Theft by Chocolate by Luba Lesychyn and a Giveaway!

     Mystery, Mayans and Mayhem: looking for chocolate, love and an international art thief in all the wrong places. Chocolate addict Kalena Boyko wasn't prepared for this. Heading to work at Canada's largest museum as an administrator, she hoped for quiet and uninterrupted access to her secret chocolate stash. Instead she's assigned to manage the high-profile Treasures of the Maya exhibition with her loathed former boss Richard Pritchard. 

     With no warning, her life is turned inside out and propelled into warp speed as she stumbles across an insider plot that could jeopardize the exhibit and the reputation of the museum. After hearing about a recent botched theft at the museum and an unsolved jewel heist in the past from security guard and amateur sleuth Marco Zeffirelli, Kalena becomes suspicious of Richard and is convinced he's planning to sabotage the Treasures of the Maya exhibition. Her suspicions, and the appearance of the mysterious but charming Geoffrey Ogden from the London office, don't help her concentration. The Treasures of the Maya seem cursed as problem after problem arises, including the disappearance of a key artifact - the world's oldest piece of chocolate.  (-synopsis from Goodreads)


    Kalena is a fun main character to follow.  At times she presents as a ditzy woman who's love for chocolate stands in the way of everything else in her life.  At other times she is the strong museum administrator who is able to handle all the problems thrown at her as the Mayan exhibit comes to her museum.


    Throughout it all Kalena is surrounded by men that love her and hate her.  Geoffrey is a rich, sexy administrator from the London office.  Kalena spends a glorious few days with him in London only to later see a picture of him in the newspaper with another woman the very same week.  Then there is Marco, the new, much younger, security guard.  He quickly works his way into her world by being a great friend and by hinting at the future.  Finally we have Richard, Kalena's former boss and the cause of all the trouble with the Mayan exhibit.


     I found some of the details surrounding the chocolate in the story to be excessive and a little over the top.  Kalena is constantly eating chocolate in all forms throughout the book though manages to maintain her figure.  Her focus waives from the important whenever a piece of chocolate enters the room.  Other then that I found the book to be a fun, light read.  The mystery surrounding the theft of museum pieces gets tense and the ending has a twist I didn't see coming.


I give this book 3 1/2 out of 5 stars.

Theft By Chocolate Giveaway at Every Blog Stop

Please leave a comment below and your email address to be entered to win an ebook copy of Theft By Chocolate, the new release by Luba Lesychyn. The giveaway will be open through July 6 at midnight.  At that time a winner will be chosen at random and notified via email. Available in any ebook format. Remember to write your email address in the comments so that you can be contacted if you win!

$150 Gift Certificate Giveaway of Grand Prize on July 31st

Do you love chocolate as much as Kelana, the heroine in Theft By Chocolate? Here’s your chance to indulge in $150 US worth! The Giveaway Grand Prize is a gift certificate to a delectable chocolate online retailer. Winner chooses from one of three sites: http://www.chocosphere.com/, http://www.hotelchocolat.co.uk/ , or http://www.dlea.com.au/ . To be eligible for the Grand Prize, enter the Rafflecopter below. Remember to sign up for Luba’s email announcements (worth five entries). On occasion she’ll send out exclusive announcements for special events, blog posts, giveaways and free swag! On July 31^st, the winner will be chosen at random and notified via email.

Rafflecopter Grand Prize Giveaway

To learn more about the author, Luba Lesychyn:

Site and Blog 

Facebook

Twitter 

Amazon

Attica Books (Publisher)


This post linked to:
Saturday Situation, Review Party Wednesday,

Fruit Salad with Mojito Dressing

     I am having the best foodie week.  Seriously.  This past week has just been amazing!  I participated in the Foodbuzz 24 x 24 on Sunday, I received a huge cooler filled with Wholly salsa and guacamole products and I am giving one away to my readers, 2 of my blog posts have made the Foodbuzz Top 9 this week, and my black bean burger has been chosen as one of 3 finalists in Giant Eagle Market Districts Big Burger Bash!  If you are in Pittsburgh Saturday, July 7, stop into the Market District in Robinson around noon and help cheer my burger on to victory!

     Anyhow, back on topic, I am a sucker for fruit.  I could eat it everyday.  I like to have it in a smoothie, I enjoy eating it with yogurt, and I like just eating a piece of fruit plain.  In the summer I enjoy mixing all of the fresh fruit I can find together in a big bowl and making a fresh, sweet dressing to go over top of it.  My husband and I will eat the fruit salad for breakfast, lunch, or for a snack.  It's healthy, it's local, and it's delicious.

     One of my favorite summer beverages are mojitos.  When the mint in my garden started popping out I thought, Why not make a mojito dressing for the fruit salad?  Fresh mint, lime juice, and honey sounded great on a fruit salad.

