JuBella.com – Get Your Creative Dose

Oh Sweet Friday! Wow, is it just me or did this week totally fly by!

Sometimes when you are enthralled in tasks and deadlines the minutes just tic-toc away and either you look back and say, wow, I got a lot accomplished this week, or you feel like a total failure because nothing on your honey-do list is checked off. This weekend I hope you all catch a moment to slow down a bit from the weekly rush.

So, It’s a Sweet Friday, and I have a lovely little treat for you all. Check out this recipe for “Chocolate & White Chocolate Biscotti“…YUM! I can’t wait to try this one myself. I love biscotti with or without tea and coffee. So head on over to The Picky Cook for the full recipe with photos!

I have been working on concocting recipes for chocolate cake for quite some time now. My last try was a three layer chocolate cake topped with chocolate ganache. The icing turned out wonderful, but I was so not pleased with the density and richness of the cocoa. So, I thought that I would give another try to my chocolate cake journeys. This time I made what I call a “Chocolate Sundae Fudge Cake”, and I am quite happy with the results.

This cake is beyond rich and decadent and is overflowing with warm fudgy goodness. I layered the batter with store bought hot fudge from the fridge (smuckers) and chopped pecans, but you can definitely make your own fudge sauce. Just be sure it is completely cooled before layering it into your batter. The key to this cake is to be patient and let it cool off for a good hour, but as you can see, patience is a virtue and I cut into it well before an hour was up. Waiting for it to cool will give you less of a gooey cut, but either way you are sure to enjoy this sweet treat! Serve warm with vanilla ice cream or whip cream!

Chocolate Sundae Fudge Cake

Ingredients
1 C. Semi-sweet chocolate chips
1/2 C. Milk
2 1/2 C. All Purpose Flour
1 Heaping tsp. Baking Powder
1/2 tsp. Salt
6 T. Dutch Cocoa
1 tsp. Molasses
1 tsp. Vanilla Extract
3 C. Sugar
2 Sticks Unsalted butter
3 Eggs
1/4 C. Vanilla Yogurt
1 C. Buttermilk
1/2 C. Water
2 T. Vegetable Oil
Hot Fudge sauce – cold
Chopped Pecans
Confectioners Sugar – optional for garnishing

Directions: Preheat your oven to 350 degrees and grease and flour your bundt pan. Set aside. In a saucepan slowly melt your chocolate chips and your milk. Set aside to cool. In a large bowl, sift together your flour, baking powder, cocoa, and salt. Using your mixer, cream together your butter and sugar. Gradually mix in your eggs one at a time. Now add your molasses, vanilla, melted chocolate, and your yogurt.

Alternately add in your flour mixture and your butter milk and water. Next mix in your vegetable oil.

Now take some of your batter and spread it evenly. Now take small dallops of your fudge sauce and dallop it in the center all the way around and top with a hand-full of pecans. Layer on top of the more of your batter, dallop fudge sauce along the center and again top with pecans. Pour another layer of batter on top and repeat with fudge sauce, this time leaving off the pecans. Be sure to leave about an inch or two to allow for rising. Note: You will have batter left over.

Bake for 45 minutes. Let cool for about 15 minutes before turning onto cake stand. let cool for at least an hour or overnight. Dust with confectioners sugar. Serve warm with vanilla ice cream or whip cream!

These cookies via Martha Stewart are perfect. They are rich and a bit chewy, but in a very good way!

I have my own recipe for cookies such as these, but I am working on perfecting it, so in the meantime here is how Martha makes hers:

Martha’s Double Chocolate Chunk Cookies
Makes about 3 dozen

1 C. All Purpose Flour
1/2 C. Unsweetened Dutch-process Cocoa Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
8oz. Semi-Sweet Chocolate(4oz. coarsely chopped ounces cut into 1/4 inch chunks, you can use semi-sweet chocolate chips for this as well)
1 Stick Unsalted Butter (8 Tbsp.)
1 1/2 C. Sugar
2 Large Eggs
1 tsp. Pure Vanilla Extract

Directions: Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside. Melt coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water.

Transfer chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment. Add sugar, eggs, and vanilla; mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks/chips.

Scoop batter using a 1 1/2 inch ice cream scoop; place 2 inches apart on parchment lined baking sheets/non stick cookie sheet. Bake until cookies are flat and surfaces begin to crack, about 15 minutes. Transfer on parchment to wire racks. Let cool 5 minutes. Cookies can be stored in an airtight container at room temperature for up to 3 days.

