Huge Lindt Chocolate Giveaway and Great Recipe for a Lindt Chocolate Obvilion Truffle Torte with Raspberry Sauce

Well it's Valentine's Day very soon and I can't think of a better way to celebrate the Holiday of LOVE than with Chocolate.  But not with just any kind of chocolate,  Lindt Chocolate! 

And the only way this could get better is.....

Lindt has sent me some of their dark rich chocolate to create some fabulous, rich, chocolaty desserts....


PLUS...

They have agreed to sponsor a HUGE Giveaway on my blog --- see farther down this post on how to enter this Chocolate Lovers Giveaway that ends  02-19-11 at 11:59pm MST.

I decided to use Lindt's Swiss Bittersweet Chocolate Bars - The Swiss Classic Bars are created with the original Swiss chocolate recipe developed with passion and dedication by Lindt Master Chocolatiers since 1845. Lindt Bittersweet bar has a 49% cocoa content....To help me create my first Chocolate Masterpiece.

It is called Chocolate Oblivion Truffle Torte.  I found this recipe many years ago in one of my cookbooks called "The Cake Bible" by Rose Levy Beranbaum. I also make an easy Raspberry sauce to pour over the top of the torte prior to serving which marries well with the sweet, rich torte.  The sauce helps balance out the torte with a slightly tart, fresh tone.

Amazingly enough this recipe only has three ingredients - Lindt Chocolate, Butter and eggs...

So do I have you drooling yet???  Read further down for details on how to enter the Lindt Giveaway!

Here is the recipe for this rich, smooth, creamy, decadent, velvety, chocolaty delight.

Ingredients (all at room temperature):
1 Pound (16oz)  Lindt Swiss Bittersweet Chocolate

1 cup unsalted butter

6 large eggs

Directions:

Prepare pan: One 8-inch springform pan at least 2 1/2 inches high, buttered and bottom lined with buttered parchment or wax paper; outside of pan wrapped with a double layer of heavy-duly foil to prevent seepage.

One 10-inch cake pan or roasting pan to serve as a water bath.


Preheat the oven to 425 degrees F.

In large metal bowl set over a pan of hot, not simmering, water (the bottom of the bowl should not touch the water) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted.

In a large bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until just warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in volume and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a hand mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and beat until cool.)

Using a large wire whisk or rubber spatula, fold 1/2 the eggs into the chocolate mixture until almost incorporated.

Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at the bottom is incorporated.

Scrape into the prepared pan and smooth with the spatula.

Set the pan in the larger pan and surround it with 1 inch very hot water.

Bake 5 minutes. Cover loosely with a piece of buttered foil and bake 10 minutes. (The cake will look soft, but this is as it should be.)

Let the cake cool on a rack 45 minutes. Cover with plastic wrap and refrigerate until very firm, about 3 hours.

To unmold: Have ready a serving plate and a flat plate at least 8 inches in diameter, covered with plastic wrap. Wipe the sides of the pan with a hot, damp towel.

Run a thin metal spatula around the sides of the cake and release the sides of the springform pan. Place the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvent onto the serving plate.

This little piece of Chocolate Heaven can be stored in the fridge for up to 2 weeks. Do not freeze because freezing changes the texture.

Serve: Room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water.

Serve with an easy raspberry sauce - I thaw two bags of sweetened raspberries and then use a wire strainer to push the raspberries and pulp through, leaving the seeds behind.  I place the liquid into a sauce pan and add 2 teaspoons of lemon juice and two teaspoons of granulated sugar. I reduce the mixture down to make a nice syrup.  Cool before serving.

Being a Consultant


Do you love chocolate so much you wish you could make a career of it?  I know I do and Lindt has started as awesome Consultant program called Lindt Chocolate RSVP

Now you can turn your passion for chocolate into a fun and rewarding business.  The demand for premium chocolate continues to grow, which makes chocolate not only delicious, but also a great way for you to earn extra income. As an independent Lindt Chocolate R.S.V.P.Consultant you have the opportunity to benefit financially, make new friends, and enjoy a flexible schedule - all while you are working with the world leader in premium chocolate.

As an Independent Lindt Chocolate R.S.V.P. Consultant you can
* Increase your income

* Work from home

* Create your own schedule

* Have pride in the product you sell

* Enjoy the ease of online ordering with your own dedicated website and business support

* Much more!

Contact a Lindt Chocolate R.S.V.P. Consultant to get started today!
Here all the information everyone has been waiting for..... You can win.....

The Lindt Chocolate Passion Recipe Book - Lindt is proud to present this unique collection of chocolate recipes which have been created by the Lindt Master Chocolatiers. In the pages of Lindt Chocolate Passion, the Master Chocolatiers share their personal recipes and techniques. Not only will you learn tips for working with chocolate, you'll find exquisite photographs that illustrate more than sixty chocolate recipes.

                                              

The Lindt Chocolate Passion Cookbook and an assortment of Lindt Excellence Chocolate Bars: Black Currant, White Coconut, Toffee Crunch, A Touch of Sea Salt, Chili, and Intense Mint.  Value $56.

                                                          

Open to US residents only age 18 or over. You must complete the Mandatory Entry to be eligible. This giveaway will close on Feb 19th, 2011 at 11:59pm MST Time. Please leave a separate comment with email for each entry that you complete.



Mandatory Entry - Please go over to the Lindt website and look around. Come back here to Fishful Thinking and let me know what product you would love to try or have tried!

Bonus Entries:

Follow Fishful Thinking Blog on Google Connect (one the right side of my blog).

Follow Lindt Chocolate on Facebook.

Leave on Message on Facebook that Fishful Thinking sent you

Follow @Lindt_chocolate on Twitter.

Sign up for the Lindt Lover Newsletter (bottom right of page).

Check out Lindt usa Blog - and tell me which post you liked best.

Write up your own post about this giveaway along with live links to Fishful Thinking Blog and to Lindt and post it on your blog (leave link).

Tweet about the Giveaway: You can copy and paste the following Tweet over on Twitter once per day.

Copy and Paste Tweet:

U can #win @Lindt_chocolate Passion Cookbook + 6 Lindt Excellence Chocolate Bars on @busch0218 blog!http://t.co/bgZHh5R Ends 02-19 11:59MST

Please leave a separate comment with email for each entry that you complete -PLEASE!

Good Luck Everyone and Thank You LINDT.
Watch for more Chocolate Recipes in which I use exquisite chocolate from Lindt...Coming soon.

It is Pinktastic Swaptastic Review Time!!!

It is official thanks to Mamarizzi and Mimi - The Living in France Blog.  You will all understand why I made mention of her Blog site name in a few moments.

This swap was Pink-o-lish-ous-ly Fun for me - especially being the only female in my house (3 boys, 1 husband, and all our pets are males) I don't normally see any pink around, unless it has involved a laundry load gone crazy with a red item sneaking into a white load :)

This package was the best!!!



Two of my "men" were very excited about opening the package!

-

                                                           Look at all the PINK!!!!

                                   The candy did not last long at all - and I didn't even get 1 lick :)

Here is my most favorite items in the whole box - this wonderful PINK Sparkly Heart Plate and the multi-size heart cookie cutters.   I just used the plate to photograph my newest Chocolate Torte Recipe that I will be featuring very soon on my blog with a great Chocolate Giveaway sponsored by Lindt Chocolate.

Check out this great PINK pen and PINK magnetic note pad (my newest grocery shopping list now attached to my fridge). Notice the cute Eiffel Tower - perfect for my Bloggy Buddy "Living in France"

A great PINK zipper case to hold my new Aloe Free Lotion (Thanks Mimi for noting my allergy :) ), PINK emery boards, PINK shower pouffe, PINK microfiber headband, PINK towels, PINK nail polish, and PINK enchanted pomegranate scented flavored lip balm (with a picture of the Eiffel Tower on it :) ).

                                    And a perfect PINK tote to put all my PINKTASTIC items in.

Mamarizzi and Mimi you guys are the best.  Thank you for such a fun and great experience!!!!

A Breakfast Favorite Easy Morning Glory Muffins Recipe - Thanks to Allrecipes.com

It sure seems that my husband is one of my main inspirations for making recipes - via his requests for certain foods. 

One of his requests years ago was for "Morning Glory Muffins".  I had never heard of such a thing.  He explained that the muffins have apples, carrots, raisins, coconut and walnuts inside.  Well after hearing all the tasty ingredients I started my search for this mysterious muffin.

Well, go figure I found this recipe on Allrecipes.com - it is called Easy Morning Glory Muffins.  Like most recipes I find - I have made some changes - but this muffins are the best.

Ingredients:


1 cup all-purpose and 1 cup wheat flour

1 1/4 cups white sugar

2 teaspoons baking soda

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 cups shredded carrots

1/2 cup raisins or Currents

1/2 cup chopped walnuts

1/2 cup sweetened flaked coconut

1 apple - peeled, cored and shredded

3 eggs

1 cup vegetable oil (otherwise you can substitute Unsweetened Applesauce for some or all of the oil)

2 teaspoons vanilla extract


Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.

In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt.

Stir in the carrot, raisins, nuts, coconut, and apple.

In a separate bowl, beat together eggs, oil, and vanilla.

Stir egg mixture into the carrot/flour mixture, until moistened.

Scoop batter into prepared muffin cups (I like to use a cookie scoop as it makes it much easier and cleaner filling the cups).

Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Once you try this muffins you will be hooked!  The texture is hearty in a good way with a firm but moist mouth feel.  The sweetness from the carrots and coconut play well with the nutty bitterness from the walnuts and the zingy flavor currents.  The cinnamon acts as the instrument that harmonizes the entire recipe together. 

These muffins do not last long at our house :)  My favorite party is the top of the muffin as it is crusty and has a caramelized taste.  Yummy!!

Happy List

Well - I guess I will start off my Happy List this week with....

I am Happy....I am actually able to post this Happy List with my friends tiny Notebook computer - as my "LOVELY" HP computer is back for repairs a second time and it is now only 3 months old! Sooo frustrating, but Thank God for such great friends.

I am Happy....I am part of Dandelion Wishes Pinktastic-Swaptastic - and my package was done in time and sent out to my partner MiMi on Friday!  I can't wait to see what she thinks :)

I am Happy....and Proud of my now 7 year old son Dylan - he turned 7 a few days ago - He did very well in his first basketball game.  It was awesome watching him + I am Happy....that he is going to have a "friend" Birthday Party next weekend and I found away NOT to have it at our small house - Pizza Hut is my saviour - No charge for the Party Room, just need to buy the pizza -so PARTY ON!!!!

I am Happy....to be having another Giveaway on my site that ends on 02-12-11 - for some Awesome Gourmet Granola - so if you Haven't entered don't miss out!

I am Happy....to have been selected by Coffee-mate to host a Free Flavor Friday Office Party!

What is on your Happy List? - Link up today.

Hearty Allens Minestrone Soup Recipe - Allens Ally Post February 2011

I am a Allens Ally and do monthly posts on their veggie site. Here is my post for February and one of my recipes for Minestone Soup.

It is hard to believe we are already a month into the New Year.  So how is everyone doing with any New Year's resolutions?  Is everyone eating healthier and trying to get fit?  What are you going to do this year to positively affect someone?

I am pleased to report that I reached one of my goals already...I donated ten inches of my hair to help make wigs for women cancer patients. 

It was such an awesome and moving experience.  I was fortunate during my battle with Cervical Cancer, I did not suffer any hair loss.  But being a survivor makes you realized not to take the little things in life for granted.  To cherish each and every moment and try to leave a positive impact on your family, friends, community, county and world.  I felt by donating my hair it would give a cancer patient the chance to have some normalcy back into her life...to walk proud during her battle of a lifetime..and feel beautiful on the outside as well as on the inside.

I am still getting use to having very short hair and so is my family.  It was neat explaining to my young boys why "Mommy" was getting her hair cut off.  They seemed to understand how important it was to help others who are sick.  They are very in tune to that concept after my battle, and how others helped us in many different ways.  I love that I was able to give a part of myself to help another.

My knee continues to get stronger and stronger.  It will not be long and I will be able to start working out again.  I am looking forward to that day.  Working out helps me distress from a busy day and makes me feel better physically and emotionally.  It is so important to stay physically active and eat a healthy diet...it can make a huge different in your over all health...and reduce your risk for cancer. 

Allens products makes it easier for my family and I to eat healthier.  I love having a lot of their canned veggies and beans on hand.  They are easy to store and have a long shelf life (which is not an issue at our house).  I am one of those types of cooks that LOVES to "sneak" veggies into dishes without people knowing they are in there.  And I enjoy fixing meals that are full of Allens healthy and delicious products.

Because it has been very cold here I continue to make a lot of soups and stews. One of my family favorites is Minestrone Soup.  I have included my recipe, as I finally measured it out this time.  I will admit this recipe changes from time to time on what I have available in the pantry...so get creative and enjoy your Allens today.

Ingredients:

2 pounds lean hamburger
5 medium carrots - cut into pieces
1 large onion - diced
1 can Allens Dark Red Kidney Beans (drained and rinsed)
1 can Allens Butter Beans (drained and rinsed)
1 can Fresh Like (Allens brand) whole kernel corn (drained)
1 can cut Allens green beans (drained)
1 can Popeye's Spinach (drained)
2 cans diced tomatoes
1 Tablespoon minced garlic
29oz of Tomato Sauce
64oz Beef Broth
1 Tablespoon and 1 teaspoon Dried Basil
2 Tablespoons Dried Parsley
2 teaspoon Oregano
1 1/2 cups uncooked pasta (elbows)

Directions:

Brown Hamburger in a large stock pot.  Drain.  Add all other ingredients - less the uncooked pasta.  Bring to a boil and reduce heat to a gentle simmer.  Simmer approximately 1 1/2 to 2 hours - until carrots are tender.  Add uncooked pasta into soup 15 minutes before serving.

Enjoy a hearty bowl of this Minestrone soup with a sprinkle of fresh Parmesan cheese and a piece of crusty bread.