Seattle is a Terrarium: Bella Umbrella Has Symbolic Souvenirs

Seattle is like a terrarium. The bright green of every leaf, vine and shrub is due to the constant misting we get from the sky. I love the long growing season and the happy plants and am anticipating a glorious spring after a long wet winter.

We are known for our rain and the umbrella is a natural symbol of our fortitude. Interestingly enough, very few people who live here actually carry an umbrella. So few that I would peg the person as a tourist if I saw someone carrying one.

Why? I think its because if you live here, you know that the rain won't last long. That said, everyone needs an umbrella sometimes. It's just not an everyday thing, as you might think. 

*Update: This beautiful brick & mortar shop in Seattle has closed. Their vibrant selection lives on online.

The beautiful selection above is inside Bella Umbrella, a beautiful shop within walking distance of Pike Place Market that sells (and rents!) umbrellas. If I were to buy a souvenir of Seattle, this is the kind of lasting gift I would buy myself.

Want to see something cute? The gift shop at the Space Needle sells chocolate umbrellas! I love when whimsy, color and chocolate collide.

Chocolate Hearts Melted Mine

Be still my heart - perfect chocolates for Valentine's Day! When I was picking up my caramel puffs, I couldn't help but be mesmerized by this shelf of real chocolate hearts.  I would buy 5 or 6 and tuck them around the sweets on a cookie plate. 

The maker of these has an artist's eye and I knew I had to show you. The French bakery is called Le Petit Prince and is located in Birmingham, Michigan.

Happy 12 Days of Valentine's Day! 

Chocolate Dipped Apricots

On the coldest of winter days in Michigan (-8 degrees, without wind chill, this morning!), we often find ourselves planning an escape to a warmer climate.  I walked through the family room this morning and noticed how the aqua blue in this map matched my turquoise throw on the couch.  I knew this would be a pretty vignette to showcase the sweet treat I made yesterday - chocolate-dipped apricots.

Eating a varied diet and fueling ourselves with nutrient rich food is important to me. I think eating a dried apricot or two a day can only make us all healthier. And you know how I feel about chocolate.

I have wanted to explore making chocolate-dipped fruits for a while now and having put it off, I feel quite dumb now that I know how easy it is.  

I mixed equal parts (about a 1/4 cup each) of milk chocolate chips and semisweet chocolate chips in a glass bowl. I microwaved the chocolate in intervals of 30 seconds, stirring in between sessions.  When the chocolate was smooth and blended, I dipped (and spread with a spoon) each dried Mariani Apricot.  Then I placed each chocolate-dipped apricot on a wax paper covered plate and set it in the refrigerator.  3 ingredients (all available at Target), a microwave and a refrigerator are all you need to make this sweet treat.

If you are having friends over for Book Club or Cards, make them a plate of Chocolate-dipped Apricots for a healthy and delicious treat on a cold winter day.

City Series: Dallas: Rise No.1 Souffle

My friend, Carol, was full of good ideas for how to spend our day together in Dallas.  When we were standing in a recreation of the Bush Oval Office, she mentioned that she hoped we'd have time to get souffles later that afternoon. I always have time for a souffle!

We walked into Rise No.1 on a quiet afternoon intending to catch up over a coffee and dessert souffle.  We ended up ordering a light meal, which became the culinary highlight of my trip to Dallas.

It started when the waitress mentioned their Rise No.1's famous "Marshmallow Soup."  Carol urged me to be hungry because she thought I would really like this creamy tomato and carrot soup with 3 perfect goat cheese souffles floating on top.  

When it came, I was struck by how much they really do look like marshmallows.  The soup was creamy, but not rich and had a depth of flavor that still has me puzzling, how did they do it?  I am the salt police and often find dishes to be heavy handed.  No, this soup was perfect - probably the best I have had in the cream category.  Rise No.1's Marshmallow Soup comes with a tiny pitcher of pesto oil to drizzle on top.  I tried it, but found the spongy goat cheese souffles were just the right complement to the soup - it didn't need anything else. It was magnifique. 

