{ Guest Post } Chocolate, Cupcakes & Wine... Oh My!

What do you like to do on chilly, wet Saturdays? A determined and cold rain is soothing DC into a slumber today. This means I'm staying in and casting envious little glances at last weekend's full dance card: hiking in the autumn woods, a crafty pop-up shop, a dance festival (breakdance, Flamenco and ballet under one roof!), and a chocolatey, Bacchus-approved resuscitation. 

My first stop along this trip down short-term memory lane is Co Co Sala's celebration of DC Wine Week, which I reviewed on ReadySetDC. If you plan to visit DC, well, ever, you will want to pay close attention to this one and share it on Facebook with others who might like this tip for their next trip...

The DC Wine Week concept was concocted, appropriately, on a cocktail napkin. Founders Lisa Byrne and Vanessa French designed the week-long celebration around a brilliantly simple pairing: good wine and great conversation. In the spirit of inclusiveness and support of local business, Lisa and Vanessa welcomed a variety of merchants and events – tastings, custom DCWW menus, classes and a waterfront fitness training session – from Alexandria to Chevy Chase.

Great wine and conversation moved to Co Co Sala Chocolate Lounge & Boutique, where a tasting of sweets and bubbly in the bar’s warm candle-lit atmosphere made work-weary wine enthusiasts sigh “TGIF”. Attentive bartenders treated visitors to Prosecco, an ombre selection of chocolate (from white to 72% cacao), and a very special cupcake complete with instructions. The chocolate cupcake featured three delicious textures – moist cake, light-as-a-cloud mousse frosting and crunchy cocoa nibs – as well as a wine chaser. Equal parts chic and fun means this tasting is sure to sell out again next year. (Envision “Occupy Co Co Sala” signs populating F St should this tasting disappear from next year’s DCWW offering.)

A mini retreat, this event alone is enough to make you sign up now for DC Wine Week 2012 and toast to weekends at Co Co Sala throughout the year.

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images natalie @ calliope |  wine bottles, Vinoteca wine bar, wine tasting, chocolate & wine event photos by Frances Kupersmith & DC Wine Week logo

{ Food for Thought } Halloween Pairing II

Leave the orange for Thanksgiving and go red this Halloween with a vampire theme. (True Blood, Twilight or Vampire Diaries... whatever inspires you.) Your guests are sophisticated, so steer clear of the obvious horror and keep them intrigued with more subtle, suggestively "bad things". See how we did it last year. 

Both of these bloody good treats were big hits at our parties. The Piña Ghoulada, quite delicious, is far superior to the pre-made mixes - natural and less sweet. We didn't want guests to deal with sticky fingers, so we made one change: instead of dipping the glasses in "blood", we used an eyedropper to drip the red ooze along the inside of the rim. Our cupcakes turned out rather splattered, not nearly as perfect as Retro Bakery's cupcakes below. Hmm, maybe the original designers will give us a few tips to share with you. 

What are your Halloween culinary masterpieces?

piña ghoulada
20 oz organic pineapple juice
1 can (15 oz) cream of coconut
1/2 c organic heavy cream
1 c orange juice 10 oz high-quality rum
for the blood: 3 tbsp corn syrup, 1/4 tsp red food coloring

1. Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. 

2. Messy: Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Tidy: use an eye dropper to line the inside of the rim of each glass.

3. Whisk together drink ingredients. Place 2.5 c ice in a blender and add 1 c drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.
(makes 12)
maxine fortenberry's red velvet cupcakes
2.5 c all-purpose flour
1.5 c sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1.5 c vegetable oil
1 c buttermilk, room temperature
2 large eggs, room temperature
2 tbsp red food coloring
1 tsp white distilled vinegar
1 tsp vanilla extract
for the frosting:
1 lb cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 c sifted confectioners' sugar

for the blood: use mixture above, darkening with blue/green food coloring and liquifying with cranberry/pom/blueberry juice

1. Preheat the oven to 350 and line two 12-cup muffin pans with cupcake liners.

2. In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large bowl gently beat the oil, buttermilk, eggs, food coloring, vinegar, and vanilla with a handheld mixer. Add the dry ingredients to the wet and mix well until smooth.

3. Divide the batter evenly among the cupcake tins, about 2/3 filled. Bake 20-22 minutes, turning pans once half way through. Test with a toothpick. Remove from oven and cool completely before frosting.

4. For frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. On low, add the sugar until incorporated. Mix on high until very light and fluffy.

