It's a bright, beautiful Spring day, here in good old Virginia. Birds are chirping, kids are out playing and a strong but reassuring breeze whips around the neighborhood as folks swing away on their porches, reminiscing about Easters long since past.

With my sister coming into town for the holiday weekend, I thought I would make her a special treat.

I was having a conversation recently with said sister and a friend about ganache and really, how simple and versatile it can be. I mentioned a wonderful recipe I have for Grand Marnier truffles and instantly, my sister's attention was piqued- she loves French liqueur. "How come I've never had any of these truffles?" she asked. I didn't really have an answer. Luck of the draw, I guess. As a surprise, I decided to make her some of the "elusive" Grand Marnier truffles as well as some Amaretto truffles.

Truffles are traditionally made from ganache. They're flavored with liqueurs, stuffed with caramel, fruit, cream, etc. They can be rolled in cocoa powder, nuts, shaved coconut or even dipped in chocolate. Truffles tend to be quite small, no more than an inch or so wide since they are so terribly rich. They're great for parties or even a special night at home with your significant other. Below, is my recipe for Amaretto truffles. The subtle fruitiness of the almond liqueur, paired with the satiny smoothness of the ganache makes these little balls of chocolate so much more decadent than a giant piece of chocolate cake. Make sure to pace yourself. Enjoy.

Amaretto Truffles

1/3 cup Dark Chocolate chips
1/3 cup Semi-Sweet Chocolate chips
1/3 cup Whipping Cream (or coconut cream)
2-3 tsp Disaronno (or any Almond liqueur)
Toasted sliced almonds

Begin by measuring out the chocolate chips. Place them in a medium-sized, heat-resistant bowl.

Heat the whipping cream (or coconut cream if you're vegan) in the microwave until it's scalding hot- about 1.25- 1.5 min (if you are using coconut cream, make sure to pour some of it out since it will get thinner when it's heated). Pour the hot milk over the chocolate chips. Let it sit for a couple minutes. Using a whisk, whip together the chocolate. It should be satiny smooth. If bits of the chocolate still haven't melted after a couple minutes, pop it back into the microwave for 15-20 seconds.

At this point, add in the liqueur. Depending on how boozy you want it, add up to 3 tsp. I prefer a much more subtle taste, so, I generally just use 2 tsp. Cover the bowl and refrigerate it for 2-3 hours.

While the chocolate is cooling, toast and roughly chop up the almonds.

Once the chocolate is set, use a melon baller to scoop out uniform truffles. Roll them in the palm of your hand and then throw them into the bowl of nuts. Coat them completely.

Refrigerate once done. Makes about 20.

Vegan cupcakes from the "Last Friday" event 

at Lamplighter Roasting Company.

Happy New Year! Today is the first official day of 2012! I'm sure most of you are still recuperating from last night's festivities.

It's amazing just how many parties get squeezed into that three week period surrounding Christmas. People are intent to celebrate, catch up with old friends and blow off a little steam. No doubt you had your fair share of yuletide merry-making this past year. I know I did.

Instead of attending yet another party last night, I decided to end my 2011 on a sweeter note, by baking cream puffs. It seems like most people are accustomed to cupcakes or cheesecakes on New Year's Eve. Cream puffs, or profiteroles as they are also called, are tiny balls of dough, stuffed with a luxurious creme filling. They may be bite-size, but, they're incredibly sophisticated. A single batch can yield dozens but they're quite easy to put together. They make for the ideal party dessert.

Below, is a recipe that's been in my family for years. It was given to my grandmother by one of her closest friends, Gloria Nelson, who was a Home-Ec teacher. To put my own spin on this old classic, I decided to swap out the traditional pastry-creme filling for an almond mascarpone filling. It certainly requires less effort but it's still wonderfully creamy and the almond paste gives it such a lovely nutty flavor. If you have another New Year's party today or an office party later this week, it wouldn't hurt to keep this recipe in mind. I'm sure you'll impress more than just one or two co-workers. Who knows- you just might get that raise this year.

Gloria's Cream Puffs
(Courtesy of my Nana's friend & neighbor, Gloria Nelson)

1 cup Water
1/2 cup Margarine
1/8 tsp Salt
1 cup Flour
4 room-temp Eggs

Optional filling-
16 oz. room-temp Mascarpone Cheese
3 tsp Vanilla
4 Tbsp Honey
5 oz. Almond paste

Before starting, make sure that all of your ingredients are room-temperature. The "warmer" your eggs are, the better your dough will rise.

