Makin' Whoopie

We were up early this morning, out for a bike ride as the sun came up. It was a frosty 38 degrees. You can be sure that we were layered with enough warmth to keep us toasty. When it gets chilly, we often start feeling the urge to turn on the oven, mix up a batch of cookies and fill the house with the aroma of warm, homemade goodness. I thought I'd share two recipes today. One for traditional Maine whoopie pies; another for a pumpkin version that is filled with a creamy, spiced, maple confection. Both versions can be made as tiny or gigantic sandwich cakes OR bake the batter in a cake pan and frost with the filling for an Inside-Out Whoopie Pie. Either way they are Oh So Delicious.
Savor. Linger. Enjoy!
-Cynthia

Whoopie Pies
Woopie Pies are a Maine tradition. They are a combination of fluffy frosting sandwiched between two cake-like cookies. The originals were chocolate on the outside and vanilla on the inside. Most folks agree that the cakey cookie should be moist, yet sturdy enough to hold on to. The filling however is subject to much controversy. There are many secret recipes for creating the luscious, creamy, fluffy white stuff that acts as cookie glue. Some like the kind made with marshmallow fluff, some a buttery frosting and others a tooth-achingly sweet shortening confection. Recipes have sprung up over the years to satisfy the palates of gourmets and gourmands alike. Here are a few suggestions for my favorite versions of insides and outsides. Use your imagination to create the combinations your family will love.
Traditional Chocolate Whoopie Pies
For the cakey-cookie part:
1 cup butter
2 cups sugar
3 eggs
2 egg yolks
2 tsp. vanilla
4 cups flour
3 tsp. baking soda
1/2 tsp salt
1 1/2 cups cocoa
1 cup buttermilk
1 cup sour cream
1/2 cup hot water
Preheat oven to 350. In the bowl of an electric mixer cream together the butter and sugar. Add the eggs and yolks one at a time and beat until combined. Add the vanilla and beat until combined. Scrape down the sides of the bowl. Sift together the flour, baking soda, salt and cocoa. In a small bowl whisk together the buttermilk and sour cream. Add the sifted dry ingredients alternately with the buttermilk mixture. Scrape down the sides of the bowl again. Add the hot water slowly and mix until incorporated.
Use an ice-cream scoop if you have one handy or a tablespoon, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy. Remove from the pan on the sheets of parchment to a rack. Cool completely.

Vanilla Cream Filling
12 Tbsp. Unsalted butter
2 1/2 c. confectioners sugar-sifted
Pinch salt
4 tsp. pure vanilla
2 egg whites
2 tsp. fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar and salt until light and fluffy. Add vanilla and lemon juice and mix until combined.
Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assembly;
Take one chocolate piece. Using the same size ice cream scoop that you used to make the cookies, place a heaping scoop of filling on one flat side. Top with another chocolate piece. Continue putting the Whoopie Pies together until all are assembled. Hopefully you have made an odd number of chocolate pieces- then you get to top the last one with filling and pop it into your mouth. Ah the sweet rewards.

Peanut Butter Filling
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1 cup confectioners' sugar
1 teaspoon pure vanilla extract
a pinch of salt
Place all ingredients in the bowl of an electric mixer. Beat together until creamy. Scrape down the bowl. Beat the filling for 4 minutes on high until the mixture is fluffy and light.

Pumpkin Whoopie Pies with Maple Spice Filling
1 cup sugar
1 cup maple sugar
1 cup melted butter
3 eggs
2 cups cooked pureed pumpkin
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
Preheat your oven to 350 degrees F. Stir together sugars, butter and eggs. Add pumpkin. In a separate bowl, sift together the remaining ingredients. Add to the pumpkin mixture and stir just until incorporated. Scrape down the bowl well and stir again to be sure the ingredients are evenly distributed. Use an ice-cream scoop if you have one handy, to drop the batter 2” apart on a parchment/silicone sheet lined or greased baking sheet. My favorite scoop size for whoopee pies is 2 oz. That's about 3 heaping Tablespoons of batter. Bake for 10-14 minutes or until tops are springy and light brown. Remove from the pan on the sheets of parchment to a rack. Cool completely. These cakes are very moist.

Maple Spice Filling
12 Tbsp. Butter
2 1/2c. Confectioners sugar-sifted
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
Pinch salt
1 Tablespoon pure vanilla
2 Tablespoons pure maple syrup
2 egg whites
2 tsp. Fresh lemon juice
In the bowl of an electric mixer cream the butter with the confectioners sugar, cinnamon, nutmeg and salt until light and fluffy. Add vanilla, maple syrup and lemon juice and mix until combined. Add the egg whites one at a time, beating thoroughly after each one. The filling will seem to break but just keep going and whisk away. It will come right back together. Scrape down the sides of the bowl. Continue beating until very light and fluffy- as long as 5 minutes.
Assemble the same as Chocolate Whoopie Pies

Molten Chocolate Lava Cakes with Swing Dance on the Brain

We have friends coming to visit for Superbowl Sunday, so, I'm trying to come up with a fun menu that allows for all that grazing time we love--without the heavy calorie overload. We're having chili and veggies, chips and salsa, guacamole and yummy cheeses/crackers, a plate of olives and pickles, peppers and more cheese. For dessert, I thought I'd make a delicious individual lava cake recipe. The batter can be made the night before and chilled, ready to pop into the oven just before everyone is ready for dessert. The middles are hot and melty, the edges cakey and moist. Top them with a little espresso cream and you're good to go!
Have a great weekend!
savor. Linger. Enjoy!
Warmly,
Cynthia
Thick and Hearty Simple Chili
Shipwreck Galley has a fantastic line of spirited salsas made in Maine. Their Cherry & Brandy Salsa is delicious on its own, and it adds a wonderful layer of flavor to this chili. Cook this hearty dish ahead if you’ve got time—it’s even better the next day. This recipe is easy to double if you are cooking for a crowd. You can also prepare this dish in a slow cooker and let it bubble all day.
Serves 4, with leftovers for tomorrow’s lunch
1 lb lean ground beef, chicken, or turkey
2 c chopped onion
3 T minced garlic
1 T beef bouillon paste or powder
1 T oregano
1 t cumin
1 t chili powder
1 t cayenne
1 t salt
1 T sugar
1 t freshly ground black pepper
1 c cooked kidney beans, drained
1 c cooked black beans, drained
1 4-oz can tomato paste
1 c puréed tomatoes, canned or fresh
1 c Shipwreck Galley Cherry & Brandy Salsa or your favorite fruit salsa
2 c refried beans
1 c corn
1 c cooked chick peas
Garnish:
shredded cheese
1 c Shipwreck Galley Cherry & Brandy Salsa
sour cream
avocado slices
In a large, heavy bottomed pan, brown the ground meat over medium heat. Remove excess fat, if necessary. Add the onion and garlic and cook until the onion is translucent.
Add the bouillon, oregano, cumin, chili powder, cayenne, salt, sugar, and black pepper, and mix well. Add the kidney beans, black beans, tomato paste, tomatoes, salsa, and refried beans. Heat and stir well until the refried beans are completely incorporated into the chili. Add the corn and chick peas. Turn the heat to low and cover, stirring often, until the chili has a creamy, thick consistency. Let the chili simmer 30 minutes or up to 2 hours for the flavors to meld. Be sure to scrape the bottom as you stir so there will not be any burned bits in the chili.
Serve in bowls with shredded cheese, additional salsa, sour cream, and avocado slices on top.

Molten Chocolate Lava Cakes with Espresso Cream
Enjoy these liquid centered cakes right out of the oven. The melted chocolate middles make them all the more decadent.
Makes 8 cakes
Cakes:
1 cup all purpose flour
3/4 cup unsweetened cocoa powder
6 teaspoons instant espresso powder
1 1/2 teaspoons baking powder
1 cup (2 sticks) unsalted butter, melted
1 cup sugar
1 cup (packed) golden brown sugar
4 large eggs
2 teaspoons pure vanilla extract
16 Tablespoons semisweet chocolate chips
Cream:
1 cup chilled whipping cream
3 Tablespoons powdered sugar
2 teaspoons espresso powder
In a medium bowl, sift flour, cocoa powder, espresso powder, and baking powder. Place butter in large bowl. Add sugars and whisk until completely combined. Whisk in eggs, one at a time. Mix in vanilla. Whisk in dry ingredients all at once. Grease 8 one cup ovenproof mugs or ramekins. Divide batter among the eight mugs placing about 1/2 cup in each one. Place 2 Tablespoons of the chocolate chips on each one. Gently press chips into the center of the batter. Cover and refrigerate mugs at least 1 hour or overnight.
Position rack in center of oven and preheat to 350 degrees F. Remove mugs from refrigerator and let stand at room temperature 10 minutes. Bake uncovered until cakes are puffed and crusty and tester inserted into center comes out with thick batter attached, about 25 minutes. Cool while you whip the cream- about 5 minutes.
Make the cream: In a medium bowl, combine the cream, powdered sugar and espresso powder. Whisk until stiff peaks form. Chill up to 1 hour.
Top the hot cakes with espresso whipped cream and serve.

If you need to work off the cake try swing dancing. It's a blast!! Here is one great example: Kevin StLaurent and Sarah Spence Adams dancing at the North Deering Grange in Portland, Maine. A great workshop day filled with fun and dancing!

Happy Obama Day! Celebrate With a Warm and Elegant Dessert... Berries with Dark Chocolate Truffle Sauce and Raspberry Puree

Looking forward with our new administration I am so excited, so proud and so happy to be an American. When I think about what I would make for my favorite people- my family and, goodness, if the Obama family was ever in Maine and wanted to stop by for dinner-They'd be welcome!-- I would end the meal with my most special Callebaut and Organic Cream Truffle sauce. I always think of raspberries with this elegant Chocolate dessert. In the spirit of celebration here is a recipe for my chocolate and berry concoction. It’s a hint of summer draped in a silken, liquid, dark chocolate. If you are a lover of Dark Chocolate- this Truffle sauce is right up your alley. You can serve this alone or pile the whole thing atop a scoop of vanilla ice cream. Any time you want to celebrate this dish will please your palate.
Warm Berries with Dark Chocolate Truffle Sauce and Raspberry Puree
Serves 6-8
Warm Berries:
1 qt strawberries
1 qt Maine blueberries
1 qt raspberries
1 cup Wyman’s blueberry juice
1 Tablespoon cornstarch dissolved in 1 Tablespoon cold water
1 cup sifted powdered sugar
Dark Chocolate Truffle Sauce:
12 oz semisweet chocolate bits
1 oz bitter chocolate
1⁄2 cup heavy cream
Raspberry Coulis:
1 qt red raspberries
1⁄2 cup sifted powdered sugar
Wash and hull the strawberries. Wash the blueberries and raspberries. Set aside.

In a medium saucepan, heat the blueberry juice. Stir in the dissolved cornstarch. Bring mixture to a boil. When it begins to thicken, stir in the powdered sugar. Add the strawberries, blueberries, and raspberries. Stir gently. Reduce heat and let the berries warm in the hot sauce for five minutes.

In a small saucepan, place the chocolate and heavy cream. Heat slowly, stirring constantly until melted. Remove from heat.

In the bowl of a food processor, place the raspberries for the coulis. Process until they are puréed. Add the powdered sugar. Process until completely liquefied. Pour the purée through a sieve into a clean bowl. Stir the mixture around to allow the juice to run through and the seeds to stay in the strainer. Be sure to wipe the underside of the strainer with a rubber scraper or spoon to get all of the juice.

Serve the berries in individual bowls. Spoon a generous dollop of chocolate over the top. Drape the chocolate with the raspberry coulis. Mmmm.
Savor. Linger. Enjoy! and Celebrate this Historic, Extraordinarily Happy Day!

