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Posts Tagged ‘wedding’

Look, I know I’m a few days late on the Valentine’s Day blog posts.

Every other blogger seems to get it together a week ahead of time so that their blog readers have all sorts of recipes and ideas for the upcoming holiday.

The fact is that Nate and I can only eat so much dessert and I only have so much time…and I want the Valentine’s Day dessert I make for him to be eaten on Valentines day, and not a week ahead of time. If I posted this a week ago then I’d have to bake up something new for Valentine’s day.

But you know what’s great? These can be made any day of the year.

There doesn’t have to be a special holiday to share some chocolate goodness, or to tell someone you love them.

Nate showed me he loved me by walking all the way across the city to Trader Joes to pick me up some sea salt for the top of these bars 🙂

These are EXTREMELY rich…only for true chocolate lovers. I thought the hot chocolate from the other day was rich, but these were even too much for me. Luckily, Nate was a fan.

From my ♥ to your stomach 🙂


Dark Chocolate-Cherry Ganache Bars

From The NYTimes

You can print this recipe from the original link

Makes 18 bars

150 grams all-purpose flour (about 1 1/2 cups)
90 grams confectioners’ sugar (about 3/4 cup)
26 grams unsweetened cocoa powder (about 1/4 cup)
1/2 teaspoon fine sea salt
12 tablespoons cold unsalted butter
1 teaspoon vanilla extract
52 grams cherry jam (about 2 tablespoons)
340 grams bittersweet chocolate, at least 62 percent, chopped (12 ounces)
2/3 cup heavy cream
3 tablespoons kirsch, rum, brandy or other spirit
1/2 teaspoon fleur de sel, for sprinkling.

In a food processor, pulse together the flour, sugar, cocoa powder and fine sea salt. Pulse in the butter and vanilla until the mixture just comes together into a smooth mass. Line an 8-inch square baking pan with parchment or wax paper. Press the dough into the pan. Prick all over with a fork. Chill for at least 20 minutes and up to 3 days.

 Heat the oven to 325 degrees. Bake the shortbread until firm to the touch and just beginning to pull away from the sides, 35 to 40 minutes.

Cool in the pan for 20 minutes on a wire rack. Brush jam over shortbread’s surface and let cool thoroughly.

Place chocolate in a heatproof bowl.

In a saucepan, bring the cream to a simmer. Pour over the chocolate and whisk until smooth. Whisk in the kirsch. Spread over shortbread. Sprinkle fleur de sel on. Cool to room temperature; cover and chill until firm. Slice and serve.

*Note: I chilled these overnight and I think it was too long. Only chill for an hour or if chilling overnight, let it come to almost room temp before serving. I found the shortbread part to be too dry and crumbly when straight from the fridge.

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Ok, ok, I know I just posted a pasta recipe, but I promise this one is way different. Maybe as opposite as can be.

The other pasta was creamy but this one is buttery.

The other pasta had ham but this one is vegetarian!

The other one had a little escarole but this one is chock full of tasty mushrooms.

I used some crazy long spiral noodles for the other one, but this one uses rotini. Yum.

See, I told you, they’re completely different.

I’m always trying to stay semi-healthy around here. I’m also always looking for recipes that I can make and get on the table at a reasonable hour after I get home from work. This recipe fits the bill on both accounts!

And because I’m sure you all just got finished gorging yourselves on holiday foods, and have all made your new years resolutions, I’m hoping this recipe will be much appreciated.

The flour in the recipe is what thickens it, and there is enough butter to give it a richness without adding tons of calories.

Also, just to continue with the wedding updates that some of you enjoy…Nate and I had engagement pictures taken back in November and the photographer Jodi Miller did an AMAZING job. If you guys wanna check them out, head on over to her blog! After seeing how great these turned out, I am SO excited to see the shots she gets of the wedding 🙂


Pasta with No-Cream Mushroom Sauce

From TheKitchn

You can print this recipe from the original link

Makes enough sauce for almost one 1-lb box pasta, depending on how saucy you like it

1 1/2 ounce package wild mushrooms
1 cup chicken, vegetable or beef broth, boiling
1 cup white wine
2 tablespoons butter, divided
3 8-ounce packages of white button or portobello mushrooms, washed and chopped
4 large shallots, minced
4 large cloves of garlic, minced
2 tablespoons chopped sage
3 tablespoons flour
1/2 cup chopped flat-leaf parsley
Salt and fresh ground black pepper

1 lb pasta, cooked according to package directions

Crumble the dried mushrooms into a glass bowl or measuring cup and pour the boiling broth over them. Let steep for at least 20 minutes. Drain and reserve the drained liquid. Mix the drained liquid with the white wine.