Begin by melting the margarine in a large pot with the salt and water. Bring the mixture to a boil. Remove from the heat and pour in all of the flour. Stir vigorously. It should come together into a ball and not stick to the sides of the pan or spoon.

Add one egg at a time into the mixture. Beat well after each. Once all the eggs have been incorporated, the mixture should be smooth and shiny.

Using a 1 Tbsp cookie scoop, dollop each mound onto a greased cookie sheet. It should make about 20.

Bake at 425 degrees for 10 minutes, before reducing to 375 degrees. Continue to bake for 15-20 minutes. Allow the shells to cool completely before filling.

(Tip- You should fill your cream puffs no more than an hour before they're eaten, otherwise the shells will get soggy.)

To make the filling, begin by cutting up the almond paste. It's best if you break it apart with your fingers. Almond paste is VERY thick so to avoid having huge clumps in your filling, cut it up as little as you can.

In a large bowl with a hand mixer or a fairly large food processor, mix together the cheese, honey, paste and vanilla. Beat it until smooth; the more you beat it, the lighter it will become. Cover it and let it harden a bit in the fridge, about 30 minutes.

If you're looking for a pretty presentation, you can either pipe the filling or use your cookie scoop to fill the cream puffs. Make sure to coat the shell tops with either melted chocolate or powdered sugar.

It's amazing to think that 365 days have already flown by since I've started this blog. It's true, tomorrow Black Cat Bakery will celebrate it's one year anniversary! The past 12 months have been fun, at times frustrating, but definitely rewarding. I feel like I've really come into my own as a baker and I can't wait to see what another year will bring!

When I was thinking of what I'd like to highlight this month, I instantly thought about tarts. I love tarts. I actually like to collect tart recipes. They're such a simple dessert but they're extremely elegant when done right. Below, is a recipe I came across a couple days ago. I've made a few tweaks, including adding almond flour, cutting down on the sugar and increasing the almond extract. Those tiny additions, I think, make a huge difference in the overall flavor of the tart. As always, enjoy, and don't forget to get a little creative when you're assembling your tart! Remember, Food is art too!

Strawberry Almond Tart
(Adapted from Cooking Light.com)

18 honey Graham Crackers
Almond flour
2 Tbsp Sugar
3-4 Tbsp melted Butter

Filling-
2/3 cup room-temp Mascarpone
1/4 cup Sugar
1/2 tsp Vanilla extract
2 tsp Almond extract

Topping-
5 cups fresh Strawberries
1/2 cup Sugar
1 1/2 Tbsp Cornstarch
Splash Lemon juice
Sliced almonds

Begin by preparing the crust. Grind up the graham crackers until they are a fine, crumbly consistency. Pour them into a bowl and add about the same amount of almond flour. Melt butter. Stir into crumbs along with sugar. Press into bottom and sides of a greased 9" removable-bottom tart pan.

Bake at 350 degrees for 10 minutes.

While the crust is cooling, start preparing the filling. In a large bowl, whip together the cream cheese, sugar and two extracts. It should be velvety smooth. No lumps. Spread the mixture evenly onto the bottom of the tart shell.

Place 3 cups of the strawberries in a food processor. Grind until pureed. Heat the puree in a small saucepan along with the lemon juice, sugar and cornstarch. Bring to a boil, stirring constantly. Make sure to get rid of any lumps. Reduce heat to low; cook 1 minute. Remove and let cool to room temperature. Stir occasionally.

Arrange 2 other cups of strawberries, bottoms up, in a circular pattern over the filling. Spoon the glaze evenly over the berries. Sprinkle nuts around the edge. If you'd like to decorate your tart like I did in the picture, cut up and assemble the strawberries in a circular pattern and then stick nuts around the inside of the crust and the strawberry circle. Once you're finished, let the tart chill for 3 hours.

Today marks the 235th anniversary of our nation. Most likely you'll be spending the majority of your day either lounging by the side of a pool or hanging out around a grill with your various friends and family members.

One of the few but definite perks of summer is that the weather is almost perfect for picnics/outdoor parties. Think about it- it's warm enough that you don't have to wear a jacket, it doesn't start to get dark until around 9 o'clock and you don't have to worry about storms or buggies until after sundown. Sure, the humidity might be enough to kill you, but, I feel like that's all a part of the experience. July ain't July if eggs aren't cooking on the sidewalk. One of my favorite 4th of July traditions is having a big picnic-style dinner with my family.

Whether you're meeting up with friends or family today for a party, you're going to need a recipe that's easy enough to just pop in the oven but that's impressive enough to have people coming back for seconds. Below, is a bread recipe I found in Cooking Light Magazine, a while ago, that has gone over exceptionally well the few times I've brought it to parties. It's sweet, salty and incredibly savory. Honestly, who could pass up a flavor combination like that?

Honey-Almond Focaccia Bread 
(Adapted from Cooking Light Magazine)

1/2 cup sliced Almonds
1/2 cup Olive oil
1/8 tsp Salt
1 Tbsp + 1 tsp chopped Rosemary
1/8 tsp Crushed Red Pepper

1 cup Low-fat milk (100-110 degrees)
1 1/2 tsp Sugar
1 pkg Dry yeast
14.7 oz. Flour
1 tsp Salt
1 large Egg yolk

2 Tbsp Olive oil
3 Tbsp Powdered Sugar
1 1/2 tsp Honey
1 large Egg white

Begin by heating the milk; let sit until it reaches the correct temperature (somewhere between 100-110 degrees).

Combine the oil, almonds and rosemary in a saucepan. Bring to a boil over medium heat. Cook 1 minute or until slightly golden. Drain nut mixture through a sieve, reserving oil. Toss the nuts with salt and red pepper.

Combine the milk, sugar and yeast in a large bowl; let stand 5 minutes or until bubbly. Add reserved oil, 5.7 oz. flour, salt and egg yolk to the yeast mixture. Beat with a mixer at low speed, until just combined. Gradually add remaining flour. Beat until a soft, elastic dough forms. (Tip- you might want to use your hands to mix it once it reaches this point, otherwise, you might break your mixer.)

Press the dough into a jelly roll pan (a pan with sides) coated with 1 1/2 Tbsp olive oil. Cover with plastic wrap and let it rise in a warm place for 40 minutes until it's doubled in size. (Tip- Preheat your oven to 350 degrees for 1-1.5 minute(s) and then turn it off and it should be the perfect temperature for your dough to rise.)

While waiting, combine 1 1/2 tsp olive oil, powdered sugar, honey and egg white; whisk until smooth.

Take your dough out of the oven (once it's risen) and preheat the oven to 350 degrees.

Press the dough gently with your fingers, spreading it out evenly towards the corners. Brush the dough with half of the egg white mixture.

Bake for 20 minutes.

Remove the bread from the oven and brush the top with the remaining egg white mixture. Sprinkle with the almond/rosemary mixture. Bake an additional 10 minutes.

Fall has finally reached RVA. It's true- yesterday was a high of 65. I can now wear a scarf outside without receiving judging glances from passing old ladies in the supermarket.

Last night one of my friends celebrated her 22nd birthday. It was a dual party- a celebration of her birthday as well as the upcoming holiday, Halloween. It was a really small, intimate get-together. We met up at her quaint Church Hill apartment and everyone
brought along a dish to share. The twist- a significant portion of the people attending the party were vegan/vegetarian.

I am not vegan or vegetarian and until recently I really only knew 2 or 3 people who would actually consider themselves "vegetarian." Over the past 6 months, however, as I've gotten to know my new friends, I've also gotten better acquainted with the vegan subculture and, of course, vegan baking.

For most bakers, the idea of working without eggs, butter or milk is daunting but, let me assure you, it is completely possible to create delicious masterpieces without the help of dairy products; it's often healthier for you anyway. Below are two very easy cookie recipes that I've recently used to bake a nice fall treat for my vegan buddies. Vegans aren't the only ones who can enjoy these cookies- share them with your nonvegan family members, friends or coworkers, I'm sure they won't be able to tell the difference!

Courtesy of Ely Rusiecki

Vegan Peanut Butter Cookies

(Adapted from cookiemadness.net/)

1 1 /2 cups and 3 Tbsp Flour

1 1/2 tsp Baking soda

1/4 and 1/8 tsp Salt

3/4 cup packed Brown sugar

6 Tbsp Vegetable oil

3 Tbsp Honey/Agave nectar
3/4 tsp Vanilla extract
3 Tbsp Unsweetened apple sauce
3/4 cup Natural peanut butter (e.g. Smart Balance)

In a mixing bowl, stir together the flour, baking soda and salt.

