Tiramisu Cupcakes

Martha... Martha... Martha. These cupcakes are so freakin good! Although I did up the ante when I used Kahlua instead of the Coffee-Marsala Syrup. And let me tell you that when I made the cupcake batter, I could have gone screaming into the streets. Nothing gets me more more excited than a wonderful batter (except maybe Pap).

If this recipe is any indication of how wonderful the recipes are going to be in your new cookbook that is available June 2nd. Then I need to make sure that I buy a copy the first day.



Ingredients:
Makes 18
1 1/4 cups cake flour (not self-rising), sifted
3/4 teaspoon baking powder
1/2 teaspoon coarse salt
1/4 cup milk
1 vanilla bean, halved lengthwise, seeds scraped and reserved
4 tablespoons (1/2 stick) unsalted butter, room temperature, cut into pieces
3 large whole eggs plus 3 egg yolks, room temperature
1 cup sugar
Coffee-Marsala Syrup
Mascarpone Frosting
Unsweetened cocoa powder, for dusting

Directions:

1. Preheat oven to 325 degrees. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Heat milk and vanilla-bean pod and seeds in a small saucepan over medium heat just until bubbles appear around the edge. Remove from heat. Whisk in butter until melted, and let stand 15 minutes. Strain milk mixture through a fine sieve into a bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed, whisk together whole eggs, yolks, and sugar. Set mixing bowl over a pan of simmering water, and whisk by hand until sugar is dissolved and mixture is warm, about 6 minutes. Remove bowl from heat. With an electric mixer on high speed, whisk until mixture is fluffy, pale yellow, and thick enough to hold a ribbon on the surface for several seconds when whisk is lifted.

3.Gently but thoroughly fold flour mixture into the egg mixture in three batches; stir 1/2 cup batter into the strained milk mixture to thicken, then fold milk mixture into the remaining batter until just combined.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until centers are completely set and edges are light golden brown, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes.

5. To finish, brush tops of cupcakes evenly with coffee-marsala syrup; repeat until all syrup has been used. Allow cupcakes to absorb liquid 30 minutes. Dollop frosting onto cupcakes; refrigerate up to overnight in airtight containers. Dust generously with cocoa powder just before serving.

Ingredients for Coffee-Marsala Syrup:
Makes enough for 18 cupcakes

1/3 cup plus 1 tablespoon freshly brewed very strong coffee (or espresso)
1 ounce marsala
1/4 cup sugar

Directions:
Stir together coffee, marsala, and sugar until sugar is dissolved. Let cool.

Ingredients for Mascarpone Frosting:
Makes about 2 cups

1 cup heavy cream
8 ounces mascarpone cheese, room temperature
1/2 cup confectioners' sugar, sifted

Directions:
With an electric mixer on medium speed, whisk heavy cream until stiff peaks form (be careful not to overbeat, or cream will be grainy). In another bowl, whisk together mascarpone and confectioners' sugar until smooth. Gently fold whipped cream into mascarpone mixture until completely incorporated. Use immediately.

How to make your own Mascarpone Cheese

Ta Da, the finished product. Doesn't it look fabulous? If you look close, you can see the markings from the cheesecloth. I feel like a proud new parent

I'm going to come clean with you, I've never tasted Mascarpone Cheese. Then how come do you ask, are you making your own? Well, there are several reasons. Number one, this stuff is outrageously expensive so I figure it must taste incredible. Second, I've recently come across two recipes that are begging to be made and they require the Mascarpone Cheese. And third, when my friends asked what I did today I can say something cool like "I made Mascarpone Cheese". But evidently it wasn't as cool as I thought because when I told them, they looked at me like I just sprouted a second head. What do they know, they are just 'Buggles' (non-baking folk).

Ingredients:
1 quart heavy cream
½ teaspoon citric acid

Directions:

1. Have ready a heavy Dutch kettle, a slotted spoon, some cheesecloth, a strainer, and a candy thermometer.

2. Pour the cream into the kettle and set over low heat. Slowly heat the cream to 180to 190 degrees. (At 175 degrees, start to keep a close watch.) You can stir a little.When the cream is ready, remove from heat.

