Tuesday, September 27, 2011

Chocolate Dipped Cake Bites


In something as routine and universal as food, it can feel like nothing is ever new.  But if you follow along closely, you’ll notice that trends pop up all the time.  Mostly I’m not one to be tempted by cooking with nitrogen รก la Richard Blaze of Top Chef fame, and I have yet to infuse, puree and reduce every ingredient in a recipe.  But there is one hot topic in the baking world that I couldn’t help but take note of, cake balls.  Inspired by anything on a stick or bite sized, these satisfied all my discerning criteria in a recipe: simple and delicious.  You can get as creative as you want with these, and with the Fall holidays quickly approaching, I’d love to see any ideas you have.
The most gorgeous examples of inspiration from Bakerella:
Halloween style from The Pioneer Woman:
Absolutely stunning wedding themed from my friend Hannah of Inspired Living Interiors:
And of course, Cakeballs.com:


I made these little bites for my housewarming party and they worked out really well.  Because each bite is covered in chocolate, it has a little protection from the elements, so I baked them ahead of time and kept them refrigerated.  They were a delightful surprise for my guests because it was something new, and little did they know, the next big thing to hit the baking world.

Monday, September 19, 2011

Chocolate Covered Coco Dusted Frozen Grapes


The other night I was salivating in front of the TV as a Washington, D.C. local news team did a special on famed chef Michel Richard.  His restaurant, Citronelle, is known as one of the best in the city.  He is this cute pudgy famous French chef who instantly captivates you and melts your heart when you hear him talk about food in his wonderful accent and loud expressions and mannerisms.  He shared this recipe for a petit chocolate candy delight: light, French inspired, candy little jewels to place in cute bowls at a party of serve for dessert at a fancy dinner.  They are fun, and so easy to make.  When you bite into them, they burst with the bright and ice cold fruit flavor in the most wonderful way.  You can experiment with how to decorate them; I used white and milk chocolate with icing sugar and coco.
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