(makes 24 cupcakes)

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image by natalie @ calliope; true blood bottle image by Hannes Beer via oliphillips; bloody piña colada photo & recipe by marthastewart; bloody Twilight cupcake photo by Retro Bakery & recipe by Paula Deen

{ Food for Thought } Halloween Pairing I

It's no secret that Halloween is one of my favorite holidays. So is Stan's; he gets much applause for his outdoor décor and delights in giving pre-teen trick-or-treaters a nice little scare. (In fact, they return for more fright.) For us, it is simply an opportunity to be creative and recreate some of that light-hearted fun we had as kids trick-or-treating. We host Halloween parties every few years to give our friends that opportunity: to dress up, play and escape the everyday a little. 

For Halloween décor, we much prefer the suggestion of spook over gratuitous, stomach-churning horror. While we try to reuse our decorations from year to year, we do customize the overall design to our chosen theme. No one does spooky chic like Martha Stewart, often my source for Halloween inspiration; I've incorporated many of her indoor and outdoor projects and recipes. As a former event stylist, however, I create our own design for décor and menu. Last year, the theme was True Blood-inspired Supernatural. I dressed as a brunette Pam and designed the indoor décor with a touch of Pam's gothic-chic flair. We offer hors d'oeuvres, a signature cocktail, dessert, and make it interactive by asking our guests to bring their favorite autumn brew to share. The most popular dish is the Devilish Eggs (below).

What is your all-time favorite costume and most unforgettable Halloween experience?

devilish eggs
12 large eggs
3 jarred roasted red peppers, finely chopped
1 c mayonnaise
2 tsp Dijon mustard
1 tsp coarse salt
1/2 tsp freshly ground pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 tsp hot sauce, such as Tabasco (optional)
1 small red bell pepper, cut into small triangles, for garnish
2 scallions, dark-green parts only, cut into small triangles, for garnish
Fresh chives, cut into 1/2-inch pieces, for garnish
1. Prepare an ice-water bath; set aside. 
2. Put eggs into a medium saucepan, and cover with cold water. Bring to a boil. Remove from heat. Cover; let stand 12 minutes. Using a slotted spoon, transfer eggs to ice-water bath.
3. When eggs are cool, peel, and cut in half lengthwise. Carefully remove yolks, keeping whites intact and transferring whites and yolks to separate bowls. Refrigerate whites.
4. Add roasted peppers, mayonnaise, mustard, salt, pepper, paprika, cayenne, and hot sauce (if desired) to yolks. Mash with a fork until smooth. Cover, and refrigerate until stiff, about 30 minutes.
Mound yolk mixture in each egg-white half. Garnish with bell pepper, scallions, and chives to make devilish faces.

ghost in the graveyard
2 oz black vodka
2 oz creme de cacao or coffee-flavored liqueur
1 scoop vanilla ice cream
finely grated nutmeg, for garnish
1. In a glass, combine vodka and creme de cacao, and set aside. 
2. Place ice cream in a highball glass, and slowly pour vodka mixture over ice cream. Garnish with nutmeg; serve immediately.

screwed-up screwdriver
1/4 c ice
1/2 c freshly squeezed tangerine juice
1 1/2 oz black vodka
1 black licorice twist, for serving
1. Place ice in a tall glass. Pour juice into glass. 
2. Pour vodka over the back of a cocktail spoon into glass so it sits on top of juice and creates a layer of black. 
3. Slice 1/4 inch off each end of licorice, and use as a straw. Serve immediately.

berry scary martini
1 c ice
1 oz black vodka
2 oz cherry juice
fresh raspberries and blueberries, for garnish
1. Combine ice, vodka, and cherry juice in a cocktail shaker; shake vigorously. Pour into a martini glass. 
2. Thread raspberries and blueberries onto a cocktail skewer, and place in drink. Serve immediately.

(eggs serve a party of 8, cocktails each serve 1)

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image by natalie @ calliope; typography by Kelly Thorn; photos & recipes of deviled eggs & Halloween cocktails by Martha Stewart

{ Food for Thought } The Storybook of Our Lives

Figs are so classically beautiful. They evoke images of woods and Vermeer paintings. They're also a foodie's dream fruit, because you can enjoy them so many ways: fresh, as jam, in prosciutto grilled cheese sandwiches, with hard cheeses like Manchego, as a belgian waffle topping, and on lovely tarts. Somehow, fig recipes are simultaneously elegant and home-y, which make them perfect foods for entertaining. There is a little magic when sharing a fig dish with guests - it seems to celebrate the sense that those guests are not just guests but friends.

