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Post by missteetheironchef on Nov 10, 2006 16:26:07 GMT -5
Chocolate Raspberry Cake
1 package devil's food cake mix One third cup vegetable oil One quarter cup water 3 large eggs 2 cups sour cream 1 cup butter, softened 1 8-oz. package cream cheese 1 16-oz. package powdered sugar 1 tsp. vanilla extract One half cup seedless raspberry jam 1 pint fresh raspberries to use as garnish
Grease 2 8-inch cake pans and preheat oven to 350 degrees. Combine cake mix, oil, water, eggs and sour cream in a bowl and mix well. Pour equal amounts into pans and bake according to package directions. Remove cake from oven a cool. Meanwhile combine butter, cream cheese, powdered sugar and vanilla and beat until smooth. Spread cream cheese frosting on top of one of the cakes followed by raspberry jam. Place other cake on top and frost the rest of the cake with cream cheese frosting and top with raspberries.
The Skinny: Use your favorite egg substitute and low fat sour cream and cream cheese.
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Post by Man Alive! on Nov 10, 2006 16:59:57 GMT -5
YUM!
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Post by missteetheironchef on Nov 10, 2006 17:04:03 GMT -5
tell me about it....
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Post by allezcuisine on Nov 11, 2006 19:30:52 GMT -5
I'll second that "YUM!"
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Post by missteetheironchef on Nov 27, 2006 17:11:24 GMT -5
Chocolate Mousse Master Makes about 6 cups 12 ounces bittersweet chocolate, finely cut 8 tablespoons unsalted butter, divided and softened 6 egg yolks 1/2 cup sugar 1/2 cup brewed coffee 2 teaspoons vanilla extract 1 cup heavy cream Prepare a double-boiler: place a large heat-proof bowl over pan, being sure water does not touch bowl, and add chocolate and butter to bowl. Once chocolate is completely melted, stir in the butter one piece at a time until fully incorporated. Keep scraping bowl with a rubber spatula so chocolate does not scorch. Remove bowl from pan and set aside. In same double-boiler: Place large heat-proof bowl and whisk together yolks, coffee and vanilla. While whisking, slowly add in sugar and whisk until thick. Pour mixture into a stand mixer and whisk until cool. Meanwhile, in another kitchen aid or by hand in a chilled bowl, lift the cream into soft peaks. Fold cream into cooled cooked eggs and cooled chocolate. Use for the below applications as it will set when cooled. Store in fridge. www.ming.com
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Post by missteetheironchef on Nov 27, 2006 17:12:25 GMT -5
Chocolate Mousse Napoleon 1 package puff pastry sheets, thawed Egg wash (1 egg mixed with 1 tablespoon water) Powdered sugar 2 cups Chocolate Mousse Fresh berries for garnish Template for powdered sugar design Pastry bag with tip of choice To prepare puff pastry: Preheat oven to 400 degrees. Roll sheets to 1/4-inch thick and cut into 3x2-inch pieces. Place pastry pieces on a parchment paper-lined sheet pan, brush with egg wash, cover with a second piece of parchment and a sheet pan, to weigh the pieces down, and bake in oven until almost cooked through (about 80% done). Remove top sheet pan and top parchment, shake powdered sugar over puff pastry, and finish baking, uncovered. Remove pieces to a cooling rack. To make napoleons: Scoop mousse into pastry bag fitted with tip. Dab mousse on a dessert plate, top with cooled puff pastry and secure, Add 3 dollops of mousse, another pastry, another 3 dollops, then top with final pastry. Use your template to make a sugar design on top, garnish with fresh berries and store in fridge until ready to serve. www.ming.com
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Post by missteetheironchef on Nov 27, 2006 17:12:52 GMT -5
Chocolate Mousse Sundae Serves 4 2 cups Chocolate Mousse 1 cup warm chocolate ganache or syrup 1 cup whipped cream 1 cup toasted almond slices Maraschino cherries Using an ice cream scoop, form balls of mousse and place on parchment-lined cookie sheet. Freeze for at least 1 hour. Transfer scoops to a sundae dish, top with syrup, whipped cream, almonds and cherries. Enjoy! www.ming.com
