Dark Chocolate Mousse

Dark Chocolate Mousse

Ingredients:

* 8 oz bittersweet or semisweet chocolate, chopped
* 5 tbsp water
* 2 tbsp unsalted butter, room temperature
* 1 tbsp sour cream, room temperature
* 5 egg, separated
* dash of salt
* 1 tbsp sugar


Method:

1. Melt chocolate with water, directly on low heat, stirring until smooth and shiny. Remove from heat and stir in butter and sour cream until melted.
2. Stir in egg yolks, one at a time, mixing gently and slowly.
3. Whip whites with salt to soft peaks, adding sugar once whites become foamy. Fold into chocolate mixture in thirds.
4. Pour into a serving dish or individual cups.

To Assemble

1. Chill for at least 3 hours before serving.

Chocolate Chip Cookies

Chocolate Chip Cookies

Ingredients:

* 3/4 cup unsalted butter, softened
* 1 cup brown sugar
* 1/4 cup granulated sugar
* 1 egg
* 2 tsp vanilla extract
* 2 cups all purpose flour
* 2 tsp cornstarch
* 1 tsp baking soda
* 1/2 tsp salt
* 8 oz bittersweet chocolate, cut into chunks


Method:

1. Preheat oven to 350 F.
2. Cream together butter and sugars until smooth. Add egg and vanilla and blend in.
3. Stir in flour, cornstarch, baking soda and salt. Stir in chocolate chunks.
4. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until golden brown around the edges.

To Assemble

1. Let cool slightly and enjoy.

Blueberry Cream Cheese Cake

Blueberry Cream Cheese Cake

Ingredients:

Cake

* 1/2 cup unsalted butter
* 1/2 cup sugar
* 1 egg
* 1 tsp vanilla
* 2 cups all purpose flour
* 2 1/2 tsp baking powder
* 1/4 tsp salt
* 1/2 cup milk

Cream Cheese Filling

* 8 oz cream cheese, room temperature
* 1/4 cup sugar
* 1 tsp vanilla extract
* 1 egg
* 2 cups blueberries

Streusel

* 1/3 cup sugar
* 1/3 cup flour
* 1/2 tsp cinnamon
* 3 tbsp unsalted butter


Method:

Cake

1. Preheat oven to 350º F.
2. Cream together butter and sugar until pale yellow and creamy. Add egg and vanilla and beat in.
3. Sift together flour, baking powder and salt. Add alternately with milk until incorporated. Scrape batter into cake pan and spread evenly.

Cream Cheese Filling

1. Beat cream cheese until very smooth. Gradually add sugar, scraping the sides of the mixing bowl well. Add vanilla and blend. Add egg and mix well.
2. Spoon cream cheese filling over cake batter. Top with blueberries.

Streusel

1. In small bowl blend sugar, flour and cinnamon. Cut in butter with your fingers until crumbly and no large bits of butter are visible.
2. Sprinkle streusel on top of berries and bake for 50-60 minutes.

To Assemble

1. Cool completely before slicing.

Baked Apples

Baked Apples

Ingredients:

Apples

* 4 Macintosh, Spartan or Ida Red apple
* 1/2 cup raisins
* 1 1/2 tbsp hot water
* 1/2 tbsp sugar
* 1/2 tbsp breadcrumbs
* juice from half a lemon

Crisp Topping

* 3/4 cup oats
* 3/4 cup brown sugar
* 1/2 cup flour
* 1/2 tsp cinnamon
* dash of salt
* 1/2 tbsp fresh grated ginger
* 1/2 cup butter


Method:

Apples

1. Preheat oven to 375 F.
2. Peel apples halfway down and core. Toss raisins with water, sugar and breadcrumbs. Fill center of each apple with raisins and place in a baking dish. Sprinkle tops of apples with lemon juice.

Crisp Topping

1. Blend oats, sugar, flour, cinnamon, salt and ginger. Cut in butter until topping takes on a dense crumbly texture.
2. Press generous amounts of crumble on top of each apple.
3. Bake apples for 20-30 minutes, until tender (check by inserting a skewer or toothpick).

