With Passover and Easter coming this weekend, I wanted to create a recipe that everyone could enjoy for dessert. Actually, I was thinking chocolate. Because, aren’t you? Really?  And I got inspiration from a couple of different places that you might not immediately associate with each other.  It’s kosher for Passover, dairy-free, and gluten-free. It’s light, and decadent, and perfect for your seder or Easter holiday table.  Intrigued? Ha!  But first…

It’s a national tragedy.  And a travesty.  Nearly 17 million children in the United States are hungry every single day.  That’s 637,779 children in Florida, alone.  And it’s not like the resources aren’t out there, but they’re the missing the mark.  That’s where Share Our Strength and the No Kid Hungry Campaign come in.  And you can help.

On April 28, 2012, food bloggers all over the United States are joining together to conduct Food Blogger Bake Sales to raise money to help connect these kids with the food they need to grow and thrive.  As part of the National Food Bloggers Bake Sale, we are proud to announce the Third Annual Miami Food Bloggers Bake Sale, which will happen at the South Miami Farmers Market (my home away from home), 6130 Sunset Drive (in front of South Miami City Hall).

This year’s Bake Sale will be bigger and better than ever, with some of the best known bloggers in town baking their little hearts out, and some of the finest local restaurants and food entrepreneurs donating gift cards and gift baskets for an insane raffle – for YOU – and to end child hunger, once and for all.  Here are some of the highlights:

• Whisk Gourmet Food & Catering in South Miami has donated a gift card for our raffle. Brendan Connor of Whisk won the Judge’s Favorite Award for his crispy shallot, bacon and Swiss burger at the 2012 South Beach Wine & Food Festival Burger Bash!
• The fabulous Town Kitchen & Bar restaurant in South Miami has donated a gift card for our raffle!
• Harry’s Pizzeria in the Design District has also donated a very generous gift card for our raffle! Harry’s is the latest brainchild of James Beard Award-winning Chef Michael Schwartz of Michael’s Genuine Food & Drink fame.
• WokStar Eleanor Hoh has donated a gift certificate for 2 people to attend one of her awesome wok cooking classes (valued at $130) for the raffle! Learn Eleanor’s no-recipes, no-measuring method to put a delicious and healthy meal on the table in minutes.
• Dunkin’ Donuts of South Florida (8099 S. Dixie Hwy) is providing us with the best ever coffee to sell, plus a gift card redeemable at that location! We definitely run on Dunkin’!
• Lester’s Cafe and Wine Bar in the Wynwood Arts/Design District has donated a gift card for our raffle! Lester’s multi-function cafe is the host of the monthly Wynwood Supper Club, as well as the Motown Brunch every last Saturday of the month!
• CRAVE Restaurant Coral Gables in Merrick Park has donated a generous gift card!
• Delicious and unusual Freakin’ Flamingo local micro-batch jams are being donated for sale, plus a gift basket of Freakin’ Flamingo jams & gift items will be raffled! Freakin’ Flamingo was featured in the Fall 2011 issue of Edible South Florida Magazine‘s holiday gift guide.

If you can’t join us – and why wouldn’t you? -  please consider making a donation.  To learn more about the 2012 Miami Food Blogger Bake Sale or to make a donation, please click here.  To paraphrase the Whitney Houston song: I believe that children are our future. Feed them well and let them lead the way.

Okay, now!

My first inspiration for this decadent Chocolate Orange Mousse Torte, was a ready-made macaroon pie crust made by one of the kosher food companies for Passover, that I spotted in a kosher butcher/grocery store several weeks ago, when I went on an expedition with my mother.  Genius.  The kind of thing you see on the shelf and say to yourself: Why didn’t I think of that?  I make macaroons (you can find them here and here)!  Then I thought: What would I fill it with?

