Video: Halle Berry Making a Difference for Battered Women

From Denny: If you missed this segment you will definitely want to watch it. Halle Berry grew up with an abusive father who battered her mother. Today, the actress is helping other women get strong, help heal them and their children and build new - and confident - lives.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Cajun Joke: Boat For Sale by Beaudreaux and Thibodeaux

Bozo Sapien Photo by I'm Fantastic @ flickr

From Denny: This Cajun joke is in dialect and so I put a few translations behind some of the questionable words for readers for whom English is a second language.

BOAT FOR SALE

Thibodaux marches up to Beaudreaux’s front porch and wraps (knocks) hard on the door so, of course, Beaudreaux opens it to greet his friend.

Thibodaux say, “Beaudreaux! How long we ban frands?” (been friends)

Beaudreaux say, “Well, all our lives Thibodeaux.”

Thibodaux say, “Why don’t you told me you gotta boat?”

Beaudreaux say, “I ain't gotta boat!”

Thibodaux say, “Da’ sign say: 'BOAT FOR SALE.'"

Beaudreaux say, "Oh, no, Thibodaux!” See dat old ‘72 Ford
pick 'em up truck over dare?” (over there)

Thibodaux say, “yas, I see dat old pick 'em up truck” (pick-up truck)

Beaudreaux say, “See dat ‘76 Cheverloet Ce-dan?” (sedan)

Thibodaux say, “yas, I see dat Ce-dan.”

Beaudreaux say, “Well, dey boat for sale (they are both for sale)

*** Thanks for visiting and come back often! :)

3 Quick Awesome Chocolate Recipes for the Holidays

From Denny: The holiday season is upon us and I'm on the hunt to find easy convenient recipes for us to enjoy during the holidays. Baking should be fun - and most times fast - so we can get down to the business of savoring that chocolate bite with a cup of steaming hot tea or coffee! Who's with me on this? All together now, everyone raise their virtual hands all at once! :)

Shortbread is often a holiday tradition in Europe and America. This almond fudge topped version is a new and wonderful twist as another way to use chocolate rather than the standard dipping and coating a cookie. The Chocolate Kisses Cookie Torte is a real show-stopper in the eye candy department and perfect for the holidays. While they do require some chilling time they can easily be made a day or two ahead of your big day.

The Really Chocolate Chocolate Cake is an easy basic cake to make with all purpose flour so you don't have to jump through hoops or run to the grocery store to make it since it comes from basic ingredients. We all know who follow this blog that chocolate is one of the major food groups and is always stashed in some form in our pantries. :) All I do with all purpose flour is sift it a few times to fluff it up so the cake is lighter, similar to using cake flour. It isn't exactly the same but is close enough.

Another quick note for beginner bakers: When using eggs in any baking recipe (unless otherwise noted) the standard is to use size large eggs. Use AA grade eggs when you can find them as those are the freshest and will give the best flavor and loft to your cake.

As to vegetable oil, when combining with chocolate I go for a neutral tasting oil like canola (also called rapeseed in Europe, correct me if I'm wrong on that one) so that the chocolate shines through to be the main player in the taste game.





Almond Fudge Topped Shortbread

From: Hershey's
Ingredients:

1 cup (2 sticks) butter or margarine, softened
1/2 cup powdered sugar
1/4 teaspoon salt
1-1/4 cups all-purpose flour
2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips (Ghiradelli brand is wonderful too - feel free to use your best quality chocolate available)
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1/2 teaspoon almond extract
1/2 cup sliced almonds, toasted

Directions:

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, powdered sugar and salt in large bowl until fluffy. Add flour; stir until well blended. With floured hands, press evenly into prepared pan.

3. Bake 20 minutes or until lightly browned. Shortly before end of baking time, melt chocolate chips with sweetened condensed milk in heavy saucepan over low heat, stirring constantly until chips are melted. Remove from heat; stir in almond extract. Spread evenly over baked shortbread. Sprinkle with almonds; press down firmly. Cool.