The richness and intimacy of those images - a walk through the woods, Vermeer's dimly-lit domestic scenes - feel as natural a part of fall as do wool blazers, pretty scarves and crimson leaves dancing in the crisp autumn wind. It makes me feel home-y and inspires me to whip up a few cozy recipes (like this beautiful fig tart) and share them with a few special friends. Spring makes me restless for adventure and fall makes me especially thankful for my little family and true friends, as well as everyone else who has shared a fun memory with me, contributed something invaluable to my experience, or has welcomed the same from me.

fig, mascarpone, and pistachio tart

for the pastry
2 c all-purpose flour
2.3 oz shelled raw pistachios
4 tbsp sugar
7 tbsp cold butter
1 egg yolk
3-4 tbsp cold water

1. Finely grind flour, pistachios, sugar in a food processor.
2. Cut cold butter into the flour mixture in the processor or with a pastry cutter until mix forms crumbs the size of small peas.
3. Add the yolk and drizzle the water into the mix just until a dough begins to form when pressed between two fingers, careful not to overmix.
4. Form the pastry into a ball and refrigerate for at least 1h (or freeze for a shorter amount of time).
5. Preheat the oven to 425.
6. After refrigerated, press the dough into the tart pan. Prick the bottom of the dough with a fork, cover with parchment, and weigh down with dry beans or pie weights. (Freeze for a few minutes if the dough softens.)
7. Bake 13-15 minutes until the edges begin to lightly brown. Remove the weights and parchment, and bake another 3-5 minutes, until the crust is completely golden-brown. Cool on a rack.

for filling
2-1/4 c mascarpone cheese
1/4 c brown sugar
1/2 c heavy cream
1 tsp vanilla extract
freshly grated zest from 1 lemon

1. In a mixer bowl with the whisk attachment, whip the mascarpone, sugar, and cream on medium-high until soft peaks form.
2. Add the vanilla and zest and whip just until stiff peaks form, careful not to overmix.
3. Spoon into the cooled tart shell and smooth the surface with a spatula.

for topping
2 baskets of figs
2 tbsp honey
2 tbsp raspberry jam (alternatively, fig or apricot)

1. Quarter the figs and arrange on top of the mascarpone filling.
2. Warm the honey and jam together (stovetop or microwave). Brush over the figs.
(makes one 9" tart, or six 4.5" tarts... it's more fun when there's enough to share)

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image by natalie @ calliope; fig tart photo & recipe by dessertsforbreakfast; quote via lifesajournal; party photo via awelltraveledwoman

{ Food for Thought } The Kind of Girl

Do you tuck away memories to savor or reflect on later? I instinctively do this. In fact, I have a compulsively detailed memory for random moments. While it isn't quite "photographic", you can count on me to recall visuals, locations, topics of conversation and often specific comments. I may not be able to extract information on-the-spot, but my mind seems to shift into that gear once a formerly familiar subject comes up. I seem to automatically ride that momentum going through triggers until the right memory surfaces. Handy, right? Yes and no. It doesn't seem to work as magically for truly useful knowledge. Then there are things I prefer to forget. A good memory for random moments isn't always convenient for others, either.

I have tried to use my superpower for good, however, using it to recall moments that warm and inspire - jokes, the weird but fun, adventures, the fascinating, the beautiful, celebrations small and grand, touching gestures, moments of quiet intimacy, and simple things like happy, loving glances. So I'm the kind of girl who smiles at pretty memories and laughs at funny moments days later, drinking from the glass half full. Unexpected like waffle-shaped cookies, which seem like the product of a happy accident but are pure genius. "A secret genius... the best kind."* ;)

