Chocolate Works

 It's chocolate time - a time when everything chocolates will be baked , whipped or melted for Valentine's Day treats. Yet many are at a loss about when to use powdered cocoa or chocolate candy. Surprisingly it's easy to remember what to use for what sweet recipe.

Many novice home bakers ask what is cocoa powder.Is it the same as hot cocoa mix? No! It's a powder made from the dry solids of coca beans remaining after the cocoa butter is extracted.Keep in mind that there are two types. One, Dutch is not as bitter tasting thanks to being treated to an alkali to reduce the acidity without it cocoa powder can be bitter and acidic.What should you use? Either one will work in nay cake, cookie and cupcake recipe.Dutch chocolate will give baked goods a more chocolate-y flavor. while untreated coca powder will give a fruitier or slightly bitter flavor to the batter or dough.Baking with Dutch cocoa powder will also give the finished product a deeper richer color. What about frosting and glaze? Yes, Dutch cocoa powder will give the icing a rich fudgey look and taste.Don;t use regular  cocoa powder for your frostings (unless it;s the only one your store sells).It won.t give the icing that smoothness necessary for piping and swirls. You can  also use Dutch cocoa bars which are like candy bars. This creates a very silky texture.

Candy is a huge part of Valentine's Day, Homemade treats are always beloved. yet a lot of novice candy makers are in a dither as to what kind to use? Milk? Dark? White or pastel? The best chocolate to  use is a real chocolate or coverture. This is a chocolate that contains more cocoa butter than the chips used for baking.It gives the finished product a smoother finish and a glossier, shinier look.There's also a snap sound when it's bitten into.Most candy makers swear by GHradelli's melting wafers. You can get fresh strawberries and cherries right now so consider these for a luscious treat. Keep in mind that pretzels are also good dipped .Use the same chocolate - couverture -for dipping.A fun sweet is taking pretzel logs and then first dipping them in caramel and then chocolate. You could also use milk and white chocolate couverture for this too. After the logs are dipped in chocolate roll them in heart shaped sprinkles for added cuteness and appeal. A truly decadent gift are homemade truffles. Many home candy makers are put off by the recipe because they fear it's too hard.Yet they're relatively easy to create. They;re just ganache .You just need cream, butter and chocolate.warm a scant tablespoon of butter with a cup of heavy cream or  whipping cream. This is them poured over chopped chocolate and then stirred together. Refrigerate for two hours until the mixture is set. Roll into small balls and then roll in whatever your loved one loves. Try chopped pistachios for color or coconut flakes for more flavor. Have fun with them.

Baking  and making rich  chocolate treats is easy. Use the right cocoa powder or couverture to create mouth watering sweets. It'sa  fun way to celebrate Valentine's Day!

Valentine's Day All Year Round

 It may be Valentine's  Day today but there's no reason that the feeling can't be carried throughout the year. A favorite dish can be cooked, A surprise of homemade candy can end a meal ot start the day. Food means love so bring on the delicious recipes made from the heart.

Yes, tonight is the night of candlelight suppers and dinners. However it can be spread throughout the twelve months. In fact it gets better as we approach Spring and summer.Think a dinner out by the fire pit.Have a bottle of wine or even champagne in a nearby bucket and pretty flutes to toast.Fire up the grill for delicious steaks . To make those cuts even more special serve them with a fileto Piemontese, This is a creamy sauce made from anchovy filets cooked with Marsala or sherry and cream. The steaks, usually filet mignons are placed on quickly pan fried buttered bread and them the sauce is poured over them. Filet mignon burgers are another tasty and lush way of showing your love. Omaha Steaks sell them and you can easily grill them the way you do regular burgers. Another lush romantic dinner is shrimp cocktail. Already cooked and deveined shrimp can be bought at your local grovery. Serve these on crushed ice whether at a candlelit dinihg room table our outdoors in a romantically lit grotto. Think romantic picnics as the temps rise. Some parks and beaches will let you stay until the stars come out. It's then easy to plan a starry date night nibbling on pate and toast , njoying fresh air and a full moon.

This is also a day for sweets. Nothing says love than baking your beloved' favorite cake, pie or cookie. It doesn;t even have to be a special day to whip up an old fashioned scratch cake complete with butter cream frosting. The same goes for cupcakes too. You can even write sweet messages in the icing too, just to show your affection. As we approach fruit season, then think of pies and crumbles. These make for a lovely way of expressing yourself to even family members and friends. Everyone appreciates a good fresh from the oven peach or strawberry pie. Serve it with vanilla ice cream for an even more sweet way of saying "I Love You". Making candy together  is always fun and romantic . Surprisingly enough those rich tasting truffles are simple enough to whip up in a home kitchen. There are only four ingredients - dark chocolate chips, heavy cream , butter and vanilla extract. The chips are chopped and placed into a bowl where gently warmed cream is poured over them. The butter is then added as is the vanilla extract. Stir until the chocolate has compeltely melted and then have it set in the fridge for two hours. Roll the ganache into balls then roll a second time in choped nuts, sprinkles ro mini chocolate chips.

Carry this romantic day though the year. Enjoy a romantic night in midsummer. Make candy for a fun fall weekned. Let it be Valentine's Day all year long.

A Slew Of Sweets

 Creating goodies is one of the most fun things to do in a kitchen. They're even more so when you have a  slew of recipes to work off of. Luckily the New York Times Cooking section put out a mini cookbook of sorts featuring all things baked , sweet or both.

This keeper was part of yesterday's New York Times Sunday issue. There are many good recipes, perfect for snacks, dessert and Easter.They can work at Spring showers or grad parties too, along with warmer weather get togethers. There are twenty-four recipes in total. Most are baked, but some are made thanks to a stove top, food processor or fridge. There are the traditional ones such as The World's Best Chocolate Cake, a lush devil's food with a creamy dark chocolate ganache icing and the plus of an espresso spiked marscapone cream. Chocolate chip cookies are there too.They are the classic New York Times version with their mix of bread and cake flour along the addition of  big chocolate disks. A lovely and classic recipe is Kentucky Butter cake, perfect for an Easter dessert. This has a cup of butter in it along with buttermilk taken from Nell Lewis of surprisingly Platte City Missouri. A glaze of more butter, melted and mixed with confectioner's sugar and vanilla is poured into the holes poked in the finished product. A dusting of confectioner's sugar tops it. There's also Puppy Chow and a traditional shortbread crust too.

Then there are the unique recipes. Shortbread afectionados should try the pretzel shortbread made with half a cup of blitzed pretzel crumbs added to the traditional recipe. There are tea cookies made with Earl Grey tea and spiked with orange zest for a zingy flavor. Those who like mochi should try their hand at the butter mochi bars with a passionfruit glaze. It's the mochiko flour that gives it that marshmallowy texture. For another kind of flour is semolina used in the Namoura, the Lebanese cake contributed by Amanda Saab which she got from her Lebanese grandmother. It's made with whole milk yogurt and semolina flour and flavored with syrup made with vanilla, granulated sugar and lemon juice boiled down into a syrup.Another tasty dessert which is a spin of the classic Hispanic one is a tres leches bread pudding. This is mix of heavy cream, evaporated milk and whole milk mixed with eggs and poured over buttery brioche.This can be served warm or cold with fresh made whipped cream.if you;re having breakfast for dinner finish with sheet pan chocolate chip pancakes. These can be topped with whip cream and fruit or maple syrup and butter. Another spin on the traditional are peanut butter cookies with miso for a different flavor or tapioca with lemongrass.

This issue is the perfect treat book. Make any of these for a fun and soothing bite. They're a fun day in the kitchen.

Sweet Treats For Mom

Even though you can';t go to the store to pick up candy for mom , you can still give her delicious gems of chocolate . A homemade treat is not only sweet but memorable. It's easy to create something that will highlight her special day. It can be as homey as fudge or as elegant as truffles. Whatever you make is a gift.

One of the easiest candies to make is fudge. It's a simple mix of chocolate chips, condensed milk, butter and if you want chopped walnuts. Everything is cooked in a large saucepan over a low heat and then poured into a prepared pan. A buttered one would add more buttery flavor but parchment or aluminum foil can be used for easy removal. You can add a few drops of mint extract for a chocolate mint flavor. For mom's who live a nutty treat think a peanut butter fudge.Add  two cups of either smooth or crunchy peanut butter along with peanut butter chips to vanilla and confectioners sugar. This is layered onto chocolate fudge for a strata effect. Haystacks are another easy make. This is a two ingredient candy that just needs melted chocolate and toasted coconut. The coconut is first toasted either in an air fryer or toaster oven while the chocolate is melted in the microwave., You can add a small amount of butter for richness. Haystacks can also be made with milk chocolate and white chocolate chips too. Create all three flavors for more choices.

Surprisingly anyone can create sophisticated candies such as truffles. It's really all about the filling which is a rich ganache. This is simply chocolate and cream but it should be good chocolate in the 60 - 70 per cent. Do not use chocolate chips or chopped bars that can have hardening agents.This can ruin the candy's texture.  Baking chocolate works the best. Use a heavy whipping cream so the ganache can develop a thickness. It's then heating it , in the microwave and pouring the hot cream over the chocolate. Stir to  combine. Then it's whisking it until it's smooth and shiny. After pour into a shallow pan and put in the fridge. To shape the truffles, use a melon baller  and then roll them in cocoa powder, chopped nuts  and sprinkles for a candy box variety. You can fill the truffle balls with candied ginger or a whole almond for a different treat. If mom likes spice and chai tea, you can whip up a batch of chai truffles. It's a mix of cinnamon, ginger, cardamon and cloves. along with star anise and black tea. All of this is cooked with heavy cream. The blend is them mixed with good milk chocolate and more spices are added for zing. These can rolled in grated milk chocolate when they're hardened.

Candy for Mother's Day is always a treat. Homemade candy is an extra special one moms will surely enjoy. Whip up a batch today or tomorrow for a truly tasty gift.

Sweets For Your Honey

Valentine's Day means sweets - and lots of them. You can easily buy a pretty box of mixed chocolates or you can make and bake different treats for your love. Anything homemade will be appreciated - and loved. It's also from the heart which is special and from your kitchen which makes them even more special.

Of course many go for baked delights.  A fancily frosted two layer devil's food cake is always welcome, especially after a home cooked dinner. Think of frosting it with homemade raspberry or cherry frosting for extra dazzle. (Two Sisters Crafting has the best frosting recipes for these flavors). If you're baking for your guy, stout cupcakes with Bailey's Irish cream. For those guys who love to bake, think dainty little cupcakes, dusted with sanding sugar for sparkle. If you're ambitious you can give French macarons a try. They  can be a bit labor intensive because almonds have to be ground for flour and the recipe requires egg whites. A better version would be made with aquafaba, chickpea brine that has the same consistency and proteins as egg whites. Fill with a rich chocolate ganache, an easy make that has heavy whipping cream cooked with semisweet chocolate pieces. Of course a Valentine's Day cake doesn't have to be chocolate. There's no rule saying you can't make an airy angel food and serving it with a light whipped cream and sliced strawberries. You can also make a lovely lemon cake with a homemade vanilla icing. Decorate with candied lemon peels. A crostini filled with fruit is another nice treat, especially if it's served with chilled Prosecco.

Candy is always welcome and there are so many recipes you can make. One of the easiest is haystacks. These are mounds of chocolate and toasted coconut blended together. Some recipes also add almonds, peanuts and rolled oats. The purist recipe is the best although you can make it with white dark, or milk chocolate. You could also mix the chocolates too for a colorful spin.A variation would be nut clusters made with any of the chocolates and nuts added. You can try just one kind like peanuts or almonds or a mix that includes cashews and walnuts. Chocolate dipped fruit is always welcomed. Ganache can be used or just plain chocolate chips.Remember to add coconut oil so the chocolate will have a glossy finish when dry. Most would go for strawberries but chocolate covered blueberries and pineapple are also good.A different spin is caramel. Homemade caramel is surprisingly simple to make.You'll need butter, Karo syrup (or any corn syrup) evaporated milk and vanilla extract. This is all cooked down into creamy squares of deliciousness. For added decadence dip the squares in bitter chocolate for a really lovely rich flavor.

Create something sweet for your honey this Valentine's Day. He or she will appreciate the work and love that went into it. A home made sweet is really the sweetest gift of all.

A Very British Christmas

Somehow Christmas and England go together. Maybe it's because that one of the best Christmas stories of all, "A Christmas Carol" is set in London of the 1840's , written by that great British writer, Charles Dickens. Or maybe it's because some of our culinary  traditions have come from there. Whatever it is, recreating a very British Christmas is easy to replicate.

The British are big on turkey. It's mentioned in "A Christmas Carol" with Scrooge having a boy buy the biggest turkey in the market for the Cratchit family. You could easily make this, if you're not sick of the Thanksgiving leftovers. If not, the Brits love ham and a good beef roast. The last is always served with the mouth watering Yorkshire pudding. This is kind of like a giant popover being made with ,eggs ,water and flour. A half cup of pan drippings from the beef gives it a buttery , rich flavor. Serve it heaped with slices of the meat. Brussels sprouts and mashed potatoes round out the meal. Of course it wouldn't be a holiday meal with out mince pies. This may not be for some thanks to the suet or beef fat added in. You can omit it if you want, and just leave in the dried raisins, currents and various peels such as candied lemon and orange. What to drink with all of this? A sweet port wine has been gracing British Christmas tables for three centuries.it originally came from Northern Portugal, from the Douro Valley.It was during Britain's early 17th century battles with France that they discovered this sweet, rich brew, They hated anything French , including wines and turned to Portugal for them. Of course sloe gin is a must , both on Christmas and on Boxing Day, the day after Christmas.

The Great British Baking Show Master Class  shows have introduced us to a variety of holiday treats. One luscious one is Tunis cake, popular in the northern part of the country. It is a Madeira cake, another holiday bake topped with a thick layer of chocolate ganache. If you want to go full on British Christmas , then think about a steamed pudding. This is an elaborate make with fresh breadcrumbs baking powder and suet blended with raisins, currents and candied lemon and orange peels. Baking soda is added to give the pudding rise and flour is used for body. it's more of a steamed fruit cake, boosted up with  brandy. The batter is poured into a buttered or greased pudding bowl. It's then steamed for six hours in a hot water bath.It's served with brandy butter, a mix of butter, confectioners sugar hot water and brandy. This can also be served with mini mince pies too. Trifle is another fun British dessert that graces holiday tables. It's a boozy mix of Madeira or pound cake, cream, sherry, English gelatin and strawberries. (you could use Jello if you're in the states), Sometimes the meal also ends with a plate of rich Scottish shortbreads.

A British Christmas is a fun one. The dinner will make you burst. The desserts are just as rich and filling. It's a memorable way to celebrate the holiday  - with a Dickensian kind of flair.

Pick Your Party

What kind of holiday will you throw? Cozy and fun? Elegant and catered?Outdoorsy and fun? Indoorsy and quiet? There are many ways to play this. It's up to you on how and what to serve.

Many Christmas parties are family  and friend affairs. A fun one is a potluck dinner. Everyone can bring this favorite dish , whether savory or sweet.Make sure that they're are no duplicates unless the recipes somewhat differ.No one  wants every dish to be pasta based. If someone's signature dish is already taken , then suggest their second or third favorite recipes.Some areas are blessed with mild Decembers. Think about an outdoor party, complete with a barbecue.eschew the heavy winter dishes and think summery potato salads and slaws. Instead of cookies, think a hot chocolate s'more where dark chocolate is subbing in for milk chocolate and then sprinkled with cinnamon.Have plenty of outdoor lights on since it gets dark early. A tree trimming party is another option. This is an informal one so think a crockpot of tomato sauce with a big pot of any kind of pasta simmering on the stove or chili, poured over piping hot polenta. Guests can bring  dessert, namely homemade cookies. You can
 even have a cookie contest with prizes. Create stockings  filled with Peeps marshmallow trees , along with chocolate and peppermint bark for kids (and any adult with a sweet tooth).

Then there's the elegant route.This is time to get out the good or holiday themed china along with name cards and a slew of utensils gracing plates and chargers.. It' tempting to set the table with poinsettias but these can be too big, obscuring guests' faces. Think something small and classic such as a quartet of white and red roses in small square vases. You can work with a florist to achieve this. (there is also a great company, Venus Et Fleur that can create these with perfectly preserved roses) . Start with two or three amuse bouches. These can be shot glasses full of gazpacho followed by Camembert bonbons and small skewers of grape tomatoes and mozzarella cheese , with a balsamic drizzle. As  for dinner, you could go for a standing rib roast or roast capon. Think grilled asparagus with lemon  or roasted squash with thyme and onions for sides.  Also having a simple side salad with a plain vinaigrette dressing is a must.Dessert can be that American classic - baked Alaska using aquafaba  on trend right now. Even more impressive is croquembouche , a  pyramid of cream puffs, filled with chocolate ganache and champagne cream.

There;s a variety of party types to choose from. There's no right or wrong choice. - just your choice. Have fun planning and throwing it.

Fancy Up Your Bake Sale

The new school year is here and with it the promise of bake sales. Sadly it'll be the same old products - cupcakes with blobs of store bought icing. Slice and bake cookies. Maybe a batch of scratch chocolate chip cookies. Perhaps it's time to fancy it up. Make elegant but easy treats that will be absolute hits and bring in more money for your cause.

Add a bit of France to your bake  sale with a  variation  of Gateau breton .This is a buttery tart made with buckwheat with the filling of  dried prunes and apricots. Melissa Clark made this , and gave the recipe in her A Good Appetite column in Wednesday's New York Times Food section.It is a tad labor intensive , because the prunes and apricots have to be cooked in rum before spreading on the dough. Still' it's about the same amount of work as a scratch cake.Also if the prunes and apricots are not to your liking, then try a hazelnut filling. If hazelnuts are hard to find, then try pecans.Another crowd pleaser is the French yogurt cake, This scratch cake looks and has the same dense crumb as a pound cake. It's zinged up with Greek yogurt and finely grated lemon zest. It can be sold in slices or make four or five loaves and sell them.Of course macarons are still hot and will definitely be a big draw to any bake sale.It's a flourless recipe made with a combination of almond meal and confectioner's sugar. One popular combination is a vanilla macaron with a chocolate ganache filling.

Italian treats are another idea. Biscotti is a well known favorite (and a chance to serve cappuccino) and relatively easy to make. It's a twice baked cookie with a simple flour and butter based dough. What is great about them is that the recipe can be varied.Add a cup and a half of cocoa powder for chocolate biscotti. Also nuts can be used to vary the flavors. To give them more oomph, dip the ends in a variety of chocolate  white, milk and dark . Crostoli, those deep fried ribbons of dough will definitely be best sellers at any bake sale. They are deep fried  dough, flavored with vanilla and lemon juice. You could sub in freshly squeezed orange juice to vary it. Most recipes usually call for them to be fried in peanut oil, however due to the large number of peanut allergies, use vegetable oil instead. As far as what to drink with these gourmet goodies,think cappuccino and espresso (although have regular coffee and tea for customers), Also have a variety of teas, from Earl Grey to peppermint and jasmine. If someone has  a Keurag machine and  there's an outlet, then use it to offer a wider variety of beverages.

Zing up your bake sale with fancier cakes and cookies. They'll not only be top sellers but will bring in much more cash than a regular bake sale. Make it fancy - and you'll reap the rewards.

School Of Chocolate

Ever wonder how those glossy domes of chocolate bonbons are made. It's not an inherent art.It's actually learned and of course taught.Just like there's a School of Rock , there a school of chocolate as well.

Tejal Rao, a regular contributor wrote about this in today's New York Times Food section. She interviewed Melissa Coppel , head and master teacher at Atelier Melissa Coppel in Las Vegas. That may sound odd, One would think of a chocolatier in New York, or Los Angeles, yet Sin City is known for its' very good culinary schools and colleges featuring hospitality courses.The school is located in a nondescript  and unglamorous strip mall in Western Las Vegas where it shares a parking lot with an orthodontics office and a law firm. Yet it attracts students from around the world, from such diverse locations such as New Zealand and Trinidad. It is one of the few pastry schools in the world that teaches the art of  molded chocolate work, a dying art nowadays. As a result it is in competition with such prestigious schools as the Chocolate Academy and the French Pastry School, both in Chicago.

Chef Coppel, herself, is Columbian,born in Cali , and trained at Chicago 's French Pastry School. She is rare for a chocolatier. She then returned home and started to give classes in spring roll wrapping, dinner party planning and knife skills.Her classes were filled with cooks wanting to coking better for their employers and stay at home moms.Chef Koppel quickly realized she like teaching.She eventually finished her education in Argentina and wound up in the kitchen of L'Atelier Joel Robuchon. It was at a time when hotel pastry kitchens were shrinking and she saw an opportunity. She created such successes as chocolate bars filled with yogurt ganache and berry compote.it was served on a base of oat crunch. Another one was layered pineapple caramel with macadamia praline. Unlike other , mostly male, chocolatiers, Chef Coppel shares her methods with her students.They try to imitate her glossy, pristine domes, which will take some time to equal her. She celebrates the end of each class with a shared bottle of champagne. Luckily her chocolates will be available for sale on line in October for those who want those creative, glossy domes.

Chef Koppel is rare because she is a chocolatier willing to share the tricks of the trade. She will be responsible for a new generation of chocolate makers. Her skill is not only candy but also teaching how to make amazing bonbons

Tasty Tarts

One of the most delicious and versatile baked treats to make is a tart. It's an elegant alternative to cake and pie, always looking perfect on a dessert table. One of the best aspects of any tart recipe is that you can make one or a dozen with basically the same recipe.They all are mouthwatering , with their glazed crusts  and rich fillings of fruit, cream or ganache.

A tart is basically a topless pie with usually a short crust.meaning it has a lot of shortening or lard in the recipe. Many professional and home bakers will sub in butter for a richer flavor and more crumbly crust. The pastry has been around since the medieval period, starting off with more meat than fruit fillings. The French quiche , German zweibelkuchen or onion pie and Swiss Gruyere pie are savory forms of it. Most tarts are now either custard or fruit filled. The truest form of tart is probably the English custard tart.It has a rich egg yolk filling, sort of similar to the Italian zabaglione.Any home chef can easily make them and also personalize them too. They can add in a pinch of cinnamon or nutmeg. or do a dusting of toasted coconut or toasted almonds on top.A Gallic variation is the tarte aux flan, a creamy one that has the light Spanish based custard as a filling. fruit tarts are a great way of using the fruits of the season. Nothing beats the sweet and tangy flavor of both apple and pear tarts.

Are tarts easy to make? They may seem complicated with all their steps but they're can be made by any novice home baker. The  star of any tart is the crust. This is what makes it extraordinary. If it's too soggy, then the whole thing is gloppy.The preliminary steps are similar to making a regular pie crust.The dough should be chilled, anywhere from thirty minutes to an hour The crust should be rolled out to an even thickness and then placed into a two piece tart pan.Remember the dough is supposed to be tender so don't worry if there's tears. These can be mended.If it's baked without the filling then prick the sides and bottom with a fork to prevent shrinkage. Don't do anything if the tart is to be baked with a filling.Luckily tart crust can be made with gluten free flour Tarts can also be made with almond or any ground nuts too. Beginners should start off with the simple custard tart and then work their way up to fruit and ganache filled ones.

Tarts are an elegant alternative to pie. They are easy to make for any home baker, who wants a classier dessert with no fuss. These fit the bill perfectly.

Dining For One

Being single does have it's advantages, especially in the kitchen.You can make what you want when you want.You can also splurge on expensive ingredients and have it with a good wine or even champagne.That's the joy of dining for one. Eating alone can always mean sticking with favorites.One of my culinary specials is filet mignon with bagna calda sauce.This last is a blend of anchovies, butter ,oil and garlic ,cooked with the meat.It's a wonderful blend of flavors, both briny and earthy.The dish is just pure heaven.I can never make this for my friends because they have a strong aversion to the fish.(I can't even order anchovy pizza except when I'm on my own).The same applies to surprisingly enough, kale.Forget making kale chips for any kind of get togethers.Yet it's one of my favorite vegetables. Luckily I have a family who enjoys this vitamin rich veggie and enjoys both kale and Brussel sprouts chips.A splurge is usually expensive.If that's the case, wait until your supermarket has a sale or is offering coupons.You can also use alternatives.For my indulgence, it doesn't always have to be filet mignon.It could even be flank steak or beef tips. What happens if your splurge is a good chocolate chip or oatmeal cookie? What about if you crave a slice of red velvet cake? Many people find buying the whole box or cake too much.It's all that effort and time just for one slice.Bakeries can help that, with offering bigger size of your favorites.Grocery stores are now offering individual sliced cake served in a size appropriate plastic container.As for A one chocolate, many candy stores like Rocky Mountain sell individual pieces like the chocolate covered Oreos and graham crackers.If you're craving ganache or fudge, you could make those yourself. There are a million recipes on the web regarding them and you can use primo ingredients like Dutch cocoa and French butter as ingredients.What about chocolate fondue for one? It can be done and you can have a ball dipping anything and everything into it.Another great aspect of eating alone is there 's no one to shame you if you exceed your calorie count or go off your diet for a super banana split or a bottomless ice cream soda. Dining for one can be fun.You can treat yourself to all sorts of fun dishes and desserts.Best of all you don't have to share.It's all yours!

We Scream For Ice Cream

The one summer food everyone craves right now is ice cream.That and it's"variations are in hot demand and no wonder.It refreshes and revives anyone wilting from July's heat.There is nothing like cooling off with a scoop or two.After all an ice cream cone is what summer is all about. The frozen stuff had an entire Dining section dedicated to it, in yesterday's New York Times Dining section, Everyone from Melissa Clark to Julia Moskin contributed some interesting and sure to be classic recipes.The issue is chock full of some really interesting tidbits.Check out Ligauna Mishan's Hungry Kitchen for an international tour of New York City's ethnic ice cream parlors.Her ice cream journey took her around the city and its'boroughs to try almost every nationality from Filipino to Greek.The flavors were unusual,from an Indian version redolent with saffron to the Turkish Dondurna blend of goat,s milk ,mastic (a chewy resin) and a syrup derived from wild Anatolian orchids.Another contributor ,regular Kim Severson got to travel around the US try more traditional ice cream parlor treats.From Michigan to Maui she wrote about every kind from burnt caramel to shaved ice.As she found out America's relation with ice cream is spiritual and deep and sometimes the best part of the American college experience.People have always loved any sweet frozen treat and where they're served. Ice cream parlors were the first places that allowed single young women to dine and enjoy a night or afternoon with friends.It was the place to meet eligible young mean and fall in love or a scoop of chocolate or vanilla. One of the best articles is Melissa Clark of A Good Appetite.She gives an excellent guide to making ice cream with a basic frozen custard recipe.This makes the best kind of ice cream because of the amount of eggs and cream used.One batch should have six egg yolks and two cups of heavy cream.She also gives a recipe for financiers , a kind of merengue made with the leftover whites.There is also a chart to make different flavors of ice cream.For the aromatics, she uses the common vanilla and coffee along with the more unusual green tea?There is also cinnamon as well as lemon and lime.Ice cream lovers can also create fruit flavors such as strawberry and banana as well as the classic chocolate and the naughty butterscotch bourbon. There is also the recipe for classic pistachio ice cream and almond.Julia Moskin gives us the most perfect topping ,a rich ganaches that will sure to be a family favorite once tried,Another classic.It's a sophisticated and more flavorful alternative to hot fudge.If you want lighter fare then try David Tanis of A City kitchen flavored ice recipes.He has a savory tomato ice, perfect as a side to any grilled meat along with a shaved ice with a sweet blackberry syrup. If you scream for ice cream ten go to The Times online and download the recipes and articles.The recipes are a great dessert or even just a snack right now.They will keep ypu not only cool but supremely happy.They are what summer is all aboutabig scoop of goodness.

Homemade Valentine's Treats

There's nothing like loving from the oven. This is never more true on Valentine's Day when any kind of sweet can capture a beloved's heart. Nowadays it;s easy to whip up a batch of this or a tin of that in just few hours. Home bakers and candy makers can also show their creative flair too and allow their loved  ones some unique homemade goodies.

Any baked good is always appreciated. There's nothing like homemade chocolate chip cookies to finish off a romantic meal.if there's no time to gather up ingredients just get a stick of pre made cookie dough. After they're done cooling , dip them in microwave melted chocolate for added decadence. Heart shaped sugar cookies again are a fun dessert and they can easily be iced with pre made frosting, Sweet, coy or even suggestive messages can be written on them as wel. Better yet turn these treats, into sandwiches. Make an easy ganache of dark semi sweet chocolate and heavy cream  . After it cools then spread on the cookies and assemble. Tartlets are also fun to make and you can fill them with everything from fruit to nuts to dulche de leche.

Don't forget homemade candy is another great Valentine's Day gift. Fudge is easy to make and there are so many variations to play with. Try a few drops of mint extract for chocolate mint flavor. Add walnuts or almonds for a truly nutty fudge. For a fruitier version, toss in some dried cherries or blueberries. Haystacks are another fun and super simple gift to make. Melt any kind of  chocolate , add toasted coconut(it can be toasted  in a toaster oven) , mix together, and then drop spoonfuls onto a greased cookie sheet. Pretzel rods are also a yummy sweet and ,again, they're easy to create. Take average sized pretzel logs, dip in either melted caramel first or just any kind of chocolate, then roll in either chopped nuts or pink, white and red sprinkles. 

Homemade gifts are always appreciated. Whip up something decadent and sweet for your sweetie this Valentine's Day. They'll enjoy that it was made especially for them with love.

Macarons Dans Manhattan

New York City has always embraced the latest trends. From fashion to cars to food, the Big Apple takes a bite out of anything cutting edge. The same is true for sweets. Macarons, the latest import from France, is becoming the darling of society. They are now found everywhere, from the heart of the city to the boroughs.

The sweet Gallic treat was the subject of an article written in yesterday's New York Times Dining section,. in the $25 And Under column by Ligaya Mishan. A few words of clarification first. Macarons are not macaroons ,those drops of coconut that can be cookie or softball sized depending on the baker. Macarons are more delicate, being almond flavor in taste . They are usually filled with some sort of ganache or creme.also come in a variety of colors from Easter egg pastels to psychedelic brights. Ms. Mishan was able to test the best and the worst and came up with eight good macaron bakers in the New York City area. Here are some of them.

The most famous is Laduree on the Upper East Side. Theirs is obviously the best because this is a French patisserie with roots in France. The bakery was founded in 1862 in Paris and is also known for its' cakes and homemade chocolates. It is also credited with creating the macaron sandwich in the early 1900's. Now it creates sighs of pleasure from any enthusiast who bites into the eggshell like crust and chewy center. Another one to visit La Maison du Chocolat, again located on the Upper East Side. This is the perfect one for chocolate lovers.All their macarons are filled with chocolate ganache infused with pistachio, coffee and salted caramel. Other patisseries mentioned are Almondine in the trendy Park Slope section of Brooklyn and Little Oven at Long Island City, right across the East River. I am going to try La Maison du Macaron in Chelsea, a favorite neighborhood of mine. Theirs are supposedly sweeter than the average treat however they offer a variety of flavors including , fig, vanilla, Calvados and champagne.

If you're in Manhattan this holiday season, stop for that latest loved treat, the macaron. Experience a plate of them with strong coffee after a day of holiday shopping or just sight seeing. They are parfait -vraiment - during a crisp fall day in new York City.

Holiday Candy Land

Even better than holiday cookies are holiday candies. These sweet snacks are just what you need after a hectic day of shopping or gift wrapping. They're also the perfect companion to a hot cup of coffee or tea and a relaxing book. Homemade candies are easy to make and don't have the hassle of a hot oven or a lot of pans and bowls. You can make up a batch without all the fuss and bother.

Chocolate bark is the easiest to make., It's basically melted chocolate spread over a greased cookie sheet. Swirls are made over the top to give it the appearance of a tree's surface. You can add everything form almonds (a good choice) to broken peppermint candies or candy canes. You can also make a peppermint bark using white chocolate and the swirling red food coloring through the candy to give it a true Christmas look.

My favorite candy to make are haystacks These are one of the staples of Jersey shore candy. They're just simply toasted coconut mixed in with melted chocolate chips and a two to three tablespoons of butter. The mix is then dropped into mound son a waxed paper or a greased cookie sheets. There are several variations on them, with some recipes calling for Chinese noodles and almonds along with the coconut. I prefer making mine with dark chocolate and a pound bag of shredded coconut. It's a perfect blend of dark fudge with chewy shreds. Yum.

My one friend is into making truffles for the holidays. She is a master cook and baker, with a history of creating top of the line treats. Lou uses fresh cream and the best cocoa to create mouth water ganaches. Her truffles are better than those at Lilac Chocolates, one of Manhattan's best chocolatiers. Truffles are a more labor intensive candy but worth the effort. There is an easy recipe out there that requires chocolate chips for those not wanting to get too involved. with truffle making process.

T'is the season for treats. Make up a few for you and your family to enjoy this holiday season.

Liz's Haystack Recipe

1 16 oz bag of semi sweet chocolate chips.
2-3 tablespoons butter or margarine
1 12 oz bag of shredded coconut

Melt chocolate and butter or margarine in the microwave for a minute and a half or two minutes (this depends on your microwave) Stir in coconut .until thoroughly blended. Using a tablespoon, drop onto a greased cookie sheet or one covered with waxed paper. You can use two tablespoons to create bigger mounds. Let cool in the fridge or on your porch if you have one. Store in a cool dry place until serving.