My recipe comes from Chocolate by Nick Malgieri:
Center mixture
1 1/2 cups heavy whipping cream
8 ounces bittersweet chocolate, melted
1 tsp almond extract
1 tbsp butter
1 tbsp light corn syrup
Pistachio marzipan
8 ounces warm blanced pistachios
4 ounces almond paste
1 cup confectioners sugar
2 to 3 tbsp light corn syrup
Coating
16 ounces semisweet chocolate
16 ounces blanched pistachios, chopped
1) To make the centers, bring the cream to a boil and remove from heat. Whisk in chocolate until smooth, then add extract, butter, and corn syrup. Cool mixture to 80 degrees.
2). To make the pistachio marzipan, place the blanched pistachios, still warm,in a food processor. Process until they form a paste. Pulse in almond paste then confectioners sugar. Add corn syrup as necessary. Remove from processor and knead smooth. Divide the marzipan into three pieces and roll each into a cylinder 12 inches long. Flatten ropes and roll them 2 inches wide.
3). Once cool, beat center mixture on medium speed to lighten and then spoon into a pastry bag. Pipe down the center of each strip of marzipan. Bring the long sides of each piece of marzipan together along the then top of the center mixture. Don't worry if the marzipan doesn't cover perfectly or completely. Chill. Then cut the roll pieces into half inch lengths.
4). To coat the truffles, melt the chocolate and either temper it or let it cool to 90 degrees. Coat truffles with chocolate and then roll them in the chopped pistachios. Place on paper-lined pan to set coating.
Spinach fruit smoothie (to get your pregnancy greens!)
One or two huge handfuls of spinach (or what you would eat if you had a salad)
Half cup of organic blueberries
One banana
One cup of yoghurt
Three tablespoons of ground flax seed
Enough water to make it liquid
Blend and enjoy!
Not really Nestle House chocolate chip cookies
One cup (2 sticks) butter, softened
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla
1 cup whole wheat flour
1 cup white flour
1 cup quick oats
1 teaspoon baking soda
1 teaspoon salt
Mix well with either hand blender or spoon, then add
One bag Ghirardelli semi sweet chocolate chips
One cup chopped walnuts
Back at 375 degrees for 9-11 minutes
Chocolate Coconut Cookies:
3/4 cup butter
1 cup honey
2 eggs
1 ounce unsweetend chocolate, melted
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon baking powered
1/2 teaspoon baking soda
1 1/2 cups coconut shreds
2 1/2 cups whole wheat flour (or spelt flour)
3/4 cup quick oats
1 cup toasted sunflower seeds
3/4 cup chopped toasted almonds
Mix all together and bake at 350 degrees for 10 minutes.
EAT!
