Chocolate Goat Cheese Truffles Recipe

by Divine Domesticity on October 30th, 2008

I know what you are thinking—goat cheese in a truffle?

Trust me, these are so good!

There is a slight tangy aftertaste, but primarily it is a sweet, chocolaty, and tangy flavor that I am addicted to. The consistency is killer. A warning: If you hate goat cheese, I wouldn’t suggest them. If you are a fan of goat cheese, try them out, I had a hard time stopping myself from eating them all!

Chocolate Goat Cheese Truffles
Makes many servings

6 ounces bittersweet chocolate, chopped
6 ounces fresh (mild) goat cheese, at room temperature
1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1/4 cup sweetened cocoa powder, sifted

1. In the top of a double boiler, or in a metal bowl set over a pot of simmering water (make sure the water does not touch the bowl), melt the chocolate, stirring until it is smooth. Set the melted chocolate aside to cool for a few minutes while you prepare the rest of the ingredients.

2. In a bowl whisk together the goat cheese, sugar, and vanilla until it is light and fluffy. Whisk in the melted chocolate until it is well combined. Chill, covered, until it is firm, at least one hour.

3. To form the truffles, take a heaping teaspoon of the chocolate/cheese mixture and lightly roll it into a ball with your hands. Roll the finished truffles in the sifted cocoa powder, set them onto a baking sheet lined with waxed paper, and chill until they are firm, about 30 minutes. The truffles can be stored in an airtight container in the refrigerator for up to three days.

Recipe from

Simply Divine Jewelry - Lisa Leonard Designs

by Divine Domesticity on October 28th, 2008

Allow me to gush for a minute.

I came across an amazing website while browsing SimpleMom a few weeks back. Lisa Leonard Designs crafts the most beautiful and elegant jewelry I've seen in years. 

I am so insanely picky about my jewelry, and I admit that I want just about one of everything from her website. Ultimately, I ended up getting a beautiful necklace in the same style as the necklace pictured on the left. I had my husband and daughter's names put on it.

A special gift like this would be perfect for Christmas, or a birthday.

Please check out Lisa Leonard Designs and prepare to be dazzled!

3 Delicious Food Blogs You Need to be Reading!

by Divine Domesticity on October 25th, 2008

Check 'em out! These are a few of my new favorite food blogs. Pretty much all of the recipes featured on these blogs go into my recipe file. So much good food!! Happy browsing!

A few of my bookmarked recipes...

A few of my bookmarked recipes...

A few of my bookmarked recipes...

Upside Down Pineapple Cake for lazy, hungry, and pregnant women.

by Divine Domesticity on October 20th, 2008

Earlier this week I was happy to tell family and friends that I had yet to get the pregnancy uber exhaustion, and hadn't had an increase in appetite yet. I totally JINXED myself. Good one, Ali. 

Times like this call for short cuts, and I'm happy to provide a cheaters recipe for Upside Down Pineapple Cake
  • Mango could also be substituted for a yummy variation. 

Cheaters Upside Down Pineapple Pound Cake
Makes about 8 servings

Pound Cake Mix (or you could find a recipe for sour cream pound cake and make it from scratch)
*Plus any eggs, oil, etc needed to prepare the pound cake mix
1/4 cup sour cream
3/4 stick melted butter (Use a whole stick if you want it extra yummy)
1/2 to 3/4 cup brown sugar (eyeball it)
1 can pineapple rings, or fresh
Whipped cream, for serving (optional)

1. Prepare the pound cake mix according to box instructions. Add sour cream and stir until incorporated.

2. Preheat oven to box pound cake instructions. Add butter and brown sugar to baking pan. Pop into oven for a minute to melt. Remove from oven and stir to combine.

3. Add pineapple rings to bottom of pan. Add pound cake batter on top.

4. Bake according to recipe instructions on the pound cake box. Serve with whipped cream.

Recipe from my mom!

Weekly Menu Plan

by Divine Domesticity on October 18th, 2008

What is hitting the dinner table at your house this week? Please share in the comment section below!

Photo by Smitty42

Things Just Got Very Interesting...

by Divine Domesticity on October 13th, 2008

I was gonna wait...but I'm sure it is no surprise to anyone that knows me that I cannot keep something like this under wraps.

I'm pregnant! Wooty woot!

It took us very much by surprise. I was in shock and in denial all weekend. I had thought for a while now that I was satisfied with one child, and possibly didn't want any more. I wasn't 100% sure on it, but I was throwing the idea around.

Life certainly throws you a curve ball sometimes, doesn't it?

Now that I've had a few days to wrap my head around this, I'm so excited. I'm worried that I will get awful sciatica again, and how in the world will I be able to keep up with a toddler when I'm barely able to walk from the pain of that? I'm not sure what I'll do...but for now, I'm excited, and cautious, and optimistic.

The estimated due date I came up with is June 15th, 2009. That puts me at just over 5 weeks as I write this.

It is a good thing I've got 35 (or so) more weeks to prepare!

pregnancy calendar

Crazy-Addictive Diner Sliders from The Culinary Sherpas

by Divine Domesticity on October 7th, 2008

I came across an awesome food site the other day, The Culinary Sherpas. What I instantly was in love with was their cooking videos. And to be totally honest, I also loved all the tattoos.

The site isn't pretentious, or puffed up to sound ultra "foodie." Real people, real food, and you can really learn a lot if you pay attention. Check em out!

*Edited to add that The Culinary Sherpas are currently running a fabulous cookbook giveaway! Up for grabs is a signed copy of the Top Chef cookbook. Check out this post to find out more info.

I watched a great video at The Culinary Sherpas featuring Crazy-Addictive Diner Sliders. They truly are addictive! I had to omit the onions, but only because my husband isn't a fan. Sacrilege, if you ask me! They would have been even better with them, so next time I make these he is gonna have to suck it up and deal with onions on his burger.

In summation: So, so delicious.

Crazy-Addictive Diner Sliders
Makes 12 sliders
View printer friendly recipe

2 lbs ground chuck (not sirloin, not 80% lean, just plain old ground chuck)
1 sweet onion, sliced thin (use a mandolin, if you have one)
12 slices sharp cheddar cheese
12 potato rolls
1 tbsp canola oil
sea or kosher salt and freshly ground black pepper

1. In a saute pan, over medium heat, add the canola oil and the onions. Sautee the onions until just starting to brown, then set aside to cool.

2. Form the ground chuck into 12 equal sized balls and season with salt and pepper.

3. Heat a large cast iron skillet over medium heat (cast iron is non-negotiable) and place the balls into the skillet. You should hear a loud instant sizzle. If you do not, pull those bad boys back out and wait for the pan to be hot enough.

4. Top each ball with sauteed onion, season with salt and pepper, and mash the ball flat with a spatula. After 2 minutes, turn the sliders over preserving the onions as you flip, mash flat with the spatula and cook for 2 minutes longer.

5. Carefully remove the sliders from the skillet, so that you don’t lose the onions, and place inside of the potato rolls.

6. Top each slider with the cheddar cheese, place on a baking sheet, and heat in a preheated 400 degree oven for about 5 minutes to melt the cheese and crisp the rolls. Remove from oven and enjoy

Recipe from The Culinary Sherpas

Adult Indulgence: Chocolate Stout and Vanilla Ice Cream Shake

by Divine Domesticity on October 4th, 2008

Delish.What more can I say? I came up with this recipe after seeing a picture of a 'beer milkshake' and immediately my husband told me we should try it with chocolate stout. It is awesome!

Tip: For a twist on this recipe, substitute chocolate ice cream for vanilla, and add 1 Tbsp. malted milk powder.

Chocolate Stout and Vanilla Ice Cream Shake
1-2 servings
View printer friendly recipe

2 heaping cups of vanilla or chocolate ice cream
1/2 cup chocolate stout (or add as needed to thin)
1 shot of vanilla vodka, or regular vodka
whipped cream and cherry, for garnish

1. Blend first three ingredients. Pour into chilled glass. Top with whipped cream and cherries. Serve with a bendy straw.

Gouda and Sun Dried Tomato Cheese Spread

by Divine Domesticity on October 2nd, 2008

The picture isn't very pretty, but it sure tasted good! Techincally, this is a cheese ball or a cheese log, but I read a very in depth article about how cheese 'balls' and 'logs' (harhar) are not in style and they turn people off. So, I went with 'spread' instead. This all sounds very naughty, doesn't it?

Gouda and Sun Dried Tomato Cheese Spread
Makes about 3 cups
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1 (8-ounce) package soft cream cheese
2 cups shredded gouda cheese or Colby (8 ounces)
1/4 cup chopped fresh chives
1/4 cup sliced oil-packed sun dried tomatoes, drained
1/4 teaspoon garlic powder
3/4 cup chopped walnuts (or pecans)
Assorted cracker, if desired

1. Mix cream cheese and Gouda cheese in medium bowl until blended. Stir in chives, tomatoes and garlic powder.

2. Shape mixture into 1 large or 2 small balls or logs; roll in walnuts. Wrap in plastic wrap. Refrigerate until firm, at least 2 hours but no longer than 2 weeks. Serve with crackers.

Recipe from

Extra Moist Chocolate Chip Banana Bread

by Divine Domesticity on October 1st, 2008

One of my favorite food blogs is Good Things Catered. I am constantly in awe of all the entertaining/cooking/cleaning Katie does on a weekly basis.

Katie came up with this recipe for Chocolate Chip Banana Bread, which utilizes a package of vanilla pudding mix, giving the bread a lot of moistness and great flavor. It is my new favorite recipe for banana bread.

Thanks Katie!

Katie's Extra Moist Chocolate Chip Banana Bread
Makes 12 servings
View printer friendly recipe

1 3/4 c. plus 2 Tbsp all purpose flour
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 package instant vanilla pudding mix
1 heaping c. chocolate chips
2/3 c. granulated sugar
1/2 c. shortening
2 eggs
2 Tbsp milk
1 Tbsp vanilla extract
3 large extra ripe banana

1. Preheat oven to 350 degrees and prepare loaf pan.

2. In medium bowl, combine all flour but 2 Tbsp, baking powder, baking soda, salt, and pudding mix. Whisk to combine and set aside.

3. In small bowl, combine remaining flour and chocolate chips, tossing well to combine and set aside.

4. In bowl of stand mixer, combine shortening and sugar. Beat on high until light and fluffy, about 2 minutes.

5. Add eggs, one at a time until thoroughly combined. Add milk and vanilla, then banana mixture, and combine well.

6. With mixer on low, add flour mixture until just combined then fold in chocolate chips.

7. Spread into loaf pan, tap to remove air pockets, and place in oven to bake. Bake loaf in oven for 1hr or until toothpick inserted into center comes out clean. Let loaf cool in pan for 5 minutes, then turn out onto wire rack to cool completely

Recipe from Good Things Catered