Mini Candy Cane Cupcakes

Instead of having glitter adhered to my fingers and hair, and two feet stuck in the middle of a giant glitter party, I've got tiny shreds of candy cane stuck to the bottom of my slippers causing my to feet to cling to the floor when I walk. The dog has random bits of candy cane stuck to his fur, and he doesn't even know it. In the same manner, candy lies snug in the cracks and grooves of the table, stuck for another year or two until it becomes a permanent part of the structure.

I mention glitter, because in the past I have painfully attempted to make the following, a) glittered Christmas ornaments, b) sparkly martini's (with edible glitter, of course), and c) sparkly cookies. As we speak, pinterest is turning into a giant(!)

DIY glitter party

, and I suspect that I won't be the only one feeling mildly skeptical about it this year.

Glitter and crushed candy cane are similar in that they are delightful to look at until you get them all over the floor, and then they stick to everything, and you're never quite able to fully erase their existence from your home. I was doing pretty good this year, until I started to set up today's photo shoot. I'm a pretty messy photographer/cook/baker/stylist to begin with. Dishes piled all over the kitchen, fabric, wood boards, and food props scattered throughout the house. You can usually catch me standing on the table, balancing carefully, trying not to break my neck or step in a hot bowl of soup. I have white boards balanced on vases, and white sheets pinned to the venetian blinds - which are probably doing them no good. So it's no surprise that, when I started sprinkling candy cane, I missed the cupcakes and hit the dog and floor instead.

You're probably wondering what my dog was doing underneath the photo shoot, and I often wonder that myself. Cleaning up was an event in itself! I gave up half way through, partly due to boredom and partly due to annoyance, and then went shopping instead. So it's decided that I am now sticking to online shopping during the holidays and avoiding recipes that involve tiny bits of sticky candy. I'm placing them in the glitter pile, a pile that should be swept away somewhere out of reach. It's much safer that way.

It took me a few days to come up with a recipe for my first holiday post. I tossed and turned on a few ideas. Cookies, cakes, and squares were all contenders, but I am a natural born lover of cupcakes, so putting a festive(!) twist on an already delicious dessert only seemed fair. After all, everyone could use a little more cupcake in their life - which isn't to say that I don't have a few cookie recipes up my sleeve and a Christmas cake also in the works. With all of the holiday baking in the next few weeks, and a household of 2.5, I have managed to pawn off at least 3/4 of what I've baked, which puts me a few steps ahead of the game. Without a doubt, if it's sweet, delicious and in the house, I will eat it!!! Except for the rest of the Pot of Gold. I am so over it. 

I used one of my favorite cupcake recipes from a local cupcake shop here in Seattle -

Trophy Cupcakes

. (if you're ever in Seattle you need to try!!) I found it on the

Martha Stewart website

a while back, and it pleased-me-to-no-end knowing that I could make them at home. This recipe calls for standard cupcake ingredients - flour, cocoa, baking soda, baking powder, etc. Mixing the wet and then mixing the dry, combing them together, and then adding a 1/2 cup boiling water. This can all be completed in under 10 minutes with a couple of bowls, measuring cups, and a wire whisk. The batter is quite thin, thus using a liquid measuring cup to pour the batter into the cups will prevent a mess. 

It is handy to fill the cups 3/4 full, or the batter will bake over the edges. This is a purely aesthetic and not practical, so if you end up going over, no bigs - that just means a little more cupcake with each bite. After baking, the cupcakes have a light and airy texture, so pairing them with a light and airy frosting seemed reasonable. Still a bit terrified of raw egg whites, I steered away from the Swiss and Italian buttercream and stuck with my old standard buttercream - butter, icing sugar, and milk. I added a tsp of peppermint extract, and sprinkled candy cane on top - which we are all pretty aware of by now. After sitting overnight, the candy cane lost it's crunchy-ness and melted into the frosting, so sprinkling before serving is probably a better idea.

