Choco-holic

Some girls love flowers, some girls love diamonds, I love chocolate. I might actually be in an illicit relationship with it (please don't tell Cole).

I'm really not a huge Valentine's Day person. I've always felt slighted by the romantic holiday, since my birthday comes very shortly after. Still, I'll indulge in some Valentines Day decadence as long as it involves chocolate.

Here are a few luscious looking recipes from some of my favorite food bloggers. I'm of the opinion that these should be made for me, and definitely not by me on February 14th.

If there's one thing I love almost as much as chocolate it is peanut butter. The combination: deadly. I'm dying for these chocolate peanut butter macaroons by Cannelle et Vanille. Or this triple chocolate mousse... three ways. Um, hello, sign me up.

I've recently become an avid reader of Tartlette's blog and almost lost my mind when I saw this recipe for a Chocolate Torte, Caramel Ice Cream and Chocolate Sorbet. And Chocolate Mudcake Ice Cream Sandwiches. Yes, please.

Bakerella had me at hello with this fourteen layer cake. Yes, fourteen layers baked individually like pancakes and then coated in a chocolate ganache followed by a buttercream frosting. That is dedication to a chocolate love.

Peanut butter and chocolate strikes again with this Chocolate Peanut Butter Cake from Smitten Kitchen.

The other night Gavi and I whipped up another Barefoot Contessa de-light (Note: there is nothing light about this recipe). While I'm a big fan of her Outrageous Brownies, sometimes you just don't have the time for a double boiler.

Have no fear, Ina's Brownie Pudding is here. This recipe takes only cocoa powder, so no need to stand over the stove slowly melting chocolate. Plus, it bakes in a casserole dish (preferably round) and is very undercooked in the center. Translation: the perfect combination of crusty brownies along the edge and brownie batter in the center. In other words, bliss.

Is your mouth watering now?

Share your favorite chocolate recipes with us today.

xoxo,

Niki

Geaux Saints!

I interrupt what was supposed to be the first day of Valentine's Day week to bring you a special congratulatory post for the New Orleans Saints! Am so thrilled that for the team and the city of New Orleans for their first, well-deserved Super Bowl championship. Also big congrats to all of our New Orleans loving friends, especially Meat & Brandon.

New Orleans is one of my very favorite places. Cole and I spent an amazing weekend there last year to celebrate our anniversary and Valentines Day. If you've never been, I can't recommend it highly enough. Here are some of my favorite things in the Big Easy:

Sip Cafe Au Lait and eat the most incredible Beignets (dee- fried heaven) at world-famous Cafe Du Monde. You'll be covered in powdered sugar, but its worth every artery-clogging bite!

Walk around the beautiful and historic French quarter. The architecture is breathtaking, and the people watching will make it worth your while. The stunning wrought iron balconies with lush plants hanging over them is so unique.

Eat! Trust me, it's hard not to be putting something delicious into your mouth every second. New Orleans is truly a city of food. Cajun, creole, French.... the sky is the limit. I could do a years worth of posts on restaurants worth trying but I'll mention two noteworthy favorites.

We had a total blast having lunch at Galatoires on a Friday afternoon. Located in the heart of Bourbon Street, Friday lunch at Galatoires is a completely memorable experience, filled mostly with locals. Men and women are often dressed to the nines (aka sport coats, no shorts). Tables are a hot commodity so prepare to wait or line up early in the AM. Lunch is a dining experience, so many drinks and lounging is par for the course. There's no rush to flip the tables. I'd highly recommend the shrimp remoulade, Brabant Potatoes, softshell crab meuniere, crabmeat or crawfish maison, and anything with oysters. Many mint juleps later.... (Note: we happened to hit Galatoires during early Mardi Gras last year--hence, the fabulous costumes)

We also had a one of the most decadent and delicious means I've ever eaten at Restaurant August by the infamous New Orleans native, Chef John Besh. I am not sure I can rave enough. It was ah-maz-ing. Classic New Orleans French cuisine with a modern, creative and unexpected twist. One meal there has made me a John Besh fan for life. Just make a reservation and go, trust me.

Of course, you wouldn't want miss out on the craziness of Bourbon Street. New Orleans would be a perfect bachelor/bachelorette party destination. Good food, good friends, good booze....

Congrats to the Saints! Who dat!

xoxo,

Niki

Honorable mentions: shopping on Magazine Street, BBQ shirmp at Pascal's Manale, Oysters at Acme, Hurricanes at Pat O'Brien's....

Cakery Friday: The Perfect Mini Muffin

I've had issues with muffins, too big, too small, over-baked sides, spilling over the top. I was on a quest to create the perfect (mini) muffin, and I definitely scored a touchdown with this recipe (had to throw a football pun in their somewhere). The ricotta in these particular muffins makes the cake super light. I am always sucker for streusel topping!

Gather all of the ingredients.

To make the streusel:

Place 2/3 cup brown sugar, packed, ½ cup all-purpose flour, ½ teaspoon ground cinnamon, ¼ teaspoon salt in mixer fitted with paddle. Add 6 tablespoons chilled, cubed butter. Stir in ¾ cup oats.

For the cake:

Mix together 1 3/4 cups flour, ¾ teaspoon baking powder, ½ teaspoon baking soda and ¼ teaspoon salt in a medium bowl.

Using an electric hand mixer or the paddle attachment on a stand mixer beat 1/2 cup butter with 1 cup granulated sugar and 2 teaspoons vanilla. Add 2 eggs, one at a time, beating well after each addition.

Alternately add 1/4 of the flour mixture and 1/4 cup ricotta cheese to batter (a total of 1 cup of ricotta cheese, divided into quarters), continue until all of the flour is gone and all of the ricotta cheese has been used. Mix on low speed after each addition until combined. Note: this batter will be rather thick and stiff.

