Double Chocolate Pancakes. That’s right. That’s what we’re talkin’ about.
Creator: Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Bakerella.com. Check out her recipe here: Cocoa Nuts! Make Bakerella’s Double Chocolate Pancakes.
So, what’s it going to be for breakfast?
Did you know that the United States has more than 175 days to celebrate the awareness of food or drink? And, per Wiki’s List of Food Days, 14 of them, including today, are dedicated to the awareness of CHOCOLATE? Here’s the line-up for Chocolate Days:
- Jan 03: National Chocolate Covered Cherry Day
- Jan 27: National Chocolate Cake Day
- Jun 16: National (Chocolate) Fudge Day
- Jun 26: National Chocolate Pudding Day
- Jul 03: National Chocolate Wafer Day
- Jul 08: National Bittersweet Chocolate with Almonds Day
- Jul 25: National Hot (Chocolate) Fudge Sundae Day
- Jul 28: National Milk Chocolate Day
- Oct 28: National Chocolate Day
- Nov 07: National Bittersweet Chocolate with Almonds Day
- Nov 29: National Chocolates Day
- Nov 30: National (Chocolate) Mousse Day
- Dec 04: National (Chocolate Chip) Cookie Day
- Dec 08: Naitonal (Chocolate) Brownie Day
So, go ahead and celebrate today. Change it up this morning. Think Chocolate. Instead of your cup-a-joe, grab 1 or 3 or 5 pieces of my favorite chocolate combos: Coffee & Roasted Almonds Chocolate Bark (above) made by Foodhearts.com.
Thank you Lorne
Lori shared this link with me yesterday from Kitchentreaty.com.
Next to more pasta, that’s all I’ve been able to think about for the last 24 hours.
It’s Sea Salt & Honey Ice Cream.
Wait. There’s more.
THERE’S NO ICE CREAM MACHINE NEEDED.
A hearty thank you to my blogger friends for baiting the circus monkey.
For recipe and more amazing pictures, hit this link at Kitchentreaty.com.
Imagine a Key Lime Pie light as a cloud, tart one moment, sweet the next. Imagine it has done away with the distraction of a crust. What you have is this Key lime mousse. Now, I love a pie, crust and all, but when a mousse is this good, it refuses to serve as mere filling. “Filling” implies that it is not complete in itself, and this dessert certainly is. Unmoored from the classic Graham cracker crust, it is something altogether more delicate—a soft, chilled summer sweet that is richer than sorbet, breezier than ice cream.
~ Aleksandra Crapanzano, Key Lime Pie Without the Crust (Recipe below)
THE GADGET | The Perfect Breakfast Mate | The Rösle Egg Topper:
Lovers of soft-boiled eggs and eaters of hard-boiled Easter leftovers, take note: Your lives are about to get a whole lot easier. The German kitchen-accessory maker Rösle has designed a gadget whose sole function (unless you can think of another) is to create a clean, lateral crack in the top of your egg. Place the device on top of a cooked egg, pull the spring-loaded lever as far as it will go and release. Next step: Gently pry the cap of the shell off, exposing the soft interior of the egg. The Egg Topper magically cuts with laser precision, bringing a touch of polish to a humble breakfast. $22, rosleusa.com
I tripped into this recipe catching up on the week’s papers. My eyes locked in on Marmalade. And I HAD to have it. The NY Times piece by Melissa Clark was titled: Sweetness is Found In a Slice. The recipe was for British Marmalade Cake. (Who knew the Brits could bake?)
“This beautiful, tender, citrus-scented loaf cake filled with bits of candied orange peel is everything you want with your afternoon tea. The key is finding the right marmalade; it needs to be the thick-cut (also known as coarse-cut) marmalade made with bitter oranges, which will be laden with big pieces of peel. Look for the British brands in the international section of your supermarket if the jam aisle lets you down. (And not give up and use the neon orange marmalade that’s more like jelly.) Your reward is a fine-grained, not-too-sweet cake that will last for days well-wrapped and stored at room temperature (if you can manage not to eat it up all at once).”
Bottom Line: Skip the tea. (Sacrilegious for you Brits, I know). Grab a fork, a glass of cold milk and belly up. THIS IS BLOODY GOOD.
See Recipe below: [Read more…]
“What does flavour look like? How does it sound? These are the questions that inspired herb and spice experts, Schwartz, to create what they describe as a ‘Sonic Flavourscape’. Several tons of black peppercorns, cardamom, turmeric, paprika, cumin seeds, ginger, chilli and coriander were rigged to explode in perfect sync with a bespoke musical composition. Each explosion represents an individual piano note or chord, which when filmed at high speed, creates a surreal three dimensional sound scape.”