4. Refrigerate 3 hours or until firm. Cut into bars. Store covered at room temperature. 24 to 36 bars.





Easy MINI KISSES Cookie Torte

From: Hershey's

Ingredients:

1 cup sugar
1/2 cup HERSHEY'S Cocoa
1/2 cup strong coffee
1/3 cup shortening
1/4 teaspoon ground cinnamon
1 package (11 oz.) pie crust mix
2-1/2 cups cold whipping cream
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates, divided

Directions:

1. Place sugar, cocoa, coffee, shortening and cinnamon in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Continue microwaving, 30 seconds at a time, until mixture is smooth and creamy when stirred with wire whisk. Remove 3/4 cup of mixture; set aside remaining mixture.

2. Stir together pie crust mix and reserved 3/4 cup cocoa mixture, blending until smooth. Shape into ball; cut into 4 pieces. Shape into patties; wrap in plastic wrap. Freeze for 10 minutes or just until firm, but pliable.

3. Meanwhile, heat oven to 350°F. Line two cookie sheets with foil; mark two 8-inch diameter circles on each. Place one patty in center of each circle; press with fingers into marked circles. Bake 10 to 12 minutes or until almost set; cool completely on foil.

4. Gently peel foil away from cookies. In bowl with remaining cocoa mixture, pour whipping cream; beat until whipped cream consistency, about 3 minutes. Place 1 cookie on serving plate; place chocolates all around the outside edge of cookie. Place one-fourth of cream mixture in center; gently spread out to chocolates.

5. Repeat layering with remaining 3 cookies, cream mixture and chocolates, ending with cream. Place remaining chocolates all over top of torte. Cover: refrigerate 4 hours until filling has softened cookies. Refrigerate leftover torte. About 10 servings.





Really Chocolate Chocolate Cake

From: Hershey's

Ingredients:

2 cups sugar
1-3/4 cups all-purpose flour
1 cup HERSHEY'S Cocoa
1 tablespoon baking powder
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
CHOCOLATE FUDGE FROSTING (recipe follows)

Directions:

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean and the top springs back when touched gently. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with CHOCOLATE FUDGE FROSTING. 8 to 10 servings.


CHOCOLATE FUDGE FROSTING

Ingredients:

3/4 cup (1-1/2 sticks) butter or margarine, melted
1 cup HERSHEY'S Cocoa
4 cups powdered sugar
1/2 cup milk
2 teaspoons vanilla extract

Directions:

1. Place melted butter in large mixer bowl. Add cocoa, stirring until smooth.

2. Gradually beat in powdered sugar, milk and vanilla, beating until smooth. If necessary add additional milk, 1/2 teaspoon at a time, beating until spreading consistency. About 3 cups frosting.


*** Thanks for visiting, everyone, and come back often! :) Looks like I'll have to ramp up and start posting more than twice a week on the recipes during holiday season. And chocolate food hound is on the move...

Video and Recipes: 3 Fabulous New Orleans Sweets

To take a look or purchase, go here.

From Denny: From a pastry chef's old email address to the title of a book comes Dam Good Sweet: Desserts to Satisfy Your Sweet Tooth! (And good news: Amazon books has marked it down, along with free shipping. Would make a lovely holiday gift for that special baker in your life.)

We love Red Velvet Cake with cream cheese icing around here (and at our house especially). Individual apple pies are a national favorite; see how easy it is to make your own. Now this Sweet Potato Tart sounds like a divine new twist on how to use sweet potatoes this holiday for more than just as a mashed side dish or casserole. Recipes follow the video, enjoy!

Visit msnbc.com for Breaking News, World News, and News about the Economy

Fried apple pies

From: David Guas, pastry chef

Makes: 18 mini pies

INGREDIENTS

For the dough

• 4 cups all-purpose flour plus more for rolling
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup (8 tablespoons) vegetable shortening, melted and cooled
• 2 large eggs
• 3/4 cup whole milk

For the filling

• 1/2 cup apple cider or apple juice
• 1 tablespoon cornstarch
• 5 firm, juicy apples (preferably Braeburn), peeled, cored, and diced into 1/4-inch cubes
• 1/2 cup sugar
• 1/2 teaspoon ground nutmeg (preferably freshly ground)
• 1/4 teaspoon ground cinnamon
• 1 vanilla bean, halved widthwise
• 1 tablespoon unsalted butter
• Peanut oil for frying
• Confectioners' sugar

DIRECTIONS

To make the dough

Sift the flour, baking powder and salt into the bowl of a stand mixer (use a large bowl if mixing by hand). Add the melted shortening, eggs and milk. Using the paddle attachment, mix the dough on low speed until the dry ingredients are moistened.

Increase the speed to medium and knead the dough until it is no longer sticky, about 2 to 3 minutes, adding more flour, 1 tablespoon at a time, if the dough seems very wet or sticky. (If mixing by hand, it will take about 5 minutes to knead the dough.) Divide the dough in half, wrap each half in plastic wrap, and refrigerate for 1 hour (because the dough turns gray, it is best used within 6 hours of making; see "Make Ahead" on the facing page for freezing instructions).

To make the filling

Meanwhile, make the apple filling. Line a rimmed baking sheet with parchment paper. Whisk 1/4 cup of the apple juice or cider with the cornstarch in a small bowl and set aside. Place the apples, sugar, nutmeg and cinnamon in a large bowl. Wrap one-half of the vanilla bean well in plastic wrap, and reserve for another use. Slice the remaining half lengthwise down the middle. Open the pod and use the knife to scrape out the seeds; discard the pod. Add the seeds to the apples and toss with the sugar and spices.

Melt the butter in a large pot over medium-high heat. Once melted, let the butter simmer for 20 seconds, then stir in the apples. Cook with a lid askew until the apples start to soften, about 5 to 7 minutes, stirring occasionally. Add the remaining 1/4 cup of apple juice or cider and simmer, stirring occasionally, until the liquid is reduced by half, about 2 to 3 minutes.

Stir in the cornstarch slurry and cook until the mixture is thickened, 3 to 4 minutes. Transfer to the prepared baking sheet (or a large bowl) and cool to room temperature, and then cover with plastic wrap and refrigerate until cold.

To make the piecrusts

Once the apples have chilled, make the piecrusts. Line a rimmed baking sheet with parchment paper. Place a small dish of water next to your work surface. Generously flour the work surface and roll one dough ball into a 1/8-inch-thick circle. Use a 3 1/2- to 4-inch biscuit or cookie cutter to cut out rounds from the dough. Place the circles on the prepared baking sheet, cover with a sheet of parchment paper and place them in the refrigerator to keep cool. Set the dough scraps aside and reflour your work surface.

Repeat with the second piece of dough and refrigerate the stamped-out rounds. Press all of the scraps together, roll them into a 1/8-inch-thick circle, cut out rounds, and refrigerate. Discard the leftover scraps. (Discard the scraps after rolling the second time; the dough gets too tough to roll a third time.)

To assemble the pies

Place 1 1/2 to 2 tablespoons of cold apple filling in the center of each dough circle. Using your finger or a pastry brush, moisten the edge of the bottom half of the circle with water and fold the top half over, bringing the edges together and pressing them tightly to seal. Using firm pressure, crimp the edges of the dough using an upturned fork. Refrigerate the filled pies while you heat the oil. (The pies can be made up to 6 hours before frying.)

Line a plate with paper towels. Pour enough peanut oil into a large pot to fill it to a 3-inch depth and bring to a temperature of 375°F over high heat. Fry a few turnovers (you don't want to fry too many at one time, otherwise the temperature of the oil will drop and the turnovers will become greasy) until all sides are golden brown, about 3 to 5 minutes, turning them over often. Transfer to the prepared plate to drain while you fry the remaining turnovers. Serve warm or at room temperature with plenty of confectioners' sugar on top.

Make ahead

The apple filling can be made up to two days ahead, and the stamped-out dough circles can be frozen for up to six months. Freeze the dough circles flat on the parchment paper-lined baking sheet (if you need to stack the dough, separate the layers with parchment paper). Once frozen solid, transfer the circles to a resealable freezer bag. To use, return the circles to a parchment paper-lined baking sheet, cover them with another sheet, defrost in your refrigerator overnight, and then fill. The filled and crimped pies can be refrigerated for up to six hours before frying.





To take a look or purchase, go here.



Red velvet cake

From: David Guas, pastry chef

Makes: one 9-inch cake

INGREDIENTS

For the cake

• 2 sticks plus 2 tablespoons unsalted butter, at room temperature
• 3 cups plus 1/4 cup all-purpose flour
• 1/2 cup Dutch-processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1 (1-pound) box light brown sugar (about 2 1/4 cups)
• 3 tablespoons red food coloring
• 2 1/2 teaspoons vanilla extract
• 3 large eggs
• 1 3/4 cups buttermilk

For the frosting

• 1 1/4 pounds cream cheese, at room temperature
• 2 1/2 sticks unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 1 (2-pound) bag confectioners' sugar

DIRECTIONS

To make the cake

Heat the oven to 350 degrees F. Grease two 9-inch cake pans with 1 tablespoon of butter each. Add 2 tablespoons of the flour to each pan and shake the pans to coat the bottom and sides. Tap out the excess flour and set the pans aside.

Sift the remaining 3 cups of flour with the cocoa, baking powder, baking soda, and salt, and set aside.

In the bowl of a stand mixer (or in a large bowl if using a hand mixer) cream the remaining butter with the brown sugar, food coloring, and vanilla on low to combine. Increase the mixer speed to medium-high and beat until aerated and pale, about 2 minutes. Reduce the speed to medium and add the eggs, one at a time, beating thoroughly between each addition and using a rubber spatula to scrape the sides and bottom of the bowl as necessary. Reduce the speed to low and add one-third of the dry ingredients followed by half of the buttermilk. Repeat, finishing with the final third of the dry mix. Scrape down the bottom and sides of the bowl and divide the batter between the two prepared cake pans, spreading it out as evenly as possible.

Bake until a cake tester inserted into the center comes out clean and the center of the cake resists slight pressure, about 40 minutes. Cool on a wire rack for 15 minutes, and then run a paring knife around the edges of each pan to release the cake from the sides; invert the cakes onto the cooling rack. Cool for 1 hour, and then wrap each cake in plastic wrap for at least a few hours.

To make the frosting

Beat the cream cheese, butter, and vanilla together in the bowl of a stand mixer (or in a large bowl if using a hand mixer) on low speed to combine. Increase the speed to medium-high and beat until aerated and light, about 2 minutes. Stop the mixer and add a few cups of the confectioners' sugar, incorporating it into the cream cheese mixture on low speed until combined. Repeat with the remaining sugar, adding it to the mixer in two additions. Once all of the sugar is added, increase the speed to medium-high and beat until fluffy, about 1 minute.

To assemble the cake

Unwrap the cake layers. Slice off the rounded top 1/8 inch of each cake and place the trimmed-away portion in the bowl of a food processor. Slice each cake in half horizontally (you'll end up with 4 layers), working over a baking sheet to catch any crumb. Add the crumbs to the food processor and pulse until fine.

Place one cake layer on a cake round or large plate (make sure that the diameter of the plate is at least 1 inch larger than the cake). Use an offset spatula to evenly spread a heaping 3/4 cup of frosting on the first cake layer. Repeat with the remaining three cake layers, ending with a bottom half of a cake on top, browned-side up (so you don't get cake crumbs in the frosting). Spread the remaining frosting over the top and sides of the cake (the sides don't have to look perfect — you're going to cover them with cake crumbs anyway). Gently press a handful of the reserved crumbs into the side of the cake until all of the sides are evenly coated. Refrigerate for at least 2 hours before serving.

