Friday, November 30, 2007

Some how and some way, Martha Stewart's people found out about the blog. As Martha would say "that is a very good thing". Long story short, the great thing is I am on their mailing list and they sent me the December copy of, Everyday Food.

The issue highlights cooks, recipe solutions, and meals made in 25 minutes or less. It's a great issue so I highly recommend picking up a copy for your holidays needs whether they are for Chanukah, Christmusakah, Kwanzaa, you get the idea! There are yummy recipes to fulfill all of your kosher soul needs.

Here's one of my favorite recipes in the issue.. the Bourbon-Pecan Truffles, yes that's right honey..Bourbon-Pecan Truffles.

Bourbon- Pecan Truffles

1 cup heavy cream
1 1/2 cups semisweet chocolate chips (or 10 ounces semisweet chocolate, finely chopped)
2 tablespoons bourbon
1 cup finely chopped pecans

In a medium saucepan, bring cream to a boil; remove from heat, and add chocolate and bourbon. Let stand 3 minutes; whisk until smooth. Transfer chocolate mixture to a medium bowl, and refrigerate, uncovered, until thick and firm enough to spoon out in mounds, about 2 hours.

Line a rimmed baking sheet with parchment or waxed paper. Drop level tablespoons of chocolate mixture onto baking sheet. Refrigerate chocolate mounds until firm, 30 minutes.

Place pecans in a shallow bowl. Using hands, roll each chocolate mound into a ball; roll balls in pecans, pressing lightly to adhere, and place on baking sheet. Refrigerate truffles until set, 30 minutes to 1 hour. Store in an airtight container in the refrigerator up to 2 weeks.

Makes 35 balls

**Chilling the chocolate mounds for a half hour makes it easier to shape them into balls. The truffles soften quickly, so keep them in the refrigerator until just before serving.

Nosh on,

Sunday, November 25, 2007

Nutella Cocoa

I think I need to start a support group for Nutella (http://www.http//! It’s just simply the best thing around…a kosher soul food favorite. I think I am going to starting carrying a jar around for emergencies (yes, there is a such thing as a food emergency!)

The first time I tasted Nutella was on a crepe in NYC. I know it’s hard to believe, but I guess my mother didn’t love me or something how could she deprive me of such a wonderful creamy chocolaty treat.

Here is fun recipe for Nutella cocoa! Baby its cold outside; this is perfect when you want to snuggle in.

Nosh on,

Hot Nutella Cocoa

Boil one third cup water in teapot.Using a 12 ounce mug, scoop out approximately two tablespoons of Nutella from its jar. This is the tricky and sticky part. Use your fingers to get all the Nutella in the mug.Heat 8 ounces of milk in a microwave until hot or on stovepot, but not boiling. Pour one third cup of boiling water into the mug. Stir very well as the Nutella does not melt easily. Add the very hot milk to the mug and continue stirring until all is blended.

Monday, November 19, 2007

Pickled Foodbuzz

I was recently interviewed for Jewcy's Pickled blog: Be sure to check it out.

Also, I am now a featured published on The website is the first-ever community site devoted exclusively to food and dining content—an unparalleled resource for searching, surfing and sharing with fellow foodies everywhere! It is a rockin site...I am thrilled to be a part of it. ( Kosher Soul Food is movin' on up, just like George and Weezie. ; )

Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

Saturday, November 10, 2007

Low Fat Pumpkin Pie

Oh, the fall holidays are about to kick in, which means eating and drinking beyond our waistlines!

Thanksgiving is a few weeks away so get your forks ready. Here is a low fat pumpkin pie recipe that is perfect for your Thanksgiving feast. I know the last thing you want to worry about is counting calories on a big eating day, but you won't notice the low fat difference in this yummy pie..If you are looking for a kickin' cranberry sauce recipe, check out my lastest post on JVoices ( Enjoy!

Low-fat Pumpkin Pie

2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg, ground
1 pinch cloves, ground
1 ½ cups canned pumpkin
1 ½ cups evaporated skim milk
3 egg whites, slightly beaten
1 teaspoon vanilla extract
½ cup orange juice
9 inches graham cracker crust

Preheat oven to 450F. In a large bowl, combine sugar, cinnamon, nutmeg, cloves, and pumpkin and stir well. Add vanilla, evaporated milk, and egg whites. Beat with an electric mixer until smooth. Fold in orange juice. Pour into unbaked pie shell bake for 10 minutes. Reduce heat to 325F and bake for 45 minutes. Take out of the oven and cool. Serve alone or with fresh low fat/non fat whipped cream.

Yolanda Shoshana
Luscious Lifestyle Diva/Queen of Kosher Soul Cuisine

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