Heavenly Chocolate Truffles

We've all been there.... the smell of chocolate wafting through open doors, the temptation of something sweet while struggling through our holiday shopping, the satisfaction of licking melted chocolate and bits of hazelnut off of our fingers. Ok, maybe I'm getting carried away. The point is that I am always tempted to buy chocolates from stores like Godiva, especially during the holiday season. The problem is that I have to break open the piggy bank to buy a small box of them, and at this time of the year, that's not realistic. So I decided to take matters into my own hands and make some chocolate truffles at home. The process takes a little bit of time but is easy and versatile.

The first step in making chocolate truffles is to make the chocolate ganache center. I've listed a fairly basic recipe below with a little kick of extra flavor. However, an easy way to add more flavor is to replace the vanilla extract with a flavored liquer like Amaretto, Bailey's, or Grand Marnier.

The second part in making truffles is when you get to unleash your creativity. Find different chocolates to melt and drizzle over the ganache centers, use cocoa powder, coconut, almonds, hazelnuts, or any other topping you would like. You can even get fancy and use gold foil to decorate your truffles. Look for gold foil in specialty bakery supply and grocery stores. 

Make these scrumptious little desserts as a treat for yourself or wrap them up for an inexpensive but sophisticated holiday gift! 

Chocolate Ganache (for truffles)


8 oz bittersweet or semisweet chocolate, small morsels or well chopped
(I used Ghirardelli 60% cacao)


1/2 cup heavy whipping cream


1 tsp vanilla extract


1 tsp cinnamon


1/2 tsp cayenne pepper


Directions


In a small pan, gently heat the whipping cream until simmering. Be sure to scrape the sides of the pan regularly to prevent any buildup. 


Place the chocolate into a separate bowl. When the whipping cream has come to a simmer, take off of the heat and pour over the chocolate. Add the vanilla and spices. 


Allow the hot cream to sit for one minute over the chocolate, then blend in so that the chocolate is fully melted and the mixture is smooth. Pour the mixture into a shallow pan and refrigerate for at least 2 hours. 

To shape the ganache into the traditional round truffle shape, there are a couple of options. You can use a melon baller, two small spoons, or your hands. I even modified this a bit and used one spoon and my hand. Be sure to keep hands cool by washing them in cold water as it will melt the chocolate. Also, be prepared to get a  bit messy :) As you shape the ganache into balls, place them on a flat pan or plate covered in wax paper (absolutely essential to prevent sticking). 

Once your ganache is shaped, prepare any melted chocolate or other toppings for your chocolates. I decided to melt white chocolate, milk chocolate, and my remaining dark chocolate. When coating the ganache with melted chocolate, it will tend to melt a bit. Try placing the ganache on one spoon and using a second spoon to pour the melted chocolate over it. Place the coated chocolates on fresh wax paper. In addition to melted chocolate, I also used unsweetened cocoa powder, shredded coconut, and chopped hazelnuts for toppings. Get creative and feel free to try something completely new! 

The recipe makes about 25-35 truffles, depending on size. 

Cranberry Lemon and Honey Ricotta Cake with Cranberry Jam

While I was out holiday shopping ('tis the season), I came across a premade Ricotta Cake that sounded just scrumptious. So I bought some ricotta cheese and decided to experiment with a recipe at home. I also bought a bag of big, juicy fresh cranberries because I thought they would be a lovely addition to the cake. 


I found a recipe online that I used as the basis for my Cranberry Lemon Ricotta Cake with Honey and Cranberry Jam. The original recipe for a Lemon Ricotta Cake is found at the following link: http://storybookwoods.typepad.com/storybook_woods/2009/03/lemon-ricotta-cake-w-strawberry-sauce.html . I made a couple of adjustments by adding a bit more flour, adding honey, and adding fresh cranberries. In addition, I also made a quick cranberry jam to top the cake. 


One note: If you don't want the cake to be as tart, try using frozen or dried cranberries. The dried berries especially will be much sweeter. Personally, I like a bit of tartness in the cake but that is simply my preference. 


The cake turned out to be a lovely sweet and tart mid day or night time treat. It's perfect with a cup of tea and a good book! 

Cranberry Lemon and Honey Ricotta Cake 


Ingredients

1 cup ricotta

1 cup fresh cranberries

1/2 cup sugar

2 T. Honey

3 eggs

1 T vanilla

the zest from one lemon

1 tsp salt

3/4 cup all purpose flour

1 T baking powder

Directions


Preheat the oven to 325 F. 


Mix together ricotta, sugar, eggs, lemon peel, vanilla, and honey. In a small, separate bowl mix the flour, baking powder, and salt. Slowly add the dry mixture into the ricotta mixture, making sure to smooth out any lumps. Add the cranberries and gently fold through the batter. Pour batter into a greased 9" pan and bake until a skewer inserted into the center comes clean, about 25-35 minutes. 

Cranberry Jam


Ingredients


1 cup fresh cranberries
1/4 cup sugar
1/4 cup water
1 T. Honey
1 tsp. cinnamon
1 tsp. nutmeg
1 T. lemon or orange zest

Directions


In a small saucepan, mix all ingredients together and cook over medium-low heat. Allow the simmer gently until the cranberries fall apart and lose shape (about 20 minutes). Serve warm over the ricotta cake. 

Finger-Lickin' Carrot Chicken

When the weather outside is frightful, this sticky, spiced chicken recipe will really warm you up. Serve it with spinach and roasted sweet potatoes (like I did) or experiment with mashed potatoes, rice, couscous, or anything else your heart desires!

"But why carrot?" you ask..."Carrot juice is ....gross....something my grandma drinks...etc etc". I certainly agreed when I first read Laura Calder's version of this recipe in her truly wonderful little book "French Food at Home". However, she was insistent that when cooked down, the carrot juice produces a sweet and sticky elixir that coats the chicken with its syrupy goodness. Well, of course, I had to give it a try.

It was love at first ...well...taste. In the couple of years since I stumbled upon this recipe, I've made a few changes that I think really add to the complexity of flavors in the dish. The traditional winter spices of nutmeg and cinnamon (and the not so traditional cayenne pepper) really give your taste buds an extra burst of warmth. I also replaced one third of the carrot juice with orange juice and threw in a little honey to pick up on the sweetness of the juices.

The full recipe is below. Please let me know what you think!

Finger-Lickin' Carrot Chicken

Ingredients

1/2 small yellow onion, chopped

1 clove garlic, chopped

1 1/2 lb. chicken drumsticks/thighs (skin and bone in for more flavor)

1 T. olive oil

1 tsp. butter

2 cups carrot juice

1 cup orange juice

1 T. honey

1 tsp. cinnamon

1 tsp. nutmeg

1 tsp. cayenne pepper

salt and pepper to taste

Method

In a large pot, heat the butter and oil on medium heat. Add the chopped onion and garlic and cook until the onion softens and turns translucent. Add the chicken pieces, salt and pepper to taste, and allow to brown well for a few minutes on all sides. 

While the chicken is browning, make the juice mixture by combining the carrot juice, orange juice, honey, and spices. Whisk together to make sure the spices and honey are well distributed throughout the juice mixture. It will be easier to mix the honey in if the juices are at room temperature. 

When the chicken has browned, add half the juice mixture to the pot. Bring to a simmer and allow the juice mixture to reduce considerably, while turning the chicken every ten minutes or so. When the first half of the juice has reduced down to less than half of the original volume, add the remaining juice and allow to reduce again.

 Be patient as the juice may take 30-40 minutes to reduce. The final product will be about a half cup of thick, syrupy goodness coating your chicken pieces and the bottom of the pan.

Enjoy!

Gametime: Philly Cheese Steak Sandwich

Get excited- it's time to satisfy your craving for this classic American sandwich!

