Category: BLOG 365

CHOCOLATE COVERED CHEESE ~ RUBY CHOCOLATE ~ BLOG 365.325B

I’m sure you’ve heard of it on your favorite cooking show, even if you have no idea what it really is. I know I had and even though it was explained, it just wouldn’t register and stay in my brain.

I’m entering a charcuterie board contest on New Year’s Even and chose the desert category. I’ve been looking for not only tried and true recipe ideas, but some new and unusual ones too. I ran across a recipe for chocolate covered cheese. YEP, you read that right, chocolate covered cheese!

I decided to try it three ways, milk, dark and ruby covered with a flake salt. I skipped white as I’m just not a fan – worst discovery of 1930 in my book! I also decided to try it with multiple flavored cheeses. I’m using Jack, sharp white cheddar and a champagnes Havarti. These are the pre-event taste tests> 😀

I figured I should do the research to really understand what Ruby chocolate it. I didn’t believe the cotton colored hue of the chocolate could be natural, but for the most part I was seriously wrong!

Ruby chocolate magically appeared in 2017 after a 13 year development process in Switzerland by the Barry Callebaut company. I say magically because the details of how it is produced are kept closely guarded, but they have noted that the color and unique flavor are products of the bean’s fermentation process.

Nestle released a limited edition KitKat overseas and another version again in 2019 in the UK leaving many companies scrambling to develop their own version.

Ruby chocolate is made from Ruby Cacao Beans which are found in South America; Ecuador and Brazil as well as the Ivory Coast (West African coast). Like specific grapes grown for specific wines, the ruby cacao beans are directly influenced by their growing environment so are cultivated in very specific climates.

So far in my taste testing I’m finding that far more women appreciate the flavor than men do. MEH seems to be the overwhelming consensus of the men I know and even many women can take it or leave it. BUT, it will still be a stunning addition to my charcuterie board 😀

There are NO added berries, flavor or dyes, yet ruby chocolate tastes berry like. The fruity flavor has hints of strawberry and raspberry and is quite smooth in texture, but not milky. While it’s NOT bitter, it does have a slightly tart after effect taste. I did find this image on the company’s website that may explain it better.

 

CHOCOLATE COVERED CHEESE

8 ounces aged cheddar or Monterey Jack cheese
6 ounces bittersweet chocolate, chopped
Flake sea salt

  • Cut cheese into 1/2-in. cubes.
  • In a microwave, melt chocolate in 30 second increments; stirring until smooth.
  • Dip cheese cubes in chocolate, allowing excess to drip off.
  • Place on waxed paper.
  • Sprinkle with a few grains of salt.
  • Let stand until set.

THE BIG BLOGMAS REVEAL ~ BLOG 365.325

I can’t believe we’re at the end of November and Thanksgiving is over! It’s time for the BLOGMAS 2023 list reveal. I’m going to begin on Friday the day after Thanksgiving and go through Christmas Day. Join in where and when you can, but most importantly have a GREAT, FUN time! I’m not going to add an official linky, but if you comment we’ll know you’re playing along and come visit so have the coffee and goodies ready 😀

HAPPY HOMEMAKER MONDAY week 47 of 2023 with MENUS ~ BLOG 365.324

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Oh my, where did last week go? It started out so great and then just flew by! I know I didn’t get to visit everyone, but am so hopeful that this week will be better with the downtime on Thursday. We’re going to be just the 2 of us for Thanksgiving so I’m planning on vegging on Thursday and playing catch up with visiting blogs.

I’m also planning on beginning BLOGMAS on Friday and will be posting this year’s LOGO and list tomorrow 😀 I was hoping to have it done for today, but spent all of yesterday helping with a Thanksgiving meal at the Eagles and was just plain worn out last night.

We have had a ton of rain and even had a pretty BIG storm on Saturday night that left what leaves were still on the trees everywhere but and the first bits of snow on the hilltops east of town 😀 This week is supposed to be drier, but also MUCH colder! Funny thing is that what I’m wearing doesn’t really change that much – I just add another layer 😀

There is still A LOT going on and I’ve been extremely busy this week also, but weighing heavy on my mind is some health concerns with my mom and uncle. My uncle is doing better this week than last fortunately. Prayers are still needed for all of them.

