Millionaire Shortbread and the Intubation

So, I have 3 weeks left of surgery.  Three.  It's a lot and a little all at the same time.  I'm done with the peds service (sad face...), but general surgery (ie, "old" people with bad colons and all kinds of unappetizing problems) hasn't been too bad.  Hours are long, whatever, but I've gotten to do some cool stuff.  OK I got to do one cool thing this week....I totally intubated someone.  My med school friends out there just went, "holy crap that's awesome", but incase you don't grasp the magnitude of this experience, let me tell you what happens when we put you to "sleep"... we make you feel drunk (versed), then we sedate you (propofol...Michael Jackson's (classy) drug of choice), then we paralyze you (rocuronium).  After you're paralyzed, you stop breathing, and we have, oh, about max of 45 seconds to intubate you before your body gets mad at us.  To intubate, you use a tongue blade to get that big floppy thing out of the way, then, when and if you can see the vocal chords, advance a tube into the trachea and blow up a little balloon to make sure we have a nice airway.  Turn on the aerosolized anesthesia gas (desflurane) and breathe for the patient with the ventilator, and the surgeons can cut away (with a little morphine or your opioid of choice).

The anesthesiologist was AWESOME.  During our second case with him yesterday, I was at the head of the bed with gloves on when he was ready to go.  He asked me if I wanted to give intubation a shot and although I felt totally unready and unsure that I could drop a tube into someone's trachea, it is going to happen sometime, and better to be on a healthy big person than a tiny baby.  It took a minute (I think the anesthesiologist pumped a bunch of oxygen into him before I started to buy me time) but I did it.  I was so pumped.  I helped fly the anesthesia plane during the operation (what rotation am I on?), and then I extubated (pulled the tube out) after it was all over and we reversed all the crap we gave him.  Boom.  The field of anesthesia and I have been flirting on and off for years, and while I don't think I'm going to jump my baby doctor ship anytime soon, it was a fun experience :)

So you really came here to read about some bars?  These are my BEST baked goods...of all time.  Really.  When I make these for people, I tell them this is as good as it gets with me.  I'm a good baker, but these are addictive and unreal.  It's a little time intensive but nothing is really hard.  People will flip out for these, I promise.

Look closely...there's dark and light chocolate :)

I like to marble three kinds of chocolate on the top: semisweet, milk, and white chocolates, but you can use just one (boring...come on) or two.  I spread alternating lines of semisweet and milk chocolate, then dot with white chocolate.  Take a knife and swirl them together (don't mix, just swirl, or marble).

Here's to hoping you'll never need me to intubate you :)
Amy

Millionaire Shortbread

For the shortbread
3/4 cup butter (1 1/2 sticks, cold)
1/2 cup powdered sugar
2 1/4 cups all purpose flour

For the filling:
7 Tbsp butter, diced
1/2 cup brown sugar
2 cans sweetened condensed milk

For the topping
1 cup each milk and semisweet chocolate chips
1/2 cup white chocolate chips

Preheat oven to 350 and lightly grease a 9x13 pan.  In a food processor, combine flour and powdered sugar.  Pulse in butter until it looks like breadcrumbs or sand.  (Add 1 Tbsp water if it's not "together" enough...).  Tip the dough into your pan and smush it around to create an even crust.  Bake for 20 minutes or until set and very light brown.  Allow to cool

To make the filling, put the butter, brown sugar and sweetened condensed milk into a pan and heat gently, stirring until the sugar has dissolved.  Stirring constantly (really...constantly), bring to a boil.  Reduce the heat and simmer the mixture for 7-9 minutes (STIR!!! STIR STIR STIR) until it is a dark caramel color.  Off the heat, stir in 1 Tbsp vanilla extract.  Pour into the crust and allow to set.

Melt each type of chocolate separately.  Make stripes of the semisweet and milk chocolate, then dot on white chocolate.  Swirl with a knife.  Allow the chocolate to set up at room temp or in the refrigerator.  Cut into small squares.  Try not to eat half a pan by yourself :)

Creamy Chicken Enchiladas

I forget where I found this recipe, but I'm so glad I did!  I shared with you our favorite enchilada recipe some time ago, but you know me, I'm always willing to update a classic.  Peter was a bit skeptical about this "creamy" version, stating more than once that the other kind are his favorite, but we both really enjoyed this recipe!  Just like with the other ones, I made 6 enchiladas, 3 per pie plate.  One got tossed in the freezer, and one we baked and ate that day (well, one was left over for lunch).  

