Chicken Parm Meatballs

I'M BACK!!!!!
While working a second job has made it hard to make real homemade meals , take photos of them, and write a posts about them I have decided I need to come back.

I get too much excitement from posting about recipes I have tried !

Chicken Parm Meatballs

Yield: 12 large-ish meatballs

Ingredients:

1 1/4 pounds ground chicken
1/2 cup breadcrumbs
2 tbsp. chopped onion
1 tbsp. chopped parsley
1/2 cup pecorino (or Parm)
salt to taste
pepper to taste
1 clove garlic, minced
1 tsp. fennel seeds
1 egg, whisked
zest of half a lemon ( i used a bit of lemon juice instead)
3 tbsp. olive oil
1 14-ounce pizza sauce
mozza cheese to place on top of each meatball

Directions:

Preheat oven to 400 degree's F. setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into lacrosse-ball size ball ( between a golf ball and tennis ball)  and place a few inches apart on a foil-lined baking sheet. In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball. Bake for 15 minutes.

Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3-5 minutes until cheese is bubbly and golden. Serve meatballs with some pizza sauce for dipping.

Source:  Dinner A Love Story

Chocolate Peanut Butter Surprise Cookies

My friend recommended that I put this recipe on my blog. She made it and her husband to be and his brother had eaten the whole batch in a night.
So I decided to give them a try and I will definitely be making these again at our house for years to come.

Chocolate Peanut Butter Surprise Cookies

Ingredients:

1 1/2 cups flour
1/2 cup unsweetened cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup granulated sugar ( plus more for dipping)
1/2 cup packed brown sugar
1/2 cup unsalted butter, softened
1 cup creamy peanut butter, divided ( Crunchy works too)
1 tsp. vanilla extract
1 egg
3/4 powdered sugar

Directions:

Preheat oven to 375 degree's F.

Stir together the flour, cocoa, baking soda, and salt. Set aside.

In a large mixing bowl fitted with a paddle attachment, beat the sugar, butter, and 1/4 cup of peanut butter until light and smooth. Add in the vanilla and egg, beating one at a time to combine. Gradually stir in the flour mixture. Set dough aside.

To make the filling, cream together the powdered sugar and remaining 3/4 cup of peanut butter until smooth.

To assemble the cookies, spoon a generous tablespoon of chocolate cookie dough and flatten into a circle with your hands. Scoop a small amount of peanut butter filing mixture and place in the center of the chocolate dough. Wrap the chocolate dough around the peanut butter filing, pinching ends together to seal. Roll the cookie in between hands to smooth into a ball. Roll into a bowl of sugar and place on the cookie sheet.

Use the bottom of a glass to slightly flatten the cookies. Bake for 7 to 9 minutes. Do not over bake. Let cool on wire rack.

Source: Pennies on a Platter

Oriental Salad

I almost forgot to add the oriental salad from the quinoa burgers recipe last week.

I hope that people are enjoying this blog and if anyone has tried any recipes or has any type of comments to do with the blog let me know...I am trying to get the print button back up on the blog so people can print our the recipes. Stay tuned for that I guess :)

Oriental Salad

Ingredients:

1/4 cup butter, melted
2 3oz. pkgs. Oriental flavored ramen noodles
1/2 cup slivered almonds
1/4 cup sesame seeds
24 oz. broccoli slaw
1/2 cup chopped green onion

Dressing:

1/3 cup oil
1/4 cup apple vinegar cider
1/2 cup sugar
2 tbsp. soy sauce
Seasoning packets from the ramen

Directions:

Crumble the ramen noodles into a small bowl. Stir in the almonds, sesame seeds, and melted butter. Spread on a cookie sheet and bake at 350 degrees F until golden brown, about 8-10 minutes. Cool completely. Toss together the broccoli slaw and the green onions in a large bowl. Whisk together the dressing ingredients. Add the dressing and cooled noodle mixture to the slaw. Stir till well coated and serve immediately.

Source:   Creations by Kara

Quinoa Burgers

What's not to love about quinoa. You can cook it up fairly quickly and it can be used in a variety of dishes.
Besides that my husband will actually eat it. He has a dislike for couscous due to its small size and texture apparently. I think quinoa is the same small size and has a different texture to it but for some reason he will eat one but not the other. Weird hey ?

Quinoa Burgers

Yeild: approx. 10 burgers

Ingredients:

2 cups cooked Quinoa
3/4 cup shredded cheddar cheese ( or other variety, if you prefer)
1/2 cup cottage cheese
1 medium carrot, finely grated
3 eggs
2 tbsp. flour
2  green onions
1/2 tsp. sugar
1/4 tsp. black pepper
1/4 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. garlic powder
olive oil for frying

Directions:
In a large bowl, combine the cooked quinoa, cheddar cheese, cottage cheese, carrot, eggs, flour, green onions, sugar, pepper, cumin, salt, and garlic powder.

Heat a frying pan and a couple tsp. olive oil over medium-low heat. Measure 1/4 cup and form into patties - mixture will be slightly sticky. Fry until golden brown, about 4 minutes on each side.

*** Quinoa Cooking Directions ***
1 cup uncooked quinoa
2 cups water
1/2 tsp. salt

In a medium pot bring the 2 cups water and 1/2 tsp. salt to a boil over high heat. Add quinoa and reduce heat to low. Cover and cook for about 18-20 minutes, or until all water is absorbed and the seeds are tender.

Quinoa Burgers and Oriental Broccoli Salad

Source:from Eating Well...Living Thin

Soul-mate Gift

Celebrating our 6th Year Anniversary this Sunday August 12, 2012

I always try and find unique ways to celebrate our anniversary as well as my husbands birthday and Christmas gifts for him.

I start my search months in advance to find great ideas online and this year I found a great Soul-mate gift basket idea from LifeDesignCraft Blog.

Supplies:

Basket

Tootsie Rolls/Suckers

Big Foot candy

Foot salts/scrubs/soaks

Fruit by the foot snacks

Socks/slippers

Gift card to Subway so he can buy a foot-long sub

Foot file

Harry and the Hendersons Movie(big foot)

** Forgot to add this in the photo **

Anything to do with feet or that can be used for your feet.

I also found some Big Foot items such as the mints and air freshener. There is also a glass block you can add a photo into, that says Soul-Mate along the bottom. 

2 Print-outs I found on the blog as well that i printed off.

My final effort laid out for my husband to see when he gets home today :) I had a friend make  a cake of a foot for me with Soul-mate written on it as well as my basket of foot gifts and the foot massage coupon and a little card that goes with the basket.

Happy Anniversary Hubby!!!

Delicious Ham and Potato Soup

More soup you say ! Why yes please.

There is something about soup that I cant seem to get enough of it. This recipe is especially good and fast to make.

Make it on a rainy day in the summer :)

Delicious Ham and Potato Soup

Yeild: 8 servings

Ingredients:

3 1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tbsp. chicken bouillon granules

1/2 tsp. salt

1 tsp. pepper

5 tbsp. butter

5 tbsp. flour

2 cups milk

Directions:

Combine the potatoes, celery, onion, ham, and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Source: All Recipes

Whats For Supper Tonight?

The question I hear time and time again from my husband. I don't always have an answer for him but tonight I did.
He love's having fish so he was happy to hear me say Tilapia which is a favorite fish around our house.
I also made Spanish rice so I will post the rice and the fish recipe so you can try them together as they're delicious to have in one meal.

Spanish Rice:


Ingredients:


2 tbsp. olive oil
1/4 of a medium onion, chopped
1 1/2 cups long grain white rice, uncooked
2 cups chicken broth
1 cup chunky salsa

Directions:


Heat oil in a large pot over medium heat. Stir in onion and saute until tender, about 5 minutes. Mix rice into pot and stir until it begins to brown. Stir in chicken broth and salsa. Reduce heat and simmer(covered) for 20 minutes until all the liquid has been absorbed and the rice is cooked.


Tosca's Keep-It-Tight Tilapia


Yield: 4 servings

Ingredients:


1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 tsp. paprika
1 tsp. ginger
1 tsp. black pepper
1 tsp. dried mustard
1 tsp. oregano
1 tsp. chili powder
1 pinch cayenne pepper
4 tilapia fillets, thawed

Directions:


1. Preheat oven to 400 degress Fahrenheit . Line your baking sheet with parchment paper.
2. In a medium sized bowl combine olive oil, garlic, and seasonings.
3. Dip each filet into the seasoning and place it on the baking sheet.
4. Pour any remaining seasoning over the fillets on the sheet and place in the oven.
5. Bake for 10-15 minutes.

Source: found at The Eat Clean Diet

Better Than Olive Garden Alfredo Sauce

With the weather so hot, hot, hot out lately I haven't wanted to bake anything in the oven.
So since this recipe doesn't take long cooking on the stove top it doesn't heat up the house too much.

This recipe is great to make any day though whether its hot or cold out.
Make it with some garlic toast too!

Better Than Olive Garden Alfredo Sauce


Yield: 4-6 servings


Ingredients:


5 tbsp. sweet butter
2 garlic cloves, minced
2 cups heavy cream
1/4 tsp. white pepper ( I just used black)
1/2 cup grated parmesan cheese
3/4 cup mozzarella cheese
1 ( 12 ounce) box angel hair pasta ( i used fettuccine)


Directions:


Melt butter in medium saucepan over medium/low heat.
Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
Add the parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
When sauce has thickened add the mozza cheese and stir until smooth. Stir frequently. While the sauce cooks, boil noodles. 
Place pasta on serving plates and spoon sauce over pasta.


Source: www.Food.Com

Lemon Quinoa Soup

I'M BACK :)

Sorry I haven't been on here for awhile but I was wanting to wait until my husband re-designed the blog. It still isn't 100% done but good enough for me to start posting.

We just got a new camera but I still have some catching up to do so eventually the pictures should start looking better.

Without further ado here is a recipe for a fast and easy soup to make.

Lemon Quinoa Soup

Ingredients:


1 tbsp. extra virgin olive oil
4 green onions, thinly sliced
1/2 cup quinoa
3 cups chicken or vegetable broth
3 cups water
4 large eggs
1/4 cup fresh lemon juice ( about 1-2 lemons)
Pinch ground black pepper
1 cup half and half cream
1 tsp. grated lemon zest

Directions:


In a large saucepan, heat the olive oil over medium heat. Add the green onions and saute until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.

In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup of the hot broth into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately.

This soup will keep in the fridge for up to 3 days.

Source: Quinoa 365: The Everyday SuperFood Cookbook

Sesame Chicken

One of my staple recipes I go to for using up chicken.

Add in any type of veggie you like to this dish.

Sesame Chicken:


Yield: 4 servings


Ingredients:


1 cup flour
1/2 cup toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. Chinese five-spice powder
1 1/2 tsp. cayenne pepper (optional)
1 pound chicken breasts, cut into chunks
8 tbsp. teriyaki sauce
6 tbsp. honey
oil for frying

Directions:


In a large ziplock bag, combine flour, 1/4 sesame seeds, black pepper, cayenne pepper, and Chinese spice.
Place chicken in bag and shake to coat. Heat oil in large skillet over medium-high heat. Place chicken into skillet to brown on both sides, about 5 minutes per side. Remove chicken from skillet and empty excess oil from pan. Reduce heat to low and return chicken to skillet. Mix in teriyaki sauce, honey, and 1/4 cup sesame seeds and stir until sauce thickens.
Serve over rice or noodles.
Add in any veggies you like such as sugar snap peas, onions, and bell peppers.

Source: found on the web but not sure what website?

Salt and Vinegar Roasted Chickpeas

Ahh! What a nice spring day it is outside today.

Sorry I haven't been updating this blog as much as I would have liked but I am still waiting on my husband to put up the designed blog he did for me so until he does I always come on here and think it looks so bland .

I am working on him though :)

I have tried a few roasted chickpea recipes and this one is the best so far.

Salt and Vinegar Roasted Chickpeas


Yield:  4-6 appetizer portions

Ingredients:


1 pound dried chickpeas ( or use 2 cans of chickpeas)
1/4 cup red wine vinegar
1 1/2 tsp kosher salt
1 tsp dijon mustard
1 tsp lemon juice
1 tbsp olive oil
2 tsp malt vinegar or red wine vinegar

Directions:


In a bowl, cover chickpeas with 2-3 inches of water. Allow to soak overnight. ( or skip this step like i did and buy 2 cans of chickpeas and rinse)

Preheat oven to 400 degrees.

In a small lidded container, shake together the red wine vinegar, 1 tsp of the kosher salt, dijon mustard, and lemon juice. Add the olive oil and shake again to combine. Add vinegar mixture to chickpeas to toss and coat.

Spread the chickpeas out onto a sheet pan . Roast for 60-65 minutes, stirring every 15 minutes, or until chickpeas are a dark golden color and are crunchy.

Return chickpeas to the bowl, add the remaining 1/2 tsp of salt and 2 tsp. of malt vinegar. Toss to cost, return to sheet and allow to cool. Store in a zip-lock bag or lidded container.

Source: adapted from  Eat Your Heart Out

Coconut Milk Cupcakes

Delicious!
I will be bringing cupcakes to work tomorrow girls . Coconut anything is becoming one of my fav. things to eat right now...as well as lemons.

Coconut Milk Cupcakes

Yield: 24

Ingredients:


For the cupcakes
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs
3 cups sifted cake flour ( i used all -purpose)
3 tsp. baking powder
1/2 tsp. salt
1 cup coconut milk
1 tsp coconut extract
1/2 tsp. vanilla extract

For the frosting
1 ( 8 ounce) package cream cheese, softened
1/2 cup ( 1 stick) butter, softened
2 cups icing sugar
1 tbsp. coconut extract
Shredded coconut to decorate

Directions:

Preheat the oven to 350 degrees. Line standard sized muffin tins with cupcake liners.

In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2-3 minutes. Add eggs, one at a time, until batter is well combined.

Stir together the sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are incorporated. Stir in coconut and vanilla extract.

Pour batter into cupcake liners no more than two-thirds of the way full. Bake for 25-28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.

For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. Frost cupcakes however you want with the icing. Top each with shredded, sweetened coconut, or unsweetened toasted coconut flakes.

Source:  The Kitchen: Inspiring Cooks. Nourishing Homes

Roasted Baby Potatoes

While looking in the cupboards tonight seeing what we had to make for supper I found a small bag of baby potatoes. I totally had forgotten I had even bought them. Does anyone else do this?
So to my delight I quickly found a good recipe I wanted to try with baby potatoes and they turned out really well.
This recipe is likely going to be my go to recipe for roasted baby potatoes.
( Note- the potatoes come out rather dark due to the soy sauce in case anyone was wondering :)

Roasted Baby Potatoes


Yield: 4 servings

Ingredients:


10-15 baby potatoes
2-3 tbsp. soy sauce
2 tsp. butter
2 tsp. olive oil
fresh cracked pepper
2-3 tbsp. fresh parsley, divided

Directions:


Preheat oven to 350 degrees. Boil a large pot of water and boil the potatoes for 4-5 minutes. Remove from water and let cool. Once cooled, slice in half and combine soy sauce, butter, olive oil, black pepper, and half of the parsley. Mix thoroughly and place in a baking dish that has been sprayed with olive oil. Place in the oven and roast for 20-25 minutes. Remove from oven and taste, re season with sea salt and pepper if needed.


Source: For the Love of Cooking

Mini Ham and Cheese Quinoa Cups

These little cups were very very filling ! I could only eat 2 of them before i was too full to eat anything more all night.
These would be a great breakfast food but we had them for supper with a side salad.

Mini Ham and Cheese Quinoa Cups


Yield: 28 mini cups


Ingredients:


2 cups cooked Quinoa (about 3/4 cup uncooked)
2 eggs
1 cup zucchini, shredded ( change this up if you want with shredded carrots or other veggie)
1 cup shredded sharp cheddar cheese
1/2 cup diced ham
1/4 cup parsley, chopped
2 tbsp parmesan cheese
2 green onions, sliced
salt and pepper


Directions:


Preheat oven to 350 degrees. Combine all ingredients in a large bowl and mix to combine. Liberally spray a  muffin tin with a non-stick spray and spoon mixture to the top of each cup. Bake for 15-20 minutes, or until edges of the cups are golden brown. Do not under bake or they wont come out of the pan. Let cool for at least 5 minutes before removing from the muffin tin.


Source: Iowa Girl Eats

African Peanut Soup

Love this recipe. Its a very flavorful soup with the red bell pepper and crunchy peanut butter.

 Not sure why its called African Peanut soup though?

Try this soup with a sprinkle of crushed peanuts on top or a dollop of sour cream.

African Peanut Soup:


Yield: 5 servings

Ingredients:

1 tbsp. olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 cloves garlic, minced
1/2 ( 28 ounce) can crushed tomatoes, with liquid
4 cups vegetable broth
1/8 tsp. pepper
1/8 tsp chili powder( optional)
1/3 cup crunchy peanut butter
1/4 cup uncooked brown rice

Directions:

1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.

2. Stir in rice, cover, and simmer another 15 minutes or until rice is tender. Stir in peanut butter until well blended and serve.

Source: All Recipes Canada

Mud Hen Bars

I made these bars this family day weekend for my craving of something sweet. They hit the spot for sure. The topping on these bars is just like the topping on butter tarts.

 I have already polished half of the pan .

Mud Hen Bars


Yield: 24 bars

Ingredients:

1/2 cup butter
1 cup sugar
3 large eggs, divided ( 1 egg, 2 yolks, 2 egg whites)
1 tsp. vanilla extract
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup chopped nuts( optional)
1 cup brown sugar

Directions:


1. Preheat oven to 350 degrees F. Grease a 9x13 pan and set aside.

2. In the bowl of a stand mixer, beat together butter and sugar until creamy. Beat in 1 whole egg and 2 egg yolks, set aside the whites for later. Beat in the vanilla extract.

3. In a separate medium bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the wet ingredients. Blend until just combined. Spread the mixture into the 9x13 pan. Sprinkle with marshmallows, chocolate chips, and nuts - if using.

4. Beat egg whites until stiff peaks form. Gently fold in the brown sugar. Spread mixture evenly over marshmallows and chocolate chips. Bake for about 30 minutes or until bars are a deep golden brown. Let bars cool completely. Cut into squares and serve.

Source:  sunday baker

Lemony Lentil Soup

Mmmmm Lemons.

 Sometimes i get on these lemon kicks and decide everything needs to have a bit of lemon in it. This was one of those weeks.

I scored this awesome cookbook called "White Water Cooks by Shelley Adams" at a garage sale we held at work a few weeks ago and i have made 2 recipes already from it, the granola bars and this soup recipe.

 Stay tuned for the granola bar recipe at a later date .

Lemony Lentil Soup


Serves: 8

Ingredients:

2 cups red lentils
2 tbsp. olive oil
1 large onion, diced
2 tsp. salt
6 cloves garlic, minced
3 carrots, diced
1 tsp. pepper
1/4 tsp red chili flakes
1 tbsp. oregano
1 tbsp. rosemary
2 bay leaves
8 cups vegetable or chicken stock
juice of 2 lemons
2 tsp. lemon zest
1 cup feta cheese, crumbled
2 tbsp. fresh dill, chopped

Directions:

Rinse the lentils in a colander and set aside to drain. Heat the olice oil in a large pot, add onions and saute until translucent. Add carrots, garlic, salt, pepper, chili flakes, rosemary, oregano and bay leaves. Stir well and saute until the carrots are tender. Add the stock and the lentils and bring to a boil. Reduce the heat and simmer for about 25 minutes or until the lentils are soft. Remove the bay leaves, you may puree the soup at this point or leave it as is. Add the lemon juice, zest, and more salt and pepper to taste. To serve, ladle the soup into bowls and sprinkle the feta and dill on top.

Source: White Water Cooks cookbook by Shelley Adams

Welcome to my food blog!

Although the blog is still needing some work i thought i would start posting anyways.

I wasn't sure what recipe to use first but after making 2 batches of these Chocolate Sugar Cookies and still wanting to make more I knew this would be it. My friend Angie created this recipe on her blog This and That. 

These are to me a no-fail cookie that everyone will love, well if they like chocolate that is and who doesn't :) So make these for co-workers, friends, family, or yourself! Enjoy!

Chocolate Sugar Cookies


Yield: about 24 cookies

Ingredients:


For the cookies:

• 1/2 cup butter or margarine, softened
• 1 cup white sugar
• 1 large egg
• 1 tsp. vanilla extract
• 1/4 cup sour cream
• 1/2 cup cocoa
• 1 3/4 cups all -purpose flour
• 1 tsp. baking powder
• 1/4 tsp. salt

White Frosting:

• 1/2 cup vegetable shortening
• 1/2 cup butter
• 4 tbsp. milk
• 4 cups icing sugar
• 1 tbsp. meringue powder
• a pinch of salt
• 1 tsp.vanilla

Ganache:

• 1/2 cup heavy cream
• 4 oz. chopped dark chocolate

Directions:

In the bowl of an electric mixer, cream together the butter and sugar until smooth. Beat in the egg, vanilla, and sour cream until well blended. Sift the flour, cocoa, baking powder, and salt. Mix into the butter and sugar mixture until combined.

Wrap dough in plastic wrap and chill for at least 2 hours or overnight.

Preheat oven to 375°F( 190° C).  Knead the dough a few times to bring it together so it doesn't crack when rolled. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto ungreased or parchment paper lined cookie sheets.

Bake for 7 minutes. Don't over bake. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.


To make Ganache:
 Heat heavy cream  until hot( don't boil it) and pour over chopped chocolate. Stir until chocolate is completely melted. Place in refrigerator for a couple of hours.


To make Icing:
 Cream shortening, butter, vanilla, and milk together. Add dry ingredients and mix it for a few minutes until creamy.
Use a piping bag with a star tip or any tip you choose to decorate around the cookie so that the ganache will not overflow.




Source: original recipe found at This and That