3. Sprinkle in the citric acid, stirring gently twice. Wait until liquid stops moving and stir gently a few more times. Cover the pot and let the curds form for 30 to 40 minutes. The curds will firm up, but may not be obviously separated from the whey.

4. Meanwhile, line a strainer with damp cheesecloth and rest the strainer over a large bowl. Pour the cream through the strainer. Drain until mascarpone is room temperature.

5. Cover the strainer, bowl and all, with plastic wrap to prevent refrigerator odors from assaulting the delicate cheese and chill for 24 hours, to finish firming the cheese.

6. The mascarpone left in the strainer will be thick and creamy and ready to use. Transfer to a bowl and peel off cheesecloth. Keep refrigerated. Use within a week.Makes 7/8 pound.

Cheddar Chive Biscuits

I can't believe that I am going to tell you this deep-dark secret. Okay, here goes. But if I find out that you told anyone, I'll deny everything.

"I don't like biscuits." I know, what kind of southerner am I? It's like saying you don't like okra or collard greens. Which by the way I don't! Good Lord, they will drum me out of the state if word gets out. And as a parting gift they will offer me a cold glass of iced tea. 'Ugh" another southern thing I don't like. But in the end, I might be able to redeem myself by stating that I am a convert from Pepsi to Coke. The cola wars are alive and well in the deep south. And since Coke was born in Atlanta, that might win me some points with the Governor. Well, I'm not going to think about that now. After all, tomorrow is another day.

The reason I decided to make biscuits was because I wanted to use some of my own fresh chives. It's such a thrill to go out and cut off what I need and not pay an outrageous price at the market. Viva la Victory Garden!

Ingredients:
2 cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup shredded white Cheddar cheese
1/3 cup minced fresh chives
6 tablespoons cold unsalted butter, cut into chunks
¾ cup whole milk

Preheat the oven to 425 degrees. Lightly butter a rimmed baking sheet.

To make the dough by hand; in a large mixing bowl stir together the flour, baking powder, salt, cheese, and chives. Using a pastry blender or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Pour in the milk and mix with a fork or rubber spatula just until the dry ingredients are evenly moistened. Transfer the dough to a lightly floured work surface and knead gently a few times until the dough clings together.

To make the dough in a stand mixer; combine the flour, baking powder, salt, cheese, and chives in the mixer bowl. Fit the mixer with the paddle attachment and mix on low speed for a few seconds to combine. Add the butter and mix on medium-low speed just until the mixture forms coarse crumbs. Add the milk and mix for a few seconds until evenly moistened.

Transfer the dough to a lightly floured work surface and knead gently a few times until the dough clings together.

Roll or pat out the dough about ½ inch thick. Using a 2-inch biscuit cutter or glass dipped in flour, cut out rounds by pressing straight down and lifting straight up. Do not twist the cutter or glass or the biscuits may become lopsided. Alternatively, roll or pat out the dough into a rectangle and cut into 2-inch squares.

Place the biscuits 1 inch apart on the prepared baking sheet.

Bake until golden brown on the edges, 15-18 minutes. Remove from the oven, transfer to a wire rack, and let cool for 10 minutes. Serve warm.
Makes about 18 biscuits; serves 8-10

Mile-High Devil’s Food Cake

How lucky are my friends? Last night they experienced a Mile-High adventure of chocolate madness. I probably should give them all a call this morning and make sure they aren't laying in their beds in a chocolate-sugar coma.

I deviated from the original recipe when it came to making the icing. I just wasn't in the mood for either of the brown-sugar frosting that the cookbook called for. Instead, I layered mine with chocolate mousse and then applied a chocolate mirror. From atop my Seven-Inch tall cake, you could see for miles and miles and miles.

From: Sky High: Irresistible Triple-Layer Cakes By Alisa Huntsman and Peter Wynne

Makes an 8-inch triple layer cake:

Ingredients:
1 cup of unsweetened cocoa NOT DUTCHED PROCESSED
1 and ¼ cups of hot water
3 cups of light brown sugar; packed
2 and 2/3 cups cake flour*
1 and ½ teaspoons baking soda
¾ teaspoon of salt
9 ounces of unsalted butter at room temperature [2 sticks plus 2 tablespoons]
3 large eggs
1 and ½ teaspoons of vanilla extract
¾ cup of cold water
{*1 cup of cake flour is equal to ¾ cup of flour plus 2 tablespoons of cornstarch}

Directions:
1. Preheat the oven to 325 degrees F. Butter the bottoms and sides of three 8-inch round cake pans. Line the bottoms of the pans with parchment paper and grease the paper as well.

2. Place the cocoa in a medium bowl and add the hot water. Whisk until smooth and let it cool to room temperature.

3. In the bowl of an electric mixer, combine the sugar, flour, baking soda, and salt. With the mixer on low blend to combine. Add the butter and the dissolved cocoa. Then raise the mixer to medium speed and beat for 2 minutes until light and fluffy.

4. In a medium bowl whisk together the eggs, vanilla, and cold water until combined. Add this liquid to the batter in three additions scraping down the sides of the bowl between additions.

5. Divide the batter among the three pans.

6. Bake for 35-45 minutes or until a cakes tester inserted into the almost comes out clean. There should be a few crumbs attached still. Cool the cakes in the pans for 15 minutes. Then invert and remove parchment paper and cool completely on a wire rack.

Bakers’ choice of: Brown Sugar 7-Minute Frosting or Brown Sugar Buttercream

Ingredients for Brown Sugar 7-Minute Frosting:
6 egg whites
1 and ½ cups of brown sugar
¼ cup light corn syrup*
2 tablespoons of water
½ teaspoon of cream of tartar
{*corn syrup can be substituted with equal parts of treacle OR liquid glucose OR light colored honey}

Do not try to make this frosting on a rainy day or if you live in an extremely humid area. The humidity will make it impossible to work with the egg whites.

Directions:
1. Place all the egg whites in a bowl and set them aside while you make the syrup.

2. In a small heavy saucepan, combine the brown sugar, corn syrup, and water. Bring to a boil over medium-low heat, stirring to dissolve the sugar. Continue to boil washing down the sides of the pan with a wet pastry brush. Boil until the syrup reaches 238 degrees F (softball stage) on a candy thermometer. Immediately remove from heat.

3. Add the cream of tartar to the egg whites in the bowl and beat just to combine. With the mixer on medium speed gradually add the syrup in a thin stream taking care not to hit the beaters. Beat until fairly stiff peaks form but the frosting is still spreadable. If the frosting is too stiff it will be hard to work with. Use immediately.

Ingredients for Brown Sugar Buttercream:
5 egg whites
1 and ¼ cups of packed brown sugar
¼ cup of water
1 pound of unsalted butter (16 ounces) at room temperature

Directions:
1. Place all the egg whites in the bowl of an electric mixer; set aside.

2. In a heavy medium saucepan combine the sugar and water. Cook over medium heat stirring to dissolve the sugar. Then bring to a boil without stirring and cook until the syrup reaches 238 degrees F on a candy thermometer.

3. Begin beating the egg whites on medium low speed. Slowly pour in the syrup making sure not to hit the beater. Increase the mixer speed to medium high and beat until the meringue has cooled to body temperature.

4. With the mixer on med-low add 1-2 tablespoons of butter at a time. When all the butter has been added increase the mixer’s speed to medium and beat until the mixture looks curdled or separated. Continue to beat until the icing comes together again looking like soft smooth whipped butter.

Assembling the cake:
Place one layer flat side down and cover it with 2/3 cup of the frosting. Top with second layer and repeat process. Top with third layer and frost the sides of the cake.

Bakers Notes:
A cake topped with the meringue frosting is the best eaten the day it’s made. It does not do well in the fridge.

If you choose the buttercream frosting you can keep it in the fridge for 3 days. Make sure to allow the cake to come to room temperature for 1 to 1 ½ hours before slicing. Otherwise the frosting will be hard and heavy.

Strawberry Ice Cream

With fresh strawberries, ripe, sweet and plentiful in the markets this time of year. It's the perfect time to dust off the ice cream churn. This frozen delight is a vision in pink with hints of berries teasing you through the sundae glass. A few spoonfuls of hot fudge topped with a fanned strawberry presents the delicious finishing touch.