My second inspiration was this article and “Genius Recipe” on the Food52 blog for a chocolate mousse that you can make in 5 minutes with just two ingredients: chocolate and water.  No, really. I made it several times, and it really does work!  And the answer to: What would I fill it with?   Check it out:

Chocolate Orange Mousse Torte

For the crust:

• 2 large egg whites
• 1/2 cup almond meal or ground blanched almonds
• 1 1/2 cups unsweetened coconut (if using sweetened coconut, cut the sugar to 2 Tbs.)
• 1/4 cup sugar
• 1 1/2 Tbs. cocoa powder (optional, if you want a chocolate crust)
• A bit of vegetable oil or cooking spray

Preheat oven to 350°F.

In a large glass or metal bowl, whisk or beat the egg whites until frothy.  We’re not making meringue, just loosening up the egg whites to be able to incorporate the other ingredients smoothly.  Stir in the dry ingredients until well-mixed.  Lightly oil or coat an 8 1/2″ – 9″ pie plate or torte pan, and *very important!* – line the bottom of the pan with parchment paper! Do not skip this step.  Then press in the crust mixture firmly.  Bake for 18-20 minutes and allow to cool.

 For the filling:

• 8 oz. bittersweet chocolate (I used parve (non-dairy), kosher for Passover bittersweet baking chocolate)
•     (If using a “good quality” bittersweet chocolate, such Ghirardelli or Scharffen Berger, you may want to add a couple of tablespoons of sugar during the melting process. Taste your chocolate first!)
• Juice of one orange (should come to about 4 oz. or 1/2 cup)
• 2 oz. or 1/4 cup water (juice + water should equal no more than 3/4 cup or 6 oz)
• Finely grated zest of the same orange (about 1-1/2 – 2 Tbs.)
• Large bowl filled with ice and water

Pour the juice and water into a small saucepan and add the chocolate.  Heat on medium-low heat, stirring constantly, until the liquid and chocolate blend together into a smooth, homogeneous sauce.  Stir in the orange zest.

Pour the hot chocolate orange sauce into a clean bowl, then carefully place the bowl into the ice bath and start whisking. I’m not much of a hand-whisker, so I used my stick blender with the whisk attachment, on the lowest setting.  I’ve also used my hand mixer on low speed, as seen below. When using small kitchen electrics for the process, be prepared for a bit of a mess, so try to use a bowl that’s relatively deep.   The whisking action incorporates bubbles into the chocolate and the cooling action of the ice bath combine to create the light, smooth mousse.  Keep whisking until the sauce thickens to a soft, almost pudding-like consistency. It will happen in just a few minutes. I promise.

Pour the mousse into the prepared macaroon torte or pie shell, garnish if desired (I used several tablespoons of toasted, slivered almonds), and refrigerate for a minimum of 4 hours or overnight, until firm.

The combination of chocolate and orange is a classic that, I confess, is one of my favorites.  The mousse is both rich and light, the orange infusing a fresh, yet almost decadent, counterpoint to the chocolate, and works with the macaroon crust like a good marriage.  A perfect end to any festive meal, and easier to make than it looks!

Happy Holidays, all!

Hi, there! Remember me? Pink? Fluffy?

It’s been a crazy last few weeks, between preparing Freakin’ Flamingo samples for the swag bags at Eat, Write, Retreat (#EWR11), making more jam (because it seems that everything’s in season right now!), and organizing (and baking for) the National Food Bloggers Bake Sale – Miami, benefiting Share Our Strength.

In the middle of all this, I also decided to join up with The Secret Recipe Club, created by Amanda of Amanda’s Cookin’. This is how it works: Every month, you get to scour the blog of another member of the club (assigned to you by Amanda), and pick out and cook or bake any recipe from that person’s blog. And of course, it’s a Secret. Until the big reveal, that is.

My secret mission, this month, was to select a recipe from Kate’s isn’t everything in the kitchen trial & error? (Great blog name, don’t you think?) So I scoured Kate’s blog, literally from the very beginning, searching for a great Bake Sale cookie. You know – chocolate chip, but not so, well, ordinary. Then, just two weeks ago, Kate posted these Hot Chocolate Cookies. Instead of using cocoa, the recipe calls for using full-sugar hot cocoa mix, which gives the cookies a milder, yet rich and chocolatey depth of flavor.

