Mighty Arrow Cheddar Soup

One of the rewards for being a Foodbuzz featured publisher is being a taste tester. We get the awesome opportunity to taste products and review them. So I give a BIG thank-you to Foodbuzz and New Belgium Brewing Company for giving me the chance to sample one of their delicious products.

For my recipe, Beer Cheese Soup, I decided to go with a seasonal beer from New Belgium Brewing Company. So I chose MIGHTY ARROW Pale Ale. It provides lots of pleasurable sniffs from Amarillo and Cascade hops with a fetching honey malt base.

Ingredients:
1-1/2 cups carrots, diced
1-1/2 cups onion, diced
1-1/2 cups celery, diced
2 cloves of garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Directions:
1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.

2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.

3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Prep Time .... 30 minutes
Cook Time .... 45 minutes
Serves ....... 8

New Moon - Blueberry Cheesecake

I've been really busy working on a BIG project. So I'm giving you a rerun of an old post. It's a great recipe that deserves a second look. I'll be back in a day or two with something new.

Ingredients for the Crust:

5-3/4 ounces finely ground graham cracker crumbs (about 10 cracker rectangles)
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

Ingredients for the Cheesecake Batter:
4 (8 ounce) packages cream cheese, at room temperature
1-1/2 cups granulated sugar
1 tablespoon all-purpose flour
4 large eggs, at room temperature
3/4 cup sour cream, at room temperature
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 can blueberry pie filling

Directions:
1. Set out the ingredients at least 4 hours before you begin, set the cream cheese, eggs, and sour cream on your kitchen counter because it's essential that the ingredients be at room temperature before you mix the batter.

2. Position a rack in the center of the oven and heat the oven to 350 degrees. In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the 5 tablespoons melted butter until the crumbs are evenly moistened. Dump the crumbs into a 9-inch springform pan that's about 2-1/2 inches deep and press them firmly into the bottom and about halfway up the sides. Bake until the crust is fragrant and warm to the touch, 5 to 7 minutes; it's fine if the crust start to look golden, but it shouldn't brown too much. Let the pan cool on a rack while you prepare the cheesecake batter.

3. With a stand mixer fitted with the paddle attachment, beat the cream cheese with the sugar at medium-low speed until the mixture is smooth and somewhat fluffy, about 2 minutes. Scrape the bowl. On low speed, beat in the flour. One at a time, beat in the eggs on low speed, mixing the batter for only 15 to 20 seconds after each egg is added, just until it's incorporated, and scraping the bowl each time. Don't over beat. Add the sour cream, lemon juice, and vanilla. Beat at low speed until well combined, about 30 seconds. The batter should be smooth and have the consistency of a thick-milkshake.

4. To bake the cake in a water bath, wrap the outside of the pan tightly with two sheets of extra-wide heavy duty aluminum foil to make the pan waterproof. Brush the inside rim of the pan with a light coating of melted butter, taking care not to disturb the crust.

5. Pour the batter into the prepared crust; it should cover the crust completely and come to within about 1/2 inch of the pan's rim. Put the springform pan in a roasting pan and carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. Bake at 350 degrees without opening the oven door for the first hour, until the top of the cake is golden brown and doesn't wobble in the middle when the pan is nudged (a little jiggle is fine), about 1 hour and 10 minutes to 1 hour and 15 minutes. (The cheesecake will be gooey in the middle; don't worry, it will set as it cools.)

6. Let the cake cool.Remove the cheesecake pan from the water bath, remove the foil wrapping (you may need an extra set of hands for this), and set the pan on a wire rack. Run a thin-bladed knife around the inside rim of the pan to free the cheesecake from the side of the pan. Let the cake cool on the rack until barely warm.

7. Refrigerate uncovered for at least 8 hours or overnight. The cheesecake will firm up during chilling.

8. Run a thin-bladed knife around the inside rim of the pan again, taking care not to disturb the crust. Unclasp and remove the side of the springform pan, and then use a wide spatula to transfer the cake to a serving plate.

9. I covered mine with blueberry pie filling, added whipped cream, and piped white chocolate curlicues.

Double Chocolate Brownie Semifreddo

Holy freakin cow....... this is delicious. Get ready for a frozen dessert recipe that is going to knock your socks off. This Double Chocolate Brownie Semifreddo is out of this world!

I've heard of Semifreddo before but have never tasted or made it. Semifreddo in Italian literally means half cold, but in fact, semifreddo is quite cold, it just doesn’t freeze hard like ice cream. The consistency is similar to a whipped, fluffy mousse.The recipe is very easy, you prepare a custard base (a mixture of eggs, sugar, and vanilla), referred to as zabaglione (in Italian) and you fold in whipped cream.  At this stage you can get as creative as you wish and using a spatula you can fold anything your heart desires.