Recipe adapted from Best-Ever Pastry Cookbook by Catherine Atkinson

Ingredients:
1 cup heavy cream
½ cup half-and-half or milk
3 large egg yolks
¾ cup sugar, divided
2 & ½ cups (about 1 & ½ pounds) fresh strawberries, hulled
1 tablespoon freshly squeezed lemon juice

Directions:
Prepare a large bowl or pan of ice water.

In the top of a double boiler, heat the cream and half-and-half over simmering water until steaming. In a bowl, whisk the egg yolks until blended, then whisk in ½ cup of the sugar. Whisk in about half of the hot cream, and pour the yolk mixture into the pan of cream. Stir and cook over simmering water until the custard coats the back of a silicone spatula or spoon, about 10 minutes. Immediately place the custard pan in the ice bath and stir the custard occasionally until it cools to room temperature.

Meanwhile, in a bowl, mash the strawberries with a potato masher, sprinkle with the remaining ¼ cup sugar and the juice, and let stand until the sugar dissolves. Stir into the custard and transfer to a container. Cover and refrigerate until thoroughly chilled, about 3 hours.

Freeze in an ice cream maker according to the manufacturer's instructions. Transfer to a container, cover, and freeze until firm, about 2 hours.
Makes about 1 quart.

Tribbles Are Crazy Delish

Pap's t-shirt reads 'The Trouble with Tribbles: They're Crazy Delicious'. Apparently they are also loaded with Tryptophan because after consuming half a dozen, he is now fast asleep.

Star Trek mania is alive and well at our house. T-shirts, dishes, glasses, spock ears, yes we have it all. Pap and I have also gone where no grandfather or grandmother has gone before. Yep, we've dressed up and attended a convention. What crazy geeky fun that was!

In honor of the new Star Trek movie, which by the way was superior. I decided to create my rendition of a fried Tribble.

Breaded and Fried Tribbles (aka Real Scotch Eggs)

Ingredients:
10 extra large eggs
½ pound cooked ham
6 anchovy fillets
2 ½ cups fresh bread crumbs
½ teaspoon apple-pie spice
freshly ground black pepper
bacon drippings or butter and a little oil

Directions:
Beat 2 of the eggs in a shallow bowl. Put the other 8 eggs into a saucepan of cold water, bring to a boil, and simmer for 5 minutes. Plunge into cold water and peel. This method should produce a slightly softer yolk than rock hard, which I think is nicer.

Process, grind, or mince the ham and anchovies. Combine with the bread crumbs, spice, some black pepper, and most of the beaten egg. Brush each boiled egg with the remaining beaten egg and encase with the ham mixture, molding it around the egg with your hands.

Fry in the bacon drippings or butter with the addition of a slug of olive oil until brown all over. Cut in half and serve on fried bread or toast. Eaten with a crisp, green salad and a glass of wine, this makes an excellent little luncheon dish.

Gorilla Bread

Yeah, you heard me right, Gorilla Bread. Not that wussy monkey bread made with mediocre globs of dough, cinnamon, and butter. This Gorilla Bread recipe goes to the next coronary clogging delicious level. In addition to the cinnamon, and butter, are cubes of cream cheese hidden inside the globs of dough. Then everything is drenched in a brown sugar and butter bath.

This is another delicious recipe from Christmas With Paula Deen. In the book she writes, This bread kicks traditional monkey bread's butt.

Call me crazy weird, but all I can visualize is one of those baboons with the big red butts. Seems to me that the poor thing has already taken a whooping from someone and that's why it's backside is all inflamed. Maybe this Gorilla Bread can kick some other butt.

If you haven't lost your appetite with all the talk of monkey butts, here is the recipe.

Ingredients:
1 cup granulated sugar

1 tablespoon ground cinnamon

1/2 cup (1 stick) butter

1 cup brown sugar

1 (8-ounce) package cream cheese

2 (7.5-ounce) cans refrigerated biscuits (10 count)

1 & 1/2 cups pecans or walnuts, chopped

Directions:

1. Preheat the oven to 350 degrees. Spray a Bundt pan with vegetable oil cooking spray.

2. Mix the granulated sugar and cinnamon. In a saucepan, melt the butter and brown sugar over low heat, stirring well; set aside.

3. Cut the cream cheese into 20 equal cubes. Press the biscuits out with your fingers and sprinkle each with 1/2 teaspoon of cinnamon sugar. Place a cube of cream cheese in the center of each biscuit, wrapping and sealing the dough around the cream cheese.