In a second bowl, mix the brown sugar, vegetable oil, honey, vanilla, apple sauce and peanut butter. Stir until smooth. I prefer to use honey in this recipe but some vegans are strongly against honey, due to the poor treatment most bees face. A good idea is always to ask. If you're willing to spend a little money, you can always use agave nectar which has a similar taste/consistency of honey but is actually made from plants.

Add the flour mixture to the brown sugar mixture. Stir until well mixed. Form the dough into tiny balls and place them onto ungreased cookie sheets. Use a fork to create a cross-hatch pattern.

Bake at 325 degrees for 15 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 32 cookies.

Courtesy of Ely Rusiecki

Vegan Maple/Almond Cookies
(Adapated from ChooseVeg.com)

1 1/2 cups Flour
1/2 cup Sugar
1/2 tsp Baking soda
1/2 tsp Salt
1/2 cup Vegetable oil
1 Tbsp Vanilla
1 Tbsp Maple syrup
1 tsp Almond extract
Egg replacer, 1 egg
Cinnamon and Sugar

Mix the flour, sugar, soda and salt together in a bowl.

In a second bowl, mix the vegetable oil, vanilla, maple syrup, almond extract and the egg replacer. For those people new to vegan baking, egg replacer is a powder-like substance that, obviously, is used to "replace" the eggs in a recipe. A good brand is Ener-G Egg Replacer, which can be usually be found in Kroger, Whole Foods or any specialty food store.

Combine the wet ingredients with the dry ingredients. Stir until well mixed. Form the dough into tiny balls and then roll them through a cinnamon and sugar mixture. Place the cookies onto greased cookie sheets. Flatten them slightly, so they can bake more evenly.

Bake at 375 degrees for 8 minutes.

Let the cookies sit 3-5 minutes after taking them out of the oven, transfer them to a wire rack to continue cooling. Makes 18 cookies.

September 21, the great autumnal equinox, has officially come and gone, meaning Fall is here. While Virginia continues to suffer through 90 degree temperatures, I dare to sport zip-up hoodies and home made vegetable soup in the comfort of my air conditioned home. I can't help it, my mind has already switched to "fall mode." I've bought my Martha Stewart Halloween guide and I currently have trips planned to an apple orchard and pumpkin patch in October.

During the Fall, in particular, I tend to become incredibly domestic. I have an urge to bake everyday, for everyone I know. The situation usually goes something like this: "Hey, I know you! You look hungry! Let me bake you a pie. You say you don't like pie? Well, how about scones? No? Pumpkin bread? Alright, here are 5 loaves."

There's nothing I love more than spending time with my friends and what better combination is there than food and friends? I guess this is my way of ensuring that those close to me have something to eat that's a little more nutritious than Doritos or leftover Chinese food.

So, when you're all by your lonesome this Fall, and Winter is looming ever so ominously on the horizon, remember that this recipe below- 1. is great with coffee, 2. bakes a lot and 3. freezes perfectly for months. Bake something for those dearest to you or start stocking up for the treacherous days of Snowacalypse 3. Who knows- the Great Pumpkin just might save the day after all!

Almond Pumpkin Bread

1 1/8 cup toasted, slivered Almonds
3 cups Flour
3 tsp Baking powder
3/4 tsp Baking soda
1 1/2 tsp Salt
2 tsp Cinnamon
1 tsp Ground ginger
3/8 tsp Ground cloves
3 large Eggs
1 1/2 cup Sugar
15 oz Can of pumpkin
3 Tbsp Vegetable oil
3/4 cup Evaporated milk
1 1/2 tsp Almond extract

Begin by toasting the almonds in the oven at 350 degrees until they are golden brown, about 5-7 minutes.

Sift together all the dry ingredients, including the spices.

Beat the eggs and sugar together in a large bowl until they're fluffy. Add in half the canned pumpkin, the almond extract and oil. Beat well. Add in some of the flour mixture. Beat well. Add in some of the evaporated milk. Beat well. Repeat the process until both have been evenly combined into the batter. Stir in the last of the canned pumpkin. Finish by folding in the almonds; make sure to save a few to sprinkle over the top of the loaves.

Pour  the batter into 3 medium-sized aluminum bread loaves.

Bake at 350 degrees for 35-40 minutes.