Ingredients:
9 ounces of good-quality dark chocolate, melted
3 eggs
2 egg yolks, extra
1 teaspoon vanilla extract
1 cup sugar
2 cups heavy cream
12 ounces of store-bought chocolate brownies, chopped

Directions:
1.Place chocolate in a medium-sized heatproof bowl. Place over a saucepan of simmering water and using a spatula stir until the chocolate has melted. Set aside.

2.Place the eggs, extra yolks, vanilla, and sugar in a large-sized, heatproof bowl. Place over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6 to 8 minutes or until the egg mixture becomes thick and pale. Remove from heat and allow to cool slightly.

3.In a medium-sized bowl, whisk the cream until stiff peaks form. Using a large spatula, gently fold through the egg mixture until well combined. Fold in the melted chocolate and brownies. Pour into 2 loaf pans and freeze for at least 6 hours or overnight.

"Growing At The Speed Of Life" Book Review and Giveaway

I've been given the opportunity to review the newest book, Growing At The Speed Of Life, by Graham Kerr. With the current trend of sustainability, eating locally, and eating organically grown fruits and vegetables, this books debuts at the perfect time. And in this day of rampant obesity and related diseases it's time to join the get back-to-the-land movement

The Galloping Gourmet" Graham Kerr literally starts from the ground up in this engaging, inspiring, and highly informative introduction to the joys of the kitchen garden and the pleasures of the table that start with growing your own food

Kerr serves up new recipes and reflections on gardening in this lighthearted cookbook. He provides down to earth information on soil improvement, pest management, watering and weeding, germinating, composting, and crop rotation. The bulk of the book is devoted to detailed growing information and recipes for more than 60 fruits and vegetables

I found the book to be all-inclusive, from seed, to dinner on your plate. Gardeners will love this book because of all the helpful information that is supplied for growing fruits and vegetables. And cooks will love this book because of all the great recipes. It's a win - win opportunity.

It's spring folks, get out there and get your garden started. And if you would love to win a copy of this book, be a follower and leave a comment. You have until midnight of April 8th.

French Quarter Bananas Foster Cupcakes

Here's a bit of history about Bananas Foster.....  

In the 1950's, New Orleans was the major port of entry for bananas shipped from Central and South America. Owen Edward Brennan challenged his talented chef, Paul Blangé, to include bananas in a new culinary creation - Owen's way of promoting the imported fruit. Simultaneously, Holiday Magazine had asked Owen to provide a new recipe to appear in a feature article on Brennan's.

In 1951, Chef Paul created Bananas Foster. The scrumptious dessert was named for Richard Foster, who, as chairman, served with Owen on the New Orleans Crime Commission, a civic effort to clean up the French Quarter. Richard Foster, owner of the Foster Awning Company, was a frequent customer of Brennan's and a very good friend of Owen.

Little did anyone realize that Bananas Foster would become an international favorite and is the most requested item on the restaurant's menu. Thirty-five thousand pounds of bananas are flamed each year at Brennan's in the preparation of its world-famous dessert.

Ingredients for batter:
1 cup butter
3 eggs
2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1-1/2 cups sugar
1/2 teaspoon vanilla
3/4 cup unsweetened coconut milk
3/4 cup shredded coconut, lightly toasted
1/4 cup rum
Whipped cream (optional)

Ingredients for Bananas Foster Topping:
1/3 cup unsalted butter
1/2 cup packed brown sugar
1/4 teaspoon ground cinnamon
3 bananas, sliced
1/4 cup rum

Directions for Batter:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.

3. Spoon batter into prepared cups, filling each about 3/4 full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spoon Bananas Foster Topping onto cupcakes. If desired, pipe whipped cream onto cupcakes and sprinkle with additional coconut.

Directions for Bananas Foster Topping:
1. In a large skillet melt 1/3 cup butter over medium heat. Stir in 1/2 cup packed brown sugar, 1/4 teaspoon ground cinnamon. Add 3 bananas, sliced; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat 1/4 cup rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture.

* For safety, keep face and hands away from ignited rum in saucepan. The blue flame is hard to see.

Herbed Vegetables in a Feta Quiche with a Wild Rice Crust

As a bit of color, I roasted some carrots. Then I processed them for a minute with a splash of cream.

Using a melon-baller, I made cute little mounds. 

Raise your hands and give a woot-woot if you love Whole Foods. How can you not love their vast assortment of fresh vegetables? And what about their wines and cheeses? Then there are the wonderful displays of pastries and cakes that beckon from behind the glass cases. But did it ever occur to you to go check out the organic frozen vegetables and fruits?