4. Sprinkle 1/2 cup of the nuts into the bottom of the Bundt pan. Place half of the prepared biscuits in the pan. Sprinkle with cinnamon sugar, pour half of the melted butter mixture over the biscuits, and sprinkle on 1/2 cup of nuts. Layer the remaining biscuits on top, sprinkle with the remaining cinnamon sugar, pour the remaining butter mixture over the biscuits, and sprinkle with the remaining 1/2 cup of nuts.

5. Bake for 30 minutes. Remove from the oven and let cool for 5 minutes. Place a plate on top and invert. Serve warm. Serves 12 to 15.

Smokey Joe's Turkey Tart

The Chicken on a Throne that I made several days ago provided me with 8 pounds of moist, wonderfully smokey chicken. But what to do with all that meat? This recipe was an excellent choice. Although the recipe called for smoked turkey, the chicken worked equally as well. The taste of the smoked meat paired perfectly with the roasted red pepper, sauteed onions, and corn. The only thing this tart lacked was a dollop of sour cream. That would have added delicious perfection.

Recipe adapted from Great Pies and Tarts by Carole Walter

Ingredients for Pastry:

1 cup unsifted all-purpose flour

1/2 cup yellow cornmeal, preferably stone-ground

1 teaspoon sugar

1/2 teaspoon salt

2/3 cup firm unsalted butter, cut into 1/2-inch cubes

1 large egg white

Directions for Pastry:

1. Place the flour, cornmeal, sugar, and salt in the bowl of a food processor. Pulse to blend.

2. Add the butter, and pulse 4 or 5 times, then process for 8 to 10 seconds. Stop the machine, remove the cover, and add the egg white. Pulse 4 to 5 times, then process for 5 to 8 seconds, just until a dough is formed.

3. With lightly floured hands form the dough into a 5 to 6-inch disk. Dust with flour, score with the side of your hand, and cover with plastic wrap. Chill for at least 30 minutes before using. Roll as directed in recipe.

4. Makes one 11-inch tart shell.

Ingredients for Filling:
1 large red bell pepper
6 ounces (2 & 1/4-inch-thick slices) smoked turkey
1 Spanish onion, coarsely chopped
2 tablespoons olive oil
1 teaspoon minced garlic
1 cup corn kernels (fresh or frozen)
4 teaspoons chopped cilantro
1 teaspoon coarse salt or to taste
Freshly ground black pepper
1/2 cup cooked black beans
1 & 1/2 cups shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon finely chopped flat-leaf parsley, for garnish

Directions:

1. Shape the pastry: The pastry is rolled directly on the cookie sheet. Cut a piece of 18-inch wide heavy-duty aluminum foil, measuring about 6 inches larger than the width of the pan. (14 x 17 inch cookie sheet). Place the aluminum foil over the cookie sheet so that the ends extend over the sides. Turn the ends under and smooth the surface.

2. Sprinkle the pan with 1 tablespoon of cornmeal, making a large circle. Place the pastry in the center of the pan. Sprinkle the top of the dough with a little flour and cover with a piece of baking parchment. Roll the dough, preferably with a tapered rolling pin, into a 15-inch circle.

3. Fold the edge of the pastry under, making a 1-inch border. The circle should measure 13-inches. Flute the edge, and rick the center lightly with a fork. Chill for 30 minutes.

4. Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven. Bake the pastry for 18 to 20 minutes, or until lightly browned. If the center puffs up, tap it gently with the bottom of a fork to expel the air. Cool the pastry shell before filling.

5. Make the filling: Preheat the broiler. Position the rack so that it is about 6 inches from the heat source. Wash and dry the red pepper. Cut it in half lengthwise and remove the stem, seeds, and white veins. Line a baking pan with aluminum foil and place the red pepper cut side down on the foil. Broil the pepper until it is well charred and the skin is black. Remove from the oven and wrap the aluminum foil around it; make the package airtight so that the pepper can steam. Let stand about 15 minutes. Using a paring knife, remove the skin. Dice the pepper into 1/4-inch pieces.

