Handmade Chocolate Truffles {Recipe}

Chocolate is a classic Valentine's gift. It's a special decadent treat that nearly everyone loves. But there are problems with modern chocolate manufacturing: it often exploits the land and native peoples. Also, many big name companies use artifical flavorings and additives.

Treat your love like a king or queen and seek out fair trade, all-natural chocolate from an honest manufacturer. We like Dagoba, Equal Exchange, and Theo brands.

For an extra special gift, consider hand rolling truffles. This recipe is simple to put together and can be customized to a wide variety of tastes by changing the liquid flavoring and outer coating.

Lil and a friend made these truffles for holiday gifts. Their versions more closely resembled truffle mushrooms than a candy store confection, but they tasted fantastically gourmet.  If distractable kindergarteners can make these, you can too.

Hand rolled Chocolate Truffles Makes: approximate 30 Time: 45 minutes

12 ounces semi-sweet baking chocolate 6 ounces milk chocolate 1/2 cup heavy cream Assorted toppings: powdered sugar, cocoa powder, chopped nuts, coconut, chopped candy

1. Chop chocolate finely. Transfer to a microwave-proof bowl. 2. Heat heavy cream to simmering. Pour over chocolate. Stir to mix well and melt. 3. If needed, heat chocolate for thirty seconds in the microwave. Stir well. If chocolate is still not fully melted, continue heating and stirring. 4. Chill mixture in refrigerator for approximately 15 minutes or until it is cool enough to handle. 5. Shape tablespoon-sized portions into balls. Roll in toppings until covered. Place on a sheet tray or in paper liners. 6. Chill in the refrigerator until serving.

Added to Hearth and Soul blog hop 2/7.

Cinnamon Rolls

When I was leading spring break camps at Franklin Park Conservatory last week, both groups of children opted to make cinnamon rolls on grains day. While not a great example of healthy grains, cinnamon rolls involve many useful cooking processes and are very doable for children with adult assistance. This recipe is one I have honed over the years, including some whole wheat flour and lower sugar for a healthier morning treat. I include no frosting suggestions because I find these delectable without a high-calorie topping.

Cinnamon rolls take approximately four hours from start to finish but the second rise can be completed in the fridge overnight. If risen overnight, the dough needs to come to room temperature before baking. I usually accomplish this by pulling them out of the icebox as soon as I wake up and putting them near the oven. In about an hour, during which I make coffee and preheat the stove, they are ready to put in the oven and bake.

When I'm feeling particularly industrious, I will make a double batch of dough and filling. I will complete the first rise and roll and cut all the dough. Then, I will divide into groups of six rolls (two each for the three members of my family) and wrap them tightly in plastic. Whatever we don't cook for that day goes into the freezer for future use. When I want to use them, I pull out the frozen dough to thaw and rise, a process that takes six-eight hours. Then I bake as directed. They aren't quite as light and fluffy after freezing as when baked from fresh, but are still satisfying.

[print_this] Cinnamon Rolls

Makes 12 large or 24 two bite size rolls

3 1/2 cups bread flour 1-1 1/2 cups whole wheat flour 2 1/4 teaspoons (1 package) active dry yeast 1 cup milk 1/3 cup butter 1/3 cup granulated sugar 1/2 teaspoon salt 2 eggs 3/4 cup packed brown sugar 1/4 cup all purpose flour 1 tablespoon ground cinnamon 1/2 cup butter 1/2 cup light raisins, optional 1/2 cup chopped nuts, optional

1. In a large bowl, combine 2 cups flour and yeast.

2. In a small pot, cook milk over low heat until warm, 120-130 deg F. Turn off heat. Add in butter, sugar, and salt and stir until butter is melted.

3. Add milk mixture to flour mixture and add eggs. Beat until combined.

4. Continue stirring, adding flour in half cup increments, until no more flour will be mixed in.

5. On a lightly floured surface, knead dough until smooth and elastic, about five minutes. Place dough in a greased bowl, turning once to cover, and allow to rise until double, 1-2 hours.

6. Meanwhile, mix filling of 3/4 cup brown sugar, 1/4 cup flour, and cinnamon. Cut 1/2 cup butter into this mixture. Stir in optional raisins and nuts.

7. Punch dough down and let rest for 10 minutes. Then shape into 12 inch square. Sprinkle filling over top and roll from one end to another.

8. Slice into 1 inch pieces. Arrange cut side up in a greased large skillet. Cover and let rise until double, about 1 hour.

