Chocolate-Covered Peanut Brittle with Habanero in Celebration of National Chocolate Covered Nuts Day February 25

This concoction has a buttery note, which is perfectly balanced by the crisp and subtly spice of the habanero powder to create a unique melt-in-your-mouth peanut brittle.

INGREDIENTS
1 cup sugar
1/2 tsp salt
1/3 cup corn syrup
1 TB soy lecithin (optional)
1/4 cup coconut cream (skim the heavy stuff off the top of the can)
3/4 cup of roasted and salted whole peanuts
1/2 teaspoon of habanero powder
1 tsp baking soda
2 TB Earth Balance
1/4 cup raw virgin coconut oil, melted
1/2 cup unsweetened chocolate powder (I used Ghirardelli brand)
2 TB raw agave
extra large-crystal salt

METHOD
Line a baking sheet with a silpat. Set aside. Place the first four ingredients into small saucepan over medium heat. Clip a thermometer to the side of it and set it to 300 degrees. (I used this.) Constantly stir the mixture until well combined with a rubber spatula and it starts to slightly bubble. Add in the peanuts and stir to combine.

Making sure the end of the thermometer is fully submerged but not touching the bottom of the saucepan, stir continuously until the temperature reaches 300 degrees. Remove the saucepan from the heat, then stir in the habanero powder until combined. Now, add in the baking soda and stir. It should be very bubbly and rise if you stop stirring it for a few seconds. Now add in the vegan butter and stir again. It should be very fluffy and almost marshmallow-like in texture.

Pour the contents onto the silpat-lined baking sheet using the rubber spatula. Lift and tilt the baking sheet from side to side so the mixture sets evenly. Let it cool for about 30 minutes.

Melt the coconut oil in the microwave for about 15 seconds. Whisk it together with the cocoa powder and raw agave in a medium-sized shallow square vessel.

Break the brittle into pieces and dredge then in the chocolate, returning them to the silpat to slightly harden. Sprinkle immediately with a little large crystal salt. Place into the freezer for about 10 minutes to set, then store in an airtight container in the refrigerator. Chill for several hours.

Cream-Filled Chocolate Cupcakes - In celebration of National Cream Filled Chocolate Day February 14. Adapted from Martha Stewart Everyday Food

These nostalgic desserts will bring back fond memories of sweets like Mom used to make.

Makes 12 Cupcakes

INGREDIENTS

For the Filling

1 cup (2 sticks) unsalted butter, room temperature, plus more for muffin tins

3/4 cup unsweetened cocoa powder, plus more for muffin tins

2 cups all-purpose flour, (spooned and leveled)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 cups sugar

3 large eggs, room temperature

1 cup sour cream, room temperature

1 1/2 cups marshmallow creme (7.5-ounce jar)

1/2 cup (1 stick) unsalted butter, room temperature

Directions

Preheat oven to 350. Butter two 6-cup (each with a 1-cup capacity) jumbo muffin pans; dust with cocoa powder to coat, tapping out excess. In a medium bowl, whisk together cocoa, flour, baking powder, soda, and salt.Using an electric mixer, beat butter and sugar until light. Add eggs one at a time, beating well after each addition. On low speed, add half the flour mixture, followed by sour cream, ending with remaining flour mixture; mix just until incorporated (do not overmix).Divide batter among prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes, rotating pans halfway through baking. Cool in pans, 5 minutes; remove cupcakes and cool, right side up, on a wire rack.Meanwhile, prepare filling: In a medium bowl, whisk marshmallow creme and butter until smooth. Chill until slightly firm, 15 to 30 minutes. Transfer mixture to a heavy-duty resealable plastic bag, and seal; cut off one corner of the bag to make a 1/8-inch opening.Using a small melon baller, scoop out center of each cupcake from the bottom, and reserve (you will use this to plug cupcake after filling). Hollow out each cupcake a bit more, discarding crumbs. Insert tip of plastic bag into each cavity, and squeeze to fill; replace plugs. Using remaining filling in plastic bag, decorate top of cupcakes.

Peppermint Patty Cookies - In celebration of National Peppermint Patty Day Feburary 11

Receipe Courtesy of Hersheys

Ingredients

2/3 cup butter or margarine , softened

1 cup sugar

1 egg

1 tablespoon milk

1/2 teaspoon vanilla extract

1-1/2 cups all-purpose flour

1/3 cup HERSHEY'S Cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

24 to 26 small (1-1/2 inch) YORK Peppermint Patties

White decorator's sugar

DIRECTIONS

Beat butter and sugar in large mixing bowl; add egg, milk and vanilla, blending thoroughly. Stir together flour, cocoa, baking soda and salt. Add to butter mixture, blending well. Refrigerate dough about 1 hour or until firm enough to handle. (Dough will be a little soft. Heat oven to 350°F. Lightly grease cookie sheet or line with parchment paper. Remove wrappers from peppermint patties. Roll dough into 1-1/4 inch balls. For each cookie flatten ball slightly; press peppermint pattie into dough. Mold dough around pattie so that it is completely covered. Place on prepared cookie sheet. Using knife edge press star design into surface of each cookie; sprinkle with decorator's sugar. Bake 12 to 14 minutes or until cookie is set; sprinkle with additional sugar, if desired. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 2 dozen cookies.

Cream Cheese Swirl Brownies

In celebration of Cream Cheese Brownie Day Febuary 10

Makes 16 squares

10 tablespoons unsalted butter, cut into pieces, plus more for pan

1 cup plus 2 tablespoons all-purpose flour

1/4 cup unsweetened cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon salt

8 ounces semisweet or bittersweet chocolate, chopped

4 ounces cream cheese, room-temperature

1 1/2 cups sugar

4 large eggs

DIRECTIONS

Preheat oven to 350 degrees. Brush a 9-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on the two sides. Butter paper, and set pan aside. In a small bowl, whisk 1 cup flour, cocoa, baking powder, and salt; set aside.

Place 8 tablespoons (1 stick) butter and chocolate in a large heat-proof bowl set over (not in) a saucepan of gently simmering water. Heat, stirring occasionally, until smooth, 2 to 3 minutes; remove bowl from pan. Add 1 1/4 cups sugar; mix to combine. Add 3 eggs, and mix to combine. Add flour and cocoa mixture; mix just until moistened (do not overmix).

Prepare cream-cheese mixture: Whisk cream cheese with 2 tablespoons room-temperature butter. Whisk in 1/4 cup sugar, 1 egg, and 2 tablespoons all-purpose flour. Alternately spoon chocolate batter and cream-cheese mixture into pan; with the tip of a paring knife, swirl to marble.

Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 50 to 60 minutes. Cool in pan for 30 minutes. Using paper overhang, lift brownies out of pan; transfer to a rack to cool completely (still on paper). On a cutting board, using a dampened serrated knife, cut into 16 squares.

How-To

Softening cream cheese is easy. Just microwave unwrapped cream cheese in a microwavable bowl on High for 10 to 15 seconds.

Nutrition Information:

1 Serving (1 Brownie) Calories 220 (Calories from Fat 80), Total Fat 9g (Saturated Fat 3g,Trans Fat 0g), Cholesterol 35mg;Sodium 135mg;Total Carbohydrate 32g(Dietary Fiber 1g,Sugars 24g), Protein 2g; *Percent Daily Values are based on a 2,000 calorie diet.

Chocolate Fondue - in Celebration of National Chocolate Fondue Day February 5

Chocolate fondue is easy and fun to make, a party favorite. Dip fresh fruit and other dippables into the hot, melted creamy chocolate mixture.

INGREDIENTS
* 12 ounces of dark chocolate (chips or chopped)
* 8 ounces of heavy cream
* A pinch of salt
* Dippables: strawberries, banana pieces, dried appricots, candied ginger, apple pieces

DIRECTIONS
Warm the cream over moderate heat until tiny bubbles show and begins to lightly and slowly boil. Add the chocolate and whisk until smooth and full incorporated. Immediately transfer to a fondue pot heated at low or with a low flame, or serve straight from the pot. Arrange the dippables on a platter or plates around the chocolate pot. Use a fondue fork, bamboo skewer, seafood fork, or salad fork to dip the fruit pieces and other dippables into the hot melted cream chocolate mixture. Eat immediately. If the fondue begins to feel a little stiff, add a tablespoon of heavy cream and stir. It will help it go a little longer. Eventually, it will cook down though and you may need to start a new pot. Variations:
* Add a tablespoon or two of Bailey's Irish Cream to the chocolate. Other liquors such as Grand Marnier, Amaretto, or Kirsch are equally delicious.
* Add a 1/2 teaspoon of cinnamon and ancho chili pepper for a nice Mexican Chocolate with a little heat.
* The contents of a vanilla pod or some vanilla extract are always an elegant addition.
* Orange zest makes a slightly fruity chocolate.
* A few tablespoons of Torani flavoring syrups can add a new taste.
* White chocolate and white chocolate spiked with a little liquor makes it heavenly.

Chocolate Raspberry Blintzes with Raspberry Sauce

Adapted from Chocolate for Breakfast

Lightly grease (with butter) a 9 x 13 x 2-inch baking pan (see Note below). Preheat the oven to 350 degrees. Place a clean cloth towel handy for cooked blintzes.Blintze Ingredients

3 eggs1/2 teaspoon salt1 1/2 cups water3/4 cup cake meal In a mixing bowl

Beat eggs and salt. Alternately add water and cake meal (several spoonfuls of each at a time) beating until smooth. Lightly butter an 8-inch skillet. Heat skillet over medium heat. For each blintz, pour about 3 tablespoons of batter into the skillet; quickly rotate the pan to coat the bottom of the skillet evenly. Return the pan to medium heat, and cook blintz until lightly browned. Invert skillet over cloth towel; blintz will fall onto towel cooked-side up. Repeat until all blitzes are made.

Filling Ingredients

1 3/4 cups (15 ounces) ricotta cheese1 egg1/3 cup granulated sugar1/4 cup cocoa powder1/4 teaspoon almond extractDash of salt1 pint fresh raspberries or two cups frozen

Stir all ingredients together in mixing bowl until well-blended. Place each blintz browned side up. Place a heaping tablespoon of chocolate filling in the center of each blintz and two teaspoons raspberries. Fold in the sides and the ends, forming a square package. Makes 14 - 16.

For Baking

1 tablespoon sugar2 tablespoons butter, cut into small pieces

Arrange blintzes, seam side down, in prepared pan. Sprinkle sugar over the top. Dot with butter. (May be prepared ahead to this point.) Bake in preheated 350 degree oven for 15-20 minutes, or until heated through. Serve immediately after baking, with Raspberry Sauce.

Raspberry Sauce

1 (10 ounce) package frozen red raspberries in light syrup

Thaw raspberries and drain, reserving liquid. Purée the raspberries and strain to remove seeds (discard seeds). Stir small amounts of reserved liquid into the purée in the quantity necessary to achieve desired consistency.

PRINCE WILLIAMS CHOCOLATE BISCUIT CAKE

From Darren McGrady's "Eating Royally"

Prep: 25 minutes ~ Chill: 3 hours ! Servings: 8

Most of you know how we love chocolate at the Camellia Inn! For June, the month of weddings, and because in July, Prince William and Duchess Kate are coming to California, we are indulging our chocolate tastes, our hopes that the royal couple will include Healdsburg on their California itinerary and that you will join us for your honeymoon or anniversary with this special groom's cake from the royal wedding.

INGREDIENTS

8 ounces tea biscuits or cookies

1/2 stick (4 tablespoons) unsalted butter, softened

1/2 cup granulated sugar

12 ounces dark chocolate

1 egg, beaten

1 ounce white chocolate

1. Lightly grease a small (6-inch) cake ring or springform pan with butter. Place on a parchment-lined tray. Break each of the biscuits into almond-size pieces; set aside. Cream the butter and sugar in a bowl until a light lemon color.

2. Melt 4 ounces of the dark chocolate in a double boiler. Off the heat, add the butter and sugar mixture, stirring constantly. Add the egg; continue stirring. Fold in the biscuit pieces
until they are all coated with the chocolate mixture.