Well I recently received an email from Organic Works. They’re the PR firm that conducts outreach for Whole Foods Market.  They opened my eyes to 365 Everyday Value, organic frozen fruits and vegetables in ready-to-go bags.

NEW 365 Everyday Value Organic Southwestern Blend
Daydream of soaking in the warmth of the Sunbelt as this crunchy new Southwestern Blend of onions and red and green peppers sizzles on your stovetop.  Serve it in a salad; stir it in a soup or stew, or liven up a fajita filling. Since all 365 Everyday Value vegetables are flash frozen soon after harvest, this colorful combo is a great source of Vitamin C.

NEW 365 Everyday Value Organic Mediterranean Blend
This satisfying medley of zucchini, yellow squash, carrots, green beans, red peppers and onions has newly arrived to make your mouth water for a seaside siesta.  It’s a hearty blend that can strengthen a sauce, complement any casserole, or be served simply on the side. Stock up on this colorful combination bursting with nutrients and fireworks of flavor.

NEW 365 Everyday Value Leafy Greens Blend
The ultimate staple for your frozen stock, this blend is scintillating when sautéed with garlic and onions for a luscious bed of greens.  Mild-flavored collard greens mellow the more peppery mustard greens and “kick” of kale for a scrumptiously savory combination to color a variety of plates.  Vibrant with antioxidants, iron and magnesium, do go ahead and fortify your freezer.

The sweetness of spring and summer is locked in with 365 Everyday Value Frozen Wild Blueberries, Strawberries or Dark Sweet Cherries.  With these bags of frozen fun in the freezer, sour fruit and spoilage is no longer a concern.  Dress up sundaes, make snazzy smoothies or bake pies aplenty with the berry booster of your choice.  For a delectable dessert when you can’t decide, call upon the new Frozen Berry Blend of strawberries, blueberries and blackberries to mingle in your mouth with vanilla ice cream.

With eight other new frozen blends and flavors to strike your fancy, a foray into frozens is a must for quick and convenient ways to dine in delight. This season, think outside the pantry. Flash frozen fruits and vegetables are a game-changer for preserving fresh taste and nutrient content, especially when you can’t pick directly from the tree or vine.  365 Everyday Value frozen produce contains only the harvest, which means these goodies are the real deal, with no artificial preservatives or additives of any kind.  And with these  you needn’t plan for prep time— they’re already primed for a quick and healthy weekday meal.  Fill your freezer with a medley of these frozen sweet and delicious packs from Whole Foods Market’s 365 Everyday Value.

Okay, let's create a quiche using the 365 Four Seasons Blend (a blend of sugar snap peas, yellow squash, carrots & corn)

Ingredients:
2 cups cooked brown rice (I used wild rice)
1/4 cup graviera (or gruyere, grated)
1 egg
4 eggs
1/2 cup milk
2 (4 ounce packages) 365 Four Seasons Blend 
1/4 cup herbs (such as dill, mint, parsley, chopped)
2 green onions (chopped)
1 cup feta (crumbled)
salt and pepper to taste

Directions:
1. Mix the rice, cheese and egg in a bowl.

2. Press the rice mixture into a pie plate, about 1/4 inch thick.

3. Bake in a preheated 450F oven until the edges and bottom just start turning golden brown, about 5-7 minutes.

4. Mix the eggs, milk, vegetables, dill, mint, green onions, feta, salt and pepper in a large bowl.

5. Pour the egg mixture into the pie crust.

6. Bake in a preheated 375F oven until golden brown and set in the center, about 30-35 minutes.

Rizogalo (Rice Pudding) And A Cookbook Giveaway

I've recently been given the opportunity to review The Everything Mediterranean Diet Book. If you have made the decision to make changes in your eating pattern, then this fabulous book has all you need to lose weight and stay healthy.

Even though I have chosen to make a dessert, because that's the way I roll, this book contains a vast assortment of healthy recipes using fruits, vegetables, and whole grains. So if you would like to win a copy of this book, be a follower and leave a comment. A random winner will be chosen midnight of March 31st.

Ingredients:
8 cups milk
1 cup Arborio rice
1-1/2 cups sugar
1 teaspoon real vanilla extract
1 tablespoon finely shredded citrus zest (orange, lemon, or lime)
2 egg yolks
1/4 cup cold milk
1 tablespoon corn flour (optional)
1 teaspoon ground cinnamon

Directions:
1. In pot over moderately high heat, bring milk to slight boil. Add rice and stir well until boil returns. Reduce heat to medium-low and gently simmer uncovered 30 minutes. Make sure to stir regularly so milk does not congeal or stick to sides and/or bottom of pot.

