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This is an awesome dessert that will impress any guests you decide to share it with. It’s so rich that I need the raspberry sauce to balance the flavors. However, if you’re a die-hard chocaholic then feel free to leave the raspberry sauce out.

Ingredients

• 2 cups whipping cream, divided
• 8 ounces semi sweet chocolate chips
• 1/2 cup light corn syrup
• 1/2 cup butter
• 1/4 cup sifted powdered sugar
• 1 teaspoon vanilla extract
• 1 (10 oz) package frozen raspberries – thawed

Directions

Make the Mousse Loaf. Line 9×5″ loaf pan with plastic wrap, extend edges of wrap over sides of pan; set aside. Combine 1/2 cup whipping cream, semisweet chocolate, corn syrup, & butter in heavy saucepan; cook, stirring constantly, over low heat until choc. melts. Cool. Beat remaining 1 1/2 cups whipping cream, powdered sugar & vanilla until stiff peaks form; fold into chocolate mixture. Pour into prepared loaf pan and chill at least 8 hours.

Make the raspberry sauce. Process raspberries in a blender until smooth. Pour puree through wire-mesh strainer, pressing with back of a spoon. Discard seeds, chill. Invert mousse onto serving platter, remove plastic wrap. slice loaf & serve with raspberry sauce.

Servings: 16

These are the perfect before dinner snack – especially with a glass of wine. I ate these with some unfiltered apple juice (because wine & painkillers don’t mix). The apple juice was a great counterpoint to these salty, cheesy toasts and needed as these were very rich. If you’re planning on serving these with wine I’d recommend topping each toast with a few thin slices of apple to add the fruity flavor they need.

Ingredients

• 1/2 Tablespoon butter, softened
• 2 Tablespoons blue cheese
• 4 pecans, chopped fine
• 2 slices bread

Directions

Preheat the broiler. Mix together the softened butter, blue cheese and chopped pecans. Spread half of mixture on each slice of bread. Toast under broiler until bubbly and warm.

Servings: 1

Try this at your next barbeque – people will be amazed when you put dough directly on the grate and it doesn’t stick. Plus, they’ll be eating gourmet pizza that tastes like it was cooked in a wood-burning oven.

Ingredients

Crust

• 1 ½ cups unbleached all-purpose flour
• ¾ cup warm water
• 2 teaspoons active dry yeast
• salt
• 1 cup whole wheat flour
• olive oil

Toppings

• ½ cup tomato sauce
• ¼ cup diced kalamata olives
• 1 plum tomato – thinly sliced
• 16 whole basil leaves
• 1 cup shredded cheddar cheese

Directions

Make the sponge. In a bowl, whisk together ½ cup of the all-purpose flour, water, yeast, and a pinch of salt. Cover with a clean cloth and set aside to rise for 20 to 30 minutes.

Make the crust. Stir in the remaining 1 cup all-purpose flour, whole wheat flour, and ¾ teaspoon salt. Turn the dough out onto a clean surface and knead for 10 to 15 minutes, until you have a smooth, elastic, and slightly sticky dough. Wash and dry the mixing bowl and smear it with oil. Place the dough in the bowl and turn to coat with oil. Cover the bowl with a clean damp towel and set it aside until it doubles in volume, 1 to 2 hours.

Divide and rest. Punch down the dough to deflate it and cut into four equal portions. Form each portion into a ball and let sit, covered with a damp towel, for 5 minutes.

Start grilling. Form each ball into a 5-inch disk by pulling, tugging, or rolling out the dough. Place on a preheated medium grill and put the top down. Let cook for ~ 4 minutes until the underside is cooked. Flip the disks over and cover with toppings. Be sure to take it easy on the sauce and cheese or else they’ll slide right off. Grill another 5 minutes, or until cheese is melted.

Notes

After dough has risen, you may refrigerate it in a tightly sealed plastic bowl or bag for up to 24 hours. Let come to room temperature before dividing and rolling crusts.

Servings: 4

This soup is very quick to put together – 20 to 30 minutes total. You can make the dumplings and prepare the garnishes while the soup simmers. I highly recommend taking the time to make the dumplings and add the garnishes… they really make the soup special.

Ingredients

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 tbsp chili powder
• 2 tsp crushed garlic (or minced)
• 3 cups vegetable broth
• ½ tsp dried oregano
• ¼ tsp salt
• ¼ tsp black pepper
• ½ (15 oz) can pinto beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained

Dumplings

• 1/3 cup masa harina
• 1/8 tsp salt
• 3 tbsp hot water
• 1 tsp olive oil

Garnishes

• chopped fresh cilantro
• fresh lime juice
• crumbled queso fresco

Directions

Heat oil in your soup pot over medium-high heat. Sauté onion 5-7 minutes or until soft. Add chili powder and garlic, sauté for 30 more seconds. Add broth, spices, pinto beans and tomatoes, bring to a boil, and then cover, lower heat and simmer for 20 minutes.

To make dumplings, combine masa harina and salt. Add hot water and oil, stir until you have a soft, somewhat dry dough. Add more water, if needed, so the dough sticks together. Divide dough into little balls- try to make 24 if possible. The smaller the dumplings, the better. Add dumplings to soup and cook uncovered for 3 minutes until dumplings float. Stir in cilantro and juice. Ladle into bowls and top with queso fresco.

Serves: 4

I ended up making fingers & toes last Halloween. They really did look real!

Ingredients

• 24 blanched almonds, halved lengthwise
• Red food coloring, optional
• 1 tablespoon sugar
• 1 scant tablespoon active dry yeast (one ¼-ounce package)
• 5 ½ to 6 cups all-purpose flour, plus more for work surface
• 1 tablespoon salt
• 2 tablespoons baking soda
• 1 large egg
• Salt
• Vegetable-oil cooking spray

Directions

Place a small amount of food coloring in a shallow bowl, and, using a paintbrush, color the rounded side of each split almond; set aside to dry (This goes faster than it sounds!).

Pour 2 cups warm water (110°F) into a large bowl. Add sugar; stir to dissolve. Sprinkle with yeast, and let stand until yeast begins to bubble, about 5-10 minutes.

Stir 1 cup flour into yeast until combined. Beat in salt; add 3 ½ cups flour until combined. When you can’t incorporate any more flour turn the dough out onto the counter and begin to knead it. Gradually knead and add ½ cup flour. Knead for 10 minutes or until the dough is smooth and elastic. If the dough is too sticky , add up to 1 cup more flour but be careful not to overdo it!

Coat a large bowl with cooking spray. Transfer dough to bowl, turning dough to coat with oil. Cover with plastic wrap; let rest in a warm spot to rise until doubled in size, about 1 hour.

Heat oven to 450°F. Heat 3 quarts water to boil in a 6-quart saucepan over high heat; reduce to a simmer. Add baking soda. Lightly coat two baking sheets with cooking spray. Divide dough into quarters. Work with one quarter at a time, and cover remaining dough with plastic wrap. Divide the first quarter into twelve pieces. On a lightly floured work surface, roll each piece back and forth with your palm into a long finger shape, about 3 to 4 inches. Pinch dough in two places to form knuckles. When all twelve fingers are formed, transfer to simmering water. Poach for 1 minute. Using a slotted spoon, transfer fingers to baking sheet. Repeat with remaining dough, blanching each set of 12 fingers before making more.

Beat egg with 1 tablespoon water. Brush pretzel fingers with egg wash. Using a sharp knife, lightly score each knuckle about three times. Sprinkle with salt. Position almond nails; push into dough to attach. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack. Fingers are best eaten the same day; or store, covered, up to 2 days at room temperature.

Makes 48 fingers (more toes)