- 8 iconic Michelle Obama looks and why they matter
- Fun and fabulous chocolate fondue dippers
- Play Angry Birds Seasons Valentine's Day
- Kim Kardashian gets kicked off stage by Prince!
- Tabatha Coffey solves 7 common hair emergencies — stat!
- Top 10 Spring wardrobe essentials
- The facts about famous '80s family television shows!
- Get to Know Mary-Kate and Ashley Olsen's sister's style sense
- DIY Valentine's Day decorating
- Julia Roberts will play the Evil Queen in the Brothers Grimm's Snow White
- 12 tips for exercising on the cheap
- Zumba dance class will help you learn to love your booty
- How to brush your dog's teeth
- Sienna Miller and Jude Law: the way they were!
Posts for February 8th 2011
With a standing mixer, the recipe takes less than 10 minutes of active prep, and if you're really not up to the task, you can substitute already-whipped cream and be done with it in seconds. The best part? It's creamy, rich but not too cloying, and full of chocolate hazelnut flavor. No one will ever guess that part of the chocolate indulgence comes from a can. Want the recipe? Then keep reading.
I'm definitely a fan of Valentine's Day, but mostly because I like the excuse to eat chocolate. Besides tasting good, dark chocolate is full of heart-healthy flavonoids (equal to many fruits), can soothe a cough, increase blood flow, and lower blood pressure.
Spread the love even more this holiday by buying my picks for chocolate that's organic, Fair Trade, or health-inspired, and don't forget to throw in a cute card — your sweetie will love you even more for it!
- Vosges chocolatier Katrina Markoff fuses her premium chocolates with things like curry, wasabi, and ginger, but we especially like Vosges because of its yoga and chocolate weekend workshops. Make vegan and gluten-free friends happy with the Vosges vegan truffle collection ($25) — with ingredients like agave nectar, organic coconut milk, pomegranate, and acai, this collection is sure to be a hit with health conscious friends.
- The handmade Drunken Figs ($35) from Cocoavino are made with red wine and dark chocolate — talk about antioxidant overload! Chocolate from Cocoavino is organic and Fair Trade certified, made with wind power, and sold in eco-friendly packaging.
- Forget Nestlé Crunch; Dark Quinoa Chocolate bars ($5) from Alter Eco give you that same crunch except with a tiny burst of protein. Alter Eco sources all of its ingredients from Fair Trade farms and also helps fund community development programs.
To see what other chocolate made the cut, read more
6 large eggs
1/4 cup olive oil
1 clove of garlic
1/2 teaspoon sea salt
1/4 teaspoon fresh cracked black pepper
1/4 cup finely chopped green onions
2 pieces of Proscuitto
4 thin slices of your favorite bread (I used Focaccia)
The trickiest part of this recipe is soft boiling the eggs, without them being too soft. Fill a large bowl with ice water. Then, bring a medium pot, filled half way with water, to a boil. When the water begins to boil, drop in the eggs and cook for exactly 3 1/2 minutes. Immediately drop the eggs into the ice water to stop the cooking and allow them to cool until you can peel them. Peel the eggs, cut them into 8 pieces and toss them into a bowl. Drizzle the eggs with olive oil and squeeze both lemons on them. Mix in the garlic, salt and pepper. Put the egg mixture into the fridge to chill.
When you are ready to serve, preheat the oven to 400. Place the proscuitto on a cookie sheet and bake for about 8 minutes, until crispy. Brush your bread of choice with olive oil, or spray the tops with cooking spray. Place the bread slices on a cookie sheet and bake until lightly golden and crispy. Break your prosciutto into pretty midsize pieces. Place a big scoop of egg salad on each piece of bread, sprinkle with green onions and top with a prosciutto.
Makes 4 open sandwiches . . . 2 servings
1/2 cup chocolate-hazelnut paste, such as Nutella
1/4 cup crème fraîche
1 1/2 teaspoons brandy or hazelnut liqueur
1/2 cup heavy cream
Chocolate wafer cookies, for serving
- In a medium bowl, using an electric mixer, beat the chocolate-hazelnut paste with the crème fraîche and brandy at low speed until smooth. In another bowl, beat the heavy cream until firm peaks form. Using a rubber spatula, fold the whipped cream into the chocolate-hazelnut mixture until no streaks remain. Spoon the mousse into small bowls and refrigerate for 20 minutes. Serve with the chocolate wafer cookies.
- Desserts, Puddings/Mousse
- North American
Jennifer Aniston's 15-year-old dog, Norman, wasn't the only subject of chatter when she made an appearance on Chelsea Lately; so were her quesadilla-making skills in the kitchen. The Just Go With It star — who Chelsea Handler says is quite the cook — was preparing to make quesadillas. Chelsea mistakenly took the ingredients and threw them into the microwave! Maybe she's not so far from her dream of opening a Mexican restaurant after all. Want more Jen? Check out a sneak peek at her I'm a Huge Fan, and see her meet our winner!
Do you find the results hard to believe? Does this sound too good to be true?
- How to cook moist and tender chicken breasts. — The Kitchn
- Today marks the one-year anniversary of Michelle Obama's Let's Move! campaign. — Obama Foodorama
- An update on Grant Achatz's upcoming eateries Next and Aviary. — Eater Chicago
- A backstage look at Martha's appearance on Letterman. — The Martha Blog
- Four things you should not buy at Trader Joe's. — CBS MoneyWatch
- A brownie mix that's worthy of its steep price tag. — Chow
- Jimmy Fallon will be the guest judge on tomorrow's episode of Top Chef All-Stars. — The Feast
- Must make: granqueso and serrano ham macaroni and cheese. — 30 Days 30 Ways With Macaroni and Cheese
Since we're all about chocolate this week, I want to know what's the best chocolate dessert you've ever had? Was it an amazing brownie? A scrumptious molten cake? An unbelievable gelato? Please share your most memorable chocolate experiences with us below!