Inside-Out” Chocolate Pumpkin Cookies

• 3/4 cup white-ww flour (or white or spelt)
• 6 T plus 1 tsp cocoa powder
• scant 1/4 tsp salt
• 1/4 tsp baking soda
• 1/4 cup plus 2 T sugar
• 2 T maple syrup or agave
• 2 T nondairy milk
• 1/2 tsp pure vanilla extract
• 3 T plus 1 tsp oil
• 3 T pureed pumpkin
• 3 T nut butter of choice (I used pb)
• 1/4 tsp cinnamon
• 1/2 packet stevia (or 1/2 tablespoon sugar)
• 1/8 tsp pure vanilla extract

Combine first 5 ingredients, and mix very well. Add ingredients 6-9 and mix again to form dough. In a separate bowl, combine all other ingredients to make the filling. Using about a heaping tablespoon of dough, roll into a ball and then flatten. Place a little scoop of the filling in the center and fold up the sides of the dough. Form into a ball. (The sides might crack a little, but that’s ok. They don’t need to be perfect.) Bake at 330 F (preheated) for around 10 minutes. They should be a little undercooked when you take them out. Let stand 10 minutes… if you can wait that long!

Click for the cookie Nutrition Information.

This recipe makes 18 to 20 big, fat cookies. That is, unless you eat half the raw dough and filling while preparing them. Not that I know anyone who did this…

http://chocolatecoveredkatie.com/2011/10/14/chocolate-cookies-filled-with-pumpkin-pie/

 

Hoisin Sauce

http://letstrythese.blogspot.com/2011/10/daring-kitchen-moo-shu-pork.html#comments

Thank you, Vivian @ letstrythese.blogspot.com!!  Readers, Check out the recipe for Moo Shoo Pork on Vivian’s blog by clicking the link above.  I have to try the hoisin!  Here is the recipe for that portion of the dish:

Hoisin Sauce:
(source:
http://recipes.epicurean.com/recipe/13249/hoisin-sauce.html
)
Ingredients

4 tablespoons (60 ml) soy sauce
2 tablespoons (30 ml) peanut butter OR black bean paste
1 tablespoon (15 ml) honey OR molasses
2 teaspoons (10 ml) white vinegar
1/8 teaspoon (⅔ ml) garlic powder
2 teaspoons (10 ml) sesame seed oil
20 drops (¼ teaspoon) Chinese style hot sauce (optional, depending on how hot you want your hoisin sauce)
1/8 teaspoon (⅔ ml) black pepper

Directions:
Simply mix all of the ingredients together by hand using a sturdy spoon.
At first it does not appear like it will mix, but keep at it just a bit longer and your sauce will come
together.

 

Coffee!

Orange Flavored Coffee in a Jar

1/4 cup of Instant Coffee or Espresso
1/3 cup of Sugar
1/4 cup of Powdered Creamer
1 Orange Flavored piece of Hard Candy

Simply put all the ingredients in a blender and blend on high until it is well blended. Store the coffee in a jar to keep the air out.

Add 1 to 2 tablespoons of Orange Flavored Coffee Mix in a mug. Add 3/4 cup boiling water and stir until dissolved. For something a little bit extra special, garnish with a touch of cinnamon on top.

Chocolate Covered Coffee Beans

Get yourself some top-quality, preferably organic, coffee beans. Since these will be eaten whole in the form of Chocolate Covered Espresso Beans, it’s preferable to use Arabica coffee beans rather than Robusta coffee beans. Arabica is less bitter, and contains considerably less caffeine. For hard-core coffee addicts, however, Arabica may not contain enough ‘kick’. If the beans aren’t already roasted, put them in the microwave and keep them there for about 15 minutes, at 400° Fahrenheit.

Choose your chocolate.  Any baking chocolate will do.  Melt it according to the pkg.

Put the coffee beans on a baking sheet covered with wax paper, and pour molten chocolate over it. Ensure that the beans are laid out in a single layer, and not too far apart from each other. They should be fully covered all around with the chocolate. After the beans have cooled down somewhat, put the whole sheet in a freezer.

If you need glossier, individual beans, you need to use candy molds. Put individual beans in the moulds, and then pour the chocolate. The beans will be easier to pop out of their moulds if you mix a little peanut butter with the chocolate. This process is lengthier, but yields better-looking nuggets that are of more commercial value – that is, if you’re thinking of selling your Chocolate Covered Espresso Beans.

Another recipe for same thing:

Ingredients

---

• 1 cup coffee beansshopping list
• 1 1/2 cup chocolate chips OR equivalent in chocolate chunks
• 3 tbsp cocoa powder (optional)

How to make it

---

• Melt chocolate in the top of a double boiler.
• Place 1/3 of the coffee beans in the melted chocolate. Stir around until coated. Remove your coated coffee beans from the chocolate and place on wax paper. Do not allow them to touch each other. Continue coating your coffee beans until all are finished.
• If desired, roll your chocolate covered coffee beans in cocoa powder before they harden.
• Let your chocolate covered beans harden overnight. If you are in a hurry, put them in the freezer for half an hour.
• Store in an airtight container.

