Month: November 2013

Thanksgiving Recipes: Honey-Wheat Rolls

If you’re looking for something perfect to bring along to Thanksgiving, look no further than these delicious (and heart-healthy) honey-wheat rolls. Sure to be a favorite of everyone around the table, these warm rolls have a hint of honey to give them the edge over store bought equivalents.

Say “Yes!” to the perfect bring-along side.

Honey-Wheat Rolls
Excerpted from the Don’t Break Your Heart Cookbook by Shara Aaron and Monica Bearden

1 packet active dry yeast
1 cup (250 ml) lukewarm water
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) unsalted butter, cut into 6 pieces
3 tablespoons (45 ml) honey
1 cup (250 ml) unbleached all purpose flour
2 cups (500 ml) whole wheat flour
11/4 teaspoons (6 ml) salt
2/3 cup (150 ml) instant mashed potato flakes
1/4 cup (60 ml) nonfat powdered milk

16 servings (16 rolls)


1. Dissolve yeast with a pinch of sugar in 2 tablespoons (30 ml) of lukewarm water. Let yeast and water sit at room temperature for 15 minutes until mixture has bubbled and expanded.

2. Combine the dissolved yeast with remainder of the water and the rest of the ingredients. Mix and
knead everything together—by hand, mixer, or bread machine set on the dough cycle—till you’ve made a smooth dough. If you’re kneading in a stand mixer, it should take about 5 to 7 minutes at second speed. In a bread machine (or by hand), it should form a smooth ball.

3. Place dough in a lightly greased bowl. Cover the bowl and allow dough to rise, at room temperature,
till it’s quite puffy but not necessarily doubled in bulk, about 90 minutes to 2 hours. Rising may take longer, especially if you’ve kneaded by hand. Give it enough time to become quite puffy.

4. While the dough is rising, lightly grease a 9- x 13-inch (23- x 33-cm) pan, or two 9-inch (23-cm)
round cake pans.

5. Gently deflate dough and transfer it to a lightly greased work surface. Divide it into 16 pieces.

6. Shape each piece into a rough ball by pulling the dough into a very small knot at the bottom (think of a balloon with its opening knotted), then rolling it under the palm of your hand into a smooth ball.

7. Place rolls in the 9- x 13-inch (23- x 33-cm) pan, or put 7 rolls in each of the round cake pans, spacing them evenly; they shouldn’t touch one another.

8. Cover the pans with lightly greased plastic wrap and allow rolls to rise for 11/2 to 2 hours. They’ll become very puffy and expand to touch one another. While the rolls are rising, preheat the oven to 350° F (180° C).

9. Bake rolls for 15 minutes. Tent them loosely with aluminum foil and continue to bake until they’re
mahogany-brown on top, but lighter colored on the sides, an additional 10 to 13 minutes.

10. Remove rolls from the oven. After 2 or 3 minutes, carefully transfer them to a rack. They’ll be hot and
delicate, so be careful. Serve warm, or at room temperature.

Per Serving:
Calories: 174
Total Fats: 4 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 10 mg
Sodium: 255 mg,
Total Carbohydrates: 30 g
Dietary Fiber: 3 g
Sugars: 6 g
Protein: 5 g
Iron: 1 mg

Macronutrient Breakdown
69% Carbohydrates
11% Protein
20% Fat

Don't Break Your Heart Cookbook


Pick up your copy of the Don’t Break Your Heart Cookbook today!

Learn how to select, cook and flavor your food for heart healthy, delicious meals the whole family will enjoy.

Shara Aaron, MS, RD, and Monica Bearden, RD have shared their passion and expertise in nutrition, flavorful food, and cardiovascular health to create a book of 125 unique and delicious recipes compiled from a variety of sources, including chefs with a background in nutrition, that not only tantalize taste buds, but also address the needs of a heart healthy diet.

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Nutrient rich ingredients full of flavor were the criteria for recipe selection. Saturated fat and sodium is limited, but what makes this book unique is that the recipes will make use of the growing body of research showing that prevention and wellness can be achieved with the use of heart healthy fats, fiber, certain vitamins and minerals, and phytochemicals.

Each chapter focuses on an ingredient or collection of ingredients and their evidence for heart health and wellness. Nutrition facts for each recipe are included, along with sidebars and tidbits of information on the ingredients regarding their healthfulness as well as tips for buying and cooking these ingredients in general.

At the back of the book will be pantry makeover suggestions and 10 days of menus using the recipes to help the reader follow an overall heart healthy diet and manage their weight.