We rounded out our meal with a small "Rise No.1 Salad" (baby greens, roasted pecans, matchstick-cut Granny Smith apples and blue cheese - optional) dressed with a Pecan Vinaigrette in which I detected notes of vanilla.  I ate every bite.

Near the entrance (and within view of our table) was a beautiful display of French dishtowels for sale.  Aren't they lovely?  My favorite thing about French dishtowels is the imaginative and happy color combinations.  Orange, aqua and plum.  Red and bright pink.  Taupe, apricot and purple.  If I hadn't "organized" my dish towel collection lately and seen for myself just how many I have (forty? I might actually have 40), I would have bought myself one on the spot. They were gorgeous.

The restaurant has a very French-feeling sink area just outside the restrooms that is surprisingly beautiful.  The dim lighting, lavender-scented soap and basket of French linens to dry your hands gives a charming farmhouse feel to the area.  Never underestimate the power of a linen hand towel to make an impression.

Yes, we had dessert too.  Carol had a Tarte au Fruit (apple) and I sat cross-legged in the middle of this Chocolate Souffle, complete with chocolate sauce to pour inside.  Yum yum yum.

Linger is a good word to sum up our afternoon at Rise No.1 souffle and wine bar in Dallas, Texas.  Carol and I talked and talked and talked.  It was wonderful to reconnect - how can it be 5 years since we first met in a cooking class in Paris?  We picked up right where we left off and it was so much fun.  I must get back to Dallas...and quick!

Chocolate Pot de Creme and My Never List

Have I got a dessert for you: Chocolate Pot de Creme.  However, I can only endorse making it once.  It is the kind of dessert you should taste, enjoy, marvel at...and then find a way to make it with less whipping creme.

I have had make pot de creme on my "Never List" for a long long time.  

My "Never List" is a collection of food-related items that I have never tried, but would like to make/bake/taste.  It is far less dramatic than a bucket list (no one would say, "I'd like to learn how to make pot de creme before I die."), but it nags at me just the same.  It is something I have "never" made (or tried)...yet.

I recently crossed off: "Eat a fresh gooseberry" when my friend Josh picked a small basket of fresh fruits and berries from his garden to eat with his cheeses. My review?  Gooseberries are tangy and full of flavor (plus they are a beautiful pale celery yellow) - a perfect to compliment cheese.  Try them. 

What's an easy item still on my "Never List?"  Make biscotti.  You would have thought I'd tried that by now, right?, but I haven't had a chance.  So I write it down and the Never List goes on.

Anyhoo, I have wanted to make Pot de Creme for ages and I even bought antique containers this winter in Palm Beach, remember?  Since then, I started feeling nervous about experimenting with a water bath in an antique vessel, so I decided to try out this recipe from Epicurious in some classic pots ($1.95 each) from Sur La Table first, to get a feel for it.  

The result was magnificent. You should absolutely use this recipe for any party where you need a show-stopping dessert.  I made my batch with Ghirardelli semi sweet chocolate chips and I wouldn't change a thing.

Except that I am never making it again.  Ha! I can't feed my family something with that much fat on purpose.  I will be re-working this pot de creme recipe into something that is delicious, but more reasonable in the fat department.  Stay tuned...

Antique Pot de Creme

I am one step closer to checking something off my "never list".  

My never list is a tally of things I'd like to make or try, but haven't had the chance to do yet.  It isn't a bucket list, as in something that is important for me to do before I die, it's more of a mental list of things that I know about and somehow haven't tried yet.  I notice that when someone mentioned something, I'd say "I've never tried that," hence I call it my never list.

I recently checked off make a souffle, char tomatoes, have a Slurpee and eat morel mushrooms. 

Anyhoo, hovering on my never list has been "make chocolate pot de creme."  It is a rich pudding placed in small containers made specifically for pot de creme and cooked in a water bath.  I have looked for these lidded vessels in popular cooking stores, but I couldn't find any.  I saw these pots de creme online, but I was more in the mood to buy them in person.   

