Our favorite chocolate maker operates out of a pizza place in Walker's Point, Milwaukee!... Atomic Chocolate is the amazing creation of Sean Henninger of Times Square Pizza. We were lucky enough to get a lesson from him in truffles at The National.
I love chocolate... I love cream... love a well made fudge. Found it from Martha... yes it is a lot of work. But worth the effort. She breaks it down step by step so it's not so scary! Try it!...
Makes 2 pounds
1 tablespoon unsalted butter, cold
1 1/2 cups heavy cream
3 cups sugar
3 ounces unsweetened chocolate, finely chopped
1/4 cup light corn syrup
1/4 teaspoon salt
1. Butter an 8-inch square baking pan; line with parchment paper, allowing a 1-inch overhang. Butter parchment paper, and set aside. Check the calibration of the candy thermometer. Put butter into a large bowl, and set over a wire rack; set aside. Put cream, sugar, chocolate, corn syrup, and salt into a medium heavy saucepan.
2. Cook over medium-low heat, stirring constantly, until sugar has dissolved and chocolate hasmelted, about 10 minutes. Raise heat to medium. Bring mixture to a boil, washing down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Attach warm thermometer to pan; continue to cook, without stirring, until mixture registers 238 degrees (soft-ball stage), 10 to 15 minutes.
3. Immediately pour mixture into bowl with butter (do not scrape out the bottom of the pan). Attach thermometer to bowl. Let mixture cool, undisturbed, until it registers 110 degrees, about 1 1/2 hours.
4. Remove thermometer. Transfer bowl to a work surface. Using a wooden spoon, begin to gently stir mixture.
5. Continue to stir, gradually increasing speed until mixture thickens, lightens in color, and loses its sheen, 4 to 5 minutes.
6. Pour into prepared pan. Using a small offset spatula, quickly spread fudge to sides of pan, and smooth top. Let fudge cool in pan on a wire rack, about 1 hour. Cover with plastic, and refrigerate until completely set, about 8 hours. Run a sharp knife around nonparchment sides to loosen; lift fudge out. Cut into 64 pieces, each 1 inch square. Fudge can be refrigerated between layers of parchment in an airtight container up to 1 week; bring to room temperature before serving.
The magazine had this great addition that I didn't find online.
Choose any of the following ingredients to make a custom batch. To toast nuts, place on a rimmed baking sheet, and bake at 375 degrees until fragrant; 5-7 minutes for walnuts, about 8 minutes for macadamia nuts and pistachios. Toast coconut on a rimmed baking sheet in a 375 degree oven until just golden, about 3 minutes.
1 tablespoon whiskey
1 cup dried cherries, coarsely chopped
1/2 cup sweetened flaked coconut, lightly toasted
1 cup shelled pistachios, toasted and chopped
1 cup shelled macadamia nuts, toasted and chopped
1 cup walnut halves, toasted and chopped
Follow above instructions for fudge. If using whiskey, stir it in during step 4, and proceed with recipe.
If using solid ingredients, stir them in during step 5, when the mixture begins to thicken but is still shiny, after you have been stirring for about 3 minutes. Continue to stir until incorporated and mixture loses its sheen and lightens in color, about 2 minutes more. Proceed with recipe.
This is a great treat for healthy people. The taste is very rich and sweet but isn't terribly fattening. I prefer to make it with coconut that is chopped finer than the variety in the photo (the bigger chunks are very difficult to roll!).
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.
2 1/2 cups whole pitted dates
2 cups slivered blanched almonds, toasted
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup flaked unsweetened coconut, toasted
1. Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.
2. Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.
I love finding simple ways to add protein powder into a yummy treat. This cookie has a great sweet salty combo along with sneaking in some protein! Recipe calls for powdered soy beverage and I'm not sure I know what that is but I've used several different vanilla protein powders in this and it comes out fine. I've also used regular sized pretzels and have had success as well.
Vegetarian Times, September 2011
Makes 48 cookies 30 minutes or fewer
Need a fast after-school snack? These salty-sweet nuggets are just the ticket.
1. Coat baking sheet with cooking spray. Whisk together powdered soy beverage with 2 Tbs. water in bowl. Stir in vanilla.
2. Warm peanut butter, sugar, and rice syrup in saucepan over medium heat 2 minutes, or until smooth. Stir in soy beverage mixture. Stir in crushed pretzels and coconut, if using, until evenly combined. Pinch off 1 Tbs.-size chunks of dough, and place on prepared baking sheet to cool. Cool cookies 10 minutes before serving.
I love giving trail mix for a gift. It's a great healthy snack that looks pretty in a holiday gift bag or glass jar! This one from Martha Stewart's Whole Living Magazine is a winner and so simple to mix up.
I came across this PB2 powdered peanut butter at a Fresh Market, then again at Whole Foods and finally when I saw it at Target I had to have it. Such a great idea! I've put in in my oatmeal mix and have been on the lookout for what to do with it so I was happy to see it in an issue of Family Circle in an article with healthy recipes from The Biggest Loser. This smoothie puts it to great use and is a great tasting way to get my protein!
Chocolate Banana Peanut Butter Smoothie
Family Circle Makes: two 12-ounce servings
2 cups ice
1 banana (frozen, fresh or a mix)
1/8 cup PB2 Powdered Peanut Butter
1/2 cup plain Greek yogurt
1 1/2 teaspoons honey
1/2 cup chocolate almond milk, unsweetened
2 scoops vanilla protein powder
Nutrient info per serving: 206 cal; 4g fat; 16g protein; 32g carb; 5g fiber; 227mg sodium
Writer's Note: This scrumptious smoothie calls for my new pantry staple, PB2 (amazon.com, $11). It's powdered peanut butter that adds intense peanut flavor but with almost 85 percent fewer calories from fat than the typical spread. The recipe yields two satisfying drinks—one each for me and my peanut-butter-loving husband.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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