On the home front I can’t believe Thanksgiving is Thursday. Fortunately, we aren’t planning a big one and the pivot on the menu is something I’m now looking forward to.

I’m going to a lunch for a sweet lady later so am only doing hot water this morning.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did most of the laundry over the weekend, but still have a load of sheets to fold today and a load of jeans that I’ll set to wash before I leave for lunch so it’s ready for the dryer when I get home.
  • GROCERIES & ERRANDS I have NO intention of setting foot inside a store this week – way too chaotic for me 😀 I do have an appointment for my COVID booster on Wednesday.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS not the week for ANY of this!
  • RECIPE RESEARCH & MENU PLANNING I was lucky to get this week planned, but am looking toward the planned downtime to get more organized for 2024.

WHAT’S ON THE DVR/TV
  • AMAZON PRIME- MAX I’m 3 episodes in on the new show JULIA
  • CABLE – Holiday Baking shows, Hallmark Christmas Movies, Dancing with the Stars, Quantum Leap, Magnum

I just started Jana DeLeon’s Undertow, book #3 of her Tempest Island series
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
 take your turkey out of the freezer to thaw!
 
 
 
 
 
 
LUNCH
 
 
 
HAPPY THANKSGIVING
 
 
 
DINNER
 STEAK & POTATO SKILLET
 TEXAS RANCH CHICKEN CASSEROLE
 BUFFALO MACARONI & CHEESE BITES
 STEAKS on the GRILL with BUTTER ROASTED POTATOES AND BALSAMIC CARROTS
 GRILLED ORANGE GINGER CHICKEN and COTTAGE POTATOES
 BBQ BRAISED BRISKET with BUTTER BEANS
SOURDOUGH TURKEY MELTS
DESSERT
 
RUM RAISIN PUMPKIN PIE
 CHOCOLATE CARAMEL POPCORN

I finished my Highland Cow Christmas pillow Saturday. Painting on a flexible fabric canvas is so much harder than a framed canvas and uses so much more paint as well as requires more creativity to get the right textures.

CRANBERRY CHICKEN SALAD ~ BLOG 365.318

CRANBERRY CHICKEN SALAD

1/2 cup DUKE’S mayonnaise
1/2 teaspoon paprika
FRESH ground sea salt and black pepper, to taste
3/4 cup cranberries
1/2 cup FINELY chopped celery
2-3 green onions, chopped
2 cups chopped rotisserie chicken pieces
thin sliced baby Swiss cheese

  • Whisk together the mayonnaise and paprika.
  • Fold in the celery, cranberries, green onions and chicken pieces.
  • Season to taste.
  • Refrigerate 1-2 hours before serving.
  • Serve on croissants with the Swiss cheese.

HAPPY HOMEMAKER MONDAY & MENUS with RECIPES week 46 OF 2023 ~ BLOG 365.317

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Imagine that, it’s cold, gray and foggy here in the Pacific North West. We’re slated for a week of low 50’s with rain and showers all week. You know what that means? It means a week of soft, cozy flannels and maybe even an afternoon or two of curling up with a good book. 😀

There has been A LOT going on and I’ve been extremely busy, but weighing heavy on my mind is some health concerns with my mom and 2 different uncles. Prayers are needed for all of them.

On the home front I can’t believe Thanksgiving is only 10 days away. Fortunately, we aren’t planning a big one, but the meal I ordered for the day has been mis-delivered and I’m having to pivot on the menu.