Chocolate for the Holidays

Just in time for the Holidays- What do you get when you mix cream, vanilla, deep-dark-chocolate and a little heat…It's Bliss! I just have to share my secret. There are few recipes that I keep close to the vest. This is one of them. I will guarantee you that this one will please your sweetheart, your children, your parents or your guests. If they like dark chocolate- they will LOVE this. I frequently serve this as a fondue type dessert alongside fresh fruit slices. We have also draped it on warm berries, dipped marshmallows in it, spooned it over ice cream and licked it off a spoon. If you serve it warm, it's silky and liquid. At room temperature it starts to solidify. When chilled it is firm enough to scoop into truffles. You can even freeze it in ice cube trays and pop out a couple for a quick hot fudge fix. Any way you slice it- It's a moment of chocolate rapture. I've even deep fried it- see recipe below- for a molten chocolate meltdown. Hope this makes your holiday just a little bit sweeter.

Dark Chocolate Truffle Sauce
Serve this silken chocolate sauce atop ice cream or dip fresh fruit into its depths for a delightful end to any meal.
12 oz (2 cups) dark or bittersweet chocolate bits
2 oz unsweetened chocolate- chopped
1 1/2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 teaspoon sea salt
Heat the cream in the bowl of a double boiler. Add the chocolates. Melt the chocolates together with the cream, whisking constantly until smooth. Add the vanilla and salt. Stir until completely combined. Serve warm.
If you have any leftovers, cover and chill. When cool, shape into a log or large ball. For individual servings, use a small scoop or spoon to create little balls the size of your favorite truffles. Roll in cocoa or grated chocolate.

Deep-Fried Chocolate Truffles--OMG
3 cups chopped semi-sweet chocolate
3 ounces unsweetened chocolate
1 1/2 cup heavy cream
3 cups fine dry French bread crumbs or panko bread crumbs mixed with1 Tablespoon ground cinnamon and 1/4 cup sugar
2/3 cup all-purpose flour mixed with 1/2 teaspoon sea salt
3 eggs, beaten with 1 teaspoon water
Vegetable oil (for frying)
Finely grate or shave chocolate; if necessary, transfer chocolates to a food processor fitted with a steel blade and pulse briefly; be careful not to let the chocolate melt in the processor bowl. Place chocolate pieces in a large bowl.
In a medium-sized saucepan over medium heat, heat the cream just to a slight boil. Immediately pour the boiling cream over the chocolate pieces and allow the mixture to stand for 5 minutes. Stir mixture in a slow, circular motion. The molten chocolate and cream will blend slowly, and then become smooth and glossy. Cover the bowl with plastic wrap, press the film onto the surface of the chocolate to prevent a skin from forming.
At this point, chill the ganache in the freezer for approximately 3 hours or until it is the consistency of modeling clay. Every 30 minutes give it a gentle stir to keep it from separating.
Line a sheet pan or cookie sheet with waxed paper and roll the ganache into small balls about 3/4-inch in diameter. Arrange the balls on a sheet pan. Put them back into the freezer for about an hour so they are completely firm.
Set three shallow bowls out across your work surface, into one place the flour mixture; into the next place the beaten eggs and into the third place the bread or panko crumbs.

Using your left hand, take a chocolate ball, roll it in the flour, and drop it into the egg. With your right hand, coat well with the egg, and transfer it to the bread-crumbs. Coat well and transfer to another half-sheet tray covered with waxed paper. After all the balls have been coated, repeat the process - flour, egg, bread-crumbs. At the end of the second coating they should be almost the size of a golf-ball. Place them back into the freezer for at least an hour, or even overnight. If you're going to keep them longer than that, put them on layers of waxed or parchment paper in an air-tight container.
When ready to serve, put vegetable oil into your fryer and bring it to 375 degrees F. Fry two balls at a time. Transfer the cold truffles into the oil and let them fry for almost a whole minute. The coating will be golden brown and slightly hard (the sugar will be nicely caramelized). Let dry on paper-towels. Serve them while still hot.
Makes 3 dozen truffles.

Chocolate and Cheese…Who Knew

When I was little I loved the old fashioned port wine cheese ball that my mother would make for holiday parties. She served it along with ritz crackers. I couldn't get enough. I have made several versions in my lifetime. Just this year the flavors of mascarpone, a creamy Italian cream cheese and chocolate came together with delicious results.
Chocolate Mascarpone Dessert Spread
Here we combine the flavors of fresh mascarpone with the decadence of dark chocolate- too delicious! If you like, chevre or cream cheese can be substituted. Slice some fresh fruit and serve this spread in the center. Surround it with shortbread cookies, savory crackers or graham crackers for spreading.
12 oz dark or bittersweet chocolate bits
8 oz mascarpone cheese
Melt the chocolate in the bowl of a double boiler. Add the mascarpone and stir until completely combined. Line a small bowl with plastic wrap. Pour the chocolate mixture into the bowl. Bring the plastic wrap up and twist to encase the chocolate. Cover and chill. When cool, unwrap the chocolate. Place on a pretty platter. Allow to come to room temperature before serving. For individual servings, use a small scoop or spoon to create little balls the size of your favorite truffles. Serve with shortbread cookies, savory crackers or graham crackers.

Here is a recipe for the 1970's version of the port wine cheese ball for old times sake:
Cheese Balls
2 (8 oz.) pkgs. Neufchatel cream cheese
1 cup Wispride cheese with Port Wine
3 Tablespoons chopped parsley
1/2 teaspoon fresh cracked Black pepper
1/2 teaspoon garlic powder
4 Tablespoons chopped nuts
Cream together the cream cheese and port wine cheese. Add pepper, garlic powder and parsley. Shape into a ball and roll in chopped nuts. Serve with crackers. This cheese ball freezes well if you want to make it ahead.

Just in time for the Holidays- What do you get when you mix cream, vanilla, deep-dark-chocolate and a little heat…It's Bliss! I just have to share my secret. There are few recipes that I keep close to the vest. This is one of them. I will guarantee you that this one will please your sweetheart, your children, your parents or your guests. If they like dark chocolate- they will LOVE this. I frequently serve this as a fondue type dessert alongside fresh fruit slices. We have also draped it on warm berries, dipped marshmallows in it, spooned it over ice cream and licked it off a spoon. If you serve it warm, it's silky and liquid. At room temperature it starts to solidify. When chilled it is firm enough to scoop into truffles. You can even freeze it in ice cube trays and pop out a couple for a quick hot fudge fix. Any way you slice it- It's a moment of chocolate rapture. I've even deep fried it- see recipe below- for a molten chocolate meltdown. Hope this makes your holiday just a little bit sweeter.

Savor. Linger. Enjoy. -Cynthia

Remembering Peanut Butter Mousse Pie

My Sweetheart Sherwood rode in the Tour de Farms a couple of weeks ago. He biked 100- yes one hundred- miles! This on very little training (we had just reached our 1000 mile mark on our tandem, but only in 10,20, 30 and 40 mile rides- no long ones!) AND we had been out swing dancing the night before (so he had only about three hours sleep). I am so proud of him!! One thing he mentioned after the ride, was the peanut butter and bananas. I try not to make it a big deal- but I have an allergy to nuts. It's not the rush-me-to-the-hospital-immediately allergy, just an inconvenient tongue tingling- I really don't feel well- allergy. So, I don't eat peanuts, tree nuts, sunflower or sesame seeds anymore. Now, mind you, I never want to deprive the family of a food they want to eat- I guess I just forgot to buy peanut butter for a couple of years. Unless I've needed it for a particular recipe, I've avoided the whole nut thing. Until now... Sherwood decided that a big scoop of peanut butter on a mashed up banana was his answer to cycling-energy-food nirvana. It reminded me of this pie- that everyone LOVES. So, here's my nod to peanut buttery goodness.
If you are a peanut butter fan- this is the pie for you. The filling is a light peanut butter mousse that tastes great chilled or almost frozen. You can make it a day ahead and the flavors will just get better.
Makes one pie
Crust:
1 cup chocolate cookie crumbs
2 Tablespoons sugar
6 Tablespoons melted butter plus a bit more for greasing
Filling:
8 oz cream cheese at room temperature
1 cup creamy peanut butter
1 cup confectioners sugar
2 Tablespoons unsalted butter
2 Tablespoons confectioners sugar
1/2 cup heavy cream
1 Tablespoon pure vanilla extract
Topping:
1/2 cup heavy cream
3/4 cup semisweet chocolate, finely chopped
Make crust: Grease a 9 inch pie plate. Mix together the cookie crumbs, sugar and melted butter. Press evenly into the pie plate. Chill one hour.
Make Filling: In the bowl of an electric mixer, cream together the cream cheese and peanut butter. Scrape down the sides of the bowl with a rubber spatula. Gradually add 1 cup of confectioners sugar. Beat until fluffy. In a separate bowl, whip the cream to soft peaks. Add 2 Tablespoons confectioners sugar and vanilla. Whip to stiff peaks. Fold 1/3 of the whipped cream into the peanut butter mixture. Gently fold in the remaining cream. Spoon into chilled crust. Chill until firm- about three hours.
Make topping: In a small saucepan,, heat the cream to a simmer. Add the chocolate. Stir until smooth and melted. Cool to room temperature. Spread over pie. Chill again until firm.
Savor. Linger. Enjoy!
-Cynthia

Chocolate Chevre- a new twist on cheesecake

Here is a different way to experience chevre and chocolate. You can scoop the mixture into balls and serve with slices of tart apple and fresh berries. Whipped cream and a drizzle of melted chocolate on the top finish the dish with flair.
Chocolate Chevre Crème
Here we combine the flavors of fresh chevre with the decadence of dark chocolate- too delicious!
12 oz dark or bittersweet chocolate bits
2 oz unsweetened chocolate- chopped
16 oz plain fresh chevre
1 teaspoon real vanilla
1/4 teaspoon salt

Melt the chocolates together in the bowl of a double boiler. Add the chevre and stir until completely combined. Add vanilla and salt. Pipe into small dessert glasses. Serve with whipped cream.

Savor. Linger. Enjoy!
Cynthia Finnemore Simonds

Knock Your Socks Off Brownies

My Dad, Fred Finnemore, does not have an enormous sweet tooth. When I was growing up, Mom often made desserts and Dad ate them in very small portions. He was a good example that way. He wanted just a few bites after a meal- not another full course. He enjoyed a little sweet to top off his dinner. Mom worked very hard to create a brownie recipe that he enjoyed. Not too sweet, not too chocolatey, just right. Well, My husband DOES have a sweet tooth. He wouldn't seek out a dessert after dinner- (unless it is a handful of dark chocolate m&m's)...but if there is a brownie or chocolate truffle to be had- He will have it. I've adapted Mom's brownie recipe to suit my sweetheart. It's still not too sweet- yet it is so full of chocolate it more closely resembles fudge. These brownies have that wonderful microthin layer of crust on top with a center that is dense and heavenly. Remember not to cook them too long or you'll end up with a dry crumbly dessert. Cut them into small pieces. Three bites is big enough for a serving.
Hope you enjoy them!
Knock Your Socks Off Brownies
These brownies are great baked in a 9 x 13 pan or in tiny muffin tins for little bites. Topped with chocolate- they are fit for a king.
Ingredients:
1 cup butter
4 ounces unsweetened chocolate plus 1 cup dark chocolate bits
4 eggs
1 1/2 cups sugar
1 cup flour
1/4 cup cocoa
1/2 teaspoon salt
6 to 8 ounces chocolate bits to fold into the batter
-Preheat oven to 350 degrees.
-Melt butter, unsweetened chocolate and the 1 cup dark chocolate bits in a double boiler. Set aside until cool.
-Beat eggs with sugar until thickened and the sugar has begun to dissolve.
-Add butter/chocolate mixture. Stir until completely smooth.
-Add flour, cocoa and salt. Stir until incorporated and there are no lumps. Fold in the 6 to 8 oz chocolate bits.
-Line a greased 9 x 13 pan with parchment or foil and grease it well. Spread batter evenly into pan.
-Bake for 25 minutes. Cool. Run a sharp knife around the edges of the pan to release the brownies.
-If you’d like to bake them in tiny muffin tins be sure to spray or grease them very well. Bake for 12-15 minutes and check for done-ness. Sprinkle each with a few chocolate bits for an added touch.
-Lift brownies out in one piece and cool completely (unless you can’t resist- then have a little piece- it melts in your mouth when it is warm) Gently peel off paper or foil and cut to your desired shape.
-When they are completely cool you can wrap them up and freeze for up to a week.
-They are great alone or as a part of a sundae.
-If you like you can cut them into shapes with a cookie cutter and dip them in melted chocolate.
-Another option: when the brownies come out of the oven sprinkle chocolate bits, peanut butter bits, OR unwrapped Andes or After Eight mints on top. The heat will melt the toppings and they will become liquid in a minute or so. Spread the melted bits/mints over the top with a spatula and continue to let them cool.
-These are great for bake sales baked either in tiny muffin tins or cut in large squares- people find them irresistible.
Savor, Linger, Enjoy!
-Cynthia

The Best Kind of Ginger

Dear friends- this post is not about cooking but about hope- There is something very special about having a companion. We had one of the best. Ginger was our Golden Retriever. We had trained her to be a Therapy Dog but maybe she had trained us. It has just been a week since she found her way to doggie heaven. She had a heart condition we were hoping she would grow out of. On Tuesday I was away filming a cooking spot, the kids were at school and Sherwood was at work. When we got home that evening we found that she had somehow gotten into the pantry and had eaten, among other things, a 24oz bag of dark chocolate. She certainly had good taste. After a call to the vet we realized that it was too late to get it out of her system but were advised to watch and see- that she would probably be fine. As it turns out she had a peaceful night's sleep. The following day she had crazy behavior and her heart was racing a mile a minute. She was restless and dramatically unsettled- behavior like this I had never seen in her. Later that afternoon she ran down the stairs, turned around and collapsed. I tried to revive her, called Sherwood and raced her to the vet. When we arrived she was already gone. They confirmed that her little heart just couldn't take the toxins of the chocolate.
I have never in my life felt such a loss.
The reason I write about this here is to offer a caution to all the dog lovers out there. Ginger was a constant presence in our lives. Amazingly expressive with her ears and eyebrows she always had a tail wag to offer and a hug to share. I hope that by telling this story we will help others to avoid the pain we have been through. Chocolate is poison to dogs.
Our sweet Ginger had an extraordinary affect on everyone she met. People were drawn to her to both give and receive a little love. She was pure of heart and wanted to please whomever was near. When we found this little golden ball of fur she would ride in my arms like a baby, falling asleep on my shoulder. She knew when you were sad and made every effort to love you through it. Our Ginger went everywhere with us. As a service dog she would come out to dinner, lay under the table and only move when we told her it was time to go. It was great to have other restaurant patrons exclaim that they didn't know a dog was there. She was the perfect combination of mischief and patience, playfulness and calm. We could bring her with us anywhere. When she was in her "uniform" she was working. When she was home or on a fun walk she would romp and explore. Whenever you got home- even if you'd only been gone for five minutes- she jumped to her feet and ran to the door as if to say- YAY!! You're Here! I missed you! You're Here! Let's Play!
What a Blessing it was to have her in our lives. If you have your own dog, please give them an extra pat and snuggle. They are so important to our well being. Someday we'll get another puppy. A Golden Retriever probably. Let us know if you find one. There's such an empty space here. We miss her so.
In Memory of Ginger
7/22/04-1/16/08

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream

Not too sweet chantilly-esque whipped cream tops this warm chocolate soup. Delicious!

Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
Cinnamon and espresso enhance the flavor of chocolate in this warm, luscious soup.
Serves 4

2 c milk
2 c light cream
2 3- to 4-inch cinnamon sticks, broken in half
4 T instant espresso powder
6 T dark brown sugar, packed
1⁄2 c unsweetened cocoa powder
1 c chopped milk chocolate
nutmeg and additional cinnamon sticks, for garnish

Simmer milk, cream, and cinnamon sticks in a medium saucepan over low heat until bubbles form around the edges of the pan.
Whisk in the espresso powder, brown sugar, and cocoa. Add the milk chocolate and whisk until it melts and the soup is smooth. Discard the cinnamon sticks.
Ladle into four heat-proof bowls. Top with Brown Sugar Espresso Cream and sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.

Brown Sugar Espresso Cream
Yield: about 1 cup

1⁄2 c heavy cream, chilled
4 t light brown sugar, packed
2 t instant espresso powder
1⁄2 t pure vanilla extract

Whisk the cream in a medium bowl until soft peaks form. Sprinkle in the brown sugar, espresso powder, and vanilla. Whisk until stiff. Cover and refrigerate until ready to use.
Savor, Linger, Enjoy!

Chocolate Coeur a la Crème with Raspberry Sauce

Since the Holidays are coming, I thought you might enjoy a not too sweet, but still elegant dessert idea. Coeur a la Creme is a delicious, easy, make the night before, dessert. It can be romantic or fun for a party. If you don't have heart shaped coeur a la creme molds, you can use a small colander. Line it with the cheesecloth as directed. When it comes time to unmold, place it in the freezer for 15 minutes. Remove it from the freezer and follow the instructions below. Slice the beautiful chocolate coeur into slices and serve with the raspberry sauce. Happy Holidays!

