the color contrasts of both the creations. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWould I make this again?        \u003Cbr \/\u003E\n\u003C\/strong\u003EOh yes. The cake is easy to whip up and gave no hassles so I see this as a great dessert option for on-the-spur-of-the-moment chocolate cravings. I love all the possibilities one has with it. Using a different chocolate flavored bar or another serving variation you could sell this as a different dessert every time you serve it. The ice cream will definitely be made again in my kitchen. I was very pleased with the texture, flavor and color. The next time I will do a little more playing around and add a few nuts etc. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?        \u003Cbr \/\u003E\n\u003C\/strong\u003EThat 3 ingredients give you a rich and decadent dessert with enticing endless possibilities!\u003C\/p\u003E\u003Cp\u003EWith this I wrap up my own \u003Cstrong\u003E3 years blog anniversary celebration week\u003C\/strong\u003E. Hope you enjoyed the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/celebrating-3-with-power-breakfast.html\" target=\"_blank\"\u003EWholegrain power breakfast\u003C\/a\u003E, which kicked off the party week and the party cake \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/celebration-cakes-coconut-white.html\" target=\"_blank\"\u003ECoconut White Chocolate Mousse with Strawberries on Coconut Joconde\u003C\/a\u003E to really get us going. There will be quite a few changes ahead this year and these changes will certainly effect the way I cook and blog. It will be fun and exciting so I hope you will stick around and carry on supporting and motivating me as you have for the past three years!\u003C\/p\u003E\u003Cp\u003EThank you to the handsome Dharm and adorable Wendy for February's moist, chocolaty, rich, and fudgy challenge. To see more flourless chocolate cakes with 1001 ice cream flavors please visit my \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003Efellow Daring Bakers\u003C\/a\u003E. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these ice cream ideas from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"180\" alt=\"Strawberry Basil Ice Cream 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2Bv1IgJbVZFxLhR4OQUYGrbknq_W4SnxLiSB-ZyPYHRY1Cr7HFM6SXs8DZIY2jbhQPr9R53tD-betOSIq2Noqig5oUuf7SAKIntiVRvWCO_h0ZNe5EKnQTRxa6HB8ApdHM-7KvQ\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"162\" alt=\"CherrySemifredo01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj8fNNKOGQG6iSgMsYhHz_V1rg-IiWCmLfIYyCUzrifc3Ea1LXYAhhoRjQYXsMRdhxrcOXX8aiFJC5SLYUvxKj8xT8zw0SOrdySzdt505qppOhfEgasFPKy6UpT9Yy-KCzZOuzY0g\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"120\" alt=\"ApricotPistachioIceCream05\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhBAD067HoNGHmEAsKYL6lj0AVOy_dVW7LYR48dywj0BpH5ATSwBNJHYF1xKL30OEH9QpZFe-TicwiKy5fTe-gFJmmYHQe0UkoMYCMh7O0SXPyje6xKtUyIXLGEunj3iO6WZ9OIpw\/?imgmax=800\" width=\"142\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/refreshing-crme-frache-strawberry-basil.html\" target=\"_blank\"\u003ECr\u0026#232;me Fra\u0026#238;che Strawberry Basil Ice-Cream\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/mr-perfect-cherry-semifredo-cake.html\" target=\"_blank\"\u003ECherry Semifredo Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/fruity-apricot-and-nutty-pistachio-ice.html\" target=\"_blank\"\u003EApricot and Nutty Pistachio Ice Cream\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/02\/vegetarian-food-pyramid-barley.html\" target=\"_blank\"\u003EVegetarian Food Pyramid - Barley\u003C\/a\u003E written by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#dhivya\" target=\"_blank\"\u003EDhivya\u003C\/a\u003E \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8087148455400195556\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/daring-bakers-rich-flourless-chocolate.html#comment-form","title":"67 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8087148455400195556"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8087148455400195556"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/daring-bakers-rich-flourless-chocolate.html","title":"Daring Bakers: Rich Flourless Chocolate Cake and Saffron Coconut Ice Cream"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgY3qjm6G29owPqtXpjTMn3MIV2L9Cep5-PD6eXKWuhq0TOQp5fMohBob9X39uoXUML3DGZOzsFdxvv9cxD9u2drCPd_M6ggKbDPE6L_amcjJKSVQpJxvez0Z4sVFIbUYrai0Vg5g\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"67"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8341105732321187786"},"published":{"$t":"2009-02-25T08:00:00.002+01:00"},"updated":{"$t":"2009-09-11T08:12:33.864+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"}],"title":{"type":"text","$t":"Celebration Cakes: Coconut White Chocolate Mousse with Strawberries on Coconut Joconde"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"White Chocolate Mousse on Coconut Joconde (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"CocoWhiteChocMousse Cakes 01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2_I8oAUjnqzQRa3mJC1uJduw19XYCYErv4WuECeKSpp1VUrQh1w7tO2wqxB0rYEEguAl2E2yEx5OqeWV1VBCCFAy-vRLBN4YE0Vjbyqi9A6A3F4i53Fix6FCCZ9bcGXqlAY-gug\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EWhat would a party be without a decent cake?\u003C\/p\u003E\u003Cp\u003EAs we started this party week to celebrate \u003Cstrong\u003E3 years of What's For Lunch, Honey? \u003C\/strong\u003Eon a healthy note with a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/celebrating-3-with-power-breakfast.html\" target=\"_blank\"\u003Epower wholegrain breakfast\u003C\/a\u003E, we can now indulge in decadence without too much guilt! \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EIt's not only my blog anniversary celebration but it is also Mardi Gras or as we call it in Germany \u0026quot;\u003Cem\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Carnival\" target=\"_blank\"\u003EKarnival\u003C\/a\u003E\u003C\/em\u003E\u0026quot;. Everyone dresses up and masquerades during the celebrations and the streets are filled with people dressed up in costumes and colorful clothing. Usually Soeren and I enjoy this time and are invited to parties or go watch parades, however, he has been ill this past week. Fighting off a fever and a nasty flu. So, Mardi Gras has kind of flown by without us. \u003C\/p\u003E\u003Cp\u003EHowever, to perk up our spirits we still decided to dress up at home and play silly games, which made us laugh till our tummy hurts. Did I ever say how much fun it is to be a mummy? I mean, how else can we simply put the usual outer casing of adulthood aside, dress up and play make believe, stomping through the house without a care in the world. Through Soeren's fantasy world it becomes easy. I love it!\u003C\/p\u003E\u003Cp\u003EThe past week Soeren hardly had much of an appetite, I prepared a lot of soup and several of his favorite dishes but usually after a few bites he wanted to lie down again. Shame that he spent his term break fighting off the flu and fever. The past two days I have kept him away from school and as I was home with him we had plenty of extra time. He certainly felt better when we put on our aprons and took out the baking utensils for one of our favorite baking sessions. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"White Chocolate Mousse on Coconut Joconde (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"352\" alt=\"CocoWhiteChocMousse Cakes 03a framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjjtuEipErc9KMFXs3_f6POtB8i0tyhzJBOyKIALjd2SjBiiNX4-kwjiY0QEfF8OKcEg7QOB8V1mBA6te2uubBiiajSKMtX2fGtHFqH8B0wlHvPCiulOL9eRBXhadhYhIWyRbABSA\/?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ENothing like a good dessert to perk you up I say! I also know what a sweet tooth most of you have so I thought we all should have good cake to celebrate Mardi Gras, 3 blog years and most of all to celebrate Soeren feeling better. \u003C\/p\u003E\u003Cp\u003EAs I looked through the archives of my hardrive I found these delightful cakes I made using the leftovers of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/opera-cake.html\" target=\"_blank\"\u003EOpera Cake\u003C\/a\u003E. I know - how could I? \u003C\/p\u003E\u003Cp\u003EMy hardrive is overflowing with so many exciting recipes I just have not gotten around to sharing them all. But I will - as a matter of fact there will come a time this year when I will be taking a break from cooking and my kitchen, then I know these backup creations will come in handy. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"White Chocolate Mousse on Coconut Joconde (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"CocoWhiteChocMousse Cakes 02a framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgep60i4ln4hiLKA6OsVJl3NGypVLe6yt5hIL2Jcg9CrHeW7cCgZ9K3ezRUdI2AxDWbxkOqgh7meoU5Yxx2Vwtreu6x0UowtA3jlYIka2fNMrZC_8KUYtGyhTpUDrM8Sl3rGqO3FQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThat \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/opera-cake.html\" target=\"_blank\"\u003EOpera Cake\u003C\/a\u003E back in May 2008 was delicious, but what I got out of the leftovers was just pure bliss. I had plenty of the joconde, syrup and white chocolate mousse leftover and decided to create some special individual cakes. Strawberries were at there juiciest and seemed to be the perfect fruity addition to the cakes. \u003C\/p\u003E\u003Cp\u003EI love making small individual cakes and my guests enjoy them too as they get their own cake and can eat it too - without sharing. These cakes turned out so well that ever since then I have made them a few times on special occasions with a few variations each time.\u0026#160; \u003C\/p\u003E\u003Ch4\u003EReminder\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; margin: 0px 15px 0px 0px; border-right-width: 0px\" height=\"160\" alt=\"MM Caribbean Cooking1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiwzxguxJjHgSWHadke8GmSR5DRq4vNEErrTm9R-cbYi0LQQs-of-E5wLnzuJT9OHb_npTi3pUqfhugAvcfY78s0tbqyQnFKyUhmjmaUi05ra7qzg0hhEpoj3wxi1-s7vEoP0PGAg\/?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003EThe \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E this month is partying on the beaches of the Caribbean. Come join me for a fun filled time with great food. \u003C\/p\u003E\u003Cp\u003EAll you need to do is cook up a Caribbean dish and bring it along to the mingle. Your dish could win a spectacular prize too. \u003C\/p\u003E\u003Cp\u003EAll details can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/monthly-mingle-caribbean-cooking.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff0080\"\u003EDeadline is March 9th, 2009!\u003C\/font\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Coconut White Chocolate Mousse with Strawberries on Coconut Joconde\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/coconutwhitechocolatemoussecake\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Coconut Joconde\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E3 large egg whites, at room temperature\u0026#160; \u003Cbr \/\u003E\n15g granulated sugar\u0026#160; \u003Cbr \/\u003E\n150g ground blanched \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E         \u003Cbr \/\u003E\n75g dried shredded \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/coconut-mousse-with-mango-coulis.html#coconut\" target=\"_blank\"\u003Ecoconut\u003C\/a\u003E         \u003Cbr \/\u003E\n1 cup icing sugar, sifted\u0026#160; \u003Cbr \/\u003E\n3 large eggs\u0026#160; \u003Cbr \/\u003E\n35-40g all-purpose flour\u0026#160; \u003Cbr \/\u003E\n22g unsalted butter, melted and cooled \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the White Chocolate Mousse\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E200g \u003Ca href=\"http:\/\/www.lindtusa.com\/product-exec\/product_id\/59\/category_id\/\/nm\/Excellence_White_Coconut_Bar\" target=\"_blank\"\u003ELindt coconut white chocolate\u003C\/a\u003E         \u003Cbr \/\u003E\n250g + 3 tablespoon heavy cream         \u003Cbr \/\u003E\n1 tablespoon coconut liqueur (like Batida de Coco)\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Coconut Soaking Syrup\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E125g water        \u003Cbr \/\u003E\n65g granulated syrup         \u003Cbr \/\u003E\n2 tablespoons coconut cream         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EAdditional\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250g strawberries, washed, pat dry, hulled and cut into slices        \u003Cbr \/\u003E\nHandful of dried coconut flakes for decoration\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003Cu\u003ESpecial Equipment\u003C\/u\u003E\u003C\/strong\u003E: \u003Cem\u003ESet of 6 dessert\/pastry rings. If you do not have pastry rings then simply use small cans e.g. tuna or soup cans. Recycle them to make your own pastry rings, by cutting out the top and bottom lids and washing them well. They work perfectly for these kind of desserts          \u003Cbr \/\u003E\n\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Coconut Joconde\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EIn a small food processor give the shredded coconut and almonds a good whiz, to grid them and to mix them well.\u0026#160;\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPreheat the oven to 220 degrees C. Line a 31 x 39 cm jelly pan with baking paper and brush with some melted butter.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a handheld mixer, beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. Set aside.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate clean bowl beat the almonds, icing sugar and eggs with the handheld mixer on medium speed until light and voluminous, about 3 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the flour and beat on low speed until the flour is just combined. Be very careful not to over-mix here.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Spread out the batter evenly on the jelly pan to cover the entire surface of each pan.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove from oven and put the pan on a heatproof counter. Run a sharp knife along the edges of the cake to loosen it from the pan. Cover the pan with a sheet of parchment or wax paper, turn the pan over, and unmold.          \u003Cbr \/\u003E\nCarefully peel away the parchment, then turn the parchment over and use it to cover the cake. Let the cake cool to room temperature. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the White Chocolate Mousse\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EMelt the white chocolate and the 3 tablespoons of heavy cream in a small saucepan. Stir to ensure that it\u0026#8217;s smooth and that the chocolate is melted.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the tablespoon of liqueur to the chocolate and stir. Set aside to cool completely.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a clean bowl whip the remaining heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cooled chocolate to form a mousse.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the mousse into a piping bag then refrigerate until ready to use. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Coconut Soaking Syrup\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EStir all the syrup ingredients together in the saucepan and bring to a boil.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERemove from the heat and let cool to room temperature. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EAssembly\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EUsing the pastry rings (or your cans) cut out individual circles from the joconde. Depending on the size of your rings, you should get approx. 4-6 cake rounds.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EKeeping the pastry rings around each cake round, begin building up your individual desserts. Brush the cake rounds with the soaking syrup to moisten the joconde. You do not want to soak it completely in the syrup, just enough so that it is slightly moist.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELine the edges of the cake ring with the strawberry slices.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe the white chocolate mousse into the cake rings. Using an offset spatula smooth out the top.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EGarnish with coconut flakes and any left over strawberries.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ERefrigerate for an hour before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"White Chocolate Mousse on Coconut Joconde (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"CocoWhiteChocMousse Cakes 04a frame\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEixyBdQYxWRfe1TKKkuE-zpp-eER6pIu-g_gD466Xc_gMBmeG1i9DMEVkt3iA-azxs2WLQn3lSvRByEOSDuXRc-QR2w57qwEfElAwj3ZrVES5ax6maTS4ltqFUrq_qPueBcws9fTw\/?imgmax=800\" width=\"411\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EBecause we love the flavors of coconut and chocolate and the fruity freshness of strawberries, this dessert is a lovely decadent treat. Visually it will definitely get high marks but wait till you sink your teeth into this deliciously moist dessert. The mousse is airy and creamy without being too sweet, paired with the tart and juicy berries it highlights all the aromas very nicely. Finally that puff of fluffy joconde, with tiny bits of coconut, rounds up the entire dessert so perfectly that you'll want to savor each and every bite. \u003C\/p\u003E\u003Cp\u003EThe celebrations continue over at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E too as we \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/02\/three-years-daily-tiffin.html\" target=\"_blank\"\u003Ecelebrate 3 blog years\u003C\/a\u003E there as well. Coma on over!\u003C\/p\u003E\u003Cp\u003EStay tuned as I share more cake and ice-cream this weekend to wrap up my celebration week on What's For Lunch, Honey?\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these party cakes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"180\" alt=\"PartyCake 10 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjuvfPjh-YSYpY5NEgU04S8lUlBC3w8mN9NCSc8n3QkYAvJ9ojIXhfg7VNdo6hnmaQC47Uoj1Z8Uf_A-Xwss1-rOlpYs_NfgnBLYPAICf_UQ0gStGZicp6dZXh1dxsqKneSPLhGhQ\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"119\" alt=\"TobleroneTart3\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjqEu1dXWFRE3GP1D2LV3r3FFP6dZ9c4i94kiHviokAkCfYKUfj21tMUm0kRTXMmVnwL4CsVsqMW8ZkvKiAbOBS5hTEBQK0mC2tX2iCByrsPHbobgOTtaTNZqFZXnuy-0ol9XAwsA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"92\" alt=\"Chocolate Crepe Cake04\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgyMhC6dxSSlM6wJzfFia34orZ-JikoBs1YEd25hCxFZOjaFGUjB3vO0ZY4uvfBnXJ0LIvwcTQZhN9RR6uLTTfvOxrwX_PkpCDn9mDreS3hKGxE1PUkDP4yeePkb98tKDMY4WweZw\/?imgmax=800\" width=\"150\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\" target=\"_blank\"\u003EPerfect Party Cake\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/you-want-more-of-this-toblerone-tart.html\" target=\"_blank\"\u003EToblerone Tart\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003EChocolate Crepe Cake\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003ECelebration cakes from around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/www.dinnercakes.com\/2009\/02\/lets-decorate-heart-shaped-blackberry.html\" target=\"_blank\"\u003EBlackberry Yellow Cake\u003C\/a\u003E - Dinner Cakes \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/zestycook.com\/you-betcha-chocolate-cake\/\" target=\"_blank\"\u003EChocolate Caramel Cake\u003C\/a\u003E - Zesty Cook \u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.piggyscookingjournal.com\/2009\/02\/twd-devils-food-white-out-cake.html\" target=\"_blank\"\u003EDevil's Food White Out Cake\u003C\/a\u003E - Piggy's Cooking Journal \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/02\/5-essential-practices-for-successful.html\" target=\"_blank\"\u003E5 Essential Practices for a Successful Diet\u003C\/a\u003E by guest writer Holly           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8341105732321187786\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/celebration-cakes-coconut-white.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8341105732321187786"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8341105732321187786"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/celebration-cakes-coconut-white.html","title":"Celebration Cakes: Coconut White Chocolate Mousse with Strawberries on Coconut Joconde"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj2_I8oAUjnqzQRa3mJC1uJduw19XYCYErv4WuECeKSpp1VUrQh1w7tO2wqxB0rYEEguAl2E2yEx5OqeWV1VBCCFAy-vRLBN4YE0Vjbyqi9A6A3F4i53Fix6FCCZ9bcGXqlAY-gug\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1506042113386254656"},"published":{"$t":"2009-02-05T12:37:00.003+01:00"},"updated":{"$t":"2009-09-11T14:33:06.204+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Nutella Flakey Swirls"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Nutella Rolls (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella Rolls (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI had a great time reading all your \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-day.html#comments\" target=\"_blank\"\u003Ecomments\u003C\/a\u003E for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/02\/nutella-day.html\" target=\"_blank\"\u003Eyesterday's post\u003C\/a\u003E. You folks really made me laugh with some of your ideas and thoughts. It just confirms my belief that besides being suckers for something sweet, you always make me feel good. I love spending time with you. \u003C\/p\u003E\u003Cp\u003EI'll cut the suspense as I know everyone has been eagerly awaiting these Nutella treats. Actually these treats were my \u003Cstrike\u003Ebribe\u003C\/strike\u003E ... er ... barter treats for Soeren!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EYes, sneaky mummies have to have something up there sleeves to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter with their kids. As 6 year olds have no notion about money, we have to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter with other creative methods and means. My son's weakness is Nutella and I know if I want him to do something for me I just have to walk around the house with a jar of Nutella. \u003C\/p\u003E\u003Cp\u003EIt's a bit like the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/The_Pied_Piper_of_Hamelin\" target=\"_blank\"\u003EPied Piper of Hamlin\u003C\/a\u003E, only my pipe is the jar of Nutella and instead of rats I have my son following me in a trance. I will then turn around look a bit startled and ask if he wants anything. A vigorous nod and a point at the Nutella jar is all I get. \u003C\/p\u003E\u003Cp\u003E\u0026quot;Oh this! I was thinking of making some little treats with Nutella.\u0026quot; The eyes begin twinkling and I know I have him where I want him.\u003C\/p\u003E\u003Cp\u003E\u0026quot;Tell you what, I'll make these in the kitchen and you go and ... (insert anything that needs to be done!). When you're done we can enjoy them with some milk!\u0026quot; \u003C\/p\u003E\u003Cp\u003EBefore the sentence is even completed he has run up the flight of stairs to complete his chore. I shake my head and think if only I had done this 2 weeks ago!!\u003C\/p\u003E\u003Cp\u003EWho can resist such creamy, chocolaty and nutty decadence ...\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Nutella (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhCO9mSxGHM-4lBavL3HFSx2YYAticOPmfRT8OXi66XqEgCEsUpvQb1Ac2PgU_JL1hkRUqnjRBT4zFJlEgNubkJYFYshPRQikT5xuqHHnB5SQz5CzccTgi4ewaBUwqN33gqkmOahw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI have my trouble too so I totally understand Soeren.\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Nutella Diptych (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"378\" alt=\"Nutella Diptych (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhJIgg1jvhU6MyGospycKiXrwGV8mCehmbOtMgNbp1e7_M2Ta86HpXZdxIALXfoMkEKLKECH6sPg8X0lD3j7O4uZPwmy7KWnnaVwka3Kf6wjQgD5UJWtY10NQHpzZ0F504bfy2uRQ\/?imgmax=800\" width=\"520\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EDo I feel guilty using Nutella to \u003Cstrike\u003Ebribe\u003C\/strike\u003E barter? No not really! Simply because it works and because we both get what we want. Sometimes mummies just need to use their sneaky trick box and only the mummies in the house will be nodding their heads!\u003C\/p\u003E\u003Cp\u003EThis particular chore was difficult for Soeren, I knew that. For the past 2 weeks I have been asking him to sort out his HUGE box of matchbox cars and all his games. Three piles for each: \u0026quot;Keep\u0026quot;, \u0026quot;Donate\u0026quot; and \u0026quot;Trash\u0026quot; - part of our\u003Cstrong\u003E Radical Clean Out\u003C\/strong\u003E I told you about in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/spicy-chicken-legumes-with-pinto-beans.html\" target=\"_blank\"\u003Ethis post\u003C\/a\u003E. It was hard for me to part with a few items so I only knew too well how he was feeling. \u003C\/p\u003E\u003Cp\u003EAfter two weeks of cajoling I decided to dig into my sneaky trick box to motivate him a little. I pulled out these flakey and crumbly shortcrust pastry swirls filled with delicious Nutella and sprinkled with a touch of cinnamon. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Nutella Flakey Swirls\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/nutellaswirls\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the Shortcrust Pasty\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003EMakes approx 500g        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n250g all-purpose flour, sieved        \u003Cbr \/\u003E\n150g cold butter, cut into cubes        \u003Cbr \/\u003E\n2-4 tablespoons cold water\u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the filling\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250g Nutella, slightly warmed for 5 seconds in the microwave       \u003Cbr \/\u003E\n1 egg, beaten        \u003Cbr \/\u003E\nGround cinnamon        \u003Cbr \/\u003E\n1 tablespoon \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ETo make the shortcrust pastry mix the flour and butter in a bowl using your finger tips, till the mixture resembles coarse breadcrumbs with no large lumps of butter remaining. Work quickly so that the mixture does not become greasy.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMake a well in the middle and pour in the cold water. Using a knife, begin stirring in the flour and bind into a smooth dough.          \u003Cbr \/\u003E\nThe perfect consistency of the dough can be easily tested: take a bit of dough between your fingers and press together. When the piece does not stick to your fingers you will have to add another tablespoon water. If the dough is too dry it will rip and crumble when rolled. On the other hand if it is too sticky it will shrink while baking.           \u003Cbr \/\u003E\nUsing your hands gather the dough into a ball - do not knead!           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAlternatively you can easily make the dough using a food processor: Put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.         \u003Cbr \/\u003E\nWith the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWrap the dough in plastic wrap and chill for 15-20 minutes before using.         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPlace the dough between two sheets of baking paper and roll out into a 30 cm x 40 cm rectangle. Do not roll the dough back and forth but more from the inner center to the outer edges.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPre-heat oven to approx 180 degrees C. Prepare a baking sheet by lining it with baking paper.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFor the filling take the warm and soft Nutella and pour over the shortcrust pastry rectangle. Spread evenly with a metal spatula, leaving about 5 cm around the edge bare.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESprinkle with some ground cinnamon.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBeginning at the long end of the rectangle, tightly roll up the dough like a newspaper, forming a 40-cm-long log.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing the beaten egg brush the edge and pinch together so that it is sealed properly.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EUsing a sharp knife cut approx. 12 individual rolls. Transfer each roll onto the baking sheet and brush generously with the remaining egg. Sprinkle with some Muscovado sugar.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake the Nutella swirls for 30-40 minutes until golden and flakey. Allow to cool on a rack before serving. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing Tips\u003C\/strong\u003E: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EYou can sprinkle, raisins, dried cranberries or dried cherries for a chewy bite or add pecans, pistachios or walnuts for crunchier rolls on top of the Nutella layer. \u003C\/li\u003E\n\u003Cli\u003EIf cinnamon is not your spice, you can also use cardamom, nutmeg or allspice too. \u003C\/li\u003E\n\u003Cli\u003ETastes great with honey milk or a good cup of tea.          \u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Nutella Rolls (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella Rolls (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiR_dbUVmEtHhbzcEn6LVX87ucuPjnbijMs2it5VPoV5T9X-d1qLgRII7DzFKtSAIESK3I90XeAq2pFAe2XKtTg8Wy8dyNXOtzb9gdqVmhN_pTx8tmcTqksVxuI5Gs2AVX51LlNsw\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese swirls helped in two ways: Soeren sorted out all his cars, books and games and when he was done, I was right there with these Nutella filled swirls to comfort any parting sorrow. We had time together over these Nutella treats and a glass of milk to talk about the who would get the donations and about the future. He is a strong boy and takes everything in good stride and if there is a bit of uneasiness treats like these always help. \u003C\/p\u003E\u003Cp\u003EThey are flakey, wonderfully chocolaty and the hint of cinnamon adds a perfect highlight. Soeren loves dunking them in his milk, while I enjoy them in their lovely flakiness. \u003C\/p\u003E\u003Cp\u003EWe are celebrating \u003Ca href=\"http:\/\/www.nutelladay.com\/\" target=\"_blank\"\u003EWorld Nutella Day\u003C\/a\u003E today and \u003Ca href=\"http:\/\/www.msadventuresinitaly.com\/blog\"\u003ESara, Ms. Adventures in Italy\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.bleedingespresso.com\"\u003EMichelle from Bleeding Espresso\u003C\/a\u003E have invited us to party with them. Soeren and I are bringing along a few of these Nutella Flakey Swirls along to the party. See you there!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these chocolate bribes from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"187\" alt=\"Pizza-Nutella01 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhMoShpxvuEV6A1qk2EeAJgmgcKlPzNfbQWVtcKmWLh6fx2KZsi20r1q6-yCkRd9OB7pDnY7O0kx85UBUUXMGERGujZxoyXOVlFUJ25wHMbvZIvCcmMY1BLeLhFZcUgqPONo39ejg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Danish Braid (03) framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgK7GyytXdRR1cY7LhDZ3ix3txmGornwwCzv1hUfS93Jwyf4d76AG71EhgjRzklVxgbYqV8crdQ-1BA59bMO7GIFt2subqmbltgiWomZLT-4J43xcLtrwj5wvmZQRhFMamQ3lIJDA\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"Mango Nutella Pancakes 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhdh9Zilk1I64af_kgK7jG8tAxY6utJaumjKYkG6-XGldR77rf59zYLacjcGp71iL_me3WoGiN7wYk7xMYkBZm863RD_VB-lANoF-01Z1h7Pq1uuBt_w1Ne7MdxJxL4wirfdkAgzw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#nutellapizza\" target=\"_blank\"\u003ENutella, Pears and Toasted Almonds Pizza\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\" target=\"_blank\"\u003EChocolate and Raspberry Danish Braid\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003ENutella Mango Whole Wheat Pancakes\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/spatulascorkscrews.typepad.com\/my_weblog\/2008\/11\/nutella-chocolate-fudge-brownies.html\" target=\"_blank\"\u003ENutella Chocolate Fudge Brownies\u003C\/a\u003E - Spatulas, Corkscrews \u0026amp; Suitcases\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/bittersweetblog.wordpress.com\/2008\/12\/19\/viva-la-vitamix\/\" target=\"_blank\"\u003EHomemade Nutella\u003C\/a\u003E - Bitter Sweet\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/vanillabasil.blogspot.com\/2008\/12\/macaron-madness.html\" target=\"_blank\"\u003EEggnog Nutella Macarons\u003C\/a\u003E - Vanilla Basil \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Cfont color=\"#ff0000\"\u003E\u003Cstrong\u003EValentine's Day Special\u003C\/strong\u003E\u003C\/font\u003E - \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/what-to-give-your-man-for-valentine-day.html\" target=\"_blank\"\u003EWhat To Give Your Man For Valentine's Day\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1506042113386254656\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-flakey-swirls.html#comment-form","title":"61 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1506042113386254656"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1506042113386254656"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-flakey-swirls.html","title":"Nutella Flakey Swirls"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEj5XxyzynrXcoGHgJVY4FEW0OpkmPT4xzw_xHbBBGG4uyp0kLdJP2LDxv-wO8fld3777Bgkd7dixO1_xCY4_L-VOxye8Lj2ETkQjSn8YrHRleTMBxwU3aleIrhWrNpUCOX9HdhvYQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"61"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4253820525520613318"},"published":{"$t":"2009-02-04T14:01:00.001+01:00"},"updated":{"$t":"2011-07-12T10:08:04.118+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"photographs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Nutella Day!"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Nutella (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Nutella (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqCLtu8BjXJdQIc1158sujLum7V-hZW0irTFKIfRafI1K9eCN7wrQbID5AcMzCzr7GXWQbLqAaLZ5Rl3rVdWZUWD1WYV59x0xRNl2EaU-HzW5UupNyj0eg4XL0BGiTbEn2wbPNDg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt's \u003Cstrong\u003EWorld Nutella Day\u003C\/strong\u003E tomorrow! Time to indulge in some decadence. How do you enjoy your Nutella best? \u003C\/p\u003E  \u003Cp\u003ECome back tomorrow and indulge in some \u003Cstrong\u003E\u003Cfont color=\"#ff0080\"\u003ENutella flakiness\u003C\/font\u003E\u003C\/strong\u003E with me! In the meantime have a lick of this ;-)\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Chr \/\u003E  \u003Cp\u003E\u003C\/p\u003E  \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4253820525520613318\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-day.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4253820525520613318"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4253820525520613318"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/02\/nutella-day.html","title":"Nutella Day!"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiqCLtu8BjXJdQIc1158sujLum7V-hZW0irTFKIfRafI1K9eCN7wrQbID5AcMzCzr7GXWQbLqAaLZ5Rl3rVdWZUWD1WYV59x0xRNl2EaU-HzW5UupNyj0eg4XL0BGiTbEn2wbPNDg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-490376133454778697"},"published":{"$t":"2009-01-25T14:39:00.003+01:00"},"updated":{"$t":"2009-09-11T14:35:27.771+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Vegetarian"}],"title":{"type":"text","$t":"Roasted Pumpkin and Chocolate Bread Pudding"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI have often shared several of my childhood stories with you. Food that triggers memories of my grandparents, parents or close relations is something I often cherish. It makes preparing that particular dish all the more special. While stirring the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2009\/01\/bollywood-cooking-mum-creamy-black.html\" target=\"_blank\"\u003Edal\u003C\/a\u003E or whisking batter for a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/mum-coconut-lemon-cake.html\" target=\"_blank\"\u003Especial cake\u003C\/a\u003E, I will find myself smiling at the memories of my mother or my grandmother. \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E \u003Cp\u003EThe pictures are so vivid and it seems like I am almost transported to that time once again, watching myself from above. I can hear the voices, see the graphic details and most importantly, smell the wonderful aromas. Many of you know that food has always been a vital part for my family. For us it was not so much the eating it to fill ourselves but more a social and celebratory method of getting together. \u003C\/p\u003E\u003Cp\u003EAt our dinner table we would discuss, loudly - everyone speaking at once if the topic was passionate enough, we would laugh and cheer, we would even argue. I think only Indians can do all that in one mealtime sitting. The dialogue was mostly in English with Hindi words dotted throughout the sentences, unless my grandmother was around, then we would speak more Hindi - because she never spoke to us in English. \u003C\/p\u003E\u003Cp\u003EWhether we were in Doha, San Francisco or in Delhi our mealtimes were always filled with joy, a lot of talk and plenty of bustle. When I first came to live in Germany, I was rather surprised how quiet things were here. I remember my first lunch at Tom's parents place! Everyone ate in silence - what torture. It was bad enough having the feeling that all eyes were on me, but not being able to escape into the comforts of a good debate or discussion was the worse. \u003C\/p\u003E\u003Cp\u003ETom did confirm the fact that during their meal times, discussions were not as lively as what he had experienced when he met my parents. It's over 10 years now that I am a part of Tom's family and today meal times at the Wolff household are almost as loud and lively as the ones I remember with my parents and family. Here we do not talk all at once - one waits till the other one is finished, but the laughter is just as loud and the discussions can get very passionate. \u003C\/p\u003E\u003Cp\u003EI will frown at Tom when he tells Soeren to be quiet for a minute and finish what's on his plate - why? In my mind I want Soeren to talk and debate just as openly and laugh just as heartedly as I did when growing up. No one told me to be quiet. I learned so much at our meal times. My dad told us about his adventures from a recent trip, my mum discussed our problems. If we were on vacation with my grandparents, my grandfather would tell us stories about the Sikh religion, my nani would tell us about her childhood. \u003C\/p\u003E\u003Cp\u003EIn the same way it is important to me that Soeren is not bound down but given wings to freely speak his mind. After all it is at mealtimes where we all sit down together, relaxed and free from the worries of the day. And I know if I do have worries it is at the dinner table where I can discuss it with my family over a comforting and delicious meal. \u003C\/p\u003E\u003Cp\u003EYes - mealtimes with the family are sacred to me. It is the anticipation I feel while cooking, that soon we will get together and just be able to relax and talk.\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEitqhlgoIeb2AHtS5ilOpHkSgEs9FU8Q-J7f91Z42tu6UPEdfyoHQODS9gYDFWjtk-xxlpSVGXjd0DHnHY4dUcjZ2oGaUKgm7MTpZDiMl3lv_W4hx3NKU1Bbs4Ph2JrHR-pLutL2A\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhen the larger part of the family got together once or twice a year, my mother or nani always made one of 2 sweet dishes. It was either an Indian rice pudding, known as \u003Cem\u003Ekheer\u003C\/em\u003E, or a bread pudding. It was a kind of welcome comfort food. Where ever we would be getting together - be it in India or in the US, our family was flying in from all over the world. We from Doha, others from England, India or different parts of the US - one thing we were very certain about, upon arrival we would find bowls of comforting \u003Cem\u003Ekheer\u003C\/em\u003E or bread pudding. \u003C\/p\u003E\u003Cp\u003EAs kids my brother, cousins and myself would make fun \u0026quot;I bet you it's \u003Cem\u003Ekheer\u003C\/em\u003E!\u0026quot; \u0026quot;10 bucks it's bread pudding!\u0026quot; Fun aside, we were just dying to dig in to whatever was prepared. Because it meant we were all together again!\u003C\/p\u003E\u003Cp\u003ENow as grownups it seems we're spread further apart from each other as before. We do see each other every now and then but the ritual has remained. In my own way I have taken over the ritual. Whenever we get home after a long journey or vacation I have to make rice pudding or bread pudding. Just so that my soul and spirit knows I am home. \u003C\/p\u003E\u003Cp\u003EThis roasted pumpkin and chocolate bread pudding is one of Soeren's favorites. I use whole wheat challah or, if I have it, sourdough English muffins. Roasting the pumpkin really brings our the sweet mellow flavors, which works perfectly with the bittersweet chocolate. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Roasted Pumpkin and Chocolate Bread Pudding\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/pumpkinbreadpudding\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E250 ml heavy cream        \u003Cbr \/\u003E\n1 medium sized \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/09\/fmr-turkey-breast-and-roasted-pumpkin_21.html#pumpkin\" target=\"_blank\"\u003Epumpkin\u003C\/a\u003E, cut into medium sized pieces\u0026#160; \u003Cbr \/\u003E\n120 ml whole milk         \u003Cbr \/\u003E\n2 large eggs         \u003Cbr \/\u003E\n1 egg yolk         \u003Cbr \/\u003E\n100 g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\u003E         \u003Cbr \/\u003E\n100g bittersweet chocolate, coarsely chopped         \u003Cbr \/\u003E\n85g unsalted butter, melted         \u003Cbr \/\u003E\n1\/2 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003E\n1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E         \u003Cbr \/\u003E\n1\/8 teaspoon ground allspice         \u003Cbr \/\u003E\nPinch of ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E         \u003Cbr \/\u003E\nPinch of salt         \u003Cbr \/\u003E\n250 - 300 g whole wheat challah, cubed         \u003Cbr \/\u003E\nCanola oil         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPreheat oven to 180 degrees C. Brush a baking sheet with some oil and lay out the pumpkin pieces. Roast in the oven until soft, making sure the pumpkin does not get too dark.