Thanksgiving Recipes: Thelma’s Southern Chicken Gizzard Cornbread Stuffing

The only time of the year that you really get to savor the flavors of your mom’s homemade cooking is during the holiday season. It seems the foodcooked during Thanksgiving and Christmas is sprinkled with some magicalingredients. I say this because the aromatic smells coming from the kitchenduring the holidays will usually whisk you back to a childhood-like anticipation, where you cannot wait to dig into the scrumptious creations. The smell of turkey, ham, potatoes, pies, cakes, and the most important dishof all, your mom’s stuffing, will make anyone’s pallet burst with anticipation.

This Thanksgiving, I decided to try making Thelma’s cornbread stuffing with chicken gizzards. When I say, this stuffing should be its own food group; I’mnot kidding! I want to share my mom’s secret cornbread stuffing recipe with all of you as a holiday gift. I’d also like to wish everyone a safe and happyThanksgiving and hope you enjoy your family, friends, and Thelma’s Chicken Gizzard Cornbread Stuffing! Happy Thanksgiving, everyone!

Thelma’s Chicken Gizzard Cornbread Stuffing


2 pans of cornbread ingredients
2 boxes of Jiffy Corn Muffin Mix
2 eggs
1 stick unsalted butter
½ cup (120 ml) whole milk
2 medium-sized baking pans

Stuffing Ingredients:

1 bag (12 oz) Pepperidge Farm Country Style Cubed Stuffing
2 large onions
1 green pepper
1 large bunch of celery with leaves
2 cups (475 ml) of chicken or turkey broth
Gizzards from a turkey or chicken
1 chicken-flavored bouillon cube
5 cups (1190 ml) of water
2 tablespoons (40 g) sea salt
1 tablespoon garlic powder
1 large aluminum pan

Making Cornbread:

1) Preheat oven to 400 degrees F (204 degrees C).

2) Pour the 2 boxes of Jiffy Corn Muffin Mix into a large bowl and set aside.

3) Over a medium heat, cook ½ stick of butter in a frying pan for about 5 minutes until browned, then place aside.

4) In a small bowl, thoroughly whisk the 2 eggs and milk together, then add to the dry corn muffin mix.

5) Add the browned butter to the corn muffin mixture and stir thoroughly.

6) Heat the remaining butter in the frying pan over a medium flame until thebutter foams.

7) Turn off the flame and pour the melted butter into the bottom of bothbaking pans. Make sure to coat the entire bottom of the pan with the meltedbutter.

8) Pour the cornbread batter into the baking pans evenly over the meltedbutter.

9) Place the baking pans in the oven and bake for 25-30 minutes until thecenter is firm and the top is brown.

10 Remove the cornbread from the oven and let cool for several hours orovernight.

Making Cornbread Stuffing:

1) Place the dry stuffing mix into a plastic Ziplock bag then pound the cubesdown to a chunky consistency. (Do not ground the cubes down to bread crumbconsistency).

2) Place the dry mix into a large bowl.

3) Cut 3 celery stalks into thirds. Make sure to cut off any leaves and stemsthen mince the celery thirds into small pieces. Afterward, mix the celery into the dry stuffing mix.

4) Cut the 2 onions into fourths. Mince onions then mix into dry stuffing mix.

5) Cut the large green pepper in half then cut the half into 1/3 inch (8.5 mm) strips. Mince the strips, then stir into the dry stuffing mix.

6) Crumple both pans of cooled cornbread into the dry stuffing mix and mix thoroughly. Place stuffing mixture aside.

7) On medium heat bring 5 cups of water in a medium-size saucepan to a bowl.

8) Add two stalks of celery with leaves, sea salt, the Bouillon cube, garlicpowder, and gizzards into the bowling water. Reduce heat and allow thegizzards to simmer for 30 minutes.

9) Remove gizzards from water. (Ensure to set the water you cooked thegizzards in aside for use later.)

10) If you would like, you can chop the gizzards into small pieces and mixthem into the dry stuffing mix. If not, through the gizzards away.

11) Beat 2 eggs and add to the dry stuffing mix then pour 1 cup of chicken orturkey broth (from a cooked bird or from a box) into the stuffing mix thoroughly!

12) Slowly stir in 1 cup of water from the saucepan into the stuffing mix. Continue to mix in the water from the saucepan and broth, 1 cup at a timeuntil the mixture is moist but not soupy. You do not want the consistency to be watery.

13) Pour a small amount of broth on the bottom of the aluminum pan. Thiswill help prevent the stuffing mix to dry out and burn.

14) Preheat the oven to 300 degrees F (150 degrees C), scoop the cornbread stuffing mix into the aluminum pan, then smooth the mixture out evenly to coat the pan.

15) Cover the pan with aluminum foil and place in the oven. Cook for 45 to 50 minutes. Take the foil off of the pan the last 15 minutes of cooking. Continue to cook until the top is lightly brown and/or becomes crunchy.

16) Serve hot.

Want to try out even more southern recipes? Be sure to preorder your copy of The New Southern Table by Brys Stephens today.

Immerse yourself in The New Southern Table, a celebration of food, culture, and quintessential Southern ingredients. Food writer, photographer, and fifth-generation Southerner, Brys Stephens, shares his love of travel and food and reinterprets classic Southern ingredients with recipes from diverse world traditions. 

Often oversimplified as “y’all” cuisine, Southern food, at its heart and soul, has always been fueled by local ingredients and flavors. Okra, peaches, pecans, and collard greens are just a few of the beloved Southern ingredients found on farms—and dinner tables—all across the American South. However, many world cuisines have developed age-old flavor combinations, techniques, and dishes based on these very same ingredients—from lima beans and sweet potatoes in South America to corn and watermelon in Asia. With 100 recipes, each showcasing home-grown ingredients, The New Southern Table tours through French, Mediterranean, Asian, and Latin cuisines.

Try Greek-inspired Okra with Tomato, Feta, and Marjoram or Caribbean-infused Coconut Hoppin’ John. Savor flavor-infused main dishes such asHerb Grilled Bison with Fig Chutney and sides such as Roasted Sweet Potatoes with Tahini Yogurt—a unique spin on meat and potatoes. Sicilian Watermelon Pudding elegantly balances sweet, sour, and bitter flavors.

With simple ingredients and easy-to-follow instructions, the recipes in this book will quickly become down-home favorites at American tables, new and old.

Pumpkin Spice Doughnuts with Maple Cinnamon Glaze

A few months ago I bought myself some doughnut pans and my husband told me that I would never actually use them. I mean, how often do you really want to bake doughnuts, right? The answer is ALL the time, folks. I mean, when there are doughnut recipes for virtually every season (Pumpkin Spice? Get outta town!), you bake them.

This holiday season, treat yourself to some doughnut pans. And heck, while you’re at it… pick up Ashley’s new book, Baked Doughnuts for Everyone! Here’s a sample of what you’ll see inside.

Pumpkin Spice Doughnuts with Maple Cinnamon Glaze
Excerpted from Baked Doughnuts for Everyone! by Ashley McLaughlin

Yield: 8 to 10 standard doughnuts

I love pumpkin. But I love the spices associated with pumpkin even more. This doughnut is filled to the brim with flavor and spice and is then topped with a maple-sweetened cinnamon glaze. This doughnut will always be an all-time favorite.

Recommended pans:
standard, mini, holes, twist

For the doughnuts:
½ cup (60 g) oat flour
½ cup (70 g) sweet rice flour
¼ cup + 2 tablespoons (75 g) pure cane sugar
¼ cup (25 g) almond meal
1½ teaspoons (3.5 g) cinnamon
1 teaspoon baking powder
½ teaspoon ginger
½ teaspoon nutmeg
½ teaspoon salt
¼ teaspoon allspice
1/8 teaspoon clove
2 large eggs
¼ cup + 2 tablespoons (90 ml) milk
1/3 cup (81 g) pumpkin purée
2 tablespoons (31 g) unsweetened applesauce
2 tablespoons (28 ml) oil
1½ teaspoons (8 ml) vanilla extract

For the glaze:
1 cup (125 g) powdered sugar
2 tablespoons (28 ml) pure maple syrup
½ to 1 tablespoons (8 to 15 ml) milk
½ teaspoon cinnamon

To make the doughnuts:
Preheat your oven to 350°F (180°C, or gas mark 4) and grease your doughnut pan. Combine the oat flour, sweet rice flour, cane sugar, almond meal, cinnamon, baking powder, ginger, nutmeg, salt, allspice, and clove in a large bowl, mixing until well combined.

In another bowl, whisk the eggs together. Then add in the milk, pumpkin purée, applesauce, maple syrup, oil, and vanilla extract. Whisk until well combined.

Pour the wet mixture into the dry ingredients and stir with a large wooden spoon until just combined, being careful not to overmix (stop when you no longer see dry flour). Spoon the batter into the doughnut molds filling to just below the top of each mold, 1/8” to ¼” (3 to 6 mm) from the top.