1/2 c heavy cream, divided
4 T dutch process Cocoa
1 T butter, softened
4 oz cream cheese, softened
1/2 c confectioners sugar
1 t vanilla extract

Line two 1/2-cup coeur a la crème (heart shaped) molds or two 6-ounce custard cups with a double thickness of dampened cheesecloth, extending far enough beyond edges to encompass filling completely.
Combine 1/4 cup of the cream, cocoa and butter in small saucepan. Cook over low heat, stirring constantly, until smooth. Remove from heat; cool.
Place cream cheese, powdered sugar and vanilla in a bowl and whip until smooth. Add cocoa mixture, blending well. Scrape down the sides of the bowl often to completely homogenize the chocolate. Add remaining 1/4 cup cream; whip until blended. Spoon mixture into prepared molds. Smooth the tops of the mixture in the molds. Fold the cheesecloth over top. Place a wire rack in a tray with 2 inch sides; place molds on rack. Chill at least 6 hours or overnight.
To serve, gently remove the cheesecloth from the top of your Coeur a la crème and invert each mold onto a chilled dessert plate; remove the cheesecloth very carefully. Spoon Raspberry Sauce around the hearts.
Raspberry Sauce
Puree 1 cup fresh raspberries until smooth. Add 3 T powdered sugar and puree again.
Strain pureed berries through fine sieve into small bowl. Stir in 1 T Chambourd or Grand Marnier.
Grate a little bittersweet or white chocolate over the top for an additional flair.

ChocoMochaLatte Soup at the Prudential Center

Happy Holidays! I love this season that starts with gratitude and continues for weeks on end with delicious celebrations. The gifts of time spent with friends and family are my favorite ways to enjoy the holiday spirit.
We went to Boston last weekend and spent Saturday at the Prudential Center Barnes and Noble store, signing a few books and sharing gallons of warm, silky ChocoMochaLatte Soup. It is the perfect liquid chocolate ending to a wonderful meal. I have to mention how the folks at Barnes and Noble were so kind and accommodating to us. It was delightful to be in the busy store and find smiling faces all around. Kudos to the staff!! Rachel Ray was there in the afternoon signing copies of her new book. We were able to stop by and say hello. I offered her copies of Fresh Maine Salads and Superb Maine Soups. It was fun to hear her say-" So you're the one with the chocolate soup everyone is talking about!" Best of luck to her in her culinary ventures.
Randy Smith- the photographer for Fresh Maine Salads and Superb Maine Soups and Charles from Nutmeg Foods were also in attendance to sign and sample.
Charles and his wife Victoria have developed a wonderful line of chocolates from their shop in Portland, Maine. Their chocolate caviar is the perfect garnish for this rich soup.

ChocoMochaLatte Soup
A strong coffee infused cream embraces the dark sweet chocolate in this soup. Find amazing chocolates at Nutmeg Foods.
2 cups heavy cream
4 Tablespoons freshly ground espresso beans
2 cups dark chocolate bits
2 ounces chopped unsweetened chocolate
2 Tablespoons heavy cream for garnish
chocolate covered espresso beans
In a small saucepan heat the ground espresso and heavy cream until bubbles form around the edge of the pan. Remove from heat. Pour through a fine mesh sieve lined with a coffee filter into a clean small saucepan. Whisk in the chocolates. Stir until melted. Serve warm.
Garnish with chocolate covered espresso beans or chocolate caviar and drops of heavy cream floated atop the soup. If you place a drop of cream and gently drag a toothpick through the entire drop, (right through the middle) it will form a pretty heart.

Food Details-Foodie Tales- What makes the dinner IT factor?

FooDieTaleS It's all in the details...of foodies. It's amazing how quickly you can see the experience and confidence of a person who loves to cook. They are often fearless, seldom follow recipes exactly, and love to experiment. Flavors come together in their heads- in their imaginations- before they ever reach their tongues. They can see a dish, smell its aroma, feel the textures in their mouth; all before they've lifted a spoon. Thee Experience the dish ethereally Waaayy before its actual inception. I LOVE that! I love imagining a food and crafting the dish layer by layer of flavor until it achieves the mmmm level I am shooting for. That yummy noise is better than any tangible certificate on the wall. You've moved people in a way that gives them an involuntary wave of delight; causing an intake of breath and a sigh of pleasure. It matters not if the recipient is a child or adult, neighbor or a king- you've made the world a better place for a moment in time. This is truly what makes the universe propel through space. Imagine if we could synchronize delight for thousands at one moment. It might just shift the path of the Earth for the good.
I offer you this quickie recipe for tonight. Simple delight. Share some with your family or your friends. Perpetuate the yummy noise. Pay attention to the details. You're making the world a better place.

Warm Chocolate Silk with Fresh Strawberries and White Chocolate Curls
Use the best cocoa you can find for this thick chocolate soup. Your tongue will thank you.
Serves 4-6
1 c premium cocoa powder (such as Ghirardelli or Scharffen Berger), sifted
1 1⁄4 c hot water
1 1⁄2 c granulated sugar
1 c heavy cream
1 c chopped semisweet chocolate
Garnish:
8 fresh strawberries, sliced
white chocolate curls
4 T cocoa nibs (optional)
In a medium, heavy-bottomed saucepan, whisk the cocoa with the water over medium heat. Bring to a simmer and cook until thick.
Add the sugar and whisk until it dissolves. Add the heavy cream and chopped chocolate. Whisk until the chocolate melts completely. Serve warm, garnished with sliced fresh strawberries, white chocolate curls, and, if desired, cocoa nibs.

Lindy at Reid State Park and Needhams

What a beautiful sunny day, perfect for going to the beach. Sherwood fixed a deluxe picnic. He made broccoli apple salad with maple garlic dressing, curried chicken salad in lettuce wraps, garlic oil for some sourdough bread with carrots, dried apples and garlic pickles on the side. We all piled in the van and drove the surprisingly short distance to Reid State Park. The sun was brilliant off the waves as we walked along Mile Beach. Elizabeth and I each found sand dollars. It was perfect to spend Mother's Day enjoying the ocean, having a picnic and spending time with family. Sherwood and I couldn't resist a lindy on the sand. We tried a new aerial and laughed the whole time. I can't think of anything better than a dance in the sun on the beach- or anywhere.
We all started home smelling summer-y and feeling that sleepy, sun drenched contentment that always follows a day at the beach. Along Route 127 in Georgetown we saw a little place called MainSweets (207-371-2806). The sign said homemade candy, so, knowing the number of sweet teeth contained in the van, we stopped. I'm so glad we did. Patty and Charlie Mains greeted us at the door. They were just delightful. They had a nice selection of baked goods, created there on the premises. Patty offered us each a Needham she had made herself. The kids marveled at the ingredients- how could potato, coconut and chocolate taste so good? I was reminded of my Grandmother Mattie Finnemore making Needhams in her farm kitchen. The recipe below is the closest I could find to the one I remember.
If you're travelling down to Reid State Park, stop in and say hello to Patty and Charlie. They'd just love to see you.

