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Monday, November 30, 2015

How To Save Streaked Chocolates

It's that time of year again,
when Mrs. Claus gathers the family around
for chocolate dipping.

Despite years and years of dipping experience
(maybe even centuries, since it is Mrs. Claus)
on occasion, some of those would be gorgeous
chocolates develop ugly streaks or spots!  Although
they still taste the same with streaks and spots,
Mrs. Claus isn't about to serve those!!

It just wouldn't do for a beautiful presentation.

Streaking or graying, which can be called bloom, 
can happen right away when the
chocolates are cooling after dipping, or it can happen a day
later.  Generally the chocolate got too hot when melting, or
you didn't let the chocolate cool down enough before dipping.

You have all seen bloom on a bag of chocolate chips.  It doesn't
hurt the flavor just the look.

Of course this year, one batch of lemons developed
unsightly streaks - almost as bad as unsightly cellulite!!

So Santa's Elves came up with a quick and easy solution!

We used Wilton's edible Gold Color Mist to
cover the gray streaks.  Not only does it save them
from being the ugly chocolates in the box, but
it adds a fun flair to the box or dish of candy.

They also have it in silver, pearl and lots of fun colors.  
You could use it just to make your chocolates more elegant.

Monday, November 23, 2015

Chili Verde Dip - Easy Three Ingredients!

Holiday times are all about appetizers at
Purple Chocolat Home.

It is the time to indulge, and sometimes we throw parties
with just appetizers and desserts.  Those parties are always
favorites and everyone feels confident in bringing an appetizer
or a dessert.

If you are looking for a super easy, super yummy appetizer
to bring along to a party or just to have at home, this one
is so easy and so amazing.  I swear I ate half the dip myself!

Only three ingredients and you can even microwave it!
You have an amazing dip done in minutes and you probably
have the ingredients on hand.

Chili Verde Dip

8 oz. block of cream cheese
3/4 C. green salsa - we stock up on Wal Mart's World Market Brand
1 C. mozzarella cheese

In a microwave safe bowl, heat the cream cheese for one minute.
Stir in the salsa and cheese.  Microwave for another minute.  Stir.
Microwave for an additional minute until bubbly and the 
mozzarella cheese is melted.

Serve with chips, bread cubes, crackers, celery sticks, etc.

You could also bake it at 350 for about 20 minutes if you want
it browned around the edges, and if you have more time.

We have become addicted to this Roasted Salsa Verde
from Wal Mart.  Stock up for year round use.  One three
year old granddaughter will only eat this kind of salsa.

Whip some up to take to your Thanksgiving Feast.

Wednesday, November 18, 2015

A Rustic Elegant Thanksgiving

Todays table is set for Thanksgiving or fall if you remove the
turkey napkin holders.  We are seated in the dining room with
the warm wood table as our backdrop for the placesettings.

A white burlap runner lightens the table and grapevine wreaths
give the elegant placesetting a little rustic touch.

Silver and gold are mixed on the table, with a gold beaded plate and 
gold flatware.

I love the textures of all three plates.  The
ceramic plates are a light taupe.

The rustic elegance goes well with the table and its carved edge.

The centerpiece is a collection of wood rounds, velvet and glass
pumpkins, acorns and burlap wrapped containers.

The sideboard behind has a similar collection of shiny and
rustic elements.

You can see the sideboard in this picture.

I love the pop of gold with all of the other neutrals.

The crackled turkey napkin holders could be replaced 
with something else if you wanted this table to be
for fall decor.

Luscious candlelight fills all of the containers.

I love the juxtaposition of the sparkle and the natural.


I hope you have a wonderful Thanksgiving next week,
and that it is filled with food, family, and traditions,
whether you eat on beautiful dishes, or paper plates, the
people are what matter.

I will be posting this with

Monday, November 16, 2015

Sage Roasted Pork with Balsamic Dijon Glaze

The weather is chilly and we have our first big snow this
morning.  The cold weather always has us cooking
more hearty meals, and this succulent slow roasted
pork is perfect for this fall weather.

We just love roasted pork, and the Balsamic Dijon Glaze
with it's sweet/savory punch makes this a hearty dish
for home, but fancy enough for company.

Sage Roasted Pork

4 lb. pork shoulder or rump roast
(Don't use loin - it is too lean and dry for this recipe.)
2 T. fresh sage, minced finely
1 T. Montreal Steak Seasoning

Mix the finely minced sage and the Montreal 
Steak Seasoning until well blended.  Rub on the

Place the roast in a roasting pan and place in a 350 degree oven.
Bake uncovered for one hour, then cover with foil and turn
heat down to 250 and bake an additional four hours or until
it shreds easily with a fork.  Add additional water if needed,
but generally you don't need any water if you have covered
it tightly with foil.  

