kattitudes

Theoretically, this particular masque is supposed to be a fantastic moisturizer and will serve to leave your face absolutely super soft. I cannot see the harm in it, and if nothing else, it would make a phenomenally wonderful smelling gift.

The Christmas tins that are available right now are just out of this world, which means that you could pick out some beautiful options and really dress up a spa basket.

Ingredients:

1/3 cup cocoa
3 tablespoon heavy cream
2 tablespoon cottage cheese
1/4 cup honey
3 tablespoon oatmeal powder

Mix ingredients together; smooth onto face. Relax for 10 minutes; rinse with warm water.

I use a recipe from Epicuriouswith great success. It has worked wonderfully for me so far, but I am always open to variations. At this point, I don’t cut my bark into perfect and pretty little triangles as per the instructions. I pretty much just pick it up and break it into pieces. But whatever works for you is best.

Ingredients:

17 ounces good-quality white chocolate (such as Lindt or Baker’s), finely chopped
30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces)
7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12 x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water.

Pour 2/3 cup melted white chocolate onto rectangle on foil. Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth. Cool to barely lukewarm, about 5 minutes.

Pour bittersweet chocolate mixture in long lines over white chocolate rectangle. Using icing spatula, spread bittersweet chocolate in even layer. Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips.

Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. Let stand 15 minutes at room temperature before serving. (Can be made 2 weeks ahead. Chill in airtight container.)

Here is another “this looks like a challenge but in truth they are easy to make” entry into our Christmas treat tray. Practice making these now (I’m pretty sure it will just kill your family to have to serve as your taste testers), so that you feel confident making a large batch of them for friends this Christmas.

Ingredients:

* 2-1/2 cups confectioners sugar
* 1/4 cup butter
* 1 tablespoon milk
* 1/2 teaspoon almond extract
* 1 (16 ounce) jar maraschino cherries, drained
* 2 cups semisweet chocolate chips
* 2 tablespoons shortening

In a medium bowl, mix together confectioners sugar, butter, milk and almond extract.

On a lightly floured surface, knead the mixture into a large ball. Roll into 1 inch balls. Flatten the balls into 2 inch circles. Leaving the stems sticking out, wrap the cherries in the circles by lightly rolling in hands. Place the wrapped cherries on wax paper and chill in the refrigerator at least 4 hours.

In a medium saucepan over medium heat, melt chocolate chips and shortening (the shortening keeps the chocolate from “blooming” or developing those funny looking white spots). Holding by the stem, dip the chilled cherries into the chocolate chip mixture. Chill until serving.

This is such a plastic version of fudge, but the Mister thinks it is next to ambrosia, and who am I to argue with chocolate and caramel and fudge goodness?

Ingredients:
3 cups (18 ounces) semi-sweet chocolate pieces
1 (14 ounce) can sweetened condensed milk
pinch of salt
1 cup chopped walnut pieces
1/2 cup caramel ice cream topping
1 1/2 tsp. vanilla extract

Over low heat, using a double boiler, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat, stir in walnuts, caramel topping and vanilla

Spread evenly into an 8 or 9-inch foil lined square pan.

Chill two hours until firm.

Turn fudge onto a cutting board and peel off foil and cut into squares

Ingredients:

2/3 cup whipping cream
1/3 cup seedless raspberry preserves
1 tablespoon honey
1 bag (12 oz) semisweet chocolate chunks
Assorted dippers (fresh fruit pieces, pretzels, shortbread cookies, pound cake cubes or angel food cake cubes)

In fondue pot or 2-quart saucepan, mix whipping cream, raspberry preserves and honey. Heat over warm/simmer setting or medium-low heat, stirring occasionally, just until bubbles rise to surface (do not boil).

Add chocolate; stir with wire whisk until melted. Keep warm over warm/simmer setting. (If using saucepan, pour into fondue pot and keep warm over warm/simmer setting.) Serve with dippers.

Another fine entry into the Christmas candy care package category. Of course, if you wanted to practice making a batch (or twelve) of this fantastic flavor long before Christmas, (just to make sure you have the recipe right, of course. We wouldn’t want to send out bad chocolate of course. Yeah, that’s it.) we promise not to tell.

For those of us with chocolate issues (migraine sufferers unite!), it is, of course, possible to make this without the chocolate. It tastes just as wonderful without chocolate. And if you need a replacement, butterscotch chips in place of the chocolate can do an incredible imitation of bliss…or so we have heard.

Ingredients:

* 1 pound butter
* 2-1/2 cups sugar
* 1 pound whole almonds
* 2 cups (12 ounces) semisweet chocolate chips
* 1 cup almonds, finely chopped

Line a jelly-roll pan with foil, and grease the foil or spray it with cooking oil. Combine the butter and sugar in a 4-quart saucepan and bring to a boil over medium heat, stirring constantly with a wooden spoon.

When the mixture comes to a steady boil, continue cooking for 5 minutes, stirring constantly.

Add the whole almonds, then stir and cook at a steady boil until the almonds split, about 5 to 10 minutes. The mixture will be golden tan and smooth. Pour into the prepared jelly-roll pan.

Melt the chocolate chips in a double boiler or microwave. After the candy mixture starts to firm up, frost it with a little more than half the melted chocolate.

Immediately flip the mixture over onto another piece of heavy-duty greased foil. Frost the other side with the remaining chocolate, then cover with the chopped almonds.

