Pink Prosecco Margarita

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My friend Dan loves a good cocktail. So when he made a point to text me this recipe, I knew it would be good.

He found it online originally, and made a few adaptations, but because I don’t know the origin, I’ll just call it Dan’s recipe.

It’s basically the ingredients for a real margarita, plus pink lemonade and Prosecco.

However, I couldn’t find pink lemonade where I live. Maybe it was sold out? But I did find strawberry lemonade, which I never knew existed, so I thought I’d try that, mostly because I’m impulsive. Same cocktail, but subtly strawberry flavored. Still pink, in fact hot pink!

I imagine if you’re not having a girls’ party like a bridal shower or somesuch, you can use regular lemonade for this cocktail, but the thought of making and serving a pink drink was so compelling to me!

My girlfriend helped out with a perfect happy hour setting at her house to test out the cocktail. I mean, to help with the photography.

Dan’s Pink Prosecco Margarita

1 cup pink lemonade*
3/4 cup Patron tequila
½ cup Patron orange liqueur
2 ounces lime juice, about 3 small limes
1/2 – 1 cup Prosecco, well chilled
Lime and salt for rimming

Pour the lemonade in a serving pitcher, and add the tequila, orange liqueur, and lime juice. Chill in the refrigerator.


Right before serving, add the Prosecco.

Rim the glasses with lime juice and dip the rim with salt.


I also tried the margarita over ice, mostly because it was hot out and my girlfriend and I had been working so hard on this photo shoot (thanks Jil!) and that was also good. (not pictured.)

Overall, this is a lovely summer cocktail, but in fact, could be served at parties at various times of the year. I can see cranberries thrown in at a holiday party for example!

* Use one 12 ounce can thawed, frozen pink lemonade concentrate, or strawberry lemonade concentrate, and mix with two containers (24 ounces total) of water.

Gin Ramos Fizz

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I remember the first time I tasted a gin Ramos fizz at a friend’s house. I wasn’t a drinker back when I had it, but I never forgot its uniqueness. There was a subtle orange flavor, and the best way to describe the drink, was that it was fluffy!

Years later, on a Christmas morning after marriage and children, I made the drink for my husband and myself, but I quickly learned that drinking on Christmas morning and having two kids just didn’t go together.

Fast forward to 2018 and gin Ramos fizz popped into my brain! I found this recipe online at Epicurious.com. According to Epicurious, “This version of the classic New Orleans cocktail was created by Eben Freeman, bartender of Tailor restaurant in New York City.”

Being that Christmas had passed, I thought I’d serve these cocktails for Easter.

Gin Ramos Fizz
serves 1

1/4 cup (2 ounces) gin
1 dash (3 to 4 drops) orange blossom water
1 large egg white.
1 tablespoon (1/2 ounce) half-and-half.
1 tablespoon (1/2 ounce) fresh lemon juice.
1 tablespoon (1/2 ounce) fresh lime juice.
1 tablespoon (1/2 ounce) simple syrup.
1 cup ice cubes
2 tablespoons (1 ounce) seltzer

In large cocktail shaker, combine gin, orange blossom water, egg white, half-and-half, lemon juice, lime juice, and simple syrup. Shake vigorously for 25 seconds. Add ice and shake for 30 seconds more.

Strain mixture into 8-ounce glass. Slowly pour soda water down inside edge of shaker to loosen remaining froth. Gently ease soda water/froth mix onto drink and serve.

I do think that the cocktail could also be made in a blender, but for the sake of making these for the first time in 30-something years, I followed the directions!

And, I doubled the recipe, but it’s easily quadrupled.

The drink is truly spectacular. You taste the gin, the orange flower water, and the citrus. Plus, it’s creamy and foamy. What’s not to love?!!

After using the recipe I found online, I found this one I’d copied from somewhere. Next time I’ll make this version!

Note: Seriously dropper the orange flower water into the cocktail mixture. It smells lovely, but can become bitter if too much is used. Add a few more drops if you don’t taste it.

 

 

 

Colombian Coconut Rice

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When my husband and I were visiting our daughter a while back, she told us she was going to be vacationing in Colombia. My first reaction was, “Oh, Columbia in South Carolina?”