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Post by missteetheironchef on Nov 27, 2006 17:13:40 GMT -5
Warm Double Chocolate Mousse Cake Serves 4 3 cups Chocolate Mousse 1/2 cup bittersweet chocolate chips 1 cup sifted cake flour Cooking spray Pre-heat oven to 325 degrees with bain marie. Prepare a 9-inch round cake pan by greasing it, lining with parchment paper, and greasing again. In a large bowl, gently fold chips and flour into Chocolate Mousse. Transfer to prepared cake pan and lower pan into bain marie. Bake about 30 minutes. Note: A toothpick will not come out clean; this is a dense, fudgey cake. Remove cake from oven and bain marie and let rest in cake pan for 10 minutes before slicing -- serving warm is ideal. www.ming.com
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Post by missteetheironchef on Nov 27, 2006 17:14:18 GMT -5
Hubert Keller's Chocolate Mousse Burgers Serves 4 3 cups Chocolate Mousse Passion Fruit Gelée: 1 cup (8 ounces) unsweetened passion fruit concentrate 4 teaspoons powdered gelatin About 5 tablespoons sugar 4 glazed doughnuts without central holes or beignets 1 pint basket ripe strawberries 1 tablespoons plus 1teaspoon sugar 1/2 cup heavy cream 1 large kiwi, peeled and very thinly sliced 4 fresh mint sprigs Line a small baking dish with plastic wrap and spoon Chocolate Mousse into dish; freeze until firm, about 1 hour. Using a 3-inch round cookie cutter (or whatever size fits your doughnut bun), cut out Chocolate Mousse rounds for the burger. To make the gelée: in a small, nonreactive saucepan stir together the passion fruit concentrate and sugar. Add the sugar by tablespoonfuls until the sweet/tart balance reaches your preference. The amount needed will vary by brand. Whisk in the gelatin until well mixed and set aside to soften for 2 minutes. Prepare an ice water bath by emptying a tray of ice cubes into a pan of cold water. Line a 9- by 12-inch baking pan or baking sheet with plastic wrap. Place the saucepan with the passion fruit mixture over low heat and whisk gently to prevent sticking and scorching while the mixture comes to a boil, about 4 minutes. Move the saucepan off the heat and hold it in the ice water bath. Whisk until the mixture has cooled to about room temperature. Skim off any remaining foam with a shallow spoon. Pour the gelée onto the prepared baking pan and tilt and smooth the mixture into an even layer. Refrigerate until set, about 1 hour. Make sure the pan sits evenly so the gelée forms a layer of even thickness. Gelée keeps, covered and refrigerated, 4 days. To assemble the burgers: sort through the berries to choose 4 of the largest and cut these into very thin lengthwise slices. Puree remaining berries in a food processor with about 1 tablespoons sugar (more or less to taste, depending on the sweetness of the berries). In a small bowl, beat the cream with the remaining 1 teaspoon sugar (more or less to taste) until it forms soft mounds. Cut the doughnuts in half horizontally. While the gelée remains in the pan, trim the edges with a small sharp knife so they are straight. Carefully lift the gelée out of the pan onto a work surface. Then cut the gelée into 3-inch squares, cutting through the plastic wrap as well. Run your knife under water frequently so it cuts cleanly. Place the bottom half of each doughnut on a dessert plate. Add a dollop of whipped cream and then a chocolate burger. Arrange a sliced berry, points outward, on top of the burger, and then add a circle of overlapping slices of kiwi. With the tip of a small knife, pry up a corner of a square of gelée with its plastic wrap and place it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top with the remaining bun halves and tuck a few fresh mint leaves under the top bun. If necessary, secure the top bun with toothpicks. Spoon a little strawberry sauce around the burger and serve immediately. www.ming.com
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Post by missteetheironchef on Nov 27, 2006 17:16:34 GMT -5
Detailed Recipe for The Mousse Burgers
Guest Recipe: Chocolate Mousse Burgers
by Chef Hubert Keller
Serves 4
3 cups Chocolate Mousse 4 glazed doughnuts without central holes or beignets 1 pint ripe strawberries 1 tablespoon plus 1 teaspoon sugar 1/2 cup heavy cream Passion fruit gelée (see recipe below) 1 large kiwi, peeled and very thinly sliced 4 fresh mint sprigs
