INSIDE OUT S'MORES BROWNIES

Although the first day of Summer is officially June 21st, we already want eats that are most enjoyed during the fiery temperatures of our warmest season.
These s'mores Brownies may not be cooked over the blaze of an outdoor fire, but they still evoke fun memories of vacations past, and are every bit as delicious as those that are heated to gooey perfection over the coals.

INSIDE OUT S'MORES BROWNIES

1 cup butter
4 ounces semi-sweet chocolate, chopped
2 cups sugar
4 eggs
2 teaspoons vanilla
1 1/2 cups flour
9 honey graham cracker squares
1 cup small marshmallows

Heat oven to 350F.
Line a 11 by 7 inch baking pan with parchment paper, lightly grease.
In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in sugar, eggs and vanilla until combined. Stir in flour.
Spread half the batter in the prepared pan. Top with graham crackers, sprinkle with marshmallows (dont let them touch the sides of the pan).
Carefully spread the remaining batter on the marshmallows and graham crackers, covering them completely.
Bake for 30 to 35 minutes or until set.
Cool completely on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Better Homes and Gardens, February 2012
www.bhg.com/recipes/‎

CHOCOLATE CHIP BROWNIES

Because sometimes only chocolate will do!

CHOCOLATE CHIP BROWNIES

1/2 cup walnus
3/4 cup flour
1/2 teaspoon salt
12 tablespoons unsalted butter, cut into chunks
6 ounces semi-sweet chocolate plus one cup
1 3/4 cups sugar
3 eggs
2 teaspoons vanilla extract

Heat oven to 350F.
Line the bottom and sides of an 8 or 9 inch baking pan with parchment paper and grease the lining.
Put the nuts in a food processor and process until finely ground. Add the flour and salt, and pulse a few times to combine.
Put the butter and chocolate in a large saucepan over low heat. Cook, stirring constantly, until they melt and the mixture is smooth.
Remove from the heat and stir in the sugar. Beat together the eggs and vanilla in a small bowl, then add the egg mixture to the saucepan and stir to combine. Stir in first the flour mixture, then the chocolate chips and transfer the batter to the prepared pan.
Bake until the brownies begin to pull away from the sides of the pan, about 30 minutes. Cool thoroughly before removing from the pan and cutting.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, April 2012
www.arkansasonline.com/news/features/food/

post for Motherlode - Easter 2014 - Truffle Eggs

Happy Easter - make sure and take a few minutes to check out the FABULOUS Motherlode site http://nwamotherlode.com
Always full of fabulous information and wonderful people - you can also find these fun eggs and many more delicious recipes.

Mealtime Mama: Truffle eggs for Easter brunch

By nwamamas - Last updated: Friday, April 18, 2014

Our foodie friend, Ceri Wilkin (who blogs at Recipe Doodle) sent us this awesome recipe for truffle eggs. Aren’t they beautiful?

Ceri said these adorable eggs are fun (and easy) to make — plus they taste delicious!

truffle eggs

1/4 cup cream

1 tablespoon butter

1/2 teaspoon light corn syrup

4 ounces semi-sweet chocolate chips

2 tablespoons nutella

1/2 pound white candy coating disks

5 to 6 drops of blue food coloring

1/2 to 1 teaspoon instant coffee granules

Directions: In a saucepan, bring the cream, butter and corn syrup to a boil. Add chocolate and nutella and remove from the heat (do not stir). Let stand for 5 minutes. Whisk until combined.

Transfer to a small bowl, cover and refrigerate for 45 to 60 minutes or until thickened, stirring every 15 minutes.

Shape 1 tablespoon of chocolate mixture into an egg. Place on a parchment lined baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 5 to 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating, stir until smooth. Stir in food coloring. Dip eggs into cane coating, allow excess to drip off. Return to baking sheet and immediately sprinkle with coffee granules. Let stand until set.

Enjoy!

Recipe adapted from Taste of Home, Easter Recipe Cards, April 2012

- See more at: http://nwamotherlode.com/#sthash.wMOEyl4E.dpuf

CHOCOLATE NESTS

A sweet Easter treat - and fun for the kids!

CHOCOLATE NESTS

8 ounces of chocolate
2 tablespoons vegetable shortening
1 cup crisp rice cereal
1 cup chow mein noodles
miniature candy-coated chocolate eggs

Line two baking sheets with waxed paper.
In a large microwave-safe bowl, combine chocolate and shortening. Microwave on medium, stirring at 1-minute intervals until chocolate is melted and smooth, about 2 minutes.
Gently stir rice cereal and chow mein noodles into chocolate mixture until thoroughly blended.
Drop chocolate mixture by heaping tablespoons 1 inch apart onto prepared baking sheets. Using the back of a spoon, make an indentation in each spoonful of chocolate mixture to form a nest. Place 3 eggs in each indentation.
Place chocolate nests on baking sheets in the refrigerator, chill until set, about 1 hour.
Enjoy!

Recipe adapted from the Great American Home Baking, cookie collection
www.mygreatrecipes.com/home-baking

DARK CHOCOLATE FROSTING

Great for cakes, cookies, cupcakes, brownies, or a "shot" on its own, for a pop of sweetness.

