Food Review #12 SpringTree Grade A Pure Maple Syrup

SpringTree Grade A Pure Maple Syrup is all natural. It is great for pancakes, french toast, waffles, and much more! It has a great, sweet, rich taste. I also like the look of the glass bottle. One of my favorite ways to use this is with buckwheat pancakes with a little bit of butter on top. This maple syrup is one of my favorites; and I really like it. Overall SpringTree Grade A Pure Maple Syrup gets a 10, because of it's great taste, versatility, and the glass bottle.

I Can Cook Again!

I just got my huge cast taken off. Now I just have to wear a guard. But guess what? I can cook! I couldn't cook when my arm was broken. But now I can! I'm going to start cooking probably tonight!

Food Review #11 Hodgson Mill Buckwheat Pancake Mix

Hodgson Mill Buckwheat Pancake Mix is great. I use it very often(that's right I use pancake mix). But I usually do not use mixes for food but, this mix I do. It is easy to make and delicious! Plus it's very healthy because it has buckwheat and whole wheat flour. Which are very good for your health. I love to have these made in a cast iron griddle, topped with organic maple syrup(I like many kinds of maple syrup, I love Vermont's maple syrup). But they're great any way you serve them. I highly reccomend these. And kids love them too! Overall Hodgson Mill Buckwheat Pancake Mix gets a 10! Because these taste delicious, are very healthy, and are a great breakfast, and are great for an Irish breakfast, or a Sunday brunch!

Food Of The Week: Pancakes

Mmm, breakfast. Many say that breakfast is the most important meal of the day, I agree. I love breakfast and it's one of my favorite meals; whether you have eggs & bacon, or oatmeal, you are having breakfast. There are many things that I love to have for breakfast, but the pancake tops them all. I love pancakes, they are similar to french toast, and their more fancier cousin, the waffle. Pancakes have many names such as flapjacks, griddlecakes, batter cakes, and other names. There are many different variations of pancakes around the world, and food that is like a pancake. There are a lot of different types of pancakes here are some of the main varieties, buttermilk, buckwheat, chocolate chip, blueberry, and much more. The American pancake was invented in the 1600's by Dutch settlers. The most common topping for pancakes is maple syrup, although a lot of people use "breakfast syrup", I do not. Why? Because, I'm used to maple syrup, and like the taste better; plus maple syrup is all natural. Maple syrup was also featured as one of our previous Food Of The Weeks. Buckwheat pancakes are my favorite type of pancakes, they taste great and are really healthy too. Plus most kids love them. Overall pancakes are delicious, and one of the best foods mankind ever invented.

Triple Chocolate Brownies

Mmm chocolate. These brownies don't only have 1 type of chocolate, they have 3! The bittersweet, semisweet, and white chocolates. They are delicous; and a sure crowd pleaser. If you like chocolate then you will like this. Here's the recipe for these delicious triple chocolate brownies.

Triple Chocolate Brownies: 

Cooktime: 25 minutes Yield: 18 brownies

Ingredients

• 3 sticks plus 2 tablespoons unsalted butter
• 12 ounces best-quality bittersweet chocolate
• 6 eggs
• 1 3/4 cups superfine sugar
• 1 tablespoon pure vanilla extract
• 1 1/2 cups plus 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 cup white chocolate buttons, chips, or morsels
• 1/2 cup semisweet chocolate buttons, chips or morsels
• Approximately 2 teaspoons confectioners' sugar, for garnish
• Special equipment: Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.

Directions

Preheat the oven to 350 degrees F/180 degrees C.

Melt the butter and dark chocolate together in a large heavy based pan over a low heat.
In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.

Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate buttons or chips, and the semisweet chocolate buttons or chips. Beat to combine then scrape and pour the brownie mixture into the prepared tin.

Bake for about 25 minutes. You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey. Even with such a big batch you do need to keep checking on it: the difference between gooey brownies and dry ones is only a few minutes. Remember, too, that they will continue to cook as they cool.

To serve, cut into squares while still warm and pile up on a large plate, sprinkling with confectioners' sugar pushed with a teaspoon through a small sieve

Ultimate Chocolate Deep-Fried Cheesecake

I know, I know, fried cheesecake it sounds a little crazy; and what does it have to do with chocolate? Well fried cheesecake isn't crazy it's delicous! And chocolate this fried cheesecake has plenty to do with chocolate because it has white chocolate, semisweet chocolate, and to top it all off chocolate syrup! I like to use Ah!Laska Organic Chocolate Syrup but theres other good brands out there too. Just don't get one with corn syrup. So this cheesecake has a lot to do with chocolate, and it's delicious!