Line a small baking dish with plastic wrap and spoon Chocolate Mousse into dish; freeze until firm, about 1 hour. Using a 3-inch round cookie cutter (or whatever size fits your doughnut bun), cut out Chocolate Mousse rounds for the burger. To assemble the burgers: sort through the strawberries to choose 4 of the largest and cut these into very thin lengthwise slices. Purée remaining berries in a food processor with about 1 tablespoon of sugar (more or less to taste, depending on the sweetness of the berries). In a small bowl, beat the cream with the remaining 1 teaspoon of sugar (more or less to taste) until it forms soft mounds. Cut the doughnuts in half horizontally. While the gelée remains in the pan, trim the edges with a small sharp knife so they are straight. Carefully lift the gelée out of the pan onto a work surface. Then cut the gelée into 3-inch squares, cutting through the plastic wrap as well. Run your knife under water frequently so it cuts cleanly. Place the bottom half of each doughnut on a dessert plate. Add a dollop of whipped cream and then a chocolate burger. Arrange a sliced berry, points outward, on top of the burger, and then add a circle of overlapping slices of kiwi. With the tip of a small knife, pry up a corner of a square of gelée with its plastic wrap and place it, plastic wrap up, on the kiwi. Peel off the plastic wrap. Top with the remaining bun halves and tuck a few fresh mint leaves under the top bun. If necessary, secure the top bun with toothpicks. Spoon a little strawberry sauce around the burger and serve immediately.
Passion Fruit Gelée
1 cup unsweetened passion fruit concentrate 4 teaspoons powdered gelatin About 5 tablespoons sugar
In a small, non-reactive saucepan stir together the passion fruit concentrate and sugar. Add the sugar by tablespoonfuls until the sweet/tart balance reaches your preference. The amount needed will vary by brand. Whisk in the gelatin until well-mixed and set aside to soften for 2 minutes. Prepare an ice water bath by emptying a tray of ice cubes into a pan of cold water. Line a 9- by 12-inch baking pan or baking sheet with plastic wrap. Place the saucepan with the passion fruit mixture over low heat and whisk gently to prevent sticking and scorching while the mixture comes to a boil, about 4 minutes. Move the saucepan off the heat and hold it in the ice water bath. Whisk until the mixture has cooled to about room temperature. Skim off any remaining foam with a shallow spoon. Pour the gelée onto the prepared baking pan and tilt and smooth the mixture into an even layer. Refrigerate until set, about 1 hour. Make sure the pan sits evenly so the gelée forms a layer of even thickness. Gelée keeps, covered and refrigerated, for 4 days.
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Post by missteetheironchef on Nov 28, 2006 14:12:09 GMT -5
Chocolate-Cinnamon Sheet Cake with Almond Cream By EatingWell.com
Yield: 18 servings Active Time: 30 minutes Total Time: 2 hours Ease of preparation: Easy
Sheet cakes are a potluck dream: the baking pan holds the cake and makes it wonderfully portable. This one is accompanied by an almond "cream" made from heavy cream and reduced-fat sour cream. Together, the cake and cream replicate the taste of Mexican chocolate with its undertones of almond and cinnamon. Or make cream cheese frosting and add 1/4 teaspoon almond extract.
Cake 3 ounces unsweetened chocolate, chopped 3/4 cup cake flour (see Ingredient note) 3/4 cup whole-wheat pastry flour 1/4 cup unsweetened cocoa powder 2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 3 large eggs, at room temperature, separated 3/4 cup granulated sugar, divided 1/3 cup packed light brown sugar 5 tablespoons canola oil 1 teaspoon vanilla extract 1 cup 1% milk
Almond cream 1/3 cup heavy cream 3 tablespoons confectioners' sugar 1/3 cup reduced-fat sour cream 1 tablespoon amaretto or 1/4 teaspoon almond extract 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon
1. To prepare cake: Preheat oven to 350 degrees F. Coat a 9-by-13-inch glass baking dish with cooking spray with flour. Alternatively, spray the pan with regular cooking spray, dust with flour and tap out the excess.