If you are looking for a rainy Sunday afternoon movie, here it is. This movie is charming, moves “briskly” and is entertaining – I loved it. If you are a foodie or just love eating – you’ll find a number of mouth-watering scenes. The movie is showing in theaters and available to watch Instantly on Netflix.
“The story is based on the real-life case of Danièle Delpeuch, a small town regional chef and restaurant-owner who was summoned by President François Mitterrand to be his personal cook at the Elysée Palace. The President had developed a hankering for the food he knew in his youth and decided that she’s just the woman he needs to provide him with “the best of France.” (Noted that she was the first ever female personal chef for a President of France which adds an interesting dynamic into the Elysee Palace kitchens, traditionally a male preserve.)
- NY Times Movie Review: The President’s Chef vs. the Food Snobs (Boo!!!!!!)
- RogerEbert.com review by Hank Sartin Review: Haute Cuisine. (He nails it with this review)
I love lasagna. (Fanatically so.) My Soul food. Cheesy, meaty, noodley deliciousness.
Yet, after hundreds of tastings at home, at diners, at mid-range and at high end restaurants – the result is predictable: wildly disappointing. Swimming in sauces that miss. Weird cheese. Overcomplicated meat. Over medicated with spices. Too many things. Too Heavy. Outcome? Sigh.
The hunt is over. A Food Network search for “Lasagna” yielded the discovery here . Giada De Laurentiis’ Lasagna Rolls recipe ranks #1. It has over 1400 reviews and earns the reviewers’ top 5-star rating.
It was a smash hit with the family last night. The leftovers marinated over night – and if possible, it tasted better for breakfast (yes, I did) and for lunch (yes, I did). (The streak stops at 3 meals in a row. There was none left for dinner tonight.)
Simple ingredients. Straight forward to pull together. We honored the recipe with the exception of replacing the prosciutto with 1 pound of ground beef.
Don’t miss a wonderful post at Full Fork Ahead for life size photos during each stage of production along with the complete recipe.
Image Credit: Full Fork Ahead
Killer French Toast:
Love French Toast. Check.
Love Sandwiches. Check.
Love Syrup. Check.
Love Marmalade.* Check. Check.
Love Cream Cheese. CHECK.
Love Sweet. Check.
Love Savory. Check.
Love Sweet & Savory. Check. Check.
DK Rating: 10.
Find recipe below: [Read more…]
“Mix 1/4 cup of pumpkin puree, 1/2 cup of nonfat plain Greek Yogurt, 1/4 teaspoon vanilla extract and stevia to taste. It’s delicious, just 100 calories and full of fiber.”
For recipe, go to Simple Daily Recipes
Low calorie too! Source: Find additional photos and recipe @ How to Make JELL-O Oranges by Amber Atizado.
If you love making bread; love the smell of bread baking in the oven and filling every nook and cranny in your house and lungs; and then love eating freshly baked bread, do yourself a favor a read this article by Sam Lief…a few excerpts:
- Treat yourself. Put your nose in and smell the sour, yeasty draught. Inspect the slow bubbles with approval.
- It’s the consistency of thick batter, this leaven. Flour, salt, water will follow. With one hand, you start to mix — palm passing through the cool flour, fingertips deep in sticky leaven, which squidges back through the gaps between your fingers as you close your hand around it. Soon a wet glob of dough adheres to your hand. With your clean hand you smear a dollop of sunflower oil on the kitchen surface and, deftly as you can, you knead the dough on this, keeping it moving so it doesn’t stick. Somehow, you bring it to a rough ball — scraping it off your hands as you go – then you oil the mixing bowl, place the dough there and cover it with clingfilm.
- If you’re like me, you’ll then watch it through the oven window — anxious, like the parent of that young baby watching, through glass, as it undergoes an operation. Oven-spring is what you’re looking for: the yeast doing its thing, lifting and slightly scalloping the edges of the loaf at the bottom, puffing the top, easing open that slash you made — the yeast offering up a last great burst of energy in the rising warmth, never more alive than just before the heat kills it.
- No other form of cookery, to me, is as profoundly satisfying as the baking of sourdough bread. I know that I’m not alone. There are a lot of bread-heads about, and disproportionately, these bread-heads seem to be men. It’s men who get really excited about bread, its nuts and bolts, its existential appeal.
- …a prime attraction is that I really, really like to eat bread. As a last meal, I would probably be happy with bread and butter — assuming the bread was an absolutely shit-hot sourdough, just sliced; or something beery and malted and tangy with rye, slathered with proper French butter with salt crystals in it (unsalted butter is an ingredient for cooking, not a foodstuff for eating). Lots of women — thanks to the body-fascism of the ambient patriarchal discourse, obviously — regard bread with suspicion. ‘Empty carbs,’ says my wife (when she’s not scoffing it). ‘Staff of life,’ say I.