2. Add sugar, vanilla, and citrus rind; continue to simmer and occasionally stir another 10 minutes.

3. Beat egg yolks with cold milk; whisk in corn flour and mix well.

4. After 10 minutes in Step 2, pour egg yolk mixture into pot; whisk well to incorporate. Simmer another 3-5 minutes, until thick.

5. Remove from heat. Using ladle, spoon out mixture into bowls. Let stand 1 hour to cool. Sprinkle with cinnamon and garnish with curls of shaved citrus rind.

6. Serves 6-8.

Zombie Giveaway Winner

I'm happy to announce that we have a winner for the Zombie Giveaway. Sourkraut is now the proud owner of assorted zombie crap items. So head over to her great blog and say "howdie".

Sourkraut, if you would please send me your address, I will get this prize mailed out as quickly as possible. MoogieandPap@aol.com

"Tis A Touch Of The Irish" Checkerboard Cake and Giveaway

Once again, thanks to CSN stores, I am able to offer you a nice giveaway. And as I was browsing through their vast inventory of cake pans, I settled on this fun checkerboard pan. So I got one for me and one for a lucky winner. All you need to do is be a follower and leave a comment. A random winner will be picked at midnight of March 31st.

Ingredients:
4 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
18 tablespoons (2 1/4 sticks) unsalted butter
2 ½ cups sugar
6 eggs
1 tablespoon vanilla extract
1 ½ cups whole milk
4 ounces bittersweet chocolate, melted and cooled slightly (I didn't use the chocolate. Instead I added green food coloring to half the batter.)

(I  made my usual whipped cream frosting. But here is another recipe that you might be interested in.)
For frosting:
4 ¾ cups confectioner's sugar
¼ teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
2/3 cup whole or 2% milk
1 tablespoon vanilla extract
6 ounces unsweetened chocolate, melted and cooled

Directions:
1. Have all the ingredients at room temperature. Position a rack in the lower third of an oven and preheat to 350F. Grease and flour three 9-inch round cake pans and place a round of parchment paper inside each pan.

2. Over a large sheet of waxed paper, sift together the flour, baking powder, and salt. Set aside.

3. In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 1 minute. Add the sugar in a slow, steady stream and beat until the mixture is light and fluffy, 4 to 5 minutes; stop the mixer occasionally and scrape down the sides of the bowl. Add the eggs 1 at a time, beating well after each addition. Continue beating until fluffy, white and increased in volume, 3 to 4 minutes; stop the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla. Reduce the speed to low and add the flour mixture in four additions, alternating with the milk and beginning and ending with the flour, beating until smooth after each addition; stop the mixer occasionally and scrape down the sides of the bowl.

4. Pour about 1/3 of the batter (4 1/2 cups) into a medium bowl, add the chocolate and stir until blended.

5. To form the checkerboard pattern, place the divider ring in one of the prepared pans and spoon the plain batter into the outer and center rings, filling them half to two-thirds full. Spoon about 1 cup of the chocolate batter into the middle ring. Gently lift the ring out of the pan and scrape any remaining plain batter from the ring into the large bowl of plain batter; scrape any chocolate batter into the bowl of chocolate batter. Then place the ring in the second pan and repeat the procedure with the plain and chocolate batters.

6. For the third cake pan, reverse the procedure: place the ring in the pan and spoon the chocolate batter into the outer and center rings. Spoon about 1 cup of the plain batter into the middle ring. It's important that each layer have approximately the same amount of batter so that they are the same thickness when baked. Gently lift the ring out of the pan and scrape any remaining plain batter from the ring into the other circles of batter, if needed to even out the layers. Do the same with any remaining chocolate batter, if needed.

7. Set the pans on the same rack in the oven, if possible, and bake until the tops of the cakes spring back when gently pressed without leaving an impression, 25 to 30 minutes. The chocolate cake will done a bit sooner than the plain; that's okay. Do not over bake, or the chocolate cake will be dry. Transfer the pans to wire racks and cool for 10 minutes. Tap gently to see if the cakes are releasing from the sides. Place another rack on top of one cake pan, invert, and carefully remove the pan. Place the other rack on the cake again and invert right-side up. Follow the same procedure for the other two cakes. Cool the cakes completely before assembling and frosting. Serves 10 to 12.

8. To make the frosting, in a food processor combine the confectioner's sugar, salt, and butter and process to combine. Add the milk and vanilla and process until smooth. Add the chocolate and process until well blended, smooth, and creamy. Use the frosting immediately.

