Thursday, December 30, 2010

Chocolate Truffles

Chocolate Truffles for New Year Party !!!!! Its easy and really yummy. I used the recipe from Simply Recipe

8 ounces of semi-sweet or bittersweet chocolate (high quality, 62% cacao or higher), well chopped into small pieces
1/2 cup of heavy whipping cream
1 teaspoon of vanilla extract

Truffle coatings
Cocoa powder
Finely chopped pecans

1 In a small, heavy saucepan bring the heavy whipping cream to a simmer
2 Place the chocolate in a separate bowl. Pour the cream over the chocolate, add the vanilla, and allow to stand for a few minutes then stir until smooth.
3 Allow to cool, then place in the refrigerator for about 2 hours. Remove and with a teaspoon roll out balls of the ganache. Roll in your hands quickly (as it will melt from the heat of your hands) and place on a baking sheet lined with parchment paper. Place in the refrigerator overnight
4 Roll in cocoa powder or chopped nuts and serve, or place back in the refrigerator until needed.
Other optional coating includes chopped walnuts toasted almond. In fact, I think this really goes well if coated with Milo powder.


Saturday, December 18, 2010

Easy Pesto Pasta Salad

I have a Christmas Party tonight and wanted to bring a simple dish. I would love to bake but my rosacea has been giving me some grief and I decided that it is best to stay away from the hot oven.

After much thought, I finally decided on a simple pesto salad. I have to admit that I am not a fan of Pasta. In face, this is the first time I am making a pasta dish. But surpisingly, it turned out pretty good.

I adapted my recipe from the Easy Pesto Pasta Salad with Olives and Roasted Red Peppers from Kalyn's Kitchen

12 oz basil pesto
1 packet of rotinni pasta
1 can of olived ( sliced)
7oz of cherry tomatos ( more if you like)
1 tablespoon of olive oil
salt and pepper to taste
1 tablespoon of soya sauce ( the asian in me just could not resist the soya sauce)
1/2 cup of grated parmesan cheese

1. Cook the pasta according to instruction
2. Cool the pasta and add the pesto, olive oil and soya sauce
3. Stir in the olives and tomotos
4. Chill for one hour.
5. Add grated parmesan cheese to serve

I used a ready made basil pesto from the store. Kalyn has a good recipe for a home made pesto for those who preferred home made dressing

Enjoy !


Thursday, December 2, 2010

Libby's Pumpkin Pie

I have been thinking of pumpkin pie since I read about the Libby's Famous Pumpkin Pie. Try googling this and you will know what I mean. It has such a rave review... I just have to try it

This is a very simple recipe. Gosh... I wonder why it took me so long to try this recipe. It is such a keeper. Easy and yummy.

3/4 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional

1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

2. POUR into pie shell.

3. BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving