Raspberry Chipotle Beef Meatballs



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This past Sunday, I hosted a Super Bowl Appetizer cooking class for some of my friends and acquaintances to show off some easy recipes that were delicious, but that could be prepared in advance. Because it is fun to host a Super bowl party or to go to one. What is less fun is to try to get ready, while getting the food ready on time and warm for the guests. I hope that you will try this recipe. It is easy to fix, delicious and actually quite healthy because I am only using lean ground beef. It can also be prepared in advance, even frozen and warmed up right before your guests arrive or right before you are ready to go.

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Ingredients for 6-8 people:

  • 1 pack of lean ground beef ( 1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle SauceIMG_4579
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.IMG_4475
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a perforated  sheet. Of course, if you do not have, you can just use a regular cookie sheet that you will line with parchment paper.IMG_4476
  3. Cook them for about 15 minutes.IMG_4482
  4. While they are cooking, mix the raspberry and the maple chipotle sauce.IMG_4481
  5. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.IMG_4483IMG_4484 Put them back into the oven for another 5-10 minutes.IMG_4491
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!IMG_4492 2

Bon Appetit and Happy Cooking!!!

Raspberry Chipotle Beef Meatballs

  • Servings: 6-8
  • Difficulty: Super Easy
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Ingredients for 6-8 people:

  • 1 pack of lean ground beef (  1 1/2 lbs),
  • 3/4 cup of bread crumbs,
  • 1/2 tbs of garlic salt,
  • 1/4 tsp of pepper,
  • 1 egg,

Sauce:

  • 2 times 1/4 Maple Chipotle Sauce
  • 2 times 1/4 seedless raspberry jam
  1. Place all ingredients in a bowl, or mixer and mix all until you have a well blended mixture.
  2. With a small ice-cream or cookie cutter, scoop small balls and place them into the deep flexipan that you would have already placed on a cookie sheet.
  3. Cook them for about 15 minutes. While they are cooking, mix the raspberry and the maple chipotle sauce.
  4. When the meatballs are done, pour half of the sauce over them and mix well to coat the meatballs.
  5. Put them back into the oven for another 5-10 minutes.
  6. When they come out, pour the other sauce and coat them again before eating them. Enjoy!!!

Bon Appetit and Happy Cooking!!!

Healthy Hot Cocoa


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Today it snowed, and it is supposed to snow tomorrow and the day after tomorrow. As resident of South Carolina, it is not often that we see snow. And if we see, it is usually here for a day and then it vanishes. But today it seems that it is here to stay. I love snow, so I am happy. Moreover here in the South, the world shuts down when it snows so school is cancelled as well. Yeah;-) More me time.

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Anyway, with the cold temperature out there, there is nothing better than a hot cocoa to warm you up from the inside out. I love hot cocoa… but hot cocoa is one of those treats that is so so good, it is not really good for it.

So here is a substitute that tastes nearly as wonderful and is very good for you.

Ingredients for 1 cup:

  • 1 cup of expresso, or brewed coffee
  • 1 cup of light almond milk ( only 30 calories a cup)
  • 1 scoop of chocolate protein powder ( i used Muscle Milk)
  • 1/2 tbsp of dark cocoa from Hershey’s

Place all the ingredients in a blender and blend it for a few minutes. It can be drank cold or warm. I like it both ways. YUM!!!

I love this treat because I do not feel guilty drinking this. the dark cocoa from Hershey really help masking the taste of the protein powder.

Bon Appetit and Happy Cooking!!!

Cappucino Brownies


I don’t know if you feel the same, but it seems that with the dreary days of fall and winter also comes food cravings. And i have wanted desserts and sweets. Yeah, I know.. not good… but when there are teeenageers around, the chance to eat more than 1 piece or more than 1 slice is rare so I guess i can bake, it should not affect my weight too much 😉 ( see what i am doing?!?! trying to not feel so bad for baking or eating sweets.. ha ha ha) Anyway, the brownies have been so good that they are gone in a flash. In fact I baked 3 btaches in less than 2 days… I have wanted some capuccinno or coffee favor desserts so i added some coffee granule to the chocolate, and it was simply amazing! Give it a try, it is a twist on the regular chocolate flavored brownie;-)

Ingredients for 20 small bitesize brownie:

  • 6 oz of  Ghirardelli milkchocolate chips,
  • 4 oz of milk or white chocolate chips,
  • 3 eggs,
  • 1 stick of butter,  
  • 1/2 cup of white sugar,
  • 3/4 cup of flour,
  • 4 tbsp of coffee granule mixed in 2 tbsp of expresso.
  • 1/4 tsp of salt.

In a mixer, mix the eggs with the sugar and the salt until the eggs have doubled in volume, and become a lighter yellow color. Meanwhile, place the milk chocolate and the butter in a microwavable bowl, place the octogonal silpat on top of the bowl to avoid any splashing and cook in the microwave for 2 minutes to melt the chocolate and the butter. Mix the chocolate mixture so that it is homogeneous. Add the coffee mixture. Pour the chocolate mixture in the eggs mixture and stir. Add the flour, and the white chocolate chips in the chocolate/ egg mixture and mix well. Using the medium scoop, scoop the batter and fill in the openings of the small cupcake mold. Cook the brownie bites in a warm oven of 350 for 15-20 minutes until a light crust has developed on top, and the center is soft to touch. When using a knife to check for if it is cooked, the knife may not come out clean. The cake should be soft and gooey  but not liquid. Let the brownie cool completly before taking out of the mold, or it will break or stick.

C’est tout! Enjoy!!!

They are so addictive.. be careful! they will be gone in the blink of one eye. I have made 3 batches in 3 days;-)

Bon Appetit and Happy Cooking!!!

Chocolate Brownie Cookies


Well the brownies I made two days ago were gone when I got home yesterday, so when I asked Lisa what she wanted me to fix for her lunch, she replied: ” the same, pleaaaaaaase…..”.

Cooking the same?!?! Where is the fun? well, i wanted to find something as yummy as those brownies but different somehow. I like to try new recipes… and I was delighted to find this following recipe in the Chocolate Edition of Fine Cooking of  winter 2006. Those cookies are so soft, it is as if you are eating a brownie except that it is much lighter, AND it does not stick to your fingers;-) so you can now eat up a” brownie” without making a mess…

Ingredients: 3/4lb of bittersweet chocolate chips, 1/2 stick of butter, 3 large eggs, 3/4 cup of granulated sugar, 2 tsp of vanilla extract, 1/3 cup of all purpose flour, 1/4 tsp of baking powder, 1/4 tsp of salt, 1 cup of chopped pecans( not necessary… I did not since my kids don’t like nuts..)

Turn your oven to 350. In a microwave-proof bowl, place the chocolate and the butter and cook for 2 minutes on high. Let it cool.  In a mixer, place the eggs and the sugar and beat on high until the eggs turn pale yellow, and become fluffy. Add vanilla to the chocolate mixture and pour into the egg mixture. Stir. Add the flour, the baking p0wder, the salt and the nuts ( if your are using any) and mix well. Let it rest for 5 minutes. Place the mixture into a pastry bag (or into a plastic bag if you don’t have a pastry bag, and cut the end once the dough has been poured into it.

Place 2 medium silpat on 2 perforated sheet, or use a large one and a medium one. With the pastry bag, make 1 1/2 inch circles. Space them out every inches. Cook for 6-8 minutes. The cookies should have cracked, but make sure that the crack is not wet when touching with your fingers for doneness. Let cool on rack. When the cookies are cold, use a spatula to remove the cookies from the silpat, and eat up.  Enjoy!!!

Bon Appetit and Happy Cooking!