Create Your Own Box Of Chocolates -

Sometimes the best way to say, 

“I Love You” is to just say it.

...

However, adding chocolate 

could help. 

 

You can create your own chocolates with a few steps that are so easy, even a toddler will enjoy making a family treat.

 

The choices of what you add to your chocolates can be unique and simple... 

...or as evolved and inventive as you prefer.   

 

In fact, why not make a party of the whole event?

Recipe: Choosy Chocolates

(makes about 12-15 chocolates, but the recipe can be increased as needed)

1 cup Chocolate pieces:

preferably a very good quality with high cacao and less sugar content.

One or Several choices according to your preference:

shredded coconut, dried fruit pieces, nuts, pretzel pieces, candied fruits, pine nuts, pepitas, salt crystals, flavored sugars, broken candy pieces, organic edible herbs and flowers, etc.

 1)   Gently melt the chocolate your favorite way: double boiler, microwave slowly, etc.

 2)   Spoon small dollops onto a parchment or silicon covered baking or cookie sheet pan. Use the spoon to create other shapes if you like, ie. a heart.

 3)   Sprinkle your toppings as desired, but leave mostly chocolate showing.

 4)  Allow to sit until cooled and hardened (if you have tempered your chocolate you can put them in the refrigerator for a few minutes to speed the process.)

If life is like a box of chocolates, why not create your own choices!

Nutella Stracciatella Scones

Celebrating World Nutella Day

with

Nutella Stracciatella Scones

 

I thought I didn't like scones.  I thought they were dry hockey pucks that required a lot of tea or coffee to get down without coughing. 

As it turns out, there are just a lot of bad scones out there. It doesn't have to be that way.  They can be flaky without being dry.  Tender without falling apart. It just takes the right ratio of dry and wet ingredients with a balance of butter or oil and some care to not over work the dough.

 

Now, I love scones.  I'm kinda obsessed with them.  I probably make various kinds of scones a couple times a week, just to experiment with the flavors and add-ins.

You may be wondering what I do with all those scones every week?  Well, first - I created a recipe that makes a reasonable amount.  I cut them into small scones that make perfect little breakfast, tea, or snack bites. 

And second, I freeze them, then bag them and cook them as needed.

 

That part has become a life saver in my family.  I label how to cook them and anyone in the house, even visiting friends, know they can just take one out and pop it into the toaster oven and have a hot, fresh, tasty scone within 12 minutes.

 It has made breakfast time for my teenage son.... well, he eats breakfast now.  That's amazing enough, right?

Now, the Nutella part -  Yes, there are other Nutella scone recipes out there, but it's the technique in this that makes it special and preserves a deep Nutella flavor.  The Nutella is not just mixed in, and soaked up which often leaves the dough heavy.  The Nutella is rubbed into the dry ingredients, like you would do butter. 

 

This creates little pellets of chocolate hazelnut goodness and gives it stracciatelle (little shreds in Italian) appearance.

 

This also allows the Nutella to stay moist and hold on to its own flavor.

 There's nothing difficult here, no equipment needed, not even a mixer.  You quickly rub the Nutella in with your finger-tips, right after you rub the butter cubes in with your finger-tips.

These have become a hit at many catered brunches and teas, but nobody loves them more than my husband (who likes to claim he'll  "make the fresh scones for us this morning" as he takes them out of the freezer.) 

RECIPE: Nutella Stracciatella Scones-
2 cups AP Flour
1/2 cup Yellow Corn Meal
1/3 cup Brown Sugar
1/4 tsp. Baking Soda
1 Tbls. Baking Powder
1/2 tsp. Salt
6 ounces Unsalted Butter (cold, cut in small cubes)
1/2 cup Nutella
1 egg
1/2 cup Ricotta Cheese
1/3 cup Heavy Cream

1)  In a bowl, whisk dry ingredients (flour through salt) together.
2)  Run butter cubes into the flour mixture with your finger-tips until the butter is generally the size of peas.
3)  Add the Nutella and also rub into the dry ingredients with finger tips, working quickly until fairly evenly distributed.  Do not over-work.
4)  In another bowl, whisk together the egg, ricotta and cream.
5)  Make a well in the center of the dry ingredients and pour in the wet ingredients.  Toss with a fork to combine.

6)  Empty the dough onto a parchment covered work board and gather into a large ball that holds together.
7)  Don't over-work the dough, but knead just a couple times to make sure it's holding evenly.  Divide the dough into 4 even parts (less if you want bigger scones.)
8)  Press each part into a circle that is about 3/4 inch thick.
9)  Cut the circle in half across, then cut each half into 3 even triangles.

10)  Place the mini-scones on a lined baking sheet about an inch apart.  These can be frozen for later and bagged, or baked now.  Bake in a preheated 400F oven for 10-15 minutes depending on size of number of scones.
**optional - before baking, sprinkle with seasoned sugar and/or milk glaze.

World Nutella Day was started by 

 Ms Adventures in Italy,and 

Bleeding Espresso. 

Check out the site for hundreds of Nutella recipes :D

Loving Lunch with Joy the Baker, Cristina Ferrare, Kitchen Aid and White On Rice Couple ~ (recipe: Single Girl Melty Chocolate Cake)

If you're reading this because you'd like the recipe for a simple, chocolate filled, melty-in-the-middle single serving cake from Joy the Baker's new book - keep reading.

If you're reading this because you'd like to know more about Cristina Ferrare's new cook book - keep reading.

If you're reading this because you've started feeling like people are fake, selfish, celebrity driven a-holes, then I don't know how you got to this page, but keep reading because I have great news for you.

This past week I was invited to a casual luncheon given by Diane and Todd (photographers/writers/teachers and artists of the blog, White On Rice Couple .) It was so exciting to get their invitation because I know them to be talented, inspiring, authentic and truly giving people.

Cristina Ferrare (whom I've adored since her modeling/television days), and her daughter, Alex Thomopoulos (with a standup comedy background turned culinary artist - after my own heart), would be joining other food writers, bloggers and food fans at the lunch.

Also giving her time and talents would be Joy from Joy The Baker, (one of the most down-to-earth, beautiful and funny food gals I've ever met). It was sponsored by KitchenAid (I've never received any free equipment from them, but I would sing their praises 'til the cows came home because I have products that are over 20 years old that I still use.)

So, for those of you with dampened spirits about humanity, let me address you first:

In a time of tiresome vile political discourse and reality television assuring us that almost every gathering evidently breaks into name calling, table toppling and crying - this luncheon was full of friends and strangers laughing together and being moved by the video created by Diane and Todd. It wasn't a video selling a product. It was a video reminding us to open our eyes to all the moments in life and appreciate our own story. With their very personal images, they urged us to stay connected with the people, animals and details that matter most to our hearts. The best photography is the capturing of those stories.

With that vulnerable and emotional beginning, who wouldn't be moved to chat and stretch out of your own comfort zone? With a soft white light streaming across their studio, the 30-40 of us milled about meeting new people.

Diane and Jenny (Picky Palate)

We munched on smoked salmon-topped Potato Plates from Cristina's new book (Big Bowl of Love), and Alex's (KitchenAid-sliced) Zucchini and Cucumber Carpaccio, and Marshmallow Fluff Frosting demonstrated by Joy from her new book (Joy The Baker). We used the frosting to decorate our cupcakes.

Me and Rachel (Fuji Mama)

I've worked in the entertainment business for years. I've seen "celebrity" go to people's heads whether they were starring in a box office hit, writing the next straight-to-dvd knock-off, or reading lines into a camera about this week's mattress sales. It happens and it's weird.

Then there are people who really have the right to be patting themselves on the back and you'd never know they were in the room; their feet are firmly planted on the ground and they're always ready to help. Cristina and Joy have created wonderful cook books, Diane and Todd have an enormous following and the talent to back it up, yet all of these folks are the kinds of people you'd like to hang out with and have over for dinner.

I was fortunate enough to be given a copy of their cookbooks that day, but I've honestly purchased a copy of both just to share with a couple of my friends far away.Okay, now the recipe (but if you skipped to this part, you missed out on a story about hope, just saying. :D )

Within hours of returning from my luncheon, I was already thumbing through both cookbooks, leaving sticky tags on pages to study later. Then, standing alone in my kitchen knowing my husband wouldn't be home til the wee hours from work and my son off on a school trip to New York, I gave in to a picture of chocolate staring at me from Joy's cookbook. I had to make it.

The recipe was just too easy to not whip up and eat - all of it - all by myself. I killed this so fast~

In the book, it's called "Single Girl Melty Chocolate Cake", but really "single" is just a serving size on any given day, right?
Recipe: Single Girl Melty Chocolate Cake
(given with permission from Joy the Baker)

serves 1

1 Tablespoon unsalted butter
1/4 cup semisweet chocolate chips
1 large egg
4 teaspoons granulated sugar
1 teaspoon all-purpose flour
pinch of salt* Place a rack in the center of the oven and preheat oven to 375 degrees F. Place a cookie sheet in the oven as the oven heats.
* Generously butter and flour a 3/4 -or 1-cup ramekin. Set aside.
* In a small pot, bring 2 inches of water to a simmer
* Place butter and chocolate in a heatproof bowl and place over, but not touching, the simmering water. Stir until chocolate has melted. Allow to cool slightly.
* In a small bowl, whisk together egg and sugar. Pour in the melted chocolate mixture, and whisk together until well incorporated. Add the salt and flour and stir until just combined.* Pour batter into prepared ramekin and place in the oven atop the cookie sheet. Bake for 7-10 minutes. The less time in the oven, the more gooey the cake will be.
* Remove from the oven. Allow to cool for 2 minutes. Using pot holders, carefully invert cake onto a plate and dig in. Cake will be gooey and melty and slightly underdone -- super delicious!This cake is intended for immediate consumption (duh).

