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This is one I can enjoy!!!!!!!!!!!
Happy Bittersweet Chocolate With Almonds Day
Bittersweet Chocolate with Almonds Day
When : Always November 7th
National Bittersweet Chocolate with Almonds Day is today. Lucky you....lucky me.
Chocolate is a vegetable, made from cocoa beans. Almonds are good for you, as they help to improve your Cholesterol levels. So, bittersweet chocolate with almonds is goo for you, right!?
On this special day, we will not question this logic...will you?
Happy National Bittersweet Chocolate with Almonds Day!!!
Happy Bittersweet Chocolate With Almonds Day
Bittersweet Chocolate with Almonds Day
When : Always November 7th
National Bittersweet Chocolate with Almonds Day is today. Lucky you....lucky me.
Chocolate is a vegetable, made from cocoa beans. Almonds are good for you, as they help to improve your Cholesterol levels. So, bittersweet chocolate with almonds is goo for you, right!?
On this special day, we will not question this logic...will you?
Happy National Bittersweet Chocolate with Almonds Day!!!
[h=1]Bittersweet Chocolate and Almond Cake[/h]12 ozs semisweet chocolate (bittersweet not unsweetened, chopped)
1 cup unsalted butter
3/4 cup slivered almond (toasted)
3 tbsps cake flour
1/4 tsp salt
5 large eggs
1 1/3 cups sugar
1 tsp vanilla extract
1 1/2cups whipping cream (chilled)
1 Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
2 Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
3 Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
4 Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
1 cup unsalted butter
3/4 cup slivered almond (toasted)
3 tbsps cake flour
1/4 tsp salt
5 large eggs
1 1/3 cups sugar
1 tsp vanilla extract
1 1/2cups whipping cream (chilled)
1 Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Stir chocolate and butter in heavy medium saucepan over low heat until smooth. Cool mixture to lukewarm.
2 Finely grind 1/2 cup almonds, flour and salt in processor. Using electric mixer, beat eggs, sugar and vanilla in large bowl until thick, about 2 minutes. Fold in almond mixture, then chocolate mixture. Pour batter into prepared pan.
3 Bake cake until tester inserted into center comes out with moist crumbs attached, about 1 hour 10 minutes. Cool cake in pan on rack (center will fall). Press edges down with fork to level top. Cover; refrigerate at least 2 hours and up to 1 day.
4 Cut around cake; remove pan sides. Beat cream in large bowl to firm peaks. Mound cream atop cake; sprinkle with remaining 1/4 cup almonds.
BITTERSWEET CHOCOLATE ALMOND SQUARES
INGREDIENTS
1 cup flour
1 stick butter or margarine (plus 2 Tbsp) - softened
3 Tbsp brown sugar
1 1/2 tsp vanilla extract
1/2 cup heavy cream
3 oz bittersweet or semisweet chocolate - cut-up
1 egg
1 tsp instant espresso powder
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1 C almonds -- chopped
Powdered sugar
DIRECTIONS
Preheat oven to 375 F. To prepare crust, combine flour, 1 stick butter, and brown sugar. Blend well. Add vanilla and sontinue blending until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping.
In a medium saucepan, combine cream, chocolate, and remaining 2 Tbsp butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth. remove from heat; let cool slightly. With wire whisk, beat in egg, expresso powder, granulated sugar, and cornstarch until well blended. Stir in almonds.
Pour chocolate mixture over chilled crust. Bake 20 to 25 mins, or until set. Let cool in pan. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.
INGREDIENTS
1 cup flour
1 stick butter or margarine (plus 2 Tbsp) - softened
3 Tbsp brown sugar
1 1/2 tsp vanilla extract
1/2 cup heavy cream
3 oz bittersweet or semisweet chocolate - cut-up
1 egg
1 tsp instant espresso powder
1/3 cup granulated sugar
1 1/2 tbsp cornstarch
1 C almonds -- chopped
Powdered sugar
DIRECTIONS
Preheat oven to 375 F. To prepare crust, combine flour, 1 stick butter, and brown sugar. Blend well. Add vanilla and sontinue blending until dough clings together in a ball. Press evenly into bottom of an ungreased 8-inch square baking pan. Refrigerate while preparing topping.
In a medium saucepan, combine cream, chocolate, and remaining 2 Tbsp butter. Heat over low heat, stirring occasionally, until chocolate melts and mixture is smooth. remove from heat; let cool slightly. With wire whisk, beat in egg, expresso powder, granulated sugar, and cornstarch until well blended. Stir in almonds.
Pour chocolate mixture over chilled crust. Bake 20 to 25 mins, or until set. Let cool in pan. Cut into 25 squares. Sift powdered sugar over top. Store in refrigerator.
Good morning everyone!! That sound yummy Joe! Hey, was wondering how's it looking for you guys going to the Windy City Vapers Meet this Sat.
Hey loveridden, thats so funny because as you were typing that I was over at there at the wcv forum posting that we were gonna be going this month.
Don't forget to bring some more cards, and maybe also a sample bottle of your new enigma flavor for people to try there?
I wanted to buy some more enigma too but I may be going to this thing near broke
Well, 6 ml is only $4, if you want to bring me a bottle of 6 ml enigma, 12 mg 35% vg, I could afford that *sigh*
I wanted to buy some more enigma too but I may be going to this thing near broke
Well, 6 ml is only $4, if you want to bring me a bottle of 6 ml enigma, 12 mg 35% vg, I could afford that *sigh*
Were actually looking forward to getting out with out the kids for some adult interaction.
Yeah it will be fun, I'm sure you guys will love it! I'm going to try dripping for the first time
Yeah will do.
I actually started making some samples that take a little longer to steep over the weekend to bring for the tester table.
I actually started making some samples that take a little longer to steep over the weekend to bring for the tester table.
Mine are all grown and we still to plan times out on town to get away from them!!!!!
Hey, nothing uncommon to go out to eat and the oldest show up and be going "what cha doing" or the youngest calling wanting to know where we're at or the next youngest showing up asking "what are you getting me to eat!" LOL. My kids will try the patience of JOB!
Nope, they become brain damaged at puberty and think they know it all, and stay that way till about 25! Then it is you were right, wished I had listened to you! LOL
Here you go Wingapo!!
This evening in North Texas! about 70miles from me!
Doesn't look that far away....
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