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<< October27, 2005 - [Hot Cocoa w/Marshmallows] October29, 2005 - [Bittersweet Chocolate Caramel Apples] >>

Subject: [Dark Chocolate Pistachio Truffles] - October28, 2005



Hello everyone,
Kyle is able to stand on his own *WOW* and makes his transfers from bed to chair with his own weight taking a step or two.

He's still throwing up,,...there's only been 1 day since he's there he didn't. They are going to look deeper as to why. Maybe a stomach problem or Kidney rejection related.

He's speaking more clearly......he can walk with a walker but Therapy doesn't want him doing it alone yet until he's more steady, and they don't want him doing it ONLY with them so he learns to do it safely and the right way.

He will have to use the wheelchair for a few months at least, until he's more steady and more able to control himself and do things safely, and not so fast.

We don't need a ramp but we have to add a step and hand rails for his balance and control. The one step we have 14" 's is too high for him yet to step up securely so we'll add a step.

We are so grateful for all of you, for your prayers, beautiful notes, thoughts, support, & love. Thank you so very much. You are greatly appreciated. Our love, Patsy & Kay


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Leaving us? Nooo:(
If so, see bottom of page, we'll miss ya though:)

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*Welcome to -Pakadeva's Chocolate Recipes:

New treat for October is:
A 255g box of Russell Stover Almond Coconut Dream Chocolates:)
They look sooooo good...
Entry: We want your all time favourite thing you enjoy doing in the kitchen; cooking, baking, dancing hehe, whatever...
mailto:Chocolate_at84u@hotmail.com?subject=Kitchen Enjoyment:)


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More good news for dark chocolate lovers. Researchers at the University of L'Aquila in Italy found that dark chocolate may help the body use insulin more effectively and decrease blood pressure.

The study, published by the American Society of Clinical Nutrition, tested the effects of both dark chocolate and white chocolate on a group of healthy adults. Dark chocolate contains sugar and cocoa solids but no milk solids (milk chocolate contains both sugar and milk solids and was not used in the study).

The benefits of dark chocolate are believed to come from flavonoids, a class of plant chemicals found in many foods. The flavonoids in cocoa solids are associated with a lower risk of heart disease and some cancers. White chocolate showed no effect in this study because it doesn't contain cocoa solids.


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*-=*=-*Dark Chocolate Pistachio Truffles*-=*=-*


Ingredients:
8 oz (250 g) semisweet or bittersweet chocolate, finely chopped
2/3 cup (150 mL) whipping cream  
1/4 cup (50 mL) butter, cubed  
1 tbsp (15 mL) vanilla  
 
Coating:
8 oz (250 g) semisweet or bittersweet chocolate, chopped

Nut coating:
1 1/2 cups (375 mL) finely chopped toasted natural pistachios

Preparation:
Place chocolate in heatproof bowl. In saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla. Cover and refrigerate until firm, about 2 hours.

Using melon baller or teaspoon, drop by rounded teaspoonfuls (5 mL) onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.)

Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, about 2 hours.

After dipping truffles in coating, roll in 1 1/2 cups (375 mL) finely chopped toasted natural pistachios.

In clean bowl, repeat with remaining chocolate and truffles. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.  

 
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*-=*=-*Frozen Chocolate Praline Meringue Torte*-=*=-*


Ingredients:
8 cups (2 L) chocolate ice cream  
 
Meringues:
3 egg whites  
Pinch cream of tartar  
3/4 cup (175 mL) granulated sugar  
1/2 cup (125 mL) ground pecans  
1/2 tsp (2 mL) vanilla  
 
Praline:
1/2 cup (125 mL) chopped pecans or unblanched almonds
1/2 cup (125 mL) granulated sugar  
 
Preparation:
 
Meringues:
Line rimmed baking sheet with parchment paper. Using 8-inch (1.2 L) round metal cake pan as guide, trace 2 circles onto parchment paper. Turn paper over.

In bowl, beat egg whites with cream of tartar until soft peaks form. Beat in sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form; fold in pecans and vanilla. Spoon onto circles, smoothing tops.

Bake in bottom third of 225?°F (110?°C) oven until dry and crisp, 1-1/2 to 2 hours. Turn off oven; let cool in oven, 2 hours. (Make-ahead: Store in airtight container in cool, dry place for up to 5 days.)

Praline:
Spread pecans on parchment paper-lined rimmed baking sheet. In heavy saucepan, stir sugar with 3 tbsp (50 mL) water over medium heat until dissolved, brushing down side of pan with pastry brush dipped in cold water. Bring to boil; boil vigorously, without stirring but brushing down side of pan, until dark amber, about 8 minutes.

Pour over pecans; let cool. Break into pieces; chop coarsely and set aside. (Make-ahead: Store in airtight container for up to 5 days.)

Soften ice cream in refrigerator until spreadable, about 30 minutes. Place 1 meringue on 10-inch (25 cm) plate; spread with half of the ice cream. Sprinkle half of the praline pieces over top; press gently into ice cream. Top with remaining meringue; spread remaining ice cream over top and side, smoothing side. Cover with plastic wrap; freeze until very firm, about 8 hours. (Make-ahead: Freeze for up to 2 days.)

Dip 2 metal spatulas in warm water; dry off. Slide under edge of cake to loosen; transfer to serving platter. Sprinkle with remaining praline pieces.  


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*Smiles*
Mother & Daughter.
Patsy & Kay *S*
 
---Important-Disclaimer at the bottom of this page.
http://www.pakadevasfreebees.com
 

Patsy Rideout
Pakadevas-Chocolate-Recipes
PO Box 448 Thessalon, Ontario
Canada P0R1L0
*Con`tact: rpkdv@nf.aibn.com








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