Double Chocolate Mousse Torte

You guys!!  This mousse torte thing is amazing! I saw the recipe at melskitchencafe.com and didn't change a thing - and after making it I'm not sure there's even anything that you'd want to change, it's kinda perfect. I made it for our "Pal-entine's" dinner thinking it'd be safe because I don't like chocolate therefore I wouldn't be tempted - but after trying a tiny little sliver I might be changing my mind about chocolate hahahah. I have a little leftover in the fridge and it took all my willpower to not eat it for breakfast. You want to make this, I promise.

DOUBLE CHOCOLATE MOUSSE TORTE

CAKE:

•  8 ounces bittersweet or semisweet chocolate, chopped (see note)
•  1 cup (8 ounces, 2 sticks) butter
•  1 cup (7.5 ounces) granulated sugar
•  5 large eggs
•  1 tablespoon vanilla extract
•  1/4 teaspoon salt
•  1/4 cup (1.25 ounces) all-purpose flour

MOUSSE:

•  2 tablespoons unsweetened natural or Dutch-process cocoa powder
•  5 tablespoons hot water
•  8 ounces bittersweet or semisweet chocolate , chopped fine
•  1 tablespoon butter
•  1 1/2 cups cold heavy cream
•  1 to 4 tablespoons granulated sugar, depending on desired sweetness
•  1/2 teaspoon vanilla extract
•  pinch of table salt

WHIPPED CREAM TOPPING:

•  3/4 cup cold heavy cream
•  2 tablespoons powdered sugar
•  Grated chocolate, for garnish (optional)
•  2 cups fresh raspberries (or other fresh fruit)

INSTRUCTIONS

1. For the cake: preheat the oven to 325°F.
2. Lightly grease a 9- or 10-inch springform pan; dust with sugar (optional).
3. Combine the chocolate and butter in a saucepan or in a microwave-safe bowl. Melt over low heat (on the stovetop) or on 50% power in the microwave at 1-minute increments, stirring in between.
4. Cool the mixture to lukewarm. Whisk in the sugar to combine.
5. Add the eggs one at a time, blending well after each addition. Mix in the vanilla and salt. Add the flour and mix until just combined.
6. Pour the batter into the springform pan. Bake until the cake just rises in center (a tester inserted into center will not come out clean) and springs back lightly to the touch, 30-35 minutes.
7. Cool completely in the pan (the center of the cake may fall slightly). Cover and chill while making mousse.

1. For the mousse: whisk together the cocoa powder and hot water in a small bowl; set aside.
2. Melt the chocolate and butter together in a microwave-safe bowl on 50% power, stirring often, until smooth (don't overheat!). Whisk the cocoa/water mixture into the melted chocolate until smooth (if there are little lumps, you can press the mixture through a fine mesh strainer into a clean bowl). Let it cool to room temperature (just slightly lukewarm is fine, too, as long as it isn't warm or hot).
3. In a medium bowl with an electric mixer, whip the cream, granulated sugar, vanilla, and salt at medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form when beaters are lifted (I often use my Blendtec blender to whip cream - only takes a few seconds).
4. Using a rubber spatula, fold 1/3 of the whipped cream into chocolate mixture to lighten. Fold in the remaining whipped cream until no white streaks remain.
5. Spoon the mousse over the cooled cake. Cover and refrigerate for at least 6 hours or up to 1 day.
6. Run a sharp knife around the edge of the pan to loosen the torte if it hasn't pulled away from the sides of the pan while cooling.
7. Release the springform pan sides. Transfer the torte to a platter, if desired (often, I just leave it on the base of the springform pan).

1. For the whipped cream topping, using an electric mixer, beat the cream and powdered sugar in a medium bowl until soft peaks form. Spread the whipped cream over the torte. Dust with grated chocolate, if desired.
2. Top with raspberries. Chill for up to an hour or serve immediately.

click here for original source

2.19.19: tt: deviled egg cover 

2.19.18: macrame wall hanging (and Sarge "helping me")

2.19.17: cornmeal crusted chicken

2.19.16: kid craft - decorate notebooks

S'Mores Cookies

I have been busy all day in the kitchen and am just now sitting down to share with you! It was pouring rain and a little cooler (a little as in 80 instead of 90!) this morning so I was in the mood to bake cookies (and make some other goodies I'll share with you a diff day). Saw this on a site I follow (Mel's Kitchen Cafe) and they got rave reviews so I wanted to try them...we've been camping a lot this summer but so far we haven't made S'mores - these cookies seem like the next best thing to actually roasting marshmallows over the campfire.

I'm a little peeved at Dave because he came in as I was baking them and asked which one he could taste test (he knows to not just grab a cookie, he gets to eat the ones that don't look so great haha) - I gave him one and asked his opinion, he said "well it's such a small cookie I couldn't really get a good taste" so he had another. And said the same thing. Then I yelled at him to please at least slow down and tell me if they are good before popping another in his mouth! I mean seriously, most cookies are good - but is this a 'keeper' good recipe or a 'one time' good recipe? Then LeDonna came in the kitchen and tried one like a normal person and told me they are indeed a 'keeper' good recipe and she wouldn't change a thing - she did say they brought one word to mind..."s'more" (as in she wanted more haha!).

Here is Mel's recipe ~ my changes are that I used store-bought graham cracker crumbs because I happen to have a box on hand; I used coarse salt instead of regular; and I scooped the cookie dough using my small cookie scoop so I have small one- (if you're Dave) or two-bite cookies that only took 9 minutes to bake, and it made over 5 dozen instead of the 2-3 dozen her recipe says.

INGREDIENTS:

• 3/4 cup (12 tablespoons, 6 ounces) butter, softened
• 1 cup (7.5 ounces) packed light or dark brown sugar
• 1/3 cup (2.5 ounces) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (8.75 ounces) all-purpose flour 
• 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
• 2 cups (12 ounces) chocolate chips or chunks
• 1 cup (1.75 ounces) miniature marshmallow bits (see note)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
 
2. Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
3. Add the eggs and vanilla and mix until evenly combined.
4. Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
5. Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
6. Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.
7. Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

note:

About those marshmallow bits, your average mini marshmallows will not work! They’ll melt into huge craters and become a puddly, burned mess ruining one of summer’s most perfect cookies. Trust me, I tried it. Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings. I’ve also ordered them on Amazon (this brand and this brand – aff. links) and found them in bulk at my local Cash and Carry.

Chocolate Caramel Tart

I made this along with a coconut cake (one of the cakes that I filled with my new favorite thing - stabilized whipped cream, click here for that post) to take to our "Friendsmas" party (Hm, is "Friendsmas" a thing? Like Thanksmas or Palentine's Day? If it isn't, I'm taking credit for this new word LOL!).

This might look like a lot of steps, but don't let that stop you from making it - none of the steps are hard and the result is an ooey, gooey, chocolatey delicious dessert! You don't need a candy thermometer, it's an 'eyeball it until it's the right color' kind of caramel - at room temperature it's quite soft but sets up firm when chilled. Don't leave it sitting out too long tho, it'll get really soft again - still tastes really good but isn't easy to serve in wedges that way!

I got this at melskitchencafe.com. She has lot of pictures if you want to see the steps.

Ingredients:

crust:

• 1/2 cup butter, softened to room temperature
• 1/3 cup powdered sugar
• 1/4 cup cocoa powder
• pinch of salt
• 1 large egg yolk
• 1/2 teaspoon vanilla
• 1 cup all-purpose flour

caramel:

• 2 cups sugar
• 1/2 cup water
• 1/4 cup corn syrup
• 1/2 cup butter, cut into pieces
• 1/2 cup heavy cream
• 1 teaspoon vanilla

ganache:

• 3 ounces (1/2 cp) semisweet or bittersweet chocolate, chopped (or use good-quality chocolate chips)
• 1/3 cup heavy cream
• coarse or flaky salt for sprinkling (optional)

Directions:

