I would like to make Matcha flavored Chocolate Truffles for a special person on Valentine's Day.
I only have ideas of how to go about this, so I thought I would consult 'food_porn' and 'cooking' about it for recipes and tips.

I'd like to do one of two things (or possibly both) using Matcha (powdered green tea)... I'd like a fully dark chocolate, smooth and melty truffle infused with Matcha flavor and then another truffle with a chocolate shell and a creamy (white chocolate based?) green tea center. I have made truffles before, but never with a shell so I'd like some tips on tempering and the like. Then, what could I put on the outside of both of them for garnish-- green sugar crystals? Plain Matcha powder?

Thank you so much! I know there are many of you out there very good at making truffles, so I can't wait to hear from you :)

--Rachel

(x-posted for more ideas)

I am looking for some help with making Paczki, which is a doughnut-like Polish pastry. I am originally from southeast Michigan, where one could get a delicious Paczki from a Polish bakery on Fat Tuesday with no problem. Now I am in Springfield, Missouri, and have had NO luck in the past two years finding Paczki of any sort.

I have found a few recipes online, but I am wondering if anyone here on food_porn has any experience making Paczki! Any recipes, tips, or pointers would be appreciated. I plan on making a large batch to share with friends and classmates!

As is usual for the things I make that turn out really good (or at least better than I would have expected) this was a last minute, I only have about five ingredients in the pantry concoction.

It was two days until pay day, and I had to stretch what limited amount of food I had. I was scratching my head and wondering what I could make for dinner when I spied a can of garlic parmesan flavored croutons in the back of the cabinet. My mind raced, and I decided to see if I could come up with a bastardized version of chicken parmesan.

I pulsed about 1 1/2 cups of croutons in the trusty old food processor, pounded a couple of chicken breasts, seasoned 'em with S & P, dredged in flour, egg, and crumbs, and pan fried in olive oil for about five minutes per side.

I opened a small can of tomato sauce and added about a teaspoon of dried oregano, and a pinch of salt and pepper, microwaved it for three minutes, then spooned onto the chicken.

I steamed a bag of frozen mixed veggies and drizzled them with melted butter and salt and pepper.

It turned out to be excellent--If I hadn't known there wasn't any actual cheese in it, then I...wouldn't...have...known...okay that was stupid. But it was good.

After several trials, my camera finally took a clear picture of some food I made. Last night I made a vegetarian lasagna and today I was in the mood for cupcakes, which led to red velvet cake with cream cheese and berries.


( Click for pictures and recipes )

phylsfrills's post on bagels inspired me to make bagels this week. My husband was quite pleased with his lunches. Instead of the usual homemade whole wheat bread, he got sandwiches made with cheese & onion bagels. I also made him up breakfast sandwiches at night, so in the wee morning hours he just had to put it in the microwave for a couple seconds and he would have a hot delicious breakfast.

( Bagel Sandwich Pictures )

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I got the urge to make doughnuts last night. I don't know what came over me. I've never made them before, but I just had to try. And OMG these were the BEST glazed doughnuts I've ever had. Ever. My husband thinks so too. I'm defintely filing this recipe away.

Homemade Glazed Doughnuts

( A couple more pictures plus the recipe! )