Modern Girl Style

The Sweet Lowdown

The way to anyone's heart is, yes, by means of sweets!

Aren't you already ready to pucker up & bite! Here is a quick list of some of the sweets that any girl can make at home in order to win love or enjoy herself! These recipes are from Country Living - Feb-07 - Single Copy & I have to thank my luck stars that I've got the ease of a digital subscription that makes finding old recipes as easy as one, two, three, four.

The Classic Sweet: Chocolate Chip Cookies

The Seduction Sweet: Red Velvet Cupcakes

Want more recipes seen here? Pick up a digital copy of all these recipes,which are immediately download to your computer, for only $1.99! Sweet!

Or head over the Country Living Website for more fun!

      

Party Away Your Winter Blues!

I'm not genetically built for cold winter blah weather. I swear! But, I bet this might be true for lots of ladies & gentlemen. What can you do in bad super-yuck downright no good horrible evil snow storms? Buy a ticket and get out. If that's not an option, try this martini! It'll beat the blues!*

*Yes, this watercolor was a modern girl creation! It was loads of fun to draw, but I'd still rather be by the pool in Cali!

Build A Dream Gingerbread House

Gingerbread houses will forever be one of my favorite holiday traditions.

I can vividly remember the first time that I built one as a child, using a petite milk box, graham crackers, and icing. I really never got over that love of building gingerbread homes and perhaps with my love for architecture and interior design, I may never. But, should I? Absolutely not! I was reading County Home Living, a fabulous magazine, that happened to feature gingerbread homes in last December's edition. I had to share!

Here is my own gingerbread house, work in progress...Mind you that this has been a family project which only makes it more special!

Halloween Thrills with a Twist

Get your Halloween weekend shaking with modern girl style! No tricks involved!

Pumpkin Martini
Alright, I was at Maggiano's Restaurant at the Grove in LA when I finally ordered this seasonal favorite. Let me tell you it was love at first bite! This is a must have, must drink martini!

INGREDIENTS:

• 3 ounces Bols Pumpkin Smash liqueur

• 1 ounce Captain Morgan Original Spiced Rum

• 1 dash half-and-half

• Ground cinnamon, for garnish

INSTRUCTIONS: Shake the ingredients over ice, and strain into a cocktail glass rimmed with sugar and cinnamon. Sprinkle a little more cinnamon on top.

Blood Martini

INGREDIENTS

• 1 1/2 cups pomegranate juice
• 2 oz. Absolute Citron vodka OR white tequila
• 1 oz. Cointreau liquor
• Cup of ice
• Optional: Splash of sparkling water
• Optional: Squeeze of lemon

INSTRUCTIONS: Shake ingredients in a shaker and put in chilled martini glasses. Put pomegranate fruit into glass as garnish.

Blue Lime Ghost

INGREDIENTS

• 3 pt lime vodka
• 1 pt blue curaÁao
• Sprite/7up

INSTRUCTIONS: Build in a highball glass packed with ice.
Get an extra spooky, smoking effect by decorating with carbonic ice.

Spooky Bites

Hallo-ulah! Martha's got a spooky treat fit to eat to the grave! These ghostly greetings appear atop delicate chocolate cookies with the help of confectioners' sugar. Our Gothic letter templates help you spell out messages for visiting goblins.

Ingredients

Makes 4 1/2 dozen

• 1 1/2  cups all-purpose flour, plus more for dusting
• 1/2 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 1 1/2 sticks (3/4 cup) unsalted butter, room temperature
• 1 1/2 cups sifted confectioners' sugar, plus more for decorating
• 1 large egg, lightly beaten
• 1/2  teaspoon pure vanilla extract

Directions

1. Sift together flour, cocoa powder, cinnamon, and salt. Beat butter and confectioners' sugar with a mixer on medium-high speed until pale and fluffy. Beat in egg and vanilla. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Divide dough in half, and shape into disks. Wrap each disk in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
2. Preheat oven to 350 degrees. On a lightly floured piece of parchment (or between 2 pieces of parchment), roll the dough to 1/8 inch thick. Transfer the dough and parchment to a baking sheet. Freeze 15 minutes.
3. Using a 2 1/2-by-3-inch fluted oval cookie cutter, quickly cut out shapes. (If dough begins to soften, place in freezer for 3 to 5 minutes.) Gather scraps, reroll, and cut out. Space shapes 2 inches apart on parchment-lined baking sheets. Freeze 15 minutes.
4. Brush flour from shapes. Bake, rotating sheet halfway through, until crisp, 8 to 10 minutes. Let cool completely on sheets on wire racks. (Undecorated cookies can be stored in airtight containers for up to 1 week.) Just before serving, decorate cookies: Center template over cookie. Lightly sift confectioners' sugar over template, then carefully lift it off cookie. Repeat with remaining cookies.

 

Small Kitchen Appliances that Rock

Cuisinart ® Griddler

This timesaver is a contact grill, panini press and open grill. Floating hinge adjusts to thickness of food or opens flat for double the cooking surface. 

As an owner of a Cuisinart Griddler, I can't say enough about the amazing meals that have been created with this gadget. I can't image not having it.

Panini with Mortadella, Pickled Red Onion, & Aged Provolone

• 3 slices mortadella
• 2 slices ciabatta (2 inches thick), halved widthwise
• 1/2 tablespoon Pickled Red Onions
• 1 to 2 slices aged Provolone cheese
• 1 to 2 tablespoons extra-virgin olive oil

1. Heat a panini grill to hot or a grill pan to medium.
2. Place slices of mortadella on one of the slices of ciabatta. Add onions and cheese; top with remaining slice of ciabatta.
3. Brush top and bottom of the sandwich with olive oil. Place in panini grill and press until bread is crisp and brown, and cheese has melted slightly, 9 to 10 minutes. If using a grill pan, press sandwich down with a heavy pan set on top of the sandwich, cooking, turning once, 2 to 3 minutes per side. Cut sandwich in half and serve immediately. Click here for recipe source!

Bialetti ® Electric Cappuccino Maker

Modeled after the classic stovetop design, this modernized cappuccino maker features a streamlined shape and convenient electric heating element. Just fill it with water, ground espresso and milk, and the built-in pressure valve makes froth and espresso simultaneously for a fast, easy cappuccino or latte (not intended for use as an espresso maker). A beep signals when your fresh-brewed hot beverage is ready. 

Cappuccino Art

Coffee art is created in one of two ways and sometimes using a combination of both. The first is called free-pour latte art. This method is the art of controlling and manipulating the flow of milk from a pitcher into the espresso. The second is drawing designs with an implement or skewer, known as etching.

Cuisinart ® Ice Cream Machine

The stuff summer memories are made of. Create easy and mess-free frozen desserts and drinks. No elbow grease, ice or salt required; just turn it on and pour in your ingredients.

I've owned this Cuisinart ice cream machine for years and it has never stopped being a hit! Here is a recipe I found to inspire your holiday table.   

Pumpkin Ice Cream

Not too sweet and perfect for topping warm cakes!
40 min 40 min prep

Change to: servings US Metric

                                   

1   (8	ounce) can pumpkin puree
1	teaspoon vanilla extract
2	cups heavy cream
3/4	cup brown sugar
5	egg yolks
1/2	teaspoon cinnamon
1/2	teaspoon ginger
1/4	teaspoon salt
1	pinch nutmeg
1	tablespoon bourbon

1. In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours.
2. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes.
3. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve.
4. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl.
5. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
6. Transfer the custard to an ice cream maker and freeze according to the manufacturer�s instructions. Add the bourbon during the last minute of churning.
7. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.

Krups ® Mini Chopper

Compact on the counter, this great little commercial-style kitchen helper chops, purees and emulsifies with a powerful motor that belies its size. Commercial styling features a heavy, non-slip base and calibrated bowl with spill-proof lid. Separate emulsifying disk and spatula whips up cream and mayonnaise in seconds.

Thanksgiving Tip

Make delicious herb butters to add moisture and flavor under the breast skin. Just chop 1/4 cup fresh herbs, add a stick of softened butter and blend.

Find these small kitchen appliances at Crate & Barrel-most of them on sale! Modern Girl Style  loves a great sale!

The $120 Dollar DB Burger

The DB Burger has been on the lips & mouths of tons of satisfied well-feed New Yorkers dropping upwards of $120 bucks on a burger since the start of the millennium. What makes the DB Burger special? Let's find out!

First & foremost, the DB stands for Chef Danile Boulud. It was his crazy burger invention that made DB Bistro Moderne stand out from the any other bistro in NYC. The DB Burger is composed of an exterior of ground sirloin with a filling of boned short ribs braised in red wine, foie gras, black truffle and a mirepoix of root vegetables. The homemade bun is topped with toasted parmesan and layered with fresh horseradish mayonnaise, tomato confit, fresh tomato and frisée lettuce. At lunch it is served with pommes frites and at dinner with pommes soufflées.

Adam Platt, food critic for the New York Magazine wrote:

We have a habit in this country of transforming even the simplest culinary import...into a bland, bulky version of its former self. It's rare, however, to see an American dish...rewired in a distinctively foreign way. But that's exactly what Daniel Boulud has done... The [DB Burger] is served in two fragile halves with a silver cup of pommes soufflés by its side. The meat is ground prime rib, leavened with braised short ribs, truffles, foie gras, and a hint of vegetable root. The bun is freshly baked and flecked with bits of Parmesan. Instead of ketchup, there's tomato compote on top, along with frisée and a smear of fresh mayonnaise. Take a bite, and these elements dissolve together in rich, almonst confectionary layers; the taste is like no hamburger you've ever had.

 

Labor to Party

Shake, stir, chill, and sip yourself into Labor Day Weekend with the joy of something new. Gin is a classic American drink of choice but taking advantage of Drink Lab at Mixology.com, the gin & tonic is a thing of the past. Try a few of these cocktail recipes at your Labor Day Weekend Bash. Now, it's time to party!

Best Homemade Cocktail

Ingredients

1 1/2 oz.Gin

1/2 Orange Juice

Instructions

Shake with crushed ice; strain into chilled cocktail glass.

Serve in a Cocktail/Martini Glass

Bijou Cocktail

Ingredients

1/2 oz.Gin

1/2 oz.Vermouth - French

1/2 oz.Curacao

1 dash Bitters - Orange

Instructions

Stir with cracked ice; strain into chilled cocktail glass. Serve with maraschino cherry. Variation: Use green chartreuse instead of curacao; increase gin to 1 1/4 oz.

Serve in a Cocktail/Martini Glass

Have a Heart Cocktail

Ingredients

1 1/2 oz. Gin - Dry

2 dashes Grenadine

1/2 The Juice of Lime

3/4 oz.Cederlund's Swedish Punch

Instructions

Shake with fine ice; strain into chilled double cocktail glass. Garnish with pineapple and maraschino cherry.

 

Serve in a Cocktail/Martini Glass

 

To Make Paper Vellum Shades:

Martha Stewart can make party lighting easy. Try this & impress your friends. Cocktails at sundown are more memorable when you supplement the waning daylight with Asian-inspired lanterns. The tabletop ones consist of colorful sheets of vellum paper sandwiching tall votive candles in glass holders; chopsticks hold the paper in place.

You'll need 8 1/2-by-11-inch sheets of vellum paper in the color of your choice, chopsticks, and 7-day candles in glass vessels (sold at supermarkets). Sandwich the candle between 2 sheets of vellum, clipping the sheets together with 2 sets of unseparated wooden chopsticks 1 inch in from edges.

Happy Labor Day!

To Indecent Drinking Single Ladies Everywhere:
If you can't drive your car at the end of a night, then you can't drive your love life!  Keep your cool!

Patriotic Dishes

Happy Fourth of July!

Make the hero in your life something special for Independence Day! Check out these healthy recipes to get your kitchen started.

Watermelon Soup

                                                                    

                        

                                            

                                                                         

Watermelon is a lycopene star—1 cup has nearly 7 milligrams of the cancer fighter. Riesling adds a refreshing crispness.

                                    

Serves 8

                            

6 lb yellow or red seedless watermelon, diced (9 cups)
2 tbsp chopped fresh mint
1 tbsp sugar
2 tbsp fresh lemon juice
1 cup lightly sweet white wine (such as Riesling) or 3/4 cup water mixed with 1/4 cup sugar
1 tsp chopped ginger
8 tsp crumbled feta

                            

Combine 1 cup of the watermelon with mint and sugar in a bowl. Set aside. Blend remaining 8 cups watermelon, lemon juice, wine and ginger in a blender until smooth. Let sit 1/2 hour. Strain soup; divide among 8 bowls. Top each with 1/8 cup reserved watermelon and 1 tsp feta.

                                            

The dish 90 calories per serving, 0.9 g fat (0.4 g saturated), 16.1 g carbs , 0.8 g fiber, 1.5 g protein

                            

Joe Bonaparte, academic director of culinary arts at The Art Institute of Charlotte, North Carolina

Garlic-Rosemary Roast Chicken

                                                                    

                        

                                            

                                                                         

If four people eat a mix of light and dark skinless meat, you'll have enough leftovers for two more meals. Bonus: Your oven does all but 10 minutes of the work.

                                    

Makes 6 servings

                            

Olive- or vegetable-oil cooking spray
3 tbsp finely chopped fresh rosemary, plus sprigs for garnish
8 cloves garlic, finely chopped
1 tsp salt
1 roasting chicken (6–7 lb)
Kitchen twine
1 lemon, sliced (optional)

                            

Heat oven to 400°. Lightly coat a roasting pan and rack with cooking spray. Combine rosemary, garlic and salt in a bowl. Remove giblets and neck from chicken and trim off all visible fat. Starting at the neck cavity, gently loosen skin from breasts and drumsticks; spread rosemary mixture evenly under skin. Tuck wing tips under back of chicken; tie ends of drumsticks together with twine. Season with additional salt and black pepper to taste; place breast side up in pan. Roast, basting twice with pan juices, until a meat thermometer inserted into thickest part of thigh (and not touching bone) reads 175°, about 1 3/4 hours. Let stand 10 minutes before carving. Garnish with rosemary sprigs and lemon slices, if desired, and serve.

                                            

The skinny 221 calories per 4-oz serving, 8.5 g fat (2.3 g saturated), 1.2 g carbs, 0.2 g fiber, 33 g protein

VEGETABLES ON ROSEMARY SKEWERS WITH WHITE-BEAN HUMMUS

                                                        

When the heat is on, veg out with this easy meal.

With farmers' markets sprouting up everywhere, it's easy to feast on good veggies. How to prepare all that produce? Serve it on skewers with a side of hummus, says Daniel Orr, executive chef of Guastavino's in New York City. Not only are the vegetables healthy, but the creamy bean dip boasts plenty of protein, some heart-helping monounsaturated fat and rosemary for an added antioxidant punch.

                                    

Makes 4 servings.

                            

Skewers
1 zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1 large carrot, peeled
2 medium parsnips, peeled
1 bulb fennel, tough outer layer removed
4 red bliss potatoes
2 red onions
2 large portobellos
1 Japanese eggplant
8 rosemary branches, 8-10 inches each, leaves removed, soaked in water (so they don't burn)

Dressing
1/4 cup olive oil
Juice of 1 lemon
1/4 tsp crushed red pepper
1 clove garlic, peeled and minced

Hummus
One 15-oz can plus one 8-oz can white beans (cannellini)
1 medium onion, diced
3 cloves garlic, peeled and minced
1 tbsp olive oil
1 tbsp chili powder
1 tsp lemon zest
1 tsp fresh rosemary leaves, chopped

                            

Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.

                                            

Nutritional analysis per serving: 538 calories, 18 g fat (2.5 g saturated fat), 76 g carbohydrates, 18 g protein

SUN TEA WITH MINT

                                                        

Healthy bonus: Antioxidants from tea, 5 calories per glass

                                    

Makes 4 servings.

                            

4 cups water
4 black tea bags
Rind from 1 lemon
1/4 cup fresh mint leaves

                            

Combine water, tea bags, rind, and mint leaves in a glass pitcher and set in sun for 6 to 8 hours. (No time? Boil water, add ingredients and steep for 5 minutes.) Refrigerate until chilled and serve over ice; garnish with a sprig of fresh mint.

 

Lemon Pound Cake Layered With Fresh Berries and Vanilla Whipped Cream

Source: Ladies' Home Journal

Makes 12 servings (2 cakes) Prep: 20 minutes Start to Finish: 1 hour 20 minutes

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Ingredients

1  pound unsalted butter, softened, plus additional for pans

4  cups cake flour, plus additional for dusting pans

3  tablespoons poppy seeds

2  teaspoons baking powder

10  large  eggs

1/2  cup whole milk

2-1/2  teaspoons pure vanilla extract

2  cups granulated sugar, plus 4 tablespoons

2  tablespoons finely grated lemon zest (from 3 large lemons)

