Turkish Coffee Truffles

TRUFFLES...

pretty easy, a little messy...

fun to make and people are always AMAZED that you made such a "decadent candy".

truffles are definitely a great gift item and are sure to impress everyone.  something about them screams decadence...why?...i don't know.  it's just a ball of rich creamy expensive dark chocolate lightly coated in another layer of rich dark chocolate, lightly roasted nuts or something else wonderfully delicious...what could be so good about that ?...!

EVERYTHING IS GOOD ABOUT THAT !

everything is good about truffles...period!

this flavor combo reminds me of Turkish Coffee...i love Turkish Coffee...powerful stuff.  thick dark coffee, a hint of cardamom and sweetened with a big spoonful of raw sugar...YUM !  you have to know just the right moment to stop sipping or you get a mouthful of sludge.  did you know that there are people who know how to read your coffee (sludge) grounds?  it's just like the Chinese read tea leaves.  you turn your cup upside down on a napkin and your future could be discovered...  ive never had it done, but maybe i'll come across the opportunity sometime...i hope.

once you get the hang of it the flavor combinations are endless.

just a few weeks ago i made some i found from Giada De Larentiis for Dark Chocolate Balsamic Truffles...

for  a healthy version try Chocolate Coconut Healthy Truffles

AND for the Easiest Truffles Recipe EVER...click here

there IS a Truffle out there for everyone...

TURKISH COFFEE TRUFFLES

250 grams GOOD chocolate...i used 1 large bar of Valorona 61% 

1/2 cup heavy cream

10 smashed cardamom pods

1 star anise

1/2 rounded tsp instant espresso

1/2 tsp vanilla

put the cream into a small saucepan with the smashed cardamom pods and star anise over med heat and bring to almost boil...do not let boil. let this sit and steep to room temperature.
chop the chocolate in even small pieces
strain the pods from the cream,  add infused cream to chocolate and melt together in a double boiler, stirring until incorporated...no visible lumps

take off the heat and add vanilla extract, instant espresso and stir until incorporated.  taste test...i added just a small dash of ground cardamom because i didn't taste the cardamom enough(i only used 5 cardamom pods...it was my first time using pods)

pour this mixture into a smaller bowl and let cool just a bit before moving to fridge.

**most recipes say to chill in fridge for 1 hour, then remove and let sit out for 2 hours...

**NOTE...this did NOT work for me.  

i suggest you give this a try...let the chocolate cool to room temp, stir it up a bit (i recently saw a show where the chef beat the chocolate with a hand mixer for a minute or so before chilling in the fridge) then cover and chill in fridge for a few hours, or until completely firm.  then remove and let sit out over night..(it might be too hot during the day to set)

when it is easy to scoop...should be about like ice cream...make little balls and drop them in a dish filled with cocoa powder, chopped pistachios, toasted almonds or what ever you like.  gently roll them around to coat.  place them on a parchment or wax paper lined tray.  best to put them back into the fridge for a bit.  i like to do about 4-5 then put them in the fridge so they don't get a flat bottom while sitting out.   just remember to take them out and bring to room temperature before serving.

You have read this article candy / chocolate / nuts / sweets n' treats / truffles with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/08/turkish-coffee-truffles.html. Thanks!

EASY PEACH PIE-CAKE

easy peezy Peach Pie-Cake.
this is a definite go-to recipe that can be whipped up in no time.  i always keep...HIDE...a can of pie filling in the back of the pantry just for this quick and easy cake.  when someone, anyone, comes to visit they always expect a little something sweet from the kitchen and this one never fails.

i know...i have a reputation to keep up and canned pie filling does NOT boost my ratings, but this is one of those
NO-BRAINER...ALWAYS WORKS...ALWAYS TASTY 
desserts that is worth standing in line at the market with canned pie filling in the basket.

it's a fabulous simple sweet treat that can be served as a dessert with ice cream or whipped cream, as a brunch side like a coffeecake with a little fresh fruit and ginger syrup...or i enjoyed it for breakfast with a little vanilla Greek yogurt

try any flavor filling...i must say that fresh fruit will not give the same outcome.  you kinda need that eewey gooey sweet filling that only comes in a can...and besides the can is what makes this so darn EASY.  so go out (to a market far far away) and buy a can of good ol' pie filling, quickly grab what ever flavor and dash home...no one will be the wiser...

EASY PEACH PIE-CAKE

adapted from Don't Forget Delicious

adapted from The Cutting Edge of Ordinary

1/2 cup unsalted butter, room temp.

1 cup AP flour

3/4 cup sugar

1 tsp baking powder

2 large eggs

1 tsp vanilla extract

12 1/2 ounces peach pie filling

powdered sugar to finish

preheat oven to 350 F degrees.  spray an 8 x8 baking pan with non stick spray...set aside

cream the butter and sugar together in a stand mixer or large bowl.  add the eggs one at a time, beating after each addition.  add the vanilla extract.  mix until well combined.  add flour and baking powder and mix until just combined.  the batter will be thick.

spread batter into pan.  it's OK if it's a little uneven because the pie filling will fill in those areas.  take pie filling and scatter all over the top of the batter.

bake for 30-40 minutes until golden brown, or toothpick test in the center.  try to toothpick test in a spot where there is no filling.

cool and dust with powdered sugar.

serve with fresh fruit, toasted pecans, ice cream, creme anglais, ginger syrup or just as-is.  keeps well for a few days covered....if there's any left over.

You have read this article breakfast / brunch / cake / dessert / easy / pie / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/07/easy-peach-pie-cake.html. Thanks!

Mocha 'spresso On-The-Go Jello

forget those 5 hour energy drinks that cost a fortune.  make yourself some Espresso jello cups for those inconvenient times you need a pick-me-up.

i love these things...my friends love these things...you will love these things.  i think i've already made about 5 batches and i'll make more tomorrow.

i got this idea from Nicole at The Galley Gourmet.  in the post titled "Sunday Dinner" she had this fabulous photo of Chocolate-layered Espresso Jellies.  her recipe sounds absolutely delicious and a perfect end to a fabulous Sunday Dinner.

i, on the other hand, don't throw too many lavish dinner parties...none, if truth be known, so i came up with this easy Mocha 'spresso On-The-Go idea.  how much fun would it be to whip an espresso shot out of your brown bag lunch?...or pass these out at your next tailgate party?  try this for an afternoon pick-me-up or an after dinner guilt-free treat.  these are pretty guilt-free...just a little shaved dark chocolate never hurt anyone.

MOCHA'SPRESSO JELLO TO GO

idea adapted from Nicole at Galley Gourmet

below are the instructions for the way i have been making it, but of course, there are many many variations.  have fun with it...

makes 4 1/2 cup servings

1 packet of plain gelatin (7g per packet)

1/4 cup cool water

3-4 shots of espresso (equal to 3/4 cup)...HOT-reheat if you have to

1 cup vanilla protein drink (milk would probably work, but the protein drink is creamier, extra flavor, less calorie and low carb...Muscle Milk or Pure Protein are good)

sweetener to taste

(a splash of no sugar Hazelnut or Irish Cream sweetener is great.  i use Davinci's)

dark chocolate bar for shavings

NOTE...whatever espresso/protein drink/milk/water combo you use your goal is to end up with 2 cups of liquid. this can be like a straight up espresso shot or a flavored latte.  you want the liquid to taste as you would a favorite coffee/espresso drink, but a little more rich.  most friends liked the one with a little more latte flavor, but the straight up espresso was brilliant, if ya ask me...

pour 1/4 cup cool liquid (milk, protein drink, water) into a 2 cup pyrex measure.  add the gelatin packet and let the gelatin bloom for about 5-10 minutes.  stir it so that it doesn't clump up.  if it clumps, use a fork or spoon to mash clumps...a few little clumps are okay.  

pour your hot espresso into this gelatin mixture and stir until the gelatin has completely dissolved.  do a taste test...is it sweet enough?...remember this is a treat.

shave a little chocolate into the vessel of choice.  i got these little toss aways at Smart and Final.  reusable tupperware would be more green of me, but i never get them back and people tend to throw those away. i reuse these as much as possible.

pour the mixture in the cups and refrigerate until firm...takes a few hours

shave some more chocolate on top and you're ready to go...ANYWHERE

A POWERFUL LITTLE PICK-ME-UP TREAT !

You have read this article breakfast / brunch / chocolate / dessert / easy / low carb / low fat / protein / snack / sweets / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/04/mocha-on-go-jello.html. Thanks!

Apricot Almond Oat Bars

since my last post about the "Turkey Tails" was sooo long, i'll get through this one quickly.

i found this recipe while watching some Giada De Laurentiis show in the wee hours of the morning.  while half asleep i heard "healthy" and i heard "oatmeal".  two things i'm always looking for in a good morning snack.  well, i would NOT really consider this a "HEALTHY" recipe with a cup of butter and a cup of brown sugar, but they DO have a good amount of oats, almonds and i used whole wheat white flour...so all is not too too bad...some people would actually call this a "health bar".

the photo above was taken about an hour after baking...yummy, sweet jam gooey-ness with the crunch from the almonds, but kind of squish when you cut them into bars...even with a very sharp knife.

the photo below was taken after refrigerating to set.  i find this makes for cleaner cutting when they are chilled

APRICOT ALMOND OAT BARS

adapted from Giada De Laurentiis

for original check the link.  i made just a few changes that worked quite well.

