Chocolate Covered Coconut Cream Rum Bon Bon Candies

Sunday, January 31, 2010
One of my favorite candies I still make for any party we have, is coconut rum filled chocolates. Our Mom's favorite was coconut candy especially at Easter time. We always had to make sure we had lots of those coconut cream filled eggs, those were always the first missing out of the basket. So, if you like coconut, you are in for a real treat, because these taste very similar. A soft truffle like creamy filling inside a chocolaty shell. A great confection any time..





The coconut has been put through a food processor for a fine shredding.

The coating is semi sweet chocolate, and the rolled truffle is placed in a bowl and tossed with two forks.



Really is a simple but a little messy to make.


The filling is smooth and creamy, but dropping by teaspoons and then freezing, make it much easier to coat smoothly.



Beating the ingredients till smooth and whipped looking will make this less sugary, make sure you beat all ingredients until fluffy looking.




1/3 cup butter
3 tablespoons coconut rum
1 teaspoon vanilla extract
2 cups sifted powdered sugar
1 package dry dreamwhip mix
3 cups finely ground coconut put in food processor
2 cup semi sweet chocolate
Preparation
Melt butter that is at room temperature till fluffy. Stir in 3 tablespoons rum and vanilla.
Combine powdered sugar and whipped dreamwhip topping package (you can also substitute nonfat dry milk powder) beat in 1/2 cup at a time into butter mixture until smooth and fluffy. Stir in processed coconut. Drop by teaspoon into 1-inch balls, and place on ungreased baking sheets, freeze 20 minutes. You can now try and shape to round balls while frozen they are less sticky.

Melt chocolate microwave dip balls using two forks quickly then transfer to wax paper to dry . Store on cookie sheet in refrigerator till firm place into paper candy cups.
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Beans Beans Beans Recipe

Wednesday, January 27, 2010
Beans made in the slow cooker over night what can be easier when using dried beans of any kind?

We have done this for some many years and continue to save money making beans from dry packaging that in a crockpot overnight is super simple and does all the work.

Dried beans never seems to get soft enough just soaked in water, but the slow cooker method does the trick so they come out perfect every time.

IF you love beans try my 20 Beans Recipes, there's something for everyone here.

We still sort them and make sure they are free from all the impurities so rinse, sort and fill your slow cooker with water, set it an forget it till they're nice and soft.

Keep it on low if it's an overnight process, the beans will soften within a four hour period on high.




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Homemade Torrone Italian Candy

Torrone Italian Nougat Candy

We usually have this just around Christmas time but it's a favorite in our home so we make it often all year long.

It's a delicious honey-flavored almond delightful candy.

We always make this around Christmas time.

This is a fluffy white delicious lemon-flavored Italian candy. Grandma would always have Torrone in the house, she would always say it tasted like the communion in Church and her favorite.

Amazingly enough, it's not hard to make, just time-consuming and a candy thermometer is a must-have.

You can make this in many flavors, lemon, vanilla, orange to name a few. Little squares of fluffy nougat and delicious hazelnuts and almonds.

Quite a treat and old-fashioned Italian Christmas candy tradition.

Scroll down to our printable recipe card and stroll through the step-by-step photos to see how to make Italian Torrone Candy from scratch.

homemade nougat Italian candy

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Homemade Flatbread

Sunday, January 17, 2010
Homemade Flatbread is one of my favorite yeast-risen doughs for sandwiches, quick pizzas and so much more.

The easy part of making these flatbreads (perfect pillows of fluffy bread) is they can be cooked quickly either on a grill or stovetop gridded cast iron pan.

I have used an electric gridded grill, and waffle maker and made them on the stovetop and we have all these directions in the post below.

If you love pizza these flatbread rounds are the perfect pizza for a quick lunch or meal for one person in a pinch.

They are even perfect for making a panini and yes you can use the panini maker to cook the flatbread.

You may also like to try our No Knead Bread recipe also super easy and delicious when you're in a hurry and need a quick loaf.

This yeast-risen dough is easy and economical in comparison to buying the bread in the local bakeries, and you will love the results.

Just scroll to the bottom for our printable pizza-filled bread recipe ideas and get this in your oven today!


grilled flatbread


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Valentines Day Food Can Be An Aphrodisiac?

Saturday, January 16, 2010
While discussing how aphrodisiac foods can play a part in your romantic dinner recipe. A simple saute procedure for sea scallops and a Red Wine reduction while still hot poured over fresh mozzarella cheese can play a big part for the ending to a perfect evening, after all, it's Valentines Day and a day for love.


As legend has it, the goddess Aphrodite was carried to earth on the shell of a scallop. And, thanks to this very tough job, scallops have been enjoyed as an aphrodisiac reputation since the time of ancient Greece.


Today there is evidence that scallops’ aphrodisiac classification may be more than folkloric mystique. Like others such as (mussels, oysters, and clams), scallops were featured in a 2005 study that indicated that these succulent gems of the sea just may have some fact potential for raising sexual hormone levels in both men and women. Wow, quite an amazing discovery.