9. To create the checkerboard effect, stack the cake layers so the outside colors alternate. The frosting between each layer should be thin enough to complete the checkerboard pattern. To assemble the cake, place a cake layer, bottom side up, on a cake circle and spread about 2/3 cup frosting all the way to the edges of the layer. Place a second layer, top side up, on top and spread about 2/3 cup frosting all the way to the edges of the layer. Place the third layer on top, top side up, and spread the remaining frosting on the sides and top. Decorate the cake as desired.

Warm Lemon Poppy Seed Cake With Chocolate Ganache Center

This is a winning combination of a souffle-like cake bursting with lemon flavor, poppy seeds, and filled with a bittersweet center of decadence.

Ingredients:
1 cup all-purpose flour
2 tablespoons grated lemon rind
2 tablespoons poppy seeds
4 large egg yolks
1/2 cup granulated sugar
14 tablespoons unsalted butter, melted
5 large egg whites
3 ounces bittersweet chocolate, chopped into 1/2-ounce pieces

Directions:
1. Position a rack in the center of the oven and preheat to 400 degrees. Lightly butter six 6-ounce ramekins, dust with sugar and place on a baking sheet.

2. In a small bowl whisk together the flour, lemon rind and poppy seeds; set aside.

3. In the 4-1/2 quart bowl of a heavy-duty electric mixer using the wire whip attachment, whip the egg yolks and sugar until the mixture is pale and forms a ribbon when the whip is lifted.

4. Place the egg whites in a medium grease-free bowl and using a hand-held electric mixer whip the whites to soft peaks.

5. Fold the flour mixture into the yolk/sugar mixture then add the melted butter and gently mix until combined. Fold in the egg whites until combined. Fill each of the prepared ramekins 3/4 full and place a 1-ounce piece of chocolate in the center of the batter. Bake for 15 minutes or until firm. Cool on a wire rack for 5 minutes. Gently invert the cake onto a dessert plate and serve warm.

Vintage Campbell Kid Dolls "1980" Giveaway

I came across these adorable dolls in an antique store. Immediately I thought of using them as a giveaway for one lucky follower. Standing at 20-inches tall, they are in near perfect condition. And they are waiting for a good home. So all you need to do is be a follower and leave a comment. Contest ends midnight of March 31.

Ooh-la-la Pink Poodle Cupcake

I recently bought a package of cupcake liners and adorable poodle picks from Fancy Flours. Well, I thought something so cute needed its own special recipe. So I mixed and matched some of my favorite components and came up with this winner.

Ingredients for batter:

1 1/4 cups (2 1/2 sticks) unsalted butter, softened

4 3/4 cups cake flour, sifted, plus additional for dusting pans

2 1/4 teaspoons baking powder

1/2 teaspoon salt

1 3/4 cups whole milk

1 tablespoon plus 1 1/2 teaspoons vanilla extract

2 1/2 cups sugar

9 large egg whites

Directions for batter:

1. Arrange oven rack in middle position and preheat oven to 350°F. Line muffin tins with paper liners.

2. In large bowl, whisk together flour, baking powder, and salt. In small bowl, combine milk and vanilla.

3. In bowl of electric mixer fitted with paddle attachment, beat together butter and sugar on moderate speed until light and fluffy, about 5 minutes. Reduce speed to low. Add 1/2 of flour mixture and beat until just combined. Add milk mixture and beat until just combined. Add remaining flour mixture and beat until just combined, then raise speed to moderately high and beat 10 seconds. Transfer to large bowl.

4. In clean bowl of electric mixer fitted with the whisk attachment, beat egg whites until they hold stiff peaks.

5. Fold 1/3 of egg whites into batter to lighten. Gently fold in remaining 2/3 of egg whites until just incorporated. Fill cupcake liners 2/3 full.

6. Bake until tops are springy to touch and testers come out clean, about 20 minutes. Cool cupcakes in pans on racks 30 minutes.

Ingredients for Whipped Cream Frosting:

1 pint heavy cream

1/3 cup confectioners' sugar

Directions for Whipped Cream Frosting:

Whip heavy cream until soft peaks form. Add confectioners' sugar and whip until stiff peaks form. Gradually add powdered sugar, beating until smooth

Ingredients for cherry mousse:

1 envelope unflavored gelatin

1/4 cup cold water

1/3 cup boiling water

2 cups heavy whipping cream

2/3 cup sugar

1/2 cup chopped maraschino cherries (about 25)

3 teaspoons maraschino cherry juice

Directions for cherry mousse:

1. In a small bowl, soften gelatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.

2. In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.

Assemble:
1. In each cupcake, hollow out an area. Place a heaping spoonful of cherry mousse into each cavity. Pipe on your frosting..... enjoy.

