Chocolate + Puff Pastry = YUM

I have a weakness for most anything chocolate.  From my early start eating Nestle's Toll House Semi-Sweet morsels by the handful to today when I enjoy them alongside the likes of Ghiradelli or Valhrona, I really try not to go a day without chocolate.  I was perusing Food Network magazine (I'm not a subscriber) at the store because their chocolate issue caught my eye.  How could it not, what with nearly every recipe having or centering itself around delectable chocolate!

Honestly, while I enjoyed this foray into food porn, I didn't actually take many recipes from it.  Much like when I was confronted with the gargantuan chocolate buffet on a cruise, the sheer volume of options proved overwhelming and I ultimately went away disappointed.  On the cruise, maybe it also had to do with some really rough seas and nausea... just saying!

But, the one recipe I vowed to make was a chocolate pinwheel.  First, I'm always looking for new ways to make something with puff pastry.  Second, it's CHOCOLATE!  The Food Network treatment of these two ingredients was pretty simple - chopped chocolate, heavy cream, and puff pastry rolled, cut, and baked.  I liked the results, but I thought it needed an even sweeter touch, so I created a glaze of peach jam to provide a fruity punch.  These are great with a cup of coffee, served as a crunchy biscuit with ice cream, or just when you're craving a bit of chocolatey sweetness.  Plus, my modifications make the ingredients even easier to find and less messy (love mini chocolate chips!).  Happy Eating!

Chocolate Pinwheels

1 sheet puff pastry, thawed
2 Tbsp heavy cream
1 cup miniature chocolate chips
1/4 cup peach preserves or jam

Preheat oven to 375 degrees.  Brush puff pastry with 2 Tbsp heavy cream leaving 1/4 inch border.  Sprinkle on chocolate chips to edge of cream.  Roll up puff pastry jelly-roll style.  Trim 1/4 inch off each side with a sharp serrated knife.  Slice into 12 pieces, abour 1/2-inch thick each.  Place on baking sheet and bake at 375 degrees for about 10 - 15 minutes or until lightly browned.  Remove to cooling rack.  Meanwhile, microwave peach preserves or jam in microwave for 20 - 30 seconds or until softened and liquidy.  Brush each pinwheel with peach preserves.  (Can also spread with preserves when you eat and leave off as they will soften).

Oreo Cake Balls - a Rock Star Dessert!

To say I love sugary, chocolately treats would be an understatement.  I'm generally dreaming of chocolate morning, noon, and night.  I also love to bake and cook (if you haven't noticed).  A few months back, I jumped on the cake ball bandwagon and made some traditional cake balls - cooked up a cake in a pan, let it cool, turned it into crumbs, mixed with frosting, chilled, then dipped in melted chocolate.  It's not complicated, but it does take time since you have to first BAKE the cake, THEN cool it (overnight is best), THEN crumble and add frosting, THEN chill it for at least 15 more minutes before dipping.  All told, it was a two day process!  I'm not opposed to spending that time for special occasions, but if I need some instant gratification, I now have an easier way... Oreo Cake Balls!

My sister-in-law shared the recipe and it earned two thumbs up for both simplicity and taste.  Truth be told, I ate half of them before ever sharing!!  I also love the versatility of chocolate options for dipping.  To experiment, I used two different types of chocolate for dipping - some in milk chocolate and some in semi-sweet.  Bake sale, chocolate emergency, whatever the situation, MAKE THEM! :)  You will be a rock star to your family, bake sale, and tummy.

Bet you can't eat just one!

Oreo Cake Balls
1 package Oreo cookies (regular kind)
1 (8 oz) package cream cheese
2 packages chocolate chips of choice (white, milk, or semi-sweet)
Assorted decorative sprinkles

Place Oreos in food processor and grind until crumbly.  Cut cream cheese into 8 squares and add to Oreo crumbs.  Run food processor until cream cheese is incorporated into Oreo crumbs and mixture starts to form a ball.  Line a sheet pan with tin foil or waxed paper.  Using small cookie scoop or teaspoon, portion out mixture and roll into balls.  Chill in freezer for 10 minutes to firm.  While chilling, place chocolate chips in microwave-safe bowl and microwave for 2 minutes to melt.  Stir and continue microwaving in 20 - 30 second intervals until all chips melted.  Remove Oreo balls from freezer and dip each in chocolate.  Place dipped balls back onto lined sheet pan.  Sprinkle with decorative sugar or sprinkles.  If using different types of chocolate, melt them separately.

Happy eating!

Packers win the Superbowl! Football food

Being a lifelong Packer fan, I just had to get that said. :)  In preparation of the Packers first trip to the Superbowl since 1997, I prepared a series of appetizers and a signature dessert - French Silk Pie.  Made some simple sausage rolls, homemade salsa, guacamole, chili, cowboy caviar, buffalo chicken dip, artichoke-olive dip, and the aforementioned dessert.  Yes, I break every rule Ina Garten taught when it comes to quantity of food.  But I listened to her rule about not cooking while guests are present - everything was done ahead.

I agree with the principles of easy entertaining.  By that rule, I should have done 3 - 4 items, max.  Why didn't I?  Partially, because this is a send-off of sorts and was my final chance to cook for friends for a while.  Partially, I had the ingredients already handy for so many of the items it seemed silly not to use them.  Lastly, because I wanted to.  As moms all over the world say, "do as I say and not as I do!"

I've covered some of thes recipes before, but the one that is my absolute "signature" item that I think everyone will remember me for is my French Silk Pie.  I based it on a recipe from the cookbook "Recipe Hall of Fame" but I diverge in two key areas - 1. the crust - they use a meringue crust.  I find that's a recipe for soggy, so I create a cookie crust; 2.  the whipped cream topping.  Not that I'm looking to save calories on a dessert made of butter, sugar, and heavy cream, but I like to lighten up my whipped cream by adding beaten egg whites.  Cuts the sweetness a bit since the chocolate mousse is sooo rich. 

While I won't give the WHOLE recipe, here's the recipe for the chocolate mousse.  I hope you enjoy!

Heather's Very Chocolatey French Silk Mousse

1 cup butter, room temperature
2 oz unsweetened chocolate
2 teaspoons vanilla
1 1/2 cups sugar (superfine is best)
4 eggs

Beat softened butter about 1 minute or until fluffy.  Meanwhile, melt the chocolate in a double boiler or microwave.  Add the chocolate to the butter and beat at medium-high speed 2 - 3 minutes, scraping bowl halfway through.  Add the sugar and vanilla and mix to incorporate.  Add eggs and beat on high for 15 minutes (color will change from light to darker brown). 

Pour into container(s) to chill.  Let chill 2 to 4 hours and serve.