- 12 ounces premier white chocolate chips
- 2 ounces heavy cream
- 1 ounce limoncello
- 2 teaspoons fresh squeezed lemon juice
- zest from 1/2 lemon
- white chocolate for enrobing
- sparkling sugar
- crushed lemon drop candies
In a double boiler warm up cream, add chocolate stirring well. Turn off heat and add in limoncello, lemon juice & zest. Stir together and cover with plastic wrap- refrigerate 2-3 hours. When firm enough to work with – use a small cookie scoop and form balls, roll with your hands to form a nice shape. Place on parchment paper lined cookie sheet. Return to the refrigerator to firm up. Melt the remaining chocolate in double boiler- using a fork enrobe each truffle and return to cookie sheet. If the chocolate seems to thick then add a little bit of shortening to loosen it up. Top with a sprinkling of sparkling sugar and crushed lemon drop garnish. Return to refrigerator to chill once more before packing them into gift boxes.
Makes two AMAZING martini’s….
- 1 Tablespoon regular or super fine sugar
- 1 Tablespoon sparkling white sugar – opt. but gorgeous!
- 1 good sized lemon
- 1 1/2 Jiggers lemonade
- 1 1/2 Jiggers simple syrup*
- 1 1/2 Jiggers Limoncello
- 3 Jiggers Absolut CitronVodka
Cut lemon in half then with each half cut a pretty slice for garnish- set aside.
Combine your sugars on a plate; using a remaining lemon half, coat your two rims of your martini glasses quickly coating the wet rim in the sugar evenly- set aside.
Using a citrus reamer, juice the remaining lemon halves into your martini shaker.
Add your lemonade, simple syrup, Limoncello & Citron vodka. Add ice, cover and shake really well.
Pour the amazing contents into your glasses and float your lemon slice on top.
* Combine 1 cup sugar with 1 cup water on stove until sugar has dissolved- store in fridge for 2 weeks
I had to laugh to myself the other day, I was talking to my Daughter Chels and she mentioned that she was having a “fish bowl” kind of day. I thought it was pretty neat that something that I had discovered nearly 20 years ago found its way to my kids lives!
Continue reading “It’s a “Fish Bowl” kinda day….”
Thrilled is a complete understatement for how I felt last summer! Chelsie and Ryan were getting married September 14th, 2013. With all the wonderful parties that go along with celebrating their love- we had one more shower to go…. Continue reading “A Wedding Shower for my Daughter with Love”
For my Husband Craig (who named this) who wanted pure banana bread with walnuts- nothing else.
(Of course then theres my version found at the end of this recipe)
*Recipe revised 3/15/14
Heat oven to 325 degrees
- 2 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter- unsalted, room temp
- 1 cup sugar
- 2 eggs
- 1 teaspoon good vanilla
- 3 ripe bananas (1 cup mashed)
- 1/2 cup sour cream- I used light
- 1 cup walnuts
In a small bowl- add all dry ingredients- whisk to combine, set aside
In another small bowl; smash bananas and measure yourself 1 cup. throw away the excess and return the 1 cup of banana to the bowl along with the sour cream & vanilla- stir to combine, set aside.
In the bowl of a stand mixer; cream butter- add sugar scraping down the sides as needed. Add the eggs , one at a time beating well after each egg. With mixer on low, add 1/3 of dry ingredients, 1/2 of the banana mixture, 1/3 of the dry, last of the banana then the rest of the dry- do not over mix! With a spoon stir in the walnuts. Spray your pans with Pam and place them on a cookie sheet for easier handling. Fill your pan (s) and bake 40-45 for small and 50 – 55 on large.
Makes 1 large loaf or 4 small
* Teri’s version is better…. I load up two of my small loaf pans with “his” version, then toss in a good 1/4 cup of mini chocolate chips in the batter for the other two- soooooo good! Also try sprinkling sparkling sugar over the batter before you bake!
I always thought it would be so cool to be able to call myself a chef. Continue reading “A Really Good Cook”