1. Preheat the oven to 350'.
2. FOR THE CRUST: in the bowl of a stand mixer fitted with the paddle attachment (or in a bowl using a handheld mixer), combine the butter, powdered sugar, cocoa powder, salt, egg yolk, vanilla and flour. Mix until combined (it may be crumbly but will hold together when pressed).
3. Crumble the mixture over the bottom of a 9 or 10" tart pan (or a pie plate). Press evenly up the sides first all the way around the edges, and then press the remaining crust mixture evenly over the bottom. (MY NOTE: I did not grease the pan and it was difficult to cleanly remove slices of  the tart - next time I will grease the pan before putting in the crust!).
4. Place on a baking sheet and bake for 18-20 minutes. Remove from the oven and let cool.
5. FOR THE CARAMEL: In a heavy bottomed saucepan, combine the sugar, water and corn syrup (try not to splash the mixture up on the sides of the pan). Bring the mixture to a simmer over medium heat. Cook for 10-12 minutes, until the mixture is a medium-dark amber color, tilting the pan just slightly every couple of minutes to swirl the mixture - don't swirl or tilt the pan to quickly or get the caramel mixture up high on the sides of the pan. The exact cooking time will depend on how high/low the heat is on the stove.
6. Immediately remove the pan from the heat and carefully add the butter, cream, and vanilla. The hot mixture will bubble vigorously. Stir to combine (don't scrape the sides of the pan too much or the granules that are on the sides will get into the smooth caramel). 
7. Pour the caramel over the baked crust. Refrigerate until the caramel is set and no longer warm, 1-2 hours.
8. FOR THE GANACHE: Place the chocolate in a small bowl. Heat the cream in the microwave until simmering. Pour cream over the chocolate. Let the mixture sit for a minute or 2; stir to combine until the chocolate is glossy and smooth. Spread the ganache evenly over the caramel. Chill until the chocolate is set and no longer melty/soft. Sprinkle with a bit of coarse or flaky salt if desired (MY NOTE: her recipe calls for "fleur de sel" but I don't have that. Coarse or flaky works the same!). 
9. Keep refrigerated until serving. For neat even slices, run a long chef's knife under hot water, wipe dry and slice (repeating as needed to get clean slices). 
   
   
   
   

one year ago: peppermint sugar scrub
two years ago: bread and butter bread pudding with salted caramel whiskey sauce!

Zucchini Muffins

 The original title of this recipe is "the best zucchini muffins" (click here for post and recipe found at melskitchencafe) and I baked them thinking "right, sure, the best..uh huh, whatever" - I had the ingredients and I like this blog so I figured what the heck. Even after making them I wasn't convinced they were "the best" but then I started getting feedback about them - Brooke's friend Erica requested that I make more just for her and my friend Rhonda B. said "they are recipe book worthy" to which I replied that I'm quoting her on the blog and she said that's fine as long as I share the recipe. Which makes me want to hoard the recipe and not tell anyone since they are that great hahahaha. But I wouldn't do that :)

So here ya go Rhonda!

Ingredients (I'm giving you how I did it, Mel's options are in parentheses):

• 3/4 cup granulated sugar
• 2 large eggs
• 1/3 cup canola oil (you can substitute avocado, vegetable, or coconut oil)
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour (you can substitute white whole wheat)
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 cups finely shredded zucchini lightly squeezed of excess water
• 1/2 cup semisweet chocolate chips, optional (you can use milk chocolate or bittersweet)
• coarse sugar for sprinkling on top, optional 

Directions:

1. Preheat oven 350'. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
2. In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
3. In another bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
4. Add the dry ingredients to the wet mixture and stir until the batter is just mixed together, do not over-mix.
5. Stir in the shredded zucchini and chocolate chips if using. It's ok if the batter is still slightly lumpy.
6. Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for presentation (note: I did it but it is totally not necessary), or sprinkle with coarse sugar if you omit the chocolate chips.
7. Bake for 16-18 minutes until the tops spring back lightly to the touch.
8. Let cool for a few minutes before removing to a wire rack to cool completely.                    Makes 12 muffins

my notes:

• this made 12 standard size muffins filled 2/3 full, plus I had enough leftover batter for 11 mini muffins. If you make minis they bake for about 8 minutes.
• I shred the zucchini using my food processor with the shredding disk. You could use a box grater instead.
• to squeeze the water out of shredded zucchini  - I gently press handfuls between my palms over the sink, then put on a paper towel and press a little more. It doesn't have to be bone dry, just remove the excess.

one year ago today: mason jar lunchables. I still think this is a genius idea!