Bake for 18 to 22 minutes, until lightly golden brown around the edges. A toothpick inserted in the center should come out clean. Let cool in the pan for 5 minutes. Slide a thin spatula around the edges of the doughnuts to help loosen them out, then place on a cooling rack and allow to cool fully before topping.

To make the glaze:
Stir the glaze ingredients together with a fork until fully combined. Add more milk if a thinner consistency
is desired.

Invert the doughnut into the glaze letting the excess drip off, or drizzle the glaze over the doughnut. Let the doughnuts rest until the glaze has hardened.

Baked Doughnuts For Everyone

Gluten-Free Doughnuts, Baked to Perfection! 
Who doesn’t love a doughnut? From their pillowy soft texture, to their perfect size and shape, to their sweet glazes and sprinkles—they’re everyone’s favorite treat. But they’re always unhealthy, and you can only get them at the bakery right?

Not anymore. This doughnut cookbook is for everyone!

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With Baked Doughnuts for Everyone, you can now enjoy fresh–completely gluten-free!–doughnuts from the comfort of your own kitchen and without fussing over a fryer. All you need is a doughnut pan, a mixing bowl, and a few simple ingredients like oat flour, almond meal, and pure cane sugar. The result? Truly cake-like doughnuts with no grainy texture and no scary starches or gums–only pure, all-natural flavor. No one will ever even guess they’re gluten-free, whether they follow a wheat-free diet or not!

From sweet confections to more savory combinations, you’ll find recipes to suit every occasion and every taste, including: Cinnamon Sugar Doughnuts, Apple Fritter Doughnuts, Peanut Butter Crunch Doughnuts, Vegan Gooey Chocolate Doughnuts, Jalapeno Cheddar Doughnuts, Greek Stuffed Doughnuts… and more!
We all need more doughnuts in our lives and now it’s easier than ever—what are you waiting for?

Holiday Party Recipes: All-in-One Thanksgiving Dinner

I’ve recently become completely obsessed with my slow cooker. So much so that I’m strongly considering buying a larger one for bigger meals and a mini slow cooker for those moments where I just want to make enough for myself and the hubs. I’m cool like that.

Speaking of just cooking for one or two… did you know you can make an entire Thanksgiving meal in your slow cooker? You can. Kathy Hester will show you how below. And FYI, this is the perfect choice if you’re sharing this special meal with just one other person.

All-in-One Thanksgiving Dinner
Excerpted from Vegan Slow Cooking for Two or Just for You by Kathy Hester


You may not want to go through all of the trouble of making a big holiday meal if you’re cooking for only one or two. This three-layered dinner takes no time to put together and is a complete Thanksgiving dinner. All that’s missing is the pumpkin pie!

1 cup (235 ml) water
2 tablespoons (14 g) Golden Veggie Bouillon Powder (recipe below)
Pinch each salt and pepper
8 ounces (225 g) tempeh (*or seitan for soy-free), cut into 2 slices
1 to 2 tablespoons (8 to 16 g) flour (**or gluten-free thickener)

1½ cups (42 g) packaged vegan stuffing (**or gluten-free stuffing)
½ cup (120 ml) water
¼ cup (28 g) minced cranberries or pecans

1 medium sweet potato, cut into thick rounds
1 tablespoon (15 g) brown sugar
¼ teaspoon cinnamon
Pinch salt

Tear off 2 pieces of parchment paper or aluminum foil big enough to make an enclosed packet in the slow cooker. You will use these for the middle and top layers. Set aside.

Add the water, Golden Veggie Bouillon Powder, salt, and pepper to the slow cooker and mix. Add the tempeh (or seitan). Set the flour aside for use right before serving.

In a bowl, mix the stuffing ingredients. Transfer the mixture to the middle of one of the pieces of parchment and close it up so it will fit in the slow cooker. Place on top of the tempeh.

Spread out the other piece of parchment and arrange the sweet potato slices on it and sprinkle with sugar, cinnamon, and salt. You may need to stack them so they will fit in the slow cooker: close up this package, place it on top of the stuffing packet, and replace the lid.

Cook on low for 7 to 9 hours (or 3 hours on high).

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Remove the top two packets and set aside. Turn the slow cooker to high, remove the tempeh, and set aside. Whisk in the flour and set the tempeh back in. The gravy should thicken up enough while you plate up the potatoes and stuffing. Add a little more flour if needed. Place the tempeh on the plates and cover with gravy and stuffing.