Tip from Sheri: Try using a chocolate orange (the candy) as your coating for a different twist. Frozen Frappucinno on a Stick What you need to pull off this trick: Strong coffee or espresso Milk Sugar Cream (optional) Popsicle trays or small cups and sticks Chocolate syrup (for mocha frappuccino) To kick things off, brew up some double-strength coffee or espresso! Frappuccinos come with something called “whip” on top.  I know because I’ve heard the friendly *$s baristas ask customers if they “want that with whip.”  I took this to be some kind of whipped cream.  To simulate “whip,” I mixed up some heavy whipping cream with a bit of sugar.  You can use milk instead.  If you don’t have an immersion blender, a whisk will do. Fill the tops of your popsicle molds with a little bit of whip and freeze.  This will give your frappuccino a nice topping of whip when it’s done. If you’re someone who says”no thanks” when the friendly barista offers you “whip,” you may skip this part.. mix your strong coffee or espresso with milk and sugar.  I like this ratio: 4 parts coffee : 4 parts milk : 1 part sugar or 1 cup coffee, 1 cup milk and 1/4 cup sugar Add some chocolate syrup to your liking for mocha frappuccino. If you have sticks that come with your popsicle mold, use those.  I thought mine looked dumb, so I used some stirrers generously provided by the friendly folks at *$s.  In order to keep them upright, I wrapped the top of the molds with plastic and stuck the sticks in through little slit.After they’re good and frozen, your frappuccinos on sticks are ready to enjoy!  Running a little warm water over the base of the mold will help them release cleanly.

 

Strawberry Shots

hulled out strawberries dipped in melted chocolate and filled with whatever you’d like.  We combined vanilla vodka, Godiva liquor, and some chocolate syrup for a delicious shot in an edible glass.  Take your shot and eat it too!

I know I said there’s not real recipe, but here are some tips for making your own Chocolate Covered Strawberry Shot Glasses:

- Try to choose strawberries as big as you can find, unless of course you want to make baby shots
- Cut the point of the strawberry off so they can stand on their own, the melted chocolate helps form a little base too which makes them even more stable
- We recommend hulling out the strawberries using a paring knife and grapefruit spoon, you have to be careful not to make them too thin or they’ll break (nothing a little melted chocolate can’t help mend!).  Don’t forget to pat strawberries dry before dipping in chocolate.
- Freeze the dipped strawberry cups for maximum sturdiness, and to keep your drink cold.  Let them thaw for a few minutes before serving so no one breaks any teeth
- Top with whipped cream and sprinkles for an extra special touch (we thought of the idea after already doing the grocery shopping, oh welll)

http://www.ericasweettooth.com/2011/01/chocolate-covered-strawberry-shot.html

 

Almond Joy Bars

One thing I noticed about this recipe:  NO ALMONDS.  So, that would make it a Mounds bar, am I right?  I like Mounds better anyway! I am thinking about making these for Thanksgiving.  So rich!

*

INGREDIENTS
10 Tbsp. unsalted butter, room temperature

¾ cup light brown sugar, packed

2 ½ cups flour

½ tsp. fine sea salt

28 ounces of sweetened condensed milk

28 ounces shredded coconut

1 tsp. vanilla extract

5 cups Bittersweet Chocolate Baking
Chunks

*

DIRECTIONS

Preheat oven to 350° F . Line a sheet pan with aluminum foil and coat with canola or vegetable spray.

In a small bowl, cream butter and brown sugar until combined. Add the flour and salt. Carefully mix to combine until it resembles chunky bread crumbs. Transfer into the prepared pan and evenly press the batter into an even layer. Bake for 8 minutes. Cool on a wire baking rack while preparing the coconut topping.

In a large bowl, combine the condensed milk, coconut, and vanilla. Spread over the crust and bake for another 20-25 minutes, until it begins to brown.

Melt the chocolate over a double boiler. Stir until melted and smooth. Pour over cooked coconut bars and spread into an even layer. Allow to cool then refrigerate until hardened, about 1 hour. Cut into 36
squares.

*

Photo and Recipe Credit go to Mele Cotte

http://myrecipegarden.blogspot.com/2011/08/almond-joy-bars.html

 

Haunting Image

Found on Flickr.com, this is a shot from Gloucester Cathedral in England.  How old is this?  The detail is breathtaking.  To me, it has a haunting and somehow holy look.  An image of a grey lady floating towards the far doorway is what I imagine or two ghost children standing side by side with solemn faces and white clothing.  I Love anything haunted in appearance!