Welcome to A Gluten Free Holiday 2010, the brainchild of Amy from Simply Sugar and Gluten Free! I’ve got lots to share today, so grab a cup of coffee and a (gluten free) biscotti, and read on! To enter the giveaway, click here. [Update, November 10: The contest is now closed. Thanks, everyone, for entering!]
I’m delighted to be kicking off the gluten-free festivities here at DDD with some tips about how to stay healthy through the holidays. Be sure to check this space every Thursday for five more themed posts from other gluten free bloggers. And please link up any healthier holiday recipes you have, via the linky tool at the bottom of this post–and don’t forget to enter to win one of two fabulous cookbooks by much-loved gluten free authors!
Those of you who read my blog regularly likely know two things about me: 1) I have been struggling with weight issues on and off for many years; and 2) I don’t believe in diets that impose too many “rules.” I don’t count calories, points, or carb grams. At the same time, I do believe–resolutely–in eating real, whole, healthy foods, and that the weight will take care of itself (so far, in the past couple of years, it’s worked for me: my weight dropped 45 pounds and has stabilized within a 5 pound margin by eating this way).
Still, the holidays can be tricky. We all love to eat delicious food, and so much of it abounds this time of year! One thing I’ve learned after navigating this holiday land mine for the past two decades or so is to ensure that I never feel deprived. It’s easy to “overcompensate” when everyone around you is drinking champagne, scarfing chocolate truffles, gulping eggnog or gorging on shortbread–and all you have are some celery sticks with almond butter.
[Does this look like deprivation to you?]
My holiday food survival guide doesn’t include deprivation, “eating a small meal before going to a party” (that never worked for me: I ate the small meal beforehand, then still ate a full meal at the party); or living on liquids the day before a social event. However, it does allow you to indulge, enjoy, and still avoid weight gain. Here are my own–albeit slightly unconventional–tips for staying healthy over the holidays.
1) Keep to your regular routine as much as possible. This isn’t an “eating” rule per se, but it’s so crucial, I’m putting it first. Our bodies like routine. I once read that Madonna rises at the exact same time each morning and works out even if she’s been on stage and out partying until 3:00 AM that same day. Though you may be socializing more than usual at this time of year, if you can retain a semblance of your usual schedule, your body will recover faster. And sleepy people tend to eat more, which can also lead to weight gain. So try to keep to your regular sleep routine and keep exercising, even if it’s less than usual: take the stairs at work, park a bit farther and walk, march in place while you brush and floss your teeth (yes, I’ve been known to do this), do bicep curls in the car at red lights, whatever you can.
2)Go for quality rather than quantity, and consume whole food ingredients whenever possible. Sure, the seven-layer dips and cheese balls and canapes are incredibly appealing, and you shouldn’t deny yourself if that is what you really want. But if you look for the nutritional value of the foods as your primary criterion, you’ll find you naturally eschew anything processed, artificial, or sugar-laden. For me, the choice is easy because I can’t eat refined carbs (white sugar, white flour, etc.)–I will naturally gravitate toward the veggie tray, for instance. According to this rule, even roasted nuts would be preferable to crackers and dip, though yes, they are probably higher in fat than the former. Since they’re also more nutritious and more satisfying, I find I’m happy eating a bit less, so it evens out in the end. If you stick to “real” in whatever you eat, you’ll find that naturally eliminates a lot of the holiday excess.
3)Don’t feel you have to “save the best for last.” In the past, I’d approach a holiday buffet table with the mind set, “I’ve got to try every food I like.” Yet I’d start with salads and veggies because they were ”healthier.” Then I’d want to eat the main dishes I liked, too, and by the time I reached the desserts, I’d be stuffed. But who says you can’t start with dessert? You may find that after a little piece of (real) apple pie, you are happy with nothing more than a cup of tea or a serving of veggies. And since you’ve been maintaining your regular whole-foods diet at home, this little detour won’t impact your nutritional balance in any lasting way.
[Everyone will want to share if you show up to a party with these babies!]