Let stand until cold, usually overnight. Break up into small pieces.

Kids are back in school, spirits are dragging a little now that summer is over and schedules are kicking back into place. Pick up spirits with a batch of no thermometer make-it-in-the-microwave-if-you-want chocolate mess. We know that this has been referred to as hash, but we have also heard it called mess of fudge since it has a mess in it. We don’t do the rice bits, so we usually throw in chopped dried fruits, but we are just bent that way. Not too much. You can always mix another type of nut, but again, not too much. Less is more.

Ingredients:

* 2 cups chocolate chips
* 1 cup mini-marshmallows
* 1/2 cup rice krispies
* 1/2 cup chopped walnuts
* 1/2 cup butterscotch chips

In a large microwave-safe bowl, melt chocolate chips on high. Watch carefully and stir. Microwave approximately 30 seconds more, or until smooth. Remove.

If you choose to do this on the stove, melt the chips in a double boiler (one bowl placed on top of a pan of water).

Add all other ingredients. Spread into a buttered foil-lined 8 inch square pan. Chill until firm.

Lift out of pan, remove foil, and cut into bite-sized pieces.

Truffles look and sound complex, but truthfully, they are really very easy to make. Frighteningly easy.

In fact, if you are drawn to chocolate and have not yet made a batch of your own, I warn you now of the dangers of discovering the ease of truffle making.

Fortunately (or not) everyone around the Kattitudes office copes with migraine issues which are brought on by both chocolate and caffeine (such an unjust punishment for sins of a past life) such that the making of truffles always means fantastic gifts for others and none for us. Ah, the many joys of aging.

Putting the multitudinous joys of migraines aside, truffle construction is really just chocolate and cream melted together and then made cold until it hardens into a rich tasty mess, rolled into a ball and covered with your favorite power, chopped nut or even powdered herb.

It is so easy, but produces such a tasty treat that you really should try whipping a batch of these out for a special occasion, like Monday. Or maybe celebrating that you washed your hair. Or did the laundry. You know, something truly special that deserves a chocolate treat!

Ingredients:

• 3/4 pound bittersweet chocolate, chopped (if you’re going to do this, splurge and buy some quality chocolate, as it makes a significant difference in the taste)
• 1/3 cup heavy cream
• 1 teaspoon vanilla extract
• Topping of your choice; for example, cocoa powder, cinnamon powder, finely chopped nuts, powdered sugar

This is a basic truffle filling to which you can add your own flavorings or extracts.

You may use this to fill chocolate shells you make (using candy molds) or roll into balls then into powdered sugar, cocoa, sprinkles or other toppings.

In a medium saucepan over medium heat, combine chocolate and cream.

Cook, stirring, until chocolate is melted and mixture is smooth.

Remove from heat and whisk in flavoring, if desired.

Pour into a small dish and refrigerate until set, but not hard-approximately 1-1/2 to 2 hours.

Form balls and roll in toppings.

Work as fast as you can, because the heat of your hands will start to melt the truffle.

After shaping, put back into the refrigerator to firm.

Ingredients:

• 12 ounces white chocolate
• 4 (1 ounce) squares bittersweet chocolate
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 10 tablespoons unsalted butter
• 3/4 cup white sugar
• 3 eggs
• 3 teaspoons vanilla extract
• 3/4 cup chopped and toasted macadamian nuts

Preheat the oven to 325 degrees F (165 degrees C). Grease one 9 inch square baking pan. Line the bottom of the pan with parchment paper and set aside.

Chop 1/2 the white chocolate into very small pieces. Chop the remaining chocolate and the bittersweet chocolate into large chunks and set aside.

Sift together the flour, baking powder and salt. Remove from the heat and add the finely chopped white chocolate. Do not stir the chocolate in, set aside. Beat the sugar, eggs and vanilla together until thick and lemon colored, about 5 minutes. Lower the mixer speed and add the butter mixture. Mix just to blend. Add the flour mixture and mix just until the flour is blended in. Use a rubber spatula to fold in the two chocolates and the nuts. Scrape the batter into the prepared pan.

Bake at 325 degrees F (165 degrees C) until the brownies are just set, about 30 minutes. A toothpick inserted in the center should come out with moist crumbs still attached. As with all brownies, it is better to under bake than to over bake. Allow to cool about 1 hour then cut into squares.

I am on the hunt for the perfect brownie recipe. I had the perfect brownie in London, moist enough to stick together and thick enough to make a good bite. It was perfect and they even came shaped like a heart. I loved them. But I think the company went pear shaped before I even had a chance to weasel the recipe from the proprietor.

As it is, I have a small collection of brownie recipes, and not enough reason to make them all. I think I might start volunteering for a “send-a-box-of-baked-goods” society so I have a place to send all of our experimentations.

1/2 cup butter
1 cup white sugar
2 eggs
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon baking powder

1. Preheat oven to 350. Grease and flour an 8″ square pan.

2. In a large saucepan, melt butter. Remove from heat and stir in sugar, eggs and vanilla. Beat in cocoa, flour, salt and baking powder. Spread batter into prepared pan.

3. Bake in preheated oven for 25-30 minutes. Do not overcook!

4. For frosting, combine:

3 tablespoons butter
3 tablespoons cocoa
1 tablespoon honey
1 teaspoon vanilla
1 cup confectioners sugar.

Frost brownies while they are still warm.