- Once it’s giving off that superb boozy smell and bubbling away evilly, it can live forever
Source: Aeon Magazine
The story was titled: Martin Picard’s Fried Pancakes with Warm Maple Cream Syrup.
My Food-dar Radar was SCREAMING. STOP! READ! Goodness ahead.
Martin Picard, is a Montreal chef, who has devoted his newest restaurant, Cabane à Sucre Au Pied de Cochon (in English he calls it Sugar Shack), to celebrating maple syrup. In the article, he shares a recipe for deep-fried pancakes with a warm cream and raspberry maple syrup.
The story here, in my opinion, is not Picard’s pancakes. No. No. No Sir. Way, way too much work.
Go ahead and make your usual pancakes. From scratch. Aunt Jemima. Whatever.
Make the syrup as instructed in the recipe below. Only recommended change: Double up (or Triple) the raspberries.
If there is a God, he eats his pancakes with WARM CREAM AND RASPBERRY MAPLE SYRUP.
Kick off pre-game with Stuffed Cheesy Bread:
Good Wednesday morning.
Yes. If you’ve read my “About” page, you get an understanding of why. Why I do this (blog). To get someone. Anyone. Everyone. To share a laugh. A smile. An “aha” moment. Perhaps a tear. A moment of inspiration. And I’ve come to learn that I “get” far more than I “give.” I had another one of those moments at 4:00 pm on Sunday afternoon. It came unexpectedly in an email from a follower. I don’t know “D.” “D” is from the other side of this country. I didn’t know he followed my blog. I’m reading his email: “Hello. I’m finally doing what I’ve been meaning to for months. I’ve never written to a blogger before and I am absolutely compelled to do so now. Your blog; your blog! Since I came across your blog a few months ago, I have been inspired and uplifted. Most profoundly, your posts about your kids have moved this xx year old father to tears. I just want to thank you, David, for sharing. I don’t believe that many days have passed without me going to your blog. And, I can tell you that after I have done so, I feel a genuine sense of gratitude for the kindness and goodness you so obviously bring to this world. Yes, I am very grateful indeed.”
Thank you “D.” You moved me. You made my day, my week and likely months to come. Thank you “D” and all of my other friends and followers who take the time to check in to visit each day. You inspire me with long shots of adrenaline to “blog on.” And now on to the inspiring posts of the week from my favorite bloggers:
Kurt @ CulturalOffering with his share he titles “Pause“: “Within a breath or two of emptying my mind, thoughts came flooding in — nature abhors a vacuum. I felt an itch on my face and wanted to scratch it. A great title for my next book popped into my head and I wanted to write it down before I forgot it. I thought of at least four phone calls I wanted to make and one difficult conversation I was going to have later that day. I became anxious, knowing I only had a few hours of writing time. What was I doing just sitting here? I wanted to open my eyes and look at how much time was left on my countdown timer. I heard my kids fighting in the other room and wanted to intervene. Here’s the key though: I wanted to do all those things, but I didn’t do them. Instead, every time I had one of those thoughts, I brought my attention back to my breath…(Read more)
Becky Robinson @ Weaving Influence with her post These Exact Places: “I believe that there is nothing random about my path, about the people I’ve encountered, about the opportunities I’ve discovered, the places I’ve lived…Where I live, where I go, what I say, and what I do, makes a difference. Where you live, where you go, what you say, and what you do makes a difference. There are no accidents. You are exactly where you need to be, right now.” (Read more) [Read more…]
“…Huge excitement. Two Earth-size planets found orbiting a sun-like star less than 1,000 light-years away…No earthlings there. But it’s only a matter of time — perhaps a year or two, estimates one astronomer — before we find the right one of the right size in the right place…And at just the right time. As the romance of manned space exploration has waned, the drive today is to find our living, thinking counterparts in the universe. For all the excitement, however, the search betrays a profound melancholy — a lonely species in a merciless universe anxiously awaits an answering voice amid utter silence…That silence is maddening. Not just because it compounds our feeling of cosmic isolation. But because it makes no sense. As we inevitably find more and more exo-planets where intelligent lifecan exist, why have we found no evidence — no signals, no radio waves — that intelligent life does exist? It’s called the Fermi Paradox, after the great physicist who once asked, “Where is everybody?” Or as was once elaborated: “All our logic, all our anti-isocentrism, assures us that we are not unique — that they must be there. And yet we do not see them.”
(Encourage you to hit the link and read entire article. Good. Community and Stomach inspirations to follow below.)