4)If you really want to enjoy dessert with abandon, it’s best to bring your own. I’ve gotten in the habit of volunteering to bring dessert whenever I’m invited to someone’s home for dinner. That way, I know that I can enjoy the dessert with everyone else, and the other guests never know they’re eating something “healthy.” These raspberry-filled truffle cups are a perfect indulgent treat, and one that contains good-for-you ingredients. They’re sweet, rich, delicious–and you won’t feel as if you are missing a thing. In fact, you might wish to make a double batch to ensure that you actually get some before they’re all scooped up! (See recipe, below.)
5) Remember that the real purpose of the holidays is to connect with people who are important to you; so focus on the human interactions and not the interactions of food and your mouth. If you concentrate on socializing and enjoying your friends and family, you may find that sampling all the holiday comestibles becomes a bit less important in your list of priorities this time of year. But even if you veer from your preferred eating habits, don’t berate yourself; move on and return to your regular habits the following day.
Andrew Weil, the popular doctor-cum-alternative health guru has some relevant advice in his bestselling book, Eating Well for Optimum Health. As Weil points out, sometimes the social aspect of eating has a larger impact on our overall health than the specific nutritional value of the food. He concludes with an anecdote illustrating that when “food is blessed by being shared, by being eaten in fellowship amidst conversation and laughter. . . all food is ‘health’ food.” I couldn’t agree more.
Here’s to a healthy, happy (gluten free) holiday season!
The trick to the oozy raspberry center is a single, naturally sweet frozen berry, which then softens inside the truffle cup as it defrosts. The chocolate coating on its own may be less sweet than you’re used to (akin to an 85% cacao chocolate bar), but combined with the very sweet coconut filling, the total effect is sublime. If you are okay with a wee bit of sugar, you could always use semisweet chocolate instead (or chips), for a sweeter coating.
1/4 cup plus 1 Tbsp (60 g or 2 oz) natural almonds with skin, lightly toasted
1 cup (85 g or 3 ounces) shredded unsweetened coconut
2 tsp (10 ml) coconut butter or coconut oil
1/4 cup (60 ml) agave nectar
1 Tbsp (15 ml) pure vanilla extract
1/8 tsp (.5 ml) fine sea salt
8-10 whole frozen raspberries (keep frozen until ready to use)
Prepare the chocolate: Line a mini muffin tin with 10 metallic paper cups. (You can use the paper cups without the muffin tin, but the tin offers extra support so the cups keep their shape.)
In a small, heavy-bottomed pot. melt the chocolate, carob powder and coconut oil over very low heat, stirring constantly, until melted and smooth. Remove from heat.
Using 1/2 tsp (2.5 ml) per cup, pour chocolate onto the bottom of eight of the paper liners and spread it to cover. Pop the muffin tin in the freezer for about 5 minutes to firm up the chocolate.
In the meantime, make the filling: In a food processor, whir the almonds and coconut until you have what looks like a coarse meal. Add remaining ingredients except the raspberries and blend until the mixture comes together resembling a sticky dough.
Using about 1-1/2 tsp (7.5 ml) per truffle cup, scoop out some mixture and form into a rough ball. Make an indentation in the middle and push one frozen raspberry into it, then mold the mixture around the raspberry into a ball. Repeat until all the mixture is used. If you have more than 8 balls, coat the bottom of the extra paper liners with chocolate as needed (and freeze these as well before filling).
Place one coconut ball inside each paper liner, covering the bottom but taking care not to touch the sides (you may need to roll the “dough” into more of a cylinder shape so its sides don’t touch the liners). Using 1-2 tsp (5-10 ml) of chocolate per cup, pour the melted chocolate over the coconut balls, starting in the center and rotating out to the edges, allowing the chocolate to flow down the sides and fill the paper liners.
Place the tray back in the freezer for another 5-10 minutes until the chocolate coating is firm. If you have extra chocolate, you can use it to drizzle swirls, loops, or other decorative designs on top of the truffle cups.
Keep refrigerated until ready to serve. Will keep, covered, in the refrigerator up to 5 days. Makes 8-10 truffle cups.
And now that we’ve eaten, let’s have some prizes!
As promised, each installment of the Gluten Free Holiday event brings with it giveaways! If all this talk of healthy gluten free food and dessert is making you hungry, you can enter to win one of two amazing cookbooks–we’ve got four books to give away! To learn more and enter the giveaway, just click here! (Sorry for the extra click–I am abiding by the rules set out by BlogHer, which stipulate that I can’t post a giveaway on the main page of my blog.)
Of course, you’re still welcome to link up a healthier recipe at the bottom of this page–it will still count as an entry!
PLEASE NOTE: This is not an exclusively vegan event as there are six different hostesses participating and not all of us are vegan. It’s the holidays: let’s open our kitchens to everyone on this one! :D
The contest is now closed. Thanks, everyone, for entering!
One night when I was sixteen, I watched Marvin Hamlisch (composer of A Chorus Line, etc.) on The Tonight Show with Johnny Carson. The previous guest was Adrienne Barbeau, the buxom actress who played Bea Arthur’s daughter on the sitcom Maude. I was appalled as I witnessed Hamlisch, seated on the couch beside her, stammer and fidget (eyes flitting repeatedly toward her massive chest) while more or less grovelling for a date on air. Despite his musical genius, despite his fame and fortune and an upcoming gig at the Caesar’s Palace in Las Vegas, it was painfully apparent that Hamlish reverted to a tongue-tied nerd when faced with a beautiful woman who, clearly, barely registered his existence.
As soon as I got up off the sofa and turned off the television (no remotes in those days), I went to my typewriter and typed a letter to Marvin. It said:
Dear Marvin Hamlisch,
Someone with your reputation shouldn’t have to lower himself to ask Adrienne Barbeau for a date. Obviously, she doesn’t appreciate your genius. If you ever come to Montreal, I would go on a date with you any time.
Sincerely,
(Miss) Ricki Heller
I addressed it to “Marvin Hamlisch, c/o Caesar’s Palace, Las Vegas, USA” and popped it in the mail.
The following week, I received a handwritten letter on Marvin’s personal stationery. It said:
Dear Ricki,
If I ever get to Montreal, you’re on.
Sincerely,
Marvin Hamlisch
Sometimes I think back on that letter and ask myself, “Wow, did I ever really have such audacity? Where did that starry-eyed insouciance go? And why didn’t Marvin ever call me for that date?”
Then I remember: oh, yeah. I was sixteen.
Well, dear readers, I’ve decided it’s time to dredge up my inner 16 year-old once again. And you can help!
Even at my advanced age, I’m still a pop culture groupie. I’ve been a fan of Ellen’s for as long as I can remember (almost as long as it’s been since I heard from Marvin). I love her even more now that she’s vegan and sugar-free–and I want to be on The Ellen Degeneres Showso I can bring her some amazing baked goods from my cookbook, Sweet Freedom!
[Elsie's definitely on board! (or is that a little board on Elsie?)]
Am I a little bit crazy? You betcha!
As someone who’s followed a whole foods diet for over decade, I know first hand how much a healthy diet can affect your well-being (just look at the impact of the ACD on me over this past year!). Based on the cookbook’s reviews and all your fabulous feedback (thank you! thank you! My blog readers are the best!), I’m confident others will agree that treats from the book are both healthy AND delicious. What better venue to spread the word than The Ellen Show, especially since the show’s star herself has adopted–and now promotes–this same way of eating?
["Here, Mum, you'll need this to dance on the show."]
Besides, I’d be a perfect guest for the show! We have so much in common, Ellen and I: She loves dogs; I love dogs. She eats a vegan diet; I eat a vegan diet. She’s sworn off sugar; I’ve sworn off sugar. She loves American Idol; I love American Idol. She’s gay; I’m—
Hmmm.
She loves dogs; I love dogs!
And you can help! On April 2, 2010, I tweeted for an entire day nonstop, with every single tweet that day directed to @TheEllenShow–with NO laptop, NO BlackBerry, NO pre-scheduled tweets–just me sitting at my desktop computer, typing away (with the occasional bathroom break)! The major blitz is over, but I’d like to keep the campaign going!
["Mum, I know you named me Elsie, but I think I'd like to be called Ellen from now on."]
Together, we can make this happen! If you like my recipes and want to see me serve delicious, vegan and sugar free treats on The Ellen Show, please feel free to tweet Ellen at @TheEllenShow, or send an email in support byclicking here. You can also post a link to this page on your blog, Stumble this blog entry (just click on “I like this” at the top of the page if you see this on StumbleUpon), tell your local librarian, get a tattoo–whatever works!
And don’t forget tohop back here to leave a comment telling me you did so (so I can send you a free copy of the book if when I get onto the show)!
[But where's Mum?]
If I get invited on the show, every single commenter who participates in this blitz will win a FREE copy of Sweet Freedom, the ebook , which is identical to the paper copy! (And isn’t giving away free goodies very Ellen-like of me?).
And even if I don’t get asked to appear on the show, I’ll still choose 10 names at random on Sunday–three people will win hard copies of the book, and seven will win ebook. It’s my way of saying “thank you” for all your support!
I think it’s a win-win-win. If Ellen invites me to her show, she’ll have the opportunity to try some amazing, healthy baked goods. I’ll get to fulfill the dream of a starry-eyed teenager (and, more recently, a starry-eyed menopausal blogger). And you will get a FREE copy of my cookbook–everybody wins!
Let’s make it happen! Let’s show the world what “grassroots marketing” really means! Let’s prove to all the aloof, disinterested corporations that even the little guy (okay, technically I’m not quite “little” yet–but 45 pounds is nothing to sneeze at) can drum up support for an independent project without a huge marketing budget! Let’s help Ellen discover some truly delicious sweets to eat on her sugar cleanse–and share them with the world! And let’s all go try out one of these raw cookie dough truffles right now! (Well, you’ll need a good source of quick energy for all that typing, I figure).
“Mum, that’s a great idea! And we know The Ellen Show would be lucky to have you. But, um, we are your usual kitchen helpers, you know. . . so does that mean we get to be on TV, too?”
Chocolate Chip Cookie Dough Truffles (ACD-Phase II and beyond)
As soon as I saw this recipe on Alicia’s blog, I knew I had to try it. The filling emulates a real raw cookie dough almost too well–gooey, sweet, chocolately. Except, um, it’s not bad for you! AND it’s ACD-friendly! Variations are endless, as well–in addition to the two provided, you could try banana cookie dough, gingersnap, or snickerdoodles–mmmm!
Cookie Dough:
2 Tbsp (30 ml) raw cacao nibs or chocolate chips*
1/3 cup (80 ml) whole old-fashioned rolled oats (not instant or quick-cook)
2/3 cup (160 ml) lightly toasted cashews*, walnuts, macadamia nuts or hazelnuts
10-20 drops plain or vanilla flavored stevia liquid, to taste
1-2 Tbsp water or plain soy or almond milk, if needed
Coating:
4 ounces (110 g) unsweetened chocolate
1 Tbsp (15 ml) coconut oil
2 Tbsp (30 ml) carob powder, sifted (it helps cut the bitterness when unsweetened chocolate is stevia-sweetened)
20-30 drops stevia liquid, to taste
In a small food processor or coffee grinder, pulse the cacao nibs 3-4 times to chop them up. Turn the chopped nibs into a small bowl.
In the same processor or grinder, whir the oats, cashews, cinnamon and salt together to form a fine flour. Take care not to process too much–it should still remain dry and floury.
In a very small bowl or measuring cup, whisk together the yacon, vanilla, stevia, and 1 Tbsp (15 ml) water. Pour this over the mixture in the processor and process to form a soft “dough” (if you need more water, add it one teaspoon/5 ml at a time). Turn the dough into the bowl with the cacao nibs and stir to distribute the nibs throughout.
Using a small ice cream scoop or tablespoon, scoop the dough and place scoops on parchment-lined tray. Freeze until firm, then roll into balls; refreeze until solid.
Meanwhile, prepare the chocolate coating: In a small pot over medium-low heat, melt the chocolate with the coconut oil and carob, whisking to ensure that no lumps develop. Whisk in stevia until smooth.
Once cookie dough balls are solid, remove from freezer and quickly dip them in the chocolate; roll them around if necessary. The coating should harden almost immediately. Remove with a fork and tap the fork on the side of the pot to remove most of the excess coating. Place truffles on a tray and refrigerate until firm. Store truffles in an airtight container in the refrigerator until ready to eat. Makes 10 truffles. May be frozen.
* Some anti-candida diets veto cashews. If you don’t eat cashews, use one of the other choices. For ACD Phase I, you can use unsweetened carob chips instead of cacao nibs; omit the coating and just roll the balls in carob powder.
Carrot Cookie Variation: use 2 Tbsp (30 ml) dried unsweetened coconut in place of cacao nibs, walnuts in place of cashews, and 2 Tbsp (30 ml) finely grated carrot in addition to other ingredients. Reduce initial water to 2 tsp (10 ml).
Post-Script: I realize this stunt may seem rather, well, adolescent to some of you (and to others, a clear indication that midlife crisis has struck with a vengeance). And after this post, I promise we’ll be back to business as usual here on DDD. But you know what? I still get a kick out of that letter from Hamlisch. So for now, I’ll once again channel that audacious sixteen year old, just for today. I figure, what have I got to lose? I’ll either be asked on the show; or I may be permanently banned from the show. Either way, the process will be fun.
And maybe–just maybe–that 16 year-old girl of yore will be surprised and delighted once more, with an opportunity of a lifetime. Here’s to healthy baked goods for all!
[Today is the last day to enter two cookbook giveaways! Enter to win 500 Vegan Recipes right here on DDD--check this post. And if you'd like a free copy of my cookbook, Sweet Freedom, hop over to Sally's blog and enter before midnight tonight!]
I’ll be back with a new recipe over the weekend, but in the meantime, I thought I’d post some festive Easter-friendly recipes for those of you who celebrate (it’s only fair, since I posted Passover-friendly ones last week). The HH and I, on the other hand, will most likely partake of some Asian-themed fare this weekend.
Here are some holiday-appropriate dishes you might like to try. And if you’re following the ACD, don’t forget you can find 16 delicious gluten-free, allergen-free, ACD-friendly recipes in the Anti-Candida Feastebook (with desserts all stevia-sweetened!) for just $5.00 USD.
A very Happy Easter to all who celebrate!
“Mum, anotherholiday, so soon? Wow, you human types really know how to party.”
Are you looking forward to V-Day next week? Seems most people either love it or hate it. Being from the “never too much schmaltz” school of romance, I love Valentine’s Day. Even during all those years before I met the HH, I’d always endeavor to celebrate somehow. I’d send cards to my friends or my sisters. I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there. One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).
The contest asks you to create a romantic dish using one or more vegetables of your choice. Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach. I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core. You’d think I’d give up on sweets with veggies in them. But no. . .
As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable. I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes). When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie). They’re a healthy vegetable. They’re orange. They’re sweet. And their name sounds like a term of endearment: “Oh, why so coy, my little Sweet Potato? Come on over here and let me help you out of that peel.” Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?
This year’s recipe really should have made it into the cookbook–it’s that good. What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling, vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots. I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, ”This tastes exactly like a really fine quality, high-end chocolate!” This from a guy who’d normally consume chocolates with cream, butter and white sugar. “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections).
Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting. Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).
I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these. Give yourself a little gift of Vegetable Love this year.
This is my submission to Susan’s contest. You have until tomorrow at midnight to enter if you’re so inclined!
Spiked Sweet Potato Truffles or Truffle Cups
Filling:
1 cup (240 ml) packed sweet potato purée, from one very large sweet potato (see instructions)
3 Tbsp (45 ml) organic cornstarch, plus up to one more Tbsp (15 ml), if necessary (see instructions)
1/3 cup (80 g) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor) plus up to 2 more Tbsp (30 ml), if necessary to thicken the filling (see instructions)
finely grated zest of one large organic orange (I used a microplane grater)
1/4 cup (35 g) light spelt flour
1/8 tsp (.5 ml) fine sea salt
1/3 cup (80 ml) light agave nectar
1/2 cup (120 ml) plain or vanilla rice milk
2 Tbsp (30 ml) Cointreau or liqueur of your choice (Frangelico also worked well in these), or substitute orange juice
1 tsp (5 ml) pure vanilla extract
Chocolate Coating or Cups:
1 cup (200 g) dairy free chocolate chips or chopped semisweet chocolate
1 tsp (5 ml) refined organic coconut oil (or use unrefined if you don’t mind a coconut flavor)
Make the sweet potato purée in advance: Preheat oven to 400F (200 C). Place unskinned sweet potato on a baking sheet and bake until very tender, about an hour. (You can boil the sweet potato instead of baking it, but I find the flavor is vastly inferior that way.) Allow to cool, then peel and purée the flesh in a food processor until very smooth.
Measure out 1 scant cup (230 ml) of the purée and reserve the rest for another use. Return the one cup purée to the processor along with the cornstarch and coconut oil, and blend until very smooth.
In a small, heavy-bottomed pot, whisk together the flour, salt and agave nectar until smooth. Add the rice milk slowly and whisk until incorporated; sttir in the orange zest. (Combining the flour and agave first before the milk helps to prevent lumps from forming).
Cook the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; lower heat to simmer and cook, stirring constantly, for about 30 more seconds. The mixture will thicken very suddenly and you’ll need some muscle power to keep stirring; it will end up like a very thick paste or glue. (A silicon spatula is useful when stirring, as you can scrape the sides and bottom of the pot to prevent scorching). Remove from heat and stir in the liqueur and vanilla until combined.
Turn the hot mixture directly into the processor bowl with the sweet potato and whir until the mixture is perfectly smooth and creamy. It should be soft, but stiff enough to hold a shape.
If the mixture is too thin to hold a shape, it may be that your sweet potatoes were moister than mine (the amount of moisture in the potatoes will vary from batch to batch). You can try one of these two things:
To thicken the filling (only if necessary): 1) Melt an additional 2 Tbsp (30 ml) coconut oil. With the processor running, slowly add the oil to the mixture and blend it in. It should thicken up nicely. OR, 2) Add another 1 Tbsp (15 ml) cornstarch to the processor bowl, and blend it in to the mixture.
For truffles: Pour the filling into a deep bowl and refrigerate until cold and firm, at least 3 hours. Then, using a melon baller, mini ice cream scoop or teaspoon, scoop balls of filling onto a cookie sheet that’s been lined with plastic wrap; place in the freezer until firm.
Once the truffle filling is frozen, proceed to dip the truffles: In a bowl set over a pot of simmering water (the bowl should be large enough that the bottom of the bowl doesn’t touch the water), melt the chocolate and coconut oil together until smooth. Using two forks held facing each other, dip the truffles one at a time, tapping the forks on the edge of the bowl to release excess chocolate, and place them on the plastic. Allow to firm up in the refrigerator (they will actually begin to firm up fairly quickly because of the frozen filling) Using more melted chocolate, decorate tops with swirls or heart shapes if desired. Store in the refrigerator, but serve at room temperature. Makes 12-15 truffles.
For chocolate truffle cups: Set the filling aside while you prepare the chocolate cups. In a bowl set over a pot of simmering water (the bowl should be large enough that the bottom of the bowl doesn’t touch the water), melt the chocolate and coconut oil together until smooth. Use about 3/4 tsp (3.5 ml) to coat the bottom and up the sides of 12-15 mini foil cups. Place the cups in the freezer for a couple of minutes to firm up.
Using 1-2 tsp (5-10 ml) of filling for each cup, fill the chocolate cups with the sweet potato mixture and smooth the top. Return to the freezer for another 5 minutes or so until the tops of the filling are firm.
Cover each cup with another 1 tsp (5 ml) chocolate, and spread it gently to cover, ensuring that the chocolate is sealed at the edges and no bits of sweet pototo show through. Keep refrigerated until firm, then remove from fridge , immediately peel off the paper cups, and allow to come to room temperature before serving (these are much better served at room temperature, but the cups will stick to them if you try to unwrap them once they’re no longer cold). Makes 12-15 truffle cups.
Frosting Variation: After the filling is prepared, turn it into a deep bowl and refrigerate until cold and very firm, at least 2 hours.
Using electric beaters, beat the mixture until it begins to lighten both in color and texture (it will become airy and fluffy). Use as desired to frost cupcakes, cakes, etc. Makes enough to frost a single 9″ (20 cm) round or square layer.
[Update, November 10: The contest is now closed. Thanks, everyone, for entering!]