If you've been around here for a while, you're likely familiar with my love for tiny foods. Granted, when it comes to cupcakes I like them in all sizes - feel free to make these cupcakes using a standard cupcake pan, if you want a little more cake to icing ratio. Happy baking, and stay tuned for more upcoming Christmas recipes and trials and tribulations from the Hands' kitchen!

MINI CANDY CANE CUPCAKE RECIPE

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recipe adapted from

Trophy Cupcakes via Martha Stewart

makes 28 - 30 mini cupcakes

notes: These cupcakes can be easily made in standard size. Add the crushed candy cane just before serving, or it will melt into the icing. 

CAKE INGREDIENTS

1 cup + 3 tbsp white granulated sugar

1 cup all purpose flour

1/3 cup cocoa powder

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1 egg

1/2 cup milk

1/4 cup vegetable oil

1 tsp pure vanilla extract

1/3 cup boiling water

FROSTING INGREDIENTS

1 cup unsalted butter, room temperature

2 1/2 cups icing sugar

3 tbsp milk

1 tsp peppermint extract

crushed candy canes

Preheat the oven to 350ºF. Line a mini muffin pan with cups.

Boil some water and set to the side.

Place a few small candy canes into a plastic bag. Roll over them with a rolling pin to break them into small pieces. You may need to bash them a bit to break up the large pieces. Set to the side.

In a large bowl, sift together the sugar, flour, cocoa powder, baking soda, baking powder, and salt.

In a medium size bowl, combine the egg, milk, vegetable oil, and vanilla with a hand blender until combined, or if you don't have one, combine with a wire whisk.

Add the dry ingredients to the wet and combine with a hand blender on low speed for 30 seconds. Increase the speed to medium and continue to beat for 2 minutes. This can also be done with a stand mixer using the paddle attachment.

Add the boiling water and stir.

Pour the batter into a wet measuring cup and then use to fill each muffin cup. Place the tray into the oven and bake for 18 - 20 minutes, or when a toothpick inserted comes out clean.

Remove the pan from the oven and let cool for 5 minutes. Remove the cupcakes and let cook on a wire rack.

In the bowl of a stand mixer, add the butter. Beat with the paddle attachment until light and fluffy - 3 minutes. Slowly add a 1/3 of icing sugar at a time, followed by 1 tbsp milk. The icing sugar should be fully incorporated before you add the next 1/3 cup. Add the peppermint extract. Continue to beat the icing until light and fluffy - 2 minutes.

Scoop the icing into a piping bag and ice the cupcakes - I used a Wilton 1M tip. Sprinkle with some crushed candy cane. Store in an airtight container for one week.

Lemony Garlic Mushrooms on a bed of Coucous

After last years attempt at cooking a turkey, I've come to the conclusion that Thanksgiving is much less work for a vegetarian, or at least, much less work than a vegetarian attempting to cook a turkey for a crowd.  I'm getting ahead of myself.  Let's rewind.

Last year, I felt as though Thanksgiving was lacking a sort of je-ne-sais-quoi.  I came up with a brilliant idea to remedy the situation. I would go and pick out a free-range turkey (which, in retrospect, seems remarkably similar to picking out a Christmas tree), and then sit and stare at it for hours.  Okay, maybe not hours, but there was a brief moment when I was standing in my kitchen staring at the big bird thinking to myself that I really had gone mad. Martha Stewart's guide to preparing an amazing turkey stated that I need to soak it overnight in a salt brine, so I did.  I realized at the last possible minute that I would need a some sort of pot or tub to soak the turkey in.  Digging deep into the problem solving part of my brain, I decided to use my vegetable crisper as a vessel. This didn't amuse Mr. H one bit.  His not wanting to partake in the whole turkey debauchery was made clear by this point, so I invited over a few guests - half whom cancelled at the last minute - which ultimately left me with a ridiculous amount of food.  A ridiculous amount of food became a ridiculous amount of leftovers, a sure-fire method to put me off turkey for life.

Let's sit back and take a deep deep breath... --sigh--. Thanksgiving has come and gone, and my speans (very narrow and tight fitted jean derived from the words spandex and jeans) are feeling a little snug. And when your speans are feeling a little snug, you know you've got a problem on your

hands

hips. 

I'd like to blame my tight pants on the drier, but this time that excuse falls flat. Despite the amount of food that Mr. H and myself have put back over the last few days, the fridge still appears to have enough to feed a small army, maybe 10 or so. Honestly, I can't keep up the pace with these leftovers, and now that the end of November is quietly merging with December my house has become fully stocked with Christmas treats. This year I am obsessed with the mint truffle Hershey's kisses, which might possibly be a new introduction to the Christmas chocolate lineup - I'm not quite sure.

I've been on a sort-of cooking triathlon. With our Christmas tree up, and the lights on the patio shining bright, we are a few steps away from becoming Santa's village. The older I get, the further I am drifting from that warm-hearted Christmas feeling, and I refuse to believe that I need to have children to bring it back. I am still a kid at heart, and gosh darn-it, I'm bringing Christmas back to the Hands' in a major way. But, before I start with the Christmas cookies, egg nog, mulled wine, and all of the other festive recipes I've been back-logging since last year, I thought I could squeeze in one more recipe for a sort-of salad/healthy meal.

I made this recipe on a whim. My original intention was a roasted chanterelle and wheat berry concoction, but it ultimately turned into a rich and creamy, lemony earthy saute of mushrooms and garlic, piled over couscous and topped with arugula and Grana Padano cheese, then drizzled with olive oil and sprinkled with fresh ground pepper. I've made it twice this week, which is probably why our left-over situation is out of control. I urge you to try this dish. Mr. H boasts that it's my best yet. Dry roasting the mushrooms, a new technique I am smitten with, imparts a glorious texture and flavor. I swear, I've been dry frying mushrooms non-stop for the past few weeks. A sensational infusion of flavors, my mouth is salivating as we speak. 

LEMONY GARLIC MUSHROOMS ON A BED OF COUSCOUS RECIPE

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makes 4 servings

notes: choosing a variety of mushrooms will add texture. I used Shittake, large Oyster, Maitake, and Crimini, because these mushrooms are all in season on the West Coast. It is important to first fry the mushrooms with no seasoning (dry fry). This method brings out some wonderful flavors in the mushrooms, prevents them from becoming soggy, and retains their shape.

INGREDIENTS

1 cup dry couscous

1 cup broth

5 cups variety of mushrooms, chopped

1 large shallot, sliced

2 cloves garlic, minced

3 tbsp olive oil

1/4 cup wine

1/2 cup broth

3 tbsp cream

juice from 1/2 lemon

salt and pepper to taste

1 cup arugula

shaved Grana Padano cheese

olive oil to drizzle and cracked black pepper

In a small bowl, add 1 cup of stock to the dry couscous and stir. Cover and set to the side.

Wipe the mushrooms with a damp paper towel. Cut them into bit size pieces. Place them into a large frying pan on low-medium heat, and fry dry until they start to moisten and turn light brown. 

While the mushrooms are cooking, add the sliced shallot, garlic and 3 tbsp olive oil to a small frying pan. On medium heat, fry the shallot and garlic until they start to turn light brown. Add the wine and boil for a few minutes to evaporate some of the alcohol. Add the broth and cream and stir.

Add the cream sauce to the mushrooms. Add the lemon juice and season with salt and pepper. Cook the mushrooms in the sauce for a couple of minutes to allow the flavors to absorb.

Uncover the couscous and fluff with a fork.

To serve, add a scoop of couscous, followed by a generous serving of mushrooms and sauce, topped with arugula and shaved Grana Padano cheese, a drizzle of olive oil, and cracked pepper. 