FILLING

1 13 oz jar apricot jam...i used Bonne Maman Apricot Preserves

8 10 dried apricots diced into 1/4 inch pieces (about 1/3 cup)

CRUST

1 3/4 cup whole wheat white flour

1 cup packed brown sugar

1 tsp cinnamon

1/4 tsp cardamon

a few grates of fresh nutmeg.  maybe a little less than 1/4 tsp

3/4 tsp sea salt

3/4 tsp baking soda

1 3/4 cups old fashioned oats

1 cup coarsely chopped almonds

1 cup unsalted butter...melted

1 egg room temperature...beaten

1 tsp vanilla extract

preheat oven to 350 F.  spray or lightly butter a 9 x 13 inch metal baking pan and line the bottom and sides with parchment so it over hangs on 2 sides for easy removal

in a small bowl mix together the jam and the diced apricots.  set aside.

for the crust...in a large bowl (i did this in my electric mixer.  whisk or paddle works well) mix  together the flour, sugar, cinnamon, cardamom, nutmeg, salt and baking soda.  stir in the oats and the almonds.  add melted butter, egg, and vanilla.  mix until incorporated.

using a fork or clean fingers, lightly press 1/2 dough mixture into the bottom of prepared pan.  try to make it so there are no holes.  using a spatula, spread the filling over the crust, leaving 1/2 inch border around the edge of the pan.  cover the filling with the other 1/2 dough mixture and gently press to flatten.

bake until light golden brown, about 30-35 minutes.  cool for about 1 hour.  cut into bars and store in airtight container or refrigerate.

NOTE...as i stated above, i like to refrigerate to set them a little before cutting.  this makes for a nice clean cut and they don't squish down and get all messy.

OH...WOOPS!  did i forget to say these are DELICIOUS !!!

You have read this article almonds / bars / dessert / easy / healthy / nuts / oats / snack / sweet / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/03/apricot-almond-oat-bars.html. Thanks!

Hazelnut Sugar Cookies

don't ya just hate it when something comes out of the oven you think it's all gone wrong?

well, that was the case with these...BUT...

THEY TURNED OUT FABULOUS!

my intention was a cookie with the look and texture of a snickerdoodle and the yummy taste of roasted hazelnuts. (i needed to use up some of the boatload of roasted hazelnuts i had from some other recipe i was working on.)  as you can see in the photos, the snickerdoodle effect did not take place.  they did not rise and fall with that fabulous earthquake looking crack on the top.  

i thought they were all wrong!  until first bite...YUM!

so this one turned out great...BUT all cookies are great right when they come out of the oven... 

will they stand the test of time?...YES...they were still delicious even a few days later.

sometimes, most of the time, i don't get to hand out my goodies until a day or two later.  they have to cool...get some sort of icing or decor...then off to the photo shoot...then they get packaged up and passed out.  quite often this does not all happen in a day.  i get side-tracked with something savory...things are flyin' all over my kitchen sometimes...you know how it is...

the photo below is from the first  tray that went in.  i did not flatten the cookie.  like a snickerdoodle i thought it would flatten and spread during cooking...when it didn't, i thought i had a failure on my hands.    this one was actually the funnest one to eat. 

 i dubbed it "THE HAZELNUT BOMB"

the very top photo is from the second tray that i flattened with the bottom of a glass.  this made for a larger looking cookie with a little more crunch.  both were fabulous and loved by all.  i think i still have some hazelnuts to use up so maybe anther batch will be in store for this weekend.

something is always a winner in this house when it gets made more than once.

ok...on with the recipe...

HAZELNUT SUGAR COOKIES...