I didn’t change a thing in this recipe, believe it or not. Kate gives you the choice of which type of chips you feel like using that day, so I used all three – milk chocolate, semi-sweet, and white chocolate chips. ‘Cuz that’s just the kind of girl I am. I used a small scoop, about the size of the large end of a melon baller, and got the full 4 dozen cookies – the perfect amount I was looking for.

The texture was – in my mind – perfect. Crisp and chewy at the same time. As Kate observed in her blog post, they freeze really well, too. And look how pretty they look, all dressed up for the big Bake Sale!

It was really fun, searching through another blogger’s recipe posts for inspiration and a different point of view. Wanna play? Join the Secret Recipe Club here.

Now follow along and see who got who – I can’t wait to see who got me and what they chose to make from my eclectic collection. Will it be a dessert? A main course? A 30-minute family meal? Let’s find out, together!

Yes, I said Peanut Butter Cup Bon Bon Cookies. A little bit today and a little bit yesterday.

At the moment, we’re only going up to my in-laws’ condo about once a week, picking at cleaning things out. No, we’re not making a lot of forward progress that way, but what’s the rush? It all has to go through probate court, and with the housing market the way it is, and the construction on the exterior of the building going on, no way we’re going to be able to sell it for at least a year. *Sigh*

But going slowly has its advantages, too. Mike started gathering up their books and set aside the only cookbooks they had, for me to look at: the 1967 Joy of Cooking and the 1956 and 1974 Betty Crocker Cookbooks. Flipping through them, I kept running across newspaper clippings of lamb shanks recipes. Not sure why – I don’t think they cooked anything from scratch in over 20 years.

But, lovin’ me some old-timey cookbooks (I own several going back to 1920′s), and thinking about the 12 Weeks of Holiday (Christmas) Cookies, I then turned to the cookie (or as they wrote it, cooky) chapters, and found several that I think I will share with you over the next few weeks.

First, my version of the recipe and then my notes:

Peanut Butter Cup Bon Bon Cookies
(liberally adapted from The Betty Crocker Picture Cookbook, ©1956)

Yield: About 20 cookies

Ingredients:

1/2 cup (1 stick) unsalted butter, softened at room temperature
3/4 cup powdered sugar
1 Tbs. vanilla extract (yes, that’s one tablespoon, not a typo)
1-1/2 cups all purpose flour
2 Tbs. unsweetened cocoa
1/8 tsp. salt

5 full-sized Reese’s Peanut Butter cups, cut into quarters

Nonpareils, or decor of your choice

Preparation:

Preheat oven to 350º F.

In a medium bowl, beat the butter and sugar together till well-blended and fluffy. Beat in the vanilla extract. Add the flour, cocoa, and salt. Beat on low speed till thoroughly incorporated, and you get a good, stiff dough.

For each cookie, scoop out 1 level tablespoon of dough. Flatten it out in the palm of your hand and place one of the peanut butter cup quarters in the center. Wrap the dough around the candy and roll it lightly between your hands to form a ball. Roll the cookie ball in the nonpareils and place on an ungreased cookie sheet. Repeat with the rest of the dough, spacing the cookie balls about 1 inch apart. They will spread a little.

Bake for 12-15 minutes, or until the cookies are set, but not browned.

Notes:

The basic recipe in the cookbook did not call for cocoa powder. I added that, as I thought a chocolate cookie dough would work best with a peanut butter cup center. Alternatively, you could melt and add a one ounce square of unsweetened chocolate. But for me, why make another pan dirty? And yes, there is no egg or leavening in the recipe.

You can make them plain and use virtually anything you can think of as the center surprise. Other kinds of candy bars, drained & dried maraschino cherries, dried fruit, maybe even a whole hazelnut!

You can decorate them in so many different ways, too! There’s a recipe given for a thin icing you can dip the baked cookies into. You can even color the cookie dough and the icing with food coloring, then maybe sprinkle with colored sugars or holiday sprinkles. Or just roll the unbaked cookies in different colored sugars.

I baked these for the full 15 minutes, resulting in a crisp cookie. If you’d like a softer cookie, you might want to take them out of the oven at 12 or 13 minutes.

