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Showing posts from May 20, 2012

Mocha Truffles 3 Ways

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I like to serve truffles for Shavuot.  Actually, I like any excuse to whip up a batch of truffles, and with Shavuot being a dairy holiday and all, I can justify making these.

As a theme and variation, I show how  to make 3 different versions of the same truffle.  Pop a coffee bean on some.  Roll the rest in powdered sugar or a mocha mixture and voila!   Versions II and III.


















Truffles such as these need to be refrigerated until about 30 minutes before serving, unless you want to eat them with a straw.  There is a version IV which can take room temperature, but I'm saving it for another time, maybe nearer Chanukah.   Consider this a tease to keep you interested.

Normally I don't care for white chocolate.  To me it has the flavor of Crisco.  So when I tell you, Dear Reader, to not substitute more "real" chocolate you should listen to me.  In this recipe, white chocolate helps to mellow out the taste. If you make a batch with and without you will definitely notice the di…

Slow-Cooker Italian Style Cheesecake for Shavuot - plus an announcement

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Hi, Dear Reader!   I have a different kind of cheesecake to share with you for Shavuot, then later I'll tell you about my big announcement. 

Oh, the heck with it ... let's do the announcement first.  In case you were wondering why my posts have become less frequent as of late ...






... I've been a little busy.  Woo-hoo!




The Everything Kosher Slow Cooker Cookbook will be available at your favorite brick-and-mortar as well as online stores, but don't  go looking for it yet.  I haven't finished taking all the photos.  Plus the recipes still need to be ripped to shreds gently checked for boo-boos by the editors.  My cookbook will be available on November 18, just in time for Chanukah.  By coincidence, Nov. 18th was the birth date of theHubby's paternal grandmother.  His aunt says that this is a good omen.    When the publish date gets closer, I'll explain how I snagged the book deal.  But I will share a recipe or two along the way, just to keep the excitement u…