Divide batter among mini muffin tins, being careful to fill them just about halfway. If desired, you can swirl a little bit of fruit jam into each muffin. Divide streusel evenly among muffins and sprinkle on top. I didn't use baking cups but you definitely can.

Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Set pans on a wire rack until cool enough to handle, then carefully remove mini muffins.

For a printer-friendly version of this recipe click here: Mini Coffee Cake Muffins.htm

Happy Baking!

xoxo,

Ali

Macaroni & Cheese: Barefoot Contessa Style

As most of you know by now, I'm slightly (ok, extremely) obsessed with the Barefoot Contessa.

I love the show.

I fantasize about her kitchen.

I own every single Barefoot Contessa cookbook. Ever.

I've tried tons of the recipes from the cookbooks. The guacamole is heavenly and a snap to make. Beatty's chocolate cake is to die for. I serve rosemary cashews at almost every party I host.

That's why when my equally Barefoot Contessa-obsessed aunt, Ellen, called me a few years ago and told me there was a recipe I absolutely, positively had to make, I was riddled with excitement and anticipation.

And so, then and there, I whipped up the most decadent, delicious, diet-breaking recipe ever: Barefoot Contessa's Mac & Cheese!

I've always been a big fan of comfort foods, and mac & cheese is a noteworthy staple. Once you try Ina's Mac & Cheese, though, you will never go back.

Since I'll be preparing this dish for Super Bowl Sunday (an annual tradition), I thought I'd share the secret with you. Make it. Eat it. Love it. (and please don't even try to count the calories).

Mac & Cheese
serves 6 to 8

Kosher salt
Vegetable oil
1 lb elbow macaroni or cavatappi (those delicious corkscrews)
1 quart of milk
1 stick of unsalted butter
1/2 cup all-purpose flour
12 ounces Gruyere Cheese (4 cups)
8 oz. extra sharp cheedar (I like using the white kind) (2 cups)
1/2 tsp. grated black pepper
1/2 tsp. nutmeg
3/4 lb fresh tomatoes (I've made the recipe with and without these)
1 and 1/2 cups fresh white bread crumbs (or from the can, if you feel lazy)

Preheat oven to 375

Boil a large pot of water. Add salt and oil once boiling. Cook pasta according to directions on the package or slightly al dente. Drain.

Here's the tricky part: you need 2 saucepans to create the sauce

Heat the milk in a small saucepan without boiling it.

In a large pot melt 6 tbs. of the butter and add the flour. Cook over low heat while stirring with a whisk. According to Ina, this takes out the flour taste. While whisking, add the hot milk (inevitably this will be messy, aprons are not your enemy). Cook for a few minutes until the mixture is thickened and smooth. Remove it from the heat and add the cheeses. * Note here: my aunt sometimes reverses the amount of each cheese--using more cheddar than Gruyere. I like the gruyere as a dominant flavor but it is a little stronger with more bite. The more you make it, the more you can try to vary the proportions of the cheeses until you have it just right. * Add 1 tbs. salt along with the pepper and the nutmeg. Lastly, add in the cooked pasta and stir.

Pour the mixture into a 3 quart baking dish. (This is usually the point where I start eating the pre-baked mac & cheese and have to convince myself to put it in the oven so other people can eventually enjoy too). This is also the point where you can refrigerate the mixture, covered, until you are officially ready to bake.

Place the sliced tomatoes on top. (Totally optional if you are feeling like they would be a healthy afront to the dish). Sprinkle the bread crumbs on top. Bake for 30 to 35 minutes until sauce is bubbly and slightly browned on top.

Recipe courtesy of the Barefoot Contessa.

Eat it in good health (or right after a very hard work out).

xoxo,

Niki

SUPERBOWL SUNDAY!

I LOVE to entertain, it's in my blood. My mom is a fantastic hostess and has been throwing fabulous parties for most of my lifetime. I jump at any opportunity to host a party, and what's a better excuse than the Super Bowl? I've been doing my blog homework and here are some of my favorite ideas.

Love the idea of dressing up this 7 Layer Bean Dip by serving it in a glass jar instead of the traditional dish.

Guests will swoon over this Spinach Dip!

Pretzels are a staple, and these homemade soft pretzels look so ridiculous!

I am OBSESSED with this idea! Short on serving bowls? Make an edible one!

For a simple but creative dessert this Grasshopper Cake is easy and delish!

Lastly, a root beer float/sundae bar is an easy and economic way to satisfy lots of hungry mouths.

I'd love to hear your creative Super Bowl party ideas!

xoxo,

Ali

Save the Date Insanity

As you know, I love all things postal: the feeling of handmade papers, the look a beautifully addressed envelope, and the detail of a custom stamp. Yet, I was totally blown away by this save the date video via YouTube.

Talk about insanely creative?

xoxo,

Niki

P.S. All YouTube jealousy aside, I am still deeply enamored with the luxurious feeling of a perfectly letterpressed card! Paper lasts forever.

First and Goal Cupcakes

Snooping around last week on the Hostess Blog site, I ran into these awesome Super Bowl cupcake ideas. I'm pretty much salivating over the laced football wrappers. There's an entire DIY tutorial on creating all of these yourself. Honestly, they don't look super complicated and I'm considering giving them a chance.

Once I'm feeling inspired, I'm going to attempt these Super Bowl oreo truffles via Bakerella.

Also found these Guinness Super Bowl cupcakes made with Guinness Buttercream Frosting on celebrations.com from the executive chef of Vanilla Bakeshop. Beer + cupcakes? Think Cole would be in heaven!

Total male decadence? How about these beer cheese cupcakes with bacon cheddar cream cheese frosting via cupcake project. Wouldn't exactly call these low cholesterol...

xoxo,

Niki