Chocolate Silk Pie

Please visit my new website, Make It and Bake It with Beth, for the recipe for Chocolate Silk Pie!

Outrageous Brownie Truffles

Please visit my new blog, Make It and Bake It with Beth, for the brownie truffles recipe.

Dark Chocolate Raspberry Truffles

Please visit my new blog, Make It and Bake It with Beth, for the recipe for Dark Chocolate Raspberry Truffles.

Dark Chocolate Lime Truffles with Candied Lime Peel

I made another type of truffle this week. The recipe was something I hadn't even planned on, and I'm glad it worked. All week long I was wanting to make lemon truffles with bittersweet chocolate. After getting home from work on Tuesday, I started getting the ingredients together for the truffles. And to my surprise, I was completely out of lemons. I drove over to the corner store, hoping they had lemons, but all they had was lemon juice. So I didn't make any truffles on Tuesday. On the way home from work Wednesday, I had every intention of stopping at the grocery store for lemons. But I was so focused on making sure I got through the green traffic light ahead of me that I forgot to turn left to go to the store. I'm always in a hurry, just like everyone else in this world. The guy at the corner store had told me on Tuesday that they might have lemons the next day, so I stopped there again, but I didn't have any luck. I really wanted to make those lemon truffles, but since all I had was limes,  I decided I would try lime truffles instead. I couldn't find any recipes on the web for truffles with dark chocolate and lime, so I wondered if they would even be any good. I trusted my instincts though, and I made the lime truffles. I basically followed the same recipe I use when I make the lemon truffles, but used lime zest and lime juice. I used Scharrfen Berger bittersweet chocolate for the filling and coating of the truffles. They turned out pretty amazing, and I love them. I totally made something with lime just in time for Cinco de Mayo too, and I'm pretty proud of that. I'll be serving them for dessert after my Cinco de Mayo dinner. And then I'll share the rest of them at work on Monday! Hope you have the best Cinco de Mayo ever - I know I will.

Recipe for Dark Chocolate Lime Truffles with Candied Lime Peel

INGREDIENTS:
For the truffle filling
3/4 cup plus 2 Tbsp. of heavy whipping cream

3 tsp. of lime zest
9.7 - 10 ounces of bittersweet chocolate (70% cocoa)
2 Tbsp. of freshly squeezed lime juice
Cocoa powder, to help with rolling
For the truffle coating
9.7 - 10 ounces of bittersweet chocolate (70% cocoa)
For topping 
2 medium limes
2 Tbsp. of water
1/2 cup granulated sugar, divided
Decorative sugar (optional)

To make the candied lime peel, use a vegetable peeler to grate strips of the lime peel. Use a knife to cut the grated peels into 3/4-inch long and 1/4-inch thick pieces. Place the water and 1/4 cup of the sugar into a small saucepan and set over medium-high heat. Bring to a boil, stirring almost constantly, until the sugar is fully dissolved. Add in the lime peel, put heat on low, and cover. Allow to cook for 3 minutes. Remove from heat, uncover, and allow to cool completely. After cooling, drain through a fine mesh sieve/strainer. Separate the lime peels and place onto a large plate lined with parchment paper and let dry. Once dried, put lime peels into a bowl and add in the remaining 1/4 cup of sugar. Toss until the lime peels are coated with the sugar. Set aside until ready to use for topping truffles. You will probably have more candied lime peel than you will need - pick out the prettiest ones to top the truffles with & save the rest for nibbling!

TRUFFLE DIRECTIONS:
For the truffle filling
Finely chop the chocolate by breaking it into squares and placing in the bowl of a food processor fitted with a metal blade. Pulse until the chocolate is finely chopped. Leave chocolate in food processor bowl until ready to use.

Put the heavy whipping cream and lime zest in a medium-sized saucepan and set over medium heat. Cook until the cream just comes to a simmer, then remove from heat and immediately pour in the finely chopped chocolate. Cover the saucepan and let it sit for 5 minutes. After 5 minutes, stir the cream and chocolate together very gently until the mixture is smooth. Add in the lime juice and stir until just combined. Pour the mixture into a bowl and cover tightly with a lid or with plastic wrap. Put in the fridge for several hours, preferably overnight.

Line the bottom of freezer-safe containers with foil or parchment paper. Take the chocolate lime mixture out of the fridge. Dust your hands with cocoa powder, have ample supply of paper towels nearby (because your hands will get messy), and use a cookie dough scoop to scoop up the mixture. Use your hands to roll each scoop into a 3/4-inch ball, then place in a single layer in the prepared containers. Cover the containers with a lid and place in the freezer for at least 2 hours.