Make ahead

You can make the cake layers up to three days in advance. The filled and frosted cake keeps for up to three days in the refrigerator. Let it stand at room temperature for at least 20 minutes before slicing.

Variation: Red velvet cupcakes

Follow the recipe above, making a half-batch of the batter (unless you have two 12-cup muffin tins, in which case you can make a full-size batch) and decreasing the baking powder to 1 teaspoon. Bake until the cupcakes are domes and resist slight pressure, 12 to 15 minutes. Cool completely before frosting with a half batch of the cream cheese frosting.





Sweet potato tart tatin

From: David Guas, pastry chef

Serves: 6

INGREDIENTS

• 1 sheet all-butter store-bought puff pastry, thawed
• 3/4 cup sugar plus 1 tablespoon for pastry
• 1 stick unsalted butter, cut into 16 pieces
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 pounds sweet potatoes (try to buy potatoes of relatively even width and few bulges), peeled, ends removed, and sliced into 1/8-inch-thick rounds
• 1 large egg
• 1 tablespoon milk
• Ice cream for serving (optional)

DIRECTIONS

Heat the oven to 375 degrees F. Line a baking sheet with parchment paper. Place the puff pastry sheet on your work surface and cut out a 10-inch circle. Set the circle onto the prepared baking sheet. Prick the pastry all over with a fork and refrigerate.

Place 3/4 cup of sugar in a small saucepan and cover with 1/4 cup of water. Gently stir with a spoon to make sure all of the sugar is wet (it should have the consistency of wet sand), place a cover on slightly askew, and bring to a boil over medium-high heat. Keep the mixture covered until the syrup is clear and producing syrupy-looking medium-size bubbles, 3 to 4 minutes. Remove the cover and continue to cook until the sugar is a light butterscotch color and its temperature reaches 320 degrees F. Turn off the heat (the sugar will continue to cook in the pan even though the heat is off). Once the temperature reaches 350°F (this will take only a few minutes), whisk in the butter, 1/2 tablespoon (1 piece) at a time, waiting until each addition is completely incorporated before adding the next. Stir in the vanilla and the salt, and pour the caramel into a 10-inch cast iron skillet.

Cover the caramel with the sliced potatoes, starting in the center and overlapping in a spiraling outward circle as you go. Top with the puff pastry circle. Beat the egg and the milk together and brush over the pastry, and then sprinkle with the remaining 1 tablespoon of sugar. Bake until the edges are deep amber and the pastry is puffed and golden, 40 to 45 minutes. Remove from the oven and cool for 10 minutes before inverting onto a large plate (make sure the diameter of the plate is larger than 10 inches!). Slice into wedges and serve with or without ice cream.

TIPS

To make life easier, I use store-bought puff pastry. Try to source an all-butter kind, like Dufour, which gives the tart a rich flavor and tender texture.



To take a look or purchase, go here.

*** Thanks for visiting and come back often! :)

Cajun Joke: Boudreaux and Thibodeaux Fix Destroyed New Orleans Levee

Gentilly, New Orleans, after the huge levee failure in 2005 - Photo by Infrogmation @ flickr.

Good News, everyone!

We hear the New Orleans levee is finally fixed properly. Worry no more about whether the Army Corp of Engineers and the federal government will get it right this time. Our own local boys, Boudreaux and Thibodeaux have solved the problem.

What did they do the feds couldn't do? Well, we all know that Boudreaux and Thibodeaux are well known for how smart they are. They fixed the levee by erecting a hurricane fence!

Thanks, y'all, we all feel so much safer now...


Denny Lyon
Copyright 2009
All Rights Reserved