Chocolate Doughnuts with Powdered Sugar

After making these delectable Chocolate Doughnuts I was waiting for my husband to get home from work. So I was watching “The BEST thing I ever ate,” on my favorite show Food Network (of course). Shortly after the show was over my husband got home, and I gave him a doughnut I had made… his eyes then rolled back and after a few minutes he yelled, “This is the best doughnut I’ve ever had! The best thing I’ve ever eaten!” I just had to giggle because I was just previously watching that fun show. So anyways, here is what could be one of the BEST things you ever eat as well!

Ingredients

1 1/4 cups  whole wheat flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking powder

1/4 teaspoon sea salt

2 large organic eggs

3/4 cups sugar

2 tablespoons buttermilk

1 1/2 tablespoons butter, melted

2-4 cups canola oil  for frying

1/2 cup powdered sugar to coat

Directions

1. In a bowl combine the flour, cocoa powder, baking powder and sea salt then whisk together well.

2. In another bowl stir together the sugar, melted butter, eggs and buttermilk. Then, add the mixture to the dry ingredients and mix well.

3. Prepare a brown paper bag by filling it with the powdered sugar.

4. Heat the oil to about 375 degrees F.

5. Using an ice cream scoop, drop dollops of doughnut batter into the hot oil. Only a few at a time. Do not over crowd the pot. Fry for about 2 minutes on each side or until the doughnuts are browned and crispy.

6. Take the doughnuts out and immediately put into the paper bag and shake to coat each doughnut.

Serve right away!

Oatmeal Chocolate Chip and Cinnamon Cookies

My husband has declared this to be his  favorite cookie of the moment… Oatmeal Chocolate Chip and Cinnamon. Wholesome and delicious!

Ingredients

1 stick organic butter

3/4 cup sugar

1 teaspoon molasses

1 teaspoon vanilla

1 egg

1 cup oats

3/4 cup whole wheat or all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon sea salt

3/4 cup chooclate chips

Directions

1. In a medium bowl cream together the butter, sugar and molasses. Then add in the vanilla and egg. Stir together till mixed well.

2. In another bowl whisk together the flour, sea salt, baking powder, oats, cinnamon and chocolate chips.

3. Combine the butter mixture with the flour and mix well.

4. Preheat your oven to 350 degrees F and drop spoon fulls of cookie dough onto a buttered baking sheet and bake for 12 minutes.

Simply GORGEOUS!

Chocolate Mocha Cupcakes with Dark Chocolate Ganache

For my 23rd birthday I wanted to make cupcakes! I had never made cupcakes before so for this special occassion it was on! Cupcakes are so perfect for a party because they are easy to eat and they do not require plates, forks, ect… So now for parties Im definately going cupcakes!

Ingredients

3/4 cup flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon sea salt

3/4 cup sugar

1/3 cup cocoa powder

4 Tablespoons melted butter

2 eggs

2 teaspoons vanilla extract

1/3 cup buttermilk

3 Tablespoons fresh espresso

Chooclate Ganache

1/2 cup heavy cream

1/2 cup dark chocolate, chopped

pinch of sea salt

Directions

1. In a medium bowl combine the flour, baking powder and soda, salt, cocoa powder and sugar. Whisk till blended well.

2. In another medium bowl combine the melted butter, eggs, vanilla, espresso and buttermilk. Whisk till the mixture is blended.

3. Combine the wet to the dry ingredients and fold together. Do not over mix.

Preheat the oven to 350 degrees and bake for 15 minutes until a toothpick insert comes out clean.

To make the Ganache…

In a double boiler heat the cream, add the chocolate and sea salt, stir until the chocolate melts. Set aside and cool until you are ready to dunk your cupcakes!!

To finish.. dunk your cakes and decorate with chocolate curls.

Happy Birthday!

Mozzarella with Olive Oil, Fleur De Sel and Fried Basil

What is more comforting than eating a ball of cheese? Olive oil, Fleur De Sel and fried Basil leaves is the perfect accompaniment for this lovely dairy product. Serve as a simple lunch or an elegant appetizer. Easy and delicious as can be! The inspirtaion behind this amazing little dish comes from my favorite local restaurant, Cafe Bink. Although, they make a homemade “pulled to order Mozzarella,” and let me tell you, I have never tasted cheese this good, ever! It is creamy, milky, rich and decedent. Then they make it even better by serving it with thin, crispy crostini, red onion marmalade, pesto and confit compari tomatoes. Until I get the courage to make my own cheese, I satisfy my yearning for this gorgeous dish with a good mozerella from the market and a few simple ingredients.

Ingredients

Mozzarella cheese, a few ounces

Sprinkle of Olive Oil

Fleur De Del or any flaked sea salt

Basil Leaves, fried crispy in a little olive oil

Directions

Asemble all ingredients on a beautiful plate or serving plater of your choice.

Chocolate and Key Lime Angel Cake

In this recipe Chocolate and Key Lime come together beautifully!  Angel Cake got it’s name because of its airy lightness is said to be the “food of the angels.” This recipe in a cake-lover’s prayer.

Ingredients

1/4 cup White Whole Wheat Flour

2 Tablespoons Cocoa Powder

2 Tablespoons Arrowrroot Powder

1/4 teaspoon Sea Salt

5 Egg Whites

1/2 teaspoon Key Lime, zest

Topping

Homemade Whipped Cream

4 Tablespoons Mascarpone Cheese

1 Tablespoon Sugar

1 teaspoon Key Lime Juice

Directions

1. Preheat the oven to 350 degrees F. Sift the flour, cocoa powder, arrowroot powder, and salt together a few times.

2. Beat the egg whites in a large bowl until foamy and continue to whisk until soft peaks form.

3. Add the sugar to the egg whites a spoonful at a time, whisking after each addition. Sift a third of the four and cocoa mixture over the meringue and gently fold in. Repeat twice or more.

