Friday, October 14, 2016

Coconut Cherry Chocolate Torte

Dark chocolate, cream and coconut rum, fill this decadently silky tart, which is topped with cherries and fresh whipped cream.

This recipe was originally planned for a BIG blogging event which happening this week. While I had every good intention of participating, life slapped me in the face and woke me up to my reality. I still don't have time to create several recipes in a short period of time and do everything that is necessary to get to recipes up on the blog. So I decided to just share this beautiful tart with you guys today.

My kids and I are suckers for dark chocolate. Surprisingly the kids prefer dark chocolate to milk chocolate, which is ok with me because it is a bit healthier than milk chocolate. When I mentioned my plan for this torte to the kids, both of them were pretty much salivating at the thought, LOL. So when they saw me trying to get photographs of the tart for the blog, I was met with cheers and inquiries as to whether they could have a slice when I was done. 

This torte is super simple to make and tastes amazing. It is silky smooth and rich, but the cherries and fresh whipped cream cut the richness and add a delicious pop of flavour to the tart. I decided to add a subtle coconut flavour by adding some coconut rum to the chocolate and coconut extract to the whipped cream. 

Coconut Cherry Chocolate Torte

2 C chocolate cookie crumbs
3 Tbs butter, melted

Chocolate Ganache
3 C chocolate kisses, chopped
1 C heavy cream (35%)
2 Tbs coconut rum (I used Blue Chair Bay)
1 tsp coconut extract

Cherry Topping
3 C frozen dark cherries
1/2 C sugar
1 tsp almond extract
2 Tbs cornstarch
3 Tbs cold water

Coconut Whipped Cream
1 C heavy cream (35%)
1 tsp coconut extract
1/4 C powdered sugar

In a mixing bowl combine the chocolate cookie crumbs with the melted butter, until mixture resembles wet sand. Press crumbs into a 9 inch tart pan, making sure to press crumbs up the side of the pan as well. Refrigerate while working on the chocolate ganache.

In a small sauce pot, combine 1C heavy cream (35%), coconut rum and 1 tsp of coconut extract. Heat over medium heat, until bubbles begin to form around the edges. Place chopped chocolate kisses into a mixing bowl. Pour hot cream mixture over top and let sit 3 minutes. Stir until chocolate is melted and has combined with the cream to form a smooth mixture. Pour into refrigerated cookie crust and return to the fridge until set (1-2 hrs).

While the chocolate filling sets, place frozen cherries into a clean sauce pot and combine with sugar and almond extract. Cook over medium heat, until cherries have thawed and sugar has dissolved; about 10 minutes. Combine the cornstarch with cold water. Remove the cherries from the heat and stir in the cornstarch mixture. Return the pot to the heat and stir cherries until mixture thickens; about 5 minutes. Remove from heat and let cool completely. Once cool, pour cherries into center of the torte; spread out to 1 inch from the edges.

Place 1C heavy cream (35%) into a mixer bowl; fitted with a whisk attachment. Beat on high speed until soft peaks form. Slowly add in 1 tsp coconut extract and powdered sugar and continue to beat on high speed until firm peaks form. Place whipped cream over cherries and garnish with some chocolate shavings.

Refrigerate until ready to serve

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Sunday, September 25, 2016

Crock Pot Moose Stew

Tender wild moose, is slow cooked all day with potatoes, peas, carrots and herbs, resulting in a hearty and delicious cold weather dish.

Crock Pot Moose Stew, Crock Pot Beef Stew

I bet you are all surprised to see a new recipe aren't you? I can say that I've missed blogging. I've missed creating recipes, taking photographs and sharing them with you. Sometimes life gets in the way, which is the case here.

About one year ago my life took a turn I never thought it would. I suddenly found myself as a single mom, who suddenly had to find a job and be both mom and dad to my children. That transition, along with trying to heal a hurt and broken heart, was too much to focus on and things like my blog fell to the wayside. They say things in your life happen for a reason and that what doesn't kill you makes you stronger. Well let me tell you, I was able to build myself back up and show my children that their mom is a strong and determined woman that will always be there for them, even when she feels defeated. One year later, I can proudly say that I am doing better then I have in a long time....even before my marriage ended, and I am now ready to return to blogging, to create, to photograph and to share fantastic recipes with you.

I decided to make this crock pot moose stew my come back recipe, because this shows who I am. I am a simple small town girl, who grew up eating wild game and hearty down home recipes. With hunting season beginning, I've been trying to use whatever moose is in my freezer, to make room for this year's kill. Now I know some of you think hunting is a bad thing, but my family hunts to feed ourselves. We do not hunt for sport, we hunt to fill the freezer. With the cost of living increasing at insane speeds lately, any help I can get to cut my grocery budget is much appreciated. This recipe can also be made with beef (nice tender stewing beef would be best), if moose isn't your thing.

Crock Pot Moose Stew, Crock Pot Beef Stew

Crock Pot Moose Stew

1 1/2 lbs moose steak (or stewing meat), cut into bite size pieces
15 mini white potatoes, cut into quarters
2 medium carrots, slices
1 onion, chopped
1/2 tsp ground thyme
1 large bay leaf
6 C beef broth
1 packet brown gravy
1/2 tsp each, salt & fresh ground pepper
1 1/2 C frozen peas
2 Tbs each, cornstarch & cold water

In a 6 quart crock pot, place the meat, onion, potatoes, carrot. Whisk the brown gravy mix and thyme into the beef broth, and add to the crock pot. Add in the bay leaf and season with salt and pepper. Cook on low heat for 6-8 hrs.

30 minutes before serving, add the peas to the crock pot. Mix the cornstarch with the cold water and also add to the crock pot, stirring to combine. Stir mixture well before serving and remove the bay leaf.

Thursday, January 28, 2016

Warm Creamer Potato Salad

Buttery Creamer potatoes are tossed with chickpeas, sauteed mushrooms and spinach, for a light and healthy meatless meal.

January is soon coming to a close and it makes me wonder how many of you have made and kept your New Year's resolution? I didn't make a resolution this year, since my goal for healthy eating started back in July. I'm proud to say that I have lost 40 lbs since then and that I did not gain any of it back, during the holidays. I was able to not let the pounds creep back up, while still enjoying the foods I love. The key was moderation and not denying myself of the foods I love. A small slice of cake rather than a big one, a smaller serving of cheesy potatoes, rather than two servings. I still enjoy all the foods I love, but my portions are smaller. This way I don't really feel like I'm missing out.

This month, I decided to try and develop a healthy warm potato salad, for my Little Potato Company blog post. While I LOVE potato salad that is swimming in creamy mayonnaise, I wanted to make a salad that was warm and light. I added some chickpeas for protein, and sauteed mushrooms and spinach for a nice earthy balance to the sweet dressing. I knew the gorgeous Blushing Belle potatoes would add a wonderful pop of colour and a great velvety smooth texture to my salad.

Creamer potatoes are not only healthy, but they are native to The Little Potato Company, which has special seasonal crops and that are all about their unique taste. The goal of this family run business is to change people's perception of what a potato is. Check out this wonderful new video, found on The Little Potato Website.

Warm Creamer Potato Salad

1 1.5 lb bag Blushing Belle Creamer potatoes from The Little Potato Company
2 Tbs olive oil
1 Tbs butter
8 oz button mushrooms, cleaned and sliced
3 C baby spinach
2 C canned chickpeas, rinsed
1 tsp rosemary
1/2 tsp cumin
1/2 tsp garlic
1/2 tsp each, coarse sea salt and fresh ground pepper
1/4 C honey
juice of half a lemon

Place Creamer potatoes on a microwave safe plate and cook in microwave until for tender; about 3-5 minutes. Let cool 2 minutes; until cool enough to handle. Cut each Creamer potato in half.

Preheat olive oil in a large skillet, over medium heat. Once oil begins to ripple, place creamer potatoes cut side down in skillet. Cook 4-5 minutes, until cut side begins to develop a beautiful golden crust. Remove from skillet, to a large bowl.

Add 1 Tbs of butter to the hot skillet. Once melted add in the sliced mushrooms and cook until browned; about 5 minutes. Add in the spinach and cook two minutes; until wilted. Add spinach and mushrooms to the Creamer potatoes, along with the chickpeas.

Deglaze the skillet by adding the lemon juice and honey. Add in the rosemary, cumin, garlic, salt and pepper and bring to a boil. Pour hot dressing over Creamer potato mixture and toss to coat. Serve immediately.

Monday, January 25, 2016

Simple Supper Tuesday has come to an end

Hello everyone. Unfortunately due to my new role as a working single mom, my blog has taken a back seat to every other responsibility in my life. As a result I will no longer be hosting Simple Supper Tuesday.

I wanted to say THANK YOU to all of you who would stop in each week, to share your fantastic recipes with us. I wish you all the best.