chocolate

There are 80 posts tagged chocolate (this is page 1 of 14).

There are Times in Life When you Just Have to Kill your Babies

This quote is about the break between having the dream and living with it. But, you can read so much into a few words.

I’m a fan of writer Ann Patchett, whose book, Truth and Beauty, is one of my favourites. This week, thanks to the website, Brain Pickings, I came across a fantastic Patchett quotation that hit very close to home, especially the last line:

“The journey from the head to hand is perilous and lined with bodies. It is the road on which nearly everyone who wants to write — and many of the people who do write — get lost… Only a few of us are going to be willing to break our own hearts by trading in the living beauty of imagination for the stark disappointment of words.”

The stark disappointment of words is something I know a little too much about. So often the idea in my head, which initially seems so good, falls apart once I begin to try to assemble the words on paper. Suddenly my remarkable idea becomes frustratingly ordinary.

Source: Lindy Mechefske – “the stark disappointment of words” and an easy flourless chocolate truffle cake

This quote makes me think about writers having to kill their babies. That was a quote I read about editing your writing. Your words and phrases being taken out of existence. Deleting unnecessary wordage. Editing.

But, I find in life, the idea of editing things or deleting them, or exterminating… there are lots of good words for it… is an important skill to have. All things but in moderation. If you can master that in life you will save yourself a lot of stress, have more space (physically and mentally) and save money too.

Of course, no one should literally kill babies, or other children. At least let them get to adulthood, or the age of 20, and be guilty of something on the extreme side, first. Its ok to be a little dramatic, just not too literal about it.

Engraved Rolling Pins for Fancier Pie Crusts and Cookies

Pie crusts were the first thing I thought of when I saw these engraved rolling pins on Etsy. More than a few shops have them so it must not be new.  I’d pick some of the floral patterns, something that would work with most types of pies. At least in my mind, any sort of floral can also be about berries, apples, peaches and all the other delicious pies. Probably not for chocolate pie. But, we usually make fruit pies.

SweetRollingPins – Seasonal, holiday, floral, animals, patterns, and animals. This paisley print was the first I found.

GoodyWoodycompl – The paisley pattern might be my favourite, but there  are others (like damask, forest, Spring, and morning birds which make it harder to choose just one).

Vectoart – Has mini rolling pins and full sized.

Peace by Chocolate – Delicious

My Mother read about this company, Peace by Chocolate. I was surprised to find it in the Vince’s grocery store just a few days later. I bought two of them, one for her and the Canadian maple for me (I don’t love hazelnuts and I am fond of almost anything Canadian).

The chocolate was really good! The wrappers are interesting and the business is supporting Canadians (newcomers as they are supposed to be called now, not immigrants). Probably too late for ordering in hopes of a Valentine’s Day delivery, but it is really good chocolate, so just treat yourself. I’ve scanned the wrappers from the chocolate I bought.

How to Be Someone’s Secret Admirer on Valentine’s Day

Could you… Should you… Be a Secret Admirer?

You might want to be a secret admirer because you like someone or you might do it to perk up someone who has been alone awhile or feels left out. Be careful, either way. It’s fun to have the mystery of a secret admirer but it can backfire. If you are sincerely liking someone, make sure the person you admire is worth the admiration. If you are trying to make someone else feel admired be sure they wont feel even worse if they find out the admirer was not really a romantic admirer.

Tips and Ideas for Secret Admirers

Pay attention to the stationary you write on. Pick out something nice from the store or… go to a hotel and ask if you can have a couple of pages and an envelope. You can send your letter on hotel letterhead and add to the mystery.

Penmanship counts. Write carefully, take the time to make your writing clear and easy to read – add a romantic embellishment if you can. If you print the letter choose a font with some curls and swirls, whatever seems kind of romantic to you.

Induce a few lines of poetry or write something yourself. You could note down the lyrics from a romantic song if you aren’t interested in poetry.

Draw a heart somewhere on the envelope at the least. If you have some drawing ability create a romantic design, something individual and one of a kind which will be special for the letter you send. It’s nice to have something you created yourself rather than the store bought card art and design.

The greeting should be personal, not impersonal. Direct your note to the person, by name. Don’t try to be mysterious when it comes to who you are writing to.

Don’t give yourself away. Keep your name and any details which could identify you out of the letter. As fun as it is to write a mystery letter, it’s just as fun to get one and have that mystery – at least for the day.

Begin in a complimentary way. Don’t start by telling them you thought they seemed lonely or you like fat girls/ guys or anything else even slightly negative or critical. Write about why you picked them to admire, secretly but be positive to make them feel admired. This also makes you seem far more sincere too.

While writing the letter itself, be specific. Don’t become timid now and write about pretty eyes. Describe the eyes – the eye colour, the way they crinkle when he/she laughs. Write about where you have seen them and what they were doing, not in a stalker way. Describe and be specific about what you liked, what draws you to them. Why are you attracted and what do you admire about them?

Overall, keep the letter short. Don’t start selling yourself and trying to make a romance in just one letter. A simple letter will keep you from getting into trouble by saying too much or taking it too far.

Most of all, when you write as a secret admirer your letter should not be about yourself. Make it a feel-good type of letter for the person you address it to. Avoid mentioning yourself or your interests so you can keep the mystery of the mysterious, unknown, secret admirer.

Sign the letter with flourish, a nom de plume. Create a made up name for yourself, something not a real name but something dramatic, mysterious and/ or romantic.

Think of something you can include, a small gift that fits in an envelope. Stickers are simple but not something everyone would care for. Think about things which can be mailed like a coupon for a store or a gift card giving a free hot chocolate, something like that would be pretty perfect.

Deliver the Valentine in a unique way. But make sure it isn’t lost, overlooked or ends up damaged like falling into a pile of snow when it blows off the door you taped it to.

