Chocolate Ravioli Pillows #GYCO

Using chocolate in a dessert is one of my favorites.   Make it easy to prepare and you'll find me in the kitchen ready for melting and baking.

I made chocolate raviolis as one of our Mother's Day desserts. The old fashioned strawberry shortcakes and chocolate raviolis made this one of our favorite dessert spreads in a long time. 

The chocolate raviolis were so easy to make. They would be perfect for any upcoming spring/summer party or shower.

I call them chocolate ravioli pillows because I used a ravioli mold and when then baked they puffed up like pillows. They turned out so great that I made two batches - one would never have been enough - you know 'you can't eat just one!'

To make things easy I used Pepperidge Farms puff pastry sheets and then made a quick ganache.

Using my trusty ravioli mold I was able to make these delicious chocolate ravioli in no time at all. Don't worry, you don't need a ravioli mold to make these.

I defrosted the puff pastry according to the package directions.  While waiting for the pastry to defrost I made a ganache which is simply heating up milk or cream and stirring chocolate chips in the heated milk/cream until they melt.

Once the chocolate chips are melted set the ganache aside to chill.  You can refrigerate for 30 to 45 minutes which will make the chocolate solidify just enough to scoop up and place in the pastry dough.

Here is the recipe I used from Pepperidge Farms.  I made a few minor changes -- I used Ghiradelli 60% cacao bittersweet chocolate chips and light cream in place of the heavy cream. The recipe below gives instructions to make the ravioli without using the mold. It's very easy.

Chocolate Ravioli
(adapted from Pepperidge Farms)
Ingredients

• 1 pkg. (17.3 ounces) Puff Pastry Sheets & thaw according to package directions
• 1 pkg. (8 ounces) semi-sweet chocolate, chopped (you can use chocolate chips for easier prep)
• 1/2 cup heavy cream
• 1 egg yolk
• 1 tsp. water
• All-purpose flour
• Confectioners' sugar

Directions:

Preheat the oven to 375 degrees.
1. While waiting for the pastry to thaw, place the chocolate into a medium bowl.
2. Heat the heavy cream in a 1-quart saucepan over medium heat to a boil. Pour the heavy cream over the chocolate in the bowl and let stand for 5 minutes. Using a whisk, stir until the mixture is smooth. Freeze for 15 minutes. Stir the chocolate mixture. Let mixture cool and put in freezer for 30 minutes.
3. Beat the egg yolk and water in a small bowl with a fork and set aside.
4. Sprinkle the flour on the work surface. Unfold 1 pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Brush the pastry with the egg mixture to within 1/2 inch of the edge. Drop the chocolate mixture by 24 teaspoonfuls onto the pastry sheet, making 4 rows, with 6 evenly-spaced spoonfuls in each row.
5. Unfold the remaining pastry sheet on the work surface. Roll the pastry sheet into a 16-inch square. Place the pastry sheet over the filling, pressing firmly between the rows and around the edges to seal. Brush the pastry with the egg mixture. Using a pastry wheel or a sharp knife, cut between the 4 rows to make 4 strips. Cut each strip into 6 rectangles. Place the pastries onto 2 baking sheets. Freeze for 15 minutes or until the pastries are firm.
6. Bake for 15 minutes or until the pastries are golden brown.
7. Sprinkle with the confectioners' sugar.

When I was ready to serve the chocolate raviolis I made a little extra ganache which I drizzled over each pillow and then used it for dipping.

We made Cafe Mocha which was really easy to make. We just added a spoonful of the chocolate ganache to the coffee cup, poured in the hot coffee, stirred well, added cream and then a dollop of whipped cream on top with another drizzle of chocolate.

A little tip, since we are coming into the hot summer months I would suggest to serve this in an air conditioned room, or outdoors in the shade as long as it is below 75 degrees and not humid.

I joined in this month's Get Your Chef On Chocolate. I couldn't resist. A big thank you to the hosts of GYCO, Julie from White Lights On Wednesday and Jen from Four Mars One Venus.

I've also shared this recipe with:

#Foodie Friends Friday BBQ Party

Welcome to 
Foodie Friends Friday 
BBQ Party!

Thank you all for making last week's Mother's Day party a huge success. We couldn't do it without you!


 

Last week's MOST CLICKED recipes: 

Last week's VOTED TOP 3:

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

 Loading InLinkz ...

Stone Crabs With Dipping Sauce

This month, May, is the end of the stone crab season. I was happy to find a special at a local specialty market featuring stone crabs last week.

Of course I jumped at the chance to buy them for a light supper. Grampy was traveling so I was happy to enjoy my treat without feeling guilty.

I have to admit I never heard of stone crabs until I was vacationing in Miami one year, way back when, and every seafood restaurant in South Florida was advertising Stone Crab specials.

Unless you love cracking shells and not getting full on a plate of shelfish you will enjoy the sweet tender meat of stone crabs with the best dipping sauce around.

I found Joe's Stone Crab Mustard Sauce recipe on Saveur.com which was printed in 2007. It is said that Joe's has the best of the best Stone Crabs and dipping sauce in town.

This is a flexible recipe that you can make your own.  You can use all the ingredients or eliminate those you do not like.  Taste as you go and make it your Special Sauce!

You can increase the amount of the ingredients to make a larger portion if you are serving guests.


Mustard Dipping Sauce
(adapted from Saveur.com)
Ingredients

• 1 cup light mayonnaise
• 1 TBLS. milk
• 4 tsp. dry mustard
• 2 tsp. Worcestershire sauce
• 1 tsp. A-1 Steak Sauce
• Kosher salt & pepper to taste

Directions

1. In a small bowl whisk together all the ingredients, except salt & pepper, until smooth.
2. Taste for seasoning and add salt and pepper to taste.
3. Chill for 20 minutes before serving.
4. Serve as dipping sauce for cooked, chilled crabs.

I've shared this with:

#FoodieFriendsFriday - Mother's Day

Welcome to Foodie Friends Friday Mother's Day!

Thank you all for sharing your Cinco de Mayo recipes and making last week's party a huge success. We couldn't do it without you.

Last week's MOST CLICKED recipes:

Last week's VOTED TOP 3:

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes. Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Did you see all the recipes that caught OUR attention last week? Check out the Host Favorites on the Daily Dish for links to all the recipes.

Old Fashioned Strawberry Shortcake

Strawberry Shortcake was a dessert my mom would always make when strawberries were in season.

Way back then fruits and vegetables were found in the produce markets only during their growing season, unlike today when you can get almost any fresh fruit or vegetable all year long.

Needless to say berries were only available in the spring and early summer and that's when mom treated us to strawberry shortcake.

I remember my mom made bisquick biscuits for the shortcakes. She sliced each shortcake in half and added the fresh strawberries on the bottom, topped it with whipped cream then placed the remaining half on top. It was simply done and we all enjoyed the special spring/summer dessert.

It was one of my mom's favorite desserts to make even in later years when she and dad moved to Florida. She used to say that 'now-a-days it's so great' that she could buy fresh berries all year long.

For Mother's Day I wanted to make mom's favorite Strawberry Shortcake to honor her and share my memories with my family.   I made the shortcake using a basic recipe and just added fresh strawberries and whipped cream. Simple doesn't get any better.

Shortcake Biscuits
(adapted from Cooking Light Magazine 1998)
Ingredients

• 1 1/4 cups AP flour
• 3 TBLS. sugar
• 1 tsp. baking powder
• 1/8 tsp. salt
• 3 TBLS. chilled butter cut in pieces
• 1/2 cup buttermilk

Directions

1. Preheat Oven to 425 degrees.
2. In a medium bowl blend together with a fork the flour, sugar, salt, baking powder and baking soda.
3. Cut in the chilled butter using a knife, pastry cutter or use your fingers to cut in the butter so the flour resembles course meal.
4. Add in the buttermilk and stir until the flour is moistened (the dough will be sticky). Using your hands gather the flour mixture into a ball and kneed on a floured surface until well blended and the dough is no longer sticky.
5. Pat the dough into a 6 x 4 inch rectangle, or you can roll out the dough with a rolling pin.
6. Cut out squares from the rectangle shape and place on parchment lined baking sheet. Bake for 12 minutes and cool on wire rack.
7. OR If you roll out the dough with a rolling pin cut out circles or squares with a glass or cookie cutter. I made 12 thin biscuits with this method instead of 6 thick biscuits to cut in half.
8. For each serving I used 2 biscuits - a bottom and a top.

Because I wanted to keep this dessert as simple as mom had made it in the '50's/60's, I just cut up fresh strawberries and tossed them in a bowl with 1 Tablespoon of sugar and a squeeze of fresh lemon juice. Taste for flavor and add more sugar and/or lemon as desired. You can also add some honey and vanilla extract. Put it in the fridge until ready to assemble the dessert.