DARK CHOCOLATE FROSTING

1 1/2 sticks of unsalted butter, softened
2 1/2 cups confectioners' sugar, sifted
3 ounces chocolate, melted and cooled to room temperature
1/4 to 1/2 teaspoon vanilla
pinch of salt

In the bowl of an electric mixer, beat the butter and salt on medium speed until light and fluffy, about 2 minutes. Reduce the speed to low, gradually add the confectioners' sugar and beat until incorporated.
Add the vanilla and beat until smooth and creamy. Stop the mixer and scrape down the sides of the bowl. Add the chocolate and beat on medium speed until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl.
Add milk 1 teaspoon at a time if frosting does not have a spreadable consistency.
Enjoy!

Recipe adapted from Sprinkles Cupcakes
www.yummly.com/recipes/sprinkles-cupcakes‎

WARM PEAR BUCKLES WITH CLEMENTINE CREAM and CLEMENTINE POTS DE CREME

Cuties, they're not just for kids. These desserts are a grown up way to use the small, sweet fruit.

WARM PEAR BUCKLES WITH CLEMENTINE CREAM

1 2/3 cups flour
1/2 cup powdered sugar
1/4 teaspoon ground nutmeg
1 cup unsalted butter, room temperature
1 (8 ounce) package of cream cheese, room temperature
1 cup sugar, divided
2 teaspoons vanilla extract
3 pounds firm but ripe pears, peeled, quartered, cored and diced
1 1/2 tablespoons cornstarch
1 1/2 teaspoons ground ginger
zest and juice of one lemon
clementine cream (recipe to follow)

Whisk the flour, powdered sugar and nutmeg in a medium bowl. Using mixer, beat butter, cream cheese, 1/3 cup sugar and vanilla in a large bowl until smooth. Add dry ingredients, fold in just to blend. Divide dough in half. Form each half into a ball. Flatten into disks. Wrap each in plastic and chill for 2 hours.
Heat oven to 400F. Mix pears, cornstarch, ginger, 2/3 cup sugar and lemon zest and juice. Divide among ramekins.
Working with 1 dough disk at a time, roll out on lightly floured surface to 1/4 inch thickness. Using a plate or cookie cutter 1/2 inch larger than the top of the ramekins as a guide, cut out rounds. Cut a 1-inch long slit in center of each round. Place dough rounds atop pear mixture in ramekins. Place ramekins on a baking sheet.
Bake until golden brown and bubbling, about 30 minutes. Cool for 15 minutes. Serve with a dollop of  clementine cream.

CLEMENTINE CREAM
1 cup chilled cream
2 tablespoons fresh clementine juice
2 tablespoons sugar
1 teaspoon finely grated clementine peel

Place all ingredients in a large bowl. Using an electric mixer, beat until peaks form.
Enjoy!

Recipe adapted from Bon Appetit, October 2010
www.bonappetit.com/recipes‎

CLEMENTINE POTS DE CREME

2 3/4 cups cream, divided
zest of 2 clementines, 1 finely grated, 1 cut into thin strips for garnish
1/2 pound semisweet chocolate chips
6 large egg yolks
1/3 cup plus 2 tablespoons sugar, divided
1/2 cup whole milk

In a large saucepan, heat 2 1/4 cups cream over medium heat until warm to the touch, about 3 minutes. Add finely grated clementine zest and chocolate chips. Remove from the heat and let steep 20 minutes, stirring a few times, until smooth.
Heat oven ot 300F. In a large bowl, whisk yolks with 1/3 cup sugar and milk. Set six 6-ounce ramekins in a large baking pan.
Set a strainer over bowl with yolk mixture and pour chocolate mixture through, pressing on the zest. Whisk well to throughly combine.
Pour into ramekins. Add very hot tap water to the baking pan until it reaches halfway up the sides of ramekins. Cover pan loosely with foil and bake until pots de creme are just set around edges and slightly jiggly in centers, about 40 minutes. Transfer ramekins to a rack to cool completely, then cover and refrigerate overnight.
In a large bowl, whip remaining 1/2 cup cream to soft peaks. Add remaining 2 tablespoons sugar and whip lightly to incorporate.
Place a dollop of whipped cream on each pot de creme, garnish with zest strips, and serve.
Enjoy!

Recipe adapted from Oprah Magazine, February 2013
www.oprah.com/.../Oprah-Magazines-Best-Recipes-Top-...‎

CHOCOLATE CHEESEPIE

My son orders cheesecake, whenever the opportunity for dessert arises in a restaurant. So I thought I would surprise him with this tasty treat after dinner one night.

CHOCOLATE CHEESEPIE

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
1 1/3 cups mini, semi-sweet chocolate chips, divided
1 chocolate graham cracker crust
2 tablespoons cream

Heat oven to 450F.
Beat cream cheese and sugar in a large bowl with a mixer, until well blended. Add gas and vanilla, beat well. Stir in 1 cup of chocolate chips, pour into crust.
Bake for 10 minutes. Without opening oven door, reduce temperature to 250F. Continue baking for 30 minutes or just until set. Remove from oven to a wire rack. Cool completely.
Place remaining 1/3 cup chocolate chips and cream in a small microwave safe bowl. Microwave for 30 to 40 seconds or just until chips are melted and mixture is smooth when stirred.
Cool slightly, spread over top of cheese pie.
Refrigerate for 15 minutes or until topping is set.
Enjoy!