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPur\u0026#233;e the pumpkin until smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a large mixing bowl whisk together pumpkin, cream, milk, sugar, salt, eggs and egg yolk, and spices.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a separate bowl, toss the challah cubes with the butter, then pour in the pumpkin mixture. Mix to coat.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETransfer the challah mixture to a square ovenproof baking dish (approx. 20.5 x 20.5cm). Sprinkle the coarsely chopped chocolate pieces, giving a gentle mix so that the pieces are evenly divided.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake in the oven until set - about 25 - 30 minutes. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003EServing Tips:\u003C\/strong\u003E I love this creamy bread pudding with maple walnuts ice-cream. Make your own if you want but \u003Ca href=\"http:\/\/www.moevenpick-icecream.com\/en\/f_MapleWalnut.html\" target=\"_blank\"\u003EMovenpick's Maple Walnuts\u003C\/a\u003E is a decadent treat and tastes just d'lish!         \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Pumpkin Bread Pudding (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Pumpkin Bread Pudding (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhYNWtyQvF2krSqqbOWzWJxQa9SvHLiPMWLtWldrFhQ4Df1MpO_0H26E-1SkGf-8PAj-xeM41E2hF8J4Jq9dLh5LGxyNLGcX2ew0wPs9Nn2dU0YBJLBdSpzyEyb5QQ9z9XagFmWYg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThat's right because it's ummmm so good! Comforting and it reminds me of all that it dear to me. The spices, chocolate and the pumpkin are at perfect harmony with each other. Soeren can never get enough of the bread pudding. He has also come to realize that a bread pudding simply means being finally home, where things are always OK!\u003C\/p\u003E\u003Cp\u003E\u0026quot;\u003Ca href=\"http:\/\/vampituity.blogspot.com\/2009\/01\/sugar-high-friday-childhood-delights.html\" target=\"_blank\"\u003EChildhood Delights\u003C\/a\u003E\u0026quot; is the theme of this month's \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\" target=\"_blank\"\u003ESugar High Friday\u003C\/a\u003E, being hosted over at Rachel's \u003Ca href=\"http:\/\/vampituity.blogspot.com\" target=\"_blank\"\u003EVampituity\u003C\/a\u003E and I am sharing my childhood delight with her!\u003C\/p\u003E\u003Cp\u003ETaking Jeanne's cue I am also sending this to this month's \u003Ca href=\"http:\/\/www.cooksister.com\/2009\/01\/waiter-theres-something-in-my-sweetsavoury-swap.html\"\u003EWaiter There's Something In My ...\u003C\/a\u003E. This month's theme is Sweet \u0026 Savory Swap!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these delight from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"180\" alt=\"BananaBriochePudding05\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjaN43kay_rFVJKKGrSeNcIMTH3IfQtGGhsZ3tTpxzjusD_L-RNsKYeiwNIbpv0w31j57ygHX4PdYaKTL_sgYa74g8sqDJrj49qgsSI3PuretmCmlmj6R5L8g1zN6oDIe3Qm-WZoQ\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"200\" alt=\"DSC_0011.0\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhA90f0iOE_HooV0AbBiHFO3nVjs2wCl1SjJlzZt9-OMYzu5MSgL62wvbbCg3_4G6u5U0tl2a71YS97ywzPWadAPPtivqzrGO07sSXUZvLnp8CgspRr6_cHOs9ZQc_lK9ewLq8drw\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"178\" alt=\"Mango Nutella Pancakes 02 framed[4]\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEi2MBIXoM6VYyd0fckFFCBKi-aYN9grQ1o8oY8jie17aa_BFviU-ifq_TaDZV5mnFkjk_HOrHZOLMJeT4y2BX5ohXCAdXoH52nJELqBSns4skj7_AYeiqcdYOokYwYiybJFpxnYkg\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\" target=\"_blank\"\u003EBanana Brioche Pudding with Baileys Caramel Cream\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/chocolate-mountains-recipe_04.html\" target=\"_blank\"\u003EChocolate Mountains\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/whole-wheat-pancakes-with-nutella.html\" target=\"_blank\"\u003EWhole Wheat Pancakes with Nutella and Mangoes\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/chimeraobscura.com\/mi\/oh-mah-gah\/\" target=\"_blank\"\u003EWarm Milk-Chocolate Croissant-Bread Pudding\u003C\/a\u003E - Minimally Invasive\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.eatingclubvancouver.com\/2008\/11\/challah-bread-pudding-with-blueberries.html\" target=\"_blank\"\u003EChallah Bread Pudding with Blueberries \u0026amp; Cardamom\u003C\/a\u003E - [eatingclub] vancouver\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.culinaryconcoctionsbypeabody.com\/2008\/11\/03\/bow-to-your-partner\/\" target=\"_blank\"\u003ES\u0026#8217;mores Bread Pudding\u003C\/a\u003E - Peabody \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2009\/01\/keep-it-simple.html\" target=\"_blank\"\u003EKeep it Simple\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#kristen\" target=\"_blank\"\u003EKristen\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/490376133454778697\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/490376133454778697"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/490376133454778697"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2009\/01\/roasted-pumpkin-and-chocolate-bread.html","title":"Roasted Pumpkin and Chocolate Bread Pudding"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgeQgHksLIm-087x4kQ3950rUKeJ0_eEr_ohrQdIBBCYi_qBIO4F43OQBju7EaaC33Exvsrv1D-ZwpLlMpVu7SvhEg-iFOBbCAcca4nEIVpK5mnRhgd7eCUaSrpGHSr00MOvEYNSg\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1570038348507085568"},"published":{"$t":"2008-12-29T15:12:00.003+01:00"},"updated":{"$t":"2009-09-19T16:33:48.200+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ice cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Daring Bakers: Chocolate \u0026amp; Coconut French Yule Log"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EThis gives \u003Cem\u003Elayer cake\u003C\/em\u003E a whole new dimension. We've had a couple of those within the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers'\u003C\/a\u003E challenges this year, but none quite like this one. This was an exquisite example of taking a few of the most delectable desserts, loved by many, and putting it together, layer upon layer all in one dessert. Trust the French to pull off something like this so elegantly!\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EThis delightful dessert was selected by the adventurous Hilda from \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/\"\u003ESaffron and Blueberry \u003C\/a\u003Eand Marion from \u003Ca href=\"http:\/\/ilenfautpeupour.canalblog.com\/\"\u003EIl en Faut Peu Pour Etre Heureux \u003C\/a\u003Efor the December Daring Bakers' Challenge - a French Yule Log by Flore from \u003Ca href=\"http:\/\/plaisirgourmand.perso.cegetel.net\/\"\u003EFlorilege Gourmand\u003C\/a\u003E.\u003C\/p\u003E\u003Cp\u003EIt was exactly a year ago when Hilda and I got together via Google chat to make buttercream and genoise for our\u0026#160; \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/log-bche-de-nol.html\" target=\"_blank\"\u003EYule Log -\u0026#160; B\u0026#251;che de No\u0026#235;l\u003C\/a\u003E, which was our Daring Bakers challenge last year. So, the fact that my sweetest Hilda was one of the hostesses this year and she was challenging us to make a French Yule Log made me smile. \u003C\/p\u003E\u003Cp\u003EIn France one can buy two kinds of Yule logs, either the Genoise and Buttercream type that the Daring Bakers made last December, or what is more commonly purchased, a frozen Yule Log very reminiscent of an ice cream cake. However it is often not made of ice cream but rather a frozen mousse of some sort. In French this is called an \u003Cem\u003E\u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Entremet\" target=\"_blank\"\u003Eentremets\u003C\/a\u003E,\u003C\/em\u003E which is sometimes loosely translated in English as simply a cream dessert. This also means that this recipe is not holiday-specific, it is also just a scrumptious dessert recipe.\u003C\/p\u003E\u003Cp\u003EI, however did make this as our Christmas dinner dessert. We spent Christmas with Tom's family and with the 8 of us there was enough dessert for 2 meals. \u003C\/p\u003E\u003Cp\u003EThe French Yule log had 6 components and we had to make all 6. However, Hilda and Marion gave us enough leeway by offering several different flavor varieties for each component. The components of the French Yule log were: \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EDacquoise Biscuit \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EPraline (Crisp) Insert \u003C\/li\u003E\n\u003Cli\u003ECreme Brulee Insert \u003C\/li\u003E\n\u003Cli\u003EIcing \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EEven though Hilda had posted a warning about the length of the recipe, I still freaked at the 18 pages Word document! But then realized she was right. Once I had chosen my flavors and the elements the recipe reduced drastically. I read the entire document several times and finally decided to go with a chocolate-coconut Yule log. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiGvvjOEHDAJ3UoALKVc92N-Z2g21xZ4p7X6Ywom7c_ZSDjMRs7bNLrO5-sjiTcaChQJRqNLVPjz0cb8VY5kDXGX9jKG2eVhb3xYj2N_yzmjIr-DwJyPZNyBIwVbIlaC-nkWi_chA\/?imgmax=800\" width=\"409\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAnother thing that seemed very important to me was to make sure to organize myself perfectly. I wanted to make this French Yule log in one day and had taken the day off from work. I shopped the day before and then sat down to work out the order in which I would tackle each element of the French Yule log. Once I had all that sorted, I went to bed feeling more relaxed. \u003C\/p\u003E\u003Cp\u003EI started early the following day and read through the instructions again. Then began with setting out all the ingredients for the first Yule log element. I counted off each element of the log, one by one, as I completed them. I got excited as I found I was breezing through them without any major problems. Finally, albeit for the icing, I was done! The icing on the cake and decorations was completed the next day. \u003C\/p\u003E\u003Cp\u003EThe order I tackled each component seemed to have been the trick:\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EPraline (Crisp) Insert \u003C\/li\u003E\n\u003Cli\u003ECreme Br\u0026#251;l\u0026#233;e Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EDacquoise Biscuit \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EIcing \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EThis order worked really well, I had enough time for each component and could go on to the next when one was either infusing, cooling, freezing or hardening. I always made sure to weigh and set out my mis-en-place for each component so that I would not get into a stress while preparing it. \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (04) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh2YOtRsOEhZd08WOFP-lRMHV-PVsACqUFfyjH4WKQdaIy6IuNjYok8G2c5WJgW3AmPy80AFoB-FwE3dluU5R-b4pMU2rIo2ToLdax7w8El0XaYOiSYNRk3Kh61P8PzcO-sSZP4vA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI cannot believe this is the last challenge for 2008! It all zoomed past so fast. I missed out on just one challenge this year, my first challenge in the 1 1\/2 years of being a Daring Baker. I do look forward to 2009 and all the sweet and savory challenges it will bring. \u003C\/p\u003E\u003Chr \/\u003E\u003Ch4\u003ERemember!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E \u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E \u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EThe recipe below is for the chocolate coconut version of the French Yule log I made. You may view the entire \u003Ca href=\"http:\/\/docs.google.com\/Doc?id=dc82g2p5_98npzc96cg\" target=\"_blank\"\u003EFrench Yule Log recipe\u003C\/a\u003E separately with all the offered varieties as provided by Hilda and Marion.      \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe Chocolate \u0026amp; Coconut French Yule Log\u003C\/h4\u003E\u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/frenchyulelog\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #1 Dacquoise Biscuit (Almond Cake)\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 10 mn + 15 mn for baking\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E 2 mixing bowls, hand or stand mixer with whisk attachment, spatula, baking pan such as a 10\u0026#8221;x15\u0026#8221; jelly-roll pan, parchment paper\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E You can use the Dacquoise for the bottom of your Yule Log only, or as bottom and top layers, or if using a Yule log mold (half-pipe) to line your entire mold with the biscuit. Take care to spread the Dacquoise accordingly. Try to bake the Dacquoise the same day you assemble the log to keep it as moist as possible.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E2.8 oz (3\/4cup + 1Tbsp \/ 80g) almond meal        \u003Cbr \/\u003E\n1.75 oz (1\/2 cup \/ 50g) confectioner\u0026#8217;s sugar         \u003Cbr \/\u003E\n2Tbsp (15g) all-purpose flour         \u003Cbr \/\u003E\n3.5oz (100g \/ ~100ml) about 3 medium egg whites         \u003Cbr \/\u003E\n1.75 oz (4 Tbsp \/ 50g) granulated sugar\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EFinely mix the almond meal and the caster sugar. (If you have a mixer, you can use it by pulsing the ingredients together for no longer than 30 seconds).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESift the flour into the mix.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBeat the eggs whites, gradually adding the granulated sugar until stiff.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the almond meal mixture into the egg whites and blend delicately with a spatula.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EGrease a piece of parchment paper and line your baking pan with it.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ESpread the batter on a piece of parchment paper to an area slightly larger than your desired shape (circle, long strip etc...) and to a height of 1\/3 inches (8mm).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBake at 350\u0026#176;F (180\u0026#176;C) for approximately 15 minutes (depends on your oven), until golden.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool and cut to the desired shape. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cu\u003EFor the Coconut Dacquoise\u003C\/u\u003E\u003C\/p\u003E\u003Cp\u003ESubstitute \u0026#188; cup of almond meal and add 2\/3 cup shredded coconut in Step #1 of the Almond Dacquoise.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #2 Dark Chocolate Mousse\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time: \u003C\/b\u003E20mn\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E stand or hand mixer with whisk attachment, thermometer, double boiler or equivalent, spatula\u003Cb\u003E \u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E You will see that a \u003Cem\u003EPate a Bombe\u003C\/em\u003E is mentioned in this recipe. A Pate a Bombe is a term used for egg yolks beaten with a sugar syrup, then aerated. It is the base used for many mousse and buttercream recipes. It makes mousses and buttercreams more stable, particularly if they are to be frozen, so that they do not melt as quickly or collapse under the weight of heavier items such as the cr\u0026#232;me br\u0026#251;l\u0026#233;e insert. \u003C\/p\u003E\u003Cp\u003EIn the Vanilla Mousse variation, pastry cream is made to the same effect.\u003C\/p\u003E\u003Cp\u003EIn the Mango Mousse variation, Italian meringue is made to the same effect. Italian meringue is a simple syrup added to egg whites as they are beaten until stiff. It has the same consistency as Swiss meringue (thick and glossy) which we have used before in challenge recipes as a base for buttercream.\u003C\/p\u003E\u003Cp\u003EThe Whipped Cream option contains no gelatin, so beware of how fast it may melt.\u003C\/p\u003E\u003Cp\u003EGelatin is the gelifying agent in all of the following recipes, but if you would like to use agar-agar, here are the equivalencies: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E8g powdered gelatin = 1 (0.25 oz) envelope powdered gelatin = 1 Tbsp powdered gelatin = 1 Tbsp Agar-Agar. \u003C\/li\u003E\n\u003Cli\u003E1 Tbsp. of agar-agar flakes is equal to 1 tsp. of agar-agar powder. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E2.5 sheets gelatin or 5g \/ 1+1\/4 tsp powdered gelatin        \u003Cbr \/\u003E\n1.5 oz (3 Tbsp \/ 40g) granulated sugar         \u003Cbr \/\u003E\n1 \u0026#189; tsp (10g) glucose or thick corn syrup         \u003Cbr \/\u003E\n0.5 oz (15g) water         \u003Cbr \/\u003E\n50g egg yolks (about 3 medium)         \u003Cbr \/\u003E\n6.2 oz (175g) dark chocolate, coarsely chopped         \u003Cbr \/\u003E\n1.5 cups (350g) heavy cream (35% fat content)\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESoften the gelatin in cold water. (If using powdered gelatin, follow the directions on the package.)          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E\u003Ci\u003EMake a Pate a Bombe:\u003C\/i\u003E Beat the egg yolks until very light in color (approximately 5 minutes until almost white).           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2a.\u003C\/u\u003E\u003C\/strong\u003E Cook the sugar, glucose syrup and water on medium heat for approximately 3 minutes (if you have a candy thermometer, the mixture should reach 244\u0026#176;F (118\u0026#176;C). If you do not have a candy thermometer, test the sugar temperature by dipping the tip of a knife into the syrup then into a bowl of ice water, if it forms a soft ball in the water then you have reached the correct temperature.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2b.\u003C\/u\u003E\u003C\/strong\u003E Add the sugar syrup to the beaten yolks carefully by pouring it into the mixture in a thin stream while continuing to beat the yolks. You can do this by hand but it\u0026#8217;s easier to do this with an electric mixer.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003E\u003Cu\u003E2c.\u003C\/u\u003E\u003C\/strong\u003E Continue beating until cool (approximately 5 minutes). The batter should become thick and foamy.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EIn a double boiler (or one small saucepan in a larger one), heat 2 tablespoons (30g) of cream to boiling. Add the chopped chocolate and stir until melted and smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EWhip the rest of the cream until stiff.\u0026#160; \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EPour the melted chocolate over the softened gelatin, mixing well. Let the gelatin and chocolate cool slightly and then stir in \u0026#189; cup (100g) of whipped cream to temper. Add the Pate a Bombe.            \u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/li\u003E\n\u003Cli\u003E         \u003Cp\u003EAdd in the rest of the WHIPPED cream (220g) mixing gently with a spatula.\u003C\/p\u003E\u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #3 Dark Chocolate Ganache Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 10mn\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E pan, whisk. \u003C\/p\u003E\u003Cp\u003EIf you have plunging mixer (a vertical hand mixer used to make soups and other liquids), it comes in handy.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Because the ganache hardens as it cools, you should make it right before you intend to use it to facilitate piping it onto the log during assembly. Please be careful when caramelizing the sugar and then adding the cream. It may splatter and boil.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E1.75 oz (4 Tbsp \/ 50g) granulated sugar        \u003Cbr \/\u003E\n4.5oz (2\/3 cup \u0026#8211; 1 Tbsp\/ 135g) heavy cream (35% fat content)         \u003Cbr \/\u003E\n5 oz (135g) dark chocolate, finely chopped         \u003Cbr \/\u003E\n3Tbsp + 1\/2tsp (45g) unsalted butter softened\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EMake a caramel: Using the dry method, melt the sugar by spreading it in an even layer in a small saucepan with high sides. Heat over medium-high heat, watching it carefully as the sugar begins to melt. Never stir the mixture. As the sugar starts to melt, swirl the pan occasionally to allow the sugar to melt evenly. Cook to dark amber color (for most of you that means darker than last month\u0026#8217;s challenge).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhile the sugar is melting, heat the cream until boiling. Pour cream into the caramel and stir thoroughly. Be very careful as it may splatter and boil.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the hot caramel-milk mixture over the dark chocolate. Wait 30 seconds and stir until smooth.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the softened butter and whip hard and fast (if you have a plunging mixer use it). The chocolate should be smooth and shiny. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #4 Praline Feuillete (Crisp) Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time: \u003C\/b\u003E10 mn (+ optional 15mn if you make lace crepes)\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small saucepan, baking sheet (if you make lace crepes).\u003C\/p\u003E\u003Cp\u003EDouble boiler (or one small saucepan in another), wax paper, rolling pin (or use an empty bottle of olive oil).\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Feuillete means layered (as in with leaves) so a Praline Feuillete is a Praline version of a delicate crisp. There are non-praline variations below. The crunch in this crisp comes from an ingredient which is called gavottes in French. Gavottes are lace-thin crepes. Presumably they are not available outside of France, so you have the option of making your own using the recipe below or you can simply substitute rice krispies or corn flakes or Special K for them. \u003C\/p\u003E\u003Cp\u003EI used plain wafer rolls or cigarettes russes often used to decorate ice-creams. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EGavottes (lace crepes - recipe by Ferich Mounia):            \u003Cbr \/\u003E\n\u003C\/strong\u003EMakes 2.1oz \/ 60g\u003Cstrong\u003E \u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E1\/3 cup (80ml) whole milk        \u003Cbr \/\u003E\n2\/3 Tbsp (8g) unsalted butter         \u003Cbr \/\u003E\n1\/3 cup \u0026#8211; 2tsp (35g) all-purpose flour         \u003Cbr \/\u003E\n1 Tbsp \/ 0.5 oz (15g) beaten egg         \u003Cbr \/\u003E\n1 tsp (3.5g) granulated sugar         \u003Cbr \/\u003E\n\u0026#189; tsp vegetable oil\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat the milk and butter together until butter is completely melted. Remove from the heat. \u003C\/li\u003E\n\u003Cli\u003ESift flour into milk-butter mixture while beating, add egg and granulated sugar. Make sure there are no lumps. \u003C\/li\u003E\n\u003Cli\u003EGrease a baking sheet and spread batter thinly over it. \u003C\/li\u003E\n\u003Cli\u003EBake at 430\u0026#176;F (220\u0026#176;C) for a few minutes until the crepe is golden and crispy. Let cool. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ECoconut Crisp Insert\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E3.5 oz (100g) white chocolate        \u003Cbr \/\u003E\n1 oz (1\/3 cup\/25g) shredded coconut         \u003Cbr \/\u003E\n1 2\/3 Tbsp (25g) unsalted butter         \u003Cbr \/\u003E\n2.1 oz (60g) Wafer rolls or cigarettes russes cookies, placed in a Ziploc bag and then coarsely crushed using a rolling pin.\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESpread the coconut on a baking tray and bake for 5-10 minutes at 375\u0026#176;F (190\u0026#176;C) to toast (a different temperature might work better for you with your own oven).\u0026#160; \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EMelt the white chocolate and butter in a double boiler. Stir until smooth and add the toasted coconut.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd the coarsely crushed lace crepes. Mix quickly to thoroughly coat with the chocolate. Spread between two sheets of wax paper to a size slightly larger than your desired shape. Refrigerate until hard. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #5 Vanilla Cr\u0026#232;me Br\u0026#251;l\u0026#233;e Insert\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 15mn + 1h infusing + 1h baking\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small saucepan, mixing bowl, baking mold, wax paper\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E The vanilla cr\u0026#232;me br\u0026#251;l\u0026#233;e can be flavored differently by simply replacing the vanilla with something else e.g. cardamom, lavender, etc...\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E1\/2 cup (115g) heavy cream (35% fat content)        \u003Cbr \/\u003E\n\u0026#189; cup (115g) whole milk         \u003Cbr \/\u003E\n4 medium-sized (72g) egg yolks         \u003Cbr \/\u003E\n0.75 oz (2 Tbsp \/ 25g) granulated sugar         \u003Cbr \/\u003E\n1 vanilla bean\u003C\/p\u003E\u003Col\u003E\u003Cli\u003EHeat the milk, cream, and scraped vanilla bean to just boiling. Remove from the stove and let the vanilla infuse for about 1 hour.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWhisk together the sugar and egg yolks (but do not beat until white).          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPour the vanilla-infused milk over the sugar\/yolk mixture. Mix well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EWipe with a very wet cloth and then cover your baking mold\u003Ci\u003E \u003C\/i\u003E(whatever shape is going to fit on the inside of your Yule log\/cake) with parchment paper. Pour the cream into the mold and bake at 210\u0026#176;F (100\u0026#176;C) for about 1 hour or until firm on the edges and slightly wobbly in the center.           \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool and put in the freezer for at least 1 hour to firm up and facilitate the final assembly. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003ENote: \u003C\/b\u003EYou can bake the cr\u0026#232;me br\u0026#251;l\u0026#233;e without a water bath since it is going to go inside the log (the aesthetics of it won't matter as much since it will be covered with other things). However, a water bath is recommended for the following reasons: \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003Eyou will get a much nicer mouth feel when it is done \u003C\/li\u003E\n\u003Cli\u003Eyou will be able to control its baking point and desired consistency much better \u003C\/li\u003E\n\u003Cli\u003Eit bakes for such a long time that I fear it will get overdone without a water bath \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003ESince it is baked in a pan and it is sometimes difficult to find another large pan to set it in for a water bath, even a small amount of water in your water bath will help the heat be distributed evenly in the baking process. Even as little as 1 inch will help.\u003C\/p\u003E\u003Cp\u003EI used a loaf pan and placed it in an ovenproof dish filling the dish with water just below halfway up the loaf pan. \u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003Cfont color=\"#ff8000\"\u003EElement #6 Dark Chocolate Icing\u003C\/font\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003Cu\u003E\u003C\/u\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EPreparation time:\u003C\/b\u003E 25 minutes (10mn if you don\u0026#8217;t count softening the gelatin)\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EEquipment:\u003C\/b\u003E Small bowl, small saucepan\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003ENote:\u003C\/b\u003E Because the icing gelifies quickly, you should make it at the last minute.\u003C\/p\u003E\u003Cp\u003EFor other gelatin equivalencies or gelatin to agar-agar equivalencies, look at the notes for the mousse component.\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003EIngredients:\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E4g \/ \u0026#189; Tbsp powdered gelatin or 2 sheets gelatin        \u003Cbr \/\u003E\n\u0026#188; cup (60g) heavy cream (35 % fat content)         \u003Cbr \/\u003E\n2.1 oz (5 Tbsp \/ 60g) granulated sugar         \u003Cbr \/\u003E\n\u0026#188; cup (50g) water         \u003Cbr \/\u003E\n1\/3 cup (30g) unsweetened cocoa powder\u003C\/p\u003E\u003Col\u003E\u003Cli\u003ESoften the gelatin in cold water for 15 minutes.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EBoil the rest of the ingredients and cook an additional 3 minutes after boiling.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EAdd to the chocolate mixture. Mix well.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ELet cool while checking the texture regularly. As soon as the mixture is smooth and coats a spoon well (it is starting to gelify), use immediately. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Ch4\u003E\u003Cfont color=\"#ff8000\"\u003EHow To Assemble your French Yule Log\u003C\/font\u003E\u003C\/h4\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003EDepending on whether your mold is going to hold the assembly upside down until you unmold it or right side up, this order will be different. \u003C\/p\u003E\u003Cp\u003E\u003Cem\u003ETHIS IS FOR UNMOLDING FROM UPSIDE DOWN TO RIGHT SIDE UP.\u003C\/em\u003E \u003C\/p\u003E\u003Cp\u003EYou will want to tap your mold gently on the countertop after each time you pipe mousse in to get rid of any air bubbles.\u003C\/p\u003E\u003Cp\u003EYou have two choices for Step 2, you can either have Dacquoise on the top and bottom of your log as in version A\u0026#160; you can have Dacquoise simply on the bottom of your log as in version B. \u003C\/p\u003E\u003Cp\u003EI prepared the French Yule Log using version A, the instructions to which you will find below. For the instructions and recipe in its entire form you can view the document \u003Ca href=\"http:\/\/docs.google.com\/Doc?id=dc82g2p5_98npzc96cg\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E\u003Col\u003E\u003Cli\u003ELine your mold or pan, whatever its shape, with rhodoid (clear hard plastic, I usually use transparencies cut to the desired shape, it\u0026#8217;s easier to find than cellulose acetate which is what rhodoid translates to in English) OR plastic film. Rhodoid will give you a smoother shape but you may have a hard time using it depending on the kind of mold you\u0026#8217;re using.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the Dacquoise into a shape fitting your mold and set it in there. If you are using an actual Yule mold which is in the shape of a half-pipe, you want the Dacquoise to cover the entire half-pipe portion of the mold.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003Cstrong\u003EVersion A            \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EPipe one third of the Mousse component on the Dacquoise.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ETake the Creme Brulee Insert out of the freezer at the last minute and set on top of the mousse. Press down gently to slightly ensconce it in the mousse.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe second third of the Mousse component around and on top of the Creme Brulee Insert.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003ECut the Praline\/Crisp Insert to a size slightly smaller than your mold so that it can be surrounded by mousse. Lay it on top of the mousse you just piped into the mold.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe the last third of the Mousse component on top of the Praline Insert.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFreeze for a few hours to set. Take out of the freezer.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EPipe the Ganache Insert onto the frozen mousse leaving a slight edge so that ganache doesn\u0026#8217;t seep out when you set the Dacquoise on top.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EClose with the last strip of Dacquoise.          \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/li\u003E\n\u003Cli\u003EFreeze until the next day. \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003EThe order of the French Yule Log will be as follows: \u003C\/p\u003E\u003Col\u003E\u003Cli\u003EDacquoise \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003ECreme Brulee Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EPraline\/Crisp Insert \u003C\/li\u003E\n\u003Cli\u003EMousse \u003C\/li\u003E\n\u003Cli\u003EGanache Insert \u003C\/li\u003E\n\u003Cli\u003EDacquoise \u003C\/li\u003E\n\u003C\/ol\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cb\u003E\u003C\/b\u003E\u003C\/p\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff8000\"\u003ETHE NEXT DAY\u003C\/font\u003E\u003C\/strong\u003E       \u003Cp\u003E\u003C\/p\u003E\u003Cp\u003EUnmold the cake\/log\/whatever and set on a wire rack over a shallow pan.\u003C\/p\u003E\u003Cp\u003ECover the cake with the icing.\u003C\/p\u003E\u003Cp\u003ELet set. Return to the freezer. \u003C\/p\u003E\u003Cp\u003EYou may decorate your cake however you wish. The decorations can be set in the icing after it sets but before you return the cake to the freezer or you may attach them on top using extra ganache or leftover mousse, etc..\u003C\/p\u003E\u003Cp\u003EI used chocolate shards, grated coconut and left over praline feuillete, which I crushed coarsely. \u003C\/p\u003E\u003Cp\u003ETransfer to the refrigerator no longer than \u0026#189; hour before serving. The mousse is quite robust and will hold up quite well.        \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u0026#160; \u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"French Yule Log (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"French Yule Log (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgJNn3HB_GfC-v9kTdoNGZSWfkZhfDnbJrhZ44ZKKz5BYogX_aj1FnOhrYPIAJbewGhZ-XEe9fnXUKxp2gDMSWAdrMUePFzW-IK11-7e3EBnXZPCqwnokCczG0dnCR4oN02FgyjrA\/?imgmax=800\" width=\"405\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis was my kind of dessert and my kind of challenge. I love mousse au chocolat and I adore cr\u0026#232;me br\u0026#251;l\u0026#233;e. Adding this to a delicate layer of cake and crunchy praline is truly incredible. It certainly did get the well deserved AHA! effect when I presented this after our meal. Only Soeren knew what we were having for dessert as I managed to keep it a secret from Tom and the rest of the family. After a long guessing game I unveiled the French Yule log. It is a filling dessert so thinner pieces are advisable after a big meal. Anything else and it is an an ordeal to finish the portion off no matter how much one loves mousse and cr\u0026#232;me br\u0026#251;l\u0026#233;e. I cut relatively thin slices and was relived to see everyone enjoy this in heavenly silence. \u003C\/p\u003E\u003Cp\u003EBeing partly frozen it had something of a frozen parfait. I let it sit in the fridge to defrost for a little over 45 minutes and the consistency was just right. The mousse was chilled, yet still creamy and the cr\u0026#232;me br\u0026#251;l\u0026#233;e was a delight. This was like eating a frozen cr\u0026#232;me br\u0026#251;l\u0026#233;e ice-cream! \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWould I make this again?        \u003Cbr \/\u003E\n\u003C\/strong\u003EYes! The fact that similar desserts can be enjoyed anytime of the year I am very much looking forward to spring and summer to create fruity versions of this \u003Cem\u003EB\u0026#251;che\u003C\/em\u003E. I am thinking of raspberries, blueberries, apricots and mangoes! The possibilities are ample. I can hardly wait to finish writing up this post to go and check out what my Daring Bakers buddies have been up to!\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?        \u003Cbr \/\u003E\n\u003C\/strong\u003EOrganization is the name of the game! If you have a plan and can organize yourself, the making of is rather simple. The instructions on the recipe were very clear and there was nothing that left me in confusion. For those who want to re-create this recipe of the French Yule log, my word of advise is to read through the recipe well, plan out the order of the elements you want to tackle, organize yourself prior to each element by preparing the mis-en-place prior to making the \u003Cem\u003EB\u0026#251;che \u003C\/em\u003Eand finally take it step by step - or rather element by element. \u003C\/p\u003E\u003Cp\u003EI thank dearest Hilda and Marion for making this one of the most exquisite challenges this year. What a way to end the year. Special thanks to Hilda for motivating me through this - Love you babes! I really advice you to take a few hours off and see what all my \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\" target=\"_blank\"\u003Efellow Daring Bakers\u003C\/a\u003E have conjured up - you won't regret it. That's exactly what I am off to do right now. \u003C\/p\u003E\u003Cp\u003E\u0026#192; Bient\u0026#244;t!\u003C\/p\u003E\u003Ch4\u003EThe Daring Bakers Challenges 2008 - A Recap\u003C\/h4\u003E\u003Cp\u003EJanuary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\"\u003ELemon Meringue Pie\u003C\/a\u003E      \u003Cbr \/\u003E\nFebruary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\"\u003EFrench Baguette\u003C\/a\u003E      \u003Cbr \/\u003E\nMarch 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\"\u003EThe Perfect Party Cake\u003C\/a\u003E      \u003Cbr \/\u003E\nApril 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/fun-food-cheesecake-pops.html\"\u003ECheesecake Pops\u003C\/a\u003E      \u003Cbr \/\u003E\nMay 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/05\/opera-cake.html\"\u003EOpera Cake\u003C\/a\u003E      \u003Cbr \/\u003E\nJune 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\"\u003EDanish Braid - Chocolate \u0026amp; Raspberries\u003C\/a\u003E      \u003Cbr \/\u003E\n\u003Cem\u003EJuly 2008: Sat out!       \u003Cbr \/\u003E\n\u003C\/em\u003EAugust 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/c-bon-chocolate-eclairs.html\"\u003EChocolate \u0026#201;clairs\u003C\/a\u003E - Hostess      \u003Cbr \/\u003E\nSeptember 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/daring-bakers-lavash-crackers-and-ajvar.html\"\u003ELavash Crackers \u0026amp; Ajvar\u003C\/a\u003E      \u003Cbr \/\u003E\nOctober 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html\"\u003EA Medley of Pizza\u003C\/a\u003E      \u003Cbr \/\u003E\nNovember 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/11\/daring-bakers-caramel-cake-with.html\"\u003ECaramel Cake with Caramel Butter Frosting\u003C\/a\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/kitchen-pillar-of-family-unit.html\" target=\"_blank\"\u003EThe Kitchen - A Pillar of the Family Unit\u003C\/a\u003E by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#peter\" target=\"_blank\"\u003EPeter M\u003C\/a\u003E          \u003Cbr \/\u003E\n\u0026#160;\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1570038348507085568\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1570038348507085568"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1570038348507085568"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/daring-bakers-chocolate-coconut-french.html","title":"Daring Bakers: Chocolate \u0026amp; Coconut French Yule Log"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhkQRHwHOLPDzH2PbhZ_iIfMRZmLDIPzt79BaEOPfh0lehfoYzBtOSxUEhpa3R_LUTbpKA6Sw7nNaNEPF7eQgT8VWNSHIMyQN4P-KagOpVbtZ9UVj9hhuQtgWNZl5HOtZLQxlwO9Q\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6969093134542581894"},"published":{"$t":"2008-12-20T14:39:00.004+01:00"},"updated":{"$t":"2009-09-19T16:34:58.951+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"German"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Scones\/Cookies"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Marzipan Almond Kipferl - The Crescent Cookies"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYK0DV_JqgCxdea1Pr3yZ26ynu03lBz0Xhz88lTTO8nZ3PjQR_4HrtmHa50glCwEWnAVzyo95v9f5nfFfsM8SX4evbf_IKKDtoSdRCIGLS7_3BWAv75WMvquHFSqXzBhdg3-pqQQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EJust a few more days to Christmas! I really love this time of year. I just can't help it. The merry spirit absorbs me completely, sucking me into all it's glittery glory. The crisp cool air is radiating making my nose and cheeks tingle. I feel elated as I walk down the cobblestone streets, the shop windows decorated in sparkling tinsel and colorful baubles. It's all so clich\u0026#233;, I know but I just love it.\u0026#160; \u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003EI adore the old Santa ringing away on the golden bell wishing everyone \u0026quot;A HO! HO! Christmas!\u0026quot; I just cannot get enough of the perfumed bouquet that lingers in the air at this time of year. It's a gorgeous mix of gingerbread, spices and mulled wine. Foraging for gifts at the over-crowded stores makes me laugh - \u0026quot;Didn't know there were so many people in Weimar!\u0026quot; \u003C\/p\u003E\u003Cp\u003EI will sing along loud to \u003Cem\u003ELast Christmas\u003C\/em\u003E by Wham! for the hundredth time while standing in a queue, never allowing those funny glances make me miss a beat. Often those funny glances turn into smiles as people begin tapping their feet to the tune. Between wrapping paper and ribbons, I search for ideas for Christmas dinner. Duck or turkey, mousse or parfait? And yes, I just love all that Christmas baking!