Iced Berries in Warm White Chocolate Cream

SIMPLICITY IS THE ULTIMATE SOPHISTICATION.”  Leonardo DaVinci

Iced Berries in Warm White Chocolate Cream | From My Sweet Heart

Sometimes the simple pleasures are the best.  And there are some things in their natural form that just can’t be improved upon.  Like biting into a peach on a hot summer day and feeling the juice trickle down your chin onto your favorite white tee shirt!  Well this dessert is both sublime and simple. From the joyous clink of the frozen berries, like ice cubes, into your glass…..to the sweet, rich cream which warms and bathes them back to their soft, sweet state.

But I have a confession.  I’ve made this before . . . . . [Read more...]

White Chocolate Martini

“PLEASE EAT MORE CHOCOLATE.  AND PLEASE LISTEN TO MORE COLDPLAY.”  Chris Martin

White Chocolate Martini | From My Sweet Heart

Sometimes I like to drink my chocolate, too!  For this month’s Chocolate Party, we were asked to pair chocolate with…..chocolate!  I hope Roxana, at Roxana’s Home Baking, and the founder of this fabulous group will let me slide this month as I pair two kinds of chocolate liqueur and add dark and white chocolate as the garnish.

For 1 White Chocolate Martini:

  • 1 ounce of vanilla vodka
  • 1 1/2 ounces of Godiva white chocolate liqueur
  • 1/2 ounce of creme de cacao
  • 1 ounce of cream

Place the alcohol into a cocktail shaker with ice.  Shake until mixed and cold.  Add the cream to the cocktail shaker and gently swirl.  Pour into a martini glass and garnish with shaved dark chocolate and white chocolate swirls.

I always pair my cocktail posts with a piece of my favorite music.  As you can see from the quote, I was inspired by Chris Martin of Coldplay.  And I would love to share my favorite song by them, Us Against The World.

 

 

Check out what else took place at The Chocolate Party this month.  And EAT MORE CHOCOLATE!



Chocolate Tweed Angel Food Cake

A TRIP TO THE MOON ON GOSSAMER WINGS.  IT WAS JUST ONE OF THOSE THINGS.”  Cole Porter

Chocolate Tweed Angel Food Cake | From My Sweet Heart

Angels in tweed?  Well then how can they fly?  This cake surely should have been named Chocolate Gossamer Angel Food Cake.  Not at all like those sticky, chewy cakes you buy at the market.  The texture of this cake is so light and silky; it just about melts in your mouth! Flecks of dark chocolate temper the sweetness.  White chocolate pearls float atop a cloud of chocolate whipped cream.  One bite is a trip to the moon on gossamer wings!  And I will never go back!  What is the key to this luscious, ethereal texture? [Read more...]

Triple Chocolate Terrine

“UNLESS YOUR NAME ENDS IN BASKIN OR ROBBINS, I REALLY CAN’T FIT YOU INTO MY SCHEDULE RIGHT NOW.”  Uniek Swain

Triple Chocolate Terrine | From My Sweet Heart

 If you are in the mood for a cool, creamy treat; you will not have to run to Baskin-Robbins to get it!  Nor will this fast and easy dessert take any time out of your schedule! This is as creamy as a mousse with the chill of an ice cream.  And if you can whip cream and melt chocolate,  then you have the makings for this elegant and special dessert. . . . . [Read more...]

Raspberry White Chocolate Mousse

A BLUSH IS MODESTY’S FIRST IMPULSE AND SOPHISTICATION’S AFTER THOUGHT.”  Anonymous

Raspberry White Chocolate Mousse | From My Sweet Heart

There are many variations on chocolate mousse.  But I think none are more elegant than those made with white chocolate.

This white chocolate mousse recipe is a lightly sweet canvas for any variety of fruit, flavors and garnishes.  Here, I’ve topped mine with some simple berries and grated white chocolate and white chocolate shavings.  What gives it it’s pretty blush?. . . . .

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Cherry White Chocolate Oatmeal Cookies

“SHARE OUR SIMILARITIES; CELEBRATE OUR DIFFERENCES.”  M. Scott Peck

Cherry White Chocolate Oatmeal Cookies | From My Sweet Heart

I was so thrilled to participate in THE GREAT FOOD BLOGGER COOKIE SWAP 2011!  First of all, I have to give a huge thank you to Julie at The Little Kitchen and Lindsay at Love And Olive Oil for all of their efforts and hard work in making this happen.  I can’t imagine what it took to pull off something of this magnitude.  But I only hope it was as much fun for them as it was for us!  I’m so happy to have been introduced to some fabulous new blogs and some really great people!  I can’t wait till next year!  If you are interested in participating next year, you can sign up here.

It was equally exciting to visit the blogs of those I would be sending cookies to; and then again those that I received cookies from!  Everyone writes with a different voice and style, but we are all brought together by our love for cookies!  And now I have 6 more sources of inspiration!

I chose to make a chewy, cherry and white chocolate chunk oatmeal cookie.  It is one of my favorites (it’s hard for me to resist any recipe that calls for a tablespoon of vanilla in it!).  And my lighting wasn’t ideal so my cherries look more like raisins (which I love…but not in cookies!).  So I took a close up. . . . . [Read more...]

Chocolate Rocks & Twigs Bark

“ROCKS?  WHAT DID I TELL YOU ABOUT EATING ROCKS?”  Maurice Sendak/Where The Wild Things Are

Chocolate Rocks and Twigs Bark | From My Sweet Heart

Sometimes you come across a product that you are not looking for, never even knew existed, and don’t have a clue what you will do with it!  And so it was that I happened to find these chocolate rocks!  These are fun little pieces of chocolate candy which really do look like rocks!  But the texture is light and crunchy.  This weekend, I had a craving for chocolate bark and so I decided to incorporate these cute little pebbles into the mix!  See what I did and tell me how you might make use of them……. [Read more...]

Vanilla Cupcakes with White Chocolate Buttercream Frosting

“ANYTHING SIMPLE ALWAYS INTERESTS ME.”  David Hockney

Vanilla Cupcakes with White Chocolate Buttercream Frosting | From My Sweet Heart

In the culinary world, we speak so often to ‘depth of flavor’ and layering of seasoning and spices.  Honestly, to me, sometimes keeping it extremely simple is best.  I love to experiment with some over the top flavor combinations. But there are those times when I just want to enjoy a basic sugar cookie, or a piece of buttery shortbread, or a spongy madeleine.  And for the first snowfall of the season, I always bake a “snowcake”; a simple bundt cake lavishly dusted with powdered sugar.  The common ingredient in all of these treats? . . . . .

 

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