9. Bake at 375 deg F for 25-30 minutes or until golden brown. Cool and frost as desired. [/print_this]

Added to Hearth and Soul Volume 42.

Beets & Sweet Potatoes a Picky Kid Might Eat!

During last week's Friday Five, I revealed my delight that I found a way Lil would eat sweet potatoes and beets. My daughter is not the most adventurous eater and I was floored that she not only tried but ate almost a whole serving of root vegetables prepared in the recipe below. There are four reasons this preparation works so well:

1. cubed vegetables give textural interest 2. the small size allows vegetables cook quickly 3. fresh beets lend an intriguing deep red color to the dish 4. a familiar flavored dressing entices selective palates

[print_this]

Cubed Roots serves 6 as a side dish preparation time: 15 minutes, cook time: 30 minutes

4 medium sized beets 1 large sweet potato 1/2 cup italian style salad dressing or 1/4 cup olive oil, 1/4 cup cider or white wine vinegar, 2 tablespoons dry italian herbs, 2 tablespoon shredded Parmesean cheese, 1/2 teaspoon pepper

1. Heat oven to 375 degrees F. 2. Peel beets and potato. 3. Cut vegetables into 1/2 inch cubes. Do this by slicing from top to bottom into 1/2 inch segments. Holding these together, turn the vegetable on its side. Slice from top to bottom again in 1/2 inch segments. You now have 1/2 inch sticks. Cut from the end in 1/2 inch lengths. 4. Place cubes into a glass roasting pan. 5. Add dressing and stir to coat. 6. Roast for 30 minutes, stirring every 10 minutes, until vegetables are cooked through.

NB: This roasting recipe would work well with any other root vegetables including carrots, white potatoes, parsnips, etc.

[/print_this]

If you missed it the first go-round, watch the goofy video I made for Newman's Own about making Cubed Roots.

Added to Hearth and Soul 38.

Cooking Classes, Spring Break Camps, and Food Events

Just living is not enough... one must have sunshine, freedom, and a little flower. -Hans Christian Anderson The little bit of sunshine I enjoyed yesterday has me dreaming of warmer days coming. I would love to spend some of the early spring with you at a cooking class or local food event.

Classes taught by Rachel at Franklin Park Conservatory

Greens (ages 3-5) Winter greens are so sweet and tasty that even veggie-averse kids will be tempted to taste the green monster smoothie, kale chips, and pesto we cook up in this vitamin rich class. Thursday, March 10, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Charcuterie Charcuterie is the act of curing meat by salt, smoke, or dehydration.  Home cooks will learn how to apply these concepts to their cooking to delicious effect.  Participants will enjoy a light meal featuring cured meat and stuff sausage to take home.  Tuesday March 15, 6:30 - 8 p.m. $30 Members; $35 Non-members

Growing Young Chefs from the Ground Up! (For children entering grades 1 - 6) Spend Spring Break cooking and eating at Franklin Park!  We will discover all the different parts of plants that we eat, from roots in the ground to fruit hanging from branches.  Young chefs will help set the menu and cook tasty snacks and lunches, visiting bees and edible gardens along the way. Register by March 4. Monday - Friday, March 21 - 25, 9 a.m. - 4 p.m. Monday - Friday, March 28 - April 1, 9 a.m. - 4 p.m. $180 Members; $190 Non-members

Seeds to Grow and Eat! Seeds, the starting germ of a plant, can be eaten, sown, or sprouted.  We will explore all three options in this family workshop.  We will cook three snacks from seeds and create an indoor herb garden to take home. Sunday March 27, 2 - 3:30 p.m. $20 Members; $25 Non-members (price includes one child and one adult)

Condiments Condiments can be made at home as easily as opening a jar from the store. Participants will practice making mayonnaise, aioli, ketchup, mustard, and barbecue sauce. After creating the toppings, we will taste them on sandwiches. Sunday April 3, 4 - 5:30 p.m. $30 Members; $35 Non-members

Butterflies Did you know that all it takes to make butter is to shake up some cream? We’ll make butter from local Snowville cream and use the buttermilk to whip up whole grain pancakes with seasonal fruit. Thursday April 14, 11 a.m. -12 p.m. $15 Members; $20 Non-members (price includes one child and one adult)

Local Food Events

Maple Sugaring - 'Tis the season for making maple syrup. Instead of repeating her work, I direct you to the concise list of sugaring events at local parks on CbusMom.com.

