A Zebra cake has been on my must make list for a long time.

My assignment for the Secret recipe Club this month was the fabulous blog, Tangerine’s Kitchen.  I had fun browsing around her blog and all her great recipes. She’s a Daring Baker, so there are many sweets, right up my alley!

I was to find a recipe, make it, and blog about my results. Meanwhile, somewhere out in Cyberspace, someone is making one of my recipes to blog about. But I think I already told you about all that club stuff, right? If I haven’t, you can get all the info right here, at the clubs own website, The Secret Recipe Club. 

Anyway, back to this Zebra cake. When I got my assigned blog, I almost immediately came across this Zebra Cake. I knew I had found my recipe. Although, I have to admit, the cookie called  Ladies’ Kisses , gave that cake a run for it’s money. But I stuck with my first choice and put the cookies on my “must Make” list.

You would think, since I have wanted to make this cake for some time now, that I would make the simple cake, an leave it at that.

But no,

I decided to try to make it into cupcakes.

My first problem was

1. converting the recipe from metric to U.S. measurements.  But I managed. I think!
2. I  didn’t have Castor sugar, so I went with granulated sugar.
3. I also didn’t get a lot of layers because I used too much batter in each layer. I was trying to do a tablespoon of white batter and 2 teaspoons of chocolate batter but before I knew it, my cupcakes were full.

But I still have  a tasty marbled cupcake that I like to refer to as my Black and White Cupcakes. Because really, there is nothing zebra about them other them the cheap paper liner I used to bake them in.

I topped them with some vanilla bean frosting and a few chocolate pearls.

They were pretty.

Here is a blurry picture of the inside of my daughter’s cupcake. It was smiling! I wanted to cut open every single cupcake to find a good one, but…

People don’t like when you give them  cupcakes that have been cut in half.   (Sigh)

The zebra cake?

Yea, even though I used the recipe for these cupcakes, I still want a shot at those stripes.  I have not removed it from the “must make” list.

At least I know it’s tasty!

This post is also linked to:

My assignment for the Secret Recipe Club this month was the terrific  blog The Friday Friends.

I first got acquainted with Debbie and her blog last year when she joined us for the Twelve Weeks Of Christmas Cookies. An avid reader,Debbie has a lot of good book suggestions, and a bunch of terrific recipes on her blog. In fact, she cooks a lot like I do. We have very similar taste.  Proof? We have made several of the exact same recipes, like Bacon Wrapped Dates,  and one of my favorite Fall foods, A Pumpkin Roll.

I had no trouble finding a recipe to make.  I found a bunch, like Crackeroon Pie and Amaretto Cream Puffs!

I also stumbled upon a recipe for a bar called Mud Hen Bars. Like Debbie, I had never heard of this treat. I love a fresh, chewy meringue cookie so when I saw this bar had a layer of meringue on top, I knew I had found my recipe.

This bar starts with a cookie crust layered with marshmallows and chocolate chips. I added a bit more of the goodies because  I felt the entire bottom should be covered with marshmallow and chocolate goodness.

Then you spread a layer of brown sugar sweetened meringue on top…

and bake!

You get a delicious,  cookie bar studded with chocolate and marshmallow, topped with a chewy, crackly, caramel flavored layer that melt in your mouth.

What a great bar!

Easy, tasty, and with pantry friendly ingredients.

For this recipe, you will find it here, on Debbie’s blog.

If you would like to join us and participate in The Secret Recipe Club, you can find all the information here.

Big thanks to Amanda, our fearless leader for all the hard work she does for this club. Thanks Amanda!

This post is linked to:

Melt in your Mouth Mondays

On The Menu Mondays

Menu Plan Monday

On February 5, 2011, thousands of fans around the world  once again celebrated their love for one of Italy’s national, edible treasures: Nutella. This year’s event was the 5th annual World Nutella Day honoring the chocolate-hazelnut spread;  Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso began the holiday in 2007 to encourage Nutella enthusiasts worldwide to enjoy and get creative with Nutella.
HT: World Nutella Day

I celebrated by making a Nutella Cream Tart!

It starts with a chocolate cookie crust, and it’s filled with a cream cheese and Nutella mixture.  Topped with a unsweetened whipped cream and dark chocolate shavings, it made me happy!

Really happy!

This recipe was adapted from the No-Bake Peanut Butter Pie recipe I made last Summer.

It’s easy, fast, and sinful!

Being a no-bake dessert, It would be perfect for the hot dog days of Summer.

Or, with the chocolate hazelnut combo going on, it would be a delicious Valentine dessert.

But in my eyes, this was a perfectly delicious way to celebrate World Nutella Day!

It’s funny how sometimes I see a recipe and I mark it as a *must try*. Then there is other times that I see a recipe, and I get up and make it immediately.  That was the case when I saw these Chocolate Dipped Clementines over at Jessica’s blog.
I knew I had to make them right then and there!

In fact, I made these bad boys twice in two days. Although through no fault of my own, these  fresh and easy little munchies just seemed to disappear.

Just three ingredients!

