Chocolate Bundles

Here is both an easy and delicious dessert all in one! I made these the other night when we were craving something sweet, but I didn't want to pull out the Kitchen Aid. It calls for you to make chocolate sauce...I didn't make any and it was still really good. The bundles are REALLY good the next morning with hot chocolate or even by themselves at room temperature.

For the bundles:
1 frozen puff pastery sheet, thawed
chocolate chips, or chocolate candy of your choice
sweetened whip cream
strawberries for garnish
egg and a splash of milk (to make an egg wash)

For the chocolate sauce:
1/2 cup heavy cream
4 ounces milk chocolate, broken into small pieces

Let the sheet of puff pastery thaw according to the instructions on the box. Carefully unfold the sheet. Cut it into four equal squares. Brush the entire surface of each pastry square with egg wash. In the center of each pastry square, place a small amount of chocolate chips. Pull the corners of each square up around the chocolate, and twist the top of the dough clockwise to complete the "bundle." Brush the exteriors of the chocolate bundles with more egg wash.

For the chocolate sauce:
In a small saucepan bring the heavy cream to a boil. Place the chocolate pieces in a bowl and pour hot cream over the top. Whisk until the sauce is smooth.

Puddle the chocolate sauce on each plate and place a bundle on top. Top with whipped cream and additional chocolate sauce, if desired. Serve the bundles garnished with strawberry slices.

Chocolate Truffles

Tonight at church we were taught how to make truffles! They looked like the one's in the picture shown. MMMM. I have to say they were quite delicious...Ryan is lucky I came home with some...i was tempted to eat them all. Here is how to make them...really easy! And the variations are endless, just use your imagination.

1 Cup Heavy Whipping Cream

1 Pound Semi-sweet Chocolate- Chopped or Chips

1 Pound Melted Chocolate Bark

1/4 Pound Melted Vanilla Bark

In double boiler, heat whipping cream until just before boing point. Quickly add the pound of semi-sweet chocolate, stirring until it is completely smooth. Put into a small dish and cover. Place in refrigerator for at least 8 hours (yeah yeah i know...you have to be patient).

When chocolate is chilled, remove from fridge and scoop chocolate with a melon baller, rounding them with your hands (they don't have to be perfect), and place on parchment paper. Try not to handle them too much because they will start to melt very quickly. Dip each ball in melted chocolate, completely coating in chocolate. Let harden. Then drizzle melted vanilla bark over truffle. Ta Da!...melt in your mouth goodness.

Variation: I want to try this, I love the orange/chocolate combination. Add just a teaspoon or so of orange extract to the cream and semi-sweet chocolate mixture and then at the end garnish with orange zest. sounds so good! If you try it let me know how it turns out.

Green Bean Casserole

I love Thanksgiving food, especially the traditional dishes. I have been trying to think of some ways to revamp the old classics, and then I saw this episode of Food 911 with Tyler Florence on the Food Network Channel. I am definatley making this for my family for Thanksgiving dinner.

Green Bean Casserole
Recipe courtesy Tyler Florence
See this recipe on air Friday Nov. 16 at 3:30 PM ET/PT.

3 pounds green beans
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
1 loaf crusty Italian bread
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh thyme leaves
1 tablespoon chopped fresh rosemary leaves
4 tablespoons freshly grated Parmesan
5 tablespoons extra-virgin olive oil
2 pounds mixed mushrooms (such as button, cremini, shiitake), sliced
2 shallots, sliced
1 cup heavy cream

Bring a large pot of water to a boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp, they will be cooked more in the oven. Drain them and set aside. Butter a baking dish large enough to hold the green beans with 1 tablespoon butter and set aside.

Heat the oven to 375 degrees F.Tear the bread into 2-inch pieces, put them into a bowl, and add 1 tablespoon chives, 1 tablespoon thyme, 1 tablespoon rosemary, 2 tablespoons Parmesan, and 3 tablespoons olive oil. Stir well to coat and spread onto a baking sheet. Bake just until the bread starts to turn golden, about 10 minutes. Remove from the oven and set aside.

Meanwhile, melt the remaining butter and olive oil in a large skillet over medium heat. Add the mushrooms and shallots, season with salt and pepper, and cook until the mushrooms have released their liquid, about 10 minutes. Pour in the heavy cream, add the remaining thyme and chives, and cook for another 5 minutes. Add the green beans and stir well. Put the green bean mixture into the prepared baking dish, top with the croutons, and sprinkle on the remaining Parmesan. Bake until everything is hot and bubbling, about 20 to 25 minutes.