Scallops have always been a favorite of mine, and not always easy to find the large ones, that are Sea Scallops. Their flesh is far milder than many of the ocean’s creatures. Their texture is soft and so sweet. Their shells make beautiful serving vessels. And, when served at their freshest, scallops are one of the best-tasting shellfish in the sea. In my opinion. In this post you will find from start to finish a romantic dinner to make for that "special someone in your life, a friend first and foremost one who shares your passion for food......and what's in store later... life is full of surprises, and this one can be a night to remember.



A romantic Valentine's Day dinner with all the trimmings from seafood , desserts and a romantic setting for two. There is a mussels, calamari all n a rich marinara sauce. A heart shaped pastry cream filled cake and delicious sea scallops in a balsamic reduction. To end your evening white chocolate covered strawberries



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Perciatelli with Chicken Eggplant Ricotta Medley

Sunday, January 10, 2010
This Perciatelli with Chicken Eggplant Ricotta Medley is an insanely delicious dish using the most classic Italian ingredients like vegetables, chicken, ricotta, and tomato sauce.

Perciatelli Chicken Ricotta with Pomodoro is one of those fancy dishes super easy to make and impressive because the results are gourmet in flavors.

If you're a fan of peppers and eggplant, ricotta cheese this chicken medley combination will be a home run for your next meal prep night.

This meal is the perfect comfort food for the family but still elegant enough to serve with hosting a dinner party.

The ricotta adds just the right creaminess and coats any pasta perfectly in every bite topped with a fresh-tasting quick simmered tomato sauce.

Scroll to the bottom to get this delicious recipe and let your family be the judge of a new favorite dish in your home.


pasta with vegetables, ricotta, chicken and tomato sauce


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Chicken Parmesan Bites

Thursday, January 7, 2010
Chicken Parmesan Poppers also referred to as "chicken parmesan bites, chicken parmesan poppers, or miniature chicken parm appetizers", is a popular Italian-American meal often served as a main course, usually with a side of pasta and many restaurants so we make cubed chicken parmesan popper appetizer in today's recipe.


Our chicken poppers are similar to the original recipe for breaded chicken parmigiana, smothered in marinara sauce and topped with melted provolone and mozzarella cheese.


This quick and easy appetizer can be made from scratch or in less than 30 minutes using store-bought ingredients if you use pre-cooked chicken nuggets or (tenders cut up) and in a hurry.


The ingredients are all simplified and we have several suggestions that you may like below and substitutions that still will satisfy any "parmigiana" style lover of this recipe.


The best part about this recipe is we make huge pans on skewers like kabobs for large events or smaller amounts when entertaining a small dinner party.


Just scroll down for all our suggestions and recipe ideas.


chicken parmesan baked cubes



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Nutella Madness Cupcakes or Nutella Birthday Cake

Tuesday, January 5, 2010



Updated on April 25th 2010....Nutella Birthday Cake, use same recipe below, just hollow out the middle of the bundt, fill, frost, spread some Nutella over the ganache and add candy topping!




I was inspired by my dear mom who loved hazelnuts, my grandmother, whose last name was Ferraro,(both long since have past on) and now my son Curt is a huge Nutella fan, and usually takes every jar he see's when visiting me. So this time this jar didn't get away.

So, here is goes, inside of this cupcake is a creamy Nutella filling, with crushed
hazelnuts, butter and rice krispie filling. The chocolate scratch cake is dark fudge. The topping is ganache with Ferraro Rocher crumbled on top. So you can see this isn't your average easy to name confection.



I cut open one of the cupcakes so you can see the rich decadent filling, with crushed hazelnuts and Nutella inside. A fluffy yet slightly crunchy delight.


The ganache with a semi sweet chocolate and heavy cream is smooth and delicious on top.




Who could go wrong with this wonderful delicious candy!



Ganache at its finest....I used Lindt Chocolate for this.




Take a sharp knife and cut a round circle in each center to fill each cupcake with filling



I used a baby teaspoon to fill each one which was easier to fill, or you can use a parchment bag and fill each one.


The filling is light but dense with flavor!




The dark chocolate cupcakes are a perfect match for this hazelnut filling and ganache topping.






8 tablespoons unsalted butter, cut into 4 pieces
2 ounces good grade bittersweet chocolate, chopped
1/2 cup dutch style processed cocoa
3/4 cup all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 large eggs
1 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon table salt
1/2 cup sour cream

heat oven to 350 degrees. Line standard-sized muffin pan.
Combine butter, chocolate, and cocoa in medium heatproof bowl. Microwave till melted and smooth, about 1 minute. Set aside to cool, to luke warm.
Stir in flour, baking soda, and baking powder in small bowl to combine.
Beat eggs in bowl. Add sugar, vanilla, and salt,beat till fluffy. Add cooled chocolate mixture and beat until well combined. Add flour and sour cream beat till everything is well combined.

