For my macaron post my daughter and I created three ganache flavors, of course, chocolate was her favorite and she decided to make a dessert, or this can even be a sweet appetizer, with the leftover ganache.
We always keep puff pastry dough in the freezer. It is great to use for a quick dessert, to make a popover with leftover filling from other baking, or to use as a topper for chicken pot pies.
I hope you all have your holiday preparations under control. I just got my shopping and wrapping done, and I sent Christmas cards out at the beginning of the week. What is up with Christmas cards; we don't get as many as we used to?
My main task from now until New Year's Day is to cook and bake for: a meatball dinner for the Boy Scouts, a fundraiser for my daughter's fencing school, Christmas Eve's Feast of the Seven Fish, Christmas Day's Lasagna and a brunch that we host on New Year's Day… wish me luck and pray my oven holds out.
May the Spirit of the Season be with you,
Diane
Puffed Pastry Chocolate Flower
by J. Balch
simplelivingeating.com
Ingredients:
1 package of frozen puffed pastry dough thawed
1 egg and 2 tablespoons of water for egg wash
12 tablespoons chocolate ganache (click here for chocolate ganache recipe)
1 dozen or so blackberries
1 dozen or so fresh mint leaves
Directions:
1) Pre-heat oven to 350. Line a baking sheet with a baking mat or parchment paper.
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| Roll puffed pastry dough out about 1/8th of inch thickness. |
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| Cut out two 1/2 inch circles for the center of each flower, and ten 1 inch circles for the petals of each flower. |
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| Beat an egg with the water to use as an egg wash. |
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| Egg wash a 1/2 inch circle. |
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| Overlay five 1 inch circles on to the egg washed one. |
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| Spread 1 tablespoon of ganache on top of the base of the flower. |
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| Put a 1/2 inch circle in the center of the ganache covered the circle with egg wash and the exposed petals. |
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| Overlay five 1 inch circles on top of the egg washed ones and press down on edges. |
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| Egg wash the top of the flower. |
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| Bake for approximately 20 minutes or until golden brown. |
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| Garnish flowers with a piece of mint and a berry in the center. |
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Hosted by and |
Remember to visit and follow my co-host Adelina at Home Maid Simple to find out what blogger she is featuring this week!!!
Foodie Friday Features:
From: Cooking with Curls
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| Egg Foo Young |
I love egg recipes because you usually have them on hand… with just a few Asian ingredients Lisa shows us how turn some leftover veggies into a Chinese meal.
From: My Carolina Kitchen
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| Pomegranate Glazed Chicken |
Sam has done it again… given us a seasonal and nutritious dish. The beautiful reds of the pomegranate seeds and the red wine in this dish are super festive.
From: Say it with Cake
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| Black Forest Cake |
Shamene is an amazing cake baker and this cake is so gorgeous and seasonally festive. There is nothing quite like devil's food cake drenched in cherry pie filling covered in a creamy white frosting.
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