Clementine oranges.

Dark Chocolate.

And some course sea salt.

I know a lot of you are freezing in you neck of the woods but here in California, it’s been beautiful.

I made the first batch to take to the races on Saturday. But it was too warm of a day, and I knew they would melt.

They got eaten at home. The kids loved them.

The second batch I took with me over to a friends. It was a beautiful evening and the girls were getting together for an evening of bonding.

And a bonfire!

Check out the new fire pit my friend Donna got for Christmas.

Pretty dang nice, huh?

Sooo,

Good company,

Fine wine,

and chocolate Dipped Clementines.

That’s what makes my world go around!

My girlfriend asked me if I could make a dozen coffee truffles for her.

She wanted to give them to her father for Christmas. Of course, I was more than happy to oblige.  I had a recipe that used cream cheese and it sounded easy yet delicious. I mean, how can you wrong with chocolate and cream cheese?

These were the best truffles, and the easiest ones, I have ever made!

I’m  thinking I need to make more for New Years’ Eve!

Paired with a glass of champagne at midnight?

Doesn’t that sound  decadent?

EASY: just melting chocolate and cream cheese together, then stir in the coffee. They were not to heavy on the coffee flavoring, but they had just enough! You can either dip them in melted chocolate or roll them in Cocoa power.

I did both.

I liked them better rolled in the cocoa. My daughter, of course, liked them better dipped in chocolate.

I packaged up a half dozen of each kind and  I also added in a few chocolate covered coffee beans to make more of a variety pack. Packaged in a pretty box, they were all ready to be delivered.

These Chocolate Coffee Truffles made one daddy,very happy !

Check out these other truffles;

Chocolate Chipotle Truffle from Megan’s Cookin’

Chocolate Peppermint Truffle from Megan’s Cookin’

Cocoa Espresso Truffles from Always Order Dessert first

Coffee Mascarpone Truffles from Sprinkle Bakes

Cookie Dough Truffles from How Sweet It Is

I know you don’t want to hear about Christmas already.

I also know you think we’re jumping the gun with all these Christmas cookies.

But people, Christmas Eve is just 9 short weeks away.

I went to a few stores yesterday (to pick up some Halloween items) and the Christmas trees are already out and decorated, the ugly Christmas sweaters are  on the end caps and those red and green M&Ms are running the isles. The retail establishment is all geared up.

It’s beginning to look a lot like Christmas!

This weeks cookie selection for The Twelve Weeks of Christmas is a Double Chocolate Chunk Cookie recipe.

All I can say is start a pot of coffee or grab a big cold glass of milk.

Ohhh, and I can also say this makes a nice breakfast!

Next time I make these, I think a shot of espresso powder should be added.

My daughter doesn’t agree.

She liked them just the way they are!

Double Chocolate Chunk Cookies

Recipe found at My Kitchen Addition

2 cups all purpose flour
1/2 cup unsweetened cocoa powder (I used Scharffen Berger)
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup granulated sugar
1 cup dark brown sugar, packed
2 teaspoons vanilla extract
2 eggs
12 ounces semisweet chocolate chunks (I used Scharffen Berger)

1. In a large mixing bowl, cream together the butter and sugars .
2. Add the vanilla extract, and beat in the eggs one at a time.
3. In a bowl, whisk together the flour, cocoa powder, salt, and baking soda.
4. Gradually mix in the dry ingredients, beating until well incorporated into the batter
5. Add the chocolate chunks,
6. Refrigerate for at least one hour.
7. Meanwhile, preheat the oven to 350°F.
8. Grease your baking sheets (or line with parchment).
9. After the batter has been refrigerated, drop tablespoons of batter onto the prepared cookie sheets.
10. Bake for 14 – 16 minutes.
11. Allow the cookies to cool slightly on the baking sheets (2-3 minutes), then remove the cookies and transfer to wire racks to cool completely.
12. Enjoy!

Note: There is a print link embedded within this post, please visit this post to print it.

Week 4 Twelve Weeks of Christmas:

It’s that time of year! Crafters start thinking of their holiday crafts, decorators start thinking about their decorations, and bakers start thinking about their Christmas cookie trays.

Last years 12 Week of Christmas Cookie event was so successful, that we are doing it again! Every Friday until the middle of December, a group of talented bakers will post a cookie recipe. Your gonna get a lot of cookie ideas for this holiday season.

It’s  the 12 Weeks Of Christmas Cookie Blog Hop!

My first week’s cookie is a no-bake. But instead of your original version, containing  peanut butter,

I dressed it up for the holidays!

I used Nutella!

In our opinion, these were even better then the original. These are our new *go to* no-bake cookie. I mean, who doesn’t  LOVE the chocolate hazelnut flavor of Nutella?

It’s quite addicting, just like these cookies.

And if you like these, you should check out my No-Bake Granola Bars that you can flavor with Peanut butter or Nutella!

Now, go on and do the blog hop! The Christmas Cookie Blog Hop!

Just hop below!

Week 1 Twelve Weeks of Christmast:

 Columbia Crest is making party planning a whole lot easier by taking the guess work out of wine pairing.  They have paired up with Chef Bobby Flay for exclusive menus, with simple wine pairing recommendations, and easy entertainment tips.  You can check out all the menus and tips at  Cork and Fork . And get Bobby Flay’s menus, recipes, and shopping lists in the palm of your hand. Cork and Fork is Mobile! They have an app for the phone!

How cool is that???

And now, Columbia Crest andFoodbuzz have also paired up, and I was one of the lucky Featured Publishers who was selected to host a Columbia Crest Cork & Fork Party.
And I had the perfect theme.

A four course, beach-side, seafood dinner, paired with the great wines of Columbia Crest on the beach of Bodega Bay!

Before The Hubby’s family came up for Our Big Portuguese Bash, we had a week of R&R with some friends at Doran Beach.

We stayed in our 5th wheel down by the jetty, #104.

It’s referred to as ”The Honeymoon Suit”!

 The campsite opens up to the beach and you can see the sea lions playing in the bay.

We have to make reservations a year in advance to get this premo site. But it’s so worth it!

With coastal weather being uncertain, I waited for the perfect day to host my party!

The wind had died down to a soft sea breeze and patches of blue  littered the sky.

I felt very lucky having the perfect seaside weather because I have been there before, when they have had very strong winds.

After spending the day golfing, our famished guys returned to camp, presented with their very own little cheese platter.

How cute are these?

There was a Lavender Swiss, a Rosemary Cheddar and a cranberry dessert like cheese. The little baguettes slices were awesome! One little toast had a Pear Paste with Blue Cheese while the other was a Quince Paste with Lavender Cheddar. An umbrella held a few rolled up slices of salami.

Of course we opened our first bottle of wine at this point! A Columbia Crest Chardonnay!

Our first course was Crab Cakes and I paired it with the recommended Chardonnay.

The recipe for the crab cakes can be found at the Cork&Fork site.

 I wanted to actually make crab cake lollipops for the appetizer, but they were to flaky and didn’t stand up to the challenge.

So I sprinkled them with some  Mediterranean Lemon Sea Salt  that were huge flakes. I love my gourmet finishing salts!

Hey, who invited you Mr. Seagull?

Our second course was a salad of fresh greens dressed in a balsamic vinaigrette. I added sliced pears, Blue cheese, and candied almonds, and served it with an ice cold Riesling.

A perfect (pearing!) pairing! 

Time to open another bottle of wine. Red this time!

 For dinner we had Cedar Planked Salmon with Merlot Reduction and Wild Mushrooms served on a bed of Polenta Cakes. To ease things up on party day, I made the reduction sauce the day before.  I also used a mixture of dried mushrooms that I got from Marx Foods a while back. This was served with Columbia Crest Merlot.

Now,  just for the record… I know the above dish has some bad food styling going on and it’s a a bad photo to boot. You try cooking, styling, and photographing while starting on your 3rd bottle of wine. Let me tell you, this was a delicious  hard assignment.  But someone had to do it!

Now…, no dinner is complete without a little something for my sweet tooth.

We had Cabernet Spiced Chocolate Molten Cake with fresh churned Brown Sugar Vanilla Bean Ice Cream.

Isn’t that a mouthful? My sweet tooth didn’t complain, or anyone else for that matter.

Served with a glass of Cabernet Sauvignion!

Thank you Foodbuzz and Columbia Crest.
Cheers to you!

Today is the last day of the hot heat around here!

You can tell from that rather BOLD statement that my glass is half full!
Half full of milk that is, to go with these decedent bars. (He-he)

It’s going to be 107 degrees today!

Who wants to turn  the oven on?

Not me! even if it was working right.

(Note to self:   Fix oven before Fall Fever sets in.)

I got this recipe from my mother in law years and years ago. We have  made it a 1000 times and it’s still our favorite. So easy to make that a child can do it.

Trust me, this I know!

It also makes a whole lot, but they will disappear very quickly.

This I know too!!!

I dare you to try them!

This weekend would be a  good time!

You WILL thank me!

This I also know!

Trust me!

Are you looking for something unique to serve for Mother’s Day?

Then I have the perfect cake!

One that has it all?

Well…almost!

It has flowers and  chocolate, but you may have to splurge for the jewelry.

These adorable little cakes are baked right in their own  little unglazed, untreated terra-cotta flowerpots. You line the bottom with parchment paper but I used these little disks that came with my Mini Cheesecake Pan. They fit perfect.

Fill ‘er up!

Aren’t they already adorable?

Some quick chocolate frosting and crushed cookies for the “dirt”.

A beautiful flower, and some candy rocks make them look so realistic.

I used roses because nothing says “I love you, mom” quite like a rose. Martha Stewart suggested you use a mint sprig.

. I was going to use a plastic straw to hold my flower, but the stem wouldn’t fit, so I just stuck it in. Be sure to use a non poisenous flower or one that isn’t sprayed with insecticide.

We want mom to polish off the dessert, not the dessert polishing of mom!