When I was in Florida, I mentioned wanting to make this petite dessert to my Aunt Carol and lo and behold, she found some antique pots de creme!  My mom, aunt and I went to the West Palm Beach Antique and Flea Market on a Saturday morning a few weeks ago.

Would you have spotted these pots de creme?  My aunt saw them and immediately knew that they were what I was looking for.  I bargained with the dealer and bought a set of four for $15.  I love them!

I need to wash them gingerly and cross my fingers that they can take the heat of a water bath.  They are marked "Made in Italy" on the bottom.  When I make this coveted dessert, I'll show you a picture and post the recipe. Wish me luck!

Meet Me for Hot Chocolate

I knew she'd say yes! I invited my friend, Kathleen, to meet me at Schakolad for a cup of hot chocolate.  I had heard about the rich and velvety hot chocolate (milk, dark or white) for a while now and I thought that a cold March day was a perfect time to do a tasting.  It lived up to the buzz, I really enjoyed the hot chocolate, but a smaller cup would have been plenty!  We shared 3 macarons (strawberry, lemon and chocolate) - if only we hadn't cut them in half before the picture! But it was a Wednesday and this is real life.  That's how the macaron crumbles.

The sun was out, but it was hovering near twenty-five degrees, so a warm drink was a welcome distraction.  While we were admiring the chocolates in the glass display case, we noticed a sign urging us to "try a sample cup" of Choffy.

Choffy is a hot drink made by brewing cocoa beans.  It is quite good! A huge draw is it's scent.  You know how a fresh pot of coffee smells strong and inviting?  This hot brewed beverage has a wonderful and strong chocolate scent.  We breathed in our cups and were enjoying Choffy long before the drink hit our lips.  The drink has chocolate undertones, but is hot and unsweetened, with dry chocolate undertones. I liked it.

I can see ordering a cup when you want something hot and flavorful, but don't want the caffeine of coffee, sugar of soda or a drink as weak as tea.  I know that I'll order a cup in the future, or perhaps buying my own bag of beans to brew at home.  Stay tuned...

Peter Anton, Box of Chocolates

How appropriate!  Here is a box of chocolates for you on Valentine's Day! 

An art gallery in Palm Beach is showcasing Peter Anton's oh-so-tempting artwork in their gallery this month.  Oversize but not overdone, these chocolates beg the question, "Which one would you choose?" 

I love that the artist left one paper cup empty, as if he couldn't resist eating one as he was preparing the sculpture for display.

You can read about Peter Anton (who has been called "Candy Warhol") in these online articles.  What a treat!

Happy Valentine's Day.  I hope you have been wearing red, eating chocolate and spreading the warmth and friendship of the 12 Days of Valentine's Day and that my posts from prior years (click "12 Days of Valentine's Day" in sidebar on top) have inspired you. 

Hot Chocolate on a Stick

I was in shopping in Houston at a shop called British Isles when I found this product called Hot Chocolate Sticks.  I chose dark chocolate and the salesgirl told me that hot chocolate on a stick was a very popular seller lately.  She said that once her customers try them, they always come back for more.

When you take a block of Belgian chocolate and swirl it in a cup of hot milk until melted, how could you go wrong?  You can't; it was delicious.  I had been saving my hot chocolate stick for a chilly day and on a damp and rainy day last week it really hit the spot.

I think these sticks would be perfect kept in a jar and you could pull them out as a treat during book club or a knit night.  Hot Chocolate on a Stick, why didn't I think of that?   

Make Your Own Snocaps

I was in the cake and candy supply store (Heinrichs in Centerline) when I thought of making homemade Snocaps or chocolate nonpareils.  I know it sounds a little crazy, but the ones at the movies are so small and I thought that they would make a beautiful candy to have in a dish at the holidays.  You know, when there is snow on the ground.