2. Melt chocolate in the microwave on Medium in 30-second bursts, stirring after each burst to ensure even melting, until completely melted. (Alternatively, melt the chocolate in a double boiler over hot water, stirring constantly.) Set aside.
3. Whisk cake flour, whole-wheat flour, cocoa, baking powder, cinnamon and salt in a medium bowl. Set aside.
4. Beat egg whites in a clean medium bowl with an electric mixer on high speed until soft peaks form. Beat in 1/4 cup granulated sugar in a slow, steady stream. Continue beating until stiff peaks form.
5. Beat the remaining 1/2 cup granulated sugar, brown sugar and oil in a large bowl on medium speed until combined. Beat in egg yolks one at a time, then melted chocolate and vanilla, scraping down the sides of the bowl as necessary, until combined.
6. Add 1/2 cup milk to the egg-yolk mixture, beating on low speed, then add half the flour mixture. Beat in the remaining 1/2 cup milk, then the remaining flour mixture just until combined. Fold in the whites with a spatula, using long, even strokes. Scrape the batter into the prepared pan, spreading evenly to the edges.
7. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 25 to 30 minutes. Cool on a wire rack for at least 1 hour.
8. To prepare almond cream: Beat cream and confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until the mixture is the consistency of sour cream, about 1 minute. Add sour cream, amaretto (or almond extract), vanilla and cinnamon; beat to combine. Serve the cake with the almond cream.
Nutrition Information
Per serving: 196 calories; 10 g fat (4 g sat, 4 g mono); 44 mg cholesterol; 25 g carbohydrate; 4 g protein; 2 g fiber; 151 mg sodium; 86 mg potassium. 1 1/2 Carbohydrate Servings Exchanges: 1 1/2 other carbohydrates, 1 1/2 fat
Tip
Ingredient note: Cake flour is a less dense, low-gluten form of milled flour. If you can't find it, use all-purpose flour, but reduce the amount used by 2 tablespoons per cup.
Make Ahead Tip
Cover the cake and store at room temperature for up to 1 day. Cover and refrigerate the almond cream for up to 1 day.
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Post by Arrianna on Dec 5, 2006 22:27:49 GMT -5
missteetheironchef Jul 3, 2006, 10:42am » Fruit and Brownie Pizza
Source: Better Homes and Gardens
Makes 12 servings Prep: 25 minutes Bake: 20 minutes
Ingredients Nonstick cooking spray 1/2 cup sugar 3 tablespoons margarine, softened 1/4 cup frozen egg product, thawed 3/4 cup chocolate-flavored syrup 2/3 cup all-purpose flour 3 cups sliced, peeled peaches, nectarines, or kiwi fruit; halved strawberries; and/or blueberries 1/2 cup chocolate-flavored syrup
Directions Spray a 12-inch pizza pan with nonstick spray; set pan aside. For crust, in a medium mixing bowl combine sugar and margarine. Beat with an electric mixer on medium speed until creamy. Add egg product; beat well. Alternately add the 3/4 cup chocolate-flavored syrup and flour, beating after each addition at low speed until combined. Spread mixture in prepared pizza pan. Bake in a 350 degree F oven for 20 minutes or until top springs back when touched lightly. Cool in pan on a wire rack. To serve, cut crust into 12 wedges. Top each wedge with some of the fruit. Drizzle each with remaining chocolate-flavored syrup. Makes 12 servings.
Nutrition facts per serving: calories: 159 total fat: 3g saturated fat: 1g cholesterol: 0mg sodium: 54mg carbohydrate: 33g fiber: 1g protein: 2g
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Post by Arrianna on Dec 5, 2006 22:51:50 GMT -5
missteetheironchef Nov 21, 2006, 12:07pm » Tangerine-Chocolate Tart By EatingWell.com
Yield: 8 servings Active Time: 45 minutes Total Time: 2 1/2 hours (including cooling time) Ease of preparation: Challenging
Featuring the first citrus of the season, almonds and deep chocolate, this tart is the stuff celebrations are made of. Garnish each serving with tangerine slices and a citrus leaf or mint.