6. Following the grain of the meat, pull the turkey into thin shreds. Set aside.

7. In a large skillet, saute the onion in the olive oil until transparent. Stir in the garlic and cook briefly. Add the corn, cover the skillet, and cook until the corn is almost tender. Stir in the diced red pepper and cilantro. Season to taste with salt and pepper. Remove from the heat and cool for 10 minutes. (The tart can be made ahead to this point. Just warm the vegetables and proceed from this point.)

8. Assemble the tart: Preheat the oven to 375 degrees. Position the oven rack in the lower third of the oven.

9. Spread the sauteed vegetables over the bake pastry shell. Scatter the black beans an shredded turkey over the vegetables. Lay a square of aluminum foil loosely over the top0. Bake for 20 minutes or until the filling is heated through. Remove the aluminum foil. Sprinkle the top with the Monterey Jack cheese.

10. Move the oven rack to the upper third of the oven and turn the oven setting to broil. The tart should not be too close to the heat source or it will burn. Lightly brown the cheese topping, 15 to 20 seconds. Watch carefully. To serve, slide the tart onto a platter with the help of a long spatula. Garnish with chopped parsley and serve while hot.

Tiny Cheese Puffs

These bite-sized portions of choux pastry are the ideal accompaniment to a glass of wine before dinner. I should have made mine smaller because they took longer to bake. In fact I had several collapse because they needed more time and I also should have vented them. Working with choux pastry is a learn by doing kind of baking.

Recipe adapted from The Great Big Cookie Book by Hilaire Walden

Ingredients:
1 cup all-purpose flour
pinch of salt
1 teaspoon dry mustard
pinch of cayenne pepper
1 cup water
½ cup butter, chopped
4 eggs
3 ounces Swiss cheese, finely diced
1 tablespoon finely chopped chives

Tip:
The puffs can be prepared ahead and are suitable for freezing. Reheat in a hot oven for 5 minutes, until crisp, before serving.

Directions:
1. Preheat the oven to 400 degrees. Lightly grease two large baking sheets.

2. Sift together the flour, salt, dry mustard and cayenne pepper.

3. In a medium-sized saucepan, bring the water and butter to a boil over medium-high heat. Remove from the heat and add the flour mixture all at once, beating with a wooden spoon until the dough forms a ball. Return to the heat and beat constantly for 1 to 2 minutes to dry out. Remove from the heat and cool for 3 to 5 minutes.

4. Beat three of the eggs into the dough, one at a time, beating well after each addition. Beat the fourth egg in a small bowl and add a teaspoon at a time, beating until the dough smooth and shiny and falls slowly when dropped from a spoon. (You may not need all of the fourth egg; reserve any remaining egg for glazing.) stir in the diced cheese and chives.

5. Using two teaspoons, drop small mounds of dough 2 inches apart onto the prepared baking sheets. Beat the reserved egg with 1 tablespoon water and brush the tops with the glaze.

6. Bake for 8 minutes, then reduce the oven temperature to 350 degrees and bake for 7 to 8 minutes more, until puffed golden. Transfer to a wire rack to cool. Serve warm.

Red Velvet Cake Poppers

Let me find the right words to describe this dessert. Oh yeah here they are, "GOSH DANG AWFUL SWEET!"

Kids will absolutely love these little sugar devils. In fact they will be all over them like fleas on a dog. As for Pap and I, we didn't care for them at all. It's a good thing I have a clubhouse full of old folk that will eat anything that is free.

Now don't let my taste in food influence you any. If you like your kids all hyped up on sugar and swinging from the chandelier. Then by all means give these babies a try. But don't say I didn't warn you.

Ingredients:
1 box red velvet cake mix (bake as directed on box for 13 x 9 cake)
1 can cream cheese frosting
1 package chocolate bark

Directions:
1. After cake is baked and cooled completely, crumble into large bowl.

2. Mix thoroughly with 1 can cream cheese frosting.

3. Roll mixture into quarter size balls and lay on cookie sheet. (This should make about 40-50.)

4. Chill for several hours in the refrigerator. Or speed up the process by placing them in the freezer for 30 minutes.

5. Melt chocolate in microwave.

6. Roll balls in chocolate and lay on wax paper until firm.

7. Stand back. Watch in horror as the kids devour these in seconds and then use your new sofa as a trampoline.