One more year
June 17th, 2011 § 4
Saige seemed excited about the photo this summer.
It was raining that day so we couldn’t play much in the park afterwards.
She’s missing her two front teeth and that’s pretty adorable if you ask me.
Illustrator • Designer – Nancy Chiu
April 15th, 2011 § 0
Welcome to the mind of Nancy Chiu
Where ghosts appear alive
Animals seem human
And all is beautiful
La Brea Bakery’s New Grilled Cheese Recipes
April 1st, 2011 § 1
April is National Grilled Cheese Month
Not that we need an excuse to eat grilled cheese.
Classic Grilled Cheese
Grilled Cheese with Marinated Onions
Grilled Gruyere & Prosciutto
Grilled Ham & Cheese
Chocolate Truffles
January 11th, 2011 § 0
Recipe from Joy of Baking
Truffles:
8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces
3/4 cup (180 ml) heavy whipping cream
2 tablespoons (28 grams) unsalted butter
2 tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional)
Coating for Truffles:
Dutch-Processed Cocoa Powder
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For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight).
Place dutch-processed cocoa powder on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving.
Makes 30 small truffles.
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