\u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhteHCtfIa_00QBeDa0d7EbSBalv94wKn9ZUfVIqHmFhYPfRdhU8nUW12_wa325I2BrCRQx8Ola-AQljX-CuePXTRsM3Q5m4I3riUUonCbzwwkBvaMJgZaiNVOaS-AOSxG1JQr-wg\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ECookies, cakes, pralines and truffles - oh the glee for a foodie like me! I do not need an excuse to have the oven on almost 24\/7 right now. Hec I spent the whole day making the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers'\u003C\/a\u003E challenge yesterday and felt totally exhilarated. I even find myself hotter with chocolate covered lips rather than fire engine red colored lipstick. And yes, \u003Cem\u003ELast Christmas\u003C\/em\u003E is still buzzing from the radio! \u003C\/p\u003E\u003Cp\u003EAll this week I am sharing my Christmas cookie craze with you. Besides, the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/crumbly-ginger-shortbread.html\" target=\"_blank\"\u003Eginger shortbread\u003C\/a\u003E, I also make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/cookie-cravings-vanilla-kipferl.html\" target=\"_blank\"\u003Evanilla kipferls\u003C\/a\u003E and these delicate marzipan and almond kipferls almost every year. \u003C\/p\u003E\u003Cp\u003EMarzipan has a sweet deliciously nutty taste. These cookies are made almost entirely of marzipan. There is no flour just the pure luxury of marzipan, coated in almond slices, baked gently to a perfect golden color and finally dipped in rich chocolate - how can anyone turn this down? That is why these make the perfect gift for friends and family. I double the recipe to have enough for everyone. \u003C\/p\u003E\u003Ch4\u003EKeep in Mind!\u003C\/h4\u003E\u003Cp\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; margin: 0px 20px 0px 0px; border-left: 0px; border-bottom: 0px\" height=\"109\" alt=\"MM spice cookies\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhlX8hMceb0_UZy3S_-T1UB00RsJUTFBIZZN-UZDtrtstJ5GdEMbAkmMkXvv0brdtAsTR9j1ckMVCM87DXs1IfXslPIec4j2xlTyma-PJIdztoVuRLJqNVQt03qLGQ3tSCSaK5ZJg\/?imgmax=800\" width=\"154\" align=\"left\" border=\"0\" \/\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E theme this month \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003E\u003Cstrong\u003EWorld of Spice Cookies\u003C\/strong\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003EDeadline \u003Cstrong\u003EJanuary 5\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EBake delicious cookies sweet or savory \u003Cstrong\u003Ehighlighted by a spice\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003EOne lucky winner will win the cookbook a \u003Cstrong\u003EField Guide to Cookies\u003C\/strong\u003E\u003C\/li\u003E\n\u003Cli\u003ECome on over and join us. Details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E. \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Marzipan Almond Kipferl Cookies\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/marzipanalmondkipferls\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E500g Marzipan paste        \u003Cbr \/\u003E\n150g sugar         \u003Cbr \/\u003E\n2 egg whites         \u003Cbr \/\u003E\n1 tablespoon zest of an organic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/fresh-ginger-and-tangy-lemon-ice-cream.html#lemon\" target=\"_blank\"\u003Elemon\u003C\/a\u003E         \u003Cbr \/\u003E\n10 drops bitter almond oil         \u003Cbr \/\u003E\n100g blanched \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E, thinly sliced         \u003Cbr \/\u003E\n200g bittersweet chocolate, coarsely chopped         \u003Cbr \/\u003E\n\u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EPre-heat the oven to 200 degrees C. Line a cookie sheet with baking paper. \u003C\/p\u003E\u003Cp\u003EIn a bowl mix together the marzipan paste, sugar, egg whites, lemon zest and the bitter almond oils to a smooth dough. \u003C\/p\u003E\u003Cp\u003ESet a bowl of water next to you. Place the almond slices on a plate. Dip your fingers into the water, tear some of the marzipan dough and form 6 cm rolls. Coat the marzipan rolls with the almond slices and then form crescent shaped cookies. Place on the cookie sheet. Continue in this way until you have used up all of the dough. You should get about 40 crescent cookies. \u003C\/p\u003E\u003Cp\u003EBake the cookies for approx. 12-15 minutes or until golden. Take out and allow to cool on a rack. \u003C\/p\u003E\u003Cp\u003EIn the meantime melt the chocolate in a double boiler or a water bath. Place your cookie rack over a sheet of baking paper. Dip both ends of each cookies into the chocolate and place on the rack. Allow the chocolate to set and dry. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETip\u003C\/strong\u003E: You can make variations on this cookie by:\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003Ecoating the kipferls in shredded coconut instead of the almond slices. \u003C\/li\u003E\n\u003Cli\u003Eadding a hint of cardamom powder to the chocolate for a lovely flavor \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003EEach oven works differently and while my oven bakes these cookies perfectly at 200 degrees C, I would advice you to keep an eye on the marzipan kipferls after about 8 minutes. If you notice them getting too dark reduce the heat to approx. 175 degrees C. \u003C\/li\u003E\n\u003Cli\u003EThe consistency of the dough should be thick, pliable and easy to shape. If you are finding that your dough is a bit runny, add some more almond paste. The eggs I used to make the marzipan kipferls were medium sized, giving me the right amount of egg whites for the cookies. If your eggs are larger I would advice you to start with one egg white and then if required add the other a little at a time until you think the dough has reached the right consistency.\u003C\/li\u003E\n\u003Cli\u003E Stored in air-tight cookie containers these kipferls will last for 2 weeks.\u003C\/li\u003E\n\u003C\/ul\u003E\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Almond Marzipan Kipferl (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Almond Marzipan Kipferl (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjcmMAc5TK8LJwSPKiJvnxJWKucTeuFgsAzyhhkx4Mus2VM2WctCAlxUyBjuJqU2gLgnT8TWMY6zhyphenhyphenxiyJrN_AL91asJTX_XGuq4XBphzQSIoUh22d9A0LQili374Lq347XMEv0RA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ENutty, sweet, chewy and simply heavenly - if you like marzipan this is your cookie folks! They are so easy to make with big time flavor. As it is with all things delicious - one is never enough. Soeren loves taking a few in his lunch box and Tom nibbles them at the university while writing his dissertation. As for my friends they just can't wait till December comes around - because they know I'll be coming around to deliver batches of marzipan almond kipferls, singing \u003Cem\u003ELast Christmas\u003C\/em\u003E.\u003C\/p\u003E\u003Cp\u003ESending lots of hugs over to Anita of \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/\"\u003EDessert First\u003C\/a\u003E for sending me my own personal autographed copy of \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1594742839\"\u003EField Guide to Cookies: How to Identify and Bake Virtually Every Cookie Imaginable\u003C\/a\u003E. I'm raring to try several of the cookie recipes!\u003C\/p\u003E\u003Cp\u003EI am not the only one enjoying the Christmas cookie baking month. There is a cookie craze taking over the blogesphere and you'll find several events focusing on cookies. Besides the Monthly Mingle - \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/monthly-mingle-28-world-of-spiced.html\" target=\"_blank\"\u003EWorld of Spice Cookies\u003C\/a\u003E, Susan is hosting the second edition of \u003Ca href=\"http:\/\/foodblogga.blogspot.com\/2008\/11\/announcing-eat-christmas-cookies-season.html\" target=\"_blank\"\u003EEat Christmas Cookies\u003C\/a\u003E and Sharmi is having her big \u003Ca href=\"http:\/\/neivedyam.blogspot.com\/2008\/12\/holiday-cookie-baking-event-and.html\" target=\"_blank\"\u003EHoliday Cookie Baking Event\u003C\/a\u003E. I'm sending both these ladies a few of these marzipan almond kipferls to nibble on. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"ChocWalBrownie13\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEh8EMjhT_BbRYXiyZ7q2bGhISIs1iMgh-PcNl7ZO8tJejwPYaquzkF3YwYqJT3aDnnoy-4meHv_qhOjttBFyZagnJVeM6bpBAlOdALXPqTo9XGKQ58AvcRjpf1iExR1yT5n3oTD5A\/?imgmax=800\" width=\"72\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Lime Kisses 04\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiQLX5HxoOFMRIm45oMv7nuOujBHiTXkpmp2ho0ot4MVs221YABPsukdNTAKOF0tw7kNhQI80wvpGY569dCydbqLQ4_lP1YIBivsBlS8CuUCH0DRgyxbo-zlS1HyJ60AnOoKWPdLQ\/?imgmax=800\" width=\"80\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"88\" alt=\"NougatOrangeTreats1\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEikmF6GbUYfPE_hQsWE9-ZalIaW7B8qm0yi2huzP466BHXleWkdlEyKKGAkZ0W3mvXsaFciMVtlrtR4d2lF4WO3DeqiRNHUpHYYNfZZU-OZLMl0QT_7EXc5ce4aEVTXts2aH5cQag\/?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\" target=\"_blank\"\u003ERich Chocolate Mocca Brownie Bites\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/lime-kisses.html\" target=\"_blank\"\u003ELime Kisses\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003EOrange Nougat Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/passionateaboutbaking.blogspot.com\/2008\/12\/herb-cream-cheese-crackerstheres-more.html\"\u003EHerb Cream Cheese Crackers with Buckwheat, Oatmeal and Za'atar\u003C\/a\u003E - Passionate about baking\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/filipino\/lenguas-de-gato-cookies\/\"\u003ELenguas de Gato Cookies (Cat's Tongue Cookies)\u003C\/a\u003E - Apple Pie, Patis, and P\u0026#226;t\u0026#233;\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/kalofagas.blogspot.com\/2008\/12\/diples.html\"\u003EGreek diples\u003C\/a\u003E - Kalofogas \u003C\/li\u003E\n\u003C\/ul\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/murphys-law-kidsno-kidding.html\" target=\"_blank\"\u003EMurphy's Law and Kids\u003C\/a\u003E - by \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2006\/11\/new-daily-tiffin.html#deeba\" target=\"_blank\"\u003EDeeba\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Ch4\u003EMenu For Hope: 15-24 December 2008\u003C\/h4\u003E\u003Cimg style=\"margin: 0px 25px 0px 0px\" height=\"136\" alt=\"MFHshort8\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjgMsNuB7ofb5QP9p54ri5KR4NAOMFhAt8qpIoutSuNzW0D_FFnLrYqpYOzSjodEcXAGPoqQgzONgo9PXugviwkfId5mETg2dyxxdsjdyLEZXI31245iCrzUs5h7A5f_O1qCwyRiQ\/?imgmax=800\" width=\"108\" align=\"left\" border=\"0\" \/\u003E    \u003Cul\u003E\u003Cli\u003E\u003Cfont size=\"2\"\u003EAn annual fundraiser to help the \u003Cstrong\u003EUN World Food Program\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EBid on prizes from \u003Cstrong\u003EDecember 15 - 24, 2008\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EOne virtual raffle ticket is \u003Cstrong\u003EUS$ 10\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EYou can \u003Cstrong\u003Edonate a prize\u003C\/strong\u003E\u003C\/font\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cstrong\u003E\u003Cfont size=\"2\"\u003EWFLH is also donating a \u003C\/font\u003E\u003C\/strong\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/menu-for-hope-and-my-prize.html\"\u003E\u003Cstrong\u003E\u003Cfont size=\"2\"\u003Eprize\u003C\/font\u003E\u003C\/strong\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003Cli\u003E\u003Cfont size=\"2\"\u003EDetails and information \u003C\/font\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/12\/menu-for-hope-and-my-prize.html\"\u003E\u003Cfont size=\"2\"\u003Ehere\u003C\/font\u003E\u003C\/a\u003E\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6969093134542581894\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html#comment-form","title":"32 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6969093134542581894"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6969093134542581894"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/marzipan-almond-kipferl-crescent.html","title":"Marzipan Almond Kipferl - The Crescent Cookies"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiYK0DV_JqgCxdea1Pr3yZ26ynu03lBz0Xhz88lTTO8nZ3PjQR_4HrtmHa50glCwEWnAVzyo95v9f5nfFfsM8SX4evbf_IKKDtoSdRCIGLS7_3BWAv75WMvquHFSqXzBhdg3-pqQQ\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"32"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8521999971023570421"},"published":{"$t":"2008-12-09T21:10:00.002+01:00"},"updated":{"$t":"2009-10-05T16:47:36.337+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Muffins"}],"title":{"type":"text","$t":"Low-Sugar Treats: Orange Chocolate Muffins"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chocolate Orange Muffins (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Chocolate Orange Muffins (02) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyiCNfnfZ6fy7fVfCizffli7pD3bA6qS9v8V-g4kuYpDd8Djavvvxu4cmki2pEaAGIaZ29p231w25dVz8aE9QHvls_f86Z25qp6sqh5dIjyZA8KCNJ4Cqnp9Eu3ECuqyWZtRSEhA\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EBeing a mother of a 6 year old, we often have full house. Sleep-over friends, play afternoon friends or just the neighborhood kids, all have become a part of our household. When we are at home, our front door remains unlocked and Soeren\u0026#8217;s friends have gotten used to ringing once and then just coming in. \u003C\/p\u003E\u003Cp\u003EI cannot tell you how many times I have jumped out of my skin when I come racing downstairs to find a kid in my kitchen who is not my son. Yeah \u0026#8211; that\u0026#8217;s the first place they all head to. It does not surprise me \u0026#8211; it\u0026#8217;s where all the goodies are stored after all.\u003C\/p\u003E\u003Ca name='more'\u003E\u003C\/a\u003E   \u003Cp\u003ESoeren once said that he did not know if his friends always came over because of him or because of the treats they get here! \u003C\/p\u003E\u003Cp\u003EIt's almost like d\u0026#233;j\u0026#224; vu. Growing up, I often remember having loads of friends visiting at any given time. We too gathered in the kitchen, mostly around the refrigerator because that is where my mother\u0026#8217;s cakes or the pastries from the hotel my dad worked in, were to be found. \u003C\/p\u003E\u003Cp\u003ERecently I was organizing a few family\/friends pictures taken this year. Several of them were of Soeren and his buddies \u0026#8220;at home\u0026#8221; and almost all of them were located in the kitchen! It prompted me to dig out a few of my old pictures from back then and guess what? Most of them were taken in the kitchen! Seriously, imagine the favorite hang-out for 6-13 year olds being a friend\u0026#8217;s parent\u0026#8217;s kitchen. Is that weird?\u003C\/p\u003E\u003Cp\u003EHaving so many kids around the house, it\u0026#8217;s important for me to have sensible, healthy and low-sugar treats on hand. I watch what my son eats and pay attention to his sugar intake so why should I go about carelessly when other kids are visiting? Any mother will know, for kids, cookies and muffins rule and here I try to be a sneaky mum. I often will substitute agave syrup or maple syrup for sugar or simply reduce the sugar amount drastically and allow the sweetness of the fruit to sweeten the pastries and cookies.\u003C\/p\u003E\u003Cp\u003EOften they do not even realize that they are taking in a lot less sugar. They just find that the muffins or cookies taste great.\u0026#160; \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Chocolate Orange Muffins (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Chocolate Orange Muffins (03) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEgVyMFIB31iz3LFO7aQcGrwj7TIXxtBtrJvfQCqQbEdLnXW7TKrmzjT2Folm1sUoemZPpmbEwZOWlxaUTJhbLtili8l1A-ctXSprWpPNNhRBulDrv4oRV48V8P65YVzakqzWpAiKQ\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EOne favorite among Soeren\u0026#8217;s clan are these chocolate and orange muffins. Looking at them one would think these chocolate and orange muffins are nothing out of the ordinary \u0026#8211; but you see there must be. Because I am always prompted to make a batch of these muffins. \u0026#8220;When will you be making those orange flavored muffins with the chocolate chunks again, Ms. K?\u0026#8221; Made with a mixture of whole wheat flour and regular all-purpose flour the muffins are nuttier in flavor and rustic in appearance. With just 50g of Muscovado sugar they really deserve the \u0026quot;low-sugar\u0026quot; title!\u003C\/p\u003E\u003Cp\u003EI have no problem making these chocolate and orange muffins over and over \u0026#8211; besides being easy to make, I do not have a guilty conscience and the kids love the hassle-free, low-sugar treat. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Ch4\u003ERecipe: Low-Sugar Orange Chocolate Muffins\u003C\/h4\u003E\u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\n\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/orangechocolatemuffins\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E\u003Cp\u003E125g all-purpose flour       \u003Cbr \/\u003E\n125g whole wheat flour        \u003Cbr \/\u003E\n2 1\/2 teaspoons baking powder        \u003Cbr \/\u003E\n30g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#almonds\" target=\"_blank\"\u003Ealmonds\u003C\/a\u003E, ground        \u003Cbr \/\u003E\n50g \u003Ca href=\"http:\/\/www.wisegeek.com\/what-is-muscovado-sugar.htm\" target=\"_blank\"\u003EMuscovado\u003C\/a\u003E sugar         \u003Cbr \/\u003E\nJuice and zest of 1 organic \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html#oranges\" target=\"_blank\"\u003Eorange\u003C\/a\u003E        \u003Cbr \/\u003E\n170g cream cheese        \u003Cbr \/\u003E\n2 large eggs        \u003Cbr \/\u003E\n60g bittersweet chocolate, coarsely chopped        \u003Cbr \/\u003E\n\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003EPre-heat the oven to 190 degrees C. Line a muffin pan with paper forms or pieces of baking paper. \u003C\/p\u003E\u003Cp\u003ESieve both types of flour and baking powder in a large bowl. Incorporate the ground almonds and sugar. Make a well in the middle of the flour-sugar-almond mixture. \u003C\/p\u003E\u003Cp\u003EIn a second bowl, whisk together orange juice and zest, cream cheese and eggs until smooth. Pour into the middle of the well in the bowl containing the dry ingredients. Using a rubber spatula mix the mixture gently. The mixture will be more like a dough rather that the usual fluid muffin batter. \u003C\/p\u003E\u003Cp\u003EFold in the chocolate chunks. \u003C\/p\u003E\u003Cp\u003EDistribute the muffin dough into the molds of your muffin pan, filling each mold only a third full. \u003C\/p\u003E\u003Cp\u003EBake the muffins for 20-25 minutes until they have risen and turned a gorgeous golden color. \u003C\/p\u003E\u003Cp\u003ERemove the pan form the oven and allow to cool. Enjoy these muffins as fresh as possible. \u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E These taste great warm for breakfast with a hint of butter and some orange marmalade.\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E\u003Ccenter\u003E\u003Cimg title=\"Chocolate Orange Muffins (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"621\" alt=\"Chocolate Orange Muffins (01) by MeetaK\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEimo-U8H8uzVOgixV0nrarK1FrG3HyrxibK08h-P9EkCN3hBymdVbxAxKgB5m9Ksdddkz7UNfr1qx_cBle0vCajyNtRZREJmYHlDtExj3K9JEg7UyjCtB69b_CQnM-u20x8XuuX6A\/?imgmax=800\" width=\"420\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EGiving their verdict for this recipe are the kids from Grade 1 A at Soeren\u0026#8217;s school. Back in August when Soeren celebrated his 6\u003Csup\u003Eth\u003C\/sup\u003E birthday he wanted me to bake a batch of these chocolate and orange muffins for his class. At the end of the day there was not a muffin in sight. As I picked Soern up that day, I was greeted by the 17 kids \u0026#8220;Thanks for the muffins. They were really good!\u0026#8221; One cheeky one said \u0026#8220;Can you bake these for my birthday next week?\u0026#8221; I did not bake them for him but passed on the recipe to his mother. From one mum to another, I am now passing the recipe for these chocolate and orange low-sugar muffins on to all of the mummies reading my blog. Enjoy!\u003C\/p\u003E\u003Cp\u003EIf you are looking for more low-sugar treats then make sure you catch this month\u0026#8217;s \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\" target=\"_blank\"\u003EMonthly Mingle\u003C\/a\u003E over at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E on the weekend. The theme is appropriately \u0026#8220;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/11\/announcing-monthly-mingle-27-low-sugar.html\" target=\"_blank\"\u003ELow-Sugar Treats\u003C\/a\u003E\u0026#8221; and that is exactly where a batch of these are headed over to.\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EYou might like these healthy treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E\u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"120\" alt=\"Mufins Exotica01\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhBaNlhpaiLlZcD_z_yT7BDmfo7izrq_H8IwtNuYXr-tFdZwM-Yxv87aNeTRAJreWHpYmMyWK0ylcdacs7tlxA1LrK-xuh3hWI_wfyGFwycnYVGrCNnUJZLthB1tGgD0pftbN08_A\/?imgmax=800\" width=\"135\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"150\" alt=\"AmaranthGranola 03 framed\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEiipMUQ2xzi61qluhSUiAb30yYjMnxdgHi2Rub1AwGvA-cFJbm1nLa9uIPr8oNy0X6ldRhQ9wzJ1G1sWK7QFayYXS5PmaqzbRCD3S7ohs31vsrNH_nB7PW-AcyGbPhA6U4QLvS1Sg\/?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"100\" alt=\"DSC_0014.2\" src=\"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjeDR0wI_ddLxtOYOTwlXMkCSdC5faIdtaKCXezfhaXvXB8eJ5IZCXDOCnrOy6hvWzt63mcyCJW9DRJ1udG0rzHI1qdA_CYNUq9OcupDk9bUBP9khmRl0A3dSPYst8fcnqcjtU5IQ\/?imgmax=800\" width=\"150\" border=\"0\" \/\u003E \u003C\/td\u003E       \u003C\/tr\u003E\n\u003Ctr\u003E         \u003Ctd align=\"center\" width=\"119\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/muffins-exotica.html\" target=\"_blank\"\u003EMuffins Exotica\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"140\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/healthy-nutty-amaranth-granola-with.html\" target=\"_blank\"\u003ENutty Amaranth Granola with Fresh Berries\u003C\/a\u003E\u003C\/td\u003E          \u003Ctd align=\"center\" width=\"131\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/06\/starwberry-kisses-strawberry-almond.html\" target=\"_blank\"\u003EStrawberry Almond Mini Muffins\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E\n\u003C\/tbody\u003E\u003C\/table\u003E\u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E\u003Cul\u003E\u003Cli\u003E\u003Ca href=\"http:\/\/glutenfreebay.blogspot.com\/2007\/07\/low-fat-sugar-free-sesame-banana.html\" target=\"_blank\"\u003ELow-Fat-Sugar-Free Sesame Banana Muffins\u003C\/a\u003E - Gluten-Free Bay\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/kalynskitchen.blogspot.com\/2008\/12\/recipe-for-low-sugar-raspberry.html\" target=\"_blank\"\u003ELow-Sugar Raspberry Cheesecake with Pecan Crust\u003C\/a\u003E - Kalyn's Kitchen\u003C\/li\u003E\n\u003Cli\u003E\u003Ca href=\"http:\/\/onehotstove.blogspot.com\/2006\/01\/sugar-low-friday-date-nut-slices.html\" target=\"_blank\"\u003EDate Nut Slices\u003C\/a\u003E - One Hot Stove\u003C\/li\u003E\n\u003C\/ul\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003Cblockquote\u003E\u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E\u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E\u003Cp\u003EHeard about the slow food philosophy? My latest article at the Daily Tiffin discusses \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/12\/taste-of-slow-food.html\" target=\"_blank\"\u003EA Taste of Slow Food\u003C\/a\u003E. Come check it out!\u003C\/p\u003E\u003Cp\u003E\u0026#160;\u003C\/p\u003E\u003C\/blockquote\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003C\/p\u003E\u003Chr \/\u003E\u003Cp\u003E\u003C\/p\u003E\u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8521999971023570421\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/low-sugar-treats-orange-chocolate.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8521999971023570421"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8521999971023570421"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/12\/low-sugar-treats-orange-chocolate.html","title":"Low-Sugar Treats: Orange Chocolate Muffins"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEjyiCNfnfZ6fy7fVfCizffli7pD3bA6qS9v8V-g4kuYpDd8Djavvvxu4cmki2pEaAGIaZ29p231w25dVz8aE9QHvls_f86Z25qp6sqh5dIjyZA8KCNJ4Cqnp9Eu3ECuqyWZtRSEhA\/s72-c?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1378673989500359673"},"published":{"$t":"2008-10-29T21:46:00.003+01:00"},"updated":{"$t":"2008-10-29T22:00:51.264+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Herbs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sauces and Dips"}],"title":{"type":"text","$t":"Daring Bakers: Pizza with Caramelized Fennel, Radicchio, Pears, Spinach, Prosciutto di Parma, Roasted Tomato Sauce, Nuttela and Almonds"},"content":{"type":"html","$t":"\u003Ch4\u003EDaring Bakers Challenge October 2008\u003C\/h4\u003E \u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Pizza Toppings (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Toppings (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQjLcG4OoEI\/AAAAAAAADQg\/IKJQX_3U4VQ\/PizzaToppings01framed2.jpg?imgmax=800\" width=\"382\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u003Cem\u003E~ In memory of Sherry \u0026#8220;Sher\u0026#8221; Cermak 1948-2008 ~\u003C\/em\u003E\u003C\/p\u003E  \u003Cp\u003EJust a few of the ingredients I used for this months \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E' challenge. On one pizza? No of course not. And what are the Daring Bakers doing making pizza, you must be thinking? What's \u003Cem\u003Edaring\u003C\/em\u003E about that?\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EWell this is what I love about the group. We get to try our hands at everything and this would not be a daring group if we were making any ole pizza!\u003C\/p\u003E    \u003Cp\u003EThis month it was Rosa of \u003Ca href=\"http:\/\/www.rosas-yummy-yums.blogspot.com\/\" target=\"_blank\"\u003ERosa's Yummy Yums\u003C\/a\u003E who was hosting the challenge. Initially she was going to co-host the challenge with \u003Ca href=\"http:\/\/www.whatdidyoueat.typepad.com\/\" target=\"_blank\"\u003ESher\u003C\/a\u003E, but life takes sad unexpected turns. To honor her memory Rosa decided to carry through with Sher's chosen recipe for the October challenge. \u003C\/p\u003E    \u003Cp\u003EThe challenge was to make pizza dough using the recipe from \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1580082688\" target=\"_blank\"\u003EThe Bread Baker\u0026#8217;s Apprentice\u003C\/a\u003E by Peter Reinhart and using the tossing method! This was going to be fun. Otherwise we were free to use our imaginations. This was going to be a lot of fun. \u003C\/p\u003E    \u003Cp\u003EI chose to make this quite early on in the month. Tom was away for the weekend and Soeren and I decided to tackle the challenge together. The tossing method with a 6 year old is a hilarious event. After the kitchen looked like we had just been snowed in with flour we decided to really get to work. \u003C\/p\u003E    \u003Cp\u003EWe are your typical family who love pizza - but are a bit picky. We have very specific likings to our pizzas and our notion of pizza is a perfect thin crusted one rather than the greasy deep pan pizza. Our pizzas have just a few toppings, going for a medley of full flavor rather than piling on the ingredients. We often make pizza at home and over the years we have found a few basics we stick to - basics like the dough, the spice oils and the tomato sauce. \u003C\/p\u003E    \u003Cp\u003ESo that is why I was quite keen on trying another type of pizza dough. \u003C\/p\u003E \u003Ccode\u003E\u003Ca id=\"basicpizzadough\" name=\"basicpizzadough\"\u003E\u003C\/a\u003E\u003C\/code\u003E  \u003Ccenter\u003E\u003Cimg title=\"Pizza Dough (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Dough (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SQjLdGgPRgI\/AAAAAAAADQk\/9niHquUGnVQ\/PizzaDough01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003E\u003Cstrong\u003EBasic Pizza Dough\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cfont size=\"1\"\u003EOriginal recipe taken from \u0026#8220;\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1580082688\" target=\"_blank\"\u003EThe Bread Baker\u0026#8217;s Apprentice\u003C\/a\u003E\u0026#8221; by Peter Reinhart.\u003C\/font\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/basicpizzadough\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003EMakes 4-6 pizza crusts (about 9-12 inches\/23-30 cm in diameter).\u003C\/p\u003E      \u003Cp\u003E4 1\/2 Cups (20 1\/4 ounces\/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled        \u003Cbr \/\u003E1 3\/4 Tsp Salt         \u003Cbr \/\u003E1 teaspoon Instant yeast         \u003Cbr \/\u003E1\/4 Cup (2 ounces\/60g) Olive oil or vegetable oil (both optional, but it\u0026#8217;s better with)         \u003Cbr \/\u003E1 3\/4 Cups (14 ounces\/420g or 420ml) Water, ice cold (40\u0026#176; F\/4.5\u0026#176; C)         \u003Cbr \/\u003E1 tablespoon sugar         \u003Cbr \/\u003ESemolina\/durum flour or cornmeal for dusting\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EDay one\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EMix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).\u003C\/p\u003E      \u003Cp\u003EAdd the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.\u003C\/p\u003E      \u003Cp\u003EIf you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water. \u003C\/p\u003E      \u003Cp\u003EThe finished dough should be springy, elastic, and sticky, not just tacky, and register 50\u0026#176;-55\u0026#176; F\/10\u0026#176;-13\u0026#176; C. \u003C\/p\u003E      \u003Cp\u003EFlour a work surface or counter. Line a jelly pan with baking paper\/parchment. Lightly oil the paper. \u003C\/p\u003E      \u003Cp\u003EWith the help of a metal or plastic dough scraper, cut the dough into 4-66 equal pieces (or larger if you want to make larger pizzas). \u003C\/p\u003E      \u003Cp\u003ETo avoid the dough from sticking to the scraper, dip the scraper into water between cuts. \u003C\/p\u003E      \u003Cp\u003ESprinkle some flour over the dough. Make sure your hands are dry and then flour them. Gently round each piece into a ball.\u003C\/p\u003E      \u003Cp\u003EIf the dough sticks to your hands, then dip your hands into the flour again. \u003C\/p\u003E      \u003Cp\u003ETransfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap. \u003C\/p\u003E      \u003Cp\u003EPut the pan into the refrigerator and let the dough rest overnight or for up to thee days. \u003C\/p\u003E      \u003Cp\u003E\u003Cb\u003ENOTE\u003C\/b\u003E: \u003Cem\u003EYou can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespoons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003EDay Two\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EOn the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator. Dust the counter with flour and spray lightly with oil. Place the dough balls on a floured surface and sprinkle them with flour. Dust your hands with flour and delicately press the dough into disks about 1\/2 inch\/1.3 cm thick and 5 inches\/12.7 cm in diameter. Sprinkle with flour and mist with oil. Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours. \u003C\/p\u003E      \u003Cp\u003EAt least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500\u0026#176; F\/260\u0026#176; C). \u003C\/p\u003E      \u003Cp\u003EIf you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan. \u003C\/p\u003E      \u003Cp\u003EGenerously sprinkle the back of a jelly pan with semolina\/durum flour or cornmeal. Flour your hands (palms, backs and knuckles). Take 1 piece of dough by lifting it with a pastry scraper. Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss. \u003C\/p\u003E      \u003Cp\u003EMake only one pizza at a time. \u003C\/p\u003E      \u003Cp\u003EDuring the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and re-flour your hands, then continue the tossing and shaping. \u003C\/p\u003E      \u003Cp\u003EIn case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully, then try again. \u003C\/p\u003E      \u003Cp\u003EYou can also resort to using a rolling pin, although it isn\u0026#8217;t as effective as the toss method. \u003C\/p\u003E      \u003Cp\u003EWhen the dough has the shape you want (about 9-12 inches\/23-30 cm in diameter - for a 6 ounces\/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina\/durum flour or cornmeal to allow it to slide and not stick to the pan. \u003C\/p\u003E      \u003Cp\u003ELightly top it with sweet or savory toppings of your choice. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENOTE:\u003C\/strong\u003E \u003Cem\u003ERemember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient. \u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003ESlide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENOTE:\u003C\/strong\u003E \u003Cem\u003EAfter 2 minutes baking, take a peek. For an even baking, rotate 180\u0026#176;. \u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003EIf the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round. Should the bottom crisp before the cheese caramelizes, then you will need to raise the stone or jelly. \u003C\/p\u003E      \u003Cp\u003ETake the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.\u003C\/p\u003E      \u003Cp\u003E\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Spice Oils (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQjLeWjjGsI\/AAAAAAAADQo\/QEjE7DvO2xk\/PizzaSpiceOils01framed2.jpg?imgmax=800\" width=\"394\" border=\"0\" \/\u003E\u0026#160;\u003C\/center\u003E    \u003Cp\u003EAnother basic for our pizza are spiced oils. These are used to pour into the pizza sauce or toss \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/comforting-risotto-with-rucola-bresaola.html#rucola\" target=\"_blank\"\u003Erucola\u003C\/a\u003E, radicchio, chard or \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/spinach-and-chicken-lasagna.html#spinach\" target=\"_blank\"\u003Espinach\u003C\/a\u003E to give these leafy toppings a lovely aroma. I normally infuse olive oil with herbs, like thyme, rosemary, oregano or marjoram. Garlic, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/creamy-ginger-carrot-soup.html#ginger\" target=\"_blank\"\u003Eginger\u003C\/a\u003E or chili flakes give the oil an extra body and a powerful flavor. Try using a delicate organic extra virgin olive oil because you will really taste the difference. For these pizza selections I infused the oil with 2 varieties: garlic and chili flakes for the sauce and dried thyme for the radicchio. \u003C\/p\u003E    \u003Cp\u003EInfusing the oils is fairly easy and does not require an extra recipe. I normally buy small sealable glass bottles to store the oils in, because the longer the oils are infused the more time they have to enfold their aromas. However if you do not have time to infuse the oils for that long, even a 3-6 hour quick-infusion will be sufficient. Simply pour the amount of oil you require in small bowls and add your herbs and spices. Then just forget about it while you tackle the rest of your pizza.\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza Cheese (01)by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Cheese (01)by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQjLfAhMIaI\/AAAAAAAADQs\/8hdM6zwzWBY\/PizzaCheese01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ECheese is an important element in a pizza and something I like to experiment with. My organic store has an incredible cheese counter - a cheese for every occasion, or every pizza if you prefer. Fontina, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/roquefort-walnut-savory-loaf.html#roquefort\" target=\"_blank\"\u003ERoquefort\u003C\/a\u003E, \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/vegetable-polenta-gratin-with-manchego.html#manchego\" target=\"_blank\"\u003EManchego\u003C\/a\u003E, Goat cheese, Gruyere or even a dollop of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E are all some of my favorite types of cheese for pizza. \u003C\/p\u003E    \u003Cp\u003ESome say a pizza is made or broken with the pizza sauce. I agree. If a pizza uses tomato sauce as a base for the toppings, I believe it should blend well with the rest of the flavors used in the pizza. It should not overpower and I prefer it chunky rather than pur\u0026#233;ed. I also prefer using a mix of cherry tomatoes and \u003Ca href=\"http:\/\/www.ochef.com\/603.htm\" target=\"_blank\"\u003Epassata\u003C\/a\u003E.\u0026#160; For this pizza I gently roasted the tomatoes for 45 minutes in the oven with some thyme spice olive oil and a few slivers of garlic.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EOnce out of the oven the cherry tomatoes were thrown into the passata, garlic and all, and gently simmered.\u003C\/p\u003E    \u003Cp\u003EThe recipe below makes a fairly large batch of roasted tomato sauce. It\u0026#8217;s also perfect for pasta sauces or as a base for stews, goulash our even soups. Stored in air-tight \u003Ca href=\"http:\/\/www.weckcanning.com\/docs\/about_weck.htm\" target=\"_blank\"\u003EWeck\u003C\/a\u003E jars the sauce keeps for 3-4 days in the refrigerator. You can also freeze the sauce in Ziploc bags for up to a month. This is a superb sauce so full of flavor and you\u0026#8217;ll definitely want to make a big enough batch that goes around for a while.\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003Ccode\u003E\u003Ca id=\"roastedtomatosauce\" name=\"roastedtomatosauce\"\u003E\u003C\/a\u003E\u003C\/code\u003E \u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Pizza Sauce (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Sauce (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQjLgZ5_JjI\/AAAAAAAADQw\/GZD6lvN9MFc\/PizzaSauce01framed2.jpg?imgmax=800\" width=\"381\" \/\u003E \u003C\/center\u003E   \u003Cblockquote\u003E     \u003Ch4\u003E\u003Cstrong\u003ERoasted Tomato Sauce\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/roastedtomatosauce\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E500g cherry tomatoes, cut in half        \u003Cbr \/\u003E3-4 garlic cloves, thinly sliced         \u003Cbr \/\u003E500g tomato passata         \u003Cbr \/\u003E1 tablespoon thyme spiced olive oil         \u003Cbr \/\u003E2 tablespoon garlic-chili spiced olive oil         \u003Cbr \/\u003E1 large red onion, coarsely chopped         \u003Cbr \/\u003EFresh or dried thyme         \u003Cbr \/\u003ESalt and pepper\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat the oven to 150 degrees C. Line a baking tray with aluminum foil. \u003C\/p\u003E      \u003Cp\u003EIn a large bowl toss together the tomato halves, garlic slivers, thyme spiced oil and a pinch of salt. Spread out on the baking tray and bake in the oven for 40-45 minutes. Keep an eye on the tomatoes and if required reduce the heat if they start to get too brown. \u003C\/p\u003E      \u003Cp\u003EIn a large pot pour in the passata and the garlic spiced olive oil. Bring to a simmer, then add onions and roasted tomatoes, including garlic, into the mixture. \u003C\/p\u003E      \u003Cp\u003ESimmer for 15-20 minutes until the onions softened and the sauce thickens. Sprinkle with thyme, salt and pepper to taste. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes: \u003C\/strong\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003EIf you are planning on storing the tomato sauce in jars, pour in \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/preserving-summer-jams-jellies-chutneys.html#sterilizing%20jars\" target=\"_blank\"\u003Esterilized jars\u003C\/a\u003E\u0026#160; \u003C\/li\u003E        \u003Cli\u003EIf you are planning to freeze the sauce in Ziploc bags, allow the sauce to cool completely before pouring it in the bags. \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E   \u003C\/blockquote\u003E   \u003Ccode\u003E\u003Ca id=\"fennelradicchiopizza\" name=\"fennelradicchiopizza\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u003Cstrong\u003ECaramelized Fennel, Radicchio, Pears and Goat Cheese Pizza \u003C\/strong\u003E\u0026#160;\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza Fennel Raddichio (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Fennel Raddichio (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQjLinkSaNI\/AAAAAAAADQ0\/mwqZcxjMkwA\/PizzaFennelRaddichio01framed5.jpg?imgmax=800\" width=\"373\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EFinally it\u0026#8217;s time for the toppings. For me pizza is like a canvas and I love painting it with a variety of aromatic ingredients. Each ingredient harmonizes perfectly with the other complementing each flavor combination.\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EFor this challenge I made three pizzas, each very different from the other and each highlighting an entirely different flavor combination. \u003C\/p\u003E    \u003Cp\u003EWhich is your favorite flavor combination?\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/caramelizedfennel%2Cradicchio%2Cpearsandgoat\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E2 fennel bulbs, sliced        \u003Cbr \/\u003E1 teaspoon maple syrup         \u003Cbr \/\u003ESmall head of radicchio         \u003Cbr \/\u003E2-3 small pears, thinly sliced         \u003Cbr \/\u003ESoft goat cheese         \u003Cbr \/\u003EPecans, roughly chopped         \u003Cbr \/\u003E1 tablespoon thyme spiced olive oil         \u003Cbr \/\u003E150g herb \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Equark\u003C\/a\u003E,\u0026#160; simply chop up some fresh herbs of choice and mix into the quark.         \u003Cbr \/\u003ESalt and pepper         \u003Cbr \/\u003E1 portion \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#basicpizzadough\"\u003Ebasic pizza dough\u003C\/a\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat oven to 200 degrees C.\u003C\/p\u003E      \u003Cp\u003EIn a large bowl toss the fennel with the thyme spiced oil. Heat a large skillet to medium-high and saut\u0026#233; the fennel slices. Add the maple syrup and mix. Once the fennel begins to soften, turn the heat down and saut\u0026#233; gently until the fennel caramelizes and releases its aromatic fragrance. \u003C\/p\u003E      \u003Cp\u003EMake sure you stir frequently so that the fennel does not stick to the bottom of the pan. This normally takes 15 to 20 minutes.\u003C\/p\u003E      \u003Cp\u003ESpread the prepared pizza base with the herb flavored quark, the caramelized fennel and pear slices. Break off a few edges of the goat cheese and lay out on the pizza. Finally sprinkle with the chopped pecans.\u003C\/p\u003E      \u003Cp\u003EBake in the oven for 8-10 minutes or until the base is crispy. Take out of oven sprinkle with salt and pepper then arrange the radicchio leaves over the top. \u003C\/p\u003E      \u003Cp\u003EAllow to rest for 2-3 minutes, then slice. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EHelpful reads\u003C\/strong\u003E: \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003EHow to \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/wonderfully-caramelized-vegetable-tarts.html#caramelizevegies\" target=\"_blank\"\u003Ecaramelize vegetables\u003C\/a\u003E \u003C\/li\u003E        \u003Cli\u003EHow to make \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/quark-recipe.html\" target=\"_blank\"\u003Ehomemade quark\u003C\/a\u003E \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E   \u003C\/blockquote\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza Fennel Raddichio (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza Fennel Raddichio (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SQjLjohd6II\/AAAAAAAADQ4\/M8XN8Vcesh8\/PizzaFennelRaddichio02framed2.jpg?imgmax=800\" width=\"394\" \/\u003E\u003C\/center\u003E\u003Ccode\u003E\u003Ca id=\"hamspinachpizza\" name=\"hamspinachpizza\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u0026#160;\u003Cstrong\u003EProsciutto di Parma, Spinach and Gruyere Pizza\u003C\/strong\u003E\u0026#160;\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza-Parma Spinach (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza-Parma Spinach (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQjLku1cCuI\/AAAAAAAADQ8\/hkE2MtWlsdw\/PizzaParmaSpinach02framed5.jpg?imgmax=800\" width=\"373\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/prosciuttodiparma%2Cspinachandgruyerepizza\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E5-6 slices prosciutto di Parma        \u003Cbr \/\u003EHandful of fresh baby spinach         \u003Cbr \/\u003E150g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#roastedtomatosauce\"\u003Eroasted tomato sauce\u003C\/a\u003E         \u003Cbr \/\u003E100g Gruyere cheese, grated         \u003Cbr \/\u003E1 portion \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#basicpizzadough\"\u003Ebasic pizza dough\u003C\/a\u003E         \u003Cbr \/\u003ESalt and pepper\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat oven to 200 degrees C.\u003C\/p\u003E      \u003Cp\u003EGenerously spread the prepared pizza base with the roasted tomato sauce. Salt and pepper to taste. Sprinkle the cheese and bake in the oven for approx. 8-10 minutes. \u003C\/p\u003E      \u003Cp\u003ETake out and arrange the ham and spinach leaves on top of the pizza. \u003C\/p\u003E      \u003Cp\u003EAllow to rest for 2-3 minutes, then slice. \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza-Parma Spinach (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza-Parma Spinach (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SQjLlmpdPcI\/AAAAAAAADRA\/WQNGt4oq4ag\/PizzaParmaSpinach01framed5.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E\u003Ccode\u003E\u003Ca id=\"nutellapizza\" name=\"nutellapizza\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u0026#160;\u003Cstrong\u003ENutella, Pears and Toasted Almonds Pizza\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Pizza-Nutella (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Pizza-Nutella (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SQjLmr5XbxI\/AAAAAAAADRE\/bB7Vrp_r7Js\/PizzaNutella01framed2.jpg?imgmax=800\" width=\"380\" \/\u003E \u003C\/center\u003E    \u003Cblockquote\u003E     \u003Ch4\u003E\u0026#160;\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/nutella%2Cpearsandtoastedalmondspizza\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003ESeveral large tablespoons of Nutella        \u003Cbr \/\u003E2 pears, thinly sliced         \u003Cbr \/\u003EHandful almonds, sliced         \u003Cbr \/\u003EPowdered sugar         \u003Cbr \/\u003E1 portion \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/10\/daring-bakers-pizza-with-caramelized.html#basicpizzadough\"\u003Ebasic pizza dough\u003C\/a\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat oven to 200 degrees C. Line a baking tray with waxed paper.\u003C\/p\u003E      \u003Cp\u003EUsing a cookie cutter or a glass cut circular shapes out of the prepared pizza base. Place each mini-pizza on the baking tray.\u003C\/p\u003E      \u003Cp\u003EGenerously spread each mini-pizza with Nutella. Arrange the pear slices and sprinkle with the almond slivers. \u003C\/p\u003E      \u003Cp\u003EBake in the oven for approx. 8-10 minutes. Remove and sprinkle with powdered sugar. \u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#8220;Nutella Pizza for dessert rocks!\u0026#8221; was the all thumbs up verdict from Soeren. What surprised me the most was that he seemed to like the fennel radicchio combination a lot more than the expected Parma ham and spinach. I had made that pizza extra for him thinking he would not like the fennel-radicchio pizza that much. But to my surprise he wanted more than the one slice I had given him to taste. The Parma-spinach pizza combination is one of the regular types of pizzas we often make. Sometimes I will substitute the spinach with rucola and the prosciutto with \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Bresaola\" target=\"_blank\"\u003Ebresaola\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWould I make this again? \u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EThis is very similar to the pizza dough I regularly make at home. The only difference my proofing\/rising takes just an hour in a warm place. Tossing is not going to be something we will do often when making pizza though. Although we had a great laugh, the tossed dough was hardly usable, after it had flown two or three times through the kitchen and swept up the floor. We\u0026#8217;ll be sticking to the trusty rolling pin.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EThat I can proof the dough in the fridge overnight for a more hassle free pizza. I know this might seem pretty normal to most of you, but we normally make pizzas on the spur of the moment. I will quickly buy a few ingredients for the topping on the way home from work and then make the dough allowing it to proof for 45-60 minutes. It never occurred to me that if I planned ahead I could actually allow the base to proof in the fridge. Duh!\u003C\/p\u003E    \u003Cp\u003EI\u0026#8217;d like to thank Rosa for this fun challenge. If you need more inspiration for pizza toppings please browse through the several great creations from the other \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003EHave fun!\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1378673989500359673\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html#comment-form","title":"62 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1378673989500359673"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1378673989500359673"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/daring-bakers-pizza-with-caramelized.html","title":"Daring Bakers: Pizza with Caramelized Fennel, Radicchio, Pears, Spinach, Prosciutto di Parma, Roasted Tomato Sauce, Nuttela and Almonds"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SQjLcG4OoEI\/AAAAAAAADQg\/IKJQX_3U4VQ\/s72-c\/PizzaToppings01framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"62"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2778502360276934073"},"published":{"$t":"2008-10-26T13:38:00.001+01:00"},"updated":{"$t":"2008-10-26T13:51:21.867+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Decadent: Fudge Pralines with Cardamom and Chocolate"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"399\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003EDiwali\u003C\/a\u003E for me in Germany is just like any other day in the week. Unlike the glamorous festivities celebrated in India or even those in Qatar, around Diwali I normally become rather wistful. If it was not for my parents, family and friends who write, send cards and call, wishing me a Happy Diwali, why I might even forget this vibrant festival. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ENostalgia often takes over and I often remember those Diwali's I spent with my nana and nani - my grandparents - in Delhi. That was a long time ago. I was just a little girl of 6, 7 or 8 years old, but a few memories are etched in my head like prominent, deep carvings in wood.\u0026#160; I remember my grandfather telling stories to me, my cousins and the neighborhood children and my grandmother handing out bowls of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/friends-feasts-gajar-ka-halwa.html\" target=\"_blank\"\u003Egajar ka halwa\u003C\/a\u003E - a sweet carrot pudding. \u003C\/p\u003E    \u003Cp\u003EI specifically remember the few days leading up to the Diwali festival. It was always a busy time. My nani would guide us through the busy markets for fresh fruit, vegetables and spices. I can still smell the distinct fragrance of mixed spices in my nostrils as I remember those small narrow shops with the vendors perched on a higher platform and glass aquarium-like chests filled with colorful powdered or whole spices in front of them. It seemed there was no fixed price for anything. When it was decided what was required the bartering would begin. Each vendor shouting down his price and my nani, shaking her head in disagreement. Once a price was reached that both parties found acceptable, the spices were packed in small cone-shaped bags, rolled out of newspapers. \u003C\/p\u003E    \u003Cp\u003EWith baskets filled with produce, sweets, spices and decorations we would return back home. My nana would get a scolding from nani for sitting on the veranda and reading the paper - \u0026quot;There is so much to be done!\u0026quot; she would exclaim. \u003C\/p\u003E    \u003Cp\u003EIn the kitchen my mum, aunts and the cook were already busy preparing a few of the several sweets that are enjoyed during the Diwali festival. Nani would quickly examine each creation, sneaking a tiny portion of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Burfi\" target=\"_blank\"\u003Eburfi\u003C\/a\u003E or a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Jalebi\" target=\"_blank\"\u003Ejalebi\u003C\/a\u003E for me, then she would rush out to instruct the househelp of the next chores. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRnyLE-ZAI\/AAAAAAAADQE\/onNlxQH5FSI\/ChocolatePralines%2002a%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI would take my loot of warm jalebis and burfi and rush out to nana, who was still on the veranda reading his paper. I would bite off a piece of the syrupy jalebi and give the rest to him. He would smile and from out of his pocket he would pull out a small newspaper parcel. Carefully he would open it to reveal some fresh sooji ka halwa, made with semolina, cardamoms, nuts and raisins, he had saved from his morning trip to the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Gurdwara\" target=\"_blank\"\u003Egurudwara\u003C\/a\u003E.\u0026#160; Sitting on his lap we would share and relish the sweets. As we sat there licking our lips my nani would come rushing out, on her way she would scold my nana. He would just look at me and wink. \u003C\/p\u003E    \u003Cp\u003EI am sure my nana would have loved these pralines. They are soft, fudge-\u003Cem\u003Ey\u003C\/em\u003E and literally melt in your fingers. The fragrance of cardamom takes me back instantly to those small narrow spice shops in Delhi. In these pralines, paired with the creamy chocolate ganache, it adds a tinge extrinsic flavor. \u003C\/p\u003E    \u003Cp\u003EAlthough they are not your typical Indian Diwali-time sweets, my nana was always zealous to do things the \u0026quot;uncommon\u0026quot; way - who knows one might just learn something new or even like it. So with that in my head I am celebrating Diwali with these fudge pralines.\u0026#160; \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EFudge Pralines with Cardamom and Chocolate\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cardamomchocolatepralines\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003EMakes approx. 25 pralines\u003C\/p\u003E      \u003Cp\u003E300g bitter-sweet chocolate, coarsely chopped        \u003Cbr \/\u003E90g heavy cream         \u003Cbr \/\u003E60g butter, cut into pieces         \u003Cbr \/\u003E1 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E20g bitter-sweet cocoa powder\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EIn a saucepan, bring the cream to a boil. Remove from heat and then add the chocolate and butter. Allow to melt, then stir with a rubber spatula to incorporate.\u003C\/p\u003E      \u003Cp\u003EAdd about 1\/2 teaspoon ground cardamom. For approx. 3-4 hours place in the refrigerator to cool. \u003C\/p\u003E      \u003Cp\u003ETake the thickened mixture out and leave at room temperature to allow it to soften slightly. With an electric whisk, whisk until smooth and creamy. \u003C\/p\u003E      \u003Cp\u003ELine a cookie sheet with waxed paper.\u003C\/p\u003E      \u003Cp\u003EUsing two teaspoons form 25 small heaped moulds on the cookie tray. In a shallow dish mix the cocoa powder with the remaining 1\/2 teaspoon cardamom. Gently roll each praline in the cocoa-cardamom powder to coat. \u003C\/p\u003E      \u003Cp\u003EPlace them on the cookie tray again and then cool in the refrigerator for an hour. \u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003ENote:\u003C\/strong\u003E         \u003Cbr \/\u003EIf you are giving these as presents, you can place each praline in individual praline paper forms and place in a gift box lined with colored crepe paper.\u0026#160; \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Chocolate Pralines with Cardamom and Chocolate (03) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRkr0a9feI\/AAAAAAAADP0\/-gA5IuzVUj8\/ChocolatePralines%2003%20framed%5B2%5D.jpg?imgmax=800\" width=\"393\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EAs each tiny praline touches your tongue it will start to melt, releasing all its delicious flavor. At first the bitter-sweet cocoa powder with the hint of cardamom, then as the sweet creamy ganache melts, you will experience the zing of the cardamom. It'll have you licking your fingers! They are rich and often 2 or 3 will suffice. But that's OK - as a little goes a long way!\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cstrong\u003EWishing all my family, friends, blog buddies and readers a peaceful and joyous Diwali! \u003C\/strong\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EA box of these are on their way to Srivalli of \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/\" target=\"_blank\"\u003ECooking 4 All Seasons\u003C\/a\u003E who is this month's guest hostess for \u003Ca href=\"http:\/\/www.nandyala.org\/mahanandi\/jihv-for-ingredients-jfi\/\" target=\"_blank\"\u003EJihva For Ingredients (JFI)\u003C\/a\u003E. This month's theme is appropriately \u003Ca href=\"http:\/\/cooking4allseasons.blogspot.com\/2008\/09\/announcing-jfi-nov08-festival-treats.html\" target=\"_blank\"\u003EFestival Treats\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these sweet treats from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"149\" alt=\"Matcha Pralines 06 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRksYkNoQI\/AAAAAAAADP4\/lRngMj7nI2I\/Matcha%20Pralines%2006%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/sweet-gifts-matcha-white-chocolate.html\" target=\"_blank\"\u003EMatcha White Chocolate Pralines with Pistachios\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"118\" alt=\"HavannaPraline3\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRksyk15VI\/AAAAAAAADP8\/Z0VaoPBV2YY\/HavannaPraline3%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\" target=\"_blank\"\u003EHavana Pralines\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"88\" alt=\"NougatOrangeTreats2\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SQRktvbSJDI\/AAAAAAAADQA\/dgCcPbxiAi4\/NougatOrangeTreats2%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003ENougat Orange Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/indosungod.blogspot.com\/2008\/10\/almond-burfi-for-deepavali.html\" target=\"_blank\"\u003EAlmond Burfi\u003C\/a\u003E - Daily Musings \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/srefoodblog.blogspot.com\/2005\/11\/diwali-special-sweet-1-jilebi.html\" target=\"_blank\"\u003EJalebi\u003C\/a\u003E - Food, in the main... \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/www.applepiepatispate.com\/fruit\/suji-halwa-indian-semolina-raisin-pudding\/\" target=\"_blank\"\u003ESuji Ka Halwa\u003C\/a\u003E - Apple Pie, Patis \u0026amp; Pat\u0026#233; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cp\u003EOver at the \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\" target=\"_blank\"\u003EDaily Tiffin\u003C\/a\u003E, I have put together a list of scrumptious ideas and recommendations for \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/diwali-sweet-treats.html\" target=\"_blank\"\u003EDiwali sweet treats\u003C\/a\u003E. Come have a look!\u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2778502360276934073\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html#comment-form","title":"51 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2778502360276934073"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/decadent-fudge-pralines-with-cardamom.html","title":"Decadent: Fudge Pralines with Cardamom and Chocolate"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SQRkp3CrXGI\/AAAAAAAADPs\/0naNOPmDPcg\/s72-c\/ChocolatePralines%2001%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"51"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-8397123620834222260"},"published":{"$t":"2008-10-22T21:06:00.002+02:00"},"updated":{"$t":"2008-10-23T10:10:12.586+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breads"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spices"}],"title":{"type":"text","$t":"Spiced Chocolate and Orange Bread"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/SpicedChocOrangeBread01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003ELooking out of the window, I feel elated. We are currently enjoying a gorgeous Indian Summer. The skies are bright blue, without a cloud in sight, a perfect backdrop for the rust, yellow and orange bursts of colors that surround us at this time of year. The sun wraps us in her warm rays and air is crisp.\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003ETo enjoy the glory of this Indian Summer we went for a lovely long trek in the Th\u0026#252;ringian forest one weekend. The narrow paths that snaked along a mini stream were carpeted in gold and orange. Each time the gentle breeze would rustle the leaves, causing them to snow down around us. \u003C\/p\u003E    \u003Cp\u003EI could not help it \u0026#8211; I had to take of my shoes and walk barefooted on this carpet of gold. Soeren, who is all for twirling toes in sand, leaves and dirt, took my cue and untied his shoes. Holding hands we frolicked down the path, splashing every now and then in the stream. Tom laughed at us as we giggled and threw leaves in the air. Soon he too draped his shoes across his shoulders and joined us. \u003C\/p\u003E    \u003Cp\u003EI have never done that before! Walking barefooted in a pile of leaves. For a girl who grew up literally on the beach this was an enchanting experience. \u003C\/p\u003E    \u003Cp\u003EI've often seen Soeren and his friends make a cushiony bed out of leaves outside in the yard. Then they would squeal with glee and dive into the softness. Watching from the window I laugh at their carefree nature. \u003C\/p\u003E    \u003Cp\u003EThis time I was the one who jumped gleefully into the leaves. Leaving Soeren watching and laughing at me.\u0026#160;\u0026#160; \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (03) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95dsLw0cI\/AAAAAAAADOY\/2vGMDHav3qc\/SpicedChocOrangeBread03framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis sweet bread fits perfectly into the effigy of Autumn and rounds off the warm Autumn day in the forest. Pistachios, candied orange and bitter-sweet chocolate are embedded into the cake, kumquat marmalade hugs the top and spices like cardamom, cloves and cinnamon kiss the bread to make this an equally blissful experience. \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003ESpiced Chocolate \u0026amp; Orange Bread\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/spicedchocolateorangebread\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E400g all-purpose flour        \u003Cbr \/\u003E200g + more butter, softened         \u003Cbr \/\u003E250g \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Muscovado\" target=\"_blank\"\u003EMuscovado sugar\u003C\/a\u003E         \u003Cbr \/\u003E5 eggs         \u003Cbr \/\u003E100ml milk         \u003Cbr \/\u003E200g bitter-sweet chocolate, coarsely chopped         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#greencardamom\" target=\"_blank\"\u003Ecardamom\u003C\/a\u003E         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cloves\" target=\"_blank\"\u003Ecloves\u003C\/a\u003E         \u003Cbr \/\u003E1\/4 teaspoon ground \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/bollywood-cooking-india-home-of-spices.html#cinnamon\" target=\"_blank\"\u003Ecinnamon\u003C\/a\u003E         \u003Cbr \/\u003EPinch of salt         \u003Cbr \/\u003E2 teaspoon baking powder         \u003Cbr \/\u003E120g pistachios, dry roasted in a pan         \u003Cbr \/\u003E50g candied orange, coarsely chopped         \u003Cbr \/\u003E5 tablespoons kumquat marmalade, substitute with orange marmalade         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003EPreheat oven to 175 degrees C. Butter a loaf pan (30 cm long). \u003C\/p\u003E      \u003Cp\u003EIn a bowl whisk 200g butter, sugar, salt and spices until creamy and pale. Beat in the eggs one at a time then the milk. \u003C\/p\u003E      \u003Cp\u003ESieve the flour and baking powder into the mixture. Using a rubber spatula incorporate into the batter. \u003C\/p\u003E      \u003Cp\u003EFold in the candied orange, chocolate and pistachios (reserving 2 tablespoons for the decoration). Fill the batter into the loaf pan. Bake in an oven, second rack from bottom for 65-70 minutes. The bread is done when a toothpick inserted into the middle comes out clean. \u003C\/p\u003E      \u003Cp\u003ETake the cake out, allow to cool then remove from pan. In a saucepan warm the kumquat marmalade until slightly runny. Brush the marmalade on top of the cake and sprinkle with the remaining pistachios. Allow to set. \u003C\/p\u003E      \u003Cp\u003EServe with coffee. You can enjoy the bread spread with butter and\/or some marmalade.\u0026#160; \u003Cbr \/\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Spiced Choc Orange Bread (02) by Meetak\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Spiced Choc Orange Bread (02) by Meetak\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95mJsfnFI\/AAAAAAAADOc\/cZdy-PY6vfU\/Spiced%20Choc%20Orange%20Bread%2002%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThis bread is perfect for breakfast or in the afternoon as a decadent accompaniment to your cup of coffee. The spices in this cake are preparing me for my Christmas baking but with the sweet candied orange and tart kumquat marmalade it still very much provides an autumnal flair. Soeren took slices of this in his lunchbox everyday for three days in a row. Although it does get a bit dry, the aromas and flavors however intensified as it aged. \u003C\/p\u003E    \u003Cp\u003EAnita of \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/\" target=\"_blank\"\u003EDessert First\u003C\/a\u003E is hosting this month's Sugar High Friday. An \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002.\" target=\"_blank\"\u003Eevent created\u003C\/a\u003E by Jennifer of \u003Ca href=\"http:\/\/domesticgoddess.ca\/\"\u003EThe Domestic Goddess\u003C\/a\u003E. Anita chose a very fitting theme for SHF - \u003Ca href=\"http:\/\/dessertfirst.typepad.com\/dessert_first\/2008\/10\/im-the-host-for-sugar-high-friday-time-to-spice-up-your-life.html\" target=\"_blank\"\u003ESpices\u003C\/a\u003E. I hope she will accept a slice of this from me.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these spiced creations from WFLH:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"151\" alt=\"MangoGingerBread 01 framed\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95mr9sJHI\/AAAAAAAADOg\/FbXD7C4dCJ8\/MangoGingerBread%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/flavors-ginger-mango-bread.html\" target=\"_blank\"\u003EGinger Mango Bread\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Peach Goats Cheese Tart 01 framed\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95nHTLknI\/AAAAAAAADOk\/5gZvAah_Zd4\/Peach%20Goats%20Cheese%20Tart%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/minty-peach-cardamom-goat-cheese-tart.html\" target=\"_blank\"\u003EPeach and Cardamom Goat Cheese Tart\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"102\" alt=\"Mufins Exotica04\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SP95n-kH7TI\/AAAAAAAADOo\/gfBaDXqQj6E\/Mufins%20Exotica04%5B4%5D.jpg?imgmax=800\" width=\"120\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/muffins-exotica.html\" target=\"_blank\"\u003EAll-Spice Muffin Exotica\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003ETaste and Tell - \u003Ca href=\"http:\/\/workingwomanfood.blogspot.com\/2008\/09\/lemon-nutmeg-scones.html\" target=\"_blank\"\u003ELemon Nutmeg Scones\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003EAkshayapaatram - \u003Ca href=\"http:\/\/akshayapaatram.blogspot.com\/2008\/10\/tempeh-trials.html\" target=\"_blank\"\u003ETempeh - barbecue style\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003ETechnicolor Kitchen - \u003Ca href=\"http:\/\/technicolorkitcheninenglish.blogspot.com\/2008\/10\/chocolate-shortbread-fingers-and-gifts.html\" target=\"_blank\"\u003EChocolate Cinnamon Fingers\u003C\/a\u003E\u0026#160; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/10\/flexitarianism-new-age-diets.html\" target=\"_blank\"\u003EFlexitarianism and New Age Diets\u003C\/a\u003E by Deeba \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/8397123620834222260\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/spiced-chocolate-and-orange-bread.html#comment-form","title":"52 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8397123620834222260"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/8397123620834222260"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/10\/spiced-chocolate-and-orange-bread.html","title":"Spiced Chocolate and Orange Bread"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SP95clYtd9I\/AAAAAAAADOU\/uUpwtPlkDhs\/s72-c\/SpicedChocOrangeBread01framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"52"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-6043440579794847207"},"published":{"$t":"2008-09-09T22:06:00.003+02:00"},"updated":{"$t":"2008-09-10T11:42:31.233+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Italian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Monthly Mingle"}],"title":{"type":"text","$t":"Chocolate Panna Cotta with Caramelized Pineapple and Amarena Cherries"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Choc Panna Cotta (02= by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Choc Panna Cotta (02= by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXRejeZLI\/AAAAAAAAC_s\/zZUkOOFZJ0k\/Choc%20Panna%20Cotta%2002%20framed%5B2%5D.jpg?imgmax=800\" width=\"377\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EWe\u0026#8217;re having a few wonderful late summer days here at the moment. It\u0026#8217;s been a real pleasure to tank up on a bit of warm sunshine. I hope that winter this year is also slightly warmer. I am dreading the cold!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EI know many of you are waiting for my creation for the current Monthly Mingle: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/08\/monthly-mingle-august-2008-chocolate.html\" target=\"_blank\"\u003EChocolate \u0026amp; Fruit\u003C\/a\u003E, but I hope you understand I had to take some extra space yesterday to announce the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/09\/authentic-italy-event-dish-prize.html\" target=\"_blank\"\u003ELa Cucina Italiana\u003C\/a\u003E contest. It\u0026#8217;s a fantastic opportunity to win yourself a free subscription to this gorgeous magazine, so I do hope you will join us!\u003C\/p\u003E    \u003Cp\u003EAs if by coincidence my dessert today has been inspired by the great Italian dessert - the Panna Cotta. My variation of this extremely elegant dessert is by no means an authentic version of the panna cotta. Contraire \u0026#8211; it\u0026#8217;s rather exotic with the sweet caramelized baby pineapple and the Amarena cherries. The added delicacy of chocolate makes it lavishly decadent. A panna cotta it is though. \u003C\/p\u003E    \u003Cp\u003EI will allow you to enjoy this dessert to the fullest now, as I stretch out on my deck chair and enjoy the last of these chocolate fruity delights. \u003C\/p\u003E    \u003Cp\u003ECiao! \u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EIngredients          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolatepannacotta\" target=\"_blank\"\u003Ehere.\u003C\/a\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the chocolate panna cotta\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003E400 ml heavy cream        \u003Cbr \/\u003E90g fine sugar         \u003Cbr \/\u003E30g cocoa powder         \u003Cbr \/\u003E4 sheets gelatine         \u003Cbr \/\u003E1 vanilla bean, scraped         \u003Cbr \/\u003E50 ml milk         \u003Cbr \/\u003E50 ml chocolate syrup, I used \u003Cem\u003ESwiss Chocolate\u003C\/em\u003E from \u003Ca href=\"http:\/\/moninstore.com\/productDetails.php?flavor_ID=137\" target=\"_blank\"\u003EMonin\u003C\/a\u003E         \u003Cbr \/\u003E100g Mascarpone cheese\u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003E\u003Cem\u003EFor the caramelized pineapple\u003C\/em\u003E\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003E1 baby pineapple, peeled and cut into wedges        \u003Cbr \/\u003E50 g sugar         \u003Cbr \/\u003E150 ml - 200 ml pineapple juice         \u003Cbr \/\u003E8-10 \u003Ca href=\"http:\/\/www.recipezaar.com\/library\/getentry.zsp?id=891\" target=\"_blank\"\u003EAmarena cherries\u003C\/a\u003E         \u003Cbr \/\u003E2 tablespoons syrup reserved from the Amarena cherries         \u003Cbr \/\u003E        \u003Cbr \/\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the chocolate panna cotta\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E      \u003Cp\u003ESoak the gelatine in cold water for approx 5 minutes. In a saucepan bring the cream, sugar, vanilla pod and the scraped seeds to a rolling boil. Remove from heat and allow for the cream to steep for 30 minutes.\u003C\/p\u003E      \u003Cp\u003EIn a bowl, whisk the milk, cocoa powder and chocolate syrup to a smooth mixture. Remove the vanilla pod from the cream and discard. Bring the cream mixture to a boil once again and gently whisk in the cocoa mixture. Remove from heat. \u003C\/p\u003E      \u003Cp\u003ESqueeze water from gelatine and dissolve into the chocolate-cream mixture. Allow to cool at room temperature, then place in the refrigerator until the mixture starts to thicken. Add the mascarpone cheese and whisk until smooth and there are no lumps. \u003C\/p\u003E      \u003Cp\u003EFill the mixture into 4 forms (each about 150 ml) and refrigerate overnight. \u003C\/p\u003E      \u003Cp\u003E\u003Cu\u003E\u003Cem\u003EFor the caramelized pineapple\u003C\/em\u003E\u003C\/u\u003E\u003C\/p\u003E      \u003Cp\u003EOn medium heat allow the sugar to dissolve and caramelize to a light golden color. Pour in the pineapple juice. The sugar will solidify but keep the mixture at medium heat and gently bring it back to a boil. The sugar will begin to dissolve. Allow the mixture to simmer and reduce into a thick syrup - approx 10 minutes. \u003C\/p\u003E      \u003Cp\u003EAdd the pineapple chunks, Amarena cherries and syrup and cook for approx. 5 minutes until softened. Cool to room temperature. \u003C\/p\u003E      \u003Cp\u003ETip the panna cotta onto plates and serve with the caramelized fruit or if you prefer just spoon some of fruit over the panna cotta in the glasses or forms. \u003C\/p\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Choc Panna Cotta (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Choc Panna Cotta (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SMbXSVvBPXI\/AAAAAAAAC_w\/quyl1IaLg_Y\/Choc%20Panna%20Cotta%2001%20framed%5B2%5D.jpg?imgmax=800\" width=\"394\" \/\u003E\u003C\/center\u003E    \u003Cp\u003EMaking them in small glasses was maybe a mistake! LOL! I thought it would be a nice touch to a heavy meal we had. But apparently my guests could not get enough of this and for the first time in my cooking history I did not have enough!! Embarrassing? No \u0026#8211; I just invited them over again \u0026#8211; this time a light meal and a big portion of this chocolate panna cotta. It was rich, smooth and delicately fruity. Something one can indulge in over and over again.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might like these Panna Cotta varieties from WFLH too:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"400\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"99\" alt=\"Panna Cotta Sin\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXTGefx2I\/AAAAAAAAC_0\/UiPMkRLY8uo\/Panna%20Cotta%20Sin%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/cooking-school-2-panna-cotta.html\" target=\"_blank\"\u003EPanna Cotta with Blackberries\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"146\" alt=\"SaffronCardamomPannaCotta 07 framed\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXTlVFVyI\/AAAAAAAAC_4\/iIUpYlKxL5g\/SaffronCardamomPannaCotta%2007%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-saffron-and-cardamom-panna.html\" target=\"_blank\"\u003EPanna Cotta with Saffron and Cardamom\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"137\"\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"150\" alt=\"Strawberry Panna Cotta 01 framed\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SMbXUKmKLLI\/AAAAAAAAC_8\/inoBzhgEKic\/Strawberry%20Panna%20Cotta%2001%20framed%5B4%5D.jpg?imgmax=800\" width=\"100\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"253\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/sensational-strawberry-panna-cotta-with.html\" target=\"_blank\"\u003EStrawberry Panna Cotta with Balsamic Red Wine Syrup\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u003Cstrong\u003EFrom around the blogs:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/blog.sigsiv.com\/2008\/07\/mango-coconut-panna-cotta-and-cafe-campagne.html\" target=\"_blank\"\u003EMango Coconut Panna Cotta\u003C\/a\u003E by Live to Eat \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/bakingbites.com\/2006\/02\/yogurt-panna-cotta\/\" target=\"_blank\"\u003EYogurt Panna Cotta\u003C\/a\u003E - by Baking bites \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/www.maegabriel.com\/riceandnoodles\/index.php?showimage=76#comments\" target=\"_blank\"\u003EPistachio Panna Cotta\u003C\/a\u003E by Rice \u0026amp; Noodles \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E      \u003Cp\u003E\u003Cstrong\u003EDaily Tiffin Reading Tip:\u003C\/strong\u003E \u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u0026#160;\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/08\/cookbooks-for-kids.html\" target=\"_blank\"\u003ECookbooks For Kids\u003C\/a\u003E by Lydia \u003C\/li\u003E     \u003C\/ul\u003E      \u003Cp\u003E\u0026#160;\u003C\/p\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/6043440579794847207\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/09\/chocolate-panna-cotta-with-caramelized.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6043440579794847207"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/6043440579794847207"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/09\/chocolate-panna-cotta-with-caramelized.html","title":"Chocolate Panna Cotta with Caramelized Pineapple and Amarena Cherries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SMbXRejeZLI\/AAAAAAAAC_s\/zZUkOOFZJ0k\/s72-c\/Choc%20Panna%20Cotta%2002%20framed%5B2%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-2153299514774587042"},"published":{"$t":"2008-08-31T14:54:00.006+02:00"},"updated":{"$t":"2008-09-05T09:38:21.077+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"French"},{"scheme":"http://www.blogger.com/atom/ns#","term":"M Bakes"}],"title":{"type":"text","$t":"C\u0026#39;est Bon: Chocolate Eclairs"},"content":{"type":"html","$t":"\u003Ch4\u003EDaring Bakers Challenge August 2008\u003C\/h4\u003E \u003Ccenter\u003E\u003Cimg title=\"Choc Eclairs (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Choc Eclairs (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/ChocEclairs01framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E  \u003Cp\u003ENone other than your's truly was hosting this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E challenge! So you can imagine my nervousness and my excitement all rolled up in one. I had two very handsome and talented helping hands though. Those hands belonged to the exceptional Tony of \u003Ca href=\"http:\/\/www.antoniotahhan.com\/blog\/\" target=\"_blank\"\u003EOlive Juice\u003C\/a\u003E. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EI pretty much was sure I was going to get the over a million Daring Bakers (slight exaggeration there) to make a recipe from the sugar daddy himself - \u003Ca href=\"http:\/\/www.pierreherme.com\/index.cgi?CHANGE_LANGUAGE=EN\u0026amp;cwsid=9877phAC194316ph3786597\" target=\"_blank\"\u003EPierre Herm\u0026#233;\u003C\/a\u003E. I was just stuck between \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Macaron\" target=\"_blank\"\u003Emacarons\u003C\/a\u003E or \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/%C3%89clair_(pastry)\" target=\"_blank\"\u003E\u0026#233;clairs\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003EIn the end it was the \u0026#233;clairs that won, simply because these sinfully good French pastries brought back several wonderful memories of growing up in hotels. I remember sneaking into the side of the pastry kitchen and then stealing the freshly made \u0026#233;clairs from the pastry chef - who always seemed to place a tray full of these just in the right corner for me to grab a few. And there was always a glass of milk next to the tray. Funny don't you think?\u003C\/p\u003E    \u003Cp\u003EWhen I told Tony about my decision he seemed really excited too so we both made a test batch of these in early July and knew straight away this was to be the August challenge. We decided on the modifications for the challenge. Under the motto - \u003Cstrong\u003ECulinary Liberty For All\u003C\/strong\u003E, Tony and I thought we should give enough leeway for creativity. After all my favorite challenges were always those which allowed me to use my own ideas.       \u003Cbr \/\u003E      \u003Cbr \/\u003EWhat\u0026#8217;s the point in cooking if not to cook what YOU want to eat?       \u003Cbr \/\u003E      \u003Cbr \/\u003EThe possibilities for \u0026#233;clairs are endless. So we attached just a couple of general guidelines for eclair month at the Daring Bakers.\u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EThe dough used for the eclairs must be a p\u0026#226;te \u0026#224; choux from the recipe given below. \u003C\/li\u003E      \u003Cli\u003EKeep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe. \u003C\/li\u003E      \u003Cli\u003EEverything else is fair game. Enjoy! \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003EWith that in mind the challenge for August was opened. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Choc Eclairs (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"582\" alt=\"Choc Eclairs (02) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SLqUetPQRwI\/AAAAAAAAC6c\/wVpwLqnu3VQ\/ChocEclairs02framed2.jpg?imgmax=800\" width=\"394\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EI knew there were many advanced bakers in the group who had made \u0026#233;clairs before, but with the allowed modifications I was hoping to allow them more creativity and leeway to try new flavor combinations. For the others who had never made \u0026#233;clairs before I knew this was going to be a challenge they might enjoy. \u003C\/p\u003E    \u003Cp\u003E\u0026#201;clairs consist of 3 elements:\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html#chouxpastry\"\u003EP\u0026#226;te \u0026#224; Choux\u003C\/a\u003E, also known as Choux Pastry or Cream Puff Dough \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html#chocpastrycream\" target=\"_blank\"\u003EPastry Cream\u003C\/a\u003E\u0026#160; \u003C\/li\u003E      \u003Cli\u003EChocolate glaze \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003EAlthough I have made all the elements of the \u0026#233;clairs individually in previous challenges, I had never actually made \u0026#233;clairs. So it was going to be challenging and fun for me too. \u003C\/p\u003E    \u003Cp\u003EFor my first batch of \u0026#233;clairs I used mint flavored chocolate with 70% cacao. I love this pastry cream and have often made it to fill several pastries and cakes, like the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003Echocolate crepe cake\u003C\/a\u003E and the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/danish-braid-chocolate-raspberries.html\" target=\"_blank\"\u003EDanish braid\u003C\/a\u003E. This time I experimented with a Brazilian mint chocolate bar. The results were sensational and I really loved the flavor it gave the entire \u0026#233;clairs. \u003C\/p\u003E    \u003Cp\u003EMy second batch were made 100% to the recipe given here. Pure, perfect and pleasurable. Nothing like purely chocolate \u0026#233;clairs!\u003C\/p\u003E    \u003Cblockquote\u003E     \u003Cp\u003E\u0026#160;\u003C\/p\u003E      \u003Ch4\u003E\u003Cstrong\u003EPierre Herm\u0026#233;\u0026#8217;s Chocolate \u0026#201;clairs          \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/h4\u003E      \u003Cp\u003E\u003Cem\u003ERecipe from \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0316357413\/103-6943133-0618218\" target=\"_blank\"\u003EChocolate Desserts by Pierre Herm\u0026#233;\u003C\/a\u003E\u003C\/em\u003E         \u003Cbr \/\u003E\u003Cem\u003EPrintable version of recipe \u003C\/em\u003E\u003Cem\u003E\u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolate%C3%A9clairs\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/em\u003E\u003C\/p\u003E (makes 20-24 \u0026#201;clairs)\u003Cstrong\u003E        \u003Cbr \/\u003E\u003C\/strong\u003E      \u003Cul\u003E       \u003Cli\u003ECream Puff Dough (see below for recipe), fresh and still warm \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003EPreheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EFill a large pastry bag fitted with a 2\/3 (2cm) plain tip nozzle with the warm cream puff dough.          \u003Cbr \/\u003E          \u003Cbr \/\u003EPipe the dough onto the baking sheets in long, 4 to 41\/2 inches (about 11 cm) chubby fingers.           \u003Cbr \/\u003E          \u003Cbr \/\u003ELeave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.           \u003Cbr \/\u003E          \u003Cbr \/\u003EThe dough should give you enough to pipe 20-24 \u0026#233;clairs.           \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ESlide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the \u0026#233;clairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the \u0026#233;clairs are puffed, golden and firm. The total baking time should be approximately 20 minutes. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EThe \u0026#233;clairs can be kept in a cool, dry place for several hours before filling. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003EAssembling the \u0026#233;clairs:\u003C\/strong\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003EChocolate glaze (see below for recipe) \u003C\/li\u003E        \u003Cli\u003EChocolate pastry cream (see below for recipe) \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003ESlice the \u0026#233;clairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EThe glaze should be barely warm to the touch (between 95 \u0026#8211; 104 degrees F or 35 \u0026#8211; 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the \u0026#233;clairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EPipe or spoon the pastry cream into the bottoms of the \u0026#233;clairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EIf you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EThe \u0026#233;clairs should be served as soon as they have been filled. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ECream Puff Dough          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003E(makes 20-24 \u0026#201;clairs)\u003C\/em\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E\u0026#189; cup (125g) whole milk \u003C\/li\u003E        \u003Cli\u003E\u0026#189; cup (125g) water \u003C\/li\u003E        \u003Cli\u003E1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces \u003C\/li\u003E        \u003Cli\u003E\u0026#188; teaspoon sugar \u003C\/li\u003E        \u003Cli\u003E\u0026#188; teaspoon salt \u003C\/li\u003E        \u003Cli\u003E1 cup (140g) all-purpose flour \u003C\/li\u003E        \u003Cli\u003E5 large eggs, at room temperature \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003EIn a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the boil.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EOnce the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium and start to stir the mixture vigorously with a wooden spoon. The dough comes together very quickly. Do not worry if a slight crust forms at the bottom of the pan, it\u0026#8217;s supposed to. You need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough will be very soft and smooth.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003ETransfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your handmixer or if you still have the energy, continue by hand. Add the eggs one at a time, beating after each egg has been added to incorporate it into the dough.          \u003Cbr \/\u003E          \u003Cbr \/\u003EYou will notice that after you have added the first egg, the dough will separate, once again do not worry. As you keep working the dough, it will come back all together again by the time you have added the third egg. In the end the dough should be thick and shiny and when lifted it should fall back into the bowl in a ribbon.           \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EThe dough should be still warm. It is now ready to be used for the \u0026#233;clairs as directed above. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EOnce the dough is made you need to shape it immediately. \u003C\/li\u003E        \u003Cli\u003EYou can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003EChocolate Pastry Cream \u003C\/strong\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E2 cups (500g) whole milk \u003C\/li\u003E        \u003Cli\u003E4 large egg yolks \u003C\/li\u003E        \u003Cli\u003E6 tbsp (75g) sugar \u003C\/li\u003E        \u003Cli\u003E3 tablespoons cornstarch, sifted \u003C\/li\u003E        \u003Cli\u003E7 oz (200g) bittersweet chocolate, preferably Valrhona Guanaja, melted \u003C\/li\u003E        \u003Cli\u003E2\u0026#189; tbsp (1\u0026#188; oz: 40g) unsalted butter, at room temperature \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003EIn a small saucepan, bring the milk to a boil.\u0026#160; In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EOnce the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EStrain the mixture back into the saucepan to remove any egg that may have scrambled.\u0026#160; Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EScrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it remains smooth.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EOnce the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EThe pastry cream can be made 2‐3 days in advance and stored in the refrigerator. \u003C\/li\u003E        \u003Cli\u003EIn order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream. \u003C\/li\u003E        \u003Cli\u003ETempering the eggs raises the temperature of the eggs slowly so that they do not scramble. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003EChocolate Glaze          \u003Cbr \/\u003E\u003C\/strong\u003E\u003Cem\u003E(makes 1 cup or 300g)\u003C\/em\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E1\/3 cup (80g) heavy cream \u003C\/li\u003E        \u003Cli\u003E3\u0026#189; oz (100g) bittersweet chocolate, finely chopped \u003C\/li\u003E        \u003Cli\u003E4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature \u003C\/li\u003E        \u003Cli\u003E7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003EIn a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.\u0026#160; \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E        \u003Cli\u003EStirring gently, stir in the butter, piece by piece followed by the chocolate sauce.          \u003Cbr \/\u003E\u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes:\u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EIf the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water. \u003C\/li\u003E        \u003Cli\u003EIt is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104\u0026#160; F) when ready to glaze. \u003Cstrong\u003E\u003C\/strong\u003E\u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003EChocolate Sauce\u003C\/strong\u003E         \u003Cbr \/\u003E\u003Cem\u003E(makes 1\u0026#189; cups or 525 g)\u003C\/em\u003E\u003C\/p\u003E      \u003Cul\u003E       \u003Cli\u003E4\u0026#189; oz (130 g) bittersweet chocolate, finely chopped \u003C\/li\u003E        \u003Cli\u003E1 cup (250 g) water \u003C\/li\u003E        \u003Cli\u003E\u0026#189; cup (125 g) cr\u0026#232;me fra\u0026#238;che, or heavy cream \u003C\/li\u003E        \u003Cli\u003E1\/3 cup (70 g) sugar \u003C\/li\u003E     \u003C\/ul\u003E      \u003Col\u003E       \u003Cli\u003EPlace all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.\u0026#160; Then reduce the heat\u0026#160; to low and continue stirring with a wooden spoon until the sauce thickens. \u003C\/li\u003E        \u003Cli\u003EIt may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon. \u003C\/li\u003E     \u003C\/ol\u003E      \u003Cp\u003E\u003Cstrong\u003ENotes: \u003C\/strong\u003E\u003C\/p\u003E      \u003Col\u003E       \u003Cli\u003EYou can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or\u0026#160; a double boiler before using. \u003C\/li\u003E        \u003Cli\u003EThis sauce is also great for cakes, ice-cream and tarts.          \u003Cbr \/\u003E          \u003Cbr \/\u003E\u003C\/li\u003E     \u003C\/ol\u003E   \u003C\/blockquote\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EOne of the huge plus points about being in such a group is that there are so many experienced bakers out there, who are kind enough to give us a tip or two. The Daring Bakers Forum was full of extremely useful tips and tricks for this challenge. So I thought I would share them with you too. I thank everyone for sharing all your ideas, tips and tricks for this challenge. \u003C\/p\u003E\u003Ccode\u003E\u003Ca name=\"eclair101\" id=\"eclair101\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u003Cstrong\u003E\u0026#201;clairs 101: Tips \u0026amp; Tricks:\u003C\/strong\u003E\u003Csmall\u003E\u003Cspan style=\"font-style:italic;\"\u003E (Scroll up for recipe)\u003C\/span\u003E\u003C\/small\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EInstead of piping individual \u0026#233;clairs, pipe one long line of dough on your baking tray line with parchment. Then freeze until almost firm, cut the \u0026#233;clairs, using a sharp knife, in the desired size. Place them in the oven and bake. \u003C\/li\u003E      \u003Cli\u003EIt is important to let the choux pastry dough cool down a bit before you add the eggs. If eggs are added to a warm dough it causes the eggs to coagulate and the dough will not rise as required. If you are making the dough by hand, place a piece of plastic wrap and cover the surface so that the plastic wrap is touching the surface of the dough. Poke a few holes in it to allow the steam to escape.        \u003Cbr \/\u003EIf using an kitchen machine, place the paddle attachment and turn on to medium speed. Allow the dough to turn for a minute or so, cooling it down faster. Add the first egg, turn up the speed to high. This will bring down the temperature so that you can add the remaining eggs. \u003C\/li\u003E      \u003Cli\u003EYour \u0026#233;clairs deflate after you take them out of the oven        \u003Cbr \/\u003EYou are not baking them long enough. The instructions for the recipe indicates a total baking time for the \u0026#233;clairs to be 20 minutes, however, the first time I made these they deflated after I took them out of the oven. The second time I made the \u0026#233;clairs I baked them for 15 minutes longer and they were fine. \u003C\/li\u003E      \u003Cli\u003EFreezing \u0026#233;clairs - the \u0026#233;clair shells can be frozen unfilled and unglazed. Take them out and place them in a preheated oven at about 150 degrees C for a minute or two. \u003C\/li\u003E      \u003Cli\u003EHow well do they hold up? Although the \u0026#233;clairs taste and look best when they are served fresh, you can place them in an airtight container and keep them in the refrigerator overnight. My tip here would be not to glaze them. Glaze them on the day you plan to serve them. This is due to the fact the glaze will loose its shine and the condensation trapped in the glaze will cause it to look speckled. \u003C\/li\u003E      \u003Cli\u003EIf you do not have a pastry bag or the right sized tips - simply use a freezer bag and cut a corner the appropriate size and pipe the dough! \u003C\/li\u003E      \u003Cli\u003EOnce the \u0026#233;clairs have baked, turn the oven of and allow the \u0026#233;clairs to cool in the cooling oven. This will help the \u0026#233;clairs hold up their shapes and give a crispier texture. \u003C\/li\u003E      \u003Cli\u003EOnce you take the shells out of the oven, make small slits in the sides to release steam. Steam once cooled turns to water, which is the main reason why \u0026#233;clairs might turn soggy. \u003C\/li\u003E   \u003C\/ul\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003EWhen I first made these in July, I had the same problems as many of my fellow DBs. In the oven they puffed up beautifully and looked like a million dollars. However as soon as I took them out of the oven, they flattened on me miserably. But thanks to the tips I shared with you above, my second batch were a real success. These were a decadent treat. Not only did they bring back memories, I also spent a great afternoon with Soeren who was my eager helper and spoon licker for this challenge. Tom is a chocolate kind of guy and has a bad sweet tooth. As my challenge taster, these pastries were his favorite to date. I served these at a little cocktail party and really had a tough time convincing my guests that these were homemade. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWould I make this again?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EYes! I am proud that I managed these. Because of the fact I love \u0026#233;clairs I now do not have to wait to visit my parents in Dubai to enjoy hotel style \u0026#233;clairs. I can make them in my own kitchen. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EMany things - like all those wonderful tips mentioned above. What it takes to make the perfect \u0026#233;clair shells and do's and dont's of this delicate pastry. \u003C\/p\u003E    \u003Cp\u003EAt this stage I really have to thank two lovely ladies, Natalie of \u003Ca href=\"http:\/\/glutenagogo.blogspot.com\/\" target=\"_blank\"\u003EGluten A Go Go\u003C\/a\u003E and Helen of \u003Ca href=\"http:\/\/tartelette.blogspot.com\/\" target=\"_blank\"\u003ETartelette\u003C\/a\u003E, who went out of the way to help Tony and myself answer tricky questions and give their expertise advice on how to make the best \u0026#233;clairs. \u003C\/p\u003E    \u003Cp\u003EPhew! I cannot believe I just hosted my own Daring Baker challenge! If anyone had told me this before my \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003Efirst challenge\u003C\/a\u003E I would have given them a very funny look indeed! I hope that everyone who completed the challenge enjoyed it as much as I did. I also wish everyone who makes these delectable chocolate pastries good luck and enjoy a piece of heaven!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might find these pastry and cake \u0026quot;How Tos\u0026quot; helpful too:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html#chocpastrycream\"\u003EMake Chocolate Pastry Cream\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html#chouxpastry\"\u003EMake Choux Pastry\u003C\/a\u003E\u0026#160; \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html#creamchiboust\"\u003EMake Creme Chiboust\u003C\/a\u003E \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/whole-wheat-pancakes-with-nutella.html#pancakes\"\u003EMake Perfect Pancakes\u003C\/a\u003E\u0026#160; \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html#puffpastry\"\u003EMake Puff Pastry\u003C\/a\u003E\u0026#160; \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#raspcoulis\"\u003EMake Raspberry Coulis\u003C\/a\u003E\u0026#160; \u003C\/li\u003E      \u003Cli\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/01\/m-bakes-1-challenge-gugelhupf_12.html#marbling\"\u003EMarble Cakes\u003C\/a\u003E\u0026#160; \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003EIf you are looking for more helpful tips and tricks, you will find several other \u0026quot;how tos\u0026quot; in the sidebar category \u003Cstrong\u003EThe Know Hows of Food\u003C\/strong\u003E under the section \u003Cstrong\u003EHow To...\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E     \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/2153299514774587042\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/c-bon-chocolate-eclairs.html#comment-form","title":"125 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2153299514774587042"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/2153299514774587042"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/08\/c-bon-chocolate-eclairs.html","title":"C\u0026#39;est Bon: Chocolate Eclairs"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/blogmeeta\/SLqUdYd2HkI\/AAAAAAAAC6Y\/rVN7iOUV8k8\/s72-c\/ChocEclairs01framed2.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"125"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-3279688503100852526"},"published":{"$t":"2008-07-04T21:36:00.002+02:00"},"updated":{"$t":"2008-09-03T14:15:42.393+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Whole Wheat Pancakes with Nutella \u0026amp; Mangoes"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Mango Nutella Pancakes (01) MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"551\" alt=\"Mango Nutella Pancakes (01) MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SG57mL8u05I\/AAAAAAAACpY\/uFK6gSqzVwA\/MangoNutellaPancakes01framed4.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EHaving the house full of kids for play afternoons is a lot of fun, hectic but fun! I remember my own play afternoons when my friends would come over and mum had arranged several exciting games, quizzes and films for us to watch. But what I remember the most is how all my friends thought my mum was the coolest mum in the neighborhood!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EMy friends always looked forward to the play afternoons at our place. Then they knew that over pitchers of KoolAid, they would indulge in delicious chocolate chip cookies and a few cakes like \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/07\/mum-coconut-lemon-cake.html\" target=\"_blank\"\u003Ethis\u003C\/a\u003E and \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/flavors-orange-cake.html\" target=\"_blank\"\u003Ethis\u003C\/a\u003E! They also knew that my mum would think of the most wild things for us to do. \u003C\/p\u003E    \u003Cp\u003ERemember Grease? Well we were totally into the film. John Travolta and Olivia Newton John were our heroes and we wanted to be just like them. One afternoon when we came home from school my mum had set up a few tables in the backyard and rows of chairs. It all looked like a catwalk or stage of some sort with chairs facing the stage. \u003C\/p\u003E    \u003Cp\u003EOn the backyard door she had pinned a poster with \u003Cstrong\u003E\u0026#8220;The Grease Show. Entry 25 cents!\u0026#8221;\u003C\/strong\u003E written in the famous Grease font. \u003C\/p\u003E    \u003Cp\u003EYou can imagine how flabbergasted we were when she told us she had invited several of our neighbors and we were to perform to the music of Grease. She had set up a portable stereo and knew we did not need to practice, because in our free time we did nothing but dance and sing to the soundtrack of Grease. \u003C\/p\u003E    \u003Cp\u003EOn the other side of the yard she had arranged a table laid with cookies, fruit, cakes and those pitchers of KoolAid. \u003C\/p\u003E    \u003Cp\u003EWasn\u0026#8217;t she the best? Well John Travolta and Olivia would have turned green with envy that afternoon because we put on the best show anyone had ever seen. For me she already was the coolest mum but after that day she won the hearts of each kid on that stage.\u003C\/p\u003E    \u003Cp\u003EWhen Soeren came along my mum would joke with me and say \u0026#8220;See if you can take the title of the coolest mum!\u0026#8221; \u003C\/p\u003E    \u003Cp\u003EI could never be as cool as her. However, I do hear things like \u0026quot;Boy, your mum is nice!\u0026quot; or \u0026quot;Your mum always has great food around!\u0026quot; or even \u0026quot;I like your mum she's so neat!\u0026quot;\u003C\/p\u003E    \u003Cp\u003EThen one day I got it! I actually got the honor of being crowned the \u0026quot;coolest mum!\u0026quot; And it was for something as normal as whole wheat pancakes, Nutella and mangoes! Go figure!\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients \u003C\/strong\u003E      \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/mangonutellapancakes\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Mango Nutella Pancakes (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"591\" alt=\"Mango Nutella Pancakes (03) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SG57nFPVuGI\/AAAAAAAACpc\/_OLk6nuCKNE\/Mango%20Nutella%20Pancakes%2003%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E\u003Ccode\u003E\u003Ca id=\"pancakes\" name=\"pancakes\"\u003E\u003C\/a\u003E\u003C\/code\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EBasic pancake Recipe          \u003Cbr \/\u003E\u003C\/u\u003E\u003C\/em\u003EMakes 4 pancakes\u003C\/p\u003E    \u003Cp\u003E150g whole wheat flour      \u003Cbr \/\u003E350ml milk       \u003Cbr \/\u003EPinch of salt       \u003Cbr \/\u003E2 eggs       \u003Cbr \/\u003EButter \u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EBaking the pancakes\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EIn a mixing bowl whisk together the flour, milk and salt to a smooth mixture. Set aside for 15 - 20 minutes, allowing the batter to soak through. \u003C\/p\u003E    \u003Cp\u003EThen add the eggs and incorporate into the batter. \u003C\/p\u003E    \u003Cp\u003ETo bake the pancakes allow a teaspoon of butter to melt in a hot non-stick pan. Add enough of the batter to cover the base of your pan. Bake for a few minutes until the top sets, then using a spatula flip. Bake this side until golden, then flip again to bake the other side. \u003C\/p\u003E    \u003Cp\u003EMake sure you give your batter a good whisk before you bake it. \u003C\/p\u003E    \u003Cp\u003ECover each pancake after you have baked them in some foil to keep them warm.\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EAdditional\u003C\/u\u003E\u003C\/em\u003E \u003C\/p\u003E    \u003Cp\u003EA jar of Nutella      \u003Cbr \/\u003E1 large ripe, juicy mango, cut into chunks       \u003Cbr \/\u003EPistachios, chopped\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EAssembling the pancakes\u003C\/u\u003E\u003C\/em\u003E\u003C\/p\u003E    \u003Cp\u003EPlace one of the pancakes on a chopping board and generously smother one side with Nutella. If the pancake is still warm the Nutella will start to melt slighty, which is what we want. \u003C\/p\u003E    \u003Cp\u003EPlace a few mango chunks on one half of the pancake and cover with the other half making a sandwich. Sprinkle with chopped pistachios. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EPerfect Pancake Pointers:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EEveryone can bake pancakes, but a few tips will give your pancakes the right elasticity, a gorgeous golden color, make it crispy and low in extra fat and calories. \u003C\/p\u003E    \u003Col\u003E     \u003Cli\u003EBeat the hell out of them! For great spongy texture whisking your pancakes is absolutely vital. While your whisk is beating the batter, the gluten in the wheat has a chance to unfold, allowing the gaps between it to be soaked up with liquid. So the more you beat it the more elastic and spongy your pancakes will be. \u003C\/li\u003E      \u003Cli\u003ETake a beak! For 15 to 20 minutes you have time to enjoy a cup of tea, because it takes this amount of time for your batter to soak through. During this time the the flour soaks itself up with liquid so that you have a smooth, homogeneous mixture. \u003C\/li\u003E      \u003Cli\u003EIf you want your pancakes to be light and spongy add a bit of aerated water to the batter. The gas in the water acts like a propellant and guarantees lovely fluffy pancakes. \u003C\/li\u003E      \u003Cli\u003EUse a non-stick pan to bake the pancakes. It is easier to flip the pancakes without them sticking and you use less fat to bake them. A tiny spoon of butter is more than enough. Furthermore, as a non-stick pan hinders the pancake from burning fast - you do not need to wipe it clean after each pancake.\u0026#160; \u003C\/li\u003E   \u003C\/ol\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Mango Nutella Pancakes (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"593\" alt=\"Mango Nutella Pancakes (02) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SG57oEulkjI\/AAAAAAAACpg\/MZjVHNiScJY\/Mango%20Nutella%20Pancakes%2002%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWatching Soeren and a few of his friends discuss issues important to 6 year olds with the earnest of 40 year olds always blows me away and cracks me up. During these pancakes the issue was the depth of the moat they had built around their sand castle. We discussed it in the finest detail and we came up with the perfect solution. When they finally cleared away the dishes, I heard one of the boys gingerly say \u0026quot;Your mum is the coolest - not only does she make great pancakes she is an architect too!\u0026quot; The rest chimed in consent. I could not help it - I had to call my mum and tell her the crown was mine!\u003C\/p\u003E    \u003Cp\u003EThis is heading on over to to Susan for her \u003Ca href=\"http:\/\/thewellseasonedcook.blogspot.com\/2008\/06\/pancakes-on-parade-sweet-and-savory.html\" target=\"_blank\"\u003EPancake Parade\u003C\/a\u003E. Be sure to check out the roundup because I am sure there will be a huge variety of great pancakes. \u003C\/p\u003E    \u003Cp\u003EThe lovely Zu of \u003Ca href=\"http:\/\/www.burntmouth.com\" target=\"_blank\"\u003EZlamushka's Spicy Kitchen\u003C\/a\u003E has given me the honor of featuring WFLH in her awesome event \u003Ca href=\"http:\/\/www.burntmouth.com\/2008\/07\/t-whats-for-lunch-honey.html\" target=\"_blank\"\u003ETried \u0026amp; Tasted\u003C\/a\u003E. She makes me blush when she describes my blog as being dedicated to \u0026quot;festive love food\u0026quot;. Zu is a person full of life and esprit and her blog shows her excitement for life. If you have not visited it yet please take a minute and check it out. In the meantime for all those who will be browsing the pages of this blog for the next few weeks, let me welcome you in advance and say I am really excited\u0026#160; to have you over. I am so looking forward to the roundup - nervous, curious and jittery all in one. \u003C\/p\u003E    \u003Cp\u003EI missed the deadline for last month's \u003Ca href=\"http:\/\/jugalbandi.info\/2008\/05\/click-june-2008-a-special-edition\/\" target=\"_blank\"\u003EClick for Bri\u003C\/a\u003E but I think it is never to late to do something good for a cause. \u003Cem\u003EThis\u003C\/em\u003E was a vital cause. I did Click Yellow last month and so did many of you. It was lovely to see the blog world turn yellow for \u003Ca href=\"http:\/\/figswithbri.com\/\" target=\"_blank\"\u003EBri\u003C\/a\u003E and so I thank you along with everyone else for \u003Ca href=\"http:\/\/jugalbandi.info\/2008\/06\/gratitude-and-a-favourite-childhood-dish\/\" target=\"_blank\"\u003Ethis\u003C\/a\u003E. It would not have happened if you all did not have a wonderful kind heart!\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Mango (02) by MeetK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"591\" alt=\"Mango (02) by MeetK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SG57o2ekLAI\/AAAAAAAACpk\/_ZYlK2l6AIo\/Mango02%20framed%5B4%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETalking about mangoes don't forget:\u003C\/strong\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cimg style=\"margin: 0px 20px 0px 0px\" height=\"125\" alt=\"MM Mango Mania July 2008-250px\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SGFX4dmPPwI\/AAAAAAAACn0\/KocRw9wlDHo\/MM%20Mango%20Mania%20July%202008-250px%5B5%5D.jpg?imgmax=800\" width=\"170\" align=\"left\" border=\"0\" \/\u003E The \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/my-monthly-mingle.html\"\u003EMonthly Mingle\u003C\/a\u003E is in full swing this month with \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/monthly-mingle-23-mango-mania-winner-of.html\"\u003EMango Mania\u003C\/a\u003E. I am enjoying your fantastic ideas and creations. Hope the rest of you will join us experimenting with this lovely fruit. \u003C\/p\u003E    \u003Cp\u003EJoining the party is easy. Create a mango dish and post it on your blog by \u003Cstrong\u003EJuly 14\u003C\/strong\u003E and send it on over to me. You will find more details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/06\/monthly-mingle-23-mango-mania-winner-of.html\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDeadline: 14 July 2008\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E     \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:817a7180-887c-4368-b32a-7b577b5a5ee4\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/pancakes\" rel=\"tag\"\u003Epancakes\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/mango\" rel=\"tag\"\u003Emango\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/nutella\" rel=\"tag\"\u003Enutella\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/breakfast\" rel=\"tag\"\u003Ebreakfast\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/snack\" rel=\"tag\"\u003Esnack\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/brunch\" rel=\"tag\"\u003Ebrunch\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/3279688503100852526\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/whole-wheat-pancakes-with-nutella.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3279688503100852526"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/3279688503100852526"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/07\/whole-wheat-pancakes-with-nutella.html","title":"Whole Wheat Pancakes with Nutella \u0026amp; Mangoes"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/blogmeeta\/SG57mL8u05I\/AAAAAAAACpY\/uFK6gSqzVwA\/s72-c\/MangoNutellaPancakes01framed4.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5472641857045430896"},"published":{"$t":"2008-06-29T18:00:00.001+02:00"},"updated":{"$t":"2008-09-03T14:16:44.422+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Baking Know-Hows"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast\/Brunch"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Preserves\/Jams\/Jellies"}],"title":{"type":"text","$t":"Danish Braid: Chocolate \u0026amp; Raspberries"},"content":{"type":"html","$t":"\u003Cstrong\u003EDaring Bakers Challenge June 2008\u003C\/strong\u003E \u003Ccenter\u003E\u0026#160;\u003C\/center\u003E\u003Ccenter\u003E\u003Cimg title=\"Chocolate Raspberry Danish Braid (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"604\" alt=\"Chocolate Raspberry Danish Braid (01) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SGZQ5Xln71I\/AAAAAAAACoA\/avTOYK9PesU\/Danish%20Braid%20%2801%29%20framed%5B5%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E  \u003Cp\u003EIt's challenges like this I truly love. Flaky pastry filled with a sensual filling of chocolate pastry cream and tart raspberries. This month the adorable Kelly of \u003Ca href=\"http:\/\/sassandveracity.typepad.com\/\" target=\"_blank\"\u003ESass \u0026amp; Veracity\u003C\/a\u003E and brilliant Ben of \u003Ca href=\"http:\/\/whatscooking.us\/\" target=\"_blank\"\u003EWhat's Cooking?\u003C\/a\u003E got us turning and flipping over a buttery layer of Danish pastry. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EI have to say this - I am glad that I have been in the Daring Baker group for over a year now, because if I was not I would have been doing one of my Voodoo dances I normally save for \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\" target=\"_blank\"\u003Ethese kinds\u003C\/a\u003E of challenges! \u003C\/p\u003E    \u003Cp\u003EI remember my second challenge had me completely stressed. Who remembers the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\" target=\"_blank\"\u003EGateau Saint Honor\u0026#233;\u003C\/a\u003E? This challenge had me biting my finger nails and hitting my head against my trusted rolling pin for deciding to join a baking group. My second challenge, and I had to conquer 3 (out of 4) tough components that makes up the great Gateau! All 3 of which I had never made prior to that challenge! \u003C\/p\u003E    \u003Cp\u003EYes - puff pastry was one of those components. Looking back I kind of giggle now - because anyone who has made their own puff pastry will nod their heads in agreement when I say - one never goes back to the store-bought stuff. Homemade puff pastry is a lot of work - but it is so rewarding that even the best store-bought pastry cannot compete. \u003C\/p\u003E    \u003Cp\u003ESince that challenge, I do often make my own puff pastry. I make huge batches and freeze them and am always surprised how fast it goes. Knowing that there is lovely homemade puff pastry in the freezer only makes me want to make more delicious pastries with it. It's great to have around - defrost overnight, smother with Nutella or jam in the morning and bake for a few minutes and we have a lovely crispy breakfast or snack for Soeren's lunchbox. \u003C\/p\u003E    \u003Cp\u003EWhen this month's challenge was announced, surprisingly I was not phased out! Kelly and Ben chose the Danish Braid from from Sherry Yard\u0026#8217;s \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0618138927\/103-6943133-0618218\" target=\"_blank\"\u003EThe Secrets of Baking\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003EDanish dough belongs to the family of butter-laminated or layered dough, with puff pastry being the ultimate.\u0026#160; While the Danish dough is sweet and is yeast-leavened, puff pastry is not. The process of making Danish dough is less complex than that of puff pastry, but equally as important to achieve best results, and a great starting place to begin to learn about laminated doughs in general. Danish dough is extremely versatile, and once made can be used for a variety of baked goods. The possibilities are endless.\u003C\/p\u003E    \u003Cp\u003EThe guidelines for the challenge were quite easy: \u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EUse the recipe as written to make Danish dough and create at least one Danish Braid.\u0026#160; The recipe will make two full braids unless we chose to make only half the dough. \u003C\/li\u003E      \u003Cli\u003EWe were to fill the Danish Braid with the apple filling provided by Kelly and Ben and\/or any other filling as long as it was something we made ourselves from scratch.\u0026#160; \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Raspberry Danish Braid (04) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"606\" alt=\"Chocolate Raspberry Danish Braid (04) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SGZQ6MKPymI\/AAAAAAAACoE\/cp0qsZX_CTo\/Danish%20Braid%20%2804%29%20framed%5B4%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWe had a few choices to modify the recipe: \u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003EThe dough ingredients include ground cardamom and orange zest.\u0026#160; Cardamom is traditional in Scandinavian breads, but if it was cost prohibitive, or if there were dietary restrictions, we could leave it out or replace it with something else.\u0026#160; We could omit the orange zest or choose another type of citrus to flavor the dough. \u003C\/li\u003E      \u003Cli\u003EThe method or style of our braid was our choice.\u0026#160; We could vary the width of the dough strips, type of edging, or angle of cuts. \u003C\/li\u003E      \u003Cli\u003EOften, a glaze, nuts, or sugar are used as toppings.\u0026#160; We could choose to use any or all of these, or others we found interesting. \u003C\/li\u003E      \u003Cli\u003EWe could use one or more fillings such as fresh berries, pastry cream, preserves or jams, curds. \u003C\/li\u003E      \u003Cli\u003EIf there\u0026#8217;s a way to try something savory with the extra dough, then why not? \u003C\/li\u003E   \u003C\/ul\u003E    \u003Cp\u003EFor my braids I chose to make a rich chocolate pastry cream using the recipe from my \u003Ca href=\"http:\/\/www.pierreherme.com\/content\/FR\/EN\/lentreprise\/index.cgi?cwsid=5791phAC194316ph1889795\" target=\"_blank\"\u003Esugar daddy\u003C\/a\u003E ;-) and paired it with the fruity freshness of raspberries. The pastry cream is something I make very often. It's simply exquisite and a breeze to whip up. Often I will make the pastry cream as a dessert and serve it as the world's best chocolate pudding! And when I do - I am the World's best mummy!\u003C\/p\u003E    \u003Cp\u003EI left out the orange zest in the dough but kept the cardamom, as I find chocolate and raspberries pair well with cardamom. You will find the recipe here for the chocolate pastry cream as I made it to fill my braid, however, I have also included the recipe for the original filling - Apple filling. This way if you do decide to make the full amount of the dough you can give both fillings try. \u003C\/p\u003E    \u003Cp\u003EYou will be seeing plenty of Danish braids with several unique and excellent filling ideas today. So I hope you enjoy the \u003Ca href=\"http:\/\/www.thedaringbakers.com\/kitchen\/index.php\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E June challenge across the blogesphere.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff8000\" size=\"4\"\u003EDanish Braid          \u003Cbr \/\u003E\u003C\/font\u003E\u003C\/strong\u003E\u003Cfont size=\"2\"\u003Efrom Sherry Yard's \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0618138927\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003EThe Secret of Baking\u003C\/font\u003E\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/danishbraid\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETerminology:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cul\u003E     \u003Cli\u003ELaminated dough \u0026#8211; is layered dough created by sandwiching butter between layers of dough \u003C\/li\u003E      \u003Cli\u003EDetrempe \u0026#8211; ball of dough \u003C\/li\u003E      \u003Cli\u003EBeurrage \u0026#8211; butter block \u003C\/li\u003E      \u003Cli\u003ETurn \u0026#8211; each \u0026#8220;fold \u0026amp; roll\u0026#8221; of the dough produces a single turn in a 3-step process where the dough is folded exactly like a business letter in 3 columns.\u0026#160; Each single turn creates 3 layers with this method. \u003C\/li\u003E   \u003C\/ul\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Raspberry Danish Braid (03) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"604\" alt=\"Chocolate Raspberry Danish Braid (03) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SGZQ6zMjgPI\/AAAAAAAACoI\/oLBWoIrfJA0\/Danish%20Braid%20%2803%29%20framed%5B5%5D.jpg?imgmax=800\" width=\"410\" \/\u003E\u0026#160; \u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003EDANISH DOUGH\u003C\/strong\u003E       \u003Cbr \/\u003EMakes 2-1\/2 pounds dough      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EFor the dough (Detrempe)\u003C\/u\u003E\u003C\/em\u003E       \u003Cbr \/\u003E1 ounce fresh yeast or 1 tablespoon active dry yeast       \u003Cbr \/\u003E1\/2 cup whole milk       \u003Cbr \/\u003E1\/3 cup sugar       \u003Cbr \/\u003EZest of 1 orange, finely grated       \u003Cbr \/\u003E3\/4 teaspoon ground cardamom       \u003Cbr \/\u003E1-1\/2 teaspoons vanilla extract       \u003Cbr \/\u003E1\/2 vanilla bean, split and scraped       \u003Cbr \/\u003E2 large eggs, chilled       \u003Cbr \/\u003E1\/4 cup fresh orange juice       \u003Cbr \/\u003E3-1\/4 cups all-purpose flour       \u003Cbr \/\u003E1 teaspoon salt       \u003Cbr \/\u003E\u003Cem\u003EFor the butter block (Beurrage)\u003C\/em\u003E       \u003Cbr \/\u003E1\/2 pound (2 sticks) cold unsalted butter       \u003Cbr \/\u003E1\/4 cup all-purpose flour      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cem\u003E\u003Cstrong\u003EDough\u003C\/strong\u003E         \u003Cbr \/\u003EUsing a standing mixer:\u003C\/em\u003E Combine yeast and milk in the bowl of a mixer fitted with the paddle attachment and mix on low speed.\u0026#160; Slowly add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice.\u0026#160; Mix well.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EChange to the dough hook and add the salt with the flour, 1 cup at a time, increasing speed to medium as the flour is incorporated.\u0026#160; Knead the dough for about 5 minutes, or until smooth.\u0026#160; You may need to add a little more flour if it is sticky.\u0026#160; Transfer dough to a lightly floured baking sheet and cover with plastic wrap. Refrigerate for 30 minutes.      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cem\u003EWithout a standing mixer:\u003C\/em\u003E\u0026#160; Combine yeast and milk in a bowl with a hand mixer on low speed or a whisk.\u0026#160; Add sugar, orange zest, cardamom, vanilla extract, vanilla seeds, eggs, and orange juice and mix well.\u0026#160; Sift flour and salt on your working surface and make a fountain.\u0026#160; Make sure that the \u0026#8220;walls\u0026#8221; of your fountain are thick and even.\u0026#160; Pour the liquid in the middle of the fountain.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EWith your fingertips, mix the liquid and the flour starting from the middle of the fountain, slowly working towards the edges.\u0026#160; When the ingredients have been incorporated start kneading the dough with the heel of your hands until it becomes smooth and easy to work with, around 5 to 7 minutes.\u0026#160; You might need to add more flour if the dough is sticky.     \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cstrong\u003E\u003Cem\u003EButter Block\u003C\/em\u003E         \u003Cbr \/\u003E\u003C\/strong\u003ECombine butter and flour in the bowl of a mixer fitted with a paddle attachment and beat on medium speed for 1 minute.\u0026#160; Scrape down the sides of the bowl and the paddle and then beat for 1 minute more, or until smooth and lump free.\u0026#160; Set aside at room temperature.\u003C\/p\u003E    \u003Cp\u003EAfter the detrempe has chilled 30 minutes, turn it out onto a lightly floured surface.\u0026#160; Roll the dough into a rectangle approximately 18 x 13 inches and \u0026#188; inch thick.\u0026#160; The dough may be sticky, so keep dusting it lightly with flour.\u0026#160; Spread the butter evenly over the center and right thirds of the dough.\u0026#160; Fold the left edge of the detrempe to the right, covering half of the butter.\u0026#160; Fold the right third of the rectangle over the center third.\u0026#160; The first turn has now been completed.\u0026#160; Mark the dough by poking it with your finger to keep track of your turns, or use a sticky and keep a tally.\u0026#160; Place the dough on a baking sheet, wrap it in plastic wrap, and refrigerate for 30 minutes.\u003C\/p\u003E    \u003Cp\u003EPlace the dough lengthwise on a floured work surface.\u0026#160; The open ends should be to your right and left.\u0026#160; Roll the dough into another approximately 13 x 18 inch, \u0026#188;-inch-thick rectangle.\u0026#160; Again, fold the left third of the rectangle over the center third and the right third over the center third.\u0026#160; No additional butter will be added as it is already in the dough. The second turn has now been completed.\u0026#160; Refrigerate the dough for 30 minutes.\u003C\/p\u003E    \u003Cp\u003ERoll out, turn, and refrigerate the dough two more times, for a total of four single turns.\u0026#160; Make sure you are keeping track of your turns.\u0026#160; Refrigerate the dough after the final turn for at least 5 hours or overnight.\u0026#160; The Danish dough is now ready to be used.\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EStoring:\u003C\/em\u003E\u003C\/strong\u003E If you will not be using the dough within 24 hours, freeze it.\u0026#160; To do this, roll the dough out to about 1 inch in thickness, wrap tightly in plastic wrap, and freeze.\u0026#160; Defrost the dough slowly in the refrigerator for easiest handling.\u0026#160; Danish dough will keep in the freezer for up to 1 month.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EFILLING\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Raspberry Danish Braid Diptych (01) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"350\" alt=\"Chocolate Raspberry Danish Braid Diptych (01) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SGZQ74VCkxI\/AAAAAAAACoM\/qg30lqsVuQo\/Danish%20Braid%20Diptych%20%2801%29%20framed%5B5%5D.jpg?imgmax=800\" width=\"470\" \/\u003E\u003C\/center\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EChocolate Pastry Cream \u0026amp; Raspberries          \u003Cbr \/\u003E\u003C\/em\u003E\u003C\/strong\u003E\u003Cfont size=\"2\"\u003EChocolate pastry cream adapted from \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0316357413\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003EChocolate Desserts by Pierre Herm\u0026#233;'s\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"2\"\u003E written by Dorie Greenspan\u003C\/font\u003E\u003C\/p\u003E    \u003Cp\u003EMakes 900 g of pastry cream\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E2 cups whole milk      \u003Cbr \/\u003E4 large egg yolks       \u003Cbr \/\u003E6 tablespoons sugar       \u003Cbr \/\u003E3 tablespoons cornstarch, sifted       \u003Cbr \/\u003E200 g bittersweet chocolate, melted       \u003Cbr \/\u003E40 g unsalted butter, at room temperature       \u003Cbr \/\u003E250 g fresh raspberries\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EPreparation\u003C\/em\u003E\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EFill a large bowl with cold water and ice cubes. Set aside a smaller bowl that will fit inside the ice bath and hold the pastry cream. Also set aside a fine meshed strainer. \u003C\/p\u003E    \u003Cp\u003EIn a small saucepan bring the milk to the boil. In the meantime, whisk the egg yolks, sugar and cornstarch together in another medium sized saucepan. \u003C\/p\u003E    \u003Cp\u003EOnce the milk is hot you will need to temper the egg mixture by adding tablespoonfuls of the milk to the egg mixture, whisking all the while. Still whisking, once the egg mixture starts to warm up, slowly pour in the rest of the milk. \u003C\/p\u003E    \u003Cp\u003EStrain the mixture into the saucepan and heat over a medium heat. Whisking vigorously, without stopping, bring the mixture to a boil. Keep the mixture at a boil - whisking with all your might - for 1 to 2 minutes. \u003C\/p\u003E    \u003Cp\u003EStill over the heat, whisk in the melted chocolate. Remove from heat and scrape the pastry cream into the small bowl. \u003C\/p\u003E    \u003Cp\u003EThe pastry cream should be thick, smooth and without any lumps. \u003C\/p\u003E    \u003Cp\u003ESet the bowl holding the pastry cream in the ice bath, stirring frequently to keep the mixture smooth. Cool the pastry cream to 60 degrees C, then remove from the once bath and stir in the butter in three or four additions. Return the cream to the ice bath and leave it there until it has completely cooled.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EStoring:\u003C\/em\u003E\u003C\/strong\u003E Covered tightly with plastic wrap and pressing the plastic against the cream's surface to create and airtight seal, the pastry cream will remain fresh in the refrigerator for 2 days. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003ELeftovers:\u003C\/em\u003E\u003C\/strong\u003E Use the rest as a dessert on it's own scattered with fresh raspberries and pistachios. Or use it to make other chocolate pastries. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EApple Filling\u003C\/em\u003E \u003C\/strong\u003E      \u003Cbr \/\u003EMakes enough for two braids      \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cstrong\u003EIngredients        \u003Cbr \/\u003E\u003C\/strong\u003E4 Fuji or other apples, peeled, cored, and cut into \u0026#188;-inch pieces       \u003Cbr \/\u003E1\/2 cup sugar       \u003Cbr \/\u003E1 tsp. ground cinnamon       \u003Cbr \/\u003E1\/2 vanilla bean, split and scraped       \u003Cbr \/\u003E1\/4 cup fresh lemon juice       \u003Cbr \/\u003E4 tablespoons unsalted butter      \u003Cbr \/\u003E      \u003Cbr \/\u003EToss all ingredients except butter in a large bowl.\u0026#160; Melt the butter in a saut\u0026#233; pan over medium heat until slightly nutty in color, about 6 - 8 minutes.\u0026#160; Then add the apple mixture and saut\u0026#233; until apples are softened and caramelized, 10 to 15 minutes.\u0026#160; \u003C\/p\u003E    \u003Cp\u003EIf you\u0026#8217;ve chosen Fujis, the apples will be caramelized, but have still retained their shape. Pour the cooked apples onto a baking sheet to cool completely before forming the braid.\u0026#160; (If making ahead, cool to room temperature, seal, and refrigerate.) They will cool faster when spread in a thin layer over the surface of the sheet.\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EStoring:\u003C\/em\u003E\u003C\/strong\u003E After they have cooled, the filling can be stored in the refrigerator for up to 3 days.\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003ELeftovers:\u003C\/em\u003E\u003C\/strong\u003E The filling can be used as an ice cream topping, for muffins, cheesecake, or other pastries.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EAssembling the Danish Braid\u003C\/strong\u003E       \u003Cbr \/\u003EMakes enough for 2 large braids \u003C\/p\u003E   \u003Ccenter\u003E\u0026#160;\u003Cimg title=\"Chocolate Raspberry Danish Braid (02) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"600\" alt=\"Chocolate Raspberry Danish Braid (02) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SGZQ83QrRpI\/AAAAAAAACoQ\/58EPUUyRkbw\/Danish%20Braid%20%2802%29%20framed%5B4%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E    \u003Cbr \/\u003E    \u003Cbr \/\u003E\u003Cstrong\u003EIngredients      \u003Cbr \/\u003E\u003C\/strong\u003E1 recipe Danish Dough (see above)     \u003Cbr \/\u003E2 cups filling, chocolate pastry cream or apple filling (see above)     \u003Cbr \/\u003EFor the egg wash:\u0026#160; 1 large egg, plus 1 large egg yolk     \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003ELine a baking sheet with a silicone mat or parchment paper.\u0026#160; On a lightly floured\u0026#160; surface, roll the Danish Dough into a 15 x 20-inch rectangle, \u0026#188; inch thick.\u0026#160; If the dough seems elastic and shrinks back when rolled, let it rest for a few minutes, then roll again.\u0026#160; Place the dough on the baking sheet.      \u003Cbr \/\u003E      \u003Cbr \/\u003EAlong one long side of the pastry make parallel, 5-inch-long cuts with a knife or rolling pastry wheel, each about 1 inch apart.\u0026#160; Repeat on the opposite side, making sure to line up the cuts with those you\u0026#8217;ve already made.       \u003Cbr \/\u003E      \u003Cbr \/\u003ESpoon the filling you\u0026#8217;ve chosen to fill your braid down the center of the rectangle.\u0026#160; If using the chocolate pastry cream scatter the raspberries over the pastry cream. \u003C\/p\u003E    \u003Cp\u003EStarting with the top and bottom \u0026#8220;flaps\u0026#8221;, fold the top flap down over the filling to cover.\u0026#160; Next, fold the bottom \u0026#8220;flap\u0026#8221; up to cover filling.\u0026#160; This helps keep the braid neat and helps to hold in the filling. Now begin folding the cut side strips of dough over the filling, alternating first left, then right, left, right, until finished.\u0026#160; Trim any excess dough and tuck in the ends.      \u003Cbr \/\u003E      \u003Cbr \/\u003EWhisk together the whole egg and yolk in a bowl and with a pastry brush, lightly coat the braid. I scattered my braids with hazelnut brittle and coarse sugar.       \u003Cbr \/\u003E      \u003Cbr \/\u003E\u003Cstrong\u003E\u003Cem\u003EProofing and Baking\u003C\/em\u003E         \u003Cbr \/\u003E\u003C\/strong\u003ESpray or brush cooking oil\u0026#160; onto a piece of plastic wrap, and place over the braid.\u0026#160; Proof at room temperature or, if possible, in a controlled 35 degree C environment for about 2 hours, or until doubled in volume and light to the touch.\u003C\/p\u003E    \u003Cp\u003ENear the end of proofing, preheat oven to 200 degrees C.\u0026#160; Position a rack in the center of the oven.\u003C\/p\u003E    \u003Cp\u003EBake for 10 minutes, then rotate the pan so that the side of the braid previously in the back of the oven is now in the front. Lower the oven temperature to 180 degrees C, and bake about 15-20 minutes more, or until golden brown.\u0026#160; Cool and serve the braid either still warm from the oven or at room temperature. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cem\u003EStoring:\u003C\/em\u003E\u003C\/strong\u003E The cooled braid can be wrapped airtight and stored in the refrigerator for up to 2 days, or freeze for 1 month.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Chocolate Raspberry Danish Braid (05) by MeetaK\" style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"608\" alt=\"Chocolate Raspberry Danish Braid (05) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SGZQ9lVA7bI\/AAAAAAAACoU\/CBUQgawGAhI\/Danish%20Braid%20%2805%29%20framed%5B4%5D.jpg?imgmax=800\" width=\"410\" \/\u003E \u003C\/center\u003E    \u003Cp\u003ELike I said at the very beginning of this post - I love these kind of challenges. The dough was quite easy to make, even though it looks tedious it's not. If you've made puff pastry before you should have no trouble with this. For those who have never made puffy pastry, this dough is a great and simple way to acquaint yourself with the layered type of doughs. We loved the chocolate raspberry filling in this and I was quite surprised how fast both the braids disappeared.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWould I make this again?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EYes, I am actually thinking this might replace the puff pastry in some of the recipes in my kitchen. As I found it a breeze to whip up and always need dough on hand for Soeren's lunch boxes or when he has friends over, this dough will certainly be made in larger batches. As the dough is sweetened and contains flavoring it is not versatile for savory fillings. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003EI've never made Danish pastry before and was surprised at how easy it was. I liked the fact that it makes a nice easy and quick alternative the puff pastry. \u003C\/p\u003E    \u003Cp\u003EA huge thanks to both Kelly and Ben for the great challenge this month!\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:5df2e866-6d63-4fe6-bb4e-0e213358bc28\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/puff%20pastry\" rel=\"tag\"\u003Epuff pastry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Danish%20pastry\" rel=\"tag\"\u003EDanish pastry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/raspberry\" rel=\"tag\"\u003Eraspberry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Daring%20Bakers\" rel=\"tag\"\u003EDaring Bakers\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pastry\" rel=\"tag\"\u003Epastry\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5472641857045430896\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/06\/danish-braid-chocolate-raspberries.html#comment-form","title":"63 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5472641857045430896"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5472641857045430896"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/06\/danish-braid-chocolate-raspberries.html","title":"Danish Braid: Chocolate \u0026amp; Raspberries"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/blogmeeta\/SGZQ5Xln71I\/AAAAAAAACoA\/avTOYK9PesU\/s72-c\/Danish%20Braid%20%2801%29%20framed%5B5%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"63"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4910008862108434110"},"published":{"$t":"2008-04-27T20:54:00.002+02:00"},"updated":{"$t":"2008-09-03T14:32:26.196+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Fun Food: Cheesecake Pops"},"content":{"type":"html","$t":"\u003Ch3\u003E\u003Cstrong\u003EDaring Bakers Challenge April 2008     \u003Cbr \/\u003E\u003C\/strong\u003E\u003C\/h3\u003E \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (03) by MeetaK\" height=\"605\" alt=\"Cheesecake Pops (03) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SBTLm-toGgI\/AAAAAAAACP8\/TfdJvmus3Ts\/CheesecakePops%2003%20framed.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EIt's been a bit quiet around here, I know! Thanks to everyone who have mailed me, concerned if all is well or not. Yes, all is well here. I've just been enjoying the great weather we're having here. Spending my afternoons with Soeren, going for bike rides or gardening. The evenings were spent with neighbors and friends outside on the terrace, sipping wine and counting stars. I just took a spontaneous break from blogging.\u003C\/p\u003E  \u003Cp\u003EHowever, today I had to come on over and celebrate my 1st birthday with everyone!\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EYeah - one whole year of being a \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Baker\u003C\/a\u003E! I joined this amazing group last April, when the group was still small and I was able to comment on everyone's posts. My first challenge was a looker too - the amazing \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\" target=\"_blank\"\u003EChocolate Crepe Cake\u003C\/a\u003E. After that there was no looking back. The group's popularity grew and so did the number of members. I have to be honest, I have lost count but I am guessing we are breaking the 1000 mark! I really want to thank \u003Ca href=\"http:\/\/creampuffsinvenice.ca\/\" target=\"_blank\"\u003EIvonne\u003C\/a\u003E, who lovingly persuaded me to join the group, and \u003Ca href=\"http:\/\/llcskitchen.blogspot.com\/\" target=\"_blank\"\u003ELisa\u003C\/a\u003E whose energy motivates me to extreme extents.\u0026#160; These two lovely girls are the founders of the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\" target=\"_blank\"\u003EDaring Bakers\u003C\/a\u003E group. A huge thank you also goes out to many of the members who spend so much time helping those of us who have 1001 questions each month regarding the challenges. I am thinking about people like \u003Ca href=\"http:\/\/tartelette.blogspot.com\/\" target=\"_blank\"\u003EHelene\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.culinaryconcoctionsbypeabody.com\/\" target=\"_blank\"\u003EPea\u003C\/a\u003E, just to name two of the many. Without your help I am sure many of us would fail miserably. \u003C\/p\u003E    \u003Cp\u003EWhen I read this month's challenge I really had to smile. It could not have been more fitting to celebrate my 1st Daring Bakers birthday. Cheesecake Pops chosen by our gorgeous hostesses this month, Deborah of \u003Ca href=\"http:\/\/workingwomanfood.blogspot.com\/\" target=\"_blank\"\u003ETaste and Tell\u003C\/a\u003E and Elle of \u003Ca href=\"http:\/\/feedingmyenthusiasms.blogspot.com\/\" target=\"_blank\"\u003EFeeding My Enthusiasm\u003C\/a\u003E from a book that sounds like a real lot of fun: \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/081185566X\/103-6943133-0618218\" target=\"_blank\"\u003ESticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth\u003C\/a\u003E by Jill O'Connor. \u003C\/p\u003E    \u003Cp\u003EHowever, when I got all the ingredients together I was thinking \u0026quot;Whoa! That is a lot of cream cheese!\u0026quot; There is also no butter in the recipe and a closer look at the method showed that it was very different to the cheesecake I make. The recipe called for the cheesecake to be baked in a water bath which really intrigued me as I have never baked cheesecake in this fashion before. I was expecting a lovely light and fluffy cheesecake. Once out of the oven we were supposed to cool for a few hours and then scoop balls out of it. I left my cheesecake forms in the fridge overnight and was a little disappointed the next day when it was not very firm as it should have been. So, what to do? I formed the balls as best as I could and froze them. The rest was pretty straightforward. Melting chocolate and coating with nuts. I wanted to do something a bit more with the chocolate coating so I added an aromatic sprinkling of cinnamon to the melted milk chocolate. Pistachios and hazelnut brittle were used to coat these. I also made a second batch with white chocolate, which I then divided in half, adding a few drops of natural red food coloring and raspberry flavoring to one half. As I did not have lollipop sticks I used a few nice looking shashlik sticks, the ones coated with white chocolate were left without and served like pralines. \u003C\/p\u003E    \u003Cp\u003EI think these would certainly make great party treats at kids birthday parties, although they are quite heavy. Making the balls small and bite-sized it the best way to go here. The fact that I have to keep them in the freezer is not so bad. Whenever we want a little treat I take them out about 30 minutes prior to eating. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont size=\"3\"\u003ECheesecake Pops\u003C\/font\u003E\u003C\/strong\u003E       \u003Cbr \/\u003E\u003Cfont size=\"2\"\u003E(adapted from \u003C\/font\u003E\u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/081185566X\/103-6943133-0618218\" target=\"_blank\"\u003E\u003Cfont size=\"2\"\u003ESticky, Chewy, Messy, Gooey: Desserts for the Serious Sweet Tooth\u003C\/font\u003E\u003C\/a\u003E\u003Cfont size=\"2\"\u003E by Jill O'Connor)       \u003Cbr \/\u003E\u003C\/font\u003E      \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/cheesecakepops\"\u003Ehere\u003C\/a\u003E. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (01) by MeetaK\" height=\"602\" alt=\"Cheesecake Pops (01) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SBTLxetoGhI\/AAAAAAAACQE\/VfK7oDg522Q\/CheesecakePops%2001%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u0026#160; \u003C\/center\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EMakes 30 \u0026#8211; 40 Pops \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ECheesecake        \u003Cbr \/\u003E\u003C\/strong\u003E      \u003Cbr \/\u003E5 8-oz. packages cream cheese at room temperature       \u003Cbr \/\u003E2 cups sugar       \u003Cbr \/\u003E\u0026#188; cup all-purpose flour       \u003Cbr \/\u003E\u0026#188; teaspoon salt       \u003Cbr \/\u003E5 large eggs\u0026#160; \u003Cbr \/\u003E2 egg yolks       \u003Cbr \/\u003E1 vanilla bean, seeded       \u003Cbr \/\u003E\u0026#188; cup heavy cream\u003C\/p\u003E    \u003Cp\u003EPosition oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.      \u003Cbr \/\u003E      \u003Cbr \/\u003EIn a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.       \u003Cbr \/\u003E      \u003Cbr \/\u003EGrease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.       \u003Cbr \/\u003E      \u003Cbr \/\u003ERemove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (04) by MeetaK\" height=\"524\" alt=\"Cheesecake Pops (04) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SBTLyutoGiI\/AAAAAAAACQM\/0Rhabl82kbM\/CheesecakePops%2004%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E\u003C\/center\u003E    \u003Cbr \/\u003E\u003Cstrong\u003ECheesecake Pops\u003C\/strong\u003E     \u003Cbr \/\u003E    \u003Cbr \/\u003EThirty to forty 8-inch lollipop sticks     \u003Cbr \/\u003E1 pound chocolate, chopped or in chips     \u003Cbr \/\u003E2 tablespoons vegetable shortening (Note: White chocolate is harder to use this way, but not impossible)     \u003Cbr \/\u003EAssorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees.    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003EWhen the cheesecake is cold and very firm, scoop the cheesecake and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 to 2 hours.      \u003Cbr \/\u003E      \u003Cbr \/\u003EWhen the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it\u0026#8217;s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety.       \u003Cbr \/\u003E      \u003Cbr \/\u003EAlternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.       \u003Cbr \/\u003EQuickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.). \u003C\/p\u003E    \u003Cp\u003EPlace the pop on a clean parchment paperlined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.      \u003Cbr \/\u003E      \u003Cbr \/\u003ERefrigerate the pops for up to 24 hours, until ready to serve.\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Cheesecake Pops (02) by MeetaK\" height=\"605\" alt=\"Cheesecake Pops (02) by MeetaK\" src=\"http:\/\/lh3.ggpht.com\/blogmeeta\/SBTLzutoGjI\/AAAAAAAACQU\/QnLpAGhmoys\/CheesecakePops%2002%20framed%5B3%5D.jpg?imgmax=800\" width=\"400\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThey were good. But I think there can be a lot more done with this recipe. The kids loved it, which is not surprising. Although Tom and I found this a great and different type of dessert, I thought they were too sweet and bit heavy. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWould I make this again?        \u003Cbr \/\u003E\u003C\/strong\u003EI like the idea behind this recipe. However, I think the next time I make this I might use my own cheesecake recipe. I expected this to be fluffy as it was baked in a water bath, but it was more on the soggier side. Maybe I should have cooked it longer, who knows. I do think I will make this again adding a bit more flavor to the cheesecake and playing around with it. A great idea for Soeren's birthday this summer. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EWhat did I learn from this challenge?        \u003Cbr \/\u003E\u003C\/strong\u003EFun! That was the main part with this challenge. Making cheesecake in a water bath was quite interesting and although it did not work out 100% well I still like the basic idea. \u003C\/p\u003E    \u003Cp\u003ETwelve wonderful challenges to boast about - boy do I feel good!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EThe previous challenges\u003C\/strong\u003E       \u003Cbr \/\u003EApril 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/daring-bakers-chocolate-crepe-cake.html\"\u003EChocolate Crepe Cake\u003C\/a\u003E       \u003Cbr \/\u003EMay 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/05\/gteau-saint-honor-daring-bakers-strike.html\"\u003EG\u0026#226;teau Saint-Honor\u0026#233;\u003C\/a\u003E       \u003Cbr \/\u003EJune 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/real-honest-jewish-purists-bagels.html\"\u003EReal Honest Jewish Purists Bagels\u003C\/a\u003E       \u003Cbr \/\u003EJuly 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/07\/mirror-mirror-on-my-cake.html\"\u003EStrawberry Mirror Cake\u003C\/a\u003E       \u003Cbr \/\u003EAugust 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E       \u003Cbr \/\u003ESeptember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/09\/sticky-cinnamon-buns.html\"\u003ESticky Cinnamon Buns\u003C\/a\u003E       \u003Cbr \/\u003EOctober 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/bostini-cream-pie.html\"\u003EBostini Cream Pie\u003C\/a\u003E       \u003Cbr \/\u003ENovember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/11\/tender-potato-focaccia-bread-rolls.html\"\u003ETender Potato Focaccia and Bread Rolls\u003C\/a\u003E       \u003Cbr \/\u003EDecember 2007: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/log-bche-de-nol.html\"\u003EB\u0026#251;che de No\u0026#235;l\/Yule Log\u003C\/a\u003E       \u003Cbr \/\u003EJanuary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/tangy-lemon-meringue-pie.html\"\u003ELemon Meringue Pie\u003C\/a\u003E       \u003Cbr \/\u003EFebruary 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/02\/conquering-french-bread.html\"\u003EFrench Baguette\u003C\/a\u003E       \u003Cbr \/\u003EMarch 2008: \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\"\u003EThe Perfect Party Cake\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EThanks to Deborah and Elle for being such fantastic hostesses. Now I am off to check out a few of the other colorful and bright cheesecake pops. Care to join me? Check out the \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003EDaring Bakers' Blogroll\u003C\/a\u003E for more. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:580c8683-173a-477e-ba85-73dd7346dc87\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/sweets\" rel=\"tag\"\u003Esweets\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/cheesecake\" rel=\"tag\"\u003Echeesecake\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/candy\" rel=\"tag\"\u003Ecandy\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/nuts\" rel=\"tag\"\u003Enuts\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4910008862108434110\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/fun-food-cheesecake-pops.html#comment-form","title":"60 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910008862108434110"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4910008862108434110"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/fun-food-cheesecake-pops.html","title":"Fun Food: Cheesecake Pops"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh4.ggpht.com\/blogmeeta\/SBTLm-toGgI\/AAAAAAAACP8\/TfdJvmus3Ts\/s72-c\/CheesecakePops%2003%20framed.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"60"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-98953494560666481"},"published":{"$t":"2008-04-15T22:32:00.004+02:00"},"updated":{"$t":"2008-04-15T22:37:18.520+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"}],"title":{"type":"text","$t":"Sweet \u0026amp; Spicy: Chocolate Chile Pots De Crème"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Choc Chile Pots Creme (01) by MeetaK\" height=\"672\" alt=\"Choc Chile Pots Creme (01) by MeetaK\" src=\"http:\/\/lh5.ggpht.com\/blogmeeta\/SAUQr1Go0qI\/AAAAAAAACOY\/ZWyrIK9TtGU\/ChocPotsCreme%2001%20framed%5B3%5D.jpg?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EI remember the first time I tasted the chocolate-chili combination. It was an explosive blend of flavors to say the least. My favorite chocolate manufacturer's were presenting their new chocolate line and I was lucky enough to get tickets to the show. This was a few years back. I instantly fell in love with their chocolate-chile-almond chocolate bar. Rich 70% bittersweet chocolate with spicy cayenne pepper all wrapped around whole almonds. I had no trouble eating the whole 200g bar by myself. \u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EI am sure you know how that works. You open a new bar, slowly. First ripping the chic outer wrapper, revealing the elegant golden foil. Then you break off just a small corner - crack! You go to the sofa and savor the flavor melting in your mouth. A few minutes later you are back in the chocolate cabinet nibbling on another piece of that heavenly chocolate. And before you know it you've literally pigged out on the whole bar in one evening!\u003C\/p\u003E    \u003Cp\u003EGuilty? Not me. You?\u003C\/p\u003E    \u003Cp\u003ESurprisingly, it never actually occurred to me to experiment with the explosive combination in my own kitchen! DUH! However, I am the type of person who makes up for missed time by spending hours pondering and researching. I get so obsessed that I even start dreaming about it. \u003C\/p\u003E    \u003Cp\u003EFor those of you who have not tried the chocolate and chili blend, let me tell you it is not a new trend. Think of the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Mole_(sauce)\" target=\"_blank\"\u003EMexican Mole Poblano\u003C\/a\u003E, created by nuns in the 17th century. The smooth, dark, richness of the chocolate, spiced with a hint of fiery chili is something so wonderfully satisfying. \u003C\/p\u003E    \u003Cp\u003ESo, when I was left with several egg yolks from the \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/03\/perfect-party-cake.html\" target=\"_blank\"\u003Elast Daring Bakers challenge\u003C\/a\u003E, I knew instantly what I was going to be doing with them. I did not have to look far. I found the perfect recipe for creamy, chocolaty desserts in Dorie Greenspan's \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/0618443363\/103-6943133-0618218\" target=\"_blank\"\u003EBaking: From My Home to Yours\u003C\/a\u003E. Dorie can do no wrong and so my decision fell on her exquisite Chocolate Pots de Cr\u0026#232;me.\u003C\/p\u003E    \u003Cp\u003EPots de cr\u0026#232;me are not to be compared to chocolate pudding. Because while the pudding is stirred on the stovetop to thicken the cornstarch, pots de cr\u0026#232;me are cooked in a water bath in the oven and get their creamy texture from the eggs and slow baking. Pots de cr\u0026#232;me are richer and, in my opinion, more comforting. \u003C\/p\u003E    \u003Cp\u003EI used Dorie's recipe as a basis and adapted it to incorporate the chili flavors of the New Mexico chiles and Kashmiri chili powder. The result is a smooth, chocolaty cream with some real fire. Adding tart and fruity raspberries as a side completes the dessert by taking it to a whole new level. \u003C\/p\u003E    \u003Cp\u003E     \u003Chr \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u003Cimg style=\"border-right: 0px; border-top: 0px; border-left: 0px; border-bottom: 0px\" height=\"162\" alt=\"MM Bollywood Cooking April 2008 - 500px\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SAUQslGo0rI\/AAAAAAAACOg\/RPqcItPOHio\/MM%20Bollywood%20Cooking%20April%202008%20-%20500px%5B5%5D.jpg?imgmax=800\" width=\"220\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E     \u003Cbr \/\u003EThe Monthly Mingle is out on the red carpet this month. I am taking you into the colorful world of Bollywood. This time one glamorous superstar dish will walk away with a copy of the fantastic \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/1904920543\/103-6943133-0618218\" target=\"_blank\"\u003EBollywood Cookbook\u003C\/a\u003E\u003C\/p\u003E    \u003Cp\u003EYou'll find all the details \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/04\/monthly-mingle-20-bollywood-cooking.html\" target=\"_blank\"\u003Ehere\u003C\/a\u003E.\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003E\u003Cfont color=\"#ff8000\"\u003EDeadline: 5 May 2008\u003C\/font\u003E\u003C\/strong\u003E    \u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E       \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolatechilepots\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Choc Chile Pots Creme (05) by MeetaK\" height=\"670\" alt=\"Choc Chile Pots Creme (05) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SAUQuFGo0sI\/AAAAAAAACOo\/vNuvYqW-b9s\/ChocPotsCreme%2005%20framed%5B3%5D.jpg?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E4 ounces good bittersweet chocolate, finely chopped      \u003Cbr \/\u003E1 1\/2 cups heavy cream       \u003Cbr \/\u003E1 1\/2 cups whole milk       \u003Cbr \/\u003E2 dried New Mexico chiles, stemmed, cut lengthwise into 4 strips, rinsed       \u003Cbr \/\u003E1 large egg       \u003Cbr \/\u003E5 large egg yolks       \u003Cbr \/\u003E1\/4 cup sugar       \u003Cbr \/\u003E1\/8 teaspoon Kashmiri chili powder       \u003Cbr \/\u003EPinch of salt\u003C\/p\u003E    \u003Cp\u003E\u003Cu\u003E\u003Cem\u003EOptional:\u003C\/em\u003E\u003C\/u\u003E       \u003Cbr \/\u003EHandful of fresh raspberries       \u003Cbr \/\u003EHandful of grated coconut\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Choc Chile Pots Creme (02) by MeetaK\" height=\"674\" alt=\"Choc Chile Pots Creme (02) by MeetaK\" src=\"http:\/\/lh6.ggpht.com\/blogmeeta\/SAUQvFGo0tI\/AAAAAAAACOw\/yf2f0HPXK_w\/ChocPotsCreme%2002%20framed%5B4%5D.jpg?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E\u003Cem\u003E\u003Cu\u003EPreparation:\u003C\/u\u003E\u003C\/em\u003E Center a rack in the oven and preheat the oven to 150 degrees C. Line a roasting pan large enough to fit all the forms in, with a double thickness of paper towels. Put eight custard or ramekin forms into the pan. Fill the teakettle with water and bring to boil then turn off the heat. \u003C\/p\u003E    \u003Cp\u003EPut the chopped chocolate into a heatproof bowl. Bring 1\/2 cup of cream to a boil, then add the New Mexico chiles. Remove from heat and allow the mixture to steep for about 30 minutes. Strain the mixture, then return to the saucepan and gently bring to a boil. When the cream is just at a boil pour over the chocolate and wait for 1 minute. Using a rubber spatula, very gently stir the cream and chocolate. Start stirring at the center, widening the concentric circles until the ganache is smooth. Set aside. \u003C\/p\u003E    \u003Cp\u003EMix the remaining cream and milk into a saucepan and bring to the boil. \u003C\/p\u003E    \u003Cp\u003EMeanwhile, whisk the egg, egg yolks, Kashmiri chili powder, sugar and salt together in a large bowl. Keep whisking until the mixture turns pale and thickens. Still whisking drizzle in spoonfuls of the hot liquid to temper the eggs. This will warm the eggs gently so that they do not curdle. Whisking all the while, slowly pour in the remaining liquid. \u003C\/p\u003E    \u003Cp\u003EFinally, slowly whisk the egg mixture into the ganache, stirring gently to incorporate. \u003C\/p\u003E    \u003Cp\u003ESkim the foam off the top of the custard with a spoon, then pour the custard into the prepared cups or forms. \u003C\/p\u003E    \u003Cp\u003EPour enough hot water from the teakettle into the roasting pan to come halfway up the sides of the cups. Cover the top of the pan snugly with aluminum foil, poke two holes in opposite corners and carefully slide the pan into the pan.\u003C\/p\u003E    \u003Cp\u003EBake the custards for 30-40 minutes, or until the tops darken and the custards jiggle a little in the center. Remove the roasting pan from the oven and place on the cooling rack. Allow the custards to rest in their warm bath for 10 minutes, then peel off the foil. Transfer the individual forms from the water to the cooling rack. Once they reach room temperature, refrigerate until cooled through, preferably overnight.\u003C\/p\u003E    \u003Cp\u003ESprinkle the tops of the custards with some grated coconut and decorate with fresh raspberries.\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Choc Chile Pots Creme (06) by MeetaK\" height=\"678\" alt=\"Choc Chile Pots Creme (06) by MeetaK\" src=\"http:\/\/lh4.ggpht.com\/blogmeeta\/SAUQwlGo0uI\/AAAAAAAACO4\/XhIT_QUb7N0\/ChocPotsCreme%2006%20framed%5B4%5D.jpg?imgmax=800\" width=\"450\" border=\"0\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EWhile the New Mexico chiles add an earthy fiery flavoring, the Kashmiri chili powder lends it mild and fruity aromas to the dessert. It's just a hint one tastes of the chili. First the smooth, rich chocolate creaminess blew us away, then we tasted the slight pungency of the chili. What an incredible experience! The raspberries complemented the flavors perfectly, rounding the dessert with their tart and fruity goodness.\u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\" target=\"_blank\"\u003ESugar High Friday\u003C\/a\u003E is being hosted over at \u003Ca href=\"http:\/\/www.lapetiteboulangette.com\" target=\"_blank\"\u003ELa Petit Boulangette\u003C\/a\u003E with the theme \u003Ca href=\"http:\/\/www.lapetiteboulangette.com\/2008\/03\/shf-asian-sweet-invasion.html\" target=\"_blank\"\u003EAsian Sweet Invasion\u003C\/a\u003E. I'd like to heat up the sweet event with this invasion. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy these chocolate desserts to:\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\" target=\"_blank\"\u003EChocolate and Caramel Tart\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/05\/chocolate-chip-crumble.html\" target=\"_blank\"\u003EChocolate Chip Crumble\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/chocolate-mountains-recipe_04.html\" target=\"_blank\"\u003EChocolate Mountains\u003C\/a\u003E       \u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/04\/oh-la-la-mousse-au-chocolat.html\" target=\"_blank\"\u003EMousse au Chocolat\u003C\/a\u003E \u003C\/p\u003E    \u003Cp\u003EMy latest article on \u003Ca href=\"http:\/\/www.foodieview.com\/blog\" target=\"_blank\"\u003EFoodieView\u003C\/a\u003E focuses on \u003Ca href=\"http:\/\/www.foodieview.com\/blog\/2008\/04\/14\/recipe-roundup-springtime-fruit-ideas\/\" target=\"_blank\"\u003ESpringtime Fruit Ideas\u003C\/a\u003E. Check it out for a few great fruity creations!\u003C\/p\u003E    \u003Chr \/\u003E\u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:1e6dfea5-4fa5-4364-ab29-670a0227e54f\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chili\" rel=\"tag\"\u003Echili\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chile\" rel=\"tag\"\u003Echile\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pots%20de%20cr%c3%a8me\" rel=\"tag\"\u003Epots de cr\u0026#232;me\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/custard\" rel=\"tag\"\u003Ecustard\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Dorie%20Greenspan\" rel=\"tag\"\u003EDorie Greenspan\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/SHF\" rel=\"tag\"\u003ESHF\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/98953494560666481\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/sweet-spicy-chocolate-chile-pots-de.