This is where I say a goodbye to many of you. Oh it’s not a permanent goodbye for most of you, as you tend to all come back around Valentine’s Day, but many of you flee this time of year. Many people write or comment that you won’t be coming to my site for a while, that it’s too much temptation while you make your “lifestyle change”.

Let me be the first to assure you that if you can’t look at photos of food without setting off some sort of trigger, than you are not on a lifestyle change, you are on a diet. If you can’t figure out how to fit in a brownie once in a while then you aren’t going to last. If you have always had a sweet tooth, which if you come to this site you probably do; it is quite unrealistic I hate to tell you to give up sugar for the rest of your life. I should know, on a dare I once did Sugar Busters for a year. Did I lose weight? No, in fact I gained 12 pounds. Why, because I never lost my sugar craving. I lost my craving for bread, but never sugar. I got horrible migraines and was pretty much a miserable b!tch to anyone and everyone that came my way. My doctor told me to go back on sugar (how many do that?) and sure enough it cleared up my migraine problem.

If you want to change your diet, the more power to you. But all I ask is that you think about not doing anything extreme. You will lose weight at first, probably quickly. Every one of my friends to go low carb has always lost weight…and always found it again. You don’t even need to spend money on books or going to meetings or eat prepackaged foods. It’s always been a simple formula…take in less calories than what you put out. There is a website (that has an app as well) called My Fitness Pal.com (no they aren’t compensating me in any way) that is not only free but will scare the crap out of you if you are honest with it. If you plug in all your food and click done with the day it will tell you how much you will weigh in 5 weeks if you ate like that every day. It works both ways, have a crazy eating day it will probably scare you into not eating that much. Eat within reasonable calorie range for your weight and height and you will probably like the number that will show up in 5 weeks. Either way it’s up to you. It doesn’t matter if you don’t put it down that you ate it…your body knows you did and will make your jeans tight all the same.

You will not see diet recipes on here. I won’t be doing any low fat desserts (the least selling cookbooks ever FYI are low fat desserts). Which means some of you will leave sadly. But I believe in staying true to myself and that means not putting up sugar free, fat free pudding as a dessert. Because it’s not. In fact I’m pretty afraid to even know what is in half that stuff. Yikes.

For those who have learned to indulge once in a while I offer up my Brownie Tart and Hot Chocolate Ice Cream. This is a rich tart and a little slice will go a long way. Perfect for those in a lifestyle change.

Brownie Tart with Hot Chocolate Ice Cream

6 tablespoons (3/4 stick) unsalted butter
3 cups semisweet chocolate chips
3 large eggs
1 egg yolk
1 cup granulated sugar
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt

Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.

Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.

In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, yolk, sugar, and vanilla on medium-high speed until light and fluffy, about 3 minutes.

Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, and the remaining 1 cup of chocolate chips.

Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Adapted from Ina Garten Foodnetwork.com

Hot Chocolate Ice Cream

1 cup milk
4 tsp. cornstarch
2 cups heavy cream
2/3 cup hot chocolate mix
¼ cup unsweetened cocoa powder
1/2 cup granulated sugar
¼ tsp. salt
3 tbsp. cream cheese, softened
1 ½ cups mini marshmallows

In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.

In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, hot chocolate mix, cocoa powder, and salt; bring to a boil over medium-high heat.

Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.

Place into a container and place into the fridge for at least 6 hours, even better if you do over night. Make sure that you ice cream bowl for your machine has sat in the freezer for at least 24 hours.

Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Add marshmallows just as ice cream is finishing. Transfer ice cream to a storage container and freeze until set.

Adapted from Jeni’s Splendid Ice Creams

With just a few days left before the holidays I’m running around more than ever. Hopefully you aren’t as chalked full as I am.

*Went to bed at 5am “last” night (but really this morning). Why you ask? Excited for Santa? Nope, gave my ex-husband a ride to the airport at 2:30am. Yes, I am too nice. So is he, he would have done it for me too. Anyway I drank way too many energy drinks to stay awake…and well, they worked.

*Got to sleep for a few hours then up to meet a friend who is in from New York. Haven’t seen her in what seems like forever.

*Then working tonight until midnight.

*Friday is last minute errand running where I do not look forward to experiencing a Costco two days before Christmas. Wish me luck.

*Crazy Cocker Spaniel went to the puppy spa earlier this week and one of her little fatty cyst got clipped. She bled everywhere on the comforter Wednesday and so now I have a nice unexpected dry cleaner bill. Joy.

*I accomplished getting 11 holiday cards off. I’m so bad at it. And yet I love to get them. Sigh. Speaking of that though, I wish my friends with kids would also put themselves in the photo as well. I always open the card and see a kid and think who is this from? And then have to read who it’s from.

I need to go make sugar cookie dough now or else I won’t have any for Christmas and my tradition of eating them Christmas morning goes out the door.

I did however find time to make this Samoas Cookie Bark that I saw on Bakers Royale and sadly it was as good as my waistline feared. If you are a lover of the Girl Scout Samoas Cookie…make this!!!!

Samoas Bark

Makes 1 8×8 pan | Preparation: Line pan with parchment or wax paper with a one-inch overhang on each side.

1 11.5oz semi-sweet chocolate
1 cup coarsely crushed shortbread (I went the Lorna Doone route)
1 cup sweetened coconut flakes
¾ cup caramel sauce (I used Fran’s)

Place coconut on a parchment lined bakesheet and bake at 350 degrees F for about 5 minutes or until coconut starts to brown.

Remove from oven and set aside to cool.

Place chocolate in double boiler or a heat-proof bowl over simmering water and gently stir until chocolate is melted. Portion out 2 tablespoons for topping.

Pour half of chocolate into prepared pan, and, using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle coarsely crushed shortbread on top and gently press it into the chocolate. Transfer pan to the freezer for 5 minutes or until chocolate becomes slightly hardened.

Remove pan from freezer and pour caramel sauce on top, then, using an offset icing spatula spread caramel until an even layer is achieved. Transfer pan to the freezer for 5 minutes or until caramel becomes slightly hardened. Remove pan from freezer and pour other half of chocolate on the caramel layer. To finish, sprinkle coconut on top and drizzle remaining 2 tablespoons of chocolate on top of coconut. Transfer pan to refrigerator for about 5-10 or until bark is set. Keep refrigerated until ready to serve.

From Bakers Royale

“Unless life hands you water and sugar your lemonade is going to suck”
I saw this today on Pinterest (btw several people asked to follow me…it’s just my name so feel free to look it up, it’s a public site) and it made me laugh. Because if you are already a cranky pain in the butt and someone hands you lemons, you aren’t going to make lemonade…you will probably just chuck the lemons at people…which sometimes, let’s be honest sounds better than making lemonade.

I didn’t get lemons but I got a large box of Satusumas and needed to do something with them. I love orange and chocolate together. I also love Ina Garten’s lemon yogurt cake. I thought why not change it to orange and add some chocolate. Changed the recipe a little but it’s all good. No really, it’s good. Like hide it so others don’t get to have any good. Give them lemons instead.

Orange Chocolate Chip Yogurt Cake

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. kosher salt
1 cup plain whole-milk yogurt (I used Greek)
1 1/3 cups sugar, divided
3 large eggs
1 egg yolk
2 tsp. Grated orange zest (about two Satsuma’s)
1/2 tsp. vanilla extract
1/2 cup vegetable oil
2/3 cup freshly squeezed orange juice, divided
1 ½ cups mini chocolate chips

For the glaze:
1 cup powdered sugar
2 TBSP freshly squeezed orange juice

Preheat the oven to 350 degrees F.

Grease and 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl.

In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, yolk, 1/3 cup orange juice, orange zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Fold in the chocolate chips.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the remaining 1/3 cup orange juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the powdered sugar and orange juice and pour over the cake.
Adapted from Ina Garten

What I am about to say will be upsetting to some…I’m not really a chocolate gal. I mean I like it but it’s not my top pick. I would much rather have something vanilla or caramel flavored. If I’m eating Neapolitan ice cream I am eating the chocolate flavor last. But I do enjoy a good cup of hot chocolate; in fact it may be my favorite beverage of all time.

A few years ago my friend gave me a little gift bag and in it was a single size serving of Stephens Candy Cane Cocoa. I fell in love with it right away before even drinking if for the cute happy bear smiling while drinking his cocoa on the package (see below). And when I made the cocoa, it was nothing but pure love. I love the fact that it is a milk chocolate cocoa and that it has real bits of candy cane throughout it. See the best cocoa for me is at Christmas time when I can have my cocoa with marshmallows and a candy cane to stir, so for a cocoa to combine that for me was awesome. The first year all I could find were the small packets of it. The next year I found it in a can at an upscale grocery store and jumped around a little bit. Then the next year there is was a Costco in all its giant canister glory. I snatched it up and hurried home.

This year is no different. I have been drinking this cocoa since it was out on the shelves (and in case you are wondering Stephens didn’t pay or ask me to say anything about their cocoa I just love it). I hadn’t really made any candy this holiday season so I thought I would make the easiest of the candies…truffles. And what better way to pay respect to my favorite cocoa flavor than to make it into a truffle?

I thought since these were chocolate that I would be alright and maybe eat one or two, um no. I popped so many of these in my mouth my Santa list should now read new pants one size up.

Candy Cane Cocoa Truffles

8 ounces milk chocolate chips (or semi-sweet if you prefer)
1/2 cup of heavy whipping cream
1 1/3 cup hot cocoa  mix (I used Stephen’s Candy Cane Cocoa), divided

In a small, heavy saucepan bring the heavy whipping cream and 1/3 of the cocoa mix to a simmer. Whisk occasionally to make sure the cocoa is dissolving into the cream. You are wanting to get it hot and the cocoa fully dissolved…just as if you were making regular cocoa.

Place the chocolate in a medium bowl and pour the cream over the chocolate and let it stand for a few minutes then whisk until smooth.

Let chocolate cool down and then place in the fridge with plastic wrap over the top for two hours. Remove and with a teaspoon roll out balls of the chocolate. Roll in your hands quickly and place on a baking sheet lined with parchment or wax paper.

Roll in the remaining hot chocolate and place into the refrigerator. Keep stored in fridge.

Makes 20-40 hot chocolate truffles depending on how large you make your truffle.