      I was right.  This dressing is killer.  The honey is made from bees at a local orchard and is sweet and delicious.  The lime juice added a tartness and the mint gave it a nice finish.  I paired the dressing with raspberries, blueberries, and peaches.  It was such a refreshing and tasty fruit salad.  Everyone enjoyed it and we ended up finishing the entire bowl in one sitting.

Fruit Salad with Mojito Dressing (a Hezzi-D original)
4 peaches, cut into 1 inch pieces
1 pint blueberries
1 pint raspberries
3 T. honey
1 T. lime juice
1 T. rum (optional)
5 fresh mint leaves, minced

1.  In a large bowl combine the peaches, blueberries, and raspberries.  Toss to combine.

2.  In a small bowl mix together the honey, lime juice, rum (if using), and mint leaves.   Give it a quick taste and add more honey or juice as needed.

3. Pour the dressing over the fruit and refrigerate for at least an hour before serving.

4.  Give it a stir to coat the fruit in the dressing before serving.

This post linked to: 
Meatless Monday, Mangia Monday, Making You Crave Monday,

Foodie PenPal June

  Here it is the end of June already!  Time flies when you have the summer off.  The end of June means time to share what I received from my foodie penpal this month!  Every month it's so fun to wait for that big box to come in the mail filled with fun food surprises!  This month was no exception.

    Veronica, from Foodie by Night, sent me a fabulous foodie package this month.  Not only was it filled with fun food items, it came way earlier then expected which was awesome!  Included in my package was gourmet rosemary and parmesan popcorn.  It was delicious!  The popcorn pops in the microwave and then you pour on the popcorn oil and shake on the rosemary and parmesan.  It was definitely gourmet and I devoured the bag myself!

    Also included in the package was Taza chocolate and a recipe for making hot chocolate with it.  It's been too hot here to try this yet, but I did have little nibble and the flavor is out of this world!  The gingered pear jam was an immediate hit as I piled it on my toast every morning.  Pear is one of those flavors I loved as a kid and just recently got back into.  The sweetness of the pear combined with the spicy ginger was really tasty.

    In addition to food gifts, I received two food inspired treats as well.  One was a French toast lip balm which smells incredible.  The other was a copy of the Improper Bostonian, which is a local Boston food magazine.  It had all kinds of information on dining out in Boston, ideas for cooking fish, and gorgeous pictures.

     Thank you Veronica for a fantastic package!

Brisket Tacos for Food.Fun.Hop with Wholly Salsa + a Giveaway

     This is my first Food.Fun.Hop event hosted by Shy Babies & Little Inspiration.   For the Food Fun Hop the wonderful people at Wholly Guacamole sent me a cooler (that's right an entire cooler!) full of Wholly Salsa and guacamole.  They sent me 8 amazing salsa flavors including mild, medium, hot, pineapple, red pepper mango, roasted tomato, guacamole and spicy pico, and avocado verde!

      Wholly Salsa tastes fresh and is made with all natural ingredients.  The salsas are fat free, gluten free, and Kosher certified.  I recently took three flavors to a party and they were gone within 10 minutes!  While I enjoyed trying all 8 of the salsas my favorites were the medium, red pepper mango, and roasted tomato.  I love that the salsa is chunky and I was able to see the ingredients.  I have always bought Wholly Guacamole and I'm glad I had a chance to try Wholly Salsa!  I know it will be showing up on my grocery list a lot this summer.

      I had a very difficult time trying to decide which salsa I wanted to use to make a recipe.  After a big struggle I decided to use both the medium salsa and the red pepper mango salsa!  I made a delicious brisket that I used in tacos with a red pepper mango sauce.  It was delicious.  The brisket is tender and juicy, the red pepper mango sauce gives the brisket a slightly sweet and tangy flavor, and the medium salsa adds just a hint of spice.  It was the perfect summer taco recipe.

Brisket Tacos with Red Pepper Mango Sauce  (adapted from Confections of a Foodie Bride)
3 lb. brisket
1 t. salt
1 t. black pepper
1 T. ground cumin
3 cloves garlic, minced
1 t. red pepper
16 oz. Dublin Dr. Pepper (made with real sugar-if you can't find this use regular Dr. Pepper with 3 T. sugar)
For the Red Pepper Mango Sauce:
1 T. olive oil
1/2 medium onion, minced
2 garlic cloves, minced
1/4 c. ketchup
1 T. lemon juice
1 T. Worcestershire sauce
1 t. spicy brown mustard
1 t. salt
1 t. black pepper
1/2 c. Wholly Salsa Red Pepper and Mango salsa
For the tacos:
8 flour tortillas
1/2 c. cheddar cheese, shredded
1/2 c. pepper jack cheese, shredded
1/2 c. Wholly Salsa Medium salsa
1/2 c. Wholly Guacamole 

1.  In a small bowl combine the salt, pepper, cumin, garlic, and red pepper.  Rub the mixture all over the brisket.

2.  Place the brisket in a crock-pot and pour the Dr. Pepper over top of it.  Cook on low for 8 hours.

3.  Remove from the crock-pot and allow it to rest for 10 minutes.

4.  While the brisket is resting heat the oil olive in a small saucepan over medium high heat.  Saute the onions for 5 minutes.  Add in the garlic and cook for 1 minute.

