~Truffles at Tiffany's

Just like Audrey Hepburn, Nonnie’s handmade, Southern-Sized Truffles look fabulous in just about anything. This charmer is no exception. Cocktail-blue embossed velvet covers our exclusive vintage-inspired keepsake treasure chest box. Her rim is cinched with a lustrous satin ribbon of the deepest turquoise. For her tiara - a sparkling crystal-studded silver circle. Breakfast…at Tiffany’s? Also available with Nonnie's pound cake: Treasure Chest Cakes Turquoise Crystallized.

http://www.nonniewallers.com/treasureChestTrufflesTurquoise.htm

~Hot Chocolate Martini

SERVES 1
Ingredients

* 3 ounces hot cocoa, homemade preferred of course, cooled
* 1 ounce dark Creme de Cacao
* 1 ounce bailey's irish cream
* 3/4 ounce vanilla vodka
* 3-4 miniature marshmallows or chocolate sprinkles.

Directions

1.

Combine the chocolate, dark creme de cacao, Bailey's and vanilla vodka in a cocktail shaker filled with ice and shake. Strain into a chilled martini glass.
2.

Drop 3 to 4 miniature marshmallows in the glass or chocolate sprinkles.

Pink Peony Blog of the Week...Polka Dot Bride

Great blog for any one planning a wedding or just looking for a stylish blog to feast your eyes on!

http://www.polkadotbride.com/wp/

~Words from Adurey Hepburn

“Pick the day. Enjoy it - to the hilt. The day as it comes. People as they come... The past, I think, has helped me appreciate the present - and I don't want to spoil any of it by fretting about the future.”

~Audrey Hepburn

~Happy Thanksgiving

~Emily Totes

Emily Tote~ Order in your choice of fabrics or you choose one of the "art bags" with an adorable applique. All of the appliques are hand-cut so no two are exactly alike. Choose from "bird nest", "momma and baby bird", "bird on a wire", "flowers", or "raspberries". Two interior pockets: one gathered the other a divided pocket with room for cell phone etc. Rounded, gathered exterior pocket safely holds essentials. Purse feet. Magnetic closure.

Measures 14"w x 6.5"h x 3"d

http://www.barijonline.com/productEmily.html

~Hot Chocolate Cake

Hot Chocolate Cake~

8 tablespoons (1 stick) unsalted butter, plus extra for coating
3 tablespoons all-purpose flour, plus extra for dusting
1/2 cup sugar, plus extra for dusting
10 ounces semisweet chocolate, coarsely chopped
4 large eggs
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup mini marshmallows
2 tablespoons unsweetened cocoa powder

Preheat oven to 375° F. Generously butter, flour, and sugar eight 6-ounce coffee cups or mugs made of ovenproof stoneware (see tip below). Wipe the rims clean.

Place the 8 tablespoons of butter and the chocolate in a medium heatproof bowl over a pan of simmering water and melt, stirring once or twice until smooth. Remove from heat and let cool 5 minutes.

Using a handheld mixer, beat the eggs, yolk, vanilla, salt, and 1/2 cup sugar at the highest speed until the volume doubles and the mixture becomes foamy, about 5 minutes. Stir the 3 tablespoons of flour into the chocolate, then gradually add it to the egg mixture, beating on low until it's fully incorporated. Ladle the batter into each cup until it's about 1/2 inch from the rim.

Bake until the cakes puff and begin to crack but the centers are still a bit runny, 13 to 17 minutes. Remove from oven. Sprinkle with marshmallows, then return to oven for 2 to 4 minutes, until the marshmallow tops begin to crisp. Remove from oven; let cool about 5 minutes. Sift the cocoa on top.

Tip: You can bake these individual cakes in coffee mugs or teacups, or use eight 6-ounce ramekins. (To determine if your mugs are ovenproof, refer to the packaging or check with the manufacturer.) Alternatively, a single cake can be made in a 10-inch springform pan or pie plate with enough regular-size marshmallows to cover. To do this, increase the initial baking time to 22 to 25 minutes or, if you prefer a more gooey center, to 17 to 20 minutes.


Yield: Makes 8 servings