Tag Archives: Chocolate

Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting

 

 

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Fudge Brownie Bars with Salted Caramel Pretzel Crust And Chocolate Ganache Frosting

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My mother and daughter Amanda are currently obsessed with all things Salted Caramel.  When I spotted this bag of Salted Caramel Pretzels in snack aisle at Market Basket I immediately thought of them, and tossed a bag into my grocery cart. On my drive home from the store I began creating this recipe in my head… and as soon as the groceries were put away, I began baking.  Latter that night I served my mother and family with these heavenly Fudge Brownie Bars for dessert….they were a big hit that night, and an even bigger hit this past weekend at a friends BBQ.

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Chocolate Amaretto Truffle Recipe

A fun to make and relatively easy recipe, Chocolate Amaretto Truffles make a wonderful host/hostess gift and also easily freeze for make-ahead gifts. I am bringing a batch to the GMG Holiday Party tonight at Fred Bodin’s gallery and hope to see you there!

Choclolate Amaretto Truffles ©Kim Smith 2011

Ingredients

Mini baking cups

2 ounces Baker’s sweet German chocolate, broken into small bits

6 ounces Ghiradelli semi-sweet chocolate chips

¼ C. Disaronno Amaretto liqueur

2 Tbs. strong coffee

Few drops almond extract

2 ounces (1/2 stick) unsalted butter, softened

1 Tbs. vanilla extract

½ C. pulverized Jules Destrooper almond thins (or Anna’s, or any super fine, thin cookie)

Confectioner’s sugar to taste (approx. ¼ cup)

½ C. Ghiradelli unsweetened cocoa powder for final powdering

*   *   *

Melt sweet chocolate bits and semi-sweet chocolate chips over a gently simmering double boiler.

Whisk in liqueur, coffee, almond extract, and vanilla. Whisk vigorously, over gentle heat, a few minutes more until mixture is shiny and smooth. Gradually add the butter by tablespoons. With a wooden spoon, beat in the pulverized cookies. Beat in sifted confectioner’s sugar, to taste. Remove the pan from the double boiler and place in a bowl of ice with water. Stir until well chilled and firm enough to form into balls.

By teaspoonful, gather up a gob and form into a rough, truffle-like shape. Roll in cocoa powder and drop into frilled paper cup.

Makes about 22, depending on size. Refrigerate in an airtight container. They will keep for several weeks or they may be frozen. Very loosely adapted from Julia Child’s Chocolate Amaretti Truffles The Way to Cook Page 485.

I think you will find this recipe relatively easy. Let us know if you give it a try.

Reposted from December 2011.

Free Wine Tasting Thursday @ The Cave on Main St 4-6pm

You really don’t want to miss this — plain & simple.  If you’ve been to The Cave, you know what we mean.  If you haven’t , you’re truly missing out on a new Main Street gem.  Check them out on Thursday 6/13 4-6pm.

The Cave

New Wines to Try

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June 13th from 4-6

Come try some new wines and try some Spanish bleu cheese(Valdeon); wrapped in grape leaves that have been macerated in Spanish wine. Organic raw milk. It will definitely put a kick in your step, especially paired with our new Tempranillo(Val). Val meet Valdeon. Complimentary. Hope to see you there.

The Cave
44 Main Street
Gloucester, Massachusetts 01930
978-283-0896

Free Wine Tasting next Thursday @ The Cave on Main St 4-6pm

You really don’t want to miss this — plain & simple.  If you’ve been to The Cave, you know what we mean.  If you haven’t , you’re truly missing out on a new Main Street gem.  Check them out ahead of time and mark next Thursday 5/23 4-6pm on your calendar.

The Cave

Sugar & Spice Tasting

Clothbound

May 23rd from 4-6

Join us at The Cave for beautiful Italian wines, sumptuous cheese and salts from the waters off Marblehead. Complimentary. Hope to see you there.

The Cave
44 Main Street
Gloucester, Massachusetts 01930
978-283-0896

There’s a new website in town

Usually we post about music, but we’re so excited about having launched our latest Web project that we just can’t resist showing it to you.  Just in case you didn’t know, in addition to publishing gimmesound and producing concerts, Vickie and I also design and build websites (see a list of some of them here, but remember, we’re too busy to update our own website, which was built in 1998) and we do Web and social media marketing.

Yesterday, we finished a new website for one of our favorite new local stores, The Cave.  This is different from all other websites we’ve built.  It’s a “responsive design”, which means it optimizes the viewing experience on what ever device you’re using: desktop computer, tablet or phone.  For example, here’s what it looks like on a desktop computer:

CaveHomeScreenShotHomePhonePortrait

Here’s what it looks like on my Samsung Galaxy III held portrait (the way you talk on the phone).

Notice the menu system is completely different and the top heading is centered instead of flush-left.  The Facebook plugin is off the screen in this picture, but you can scroll down to it.  Everything is stacked nicely so you can easily find it on a phone.

If you tap the phone number at the top-right it will call the The Cave.

The photo is different too, but that’s because it’s a slideshow and a different photo was showing when I took this picture.  (This is actually a little more than you’ll see all at once on a phone, but I wanted to give you an idea of how it looks below the photo.)

There are many reasons why you want a website in a responsive design.  Most importantly, you want your site to be easy to use no matter what device you’re on.  And you don’t want to build a completely different site for each device.

This site uses the EXACT SAME HTML CODE for the phone display you see on the right as we do for the desktop version, above.  The difference in how it looks is controlled by one little file called CSS.

This helps your website rise to the top of Google search results and it also makes it easier when you need to change something (like your store hours).  You only have to write content once and maintain it in one place.

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Here’s what it looks like when I turn my phone sideways.

Check out The Cave’s new website on all of your devices and see how it looks.

Be sure to go down there on Tuesday and try some of their excellent cheeses and other delicacies.  You’ll be glad you discovered this gem in the heart of Gloucester’s thriving downtown.

Have you been to the Pop Gallery recently?

_Pop Gallery open for business

During the month of January, the Pop Gallery (67 Main St. in Gloucester) was closed, but the re-opened in February (pretty much right on time for Snowpocalypse Nemo).  Among other things, they used the down time to redecorate the interior:

_Pop Gallery redecoratedThey also have new products to add to their already interesting and eclectic selection.  The gallery carries a variety of “Jolly Roger” and similarly skull-themed items, like these skull-themed items of jewelry:

_Pop Gallery skulls

They also carry some chocolate with some of the most inventive packaging I have ever seen (click on the photo to enlarge it so you can read the small text):

_Pop Gallery chocolateThat’s just the tip of the iceberg, really. At Christmas I bought some really nice catnip toys for my parents’ felines, and they were a big hit!

The gallery’s winter hours are as follows:
Thu: 11:00 am – 6:00 pm
Fri – Sat: 11:00 am – 8:00 pm
Sun: 11:00 am – 5:00 pm

- Fr. Matthew Green

Opening night at The Cave!

Last night was the Grand Opening of The Cave – purveyors of fine wine, cheese, and chocolate at 44 Main Street in Gloucester.  GMG was well represented, so I am sure that other photos will appear on the blog, but here a few shots I took:

Because wine was being served, they had to check our ages at the door:

Alexander Thompson was on hand with some of his delectable tomato marmalade, which being sold on site:

It went really well with these crackers and cheese, but it’s also good on toast (I can vouch for that, having bought a jar a short time ago), and I’m sure it’s great in any other context where fruit spreads are used.

They also sell fig spread, local honey… “tastefully” arranged on the mantlepiece.

They have a variety of chocolate too, of course, as their tagline indicates:

Unlike the classic cheese shop sketch by Monty Python, this cheese shop is well stocked:

Plenty of wine also grace the shelves. I was told that the emphasis is on Italian wine, although there is also some from California.

There were lots of smiles from behind the counter…

…and in front as well, as the visitors enjoyed the samples of wine, cheese, chocolate, etc.

Among the visitors was Fred Bodin (at the right below), at whose shop I had sampled The Cave’s merchandise last week.

He got a good shot of me being carded at the door

Chocolate Amaretto Truffle Recipe

Mini baking cups

2 ounces Baker’s sweet German chocolate, broken into small bits

6 ounces Ghiradelli semi-sweet chocolate chips

¼ C. Disaronno Amaretto liqueur

2 Tbs. strong coffee

Few drops almond extract

2 ounces (1/2 stick) unsalted butter, softened

1 Tbs. vanilla extract

½ C. pulverized Jules Destrooper almond thins (or Anna’s, or any super fine, thin cookie)

Confectioner’s sugar to taste (approx. ¼ cup)

½ C. Ghiradelli unsweetened cocoa powder for final powdering

Melt sweet chocolate bits and semi-sweet chocolate chips over a gently simmering double boiler.

Whisk in liqueur, coffee, almond extract, and vanilla. Whisk vigorously, over gentle heat, a few minutes more until mixture is shiny and smooth. Gradually add the butter by tablespoons. With a wooden spoon, beat in the pulverized cookies. Beat in sifted confectioner’s sugar, to taste. Remove the pan from the double boiler and place in a bowl of ice with water. Stir until well chilled and firm enough to form into balls.

By teaspoonful, gather up a gob and form into a rough, truffle-like shape. Roll in cocoa powder and drop into frilled paper cup.

Makes about 22, depending on size. Refrigerate in an airtight container. They will keep for several weeks or they may be frozen. (Very) loosely adapted from Julia Child’s Chocolate Amaretti Truffles The Way to Cook Page 485.

Let me know if you try this recipe. I think you will find it super easy and very worth your while.