Anyhoo, I was talking to a saleswoman about how I would go about it when another saleswoman came by and blurted out, "Okay, here's what you do..."

She had tried this technique last Christmas (with a mixture of red, green and white nonpareils) and it was as if she had been waiting all year for someone to ask about it.

Her enthusiasm was warranted.  I just made them and they are fantastic!  Each piece of candy is a little bigger than a nickel.  They are the perfect size - big enough to look special and homemade, but not so big that you don't want to eat 2 or 3.

Okay, this is how you do it.

Homemade Snocap Nonpareils
Buy a pound or so of bulk Merckens Dark Chocolate Buttons for candy making and a container of white nonpareils at a cake and candy supply store.  Take a cookie sheet with sides and line it with parchment paper.  Preheat oven to 200 degrees.  Lay out the chocolate buttons in rows and columns.  Turn off the oven and place the cookie sheet inside.  In about 5 minutes (watch carefully) the buttons will soften and become shiny, but still retain their shape.  Remove cookie sheet from the oven and set on hot pads.  With a spoon, sprinkle white nonpareils over the softened chocolate buttons until they are completely covered.  Set cookie sheet on a refrigerator shelf for a few minutes to help the candy set.  When buttons are hard, remove from refrigerator.  Remove each piece of candy, shake off any excess nonpareils and place in a storage container until you are ready to serve.  When all of the candies have been removed, pick up edges of parchment paper and ease extra nonpareils back into the nonpareil container to use for the next batch.  Put the parchment paper back on the cookie sheet, turn the oven back on and repeat steps.  Enjoy!

12 Days of Valentine's Day: Day 9, Molten Chocolate Cake

My oh my!  There has to be chocolate somewhere in your Valentine's celebration, right?  I made molten chocolate cakes for the first time and adapted the recipe from Epicurious.  What did I change?  I dropped the almond extract, used Hershey Special Dark cocoa powder and Ghirardelli semi-sweet chocolate chips and topped the individual masterpieces with a simple scoop of vanilla ice cream, instead of homemade coffee whipped cream.  It was delicious!

And of course, I crafted and made a set of heart-topped picks to dress up dessert and reinforce the Valentine spirit.  Just find some cute scrapbook paper and "punch" out hearts with a Martha Stewart heart craft punch.  Then glue them back-to-back onto toothpicks and Voila!  A custom pick worthy of the 12 Days of Valentine's Day.

Happy Day 9: Make sure to incorporate some chocolate into your week.

Adorable Holiday Candy

I was going for "cute" and got delicious too!  I was at the cake and candy supply store, happily spinning the rack of chocolate candy molds, when I saw this!  A plastic mold that makes 10 "house" chocolates per batch - adorable!

I wanted to try making some simple chocolates to serve with coffee and cookies over the holidays.  I knew that Wilton made favored/colored chocolate wafers (or discs) that could be put in clear piping bags and melted in the microwave.  I wanted to make the house look "Colonial" so when I saw peanut butter discs at a Michaels Craft Store, my mind said "khaki!" - the perfect color of "siding" for my house.



I used some dark chocolate discs that I had from another project and Voila! I have a super cute candy that tastes like a Reese's Peanut Butter cup.

The candy you see here is from my first batch - there is not much of a learning curve, I'm happy to say.  The only change I need to make is to pipe less peanut butter into the house cavity so that it doesn't seep outside the lines of the house.

Tips:

• Use disposable plastic bags - you can microwave in them and toss them when you're finished
• After the peanut butter is piped in, lightly "drop" or tap the mold to let any bubbles escape the chocolate.  Do the same after you pipe in the dark chocolate.
• Allow chocolate to set before trying to unmold.  I put mine in the refrigerator for 5 minutes.  Gently twist the mold to release (similar to what you would do with an ice cube tray) and then tap and push on the back of the mold (face mold down onto wax paper-covered counter top) to encourage the chocolates to release.