Needhams- Maine Chocolate Covered Coconut Candies
These are great for bake sales and gifts for the holidays. Feel free do double as necessary.
3/4 cup unseasoned mashed potatoes
1/2 teaspoon salt
2 pounds confectioners sugar
1/3 stick melted butter- use real butter here
1/2 pound flaked coconut
2 teaspoons vanilla
Chocolate Coating: 12 ounces chocolate chips
2 squares (ounces) semi-sweet chocolate
2 squares (ounces) bakers unsweetened chocolate
1/2 cake paraffin wax ( 2.5 x 2.5 inches) found in your baking or canning aisle in the market
Cook (3 or so) peeled potatoes (do not season them at all). Once they're fork tender, mash them in the bowl of an electric mixer and check to make sure you've got 3/4 cup. {If you end up with more- you can increase the recipe}. Add salt, melted butter, confectioner's sugar, flaked coconut and vanilla and beat until smooth and well blended.
Line a jelly roll pan with parchment paper. Spread the coconut mixture evenly- it will be very thick. Cover with another layer of parchment and press with your hands to make an even layer.
Chill overnight to 24 hours. Remove the parchment layer from the top of the candy. Turn pan over onto a cutting board. Peel away the bottom layer of parchment and cut into small, bite-sized squares- really whatever size you like.
Melt paraffin, semi-sweet and unsweetened chocolate in the top of a double boiler over medium heat. Lower heat and add chocolate chips. Stir until chocolate has melted but
mixture is still slightly thick. Leave the pan on low heat while you dip your Needhams one at a time to coat. Place dipped squares on a parchment lined pan- the jelly roll pan you just used will work well. Cool. Needhams will keep very well in the refrigerator.

24 Makes a Party

Happy Easter Everyone! What a wonderful day. From the realization at 7:30 Friday night that Cam, Cathy, Pete and Ellie didn't have plans for Easter dinner to 2:00 Sunday when the kitchen was reverberating with the laughter and conversation of 24 voices, it was as if a delightful April snowball was gathering speed and mass as it rolled down a 30 hour long hill. Sometimes spontaneity is the best (and fastest) way to host a holiday dinner. Let's see... Mom, Dad, Ashlyn and Kayla, Cam, Ellie, Cathy and Pete, Adele, David, Tanner and Tess, Amy and Steve, Serafina and Darin, Greg and Sally, Sarah and Tony, Sherwood, Travis, Elizabeth and I. Now, that's a party. Everyone pitched in, and no one left hungry. Adele made Green Bean Casserole. Cathy brought bread. Sarah made deviled eggs. Serafina made a warm carrot salad. Mom brought some chips, edemamme, ham, Apple Crisp, Chiffon Cake, Strawberries and Whipped Cream. Greg made a Mediterranean Cucumber and Tomato Salad. I made some veggie dip and onion dip with carrots and pretzels, cashews, and shrimp cocktail. For dinner I added corn, mashed potatoes, pineapple casserole, and roast leg of lamb with rosemary gravy. It was so succulent. We also had traditional cheesecake with dark and white chocolate sauces, lemon bread, and lemon muffins.
We had a feast. A feast of blessings. How wonderful it was to be surrounded by family and friends old and new. To know that we had enough to share. We could break bread and give thanks for all of those who joined us at the table. I absolutely love the moments at a gathering where I can fade into the background, become the kitchen, and embrace the feeling of contentment. I have given myself to these people. They have received me and they are happier because of it. That is pure pleasure for me- It's pure love. Thank you all for giving me such a wonderful day.
Here is one version of Chocolate Sauce for Serafina and Rosemary Lamb for everyone.
Chocolate Sauce
1 12ounce package Ghirardelli Chocolate Bits
1 ounce unsweetend chocolate- chopped
1 cup heavy cream
Place all ingredients in a microwave safe bowl. Cover. Heat on high for 2 minutes. Stir with a small whisk until all chocolate is melted. Serve over chiffon cake, cheesecake, ice cream or just on your finger.

Roast Leg of Lamb
1 7 or so pound fresh leg of lamb
1 Tablespoon dried Rosemary
10 cloves of garlic
1 teaspoon lemon zest
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon dried lavender
1 teaspoon dried oregano
For the gravy: 1/4 cup cornstarch and 1/4 cup cold water, and 3 Tablespoons chicken or vegetable bouillon paste
Preheat your oven to 400 degrees. Wash the leg of lamb and trim any silver skin. With the blade of a sharp paring knife, pierce the lamb with 15 or so 3/4" deep slits all over the leg. Set the lamb on a rack in a deep baking pan, fat side up. Peel the garlic cloves and cut the larger ones in half. Push the garlic pieces deep into the slits. Sprinkle the entire leg with the herbs and spices. Pour 6 cups of water into the baking pan. Cover well with foil and roast 45 minutes. Turn down the heat to 325 degrees and continue cooking 2 1/2 hours. Uncover and cook another 15 minutes. Remove the lamb from the oven and place on a deep platter. Cover with foil and let rest 15 minutes. Pour the drippings through a fine mesh sieve into a medium saucepan. Heat on high. Add the bouillon. In a separate bowl mix the cornstarch and cold water until completely dissolved. Pour the mixture into the saucepan. Whisk constantly until the gravy comes to a boil, and thickens. Turn the heat all the way to its lowest setting. Carve the lamb into slices to your liking. Drizzle the meat with gravy and serve. Be sure you've got extra gravy at the table. Hope you like it!

