Bananas Foster Fondue

Bananas Foster Fondue Melting Your Heart
There really is no legitimate argument against dipping things in melted chocolate. I challenge anyone to walk by a chocolate fountain and not stare in rapture at its decadent beauty. Tragic though it may be, my guess is that you do not have a chocolate fountain in your home. So if a gal was compelled to dip something like a strawberry or a piece of pound cake into some luscious melted chocolate, what would her options be?

Sure, you could always melt your favorite chocolate in the microwave and dip your food item of choice directly into the bowl. Effective—but that method lacks a certain flair. For me, the better option would be using a fondue pot.

As I have talked about in a previous post, I have been exploring the world of fondue in recent weeks. And, as Valentine’s Day approaches, I have been looking towards the dessert versions as something different and fun with which to celebrate. Now, I could go with the tried and true straight up chocolate fondue which is definitely tasty…but that would be too obvious. There are more interesting options that contain flavored liqueurs or, most intriguing to me, espresso for that jolt of mocha flavor. However, the fondue recipe that called to me the most came from an unexpected place.

Despite the love I expressed for chocolate fondue, I was surprised to find that the recipe that got my mouth watering more than any other was a recipe for Bananas Foster Fondue. I mean, can you even handle the decadence?

Sure, the recipe calls for white chocolate so technically it’s a chocolate fondue. But, the star of this show is the caramel. And then there’s the rum…

Bananas are the obvious dippers for this. But, you could also use coconut macaroons, macadamia shortbread, chocolate pirouline wafers, apples, or whatever strikes your fancy…

Bananas Foster Fondue Recipe
Adapted from The Melting Pot Cookbook
Yields 4 to 6 servings Read more…

Dark Chocolate Toffee

Dark Chocolate ToffeeCookie Palooza
It’s Cookie Palooza this weekend. For those of you who may be confused, Cookie Palooza is the weekend that my daughter and I make an insane amount of holiday cookies and other treats to give to our family and friends. This year my sister is joining in on the fun so I am expecting any number of crazy shenanigans and a whole lotta sprinkles. (Don’t worry. My sister and her family have been in our pod since Day 1).

There will be Gingerbread Men with scarves (my sister), there will be Macarons (my daughter) and there will be Toffee and Caramels (me) as well as an explosion of other cookies from Swedish Ginger Cookies to home made Cranberry Orange Biscotti  (I like the dried cranberries and some grated orange peel to make them more festive.)

Cookie Palooza could not happen if I didn’t have decent cookie sheets. Of course, everyone’s definition of decent will be different. Some bakers prefer the double-layer cookie sheets that allow the air in the pocket between to heat up. Others like the heavy duty rimless sheets that allow your cookies to slide right off. Personally, I like my heavy duty half sheet pans they’re just so versatile. You can make drop cookies or bar cookies and of course, you can make an excellent dinner. At an average of $20 for a quality cookie sheet, they also make a useful and cost-conscious holiday gift for your favorite baker. And if you really want to treat them, pre-cut parchment sheets can be life changing.

While my family has already enjoyed the first batch of our traditional ginger cookies, (You can’t trim the tree without ginger cookies.) what they are really waiting for is the toffee I make every year. It’s melt-in-your-mouth happiness and must be kept under lock and key if you want to have it around for more than an afternoon.

With the latest stay at home order in full swing, now is the perfect time to plan a Cookie Palooza of your own…

Dark Chocolate Toffee Recipe
Yields 24 pieces
Adapted from King Arthur Flour

This toffee is a lot like a Heath Bar—both tasty candy and delicious crumbled over ice cream and other desserts. Read more…

Chocolate Stout Cake

Chocolate Stout CakeIt’s For The Kids
A friend of mine is holding a beer pong tournament this weekend. In fact, this will be the 6th Annual tournament and my husband and I will be there. Our attendance is remarkable for two reasons: 1. At the age of 46, I don’t really feel the need to relive the days of my ill-spent youth (it hurts too much). And, 2. As a general rule, I don’t like to drink beer.

The first reason is easily overcome because it is a fun night hanging out with friends and raising money for charity. The people-watching entertainment alone is pure gold. The second reason my attendance is strange is much more problematic.

There have been only a few occasions where I have purposefully ordered a beer and was satisfied with my choice. The bucket of ice-cold beer with lime I enjoyed while lounging on the beaches of Mazatlán 20 years ago was beyond perfect, both in setting and in thirst-quenching achievement. The winner for best beer I ever tasted in my life was the pint of Guinness I drank after taking the tour of the brewery in Dublin, Ireland with a pint of that same brew that I had in Boston being a very close second. Both pints were smooth like liquid chocolate and both were the best remedy for a very blustery cold day.

I doubt very seriously that the beer being poured into keg cups this weekend will be of the same quality. I’m pretty sure it will be a mix of the cheaper fraternity party favorites in the beginning with the better stuff only coming out as the competition gets tighter. My husband, a beer lover, has vowed to take one for the team and drink the beer for me ‘cause he’s a giver like that.

In a preemptive strike, I am planning on making this chocolate stout cake to bring to the party to help take the bitter cheap beer taste from everyone’s mouth while still sticking to the theme…

Chocolate Stout Cake
Yields 12 servings Read more…

Chocolate Hazelnut Scones

Chocolate Hazelnut SconesOregone
I spent last weekend in Oregon and it was glorious. True, I spent four years living there—so I may be biased. But, the drive down to Eugene from Portland reminded me just how much I love it up there, green rolling hills, fields of frisky animals, charming red barns….

There is no greener state than Oregon. And yes, it does rain up there. A lot. And that rain makes for some of the most stunning scenery you can ask for. This time around, I was blessed to experience one of the few absolutely perfect-weather weekends. No rain and 70 degrees. Perfect. Add to that a football win for the home team and you just can’t get much better than that…unless we start talking about the food.

Oregon is a food lover’s dream and it’s no secret that the hot Portland restaurant scene is where innovation is happening. With the abundance of fresh-grown veggies and humanely raised meats available within an hour or two of the city, you’d have to work pretty hard to not to produce a quality product. Needless to say, I ate pretty well on this trip.

I took advantage of what there was to offer including the fresh veggies, and the Pinots, and of course, the coffee. Coffee is a religion up there. Like, literally. Oregonians don’t mess around. While consuming more than the recommended daily allowance of caffeine at one of my favorite coffee stops, I had the privilege of snacking on a hazelnut chocolate scone freshly made from Oregon grown hazelnuts and fresh butter. It was ah-may-zing!

I brought a bunch of coffee beans home with me in an effort to extend my trip (if only in my mind and coffee cup). For this same reason, I have been searching for a hazelnut scone recipe on the internet. I found this basic recipe on Food 52 and have been experimenting to duplicate my Oregon scones. It’s a tough job but I am definitely up to the task….

Chocolate Hazelnut Scones
Adapted from Food 52
Yields 12 servings Read more…