I’m just going to come right out and say it.  We.Women.Need.Chocolate. 

The mood lifting qualities of chocolate cannot be denied.  There is simply no such thing as too much chocolate.  At least, that’s how I see the world – through chocolate tinted glasses.

Last week, in anticipation of Valentine’s Day, I began my adventure in chocolate candy making.  What began as an experiment ended happily ever after with a blissful box of three varieties of dark chocolate candy. 

First, I started with Sea Salt Caramels dipped in Dark Chocolate.  You can read that harrowing journey right here.

My next adventure in chocolate candy making led to these two decadent delights: 

Raspberry Chocolate Squares and Toffee Bites.

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I’ve got a few savory recipes up my sleeve, and now and then I like to share them.  However, one thing I have never done (until this week) is made candy.  I’ve made brownies and fudge.  I’ve even made a ganash.  But never ever in my life had I ever dipped my toe into the pool that is candy making, whether it be truffles or caramels.

Several months ago, I stumbled across this recipe for salted caramels at Smitten Kitchen, and ever since I’ve had caramels with sea salt on the brain.  Some of you may be thinking, how do sweet caramel and salt even go together ?  But I assure you, there’s something about the competing flavors of sweetness and saltiness, and when blended together, it forms the perfect medley.

Making caramels requires a tool that I previously did not possess: a candy thermometer.  Since Valentine’s Day is approaching, I thought I’d try my hand at actually making some caramels and chocolate candies for friends.  So I bought a candy thermometer for $15 dollars at Michaels and thus began this little adventure into making caramels and other chocolate candies.

Oh yes, I know what you’re thinking.  What a darling little carton of candy !  Do not be fooled.  Yes, it’s true, all’s well that ends well, but I must confess it was a somewhat rough journey to get to this blissful box.

Originally, when I glanced at the simple ingredients for caramel candy, I was emboldened.   Butter, sugar, cream and corn syrup.  What could go wrong ?

Little did I know that complexities and complications lurked around the bend.

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I’m a sincere lover of Mexican food – I crave it at least twice a month.  When I was in college, I would indulge at the local taquería in muy grande burritos and never gain a single ounce.  These days, if I so much as look at a burrito sideways, I gain five pounds.

Two years ago, Mr. CG and I were dining at our favorite local Mexican food restaurant.  He ordered the chicken tortilla soup.  I tried it for the first time, and fell in love.  All the flavor of a delicious taco, in a bowl, but healthier and lower in calories ?  Sign me up, señor.  Since the restaurant was reluctant to share their recipe, I spent over a year trying to capture the same flavor by tweaking my own recipe for sopa de tortilla de pollo.

On a cold winter day, there’s nothing I want more than a hot bowl of soup  And a nap.  But the latter is not happening.  Here’s my recipe for ‘taco in a bowl’.  It’s yummy yummy to your tummy.  Muy bueno.  Enjoy.

Homemade Chicken Tortilla Soup

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Whenever we’re invited to Christmas parties, I try to bring something sweet, homemade, and chocolate.  On Christmas day, I also prefer to serve a medley of Christmas cookies with coffee, instead of one single dessert after the big feast.  I spent this past weekend frolicking with my family, attending holiday parties, and making four of my absolute favorite cookies to give and share.  Here are two of those cookies I make that are sure to please any chocolate lover on your list !

Chocolate Dipped Handmade Biscotti

and Chocolate Wafers with Peppermint Buttercream Filling

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Thanksgiving is just around the corner, and I’ve got pie on my mind.   Every year, when Mom cooks the bird, I’m usually given the assignment to bring pie and wine.  I welcome that assignment wholeheartedly.  I like pie.  I like wine.  Though not usually together. 

A few years ago, I got to thinking.  Pumpkin pie is fabulous, and I really do love it plain.  But after the sweet potatoes, stuffing, mashed potatoes and other soft mushy deliciousness, I was craving an enhanced version of pumpkin pie, with a little caramel sweetness and hint of pecan crunch.  I pulled this idea off the internet a few years ago and I thought I’d share. 

Sometimes it’s called Caramel Pecan Pumpkin Pie, but I like it better when it’s called Praline Pumpkin Pie.  It’s a huge hit in my family.  Combine it on a plate with a slice of our family recipe for Key Lime Pie, and you’re in Pie Heaven.    

It’s super easy, and very yummy.  You bake a regular pumpkin pie, just like you would ordinarily make.  Then you add this special topping in the last 10 minutes.