Crust 1/2 cup whole-wheat pastry flour 1/2 cup all-purpose flour 2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons butter 2 tablespoons canola oil 2 tablespoons ice water, plus more as needed 1 large egg yolk (save egg white for the filling) 1 teaspoon lemon juice
Filling 1/2 cup slivered almonds (2 ounces) 1/3 cup sugar 2 large eggs 1 large egg white 1/2 cup tangerine juice (about 3 tangerines) or orange juice 2 tablespoons lemon juice 4 teaspoons freshly grated orange zest (2 oranges) 3 ounces bittersweet chocolate, coarsely chopped, divided
1. To prepare crust: Whisk whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with a few larger pieces. Add oil and stir with a fork to blend. Mix 2 tablespoons ice water, egg yolk and lemon juice in a measuring cup. Make a well in the center of the dry ingredients. Add just enough of the liquid, stirring with a fork, until the dough clumps together. (Add a little water if the dough seems too dry.) Turn the dough out onto a lightly floured surface and knead several times. Form the dough into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Coat a 9 1/2-inch removable-bottom tart pan with cooking spray. On a lightly floured surface, roll the dough into a rough 12-inch circle, slightly less than 1/4 inch thick. Drape the dough over the rolling pin and transfer to the prepared pan. Press to fit. Run the rolling pin over the top of the pan to trim the edges; discard trimmings. Wrap the crust in plastic wrap and chill in the freezer for 15 minutes or in the refrigerator for up to 2 days.
3. Preheat oven to 375 F. Cut a circle of parchment paper or foil, coat one side with cooking spray and cover the chilled crust with it. Weight with pie weights (or dry beans or rice). Place the pan on a baking sheet. Bake the crust for 8 minutes. Remove the paper and pie weights and continue baking until set but not browned, about 4 minutes more. Set aside on the baking sheet.
4. To prepare filling: While the crust is baking, spread almonds in a small baking pan and toast in the oven until fragrant and light golden, 3 to 5 minutes. Transfer to a plate to cool.
5. Place the almonds and sugar in a food processor; process until the almonds are ground. Add eggs, egg white, tangerine juice (or orange juice), lemon juice and orange zest; process until blended. Scatter about 2 ounces of the chocolate over the crust. Pour the tangerine filling into the baked crust.
6. Bake the tart at 375 until the filling is set, 25 to 35 minutes. Loosen edges and remove pan sides. Let cool completely on a wire rack. Place the remaining 1 ounce chocolate in a small bowl and set it in a small skillet of barely simmering water to melt. (Alternatively, melt chocolate in the microwave.) Drizzle the chocolate decoratively over the tart (see Tip).
Variation: Lemon-Almond Tart Substitute lemon juice for tangerine juice and lemon zest for orange zest. Omit chocolate. Garnish with raspberries or blackberries.
Nutritional Information
Per serving: 243 calories; 14 g fat (5 g sat, 5 g mono); 30 mg cholesterol; 30 g carbohydrate; 4 g protein; 3 g fiber; 67 mg sodium; 103 mg potassium. 2 Carbohydrate Servings
Tip
For decorative drizzling, spoon melted chocolate into a small plastic bag, snip off a corner and squeeze.
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Post by missteetheironchef on Dec 26, 2006 16:04:07 GMT -5
Spiced Hot Chocolate By EatingWell.com Makes 4 servings ACTIVE TIME: 5 minutes TOTAL TIME: 5 minutes EASE OF PREPARATION: Easy
This spiced hot chocolate warms you from within.
4 cups prepared hot cocoa with 1% milk 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon chili powder 4 cinnamon sticks
Combine cocoa, nutmeg and chili powder. Pour into mugs and serve with a cinnamon stick.
Nutritional Information
Per serving: 175 calories; 4 g fat (2 g sat, 1 g mono); 12 mg cholesterol; 30 g carbohydrate; 8 g protein; 1 g fiber; 161 mg sodium; 487 mg potassium. What you get: Calcium, protein, riboflavin (a B vitamin). 2 Carbohydrate Servings
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Post by allezcuisine on Dec 27, 2006 10:30:06 GMT -5
I'm going to try that spiced hot chocolate. Mmm.
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