OATMEAL CARMELITAS

I was making these to deliver to a friend. Unfortunately I completely forgot they were in the oven - so I'm not sure how long they baked for - I was probably distracted by our huge laundry pile. The edges were a little crispy, but the rest of the bars were edible, and my friend was very gracious.

OATMEAL CARMELITAS

2 cups flour
2 cups quick-cooking oats
1 1/2 cups light brown sugar
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, melted
1 (12 ounce) package of semi-sweet chocolate morsels
1 (14 ounce) package of caramels
1/3 cup half and half

Heat oven to 350F.
Stir together the flour, oats, brown sugar, baking soda and salt in a large bowl. Add butter, stirring until mixture is crumbly. Reserve half of mixture (about 2 3/4 cups). Press remaining half of mixture into bottom of a lightly greased 13 by 9 inch pan. Sprinkle evenly with chocolate morsels.
Microwave caramels and half and half in a microwave safe bowl, for 2 minutes. Stir and microwave for 1 to 3 more minutes or until mixture is smooth. Pour evenly over chocolate morsels. Sprinkle evenly with reserved crumb mixture.
Bake for 25 to 30 minutes or until light golden brown. Cool on a wire rack. Cut into bars.
Enjoy!

Recipe adapted from Southern Living, November 2006
www.southernliving.com/food/‎

EXTRA FUDGY RASPBERRY SWIRL BARS

A friend made raspberry preserves from the wild raspberries her and her family had picked at their lake property. After spreading the delicious jam on toast and biscuits, I had enough left over to bake these delectable bars.

EXTRA FUDGY RASPBERRY SWIRL BARS

1 (12 ounce) package of semi-sweet chocolate chips
3/4 cup butter
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/2 cups flour
1/4 teaspoon salt
1/2 to 1 cup white chocolate chips
1/3 cup raspberry preserves

Heat oven to 350F.
Melt chocolate chips and butter in a saucepan over low heat, stirring occasionally, 5 to 8 minutes or until smooth. Remove from heat, stir in sugar and vanilla. Stir in eggs, one at a time, mixing well after each addition. Stir in flour and salt, mix just until flour is moistened. Stir in white chocolate chips.
Spread batter into greased 13 by 9 inch baking pan. Drop spoonfuls of preserves on batter and gently pull a knife through batter and preserves to create a swirled effect.
Bake for 30 to 35 minutes, or until bars just begin to pull away from the sides of the pan. Cool completely. Cut into bars.
Enjoy!

Recipe adapted from Land O'Lakes
www.landolakes.com/.../extra-fudgy-raspberr...‎

GUINNESS STOUT BROWNIES and CHOCOLATE STOUT SHORTBREAD COOKIES

If you have any Guinness left after your quick flirt with Ireland for St Patricks day - here are a couple of desserts that will give the fabulous beer a whole new lease on life. The sweet chocolate with sea salt sprinkled on top is a wonderful combination, made only better by the addition of the slightly bitter beer

GUINNESS STOUT BROWNIES

1 cup flour
3/4 cup cocoa powder
1/2 teaspoon salt
6 tablespoons butter, cut into cubes
2 cups semi-sweet chocolate chips
4 eggs, at room temperature
1 cup sugar
1 cup stout (Guinness)
coarse sea salt, to garnish

Heat oven to 375F.
Line a 9 by 13 inch baking pan with parchment paper, and spray with cooking spray. In a medium bowl, whisk together the flour, cocoa and salt. Set aside. Melt butter and chocolate chips in a saucepan, stirring constantly until completely melted and smooth.
In a large mixing bowl, beat the eggs and sugar on high until light and fluffy, about 3 minutes. Add the melted chocolate mixture, beating on medium until combined. Beat in flour mixture. Stir in the Guinness by hand.
Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Sprinkle with the sea salt.
Enjoy!

CHOCOLATE STOUT SHORTBREAD COOKIES

FOR THE SHORTBREAD
1 1/2 cups butter, softened
1 1/4 cups sugar
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups flour
2 tablespoons cornstarch
FOR THE CHOCOLATE LAYER
3 cups semi-sweet or dark chocolate chips
2 tablespoons cream
1 cup plus 2 tablespoons stout (Guinness)
1 teaspoon sea salt

Heat oven to 325F.
In the bowl of a stand mixer add the butter, sugar, almond extract and vanilla extract. Beat until well combined, light and fluffy, about 5 minutes.
Add the salt, flour and cornstarch, mix until just combined.
Line a 9 by 13 baking pan with parchment paper. Press the shortbread dough into the bottom of the baking dish in an even layer.
Prick all over with a fork. Bake for 25 to 30 minutes, or until the edges have just started to turn golden.
In a saucepan, add the chocolate, cream and stout. Stir until the chocolate is smooth and melted. Pour over the shortbread in an even layer. Sprinkle with salt. Chill until set, about 3 hours and up to overnight. Cut into squares, chill until ready to serve.
Enjoy!