Dine Originals Restaurant Week - March 7-13 Visit an independent Dine Originals restaurant during restaurant week for creative prix fixe meals at a steal of a price. Check out menus on the Dine Originals website.

Ohio Market Day at Hills Market - Saturday, March 12 from 10 a.m. to 2 p.m. This free community event showcases the wares of thirty food purveyors and organizations from around Ohio. Each of our Ohio vendors will demo their wares. We'll be hosting several workshops featuring recipes and accompanying samples. As always, Boar's Head will be giving away free hot dogs from 11 a.m. to 1 p.m. and we will raffle off more than 100 prizes and giveaways.

Central Ohio Food Forum at Wild Goose Creative - Monday, March 21st from 6:30-8pm Join Edible Columbus, Local Matters, and Wayward Seed Farm for a series of open and honest conversations about our food system. With topics ranging from production to distribution, community gardens to backyard chickens, and everything in between, we invite you to join us. Bring your ideas, questions and thoughts, your neighbors, friends and family.

Edible Books Contest at Northwest Library - March 31 from 6 - 8:30 pm View the tomes turned to treats by professionals and amatuers or enter one of your own! Registration starts at 6 with viewing by the public from 7-8:30.

Zen Retreat and Cooking classes with Edward Espe Brown at First UU Columbus and Franklin Park Conservatory - April 1-3 Zen Columbus Sangha announces a weekend with Zen Buddhist priest, author, and chef, Edward Espe Brown. Detailed information, including schedule and registration, is available here: http://www.zencolumbus.com/EEBannouncement2011.pdf

PS. It's March 2, the birthday of my sister Sarah, uncle Mike and Dr. Seuss!

Church Lady Orange Cookies

On January 28th, I wanted to make cookies. More than the sweet treat, I wanted to be comforted by baking something delicious and familiar. Standing in my way was one impediment: we had no butter and no plans to replace it until Pantry Month was over.

Because I didn't really want to experiment with the fats I did have on hand, I was left with just two recipes in my stash that required no butter: gingersnaps and orange cookies. Given that I did have an orange and they are currently seasonal (in Florida) I decided to make a batch of orange cookies.

As it turns out, these cookies are perfect for a child's help. First Lillian zested an orange on a microplane. Yes, microplanes can take off a skin layer in an instant. Practice with your child and they too can handle this task by age five. After moving the orange over the rasp, Lil juiced the orange.

Meanwhile, I creamed sugar and shortening in the Kitchenaid. I use non-hydrogenated organic shortening, about the most 'real' manmade fat you can get. I added the egg, juice and rind, and milk. I was also out of vanilla and missed the flavor. Don't omit it unless you have to.

Lil measured and stirred the flour, baking powder, soda, and salt. I added the dry ingredients and poured them into the creamed mixture. After a short stir the dough was ready.

Lil tried her hand at using the ice cream scoop to measure out cookies. She wasn't very successful and gave up. I finished the measuring and put the cookies in the oven.

While they were cooking, I whisked up the icing with the remaining orange juice and zest. The thick icing works best when just thin enough to spread. It melts just slightly over the cookies and then hardens for a slight crunch on top of the cookie.

These cookies are slightly unusual with the orange flavor and they keep very well. Perhaps these reasons are why the recipe came to me: I requested it from an elderly woman at my parents' church who used to bring these to after service social hours.

She made them with pure bleached sugar and white flour which gives an angelic quality to the final cookie. My 'dark side' version with white whole wheat flour and unbleached sugar actually has a taste advantage, I think, with a more wholesome flavor from the whole wheat. Whether you choose the heavenly white or nutritious earthly variety, these cookies are sinfully delicious.

[print_this]Orange Cookies makes approximately two dozen, can be doubled

1 cup sugar 1/2 cup shortening 1 egg 1/2 large orange zest and juice 1/2 teaspoon vanilla extract 1/4 cup milk or buttermilk 3 cups white whole wheat flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt for the frosting: 3 cups powdered sugar 1/2 large orange zest and juice 1/2 teaspoon vanilla 1-3 teaspoons milk or water as necessary