A Cake for Canada Day

red-velvet-white-chocolate-cheesecake-crop-slAlthough this comes from a US magazine, I’ve seen the idea on other websites. This one has more layers and does not use a cake mix. The photo (from Southern Living) also makes this cake look really good. I made one very much like it, with 3 layers.
CHEESECAKE LAYERS:
2 (8-in.) round disposable aluminum foil cake pans
1 (12-oz.) package white chocolate morsels
5 (8-oz.) packages cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
RED VELVET LAYERS:
1 cup butter, softened
2 1/2 cups granulated sugar
6 large eggs
3 cups all-purpose flour
3 tablespoons unsweetened cocoa
1/4 teaspoon baking soda
1 (8-oz.) container sour cream
2 teaspoons vanilla extract
2 (1-oz.) bottles red liquid food coloring
3 (8-in.) round disposable aluminum foil cake pans
WHITE CHOCOLATE FROSTING:
2 (4-oz.) white chocolate baking bars, chopped
1/2 cup boiling water
1 cup butter, softened
1 (32-oz.) package powdered sugar, sifted
1/8 teaspoon table salt

Preparation

1. Prepare Cheesecake Layers: Preheat oven to 300°. Line bottom and sides of 2 disposable cake pans with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil.

2. Microwave white chocolate morsels in a microwave-safe bowl according to package directions; cool 10 minutes.

3. Beat cream cheese and melted chocolate at medium speed with an electric mixer until creamy; gradually add 1 cup sugar, beating well. Add 2 eggs, 1 at a time, beating just until yellow disappears after each addition. Stir in 1 Tbsp. vanilla. Pour into prepared pans.

4. Bake at 300° for 30 to 35 minutes or until almost set. Turn oven off. Let cheesecakes stand in oven, with door closed, 30 minutes. Remove from oven to wire racks; cool completely (about 1 1/2 hours). Cover and chill 8 hours, or freeze 24 hours to 2 days.

5. Prepare Red Velvet Layers: Preheat oven to 350°. Beat 1 cup butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add 2 1/2 cups sugar, beating until light and fluffy. Add 6 eggs, 1 at a time, beating just until blended after each addition.

6. Stir together flour and next 2 ingredients; add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in 2 tsp. vanilla; stir in food coloring. Spoon batter into 3 greased and floured 8-inch disposable cake pans.

7. Bake at 350° for 20 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks; cool completely (about 1 hour).

8. Prepare Frosting: Whisk together chocolate and 1/2 cup boiling water until chocolate melts. Cool 20 minutes; chill 30 minutes.

9. Beat 1 cup butter and chilled chocolate mixture at low speed until blended. Beat at medium speed 1 minute. Increase speed to high; beat 2 to 3 minutes or until fluffy. Gradually add powdered sugar and salt, beating at low speed until blended. Increase speed to high; beat 1 to 2 minutes or until smooth and fluffy.

10. Assemble Cake: Place 1 layer Red Velvet on a serving platter. Top with 1 layer Cheesecake. Repeat with remaining layers of Red Velvet and Cheesecake, alternating and ending with Red Velvet on top. Spread top and sides of cake with White Chocolate Frosting. Store in refrigerator.

Source: Red Velvet-White Chocolate Cheesecake Recipe | MyRecipes.com

Canadian Cuisine

Canada is far away from some places on the planet and people in those far away places may wonder what Canadians like to eat. This is especially good to know if you are making plans to visit Canada and wonder what you might find wriggling on the end of your fork. Not that we eat a lot of things that wriggle.

Canada is not snow all year. We don’t camp out in the wilderness and worry about polar bears wandering into our backyards. Canada is big. There are a lot of people here, some of them are still here and some are being born right now. We are multi cultural. Some people think Canada does not have a culture at all. This is not the case. Canada is built from many cultures, yet we have a common history which connects us.

One common theme in Canada is food. Take a look at Canada’s Food Guide. We may overload on sugar (mmm…. butter tarts) but we do like fresh food, vegetables and a great coffee (or beer) to top it all off. Most Canadians like food which is fairly well known: hamburgers and fries, fish and chips, spaghetti, steak and potato, pizza, back and eggs, lasagna, cabbage rolls, sweet and savoury pies, coffee, stew… a fairly generic list isn’t it? You may think we are fairly uninspired but, Canadians do have an edible culture of our own:

What do Canadians Eat?

  • Poutine – French fries with cheese curd and topped with gravy.
  • French fries with vinegar
  • Maple syrup (Not on everything)
  • Butter tarts – Tarts which are very sweet: butter, sugar and eggs in a pastry shell.
  • Nanaimo Bars – From BC. A crumble crust, a sweet layer, topped with a layer of chocolate.
  • Tourtiere – A French Canadian meat pie (pork, onions and spices in a crust).
  • Pate Chinois – Layers of beef, creamed corn and potato.
  • Bannock – Inuit flat bread.
  • Salmon – Salmon does go well with almost anything.
  • Montreal-style bagels
  • Montreal-smoked meat
  • Ice wine – Made with grapes frozen on the vine.
  • Bloody Caesar – You need Clamato for this Canadian version of the Bloody Mary.
  • Screech – What happens in Newfoundland, stays in Newfoundland.
  • BeaverTails – Fried dough with assorted sweet toppings.
  • Ketchup chips
  • Timbits – Doughnut holes.
  • Back bacon or peameal bacon (In the US they call it Canadian bacon, we don’t know why)

What Do Canadians Cook?

Canadians are multicultural. So you can find an endless assortment of dishes in Canadian restaurants and home kitchens. Most of the dishes above came from another culture and were adapted to become something unique to Canada.

Canadian Chefs to Inspire You: