Disappearing Marshmallow Blondies ..... Marshmallow Madness Part Two

This is the second marshmallow recipe. And once again it is thanks to Baked Perfection. She rocks! http://www.bakedperfection.com/

Okay, it's not nice to play favorites. But of the two marshmallow laden desserts, this is by far the best. I didn't even realize that I liked Blondies. Go Figure ... How did that happen? Now I have to make up for fifty-something years of neglect. I guess I better find my fat pants.

Ingredients:

1 cup butterscotch chips

1/2 cup (1 stick) butter

1 & 1/2 cups all-purpose flour

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips

Directions:

1. Heat oven to 350 degrees. Grease a 13 x 9-inch baking dish.

2. In a sauce pan over medium heat, melt the butterscotch chips and butter, shirring constantly until smooth. As soon as the butter and chips are melted, remove from heat and transfer the contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. You can add all the ingredients at once. When blended (the batter will be relatively thick) mix in the chocolate chips and marshmallow. Spread the batter evenly into the prepared pan. Bake for 25 minutes. The center will feel a little soft, but will firm while cooling.

3. Let cool 2-3 hours before cutting. (Good luck waiting!!!)

S'more Cookie Bar ........ Marshmallow Madness Part One

I was rummaging around on some of my favorite food blog sites this morning. And for some reason marshmallows kept yelling at me. I'm not a super fan of dumping marshmallows in my desserts. I'm just an old-fashioned gal that likes them on the end of stick that you find in the woods, stick them into a blazing camp fire, and toast the hell out of them. Oh Yeah!!! The sign of the perfect camp-fire marshmallow is black charred pieces sticking to your lips and teeth.

This is the first of two marshmallow inspired recipes. Baked Perfection, is wonderful. I love browsing through her beautiful and tasty recipes. http://www.bakedperfection.com/

Ingredients:
1/2 cup butter, room temperature
1/4 cup brown sugar
1/2 cup sugar
1 large egg
1 teaspoon vanilla extract
1 & 1/3 cups all purpose flour
3/4 cup graham cracker crumbs (approximately 7 full graham crackers)
1 teaspoon baking powder
1/4 teaspoon salt
2 super sized (5 ounce) dark chocolate bars
1 & 1/2 cups marshmallow creme/fluff

Directions:

1. Preheat oven to 350 degrees. Grease and 8-inch square baking pan.

2. In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place chocolate bars over dough. Two 5 ounce Hershey's bars should fit perfectly side by side

3. Place remaining dough in a single layer on top of the fluff. This is most easily done by putting the second half of the dough in a gallon sized freezer bag. Use your palms to flatten it out, and then use scissors to cut down both long sides of the bag, so it will open up book-style. Open it up carefully, and the dough will stick on one side of the bag. Then place the bag, dough side down, on the other three layers. From there peel the bag up and spread the dough where it is uneven.

4. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars. (Learn from my mistake, cool completely! Otherwise you will have an ooey gooey delicious mess.)

Pork Sliders With Pickled Red Onions

This recipe can be found in Francois Payard's cookbook Bite Size

Ingredients for the onions:

1 cup red wine

1/2 cup port wine

1/4 cup red wine vinegar

1/4 cup sugar

1 red onion, sliced into 1/8-inch-thick rings

Ingredients for the pork burger:

Olive oil

1/2 cup diced onion

12 ounces ground pork

2 garlic cloves, minced

Fine sea salt

Freshly ground white pepper

Directions:

1. Place the wine, port, vinegar, and sugar in a small pot, and bring to a boil over high heat. Add the onion rings, reduce the heat to medium -low, and simmer until they begin to soften, 3 to 4 minutes. Remove the pot from the heat and let the rings cool in the liquid. You can prepare the onion rings 1 day ahead; keep them refrigerated in their liquid.

2. Cover the bottom on a saute pan with the oil and heat over medium-high heat. Add the diced onion and cook until translucent, about 4 minutes. Remove from the heat and let cool.

3. Mix the cooled onion with the ground pork and garlic. Season with salt and pepper. Shape the meat into twenty 2-inch patties. Place enough olive oil in a saute pan to cover the bottom, and heat it over high heat. Place the burgers, a few at a time, in the pan and cook for about 1 minute per side, until done. AS they are done, remove the burgers to a plate lined with paper towels to drain. Add more olive oil if your pan gets dry.

4. Place 1 burger on the bottom half of each bun. Top with 2 or 3 onion rings, then cover with the top half.

I purchased mini-frozen biscuits. They were the perfect size and easy to pop into the oven and enjoy.

Orange Poppy Seed Cakelettes with Chocolate Orange Drop Tops

This recipe was adapted from Death By Chocolate Cakes Cookbook by Marcel Desaulniers. His recipe called for lemons but I had these absolutely wonderful fresh Mandarin Oranges that would give this recipe the taste I was looking for. And who could resist the name ... Mini Me Mandarins. That is just so darn cute.

These Mandarins look so picture perfect. And their scent is heavenly. Don't they look like I just picked them from a citrus grove in my backyard? I wish!!!

Ingredients:

Orange Poppy Seed Cakelettes:

6 ounces (1 & 1/2 sticks) unsalted butter, cut into 1/2-ounce pieces; plus 1 teaspoon (melted)

1 cup all-purpose flour

1/4 teaspoon baking powder

3/4 cup granulated sugar

2 large eggs

1 tablespoon minced orange zest

1 tablespoon fresh orange juice

1 tablespoon poppy seeds

1/2 teaspoon pure vanilla extract

Ingredients:

Chocolate Orange Drop Tops:

1/2 cup confectioners' sugar

8 ounces cream cheese, cut into 1-ounce pieces

2 tablespoons fresh orange juice

2 tablespoons orange zest

4 ounces semisweet baking chocolate, coarsely chopped and melted

Directions to make the Orange Poppy Seed Cakelettes:

1. Preheat the oven to 325 degrees. Using the 1 teaspoon of melted butter, lightly coat the insides of two 12-cup nonstick miniature muffin tins.

2. In a sifter combine 1 cup flour and 1/4 teaspoon baking powder. Sift onto a large piece of parchment paper (or wax paper) and set aside until needed.

3. Place 6 ounces butter and 3/4 cup granulated sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minute; then beat on medium until soft, about 2 minutes. Scrape down the sides of the bowl and the paddle. Beat on medium for an additional 2 minutes, until very soft. Add 2 eggs, one at a time, beating on medium for 30 seconds after each addition, and scraping down the sides of the bowl after both eggs have been incorporated.

4. Operate the mixer on low while gradually adding the sifted dry ingredients; mix until incorporated, about 34 seconds. Add 1 tablespoon orange zest, 1 tablespoon fresh orange juice, 1 tablespoon poppy seeds, and 1/2 teaspoon vanilla extract and mix on low speed for 15 seconds. Scrape down the sides of the bowl, and then mix on medium for 20 seconds. Remove the bowl from the mixer; then use a rubber spatula to finish mixing the ingredients until thoroughly combined.

5. Portion 2 level tablespoon of the cakelette batter into each miniature muffin cup. Place the muffin tins on the center rack of the preheated oven and bake until a toothpick inserted in the center of each cakelette comes out clean, 18 to 20 minutes. Remove the cakelettes from the oven and cool at room temperature for 10 minutes. Invert the pans to release the cakelettes. (If the cakelettes do not release from the cups, use the tip of a plastic knife to"cut" around the edges of each cakelette to free them from the pans without tearing the cakelettes.) Set aside at room temperature while making the Chocolate Orange Drop Tops.

Directions to make the Chocolate Orange Drop Tops:

1. Sift 1/2 cup of confectioners' sugar onto a piece of parchment paper. Set aside.

2. Place 8 ounces cream cheese, 2 tablespoons orange juice, and 2 tablespoons orange zest in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 1 minutes; then beat on medium-high for 2 minutes until soft. Scrape down the sides of the bowl and the paddle. Operate the mixer on low while gradually adding the sifted confectioners' sugar; mix until incorporated, about 30 seconds. Beat the mixture on medium-high for 1 minute. Scrape down the sides of the bowl. Add the melted chocolate and beat on medium-high for 30 seconds. Scrape down the sides of the bowl; then beat for an additional 45 seconds on medium-high until light in texture. Remove the bowl from the mixer. Transfer the icing to a pastry bag fitted with a small straight tip.

3. Pip several "drops" (about 1 tablespoon each) of the Chocolate Orange Drop Tops onto the top of each cakelette. Refrigerate until ready to serve.

Sauerbraten

Sauerbraten is a German-style beef roast in which gingersnap crumbs thicken and spice an accompanying gravy. Serve egg noodles or dumpling on the side to soak up the gravy.

The long marinate time in the red wine vinegar ensures tender meat, no matter what inexpensive cut of beef you purchase. And another plus is that this recipe goes together quickly then sits in the refrigerator for 12 to 24 hours. No additional fuss or mess.

Ingredients:

1 (3 & 1/2-pound) eye-of-round roast

1 teaspoon salt

1/2 teaspoon pepper

2 medium onions, sliced

1 small carrot, scraped and minced

1 stalk celery, chopped

8 whole cloves

4 bay leaves

1/2 teaspoon whole peppercorns

1 & 1/2 cups red wine vinegar

2 & 1/2 cups water

1/4 cup butter or margarine

Gingersnap Gravy, recipe follows

Directions:

1. Rub roast with salt and pepper; place in a large, deep ovenproof dish. Add onion and next 5 ingredients.

2. combine vinegar and water; pour over roast. Cover and marinate in refrigerator 12 to 24 hours, turning roast occasionally. Remove roast from marinade, reserving marinade.

3. Melt butter in a large Dutch oven over medium heat. Add roast; brown on all sides. Pour marinade and solids over roast.

4. Cover and simmer 2 & 1/2 to 3 hours or until roast is tender, turning once. Remove roast to a serving platter, reserving 1 & 1/2 cups marinade for gravy. discard solids, if desire. Serve roast with Gingersnap Gravy.

Ingredients for Gingersnap Gravy:

2 tablespoons brown sugar

1 & 1/2 cups marinade

1/2 cup water

8 gingersnaps, crushed

1/2 cup sour cream

Directions for Gingersnap Gravy:

1. Melt sugar in a medium skillet; stir in 1 & 1/2 cups marinade and 1/2 cup water. Add gingersnap crumbs. Cook over medium heat until mixture is slightly thickened, stirring often. Stir in sour cream. Cook just until mixture is thoroughly heated. Remove from heat.

Mardi Gras King Cake

King Cake, a confection as rich in history as it is in flavor, is a huge part of Mardi Gras traditions throughout the South. The cake's origins date back to the Feast of the Epiphany or Twelfth Night, which honors the three kings present at the Christ child's birth. Which is, I assume, where the custom of hiding a tiny baby doll in the cake, started.

In today's Mardi Gras celebration, tradition calls for the person who gets the "lucky" piece of cake with the baby doll inside, to throw the next party -- or on a simpler note, buy or make the next King Cake. You can pick up the tiny plastic dolls at any cake decorating or novelty supply, just be sure to warn your guests of what to expect as you don't want anyone choking!

The cake, which more closely resembles a rich, sweet bread than cake, is decorated in the traditional Mardi Gras colors: green, representing faith, gold symbolizing power, and purple denoting justice.

Ingredients:
1 (16-ounce) container sour cream
1/3 cup sugar
1/4 cup butter
1 teaspoon salt
2 (1/4-ounce) envelopes active dry yeast
1/2 cup warm water (100 to 110 degrees)
1 tablespoon sugar
2 large eggs, lightly beaten
6 to 6 & 1/2 cups bread flour
3/4 cup sugar
2 (8-ounce) packages cream cheese, softened
1 large egg
2 teaspoons vanilla extract
Creamy Glaze
Purple, green, and gold-tinted sparkling sugar

Directions:

1. Cook first 4 ingredients in a medium saucepan over low heat, stirring often, until butter melts. Set aside, and cool mixture to 100 to 110 degrees.

2. Stir together yeast, 1/2 cup warm water, and 1 tablespoon sugar in a 1-cup glass measuring cup; let stand 5 minutes.

3. Beat sour cream mixture, yeast mixture, eggs, and 2 cups flour at medium speed with a heavy-duty electric stand mixer until smooth. Reduce speed to low, and gradually add enough remaining flour (4 to 4 & 1/2 cups) until a soft dough forms.

4. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 10 minutes). Place in a well-greased bowl, turning to grease top.

5. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk.

6. Punch down dough, and divide in half. Roll each portion into a 22- x 12-inch rectangle. Beat 3/4 cup sugar, cream cheese, 1 egg, and vanilla at medium speed with an electric mixer until smooth. Spread cream cheese mixture evenly on each dough rectangle, leaving 1-inch borders.

7. Roll up each dough rectangle, jelly-roll fashion, starting at 1 long side. Place one dough roll, seam side down, on a lightly greased baking sheet. Bring ends of roll together to form an oval ring, moistening and pinching edges together to seal. Repeat with second dough roll.

8. Cover and let rise in a warm place (85 degrees), free from drafts, 20 to 30 minutes or until doubled in bulk.

9. Bake at 375 degrees for 14 to 16 minutes or until golden. Slightly cool cakes on pans on wire racks (about 10 minutes). Drizzle Creamy Glaze evenly over warm cakes; sprinkle with colored sugars, alternating colors and forming bands. Let cool completely.

Creamy Glaze:
2 cups confectioners' sugar
2 tablespoons whole milk

Colored Sugar:
3/4 cup granulated sugar
Yellow, green, red, and blue food coloring

Directions to make the Creamy Glaze:
Combine the sugar and milk in a small dish and whisk until smooth. If the mixture seems too thin, add a little more sugar. If it won't drizzle, add a little more milk, 1/2 teaspoon at a time.

Directions to make the colored sugar:
Place 1/4 cup sugar in each of three custard cups. Put 1 drop of yellow food coloring into one, then, using your fingers, grind the color into the sugar until all of the granules are colored. Do the same using green food coloring, and in the third cup, blend 1 drop of red coloring and 1 drop of blue coloring to make purple.

The Cake Slice Bakers

AHHH.... CHOO ... cough cough. Yep, I've got the cold that Pap had last week. So I decided to not make this month's cake. When I get a chance I'll take a look at all the delicious entries. See y'all next month.

Chocolate Heart of Darkness Cakes

I needed a chocolate fix and I mean immediately. And I believe these decadent little cakes will lift my spirit. Even if it is just for the delicious thirty seconds that it will take to devour this molten chocolate cake with its hot ooze of ecstasy.

Marcel Desaulniers is a chocolate genius and his DEATH BY CHOCOLATE CAKES is proof of his talents. If you live and breath chocolate, then by all means this cookbook needs to be on your kitchen shelf.

Ingredients:

Dark Chocolate Truffle Hearts:

8 ounces semisweet baking chocolate, coarsely chopped

3/4 cup heavy cream

Chocolate Coca Cakes:

5 ounces unsalted butter, cut into 1/2-ounce pieces; plus 2 teaspoons (melted)

2/3 cup all-purpose flour

1/2 cup unsweetened cocoa powder

8 ounces semisweet baking chocolate, coarsely chopped

3 large eggs

2 large egg yolks

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

Directions for making the dark chocolate truffle hearts:

1. Place 8 ounces chopped semisweet chocolate in a small bowl. Heat 3/4 cup heavy cream in a small saucepan over medium heat. Bring to a boil. Pour the boiling cream over the chopped chocolate. Set aside for 5 minutes and then stir with a whisk until smooth. Pour the mixture (called ganache) onto a nonstick baking sheet and use a rubber spatula to spread the ganache in a smooth, even layer to within about 1 inch of the inside edges. Place the ganache in the freezer for 15 minutes, or in the refrigerator for 30 minutes, until very firm to the touch.

2. Line a 10- to 12- inch dinner plate with parchment paper or wax paper. Remove the firm ganache from the freezer or the refrigerator. Portion 12 heaping tablespoons of ganache onto the paper. Wearing a pair of disposable vinyl gloves, individually roll each portion of ganache in your palms in a circular motion, using just enough gentle pressure to form a smooth orb. This is a traditional truffle. Return each formed truffle to paper-lined plate, and place in the freezer while preparing the cake batter.

Directions for making the chocolate cocoa cakes:

1. Preheat the oven to 325 degrees. Lightly coat the inside of each of 12 individual nonstick muffin cups (3 inches in diameter) with some of the 2 teaspoons melted butter. Set aside until needed.

2. In a sifter, combine 2/3 cup flour and 1/2 cup cocoa powder. Sift onto a large piece of parchment paper, and set aside until needed.

3. Melt 8 ounces chopped semisweet chocolate and 5 ounces of butter in the top half of a double boiler, and stir until smooth.

4. Place 3 eggs, 2 egg yolks, and 1/2 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on medium-high speed for 2 minutes until the mixture is slightly frothy. Add the melted chocolate and butter and mix on low speed to combine, about 15 seconds. Continue to operate the mixer on low while gradually adding the sifted dry ingredients. Once they have been incorporated, stop the mixer and scrape down the sides of the bowl. Add 1 teaspoon vanilla extract and mix on medium to combine, about 15 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.

5. Portion 3 heaping tablespoons of the cake batter into each muffin cup. Place the muffin tin on the center rack of the preheated oven. Bake for 5 minutes. Remove the truffles from the freezer.

6. Remove the muffin tin from the oven and, moving quickly, place a single frozen truffle in the center of each portion of cake batter, pressing the truffle about halfway down into the batter. Immediately return the muffin tin to the center rack of the oven and bake until a toothpick inserted into a cake (not the truffle) comes out clean, 17 to 18 minutes.

7. Remove the cakes from the oven and cool at room temperature for 20 minutes. To remove the cakes from the muffin cups, hold the top edge of a cake, and give the cake a slight jiggle to loosen it from inside the cup. Then insert the pointed tip of a knife into an outside edge of the top of the cake and loosen it so that you can gently pull the baked cake out of the cup. Serve immediately while still warm.

8. After the Chocolate Heart of Darkness Cakes have cooled to room temperature, you may keep the covered with plastic wrap in your refrigerator to up to 3 to 4 days. The cakes may be rewarmed in a microwave oven for 30 seconds.

Doctor Who's Jelly Belly Cake

On the BBC, the first episode of Doctor Who, starring William Hartnell, was broadcast on November 23, 1963. It wasn't until the late 70's that Pap and I along with our daughter began watching this quirky British program. At first we watched it because it was just plain weird. Then after time we began looking forward to the next episode full of hokum and violence. Tom Baker, the doctor at that time, was and still is our favorite doctor. And who wouldn't love the Daleks running amuck trying to EXTERMINATE ... EXTERMINATE, the kinky haired Tom Baker every week.

So imagine how surprised I was when my daughter presented me with these knitted and crocheted replicas. Her knitting and crocheting skills are amazing! Where does she get her remarkable talent?

All I need now, is a knitted Tardis. Hint ... hint.

In honor of my daughter's kindness and generosity, I made this special cake, because Doctor Who is all about his Jelly Bellies.

Recipe adapted from COOKS.COM

Ingredients:
2 c. all-purpose flour

3/4 c. miniature jelly beans, cut in half (not licorice)

1 c. sugar

1 c. butter, softened

1 (8 oz.) pkg. cream cheese, softened

1 tsp. vanilla

3 eggs

1 & 1/2 tsp. baking powder

1/4 tsp. salt

Confectioners' sugar, optional

Directions:

1. Heat oven to 325 degrees. Generously grease and flour 12 cup fluted tube pan or angel cake pan.

2. Lightly spoon flour into measuring cup. Level off.

3. In small bowl toss jelly beans with 2 tablespoons of the flour. Set aside.

4. In large bowl, beat sugar, butter, cream cheese and vanilla until well blended. Add eggs, one at a time, beating well after each addition. Add remaining flour, baking powder and salt. Blend well. Spoon 1 cup of batter evenly over bottom of prepared pan. Stir jelly beans into remaining batter.
5. Spoon into baking pan. Bake in a 325 degree oven for 50-60 minutes, or until toothpick inserted in center of cake comes out clean. Cool upright in pan 10 minutes. Invert on serving plate. Cool completely. Sprinkle with confectioners' sugar.

Hunters' Minestrone From Central Italy

This wonderful recipe was adapted from Tyler Florence's Ultimate. I had originally thought about cutting the recipe in half because I knew we would be eating this for days. I suppose I could have froze some for a later time, but I am so glad that I didn't. It was so gosh darn delicious that I didn't mind eating it for several days in a row. I personally believe this recipe is way better than the minestrone that Olive Garden serves.

Minestrone in a hearty Italian vegetable soup that varies from region to region. Along the Riviera you'll find a lighter and brothier soup made with tomato and lots of fresh herbs, in norther Italy, toward Switzerland, it's made with rice. This thick, soul-warming version with white beans, pasta, aromatic vegetables, fresh pork sausage, olive oil, and fresh sage is pulled from central Italy.

Ingredients:

Kosher salt

10 cups chicken broth

8 garlic cloves, whacked with the side of a large knife, plus 3 cloves, chopped

1/4 pound small rigatoni

Extra-virgin olive oil

8 fresh sage leaves

Needles from 1 fresh rosemary sprig

2 medium carrots, finely chopped

2 celery stalks, finely chopped

1 onion, finely chopped

3/4 pound bulk pork sausage

1 can (28 ounces) plum tomatoes, drained and chopped

2 cans (28 ounces each) cannellini beans, drained (I added 1 can of drained black beans for a splash of color)

1/2 bunch of fresh flat-leaf parsley, chopped

1 bay leaf

Juice of 1/2 lemon

Coarsely ground black pepper

Directions:

1. Bring a pot of salted water to a boil for the rigatoni.

2. Combine the broth and the smashed garlic cloves in a big saucepan and simmer for about 15 minutes to give the stock a nice garlicky taste; remove the garlic with a slotted spoon and discard.

3. Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and set aside.

4. Meanwhile, pour 1/4 cup olive oil into another big saucepan. Add the sage and rosemary and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Discard the herbs. Add the carrots, celery, onion, and the chopped garlic and cook for 3 to 4 minute, until the vegetables are softened but not browned. Dump that out onto a plate. Add a drizzle of oil to the the pan, then the sausage and cook, breaking up the sausage with the side of a big spoon, until well browned. Return the vegetables to the pan along with the drained tomatoes and cook for 5 minutes. Now add the beans, parsley, bay leaf, lemon juice, broth, and lot of coarsely ground black pepper. Bring to a simmer and cook for 15 minutes. Stir in the cooked rigatoni. Discard the bay leaf.

White Chocolate Mousse and Strawberry Layer Cake

This cake looked like the perfect Valentine to give to the love of my life, Pap. He knows that I have a secret love affair with batters that look thick, smooth, and creamy. Over the years he has grown use to the moans of ecstasy coming from the kitchen. And it was a testament to my love for him that I didn't plop on the kitchen floor with the bowl of cake batter and a big spoon. This cake batter looked so delicious and so perfect, it was utter perfection.

This recipe adapted from Chocolate Fantasies: 70 Irresistible Recipes To Die For .... Christien France

Ingredients for cake:

4 ounces white chocolate, chopped into small pieces

1/2 cup heavy cream

1/2 cup milk

1 tablespoon rum or vanilla extract

1/2 cup unsalted butter, softened

3/4 cup sugar

3 eggs

2 cups all-purpose flour

2 teaspoons baking powder

pinch of salt

1 & 1/2 pounds fresh strawberries, sliced, plus extra for decoration

Ingredients for Frosting:

3 cups heavy cream

2 tablespoons rum or strawberry-flavored liqueur

Ingredients for White Chocolate Mousse Filling:

9 ounces white chocolate, chopped into small pieces

1 & 1/2 cups heavy cream

2 tablespoons rum or strawberry-flavored liqueur

Directions:

1. Preheat oven to 350 degrees. Grease and flour two 9-inch cake pans. Line the base of the pans with baking parchment. Melt the chocolate and cream in a double boiler over low heat, stirring until smooth. Stir in the milk and rum, and set aside to cool.

2. In a large mixing bowl, beat the butter and sugar with a hand-held electric mixer for 3-5 minutes, until light and creamy, scraping the sides of the bowl occasionally. Add the eggs one at a time, beating well after each addition. In a small bowl, stir together the flour, baking powder and salt. Alternately add flour and melted chocolate to the egg mixture in batches, until just blended. Pour the mixture into the pans and spread evenly.

3. Bake for 20-25 minutes, until a toothpick inserted in the cake comes out clean. Cool in the pan for 10 minutes, then turn cakes out onto a wire rack, peel off the paper and cool completely.

4. Make the mousse filling. In a medium saucepan over a low heat, melt the chocolate and cream until smooth, stirring frequently. Stir in the rum or strawberry flavored liqueur and pour into a bowl. Chill until just set. With a wire whisk, whip lightly.

5. Assemble the cake. With a serrated knife, slice both cake layers in half, making four layers. Place one layer on the plate and spread one third of the mousse on top. Arrange one third of the sliced strawberries over the mousse. Place the second layer on top and spread with another third of the mousse. Arrange another third of the sliced strawberries over the mousse. Place the third layer on top and spread with the remaining mousse. Cover with the remaining sliced strawberries. Top with the last cake layer.

6. Whip the cream with the rum until firm peaks form. Spread about half the whipped cream over the top and the sides of the cake. Spoon the remaining cream into a decorating bag fitted with a medium star tip and pipe scrolls on top the cake. Decorate with the remaining sliced strawberries, pressing half of them into the cream on the sides of the cake and arranging the rest on top.

Blackberry Mousse Souffle in Dark Chocolate Cordial Cups

How absolutely divine are these little Valentine sweets? They are each about two delicous mouthfuls of blackberry and dark chocolate bliss. The best part, besides eating them, is the fact they are so darn easy to make.

I purchased ready made cordial cups. First, because I am lazy. And second, because I like perfection in molded chocolate and I very rarely am able to achieve that on my own.

Ingredients:
1 cup blackberry juice with no pulp or seeds (I left the pulp and seeds in mine because I like the speckled look)
1 envelope unflavored gelatin
1 teaspoon fresh lemon juice
1 cup granulated sugar
1 cup whipping cream
1 teaspoon vanilla

2 (12-count) packages of chocolate cordial cups

Directions:
In a saucepan combine blackberry juice and lemon juice then sprinkle gelatin over juice. Bring to a slow boil stirring constantly. Once slow boil is maintained add sugar. Cook and stir about one minute to dissolve sugar thoroughly. Pour into a bowl and refrigerate until it becomes syrupy but not set. Whip cream and vanilla to soft peak stage. Gently pour cream into blackberry gelatin mixture. Fold and stir gently until an even color is achieved. Spoon or pipe mousse into prepared cordial cups.

Directions for making souffle collars on cordial cups:
Cut 24 strips of parchment paper (4 inch by 1/2 inch). Wrap one around each chocolate cup securely and fasten with tape.

The Alchemist Chef's Valentine's Day Recipe Competition

Bittersweet Chocolate Cones Filled With White Chocolate Mousse, Floating On Pomegranate Sauce

I am reposting this wonderful recipe as an entry into The Alchemist Chef's Valentine's Day Recipe Competition. This dessert screams romance and I thought it would be perfect for this competition. I've included the rules encase any of you Foodies are interested in entering.

The Rules
1) Post the recipe on your blog (or re-post/bump up an old recipe
2) Add the following contest link to the body of your recipe: The Alchemist Chef's Valentine's Day Recipe Competition

3) Add a comment on The Alchemist Chef's blog, posting the name of your blog, the name of the submitted recipe and a link to that recipe.

4) Only one recipe per day may be submitted.

Recipes will be judged on:
Creativity
Presentation
Use of unusual or exciting ingredients

The Timeline:
Recipes may be submitted until Midnight, February 10th (Eastern time) and winners will be announced at Noon (Eastern Time), Friday the 13th. Prizes will be shipped the following Monday.

The Prizes:
The 1st place winner will have their choice of 1 of 2 prize options. A current poll on my website will decide which two items will be offered as prizes (potential prizes include: herb scissors, gold dust, saffron, vanilla beans or a food chopper). They will also be featured on my website for the month following the competition.The runner-up will be featured on my website for the month following the competition.Unfortunately, prizes may only be shipped to those living within the United States. If you want to enter, live outside the U.S. and your recipe is best, you will be featured on my website, but I cannot mail you a prize.

Directions and ingredients for my dessert:

Chocolate cones:
9 ounces bittersweet chocolate, broken into squares

1. Cut 4-inch double thickness circles from baking parchment and shape each into a cone. Secure with masking tape.

2. Melt the chocolate in a heat proof bowl over hot water, cool slightly, then spoon a little into each cone, swirling and brushing it to coat the paper in an even layer.

3. Stand each cone point downward in a cup or glass, to hold it straight. Place in refrigerator for 10 minutes to set. Repeat the process a second time. Keep cool until ready for assembly.

Pomegranate Sauce:
1 (16 ounce) bottle of Pom Wonderful Pomegranate Juice
2 tablespoons cornstarch, dissolved in a 1/4 cup of water

Pour juice into saucepan and heat on low. Slowly whisk in the dissolved cornstarch. Continue whisking until the juice becomes slightly thick. Let cool.

White Chocolate Mousse:
1/3 cup of water1 envelope unflavored gelatine
1 & 1/4 cups unsalted butter
12 ounces white chocolate chips
3/4 cup sugar
5 large egg yolks
16 ounces heavy cream

1. Pour water into a heavy sauce pan; sprinkle with gelatine. Let stand 2 minutes, until gelatine is softened. Add butter, heat, stirring, until mixture is boiling, butter melts and gelatine is dissolved.

2. Meanwhile, in food processor, chop chocolate chips with sugar. With processor running, pour boiling butter mixture into chocolate mixture; process until chocolate is melted. Add eggs once at a time and continue processing.

3. Return mousse back to sauce pan and cook over medium heat until mixture thickens. Stir constantly. Be careful not to let scorch.

4. Pour mixture into a bowl and place in refrigerator for an hour to cool.

5. Pour heavy cream into a mixer bowl and whip into soft peaks. Add a large spoonful of cooled white chocolate mixture while still whipping. Continue adding spoonfuls of white chocolate mixture until all gone.Assembly:Spoon pomegranate sauce onto individual dessert plates. Then pipe white chocolate mousse into each cone and arrange on plates. Add pomegranate seeds for garnish.

Chocolate Tres Leches Cake With Kahlua Blackberries

Chocolate cake layers filled with a creamy pecan-infused flan, soaked with rum-kissed tres leches sauce, all garnished with a Kahula-soaked blackberries. This decadent dessert was adapted from a recipe in Chocolatier 2002.