Baileys Chocolate Pot de Crème

Yes, this is divine to gaze upon. Yes, it tastes fabulous. And yes the chocolate butterfly from Fancyflours makes it look worthy of any 5-star restaurant.

Ingredients:
6 ounces milk chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
1/2 cup of Baileys Irish Cream
1 ½ cup heavy cream
1/2 teaspoon vanilla
1/4 cup sugar
5 large egg yolks

Whipped cream and chocolate butterflies, for garnish (Optional)

Directions:
1. In a large heatproof bowl, melt the chocolates.

2. In a medium saucepan, bring the Baileys, heavy cream and sugar to a boil, whisking constantly until the sugar is dissolved. Put aside and let cool for five minutes.

3. In a medium heatproof bowl, whisk the egg yolks. Then gradually whisk the egg-and-cream mixture in a saucepan and cook over moderate heat, stirring with a wooden spoon, until the custard coats the back of the spoon, about 4 minutes. Pour the custard over the chocolate and let stand for 2 minutes, then stir until smooth.

4. Transfer the mixture to a blender and puree until very smooth, about 1 minute. Pour the mixture through a fine mesh strainer into eight 4-ounce ramekins and refrigerate until chilled, 2 hours.

5. Let the pots de crème stand at room temperature for 15 minutes.

Fudge Brownie Bites With Cherry Mousse

The simplicity of this recipe is that it starts with a boxed  brownie mix. By adding a few extra ingredients and then topping with a fluffy cherry mousse. You can then sit back and collect the accolades for your culinary genius. I won't tell how super easy it is to make..... pinky promise.

Ingredients:
1 (19.5-ounce) box traditional fudge brownie mix
1/2 cup vegetable oil
1/4 cup water
2 large eggs
1 teaspoon vanilla extract
1 cup semi-sweet chocolate morsels
1 envelope unflavored gelatin
1/4 cup cold water
1/3 cup boiling water
2 cups heavy whipping cream
2/3 cup sugar
1/2 cup chopped maraschino cherries (about 25)
3 teaspoons maraschino cherry juice

Directions:
1. Preheat oven to 350 degrees. Lightly grease a 15x10x1-inch jelly-roll pan.

2. In a large bowl, combine brownie mix, oil, water, eggs, and vanilla. Beat with a wooden spoon for 2 minutes. Stir in chocolate morsels. Pour batter into prepared pan. Bake 18 minutes; cool completely.

3. Cut brownies using a 1-1/2 inch round cutter. Place on a serving tray; set aside.

4. In a small bowl, soften getatin in 1/4 cup cold water, let stand 2 minutes. Add 1/3 cup boiling water, stirring until gelatin dissolves.

5. In a medium bowl, beat whipping cream with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Gently stir in gelatin mixture, cherries, and juice. Cover and chill 2 hours.

6. To serve, pipe or spoon cherry mousse onto prepared brownies.

Easter Chocolate Mousse

This is a repost. But I wanted to share it again because it's so darn pretty and super easy for Easter.

Simple chocolate mousse becomes the talk of the party when served in delicately painted eggshells. So start saving eggshells. As you know they don't always crack nicely. Then sterilize them by placing in simmering water for a minute.

Ingredients:
2-3/4 cups chilled heavy cream, divided
4 egg yolks
3 tablespoons sugar
1 teaspoon vanilla extract
7 ounces fine-quality bittersweet chocolate, chopped

Directions:
1. In a medium saucepan, heat 3/4 cup cream until hot. (Do not boil.) In a medium bowl, whisk together yolks, sugar, and a pinch of salt; add hot cream in a slow stream, whisking until combined. Transfer mixture to saucepan, and cook over medium-low heat, stirring constantly, until an instant-read thermometer reads 160 degrees. Pour custard through a fine-mesh sieve into a bowl, and stir in vanilla.

2. In a large microwave-safe bowl, microwave chocolate on High in 30-second intervals, until melted, about 1-1/2 minutes. Whisk custard into chocolate until smooth; cool.

3. In a large bowl, beat remaining cream at medium-high speed with an electric mixer until stiff peaks form. Whisk one-fourth of whipped cream into chocolate custard to lighten; gently fold in remaining whipped cream. Spoon mousse into a pastry bag fitted with star tip. Pipe mousse into clean egg shells.

Green Giant Giveaway Winner

This giveaway, provided by MyBlogSpark and Green Giant to me and one winner, was a fun one. Alison from Under The Big Oak Tree is the lucky winner of a coupon for one frozen sample of Green Giant Boxed Vegetables, an insulated tote bag, a funky green serving bowl and spoon, and a pedometer.