For the truffle coating
Line a baking sheet with parchment paper. Prepare the bottom pan of a double boiler by adding water. Use a sharp knife and cutting board to cut the dipping chocolate into smallish pieces. Place the chocolate in the double boiler saucepan. Place the bottom pan of the double boiler over medium heat, and when the water begins to simmer and steam rises, place the saucepan with the chocolate on top of the boiler. Stir the chocolate frequently until is is completely melted and smooth. Turn off the heat. Take the balls out of the freezer. Drop one or two at a time into the chocolate mixture, and use a spoon to coat completely with the chocolate. Gently drop on the prepared baking sheet and top with a candied lime peel. Sprinkle with a little bit of decorative sugar, if desired. Continue this process, working quickly, until all of the truffles are dipped and topped. Place the pan into the fridge and allow the chocolate to harden. They should be ready to eat after about 20 minutes. Store in an airtight container in the fridge. Enjoy!

Recipe makes 25 - 30 truffles.

Candied lime peel recipe adapted from Cooking Light

Roasted Cherry Brownies

Ever since I started my cooking blog, I've gotten emails from people that include recipes that they think would be good for me to share (especially from my mom)! My sister told me that she made these roasted cherry brownies from Annie's Eats, and she said they were really good. Well, since I love Annie's website and because I love cherries and brownies, I decided to try out the recipe. I'm sure glad that I did!

Ok, I'm going to go out on a limb here and tell you that these brownies are healthy. They don't have too much sugar (compared to other brownie recipes), and the brownies are  loaded with antioxidant-rich dark chocolate. One 9.7 oz bar of SCHARFFEN BERGER bittersweet chocolate also has 50% of your daily iron intake. And let's not forget about all the health benefits you'll get from the cherries...

I made these brownies on Saturday to bring to a cookout, but I accidentally left them at home. Who does that? After enjoying a few myself, I sent the rest of them in with Greg to take to work today. He said they disappeared from the lunchroom very quickly! Enjoy.

Recipe for Roasted Cherry Brownies

I ate one before the picture - sorry! 

INGREDIENTS:
For the roasted cherries:
2 cups fresh cherries, pitted and halved
2 Tbsp. of granulated sugar
For the brownies:
8 Tbsp (1 stick) unsalted butter, cut into quarters
7 oz. of high quality bittersweet chocolate, chopped (such as SCHARFFEN BERGER)
3 Tbsp. of cocoa powder
1 1/4 cup granulated sugar
2 tsp. of vanilla extract
1/2 tsp. salt
3 eggs
1 cup all-purpose flour

DIRECTIONS:
For the roasted cherries:

Preheat the oven to 450 degrees. Line a baking sheet with foil. Place the cherries on the baking sheet, flesh side up. Sprinkle the cherries evenly with the 2 Tbsp. sugar, and then toss gently to coat. Place the pan on the top rack of the oven, and roast for 10 - 12 minutes. Remove cherries from oven and cool. Turn off oven.

For the brownies:
Prepare a double boiler filled 1/4 full with water. Place it over medium heat. Place the chopped chocolate and butter in a pot. Once the boiler begins to barely simmer and steam, place the pot on top of the boiler and stir a few times until the chocolate and butter are melted and smooth. Stir in the cocoa powder and mix until smooth. Remove from heat and set aside to cool.

In a medium bowl, combine the sugar, vanilla extract, salt, and eggs. Beat with an electric mixer on low speed until well incorporated. Stir in the chocolate and butter mixture and beat on low until well combined.  Add in the flour, and stir until just incorporated. Gently fold in the roasted cherries.

Preheat oven to 350 degrees. Line a 9"x9" pan with foil and spray it with a little bit of baking spray. Pour brownie batter into the prepared pan, and spread evenly. Place pan in middle rack of oven. Bake for 35 minutes.

Place pan on a cooling rack and cool brownies completely, at least 2 hours. Once cooled, remove brownies out of pan by lifting up on the foil. Place brownies on a cutting board and cut into evenly-sized squares.

Store brownies in the fridge in an airtight container.

Source: Annie's Eats

This cherry pitter turned out to be very handy! 

A great tool for pitting the cherries - a cherry pitter! My mother gave me one of these to me several months ago. My husband and I had joked "what the heck do we need a cherry pitter for?" Well, it sure came through when I made the brownies. Thanks, mom!

NOTE:
Cherries are in season right now. They taste great & they are on sale - I got mine for $1.99/lb. Score!