I recently completed a project at school in which three other classmates and I had to develop a healthier version of the original Philly Cheesesteak Sandwich. Now, I know everyone has their own preferences and beliefs about this meal (a "secret" cheese sauce or a certain combination of sauteed onions and mushrooms...), so we chose to use the most basic recipe we could find as our "original" recipe. The recipe is below: 

Original Recipe: Philly Cheese Steak
Courtesy:  http://philadelphia.about.com/od/regionalfoods/r/pats_steak_recipe.htm
Ingredients:

• 32 oz. Thin-sliced Rib Eye or Eye Roll Steak
• 6 tablespoons Soybean oil
• Cheese (Cheez Whiz® recommend), but American or Provolone works fine
• 4 Hoagie Rolls
• 1 cup White Onion

Preparation:

1. Slice and chop the onion.
2. Slice the hoagie buns like hot dog buns so that there is a “hinge” on the bun.

Cooking/Assembly

1. Add 2 tablespoons of oil to a non-stick or iron skillet and sear the meat for about 5 minutes to medium-rare, remove the meat, let it cool, and slice thinly.
2. Heat an iron skillet or a non-stick pan over medium heat.
3. Add 3 tablespoons of oil to the pan and sauté the onions to desired doneness.
4. Remove the onions, then add the remaining oil and sauté the slices of meat quickly on both sides.
5. While the meat is cooking, melt the Cheez Whiz® in a double boiler or in the microwave.
6. Once the meat is done, place 8 oz. of the meat into the rolls.
7. Add onions, and pour the Cheez Whiz® over top. 

 Now, our goal was to reach several nutrition goals with this recipe, including reducing the total and saturated fat, reducing salt, and increasing the amount of vegetables and whole grains. So, we reworked the recipe a bit and tried out some new flavors. The portion sizes were also tweaked a bit. We decided to change the cut of meat and to replace the Cheez Whiz (sorry cheese spray lovers) with a combination of low fat provolone and fat free mozzarella. The mozzarella cheese makes the mixture super gooey and delicious, just the way a Philly Cheese Steak should be! Also, we added mushrooms, onion, and green and red bell peppers...mmmmmm! The revised recipe is below:

Modified Recipe
Recipe: Alternative Healthy Philly Cheese Steak Sandwich (Serves 4)

Ingredients

• 4 Whole Wheat Hoagies
• 12 oz Rib Eye Steak
• 1 cup chopped White Onion
• 1 cup chopped Sweet Red Bell Peppers
• 1 cup chopped Sweet Green Bell Peppers
• 1 cup chopped Fresh Brown Mushrooms
• ½ cup Reduced fat Provolone Cheese
• ½ cup Fat free Mozzarella Cheese
• Cooking Spray

Preparation:

1. Chop the onion, mushrooms, and peppers. 
2. Slice the hoagie buns like hot dog buns so that there is a “hinge” on the bun.
3. Spray a warm non-stick or iron skillet with cooking spray and sear the meat for about 5 minutes to medium-rare, let it cool, and slice thinly.

Cooking/ Assembly:

1. Add some cooking spray to a large frying pan and begin to sautee the onions on medium heat. After a few minutes, add the mushrooms and the bell peppers. 
2. When the vegetables are soft and the onions are caramelized, add the sliced steak into the pan. Allow to warm up (about 1 minute).
3. Next, reduce the heat to very low. Add the provolone and mozzarella cheese and mix together until it melts. Remove from heat. 
4. Toast the hoagie buns or bake at 400 F for about five minutes. Add the meat, cheese, vegetable mixture and enjoy!

If you are interested in the Nutrition information, you should check out the page for "Philly Cheese Steak Nutrition Label". You won't believe what a few simple changes did for the recipe! I'll give you a sneak peak: The total calories dropped from over 1000 calories per serving to under 500 calories per serving.

Special thanks to my group members who worked so hard on this project: WG, BC, and SW. Great Job Girls!!!