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You know the old saying, “The way to a man’s heart is through his stomach” ?   Well, in my household, the way to Mr. CG’s heart is through a bowl of very hot homemade soup.  The man likes his soup.  Hot.  Tasty.  And homemade. 

My criteria?  It’s gotta be easy to make.  So here’s my recipe for a good ol’ bowl of home cooked chowda.  Potatoes + Corn + Cream + Butter + Thyme = Yum. 

I made this again last night.  Oh boy is it good. 

Your thighs won’t thank you.  Your stomach will. 

Recipe: Easy Potato & Corn Chowder with Bacon Crumble

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If it happens to me, I know it must happen to you too.  You’re sitting there minding your own business when all of a sudden you are hit with an overwhelming feeling.

Must. Have. Cake. Now.

Are you familiar with this phenomenon?  The sudden urge to bake something moist and delicious?  And then shovel a big slice down the hatch?   Oh, ahem.  How unladylike of me.  Let me rephrase.  Delicately take small bites with your pinkie in the air. 

In my region, we were hit with some unexpected rain over the weekend.  It must have been that smell of the first rain mixed together with the wind blowing the first leaves from the trees that caused something to click inside of me.  I just had to make my oh-so-autumn Spiced Pear Cake.  And I had to make it now. 

I take some of these pretty little Bartletts and transform them into the most moist and delicious flavor of fall. 

My spiced pear cake has a little of everything.  A glazed fruit topping, a down home ingredient like molasses, and the spices often found in the best fall comfort food.  What’s my secret ingredient to guarantee a moist cake?

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My friends, I must be frank.  The past week has not been easy for me.  My entire family, including myself, has been sick with the flu so I didn’t get to do any of my DIY projects during the week.  Bummer. When I can’t get to my primer and power tools, my knees start to shake and my hands start to twitch.  I start to go a little stir crazy.  So finally, on Saturday, I was finally able to tackle some projects.  I’m hoping to feature them this week, if all goes well.  Good stuff coming. 

Y’all remember last week’s look at wine tasting in Napa.  Here’s another peek at just a few more stops on our weekend getaway.  

Day Two began by with a spectacular luncheon at Thomas Keller’s Bouchon in Yountville.  As many of you know, Mr. Keller is famous for his world renowned French Laundry restaurant, also in Yountville, with its nine course prix fixe tasting menu.  It’s practically impossible to get into the French Laundry, unless you go online at the exact perfect time (at midnight Pacific Standard Time two months in advance).  Don’t believe me?  Read this dude’s suggestions.  And even if you do get in, you’ll spend your kids’ college fund on one meal.  But as I understand from my swankier friends, it’s pretty spectacular.  

For the ‘regular’ folk, there is Bouchon in Yountville.  (And also in Vegas.)  It’s a little slice of Paris in the heart of the Napa Valley, from the menu, to the interior décor, to the waiters in little black vests, ties, and aprons. 

And the food.  Oh, the food.  It’s ooh, la, la, off the charts. 

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Perhaps it was the decadent menu at Bouchon, or perhaps it was the crisp morning autumn air.  Or perhaps it’s just the color caramel itself.  But all of a sudden I was craving French Onion Soup.  Oh.  Pardonnez-moi, Monsieur Keller.  Soupe à l’Oignon. 

Now you know I love a good transformation.  Especially one where a raw bland object with hidden potential gets transformed into sweet and sassy goodness.  And I’m a sucker for a great before and after.  It must be why I love how a yellow onion becomes the most savory gourmet delight in an hour. 

I have a serious love affair with caramelized onions.  I could eat them on my scrambled eggs, over potatoes, on steaks, over flatbread, and always with cheese. Glorious oozing melting cheese.  They are one of those culinary delights that make a germ sensitive mom like me lick her fingers without any regret.

And with my caramelized onions, I make the most fabulous French Onion Soup.

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Exploring the big city of San Francisco is one of our favorite things to do.  Since the Golden Gate Bridge is about 40 minutes from our house, we took Friday afternoon to adventure across the bridge to visit the renowned Ferry Building Marketplace. 

Those who’ve visited the Bay Area recently may be familiar with this European style indoor bazaar, filled with vendors who feature the finest of California’s bounty.  We arrived at the lunch hour, with the marketplace filled with young executives from the financial district, mingling with the visiting tourists. 

Any food lover will simply love this place.  While you’ll pay big dollars to take away some of these artisan products, it’s still worth a visit just to sample California’s culinary best.   Here’s a peek at some of the displays:

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