5.  Add in the remaining sauce ingredients and simmer for 5 minutes.  Remove from heat and allow to cool. 

6.  Slice the brisket against the grain into 1/8 inch thick strips.

7.  To assemble the tacos place a flour tortilla on a plate.  Top with a generous amount of brisket.  Cover the brisket with the red pepper mango sauce.  Sprinkle on cheddar and pepper jack cheese.  Top with desired amount of Wholly Salsa and Wholly Guacamole.

8.  Fold in the sides of the tortilla and roll.  Slice in half and enjoy.

Now for the giveaway!  One of my readers will win a cooler full of Wholly Products!  The giveaway is open to US readers and will run through July 14 at midnight.  I will contact the winner via e-mail on July 15.

a Rafflecopter giveaway **Wholly Salsa Products were received in order to facilitate this review and giveaway, but all opinions are 100% my own.**

This post linked to:
Seasonal Saturdays, Scrumptious Sundays, Think Pink Sundays,

Graceland Eggplant Sandwich

     In the summer we like to sandwiches for dinner a lot because they don't take a lot of time and even if we have to heat them the oven is only on for a few minutes.  I was excited that this week's recipe swap was for sandwiches.  I was even more excited when I saw I received Lishie's eggplant sandwiches.

     Now I love eggplant but I only cook it one of two ways.  We either fry it and put it into eggplant parmesan or eggplant parmesan sandwiches or I cut it up and through it into a vegetarian casserole.  I was happy to see that while this eggplant sandwich was fried it didn't have marinara sauce anywhere near it.  The fried eggplant is put on a sub roll along with roasted red peppers and fresh mozzarella.  Then olive oil and balsamic vinegar is drizzled on top and it's baked just until the cheese melts.  It is delicious and feels so much lighter then eggplant parm.  The crispy eggplant, roasted peppers, and the tangy flavor from the balsamic make it a flavorful summer sandwich.

Graceland Eggplant Sandwich (adapted from DeLish)
1 medium eggplant
1 egg, whisked
1 T.  milk
1/2 c. breadcrumbs
1 t. oregano
1 t. garlic powder
1/2 t. black pepper
1/2 t. paprika
4 sub rolls
1 jar roasted red pepper
4 oz. fresh mozzarella
1 T. olive oil
1 T. balsamic vinegar

1.  Cut the ends off of the eggplant and then peel it.  Slice the eggplant lengthwise into thin slices.

2.  Whisk together the egg and the milk in a shallow dish.  In a second shallow dish combine the breadcrumbs, oregano, garlic powder, black pepper, and paprika.

3.  Preheat the oven to 375 degrees.  Slice the sub rolls in half and place on a baking sheet.

4.  Heat one tablespoon of olive oil in a large skillet over medium high heat.

5.  Dip the eggplant slices into the egg mixture and then coat with the breadcrumbs.  Place 3 or 4 slices in the skillet and heat for 2-3 minutes per side or until it is golden brown.  Remove from skillet and place on a sub roll.  Repeat with the remaining eggplant.

6.  After the eggplant is placed on the sub rolls top with roasted red pepper, mozzarella slices, and a sprinkle of black pepper.  Splash a little olive oil and balsamic vinegar on the sub roll and place in the oven..

7.  Bake for 5 minutes or until the cheese is just melting.  Serve hot with extra olive oil and balsamic vinegar.

This post linked to:
Foodie Friday, Shine on Fridays, Foodie Fridays,

Strawberry Rhubarb Jam

     My mom has a ton of rhubarb in her garden.  When she asked if I wanted any I jumped at the chance to take a few pounds.  I've had 2 jams recipes marked in my Ball Blue Book that use rhubarb and I've been in the mood to do some canning.  The one I tried first in the classic strawberry rhubarb jam.  I was lucky enough to get some fresh strawberries at the farmer's market as well.

      I'll be the first to admit I've never cooked with rhubarb before and I was a little nervous because I've heard that rhubarb can be poisonous.  After talking with some of my foodie friends and scouring the Internet, it seems that the leaves of the rhubarb plant are poisonous so I steered clear from those. Then there was the debate on whether or not to peel the rhubarb.  I decided against it because I love the pink/red color of the stalks.

      The jam came together quickly and went to a boil before I knew it.  This is a quick jam to make.  The flavor is wonderful.  It's both sweet and a tad sour.  The texture is great as well because the rhubarb gets soft but not mushy.  I served this jam with homemade biscuits for my Farm Fresh Brunch last week.  It's also great on toast and as a filling in cupcakes.

Strawberry Rhubarb Jam(from Ball's Blue Book Guide to Preserving)
2 c. strawberries, crushed
2 c. chopped rhubarb (about 4 stalks)
6 T. classic pectin
1/4 c. lemon juice
1 t. cinnamon
5 1/2 c. sugar

1.  In a large sauce pan over high heat, bring the strawberries, rhubarb, pectin, and lemon juice to a boil.

2.  Add in the cinnamon and sugar, stirring quickly until dissolved.  Boil hard for one minute, stirring constantly.

3.  Remove the jam from the heat and skim foam off the top if needed.

4.  Ladle the jam into hot jars, leaving 1/4 inch of headspace.  Remove any air bubbles from the jars and readjust the headspace.

5.  Put on the 2 piece lid and screw to finger tip tight.  Heat in a boiling water canner for 10 minutes with the lid on. Remove from heat and let sit for 5 minutes. Remove from the water and let cool for 12 hours then check to make sure the lids have sealed. Store for up to 1 year.

**This recipe make 6 half pints**

This post linked to:
Frugal Food Thursdays, It's A Keeper Thursdays, Full Plate Thursdays, Sweet Tooth Friday,

The Darkening Dream for 99 cents plus a giveaway!

A Vampire Novel with Actual Bite! As the modern world establishes itself and pushes the supernatural into the shadows, the supernatural fights back. The Darkening Dream is a chilling new dark fantasy novel by Andy Gavin, creator of Crash Bandicoot and Jak & Daxter. The book has received rave reviews and is on sale for only 99 cents on Amazon Kindle from June 25th-29th! Download your copy here. In addition, Andy is doing a big giveaway, including a $100 gift certificate to Amazon, signed copies of his books, video games, posters, and more! The Darkening Dream Rafflecopter Giveaway Tweet, like, follow, share, blog and grab a copy of his book to enter.

Get your 99 cent copy of The Darkening Dream today on Amazon only.

Long-time readers of dark historical fantasy (Tim Powers, Guy Gavriel Kay, Katherine Kurtz) will appreciate the weaving together of mythology, occult, and religion, while younger readers and fans of HBO dramas (True Blood, Carnivàle) or urban fantasy (Laurell K. Hamilton, Kim Harrison, Jim Butcher) will be drawn to the twisted imagination, graphic action, and romantic tension. About The Darkening Dream Even as the modern world pushes the supernatural aside in favor of science and steel, the old ways remain. God, demon, monster, and sorcerer alike plot to regain what was theirs. 1913, Salem, Massachusetts – Sarah Engelmann’s life is full of friends, books, and avoiding the pressure to choose a husband, until an ominous vision and the haunting call of an otherworldly trumpet shake her. When she stumbles across a gruesome corpse, she fears that her vision was more of a premonition. And when she sees the murdered boy moving through the crowd at an amusement park, Sarah is thrust into a dark battle she does not understand. With the help of Alex, an attractive Greek immigrant who knows a startling amount about the undead, Sarah sets out to uncover the truth. Their quest takes them to the factory mills of Salem, on a midnight boat ride to spy on an eerie coastal lair, and back, unexpectedly, to their own homes. What can Alex’s elderly, vampire-hunting grandfather and Sarah’s own rabbi father tell them? And what do Sarah’s continuing visions reveal? No less than Gabriel’s Trumpet, the tool that will announce the End of Days, is at stake, and the forces that have banded to recover it include a 900 year-old vampire, a trio of disgruntled Egyptian gods, and a demon-loving Puritan minister. At the center of this swirling cast is Sarah, who must fight a millennia-old battle against unspeakable forces, knowing the ultimate prize might be her very soul.

The Reviews Are In "A vampire novel with actual bite." ~The Kirkus Reviews "A gorgeously creepy, strangely humorous, and sincerely terrifying tale." ~Publishers Weekly (Starred Review) "Mr. Gavin has brought something refreshingly new to a genre now suffused with poorly-concealed bodice-rippers which have more in common with Fabio than Bram Stoker: depth. His big baddies are scary, not romantic interests, and the added religious lore is complex and engaging. Don't expect another Twilight -- the story can get downright creepy, so be prepared for a return to the old horror sensibilities of supernatural fiction." ~Amazon Review "With Mr. Gavin's video-game pedigree, I was expecting something aimed squarely at the 18-25 year old fanboy contingent; what I got in The Darkening Dream was something wholly unexpected: A period novel with a female protagonist, a crash-course on Judaism in the colonial years, and multi-layered series of plot arcs featuring a crazy cast of natural and supernatural characters populating turn of the century America." ~Amazon Review "…A perfect blend of mystery, magic and myth. A grown-up Grimm's fairy tale... emphasis on grim." ~Amazon Review

Read the first two sample chapters here.

Get your 99 cent copy of The Darkening Dream today on Amazon only.