I should have known better. This is the kid who’s already been to Argentina, Hungary, Croatia, Guatemala, New Zealand, and Australia – 6 countries we hadn’t been to yet.

Our immediate thoughts were of course of drug cartels and kidnappers, but she assured us that the old part of Cartagena, where she’d be staying, was safe.

Well, she went, and she came back alive. But not without first texting me a recipe while in Cartagena for coconut rice that she fell in love with there. And she sent me a coconut rice recipe that she found online.

The recipe is from Serious Eats, and it’s actually called Colombian Coconut Rice, although the author, J. Kenji Lopez-Alt, claims that this rice is popular throughout a significant area in South America.

As Chief Creative Officer of Serious Eats and James Beard award winner, he definitely knows his stuff. Full bio below.

He writes, “At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it’s a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.”

The only issue is if the coconut milk used in the recipe has stabilizers like crystalline cellulose or xanthan gum, you’ll have a hard time getting your solids to separate properly from your fat, making the rice to brown.

So I set out to find coconut milk without stabilizers and preservatives. Not an easy task. Finally, I found coconut milk at Trader Joe’s, with only coconut milk and water as ingredients. After many stores and Amazon. Hallelujah!

Colombian Coconut Rice
printable recipe at bottom

1 (13.5 ounce) can coconut milk (see note above)
2 cups uncooked long-grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
3 cups water

Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons.

Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.

Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes.

Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes.

Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.

Coconut rice is delicious, not too sweet, and actually works well as a side dish to meats and vegetables. In Colombia, my daughter ate it for breakfast with eggs.

And, at this point, this daughter has only been to 4 countries we’ve not been to yet, since we finally visited New Zealand and Australia in fall of 2017.


We’re catching up!

Note: When the solids separate from the oil and begin to brown, they look like crumbs. But have no fear. Once the water is added and the rice cooks, they will dissolve.

J. Kenji López-Alt is the managing culinary director of Serious Eats and author of the James Beard Award–nominated column The Food Lab, in which he unravels the science of home cooking. A restaurant-trained chef and former editor at Cook’s Illustrated magazine, Kenji released his first book, The Food Lab: Better Home Cooking Through Science, in 2015, which went on to become a New York Times best-seller and the recipient of a James Beard Award, and The Food Lab was named Cookbook of the Year in 2015 by the International Association of Culinary Professionals.

 

 

Gordon’s Christmas Muesli

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I’m a big sucker for both Gordon Ramsay, and Christmas. Especially Christmas, but I really respect Gordon Ramsay.

Because he wasn’t well known in the U.S. until he exploded onto food television, many Americans weren’t aware that he’d had a long, tough, distinguished and successful culinary journey up to that point.

And he still is successful. His restaurants have been awarded 16 Michelin stars.

Gordon, since we’re on a first-name basis, and Christmas are represented beautifully in a book called “Christmas with Gordon, published in 2010.”

I’ve bookmarked many recipes, and made a few since I first bought the book. But this year while looking through it, a recipe popped out at me that I thought would also make a great gift, which is Christmas Muesli.

It’s not an especially unique recipe, especially for Gordon Ramsay. Beef Wellington is typically associated with the Ramsay name. But I’m excited to make the muesli as gifts.

It’s been many years since I made my own granola. It was so healthy, that only I would eat it. Lots of raw grains, rolled grains, toasted grains, toasted nuts, toasted seeds and no sugar. Yep, that’s why I was the only one who liked it.

But this recipe doesn’t contain lots of sugar. Instead there are an abundance of dried fruits. And, it’s also pretty.

Here’s the recipe.

Christmas Muesli
Makes about 1.3 kg
printabe recipe at bottom

400 g porridge oats
75g unsweetened desiccated coconut
100g skinned hazelnuts
100g skinned Brazil nuts, roughly chopped
100g soft light brown sugar
1 teaspoon ground cinnamon or mixed spice
1 teaspoon ground ginger
180ml water
120ml groundnut oil
1/2 teaspoon vanilla extract
1/2 teaspoon fine sea salt
75g pitted dates, roughly chopped
75g dried apricots, roughly chopped
75g dried cranberries
50g crystallized ginger, finely chopped

Preheat the oven to 170 degrees C.

Combine the oats, coconut, hazelnuts, Brazil nuts, brown sugar, and ground spices in a large bowl. Mix well.

Whisk together the water oil, vanilla and salt and then stir into the dry ingredients.

Spread the mixture out in two large, shallow roasting trays.

Toast in the oven for 20-30 minutes, stirring and swapping the trays occasionally, until the muesli is golden and crisp, checking frequently towards the end.

Leave to cool.

Stir in the dried fruit and crystallized ginger.


Store in an airtight container.

I found some tall containers that would be perfect for the granola, and used a plastic baguette bag to line them.

Much prettier!

Enjoy with milk or any milk substitute, or plain yogurt. It’s honestly the best granola I’ve ever had! I’ve already made another batch…

 

 

The Dirty Snowman

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It’s rare that I peruse a men’s clothing catalog, because my husband isn’t a stylin’ kind of guy. Which is fine with me, since I’m not either. We probably often look like a couple of vagrants.

But during the catalog-intense period of time prior to Christmas, I happened to check out a men’s catalog that intrigued me. It’s called Huckberry, and the catalog pages were cute, with photos like this one.

But what got me excited was a cocktail recipe that was in the catalog, called The Dirty Snowman.


It contains cognac and dark beer, neither of which I like. I think it was the chocolate and hazelnut rim on the glass that got my attention!

Here’s the recipe:

The Dirty Snowman
Makes 1 drink

Cocoa nibs and chopped hazelnuts, for garnish (I used chopped bittersweet chocolate)
1/2 ounce simple syrup, plus a little extra for the rim
1 teaspoon cocoa nibs (again, chopped bittersweet chocolate)
1 1/4 ounce cognac
3 ounces dark beer (I used Guinness)
Splash coconut milk (I used freshly whipped cream)

Use simple syrup to rim a glass with the hazelnuts and chocolate.



In a shaker, muddle the 1/2 ounce of simple syrup, and 1 teaspoon of chocolate.

Add the cognac and shake well with ice.

Strain into the rimmed glass, add ice, and top with beer.

They suggest floating a splash of coconut milk on top, which could be tasty, but I preferred to add unsweetened whipped cream.

My husband loved it, and suggested I make some on Christmas eve.

Oh, and it turns out that Huckberry sells much more than men’s apparel. Cute stuff.

Coconut Eggnog

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I happen to love eggnog. I mean I love eggnog so much that I even buy it in the carton. I doctor it up a bit with spices and bourbon of course; this photo is from last Christmas Eve.

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But why stop drinking eggnog after the holidays? I say hell no to that! I want my eggnog!

Recently I came across a Goya magazine ad for coconut eggnog, or Coquito, which according to the ad is an authentic Puerto Rican beverage.

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Since eggnog isn’t available at the grocery store any longer (why?) I knew I would have to try this version for my eggnog fix.

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This isn’t the same as regular home-made eggnog, but I thought the coconut flavor would be really fun, and it definitely is.

Here’s the recipe as I photographed it from the magazine.

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In a blender jar, add the evaporated milk, cream of coconut, coconut milk, sweetened condensed milk, vanilla extract and ground cinnamon. Blend on high until mixture is well combined.

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Pour eggnog into a pitcher and transfer to the refrigerator. Chill until cold.

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When ready to serve, shake first, add to glass, and add rum to taste.

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Garnish with ground cinnamon and cinnamon sticks, if desired.

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I tried the eggnog both chilled and at room temperature, and I enjoyed both.

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The color isn’t as pretty if vanilla extract and cinnamon are included in the mixture, so these photos don’t show the eggnog with those ingredients.

I did include a grind of nutmeg before serving.

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Note: If you chill this eggnog overnight, you could always include a few cinnamon sticks.

A Cookbook Gift

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Right after my daughter got married, a bit over 7 years ago, I did something that I’m very happy I did. I wrote a cookbook for her. Not just because she was married, or because she’d reached a certain age. It’s just that as she got older and busier, we didn’t really cook together much anymore, and I had so much I wanted to share.

I’m pretty much 99% self-taught, so I learned the hard way how to cook. I had no Grandma in the kitchen with me showing me the ropes, which is fine, but that’s what I mean about learning the hard way. I read recipes, and cooked. And I made mistakes.