Recipe adapted from The Beeroness
http://thebeeroness.com/2013/12/23/chocolate-stout-shortbread-cookies/

CHOCOLATE AVOCADO PUDDING

I was intrigued with the combination of ingredients in this recipe, and was inspired, interested and excited to try the flavors. The pudding had a wonderful, thick, silky, rich texture, and I really enjoyed the taste, different from regular chocolate pudding, but delicious.

CHOCOLATE AVOCADO PUDDING

1 ripe avocado, peeled, pit removed
1/2 cup almond milk
4 tablespoons cocoa powder
6 dates, pitted
1/2 teaspoon vanilla extract

Puree all ingredients in a blender, adding a little more milk if needed. Spoon into bowls, add whipped topping and berries if desired.
Enjoy!

Recipe adapted from Shape Magazine, January/February 2014
www.shape.com/healthy-eating/healthy-recipes‎

CHOCOLATE CHIP PANCAKES

Pancakes are traditional on Fat Tuesday - a way to use up rich ingredients before the restrictions of Lent commence - also a fun, convenient and tasty dinner for any busy night of the week.
The kids enjoyed a bout of television while I finished up my Continuing Education Units to renew my Occupational Therapy license. I had left my study to the very last minute, so needed to complete all 10 hours in one day, which left little time to prepare a meal. These Chocolate Chip Pancakes were a sweet and yummy reward after my rewarding work.

CHOCOLATE CHIP PANCAKES

1 cup milk
1 egg
2 tablespoons butter, melted
1 cup flour
1/3 cup cocoa powder
1/4 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips

In a medium bowl, add the milk, egg and butter, and whisk until well blended. In another medium bowl, combine the flour, cocoa, sugar, baking soda and salt, mix well.
Add milk mixture to dry mixture, whisking until the ingredients are moistened. Add chocolate chips.
Heat a skillet to medium-low heat and coat with cooking spray.
Pour 1/4 cup batter per pancake into the pan. Flip once the batter is set around the edges, then cook until baked through.
Sprinkle the pancakes with powdered sugar.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, March 2011

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE and GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE and CHOCOLATE MERINGUES AND STRAWBERRIES

Ever since our first Valentines together, my husband and I have cooked at home. For quite a few years we have had a wonderful and very dear couple join us - they met at our house and then became engaged here - and as our culinary skills have increased, so have the number of people we have included.
We usually begin the evening with appetizers and cocktails upstairs, then we negotiate the stairs down to the wine cellar for the first course, main course and appetizer.
This years meal began with a Cedar Planked Brie, continued with a simple green salad and moved on to a fragrant, delicious leg of lamb, that my husband prepared, before concluding with Chocolate Meringues.
As fantastic as everything was, I must admit, I couldn't wait for the next day - for thinly sliced lamb on soft, fresh bread, with butter, ketchup and a sprinkle of sea salt, which is how I loved it while growing up in New Zealand.
I anticipated the left overs as much as I look forward to our special celebration each year - a lot!!

CEDAR PLANKED PECAN, BOURBON AND BROWN SUGAR GLAZED BRIE

1 cedar grilling plank
1/4 cup brown sugar
1/4 cup chopped pecans
2 tablespoons dried apricots, chopped
1 tablespoon bourbon
1 round of brie
2 tablespoons blackberry jam

Soak the cedar plank in water for 30 minutes.
Meanwhile, in a bowl, stir together the brown sugar, pecans, dried apricots and bourbon.
Heat oven to 400F.
Place the brie on the wet cedar plank. Spread the jam over the top of the cheese. Spoon the fruit and nut mixture over the jam.
Place the plank with the brie on a cookie sheet in the oven, bake for 10 minutes, or until the brie is slightly softened and the sugar melts.
Serve with grapes and sliced apple and pear, if desired.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, December 2013
www.arkansasonline.com/news/features/food/‎

GREENS AND RADISH SALAD WITH WARM RED WINE VINAIGRETTE

1 head of butter lettuce, leaves torn
1 head of red leaf lettuce, leaves torn
thinly sliced radishes
1/3 cup olive oil
3 tablespoons chopped shallot
1 cup red wine
5 tablespoons red wine vinegar
1 tablespoon whole-grain mustard
2 teaspoons salt
2 teaspoons freshly ground black pepper

Place lettuce and radishes on individual serving plates.
In a small saucepan, heat oil over medium-high heat. Add shallot and cook for 4 to 5 minutes, or until tender. Add red wine, and bring to a simmer. Cook for 6 minutes. Pour mixture into the container of a blender. Add vinegar, mustard, salt and pepper. Pulse until mixture is emulsified and smooth. Serve warm over salad.
Enjoy!

