Yummm! A Creamy Collection of Chocolate Confections!!!

Let's face it, y'all. Chocolate = Goodness and unless you have a severe chocolate allergy (my sympathies!) you know this declaration to be true. There's nothing better than indulging in the sweet taste of chocolate, except maybe perhaps partaking of something chocolaty you've made yourself!! Why not celebrate your toil with a little treat?!?!?



With that in mind, I've assembled some recipes that will make your inner chocoholic say Whoooo Hoooooooo!!!


Toffee Butter Crunch

Recipe courtesy of Better Homes & Gardens

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

White Chocolate Truffles

Recipe Courtesy of An Occasional Chocolate

Ingredients

/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating

Directions

In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.

Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles

Nonpareils

Recipe Courtesy of Martha Stewart

Ingredients

Makes about 50

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads

Directions

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Yummm! Neneh and Andi Dish It Up: Comfort Food

Who doesn't love comfort food? After a long and trying week, the best part of the weekend is the opportunity to relax and enjoy making some delicious, stick-to-your-ribs good food!!!

I promised I would share more of my favorite episodes from BBC's Nenah and Andi Dish It Up, so I figured why not share their take on Comfort Food, Caribbean-style!!! Barbados Stand Up!!! LOL

I have to admit the first time I saw this, I saw "CHOCOLATE?!?!? In Curry Goat?!?!?" But in watching this for the umpteenth time... I am a bit intrigued!!!



Curry Mutton




Ingredients

* 3.4kg/7lb 5oz mutton on the bone, chopped

For the first marinade

* 2 sprigs lemon thyme, chopped
* small handful coriander, chopped
* 2 pinches freshly ground black pepper
* 3 garlic cloves, crushed
* 1 onion, finely chopped
* 2 small chillies - 1 scotch bonnet, 1 green bird's-eye (or to taste), both chopped
* 400ml/14fl oz red wine

For the dry spice fry

* olive oil, for frying
* 3 cloves
* 1 piece cinnamon bark
* 4-5 cardamom pods, crushed
* 1 tsp ground cumin
* 1 tsp chopped thyme
* ½ red chilli, or to taste
* ½ green chilli, or to taste
* 1-2 bay leaves
* 1 tsp chilli powder
* 3-4 tsp mild curry powder
* 2 tbsp garam masala
* 1 litre/1¾ pints lamb or beef stock
* 40g/1½oz good-quality dark cooking chocolate (70% cocoa solids)
* 1½ tbsp pomegranate molasses (optional)

Preparation method

1. For the first marinade, combine all the ingredients for the marinade in a bowl. Add the chopped mutton. Cover with cling film and leave to sit in the fridge for about an hour or overnight if possible.
2. For the dry spice fry, heat a splash of olive oil in a very large deep saucepan.
3. Gradually add all the ingredients for the dry spice fry, except the chocolate, pomegranate molasses and the stock, to the olive oil.
4. Stir the ingredients in the oil for a few minutes until they release their aroma, then add the marinated mutton.
5. Allow the meat to sizzle in the saucepan (be careful, it may splatter) for a few minutes and then pour on the liquid from the marinade and the stock.
6. Grate the chocolate on top and add the pomegranate molasses (if using).
7. Cover the saucepan and leave it to cook on a very low heat for about 3-4 hours. The curry is cooked and ready to serve when the meat is soft and falls off the bone.



Rice and Peas




Ingredients

* 250g/9oz black-eyed beans, soaked
* sprig of thyme
* salt
* 1 litres/1¾ pints boiled water
* 250g/9oz desiccated coconut
* 500g/1lb 2oz American long-grain or easy-cook rice

Preparation method

1. Put the beans and thyme into a saucepan of lightly salted water and boil vigorously for about 45 minutes, until the peas are soft.
2. Allow the boiled kettle water to cool a little then pour over the desiccated coconut in a bowl to make coconut water.
3. Put the desiccated coconut and boiled water into a blender or food processor and blend, then strain. Discard the coconut.
4. Add the rice and coconut water to the soft peas in the saucepan.
5. Put a lid on the saucepan, turn the heat down very low and leave the rice to cook. It will take approximately 40 minutes.



Rum-flavoured Pineapple Upside-Down Cake



Ingredients

* 1 large can pineapple rings (8 rings), drained
* 2 free-range eggs
* 125g/4½oz caster sugar
* 150g/5¼oz plain flour
* 2 tsp baking powder
* 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)
* 50g/1¾oz butter, melted
* ½ lemon, zest only
* 100ml/3½fl oz milk
* 3 tbsp good-quality dark rum


Preparation method

1. Preheat the oven to 175C/350F/Gas 3.
2. Line the bottom and the sides of a large ovenproof dish with the pineapple rings.
3. In a bowl, whisk together the eggs and sugar until frothy.
4. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.
5. Add the dry ingredients to the egg and sugar mixture and stir to combine.
6. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.
7. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.
8. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.

Yummm! SPICY Mac and Cheese, please!!