1/2 cup butter, softened

1/2 cup shortening

1 1/2 cup sugar

2 eggs

2 tsp vanilla extract

2 3/4 cups white whole wheat flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

optional...1/4-1/2 tsp cinnamon and 1/4 tsp fresh grated nutmeg

(i like to put a sprinkle of spice into most everything)

3/4 cup roasted lightly salted hazelnuts, chopped fine

2 Tbsp white sugar

3-4 Tbsp raw sugar (or something like in photo)

preheat oven to 400 F

cream together butter, shortening and 1 1/2 cup sugar.  then add the eggs one at a time and the vanilla.  mix well.

in a separate bowl mix the flour, salt, baking soda and cream of tartar

add dry ingredients to wet.  mix until just combined

add hazelnuts 'til just combined

in a small bowl mix the white sugar and the raw...set aside

shape dough by rounded spoonfuls into rounded walnut size balls

roll in sugar mixture and place on parchment lined cookie sheet

NOTE...you can choose to flatten them or not.  i suggest trying both.  i have photos of flattened and not flattened.  they are both fabulous

bake for 8-10 minutes depending on how large you make them.  bake until set, but not hard.  remove from baking sheet immediately.  i like to slide the parchment right onto my counter top, but that's me.

FOR THE ICING

mix this all together well in a small bowl.  a spoon works fine.  put it in a thick baggie and cut off the tip for an easy quick piping bag.  PS...don't cut your tip too big.

1 cup powdered sugar

1 Tbsp milk

2 tsp corn syrup

1/4-1/2 tsp vanilla extract

a sprinkle of cinnamon

a few grates of fresh nutmeg

You have read this article cookie / nuts / sweet / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2011/02/hazelnut-sugar-cookies.html. Thanks!

Lemon Poppy Protein Cake

this little unassuming cake is not just your usual lemon poppy seed cake. not only is it light and moist and delicious..it's THE BEST "protein cake" recipe i have come across as of yet...and i must say i have tried quite a few...bars, puddings, cupcakes, cookies, cakes, etc...ALOT! most cakes using protein powders come out dry or mealy or just plain awful, but this one is surprisingly good. friends i tested it on asked for the recipe...doubt they'll ever make it themselves, but nice to know they wanted it again.

if you're looking for something a little more healthy to start your day, a nice afternoon pick-me-up snack or a great light after dinner treat this is definitely worth the try. i used a 9 x 13 dark pan with parchment and made 16 servings. the approx. nutritional count (per 1/16th serving) 85 calories...8g protein...7.5 g carb...and a couple grams o' good fat from the coconut oil.

LEMON POPPY SEED PROTEIN CAKE

adapted from askGeorgie.com ...original recipe found here

• Cooking oil spray
• 1 1/3 cups white whole wheat flour (or gluten free flour)

i subbed in 1/3 cup almond flour
• 2 scoops vanilla whey protein powder
• 1 cup Splenda granulated or 2/3 cup sugar
• 2 tablespoons poppy seeds
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons lemon zest
• 1½ cups nonfat plain Greek yogurt
• ¾ cup unsweetened applesauce
• 1 tablespoon canola or macadamia nut oil...coconut oil
• 2 ½ teaspoons lemon extract
• 2 eggs...i used EGGBEATERS

1. Preheat oven to 325°F. Coat a 9×13″ pan thoroughly with cooking oil spray.
2. In a large mixing bowl, combine flour, whey, Splenda, poppy seeds, baking powder, baking soda, salt, and zest; stir to mix.
3. In a separate large mixing bowl, stir together yogurt, applesauce, oil, lemon extract, and egg. Add dry ingredients to wet ones, and stir just until uniformly moistened. Pour batter into pan.
4. Bake 25 minutes or until toothpick inserted in center comes out clean. Do not over bake. Cool 5 minutes before slicing. To keep moist, wrap each bar in plastic wrap and store in refrigerator or freezer. Microwave briefly to reheat.
this saves very well. i kept it in the fridge for a few days and it was great, although it's SUPER good and moist the day of....isn't everything?

You have read this article cake / healthy / lemon / poppy seeds / protein / sweet / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/09/lemon-poppy-protein-cake.html. Thanks!

Pineapple Ginger Ale Cupcakes

PINEAPPLE GINGER ALE CUPCAKES

soooooooo easy, low fat, waist friendly, and quite delicious. i can't believe i haven't run across this recipe before. i'm always on the war path for things that aren't full sugar-full fat and these fit the bill. so easy and fast, i've already made them 2x's and i would have some in the oven right now, but BIG AL is baking a Pineapple Upside Down Cake...i don't know...all the sudden he felt like making his own cake...uh oh...could that be a subtle hint?...good?..or bad? i must admit, i haven't been baking much lately...i'm more into savory right now. the poor guy used to get a new fancy dessert every night. now sometimes he gets ice cream and...shhhhhh...store-bought cookies. trust me...i feel the shame. i have to get my baking boots back on. this was a simple start.

a great find..besides being one of those "this-isn't-gonna-work" recipes, it's fun to make and it's kid friendly...did i mention it's fairly waist friendly as well? low fat with no added oil and egg whites only. so fast to whip up and, like i said, a no-brainer.

i know it's from a box, BUT the fun is in the flavor combos. so far i've made these Pineapple Ginger Ale Cupcakes topped with crystallized ginger, freeze dried pineapple and a classic vanilla butter cream frosting. also, not shown, was a butter cake and diet cream soda with toasted pecans...a little maple glaze might have been great, but i was keeping it a little lo-cal for my pals.