When I made the decision to write the cookbook, I purchased a metal-ring binder kind of book. (There are many options on Amazon.com.”) It came with dividers, and pages I could put through my printer. I also used plastic-lined blank pages, so there was lots of room for pictures, drawings, and personal notes.

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A lot of the pictures I glued were pages I’d saved from Chefs Illustrated – they have the most beautifully illustrated tutorials, like on boning a chicken, for example. And I had copies of helpful reference charts, like how long it takes to steam different vegetables, or at what temperature to remove meat from the oven.

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I ended up being so happy with my “cookbook” that I made a duplicate for my younger daughter, and gave both girls the cookbooks at Christmas.
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Although I rarely cook the same thing twice, I still do have my favorite recipes, and these are in the cookbook. My Favorite Barbecue Sauce, for example. Or a recipe for White Sauce. I remember once thinking once that only chefs in fancy restaurants could make white sauce. How silly is that?!!!

My older daughter, who cooks often, has told me that she has referenced my cookbook quite often over the last few years. Of course, You Tube is available now for just about anything, but I think she likes having me “talking” her way through some helpful instructions.

I especially love that both of my daughters cook beans. They figured out how easy it is to cook a dollar’s worth of dried beans and make spectacular meals. I know adults who have never cooked beans from scratch! And, I credit my cookbook for encouraging this, because I simply showed how easy it is. It’s easier for young people to jump into cooking without any pre-conceived notions as to how difficult some of it might be. And honestly, as we all know, home cooking is quite straight forward and easy. It aint’ rocket science!

So I’m not writing this post to pat myself on my head. This is not a cookbook that I will be sharing with anyone else. I designed it just for my daughters, who both enjoy cooking and eating, so that they might not learn some things the hard way.

I wanted to pass this idea along to any of you who hadn’t thought about it, so you can gift your children a cookbook from your heart and soul. (Or anybody, really!)

Even if your children are young, it’s something you can plan for the future, gathering culinary tidbits here and there, maybe keeping track of the meal you made on every birthday and a photo to go along with the meal. Or a special section just on holiday menus that were enjoyed by all.

They grow up fast so plan ahead!

But I do know one thing. They will treasure your cookbook always.

Mimi’s Christmas Biscotti

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I’m not the first person to come up with the festive combination of dried cranberries and pistachios. They’re red and green, which, of course, is all about Christmas and the holiday season.

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Biscotti are twice-baked cookies. They’re first baked in flat logs, then sliced and baked again to dry them out.

I’ve always loved making different variations of biscotti, because they lend themselves to limitless variations. Because of that, I wanted a cookie base I could depend on, and this is my recipe for that base.

To it you can add dried cranberries and pistachios, or any other fruit and nut combination.

I’m going to type up my recipe as it was published in a local cookbook called “Cooking by the Boot Straps” – A Taste of Oklahoma Heaven Cooked Up By The Junior Welfare League of Enid, Oklahoma. I was honored that they included a few of my recipes in their book, which was published in 2002.

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So here’s the recipe:
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Mimi’s Biscotti

Cookie Base:
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3 eggs, at room temperature
1 teaspoon vanilla extract
2 1/4 cups flour

Fruit and Nut Additions:
1 cup chopped dried fruit
3/4 cup coarsely chopped nuts

Beat the butter in a mixing bowl until creamy. Add the sugar, baking powder and baking soda. Beat until light and fluffy. Beat in the eggs and vanilla until smooth. Add 2 cups of the flour and beat just until combined.

Fold in the dried fruit and nuts with a wooden spoon. Chill, covered, 4 hours or overnight.

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Divide the dough into 2 equal portions. Place 1 portion of the dough on a hard work surface. Use a small amount of the remaining scant 1/4 cup of flour to shape 1 portion of the dough into a log approximately 2 inches in diameter.

Arrange the log along the long side of a baking sheet sprayed with nonstick cooking spray. Repeat the process with the remaining portion of the dough.

Pat each log into a rectangle about 1/2 inch in height.

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Place the logs in a preheated 350-degree oven. Bake for 20 minutes or until light golden brown and slightly firm to the touch. Do not over brown. Remove from oven.

Reduce the oven temperature to 250 degrees and let the cookie logs cool for about 10 minutes.

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Slide the logs on to a cutting board using a metal spatula. Cut each log diagonally into 1/2-inch slices. My kids always begged for the “rejects,” which are the ends and any broken biscotti!

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Arrange the slices cut side down on a baking sheet.

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Dry in the oven for 30 minutes; turn. Dry for 30 minutes longer. Both sides should be hard and dry.

If necessary reduce the oven temperature to 200 degrees and dry for 1 hour longer. Remembering that you are drying the cookies, not toasting them.

Remove to a wire rack to cool completely. Store in re-sealable plastic bags. May freeze for up to 1 month.

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You may use dried cranberries, dried cherries, dried apricots, dried blueberries, dark or golden raisins as well as coconut and crystallized ginger for the chopped dried fruit.

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For the nuts, they all work – almonds, walnuts, pistachios, brazil nuts, pecans, pine nuts, and hazelnuts.

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Be creative. Try cherry almond, cranberry pistachio, golden raisin pecan, hazelnut apricot or your favorite combinations. You may also add cinnamon, poppy seeds, sweet citrus oil, citrus zest and any extracts.

Makes 5 dozen biscotti.

Cranberry Aigre Doux

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Mr. Paul Virant, author of The Preservation Kitchen, claims that aigre-doux means sweet and sour. He also uses the term mostarda, and there are mostarda recipes in his book as well.

He states that both terms describe “preserves for cheese snobs and wine geeks.” Well that got my attention! They are supposedly not interchangeable terms, but both “frequently mix fruit with wine, vinegar, and spices.” Confusing? Yes, a little.

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His book was published in April of 2012. The first recipe that I made from the book that summer was Blueberry Aigre-Doux. It was simply a matter of putting fresh blueberries in canning jars, covering them with a spiced wine “syrup,” then canning the jars. When I was ready to sample the blueberry aigre-doux, I served it with a log of goat cheese and it was fabulous.

He also has recipes for vegetables aigre-doux. I have made and posted on butternut squash aigre-doux; here I used the squash on a salad. The squash was outstanding.

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Being that I made the blueberry aigre-doux a few months before I started my blog, there is no photographic evidence of it. But I knew I would be making the cranberry version.

Now I’m making it again. It’s that good.

When my daughter first tasted this cranberry aigre-doux a few years ago when she was visiting, she claimed that “it tastes like Christmas!” That is a perfect description.

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Cranberry Aigre-Doux

2 cups plus 3 tablespoons red table wine
3/4 cup plus 2 tablespoons honey
3/4 cup plus 2 tablespoons red wine vinegar
2 teaspoons salt
2 vanilla beans, split in half with seeds scraped out
2 teaspoons black peppercorns
4 star anise
7 cups or so fresh cranberries

Rinse the cranberries, remove any bad ones, then let them dry on a clean dish towel.

In a large pot over medium-high heat, bring the wine, honey, vinegar, salt, and vanilla bean pod and seeds to a boil.



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I decided to add a cinnamon stick to the wine mixture, even though it’s not in the recipe.
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Scald 4 pint jars in a large pot of simmering water fitted with a rack – you will use this pot to process the jars. Right before filling, put the jars on the counter.

Add 1/2 teaspoon peppercorns and 1 star anise to each jar. Extract the vanilla bean haves from the wine-honey liquid and place one in each jar.

Pack in the cranberries, using about 6 ounces per jar. Meanwhile, soak the lids in a pan of hot water to soften the rubber seal.

Transfer the wine-honey liquid to a heat-proof pitcher and pour over the cranberries, leaving a 1/2″ space from the rim of the jar. Check the jars for air pockets, adding more liquid if necessary to fill in gaps. Wipe the rims with a clean towel, seal with the lids, then screw on the bands until snug but not tight.
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Place the jars in the pot with the rack and add enough water to cover by about 1 inch. Bring the water to a boil and process the jars for 15 minutes (start the timer when the water reaches a boil). Turn off the heat and leave the jars in the water for a few minutes. Remove the jars from the water and let cool completely.

The aigre-doux is quite liquid. Mr. Virant suggests that one “strain the liquid and set aside the cranberries. In a small pot over medium heat, reduce the liquid by half. Stir in the cranberries and serve warm.”

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He calls it an “ideal holiday condiment.”
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I served the cranberry aigre-doux over softened cream cheese.
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It is very good with goat cheese as well.
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Serve with croissant toasts, as I did, or water crackers.

Christmas Logs

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This recipe is from Charlie’s blog called Hotly Spiced. I’ve been saving it for a year or so, and finally decided to make these sweets, originally called Mum’s Christmas Whiskey Logs. And if you haven’t become a fan of Australian Charlie and her blog, you need to. She’s very funny, and a great storyteller. She also somehow gets away with telling stories about her kids on her blog!

So on Christmas eve, just days ago, I realized I didn’t have any plans for a dessert – a cake, pie, or some kind of sweet treat. We’re not a serious sweets family, so I tend to forget about such things. Instead I had about 30 pounds of cheese in my refrigerator.

I did post on Nigella’s Christmas rocky road bars recently, but that was a re-post from last year. So these quick and easy Christmas logs from Charlie were a perfect choice!

The recipe for the base of the logs is very similar to my ginger spice truffle balls – butter and gingerbread cookie crumbs mixed with goodies and chilled. In fact, the recipe for this “dough” could be made into balls as well. But Charlie’s mum coats the logs in chocolate, which is a lovely addition, and the log slices quite pretty and festive.

The only change I made is the whiskey. None of us is a huge whiskey fan in our family, except for my son-in-law. We’ve tried, mind you. We even visited the famous distilleries in Scotland and Ireland. But it’s hard for me to even smell the stuff. So, I opted for spiced rum. No huge change.

So thank you, Charlie’s mum, for this recipe. I love that it can be changed up with various fruits and chocolates, crystallized ginger, and even nuts, if desired. I’ve typed the recipe as it is on her blog. Cheers!

Mum’s Christmas Whiskey Logs
from Hotly Spiced

400 grams plain biscuits (I used shortbread cookies)
125 grams butter, softened
1 cup icing sugar (confectioner’s sugar or powdered sugar)
1 large egg
1/2 cup whiskey, I used spiced rum
200 grams dried fruit, I used 150 grams of dried cranberries
100 grams chocolate chips* (I used 150 grams chocolate chips)
100 grams glaceed cherries, halved
200 grams dark chocolate**, I could only find semi-sweet

Crush biscuits and set aside. I used a food processor for this step.

Beat butter and sugar until pale and creamy.
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Add the egg and beat until smooth.

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Add the whiskey/rum and beat slightly.
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Then add the chocolate and fruit mixture.
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Then add the processed cookies.
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Using a wooden spoon, mix everything together.
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Get out 6 pieces of plastic wrap or waxed paper.

Place approximately 1/6 of the batter onto a piece of plastic wrap.
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Work it, using both sides of the plastic wrap, until a log shape is formed, and roll up, sealing the ends.
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Continue with the rest of the batter, and refrigerate the logs overnight, or at least for four hours. They should be cold and firm before continuing with the recipe. You should have 6 logs, each approximately 6″ long.

This is what the logs looked like before I coated them with chocolate.

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Place chocolate in a double boiler, and slowly melt it. I remember reading in a cookbook once, perhaps one by Alice Medrich, that you’re not trying to cook the chocolate, simply melt it. Words to live by.

Then however is easiest for you, somehow spread the melted chocolate on the logs. Charlie suggests that it’s best to do one “side” of the logs, refrigerate them for a bit, then do the other side.

Now, Charlie and her Mum must be chocolatiers, because I had a horrible time doing this. You can tell in the following photo.

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And also, I would recommend twice the amount of chocolate for this last part. There were two logs that I wasn’t able to coat in chocolate at all.

Once the logs are refrigerated well, remove them from the fridge, trim the ends, unless yours look nice, and make slices, approximately 1/4″ wide, for serving.
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The chocolate kept breaking off in pieces as well when I was slicing the logs.

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But I have to say, they were very popular.

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The next time I might turn the “dough” into balls, and dip them in chocolate, because the chocolate really does add something to these treats!

*Mini chocolate chips might be smarter; they would aid in neater slicing of the logs.
**Unless you’re really good working with chocolate, I would suggest 400 grams of chocolate.