Lunches Tues., Sept 8 and Thurs., Sept. 10

Lunch from The Pink Chair

Tuesday, September 8th

Italian Chicken & Pasta
with artichokes and olives

Slices of French Bread
And a side of my grandmother’s Italian Garlic Spread

Italian Cream Cupcakes
Mmmm!
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Thursday, September 10th

Bruschetta Chicken
Fresh tomatoes, basil and garlic tops tender, moist chicken

Pancetta Stuffed Roma Tomatoes
Italian dry cured ham finely chopped and mixed with green onion and cream cheese then stuffed into roma tomatoes for an elegant side dish

Need a Name Cupcakes!
Tweet or email a suggestion for a name and receive a second cupcake in your order!
Moist chocolate cupcakes with fresh chocolate butter cream, topped with a homemade peanut butter cookie

Price: $7.50 per lunch
All orders must be placed by no later than
For Tuesday: 4:00 pm on Friday, September 4 , 2009
For Thursday: 4:00 on Tuesday, September 7, 2009
How to Order:
Email hattieanne@yahoo.com
or
Call 940.389.1133 ask for Hattie

Cakes for Valentine Delivery

Triple Chocolate Truffle CakesI started with a basic, rich chocolate layer cake. Then made small bundt cakes.

After cooling, I sliced them in half. Next, I added an almond flavored chocolate mousse. I have previously made the mousse plain chocolate and I have added coffee for a different touch. (On that one I also brush coffee over the layers of the cake.)

While I make the dark chocolate ganache (from 70% dark chocolate), the moussed cakes sit in the fridge. And, yes, I support my local dairymen! That is BUTTER in that bowl!
Long-stemmed, chocolate dipped strawberries delicately PLUNGED into the ganache covered mousse was ALMOST the end of this order. However, my artistic daughter, Natalie, graced the delivery box with her talent.

This is the same cake in larger form. I suggest that it be kept in the fridge and my friend Sabrina made the suggestion that they be removed about five minutes before serving. Below are pics of where I mixed and mingled flavors with this already delightfully mutli-textured indulgence. Below I have added a layer of plain chocolate mousse and then a layer of white chocolate mousse before the ganache.
I delivered a set in different layered combinations for the fun of it.

Just after pouring on the ganache, I shaved white chocolate (and NOT the flavored bark) on top.

The mouth experience is just as much fun as the kitchen experience. As you bite into the cake, you feel the soft, moist texture of the cake, the creamy coolness of the mousse and the smooth decadence of the ganache. Mmmmmm! Have fun with the combinations you create! I look forward to viewing yours!