Recipes

Chocolate Ganache'

By Gosh!

ganache. /ɡəˈnæʃ/ 

noun. 1. a smooth mixture of chocolate and cream, used in cakes, truffles, and chocolates

I'd heard it but I really didn't know the meaning of the intriguing French word Ganache' so I had to look it up. Then I made it.  Wow... the words rich and sinful should definitely be added to the definition! I made this cake last week for my husband's birthday. It was time consuming and more complicated than I usually go for, but well worth it according to my guests. After dipping his finger in, Pj proclaimed, "I probably should go to church after eating this!"

I L L U S T R A T E D   R E C I P E S   A T   w w w . J O Y C E S H E L T O N . C O M

I L L U S T R A T E D   R E C I P E S   A T   w w w . J O Y C E S H E L T O N . C O M


*In typical Joyce fashion, I jumped right in- neglecting to read the entire recipe. I got to the point where it says to leave the ganache' on the counter for 8 hours and it was 5 hours until my guests were due to arrive. In the words of Scooby Do..."ruh-ro!" So I shoved it in the freezer for 30 minutes, then the fridge. It worked, but after icing the cake it did slide around a bit. (I have to believe those directions are there for a reason!) So every time I walked by I had to push it back in the other direction. - this in no way affected the delicsiousness!! 

Credit for this recipe goes to Southern Living Magazine, March 2017 Issue, pp 114/115

Feeling (kind-a) Fall-ish in Florida

In The Kitchen With Avery & Gigi

PUMPKIN CREAM CHEESE SWIRL MUFFINS

While working on the first edition of the Oak Harbour newsletter with my neighbor Cindy, we came up with the idea to feature a recipe of the month.  I don't know about you but anything with cream cheese works for me! 

We found this one here: http://www.thenovicechefblog.com - DELICIOUS! 

INGREDIENTS:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

 

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

DIRECTIONS:

  • Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  • In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  • In large bowl, whisk together pumpkin, sugar and brown sugar.
  • Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  • In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined.
  • Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. 
  • Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  • I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

 

It is highly recommended, if at all possible, that you get a little helper for this recipe. Preferably a cute one in a pink polka dot Minnie Mouse dress.  Makes all the difference in the outcome!