Little creeper peaking over the edge :)

Confession...I forgot to mix in the green chillies.  Dang it!  I was just on autopilot and assembled those suckers, when I looked over and saw the two sad cans sitting there.  Improvise!  I sprinkled them on top and hoped for the best.  Whatever, mix them into your enchiladas, but they were fine without them.  We topped them with salsa and served them with a salad.  


Creamy Chicken Enchiladas


1 pound skinless, boneless chicken breasts
1 14-ounce can chicken broth
1/2 teaspoon black pepper
8 cups torn fresh spinach or one 10-ounce package frozen chopped
         spinach, thawed and well drained (wring it out in a paper towel)
1/4 cup thinly sliced green onion
2 8-ounce carton light dairy sour cream
1/2 cup plain low fat yogurt
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 cup milk
2 4-ounce cans diced green chili peppers, drained
12 7-to 8- inch flour tortillas
1 cup shredded cheddar or Monterey Jack cheese (4 ounces)
Chopped tomato or salsa (optional)
Thinly sliced green onion (optional)

In a large skillet place chicken, chicken broth, and 1/2 black pepper.
Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes
or until chicken is no longer pink. Drain well. When cool enough to
handle, using 2 forks, pull meat apart into shreds. (You should have
about 3 cups). Set aside.
If using fresh spinach, place spinach in a steamer basket over boiling
water. Reduce heat. Steam, covered, for 3 to 5 minutes or till tender.
(Or, cook in a small amount of boiling water, covered, for 3 to 5
minutes or until tender.) Drain well.

In a large bowl combine the shredded chicken, cooked fresh spinach or
thawed and drained frozen spinach, and the 1/4 cup green onion; set
aside.
In a bowl whisk together sour cream, yogurt, flour, salt, and cumin
until smooth. Stir in milk and chili peppers. Divide sauce in half.
Set 1 portion aside.

For filling, combine 1 portion of the sauce and the chicken mixture.
Divide filling among tortillas. Roll up tortillas. Place, seam side
down, in two ungreased 2-quart-rectangular baking dishes. Divide
remaining sauce evenly between the two casseroles.

Bake, uncovered, in a 350° F oven about 25 minutes or until heated
through. Sprinkle with remaining cheese; let stand for 5 minutes.
Transfer to a serving platter, if desired.

To serve, garnish with chopped tomato or salsa and additional green
onion, if desired. Makes 12 servings.

Baked Oatmeal

To continue with our newly-formed tradition of "Sunday breakfast, post-workout/pre-church," I thought I'd try this recipe for baked oatmeal I found a while ago.  As you probably know, I'm a sucker for oatmeal...it's just great and healthy.  I've even converted Peter to enjoying a bowl now and then (yay, HDL!)  It was super yummy, and really versatile!  You could do this with any combo of fruits/nuts you like.  I saw someone using banana and putting them on the bottom of the baking dish.  Good idea, if I didn't have an unrational aversion to bananas; oh well.  I had frozen raspberries and a handful of blueberries....good enough for me!

I don't think you should prepare this the night before, as the oats would suck up all the liquid before baking, but I'm not super sure on that.  Do what you'd like, but really, I stumbled out of bed, assembled this, ran 5 miles while it baked, and voila!  Breakfast.  (Oh, just FYI, don't work out on an empty stomach right out of bed...I always have a chocolate milk first...give your liver a break.  It doesn't need to be jolted awake in a hypoglycemic crisis as you forge ahead on the treadmill...thanks).

Unrelated, here's a pic from our "family field trip" to Lincoln Park today...a big park a few miles north of our apartment.  After a while of trolling around for a parking spot, we had a great time exploring the new area!  Well, Lady mostly went bezerk for all the ducks and squirrels she saw.  We tried to take a good picture, but as you can see, she spotted something that wasn't the camera...oh well, we tried :)

Baked Oatmeal
Adapted from Annie's Eats

1 cup old fashioned oats
1/4 cup chopped walnuts, divided
1/2 tsp baking powder
3/4 tsp ground cinnamon
Pinch salt
2 Tbsp granulated sugar
1/4 cup maple syrup
1 cup milk
1 egg, lightly beaten
1 tsp vanilla extract
1 cup fruit, divided (raspberries and blueberries, apple/cranberry, banana/berry, etc)

Preheat oven to 350.  Lightly grease a 1 1/2 quart baking dish.  In a bowl combine oats, half of walnuts, baking powder, cinnamon, salt and sugar; mix lightly with a fork.   In a liquid measuring cup, combine maple syrup, milk, egg, and vanilla extract; combine.  Spread half of fruit in the bottom of the baking dish; top with all of oat mixture.  Add the milk mixture evenly over the top of the oats, and top with remaining fruit and nuts.  Bake uncovered for 40 minutes or until set and browned.  Allow to cool for 10 minutes before enjoying.  Leftovers are great!

Vegetable Tian

Ok so you're going to a dinner party and need to bring a side dish..what do you do?  It's easy to grab a frozen bag of generic mixed veggies, mix with velveeta and throw into a casserole dish...exciting.  How about a tian:  a layered veggie dish?  This beautiful, swirly, colorful, healthy veggie side dish is so impressive looking (I think...) and it's not super complicated.  If you can chop fairly consistent sized circles of the veggies you choose, you can make this.

I've seen the Barefoot Contessa make this, and when I saw it again on a blog, I knew I wanted to try it at home.  It was super duper yummy!  I had all the ingredients and planned to make it for a dinner party, but when it was rescheduled, I decided to make it anyways.  It was easy enough to throw together on a Friday night after work, but felt special; bonus!  I think this would be great for Easter :)

Vegetable Tian
Adapted from Annie's Eats

Olive oil
2 large yellow onions, cut in half and sliced
2 garlic cloves, minced
1 large potato unpeeled
1-2 zucchini
3 medium tomatoes
1 tsp salt
1/2 tsp black pepper
1 Tbsp fresh thyme leaves, plus extra sprigs
2 oz cheese (Parmesan, Gruyere, etc).

Preheat oven to 375.  Brush a large casserole dish with olive oil.  Heat 2 Tbsp olive oil in a saute pan and cook onions over medium heat until translucent, about 8-10 minutes.  Add garlic and cook for another minute.  Spread onion mixture on the bottom of the baking dish.

Slice potatoes, zucchini, and tomatoes in 1/4 inch thick slices.  Layer them alternately in the dish on top of the onions, fitting them tightly in one layer.  Sprinkle with salt, pepper and thyme leaves and sprigs.  Drizzle with a little more olive oil.  Cover dish with foil and bake for 35-40 minutes.  Uncover the dish, sprinkle with grated cheese and bake for 30 minutes more or until browned.  Serve warm.

A day off

I've said it before...I love Sundays; a day I usually have off, and get to spend time with my little family, catch up on chores and studying, exercise, cook, etc.  I'm not sure if you totally care what I was up to this Sunday, but incase you are, here's a photo tour through our favorite day :)

First of all; this blissfully has nothing to do with Sunday.  I took a picture of Lutheran General Hospital, where I am doing my surgery rotation currently, as I was walking in around 5pm Saturday evening.  Normally when I get this view, it's 5am and dark...so anyways, this is where I've been residing for the past month.  It's a beautiful hospital.  Like, I'd actually take myself here if my appendix decided it wanted to part ways with me.

Next a workout, breakfast and church.  This is Old St. Pat's church, a few miles from our apartment.  The music is always amazing.

Lady desperately, desperately needed a haircut.  Her last one was in December, and we didn't go too short since it was cold.  I'm talking gray fur, shaggy, hot, and her fur bounced when she walked.  So, we took her to Petsmart for grooming, and while that was happening, we had a lovely shopping/lunch/study date at the big complex that Petsmart is in.

We finished up our day studying a bit...Peter and all his classmates have Step one of three board exams Tuesday and Wednesday.  He's been working hard since October, and I know he'll do great!!

PS:  I got a plant.  I never have great luck with plants, but these are bulbs and have already started blooming purple flowers since I took this pic.  Success.

Strawberry Cream Cheese Tart

I think spring is on it's way guys (or maybe we were catapulted into summer?).  I hope your weather has been as nice as it has been here in Chicago!  We have tulips coming up, trees budding, and sunshine...now that's revitalizing!  Lady and I have enjoyed a few late afternoon/early evening walks together, and with the time change, it's allowing me to get a bit of sunshine.  Amazing how therapeutic some fresh air and sun can be after a long day in the recycled hospital air!

What's more spring-like  than a nice tart with strawberries?  I made this for a little friend get-together we had last weekend, and it got rave reviews.  It's a shortbread crust that is really more like a sugar cookie (you could probably use refrigerated sugar cookie dough in the bottom of the tart pan if you wanted), a chocolate ganache that never really gets super hard, a sweet cream cheese layer, topped with big slices of strawberries.  Oh yes.

The chocolate ganache base...yum!

It has a few steps, but they really aren't that bad.  You can make the crust and refrigerate the dough, and just roll and bake the day you are going to use it.  I made the cream cheese filling a bit in advance too.  After that, it's just assembly!  It keeps pretty well for the next few days, but I'd recommend doing your "main serving" the day you make it.


Strawberry Cream Cheese Tart

For the crust
1 large egg yolk
1 Tbsp heavy cream
1/2 tsp vanilla extract
1 1/4 cup AP flour
2/3 cup powdered sugar
1/4 tsp salt
8 Tbsp cold butter, cut into small cubes

For the ganache
1/3 cup chocolate chips (I used semisweet)
1/4 cup heavy cream
1 Tbsp butter at room temp

For the filling:
8 oz fat free cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
2 Tbsp cream
Seeds of 1 vanilla bean, if desired
Strawberries for topping (1 16oz container)

To make the tart shell, whisk together egg yolk, cream, and vanilla in a small bowl.  Place flour, sugar and salt in a food processor and combine.  Add butter pieces and process to cut the butter into the flour mixture, about 15 1 second pulses.  With machine running, add egg mixture and process until dough comes together.  Turn dough out onto a piece of plastic wrap, press dough into disc, wrap and place in refrigerator for at least 1 hour or up to 2 days.

Remove dough from refrigerator (let it become pliable again).  Roll the dough out onto a lightly floured surface to a 13 inch round.  Transfer dough into a 9 inch tart pan, and mold dough to the sides of the pan.  Remove the excess from the top.  Place tart pan in freezer for 30 minutes.

Meanwhile preheat oven to 375F.  Remove pie dough from freezer and cover dough/tart pan with foil.  Bake for 30 minutes, rotating half way through bakign time.  Remove from oven, take off foil, and bake for 5-8 minutes more until golden brown.  Remove to cool.

To make ganache, place cream in a small saucepan and heat cream until simmering.  Pour over chocolate (in a heatproof bowl).  Let cream melt chocolate, then stir vigorously until combined.  Add butter and stir until combined.  Spread ganache in a thin layer in the bottom of the cooled tart shell and allow ganache to set before proceeding (you can refrigerate it).

To make filling, beat together cream cheese and powdered sugar until smooth.  Blend in vanilla and cream.  Add vanilla bean seeds.  Spread cream cheese mixture carefully over cooled ganache in the tart shell.

Decorate the top with the sliced strawberries, making concentric circles.  Chill until ready to serve.

Breakfast Sandwiches

Who eats breakfast at 445am?  I do...it grosses me out a little bit too.  As you know (because I've been loudly complaining), I'm on surgery, and man, do those people like to get up and at-em!  Also, they like to stand in ORs, trapped, for hours on end, so you never really know when you'll be eating again (Am I making my life sound like an episode of Survivor?  Because that's what it feels like :)  These sandwiches are a perfect way to start a long day.  Lots of protein and fiber...I don't get hungry for hours!  (and I always have a back-up granola bar in my pocket).

If you try these, somehow get your eggs to be the size of
your English muffin.  I let them cook for a while (don't scramble)
then fold in the edges, then flip

In my frantic fumbling about in the dark, trying to get assembled and out the door to get to the hospital by 5ish, I realized that I don't have time to enjoy a leisurely bowl of oatmeal, so I came up with this idea. I put together some egg sandwiches a few days in advance, pop them in sandwich bags, and store in the fridge.  Then I can microwave for 30 seconds and run out the door, eating said sandwich in the car.  I like to add a little ketchup after microwaving.  It adds great flavor, plus some excitement (am I going to make it to the hospital without getting ketchup all over my coat?).

Breakfast Sandwiches
Makes 1, you can make a bunch at a time

1 whole wheat English Muffin (I like the 100 calorie ones)
1 slice bacon (cooked) or canadian bacon
1 whole egg + 1 egg white, lightly beaten, seasoned with salt and pepper

In a skillet over med-high heat, pour eggs and allow to set before you start moving them (we are making more of an omelet than scrambled eggs).  Try to end up with an egg "patty" that is about the size of your English muffin.  I do this by folding in the edges of the cooking egg, then flipping the whole thing over and moving in edges that are oozing out.  When done, remove from pan and allow to cool.

Toast the English muffin, and to one side add your meat.  Top with room temp eggs, and add the other half of the muffin to make a sandwich.  Store in the refrigerator in a sandwich bag.

(Way too early) in the morning, microwave a sandwich for about 30-40 seconds, then add a little ketchup (it's delicious...trust me).  Put back in sandwich bag and run out the door.  Enjoy in the car, trying not to spill on your coat.

Easy Beef Stroganoff

My mom made beef stroganoff a lot when I was younger.  Peter's family did too (his brother insisted on calling it "beef schneg-in-ire", which is what I can't help but call it :).  Someone at work was talking about making it, which really gave me the bug to do it too.  I found this one on kraft.com, and it's healthy-ish and delicious.  The "gravy" was a bit runny, despite my flour-thickening efforts, but it was still magnificent.  (Just get a nice whole wheat roll to sop up the remaining juices).   It kept well in the refrigerator, and we had round two a few days later.

Instead of buying stew meat (which I find tough and stringy...bleh), I bought 1 sirloin steak, trimmed the fat, and sliced it AGAINST THE GRAIN pretty thinly.  Then I sauteed it, and it worked out nicely.  I think buying quality cuts of meat is worth it...quality food in general is worth it.  Let's face it...lean meats, fresh fruit, etc are much cheaper than coronary angioplasty or a CABG.  Just saying.

Easy Beef Stroganoff
Adapted from Kraft.com

1 Tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 lb beef sirloin steak, cut into thin strips
3 Tbsp flour
1 can beef broth
2 Tbsp mustard
2 tsp paprika
1 green pepper, cut into strips
1 package sliced fresh mushrooms
2 cups whole wheat egg noodles, uncooked
1/2 cup water
1/2 cup fat free sour cream

Heat oil in a large skillet.  Add onion, garlic and peppers.  Saute a few minutes, then add mushrooms.  Cook a few minutes longer, and add steak strips and cook through.  Stir in flour.

Add beef broth, mustard, and paprika, stir well.  Bring to a boil, then stir in noodles and water.  Simmer on medium-low heat 10 minutes or until noodles are tender.  Stir in sour cream and cook 1 minute.  Serve!

Boozy White Chocolate Cranberry Cookies

These cookies are fantastic.  It's basically a chocolate chip cookie dough, but minus the chocolate chips.  Add in a bunch of white chocolate chips and cranberries....and rum.  It sounds crazy, but the tablespoon of rum transforms these cookies into something more than your average cookie.  You'll have to try them to see what I mean.  If you didn't have rum, you could use brandy, but don't leave it out.  Yum!

On a different topic, how cute is this wreath?  I didn't make it; I found it at Target and every time I walk to my door and see it hanging there, it makes me smile.  And really, isn't that what it's all about?  Smiling when you come home?  Totally worth the $whatever I spent.

Boozy White Chocolate Cranberry Cookies
Adapted from allrecipes.com

1 stick (1/2 cup) butter, softened
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1 Tbsp rum or brandy
1 tsp vanilla extract
1 1/2 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 cup dried cranberries
1 cup white chocolate chips

Preheat oven to 375.  Measure out 1 cup cranberries and pour over the 1 Tbsp rum.  Let stand while you get everything else ready.

Cream together butter and sugars.  Beat in egg and vanilla extract.  Combine dry ingredients, then slowly add to butter mixture.  (Do not overmix!)  Quickly stir in cranberries/rum and white chocolate chips.

Scoop onto baking sheet and bake for 8-10 minutes (remove when still doughy).  Let cool on sheet for 1 minute, then transfer to wire rack to cool completely.

**You can put the prepared batter in a tuppy and refrigerate/freeze for another time.  Or, you can scoop out dough onto a cookie sheet and freeze.  Then take the dough balls and put into a ziplock bag and freeze to bake off a few at a time.

South of the Border Bean Salad

I made up this dandy all by myself.  A friend of mine on a rotation had a similar salad, and as I stared at my bland sandwich and what everyone jokes as the "osteoporosis prevention lunch" (cottage cheese, yogurt and veggies...that I have every day) I was jealous.  So with a few pantry staples and some extras from the produce department, I had a yummy Mexican-ish bean salad.

The goat cheese was good, but it's creamier than other varieties that might work, like feta, so use whatever you'd like.  I really liked the goat cheese (it's tangy and delicious).  Don't be weirded out that it's from goat's milk.  How is cow's milk any better?...think about it.

South of the Border Bean Salad

1 can each black beans and garbanzo beans, rinsed and drained
1 pint cherry tomatoes, halved
1 small jalapeno, seeded and diced
4 green onions, sliced
1/3 cup cilantro, chopped
7 black olives, chopped
1/4 cup lime juice
2 Tbsp olive oil
1 tsp chili powder
1 tsp garlic salt
Black pepper, to taste
4 oz goat cheese, crumbled

Combine lime juice, olive oil, chili powder, garlic salt and pepper in a large bowl.  Then add in all the other ingredients, tossing to coat.  Add cheese last and lightly stir.  Refrigerate and enjoy all week!

Chocolate Truffles

http://www.chocablog.com/reviews/beyond-chocolate-caramelised-orange-truffles/ 

No, these are not the truffles I made.  These were made by this guy, but were a good example of the ones I made for Men in the Kitchen.  Things were crazy, my hands were COVERED in chocolate, and, well, a picture did not get taken.  Also, I don't have the strength (or basal metabolic rate) to make another batch...so make a batch yourself and you can see how awesome they are!

Truffles are actually little mushroom things found in France and Italy (dug up by truffle-hunting pigs, no less) that are worth like $200/oz or something stupid like that.  Fungi people.  The dessert, chocolaty truffles are meant to look like said fungi truffles...so imperfect, lumpy, and inconsistently covered in cocoa and fingerprints are ok here.  These would be a good project for toddler hands, if you happen to have a pair or two of those around.

I survived week 1 of surgery (one down, 7 to go).  I can't help it guys, surgery in general gives me bad juju.  I'm on peds surgery for a month, which is a slower service (not as many surgeries) AND I get to be in the PICU/NICU/peds wards, which I of course love, but there is just a different feel to it.  Plus I'm dreading being on General Surgery B team.  I know what you're thinking..."oh-hum Amy, suck it up."  I probably should....but surgery people are not the warmest, fuzziest human beings on the planet.  And there are just a lot of rules...don't touch this, don't EVER page your senior, unless you are dying (and even then, think twice), don't keep your knees locked, don't need more than 6 hours of sleep, because you will be back at the hospital at 5am, etc.  I did get to see a tonsilectomy/adenoidectomy (ie, taking out extra crap in your nose and throat) of a 1 year old this week...that was neat.  Maybe I'll find more ENT cases to watch :)  Thanks for listening guys.  Go make some truffles.

Chocolate Truffles
8 oz bittersweet chocolate
8 oz semisweet chocolate
1 cup cream
1 Tbsp vanilla extract
2 Tbsp Gran Marnier
Cocoa Powder, Nilla Wafers (crushed), coconut, or nuts for rolling

Finely chop the chocolate (NOT chocolate chips...get good quality bars) and place in a large glass bowl.  Heat cream in a small saucepan over med-high heat until just below boiling.  Pour warm cream over the chocolate, and leave it alone for a minute or so until the cream melts the chocolate.  Then stir until smooth (if by some chance there are still chunks of chocolate, you didn't do a good job chopping finely enough.  Microwave for super short intervals, stirring between (20 seconds).   Stir in vanilla extract and booze, and let set in the refrigerator for an hour or until set (you should be able to turn the bowl upside down).

Using a spoon or small cookie scoop, scoop out some chocolate and roll in the palms of your hands.  Roll in your choice of toppings, and set on cookie sheet or serving platter.  Can be refrigerated for another time, or served right away, whatever you want.