I actually have a slow morning planned, well maybe not slow, but at least I don’t have to leave before 11AM for a change. So I’m having some oatmeal and a bit of coffee this morning.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Despite being busy, I’m actually caught up on both laundry and cleaning 😀
  • GROCERIES & ERRANDS I did the grocery store yesterday and have no other errands except a doctor appointment and hair cut later this week.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS SO much to do, but am kinda waiting to hear about one uncle in particular that may influenece things this week.
  • RECIPE RESEARCH & MENU PLANNING totally up in the air right now

WHAT’S ON THE DVR/TV
 Christmas movies and baking shows primarily along with catching up on FEAR the Walking Dead and Justified

I’m STILL working on Marie Force’s WILD WIDOWS #4. I keep falling asleep before I finish even a paragraph.
MONDAY 11/13
TUESDAY 11/14
WEDNESDAY 11/15
THURSDAY 11/16
FRIDAY 11/17
SATURDAY 11/18
SUNDAY 11/19
BREAKFAST
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
HOT WATER & YOGURT
DINNER
CHARCUTERIE SPREAD FOR CRAFT NIGHT
 BAKED ITALIAN MEATBALLS & PASTA with VODKA SAUCE
 BRISKET BLACK BEAN CHILI
 CHICKEN TEMPURA & SALAD
 MEATLOAF, MAC & CHEESE and ROASTED CARROTS
 CORN/YOYO clean out fridge or you’re on your own
 SPINACH ARTICHOKE CHICKEN
 JEWELRY CHRISTMAS TREES
 
 
 
 
 PILLOW PAINTING with a FRIEND
 
DESSERT
APPLE CORNBREAD CRISP and CARMELITAS and MAPLE BACON BARS
 
COCONUT CHOCOLATE CHIP MACADAMIA NUT COOKIES
 

We went axe throwing and out to dinner with a group of friends on Saturday night and then I was at an Eagle’s fundraising event on Sunday. We had a great time at both. Axe throwing was fun, but not something I would do on a regular basis – so cross that off the bucket list. It was Niki’s first BIG night out since she got her walking boot after the ankle replacement. There were even a few BULL’s EYES thrown.

Sunday was a create-N-sip picture painting that I will have to finish later this week (I still have MANY details to add as well as the snow storm), but am fairly happy with. One of my besties added her IRL dog to her picture and it is truly uncanny how much it looks like her dog, Daisy! There were so many fun interpretations.

STILL WORKS IN 2023 OR 2024 😀

VERTICAL SCALLOPED AU GRATIN POTATOES ~ COOKING THURSDAY~ BLOG 365.313

It’s been a while since I’ve done a cooking Thursday, but I’m excited to be back among the regular blogging crowd and having the time to sit down and write 😀

This technique is just pure genius – I wish I’d thought of it first. All the yummy gooey cheese mix seeps in between each and EVERY layer adding to the scrumptious outcome.

VERTICAL SCALLOPED AU GRATIN POTATOES Serves 4-6
adapted from https://www.ambitiouskitchen.com/au-gratin-potatoes/

4-5 medium yukon gold potatoes (1 1/2 pounds), thinly sliced into 1/8th inch rounds
1-2 large shallots, cut into thin slices
2 tablespoons salted butter
FRESH ground sea salt and black pepper

  • Preheat the oven 375°.
  • Spray a 1 quart square baking dish with nonstick cooking spray.
  • Toss potato slices in melted butter and sprinkle with FRESH ground sea salt and black pepper.

  • Arrange sliced potatoes in semi-tight slanted vertical rows. Don’t make them too tight, leaving enough space to add in the shallot slices randomly between the rows and on top of potatoes wherever you can fit them.

SAUCE
2 tablespoons salted butter
3 tablespoons WONDRA flour
3/4 cup whole milk
1 cup FINELY shredded sharp cheddar cheese
1/4 teaspoon garlic powder
FRESH ground sea salt and black pepper

  • Add butter and place over medium heat in small saucepan.
  • Once butter is melted, whisk in the flour until golden.
  • Slowly add in milk, vigorously whisking away any lumps. Bring mixture to a simmer.
  • Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper.
  • Taste and adjust seasoning, if necessary.
  • Pour the sauce evenly over the potatoes and onions to cover them.
  • Cover the pan with foil.
  • Bake for 45 minutes.

TOPPING
1/3 cup gruyere cheese
1/8 – 1/4 cup grated parmesan
FRESH chopped parsle

  • After 45 minutes, remove foil, sprinkle with Gruyere and Parmesan.
  • Return to the oven and bake for 30-45 more minutes or until potatoes are tended and golden brown on top.
  • Remove from the oven and garnish with fresh chopped parsley.
  • Enjoy!