Cinnamon Roll Sugar Cookies

I wanted to make some cookies for a guy that works at our local photography store who helped me a ton with a project - he definitely deserves a sugary treat (I don't know him very well, hopefully he doesn't have dietary restrictions!). The weather is kinda crappy here today and I didn't want to go to the grocery store so was looking for a recipe that I had all the ingredients for already...and then this recipe popped up in an email. Yes, the 'what should I make' problem was solved. This is sugar cookie dough rolled out, spread with butter/cinnamon sugar,  rolled up and sliced (just like cinnamon rolls)...really, do I need to say more? It's a sugar cookie cinnamon roll!! YUM!

after making the dough, wrap it in plastic wrap and chill for an hour

roll dough out to about 15"x 6"

spread with butter/cinnamon sugar mixture,
roll up starting with a long edge

cut into 1" slices with a sharp knife

Click here for the recipe from mel's kitchen cafe. They are a little more work than my usual drop cookies, but worth it. I had to bake them for a couple minutes longer than the recipe says, and I frosted with powdered sugar glaze (I made it by mixing 1/2 cup powdered sugar with a tablespoon italian sweet cream coffee creamer) instead of cream cheese - you guessed it, I didn't have cream cheese so substituted!

Cookies:

• ¾ cup (170 g) butter, softened to cool room temperature
• ¾ cup (159 g) granulated sugar
• ¼ cup (29 g) powdered sugar
• 2 large eggs
• ½ teaspoon vanilla
• 2 ½ cups (355 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Filling:

• 4 tablespoons (57 g) butter, softened
• ½ cup (106 g) packed light brown sugar
• 1 teaspoon cinnamon

Glaze:

• 4 ounces (113 g) cream cheese, softened to room temperature
• ⅓ cup (38 g) powdered sugar
• ½ teaspoon vanilla
• 1-2 tablespoons milk

INSTRUCTIONS 

• For the cookies, in a large bowl, cream together the 3/4 cup butter and granulated and powdered sugar for 3-4 minutes, until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition. Add vanilla extract and mix. Add one cup flour, baking powder and salt. Mix. Add remaining flour and mix just until flour is incorporated and the dough is smooth and soft. 
• Flatten the dough into a thick disk and cover in plastic wrap. Refrigerate for at least an hour.
• For the filling, combine the brown sugar and cinnamon in a small bowl. Separate the dough into two pieces working with one half at a time, roll it out to about 1/4-inch thick and about 15-inches by 4-inches or so. Gently spread 2 tablespoons of butter on top of the dough. Sprinkle with 1/2 of the cinnamon sugar mixture and lightly press the sugar mixture into the dough. Starting with one long edge, roll the dough into a tight log. Using a sharp knife (I found a serrated knife worked best), slice the dough into 1-inch pieces, making about 15 cookies per log. Place the cookies 2 inches apart on lined (with silpat or parchment) baking sheets. Repeat with the second half of the dough and the remaining butter and cinnamon/sugar mixture.
• Preheat the oven to 350 degrees F. Bake the cookies for 9-11 minutes until set but not overbaked. Let the cookies cool for 1-2 minutes on the baking sheet before transferring to a wire rack to cool completely. 
• Prepare the glaze by mixing together the cream cheese and powdered sugar until thick and smooth. You can do this with an electric mixer or use a blender. Add the vanilla and 1 tablespoon milk. Continue adding milk, 1/2 tablespoon at a time, until the glaze is thick but pourable. Pour the glaze into the corner of a ziplic bag (placing the bag inside a large glass helps as you fill it). Snip off the tip of the corner and drizzle the glaze over the cooled cookies. Store covered in the refrigerator.