Ghirardelli Intense Dark Chocolate

I was pretty excited to find a small-ish package at my doorstep. I was expecting some samples of Ghirardelli® Intense Dark chocolates. Little did I realize that a "sample" would equate to this...

Pardon the photo quality.  This was taken from my phone to text to an out-of-town Mike.  I knew he would be excited to come home!

As part of the Foodbuzz Tastemaker program with Ghirardelli® Intense Dark chocolates, I was given the opportunity to taste three varieties of their Intense Dark chocolate line.  That's right.  I got to sample top quality chocolate for free.   You don't need to twist my arm for this one!   As a lover of all things chocolate, especially dark chocolate, this was right up my alley. 

Chocolate Ricotta Mousse

As part of the Foodbuzz Tastemaker program with Ghirardelli, I was given the opportunity to sample several of Ghirardelli Intense Dark chocolates, including Midnight Reverie, which is 86% cacao.   I thought, what better way to highlight this deliciously dark chocolate than to make it into mousse! 

I love the elegance of chocolate mousse, but have a hard time eating or serving it due to the amount of cream or half and half, etc. it typically contains.  As a healthier alternative, I have had my eye on a recipe for Chocolate Ricotta Mousse for quite a while. 

Brown Sugar Brownies

Back in college, I had a recipe for Brown Sugar Brownies.  They were honestly the best brownies I've ever had (aside from my grandmother's of course). I still remember them, but that was ages ago, and sadly my dear recipe is long gone.  Fast forward to a few weeks ago, I was in the middle of baking and ran out of brown sugar.  Mike went on an emergency brown sugar run for me.  When he set the bag down on the counter, it happened to be recipe-side up (hmm...do you think that was intentional?).  What did I see?  Brown Sugar Brownies!

Alida's Weekly Recap - 9/18-9/24

With the recent fall inspiration, I've been cooking and baking up a storm.  I am excited to share that all with you, but that will come later.  Next week will not be fall-inspired.  Do you like chocolate?  If so, then you'll love next week, as there will be chocolate and lots of it!  I might balance the week out with a spicy chocolate-free dish, but am in no condition to make those kinds of decisions due my current status, i.e. chocolate coma.  In any case, good stuff is coming, and I'm glad you're here so I can share it with you.

Let's recap the week.  This past week I shared with you:

Brown Sugar Coconut Blueberry Muffins

The hunt for tasty ways to use the remainder of our blueberries continues.  It's not a bad problem to have, that's for sure.  We have been happily enjoying Blueberry Lemon Ricotta Pancakes, lots of blueberries in Greek yogurt, and many other treats.  But it was time to make something new.  I already have several blueberry muffin recipes that I love, but when I found a blueberry muffin recipe using brown sugar and buttermilk, I knew it would become an instant favorite. 

Kelapo Coconut Oil

Have you heard the buzz about coconut oil?   It seems to be all the rage these days. Everywhere I turn there is another article about the health benefits of coconut oil.   As someone who likes to keep up-to-date on healthy food trends, I've been interested in trying it.   So when I was contacted by Kelapo to sample Kelapo's Virgin Coconut Oil, it was like they read my mind.

Tortellini Soup with Chunky Tomatoes and Spinach

(Photos updated 2/23/2012)

As the weather turns cooler, we find ourselves gravitating toward soups, chili, baked pasta, all of those warm comfort foods. I have had a vision for this tortellini soup for quite a while, but simply have not had an opportunity to execute it. Until now...

Filled with healthy vegetables and hearty tortellini, Tortellini Soup with Chunky Tomatoes and Spinach is the perfect comfort food for a crisp fall day, or any day for that matter.  And guess what?  It can be made in under 30 minutes!  Had I realized that, this soup would have been made long ago.  

I put a range of 4 to 6 cups for the broth, so you can adjust to your preference. I like my soup on the chunkier side, so 4 cups of broth yielded the perfect consistency for me. I also used frozen spinach, which worked really well.   I recommend using both low sodium broth and tomatoes, so you can control the sodium by adding salt to taste.  

  

As a great weeknight dinner, or a quick any time meal, we are looking forward to enjoying this soup all fall/winter long, and I hope you will too!