About the Author

Andy Gavin is an unstoppable storyteller who studied for his Ph.D. at M.I.T. and founded video game developer Naughty Dog, Inc. at the age of fifteen, serving as co-president for two decades. There he created, produced, and directed over a dozen video games, including the award winning and best selling Crash Bandicoot and Jak & Daxter franchises, selling over 40 million units worldwide. He sleeps little, reads novels and histories, watches media obsessively, travels, and of course, writes. Find out more here.

Trial of Tears by Chris Semal

     Pete Watts is a former undercover narcotics cop who got way too close to his job. He now runs a music rehearsal studio in which all manner of eccentric musicians come through. His soon to be ex-girlfriend is a talented singer with a sleazy manager who is in the habit of giving his clients drug habits, occasionally overdosing them to move their recordings up the charts, with the full support of the shady entertainment company for whom he works.

     This universe of people is inexorably drawn into a war between two violent drug gangs, viewed through the perspective of the Napoleonic leader of one gang. He has recently signed on a strange, but beautiful ex-mercenary named Alice, who wears makeup in the form of multi-colored tears running down her face. These tears are, in fact, decals on which different poisons are concealed, hence the title. Some survive the Trial of Tears, some don’t. The story’s taut climax is set in a posh townhouse in which only the courageous will emerge unscathed.

    While it certainly has its share of humor, action and suspense, it is also a story of friendship and redemption, as well as being a love letter to New York City. (synopsis from Goodreads)

     This book was fast paced and enjoyable.  There's a lot going on in the book and at some points it is difficult to keep track of the characters.  We have Pete who has a girlfriend but also has a fling on the side.  He runs a rehearsal studio and a lot of the characters stem from that.  Then there is a major drug war going on and many characters that go along with that.  The characters intertwine and know each other from different situations.


     The ending is an all out throw down between most of the characters.  We find out what happens to them, how they all relate, and where they will be going in the future.  There is a lot of violence in this book but it's not over the top.  I would have liked to have seen more of Alice, the woman on the cover of the book who the book is named for.  She pops up at different times in the book and is very intriguing, but she isn't in the book nearly enough.


     Overall the book was enjoyable and was an easy read.  I wanted to keep reading to find out how all the characters were connected.  This is a good book for anyone who enjoys thrillers.


I give this book 3 1/2 out of 5 stars.

This post linked to:
Saturday Situation,

Sweet Vanilla Cream and Coffee Battenberg with Chocolate Plastique for Daring Bakers

     Mandy of What The Fruitcake?! came to our rescue last minute to present us with the Battenberg Cake challenge! She highlighted Mary Berry’s techniques and recipes to allow us to create this unique little cake with ease.  Battenberg cakes are traditional checkered cakes from England.  The first Battenberg cake was made to celebrate the marriage of Queen Victoria’s granddaughter, Princess Victoria, to husband Prince Louis of Battenberg.

     At first I was overwhelmed by this lovely dessert.  There were several different parts to the cake and many different flavor choices.  Initially I wanted to make a lemon cake and a vanilla cake glued together with strawberry jam.  Then I made a similar cake for a birthday and didn't want to repeat it.  While looking through my baking drawer I found my bottle of espresso powder and thought a sweet vanilla cream and coffee sponge would be delicious with chocolate buttercream.

     The cake is easier to make then I initially thought.  The flimsy foil and parchment divider held tight and worked wonderfully.  The hard part for me was cutting the cake into identical sized pieces.  I had bits and pieces of each of the cakes all over the kitchen by the time I was done trimming them.

     I also had some difficulty with the chocolate plastique.  It was easy to make but when it's time to use it the chocolate is hard as a rock.  I broke it into 6 pieces and kneaded each piece for several minutes until I was able to piece them together and roll them out into one sheet.  Once the cake was wrapped in the chocolate I was amazed by just how pretty it was.  I loved the look of the cake and think it would be lovely at an anniversary party or wedding.  There are many different flavor combinations I can't wait to try now that I know how to make this cake.

Chocolate Buttercream
1 stick of unsalted butter, room temperature
3 T. cocoa powder
2 c. powdered sugar
2 T. milk

1.  Using a mixer beat together the butter and cocoa powder.  Add in the powdered sugar until the mixture is stiff.  Add in enough milk to make the buttercream the desired consistency. Refrigerate until ready to use.


Chocolate Plastique
3 T. corn syrup

1.  Melt the chocolate in a double broiler, stirring occasionally.

2. Once it is melted remove the chocolate from heat and allow to cool for several minutes.

3.  Add in the corn syrup.  It will seize up but keep stirring until it is well combined and the chocolate pulls away from the side of the bowl. 