I loved the crispy exterior, and the peanut butter cup piece inside kind of melded with the cookie interior itself, making a soft, rich texture contrast. But what I love best about this recipe is the myriad ways you can change it up to suit your taste and the flavors of the seasons.

Go ahead – Play with your food! You’re only limited by your own imagination!

Week 8 Twelve Weeks of Christmas:

The 12 Christmas Cookies series snuck up on me, this year, mainly because the group decided to start now, and – very wisely, I might add – to post one cookie a week instead of one cookie a day.

So, I’m starting off simple, with my favorite chocolate chip cookie in the world. I’ve never made another chocolate chip cookie recipe that could beat it for flavor and texture – chocolaty, chewy, and crispy. It keeps well in an airtight container or plastic storage bag, and freezes well. Although it’s not a fancy schmancy “holiday” cookie, I don’t think any cookie platter would be complete without a really good, rich chocolate chip cookie.

The “Neiman Marcus” Chocolate Chip Cookie recipe started making the rounds of the Internet (such as it was), as an urban legend, about 15 or more years ago, back when the Internet as we all knew it, consisted mostly of e-mail and dancing babies. I’m betting that most of you have never heard the story, having been way too young to remember green screens and DOS, so a quick retelling. The story goes something like this:

A man and his young daughter were eating lunch in a Neiman Marcus restaurant, and ordered their chocolate chip cookies for dessert. They loved the cookies so much, that the man asked their waitress if they could have the recipe. She replied that they could have the recipe, but it would cost them two-fifty. The man thought that $2.50 was pretty reasonable and the waitress gave them the recipe. When he received his Neiman Marcus bill sometime later, he noticed a restaurant charge for $250. Outraged, he called customer service and was told that they could not remove the charge and he was stuck with it. Now apoplectic, the man told them that as revenge, he would e-mail the recipe to all his friends and relatives and urge them to do the same. The End.

This recipe makes an enormous quantity of cookies, so feel free to halve or even quarter the amounts. I quartered it and ended up with 30 cookies. The calculator is your friend.

“Neiman Marcus” Chocolate Chip Cookies
(makes approx. 112 cookies)

Ingredients:

2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 tsp. vanilla
4 cups flour
5 cups blended oatmeal *
2 tsp. soda
2 tsp. baking powder
1 tsp. salt
24 oz. chocolate chips
8 oz. milk chocolate candy bar (grated) *
3 cups chopped nuts (I made these with California Walnuts)

Preparation:

Preheat oven to 375º F.

Cream the butter and both sugars. On low speed, add eggs and vanilla till completely incorporated.

Add the flour, oatmeal, salt, baking powder, and baking soda, mixing till combined, then add the chocolate chips, grated milk chocolate, and nuts.

Roll into balls about the size of a ping pong ball and place two inches apart on a cookie sheet. Bake for 10 minutes. Cool on the cookie sheet for several minutes before removing to a rack to cool completely. Or not. A cold glass of milk or hot cup of coffee at this point would be awesome.

Notes:

* To make “blended oatmeal”, measure the amount of oatmeal and run through the food processor or a blender on high, till ground to a fine meal consistency.

* The “original” recipe called for an 8 oz. Hershey Bar. Now, you and I know that Hershey Bars haven’t come in an 8 oz. size in probably 10 years. Also, this time, I didn’t have any Hershey Bars, so I used some Hershey milk chocolate Kisses. In order to grate the chocolate, put it in the freezer for about an hour, then pulse it in your food processor.

Well, of course it’s too early for Christmas, so why wait to make these fabulous cookies? Make ‘em for Halloween or Chanukah, or anytime at all!

The PhotoHunt theme this week is “Sweet”

I can’t think of anything much sweeter than the Macaroons I baked for Passover. Okay, there’s a sweet little giveaway for my U.S. and Canadian readers at the end of this post, too!

These wonderfully chewy almond and coconut drop cookies are so easy to make and keep so well, you should make them all year-round!

Chocolate Macaroons

Ingredients:

1 2/3 cups blanched almonds (about 8 oz)
3 large egg whites
1 cup sugar
7 oz. sweetened, shredded coconut
3 1/2 Tbs. cocoa powder

Preparation:

Preheat oven to 350º F. Line two cookie sheets with parchment paper.

Grind the almonds in a food processor and set aside.

In a large bowl, beat the egg whites until stiff. Alternately fold in the sugar and ground
almonds, then gently fold in the chocolate and coconut.

Drop from a teaspoon onto the lined cookie sheets, spacing them 1/2” apart. Bake for 20
minutes. Allow to cool completely before eating or storing.

Notes:

Don’t like chocolate? Really? Okay, then simply omit the cocoa powder.

I scooped these out using a small ice cream scoop, but you can use a spoon for a more free-form shape, or if you want to get fancier, load the dough into a piping bag and use a large star tip.

I mean it when I say “Allow to cool completely.” Once cooled, they firm up nicely, giving a great crunchy texture outside and firm, chewy inside. They keep super-well in a zip-top plastic bag.

The Giveaway!

A few weeks ago, I was approached by the people at Skin M.D. Natural, asking if I’d like to try out their “Shielding Lotion” for review. With all the cooking and baking and cleaning and yard work – not to mention washing my hands a zillion times a day at work AND all the antibacterial gel to try and keep that nasty flu bug away – I was definitely ready to try something other than the usual hand lotions. So, I said “Sure, why not?”

A few days later I got a package in the mail containing a full-sized 4 oz. bottle of Skin M.D. Natural Skin Shielding Lotion, plus three little purse/pocket sized packets: two of the Shielding Lotion, and one of their Shielding Lotion + SPF 15.

I’m not easily impressed, but I have to admit that I really do like this stuff. It’s light, not at all greasy, and quickly absorbed into the skin without leaving that filmy “something’s on my skin” sensation. I’ve seen a definite improvement in the skin on my hands and those rough patches on my elbows seem to have pretty much disappeared.

Guys, you can use this too – it’s hypoallergenic, fragrance, colorant and paraben-free and dermatology tested. Even those with the most sensitive skin types can use it.

Also – and this is a biggie for me – it contains no animal products, nor is it tested on animals! So I can use it in my kosher kitchen, and even you vegetarians and flexitarians out there can use it with confidence.

I’m not going to get into all the whys and wherefores of how it works – go to Skin M.D. Natural’s website and check it out for yourself. Then come back here and leave a comment about something you learned, or some aspect of how you think this pretty cool shielding lotion could help you out.

What’s in it for you, you ask? Well, I agreed to review this product on one condition: That I can give some to one of you guys, too! Skin M.D. Natural agreed to give one of you the same exact package they sent me: One full-sized 4 oz. bottle of Shielding Lotion, plus 3 sample-sized packets, including one with SPF 15. And those sample packets go a long way, too. Each one contains enough product for 3-5 uses – I guess depending on how big your hands are. )

Here’s how you enter:

The one must, is that you go to Skin M.D. Natural’s website and check it out. Come back & tell me about it.

For additional entries, follow me on Twitter, become a Fan on Facebook, follow me on Google Friend Connect (in the sidebar), and/or follow me on Networked Blogs (also in the sidebar). Each one of those things gets you an additional entry! If you already do one or more of those things, just leave additional comments letting me know.

You can also Tweet or Re-Tweet about this contest on Twitter. Come back and leave another comment with the URL of your tweet (Just click on the time stamp under your tweet and it will open a page with just that tweet. The URL will be in the address window of the page.)

So that’s six ways you can enter! And please do enter – I’m really eager to share this with you and find out what your results are! Deadline for entering is Thursday, April 15th. I’ll submit the number of entries to Random.org and will announce the winner on Friday, April 16th! Unfortunately, only U.S. and Canadian residents are eligible.

Disclosure: I have not been compensated in any way for writing about this product, other than to have received the above-mentioned, at no charge, to test and review. I have not been directed what to write, other than to give my honest opinion. Which I have done. So there.