Homemade Fudgesicles in Empire

How do chocoholics cool off?  With a gourmet fudgesicle, of course!  With the Midwest reaching record temperatures over the last few weeks, I can only assume that fudgesicle consumption is "up" at Grocer's Daughter Chocolates in Empire, Michigan.

I was exploring Leelanau County last week, when the craving hit.  Chocolate.  I wanted chocolate.  Grocer's Daughter is always my first thought when I am in this neck of the woods and in the Summertime they make gourmet fudgesicles.

My choice (shown above) was a frozen concoction of dark chocolate mixed with coconut milk and a swirl of blueberry lavender jam.   Yum!  Although most would agree that "the more chocolate the better," this ice cube-size treat is so rich and delicious it is really all you need.

Thank you, Grocer's Daughter, for this delicious blog-worthy treat!

Some Bunny

When my Dad goes out for Easter candy, he doesn't kid around!  This magnificent chocolate bunny graced our Easter table last year and I'm just getting the chance to show it to you now!   

Can you see the yardstick we propped up next to him?  25 inches of pure delight!  Buying a giant chocolate rabbit is something of a tradition in my family and every few years my Dad gives in and gets one.  It is a limited edition milk chocolate rabbit made at Morley Candy in Clinton Township. 

The rabbit came in a nest of Easter grass (sprinkled with chocolates) and was wrapped in clear cellophane with a large yellow bow.  Whenever there is a giant rabbit in the house, my parents keep him on the front table. In the days leading up to Easter, my Dad will cut a hole in the cellophane so that you can lean in and smell the chocolate.

Then last Easter, my parents brought "dessert."  Can't you just see my Dad coming up the front steps carrying him?!  What a treat and so welcome at our Easter table.  We definitely had fun nibbling at his ears.  In the following week we did our best to eat him, and then we packed up the extra to enjoy in chocolate chip cookies, brownies and fondue.  All I can say is, that was SOME bunny!      

Cocos Chocolate Cafe

When I was talking to Beth about my visit, I told her that I would love to buy some bourbon chocolates while I was in Kentucky. 

I love bourbon and have been missing my favorite bourbon chocolates (made in Nevada) that was discontinued/changed when the brand was purchased by another company a few years ago.  I told her that I had a recipe for bourbon chocolates (that I had never tried) but other than that, I had nothing.  If I was going to be in bourbon country, I needed some bourbon chocolates.

She delivered!  Beth and her husband found Coco's Chocolate Cafe on Bardstown Road and I was able to meet Owner and Chocolatier, Fred Moore.  Seeing is believing and when he stepped behind the counter of gorgeous chocolates (see above) in a white chef's jacket and tall paper hat, I knew he meant business. 

I sampled one of his bourbon chocolates (sold!) and bought a box of nine...all bourbon.  He told me that he uses only Four Roses Small Batch bourbon in his bourbon chocolates - yum!

Because of the variety, Beth's box is more beautiful so I am showcasing it here (Bourbon Chocolate is on the bottom right).  But I can promise you, no one has ever been happier with a box of chocolates than I was.  Viva la Bourbon!

12 Days of Valentine's Day: Chocolate Cake

Where has this recipe been all my life?  I love to bake and lately I have been on the hunt for a delicious chocolate cake.  Tried one - nope. Tried two - not good enough.  And then last night it occurred to me to go to the source:  Hershey cocoa.

I made Hershey's "Perfectly Chocolate" chocolate cake and it was perfect.  Moist, chocolaty, exactly what I was looking for.  I was surprised by a couple of elements - use boiling water, use oil not butter.  Who knew?
 
One tip I have is that you should take the time to trace the bottom of pan and cut a piece of parchment paper to lay it in the bottom (after you grease and flour) before you pour the batter in.  The cake is moist and difficult to remove from a pan with curves.  Hence the "wobbly" edge to the cake above.  It looks more charming than perfect, but I should get points for using a heart-shaped plate. 