4.  Place the chocolate in a zip top bag and flatten. 

5.  Refrigerate for at least 2 hours or overnight.   

Sweet Vanilla Cream and Coffee Battenberg with Chocolate Plastique  (adapted from Mary Berry’s “Baking Bible”)

3/4 c. unsalted butter
3/4 c. caster sugar 
1 1/4 c. self raising flour
3 eggs
1/2 c. ground almonds
3/4 t. baking powder
1 t. vanilla extract
1 T. sweet cream
2 t. espresso powder 


1.  Preheat the oven to 350 degrees.


2.  Butter an 8 inch square pan with butter.


3.  Fold a piece of foil in half two times making sure it is the length of your pan.  Cover it with parchment paper and use it to divide the pan in half.


4.  In a large bowl combine the sugar, flour, ground almonds, and baking powder.  


5.  In a medium bowl beat together the butter and eggs.  Add the butter mixture to the flour mixture and stir until smooth.


6.  Divide the batter in half.  Add the vanilla extract and sweet cream to one half and the espresso powder to the other half.  Pour one batter into one half of the pan and the other batter into the other half of the pan.


7.  Bake for 25-30 minutes or until the cake springs back when lightly touched and a toothpick inserted in the middle comes out clean.


8.  Remove from oven and let cool for 5 minutes before removing from the pan and cooling completely on a wire rack.


9.  Once the cake has cooled, trim the edges with a serrated knife.  Then cut each cake in half lengthwise so you have two strips of each color.


10.  Trim the strips so that they are all the same size.  


11.  Place one vanilla piece of cake and one coffee piece of cake next to each other.  Spread the side with chocolate buttercream and stick them together.  Repeat with the other two pieces making sure they are on opposite sides.

12.  Then place a layer of chocolate buttercream on top of two of the strips.  Place the other two strips on top t form the checkered pattern.  


13.  Place the chilled chocolate plastique on a large piece of parchment paper.  Work the plastique with your hands for 5-10 minutes or until it is able to be spread out. (It will crack and break apart at first but keep working at it).  Using another piece of parchment roll the plastique into a rectangle large enough to wrap the cake.


14.  Spread a thin layer of buttercream on the top of the cake.  Place the cake on the chocolate plastique, buttercream side down.  Spread a thin layer of buttercream on the sides of the cake and press the chocolate plastique against it, gently wrapping the cake.


15.  Carefully flip the cake over so that the seam in underneath the cake.  Lightly cut a crisscross pattern into the top of the cake and dot it with chocolate chips.


16.  Straighten up the sides of the cake and cut a thin piece off the front and back to reveal the pattern and to remove excess chocolate plastique.

 This post linked to:
What's Cooking Wednesdays, Cast Party Wednesday,   
 

Parmesan and Fresh Herb Bagels

     I am totally into making bagels for breakfast this summer.  They are super easy to make and so much cheaper and better then the store bought ones.  Earlier in the summer I was making salt bagels and jalapeno cheddar bagels.  I'm still making the jalapeno cheddar bagels often but when I found out my proposal for the Foodbuzz 24 x 24 was accepted I wanted to make a savory bagel with fresh herbs.

     After pondering the herbs in my herb garden out back I went with a combination of five of them.  I chose rosemary, parsley, thyme, pineapple sage, and garlic chives.  The dough smelled so good as it was rising.  Before putting the bagels in the oven I decided the bagels needed some cheese.  I didn't want to go with cheddar because my other favorites have cheddar on them.  I went with Parmesan cheese which turned out to be a great choice.  The bite of the Parmesan with the fresh herbs and baked bagels is perfect for summer time.  These bagels are great with vegetable cream cheese or butter.

Homemade Bagels:  Parmesan and Fresh Herb Bagel (adapted from Good Thymes and Good Food)
1 c. warm water (about 110 degrees)
1 package active dry yeast
1 T. sugar
2 t. salt
3 c. flour (I used 2 cups all-purpose and 1 cup stone ground wheat)
3 quarts of water with 1 T. sugar
1 egg
1/4 c. fresh herbs, chopped (I used parsley, thyme, rosemary, pineapple sage, and garlic chives)
1/4 c. freshly grated Parmesan cheese

1.  In a large mixing bowl combine the warm water and yeast.  Let stand for 5 minutes or until it is foamy.   Mix in the sugar and salt.

2.  Slowly mix in 2 cups of flour.  Turn onto a floured surface and knead in the remaining cup of flour.  Continue kneading for about 10 minutes, adding in the fresh herbs a little at a time, until the dough is smooth and no longer sticky.

3.  Place in a greased bowl and cover.  Allow to rise for 1 1/2 hours or until doubled.

4.  Punch down the dough and divide in half.

5.  Cut half the dough into 4 equal pieces.  Knead each piece into a small ball and poke your thumbs through the center.  Work the dough into a donut shape that is about 2 inches in diameter.  Place on a cookie sheet.  Repeat with the remaining half of the dough.  Let all of the bagels rest for 20 minutes.

6.  Bring the water and sugar mixture to a boil in a large pan.  Preheat the oven to 400 degrees.

7.  Drop the bagels into the boiling water 2 at a time.  Allow to boil for 30 seconds on each side.  Lift the bagels out of the water with a slotted spoon and briefly drain on a paper towel, then place on a baking sheet.  Repeat with remaining bagels. 