Recipe adapted from Southern Lady, September/October 2011
www.southernladymagazine.com/recipes/‎

CHOCOLATE MERINGUES AND STRAWBERRIES

8 ounces of frozen strawberries, thawed
3/4 cup plus 2 tablespoons of sugar, divided
1 teaspoon balsamic vinegar (I used a violet balsamic)
3 egg whites at room temperature
1/4 teaspoon cream of tartar
5 teaspoons cocoa powder, sifted
3/4 cup cream
2 tablespoons confectioner's sugar
2 ounces dark chocolate, shaved

Heat oven to 325F.
In a bowl, combine strawberries, 2 tablespoons sugar and vinegar. Using an electric mixer, beat egg whites until peaks form. Add cream of tartar and a pinch of salt, beat to combine. Slowly add remaining 3/4 cup sugar, beating until stiff peaks form. Sprinkle cocoa over egg mixture, whip until just combined. Spread into 6 mounds, 3 inches each, on a parchment paper-lined baking sheet.
Place in oven, reduce temperature to 300F and bake until meringues are dry on the outside and soft in the center, about 50 minutes. Cool on sheets.
Using an electric mixer, whip cream and confectioners sugar. Top meringues evenly with berry mixture, whipped cream and chocolate.
Enjoy!

POMEGRANATE LIME CAKES and CHOCOLATE POMEGRANATE CAKES and CHOCOLATE POMEGRANATE TORTE

She is generous, funny, kind, brilliant, nonjudgmental, and she has the greatest collection of shoes I have ever seen - Connie Porter - 1994

POMEGRANATE LIME CAKES

1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, room temperature
2 eggs
3/4 cup pomegranate juice, divided
juice and peel of 1 lime
1/2 cup plain, thick yogurt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
lime peel to garnish

Heat oven to 350F.
Butter and flour 2 muffin pans, or line with paper liners.
Sift together flour, baking powder, and slat in medium bowl. Beat sugar and butter in large bowl until well blended, about 1 minute. Add eggs, 1 at a time, beating well after each addition. Beat in 1/2 cup pomeganate juice and the lime juice and peel. Beat flour mixture into batter just until blended. Stir in the yogurt.
Evenly divide batter into prepared pans, bake until tester inserted into center of cake comes out clean, about 15 minutes. Let cakes cook about 15 minutes. Meanwhile, sift powdered sugar into medium bowl, whisk in 1/4 cup pomegranate juice, and vanilla. Pour glaze over cakes, sprinkle with lime peel.
Enjoy!

Recipe adapted from Bon Appetit, November 2008
www.epicurious.com › recipes & menus

CHOCOLATE POMEGRANATE CAKES

4 eggs
3/4 cup brown sugar
1 cup sugar
1 teaspoon vanilla extract
1/2 cup oil
1 cup pomegranate juice
1/2 cup cocoa powder
1 3/4 cup flour
1 teaspoon baking soda
1 teaspoon baking powder

Heat oven to 350F.
Grease 2 mini bundt pans or a muffin pan. Set aside.
In the bowl of an electric mixer, beat together the eggs, sugar and brown sugar utnil well combined. Add the vanilla extract, oil and pomegranate juice and beat to combine. In a small bowl, whisk together the flour, cocoa powder, baking soda and baking powder.
Slowly stir the flour mixture into the wet ingredients. Mix utnil just combined.
Pour the batter into the prepared baking pans, filling about 3/4 full.
Bake for about 18 to 20 minutes. Remove cakes from the oven and set asie to cool.

POMEGRANATE GLAZE

1 1/2 cups powdered sugar
1 1/2 tablespoons pomegranate juice

In a small bowl, combine the powdered sugar and pomegranate juice. If needed, add a bit of water until you reach a drizzling consistency. Drizzle over cooled cakes.
Enjoy!

Recipe adapted from Tales of an Overtime Cook, September 2012
overtimecook.com/

CHOCOLATE POMEGRANATE TORTE

FOR THE CAKE
4 tablespoons softened unsalted butter, cut into pieces
6 ounces chocolate
3 eggs, separated
3/4 cup sugar
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup flour
FOR THE POMEGRANATE JELLY
1 apple
1 1/2 cups pomegranate juice
1/4 cup plus 2 tablespoons sugar
12 cranberries
FOR THE GLAZE
6 ounces chocolate, chopped
6 tablespoons unsalted butter, cut into pieces
1 tablespoon honey
pinch of salt

MAKE THE CAKE
Heat oven to 350F.
Grease the sides and bottom of a 9 by 2 inch round cake pan and line the bottom with parchment paper.
Grate 2 ounces of the chocolate and set aside. Chop the remaining chocolate and combine with the butter and 3 tablespoon s of water in a heatproof bowl. Set the bowl in a skillet of barely simmering water and stir frequently until the mixture is melted and smooth. Set aside.
In a large bowl, whisk the egg yolks with 1/2 cup sugar and the salt until thick and lightened in color.
In a stand mixer fitted with the whisk attachment, beat the egg whites and cream of tartar at medium-high speed to soft peaks, about 2 minutes. With the motor running, gradually add the remaining 1/4 cup sugar, beating to stiff peaks, 1 to 2 minutes more.
Whisk the warm chocolate and the flour into the yolk mixture. With a rubber spatula, fold one quarter of the whites into the chocolate batter. Scrape the remaining whites into the chocolate mixture and sprinkle the grated chocolate on top. Fold together. Pour the batter into the prepared pan and spread it evenly.
Bake until a toothpick inserted in the center of the cake comes out smudged with a few moist crumbs, about 25 minutes. Cool in the pan on a rack for 10 minutes. Run a knife around the edge of the cake and invert it onto another rack. Remove the pan and parchment and invert the cake onto the first rack. Let cool completely.
MAKE THE POMEGRANATE JELLY
Grate enough of the apple (including the peel) to yield 3/4 cup. In a medium saucepan, bring the grated apple, pomegranate juice, sugar and cranberries to a simmer over medium heat. Simmer, covered, until the apple is softened and the mixture has thickened a little, about 10 minutes. Uncover and continue to simmer, stirring occasionally at first and then constantly towards the end, until the liquid has evaporated and the mixture is reduced to 3/4 cup, about 5 minutes.
With a rubber spatula, press the pulp through a mesh strainer into a bowl until you can't get any more juice out of the pulp. Scrape all of the juice clinging to the bottom of the strainer into the bowl and discard the pulp in the strainer.
Transfer the cake to a plate. Stir the jelly to blend it, scrape it onto the cake, and spread it evenly over the top. Let the jelly cool until it's set, about an hour.
MAKE THE GLAZE
Put the chocolate, butter, honey and salt in a heatproof bowl set in a skillet of barely simmering water. Stir gently until the chocolate melts and the mixture is perfectly smooth. Remove from the heat and stir in 2 tablespoons of cool water. Let cool to room temperature without stirring. With an offset spatula, spread the glaze over the top and around the sides of the cake.
Garnish with pomegranate seeds.
Enjoy!

Recipe adapted from Fine Cooking
www.finecooking.com/recipes/chocolate-pomegranate-torte.aspx‎

HEART CAKES WITH CHOCOLATE GANACHE and GANACHE STUFFED CHOCOLATE CHIP COOKIES

"All you need is love. But a little chocolate now and then doesn't hurt."
Charles M. Schulz

HEART CAKES WITH CHOCOLATE GANACHE

6 ounces semi-sweet chocolate, divided use
1 tablespoon cream
3 tablespoons unsalted butter, softened and cut into small cubes
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 tablespoon flour
cocoa powder for dusting

Heat oven to 400F.
Grease a heart shaped muffin pan.
In a medium heatproof bowl, combine 2 ounces of the chocolate and the cream. Set bowl over a small saucepan of simmering water, but not touching the water.
Melt chocolate, stirring occasionally, until mixture is smooth and blended, 1 to 2 minutes. Transfer to a small bowl and refrigerate until firm, about 20 minutes.
In a separate medium, heatproof bowl, combine remaining 4 ounces of chocolate and the butter, set bowl over saucepan of simmering water and melt chocolate, stirring constantly, until mixture is smooth and well blended, 2 to 3 minutes, remove from the heat and cool for 10 minutes.
In a mixing bowl, combine eggs, yolk, sugar, vanilla and salt. Using an electric mixer, beat until thick ribbons fall from the beaters and the mixture is nearly triple in volume, 5 to 6 minutes.
Sift flour over bowl and gently fold in until just blended. Add chocolate mixture and gently fold together until smooth and blended.
Divide batter among wells of prepared muffin pan. Remove chocolate ganache from the refrigerator and scoop teaspoon-sized balls onto the top of each cake, pressing gently.
Bake until the cakes pull away from the sides of muffin well and tops are just firm, 9 to 11 minutes. Transfer pan to a wire rack and cool about 5 minutes. Invert cakes onto rack, and dust with cocoa powder.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, February 2005
www.arkansasonline.com/news/.../food/‎

GANACHE STUFFED CHOCOLATE CHIP COOKIES

COOKIES
1 cup plus 2 tablespoons flour
1 teaspoon baking soda
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon vanilla extract
1 egg
1 1/2 cups semi-sweet chocolate chips
GANACHE
4 ounces semi-sweet chocolate
5 tablespoons cream
2 1/2 tablespoons light corn syrup
2 tablespoons creme fraiche

MAKE THE COOKIES
In a bowl, mix the flour, baking soda and salt. In the bowl of a standing mixer, cream the butter with the sugars and vanilla at medium speed, about 1 minute. Beat in the egg. With the mixer on low speed, beat in the dry ingredients. Beat in the chocolate chips. Chill the dough for 30 minutes.
Heat the oven to 375F. Scoop spoons of the dough onto cookie sheets. Bake for 10 to 12 minutes or until golden. Let cool on the sheets for 2 minutes, then transfer to a rack to cool completely. Sandwich the chocolate chip cookies with the ganache and serve.
GANACHE
Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil, pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the creme fraiche. Refrigerate the ganache until thick and spreadable, about 1 hour.
Enjoy!