DIET SODA CUPCAKE/CAKE
i think the recipe came from Weight Watchers, but i found this one at Food.com

1 box cake mix...i chose pineapple cake mix
10 oz. diet soda...ginger ale was a great choice
2 lg. egg whites...slightly beaten
1/2 cup toasted nuts or dried fruit or coconut etc.......optional

frosting and toppings optional...great on thier own.

preheat oven according to mix
prepare cupcake tin or 9x13 pan (lightly spray or oil). i don't think cupcake papers will work well with this...use a tin or silicon cups.
blend all ingredients well-no lumps
bake according to box-mix or when tooth pick comes out clean
let cool completely before topping.

Suggested Combinations from recipe at Food.com: yellow cake mix / diet lemon-lime soda (with a dollop of Cool Whip -- tastes like a "Twinkie") , orange cake / diet Mountain Dew , cherry chip cake / diet cream soda , diet lemon-lime soda / lemon cake , angel or yellow cake / diet orange , white cake / diet peach soda , spice cake / diet lemon-lime , diet ginger ale / white cake , diet cherry soda / chocolate cake , Diet cola / devils food or chocolate mix , diet vanilla coke / chocolate cake , devils food cake / diet Vanilla coke , diet root beer / chocolate cake , diet cherry coke / chocolate cake , marble cake / diet cream soda , lemon cake / tangerine Diet Rite

You have read this article cake / cupcakes / dessert / easy / healthy / low fat / sweets n' treats with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/08/pineapple-ginger-ale-cupcakes.html. Thanks!

Caveman Carrot Cake Cookies

CAVEMAN CARROT CAKE COOKIES

well, first i give many props to SOG-Son of Grok...a fellow blogger that i believe, came up with this interesting recipe for a healthy, satisfying cookie.
these really are PRIMAL and definitely something a caveman would and could munch on for a tasty treat. the recipe was so easy, healthy looking and actually so weird...no flour, no butter and no sugar...that it intrigued me enough to run to the market and buy the little stubby mini carrots, dive into the pantry for the rest of the ingredients and make them right away. i'm always looking for something healthy to balance out all the pork fat i've been consuming and this seemed to fit the bill.

these are kind of a "what you see is what you get" kind of a cookie. the main ingredients are carrots, almonds, and coconut...no guess work on the flavor profile there, but you'll be surprised how they actually DO taste like a carrot cake...well, the first bite does, then you find yourself munching mainly on almonds and semi raw carrots with a hint of coconut which isn't a bad thing at all...and...no after treat guilt that's for sure. nothin' but good for ya in these chunky little patties.

a little warning to the real cookie lovers out there...these are not like any real carrot cake cookie you might expect. think HEALTHY, think RAW, think AGAIN if you're looking for a delicious treat with cream cheese frosting.

CAVEMAN CARROT CAKE COOKIES

original recipe found here at SOG-Son of Grok

i just added a few more spices. next time i might play around with a little almond flour, a little more spice, more sweet and maybe grated carrots.

Ingredients:
2 cups mini carrots
2 cups raw almonds (might try roasted...)
1 cup shredded sweetened coconut
1/2 teaspoon nutmeg

1/2 tsp cinnamon

1/4 tsp ginger
1 1/2 teaspoon vanilla.

1 1/2 Tsp splenda (could use more)
2 teaspoon Coconut Oil
- 3 eggs

Directions:
1. Combine all ingredients except eggs in food processor. Pulse until small but a little chunky. use your judgement. i wonder if the carrots should be shredded before going in the processor?
2. Combine mixture with eggs in a large mixing bowl.
3. Form into “patties”. this can be a little messy. just make them like you would a hamburger patty and flatten them. they, of course, WILL NOT RISE. place on a baking sheet. I made 14 with this batch.
4. Bake at 350 degrees until done. Mine took about 40 minutes.
5. Enjoy!

You have read this article cookie / healthy / low carb / sweet / sweets n' treats / vegetables with the title sweets n' treats. You can bookmark this page URL https://caucasiancurry.blogspot.com/2010/07/caveman-carrot-cake-cookies.html. Thanks!