oatmeal chocolate-chip waffle cookies

1/4 c (1/2 stick) unsalted butter, melted
1/4 cup plus 1 tbsp firmly packed light brown sugar
1 large eggs
1/2 tsp vanilla extract
3/8 cup unbleached all-purpose flour (measured by weight, e.g. 1c = 4.5oz)
1/4 tsp baking soda
1/8 tsp salt
3/4 c old-fashioned rolled oats
1/2 c semisweet chocolate chips
nonstick cooking spray
1. Heat the waffle iron according to the manufacturer's instructions.
2. In a large bowl, whisk the butter and brown sugar until smooth. Whisk in the egg and vanilla. Stir in the flour, baking soda, and salt. Stir in the oats and chocolate chips.
3. Coat the grids of the waffle iron with nonstick cooking spray. Use a tablespoon or small ice cream scoop to portion out a cookie onto each waffle square. Close the iron and cook until set and beginning to brown, 1-1/2 to 3 minutes, depending on the heat of your waffle iron. Use a thin metal spatula to transfer the cooked cookies to a wire rack and repeat with the remaining dough, coating the grids with spray as necessary.
optional: add 1/4 tsp cinnamon and a pinch of nutmeg for a more classic oatmeal cookie flavor 
(makes a dozen cookies, because it's always more fun with there's enough for 2 to enjoy)

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image/graphic design by natalie @ calliope

photo of woman with umbrella smiling in the rain via bliss; chocolate chip waffle cookie photo & recipe by finecooking via thekitchn; *DropDeadDiva

{ Food for Thought } A Good Day

I just thought this was funny. Admit it. You feel like this, too, sometimes. I don't feel like this most days (fortunately!), but recently I met someone who made me think of this quote... a little presumptuous and awkwardly "smooth" but not tempting enough to hit or bite ;), just enough to snicker. You know it's a good day when you can laugh at silliness... and bite into something worth chewing like this gooey sandwich.

caprese grilled cheese sandwich
4 slices of thick french bread
4 slices of mozzerella cheese
fresh basil leaves
tomato, thinly sliced (recommend juicy and sweet hybrid stramato, or roma)
balsamic vinegar
olive oil
salt and pepper
1. Brush one side of the french bread slices with melted butter. Place one provolone slice on the un-buttered side. Arrange fresh basil leaves on top of cheese. Layer tomato slices on top of basil leaves.
2. Drizzle lightly with balsamic vinegar and olive oil. Season with a dash of salt and pepper. Place another cheese slice. 
3. Top arrangement with the other slice of french bread with buttered side up.
4. Meanwhile, heat a wide pan over low heat. Place sandwich on pan with buttered side down. Toast, flipping once, until both sides are lightly browned and cheese melts.
*other filling options: provolone or swiss with arugula, and prosciutto or chicken, gruyere and smoked salmon
(makes 2 servings because it's always more fun when there's enough to share or have seconds)

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"You know it was a good day" quote via joann; sandwich image & recipe via cookmobile

{ Food for Thought } A Cup of Kindness

Words to live by. A soft place to land, a soft place to catch. Makes the difficult possible in the moment or in the long run. A cup of homemade pumpkin spice latte feels like a cup of liquid kindness.

pumpkin spice latte
1 c milk (recommend Earth Balance soy)
1/4 c (heaping) pumpkin puree, more if you really love pumpkin
2 tsp pumpkin pie spice blend (ginger, nutmeg, cloves, cinnamon)
1 tsp cinnamon
1 tsp vanilla extract
2 tsp organic brown sugar (or equivalent preferred sweetener)
optional: pinch of ground garam masala, cardamom, or other warming spices
1. Make 2 cups of coffee. 
2. Make pumpkin milk: Combine all ingredients in a small bowl and whisk well by hand or with blender.
3. Warm the finished pumpkin milk mixture in the microwave (1 min) or on the stovetop
4. Pour 1 c of brewed coffee into each mug and pour half the pumpkin milk mixture over the top of the coffee. 
5. optional: Top with homemade whipped cream (1/4 c organic heavy whipping cream and 1 tsp organic raw sugar beat to soft peaks) and a sprinkle of pumpkin pie spice/cinnamon.
(makes 2 servings, because it's always more fun when there's enough to share or have seconds)

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image & graphics by natalie @ calliope; photo & recipe by loveveggiesandyoga

{ Food for Thought } Wearing Your Smile

An ombre-pink rose. Sunny days and breezy nights. A potluck dinner and a movie. A gentle dog making a silent connection resting his chin on my knee. Kind relatives stopping by on their way back home. Above all, sweet, peaceful moments with my favorite kindred spirit. This made me smile. What made you smile recently? (The memory seems to linger longer when you recall and share.)

