Heaven Sent in a one-by-one Inch Cocoa Coconut Ball

June 2, 2016

Heaven Sent in a one-by-one Inch Cocoa Coconut Ball 2016 vegan revamp the 1920s Mounds Candy Bar

The last time I was asked if I had any request from the grocery store my reply was, “Yes! Hershey’s Unsweetened Cocoa Powder from the baking section.”

I’ve become smitten making anything and everything made sweet with that unsweetened staple. The powdery product is so potent with caffeine after consuming just half of a teaspoon in any fashion makes me feel as though I just threw back three shots of bucci and have the energy to walk a puppy, clean the house and write a fluffy dining feature about whatever strikes my fancy. Enjoy an extra kick if you chase one of these magic Mounds Candy Bar-like concoctions with the Cuban espresso.

Mounds, made by Hershey’s for nearly one-century, consists of a “filling” made with shredded coconut enrobed in dark chocolate. The package contains about 260 calories, 30 grams of carbohydrates and 10 milligrams of caffeine plus 24 grams of sugar. The processed sugar will undoubtedly give any overzealous eater enough power to swim like Diana Nyad through a pool of jellyfish and sharks before collapsing in a sugar coma on the nearest beach.

(You can read more about this determined woman here in my 2013 interview where she was pulled from the ocean while swimming the Florida Straights).

Back to the task at hand. Grab your favorite mixing bowl and first stir these ingredients together and microwave for 45 seconds.

1/2 Cup of Brown Sugar
2 T of Dark Cocoa Powder
2 T of Water
3 T of Coconut Oil

The mixture will bubble. Once this happens stir in these ingredients next.

1 Cup of Rolled Oats
1/2 Cup of Shredded Coconut
Pinch of Salt
1/2 Teaspoon of Vanilla
1/3 Cup of Peanut Butter
For the 1/3 C of Peanut Butter I used creamy for half of the third and filled the rest of the measuring cup up with this PB2 Powdered Peanut Butter. Made with peanuts, salt and sugar this product is so easy to use, especially in smoothies, and has 85 percent less fat.

Drop onto a cookie sheet lined with waxed paper in one-inch balls and sprinkle with more shredded coconut flakes. I used Bob’s Red Mill Unsweetened Shredded Coconut. The entire process takes about twelve minutes.

The batch makes 20 cookies.

Just as Mounds was marketed in the 1970s as “Indescribably Delicious” these 2016 Cocoa Coconut No Bake drop cookies; an adaptation of the Minimalist Baker’s version, which contain almond milk instead of water, are made mainly with old-fashioned rolled oats. This batch in particular is laced with a powdered peanut butter to make them, once again, indescribably delicious.

For the next round I’m adding an ingredient to turn this healthy, heavenly treat into Almond Joy.

Josie is an award-winning journalist and former TV anchorwoman. She grew up on Coastal Ohio and knows many of the nooks and crannies which make the region so spectacular. — Josie is an award-winning journalist and former TV anchorwoman. Lately her luxe lifestyle consists of caring for a Labrador Puppy in Coastal Ohio and adding healthy twists to long-time favorites in the kitchen.

May 15, 2016May 15, 2016

Pancakes PUH-LEEEEASE! a new take on the Sunday morning staple

I remember the first time the smell of Betty Crocker’s Bisquick Original Pancake and Breakfast Mix wafted through the house. All of the females representing my Kindergarten class from Shupe Elementary in the uncharted Coastal Ohio town of Amherst (now population 25,000) had stayed the night to celebrate my sixth birthday.

The evening was an out-of-control blow-out on Elyria Avenue. One might reflect this evening was a precursor of what was to come.

Over one dozen young ladies showed up, sleeping bags in tow, with Holly Hobby, Strawberry Shortcake, ET, or the Care Bears beaming on top of the zippered stuffing. They were also toting gifts. One of which happened to be a Barbie Doll wearing a striking fuchsia one-piece to accentuate her over balanced body.

The calendar read the “early 80s” and life was grand.

We spent the evening jumping on the bed and feeding the family dog popcorn made in the Wear-Ever Popcorn Pumper. One of my classmates peed her pants in the excitement of the evening and we never crawled into the sleeping bags and closed our eyes.

When the sun arose to alert us blurry-eyed young ladies we had survived our first sleep-over together with my stay-at-home mom, (who had just reached the ripe age of twenty-seven) she made all of us initial pancakes on a stand-alone electric griddle. I wouldn’t take the time to use a fork, add butter, or pour maple syrup on top. I just grabbed the “J” and the “K” like a cookie and ate the fluff full of oil, egg and butter.

To this day, I’ve never ordered a stack of pancakes. The thought of sticking my fork into a pile of “goo” with sugar poured on top makes my stomach churn. My palate prefers egg white omelets made with fresh vegetables and eggs that aren’t from an actual animal.

With a side of fruit!

But, something this past week, maybe its from following Amy Weinstock’s new blog, “Earth To Amy” where I’ve seen all of the “goo” can be replaced with alternatives.

Maybe its because for the first time since age eleven I’m living again by my South Eastern European family and I feel as though I’m not alive if I’m not eating a pastry for two of my three main meals of the day.

This week I revisited that box of Bisquick in the back of the cupboard. I opened the box and made a couple of quick alterations.

1 C of mix
2/3 C of coconut milk
2 T of coconut oil
2 “eggs” = 2 T corn starch mixed with 6 T of hot water

Mix those ingredients together and heat more coconut oil on a hot griddle. Pour the batter and soon the sweet smells of Betty Crocker Pancakes without egg, milk, or vegetable oil will be transported through the kitchen.

Perhaps, transporting one to another time. Pick a topping such as Wholesome! Organic Pancake Syrup, sprinkle fresh fruit on top, and you have yourself a pancake party.

March 2, 2016March 2, 2016

Stella’s parlays a faster pace menu, mood and live music all add to the panache in Perrysburg

“Last weekend we did a medley at the end. Lady Gaga was sung like Frank Sinatra would. We’re just keeping the bar area chill,” Stella’s manager Ed Lopez shares the low down on the dining room and bar that overlooks Perrysburg’s Louisiana Avenue.

Chill, cozy, and sure to end in culinary contentment is the 2016 Stella’s, a northwest Ohio restaurant showcasing its own rendition of an exotic Italian steakhouse. At Stella’s pasta is made fresh daily, Prosecco is poured freely and the wine list has over fifty bottles to choose from.

Sean Minor “Four Bears” Pinot Noir from California Central Coast

“We’re not looking to educate diners on the wine. We want to broaden their perspectives on what wine pairs with which dish. We’re putting Napa Cabs with pastas and bringing in Italian wines and pairing them with French food,” front of the house manager Kurt Schlagheck says triumphantly.

The fact that business casual is now accepted fashion and Schlagheck is visibly sporting socks patterned with pineapples, points to the new movement on the Maumee River where the crew and owner decided to redefine fine casual dining.

“The pace is now fun. This is is the pace we are looking to project into downtown Perrysburg and consistency from here on out after we’ve made these changes will bring every aspect together,” emphasizes Schlagheck. “We do have every base of an Italian steakhouse menu and also french delicacies like mousses.”

Pear tart with melted brown butter and a scoop of vanilla bean gelato

Menu items start at just seven dollars and go all the way up to forty-five dollars for the Bone-In Ohio Cab Ribeye with Crimini Mushrooms.

Reds by the glass start at just seven dollars for the Gouguenheim Malbec and move up to ten ten for the Fiorentini Chianti from Tuscany. The dessert and wine lists are forever evolving and the main menu changes with the seasons. Stella’s though almost has exclusivity in the area by going sous vide.

Again, Schlagheck, “We vacuum seal our chicken, pork, duck, and our hanger steaks with butter, thyme and spices and cook them in a circulator bath for three hours. We take a lot of pride from what we’re pushing out of that kitchen.”

Besides having a major cosmetic overhaul that, as Schlagheck describes, has turned the kitchen into an area as organized and clean as a hospital, the man manning the sous vide and changing up the menu is Chef Michael Bulkowski. Bulkowski is determined to use as much local fare as possible and keep the tastings fresh for regulars.

Because of this system, there isn’t a signature dish, per say, to highlight. The bar area begs for couples and friends to order tapas style and share everything from the lamb chops to the fennel cured salmon with creme fraiche and fingerling potatoes.

Photo Courtesy: Lindsay Marie Photography

“The lamb chops were Tony’s idea. Tony (Bilancini) is the owner. He said people around here love lamb chops and he’s right. We sell a lot of them. We prepare them Ras el hanout, which is a Mediterranean seven spice blend. We season them with that and finish with some preserve lemon and parsley and yogurt,” Chef elaborates.

The salmon is sustainably raised in one of the North Sea’s channels between Norway and Iceland. The fast moving and ultra-cold currents make this raw option energetically appetizing. Chef Bulkowski’s long time industry friend, Rachel makes the crackers plated with the dish.

She isn’t the only featured “artist” at Stella’s. Hand-blown glass ornaments drip from the three story foyer. Toledo artist Gwen Smith adds heat to blanks and sculpts the sensations which show off the very essence of the Glass City. Pop into Stella’s and pop some Prosecco within five days of your birthday and one of the Stella’s team members will gift you one to take home and cherish.

Stella’s is located at 104 Louisiana Avenue in Perrysburg. Coming up on Monday, March 14 at 6:30 pm Chef Michael Bulkowski is rolling out a five course wine dinner featuring recipes from First Presbyterian Church in Tiffin Ohio from 1923. This is undoubtedly the perfect opportunity to drop in, taste the new menu concepts, and experience the new energy. Suits and ties are out, funky, patterned socks are in, and Stella’s is anything but “stuffy.”

February 8, 2016February 8, 2016

Stella’s to serve Brunch for Sweethearts posh Perrysburg eatery expands dining times

Cupid has shot multiple arrows through Stella’s in Perrysburg. The eatery is nestled downtown on the edge of Louisiana Avenue with the Maumee River situated just across the street. The atmosphere pulls from the energy ions of the raging body of water just a stone throws away.

This Valentine’s Day the spread will be even more spectacular. Manager Ed Lopez dishes, Stella’s is going to be open this Sunday, February 14th for brunch for the first time, and every Saturday and Sunday thereafter from 10 am – 3 pm.

“This is not a buffet all of the menu items will be to order,” defines Lopez, “Chef has put together some menu items to wow.”

Chef is Michael Bulkowski. He says an array of ethnic foods will be showcased.

“We’ll have items we love to eat as cooks. This is the perfect brunch I would like to go to. There isn’t a theme. Just tasty breakfast food. We’re working on a few signature Bloody Marys I think will be out of this world,” Bulkowski boasts of the plans.

Anyone looking to romance their man or woman with a meal on Ohio’s North Coast should know Stella’s adds just the right elegant element. Call 419-873-8360 to make reservations. Or visit them online.

Maumee and the Maumee River can be seen from the marquee outside.

February 7, 2016February 8, 2016

Lasagne at Midnight dessert before dinner makes for one unforgettable feast

One little can from the cupboard can inspire a five hour feast.

The Original Sauce Arturo Gourmet Sauce with mushrooms greets everyone within eyesight with as much exuberance as a Maitre D’ from a fine Italian eatery. Peel the label back to reveal the “Arturo Lasagne” ingredient list. Then, improvise for an impeccable meal.

The recipe on the inside calls for an entire list of ingredients many of us just don’t have the palates for; namely, they are sausage, cottage cheese and ground up hamburger. Just use the recipe for a cue and create a dish you can own. To get this Italian partito going light a fire out in your backyard, aerate two bottles of red wine and create an anti pasto platter.

You can find an array of inviting dishes at Pier 1, like this carved fish serving platter, to make your old-world appetizers ultra-appealing. While guests make their way in, assemble the lasagne as you chat them up and they fill their glasses with vino.

Buy the ready to bake Kroger lasagne noodles, and a trio of cheeses as pictured below. We removed the sausage and ground up hamburger. This move makes assembly of this Italian classic as easy to pull off as opening the Sauce Arturo can. Use a lasagne pan or as in this case, a 9″ x5″ x 3″ loaf pan like this one we used for deep dish decadence.

Crack the ends of the noodles off with your hands to make the noodles fit in a shorter and deeper loaf pan, as we did. Three noodles make up each layer. Pour The Original Sauce Arturo Gourmet Sauce with Mushrooms on top, add frozen spinach and then top with your three-cheese mixture forked together with an egg. Eyeball the mixture and add more Ricotta, Mozzarella and Parmesan to fit your taste. Keep going until the concoction reaches the brim.

Then, grab a Swiss Army knife, a bag of marshmallows, vino and go enjoy the company and your fire. We like the Victorinox Swiss Army Camper Knife. This stainless steel contraption retails for about thirty dollars and besides a corkscrew, has a 3.6″ knife perfect for carving a marshmallow stick. After 28 years, as old as the friendships are around the fire, the blade still worked to whittle down the wood with precision.

While you and your guests feast on the bubbled confectioners sugar, flavored with firewood, remember you’ll need about 75 minutes to bake dinner. Preheat the oven before the clock strikes ten pm. At eleven-fifteen, remove the foil, sprinkle more Mozzarella on top and bake for another five minutes.

Pop open a bottle of San Pellegrino, grab a plate and godere!

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January 26, 2016January 26, 2016