Submitted by Roxanne Nassan
Mix together well:
1-1/2 cups flour
1 cup sugar
1/4 cup dry cocoa
1 tsp. baking soda
1/2 tsp. salt
1 cup water
1/3 cup oil
1 tablespoon balsamic vinegar
1 teaspoon vanilla
Filling:
Combine
8oz softened cream cheese
1 large egg
1/3 cup sugar
pinch salt
Add 4 oz. chocolate chips
Fill muffin liners about 1/3 full with chocolate batter,
then put 1-2 tsp. cream cheese mixture atop each.
Bake at 300 degrees for 30 minutes.
Makes about 18 small cakes.
BITECLUB: These were super simple to make. I let mine sit overnight in
the fridge and warm up for about 1/2 hour the next morning on the
counter. I used Bailey’s Irish Cream (since it was all I had on hand).
Here are some fun ideas for things other than cocoa to roll them in:
– Crushed potato chips
– Hot cocoa mix (I used a fancy gingerbread one someone gave me)
– Bacon (okay, okay, don’t say it)
Submitted by Wojamo
Below is the truffle recipe I was telling you about. I just wrap up 4-8 in cellophane tied with Xmas ribbon and voila! Inexpensive, decadent, home-made gift. If I want to be “fancy”, I’ll wrap a small piece of cardboard in Xmas wrapping paper before wrapping the whole thing with cellophane and tying with ribbon. The Grand Marnier is the most expensive part, but you only need 2 Tablespoons- so you could just buy one of those $3 “single serving” bottles. Other options that I’ve experimented with are Kahlua and Creme de Menthe. Also good.
Chocolate Truffles:
1 lb. semisweet chocolate (chips)
3/4 cup whipping cream
4 T. Unsalted Butter, very soft
2 T. Liqueur of your choice ( I use Gran Marnier)
Cocoa ( Hersey’s)
Chop Chocolate coarsely (skip if using chips) and melt in double boiler over simmering water. Stir until smooth then remove from heat. In a saucepan bring cream JUST to a boil; small bubbles will just appear around the edge of the pan. Don’t bring it to a full rolling boil. Remove from heat IMMEDIATELY. Add melted chocolate to warmed cream and stir until well mixed. Gradually stir in softened butter by the Tablespoon. When all ingredients are thoroughly combined, add Liqueur.
Pour into a jelly roll pan (any cookie pan with sides will do) and chill until firm enough to mold (approx 2 hours). When set, use a small melon baller to scoop out a small ball of chocolate. Working quickly form into a roughly formed ball. Roll in cocoa and set in mini paper cup. Refrigerate to set. Store finished Truffles in the refrigerator but, bring to room temperature to serve.
Note: This can be a very messy process, so have a wet towel near by to wipe your fingers. If the chocolate becomes too runny, pop it back into the refrigerator again until the right consistency.
An opening and a re-opening:
– Penngrove’s dining scene continues to boom with the addition of The Original Superburger which opened last night. If the name sounds familiar, it’s a sibling to Santa Rosa’s popular Original Superburger on Fourth Street. The menu’s the same. Hours are 11-8 M-Sat, 11-3 Sunday. A spy who was on the scene last night said the restaurant sold out of burgers within a couple hours of opening. Penngrovers must be hungry! 10070 Main, #A (where the Mexican restaurant used to be), Penngrove.
– Cucina Paradiso, a longtime favorite Petaluma Italian eatery has moved to their new location at 114 Petaluma Blvd. North. Insiders tell BiteClub that they closed the Eagle Shopping Center location after Thursday night’s dinner and carried all their chairs and tables over the bridge to the redone Moreda’s Sporting Goods. Says my source, “They have retrofitted it out splendidly. We stopped in to congratulate
them last night and you’d have thought the place had been open for
months!” Congrats.
Submitted by Teena Hardee
MIX TOGETHER:
2 LB BAG OF CONFECTIONER’S SUGAR
2 STICKS OF BUTTER (SOFTENED)
3 CUPS OF PEANUT BUTTER
BLEND UNTIL SOFT. IF TOO DRY YOU MAY ADD A LITTLE MILK TO MIXTURE.
ROLL INTO BALLS AND PUT IN FREEZER WHILE YOU MAKE THE CHOCOLATE COATING.
CHOCOLATE COATING IS TWO BAGS OF SEMI-SWEET CHOCOLATE CHIPS. PLACE IN MICROWAVE UNTIL MELTED.
REMOVE BALLS FROM FREEZER AND DIP INTO CHOCOLATE. PLACE ON WAX PAPER TO SET.
TASTE A LOT LIKE REESES PEANUT BUTTER CUPS – ONLY BETTER CAUSE THEY’RE MADE WITH LOVE :o)
Submitted by Teena Hardee
You will need:
1 – 2 cans Cherry Pie Filling and or Blueberry Pie Filling (whatever you like on top of your cheesecake)
Blend together well till light and fluffy:
Two 8oz pkgs. Cream Cheese -softened
¾ Cup Sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
Place a mini vanilla wafer into tassy cup holder (mini cupcake holders). Fill remainder of cup with about 1 Tablespoon of cream cheese mixture. Bake for 15 minutes in 350 degree oven till firm center.
After they cool, place two cherries or a few blueberries on top and serve.
Great for parties because they are easy to eat and require no utensils – just pop it in your mouth and enjoy :o)
Of all the things a man can smell like, is a Whopper all that bad?
Just in time for the holidays, Burger King has release “Flame”, a body spray for men (or burger-loving women) with just a hint of flame-broiled goodness. And it will only set you back a value-menu priced $4.
According to the website, firemeetsdesire.com, “The WHOPPER sandwich is America’s favorite burger. FLAME by BK captures the essence of that love and gives it to you. Behold the scent of seduction, with a hint of flame-broiled meat.” Mmmmmmm.
Though the mind boggles at anyone wanting to smell like a hamburger (hey, you can get the same effect just sitting in a BK for a few hours), early reports say it’s not quite as nasty as it sounds. A hint of cinnamon, a little smoky. Totally Meatastic, assuming your partner’s not a vegetarian.
You’re the king, baby.
Want it? Fill someone’s stocking with scent: http://www.rickyshalloween.com/flame_0153_body_spray_p/flame.htm
Editor’s Note: These were amazing little cookies that packed a spice-punch. I rolled them in the large sugar crystals to make them glisten. I also used the “Full-flavored” molasses to really give it the strongest flavor.
Submitted by Jennifer D
3/4 cup shortening
1 cup packed brown sugar
1 large egg
1/2 cup molasses
2 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon allspice
1 teaspoon nutmeg
Cream together shortening and brown sugar.
Stir in egg and molasses and mix well.
Fold in dry ingredients and stir.
Cover and chill till firm (1-2 hours).
Preheat oven to 350°.
Roll dough into small balls and roll in white sugar.
Place on lightly greased cookie sheet.
Bake at 350° for 9-10 minutes.
Leave on sheet one minute until set.
Remove to wire racks and cool completely.
Submitted by Rosalind Sandler
1 Duncan Hines moist yellow cake mix
1/2 C oil
2 large eggs
Mix until blended
Add: fruit, candy, nuts, whatever and mix
Drop on parchment cover cookie sheets by rounded teaspoon
Bake at 350 for 6-8 minutes.
(I used golden and dark raisins, dried cranberries, dried apricots and
walnuts pieces. I plumped up the fruit in a bowl with 3T water in the
microwave for 2 minutes and let it sit covered for 1/2 hour before
adding)
The cookies are pretty and very tasty and way too easy!
Submitted by Jill Engvaldsen
I have been making these cookies since I was not quite a teenager and
they’ve always been a hit. Most crinkle their noses… Ricotta Cookies?
and then they get quiet as they bite into these moist and lovely
cookies, wonderful with tea!
CREAM the following:
1/2 lb butter
2 C Sugar (vary based on taste, 1-2C)
2 T Vanilla
3 Eggs
Add:
1 lb Ricotta Cheese
Add Dry Ingredients:
4 Cups Flour
1 tsp BP
1 tsp Salt
Bake at 350 degrees
10-15 minutes
sprinkle with powdered sugar
Not everyone is culinarily gifted when it comes to baking. And trust me, I understand.
We all want to be Martha Stewart this time of year. The Food Network and mommy guilt get the best of us. Dusty mixers and aprons see the light of day. Tragically, it all too often ends in tears and kitchen disaster. I know.
Steaming in my garbage can are three gritty, greasy batches of failed
fudge — a ridiculously over-ambitious effort at seasonal kindness that
cost me $25 in butter, sugar, vanilla, gourmet chocolate and potato
chips (don’t ask). Not to mention Marshmallow Fluff in places Fluff should never be.
So here’s Plan B. Which maybe should have been Plan A: Call in the professionals.
The elves at Sift Cupcakery are currently taking orders for the world’s cutest desserts, uh, ever. For $45, you can get a dozen painstakingly designed cupcakes in either a “holiday” or “Christmas” theme. We’re not talking about a few sprinkles and a plastic Santa — but tiny works of holiday art. Chomp into a skiing snowman, gingerbread house, cup of hot cocoa, a frosting tree, the Grinch or perfect peppermint candy.
New seasonal flavors include Snickerdoodle, Mr. Man (gingerbread with cinnamon cream cheese frosting), Peppermint Twist (Red Velvet with peppermint frosting), and Knock Your SOX off (think Boston Cream Pie). Sift Cupcakery, 7582 Commerce Blvd., Cotati, 707.792.1681.
Chloe’s is offering an authentic Buche de Noel, a traditional French pastry “yule log”. Alas, this delicious little cord is filled with vanilla sponge cake, chocolate butter cream and chocolate ganache. Meringue mushrooms and chocolate bark make Marc Pisan’s one of my favorite. Ever. The cake serves 10-12. Chloe’s French Cafe, 3883 Airway Drive, Santa Rosa, 707.528.3095, $34.75. Call ahead.
What are some of your favorite local holiday treats? Let me know!
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