raised waffles

3/4  7-gram package active dry yeast
1-1/2 c warm milk
6 tbsp butter, melted
3/4 tsp salt
3/4 tsp sugar
1-1/2 c flour
1-1/2 eggs
(3/4) 1⁄4 tsp baking soda
1. Dissolve yeast in (3/4) 1⁄2 c lukewarm water in a large bowl and set aside until foamy, 8–10 min. Add milk, butter, salt, sugar and flour and beat with an electric mixer on medium speed until well combined, 2–3 min. Cover with plastic wrap and set batter aside, at room temperature, overnight.
2. The following day, preheat an electric waffle iron. Whisk eggs and baking soda into batter until thoroughly combined (batter will be very thin). Pour 1⁄2 c of batter into hot waffle iron and let batter set for 30 seconds, then lower waffle iron lid and cook until waffle is golden brown and crisp, about 5 min. Repeat process with remaining batter. Batter will keep for several days in the refrigerator.
(makes 6 waffles for 2 servings to be shared)

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I'm wearing the smile you gave me quote via sayingimages; stacked waffles and ice cream image and waffles recipe via saveur

{ Food for Thought } Here's to You, Summer

Coming to terms with summer's end doesn't get easier. Every year I wait until I see the first sign of fall - a bough of changing colors - before I accept summer's departure. In the meantime, I'll toast to summer and daydream about its virtues. We miss you already, summer. Thanks for gloriously long days of sunshine and summer-stormy nights. I look forward to next year's parade of summer dresses and floppy hats, ice cream runs, frisbee volleys, pretty cocktails and impossibly messy watermelons. What did you enjoy most this summer? (Comment below, if you care to share.)

watermelon ginger refresher

6 oz puréed watermelon*
2 oz light rum
2 oz domaine de canton ginger liqeuer
1 oz fresh lime juice
1 oz simple syrup, optional (depending on the sweetness of your watermelon)
watermelon slice, to garnish
1. Puree watermelon*: cut into chunks and purée in blender for 10 seconds or until completely smooth.
2. Combine all ingredients in cocktail shaker and fill with ice. Give it a good shaker, about 10 seconds.
3. Strain into a glass and garnish with the watermelon slice.

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long for salt air image via thewheatfield, watermelon refresher recipe & image via eatmakeread

{ Food for Thought } Life is Art

Life is so much more enjoyable not when you look at everything through rose colored lenses but when you color everything with a touch of rose. Everyone has their own hue; tint your own space and help others enjoy theirs. At the heart of our Live Exuberantly™ philosophy...

the perfect cappuccino

2/3 c coffee (Colombian medium-roast)

1-1/3 c organic milk (suggest Earth Balance organic original soy)

1 tsp raw organic sugar (or to taste)

cinnamon and chocolate shavings for garnish

1. Brew coffee per directions on package.

2. Heat milk (do not boil) and pour 1/3 c into each coffee cup.

3. Stir 1/2 tsp sugar into each cup. Pour 1/3 c coffee into cup.

4. Foam the remaining milk with hand frother and spoon it into each cup.

5. Sprinkle with cinnamon and chocolate.

(makes 2 servings, because it's always more fun to have enough to share or have seconds)

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quote image & recipe by natalie @ calliope,

photo unknown via bonchicbongenre and thisisglamorous; words via 4u-2 and polyvore

{ Food for Thought } Simply Happy

It is truly striking how much of one's happiness rests on one's perspective. What occupies your thoughts, how you feed your art, what you do to lift your spirits, how you interpret a situation, how you handle reality, your standards for yourself and others, how you treat others and yourself, how well you balance self-confidence and modesty, what fills your heart...

Take joy in the simple things. Milkshakes seem to be the best way (I dare say the right way) to toast happy simplicity.

salted caramel pecan milkshake

2 tbsp caramel sauce, plus more for glass

4 scoops premium organic vanilla ice cream
1/4 c organic whole milk
2 tbsp toasted pecans, plus more finely chopped for garnish
pinch of sea salt, plus more for garnish
splash of brandy (optional)
for caramel sauce
1 c sugar
3/4 c heavy cream
1 tbsp unsalted butter
1 tsp pure vanilla extract
1. (makes 1c of caramel) Combine sugar and 1/4 c water in a small saucepan over med-high heat. Bring to a boil without stirring. Wipe down sides of pan with a pastry brush dipped in water to prevent sugar crystals from forming. Just as liquid begins to brown, swirl pan to color evenly. Remove from heat when liquid is dark amber. Slowly add cream, stirring with a wooden spoon. Add butter and vanilla; stir to combine. Let cool slightly.
2. Drizzle inside of two glasses with caramel sauce; set aside. Place ice cream, milk, pecans, caramel, and sea salt in blender; blend until smooth. Pour into glasses; garnish with pecans and sea salt. Serve immediately. 
(serves 2, because it's always more fun to have enough to share or have seconds)

