teacher by day - chef by night
Looking for a Awesome, Warm, Fresh Breakfast Casserole with ZERO work in the morning? Well… it’s here! Throw everything in the crock pot before you go to bed, turn the crock pot on low and then breakfast is perfect in the morning. Feel free to …
There are so many variations of Pumpkin Bread. And although it is perfect as it is, or maybe toasted with some cream cheese or butter on it – I knew that I could take it up to the next level! Our good friends Roger & …
I have made Mousse Cups before and posted them last Christmas and at Mothers Day and for Thanksgiving I made adorable Pumpkin Pie Mousse Cups (those pictures were taken with another camera and have gone missing, Dan – do you have them?).
These are so easy and adorable, I figured “why not do them again”! I recently treated myself to a Wilton Silicone Tree Pan (in addition to my really cute Skull Ice Cube Tray and my Pumpkin Pan) I figure that now I just need a cute pan for every season to make these Chocolate Cups OR for Jello Jiggler Shots (or maybe even to bake in!?). I think you should do the same… so get yourself some cool silicone pans and whip up these treats to get that big ‘wow’ factor for just a little ‘effort’!
Melt the chocolate & shortening in the microwave (in microwave safe bowl) in 30 second intervals with the microwave at 50% power (should take about 2 – 3 minute total, mixing every time). Put about 1 Tablespoon of melted chocolate in each mold and paint it evenly all around using a paint brush (thick enough so it won’t break but not too thick because you really want the mouse to be the star). Place the mold in the refrigerator to set.
Dissolve the Cocoa Powder in the hot water and set aside. Melt the bittersweet chocolate in the same manner as before in the microwave. Once smooth and melted, set aside to cool for about 5 – 10 minutes. Beat your heavy cream (and sugar/salt) into whipped cream (about 3 minutes on medium high/high in the electric mixer). Carefully mix the (now chilled) chocolate/water into the whipped cream. Put about 1/3 of the whipped cream into the melted chocolate and whisk to lighten the chocolate. Then add the rest of the whipped cream and carefully fold together until smooth. Place in the refrigerator until ready to fill the cups.
The chocolate cups should pop right out of the silicone – if you do this carefully they come right out! These can be made far in advance (filled or empty!). When you are ready to assemble, allow the mousse to sit out for about 15 minutes to soften slightly. Fill the cups carefully with the mousse. These I made a flat top , but you could mound it too (you loose some of the shape of your mold that way). You could also top these with more melted chocolate to make them a closed/filled chocolate if that is what you were after.
Happy Hanukkah & Merry Christmas…
And I leave you with this, Today’s Question of the Day… what is your favorite “easy” but “wow” treat!?
I love something tasty and hearty for breakfast when I am taking the time to cook something in the morning. (I also love a good sweet treat, but in general I think that I need something savory and hearty to get my day going). These …
Let me tell you – mom is right, this is not the same as hers, but it is a pretty gosh-darn good chicken soup (with perfect timing since I might be starting to come down with something!) So, look for those sales and then make a tasty roast chicken and turn the leftovers into an awesome soup!
Ok… now that we have some questions out of the way – I present you with Black Bean Brownies (with the optional topping of Ok-to-Eat Raw Cookie Dough). Now remember, you promised that you would at least hear me out before running away!
My mother’s birthday was last week and she told me “I don’t want anything chocolate because I don’t need it”. Well honestly mom, who “needs” chocolate!? I knew that she was trying to send me the message that she didn’t want something fatty and bad for her. But my mom loves chocolate, and I love experimenting – so I decided to make her some Black Bean Brownies. Although I made the mistake of telling her what they were. She almost refused to taste them at first (she made the face before tasting). Well, after tasting she was pleasantly surprised and even told others that they were safe to try!
Then the leftovers came home and were on the counter. Rich took a brownie and then told me they were really good. I responded with “thanks, they are black bean brownies” which then caused him to go back for a second brownie because he didn’t believe me!
SO – these have all the flavor and texture you want from a (cake-y) brownie without all of the guilt of eating an over-sweet & fatty brownie. Please, take a break from the December Rush and enjoy this tasty treat which won’t ruin your diet!
Puree all of the ingredients (except nuts and chocolate chips) in a food processor. Blend thoroughly until well combined and smooth.
Pour batter into a well greased baking dish. (I used a make & take 9 x 5 glass dish) The smaller the dish, the more cakey the outcome. Top with nuts and chocolate chips if desired (or mix them in).
Bake at 350 degrees for 30 minutes or until the top is dry and slightly cracked and the edges have pulled away from the sides of the dish. Toothpick test. Let cool; slice and enjoy. (Lasts exceptionally well covered at room temperature.)
Add all ingredients (except for chocolate chips) to a blender or food processor, and blend until very smooth. Then mix in the chocolate chips.
AND, I leave you with this, today’s (last) Question of the Day… what goodie will you never be able to give up?