It's easy to put this dessert together:

1. place bottom shortcake layer on plate
2. top with cut-up berries with juices
3. add whipped cream
4. top with another shortcake layer
5. add more berries with juices
6. add more whipped cream & garnish!

Garnish with a strawberry and for more yumminess I added a drizzle of melted chocolate.

I've shared this recipe with:

A Special Mother's Day

Mother's Day is this Sunday. "Oh NO it's this week!" as I looked at the calendar this morning.

Not to worry, we can handle this. It's easy to make MOM feel special. Make sure she has a comfy chair at the table and serve her favorite foods that are the easiest to prepare or order her favorite take-out.

I know you're thinking that's not special enough, but from a mom in the know, Mom just wants to enjoy the day with family and have fun.

Oh, you could take Mom out to a special restaurant but it's so crowded and usually the quality of food is not the best on such a busy Mother's Day. Save that restaurant for a 'just because we love you MOM day' when no one else is celebrating.

To make day Mother's Day special choose a sparkling wine.   Affordable Prosecco, Cava and Cuve come in varying styles from dry to sweet and are perfect to serve Mom on Mother's Day. Choose dry for savory dishes and go a little sweet for desserts and chocolates.

These wines have crisp acidity with fizzy bubbles which helps to cut through the rich dishes and cleanse the palate making them very food friendly.

If you decide on a brunch menu of pancakes and mini muffins start off with Mimosas and give the kiddies orange juice and sparkling water.

Prepare a platter of fresh berries and fruits and hot coffee or tea and the day will be bright and sunny.

For Mom's who like white wine a rich and buttery Chardonnay also goes great with cupcakes and creamy frosting. It's what 'a girl wants', yes Mom is "That Girl"!

Pineapple Salsa Quesadillas #CincodeMayo

I can't think of a better way to celebrate Cinco de Mayo than to make quesadellas. Of course I love dessert so I made a pineapple salsa quesadilla.

This is so easy to do and it's a recipe that you can make your own.

Use whatever fruits and berries you prefer, and you can make it for breakfast or lunch too. This is my kind of recipe - flexible, easy, and it's dessert.

You can also make your own flour tortillas. It's an easy recipe and only takes about 30 minutes to prep and make the tortillas. The dough needs to rest about 1 hour.

The recipe is a basic and simple one.

Whole Wheat Flour Tortilla
Ingredients

• 2 cups white whole wheat flour (or use AP flour)
• 1 1/2 tsp. baking powder
• 2 tsp. oil
• 3/4 cup warm milk or water

Directions

1. Mix dry ingredients in a medium bowl.
2. In a small bowl mix the warm milk or water and oil with a fork to blend.
3. Mix into the flour mixture with a fork and then use your hands to knead the dough.
4. Separate the dough into individual balls and set on parchment paper to rise for 1 hour.
5. Roll out each ball of dough into circles as thin as possible.

6. Brush oil in the bottom of a skillet, heat well and then fry each tortilla until browned on each side - approx. 2-4 minutes each side.
7. Remove and place on a paper towel.

Next make the pineapple salsa quesadillas.

Pineapple Salsa Quesadillas
adapted from BHG.COM
Ingredients

• 1 cup chopped fresh pineapple (you can use canned, drain it well)
• 1/2 cup fresh black berries
• 1 fresh kiwi, peeled and slice
• 2 TBLS. agave nectar or honey
• 4 flour tortillas - 8"
• 1 large banana sliced
• 2 TBLS. butter
• 1/2 cup dulce de leche
• whipped cream for garnish (optional)

Directions

1. Prepare the salsa - cut pineapple in a small dice, rinse the blackberries. Place fruit in a small bowl and taste for sweetness before adding the agave or honey. Set aside.
2. Slice the banana in thin rounds. Spread dulce de leche on half of the tortilla and place sliced banana on top. Fold over the tortilla and place in a hot saute pan with a little butter. Cook about 3-4 minutes on each side or until lightly browned. Remove from pan, place on plate and cut in wedges.
3. Add the fruit salsa on top and drizzle with a little more dulce de leche or chocolate syrup.
4. Garnish with whipped cream if you wish.
5. Serve warm.

I was in such a hurry to taste the quesadillas that I forgot to add the whipped cream. Oh, don't get me wrong I would have loved the whipped cream but the pineapple salsa was so delicious I didn't miss it. The fresh fruit shined on its own.






I've shared this with: