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Hot Mocha Soufflés

Want to impress your dinner guest, make them hot mocha soufflés they’ll remember.

Recipe by: Jones, B. (2005). Appetizers Finger Food Buffets and Parties: How to Plan the Perfect Celebration with over 400 Inspiring Appetizers, Snacks, First Courses, Party Dishes and Desserts. London: Hermes House.

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Ingredients:(Serves 6)

2 tbsp butter, melted

1/2 cup coca powder (unsweetened or semi-sweet)

1/3 cup caster (superfine) sugar

4 tbsp black coffee

6 egg whites

confectioners’ sugar, for dusting

Preheat oven with your baking sheet inside to 375º.

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Grease your 1 cup soufflé dishes with the melted butter. Mix together 1 tbsp of the cocoa powder and caster sugar together in a bowl. Tip the mixture into each dish in turn, rotating them so that they are evenly coated. Tap out any excess.

Mix the remaining cocoa with the coffee.

Whisk the egg whites until they form firm peaks. Gradually add the remaining caster sugar, whisking constantly. Stir a generous spoonful of the egg whites into the cocoa mixture to lighten it, then fold in the remaining egg whites.

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Spoon the mixture into the prepared dishes, smoothing the tops. Place them on the preheated baking sheet, and bake for 12-15 minutes, or until well risen. Enjoy!

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Chow Worthy - A Classic July 4th Barbecue

Independence Day also know as the Fourth of July commemorates our Declaration of Independence on July 4, 1776, declaring independence from Great Britain.

Though Independence Day is associated with hot dogs and hamburgers,  make sure you have your vegetables. Grilled vegetables and fruit are a great way to amp up your 4th of July barbecue.

Classic Burgers & Fresh Corn on the Cob.

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Ingredients: 

Beef: (eyeballed the measurements)

1 1/2lb ground beef

salt and pepper

cyan pepper

smoked paprika

worcestershire sauce

Remainder:

mushrooms (sliced)

1 onion (sliced)

3-4 bacon slices

corn on the cob

romaine lettuce

tomatoes (sliced)

american yellow cheese

sesame seed burger buns

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Mix together ground beef, salt, pepper, cyan pepper, smoked paprika and Worcestershire sauce until your satisfied. Divide and roll into meat balls, this way you can see if each burger will be roughly the same size.

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Once you have prepared the burgers store them in the fridge to firm up. Then slice mushrooms and onions and store in containers. 

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Fire up the grill, once your charcoal has turned gray your ready. I started with the corn on the cob, mushrooms and onions. *If your corn is fresh is should be slightly moist, no need to soak.Place mushrooms and onions in a small metal pan with cover, *I’ve tried grilling with foil but it gets a nasty metal taste. 

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Once corn is hot and steamy start your chilled burgers and once burgers are done add your cheese.

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*Brush your burger buns with olive oil and toast them so they won’t get soggy when adding tomatoes and condiments.

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Slice tomatoes and romaine lettuce. Build your classic burger and peal your fresh corn on the cob, no butter needed. Enjoy!

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Siesta Key Beach

For our babymoon we travled to Siesta Key Beach in central Sarasota. Refreshing turquoise blue waters, powdery white sand, sun shining, and my love! We thoroughly enjoyed a final trip together before the many sleepless nights that usually accompany a newborn.

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Dined at Bonjour French Café, the food was delightful. Bon Appétit!

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Bon Voyage Siesta Key…

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Gregory & Tiana

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Gregory McDuffie & Tiana Mcleod

May 26, 2013 / Faith Deliverance Temple / Orlando, Florida

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Dinner & A Movie

Chicken Alfredo with Broccoli and What to Expect When You’re Expecting

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Expecting a little one at the end of July it was befitting to see this movie. Cook together and have a little comedy, drama and romance. Oh if your wondering our beverage is Natalie’s Orchid Island Orange Juice so good.

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A Portrait of Two Ladies

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Makeup by: Solmaria Santos, Jackie Jefferson, and Elizabeth Garcia-Herrera

A special thank you to Erika and Crystal.

Photography by BWS

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