Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe

June 28, 2006 | Posted by Allison as Chocolate at 9:18 am | (1) Comment »

Pain Au Chocolat.jpg

Ahh, that chocolate post from yesterday has jump started my chocolate-on-the-brain syndrome & my craving has to be satisfied! This Pain Au Chocolat or How I Learned to Stop Worrying & Love Chocolate French Pastry Recipe is a wonderful, wonderful, wonderful taste sensation. For breakfast, for second breakfast, for lunch, for dinner, as a treat, this French pastry will tempt your senses with a delicious bouquet of flavor & wrap you up with comfort. Enjoy, truly- enjoy!

Ingredients:

1 sheet frozen puff pastry, thawed
1 3.5-oz. bar semi-sweet chocolate, find the best you can
1 3.5-oz. bar milk chocolate, find the best you can

Ingredinents for the Glaze:

1 egg, beaten
1 tablespoon water
Sugar

What’s Next:

Go ahead & line your baking sheet with parchment paper.

Preheat your oven to 400 F, or 200 C.

Cut the each chocolate bar into six 2×3/4-inch pieces.

Unfold the puff pastry onto a lightly floured surface. Cut it into 12 squares.

Lay 1 chocolate piece on the edge of a pastry square and roll up the dough tightly, completely enclosing the chocolate. Repeat with remaining pastry.

Place the rolls on a baking sheet, seam side down.

Brush the tops of the rolls with the egg wash. Sprinkle with sugar. Bake for 15 minutes or until the pastries are golden brown.

Eat well & Pastry very often!

Swiss Pastry Chef Stephan Itek & His Love for Chocolate

June 27, 2006 | Posted by Allison as Tid Bits & News at 12:15 pm | Comments »

Swiss pastry chef Stephan Itek explains his love & adoration for chocolate, a love & adoration I share myself.

“Chocolate is not just chocolate. There are a few tricks to eating the chocolate, a right way to eat the chocolate,” said Itek, who compared tasting chocolate to sipping fine wine.

“You don’t just drink wine like a soda,” he said. “Some people prefer lighter, some earthier and stronger. It’s the same way with chocolate.”

“Each (chocolate) has a different taste profile,” Itek said. “Let the chocolate roll over your tongue to get the taste.”

“It’s all about preference,” Itek said when comparing chocolates around the world. “There are many good chocolates in the United States.”

“One of the big trends is to incorporate different spices and herbs into the chocolate,” Itek said. “To find out the right herbs and spices that go with the chocolate you need to know the flavor of your chocolate.”

“I love what I am doing,” he said. “I love chocolate.”

Eat well & embrace chocolate often!

Mini Fresh Blueberry Muffins Recipe

June 27, 2006 | Posted by Allison as Bread Recipe at 9:27 am | (3) Comments »

I know you went out yesterday & bought that wonderful Kitchenaid Silicone Mini Muffin Pan & you’re just dying to try it out! Well, enjoy baking my famous & fresh Mini Blueberry Muffins recipe. These babies are perfect for a treat anytime!

Ingredients:

2 cup flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 egg
3/4 cup whole milk
1/3 cup veggie oil
2 teaspoons vanilla
1 cup fresh blueberries

What’s Next:

Go ahead & preheat your oven to 400 F, or 200C.

In a large bowl- combine all dry ingredients & mix well.

Now add all wet ingredients & mix well.

Next, fold in fresh blueberries until just mixed.

Pour batter into greased mini muffin pan & cook for 10-15 minutes, or until golden brown.

Eat well & Laugh often!

KitchenAid Silicone Mini Muffin Pan Review

June 26, 2006 | Posted by Allison as Go Go Gadgets! at 1:46 pm | Comments »

Mini Muffin Pan Kitchenaid Silicone.gif OK, you know how I am, I will tell you if a kitchen gadget is a waste of money or a must-have. This Silicone Mini Muffin Pan by Kitchenaid is a definite must-have!

I don’t think I’ve ever made mini muffins that came of out the pan so easily. The silicone is refrigerator, microwave, dishwasher & oven safe- up to 500 F. What the trick is- the silicone pan heats & cools quickly for an even heat distribution & so handily flexible to you can remove your muffins with ease.

My official review: Thumbs up! I found this goody on sale here for $30.

Mr. Food Poppy Seed Bundt Cake Recipe

June 26, 2006 | Posted by Allison as Dessert Recipes at 9:44 am | Comments »

It’s Monday & I need a wake-me-up recipe to start off this week right. Let this Mr. Food Poppy Seed Bundt Cake recipe latch onto your taste buds. Just add coffee & enjoy! For the history of the bundt cake pan, check out this post.

Ingredients:

1 (18.25 ounce) yellow cake mix
3/4 cup sour cream
1/3 poppy seeds
4 ounces cream cheese, softened
1/4 butter, softened
1 1/2 cups confectioners’ sugar
1 teaspoon lemon juice

What’s Next:

Go ahead & preheat your oven to 350 F, or 175 C.

Find your 10-inch Bundt pan & coat with nonstick cooking spray.

Prepare the cake mix according to the package directions, using only ½ the amount of water called for. Add the sour cream and poppy seeds; mix well then pour into the pan.

Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.

Let cool in pan 10 minutes. Remove to a wire rack to cool completely.

Meanwhile, in a medium bowl, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and lemon juice; beat until creamy.

Frost the cake once cool. Serve, or cover loosely and chill until ready to serve.

Eat well & Cake often!

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