Who doesn't low the comfort food AWESOMENESS that is Macaroni and Cheese? I am a pretty good cook (my friends and loved ones can co-sign on that one for me) but I have yet to mastered the fine art of mac and cheese... which is such an epic fail for me. One of my unofficial NYE resolutions for 2010 was to master the fine art of making it.

So for the past few weeks, I've been assembling macaroni and cheese recipes that I fully intend on trying. And because I am truly one for a challenge, instead of starting with the simple recipe.... of course these are the recipes I choose to begin with:

Spicy Smoky Macaroni and Cheese with Turkey Bacon
Recipe Courtesy of AllRecipes.com

This isn't a baked mac and cheese recipe, but it definitely peaked my interest!

* 1 (16 ounce) package uncooked shell pasta
* 10 slices turkey bacon
* 1 (1 pound) loaf processed cheese food (such as Velveeta®), cubed
* 3/4 cup heavy cream
* 1/2 cup fat free half-and-half
* 1 teaspoon paprika
* 1/2 teaspoon cayenne pepper
* 3/8 teaspoon smoked paprika

Directions

1. Bring a large pot with lightly salted water to a rolling boil. Stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. Drain well in a colander set in the sink.
2. While the pasta is cooking, place the turkey bacon strips between two paper towels on a microwave-safe plate. Cook in the microwave on High until the bacon is crispy, 4 to 6 minutes depending on the microwave. Allow the bacon to cool; crumble and set aside.
3. Once the pasta has cooked and is draining, combine the processed cheese, cream, and half-and-half in the pot that was used to cook the pasta. Cook and stir over medium heat until the cheese has melted and the sauce is bubbly. Remove from the heat; stir in the paprika, smoked paprika, cayenne pepper, and crumbled turkey bacon. Stir the cooked pasta into the sauce until evenly coated.

Spicy Macaroni and Cheese
Recipe courtesy of Sunny Anderson, Food Network

This doesn't seem too complicated. I love Sunny Anderson's show, Cooking for Real, because she really takes all the intimidation out of cooking!

Ingredients
2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Directions
Preheat oven to 350 degrees F.

In a large bowl, toss together pasta with the cheese cubes and pour into the baking dish. In a large bowl mix together the flour, salt, black pepper, cayenne pepper, dry mustard, nutmeg and sour cream, egg, heavy cream and half-and-half. Pour over the pasta and cover with shredded Cheddar. Bake uncovered until top is just beginning to brown, about 35 minutes. Meanwhile, cut the bread into crouton-sized squares. In a skillet over medium heat, melt butter, add cubes and toast until golden. Sprinkle the bread cubes on top of the macaroni and cheese and bake until golden brown, about 10 minutes more.

Lobster Macaroni and Cheese
Recipe Courtesy of Epicurious

I am not going to lie.. if I could find some lobster meat right now, this would be tried tonight! lol

Ingredients:
1 1 3/4- to 2-pound live lobster

2 tablespoons olive oil, divided
12 large shrimp, peeled, deveined, shells reserved
1 cup chopped onion
3/4 cup chopped peeled carrots
3/4 cup chopped celery
2 garlic cloves, peeled, flattened
1 Turkish bay leaf
1 tablespoon tomato paste
1/4 cup Cognac or brandy
3 cups water

4 tablespoons (1/2 stick) butter, divided
2 tablespoons all purpose flour
1 cup whipping cream
1 1/2 cups grated Fontina cheese (about 6 ounces)

8 ounces shell or gemelli pasta
6 ounces fresh crabmeat, picked over
2 tablespoons chopped fresh chives
print a shopping list for this recipe

preparation

Plunge lobster headfirst into pot of boiling water; boil 4 minutes. Using tongs, transfer to cutting board. Cut off tail and claws. Crack tail and claws and remove meat. Cut meat into 1/2-inch pieces. Cut body and shells into 2-inch pieces. Chill meat; reserve shells.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add lobster body, lobster shells, and shrimp shells to skillet and sauté 4 minutes. Add onion and next 4 ingredients; sauté 6 minutes. Add tomato paste; stir 1 minute. Remove from heat; stir in Cognac. Add 3 cups water; bring to boil. Reduce heat, cover, and simmer 30 minutes.
Strain mixture into bowl, pressing on solids to extract liquid; discard solids. Set stock aside. Heat 1 tablespoon oil in same skillet over medium-high heat. Add shrimp; sauté until just opaque in center, about 3 minutes. Cool slightly. Coarsely chop shrimp.
Melt 2 tablespoons butter in large saucepan over medium heat. Add flour; stir 1 minute. Add stock and cream; simmer until sauce is reduced to 2 cups, about 5 minutes. Add cheese; stir until smooth. Season with salt and pepper. Remove from heat.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Stir lobster, shrimp, pasta, crab, and 2 tablespoons butter into sauce. Stir over medium-low heat until heated through, about 2 minutes. Season with salt and pepper. Serve topped with chives.

Baked Macaroni and Cheese
Recipe courtesy Alton Brown, Food Network

Alton Brown is the man! This recipe is the closest to conventional mac & cheese!

Ingredients
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Directions
Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Remember to save leftovers for fried Macaroni and Cheese.

What's fried Macaroni and Cheese you ask? I was wondering myself!!! Check out this video!