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/98953494560666481"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/98953494560666481"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/04\/sweet-spicy-chocolate-chile-pots-de.html","title":"Sweet \u0026amp; Spicy: Chocolate Chile Pots De Crème"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/blogmeeta\/SAUQr1Go0qI\/AAAAAAAACOY\/ZWyrIK9TtGU\/s72-c\/ChocPotsCreme%2001%20framed%5B3%5D.jpg?imgmax=800","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-1059360562632909419"},"published":{"$t":"2008-03-20T10:25:00.001+01:00"},"updated":{"$t":"2008-03-20T10:25:37.893+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Easter Recipes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Sweets"}],"title":{"type":"text","$t":"Sweet Gifts: Matcha White Chocolate Pralines with Pistachios"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (06) by MeetaK\" height=\"673\" alt=\"Matcha Pralines (06) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R-ItcVTi2sI\/AAAAAAAACEk\/9mHYBllPjbA\/MatchaPralines06framed2\" width=\"450\" \/\u003E \u003C\/center\u003E  \u003Cp\u003EFinally! It's Thursday. My bags are packed, my tickets and passport are tucked safely in my \u003Ca href=\"http:\/\/totesandbags.com\/index.php?main_page=product_info\u0026amp;cPath=1_17\u0026amp;products_id=40\" target=\"_blank\"\u003ETote bag\u003C\/a\u003E and Soeren and I are ready to head out to the airport in Frankfurt. We'll be taking off to Dubai later this evening. Tom is already there and so is my brother - it's going to be a rocking Easter. I can hardly wait to be with the whole family. Tom has already been getting spoilt by my parents and I am green with envy\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003EGreen was the color of the week for me in the kitchen this week too. I was busy making extravagant pralines and truffles. Outside it was hailing and snowing and inside I was enjoying the colors of Spring. The green was most definitely a soothing color for the eyes. \u003C\/p\u003E    \u003Cp\u003EWhy was I making truffles and pralines when I am leaving for two weeks? \u003C\/p\u003E    \u003Cp\u003EWell, so that my dear friends do not forget me when I am gone LOL! See as I will not be around for Easter to spoil them with my Easter brunch, I thought I would make them little treats to nibble on. This way they'll have me in their thoughts and I just love to know that people are thinking of me - in a sweet way. ;-)\u003C\/p\u003E    \u003Cp\u003EI often do this. There is nothing nicer than saying a \u0026quot;Thank you!\u0026quot; or showing my appreciation to a special friend with homemade sweet gifts. So, instead of going out and buying expensive and impersonal chocolates, making delicate pralines spiced with love and care at home gives me a certain pleasure that I cannot compare with anything else. \u003C\/p\u003E    \u003Cp\u003EI have a handful of friends I like to spoil in this way. I love them for all what they give to me. They are there to make me laugh, support me in my need, party with me, cry with me, shop till they drop with me and bitch with me. Just everything what friends do for and with each other. In return I try to be the best friend I can to them and show them my affection with little nibbles. That's another thing I love them for - they are always game for my experiments. \u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (02) by MeetaK\" height=\"656\" alt=\"Matcha Pralines (02) by MeetaK\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R-Itd1Ti2tI\/AAAAAAAACEs\/Vp0FtZG3uCA\/MatchaPralines02framed2\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese pralines bring together the delicate flavors of \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Matcha\" target=\"_blank\"\u003Ematcha powder\u003C\/a\u003E, the rich texture of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003Ewhite chocolate\u003C\/a\u003E and the crunch from \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/in-nutshell-nutology.html#pistachios\" target=\"_blank\"\u003Epistachios\u003C\/a\u003E. The ganache for most pralines and truffles is made with cream, in this however, I simply used milk. The ganache is then cooled and beaten till light and fluffy. The result: a mouse-like texture, airy and light. Simply perfect. \u003C\/p\u003E    \u003Cp\u003EFor those who have not experimented with matcha powder, I do have to tell you it is a flavor that needs to develop. I am still in the development phase. Trying and experimenting, sometimes the flavors work and other times I do not take a fancy to the recipe. Matcha has a very unique flavor - it's earthy, slightly bitter and sometimes it takes a few tries before one takes a liking to it. \u003C\/p\u003E    \u003Cp\u003EI am sure you will love these though. Enjoy!\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Ch4\u003E\u003Cstrong\u003EReminder!\u003C\/strong\u003E\u003C\/h4\u003E    \u003Cp\u003E\u003Cimg style=\"border-top-width: 0px; border-left-width: 0px; border-bottom-width: 0px; border-right-width: 0px\" height=\"162\" alt=\"MM SpringFruitSensations 3 March 2008 250px\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R97ei7DfhGI\/AAAAAAAACAA\/7bnE6pzHFUY\/MM%20SpringFruitSensations%203%20March%202008%20250px%5B7%5D\" width=\"220\" align=\"left\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003EThe Monthly Mingle gets fruity this month! My guest host \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/\" target=\"_blank\"\u003EAbby\u003C\/a\u003E has chosen a spectacular theme for this month - \u003Ca href=\"http:\/\/eattherightstuff.squarespace.com\/blog\/2008\/3\/16\/monthly-mingle-spring-fruit-sensations.html\" target=\"_blank\"\u003ESpring Fruit Sensations\u003C\/a\u003E. So get out your colorful fruit creations and send them over to Abby. \u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EDeadline: April 7th, 2008\u003C\/strong\u003E\u0026#160;\u0026#160; \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EIngredients\u003C\/strong\u003E       \u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/matchawhitechocolatepralines\"\u003Ehere.\u003C\/a\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (03) by MeetaK\" height=\"678\" alt=\"Matcha Pralines (03) by MeetaK\" src=\"http:\/\/lh6.google.com\/blogmeeta\/R-ItfVTi2uI\/AAAAAAAACE0\/jDV__f9LADI\/MatchaPralines03framed3\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003E300g \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/06\/white-chocolate-and-raspberry-brownies.html#whitechocolate\" target=\"_blank\"\u003Ewhite chocolate\u003C\/a\u003E, coarsely chopped       \u003Cbr \/\u003E75 ml milk       \u003Cbr \/\u003E2 teaspoons Matcha powder       \u003Cbr \/\u003E100g pistachios, finely chopped\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMethod\u003C\/strong\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cimg height=\"679\" alt=\"Matcha Pralines (04) by MeetaK\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R-ItglTi2vI\/AAAAAAAACE8\/XKiYxmqVBVs\/MatchaPralines04framed3\" width=\"450\" border=\"0\" \/\u003E \u003C\/p\u003E    \u003Cp\u003ELine a baking tray that will fit into your refrigerator with parchment paper. \u003C\/p\u003E    \u003Cp\u003EHeat the milk in a saucepan until steaming. Add the matcha powder and stir to dissolve. Make sure the milk mixture does not boil. Add the chocolate in portions, stirring until each portion has melted. \u003C\/p\u003E    \u003Cp\u003EPour the chocolate-matcha mixture into a bowl and refrigerate for about 1 hour. \u003C\/p\u003E    \u003Cp\u003EOnce cooled, take out and using the whisk attachment of your hand-mixer, beat the chocolate-matcha mixture until light and creamy. Fill the cream in a piping bag and pipe out chocolate balls the size of cherries on the baking tray. \u003C\/p\u003E    \u003Cp\u003EPlace the tray back into the refrigerator for another 30 minutes. In the meantime put the pistachios into a large bowl and set aside. \u003C\/p\u003E    \u003Cp\u003ETake the pralines out of the refrigerator. Using the palms of your hands quickly roll each chocolate portion into smooth balls. Place the pralines into the bowl with the pistachios and gently toss them, coating the pralines with the nuts. \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003ETip:\u003C\/strong\u003E When you are rolling the matcha-chocolate balls with your hands, I recommend placing a bowl of ice cold water next to you. In between dip your hands in the water to cool them. This way the chocolate will not melt with the warmth of your hands. \u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EVerdict\u003C\/strong\u003E\u003C\/p\u003E   \u003Ccenter\u003E\u003Cimg title=\"Matcha Pralines (05) by MeetaK\" height=\"678\" alt=\"Matcha Pralines (05) by MeetaK\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R-ItiFTi2wI\/AAAAAAAACFE\/T487oAxIW6w\/MatchaPralines05framed3\" width=\"450\" \/\u003E \u003C\/center\u003E    \u003Cp\u003EThese were incredibly fluffy and light. I was not expecting Soeren to like them - but the boy surprises me every time! He could not get enough of them. I had to take a few out for him and hide the rest LOL! The aroma of the matcha is very delicate in this. Just a hint but still very much there. I loved the crunchy pistachios - it added a lovely texture rounding the praline up nicely. I hope my friends enjoy these when they open the little chiffon bags and find these pralines inside. \u003C\/p\u003E    \u003Cp\u003EI am also taking a few bags with me to Dubai - after all my parents, brother and Tom deserve to find these jewels on Easter too. \u003C\/p\u003E    \u003Cp\u003EAs I am taking my notebook with me, you'll be hearing from me every now and then. I have a few great posts lined up - they'll be strawberries, raspberries, pulses, pot pies and shiny metal all coming your way so stay tuned. In the meantime have a very Happy Easter and have fun hunting for your sweet gifts!\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EYou might enjoy these treats too:\u003C\/strong\u003E\u003C\/p\u003E    \u003Ctable cellspacing=\"2\" cellpadding=\"2\" width=\"392\" border=\"0\"\u003E\u003Ctbody\u003E       \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"124\"\u003E\u003Cimg height=\"66\" alt=\"NougatOrangeTreats2\" src=\"http:\/\/lh3.google.com\/blogmeeta\/R-ItilTi2xI\/AAAAAAAACFM\/QgLZaHhtQlQ\/NougatOrangeTreats23\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"260\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#nougatorangetreats\" target=\"_blank\"\u003ENougat Orange Treats\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"127\"\u003E\u003Cimg height=\"89\" alt=\"HavannaPraline3\" src=\"http:\/\/lh5.google.com\/blogmeeta\/R-ItjFTi2yI\/AAAAAAAACFU\/kdyg7_dxUvU\/HavannaPraline33\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"257\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/12\/christmas-goodies-pralines-and-cakes.html#havanapralines\" target=\"_blank\"\u003EHavanna Pralines\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E        \u003Ctr\u003E         \u003Ctd align=\"center\" width=\"130\"\u003E\u003Cimg height=\"63\" alt=\"Truffles 2\" src=\"http:\/\/lh4.google.com\/blogmeeta\/R-Itj1Ti2zI\/AAAAAAAACFc\/Gv7LYpU2zy8\/Truffles23\" width=\"90\" border=\"0\" \/\u003E \u003C\/td\u003E          \u003Ctd width=\"255\"\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/11\/cooking-school-rich-creamy-truffles_24.html\" target=\"_blank\"\u003ERich Creamy Truffles\u003C\/a\u003E\u003C\/td\u003E       \u003C\/tr\u003E     \u003C\/tbody\u003E\u003C\/table\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EMore Matcha creations from other blogs\u003C\/strong\u003E: \u003C\/p\u003E    \u003Cp\u003EFresh From The Oven: \u003Ca href=\"http:\/\/novice-baker.blogspot.com\/2008\/03\/chocolate-matcha-loaf-cake.html\" target=\"_blank\"\u003EChocolate Matcha Loaf Cake\u003C\/a\u003E       \u003Cbr \/\u003EDay Dream Delicious: \u003Ca href=\"http:\/\/daydreamdelicious.blogspot.com\/2006\/09\/matcha-cupcakes.html\" target=\"_blank\"\u003EMatcha Cupcakes\u003C\/a\u003E       \u003Cbr \/\u003ENami-Nami: \u003Ca href=\"http:\/\/nami-nami.blogspot.com\/2007\/11\/loveschools-lovely-matcha-cookies.html\" target=\"_blank\"\u003EMatcha Cookies\u003C\/a\u003E       \u003Cbr \/\u003ELa Tartine Gourmande: \u003Ca href=\"http:\/\/www.latartinegourmande.com\/2007\/01\/18\/white-chocolate-and-matcha-tea-marbled-cake-marbre-au-chocolat-blanc-et-the-vert\/\" target=\"_blank\"\u003EWhite Chocolate and Matcha Tea Marbled Cake\u003C\/a\u003E       \u003Cbr \/\u003EJaden's Steamy Kitchen: \u003Ca href=\"http:\/\/steamykitchen.com\/blog\/2007\/07\/11\/matcha-white-chocolate-ice-cream\/\" target=\"_blank\"\u003EMatcha White Chocolate Ice-cream\u003C\/a\u003E       \u003Cbr \/\u003E\u003C\/p\u003E    \u003Cp\u003EI am thrilled to send these sweet gifts to Danielle of \u003Ca href=\"http:\/\/www.habeasbrulee.com\" target=\"_blank\"\u003EHabeas Brulee\u003C\/a\u003E, who is the hostess of \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\" target=\"_blank\"\u003ESugar High Friday\u003C\/a\u003E this month. Her theme is wonderful one - a dedication to friends, families and everyone who receives \u003Ca href=\"http:\/\/www.habeasbrulee.com\/2008\/03\/04\/sugar-high-friday-41-sweet-gifts\/\" target=\"_blank\"\u003Esweet gifts\u003C\/a\u003E. Thanks for a wonderful theme Danielle!\u003C\/p\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E   \u003Csmall\u003E     \u003Cdiv class=\"wlWriterSmartContent\" id=\"scid:0767317B-992E-4b12-91E0-4F059A8CECA8:3fba14eb-6764-4218-a667-0614d48bf269\" style=\"padding-right: 0px; display: inline; padding-left: 0px; padding-bottom: 0px; margin: 0px; padding-top: 0px\"\u003ETechnorati Tags: \u003Ca href=\"http:\/\/technorati.com\/tags\/matcha\" rel=\"tag\"\u003Ematcha\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/truffles\" rel=\"tag\"\u003Etruffles\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pralines\" rel=\"tag\"\u003Epralines\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/sweets\" rel=\"tag\"\u003Esweets\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/pistachios\" rel=\"tag\"\u003Epistachios\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/SHF\" rel=\"tag\"\u003ESHF\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/treats\" rel=\"tag\"\u003Etreats\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E,\u003Ca href=\"http:\/\/technorati.com\/tags\/Nikon%20D70s\" rel=\"tag\"\u003ENikon D70s\u003C\/a\u003E\u003C\/div\u003E   \u003C\/small\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003C\/p\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E \u003C\/p\u003E \u003C\/span\u003E  "},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/1059360562632909419\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/sweet-gifts-matcha-white-chocolate.html#comment-form","title":"28 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1059360562632909419"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/1059360562632909419"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/03\/sweet-gifts-matcha-white-chocolate.html","title":"Sweet Gifts: Matcha White Chocolate Pralines with Pistachios"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"thr$total":{"$t":"28"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5195743142547656618"},"published":{"$t":"2008-02-01T16:17:00.001+01:00"},"updated":{"$t":"2008-02-02T13:52:49.834+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Ramblings"}],"title":{"type":"text","$t":"Death by Chocolate"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg title=\"Choc-Mocca Brownies (13)by MeetaK\" alt=\"Choc-Mocca Brownies (13)by MeetaK\" src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocWalBrownie13.jpg\" width=\"450\" \/\u003E\u003C\/center\u003E  \u003Cp\u003EThere is only one item that brings joy, happiness and ecstasy. \u003C\/p\u003E  \u003Cp\u003E\u003Cstrong\u003EChocolate!\u003C\/strong\u003E\u003C\/p\u003E  \u003Cp\u003EWe all want it, crave it, worship it and are addicted to it. \u003C\/p\u003E  \u003Cp\u003E\u0026#160;\u003C\/p\u003E \u003Cspan id=\"fullpost\"\u003E   \u003Cp\u003E\u003Ca title=\"Vote for me in the Death by Chocolate contest\" href=\"http:\/\/www.culinate.com\/chocolate?blogURL=http%3A%2F%2Fwhatsforlunchhoney.blogspot.com%2F\u0026amp;blogName=What%27s+For+Lunch%2C+Honey%3F\"\u003E\u003Cimg src=\"http:\/\/www.culinate.com\/images\/special\/chocolate08\/promo_125x125.png\" align=\"left\" \/\u003E\u003C\/a\u003EFine - maybe not all - but most of us are. I can honestly say I am the ultimate chocolate addict. So, it might not come as a surprise that I decided to participate in \u003Ca href=\"http:\/\/www.culinate.com\/chocolate\"\u003EDeath By Chocolate\u003C\/a\u003E organized by \u003Ca href=\"http:\/\/www.culinate.com\/home\"\u003ECulinate\u003C\/a\u003E. \u003C\/p\u003E    \u003Cp\u003EThis event could not have found a more suitable participant than me that's for sure. There is a huge variety of \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/search\/label\/Chocolate\"\u003Echocolate recipes\u003C\/a\u003E here, each one more decadent than the other. However, I thought the one recipe that really deserves the \u0026quot;\u003Cstrong\u003EDeath by Chocolate\u003C\/strong\u003E\u0026quot; title are my rich \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003Echocolate mocha brownies\u003C\/a\u003E. Remember those? Moist and crunchy with the added walnuts. \u003C\/p\u003E    \u003Cp\u003EWell now that I am one of the \u003Ca href=\"http:\/\/www.culinate.com\/chocolate\/standings\"\u003Emany participants\u003C\/a\u003E I need your help. This is where the fun comes in, as you have a chance to win something too. All you need to do is go on over to the \u003Ca href=\"http:\/\/www.culinate.com\/chocolate\/vote\"\u003Evoting page\u003C\/a\u003E and give your vote. Two winners will be picked: one is the entry with the most votes the other is a reader chosen at random from the voters in the contest. \u003C\/p\u003E    \u003Cp\u003EWhat can you win? A fantastic trip to Napa Valley, California, to the ultimate chocolate tasting experience, the \u003Ca href=\"http:\/\/www.copia.org\/content\/chocolate\"\u003EDeath by Chocolate Festival\u003C\/a\u003E. Have I got your attention now? Thought so! \u003C\/p\u003E    \u003Cp\u003E\u003Cstrong\u003EHere's how it works:\u003C\/strong\u003E       \u003Cbr \/\u003ERegister yourself on the \u003Ca href=\"http:\/\/www.culinate.com\/chocolate\"\u003ECulinate contest page\u003C\/a\u003E. This automatically gives you a chance to win. On \u003Cstrong\u003EFebruary 4th\u003C\/strong\u003E come back and vote for your favorite chocolate post. Contest closes \u003Cstrong\u003EFebruary 8th\u003C\/strong\u003E. After that a panel of esteemed \u003Ca href=\"http:\/\/www.culinate.com\/chocolate\/tools\"\u003Ejudges\u003C\/a\u003E will select the winning chocolate entry from the top 10 vote-getters. \u003C\/p\u003E    \u003Cp\u003ESo, please go on over and \u003Ca href='http:\/\/www.culinate.com\/chocolate?blogURL=http%3A%2F%2Fwhatsforlunchhoney.blogspot.com%2F\u0026blogName=What%27s+For+Lunch%2C+Honey%3F'\u003Evote for me in the Death by Chocolate contest\u003C\/a\u003E and for those deliciously \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/rich-chocolate-mocca-brownies.html\"\u003Echocolaty mocha brownies\u003C\/a\u003E!\u003C\/p\u003E    \u003Cp\u003E\u0026#160;\u003C\/p\u003E    \u003Chr \/\u003E    \u003Cp\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? \u0026#169; 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003C\/p\u003E \u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5195743142547656618\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/death-by-chocolate.html#comment-form","title":"20 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5195743142547656618"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5195743142547656618"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/02\/death-by-chocolate.html","title":"Death by Chocolate"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChocWalBrownie13.jpg","height":"72","width":"72"},"thr$total":{"$t":"20"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4048965517599112420"},"published":{"$t":"2008-01-23T12:00:00.000+01:00"},"updated":{"$t":"2008-02-20T08:13:35.437+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Fruits"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"Chocolate Cranberry Tart"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CranberryChocolatetart05x.jpg\" alt=\"Cranberry Chocolate Tart (05) by MeetaK\" title=\"Cranberry Chocolate Tart (05) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E2008 is going to be a good year! That's what my dad promised me when I visited my parents in October.\u003Cbr \/\u003E\u003Cbr \/\u003EIt's not like 2007 was bad year, but it certainly will not go down as one of the best in my life. There were a lot of ups and downs and when 2007 bid farewell, there was not much of a love loss on my side. Yes, in a way I was glad it was over.\u003Cbr \/\u003E\u003Cbr \/\u003ECounting down the last few seconds, I secretly wished that my dad's words would be heard from that higher force somewhere up there.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EI lost my grandma in 2007 and that really put me down for several weeks. It jolted me out of my dreams and ideas I always have floating around in my head. It made me face the cold hard truth. And it was not one I liked. She never got a chance to meet Soeren and I carried that guilt around for ages. I still have it!\u003Cbr \/\u003E\u003Cbr \/\u003EI had a hard time dealing with the loss and it made me change many things in my life. I decided to quit my job, to give my head time to think of what I want in life. The last few months have been good for me.\u003Cbr \/\u003E\u003Cbr \/\u003EI feel a new positive energy getting stronger in me and that negative energy seems to be loosing the fight.\u003Cbr \/\u003E\u003Cbr \/\u003EIt also really does seem like 2008 will be a good year. There are signs at least.\u003Cbr \/\u003E\u003Cbr \/\u003ELike in the second week of this month a friend, D. and I went to the movies to see the premiere of P.S. I Love You. The movie was showing at a CineLady special - targeted for ladies of course. So, we got glasses of free champagne and little snacks before the movie started and there was a raffle draw. I was just saying to D. that I never win anything, as in the very same second my seat number was called out!\u003Cbr \/\u003E\u003Cbr \/\u003EI was baffled for a split second and the entire movie theater seemed to be waiting. I checked my seat number again and then timidly put my hand up. I did win - nothing big but still a sign. I won two free tickets to the next CineLady. And that is where my second sign came in. At least I believe it to be a sign.\u003Cbr \/\u003E\u003Cbr \/\u003EI love \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Jane_austen\"\u003EJane Austen\u003C\/a\u003E. She is my heroine in many ways. I love her writing style, her characters and the way her stories take an unexpected turn. I have read all of her books, some even two or three times and so when the tickets I won was to go see the premiere of \u003Ca href=\"http:\/\/www.imdb.com\/title\/tt0866437\/\"\u003EThe Jane Austen Book Club\u003C\/a\u003E, I just wondered if someone was trying to tell me a secret message.\u003Cbr \/\u003E\u003Cbr \/\u003EThen there was the great fact that Liz Craine from \u003Ca href=\"http:\/\/www.culinate.com\/home\"\u003ECulinate\u003C\/a\u003E contacted me and was interested in featuring me and my blog. I was stumped. This week Culinate is featuring What's For Lunch, Honey? You can read the article \u003Ca href=\"http:\/\/www.culinate.com\/read\/blog_feed\/whats_for_lunch_honey\"\u003Ehere\u003C\/a\u003E. I am rather chuffed about it, especially since one of my pictures is also featured on their home page. I join a few other great bloggers, like \u003Ca href=\"http:\/\/www.culinate.com\/read\/blog_feed\/lucullian_delights\"\u003EIlva\u003C\/a\u003E and \u003Ca href=\"http:\/\/www.culinate.com\/read\/blog_feed\/nami_nami\"\u003EPille\u003C\/a\u003E, who have been featured in the \u003Ca href=\"http:\/\/www.culinate.com\/read\/blog_feed\"\u003Epast\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003EOK I know I could go on through this whole year looking for signs, but I am thinking positively because there have been other things that are showing me things will be good this year. Things that are have not matured yet for me to tell you. But I will in due time. But for now, I just wanted to let you know - my dad never breaks his promises.\u003Cbr \/\u003E\u003Cbr \/\u003EThis tart also does not break any promises. It's simply seductive in every way. There is rich and sweet chocolate and tangy cranberries infused with a slight hint of ginger, and with the creamy and smooth mascarpone, it promises to be addicting!\u003Cbr \/\u003E\u003Cbr \/\u003EThe tart is based on a recipe from \u003Ca href=\"http:\/\/www.epicurious.com\/\"\u003EEpicurious.com\u003C\/a\u003E with a few slight modifications on my side. Hope you enjoy it!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:130%;\"\u003E\u003Cspan style=\"font-weight: bold;\"\u003EReminder!\u003C\/span\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMJan2008LogoKopie.jpg\" align=\"left\" width=\"150\" \/\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EThis month I want you to be caring, loving and comforting to yourself. I want you to make your favorite \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/drop-in-decorate-roundup-mm-17.html#MMJan\"\u003EComfort Foods\u003C\/a\u003E and bring it along to my mingle. Look forward to seeing all there! Deadline is \u003Cspan style=\"font-weight: bold;\"\u003EFebruary 4th\u003C\/span\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/EatFreshWInterLogoKopie.jpg\" align=\"left\" width=\"150\" \/\u003E \u003Cbr \/\u003E\u003Cbr \/\u003EEating fresh? Well share your fresh winter produce with us in the seasonal event \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2008\/01\/eat-fresh-wonderful-winter.html#ef-winter2008\"\u003EEat Fresh\u003C\/a\u003E. Hope you join the fun!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/chocolatecranberrytart\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CranberryChocolatetart04.jpg\" alt=\"Cranberry Chocolate Tart (04) by MeetaK\" title=\"Cranberry Chocolate Tart (04) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003ECranberry Topping\u003C\/span\u003E\u003Cbr \/\u003E120 ml cranberry juice - divided use\u003Cbr \/\u003E1 teaspoon unflavored gelatin\u003Cbr \/\u003E340 g fresh or frozen cranberries\u003Cbr \/\u003E150 g sugar\u003Cbr \/\u003E2 teaspoons fresh lemon juice\u003Cbr \/\u003E1 teaspoon lemon peel - finely grated\u003Cbr \/\u003E1 teaspoon fresh ginger - peeled and grated\u003Cbr \/\u003EPinch of salt\u003Cbr \/\u003E4 tablespoons candied ginger - finely chopped\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003ECrust\u003C\/span\u003E\u003Cbr \/\u003E200-250 g chocolate cookies - finely ground in processor (I used simple butter chocolate cookies)\u003Cbr \/\u003E150 g plain milk chocolate - melted (I melted a Milka candy bar in the microwave)\u003Cbr \/\u003E50 g sugar\u003Cbr \/\u003E1\/8 teaspoon salt\u003Cbr \/\u003E90 g unsalted butter, melted\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EMascarpone Filling\u003C\/span\u003E\u003Cbr \/\u003E250 g mascarpone cheese\u003Cbr \/\u003E65 g powdered sugar\u003Cbr \/\u003E120 ml chilled whipping cream\u003Cbr \/\u003E1 teaspoon vanilla extract\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CranberryChocolatetart02.jpg\" alt=\"Cranberry Chocolate Tart (02) by MeetaK\" title=\"Cranberry Chocolate Tart (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EFor cranberry topping\u003C\/span\u003E\u003Cbr \/\u003EPour half of the cranberry juice into a small bowl and sprinkle gelatin over it. Let stand until softened, about 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003ECombine the rest of the cranberry juice, cranberries, sugar, lemon juice and peel, ginger and salt in medium saucepan. Bring the mixture to a rolling boil, stirring until the sugar dissolves.\u003Cbr \/\u003E\u003Cbr \/\u003EReduce heat to medium and simmer until cranberries become tender. Do not let them pop and make sure the remain plump, about 5 minutes. Strain into bowl and set the cranberries aside.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the gelatin mixture to the hot juice in bowl, stirring until gelatin dissolves. Stir the cranberries back into juice. Chill until cranberry mixture is cold and slightly thickened. This will take at least at least 8 hours or leave overnight. This mixture can be made 2 days ahead. Cover and chill.\u003Cbr \/\u003E\u003Cbr \/\u003EStir chopped candied ginger into cranberry mixture.\u003Cbr \/\u003E\u003Cbr \/\u003EFor \u003Cspan style=\"font-style: italic;\"\u003Ecrust\u003C\/span\u003E\u003Cbr \/\u003EPosition rack in center of oven and preheat to 200 degrees C. Combine chocolate cookie crumbs, sugar, and salt in medium bowl. Add 5 tablespoons melted butter and stir until crumbs feel moist when pressed together with fingertips, adding remaining 1 tablespoon melted butter if mixture is dry. Pour the melted chocolate into the crumbs mixture and stir to coat.\u003Cbr \/\u003E\u003Cbr \/\u003EPress crumb mixture firmly onto bottom and up sides of tart pan. Bake chocolate crust for approx. 10 minutes until beginning to set and slightly crisp, pressing with spoon if crust puffs during baking. Transfer tart pan to rack and cool crust completely before filling. Place in the refrigerator for a few hours to allow the chocolate to set.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EFor mascarpone filling\u003C\/span\u003E\u003Cbr \/\u003EUsing electric mixer, beat all ingredients except ginger in medium bowl just until thick enough to spread. Do not over beat or mixture may curdle. Spread filling in cooled crust. Cover and chill overnight\u003Cbr \/\u003E\u003Cbr \/\u003ESpoon cranberry mixture evenly over mascarpone filling. Chill at least 2 hours and up to 6 hours. Cut tart into wedges and serve cold, drizzled with chocolate sauce.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/CranberryChocolatetart03.jpg\" alt=\"Cranberry Chocolate Tart (03) by MeetaK\" title=\"Cranberry Chocolate Tart (03) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ESensational in every way. Crispy, chocolaty crust with a soft creamy cheese filling and the icing on the cake, literally, is the tart cranberry topping with a delicate flavor of ginger. This dessert really promises you everything you craved for. I promise ;-)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 204, 0);\"\u003EMore promising desserts on WFLH:\u003C\/span\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/03\/cantuccini-plum-cheese-cakelettes.html\"\u003ECantuccini  Plum Cheesecake\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/bostini-cream-pie.html\"\u003EBostini Cream Pie\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2006\/08\/cooking-school-2-panna-cotta.html\"\u003EPanna Cotta with Blackberry Sauce\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/08\/choclate-and-caramel-tart-sweetest.html\"\u003EChocolate Caramel Tart\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/10\/banana-brioche-pudding-with-baileys.html\"\u003EBanana Brioche Pudding with Bailey's Caramel Cream\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis is for this month's \u003Ca href=\"http:\/\/www.domesticgoddess.ca\/pages.php?page=10002\"\u003ESugar High Friday\u003C\/a\u003E being hosted over at \u003Ca href=\"http:\/\/candyrecapper.com\/\"\u003ECandyRecapper\u003C\/a\u003E with the interesting theme of \u003Ca href=\"http:\/\/candyrecapper.com\/shf2008.html\"\u003ECandy\u003C\/a\u003E. My Milka chocolate bar in the crust helped make the crust crispier and chocolaty.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003ELatest Daily Tiffin Articles\u003C\/span\u003E\u003Cspan style=\"color: rgb(255, 102, 0);\"\u003E:\u003C\/span\u003E\u003Cul\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003ERecipe:\u003C\/span\u003E \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/oh-bananas.html\"\u003EOh Bananas\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003EFitness:\u003C\/span\u003E \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/be-as-strong-as-your-resolutions.html\"\u003EBe As Strong As Your Resolutions\u003C\/a\u003E\u003C\/li\u003E \u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003ECooking With Kids:\u003C\/span\u003E \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/make-your-own-sushi-kit.html\"\u003EMaking your own Sushi Kit\u003C\/a\u003E\u003C\/li\u003E \u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003EDT Exclusive\u003C\/span\u003E: \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/simple-life.html\"\u003EThe Simple Life\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003ETiffin Tuesday:\u003C\/span\u003E \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/tiffin-tuesday-happy-egg.html\"\u003EHappy Egg\u003C\/a\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cspan style=\"font-weight: bold;\"\u003EDT Exclusive:\u003C\/span\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2008\/01\/girls-are-mean.html\"\u003E Girls Are Mean\u003C\/a\u003E\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/candy\" rel=\"tag\"\u003Ecandy\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/tart\" rel=\"tag\"\u003Etart\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cranberries\" rel=\"tag\"\u003Ecranberries\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/mascarpone\" rel=\"tag\"\u003Emascarpone\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cake\" rel=\"tag\"\u003Ecake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/SHF\" rel=\"tag\"\u003ESHF\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Nikon%20d70s\" rel=\"tag\"\u003ENikon d70s\u003C\/a\u003E \u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4048965517599112420\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/01\/chocolate-cranberry-tart.html#comment-form","title":"37 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4048965517599112420"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4048965517599112420"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2008\/01\/chocolate-cranberry-tart.html","title":"Chocolate Cranberry Tart"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_CranberryChocolatetart05x.jpg","height":"72","width":"72"},"thr$total":{"$t":"37"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5699581772536292717"},"published":{"$t":"2007-12-23T14:30:00.000+01:00"},"updated":{"$t":"2007-12-23T21:19:09.118+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Friends and Feasts"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Thanksgiving\/Christmas Recipes"}],"title":{"type":"text","$t":"The Log - Bûche de Noël"},"content":{"type":"html","$t":"\u003Cspan style=\"font-weight: bold;\"\u003EDaring Bakers December 2007 Challenge - Christmas Edition\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/YuleLog01.jpg\" alt=\"Yule Log (01) by MeetaK\" title=\"Yule Log (01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe final post for the year ends with the final challenge from the mighty \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers\u003C\/a\u003E. If you've been seeing something like 400 plus Yule Logs all over the blog world, let me just say you have not lost it in anyway and the whole world has not turned Christmas crazed! It was just us Daring Bakers taking the latest challenge, set out by none other than the two founding members, \u003Ca href=\"http:\/\/www.creampuffsinvenice.ca\/\"\u003EIvonne\u003C\/a\u003E and \u003Ca href=\"http:\/\/llcskitchen.blogspot.com\/\"\u003ELis\u003C\/a\u003E head on. They decided to make this a fantastic Christmas challenge by picking out a \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/B%C3%BBche_de_No%C3%ABl\"\u003EYule Log\u003C\/a\u003E for all of us to take on.\u003Cbr \/\u003E\u003Cbr \/\u003EThis time I had fantastic company for the challenge, with a fellow Daring Baker.\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe ever so sweet, Hilda of \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/\"\u003ESaffron \u0026amp; Blueberry\u003C\/a\u003E and I decided to get together one morning via Google chat and make this traditional Christmas cake. Did we have a great time. We started in the morning and went on till mid afternoon. In between there were shrieks like \"aaaaaargh my genoise is burning!!!!!!!!!!!\" from Hilda and cursing from me \"mine cracked boohoo!\" or discussions like:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron:\u003C\/span\u003E ok, is it time for the verdict? do we fill this log?\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta:\u003C\/span\u003E ready?\u003Cbr \/\u003E I am freaking\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron:\u003C\/span\u003E me too\u003Cbr \/\u003E gently unroll your genoise...\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta:\u003C\/span\u003E ok\u003Cbr \/\u003E\u003Cbr \/\u003EThen there was also chit chat about our \u003Ca href=\"http:\/\/www.globalchefs.com\/chef\/current\/chef057herInter.htm\"\u003ESugar Daddy\u003C\/a\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron\u003C\/span\u003E: I just love pears and chocolate\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta\u003C\/span\u003E: i have pierre hermes chocolate desserts by DG\u003Cbr \/\u003E and there he has a st. honore with choc and pears\u003Cbr \/\u003E yummy\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron\u003C\/span\u003E: you lie! OMG\u003Cbr \/\u003E he's my boyfriend, but I haven't told A. about him ;)\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta\u003C\/span\u003E: wait he's cheating on me\u003Cbr \/\u003E !!!\u003Cbr \/\u003E he's my sugar daddy\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron\u003C\/span\u003E: I know, he has many women around the globe\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta\u003C\/span\u003E: I do not mind\u003Cbr \/\u003E as long as he is sweet to me\u003Cbr \/\u003E hehehe\u003Cbr \/\u003E are you ready to roll\u003Cbr \/\u003E\u003Cbr \/\u003EOh and then of course came the taste test:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta:\u003C\/span\u003E oh man i am in heaven\u003Cbr \/\u003E have you tasted the pears with the cream?\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron:\u003C\/span\u003E no, hold on\u003Cbr \/\u003E that is some good stuff\u003Cbr \/\u003E\u003Cbr \/\u003Eand then:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta:\u003C\/span\u003E boy does that taste good *licking off the spoon and popping a few chopped pears in my mouth*\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron:\u003C\/span\u003E I know I have to stop eating the buttercream, I'm going to be sick\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta:\u003C\/span\u003E me too\u003Cbr \/\u003E i have not had anything savory today\u003Cbr \/\u003E i had my muesli for breakfast\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron\u003C\/span\u003E: me neither\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta\u003C\/span\u003E: and then the tasting galore from the cake should we make a cheese sandwich?\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ESaffron\u003C\/span\u003E: good idea\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMeeta\u003C\/span\u003E: ;-)\u003Cbr \/\u003E the height of a challenge\u003Cbr \/\u003E i love it\u003Cbr \/\u003E\u003Cbr \/\u003EYup we even managed to make a cheese sandwich in between the challenge!\u003Cbr \/\u003E\u003Cbr \/\u003EAccording to the challenge we were allowed to modify the flavoring of the buttercream and both Hilda and I decided to go for chocolate and pears.\u003Cbr \/\u003E\u003Cbr \/\u003EThe details for this challenge were simple enough to follow. I did freak a little because I do not ever remember making a genoise buttercream roll that did not rip. This, unfortunately, was no exception. But in the end we both decided that our logs had character and under that note I present you with the Yule Log with character!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EThe challenge requirements were:\u003C\/span\u003E\u003Col\u003E\u003Cli\u003EA genoise cake using the recipe below\u003C\/li\u003E\u003Cli\u003EA coffee buttercream frosting using the recipe below. For those that have an aversion to coffee, we were allowed to use another flavour for the buttercream, however, the buttercream must be dark in colour. No white or cream-coloured Yule Logs!\u003C\/li\u003E\u003Cli\u003EMeringue or Marzipan mushrooms.\u003C\/li\u003E\u003C\/ol\u003EWith the above requirements we were allowed the\u003Cspan style=\"font-weight: bold;\"\u003E following modifications\u003C\/span\u003E:\u003Col\u003E\u003Cli\u003EThe genoise was to be made using the recipe provided; however, we were allowed to flavor it however we wished to.\u003C\/li\u003E\u003Cli\u003EWhile the outside of the Yule Log was to be frosted with the buttercream using the recipe provided here, we were free to fill the recipe however we choose. Fill it with fruit, jam, melted chocolate, pudding, whipped cream, or another frosting of our choice.\u003C\/li\u003E\u003Cli\u003EWe were to decorate our log with mushrooms. We had the choice of wither meringue or marzipan mushrooms.\u003C\/li\u003E\u003Cli\u003EWe also had the complete freedom, besides the mushrooms, to decorate the logs however we wished.\u003C\/li\u003E\u003Cli\u003EWe had the freedom to make our logs in whatever shape we liked (mini logs, one huge log, an upright log, etc.)\u003C\/li\u003E\u003Cli\u003EHigh altitude modifications were allowed as long as we stayed \"true\" to the recipe.\u003C\/li\u003E\u003Cli\u003EConversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. was allowed.\u003C\/li\u003E\u003Cli\u003ERecipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in our region.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003EWhile Hilda went for meringue mushrooms, I decided to go for marzipan mushrooms as the thought of dealing with genoise, buttercream and meringue was too much for me. Besides I thought it would be therapeutic to form marzipan mushrooms after all the hard work on the rest of the cake.\u003Cbr \/\u003E\u003Cbr \/\u003EThe recipes below are for the original genoise, the chocolate buttercream with pears and marzipan mushrooms.