4. Spoon the mixture into a ring mold or a pie pan (that is what I do.) Bake for 35 minutes, or until springy when lightly pressed. Turn upside-down on to a wire rack and leave to cool in the pan. Carefully ease out of the tin. Then, after it has cooled I use a small circle cutter and punch out “bite size” circles.

5. To make the topping, mix 1/2 cup of  Homemade Whipped Cream, mascarpone cheese, key lime juice and sugar. Spread how much topping you would like on each bite. Top with some lime and chocolate zest.

Fresh Guacamole with Cayenne Pepper and Fumée De Sel

This gorgeous Guacamole pairs so perfectly with Fumée De Sel. Which is a Chardonnay and Oak Smoked Organic Fleur De Sel. Being a simple dip to put together, it is perfect for Entertaining or snacking.

Ingredients

2-3 Avocados

1 teaspoon Cilantro, chopped

1/2 teaspoon Fresh Lime Juice and Zest

1/2 teaspoon Garlic, pressed

1/2 teaspoon Fumée De Sel

1/4 teaspoon Cayenne Pepper

Directions

1. Combine all ingredients in a medium bowl and press with a potato masher.

Serve with veggie or blue corn tortilla chips.

Simple and delicious!

Ravioli with Spinach, Ricotta and White Truffle Oil

My Grandmother says that “Watching Haley eat is an art in itself.” She is so cute. However when I was eating these Raviolis it was down right ridiculous! I would not be quite about how amazing I thought these pockets of love were! My husband was looking at me like I was completely nuts! I was talking to these little things and with each bite I closed my eyes and “Mmmmmm……ing” every single time! So must I say more? This recipe is incredible simple and so much fun to make. Just you wait, you will be Mmmmm..ing with each bite too.

Ingredients

Fresh Pasta Dough

12 ounces Organic Spinach, frozen and chopped

16 ounces Ricotta Cheese

2 Garlic Cloves, minced

1/4 Cup Flat Leaf Parsley, chopped

3/4 Cup Parmesan Cheese, grated

Heavy Cream

Black Pepper, freshly cracked

White Truffle Oil

Directions

1. Drain the Spinach into a colander, drain and rinse well. Place the wet spinach onto paper towels or a clean kitchen towel and squeeze as much of the remaining water from the spinach as possible.

2. In a large bowl, mix the ricotta, garlic, spinach, parsley, parmesan and sea salt and pepper to taste. Fold in enough cream to make the mixture soft and malleable.

3. Roll out the pasta to thin sheets. Cut the desired squared sizes you would like for the ravioli. Cover with a damp cloth while you make the ravioli. Working 2-4 squares at a time, spoon 1-1 1/2 teaspoons of the filling onto the middle of every other square. Place another ravioli square on top of the mixture and gently pinch the bottom and top layers together. (If they do not stick together easily, brush the edges with water.)

4. Bring a large pot of water to a simmer and add a generous tablespoon of sea salt. Add the ravioli. Cook for a few minutes until the pasta is al dente and the ravioli floats to the top of the water. Be careful not to allow the water to reach a rolling boil or the ravioli could fall apart. Remove with a skimmer and place a few on each plate. Drizzle with the White Truffle Oil and grate parmesan and freshly ground pepper. Serve immediately.

Dark Chocolate Pots De Creme with Homemade Whipped Cream

This wonderfully silky, cream custard dessert are bursting with rich dark chocolate flavor. The French,Pots De Creme translates to, “Pot of Cream.” This is an elegant and fairly easy dessert for dinner parties. Each guest has their own served in little cups or dishes. This dessert is perfect for the end of any dinner. Its like eating a dark chocolate truffle only in a dish!

Ingredients

1 3/4 cups whole milk

1/2 cup heavy cream

1/2 cup sugar

1/2 vanilla bean, spilt and scraped

4 ounces 72% dark chocolate, finely chopped

2 large eggs

2 large egg yolks

pinch of  Murray River Salt or sea salt

Whipped Cream

1/2 cup heavy cream

2 teaspoons sugar

Directions

1. Preheat the oven to 325 degrees F. Place 4-ounce ramekins or pots with lids in a baking pan.

2. Combine the milk, cream, sugar, and vanilla bean and seeds in a medium saucepan and bring to a simmer over medium heat. Remove from the heat and add the chocolate. Cover with plastic and let steep for 15 minutes. Stir the mixture until the chocolate has melted and is evenly mixed into the cream.

3. Beat together the eggs, egg yolks, and salt in a medium bowl. Return the milk mixture to the heat and bring back to a simmer. Remove from heat, and making sure the mixture is not boiling, whisk 1/2 cup of the mixture into the eggs. Whisk the egg mixture back into the pot, adding every last bit with your rubber spatula. Whisk well, the strain through a fine strainer into a bowl.

4. Fill each ramekin or pot just below the rim with the mixture. Fill the baking pan with enough hot water to measure two-thirds of the way up the sides of the ramekins. Cover the little cups with their lids, (If they do not have lids, then cover with aluminum foil.)

5. Bake for 45 minutes, until the custards are just set. They should jiggle slightly. Remove from the oven and allow to cool. Refrigerate for at least 2 hours before serving. They will keep for 2-3 days in the refrigerator.

6. To make the whipped cream, combine the cream and the sugar in a bowl and whisk to soft peaks. Refrigerate until ready to use.

::(Thank you to “New Classic Family Dinners” By: Mark Peel)::