To Assemble

1. Serve apples warm with ice cream

Homemade Cake ( Mummy's Recipe )

HOMEMADE CAKE

1 can of Butter
1 can of Sugar
7-8 eggs ( according to the size )
1 can of condensed milk
2 can of plain flour

Methods:

1 - Mix & Blend Butter & Sugar
2 - Put in the eggs one by one
3 - Then once heavily beaten, include in the condensed milk
4 - Lastly mix with the flour.

Then preheat Oven and bake for almost an hour or depends on your needs.

Chocolate Sponge Cake

CHOCOLATE SPONGE CAKE

Mix;

1- 200gm Butter
200gm sugar

2- 200gm Flour
1 teaspoon baking powder

3- 3 eggs

4- 3 spoon Cocoa powder ( add water)

5- Add almond + chocolate bar (break up into small pieces)


Chocolate Fudge Sauce;
100gm icing sugar
100gm butter
4 tablespoon milk
1 bar of chocolate Cadbury bar
(Mix everything and melt it)

Grilled Potato Salad Recipe

Grilled Potato Salad Recipe
When I went to grill the potatoes and squash I set each piece on the grill, I suspect you could also use one of those grill baskets with success as well. I also though about finishing this version with chopped jalapeno, cilantro and toasted sesame seeds - you can make it as simple or embellished as you like, depending on your individual tastes. I used a red-leafed lettuce here.

10 medium-sized new potatoes, unpeeled and quartered
3-4 small yellow summer pattypan squash, cut in half
1 bunch of green onions or spring onions
a big splash of olive oil
2 lemons, cut in half
1/4 cup rice vinegar
1/4 cup olive oil
clove of garlic, mashed and chopped
a couple drops of toasted sesame oil
salt
1/2 a head of lettuce, washed and cut into bite-sized pieces

Toss the potato wedges, squash, and green onions with a bit of olive oil and a pinch of salt. Place them on a medium-hot grill. Place the lemons on the grill as well, cut side down. Grill for 10-20 minutes or until golden and cooked through - moving around the grill if needed and flipping to get color on all sides. The squash will likely cook faster than the potatoes, remove pieces and place on a platter when they are done grilling.

While everything is grilling, whisk together the rice vinegar, olive oil, garlic, sesame oil, and a couple pinches of salt. When the onions come off the grill, let them cool for a couple minutes and then cut into 1/2-inch segments. Set aside.
Toss the lettuce with a splash of the dressing, and turn it out onto a large platter. Now toss the vegetables (but not the lemons) with a big splash of the dressing and arrange it on top of the lettuce sprinkled with the reserved grilled green onion segments. Garnish with the lemon (which I like to squeeze over my salad just before eating for an added layer of extra mellow tang that goes great with the potatoes.

Serves 6 (or so) as a side.

Salt Kisses Buttermilk Cake Recipe

Salt-kissed Buttermilk Cake Recipe
I melt the butter for this cake, so sometimes while I'm at it I just keep going and brown it - this adds an entirely different deep buttery flavor. If you go this route, strain out any solids and let the butter cool a bit before stirring it into the egg-buttermilk mixture. As I mentioned up above - feel free to experiment with other types of seasonal berries and fruit. The coup de grace is a floppy dollop of sweet, freshly whipped cream on the side.
2 1/2 cups whole wheat pastry flour
1 tablespoon baking powder
1/2 cup fine-grain raw sugar (or brown sugar)
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/4 cup butter, melted and cooled a bit
zest of 2 lemons
1 cup of raspberries (more if you like)
3 tablespoons large grain raw sugar
1 teaspoon large grain salt
Preheat oven to 400F degrees, racks in the middle. Grease and flour (or line bottom with parchment paper) one 11-inch tart/quiche pan. Alternately, I've done this cake in a 9x13-inch rectangular baking dish - just keep a close eye on it after it has been baking for 20 minutes.
Combine the flour, baking powder, and sugar and salt in a large bowl. In a separate smaller bowl whisk together the eggs and the buttermilk, whisk in the melted butter, and the lemon zest. Pour the buttermilk mixture over the flour mixture and stir until just combined - try not to over mix.
Spoon the batter into the prepared pan, pushing out toward the edges. Now drop the berries across top. I like to smush them a bit between my fingers before letting them fall to the cake - no so perfect looking and the juices meld with the sugar. Sprinkle with the large grain sugar and then the salt. Bake for about 20-25 minutes or until cake is set (or a toothpick in the center comes out clean), and a touch golden on top.

Serves about 12.