YIELD: 2 servings
PER SERVING: 584.4 calories; 14.2 g total fat; 1.9 g saturated fat; 17.2 g protein; 93.5 g carbohydrate; 2.7 g dietary fiber; 0 mg cholesterol
PREP TIME: 20 minutes
COOKING TIME: 7 to 9 hours on low or 3 hours on high

Golden Veggie Bouillon Powder


I typically make my bouillon and freeze the extras to use later. But what if you have no room in the freezer or if you want to take some camping? This powder is your answer. It stores in your spice cabinet and you just use 2 tablespoons (14 g) to substitute for 1 bouillon cube.

1 cup (96 g) nutritional yeast flakes
2 tablespoons (5.4 g) dried thyme
1 tablespoon (1.3 g) dried parsley
1 tablespoon (7 g) onion powder
1 teaspoon paprika

Add everything to your food processor and blend until uniform. Use 2 tablespoons (14 g) bouillon powder wherever a recipe in the book calls for a bouillon cube.

YIELD: ¼ cup (28 g)
PREP TIME: 10 minutes

Vegan Slow Cooking for Two or Just for You

If you have a small family or are looking for better-portioned vegan meals (that don’t force you to eat chili for a week straight!), Vegan Slow Cooking for Two or Just for You is the perfect resource for you. Featuring recipes geared specifically for use with a 1.5- to 2-quart slow cooker, you’ll find endless meal ideas that you can make with minimal effort and maximum taste. Just prep a few items the night before or morning of, and come home to a hot meal—or side, or dessert—the moment you walk in the door!

The little slow cooker is so easy to use that it makes cooking everyday a snap, so you can have a healthy variety of foods at a fraction of the cost of eating out. Inside, you’ll find a whole new world of food to fall in love with, from breakfast-y Pumpkin Polenta to comforting White Bean Quinoa Gumbo to luscious Blueberry Lemon Cake. You’ll be amazed at what your little slow cooker can do!

Holiday Party Recipes: Fig and Nut Canapes

The holidays are upon us and so I thought there was no better time than to share one of my favorite new finger food recipes from the forthcoming vegan cookbook Vegan Finger Foods (publishing May 2014). This recipe is versatile enough to make it for Thanksgiving, Christmas, Hanukkah, and especially New Year’s Eve parties.

Be sure to follow us on Pinterest so you can share all of your favorite holiday recipes.

Fig and Nut Canapés

Excerpted from Vegan Finger Foods by Celine Steen and Tamasin Noyes


*Make Ahead

We’ve made many nut spreads in the past, but were never entirely sold on them. Until now! We love the mousse-like texture, creaminess, and whiteness the coconut cream imparts to this spread. These canapés are also excellent without the fig spread, if you’re not in a figgy mood.

For the Cashew Almond Spread:

1 1/2 cups (210 g) raw cashews
1/2 cup (56 g) slivered almonds
1/4 cup plus 2 tablespoons (90 ml) water, extra 2 tablespoons (30 ml) if needed
1 tablespoon plus 1 teaspoon (20 ml) fresh lemon juice
1/4 cup (50 g) coconut cream, scooped from the top of a chilled can of full-fat coconut milk
1/2 teaspoon fine sea salt

For the Canapés:

1 1/3 cups (389 g, about 2 recipes) Fig Spread (see below)
One 16-inch (41 cm) long sourdough baguette, cut into 1/2-inch (1.3 cm) slices, lightly toasted
2 cups (544 g) Cashew Almond Spread
2 ripe, firm pears, each sliced into 32 thin wedges
Brown rice syrup, for drizzling
3/4 cup (90 g) chopped toasted walnuts

To make the spread: Place the cashews and almonds in a 4-cup (940 ml) glass measuring cup. Generously cover with water. Cover with plastic wrap and let stand at room temperature for 8 hours to soften the nuts.

Drain the nuts (discard the soaking water); give them a quick rinse. Place them in a food processor or high-speed blender, along with the 1/4 cup plus 2 tablespoons (90 ml) water, lemon juice, coconut cream, and salt. Process until perfectly smooth, stopping to scrape the sides occasionally with a rubber spatula. If you see that the nuts need extra moisture to blend easily, add up to 2 extra tablespoons (30 ml) water, 1 tablespoon (15 ml) at a time. This might take up to 10 minutes, depending on the machine.

Transfer the spread into a medium-size bowl fitted with a lid and let stand at room temperature for 24 hours. After 24 hours, the top of the spread will look slightly crackled and the spread will be mousse-like; store in an airtight container in the refrigerator for up to 2 weeks.

To make the canapés: Spread 2 teaspoons of fig spread on each slice of bread, or enough to thinly cover the surface of the bread. Add 1 tablespoon (17 g) cashew almond spread on top, or enough to generously cover the surface of the bread. Add 2 pear wedges per slice. Lightly drizzle with the syrup, using a fork or a honey dipper. Drop a few chopped walnuts on top. Serve immediately.

Yield: 32 canapés, about 2 cups (544 g) cashew almond spread

Fig Spread

8 ounces (227 g) dried figs, stemmed and chopped

Zest of 1/2 organic orange
1 cup (235 ml) fresh orange juice
2 tablespoons (24 g) Sucanat
Pinch fine sea salt
1/2 teaspoon pure vanilla extract

To make the spread: Place the figs, orange zest, orange juice, Sucanat, and salt in a medium-size saucepan. Bring to a boil, lower the heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, add the vanilla, and stir; cover with a lid, and let cool. Using a blender, blend until mostly smooth. Refrigerate until ready to use.

Finger foods are fun eats that span all cuisines. Sometimes called “tapas” or “small plates,” these recipes are perfect for entertaining, or for light meals and snacks. Make a few and you’ll have a stunning meat-free and dairy-free buffet that will have your friends and co-workers begging for the recipes.

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This book explores the many types of bite-size munchies. From elegant to casual and savory to sweet, these small, easy-to-prepare sensations will have everyone going in for fourths.

Vegan Finger Foods features more than 100 recipes for appetizers, small plates/entrees, snacks and treats that don’t require a fork or any other utensil—other than your fingers. Recipes include ingredients that can be found at almost any grocery store or farmer’s market—no faux meats, mayos, cheeses, or the like. There are even low-fat, soy-free, and gluten-free recipes!

Couture Chocolate Meringues

Okay, I know Halloween is over now, but I couldn’t resist sharing this recipe for Chocolate Meringues. I mean, look at them. Don’t you just want to indulge?

What was your favorite Halloween candy/chocolate/baking recipe? Did you try something new? Find something amazing? Be sure to share it with us via email or on Facebook, Twitter, or Pinterest. We always want to know what’s going on with you.

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And in the meantime, check out this one. It’s from a book entirely on chocolate couture. It doesn’t get much better than that.

Chocolate Meringue
Excerpted from Couture Chocolate by William Curley (with photography by Jose Lasheras)

This is such a simple dish, made using the traditional French method.

Makes about 24 mini meringues

120 g (4¼ ounces) egg whites (about 6 eggs)
180 g (6 ounces/¾ cup) caster (superfine) sugar
60 g (2 ounces/generous ⅓ cup) icing (powdered/pure) sugar, sifted
15 g (½ ounce/1 tablespoon) cocoa powder
20 g (¾ ounce) cocoa nibs, roughly chopped
500 g (1 pound 2 ounces) tempered dark chocolate, for dipping

Preheat the oven to 110°C (225°F/gas mark ¼) and line a baking tray (sheet) with silicone (baking) paper. Put the egg whites in the bowl of an electric mixer and whisk on a slow speed, gradually adding the caster
(superfine) sugar and increasing the speed. Continue to whisk until stiff peaks form. Carefully fold in the icing
(powdered/pure) sugar and cocoa powder—do not overwork the mixture.

Spoon into a piping (pastry) bag, snip a hole in the end and pipe 3.5 cm (1½ inch) bulbs onto the tray. Sprinkle with cocoa nibs and bake for 1½ hours, lowering the oven to its lowest setting (or leaving the door slightly ajar) halfway through baking. Leave to cool and then dip the bases in tempered chocolate.

And because I just can’t help myself, here are my favorite chocolate pictures from this delectable, must-own, food porn book.




And without further ado….

Couture Chocolate A Masterclass in Chocolate

Couture Chocolate first examines the origins of one of the world’s most popular foods—explaining the method of creating chocolate, how its quality depends to a large extent on the variety of bean used, and the differences between plain, milk and white chocolates. It reveals how some of today’s most popular flavors—such as vanilla and chile—were those favored by the pioneering Aztec chocolatiers centuries ago. In the chocolate master class, William shares his techniques and most mouth-watering recipes, starting with the basics: tempering and making a bar of chocolate; advice on how to add exotic flavors like rosemary or raspberry; and introducing different textures. Once those skills have been mastered, it’s time to tackle some of his incredible creations.