3/4  teaspoon salt

4  cups assorted berries

2  tablespoons fresh lemon juice

2  cups heavy cream

Confectioners' sugar, for dusting

Directions 1. Preheat oven to 325 degree F. Butter two 9- by-5-inch loaf pans. Line bottoms of pans with waxed paper, then butter paper and flour pans, tapping out excess flour. Whisk flour, seeds, and baking powder together in a medium bowl. Whisk eggs, milk, and 1-1/2 teaspoons vanilla together in another bowl. 2. Beat butter, 2 cups granulated sugar, the zest, and salt together in a large bowl with an electric mixer on high speed until light and fluffy, about 6 minutes. With mixer on low, alternately add flour and egg mixtures in batches, scraping bowl as needed, until combined. 3. Divide batter between prepared pans, smoothing tops. Bake in middle of oven until tops are golden brown and a toothpick inserted in center comes out clean, about 1 hour. Cool in pans 10 minutes. Run a thin knife around edges and invert cakes onto a rack to cool. 4. Meanwhile, toss berries in a bowl with 2 tablespoons granulated sugar and the juice. Let stand, stirring occasionally, 15 to 25 minutes. 5. Beat heavy cream with remaining 2 tablespoons granulated sugar and 1 teaspoon vanilla in a large bowl with an electric mixer on medium speed to soft peaks. 6. Cut each cake into 3 horizontal layers. Divide and spread 3/4 berry mixture and all of whipped cream between layers to form 2 layered cakes. Top each with remaining berries and dust with confectioners' sugar. Makes 12 servings (2 cakes).

Nutrition facts per serving:
calories: 835
total fat: 52g
saturated fat: 30.5g
cholesterol: 318mg
sodium: 307mg
carbohydrate: 83g
fiber: 3g
protein: 12g

 

Sources: Self Magazine & Ladies Home Journal

The Art of Chocolate

A visual index of art & fashion inspired by chocolate. Remember, anything goes.  Be prepared to be shocked.

“I wanted to work with the tradition of self-portraiture but also with the classical bust…I had the idea that I would make a replica of myself in chocolate and in soap, and I would feed myself with my self, and wash myself with my self. Both the licking and the bathing are quite gentle and loving acts, but what’s interesting is that I’m slowly erasing myself through the process. So for me it’s about that conflict, that love/hate relationship we have with our physical appearance, and the problem I have with looking in the mirror and thinking, ‘Is that who I am?’”
— Janine Antoni

Detail of Lick & Lather

Chocolate Fashion

 

Chocolate Pumas

158lb cast of Brad Pitt in Chocolate

Chocolate Kama Sutra

Chocolate Animals

Real Chocolate Controversy!

Chocolate Jesus By George Heslop, England

On Good Friday, George Heslop will be busy at the gallery creating a near life-size sculpture of Jesus on the Cross… made entirely out of chocolate.

For Heslop, who created his first Chocolate Crucifix a couple of years ago, this will be the first time he has tackled one of the World's best-known religious icons, in chocolate, full-scale.

It's a sculpture that is, at the very least, guaranteed to be an 'in your face' representation of Easter.  But according to Heslop's statement it's more than just that:

"Just look at all those chocolate eggs, bunnies and hearts all expertly wrapped and packaged with the loving hands of confectionary giants," says Heslop.

-BBC

My Sweet Lord by Cosimo Cavallaro

The sculpture was to debut Monday evening, the day after Palm Sunday and just four days before Roman Catholics mark the crucifixion of Jesus Christ on Good Friday. The final day of the exhibit was planned for Easter Sunday.

The artwork was created from more than 200 pounds of milk chocolate, and features Christ with his arms outstretched as if on an invisible cross. Unlike the typical religious portrayal of Christ, the Cavallaro creation does not include a loincloth.
                                                                                       - Associated Press, March 30, 07

Keeping Chocolate & Art at an easier to digest level, Artist Prudence Emma Staite.

Her life sized edible room. Even the wallpaper is made of chocolate.

Ever wished that fairy tales were true? Well now you can make your dreams a reality. Prudence designed these chocolate fantasy rooms after being inspired by the story of Hansel and Gretel. ‘I wanted to make a real version that you could eat, I had dreamt of creating this since I was 6 years old!’ These self contained rooms, can be transported and set up at any venue and can feed over 500 people. This is something everyone will love and remember forever! Prices start from £2,500 please email us for a quote.

Need more of a fix? Check out the NYC Chocolate festival with Lifestyle TV!

Sources:
Chocolate Dress
Chocolate Shoe
Chocolate Artist, Janine Antoni
Chocolate Fashion #1, #2, #3
Chocolate Puma
Chocolate Brad Pitt
Chocolate Kama Sutra
Chocolate Animals-Frog, Mice,  Bunny
Chocolate Jesus # 1 & #2
Chocolate Artist, Prudence Emma Staite

Meet Carol Gillott of Paris Breakfasts

Hit the morning alarm, jump out bed, run to the car, and roll into miles of endless traffic. Who has time to eat? American’s have really been missing out on something since the industrial revolution took hold. It’s called breakfast and no country does it better than France. 

At least, that’s what I’m led to believe by fellow New Yorker, artist, and blogger, Carol Gillott at Paris Breakfast Arts. Paris Breakfasts is a website percolating with beautiful art based on French food experiences. Rita Konig at Domino Magazine recently described Paris Breakfast as a glorious blog. That’s an understatement.  In classic street style photography, Gillot takes her audience on an underbelly tour of cafes, bistros, and boutiques. She documents her inspiration as well as her sizzling paintings in each post.  Sign up for a free email subscription to Paris Breakfast; you might find yourself waking up early to enjoy life again.

Modern Girl Style had to ask Carol Gillott a few questions on the rhyme & reason of Paris Breakfasts:

1.    What did you eat for breakfast today? Do you ever skip it?

Breakfast is my main and favorite meal, so I never skip it!It's a series of courses that might last to and through lunchtime...Starting with my special picker-upper - a hot chocolate concoction at 5AM.

The concoction?

A heaping teaspoon from as many brands of hot chocolate as I have on hand (hopefully French) + a heaping teaspoon of pure Michel Cluizel cacao + a generous square of a good dark chocolate bar.
The chaser is a piece of fruit. Then off I go to the pool and after I have a hard boiled egg.

2.    Do you eat chocolate for breakfast? If so, would you admit this to children & adults alike because it seems so taboo?

Absolutely! But only really good dark chocolate bar. It's medicinal isn't it like your daily vitamin? But never a hunk of frosted chocolate cake or tart.

3.    Why Paris? Why not New York, Madrid, or St. Louis?

I'm sure those are all wonderful towns. I live in New York - it's dynamic and energetic, just not the stuff of my dreams. The scale and tempo of Paris is still human. Paris's soft grey light, makes any artist want to pack their bags.  And the Haussmannian architecture reflects perfectly that soft light.
Paris has a 19th century feel. It's so easy to pretend you're a real Parisian wafting through a Proustian novel... Not to forget the daily quotidien rituals of baguette, cafe, and aperitiv hold great appeal.
The French attention to detail is a lesson we all could learn. So far the papercup is nonexistent in Paris.
I could go on and on...sigh

4.    What are the visual clues of a good French cafe?

If there's a crowd around the bar at breakfast, this is a good local cafe. But as a tourist it's tougher to invade that turf. You'd have to go back day after day and charm your way into the barman's heart. Not impossible but who has time? By the way no decent French person eats the so-called "Parisian petit dejeuner" unless they're the guest of a tourist friend at cafe Flore or Deux Magots. 

5.    Painting has been a long held tradition in the French culture. Do you think Degas, Monet, or other French artists, dead or alive, have enjoyed breakfast as much as you? Why paint French breakfasts?

Of course Monet, Cezanne, Pissarro..all the Impressionists adored breakfast. They painted it over and over and left us a record of their daily feast. This isn't something new at all. And the service at breakfast is so much prettier than at other meals. Silver pitchers, milk jugs, teapots, jam jars, fresh fruit, cups, saucers, egg cups..need I say more? The French go in for even more elaborate breakfast settings. They surely have the best jam jars with those little cloth "hats' and hand-printed labels.
No question! It's a dream to paint.

Bonus Question!!!
What are your favorite chocolate-based treats and who makes them?

My favorite chocolate-based treats would have to be a plain but very good bar of French chocolate. I love the complexity and aromas of the best chocolate without any ganache or exotic flavorings. I take my chocolate straight up without the trimmings, pure and complex.

Need some immediate Chocolate & Paris Breakfast fix? Modern Girl serves up some chocolate themed Paris Breakfast. Hmm-yum!

Still not satisfied? Buy a piece of her artwork! She ships across the country & she's more than happy to suggest something right for you.

Here's some more links on Chocolate &  Paris  Breakfasts:

Chocolate for Breakfast

Dessert Party