Please no DUI after eating a slice of this cake.

Creamy tres leches center:

2 cups whole milk

2 cups heavy cream

3/4 cup granulated sugar

1 & 1/2 cups toasted chopped pecans

9 large egg yolks

1 large egg

Chocolate cake:

2 cups granulated sugar

1 & 1/2 cups plus 2 tablespoons all-purpose flour

pinch of salt

1 cup alkalized cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1/2 cup (1 stick) unsalted butter, melted

1 cup brewed coffee

1 cup buttermilk

3 large eggs

2 teaspoons vanilla extract

Tres leches sauce:

1/4 cup sweetened condensed milk

1/4 cup evaporated milk

1/4 cup heavy cream

pinch of ground nutmeg

pinch of ground ginger

1/4 cup dark rum

Kahlua blackberries:

1/4 cup plus 2 tablespoons water, divided

1/4 cup Kahlua

1 & 1/2 teaspoons cornstarch

1 (6-ounce) container fresh blackberries

1/4 cup granulated sugar

Directions:

1. Make tres leches center: Position rack in center of oven and preheat to 300 degrees. Butter bottom and sides of 9-inch round cake pan and set aside.

2. In medium saucepan, combine milk, cream, sugar and pecans and bring to boil. Reduce heat to low and simmer for 20 minutes. Cool completely, then strain into bowl (discard pecans).

3. Whisk egg yolks and egg into cooled mixture and pour into prepared cake pan. Bake 18-22 minutes, until set. Transfer to wire rack and cool for 20 minutes.

4. Place pan in freezer for 10 minutes. Run paring knife around edge of pan and invert custard onto plastic wrap-lined plate. Cover with plastic wrap and freeze until firm, at least 2 hours.

5. Make chocolate cake: Position rack in center of oven and preheat to 350 degrees. Butter bottom and sides of 9-inch springform pan. Line bottom of pan with round of parchment paper and butter paper.

6. Sift together dry ingredients in large bowl. Whisk until blended. Make well in center of dry ingredients.

7. In medium bowl, whisk together butter, coffee, buttermilk, eggs and vanilla extract. Gradually stir liquid into center of well, using wooden spoon to incorporate it into dry ingredients. Stir until blended. Scrape batter into prepared pan and smooth top. Bake for 55-60 minutes, until toothpick inserted into center of cake comes out clean. Transfer cake to wire rack and cool for 15 minutes. Remove side of pan and cool completely.

8. Make tres leches sauce: In medium saucepan, combine condensed milk, evaporated milk and heavy cream and cook over medium heat until warm. Remove from heat and stir in nutmeg, ginger and rum.

9. Make Kahlua blackberries: In small saucepan, combine 1/4 cup water and Kahlua and bring to boil. Remove from heat. In small cup, stir together remaining 2 tablespoons water and cornstarch. Return Kahlua mixture to boil and whisk in cornstarch mixture. Boil, whisking, for 1 minute, until thickened. Remove from heat and cool completely.

10. In bowl, toss blackberries with sugar and Kahlua mixture.

11. Assemble cake: Invert cake onto rack and peel off parchment paper. Using long serrated knife, cut cake horizontally into 2 layers. Place 1 layer in bottom of 9-inch springform pan. Remove tres leches center from freezer and peel off top layer of plastic wrap. Invert center onto cake layer and peel off other piece of plastic wrap. Top with second cake layer. Gradually pour tres leches sauce evenly over top cake layer. Refrigerate cake for at least 1 hour before serving.

12. Serve cake: Serve slice of cake on plate, topped with Kahlua blackberries.

Super Bowl Pretzels

Ingredients:
1 can (8 ounce) Pillsbury Crescent Recipe Creations (refrigerated flaky dough sheet)
1/2 stick unsalted butter, melted
1/2 envelope Lipton Onion Soup Mix

Directions:
Preheat oven to 375 degrees. Unroll dough on work surface; press into 12x8-inch rectangle. Cut crosswide into 16 (8-inch) strips; roll each into 11-inch rope. To shape pretzel, shape rope into a circle, overlapping dough about 2 inches from each end, leaving ends free. Take 1 end in each hand; twist once at point where dough overlaps. Lift ends over opposite side of circle.

Mix melted butter with onion soup mix. Soup over each pretzel. Bake for 10 minutes or until golden brown. Remove from cookie sheet.

A wonderful new product from Pillsbury, a whole, uncut, sheet of crescent dough.

Some mustard sauce for dipping and we are prepared for some good eats.