Hugs and Chocolate

"The only thing constant is change."

- Heraclitus

And change means transformation...

How we choose to dwell in this transformation determines 

our state of happiness.....

I hope the change of seasons finds you balanced and happy, dear friends....

During the rather eventful month of October, it seemed that things were changing at lightning speed. There were family matters that required immediate and constant attention.

(Hence, the lack of posts and blog visits.)

As I slowly get back into the swing of things, I just want to express how very special and important my blog friendships are to me.....

Sending out a hug!

And now.... some yummies!

Cooking with lovely Dzintra from the Donna Hay Black and White issue...

Wow... it was so stunning and creative...

As much as I love color, I could not help falling in love with the artistry in this issue.

The meal I prepared did have color, though... can rice and chocolate count for black and white? :)

"Sticky Roasted Thai Chicken"

and for dessert....

"Baked Chocolate Terrine"

Of course, I had to drizzle some ganache on top, and I ended up adding a tad more flour for a thicker consistency...

Both dishes were wonderful...thank you, dear Dzintra....

Wishing everyone a splendid and creative weekend!!!

xoxo

Dosant Anyone?

 A Happy October to all!

Please allow me to go back in time for this post...

August was chock full of various fairs and festivals, and I would love to share some glimpses of the 2013 State Fair...

The day was hot, but breezy...

Our first stop...

the sweet animals!

(look at that little pink nose!)

(playing peek-a-boo)

All of the horses were stunning, 

but we were especially drawn to the MN Zoo draft horses...

They live on the large farm area at the zoo, and are incredibly gentle.

Here is "Prince"

He may look a little melancholy, but there was actually a line of people waiting to rub his nose, and he seemed to be enjoying that very much!

I took the photos between visitors...

I think he just wants to be petted again!

So beautiful...

Another must-see is the Creative Activities building, 

where the entries for ribbons range from the silly....

to the sublime....

 

(what do you think of the quilts, dear Dzintra?)

;)

I would have loved to have posted more gorgeous quilts, 

but the lighting was not cooperating...all of the pieces were behind glass, and it was a challenge to avoid glare.

In the Fine Arts Pavilion, we were treated to even more 

beauty and creativity....

 "Picnic in May on Lilac Way"

by Marsha Lynn Weist-Hines

"Dave's Orchard"

by Pam G. Harris

"Over Easy"

by Erik Saulitis

 "The Newton House"

by Japheth A. Storlie

 "Flowers, Pears, and Kale on Table"

by Michael R. Pangerl

This piece below was my favorite, combining my love of music and the sea...

(and I love the colors of the "sails"!)

What do you think of it?

(It can be yours for $7,000!)

:)

 "Song of the Flying Dutchman"

by Kyle L. Fokken

 

 

one of the gorgeous windows in this historic building

The painting below is this year's official commemorative "poster"...

I think it's so lovely...

Created by Swedish artist Marie Olofsdotter

(she now lives in Minneapolis)

 Next, it's time for some amazing seed art in the Agricultural building...

Can you imagine how much patience it takes to create these pieces?  

 

and a silly one! 

:)

 isn't he cute?

We were so happy to see that a dear friend has won yet another blue ribbon in the Junior division...

(3rd year in a row!!)

 

Whew, thank you for joining me in this little tour!

The fair would not be complete, though, without the decadent, salty, amazing cheese curds...

 

and...the "Dosant"!

Our local French Meadow Bakery's version of the "Cronut"....have you tried these yet?

 

Deep-fried, sugared croissant dough.

Yes, please.

:)

It was so good.

Enjoy the week, dear friends!

  (fairy house at the Fair...it's actually a sauna!!!)

xoxo

Cook-Up with Donna Hay and Dzintra!

A Happy September to you, mes amis!

 

I was planning to share some fun photos from various fairs we attended in August, and I will...but I did not want to put off the latest Donna Hay cook-up, especially since Dzintra

has hers up right now!

Dzintra, dear, you are so talented!

Her styling is very beautiful...everything looks incredibly delicious.

Here is a link to the Donna Hay website

in case you would like to read more...

We are cooking from the June/July 2013 issue...

This month, I prepared the "Spicy Tomato, Chicken, and Bean Soup with Toasted Tortillas"

(please let me know if you'd like any of the recipes)

 

It was very simple to make...I was trying to figure out where the "spicy" came in. Other than garlic, there really was not much in the recipe to add heat...and I like my south-of-the-border dishes SPICY.... ;)

Sooo...I cheated a bit...added some taco seasoning that I had in the pantry, as well as some green tabasco sauce...perfect.

If you see little olives in the soup, that was my "Russian" touch...

This issue featured a gorgeous collection of flourless cakes...

The "Lemon, Almond, and Ricotta Cake" contains some of my favorite ingredients...

It came out moist (lots of ricotta) and lemony...
with the perfect touch of almond...

The recipe does not mention refrigerating the cake, but I would highly recommend doing so. It is much like a cheesecake, and needs to firm up and chill a bit for the best texture/flavor.

Update: I MUST include the recipe...really, this is one of the most delicious desserts I have ever had...


Lemon, Ricotta, and Almond Cake
adapted from Donna Hay magazine

 (I mixed everything by hand...
so you don't need an electric mixer to get beautiful results with this one.)




*1 stick of softened unsalted butter

*1 cup cane sugar

*1 T. vanilla extract

*1/4 cup finely grated lemon zest (yellow rind only, no pith)

*4 eggs, separated, room temperature

*2 cups almond meal (Trader Joe's works great)

*1 1/2 cups of ricotta cheese

*flaked almonds (they go on top of the cake...I got mine at Trader Joe's)

*optional powdered sugar for dusting 
  
 

1. Preheat oven to 350F 

2.  Butter a nine inch spring form pan.

3. Mix the butter, vanilla, and lemon rind until fluffy.

4. Add the egg yolks until well combined.

5. Add the almond meal and sugar, and mix well.

6. Whisk the egg whites until stiff peaks form.

7. Fold in the egg whites and ricotta into the other batter. Mix well, but gently.
(I also added some tiny chocolate chips to the batter)

8. Pour the batter into the pan, and either sprinkle or decorate the top with the almond slices. 

This is an important step, because you will get that toasted goodness and crunch.

9. Bake at 350 F for about 50 minutes, or until the cake is firm to the touch.

10. Cool completely. This cake tastes best out of the refrigerator. I would recommend chilling it for several hours or overnight.
Sprinkle with powdered sugar...and serve!

Moist...light...and rich at the same time...
Delectable!
Please let me know if you make this, and how you like it!

 

Thank you once again, dear Dzintra, this was so much fun! If anyone would like to join the cook-up, just let Dzintra 

know!

Bon Appetit!

xoxo