Cool cupcakes in muffin pan on wire rack until cool enough to handle, about 15 minutes. Cut centers out, fill with filling below. Top with ganache frosting. Crumble Ferarro Rocher Candy on top of ganache.
Filling:
4 tablespoons softened butter
1/2 cup of chopped hazelnuts and 1/2 cup whole ones for the top of the cupcakes 1/2 cup of Nutella
1 1/2 cups of rice krispies crushed or put in food processor 30 to 40 seconds
2 to 3 tablespoon of heavy cream
1 cup of confectionery sugar
Mix butter and Nutella together until well blended. Add confectionery sugar rice krispies, mix together and add the heavy cream until a smooth filling not running but thick and spoonable. Fill hollowed out cupcakes with the filling.

Ganache Topping
2 cups of semi-sweet good grade chocolate
3/4 cup of heavy cream
Heat cream in microwave till boiling, remove add chips keep stirring until chips are all melted. If you want this to be a more like just frosting, cool for 20 minutes before spreading, otherwise I put this on while hot and let it drip down the sides.
Add crushed Ferarro Rocher candies on the top of the cupcakes after you have put the ganache on them.

Polenta Pizza with Broccoli Rabe, Sausage, Mushrooms and Tomatoes

Saturday, January 2, 2010

A different kind of pizza crust made with Polenta.
There are hundreds of ways to make Polenta and it can be cooked with just about anything. Ever since I could remember about this growing up, my Grandmother would use leftovers from the meat sauce and lots of grated cheese, this medley was inspired by the tastes of those squares of Polenta and her baking this till crispy, so why not a pizza? Broccoli Rabe, Sausage and Mushrooms. Polenta can be baked, boiled fried, or used as a breading substitute, it's so versatile. If you like Polenta, you are in for a real treat!





For Italians, it always seems both pasta and pizza are the cornerstones of what makes Italian food "Italian". However, there is another staple food of Northern Italy that does not get the same recognition, but still is the third runner up of the Italian food trinity, a very versatile and satisfying food group, Polenta. Polenta was the staple food ( Corn meal) of the poor, in northern Italy, especially those that lived out in the country. Sometimes it was eaten three times a day.Many recipes were handed down through generations of Italian families and passed on to friends and neighbors. We loved it in our house as children and now this is a delicacy along with many other once called depression foods. In this way, Polenta is truly an Italian national dish, and may have a history much more ancient than either pizza or pasta. Some have called Polenta "Italian grits" and there are similarities to the hominy grits that is so popular here in the South.


Polenta Pizza

Layers of meat, greens, sliced tomato and mozzarella top this Polenta crust and ready to go back into the oven.


This has been in the refrigerator and will now go into the oven to precook for about 25 to 35 minutes till edges are crispy.


Polenta all cooked ready to go onto a greased olive oiled pan for further preparation.


Broccoli Rabe boiling in salt water for around an hour till tender.


Mushrooms, sausage and garlic sauteed in olive oil and Chablis.



Some of the wonderful ingredients for our Polenta crusted pizza.



4 tablespoons extra virgin olive oil, more for oiling pan
½ cup whole milk
2½ cups water
Salt
1 cup coarse cornmeal
Freshly ground black pepper
2 cups ground loose Italian sausage cooked or links out the casings
1/4 cup white wine recommended Chablis
1 cup mushrooms sliced
2 cups broccoli rabe boiled cleaned or baby spinach if desired substitute however just saute with mushrooms and sausage step
1 or 2 tomatoes, sliced
2 cloves of minced garlic
1/2 cup of your favorite tomato sauce
1 cup mozzarella cheese
salt pepper cayenne pepper
Prepare pan by Brushing a layer of olive oil on a deep dish pizza pan or 12x8 inch pan. In a medium saucepan over medium-high heat, combine milk, water and a 1/4 teaspoon of salt. Bring just about to a boil, reduce heat to medium, and add cornmeal in a steady stream, whisk quickly and the whole time to prevent lumps from forming. Turn heat to low and simmer, whisking frequently, until thick. If mixture becomes too thick, whisk some more bit water in to this, you will want a consistency of thick oatmeal.
Stir 1 tablespoon oil into cooked cornmeal (Polenta). Spread out quickly onto prepared pan, so Polenta does not stiffen; spread it evenly to a thickness of about ½ inch all over. Sprinkle with salt and pepper, cover baking sheet with plastic wrap and put it in refrigerator until it is firm, an hour or more, it doesn't matter if you leave this longer even overnight.
Heat oven to 450 degrees F. Put Polenta in oven and bake for 25 to 35 minutes, or until it crisps on edges. While that's cooking, start the toppings. Put two tablespoon oil in a large skillet over medium heat, add the sliced mushrooms cut up and sausage loose and casing removed together, add 1/4 cup white Chablis and spinach if using, until most of the moisture is gone, about 10 minutes. Add boiled broccoli rabe after the sausage is cooked a dash of cayenne pepper stir till heated as this is already cooked.
Take Polenta out of oven, sprinkle with mozzarella cheese, then spread mixture of meat over the top of Polenta evenly add cheese then sliced tomatoes and dab sauce around the pizza. Put pizza back in oven, adding more mozzarella cheese to the top. Bake until cheese is thoroughly melted. Cut into slices and serve hot or at room temperature. Top with grated Romano and Parmesan blended cheese if desired.
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