We have closed our doors for now…In August 2012 I spent considerable time raising money for expanding to get together a commercial kitchen and to establish a retail outlet. I was not successful. No one was loaning out money and there are plenty of people who are out of work or in financial dire needs as well. It is still a great idea, the timing isn’t right.
THANK YOU, THANK YOU FOR SUPPORT AND FOLLOWING ME, I APPRECIATE ALL OF YOU!
On this blog, I will share concepts, ideas on food, wine and anything that will fit into this category. You can also find me on my other sites as well. You can still buy my recipe book..
Kindness-Ripples – when I started Heart@Work, it was based up providing Employee Assistance Programs, via the concept of Kindness in the workplace. After a few years, I just let it go..a pioneer it this too. I have a business partner, Ian Hope of which the site is to help us write a book together, called “Kindness-Ripples.”
And of course Heart@Work where I write about business Relationships, marketing and social media.
I like project based work..it keeps me busy and in the loop.
Look forward in continuing writing for you. If you have any questions, or suggestions or you want to submit an article or want a review done, please fill out this form..I will get back to you.
Valentines Day – it’s all about Chocolate for most people.
When we were at Harry’s Hideaway a couple of weeks ago, my hubby and shared his Flourless Chocolate cake. it was absolutely delicious with his homemade ice cream.
Harry’s recipe is a bit of a secret, so I found this one on the food network..
Chocolate Flourless cake
Flourless Chocolate Cake
1 pound of semisweet chocolate, coarsely chopped
1/2 lb of unsalted butter, cut into 1/2 inch cubes, plus 1/2 Tablespoon
1/4 cup Kahula
8 large eggs
1/4 cup of sugar
1 teaspoon vanilla
1/2 teaspoon vanilla
1/2 teaspoon salt
Confectioners’ sugar for garnish
Pre-heat over to 325 Degrees F
Using 1/2 Tablespoon butter grease a 9” springform pan and line the bottom with parchment paper.
Combine the chocolate, butter, Kahula in a metal bowl in simmering water or use a double holier. Melt the mixture, stirring constantly, until smooth and creamy about 5 minutes; reserve.
Combine eggs, sugar, vanilla and salt in a large bowl and whisk with an electric mixer until until frothy, almost until it’s double in volume, about 5- 10 minutes. Fold 1/3 egg mixture into chocolate mixture using a rubber spatula. Repeat this process 2 or more times – until all of the egg mixture has been folded into the chocolate mixture.
Pour batter into the prepared pan and place in a pan filled with water, enough water that goes up 1/2 up the pan. Bake until cake has risen slightly and edges are just beginning to set about 40-45 minutes. Remove cake from the oven and cool the cake pan on a wire rack, when cool refrigerate overnight.
When ready to serve, invert cake onto a large plate and peel away parchment paper from the bottom. Garnish.
"The pastry is the very best, I love the great flavors, my best is "Tart on the Beach", I can't wait to try out all your other flavors."
Ray Holley Group
"They are Phenomenal, I have never tasted anything like this before..They are unique and delicious. I highly recommend them."
Robert M. Salamone
"I love your pies, I can't remember in my entire life a more memorable pie than yours, my favorite is "Italian Euphoria." I just love your pies.
Lin Ennis of Let Your Mortgage Make you Rich
"When a Peach Pie was made with Pillsbury's Pinot Gris and the Strawberry & Rhubarb was make with One Night Stand a Rose, It was something that I have never tasted before, they were delicious and a perfect compliment with the wines.
The Epicurean Explorer
"The Tart on the Beach" tastes like a Key Lime Pie with a Kick.
Maralyn Hill The Food & Travel Writers Association
