amaze magazine :: winter 2005
 

WHITNEY'S CURVY KITCHEN
with whitney dineen
SOUR CREAM COFFEE CAKE           

½ cup softened butter

1 cup sugar

1 large egg

1 ¼ cups all-purpose flour

½ tsp. baking powder

¼ tsp. salt

½ cup sour cream

2 tsp. vanilla

½ cup chopped pecans

¼  cup firmly packed light brown sugar

2 T. granulated sugar

2 tsp. ground cinnamon

1. In a medium sized bowl, beat the butter until fluffy. Add the egg; beat until blended.

2. Combine flour, baking powder, and salt. Add ½ to the butter mixture. Beat well. Add ½ the sour cream. Beat well. Repeat.

3. Combine pecans, brown sugar, granulated sugar, & cinnamon in a small bowl.

4. Grease a standard sized loaf pan 8 ½ x 4 ½ x 3. Spray in with cooking spray and dust with flour. Pour in ½ of the batter; sprinkle with ½ of the pecan mixture. Repeat. Stir in vanilla.

5. Bake in a preheated 350 oven for about one hour until wooden toothpick comes out clean. Check after 45 minutes, because you do not want to over bake this. You may need to put foil over the top for the last fifteen minutes to prevent excessive browning.

*** So yummy! Make up a few ahead of time and keep them in the freezer to serve during the holidays.

CHOCOLATE TRUFFLES

1 lb. sweet butter (unsalted)

1 lb. semi-sweet chocolate

1 cup brandy

Unsweetened cocoa

1. Cut pieces of butter into a heavy 4-quart saucepan. Melt over low heat. When melted, turn the heat up to Medium. When the butter starts to bubble, give it a good stir, then heat until the bubbles turn to foam. Remove from the heat and let sit for 5 min.

2. Skim off any remaining foam. Carefully pour the clear liquid into a clean saucepan, leaving the brown sediment behind. You have just clarified your butter! (remember this trick for when you serve lobster or steamed artichokes.)

3. Add the chocolate to the clarified butter and stir over a low heat until the chocolate is smooth and melted.

4. Remove from the heat, and cool slightly. Stir in brandy. Refrigerate until firm enough to handle; at least 8 hours.

5. Shape the chilled mixture into 1” balls and roll in cocoa powder to coat.

*** These delicious morsels can be stored in the refrigerator for several weeks, so they are the perfect do-ahead treat for the holiday season.
about whitney dineen

Whitney Dineen is the "cookie maker to the stars" in Hollywood, as well as being a plus size model with the Ford Agency. Her delicious treats have been features on NBC's celebrity show, "Extra" as well as "The Other Half" and HGTV's "Smart Solutions." She is currently putting the final touches on her first cookbook, "Sweet Things" so you'll soon be able to make her favorite goodies for yourselves.
whitney dineen
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