Heat a tablespoon of butter in a large, heavy skillet over medium-high heat. Add the chopped button or portobello mushrooms and let sit, without stirring, for about four minutes or until they have thoroughly browned on one side. Stir and let them cook on the other side – again, without stirring – for about four minutes. Add the shallots, garlic, sage and steeped wild mushrooms. Turn the heat to low, and cook until they are all fragrant and soft.

Add the second tablespoon of butter and, when melted, add the flour. Stir rapidly, letting the flour thicken with the butter into a paste. Have a whisk ready! Slowly pour in the mushroom broth and white wine, whisking rapidly. Cook over medium-low heat, whisking, until the mixture thickens. It should thicken to the consistency of a thick gravy.

Add the chopped parsley, stirring until wilted. Season to taste with salt and pepper. Serve immediately over pasta with plenty of fresh Parmesan.

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Sorry I’m a little late with these cookie recipes. I realize Hannukah is today and Christmas is this weekend, but maybe you’re a baking procrastinator? I hope so. But you see, I’ve been a busy girl. I found my perfect wedding dress this weekend! And I think bridesmaid dresses too…and I picked a florist. I feel very productive 🙂

Anyway, whenever I’m creating my list of cookies/candy that I will be making for my annual holiday cookie-baking, I try to get a good assortment of flavors.

I feel that it’s necessary to have at least one “seasonal” item, like a spice cookie, something fruity, something nutty, and most definitely something chocolate.

I’m a creature of habit when it comes to my cookie-making. Although I love trying new recipes, when it comes to baking the cookies, I don’t usually have the time or energy to try a new recipe and risk it turning out awful.  Because the cookies I’m making this year are mainly just for Nate and a few lucky friends, I figured what the heck!

For the chocolate cookie, I usually default to a recipe my mom discovered a few years back called Chocolate Truffle Cookies. They are even more delicious than their name implies. But since I wanted to branch out a little bit this year, I went with a different cookie I found in my mom’s recipe box called Chocolate Crinkle Cookies.

I wasn’t sure what they’d taste like, but the picture on the notecard indicated a pretty presentation. I think I must have made the cookies a bit bigger than intended, because they took longer to cook, but the result was like a crispy, chewy brownie! It’s going to be a tough call deciding whether I should make these again next year or go back to my old favorites. Luckily, I have 365+ days to decide 🙂

Chocolate Crinkle Cookies
From my mom’s recipe box

Print this recipe!

makes 4 dozen

2 cups flour
2 1/2 cups confectioners sugar
1/2 cup unsweetened cocoa
2 1/2 tsp baking powder
1/4 tsp salt
3 1/2 oz. unsweetened chocolate, coarsely chopped
3 1/2 Tbsp vegetable oil
1 1/2 cup brown sugar
1/3 cup corn syrup
1 1/2 Tbsp vanilla
4 egg whites

Sift flour, 1 1/2 cups sugar, cocoa, baking powder and salt in a large bowl

In med sized saucepan, combine chocolate and oil on low heat, stirring frequently until just melted. Remove from heat, let cool slightly.

Stir in brown sugar, corn syrup, vanilla til well blended. Using whisk, beat in egg whites until no lumps of brown sugar remain.

With spoon, gently stir chocolate into dry ingredients just until smooth. Cover and refrigerate 2 1/2-8 hours until firm.

Preheat oven to 350. Lightly grease pans.

Put remaining confectioner’s sugar in bowl. Dusting hands with additional sugar, roll dough into 1″ balls. Dredge in conf. sugar til heavily coated. Arrange on sheets 1 1/2″ apart. Bake 8-10 min til almost firm when tapped. Let stand 2 min. Transfer to wire rack with spatula.

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