WITCHIN’ KITCHEN BOOK REVIEW & RECIPE | CLOVE CHOCOLATE COOKIES FROM STELLA MIA BY ROSANNA CHIOFALO
Hello You Magickal Beings!
Thanks so much once again for joining me in another episode of Witchin’ Kitchen! In this 2 part video series, I will be doing a book review paired with a recipe which was included at the end of the book.
PART 1: I am reviewing Stella Mia, a Sicilian gypsy romance novel by Rosanna Chiofalo.
Amazon Book Synopsis:
Rosanna Chiofalo’s poignant, beautifully written novel evokes the stunning scenery of Sicily and the Aeolian Islands and tells of mothers and daughters, love and sacrifice–and the choices that resound across continents and through generations.
Julia Parlatone doesn’t have much to remember her Italian mother by. A grapevine that Sarina planted still flourishes in the backyard of Julia’s childhood home in Astoria, Queens. And there’s a song, “Stella Mia,” she recalls her mother singing–my star, my star, you are the most beautiful star–until the day she left three-year-old Julia behind and returned to Italy for good.
Now a happily married school teacher, Julia tries not to dwell on a past she can’t change or on a mother who chose to leave. But in an old trunk in the family basement, she discovers items that belonged to her mother–a song book, Tarot cards, a Sicilian folk costume–and a diary. Sarina writes unflinchingly of her harsh childhood and of a first, passionate love affair;of blissful months spent living in the enchanting coastal resort town of Taormina and the unspoiled Aeolian Islands north of Sicily as well as the reasons she came to New York. By the diary’s end, Julia knows she must track down her mother in Italy and piece together the rest of the complex, bittersweet truth–a journey that, for better or worse, will change her own life forever.
*In this video I will kind of give you my opinions of the book, what I liked, what I didn’t, what I thought could have been changed to maybe make the book better, or even work as a fan fiction.
Also, I am following a recipe from the book as well, which came with a few pages of Rosanna’s family recipes in the back. I thought I would try one of them, and include some of my favorite doTerra Essential Oils for taste and benefits!!
Part 2: I will show you the recipe for Tetu Clove Scented Chocolate Cookies, from start to finish!
The book came with a few pages of her family recipes in the back, and I thought I would try one of them, and include some of my favorite doTerra Essential Oils for taste and benefits!! In this video I will show you how to do the recipe from SCRATCH, from start to finish!
I will also:
* Teach you how to blanch almonds
* Teach you how to make a sugar glaze
* Touch on the benefits of Clove essential oil
Pick up your copy here! (DISCLAIMER: This is an affiliate link)
Here is the complete recipe from the book if any of the ingredients were unclear in the video. If you try the recipe and make a video, please post your link in the comments, I’d love to see your take on it!
Tetu (Clove-Scented) Chocolate Cookies
1 cup blanched whole almonds
4 cups unbleached all purpose flour
8 tablespoons (1 stick) unsalted butter, softened ( I used earth balance vegan butter)
2 ounces (1/4 cup) unsweetened chocolate (I used milk choc)
1 cup milk
1 1/2 cups sugar
1 teaspoon ground cloves
2 teaspoons baking soda
1 teaspoon vanilla
1 egg, beaten lightly to blend
2 cups sugar
1 1/2 cups water
12 ounces (1.5 cups) chocolate ( again, I used milk choc)
2 cups powdered sugar, sifted
1. Preheat over to 375 degrees.
2. Spread almonds on baking sheet and toast in oven for 20 min or until well browned. Let cool.
3. Grind almonds in a food processor/coffee grinder to form a coarse powder.
4. Transfer to large bowl, stir in the flour, set aside.
5. In medium saucepan over low heat, melt the butter, chocolate, and milk, whisking until the butter is melted.
6. Whisk in the sugar, remove from heat, and let cool to lukewarm.
7. Whisk the cloves, baking soda, salt, vanilla, and egg into the mixture.
8. With a wooden spoon, stir the liquid ingredients into the mixture until combined. Cover the dough and chill for at least 1 hour until firm enough to handle.
9. Grease 2 baking sheets.
10. Pinch off a tablespoonful of the dough at a time, roll between the palms of your hands into a smooth ball, and arrange balls 2 inches apart on the baking sheets.
11. Bake the cookies for 15 minutes or until puffy but slightly soft in the center. Allow the cookies to cool for 10 minutes before removing from the pan.
MAKING THE GLAZE
Meanwhile, make the glaze. In medium saucepan, bring the sugar and water to a boil, whisking constantly. Boil for 3 minutes. Remove from heat and whisk in chocolate until melted. Whisk in powdered sugar until smooth.
While cookies are still warm, immerse them in glaze, a few at a time. Place them on a cooling rack over a baking sheet to catch the drips. It’s important that both the cookies and the glaze be warm so that some of the glaze soaks into the cookies. Cool on the rack.
Makes about 3 dozen.
*This recipe can turn into an all day process, so to save time, buy pre peeled almonds.
* You can probably cut the glaze ingredients by half, because I had ALOT of glaze left over, even for 3 dozen cookies.
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Justina is the creative force behind Bohemian Magic Studios. She is inspired by bright colors, nature, books, and movies. She loves cooking, arts n crafts projects, essential oils, reading the tarot and talking about astrology!