There is no doubt that this cake is homemade - and I think that's a good thing! Happy Day 5

Day 5: Bake a chocolate cake.  Everyone will be glad you did.

Chocolate Acorns

Inspired by a recipe I saw in a magazine years ago, these little acorns have become my favorite Fall treat.  Roasted almonds hidden inside chocolate-dipped dates with a crushed almond cap.  They are the perfect after dinner treat with coffee on a chilly October night.

Chocolate Acorns
Toast 1 cup of whole shelled natural almonds on a baking sheet for 5-10 minutes in a 350 degree oven.  Allow to cool.

Insert one almond into each whole pitted date, set aside.

Melt 1 cup of semi-sweet chocolate chips (along with a few drops of vegetable oil) in the microwave for 1 minute. Stir until smooth.  You can microwave for additional 10 second increments, but be careful that the chocolate doesn't burn.

Dip approximately 10 stuffed dates into the semi-sweet chocolate and allow to dry on a wax paper-lined cookie sheet. 

Melt 1 cup of milk chocolate chips (along with a few drops of vegetable oil) in the microwave for 1 minute. Stir until smooth. You can microwave for additional 10 second increments, but be careful that the chocolate doesn't burn.When the cookie sheet is full, place it in the refrigerator to set the chocolate.


Repeat dipping step with the rest of the stuffed dates.

Now you have two different shades of brown acorns - some milk chocolate, some semi-sweet chocolate.

Grind the remaining toasted almonds into a chunky granules.  Re-melt the semi-sweet chocolate and dip one end of the milk chocolate dates into the chocolate and then into the ground almonds.  Return to the tray to set.

Re-melt the milk chocolate and dip one end of the semi-sweet chocolate dates into the milk chocolate and then into the ground almonds.   Return to the tray to set.

Put cookie sheet back into the refrigerator for 30 minutes to solidify.

Serve to your guests after dinner and listen to their compliments.

Hot Chocolate

When one of my brothers and his family came over on Easter, they gave me a goodie bag of sweet & salty treats they thought I might like. When I pulled this gorgeous chocolate bar from the tissue paper my brother said, "It's hot chocolate." Ha!

This Lindt Excellence dark chocolate bar called "Chili" is spiced with red chili extract! As someone whose ears turn pink if the salsa is too hot, I wondered just how hot it would be. I am happy to report that it is delicious. I think that a piece or two would be nice after dinner - sitting by the fire with a glass of red wine. Mmmmm...

Do you like hot chocolate?

Grocer's Daughter Artisanal Chocolates on the Leelanau Peninsula

You are looking at 6 glorious chocolates from Grocer's Daughter. On this particular Summer day, I had my heart set on one of their "fudgesicles". A perfect, ice cube-size frozen delight on a stick. Yes, I think that sums it up. But, alas, they had sold out by afternoon.

So I made up for it with one each of Lavender, Rosemary, Mint and Basil truffles plus 2 Sea Salt caramels. Did I really need chocolate on any old Monday? Umm...yes!

Grocer's Daughter is a small batch chocolatier that boasts using "local and/or organic dairy products, herbs and edible flowers come straight from our gardens. Honey, maple syrup, berries and loads of other local/organic fruit & nuts are used whenever possible." Doesn't that sound wonderful?  You can taste a little bit of northern Michigan in every bite.  

Purses & Shoes

Ahhh...a modern interpretation of an old style rule...

"Your handbag must match your shoes!"

On April Fool's Day, my friend, Corinne, called and asked if I wanted to have lunch and run some errands with her. She needed to go to Gayle's Chocolates in Royal Oak (You don't have to ask me twice!). She wanted to "fool" her Mom by giving her a pair of chocolate shoes tucked inside a real designer shoe box.

We ended up sipping mugs of hot chocolate at a cafe table and using her iPhone to photograph my Delight tote ("Loving Roses") with the chocolate shoes the store had on display. Can you believe these are made of chocolate?

I'll say it again...art is everywhere.