Remove from oven when cooked and shred into chunks.
Serve with glaze and garnish with fresh sage.

(You could cook this in a crockpot on high for 5-6 hours
rather than in the oven.)

Balsamic Dijon Glaze

1 C. brown sugar
3/8 C. Balsamic vinegar
1/4 C. soy sauce
2 tsp. Dijon mustard
3/4 tsp. black ground pepper
1 C. cold water
2 T. cornstarch

Mix the sugar, vinegar, soy, mustard and pepper in a medium
saucepan.  Bring to a boil, stirring to make sure the sugar
is all dissolved.  Mix the cold water and cornstarch.  Whisk
into the boiling sauce.  Heat until thickened.

Serve over the shredded pork.

You can see some of the sage rub in this shot on the pork.

Thanks for stopping by
Purple Chocolat Home.

This is such a great dish.  I hope you will give it a try.

Monday, November 9, 2015

Baked Churro Bites

These little nuggets of cinnamon and sugar, 
plated on a swirl of chocolate and caramel have 
become one of our favorite new desserts.

Our great cooks that came to Lake Powell
with us this summer introduced us to this recipe.
They found the recipe on Pinterest, from

One of our favorite restaurants in Cabo
serves fresh fried churros, served in a paper
sack along with pots of chocolate and caramel sauce,
so we decided they needed homemade chocolate and
caramel sauce to take them up a notch.  Of course,
a scoop of great vanilla ice cream makes anything 

These mix up and bake up so quickly.  A caution - don't
take a bite of the naked churro bite and judge it!
It doesn't taste like much before it is dipped in
the butter and cinnamon sugar.

Oh, and while you are at it, you might as well
garnish the ice cream with a little chocolate sauce.

Baked Churro Bites Recipe

1 1/2 C. flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1/2 C. sugar
1/3 C. room temperature butter
1 egg
1/2 C. milk
1/2 tsp. vanilla

Cinnamon Sugar Topping
1/2 C. butter, melted
1 C. sugar
2 tsp. cinnamon

Heat oven to 350 degrees.  
In a medium size bowl mix the flour, baking powder, salt, 
cinnamon and sugar.

In a mixing bowl, cream the sugar and butter, until fluffy.

In a small bowl, mix the egg, milk and vanilla.  

Add the flour and milk mixture to the creamed butter,
alternately mixing in starting and ending with the flour.
Scrape down the sides of the bowl.

Spray a mini muffin pan with Pam.

Scoop the batter into the pan, filling about half full.  Bake
about 15 minutes.  Turn out and cool.

Mix the sugar and cinnamon together.
Dip the finished bites in butter and then in the 
sugar mixture.

Serve with chocolate and caramel and a scoop of vanilla
ice cream if desired.  
Makes about 24 bites.

If you are like me, fall is the time for baking
and enjoying all of the comfort foods.  
Bake up a batch of these this week.

Monday, November 2, 2015

Captain Kirk, The Pirate King, Has a Birthday

Aye, it be true that the Captain of our Ship
has a birthday in October!  What be more fittin'
than to celebrate his birthday in his true form -
a pirate!

Yea, it truly be his name -
Captain Kirk.  
(Best pirate cake ever, all chocolate for the Captain,
 made by Annie,
what had to be transported across the ocean
to the ship, but she made it intact.) 

And nothin' be too good for this Captain.

He be a man of many faces, many hats, and many fancy clothes.

(One of the wee ones be askin' how many pirate clothes me
had, and me said, "Not as many as Papa (Captain Kirk)!"

But this be his best party outfit - to celebrate
the big day!


He be the Captain of these scurvy mates,

and the Captain of many wee ones - all fit to man the ship.

As of yet - there ain't been a mutiny, but that little
one I be holdin' looks ready to abandon ship.

(Here be the real treasure in life - the wee ones!)

Pirating runs in the family, and they all be trained.

His crew be a scary bunch, but they all be loyal
to the Captain.

Wantin' to make him proud of their scariest faces

Their best swords,

And their finest party clothes.

It's all fun and games, until someone loses an eye...
and this bunch been in a few too many of them 

Don't ye be messing with these two!
Jacquelyn looks like the captain of her ship - scary!

Can't be too scared of this one - YET!
(But with a name like Saylor, she'll be a true pirate too.)

(Me new Cricut, put to pirate use!)

(A serving wench - uh, lass!)

(Of course, some pirate cookies.)

All hail the Captain!

We would swing for you, Captain!

What a swinging time! 

Best band of pirates ever!!  

Yo Ho, Yo Ho, The Family Life for Me!!

The innocent pirate-to-be.


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