Recipes for a Sweet Life

Winter 2010

In This Issue

Greetings!

I routinely reevaluate (or shall I say, second guess?) my work and business path, and even more so at the beginning of each year once I've got 12 months of the last one behind me to dissect. Some accuse me of not reveling enough in the moment, and, you know, I can't really argue with them. At the heart, I'm a perfectionist, and I'm always, always looking for ways to tune my craft.

That said, I've been reflecting a lot since the beginning of 2010, and I hope you'll be pleased with some of the new directions I'm taking as a result. With so many people connecting at a frenetic pace on the Internet, it's hard to overlook the Web's brand- and market-building possibilities. To keep pace with these changes, I've been working like a mad woman this month to enhance my site with Web 2.0 capabilities - basically features that will allow my content to be easily shared, tweeted, and stumbled upon!

Experts also say that over 60% of people acquire their recipes online rather than through cookbooks. (If you have any doubts, just take a look at the crazy-huge volume of recipe-swapping happening in my mixingbowl.com group!) So without much further ado, I'll be introducing recipes, step-by-step crafting projects, and - if all goes to grand plan - instructional videos on my new site.

Ultimately, all of my introspection boils down to one thing: more and better content for you! Be on the lookout - I expect the first of these changes to come your way later this month!

Live life sweetly,

Julia

Feature: An Easy Aphrodisiac

Brandied Cherry-Chocolate Sin Cookies from Cookie Swap

(about 2 dozen 2 1/4 - 2 1/2-inch cookies)

From my Valentine's Day chapter. Also a favorite book tour staple. Why? Simple - because the recipe is so darn easy and irresistible!

1. Heat 1/2 cup cognac and add 3/4 cup dried tart cherries. Let sit about 30 minutes until plumped. Drain off all but 2 tsp. cognac.

2. Melt 8 ounces semisweet chocolate and 2 Tblsp. unsalted butter in a double boiler. Meanwhile, mix together 1/4 cup all-purpose flour, 2 tsp. Dutch-process cocoa powder, 1/4 tsp. baking powder, and 1/8 tsp. salt.

3. Separately whisk 2 large eggs with 1/4 cup plus 2 Tblsp. granulated sugar, 2 Tblsp. firmly packed light brown sugar, 1 1/2 tsp. cherry extract, 1/2 tsp. vanilla extract, and the 2 tsp. cognac.

4. Gradually whisk the egg mixture into the melted chocolate and butter; then stir in the flour mixture followed by 2 cups chopped, toasted pecans, 3/4 cup milk chocolate chips, and the reserved plumped cherries.

5. Portion into mounds with a heaping tablespoon or a #30 scoop. Bake 13-15 minutes in a preheated 350F oven. I like these cookies best warm while at the height of their gooey-ness.

Favorites: Fancy Flours

In my new-found downtime (a perk of life post-book tour), I've been experimenting with pre-printed wafer papers (thin sheets of dehydrated potato starch, water, and oil), such as these lovelies on the above heart cookie.

If you're not handy with a pastry bag, wafer papers will be right up your alley. Simply cut and paste them (with a thin schmear of corn syrup) onto a cookie. The only trick is: the paper won't adhere well to naked cookies, so be sure to smoothly top coat with royal icing first. And let that icing dry completely, ideally overnight.

Also, remember: you'll soon find blow-by-blow tips for making this exact cookie on my site. The complete project will be posted just as soon as my upgraded site goes live - I promise!

Wafer papers: Fancy Flours

Sugar coated rose on top: Crystallized Flower Company

Happy Valentine's Day!

An Affair of the Heart
Photo by Steve Adams

Out of romantic gift ideas for your loved one?
Convinced that a box of chocolates won't do? No
worries. The Valentine's Day feature on my site
has plenty of gift ideas, edible and otherwise, that
will make your special someone swoon!

Fanfare:

Cookie Swap Tour Continues, But More Gently!