Honey, I Shrank The Tuxedo Cake

Here I go again. I've taken a perfectly good recipe and miniaturized it. I can't help myself, I'm drawn to the cuteness of personal size desserts. I'm not giving the directions for smaller cakes because most home bakers don't have really small cake pans. Just follow the directions below for a large show stopper of cake.

Ingredients:
For the cake:
1 cup (2 sticks) unsalted butter
2 cups water
1 cup canola oil
4 cups sugar
1 cup unsweetened cocoa powder
4 cups all-purpose flour
4 large eggs
1 cup buttermilk
1 tbsp. baking soda
½ tsp. salt
1 tbsp. vanilla extract

For the frosting:
4 cups chilled heavy whipping cream
1¼ cups confectioners’ sugar, sifted

For the chocolate topping:
4 oz. bittersweet chocolate, finely chopped
½ cup heavy whipping cream
¼ cup light corn syrup
2 tsp. vanilla extract

Directions:
To make the cake layers, preheat the oven to 350˚ F. Line three 9-inch round cake pans (or two 10-inch round cake pans) with parchment paper. Butter and flour the inside edges of the pan, shaking out the excess flour.

In a saucepan over medium heat, combine the butter, water and canola oil; heat until the butter is melted. In a large mixing bowl, combine the sugar, cocoa powder, and flour; whisk to blend. Pour the melted butter mixture into the dry ingredients and whisk until smooth. Whisk in the eggs one at a time, then whisk in the buttermilk. Add the baking soda, salt and vanilla to the bowl and whisk just until incorporated. Divide the batter evenly between the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Let cool in the pans for 15 minutes. Run a knife around the edge of each cake layer and invert onto a wire cooling rack. Allow the cake layers to cool completely before frosting, at least 2 hours.

To make the frosting, add the heavy cream to the bowl of an electric mixer fitted with a whisk attachment. Whip on medium-high speed until soft peaks form. Add the powdered sugar and continue to whip until thoroughly combined and stiff peaks form. Be careful not to over-beat!

To assemble the cake, place one cake layer on a cake platter and spread a layer of the whipped cream frosting over the top. Top with a second cake layer, more frosting (and the third cake layer, if using). Frost the top and sides of the assembled cake. Refrigerate until the frosting has stabilized, at least 1 hour.

To make the chocolate glaze, place the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until simmering. Pour the hot cream over the chocolate and let sit 1-2 minutes. Whisk until the mixture is smooth and homogenous. Blend in the corn syrup and vanilla. Pour the glaze into a pitcher or measuring cup and let cool for 10 minutes. (Do not let the glaze cool longer or it may become difficult to pour over the cake.) Slowly pour the glaze over the cake, ensuring that the top is covered and the glaze drips over the sides.

Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least 1 hour. Slice with a long, sharp knife, wiping the blade clean between slices.

Demi-Glace.... What's All The Fuss?

Is the long process of making Demi-Glaze worth it? I say YES. But this must be an individual choice. Besides being especially delicious, it was an interesting experience. Now I know why it's so very expensive at William Sonomas.

Step One.... Beef Stock
Ingredients:
4 pounds beef bones
1/2 pound veal trimmings
1 onion, coarsely chopped
2 carrots, peeled and coarsely chopped
1 leek, washed and cut into 1/2-inch chunks
1 tablespoon tomato paste
2 bay leaves
3 parsley sprigs
1/4 teaspoon black peppercorns
2-1/2 quarts cold water

Directions for Beef Stock:
1. Preheat oven to 400 degrees.

2. Place beef bones, veal trimmings and onion in a roasting pan and roast uncovered for 1 hour or until bones are golden brown.

3. Transfer to a stockpot. Add remaining ingredients and pour in enough water to cover completely. Bring to a boil, uncovered, over medium heat. Reduce heat to low and simmer for 8 to 10 hours. Set aside and let cool.

4. Strain through a fine sieve lined with several layers of cheesecloth.

5. Use immediately or freeze it in small containers and use as needed. Makes 2 quarts.

Step Two.... Brown Sauce
Ingredients for Brown Sauce:
3 springs parsley
3 celery leaves
1 sprig thyme
1/4 teaspoon black peppercorns
1 bay leaf
4 tablespoons unsalted butter
2 medium onions, sliced
3 carrots, peeled and diced
3 stalks celery, diced
1/3 cup all-purpose flour
3 tablespoons tomato paste
4 cups beef stock
Salt and freshly ground black pepper

Directions for Brown Sauce:
1. Prepare bouquet garni by wrapping parsley, celery, thyme, peppercorns and bay leaf inside a piece of cheesecloth and tying it with kitchen string.

2. In a medium saucepan over high heat, melt butter. Add onion, carrot and celery and saute for 15 minutes until vegetables are golden brown.

3. Reduce heat to low and add flour, stirring continuously until flour turns brown. Add tomato paste and cook for another 2 minutes.

4. Gradually whisk in stock, add the bouquet garni and adjust seasoning with salt and pepper. Bring to a boil, regularly skimming off froth that rises to the surface. Simmer for about 45 minutes, until the sauce has reduced by half.

5. Strain through a fine sieve lined with several layers of cheesecloth.

6. Use Immediately or freeze it in small containers and use as needed. Makes 2 cups.

Step Three.... Demi-Glaze
Ingredients for Demi-Glaze:
1 cup brown sauce
1 cup beef stock
Salt and freshly ground black pepper

Directions for Demi-Glaze:
1. In a medium saucepan over medium heat, combine the stocks and simmer for about 30 minutes, until reduced by half.

2. Strain through a fine sieve lined with several layers of cheesecloth. Adjust seasoning with salt and pepper.

3. Use demi-glaze immediately or freeze it in small containers and use as needed. Makes 1 cup.

Green Giant Giveaway

This giveaway, provided by MyBlogSpark and Green Giant to me and one winner, is a fun one.  Not only will one lucky reader get a coupon for one frozen sample of Green Giant Boxed Vegetables, they will also receive an insulated tote bag, a funky green serving bowl and spoon, and a pedometer.

Be a follower and leave a comment by midnight of March 5th.

Zombie Cupcakes and a Scary Giveaway

Just because a zombie is buried doesn't mean they will stay buried. Eat at your own risk.

I'm scared!! The news media is keeping it very hush-hush because they don't want to create mass hysteria. But being the sleuth that I am, I've discovered the gruesome evidence of the "Rise of the Undead." I personally have seen the graying flesh and the moldy bandages trailing around lurching limbs. Yes, my worst nightmare has come true: a slow moving army of plague-infested ghouls are on the march.
 
All it takes is just one bite from a zombie and you'll turn into one of the undead. This Mud Cupcake, on the other hand, gives you a taste of the grave from the zombie's perspective. Who knew the muddy underground could be so delicious. I think it's high time for cupcakes to rise from their graves of cuteness.

Ingredients for batter:
10 Oreo cookies
1-3/4 ounce semisweet chocolate
1 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
5 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/2 teaspoon pure vanilla extract
2 tablespoons sour cream
2 tablespoons water
1/2 cup mini-semisweet chocolate chips

Ingredients for chocolate ganache:
2-3/4 cups semisweet chocolate chips
2 cups heavy cream
1 teaspoon unsalted butter

Directions for chocolate ganache:
1. Put the chocolate chips in a large heatproof bowl. Bring cream to a boil in a medium saucepan over high heat.

2. Just before the cream comes to a full boil, pour cream into the chocolate chips and whisk together until smooth.

3. Add the butter and stir until smooth and shiny. Place plastic wrap directly over the surface to prevent a skin from forming. Let stand at room temperature to cool.

Directions for batter:
1. Preheat the oven to 350 degrees. Line a 12-hole muffin pan wit 12 liners. Crush the Oreo cookies into 1/4-inch pieces. Spoon 1 tablespoon into each liner, reserving the remaining pieces.

2. Melt the chocolate in a microwave oven on low, stirring every 15 seconds. Remove from heat and let cool. Sift the flour, baking soda, and salt together and set aside. Put the butter and sugar in a large bowl and, using an electric mixer, beat together until pale and fluffy. Blend i the melted chocolate and then gradually beat in the eggs and mix well together.Mix in the vanilla extract and sour cream. add half the flour mixture and blend in, then mix in the water and remaining flour mixture until incorporated.

3. Spoon half the batter into the liners and spread over cookie pieces. Add 1 heaping teaspoon of chocolate chips to each. Add the remaining batter and sprinkle the remaining chocolate chips and cookie pieces over the top. Bake for about 25 minutes. Transfer to a wire rack and let cool.

4. When the cupcakes are cool, spread or pipe the chocolate ganache on top of each. Mix together most of the chocolate cookie crumbs and all of the chocolate chips in a dish and dip the top of each cupcake into the mixture to create the graveyard earth.

5. I used plastic Zombie hands to finish each cupcake.

How about a giveaway? A ghoulish cookbook, day of the dead apron, and mini zombies capable of nibbling your toes. Be a follower and leave a comment. You have until midnight of March 15th.

"You Are My Sunshine" Giveaway Winner

Congratulations to Natasha from MMM Home Cooking. She is the winner of this giveaway.