Recipe adapted from Food and Wine, September 2009
www.foodandwine.com/recipes‎

CARAMEL CHOCOLATE CHIP COOKIE BARS

Mornings in our house seem to be relaxed but rushed all at the same time.
My husband is usually sitting at the table, drinking coffee, leisurely eating his breakfast of eggs or yogurt and reading one of the 3 newspapers we subscribe to, while the rest of us are madly making breakfast (me) eating breakfast (kids), issuing reminders to brush teeth, wash faces, pick up rooms and discussing after school activities. Usually it's a busy, purposeful time, but not too harried.
However - on a recent morning, the kids were arguing, I was frustrated, and after numerous mornings of almost being late to school (we live 5 minutes down the road), I told the kids the car was leaving at 7:45am and if they wanted a ride to school to be sitting in the back seat with their seat belts fastened. The boys were dropped off in front of the school, but my daughter, who with casual and deliberate slowness, took her time to complete her morning routine, was left at home.
I arrived back to a sobbing girl (because she had GT class first thing, loves it and didn't want to miss it) and a supportive husband (I thought I might pass him driving her to school while I was on my way home from dropping off the boys, but he stood strong and firm).
After our morning walk (with a slight detour past the school), meeting a friend for coffee, and cleaning the house, I made these Caramel Chocolate Chip Bars, as I thought we all could use a little sweetness in our day.
Driving away that morning was one of the hardest things I have ever done as a mother, but the next morning, and each morning since, has been smooth and the kids have been timely.

CARAMEL CHOCOLATE CHIP COOKIE BARS

Heat oven to 350F.
Whisk together 1 1/2 cups of flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt. Beat 1 1/2 cups of light brown sugar and 3/4 cup butter, softened, at medium speed with an electric mixer until fluffy.
Add 2 eggs, 1 at a time, beating until blended after each addition. Add 1 1/2 teaspoons of vanilla extract, beating until blended. Gradually add flour mixture, beating at low speed until just blended. Stir in 1 cup of milk chocolate morsels just until combined. Spread batter in a lightly greased 7 by 11 pan. Microwave 1/2 cup caramel bits and 2 tablespoons of heavy cream for 2 minutes, or until melted, stirring at 30 second intervals. Pour caramel mixture over batter and gently swirl with a knife. Bake for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool completely before cutting.
Enjoy!

Recipe adapted from Southern Living, October 2013
www.southernliving.com/food/‎

CHOCOLATE BUTTERSCOTCH LAVA CAKE

A friend hosted a "crock-pot" party New Years Eve which I thought was such a fun idea, and immediately began searching for a specific recipe I had been excited to try.
I wasn't able to locate the recipe I had planned to make - a luscious chocolatey dessert, so I ended up taking an appetizer I wasn't thrilled with!
However, while looking through my extensive recipe pile a few days later, I came across the coveted recipe, and when we tried it, it was every bit as delectable as I had imagined!!

CHOCOLATE BUTTERSCOTCH LAVA CAKE

16 1/2 ounce package dark chocolate cake mix
3.9 ounce package chocolate instant pudding mix, divided
1 cup sour cream
1/3 cup butter, melted
1 teaspoon vanilla
3 1/4 cups milk, divided
3 eggs
8 ounce package chocolate covered toffee bits, divided
1 cup butterscotch chips

Measure 1 ounce of the chocolate pudding mix and set aside.
In a large bowl, beat cake mix, remaining pudding mix, sour cream, butter, vanilla, 1 1/4 cups milk and eggs, with an electric mixer at medium speed for 2 minutes.
Stir in 1 cup of the toffee bits. Pour the batter into a lightly greased slow cooker.
In a medium saucepan, heat remaining 2 cups of milk over medium heat for 3 to 5 minutes, stirring frequently, until hot and bubbling. Remove from heat.
Sprinkle remaining chocolate pudding mix over the batter in the slow cooker, and top with the butterscotch chips.
Slowly pour the hot milk over pudding and chips.
Cover and cook on low for 4 1/2 hours. Let stand for 15 minutes.
Top with ice cream or whipped cream and garnish with remaining toffee bits as desired.
Enjoy!

Recipe adapted from The Northwest Arkansas Times, November 2012

SOUR CHOCOLATE CAKE

It all started when I took my boys out for dinner.
The couple behind us ordered chocolate cake for dessert, but when we had finished our main course, it was time to go home, so there was no satisfying our sweet tooth at the restaurant. After my husband and I had been out for dinner, we came home to find our babysitter had made a special trip to the store to pick up a chocolate cake for the kids - apparently they had been asking, pleading and begging for chocolate cake!
I decided by that point, I wanted chocolate cake too - and this recipe sounded too good to pass up

SOUR CHOCOLATE CAKE

FOR THE CAKE
1/2 cup milk
1 1/2 teaspoon white vinegar
3/4 cup shortening
2 cups flour
2 cups sugar
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 cup cocoa powder
8 tablespoons butter
3 eggs, lightly beaten
FOR THE ICING
2 cups confectioners' sugar
3 tablespoons cocoa powder
1/4 cup milk
5 tablespoons butter

MAKE THE CAKE
Mix milk and vinegar in a bowl, let sit until slightly curdled, about 10 minutes.
Heat oven to 350F. Grease a 9 by 11 baking dish. Whisk flour, sugar, cinnamon, and baking soda in a bowl, make a well in the center. Bring shortening, cocoa powder, butter and 1/2 cup water to a boil in a saucepan. Cook, whisking constantly, until smooth, 5 to 7 minutes, let cool slightly. Whisk in milk mixture and eggs. Stir wet ingredients into dry ingredients until a smooth batter forms. Pour batter into greased pan and smooth top. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes, let cool.
MAKE THE ICING
Whisk confectioners' sugar and cocoa powder in a bowl. Simmer milk and butter in a saucepan over medium heat utnil butter is melted, 3 to 4 minutes. Whisk in sugar mixture until smooth. Pour icing over cake, let set completely, about 30 minutes.
Enjoy!