Alida's Weekly Recap - 9/11-9/17

Yesterday, I decided it was time to revamp my recipe organization.   I have piles, files and 3-ring binders filled with recipes from the internet, from magazines, scribbled on post-its, etc.   While it is nice to get some reorganization under way, there is an even greater benefit from this project.   I unearthed many lost but not forgotten recipes, never-been-made-but-wanted-to recipes, and more.   And I will be sharing them all with you.   Everybody wins!

Speaking of wins, I hosted my first giveaway this week.   One lucky reader gets a magazine subscription, of his or her choice, to one of my favorites.   It ended last night, and using random.org, the winner has been selected.

****Drumroll please****

Pineapple Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

One of my favorite things about birthdays is birthday cake. Especially making birthday cakes! The birthday person chooses a cake or simply gives me inspiration.  Then I try to make the best cake I can.  When it came time to choose my birthday cake, believe me, it was a tough decision. My head was still in zucchini-mode. I love pineapple, and I love cream cheese. So I was on zucchini, pineapple, and cream cheese mission. Seems easy enough, right? 

Peanut Butter Chocolate Chunk Cookies

I swear sometimes my best recipes are found in the most random of places. I found this recipe at the grocery store attached to a coupon for parchment paper, which I grabbed not knowing there was a recipe attached.  As luck would have it, as I was tearing off the coupon, I saw those 5 magic words...Peanut Butter Chocolate Chunk Cookies.  Um...yes please! 

It's time for...a GIVEAWAY!

It just so happens my birthday is coming up at the end of this week.  What better way to celebrate than to give something I enjoy to one of my awesome readers!  I love cooking magazines and want to share the fun with you.  So, for my birthday I will be giving away a one year magazine subscription to a cooking magazine...and you get to choose. 

The Best Chicken Sate with Peanut Sauce

I am very excited to share this recipe with you.  It is my most requested dish, a family favorite, and it's healthy too.  It is without a doubt The Best Chicken Sate with Peanut Sauce ever!

Alida's Weekly Recap - 9/4-9/10

Hi Everyone.  As always I have recapped the week of recipes below, but I wanted to share two fun things that happened this week.  My Triple Chocolate Malted Cookies made Foodbuzz's Top 9, and I received my first blog award from Ann at  Cooking Healthy For Me.  I will share details of the award later...but clearly it was an exciting week.   

The excitement will continue into next week.  I have a special surprise in store for you, so stay tuned...

In the meantime, let's recap the week. 

PB Ball Banana Cinnamon Chip Muffins

Yesterday I shared with you Banana Cinnamon Chip Muffins.  If you haven't baked with cinnamon chips before, I suggest you go out and get some.  They are so good, especially in this banana muffin recipe.  As I also mentioned, that's what I made with half of the recipe.  Today I am going to share with you what I did with the other half. 

Banana Cinnamon Chip Muffins

If there is one thing we always have plenty of in this house, it's bananas.  Whenever we run low, Mike is quick to run to the store to replenish our stash.  It didn't take him long to learn that there is no such thing as too many bananas.  A surplus of bananas means baking bananas, which means treats!  As I write this, I have a bowlful of overripe bananas waiting to be mashed, whipped, mixed, baked into something delicious.

Triple Chocolate Malted Cookies

The baby was asleep. The husband was out to dinner. What's a girl to do? Make Triple Chocolate Malted Cookies, of course!

I haven't made cookies in ages, and these just happen to be one of Mike's favorites. Actually, after one bite, they quickly become everybody's favorite. These cookies are soft, chewy, and chocolaty with a hint of malted milk flavor.

Alida's Weekly Recap 8/28-9/3

Welcome September and Happy Labor Day weekend!  Hopefully you all get to enjoy a nice, long weekend.  With that in mind, I will keep this short, so you can continue relaxing, spending time with family and friends, cooking, or whatever it is you're doing this weekend.

Let's recap the week.  This past week I shared with you:

Peanut Butter Cup Blondies

A couple weeks ago, I enjoyed another Happy Magazine Day with the arrival of Cooking Light's September, 2011 issue.  When I saw 'Light Brownies' featured on the cover, I was intrigued.  When I saw Peanut Butter Cup Blondies, I could not race to the store fast enough to pick up peanut butter cups!