I’m making up the annual holiday treats platter for our local post office, right now. I put together a selection of treats for these hard-working souls every year, because, well, between MJ and me, we can be pretty trying. No, really. Stop laughing.

Anyway, the centerpiece of the platter is the Framboise Brownie. These brownies are rich and moist, with just a hint of raspberry. In past years, the secret ingredient was always Bonny Doon Vineyard’s Framboise raspberry wine. Indeed, I found the recipe on their website. Can you imagine? Rich, dark chocolate, paired with lush, sweet undertone of raspberry? In a brownie? Mmm….

The Framboise became more difficult to find, so I stocked up whenever I saw it. A couple of months ago, I found out that Bonny Doon stopped making Framboise. Oh, no! Whatever was I going to do?!? How was I going to make my signature holiday sweet?!? Ack! Twitter to the rescue. Seriously. One day I discovered that Bonny Doon is on Twitter. So, I “followed” them and asked, “What happened to Framboise? How am I going to make my holiday brownies, this year?” And they answered me! Probably sensed my desperation.

A few years ago, several alumni of Bonny Doon moved to Oregon and started up their own vineyard, concentrating primarily on Rieslings. They called themselves Pacific Rim Winemakers. Pacific Rim (who I wish would hook up on Twitter, hint hint!) is making my beloved Framboise. Yay! I bought six bottles, because, you know, shipping was free. Well, wouldn’t you?

By the way, the Pacific Rim Framboise is delightful on its own, but seeing as most of our bar winds up in our food, rather than in our glasses, these days (bourbon & Grand Marnier in the sweet potatoes, amaretto in the cranberry sauce, etc.), it’s not unnatural to find wine in the brownies, around here.

Framboise Brownies
(adapted with permission of Bonny Doon Vineyard)

6 oz. semi-sweet chocolate
1/4 cup Pacific Rim Framboise Wine
8 oz. (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
2 eggs, lightly beaten
3/4 cup sugar
pinch of salt
1/2 cup unbleached all-purpose flour

Preheat oven to 350º F. Butter and flour an 8 inch square baking pan. Set it aside.

Melt the chocolate in a small heavy sauce pan over low heat, stirring constantly. Add the Framboise and stir well. Remove from the heat and add the butter. Beat until smooth. Stir in the vanilla and the eggs; mix thoroughly. Add flour, sugar and salt and mix until smooth. Pour the batter into the prepared pan and bake just until cooked, approximately 30 minutes. Allow to cool completely in the pan. Cut into squares and transfer to a serving plate.

*Notes:

Rather than buttering and flouring my pan, I line the pan with non-stick aluminum foil. When it comes out of the oven, wait about 5 minutes and you can lift the entire thing out of the pan by the foil lining, and allow it to cool on a rack.

Ready for your bonus, now? Are you sure? It’s… Cookies! Are you surprised?

I’m participating in Gourmet Girl Magazine’s Virtual Holiday Cookie Crawl. For the purpose, I’ve adapted my favorite Framboise Brownies into Framboise Brownie Cookies!

For the Framboise Brownie Cookies:

Preheat the oven to 350º. Prepare cookie sheets by lining them with parchment paper or silicone baking mats.

Mix up the brownie batter, above, allow to stand for about 30 minutes, and give it another good stir, by hand. The batter will have thickened. Drop by measuring spoon teaspoonfuls about 1-1/2″ apart onto the cookie sheets (they will spread), and bake for 12 minutes. Allow to cool completely on the cookie sheets before removing, using a thin metal spatula.

A ballot will be posted on Gourmet Girl Magazine’s site on December 22nd, so you can vote for your favorite cookies. Of course, I hope you’ll vote for mine. ->Blush!<- I’ll let you know when the ballot goes up.

Oh, and just so you know, I have received no consideration or compensation in any form from either Bonny Doon Vineyard or Pacific Rim Winemakers. Bonny Doon gave me permission to re-post their recipe, and Pacific Rim has no clue that I’m even mentioning them. Although I’m going to tell them. Really. E-mail’s going out as we speak. As it were.

And yes, I am going to finish up The 12 Days of Cookies! Coming soon! I swear!