3. Spoon the mixture into the prepared cake ring. Try to fill all the gaps on the bottom of
the ring, because this will be the top when it is unmolded. Refrigerate, at least 3 hours.

4. Remove the cake from the refrigerator; let it stand while you melt the remaining 8 ounces of dark chocolate in a double boiler. Slide the ring off the cake; turn the cake upside-down onto a cooling rack. Pour the melted chocolate over the cake, smoothing the top and sides using a butter knife or offset spatula. Allow the icing to set at room temperature. Carefully run a knife around the bottom of the cake where it has stuck to the cooling rack, transfer the cake to a cake dish. Melt the white chocolate; drizzle on top of the cake in a
decorative pattern.

Nutrition information: Per serving: 491 calories, 46 percent of calories from fat, 25 g fat, 14 g saturated fat, 48 mg cholesterol, 61 g carbohydrates, 5 g protein, 124 mg sodium, 3 g fiber.

CHOCOLATE RUM BALLS

These delicious treats take only 10 minutes to prepare and 10 minutes to cook and make about 24 rum balls. We got the recipe from a local bakery.

Ingredients

* 4 ounces semisweet chocolate, cut into small pieces
* 4 ounces bittersweet chocolate, cut into small pieces
* 1 stick butter, cut into small pieces
* 4 cups powdered sugar
* 2 tablespoons dark rum
* Chocolate sprinkles, for rolling

Directions

In a medium bowl, combine the 2 types of chocolate and melt over a double boiler. (Or in a metal bowl over a pot of simmering water.) Whisk in the butter pieces. Whisk in the sugar and the rum.

Put the sprinkles in a bowl. Roll the chocolate mixture into small balls, about 1 1/2 inches each. Roll them in the sprinkles until they are fully coated. Store them in an airtight container.

Peppermint Fudge Cake in honor of National Chocolate Mint Day February 19

Adabpted from a receipe in Bon Appétit September 2000 by Marcel Desaulniers of The Trellis, Williamsburg, VA

INGREDIENTS

For cake

2 cups all purpose flour

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 cup unsweetened cocoa powder

1 2/3 cups boiling water

1 cup (2 sticks) unsalted butter, room temperature

2 cups sugar

1 1/2 teaspoons vanilla extract

3 large eggs

For peppermint mousse

10 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped

1 3/4 cups chilled whipping cream

1/4 cup sour cream

24 red-and-white-striped hard peppermint candies, crushed (about 2/3 cup)

For ganache

2 cups whipping cream

16 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Make cake:
Preheat oven to 325°F. Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Whisk flour, baking soda and salt in small bowl to blend. Place cocoa in medium bowl; whisk in 1 2/3 cups boiling water. Cool cocoa mixture to room temperature, whisking occasionally.

Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar, then vanilla. Beat in eggs 1 at a time. At low speed, beat in flour mixture in 3 additions alternately with cocoa mixture in 2 additions. Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 25 minutes. Cool cakes in pans 10 minutes. Cut around cakes to loosen; turn out onto racks. Cool completely.

Make peppermint mousse:
Combine white chocolate, 3/4 cup whipping cream and sour cream in heavy medium saucepan. Stir over low heat just until chocolate is melted and smooth. Transfer white chocolate mixture to large bowl; cool to barely lukewarm, whisking occasionally, about 20 minutes. Mix in candies. Beat remaining 1 cup cream in medium bowl to soft peaks. Fold cream into barely lukewarm white chocolate mixture in 4 additions. Chill mousse until beginning to set, about 2 hours. Place 1 cake layer on 8-inch cardboard round. Spread half of mousse over top of cake. Top with second cake layer, remaining mousse and third cake layer. Chill assembled cake until mousse is cold and set, about 3 hours.

Meanwhile, prepare ganache:
Bring cream to simmer in heavy large saucepan. Remove from heat. Add bittersweet chocolate; whisk until melted and smooth. Cool ganache until thick but still pourable, about 45 minutes.

Place cake on rack set over baking sheet. Pour ganache over cake, spreading with metal spatula to cover sides evenly. Chill cake until ganache sets, at least 30 minutes and up to 1 day.