Chocolate | Apple Crumbles

King of Kings 5K and Chocolate Orange Ginger Moelleux

Ted was the road racer Sunday running the first King of Kings 5K which started at the Parkway Rec. Center, into the golf course, around the eagle and back down. The same route as the Wednesday night development runs (starting Wednesday night by the way, May 2nd). Shane and I ran to the golf course entrance and watched as runners tackled the hill into the golf course then breezed by us on the way back down. We waited patiently, looking for bobbing heads and running feet to crest the hill… There weren’t many runners but we did see a few [...]

By Joanne|2012-04-29T12:03:21-04:00April 30, 2012|Chocolate|4 Comments

Mile One Wall and Chocolate Saint-Honore

Oh Heck! Those days are just going to happen. I’m not sure I’ve ever hit the wall while running a marathon before but I’m pretty sure I hit that infamous wall at mile 1 today. Yes, mile 1. The weather was colder and it was snowing with winds about 15 mph when I took Shane. I ran 4 miles and felt so tired with a complete lack of energy. How was I going to get through 17 miles today? Well, I did. It wasn’t pretty, it was down right awful. I gave into the fatigue and walked. I tried to [...]

By Joanne|2012-03-31T13:27:51-04:00March 31, 2012|Chocolate|3 Comments

Chocolate With Francois Peanut Caramel Tart

Cooking and baking with the French Pasty Chef Francois Payard can be quite a challenge. His recipes aren’t always for newbies. His recipes for chocolate are unmatched. They enter an entirely different league for using chocolate and producing decadent desserts, cookies, and sweets. This month a Peanut Caramel Tart that will knock your socks off. Although it looks lengthy and involved, it’s quite easy, given a couple of short cuts. The peanuts are combined with caramel to make a gooey, rich filling resting on chocolate whipped cream. Francois describes it as a “sophisticated candy bar". Makes 1 9” tart to [...]

By Joanne|2012-02-28T14:48:35-05:00February 28, 2012|Chocolate|1 Comment

Coconut Thumbprints with Chocolate Caramel

Those Francois Payard Chocolate caramels were wonderful! However, one can only eat so many and I do mean ONE since Ted doesn’t eat caramel. I can’t leave the chewy, sweet, creamy confection alone so I have to try to hide it from myself. Luckily, I came across a recipe in Martha Stewart Living Magazine for Coconut Thumbprint Cookies with Salted Caramels. Perfect! I had all the ingredients. This is my version of the recipe for Coconut Thumbprints with CHOCOLATE caramels. Makes about 40 cookies 1 1/2 sticks unsalted butter, room temperature 4 oz. cream cheese, softened at room temperature 1 [...]

By Joanne|2012-01-31T17:38:13-05:00February 1, 2012|Chocolate, cookies|1 Comment

Chocolate with Francois: Milk Chocolate Caramels with Fleur De Sel

This month Julie chose a recipe from the book Chocolate Epiphany and I knew I was in trouble. You see, I just cannot resist caramel or toffee. There’s not a THING healthy about the candy. We don’t even use dark chocolate. Still, that wasn’t going to stop me from trying my hand at making a chewy, creamy caramel at home. Unfortunately, these sweets turned out so good, I’ll probably be using this recipe over and over again. My dentist and I are going to get very close in the months to come. Page 77, a Francois Payard recipe. Makes about [...]

By Joanne|2012-01-28T13:45:18-05:00January 30, 2012|Chocolate|7 Comments

Chocolate With Francois Chocolate Nut Biscotti

Are you a dunker? If you’re a dunker you have to love biscotti. It’s the perfect crisp cookie to enjoy dipped dunked in tea or coffee. This month’s Francois Payard’s recipe, Chocolate with Francois, was all about crisp, nutty, chocolate biscotti. Essence of anise in a chocolate nut, twice baked cookie. It doesn’t get any better. Makes 18 – 25 biscotti – depending on how large/small you slice them. 3 TBS unsalted butter 1/2 cup sugar grated zest of one orange 2 large eggs 2 cups flour (more for rolling) 1/3 cup cocoa powder 1 tsp. baking soda 1 tsp. [...]

By Joanne|2012-01-01T18:32:00-05:00January 1, 2012|Chocolate|6 Comments