Ultimate Chocolate Deep-Fried Cheesecake

Ingredients

Cheesecake:

• 2 cups graham cracker crumbs 
• 1/4 cup sugar
• 7 tablespoons butter, melted
• 3 (8-ounce) packages cream cheese, softened
• 1 cup sugar
• 3 eggs
• 1 (4-ounce) bar white chocolate, melted and cooled slightly

For Deep-Fried Rolls:

• Vegetable oil, as needed
• 1 egg
• 1 cup milk
• 30 Oriental spring roll wrappers
• 1 (4-ounce)/ 1/2 cup bar semisweet chocolate, chopped
• Powdered sugar, as needed
• 8-ounce/ 1 cup chocolate syrup in squirt bottle, for garnish
• Whipped cream, for garnish
• Mint sprigs, for garnish

Directions

Spider spatula, optional
Preheat oven to 350 degrees F/ 175 degrees C.

Cheesecake:

In a medium bowl, using a wooden spoon, combine cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly on bottom, and 1-inch up the sides of a 9-inch springform pan. Bake for 8 minutes until crumbs become slightly golden in color. Using an electric mixer, in a large bowl, combine cream cheese and sugar and blend until fluffy. Beat in eggs, 1 at a time and continue to beat until mixture becomes light, about 3 minutes. Stir in melted chocolate using a rubber spatula. Carefully pour batter into the prepared crust and bake for 45 minutes. Let cool completely on wire rack. Chill for 8 hours before serving. Cut the cheesecake into uniform pieces approximately 3 by 1-inch in size. Do this 30 times.

Deep-Fried Cheesecake Rolls:

Heat vegetable oil in a deep-fryer to 365 degrees F/ 185 degrees C.

Whisk 1 egg with 1 cup milk to make an egg wash. Using a pastry brush, lightly moisten each spring roll wrapper with the egg wash. Blot off excess egg wash with paper towel. Place each piece of cheesecake in the middle of a wrapper and sprinkle with the chopped chocolate. Fold top of wrapper down over the cheesecake, and both sides toward the center. Roll each piece of cheesecake toward you until it is completely rolled up making sure the roll is tightly packed with its edges sealed. Place powdered sugar in a medium bowl. Gently place rolls into the oil and cook until golden brown, for about 2 minutes. Using tongs or a spider, remove the golden-brown rolls from the oil and place each roll in a bowl of powdered sugar and coat well. Place deep-fried rolls on paper towels to cool slightly before serving.

Drizzle with chocolate sauce, top with whipped cream, and garnish with a mint leaf.

Chocolate Creme Brulee

I love chocolate. And I love creme brulee, so what do you get with chocolate and creme brulee? Chocolate creme brulee! Here is a recipe for some. This recipe will knock your socks off!

Chocolate Creme Brulee

 

Ingredients

• 1 quart heavy cream
• 1 cup sugar
• 1- ounce/2 tablespoons chocolate liqueur (recommended: Godiva Liqueur)
• 1/2 tablespoon vanilla extract
• 2 ounces cocoa powder
• 1-ounce unsweetened chocolate
• 11 large egg yolks

Directions

Preheat the oven to 350 degrees F.
In a medium sized saucepan over medium-high heat, add the heavy cream, sugar, liqueur, and vanilla. When the mixture is warm add the cocoa powder and chocolate and whisk until blended.
Place the egg yolks in a large stainless steel bowl. Slowly add the warm chocolate mixture to the eggs a little at a time while whisking. Strain and pour into individual porcelain ramekins. Place the ramekins in a large baking pan. Pour enough hot water into the pan to come half way up the sides of the ramekins. Bake until firm in the center, about 30 minutes. Remove the ramekins from the water bath and let cool completely. Place in the refrigerator for 2 hours. Dust with sugar and caramelize with a propane torch. Serve immediately

Chocolate Orange Mousse



Chocolate Orange Mousse shown is topped with
mandarin orange and whipped cream Note: Chocolate
Orange Mousse may come out darker that in show in picture.

I  love to eat some good chocolate mousse. But this chocolate mousse isn't good, it's great! And it has orange in it as well to have even more flavor. This is a great chocolate mousse, and I really think you'll like it. And kids love it too!



 Chocolate Orange Mousse:

Ingredients:

• 3/4 cup good semisweet chocolate, chopped
• 1/4 good bittersweet chocolate, chopped
• 1/4 cup orange liqueur (recommended: Grand Marnier)
• 1/4 cup water
• 1 teaspoon pure vanilla extract
• 1 teaspoon grated orange zest
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 8 extra-large eggs, at room temperature, separated
• 1/2 cup plus 2 tablespoons sugar
• Pinch of kosher salt 
• 1/2 cup cold heavy cream
• Whipped Cream, recipe follows, for decoration
• Mandarin oranges, drained, for decoration

Directions

Combine the 2 chocolates, orange liqueur, 1/4 cup water, and the vanilla in a heat-proof bowl. Set it over a pan of simmering water just until the chocolate melts. Cool completely to room temperature. Whisk in the orange zest and butter until combined.
Place the egg yolks and 1/2 cup of the sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed for 4 minutes, or until very thick and pale yellow. With the mixer on low speed, add the chocolate mixture. Transfer to a large bowl.
Place 1 cup of egg whites (save or discard the rest), the salt, and 1 tablespoon of the sugar in the bowl of an electric mixer fitted with the whisk attachment. Beat on high speed until firm but not dry. Whisk 1/4 of the egg whites into the chocolate mixture; then fold the rest in carefully with a rubber spatula.
Without cleaning the bowl or whisk, whip the heavy cream and the remaining tablespoon of sugar until firm. Fold the whipped cream into the chocolate mixture. Pour the mousse into individual dishes or an 8-cup serving bowl. Chill and decorate with whipped cream and oranges. Serve with extra whipped cream on the side.

Whipped Cream:

• 2 cups (1 pint) cold heavy cream
• 2 tablespoons sugar
• Dash of pure vanilla extract

Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Whipped Cream: 2 cups (1 pint) cold heavy cream, 2 tablespoons sugar, Dash of pure vanilla extract. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don't overbeat, or you'll end up with butter!

Chocolate Cupcakes With Peanut Or Almond Butter Frosting And A Lot More



Note:
Chocolate Cupcakes With Peanut Butter Frosting And Peanut
Butter Frosting shown in picture.

Chocolate cupcakes, they sound a little boring. But these chocolate cupcakes aren't just your plain run of the mill chocolate cupcakes these have peanut or almond butter frosting, chocolate sprinkles, and/or peanut or almond butter cups! For those who are allergic to peanuts, don't worry you can use almond butter cups, and use almond butter I like to use organic peanut or almond butter cups but you don't have to, although I recomend it. They are also relatively easy to make. These cupcakes are delicious and are sure to be a real crowd pleaser, and hey kids love them too! 

Chocolate Cupcakes With Peanut Or Almond Butter Frosting

Yield: 14-15 Cupcakes. Cook Time: 25 minutes

Ingredients

• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 2/3 cup granulated sugar 
• 2/3 cup light brown sugar, packed
• 2 extra-large eggs, at room temperature
• 2 teaspoons pure vanilla
• 1 cup buttermilk, shaken, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 tablespoons brewed  coffee
• 1 3/4 cups all-purpose flour
• 1 cup cocoa powder 
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt
• Peanut Or Almond Butter Icing, recipe follows
• Chocolate Sprinkles, to decorate, optional
• 14-15 peanut or almond butter cups to decorate, optional 

Directions

Preheat the oven to 350 degrees F/ 180 deggres C. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes. Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee. In another bowl, sift together the flour, cocoa, baking soda, and salt. On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended.
Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Frost each cupcake with Peanut Or Almond Butter Icing, and top with sprinkles, and/or peanut or almond butter cups, if desired.
Peanut Or Almond Butter Icing:

• 1 cup confectioners' sugar
• 1 cup creamy peanut butter, or creamy almond butter 
• 5 tablespoons unsalted butter, at room temperature
• 3/4 teaspoon pure vanilla extract
• 1/4 teaspoon kosher salt
• 1/3 cup heavy cream

Place the confectioners' sugar, peanut or almond butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.

Food Review #10 Green & Black's Organic Milk Chocolate Bar

Green & Black's Organic Milk Chocolate Bar is great. It is not only organic, but also fair-trade! It tastes great, and you can taste all the chocolate thats packed in there; while it is creamy, and is not overpowering. It has a lot of cocoa in it alswell, which has health benefits. It is so good! I get this type alot and love it! It is great!

It has a great full-bodied flavor and is not overpowering. It has great ingredients too like Organic Raw Cane Sugar, and much more. OverallGreen  & Black's Organic Milk Chocolate gets a 10 because of it great taste, the fact that its 100% organic and Fair-Trade, and the great ingredients.

Happy Valentine's Day!

Happy Valentine's Day! Hope you all have a great Valentine's Day and get a box of chocolates, flowers, and a bunch of eCards! Green & Black's chocolate is very good, and so are other brands too. There are many Valenite's Day themed foods too like heart shaped pizza, cookies, pancakes, waffles, cakes, brownies and much more. Have a great Valentine's Day!