Gratitude for Coffee and Chocolate and Dreams Coming True

I spoke with my friend Mary Allen today of Coffee By Design fame. She and her husband run the finest coffee roastery in the world (located here in Maine)- in the most socially conscious way. I've used their coffee in everything from my morning brew to the chocolate soup coming in the soup book. Oh! I just found out that Superb Maine Soups will be out on October 15, 2007. Sounds like I had better start planning a party! Let me know if you want to come.
So, Hey, all you people out in the blogosphere...I was just thinking about change. Change has a way of rearing it's ever-morphing head so often that you don't see what's happening until one day you open your eyes again and everything looks completely different. I was just reviewing some writing from three or four years ago and realizing that - Oh My Goodness!- I'm living in a completely different world... or at least a mostly different world. All of a gradual-sudden I'm doing what I have dreamed of doing. I've written a book- it's published- I've finished a second- it's on it's way to being published... I've got several cable stations, PBS, and sponsors ready for my up and coming cooking show... The kids are growing into amazing young adults before my eyes...and I'm Dancing- Yes! Dancing! Swing Dancing! every week... This is a dream come true!
What happened to the little girl who got everything she ever asked for??? She was incredibly grateful and extraordinarily happy!! I'm able to dance when I like, cook when I like, snuggle when I like, and generally be who I want to be. Wow! When you put your mind to actually creating what you want- It Comes True.
I imagined it. I asked for it. I believed it. It's here.
My dreams are certainly evolving- as I'm sure yours are- but as they evolve they come true... every step of the way.
Gratitude. Did I ever tell you that I had a horse when I was in high school. His name was Gratitude.
I have been thankful for a really, really long time.
I am thankful for you- reading this here- I hope that you find things in your life to be thankful for as well. It feels thoroughly wonderful and comfortable to the core to be thankful for you- whoever you are. Knowing that you might make a recipe or two; cook it up for yourself or your family or friends; make them smile. I am happy to share what I know with you so you can give to them. How cool is that?!!
OK. For today's recipe, how about something chocolate. I just had some dark chocolate m&ms for my 11:00 snack. Probably not on the best eating plan ever, but it tasted good melting on my tongue. How about if I share one of my chocolate soup recipes. SSSHHHH... it's coming out in October in Superb Maine Soups. You get the first written preview.
Hope you like it.
Liquid Cinnamon Chocolate with Brown Sugar Espresso Cream
The flavors of chocolate and cinnamon join espresso in this warm, luscious soup. It is designed to be bitter sweet- add more sugar if you have a very sweet tooth.
Serves 4
1 cups espresso made with Coffee by Design's wonderful espresso blend
3 cups light cream
2x 3 to 4 inch cinnamon sticks, broken in half
2 teaspoons instant espresso powder
6 Tablespoons (packed) dark brown sugar (or more if you like it sweeter)
3/4 cup unsweetened cocoa powder
2 cups chopped dark chocolate
a sprinkle of ground nutmeg
Additional cinnamon sticks
Simmer espresso, cream and cinnamon sticks in a medium saucepan 5 minutes over medium-high heat.
Whisk in espresso powder and brown sugar and cocoa powder. Add chopped chocolate and whisk until melted and smooth. Discard cinnamon sticks. Ladle into 4 heatproof bowls. Top with Brown Sugar Espresso Cream. Sprinkle with nutmeg. Garnish with additional cinnamon sticks, if desired.
Brown Sugar Espresso Cream
1 Tablespoon instant espresso powder
1 cup chilled heavy cream
3 Tablespoons light brown sugar
2 teaspoons pure vanilla extract
Whisk cream in medium bowl until soft peaks form. Sprinkle in brown sugar, espresso powder and vanilla. Whisk until stiff. Cover and refrigerate whipped cream.

Savory Cocoa-Cayenne Rub Warms Up Chicken on a Very Chilly Day

Brrr! Sherwood spent the afternoon fixing the chain on his commuter bike. Yes, he is still commuting in the 10 degree Maine winter weather. His dedication falls somewhere between brave and brilliant. He came inside looking like a grease covered popsicle. Guy called from San Francisco- Hi Guy! He went for a hike today in shorts and a T-shirt. Gotta love global warming. Sherwood and I both spent time on the trainer, cycling inside to get our muscles moving. I rode first, then made supper while Sherwood did his time. I know how much he loves chocolate so I wanted to make him something special and warm with that exquisite hint of cocoabean. I combined a couple of recipes to come up with a dry rub that was scrumptuous on chicken breasts. It was spicy and savory with that complex layer of dark chocolate lusciousness. Sherwood added a bit of Beale Street Barbeque Sauce to his. We had creamy mashed potatoes and "summer" squash (to remind us all that it will acutally come sometime). The rub would also be great on pork tenderloin or your choice of ribs. If you're trying to impress a friend who likes chocolate -- this is the way to fit another course involving that mysterious bean into your menu.
For the dry rub: Grind together 2 teaspoons white peppercorns, 1 teaspoon black peppercorns, 2 teaspoons cardamom seeds and 3 Tablespoons sea salt. When you've ground them all together to a coarse dust add: 3 Tablespoons cocoa, 1 teaspoon ground nutmeg, and 1 teaspoon cayenne. Mix all the ingredients well and set aside. When you're ready to make your dinner, scoop a couple of Tablespoons of rub onto a plate. Press your chicken or tenderloin into the powder, rolling it around to coat the meat. Massage the rub well so all surfaces of the meat are coated well with the rub. Drizzle meat with olive oil. Discard any rub left on the plate. Grill, Saute or roast the meat until done to your liking. If you have a favorite wet sauce you can serve it alongside for dipping. Delicious. If you prefer a more southwest flavor, substitute ground cumin for the cardamom. For a little extra spice add 1 teaspoon powdered chipotle pepper. Rubs are a great way to begin layering flavors in your meal. Use similar spices in your sauces to deepen the notes while adding other complimentary flavors to make your dish sparkle. Hooray for chocolate!