1. Heat oven to 350 degrees F. 2. Zest and juice orange, divide into two parts. 3. Cream sugar and shortening with kitchenaid or hand mixer. 4. Add egg and vanilla. Mix very well. 5. Pour in half of an orange juice and zest and milk. Mix. 6. In a separate bowl, stir together flour, baking powder, soda, and salt. 7. Gently stir together flour mixture with creamed mixture. Do not over mix. 8. Drop by tablespoonfuls onto a silpat or parchment lined cookie sheet. 9. Bake for 10-12 minutes or until lightly brown. 10. Meanwhile, whisk together powdered sugar, orange juice and rind and vanilla. Add milk or water by half teaspoonfuls until icing is thick but spreadable. 11. Remove cookies from oven and allow to cool. 12. Spread icing over the top half of the cookie. [/print_this]

PS. Lil wants me to introduce you to her blog. She's telling me what to write over there every few days. So far it's mostly about homeschooling activities we're doing together. Check out Lil's Dot Com.

Added to Simple Lives Thursday and It's a Keeper.

Winter Cooking Classes at Franklin Park Conservatory

Stay fresh in the kitchen this winter - take a class with me at the Franklin Park Conservatory!  Register by calling 614.645.5923 or download a registration form here. Delicious Dough (ages 3-5 and their favorite adult) Kids will make a moldable raw dough and a yeast-risen dough. Class participants will also create a scent-sational home decoration ornament. Thursday, January 20, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Spectacular Spices (ages 3-5) Winter weather calls for tasty spice-rich dishes. We’ll discover where sweet and savory spices come from, grind our own cinnamon and nutmeg for a spice cake, mix spices into a vegetable curry, and create a pomander from oranges and cloves. Thursday, February 10, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Cold Nights, Warm Memories (family) Heat up evening meals with savory soups. In this workshop for all ages, we will cook three tasty soups that can be customized to your family style. Chili with all the toppings, corn chowder, and Italian white bean and greens are on the menu. Sunday, February 27, 2 - 3:30 p.m. $20 Members; $25 Non-members

Greens (ages 3-5) Winter greens are so sweet and tasty that even veggie-averse kids will be tempted to taste the green monster smoothie, kale chips, and pesto we cook up in this vitamin rich class. Thursday, March 10, 11 a.m. - 12 p.m. $15 Members; $20 Non-Members

Charcuterie/Smoking (adult) Charcuterie is the act of curing meat by salt, smoke, or dehydration. Home cooks will learn how to apply these concepts to their cooking to delicious effect. Participants will enjoy a light meal featuring cured meat and stuffed sausage to take home. Tuesday, March 15, 6:30 - 8 p.m. $30 Members; $35 Non-members

Seeds to Grow and Eat! (family) Seeds, the starting germ of a plant, can be eaten, sown, or sprouted. We will explore all three options in this family workshop. We will cook three snacks from seeds and create an indoor herb garden to take home. Sunday, March 27, 2 - 3:30 p.m. $20 Members; $25 Non-members

Open a Hard Winter Squash Without a Knife!

How do you open an acorn squash? Or a huge Cinderella pumpkin? I usually pull our big cleaver from the magnetic knife strip. I hold it with both hands and smack at the tough skin. The squash rolls and I try to right it. The cleaver gets stuck and I smash down further anyways.

Alex sees me, fears for his beautiful countertops and my fingers, and takes over the job.

Recently, my friend Susan let on that there is a better way....a method so simple a five year old can do it with no knife!

In our preparations for Christmas Eve pumpkin soup, I decided to try it. I handed Lil a large white pumpkin grown by a friend, whispered the instructions, and turned on the video camera.

What do you think? Will you try the throw and crash method to open a winter squash soon?

Added to Hearth and Soul Volume 29.

Kids Cook in the PreK Zone at Franklin Park

The Franklin Park Conservatory is expanding their Food Education program with the new PreK Zone.  Yours truly will be the teacher! Three to six year olds in the PreK Zone will prepare and eat simple whole foods dishes in my Kids Cook hands-on format.  Classes will highlight the seasonal ingredients uniquely available in the Scott’s Miracle Grow Community Garden Campus.  I am very excited to work with the horticulture staff at the Conservatory to make use of the produce grown there.

The series begins with two Creative Cookies classes Thursday, December 16 from 11 a.m. – 12 p.m. and Tuesday December 21 from 3:30 - 4:30 p.m. in the beautiful and well equipped Education Pavilion. Each class costs $15 for conservatory members and $20 for non-members.

Registration and details about future classes are available online at http://www.fpconservatory.org/programsfoodedu.htm or by calling the Franklin Park registrar at 614.645.5923.