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quote image by natalie @calliope based on think happy be happy quote via whatsmineisours; milkshake recipe via marthastewart

{ Food for Thought } Connect

Connect. Laugh, move, be still, listen, learn, feel... experience together. Trifle strikes me as something so fun to enjoy together, each creamy, crunchy, sweet and tart layer waiting to be discovered. Want to share a full meal? Pick a few favorite dishes, turn the kitchen upside-down and serve family-style.

lemon mousse strawberry trifle

for the cake

1 c + 2 tbsp unblanched sliced almonds
3/4 c + 2.5 tbsp sugar, divided
6 large eggs
2 large egg whites
1 tsp finely grated lemon zest
1/2 c + 1 tbsp white rice flour
1. Preheat the oven to 325. Line a quarter sheet pan with a sheet of parchment paper and slightly spray with cooking spray. Reserve.
2. Toast the almonds on a separate baking sheet until pale golden, about 7 minutes. Cool completely.
3. Pulse the almonds with 2.5 tbsp sugar until finely ground. Stop before the nuts start to form a paste.
4. Place the eggs into a 2-cup measure with a spout and whisk them just to break them up.
5. In a stand mixer fitter with the whisk attachment, beat the egg whites on medium low speed until foamy. Increase the speed and whisk until soft peaks. Gradually beat in the remaining cup of sugar. Continue beating until the meringue is thick and glossy. With the beater off, stir in the almond mixture until evenly incorporated.
6. Reattach the whisk and with the mixer on medium speed, add the beaten eggs to the meringue, 2 tbsp at a time, beating for 2 minutes after each addition. It should take a total of 20-25 minutes but be sure to beat for a minimum of 20 minutes. Add the lemon zest.
7. Sprinkle the flour over the batter and fold until completely incorporated. Pour the batter onto the prepared baking sheet and bake for 15-20 minutes until a knife inserted near the center comes out clean. 

for the lemon mousse

grated zest of 1 lemon
1/2 c lemon juice
1/4 c sugar
2 eggs
1 c heavy cream
4 cups fresh strawberries
1. Combine the zest, sugar, juice in a saucepan, and bring to a simmer.
2. In a small bowl, beat the eggs until light. Beat some of the lemon mixture into the eggs to temper. Scrape the mixture back into the saucepan and cook stirring constantly until it thickens up, about 5 minutes. Strain and let it cool to room temperature, covered with plastic wrap until ready to use.
3. In a stand mixer, whip the cream to medium stiff peaks. Incorporate the cooled lemon curd in three additions. Place in a piping bag. 

assemble

1. Cut out rounds in the baked caked that will fit inside the glasses that you wish to use. I got enough rounds for 2 layers for six 3-inch wide glasses.
2. Place one round of cake at the bottom of the glass, position strawberry halves inside facing out on top, pipe some lemon curd in the middle and repeat the layers. Top with some extra whipped cream if desired.
(serves 6-8, enough for a party!)

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image by natalie @ calliope; photos: hands holding via whatsmineisyours, couple laughing via jennytea, quote graphics via michelleums, girlfriends shopping via wherethesidewalkbegins, woman laughing in ocean by unknown , recipe & trifle photo via tartelette

{ Food for Thought } Layers Bitter and Sweet

Layers, bitter and sweet.

chocolate truffle tarts

2 sheets pre-rolled semi-sweet chocolate 12x12 pastry

9 oz premium chocolate, finely chopped

2.5 tbsp unsalted butter, chilled & diced

11.5 oz cream

3 eggs + 2 yolks

1 tbsp Irish Whiskey or Amaretto

chocolate syrup

whipped cream: 1 c heavy organic whipping cream, 1/2 tbsp raw organic sugar

1. Grease 8x4 individual tart tin (loose bottoms, if possible).

2. Line with pastry. Prick bases with fork a few times. Fill each with baking beads in parchment. Bake for 10 min. Remove beads and paper. Bake another 10 min until shells are fully cooked. Fully cool.

3. Place chopped chocolate and butter into medium heat-proof bowl. 

4. Bring cream to boil over medium heat in small saucepan. Pour into bowl of chocolate and butter. Set aside for 30 seconds then gently mix.

5. Add eggs and mix to form glossy, smooth mixture. Add whiskey and mix.

6. Pour into shells, leaving 1 mm gap at top for syrup. Chill for 4 hours until filling is firm to the touch.

7. Pour thin layer of syrup and refrigerate until ready to serve. 

8. Whip the cream, adding sugar halfway through to soft peaks. Serve tarts with whipped cream.

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quote design by natalie @ calliope; quote words via bitsotruth; chocolate tart recipe & photo by whatkatieate via freshexchange

{ Food for Thought } Time for Chambord

My friends, this one speaks for itself. 

When do you have the urge to crack open a little bubbly and move around? In celebration, while out with the girls, after a crazy week, or perhaps just because? I sense a few really good stories surface as you read this... (Sorry for being a day late with this week's Food for Thought. It has been one of those crazy weeks. How appropriate, no?)

raspberry chambord champagne cocktail
Chambord Black Raspberry Liqueur
rosé champagne or sparkling wine
fresh raspberries
1. Pour 1 ounce of raspberry liquor into 6 ounces of champagne/sparkling wine in a flute. 
2. Drop a raspberry in each flute as a garnish.

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quote image by natalie @ calliope; time to drink champagne & dance on the table quote via tch; cocktail photo via mywedding & recipe via asweetsoiree

{ Food for Thought } Being Kind to Ourselves

This watercolor is in the spirit of being kind to yourself, remembering that you deserve as much consideration, respect and courtesy as others - basically, taking care of yourself. It isn't about being vain, selfish or parsimonious, which sometimes people confuse when faced with the choice. It isn't about taking anything away from others or operating under inferiority/superiority complexes. (If your approach is based in self-entitlement, presumptuous or exploitative expectations, then you should worry.) It's about people being kind to and considerate with themselves and each other. So work out in a way that's fun for you, enjoy hobbies when you can, try healthy and flavorful meals, connect with good people with positive influence, learn something new, save up for travel and new experiences, unwind with a pampering/grooming session, and be gracious and helpful but clear and assertive with boundaries so that everyone can enjoy equally their time together. You let it go once but multiplied over the years it's a philosophy and lifetime pass. It's never too late to start; just be consistent and democratic about it. Not to worry - like I said before, everyone who truly values, respects and embraces you will not just understand, they'll treat you accordingly. Those who don't have their own issues or are accustomed to the convenience of being on the asking-receiving end of a relationship that could be healthier. Hopefully, they'll eventually develop the maturity and appreciation to understand and be as considerate with you as you are with them. 

Make dining solo a little luxury by making it special with something like this gourmet sandwich. Savor it with a favorite beverage, a good book or delightful tunes. (Alternate toppings, if you're down on eggs: fruit, roasted veggies.)

open-faced egg, arugula, ricotta sandwich
2 (2-ounce) slices whole-wheat country bread
cooking spray
1 c arugula
1/2 tbsp extra-virgin olive oil, divided
3/4 tsp fresh lemon juice
1/4 tsp salt, divided
1/4 tsp freshly ground black pepper, divided
2 large eggs
1/4+1/8 c part-skim ricotta cheese
1/8 c (1/2 oz) grated fresh Parmigiano-Reggiano cheese
1/2 tsp chopped fresh thyme
1. Preheat broiler.
2. Coat both sides of bread with cooking spray. Broil 2 minutes on each side or until lightly toasted.
3. Combine arugula, 1 tsp oil, juice, pinch of salt, and 1/8 tsp pepper; toss gently.
4. Heat remaining 1/2 tsp oil in a large nonstick skillet over medium heat. Crack eggs into pan; cook 2 minutes. Cover and cook an additional 2 minutes or until whites are set. Remove from heat.
5. Combine 1/8 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices. Divide salad and eggs evenly over bread. Sprinkle with remaining salt and remaining 1/8 tsp pepper.
(serves 2 because it's always more fun when there's enough to share or have seconds)

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love yourself more image by kopriva via whatsmineisyours; recipe via myrecipe

{ Food for Thought } Deathly Hallows

In honor of my fellow Gryffindors, Ravenclaws, Hufflepuffs and select Slytherins... Also, scroll to the bottom for Christina Perri's Jar of Hearts video with Harry Potter-esque effects.