8.  Brush each bagel with the beaten egg.  Sprinkle the bagels with Parmesan cheese.


9.  Bake for 20 minutes or until the bagels are browned.  Remove from oven and cool on a wire rack.

This post linked to: 
Tasty Tuesday, Totally Tasty Tuesdays,  Tempt My Tummy Tuesdays, Trick or Treat Tuesday,

Farm Fresh Vegetable Quiche: Meatless Mondays

    This weekend I had such a blast hosting a brunch that consisted mainly of ingredients found at the farmers market or were local.  Part of the fun was not really knowing what I was going to make until after I went to the farmer's market.  Going in I knew I would be making vegetable quiche but I had no idea what would be going into it.

     Once at the farmer's market I started looking for spinach as a base for the quiche.  As luck would have it no one had any spinach.  After asking around one of the ladies told me that mustard greens would hold up well in a quiche and have a similar texture to the spinach.  While the flavor is different she assured me I'd like it in a quiche.  Having never cooked mustard greens before, I simply went looking for other vegetables that would have gone well with the spinach.  I ended up with broccoli and onions. 

      After that I went to a market that has local cheeses and picked out a smoked cheddar and a Swiss cheese.  I wanted to get some farm fresh eggs but they didn't have any so I settled for organic instead.  I then pulled some fresh herbs from my garden to go into the quiche as well.

     I ended up cooking the mustard greens like I would spinach and put everything in a pie pan.  The resulting quiche was delicious.  The ingredients were fresh and so full of flavor.  Both my husband and I agreed it was one of the best quiche I've ever made and I will gladly make it again soon.

Farm Fresh Vegetable Quiche  (a Hezzi-D original)
3 c. mustard greens
1/2 large onion, diced
1 large bunch of broccoli, cut into florets
3 garlic cloves
1/2 c. smoked cheddar cheese, shredded
1/2 c. Swiss cheeses, shredded
1 T. fresh rosemary, chopped
1 t. fresh sage, chopped
1 t. black pepper
1/2 t. salt
4 eggs
1 c. low fat milk
1 refrigerated pie crust dough

1.  Preheat the oven to 375 degrees.  Place the pie crust dough in a pie pan and crimp the edges.  Set aside.

2.  Heat 1 teaspoon of olive oil in a large skillet over medium high heat.  Add in the onion and broccoli and saute for 5 minutes.  Add in the mustard greens and garlic cloves and cook until the mustard greens are just wilting.  Remove from the heat.  

3.  Spread the vegetable mixture into the bottom of the pie crust dough.

4.  In a medium bowl whisk together half of the cheddar cheese, half of the Swiss cheese, eggs, milk, rosemary, sage, pepper, and salt.  Pour over top of the vegetable mixture in the pie pan.

5.  Sprinkle the egg mixture with the remaining cheese.

6.  Cook for 45-50 minutes or until the top of the quiche is golden brown and a knife inserted into the middle comes out clean.

7.  Allow the quiche to cool for 5 minutes on a wire rack before cutting.  Serve hot.

This post linked to:
Meatless Mondays, Mangia Mondays, Making you Crave Mondays,

Farm Fresh Brunch: Foodbuzz 24 x 24

     I live for the summer.  The sun shining, the flowers blooming, and the sandal wearing of summer make it my favorite time of year.  It doesn't hurt that I'm a teacher and have 2 months off in the summer either.  But aside from the typical things I love about summer, one big thing stands out.  Walking from my house to the local farmer's market every Friday morning to get fresh fruits and vegetables to use in my cooking is one of my favorite parts of summer.  Thanks to Foodbuzz for choosing me to participate in June's 24 x 24, I was able to design a meal completely made with items I either bought at the farmer's market or got from my own garden.

     We are lucky enough in our small town to have 4 farmer's markets weekly.  I usually end up going to at least 2 of them during the 3week.  The farmer's market isn't just about the fresh, organic produce; it's also about friendship and socializing.  Every week I look forward to seeing my friends and acquaintances and chatting with them while we shop outside for produce.  It doesn't quite feel like summer until I'm able to do this.

      I wanted to make brunch from ingredients I bought mainly from the farmer's market.  I came up with a list of dishes to make but all the recipes were vague as I wasn't sure exactly which fruits and vegetables would be available the day before our brunch.  I really lucked out this week because in addition to all the greens and vegetables, the market had berries and peaches as well.

     I ended up buying my produce from four different vendors.  It was enjoyable just talking to each of them because they are so knowledgeable and offered great advise as to what vegetables would go well together in different dishes.

    The ladies from Walnut Ridge Farm in Flintstone, Maryland were very helpful in making my quiche.  I originally wanted to buy fresh spinach to put into the quiche and was very upset to find no one had any.  They assured me that mustard greens would be a good substitute.  I've never had mustard greens before but they told me they have a similar texture and would give it a good flavor.  I also bought broccoli from them to put into the quiche.

    Next I gravitated toward the juicy looking berries from Rice's Orchard in Cumberland, MD.  I was able to buy a pint of raspberries and a pint of blueberries to use in my fruit salad and fresh fruit smoothies.  While talking to Mrs. Rice, who owns the orchard and is in her 90's, I found that they also keep their own bees and were selling honey.  I have a weakness for honey and quickly tossed a bottle of their honey in my bag.  I thought it would go nicely with a fresh fruit salad.


     Then I went over to vegetables at Higson's Farm which is in Wiley Ford, WV.  They helped me choose two large onions that could go into my quiche and the salads.  Finally I went over to see Katharine from Backbone Food Farm in Oakland, MD because she always has some amazing mixed greens.  I wasn't disappointed and I grabbed a large bag of greens to use in my salad.

     After my trip to the farmer's market I went over to a local fruit and vegetable store that also sells local dairy products and cheese.  I was able to buy a block of smoked cheddar and a block of Swiss that were made locally in Pennsylvania.  The final touches came from my mother's garden and my own garden.  My mom donated a huge bag full of rhubarb that she had growing in her garden.  I was able to use mint, thyme, oregano, parsley, pineapple sage, and rosemary from my herb garden.  On the drive home I didn't have any trouble coming up with a menu for my Farm Fresh Brunch. 

 The Menu

Coffee, Tea, and Juice

 

Vegetable Quiche 

Quiche made with local smoked cheddar and Swiss cheeses, mustard greens, broccoli, onions, and herbs from my garden.

 

Fruit Salad with Mojito Dressing

Raspberries, blueberries, and peaches drizzled with a dressing of honey, lime juice, and fresh mint.

Farm Fresh Salad with Herb Vinaigrette

Mixed greens tossed with a vinaigrette made with herbs from my garden.

Farm Fresh Salad with Herb Vinaigrette  (dressing adapted from The Mom 100 Cookbook)
6 c. mixed greens
1/2 c. sliced cucumber
1/4 c. sliced onions
1/4 c. shredded cheddar cheese
For the vinaigrette:
1/2 c. olive oil
1/3 c. red wine vinegar
2 T. balsamic vinegar
1 t. Dijon mustard
1 t. kosher salt
1 t. black pepper
2 t. fresh parsley, chopped
1 t. fresh oregano, chopped
1 t. fresh thyme, chopped

1.  In a large salad bowl toss together the mixed greens, cucumber, and onion.  Sprinkle the cheddar cheese on top and set aside.

2.  In a small container with a lid combine all the vinaigrette ingredients.  Shake vigorously for 30 seconds.  Check the seasonings and adjust if needed.

3.  Refrigerate both the salad and vinaigrette until ready to serve.  Give the dressing a quick shake before serving.

Biscuits with Jam

Homemade biscuits with fresh canned strawberry rhubarb jam or blueberry lime jam.

Parmesan Herb Bagels with Cream Cheese

Bagels made with fresh herbs, topped with grated Parmesan, and served with cream cheese or jam.

Fruit and Herb Smoothies

Mixed berries with lemon balm and mint or fresh peaches with rosemary.

Lemon Berry Mint Smoothie (a Hezzi-D original)
1/4 c. blueberries
1/4 c. raspberries
1/4 c. strawberries, sliced
1/2 c. blueberry yogurt, frozen
1/3 c. low fat milk
3 fresh mint leaves
3 fresh lemon balm leaves
2 ice cubes

1.  Place the frozen blueberry yogurt in the microwave for 15 seconds or just long enough that it can be scooped out of the container.

2.  In a blender combine all the ingredients for the smoothie.  Blend until smooth.  

3.  Garnish with a fresh strawberry and a mint leaf.  

Rosemary Peach Smoothie (a Hezzi-D original)
1/2 c. fresh peaches, sliced
1/2 c. peach yogurt, frozen
1/3 c. low fat milk
1 tablespoon fresh rosemary, chopped
2 ice cubes

1.  Place the frozen peach yogurt in the microwave for 15 seconds or just long enough that it can be scooped out of the container.   

2.  Combine all ingredients in a blender.  Blend until smooth.

3.  Garnish with a fresh peach slice.

     We had an amazing time sharing our brunch with my parents.  The food was delicious and it was fun talking about where the ingredients came from.  Most people might not know this, but at one time my husband was a farmer and no one enjoys fresh produce more then he does.  It was also fun creating a table scape with fresh flowers cut from my garden, napkins tied with fresh herbs from the garden, and menus that detailed where the produce came from.

     I will be posting the recipes for the vegetable quiche, fruit salad with mojito dressing,  strawberry rhubarb jam, and the fresh herb bagels on my blog throughout the week so don't forget to stop back and check them out!

This post linked to:
Think Pink Sundays, Scrumptious Sundays,