Handmade Chocolate Truffles

Look at this great home made chocolate truffles which Inessa from Vintageer is sharing today! Make them at home, put in a cute gift box, and Valentine's gift is ready :)

So... let's start! If you have never made truffles before, give it a try. This recipe is not only easy to make, but also is very affordable.

For this recipe you'll need:
• 100 gramm of best-quality bittersweet chocolate, finely chopped
• 100 ml heavy cream
• 1 tsp of brandy, liquor or vanilla extract
• unsweetened cocoa powder for coating
• candy paper cups

Directions:

1. In a small saucepan bring the cream to a simmer (do not boil!). Remove from the heat and add the chocolate. Let it sit for 2 minutes, than stir until completely melted and smooth. Add the brandy and stir again.

2. Pour the mix into a shallow bowl. Cover, and refrigerate the mixture until firm, for 1.5 - 2 hours.

3. Using a small spoon, scoop the mixture and roll into 1 inch balls. Roll each ball in the cocoa powder. You can also use other coatings - finely chopped nuts,  candy sprinkles or confectioners' sugar.

Place the chocolate truffles in paper candy cups and pack into a box for a gift or serve them immediately. 

Have a sweet Valentine's day!:)

Photography by IrinaPhotography

Lifestyle: yoga

Hello, our wonderful readers!

My name is Yanina and I own shop nafanyafelt on etsy, but today I will talk about yoga. If you have missed my previous post about yoga, no worries, I will go over some of it again.

As we all know it is very important to be yourself, but it is even more important to let it go.

And yes I know I have said that before, but trust me not all of us can do it, so be ready to hear this phrase a lot :)

My story have begun 4 years ago. I have met a wonderful person once, who was so passionate about yoga that I could not resist and I had to try it.

And my journey begins...

 4pm Sunday. My first practice.

Small room, soft music, dim lights and 104 degree. I didn't know what to expect, I didn't know if I will survive the heat and I didn't know that from this very moment I would find my passion, discover my style of life and learn so much!

To be honest my very first practice was awful from every point. I looked around a lot, I have checked myself in the mirrors even more often (well I am a women after all).

I compared myself to others in this small room and felt so weak and awkward. It was so painful not only for my muscles but also for my ego, even thought I didn't try to compete :)

I was inspired by people around me, they were so calm and moved so gracefully!
And yes I was jealous. I was jealous of what they can do, for me it was impossible even imagine I ever could tied myself in such knot or lift my body on one arm.

I have said out loud so many times I will never get this done, and every single time this little voice in my head would whisper practice takes time. To be honest my teacher said exactly the same thing to me once and now I say it out loud to everyone.

Practice takes time, practice and you will get it done. This phrase can be very well used in a regular life too, not just in yoga.

And I listened, and I learned and I grew.

 And I did. And I do...

Along my physical progress I have learned the importance of what I eat.
And today I would like to share with you the recipe of my favorite desert.



Ingredients:
angel's food cake
Greek yogurt (any plain yogurt will work too)
ricotta cheese
strawberry
whipped cream for garnish
mint leaves for garnish
sugar

1.Set aside some strawberries for garnish

Slice the rest of the strawberries into small pieces.

2. In large bowl, with mixer at medium speed, beat yogurt and ricotta cheese and 2 tablespoons sugar until soft
peaks form.

Reserve some of this cream for garnish, if you don't have whipped cream on hand.
*If the cream doesn't hold the pikes you can add some gelatin mixed with water according to directions on the packaging.

4. Fold strawberries into yogurt-riccota cheese cream remaining in bowl.

5. Cut cake into 3 equal pieces

Place 1st cake strip on platter; spread with half of mixture with strawberry. Top with 1 more cake strip then with remaining mixture. Top with remaining cake.

6. Spread reserved cream on top of cake or garnish with whipped cream.

Cut each reserved strawberry in half; use to garnish platter and top of cake. Finish with mint leaves.

Refrigerate if not serving right away. Refrigerate for 1 hour if gelatin has been used.


Enjoy and remember:

“Watch your thoughts, for they become words.
Watch your words, for they become actions.
Watch your actions, for they become habits.
Watch your habits, for they become character.
Watch your character, for it becomes your destiny"

Napoleons or Vanilla Slice Pastry or Cake

Napoleon is a sweet taste of childhood for many of us. This is one of the most loved desserts for many people around the holidays and if you will go through the recipes you will find out that there is a lot of versions of Napoleon.  If you try a few you will find many that you like.

Anna from LovelyBijou is kindly sharing her recipe with us.

Ingredients:
300 gram frozen margarine
6 cups (1 kilo) flour
1 egg
1 tbsp white vinegar

Filling:
3 eggs
1 cup of flour (160 gram)
1 cup of sugar (200 gram)
0.5 liter milk
200 ml cold water
300 gram butter

Making the dough:

  Grate margarine (still frozen) and mix with flour. Mix the egg with water and vinegar. Pour the liquids into the mixture and mix. You might need to add a bit more flour. Leave the dough int he fridge for 2 hours or longer (up to a day).

Baking:

Flour the table well and roll out pieces of dough 3-5mm thick, thinner dough will produce more delicate pastry. Cut into the desired shape. I like mine as cake so I trace the frying pan and get circles.
Flour your cookie sheet and move your shape over. Slice through in a few places or poke with a fork. Bake in heated oven 5-7 min a piece.

Filling:
Mix eggs, sugar, milk and flour well, cook over law heat or in double boiler till thickened (just like you would custard). When slightly cool beat with mixer adding cold water. When cool add softened butter and whip. If filling is still too think you might need to add another 50 ml of water to it and whip again.

Now let’s assemble! The very top layer can be decorated with crumbled baked leftover dough or even cookie crumbs. Leave to sit for at least 6 hours for filling to soak through.

This recipe makes 3 kilo of pastries, one large cake or two smaller.

This recipe is very convenient as you needn’t make it all at once, but can break it up by days.
Day one – mix the dough,
Day two- bake
Day three – make filling and assemble. Third day could come even a month later as baked dough keeps very well!

Enjoy!

Recipe by Anna LovelyBijou

Translated by Nadiia crafts2love

Vegan Banana Cupcakes

Our team member Alla (FleetingStillness) lives in Maryland and has two kids, 5 and 7 years old. Alla loves to cook and bake and we would like to share one of your recipes with you.



My son is allergic to quite a few things, and egg is one of them. Just like any kid, Max likes cakes and cupcakes, so I had to learn to bake without eggs. I searched the internet for recipes for the past four years and this one is by far my favorite - it is simple, versatile and delicious.

You will need:
2 cups flour
1.5 teaspoon baking soda
0.5 teaspoon salt
1 cup sugar
1/3 cup oil
4 ripe bananas
1/4 cup water
1 teaspoon vanilla

1. sift together flour, salt and baking soda
2. mash bananas with a fork
3. beat sugar and oil until white and smooth
4. mix in mashed bananas w/ a spoon

5. add water and vanilla
6. mix in flour mixture using a whisk
7. spoon into 2.5-inch cupcake liners filling them about 2/3 (1 banana makes 4-5 cupcakes)
8. bake 25 minutes at 350F


I decorate my cupcakes with chocolate glaze and raspberries.

You can also bake this as a banana cake - just add 1 cup chopped walnuts (optional) and bake in a 9-inch pan for 40-45 minutes.

Coffee cake Citrus Delight

Spring is coming so lets add some nice moments to our lives!

Baking is one of life's little pleasures for me so I'd like to share this recipe with you. I am always pleased making this coffee cake, that's why I named it Citrus Delight. Some believe that food is carrying the energy of the cook so make it with love!

You need:

For the dough:

150 g butter, softened

2 egg yolks

1 cup sugar

1 1/2 cups of flour

1 teaspoon baking powder

zest of 1 large orange

For the topping:

1 lemon with the seeds removed and finely chopped

1/2 cup walnuts, chopped

2 egg whites

1/2 cup sugar

1. Separate egg yolks from egg whites. Put egg whites to the refrigerator until ready to use. Mix the 2 egg yolks and 1 cup sugar until thoroughly mixed. Add orange zest.

Add softened butter and baking powder.

Mix well, cover and refrigerate overnight.

Make a lemon-walnut mixture: mix finally chopped lemon and walnuts and refrigerate until ready to use.

Whisk together chilled egg whites and 1/2 cup sugar until foamy. Refrigerate until ready to use.

Preheat oven to 170'C. Remove the dough from the refrigerator 30 minutes before baking. Spray a rectangular baking dish with a cooking spray and spread the dough evenly with your fingers.

Spread the lemon-walnut mixture evenly on top of dough. Spread egg whites & sugar over lemon-walnut mixture.

Bake at 170'C for about 25 minutes in the middle of the rack. Then move it to the top rack for 5 more minutes. Do not over bake, it should be moist and soft.

Slice your Citrus Delight. It smells wonderful, tastes great and is ready to be served!

Recipe by Yana (YanArt)

Translated by Tanya (Socksandmittens)

Sweet Valentine

Valentine is the sweetest holiday of all and not just because a romantic prospect. This day is all about sweet deserts!


So we'd like to share this recipe with you. It is easy to make and will look perfect on your Valentine's table! Maria (lovelytrifles), who is the author of this delicious strawberry cake calls it "Strawberry fields forever" because she is using strawberries from her own garden in the summer. For the rest of us, who do not grow organic produce it is time to make a list and start shopping!


Here is what you need:

For dough:
5 eggs
1 cup sugar
1 cup flour
Butter to grease a form (cooking spray will work also)
2 tablespoons farina
about 3 lbs of strawberries

For glaze:
2 stick of chocolate (200 gr)
50-70 ml of milk (1.5-2.5 oz)
30 gr of butter

Springform pan for baking

Instructions:
Preheat oven to 385'F.
Beat eggs and sugar with mixer. Add flour in two portions at the time while continue beating. The dough should be smooth with no lumps.


Grease your baking springform pan (about 12" diameter). Sprinkle the bottom and edges with farina. Arrange strawberries on the bottom of form, it can be done in two layers (reserve some strawberries for decoration). Pour the liquid dough on top of berries and bake for about 40 to 50 minutes or until ready (use a toothpick to check if it is ready). Let it chill in a form, then remove the sides.

Make the glaze:
In a double boiler melt the chocolate. Add the butter and the milk and stir occasionally until smooth.


While it is still hot pour the glaze over the cooled cake and spread it evenly. Let it cool slightly and decorate with strawberries.

Bon appetite and we hope your Valentine will like it!


Recipe by Maria (Lovelytrifles)
Translated by Tanya (Socksandmittens)