Official Wizarding World of Harry Potter Cauldron Cakes at Honeydukes. Find another great recipe at bakingdom.

cauldron cakes

cupcakes

3 oz bittersweet or semisweet chocolate, finely chopped
1/3 c Dutch-processed cocoa powder
3/4 c hot, strong-brewed coffee
3/4 c bread flour
3/4 c granulated sugar
1/2 tsp salt
1/2 tsp baking soda
6 tbsp vegetable oil
2 large eggs
2 tsp white vinegar
1 tsp vanilla extract

1. Preheat oven to 350°F. Line a muffin pan with paper liners. Place chocolate and cocoa in a medium bowl and pour hot coffee over it. Whisk until smooth and cool completely in refrigerator (20-30 min).

2. Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

3. Whisk oil, eggs, vanilla, and vinegar into cooled chocolate mixture until smooth. Add flour mixture and whisk until smooth.

4. Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until a toothpick inserted comes out clean (17-20 min). Allow to cool in pans 10 min, cool completely on a wire rack. Best to place on a wax paper-lined baking sheet in the freezer (10-15 min) to make it easier to dip in chocolate.

5. When cupcakes have cooled completely, remove paper liners. Cut a small cone of cake from the center of each one with a paring knife or large decorating tip pressed and twisted.

6. Place 3 chocolate chips in triangular formations on a Silpat or parchment paper.

7. Melt 1c milk/semisweet chocolate. Dip base of each cupcake into melted chocolate. Tap off all excess chocolate and set cakes on chips not pressing too hard but just resting on top. 

mousse filling

1 tbsp Dutch-processed cocoa powder
2-1/2 tbsp hot water
3-1/2 oz bittersweet or semisweet chocolate, finely chopped
3/4 c heavy cream
1/2 tbsp granulated sugar
pinch of salt

1. Combine cocoa powder and hot water in a small bowl and set aside.

2. Place chocolate in a medium bowl and melt in microwave in 10-sec intervals, stirring between each until melted and smooth. Set aside to cool slightly (5 min).

3. In the bowl of a stand mixture fitted with whisk attachment, whip cream, sugar, and salt at medium speed until slightly thickened (30 sec). Increase speed to high and continue whipping until soft peaks form (like whipped cream). Whisk in the cocoa mixture until smooth, then fold in the cooled melted chocolate mixture until no white streaks remain.

4. Put mousse in a pastry bag fitted with a rounded tip or in a Ziploc bag with the tip cut off and pipe into the center of each cupcake, overfilling them so it looks like cauldron's potion is bubbling out.

buttercream

1/2 c shortening
1/2 c butter, softened
1/8 tsp salt
1 tsp vanilla extract
4 c powdered sugar
1-1/4 c cocoa powder
4-6 tbsp milk, depending on the consistency desired
optional: gold luster dust, a few drops of clear extract (vanilla, almond, lemon, etc.), a small artists' paintbrush for brushing on color, or gold & silver sprinkles

1. Beat butter and shortening in a large bowl until light and fluffy. Add vanilla and salt. Beat in confectioners' sugar 1c at a time, scraping down the sides of the bowl as needed. Add cocoa powder and 2 tbsp of milk; beat at high speed until light and fluffy. Add additional milk as needed for desired consistency (5 tbsp total).

2. Put frosting in a pastry and pipe a wide ring around the edges of each cupcake, then fill the center with a rounded blob of frosting to cover the mousse. Use a knife to make two small slits, one on each side of the cauldron, where the chocolate handles will be placed.

3. When frosting is set and dry, mix gold luster dust with a few drops of clear extract. Brush color over frosting in the center of the cauldron or use sprinkles.

cauldron handles

1. Melt about 1c chocolate in the microwave in ten second intervals, stirring between each. (Maybe adding a little bit of shortening to make it smoother.)
2. Fill a Ziploc bag with melted chocolate, cut off the tip, and pipe wide U-shaped handles onto a cold baking sheet lined with a Silpat or wax/parchment paper. Place one of the cakes on the sheet, then draw the handle next to it, making it just slightly narrower than the top of the cakes. (Make as many as you can fit in case some break later).
3. Place in freezer until ready to use.
4. Remove chocolate handles from freezer and carefully peel off wax paper. Working quickly (to avoid your fingers melting the handles), gently press handles into the slits you marked in the frosting.
Makes about 15 cauldron cakes.

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Dumbledore quote "Happiness can be found even in the darkest of times, if one only remembers to turn on the light."via happinesssource, cauldron cake recipe via bakergirl, cauldron cakes at Honeydukes by natalie @ calliope