Cherry Coconut Granola with Hazelnuts and a Little Bit of Gratitude

Today I feel grateful and thankful for so many reasons. I would like to say thanks to my family for being there for me unconditionally. Thanks to many great friends, who unselfishly share their time, laughs, stories, and comfort me in moments of self-doubt. Thanks to my Ody, who besides being ridiculously cute, is also quite the charmer - I love you to pieces despite the fact that today you jumped onto the counter and ate half a loaf of African coriander bread and 3 English muffins, but you were kind enough to leave me two. You know what you want, and I can respect that. Thanks to my wonderful husband for believing in me, especially during times when I don't quite believe in myself. Thanks to my barista, who puts a smile on my face everyday with her adorable latte art - especially that swan you made last week. You have amazing talent, and I am pretty sure I will never be able to make a coffee quite as good as you. Thanks to Columbia City Bakery for making a delicious loaf of bread,  which I use as a vessel to ferry avocado from my plate to my mouth. Thanks to Odd Fellows for allowing me to spend most of my days sitting in their humble abode, sipping coffee and eating my veggies, and occasionally trying to cure my writers block with orange juice and champagne (p.s. thank you alcohol for existing). Finally, I would also like to thank you guys, my wonderful readers, for taking a moment out of your day to visit my site, and for leaving thoughtful comments. It means the world to me. You motivate me to become a better person, baker, writer, and photographer. To you, I am grateful. 

As well as showing gratitude for people I love, I also feel grateful for the simple things in life. The simplicity that surrounds me everyday, that I may not always be able to see. For example, this recipe for granola. Extremely delicious, healthy and satisfying, and yet so simple. I guess it takes weeks of preparation, hours slaving over the stove, to really appreciate a recipe that can be easily made with a handful of ingredients, and prepared (minus the cooking time) in less than 5 minutes. 

I truly am a sucker for a nice sweet crunchy granola. I enjoy it best sprinkled on top of thick plain Greek yogurt, with a few mixed berries and a drizzle of honey. Although, don't get me wrong, I am perfectly content just eating it by the handful. That's the joy of granola - perfectly acceptable for breakfast, yet also provides the same satisfyingly sweet pleasure that one gets from eating a cookie. It's a win-win. 

Before diving into the world of granola, I did some research. After my last failed attempt at making granola - one that didn't live up to my granola standards, this time I decided not to let my precious ingredients go to waste. I found a great read on

Deconstructing Granola by Gourmande in the Kitchen

.  I was excited to read her post, paragraph by paragraph, realizing that I  am not alone in my desires for the perfect granola, and that indeed we do share the same preferences. The combination of half old fashioned and half quick oats was a great suggestion for a light, crispy, crunchy texture. Adding the nuts half way through baking prevents them from burning, and adding dried fruit at the end ensures that they stay soft, plump, and moist. Using a generous amount of honey helps the mixture stick together, and clumping it with your hands ensures that you will get those large satisfying pieces. I am completely smitten with this recipe. It's one that I will likely turn to time and time again. For some variety though, I'll likely switch up the nuts and dried fruit. Enjoy! 

CHERRY COCONUT GRANOLA WITH HAZELNUTS RECIPE

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makes 3 cups

notes: You can substitute the cherries and hazelnuts for any of your favorite dried fruit and nuts. Also, orange juice can be substituted with apple, grape, or cranberry juice.

INGREDIENTS

1/4 cup honey

2 tbsp orange juice

2 tbsp canola oil

1 tbsp vanilla

1 cup old fashioned oats

1 cups rolled oats

1/2 tsp salt

1/2 cup hazelnuts, chopped

1/2 cup coconut flakes

1/2 cup dried cherries

Preheat the oven to 300ºF.

In a small bowl, whisk the honey, orange juice, canola oil, and vanilla.

In a large bowl, combine the oats and salt. Add the wet to the dry and combine.

Layer a baking sheet with parchment paper. With your hands, grab handfuls of the granola and squeeze tight. Drop the clumps onto the baking sheet.

Place the baking sheet into the oven and bake for 25 minutes. 

Remove and add the hazelnuts. Continue to bake for 15 - 20 more minutes or until the granola becomes golden brown. Remove from the oven and combine with the coconut flakes and dried cherries. Let cool.

Store in an airtight container for up to a month. Make sure to let cool completely before storing. 

Mini Chocolate Pavlovas with Pomegranate and Berries

Even though it's raining, dreary and gray, I am grateful that the rain held up long enough for me to walk to my morning class, where I became a little stronger, and longer, and a little more flexible. I left the class feeling healthy and confident. Basking in the post exercise glow, I strolled home with my arms swaying to and fro.

Earlier in the morning, when my alarm buzzed sharply in my ear, I wasn't feeling motivated to climb out of my cozy nice bed just to sweat and work hard. I gave myself numerous reasons to sleep in - it's raining, it's cold out, there's always tomorrow. But somewhere deep inside, there was a little voice telling me to smarten up and get moving. I love that little voice deep inside of me. The one that gets me up in the morning, the one that motivates me to get moving and tries to persuade me into eating one cookie, not two. I call her my voice of reason.

Last week I made mini chocolate pavlovas, and unfortunately she was nowhere to be found. I spent hours trying to summon her, but she was likely out to lunch, eating something healthy - like a salad or a smoothie.  Instead, I had to call over a friend and Mr. H to help me out. They were only too happy to oblige.

I had spent the afternoon in the kitchen, trying to create something new. A sweet light dessert with a crisp outer layer. I described it to Mr. H as a meringue, which immediately made him less interested, so I am going to describe it to you as a cross between a warm soft gooey flourless chocolate cake and a sweet soft macaron. Pavlova, named after a Russian ballet dancer, is a dessert consisting of a meringue cake as the base, topped with whipped cream and fruit. There is a lot of whipping involved in this recipe, so make sure that you understand the difference between soft and hard peaks, which is essential. My first attempt failed, but my second one was a success, and I only lost a small amount of pride in the process.

These homemade meringues are nothing like the crunchy store bought versions. They are marshmallowy soft on the inside and crispy on the outside. Soft and delicate, layered with whipped cream and topped with a generous scoop of sweet fruit, they are interlaced with beauty and grace. 

MINI CHOCOLATE PAVLOVAS WITH POMEGRANATE AND BERRIES RECIPE

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makes 6 small pavlovas

recipe adapted from

Nigella Lawson

notes: It is important to use a good balsamic vinegar. Something sweet and thick. I used a good quality bittersweet chocolate (65% solids), but feel free to use something higher. You can substitute any fruit for the compote. Whatever is in season. 

INGREDIENTS

6 egg whites

1 1/2 cups superfine sugar

2 tbsp cocoa powder

1 tbsp aged balsamic vinegar

2 ounces bittersweet chocolate, finely chopped

1 tbsp butter, unsalted

1 tbsp corn starch

1/3 cup orange juice

1 cup raspberries

2 cups strawberries, quartered

1 pomegranate, seeded

1/2 cup sugar

1 cup heavy cream

1 tsp vanilla

1 tbsp confectioners sugar

Preheat the oven to 275ºF.

In the bowl of a stand mixer fitted with the whisk attachment or using a hand mixer, slowly start to beat the egg whites on low speed. Increase the speed to medium and continue beating until soft peaks have formed. At this point the egg whites will be foamy, and when you remove the whisk from the egg mixture they should stand up slightly and then fall over at the peak.

Continue beating on medium speed and slowly add a tbsp at a time of the superfine sugar. Wait 2 - 3 seconds after adding each tbsp, so that it can be fully incorporated; this will prevent it from turning out gritty. Continue adding the sugar only until stiff peaks have formed (stiff peaks may form after only adding 1/2 cup of the sugar - that's fine, do not add any more once stiff peaks have formed). You will know the mixture has formed stiff peaks when it is thick and shiny, with the consistency of melted marshmallow. If you remove the whisk and hold it upside down, the egg mixture should hold a stiff peak. 

At this point, add the cocoa powder, balsamic vinegar, and chopped chocolate to the egg whites. Gently fold into the egg whites, being careful not to over-mix, or to mix too vigorously. It's important to keep the mixture light and airy.

With a 4 - 6 inch round marker (bowl, cup, cookie cutter) trace 6 circles onto a piece of parchment paper with a pencil. Place the parchment paper onto a baking sheet, pencil side down, and take a small dab of the pavlova mixture and fasten down each of the four corners to the baking sheet. Scoop the mixture into the 6 circles smoothing the outer edges, trying to form a circle. 

Place the pan into the oven and bake for 60 minutes. Turn off the oven and open the oven door a crack. Let the pavlovas cool inside the oven for 30 minutes (a quick temperature change will cause the pavlovas to fall). Once cool, remove from the oven and set to the side.

In a medium saucepan, melt the butter and corn starch on low heat, stirring so that no lumps form. Add the orange juice and stir into a slurry. Add the raspberry, strawberries, pomegranate seeds, and 1/2 cup sugar. Stir. Bring to a low boil on low-medium heat, and then continue cooking until the berries become soft, and the mixture thickens. Remove from the heat and then let cool.

In the bowl of a stand mixer or with a hand mixer, beat the heavy cream on medium-high speed until stiff peaks are just about to form. The mixture will be thick, but still slightly wet looking. Add the sugar and vanilla and continue to beat until stiff peaks have formed. Stiff peaks will form very quickly. The mixture will turn from being slightly wet and creamy to whipped cream consistency within seconds. The whipped cream should hold its shape in a spoon. Once this happens, turn the blender off, and do not over-mix. If you over-beat the mixture it will start to curdle into chunky lumps. No big deal though, just start over. 

Place a pavlova onto a plate. Scoop some whipped cream on top and then a generous serving of the fruit mixture. Sprinkle a dusting of cocoa powder on top. 

The Pavlova can be made several days in advance of serving, if it is stored in a cool dry place, in an airtight container. Once the cream and fruit is added to the pavlova it will start to soften and break down.

Chocolate Truffles

After reading aloud my last post, realizing my harsh negative tone and criticisms, I thought this to be a perfect opportunity to clear a few things up and highlight some of the positive parts of my trip to Mt. St. Helens. I wouldn't want you thinking that the trip was all bad, or even worse, that I was cantankerous, moody, or difficult. I knew that I should have waited a few more days to write the post, or just until my feet had healed, and the thought of tuna pitas was out of my head. The trip was extremely strenuous, that I liked. The scenery was outstanding, barren dessert, giant lava rocks that you could pick up and throw over your head without even breaking a sweat. Rocks that crinkled like broken glass. Gullies, ditches, and tiny new growth trees. As we made out way around the mountain, a continuous flow of smoke spilled out of the top, a bit terrifying to say the least. Every time a helicopter flew by, I was convinced that the volcano was ready to blow - crazy exciting. The last day of our trek, we entered the blast zone. The area in which the volcano erupted and blew its molten lava across the forest, wiping out everything in its path. Newly formed life has started to grow, and it is breathtaking. Wondrous how mother nature can heal and regenerate, glorious and powerful. I got to spend with some truly fine people, and the best part was the challenge. I did it, and that makes me proud.

I felt the same sense of accomplishment when I made these truffles. On my giant I-need-to-make list, I've finally knocked this one off. Do you ever get in the mood for chocolate, the mood that takes over your feelings and thoughts? Barely being able to concentrate on tasks, until you have nipped it in the bud. Well, this is my story. Absolutely crazy for chocolate, last week I found myself unable to satisfy my cravings. I tried cake and cupcakes, bars and squares. Nothing seemed to do the trick. It was a long and calorie dense week, until I made these luxurious truffles. Finally, my craving under control, and I now have my life back. And for you, I have a recipe for something that will make a best friend out of any enemy. So if it's revenge you seek, don't get even, get chocolate. Is it just me, or do truffles seem extremely expensive? I wanted to see what all the fuss was about, and if I could create something just as tasty without hurting the bank. For this recipe you will need some good quality chocolate, cream, and butter. Also, any toppings you desire, nuts, cocoa powder, coconut. I didn't want things to get out of control on my first attempt, so I stayed basic. Straight up chocolate. I was very surprised when I bit into the soft center, and they tasted like a somewhat classier version of Lindor Truffles. The extra classiness comes from the darker chocolate. They are rich and creamy. The flavor is intense and wonderful. I found a great tutorial (the link is provided below), that gave me some valuable suggestions and tips. It was a fairly easy process and a lot of fun. I highly recommend trying this at home, maybe for some tasty Christmas gifts or Thanksgiving dessert. I have definitely impressed a few people with this recipe, regardless of the fact that my truffes looked less like round perfect balls and more like blobs. 

CHOCOLATE TRUFFLE RECIPE

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makes 15 truffles

Guidelines:

Master Class: Classic Chocolate Truffles

notes: this recipe makes 15 truffles. You can double it if you want to create a larger batch. I prefer plain chocolate coated truffles, but you can experiment with other toppings. Some people enjoy them dusted with cocoa powder, topped with nuts or coconut. You can also substitute the Grand Marnier for another liqueur, fruit syrup, or orange peel. 

INGREDIENTS

2 oz bittersweet chocolate 60%

4 oz semi-sweet chocolate 

1/2 cup heavy whipping cream

4 tbsp butter, room temperature

2 tbsp Grand Marnier

1 cup bittersweet 60% chips

With a very sharp knife, chop the 2 oz bittersweet and 4 oz semi-sweet finely. Set to the side. 

Place the butter into a small bowl, and with a spatula, press the butter until it is smooth and soft. Set to the side.

In a small saucepan, pour the 1/2 cup cream. On low-medium heat, heat the cream until tiny bubbles start to form. Swirl the pot occasionally, to disperse the thin layer that has formed on top of the cream. 

Place the chopped chocolate into a small stainless steel bowl. Stainless steel is a good heat conductor, therefore works well, but if you don't have one, glass or ceramic will work fine. In order to create a smooth creamy ganache, you need the fat droplets from the chocolate and cream to become emulsified (evenly dispersed in liquid). To achieve this effect, pour the hot cream into the center of the chocolate. With a wooden spoon, start stirring rapidly in the center of the bowl. Tiny circles. Once the chocolate in the center starts to become dark and melted, start making your circles bigger, incorporating more of the chocolate. Once all of the chocolate has melted, set to the side a bring to room temperature. Be careful at this stage, temperature extremes can ruin the emulsion. 

Once the chocolate is at room temperature, mash the butter into the chocolate with a wooden spoon, until it is evenly combined. The ganache should now look like thick frosting. Stir in the Grand Marnier, drop by drop, until it is evenly dispersed. 

Using a piping bag or freezer bag, cut the tip off 1/2 inch. Place the ganache into the bag, and pipe tiny spheres (it's ok if they look more like blobs) onto a baking sheet lined with parchment paper. You should be able to pipe between 12 - 15 truffles. Place into the fridge to chill for 10 minutes, or until the truffles can be rolled in your hands and form a shape. 

Remove the truffles from the fridge and roll into small balls with your hands. This is where things get messy. If the chocolate melts to quickly in your hands, chill them for longer, or chill your hands in an ice bath, and then make sure you have dried them completely. It may also help to wear plastic gloves. Place the truffles back in the fridge for one hour. If you are not ready to decorate, the chocolate ganache centers can be stored in the fridge covered for one week. 

At this point you can decorate your truffles as you like. In a double boiler or poor-mans double boiler (pot with water and a bowl on top). Place the chocolate chips into a small bowl (one the will fit on top of the pot with the bottom slightly immersed in water). Turn the burner to medium, and slowly bring up the temperature of the water. You do not want it to boil. You basically want the bowl to become warm. If it gets too warm, the chocolate will heat to high and then become a solid. Alternate between having the bowl on the pot with water, and the counter. Stir continuously with a wooden spoon. Once the chocolate has become a thin liquid, it is ready. 

Remove the ganache balls from the fridge. Dip them into the chocolate, one by one, and then remove with a toothpick. Tap any excess chocolate off. Place onto a baking sheet lined with parchment paper. At this point, you can sprinkle them with chopped nuts, coconut, or cocoa powder. The chocolate coating will dry quickly, so work fast.

Store the truffles in an airtight container in the fridge.

Chocolate Chip Granola Bars

Today begins my epic journey into the wild. Right now, I sit on my couch enjoying the calm before the storm, eating chocolate and sipping a glass of wine. Remembering that not too long ago, I braved the elements, spent 8 hours hiking the most gruesome (

referring to it's vertical incline

) mountain. Slept on a glacier, frozen, and all-consumed in my own fear. A year ago this weekend, for the first time, I hiked into the mountains with all of my gear on my back. Alone with Mr. H in the wilderness. Since then, we have become somewhat more prepared, and enthusiastic about backpacking. A wineskin rather than a bottle, down sleeping bag instead of synthetic. I now dress for practicality, not style. This weekend, a few of us will brave the elements and circumnavigate Mount St. Helens. Loowit trail, a 3 day, 28-mile hike with an elevation gain of 4000 ft. I am excited and mildly terrified. I will need you to pray for me, that in my deepest and darkest hour, I resist the urge to cry.

I've spent the last couple of days planning out each meal. Separating into plastic bags, sorting and labeling. It is very important  that each and every meal be extremely delicious, to preserve mental sanity. When you've spent the whole day hiking, dirty and sore, sometimes all that one can be excited about, is food. Mr. H and I have come to the conclusion that it is much easier to pack freeze dried meals and add water, than to cook and dirty dishes. Plus, food takes up space and weight, and you want your pack to be as light as possible (

to leave room for the wine

). Much time and research was done this last week, ensuring that we get the tastiest of them all. With a limited vegetarian selection, we settled on

Mary Janes Farm

,

bare burrito

and

curried lentil bisque

. A full report next week on their respective tastiness. 

As for snacks, I like mine to include chocolate, and after scanning the aisles for granola/energy bars without much success, I settled on a homemade recipe. A hodge-podge recipe of sorts, with ingredients already stocked in my pantry. I added some wheat germ for extra fibre, chocolate chips, and some raisins for good measure. These bars are chewy, sweet, salty, and slightly buttery. Miles above anything you can purchase at the store. I threw a couple bars in our packs, with along with some

Justins maple almond butter

. Something I will be dreaming about all day!

CHOCOLATE CHIP GRANOLA BAR RECIPE

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makes 18 bars

notes: i like the addition of raisins, but you can leave them out if you are in the no-raisin-in-my-cookie camp. 

INGREDIENTS

2 cups quick oats

1 cup all purpose flour

3/4 cup brown sugar

1/2 cup wheat germ

1/2 tsp kosher salt

1/2 tsp cinnamon

1/2 cup chocolate chips

3/4 cup raisins

1 egg

1/2 cup butter, melted and cooled

1/2 cup honey

2 tsp vanilla

Preheat the oven to 350 ºF.

In a large bowl, mix the oats, flour, sugar, wheat germ, salt, cinnamon, chocolate chips, and raisins. 

In a medium size bowl, whisk the egg. Then whisk in the melted butter, honey, and vanilla. 

Add the wet ingredients to the dry and combine.

Grease a 9 x 13 inch baking pan with butter. Pour the mixture into the pan and press flat with a spatula or piece of waxed paper and your hands. Ensure that all of the granola has been smoothed out to the sides. Place the pan in the oven and bake for 17 minutes, or until the edges have turned light brown. 

Remove from the oven and let cool. Once cooled, cut into desired shapes. Wrap in small snack bags, and store in the freezer, or in the fridge for up to two weeks.