\u003Cbr \/\u003E\u003Cbr \/\u003EYou'll find Hilda's Yule log \u003Ca href=\"http:\/\/saffronandblueberry.blogspot.com\/2007\/12\/yule-log-madness-folie-de-bche-de-nol.html\"\u003Ehere\u003C\/a\u003E and the Yule logs of all the other Daring Bakers \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EReminder!\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cleft\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/MISC\/MMDec2007Logo.jpg\" width=\"150\" \/\u003E\u003C\/left\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EDrop In \u0026amp; Decorate with freshly baked cookies and treats. Hope you will join me baking for a good cause. Look forward to having you all over.\u003Cbr \/\u003E\u003Cbr \/\u003EDetails can be found \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/12\/tradtional-feasts-mm-15.html#MMDec\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(153, 0, 0);\"\u003EDeadline: January 7th, 2008.\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003E Bûche de Noël \/ Yule Log\u003C\/span\u003E\u003Cbr \/\u003EPrintable version of recipe \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/yulelog\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/YuleLog02.jpg\" alt=\"Yule Log (02) by MeetaK\" title=\"Yule Log (02) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EPlain Genoise:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E3 large eggs\u003Cbr \/\u003E3 large egg yolks\u003Cbr \/\u003Epinch of salt\u003Cbr \/\u003E¾ cup of sugar\u003Cbr \/\u003E½ cup cake flour - spoon flour into dry-measure cup and level off. I used all-purpose flour as I was unable to get cake flour.\u003Cbr \/\u003E¼ cup cornstarch\u003Cbr \/\u003E\u003Cbr \/\u003Eone 10 x 15 inch jelly-roll pan that has been buttered and lined with parchment paper and then buttered again. Here I used my normal baking sheet to make the genoise as I do not have a jelly pan.\u003Cbr \/\u003E\u003Cbr \/\u003ESet a rack in the middle of the oven and preheat to 200 degrees C.\u003Cbr \/\u003E\u003Cbr \/\u003EHalf-fill a medium saucepan with water and bring it to a boil over high heat. Lower the heat so the water is simmering.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the eggs, egg yolks, salt and sugar together in the bowl of a heavy-duty mixer. Place over the pan of simmering water and whisk gently until the mixture is just lukewarm. Test with your finger - it should be warm to the touch.\u003Cbr \/\u003E\u003Cbr \/\u003EAttach the bowl to the mixer and, with the whisk attachment, whip on medium-high speed until the egg mixture is cooled (touch the outside of the bowl to tell) and tripled in volume. The egg foam will be thick and will form a slowly dissolving ribbon falling back onto the bowl of whipped eggs when the whisk is lifted.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the eggs are whipping, stir together the flour and cornstarch.\u003Cbr \/\u003E\u003Cbr \/\u003ESift one-third of the flour mixture over the beaten eggs. Use a rubber spatula to fold in the flour mixture, making sure to scrape all the way to the bottom of the bowl on every pass through the batter to prevent the flour mixture from accumulating there and making lumps. Repeat with another third of the flour mixture and finally with the remainder.\u003Cbr \/\u003E\u003Cbr \/\u003EScrape the batter into the prepared pan and smooth the top.\u003Cbr \/\u003E\u003Cbr \/\u003EBake the genoise for about 10 to 12 minutes. Make sure the cake does not overbake and become too dry or it will not roll properly.\u003Cbr \/\u003E\u003Cbr \/\u003EWhile the cake is baking, begin making the buttercream.\u003Cbr \/\u003E\u003Cbr \/\u003EOnce the cake is done (a tester will come out clean and if you press the cake lightly it will spring back), remove it from the oven. Humidify a tea towel and tip the genoise on to it. Place a sheet of waxed paper on top and using the tea towel to help, gently roll the genoise. Allow to cool like this. This helps the genoise to roll a little more easily when it has been filled with the buttercream.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EChocolate Buttercream \u0026amp; Filling:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E4 large egg whites\u003Cbr \/\u003E1 cup sugar\u003Cbr \/\u003E24 tablespoons (3 sticks or 1-1\/2 cups) unsalted butter, softened\u003Cbr \/\u003E100-120 g chocolate - 70% cocoa\u003Cbr \/\u003E200g pears in syrup - chopped. I had some baby pears in a jar that were preserved in unsweetened syrup.\u003Cbr \/\u003E\u003Cbr \/\u003ESet a bowl over a pot with simmering water and melt the chocolate. Set aside and allow to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EWhisk the egg whites and sugar together in the bowl of an electric mixer. Set the bowl over simmering water and whisk gently until the sugar is dissolved and the egg whites are hot.\u003Cbr \/\u003E\u003Cbr \/\u003EAttach the bowl to the mixer and whip with the whisk on medium speed until cooled. Switch to the paddle and beat in the softened butter and continue beating until the buttercream is smooth. Fold in the cooled melted chocolate.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic;\"\u003EMarzipan Mushrooms:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E8 ounces almond paste\u003Cbr \/\u003E2 cups icing sugar\u003Cbr \/\u003E3 to 5 tablespoons light corn syrup\u003Cbr \/\u003ECocoa powder\u003Cbr \/\u003E\u003Cbr \/\u003ETo make the marzipan combine the almond paste and 1 cup of the icing sugar in the bowl of an electric mixer and beat with the paddle attachment on low speed until sugar is almost absorbed.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd the remaining 1 cup of sugar and mix until the mixture resembles fine crumbs.\u003Cbr \/\u003E\u003Cbr \/\u003EAdd half the corn syrup, then continue mixing until a bit of the marzipan holds together when squeezed, adding additional corn syrup a little at a time, as necessary: the marzipan in the bowl will still appear crumbly.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer the marzipan to a work surface and knead until smooth.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll one-third of the marzipan into a 6 inches long cylinder and cut into 1-inch lengths.\u003Cbr \/\u003E\u003Cbr \/\u003ERoll half the lengths into balls. Press the remaining cylindrical lengths (stems) into the balls (caps) to make mushrooms. Smudge with cocoa powder.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EAssembling the Yule Log\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECarefully unroll the genoise onto a fresh piece of parchment paper. Spread with half the chocolate buttercream and add the chopped pears.\u003Cbr \/\u003E\u003Cbr \/\u003EUse the parchment paper to help you roll the cake into a tight cylinder.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer back to the baking sheet and refrigerate for several hours.\u003Cbr \/\u003E\u003Cbr \/\u003EUnwrap the cake. Trim the ends on the diagonal, starting the cuts about 2 inches away from each end. Position the larger cut piece on each log about 2\/3 across the top. Or if you like leave it whole as I did.\u003Cbr \/\u003E\u003Cbr \/\u003ECover the log with the reserved buttercream, making sure to curve around the protruding stump.\u003Cbr \/\u003E\u003Cbr \/\u003EStreak the buttercream with a fork or decorating comb to resemble bark.\u003Cbr \/\u003E\u003Cbr \/\u003ETransfer the log to a platter and decorate with your mushrooms and whatever other decorations you’ve chosen.\u003Cbr \/\u003E\u003Cbr \/\u003EServe chilled.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/YuleLog03.jpg\" alt=\"Yule Log (03) by MeetaK\" title=\"Yule Log (03) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThe buttercream was sweet and tasting it all day throughout the making of the challenge made my sweet tooth get really sticky. The following day we had guests for coffee and cake and believe me they were impressed. By the way it looked and by the way it tasted. The pear\/chocolate combination is sensational. I think I would add a tiny bit more chocolate for a darker color the next time round though and maybe just a tad bit less sugar. Having said that the buttercream with the entire cake really tasted great and not as sweet as it did when I was eating the stuff by the spoonful. I was glad that the cake was enjoyed by everyone and there was not a piece leftover!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWould I make this again?\u003C\/span\u003E\u003Cbr \/\u003EWell I liked the cake. It tasted really good but I am glad I have another 12 months to make the next Yule log ;-). And then I think I would certainly go for the pear and chocolate combination again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWhat did I learn from this challenge?\u003C\/span\u003E\u003Cbr \/\u003EI failed at the attempt of trying to make a genoise without ripping or cracking it. That was actually my mission with this challenge. I have made \"jelly rolls\" filled with cream previously and although many of my fellow DBs were having trouble with curdled buttercream, I was hoping to make a perfect genoise. No go! But practice makes perfect and I am sure I will get there - sooner or later. I was glad that I was able to cover the \"scar\" underneath a thick layer of buttercream.\u003Cbr \/\u003E\u003Cbr \/\u003EA huge thanks goes out to our gorgeous hostesses, \u003Cspan style=\"font-weight: bold;\"\u003EIvonne \u003C\/span\u003Eand \u003Cspan style=\"font-weight: bold;\"\u003ELis\u003C\/span\u003E. You two chose a lovely challenge and I had a great time with it.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Photography\/WhiteX-Mas01.jpg\" alt=\"White Christmas (01) by MeetaK\" title=\"White Christmas (01) by MeetaK\" width=\"450\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ETo all my fellow Daring Bakers, blog friends and readers I wish you a Merry Christmas and hope you all have a great start to the New Year. I am signing off here and will be busy cooking up an awesome Christmas Eve dinner tomorrow evening for friends and family. I look forward to seeing you all again in the new year with lots of great and exciting new stuff.\u003Cbr \/\u003E\u003Cbr \/\u003EIf you are looking for stuff to browse through in my absence allow me to suggest a few great reads over at \u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/\"\u003EThe Daily Tifiin\u003C\/a\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/12\/welcoming-in-new-year.html\"\u003EWelcoming the New Year\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/12\/love-food-hate-waste.html\"\u003ELove Food, Hate Waste\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/12\/welcoming-in-new-year.html\"\u003E12 Things You Should Never Talk About on a Date\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/11\/brightening-winter-blues.html\"\u003EBrightenting The Winter Blues\u003C\/a\u003E\u003Cbr \/\u003E\u003Ca href=\"http:\/\/dailytiffin.blogspot.com\/2007\/12\/workout-who-what.html\"\u003EWorkout! Who? What?\u003C\/a\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EOr simply browse through my extensive recipe index for a few great recipes and scrumptious desserts.\u003Cbr \/\u003E\u003Cbr \/\u003ESee you all next year!\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/yule%20log\" rel=\"tag\"\u003EYule log\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cake\" rel=\"tag\"\u003Ecake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Daring%20Bakers\" rel=\"tag\"\u003EDaring Bakers\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/genoise\" rel=\"tag\"\u003Egenoise\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/christmas\" rel=\"tag\"\u003EChristmas\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/buche%20de%20noel\" rel=\"tag\"\u003EBûche de Noël\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s%20\" rel=\"tag\"\u003Enikon d70s \u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5699581772536292717\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/log-bche-de-nol.html#comment-form","title":"64 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5699581772536292717"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5699581772536292717"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/12\/log-bche-de-nol.html","title":"The Log - Bûche de Noël"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_YuleLog01.jpg","height":"72","width":"72"},"thr$total":{"$t":"64"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-4230424950449632855"},"published":{"$t":"2007-10-29T12:30:00.000+01:00"},"updated":{"$t":"2007-11-26T12:21:33.973+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Eggs"},{"scheme":"http://www.blogger.com/atom/ns#","term":"M Bakes"}],"title":{"type":"text","$t":"Bostini Cream Pie"},"content":{"type":"html","$t":"\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EDaring Bakers October 2007 Challenge\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie01a.jpg\" alt=\"Bostini Cream Pie 01a by MeetaK\" title=\"Bostini Cream Pie 01a by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EI'm back from the warm, sunny and fast paced Dubai. After a lovely 2 week vacation with my parents I come back home to a cold Germany! But it's good to be home and my head is already spinning around with many new ideas and recipes I'd like to present and realize.\u003Cbr \/\u003E\u003Cbr \/\u003EBefore I left though, I did manage to squeeze in this month's \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers\u003C\/a\u003E challenge. It was just too scrumptious not to!\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003EOur lovely hostess this month was Mary of one of my fave blogs \u003Ca href=\"http:\/\/alpineberry.blogspot.com\/\"\u003EAlpineberry\u003C\/a\u003E. Mary chose a wonderful recipe for us this month. It was straight forward but still challenging enough to tickle our baking fetishes. She chose a Bostini Cream Pie.\u003Cbr \/\u003E\u003Cbr \/\u003EA Bostini Cream Pie is a take on the \u003Ca href=\"http:\/\/en.wikipedia.org\/wiki\/Boston_cream_pie\"\u003EBoston Cream Pie\u003C\/a\u003E, which basically is a vanilla layer cake filled with cream and topped with chocolate glaze. The Bostini Cream Pie has been adjusted to give you a gorgeous vanilla bean custard cream, topped with an orange chiffon cake and then drizzled with a rich chocolate glaze. Sounds wonderful doesn't it? Now you know why I did not want to miss out on this.\u003Cbr \/\u003E\u003Cbr \/\u003EI decided to invite a few friends over for a kind of pre-vacation dinner. I mean if I was going to be making someting so rich and delicious, I might as well share it with friends - right?\u003Cbr \/\u003E\u003Cbr \/\u003EAs it is the case with each challenge, we were allowed a few modifications. For this challenge the modifications were:\u003Col\u003E\u003Cli\u003EWe could replace the large volume of orange juice in the cake recipe and did not have to use orange for the flavoring. The flavor could be substituted with a flavor that we thought complements the other components as long as the chiffon cake was kept \"light colored\". Nothing \"dark\" like chocolate or coffee\/espresso.\u003C\/li\u003E\u003Cli\u003EAs the serving size was quite large, we were free to half the recipe. However no guarantees were given that the recipes for the chiffon cake and custard would scale down successfully without affecting the final product.\u003C\/li\u003E\u003Cli\u003EWe could make as much or as little glaze as we liked. Scaling is straightforward since it's 1 part chocolate to 1 part butter.\u003C\/li\u003E\u003Cli\u003EWe could play around with the \"size\" of the dessert.\u003C\/li\u003E\u003Cli\u003EHigh altitude modifications were allowed as long as we stayed \"true\" to the recipe.\u003C\/li\u003E\u003Cli\u003EConversion for certain dietary restrictions like gluten-free, dairy-free, vegan etc. was also allowed.\u003C\/li\u003E\u003Cli\u003ERecipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in our region.\u003C\/li\u003E\u003C\/ol\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EToday you will be seeing a lot of these fantastic treats. Our group as sky-rocketed to over \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003E200 members\u003C\/a\u003E! So my one word of advice is to eat before you start surfing the blogs today!\u003Cbr \/\u003E\u003Cbr \/\u003EEnjoy!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EIngredients\u003C\/span\u003E\u003Cbr \/\u003EPrintable version \u003Ca href=\"http:\/\/blogmeeta.googlepages.com\/bostinicreampie\" target=\"printwflh\"\u003Ehere\u003C\/a\u003E.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie01.jpg\" alt=\"Bostini Cream Pie 01 by MeetaK\" title=\"Bostini Cream Pie 01 by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003ECustard:\u003C\/span\u003E\u003Cbr \/\u003E180 ml (3\/4 cup) whole milk\u003Cbr \/\u003E30g (2 3\/4 tablespoons) cornstarch\u003Cbr \/\u003E1 whole egg - beaten\u003Cbr \/\u003E9 egg yolks - beaten\u003Cbr \/\u003E895 g (3 3\/4 cups) heavy whipping cream\u003Cbr \/\u003E1\/2 vanilla bean - you can also use vanilla extract if you do not have a bean on hand\u003Cbr \/\u003E95 g (1\/2 cup) + 1 tablespoon sugar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003EChiffon Cake:\u003C\/span\u003E\u003Cbr \/\u003E150 g (1 1\/2 cups) cake flour\u003Cbr \/\u003E145 g (3\/4 cup) superfine sugar\u003Cbr \/\u003E1 1\/3 teaspoons baking powder\u003Cbr \/\u003E1\/3 teaspoon salt\u003Cbr \/\u003E80 ml (1\/3 cup) canola oil\u003Cbr \/\u003E3 to 4 (1\/3 cup) egg yolks - beaten\u003Cbr \/\u003E180 ml (3\/4 cup) fresh orange juice\u003Cbr \/\u003E10 g (1 1\/2 tablespoons) grated orange zest\u003Cbr \/\u003E1 teaspoon pure vanilla extract\u003Cbr \/\u003E8(1 cup)large egg whites\u003Cbr \/\u003E1 teaspoon cream of tartar\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003EChocolate Glaze:\u003C\/span\u003E\u003Cbr \/\u003E8 ounces semi or bittersweet chocolate\u003Cbr \/\u003E8 ounces unsalted butter\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie03.jpg\" alt=\"Bostini Cream Pie 03 by MeetaK\" title=\"Bostini Cream Pie 03 by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003ETo prepare the custard:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECombine the milk and cornstarch in a bowl and blend until smooth. Whisk in the whole egg and yolks, beating until smooth. Combine the cream, vanilla bean and sugar in a saucepan and carefully bring to a boil. When the mixture just boils, whisk a ladleful into the egg mixture to temper it, then whisk this back into the cream mixture. Cook, stirring constantly, until the mixture is thick enough to coat the back of a spoon. Strain the custard and pour into 8 large custard cups or ramekin forms. I poured my custard in 6 flat oven-proof dishes. Refrigerate to chill.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003ETo prepare the chiffon cakes:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EPreheat the oven to 200 degrees C (325 F). Spray or grease 8 ramekin molds with nonstick cooking spray or oil. You may use 7-ounce custard cups, oven proof wide mugs or even large foil cups.\u003Cbr \/\u003E\u003Cbr \/\u003ESift the cake flour, sugar, baking powder and salt into a large bowl. Add the oil, egg yolks, orange juice, zest and vanilla. Stir until smooth, but do not over-beat.\u003Cbr \/\u003E\u003Cbr \/\u003EBeat the egg whites until frothy. Add the cream of tartar and beat until soft peaks form. Gently fold the beaten whites into the orange batter. Fill the greased molds nearly to the top with the batter.\u003Cbr \/\u003E\u003Cbr \/\u003EBake approximately 25 minutes, until the cakes bounce back when lightly pressed with your fingertip. Do not over-bake. Remove from the oven and let cool on a wire rack. When completely cool, remove the cakes from the molds. Cover the cakes to keep them moist.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003ETo prepare the glaze:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChop the chocolate into small pieces. Place the butter in a saucepan and heat until it is just about to bubble. Remove from the heat and add the chocolate. Stir to melt. Pour through a strainer and keep warm.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-style: italic; font-weight: bold;\"\u003ETo assemble:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003ECut a thin slice from the top of each cake to create a flat surface. Place a cake flat-side down on top of the custard. Cover the tops with warm chocolate glaze. Serve immediately.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(51, 0, 0);\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/BostiniCreamPie04.jpg\" alt=\"Bostini Cream Pie 04 by MeetaK\" title=\"Bostini Cream Pie 04 by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis was incredibly smooth and rich. The consistency of the cake was wonderfully smooth - just like chiffon. Paired with the thick custard and the rich chocolate sauce the dessert was simply delicious. My guests were simply bowled over by this dessert. It is everything one loves about a dessert - sweet custard with moist cake and a splash of decadent chocolate. Soeren loved the thick creamy custard and wanted extras on the cake. Tom enjoyed the lovely texture of the cake and as for me I loved every bite of the Bostini Cream Pie - custard, cake and chocolate, right down to the last spoonful.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWould I make this again?\u003C\/span\u003E\u003Cbr \/\u003EI certainly will. I love the way this was quite easy to whip up offering maximum taste. It's the type of dessert that fits perfectly into a fancy dinner party as you can make this a day ahead. For me it was a brilliant way to offer my guests an extravagant finale to a simpler meal. And I am sure in the two weeks I was away they certainly did not forget me and my desserts ;-)\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWhat did I learn from this challenge?\u003C\/span\u003E\u003Cbr \/\u003EI learned that fancy desserts and cakes do not have to take too long to make. I also learned that it takes a whole lotta eggs to make a sinfully good custard LOL!\u003Cbr \/\u003E\u003Cbr \/\u003EThanks to \u003Ca href=\"http:\/\/alpineberry.blogspot.com\/\"\u003EMary\u003C\/a\u003E for this fantastic challenge. It was fun and I was glad that it was easy enough to follow so that I was able to fit it into by busy schedule just before leaving to Dubai.\u003Cbr \/\u003E\u003Cbr \/\u003EYou'll find a list of all the scrumptious recipes I created since I joined the awesome group \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html#dbchallenges\"\u003Ehere\u003C\/a\u003E. Have a browse through and dare to give some a try!\u003Cbr \/\u003E\u003Cbr \/\u003ENow I am back and look forward to spoiling you all with a lot of great new recipes, ideas and photographs. And also stay tuned for my tales and stories about Dubai.\u003Cbr \/\u003E\u003Cbr \/\u003EFor more Bostini Cream Pies surf on through the wonderful list of talented Daring Bakers located on the \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003Eblogroll\u003C\/a\u003E.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Bostini%20Cream%20Pie\" rel=\"tag\"\u003EBostini Cream Pie\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Daring%20Bakers.%20Custard\" rel=\"tag\"\u003EDaring Bakers. Custard\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Vanilla\" rel=\"tag\"\u003EVanilla\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Eggs\" rel=\"tag\"\u003EEggs\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Dessert\" rel=\"tag\"\u003EDessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Cake\" rel=\"tag\"\u003ECake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Chocolate\" rel=\"tag\"\u003EChocolate\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20do70s\" rel=\"tag\"\u003Enikon do70s\u003C\/a\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/4230424950449632855\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/10\/bostini-cream-pie.html#comment-form","title":"75 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4230424950449632855"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/4230424950449632855"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/10\/bostini-cream-pie.html","title":"Bostini Cream Pie"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_BostiniCreamPie01a.jpg","height":"72","width":"72"},"thr$total":{"$t":"75"}},{"id":{"$t":"tag:blogger.com,1999:blog-22952006.post-5256261180969608041"},"published":{"$t":"2007-08-29T08:15:00.000+02:00"},"updated":{"$t":"2007-08-29T09:48:56.763+02:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Cakes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chocolate"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Daring Bakers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Tarts\/Pies\/Flans"}],"title":{"type":"text","$t":"Chocolate and Caramel Tart - The Sweetest Challenge"},"content":{"type":"html","$t":"\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocCaramelTart18.jpg\" alt=\"ChocCaramelTart (18) by MeetaK\" title=\"ChocCaramelTart (18) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate - caramel - chocolate - caramel.\u003Cbr \/\u003E\u003Cbr \/\u003EHave I gone ga-ga? No!!\u003Cbr \/\u003E\u003Cbr \/\u003EIt's the end of the month and that means we unveil another incredible \u003Ca href=\"http:\/\/whatsforlunchhoney.blogspot.com\/2007\/04\/about-daring-bakers.html\"\u003EDaring Bakers\u003C\/a\u003E challenge for the rest of the blogoshpere. This time a fantastic tart that tantalizes my chocolate addiction. Paired with caramel, it simply goes down as the most extravagant creations to date.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan id=\"fullpost\"\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis month it was the beautiful \u003Ca href=\"http:\/\/kitchenmusings.typepad.com\/my_weblog\/\"\u003EVeron\u003C\/a\u003E co-hosting with the lovely \u003Ca href=\"http:\/\/technicolorkitcheninenglish.blogspot.com\/\"\u003EPatricia\u003C\/a\u003E who chose the challenge. A tart taken from Eric Kayser's hot cookbook \u003Ca href=\"http:\/\/astore.amazon.com\/whsfoluho-20\/detail\/2080305565\/002-9154668-9264023\"\u003ESweet and Savory Tarts\u003C\/a\u003E. After I made this tart, I went out and got myself a copy of this and believe me it is hot!\u003Cbr \/\u003E\u003Cbr \/\u003EThe tart is a simple layering of a chocolate crust flavored with cinnamon, layered with a wonderful soft caramel, then topped with a fluffy chocolate mousse layer and finally, sprinkled with crunchy caramel fragments.\u003Cbr \/\u003E\u003Cbr \/\u003EChocolate - caramel - chocolate - caramel.\u003Cbr \/\u003E\u003Cbr \/\u003EOut of this world!\u003Cbr \/\u003E\u003Cbr \/\u003EAs is always the case we were allowed a few modifications, otherwise everyone had to stick to the recipe given by Veron and Patricia.\u003Cbr \/\u003E\u003Cbr \/\u003EAllowed Modifications:\u003Cul\u003E\u003Cli\u003ECaramel fragment toppings were optional but make sure that the caramel-cream and chocolate layers are true to the recipe\u003C\/li\u003E\u003Cli\u003EIf we had no luck with the dry method of making the caramel, then we were able to use the alternate method shown at the end of the recipe.\u003C\/li\u003E\u003Cli\u003EThe cinnamon can be eliminated if we did not like the spice.\u003C\/li\u003E\u003Cli\u003ERecipe ingredient exception allowed only if allergy or an ingredient not available or cost prohibitive in our region\u003C\/li\u003E\u003C\/ul\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocCaramelTart13.jpg\" alt=\"ChocCaramelTart (13) by MeetaK\" title=\"ChocCaramelTart (13) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EThis time I waited a while to go ahead with the challenge. Normally I've had the opportunity to finish it off on the first-second week but this time there were a few other things that needed tending to.\u003Cbr \/\u003E\u003Cbr \/\u003EI realized there were a few advantages and disadvantages to both sides.\u003Cbr \/\u003ECompleting the challenge earlier in the month allowed me to relax, sit back and help out others in the group with what I had experienced. Disadvantage here was that you had to learn from your own experiences. Doing it a little later on in the month meant that others were able to help out and you used their experience not to make the same mistakes. Disadvantage was that you are a nervous wreck by the time you decide to make the cake because of all the horror stories you have read on the DB blog!\u003Cbr \/\u003E\u003Cbr \/\u003EIn the end though I think many of us completed this challenge with success. Without much ado - I present the Daring Baker challenge for August 2007.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;font-size:130%;\" \u003EMilk Chocolate and Caramel Tart\u003C\/span\u003E\u003Cbr \/\u003ERecipe Quantity: One (1) 9\" Square or one (1) 10\" Round tart\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EChocolate Shortbread Pastry\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ENote\u003C\/span\u003E: The Chocolate Shortbread pastry can make 3 tart shells. If you would like to cut that recipe into thirds then you may do so, however there is no guarantee it will scale down properly.\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPreparation time\u003C\/span\u003E: 10 minutes\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ERefrigeration\u003C\/span\u003E: overnight\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003E250g (1 cup ) unsalted butter, softened\u003Cbr \/\u003E150g plus 2 tablespoons (1 cup) confectioners’ sugar\u003Cbr \/\u003E50g (½ cup) ground hazelnuts\u003Cbr \/\u003E2 level teaspoons ground cinnamon\u003Cbr \/\u003E2 eggs\u003Cbr \/\u003E400g (4 ½ cups) cake flour\u003Cbr \/\u003E2 ½ teaspoons baking powder\u003Cbr \/\u003E1 ½ tablespoons cocoa powder\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; font-style: italic;\"\u003EA day ahead\u003C\/span\u003E\u003Cbr \/\u003EIn a mixing bowl of a food processor, cream the butter. Add the confectioners’ sugar, the ground hazelnuts, and the cinnamon, and mix together. Add the eggs, one by one, mixing constantly.\u003Cbr \/\u003E\u003Cbr \/\u003ESift in the flour, the baking powder, and the cocoa powder, and incorporate well. Knead the dough with your hands and form a ball, cover in plastic wrap, and chill overnight.\u003Cbr \/\u003E\u003Cbr \/\u003EThis was the easiest method we've used to prepar dough in the DB challenge. The dough was made within minutes and I really thought that I did something wrong because it was so easy. LOL!\u003Cbr \/\u003E\u003Cbr \/\u003EYou will notice that the chocolate dough is very soft, but don't worry it hardens well after refrigerating.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChoCaramelTart04.jpg\" alt=\"ChocCaramelTart (04) by MeetaK\" title=\"ChocCaramelTart (04) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003EMilk Chocolate and Caramel Layers\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EPreparation time\u003C\/span\u003E: 40 minutes\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EBaking Time\u003C\/span\u003E: 30 minutes\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003ERefrigeration time\u003C\/span\u003E: 1 hour\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EIngredients\u003C\/span\u003E:\u003Cbr \/\u003E\u003Cbr \/\u003E250g (½ lb) chocolate shortbread pastry (see recipe above)\u003Cbr \/\u003E300g (1 ½ cups) granulated sugar\u003Cbr \/\u003E250g (1 cup) heavy cream (30-40 percent butterfat) or crème fraiche\u003Cbr \/\u003E50g (¼ cup) butter\u003Cbr \/\u003E2 whole eggs\u003Cbr \/\u003E1 egg yolk\u003Cbr \/\u003E15g flour\u003Cbr \/\u003E300g (1 ¼ cups) whipping cream\u003Cbr \/\u003E250g (½ lb) milk chocolate\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EMethod\u003C\/span\u003E\u003Cbr \/\u003EPreheat oven to 160 degrees C (325 °F). Line the baking pan with the chocolate shortbread pastry and bake blind for 15 minutes.\u003Cbr \/\u003E\u003Cbr \/\u003EI did not have any trouble rolling the dough out, what gave me a bit of problems was trying to get the dough into the pan. I had floured the counter top well but it kept cracking up on me every time I tried lifting it to line the pan. In the end I managed it well, just had to use a bit of patchwork for some sections of the crust.\u003Cbr \/\u003E\u003Cbr \/\u003EIn a saucepan, caramelize 200 g (1 cup) granulated sugar using the dry method until it turns a golden caramel color. Incorporate the heavy cream or crème fraiche and then add butter. Mix thoroughly. Set aside to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EThis is the method I used rather than the alternative method mentioned below. I took on the challenge head on. I had no trouble melting the sugar. After reading several comments and statements on the DB blog I kept my cream out to get it to room temperature. However, after adding it to the melted sugar, the caramel went rock hard. But the trick was to keep it on the heat, stirring continuously. Soon I had the most awesome colored cream caramel mixture with no lumps. I dipped my finger for a taste - heaven was in my saucepan!\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChoCaramelTart12.jpg\" alt=\"ChocCaramelTart (12) by MeetaK\" title=\"ChocCaramelTart (12) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EIn a mixing bowl, beat the whole eggs with the extra egg yolk, then incorporate the flour. Pour this into the cream-caramel mixture and mix thoroughly.\u003Cbr \/\u003E\u003Cbr \/\u003EBefore doing this my advice here would be to make sure the caramel has cooled down considerably. Then once ready temper the egg mixture. Simply take a few tablespoons of the caramel mixture and add it to the egg mixture, stirring all the time. Once the egg mixture has almost reached the temperature of the caramel mixture simply pour the egg mixture into the saucepan.\u003Cbr \/\u003E\u003Cbr \/\u003ESpread it out in the tart shell and bake for 15-20 minutes until the caramel has set. Remove from oven and allow to cool.\u003Cbr \/\u003E\u003Cbr \/\u003EPrepare the milk chocolate mousse by beating the whipping cream until stiff. Melt the milk chocolate in the microwave or in a bain-marie, and fold it gently into the whipped cream.\u003Cbr \/\u003E\u003Cbr \/\u003EPour the chocolate mousse over the cooled caramel mixture, smoothing it with a spatula. Chill for one hour in the refrigerator.\u003Cbr \/\u003E\u003Cbr \/\u003EMy mousse was a bit on the thin side and I was a bit worried if it would set well. It did eventually but took more than an hour. It was OK though as I was serving it the next day.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold; color: rgb(255, 102, 0);\"\u003ECaramel Fragments:\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChoCaramelTart06.jpg\" alt=\"ChocCaramelTart (06) by MeetaK\" title=\"ChocCaramelTart (06) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EMelt 100g (½ cup) granulated sugar in a saucepan until it reaches an amber color. Pour it onto waxed paper laid out on a flat surface. Leave to cool. Break it into small fragments and stick them lightly into the top of the tart.\u003Cbr \/\u003E\u003Cbr \/\u003EMy word of advice here would be to do this on each slice of cake separately. I stored the caramel bits in an airtight container and just before serving sprinkled the slice with the fragments. I noticed that if you spread the fragments all over the cake and then refrigerate the caramel kind of disintegrates into the cake. Leaves you with outlines of where the bits were but no crunchy bits to bite.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EAlternate Caramel Method:\u003C\/span\u003E\u003Cbr \/\u003EIf you have problems with the dry method, you may use this method.\u003Cbr \/\u003E\u003Cbr \/\u003E1 cup sugar\u003Cbr \/\u003E1\/2 cup water\u003Cbr \/\u003E1 tablespoon corn syrup\u003Cbr \/\u003E\u003Cbr \/\u003ESet mixture in a pot over medium-high heat and stir slowly. When the mixture comes to a boil, stop stirring and leave it alone. Wait till desired color is attained .\u003Cbr \/\u003E\u003Cbr \/\u003EProceed with the rest of the recipe.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EVerdict\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Ccenter\u003E\u003Cimg src=\"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/ChocCaramelTart14.jpg\" alt=\"ChocCaramelTart (14) by MeetaK\" title=\"ChocCaramelTart (14) by MeetaK\" width=\"445\" \/\u003E\u003C\/center\u003E\u003Cbr \/\u003E\u003Cbr \/\u003EA fantastic recipe. It was fun and easy to make. In between the stages I even was able to clean the entire house top to bottom!! I enjoyed this recipe the most and would call it my current favorite. The caramel was lovely - ooey and gooey just like I imagined it to be. The mousse was fluffy and light. Together it melted in the mouth like silk.\u003Cbr \/\u003E\u003Cbr \/\u003EThe only bit of a down was the extreme cinnamon flavor in the crust. It really stood out. I have nothing against cinnamon, being an Indian have had it in all sorts of things that most people would not pair it with. But it was always just an hint. In this tart it was quite over-powering. Another thing about the tart is that it is amazingly filling. A little piece and it's all you can take. I brought this as dessert to a pot luck barbecue party at one of our neighbors' and served it in little square bite sizes. This was the ideal way as people were able to indulge in it a little more than just one huge piece. All in all it came off with everyone really well and I know many of the guests will be tuning in today to check out the recipe.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWould I make this again?\u003C\/span\u003E\u003Cbr \/\u003EYes, actually I already have plans to make this again for another party next month. This time I will cut down the cinnamon amount so that it's not as intense. There was nothing about this recipe I did not enjoy. The only shock second I had was when the caramel went hard as soon as the cream hit it, but I relaxed after it all started melt into the right consistency again.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-weight: bold;\"\u003EWhat did I learn from this challenge?\u003C\/span\u003E\u003Cbr \/\u003EThat a food processor is my best friend when it comes to making dough. I have been one that always kneads with the hands or uses the kneading hooks on my hand mixer. The food processor has been used only a very few times to actually make dough. This challenge reminded me that I should use it more often.\u003Cbr \/\u003E\u003Cbr \/\u003EI thank both \u003Ca href=\"http:\/\/kitchenmusings.typepad.com\/my_weblog\/\"\u003EVeron\u003C\/a\u003E and \u003Ca href=\"http:\/\/technicolorkitcheninenglish.blogspot.com\/\"\u003EPatricia\u003C\/a\u003E for choosing this brilliant challenge for us and also for answering all questions so promptly. If you would like to get more of a chocolate and caramel rush then I would advice you to work your way down the list over at the \u003Ca href=\"http:\/\/daringbakersblogroll.blogspot.com\/\"\u003EDaring Bakers' Blogroll\u003C\/a\u003E.\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cspan style=\"font-size:85%;\"\u003ETechnorati Tags: \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Daring%20Bakers\" rel=\"tag\"\u003EDaring Bakers\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/chocolate\" rel=\"tag\"\u003Echocolate\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/caramel\" rel=\"tag\"\u003Ecaramel\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cinnamon\" rel=\"tag\"\u003Ecinnamon\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/tart\" rel=\"tag\"\u003Etart\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/Eric%20Kayser\" rel=\"tag\"\u003EEric Kayser\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/sweet\" rel=\"tag\"\u003Esweet\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/dessert\" rel=\"tag\"\u003Edessert\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/cake\" rel=\"tag\"\u003Ecake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/bake\" rel=\"tag\"\u003Ebake\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/recipe\" rel=\"tag\"\u003Erecipe\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food\" rel=\"tag\"\u003Efood\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/food%20blog\" rel=\"tag\"\u003Efood blog\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/photography\" rel=\"tag\"\u003Ephotography\u003C\/a\u003E, \u003Ca class=\"performancingtags\" href=\"http:\/\/technorati.com\/tag\/nikon%20d70s\" rel=\"tag\"\u003Enikon d70s\u003C\/a\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Chr \/\u003E\u003Cbr \/\u003E\u003Csmall\u003EAll photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First\u003C\/small\u003E\u003Cbr \/\u003E\u003C\/span\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/www.whatsforlunchhoney.net\/feeds\/5256261180969608041\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/choclate-and-caramel-tart-sweetest.html#comment-form","title":"83 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5256261180969608041"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/22952006\/posts\/default\/5256261180969608041"},{"rel":"alternate","type":"text/html","href":"https:\/\/www.whatsforlunchhoney.net\/2007\/08\/choclate-and-caramel-tart-sweetest.html","title":"Chocolate and Caramel Tart - The Sweetest Challenge"}],"author":[{"name":{"$t":"Meeta K. Wolff"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/05431777565420421364"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"16","height":"16","src":"https:\/\/img1.blogblog.com\/img\/b16-rounded.gif"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/i174.photobucket.com\/albums\/w113\/MeetaA\/Food\/th_ChocCaramelTart18.jpg","height":"72","width":"72"},"thr$total":{"$t":"83"}}]}});