Recipe adapted from Saveur
www.saveur.com/‎

CHOCOLATE GRAVY

Along with snow days and kids out of school, came the sleep overs.
I love finding something fun and delicious to cook for the kids in the morning, and when I mentioned this recipe for Chocolate Gravy, everyone was super excited. My daughter remembered fondly they had served something similar at the summer camp she had attended. The kids smothered fresh baked biscuits in it, and also used it to top the pancakes I made.

CHOCOLATE GRAVY

1 cup sugar
4 1/2 tablespoons flour
4 1/2 tablespoons cocoa
1 to 1 1/2 cups water
1 1/2 cups milk
1/2 stick butter
2 teaspoons vanilla

Mix sugar, flour and cocoa together in a skillet or saucepan. Slowly add water while whisking. Next, add the milk while whisking. Heat on medium high until bubbly. Simmer for several minutes until mixture thickens to gravy. Stir continually. Add the butter and vanilla. Serve with biscuits.
Enjoy!

Recipe adapted from Arkansas Living, November 2013
www.aecc.com/arkansas-living-magazine‎

CHOCOLATE WALNUT BUTTONS and PEPPERMINT CRUSH COOKIES and CHOCOLATE CHIP WALNUT COOKIES

I have been in a snow induced stupor ever since the first flakes started falling on Thursday.
Making copious cups of hot chocolate, picking up wet clothes off the floor where my kids dump them after playing outside, peeling apart layers of soggy clothing and doing endless loads of laundry, and baking cookies
Thankfully we have had friends call by, parents dropping off their kids, and we have been able to get out and about a little, so we haven't felt too isolated, or developed cabin fever. However, I am extremely grateful to my neighbor who braved the hill between our homes, and ventured down the hill with a bottle of wine in a brown paper bag, and to my husband who has taken the kids sledding every day. Part of me thinks I should pull on a pair of waterproof boots and follow them, but the larger part of me relishes the quiet and peace that descends upon the house when they trudge down to the park with their bright, round plastic sleds, my oldest son swaggering a little in his fathers cowboy boots.

CHOCOLATE WALNUT BUTTONS

1 2/3 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 cup finely chopped walnuts
Chocolate Frosting (recipe follows)

In a bowl, stir together flour, salt and baking soda to combine thoroughly, set aside.
Heat oven to 375F.
In a mixer bowl, combine butter, brown sugar and sugar, beat until fluffy and well blended.
Beat in egg until fluffy. Add vanilla and mix well.
Gradually add flour mixture until just blended. Stir in walnuts.
Drop by teaspoons slightly apart onto baking sheets. With a teaspoon, make a depression in the center of each cookie. Bake cookies for 5 minutes. Press depressions down again, then continue baking until cookies are golden brown, 4 to 5 minutes. Transfer cookies to wire racks to cool. Fill centers with frosting.

CHOCOLATE FROSTING
1/4 cup butter
1 ounce chocolate
2 tablespoons milk
1 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract

Combine butter and chocolate in a saucepan, heat, stirring occasionally, until chocolate melts. Blend in milk. Remove from heat, mix in confectioners sugar and vanilla until smooth.
Enjoy!

Recipe adapted from The Arkansas Democrat Gazette, November 2002
www.arkansasonline.com/news/features/food/‎

PEPPERMINT CRUSH COOKIES

1 cup butter
1 cup sugar
1 cup brown sugar
2 eggs
2 1/2 to 3 cups self rising flour
2 cups chocolate chips
1 teaspoon peppermint extract
1 teaspoon salt

Heat oven to 350F.
Combine butter, sugars, eggs, extract and salt and beat until just combined. Add flour. Stir in chocolate chips.
Scoop dough onto cookie sheets, bake for 10 to 13 minutes, until puffy and light brown.
Enjoy!

Recipe adapted from Relish Magazine, December 2012
relish.com/recipes/‎

CHOCOLATE CHIP WALNUT COOKIES

1/2 cup flour
1/4 cup rolled oats
1/4 teaspoon baking soda
1/8 teaspoon cinnamon
6 tablespoons unsalted butter, softened
6 tablespoons brown sugar
2 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips
1/4 cup chopped walnuts
1/4 cup dried cherries

Heat oven to 375F. In a bowl, combine flour, oats, baking soda and cinnamon. In another bowl, cream butter and sugars until fluffy, 3 to 5 minutes. Add egg and vanilla, beat until smooth. Blend flour mixture into butter mixture. Stir in chocolate chips, walnuts and cherries. Drop tablespoons of dough onto cookie sheets, 2 inches apart. Bake until golden brown, 9 minutes. Remove from oven, let cool on sheets 3 minutes, then transfer to a rack to cool completely.
Enjoy!

Recipe adapted from Self Magazine, December 2012
www.self.com/search/recipe‎