This is the easiest most satisfying dessert. All you need are a few bananas or one if you are solo (however after tasting it you may want to make several at a time and store them in an air tight container in the fridge), chocolate,chopped almonds, and popscicle sticks.

Frozen Chocolate Dipped Bananas
Stick your popscicle sticks into your banana from the bottom with the peel on. Do not peel your banana and then try to insert your popscicle stick as you will end up with a big glob of mush in your hands. Once inserted remove the peel from the banana. Freeze for several hours or better yet overnight. Remove your bananas from the freezer and pour your cooled chocolate all over your banana (I actually cheated a bit and used the Hersheys squeezable shell chocolate that hardens instantly). Cover your banana in chocolate twice. Sprinkle your almonds on top of chocolate. If using Hersheys shell chocolate you will want to sprinkle your almonds quickly as it does freeze within seconds just as it says on the bottle.

If you have kids then I highly suggest adding colorful sprinkles to the scene. Our five year old absolutely LOVED this dessert and I did not feel too bad eating it myself, I mean hey, it’s a banana…that’s healthy right? LOL No, but seriously it is a lot better than sugary popscicles or fattening ice cream. Enjoy!

Hi Everybody! So, I was up late and had a major craving for a cool smoothie, but since I did not want to wake everyone in the house up with my incredibly loud blender, I changed my mood to something warm. Anyhow, I came up with this super easy and quite delightful chai inspired recipe. Its made with sweet & spicy spices and a dash of cocoa which leaves a silky, smooth, sweet, & chocolate aftertaste! Ok, have I convinced you enough to try it? Here is the recipe.

Tip: You can cool this recipe off by chilling it in the fridge and garnishing it with some shaved chocolate and whip cream or serve along side a scone, or biscotti, or a light shortbread cookie!

For The Spiced Tea Bags:

1/4 tsp: of: Cinnamon, Nutmeg, Ginger, Black Pepper, and Fennel Seeds

2/4 tsp. Cardamon

1 clove

2 Pieces of Muslin or Light Cotton, cut into squares

Cotton String

For The Tea Base:

2 C. Sweetened Vanilla Almond Milk (I used the Blue Diamond Brand)

1 small Black Tea Bag

1/4 tsp. Pure Vanilla Extract

1/4 tsp. Unsweetened Cocoa

2 tsp. Sugar

Directions: Take your first cloth square and place all of your spices except your cardamon in the center. Pull up the sides and tightly tie a piece of string around the top to close(as seen in the photo above). Do the same with your other piece of cloth for your cardamon. Make sure you have your cloth tied tightly as you do not want any spices coming out.

Now take a saucepan and pour in your milk, put in your small black tea bag, your two handmade spiced tea bags, and your vanilla. bring to a light boil. bring it down to a simmer and let your tea steep for at least 15-20 minutes. For a stronger blend, you can let your tea steep much longer . Now whisk in your sugar and cocoa until both have dissolved. Pour into your favorite tea cup and enjoy!

Tip: if you want a spicier tea, simply add more ginger to your spiced tea bag.

Good Morning Everybody! So, I totally could not resist posting this video, as he makes me more than excited to cook up some pancakes…he is quite enthused indeed! Nevertheless, this is a recipe for Spanish pancakes made with chocolate and olive oil(two of my favorite ingredients)!

I hope your weekend went well? Mine was pretty good. It was quite rainy and gloomy for the entire weekend, but I didn’t mind as I love to open up the window to enjoy the cool breeze and the sound of raindrops hitting the window and ground. Ok, enough of my ramble…Enjoy!

image by norjam8

Recently I received a lovely little package in the mail. I opened up the standard brown shipping box and found the cutest black box adorned with white polka dots & wrapped ever so eloquently with a bright pink ribbon. I then took off the top of this pretty little treasure and found samples of heaven nestled inside!

The wonderful Sue of Harvard Sweet Boutique sent over some delightful samples of her gourmet cookies, toffee, brownies and bars, and boy was I excited to taste test them all! My absolute favorite from her collection is the Chocolate Dipped Peanut Butter Chocolate Chunk Cookies..oh my…doesn’t the name alone make you want to drop down to your knees! Her cookies, candies, brownies, and bars are perfectly sweet and super moist. Next up in line as my favorite was definitely the Chocolate-Glazed Macadamia Caramel Shortbread Bars(swoon) & the Chocolate Toffee Cookies! The shortbread and the caramel in the Macadamia bar is heaven! Everything for that matter was to my pure delight!

Ok, so now it’s time to indulge right? So click on over and check out all of the sweet concoctions that Sue offers online. Be sure to bookmark her site as these would make the perfect gift for Mothers Day or just an everyday sweet package to send to a friend and of course to yourself. Enjoy..your taste buds will surely thank me after your first bite!

Thanks to Sue for sharing such a “sweet” package!

Don’t you just love the DIY Network? I do and one of my favorite shows within their crafty line up which includes Knitty Gritty, Craft Lab, and Uncommon Threads is a spunky show called Creative Juice! Hosted by Cathie Filian and Steve Piacenza, Creative Juice offers up some of the cutest, kitschy, affordable, easy, and delicious projects to do in your own home. I really do enjoy watching their show so I was elated when Cathie agreed to share a bit of her time to offer up some creative inspiration! As a youngster, Cathie spent most of her time designing elaborate homes for Barbie dolls, sewing her own clothes and baking cookies; and for eight years, Cathie worked in the film business creating costumes for movies like Vanilla Sky, Rushmore, Heartbreakers, Twister and Bottle Rocket.

So, with that said..here’s Cathie…Enjoy & don’t forget to “Make It, Bake It, and Cocktail Shake It”! (ok, you have to watch the show to get it)

JuBella: Why is creativity important to you?

Cathie: Creative is who I am. Long before Creative Juice, I had an old saying… I wake up in the morning creative, I create all day long and I dream what I’ll make next. I doesn’t matter if I am making a dessert, balancing my check book or sewing a new dress – I am always thinking and acting creatively. I look at my day as one big creative journey.

JuBella: How would you describe your most creative spot/atmosphere?

Cathie: It’s a buzz…. I am in a unique situation because I craft at home and at work. At work I am juggling many different hats, Producer, Writer, Crafter and Host. We have a crew of about 35 amazing people on the show and a typical day at work is really a buzz, it is a very creative environment. At home I really get my creative juices going. I can get lost in my projects and the quiet/calm of home.

Jubella: Favorite Craft magazine?

Cathie:Vintage, I love vintage craft magazine and books. I draw inspiration from the color pallets and pattern choices. I also love the old ad’s – they have wonderful fonts in them.

JuBella: How would you describe the character/decor of your studio/design space?Cathie:

Cathie: I call my work space organized chaos. I know where everything is – it really is about being able to reach all my supplies. I am short so a step ladder is my friend. My space has tons of character – I like color and vintage collectables.

JuBella: What have been some of the biggest challenges with being an artist, starting your own business, and promoting your work all at the same time…what advice would you give to others in the same boat?

Cathie: Stay with your ideas and dreams and realize that some people won’t “get you”. The biggest challenge was convincing people that young people were interested in being creative – crafting, sewing, cooking, etc.

JuBella: What is your favorite craft product thus far and what have you enjoyed making with it the most?

Cathie: Hands down – decoupage medium. I use this glue for so many projects…. My favorite project I make with decoupage is the candle luminaries.

JuBella: What crafting tools could you not live without?

Cathie: My scissors, I have a collection of about 100 different pairs. Some of my scissors I’ve had for over 20 years. Round nosed pliers and glue run a close second to scissors.

JuBella: Most unique gift that you have given to someone?
Cathie: I made a quilt for my husband made from all of his old sports tee shorts. He just about flipped out!

I wanted to share this recipe for “Chocolate Malt Sandwiches” that I made via Martha Stewart. They came out light and delicately sweet, so it was a nice sweet fix without that over the top chocolate richness (Well, at least I felt like I was eating lighter…Ha!)

I made several adjustments to mine: I did not have any creme fraiche so I just used plain soy yogurt. I do not buy regular milk, so I think I used either rice or almond milk in place of that. For my filling, I only used a mixture of cream cheese, dutch cocoa powder, and powdered sugar. If you are vegan, you could easily try using soy/tofu based cream cheese for the filling and soy/tofu based sour cream(in place of the fraiche. I must say that the tofutti sour cream is quite divine), egg replacer for the eggs, and vegan margarine. Anyhow, either way you do it, you should definitely give them a try because they are super yummy & pretty once baked. Oh, and by no means do you have to make them as big as I did, I could barely eat one of these in one sitting!

Don’t you just love French chocolate, especially when they are featured in artistic and scrumptious photo shoots and they come packaged in pretty paper like these Gotta get to Pralus Chocolats!