It was immediately consumed, thank you to Joy.

Nutella Hand Pies - Flaky, Chocolate Mini Pies

I've been holding back on one of my favorite recipes, and it's time to share it with you. Nutella Hand Pies are flaky, chocolate mini turnovers and are my "Go-To" for Bake Sales. There is almost always a zip-lock bag of these ready for baking in my freezer at all times. They are my most requested family treat (except for the Nutella Crack Pie). I've also made these with Apples, Cherries or Blueberries inside and added little fork marks on the outside to remember which is which. Once you get the hang of making these (which is ultra easy), you will be trying all kinds of fillings (savory and sweet.)My Grandmother and my Mom made something like these in the southern tradition of "fried pies". Grandma W used to make them from canned biscuits rolled out and apples marinated in sugar, juice and spices. Those will remain my favorites because I grew up eating them, and my Mom's will always be my favorites because they're, well... Mom's.These Nutella Hand Pies are made with homemade pastry that is extra flaky for a few reasons: 1- The butter is extra cold, even frozen and you grate it into the flour. 2- The wet ingredients are a mixture of sour cream and buttermilk. 3- The dough is chilled, rolled out, then chilled again before being rolled out again - which develops layers (a little like puff pastry has, but thicker.)The result is a pastry that almost melts just about the time the Nutella hits your mouth, too. These are perfect quick grabs for breakfast or brunch, but they make a nice little lunch addition to a picnic, a lunch box or an afternoon tea.Today is one of those fun "Lets Lunch" group postings that I've been doing with some blogging friends across the world. Each month we pick another food or theme, then we all post about it on the same day. It's our way of having lunch together no matter the time, distance or culture. At the bottom of this page, you will find a list of my buddies who are participating in today's lunch which is...PIES.

You will not believe how many different ideas you will see and can click over to from this one place. Be sure to take a look, and if you want to join us next time, just let me know (or look for our info on twitter under #LetsLunch)

RECIPE: Nutella Hand Pies (makes 12 -24 depending on size)

1/4 cup buttermilk
1/4 cup sour cream
1/4 cup sugar
2 1/4 cups All Purpose Flour
pinch of salt
6 oz. butter (keep in freezer for minimum 20 minutes)
1 egg (for an egg-wash before baking)
Nutella (1-2 Tbls. per hand pie)

1) In a small bowl, beat buttermilk, sour cream and sugar together.
2) In another bowl, sift in flour and salt, then grate butter into the flour and toss to coat and separate.
3) Stir the wet ingredients into the dry ingredients lightly (using a fork), just until they clump together.
4) Empty onto a lightly floured board and pull ingredients into a ball and mash together once or twice just until it holds. (You should see the streaks of butter in the dough which means it will be nice and flaky.)5) Make two balls, wrap them in plastic wrap, press them down into a nice square about 4x4 and chill for 20-30 minutes (or overnight).
6) Remove one chilled dough at a time and roll out into a rectangle shape about 8x8. Fold into thirds like a letter, wrap in plastic and return to refrigerator to chill again for 20- 30 minutes.
7) Remove one chilled dough at a time to work with it. Roll it out thin, cut into circles. You can use any scraps left over to re-roll, but try to stack the pieces on top of each other to roll out to protect the buttery layers. Try to not over-work.
8) Brush a little water on the outsides rims of the circles, drop a dollop of Nutella in each one and fold over to seal. Press the edges closed with the tines of a fork.9) Once sealed, place on a parchment lined baking sheet, prick with the fork and brush with beaten egg. You can freeze them at this point (once they are frozen, bag them and bake later), or bake them in a preheated 350F oven for about 15-20 minutes depending on size. I hope you enjoy these. Everyone in my house loves them.

Don't forget to go over and look at all these great PIE ideas for today's Let's Lunch!

A Tiger In The Kitchen Japanese Curry Pot Pie

Zest Bakery - Lime-Custard & Curd Pie

Free Range Cookies - Dirt Pie with Compost Cookie Crust

Monday Morning Cooking Club - Pilaf Pie with Chicken, Sultanas & Sweet Spices

Chez Us -Summer Chicken Pot Pie

GrongarBlog - Spanakopita and Rhubarb Crisp

Hot Curries & Cold Beer - Pecan Pie with a twist

Beyond The Plate - Flaky Homemade Puff Pastry covered Chicken Pot Pie

Kitchen Dreamer - Chinese Sausage and Roasted Sweet Potato Hand Pies