Chocolate Mousse

I think my palate has become slightly more sophisticated as I have gotten older. I am a creature of habit and normally like to eat things that have texture and crunch so whipped desserts and soufflé were never my thing. But I am venturing out and trying new things. Life is short!

I am all about simple because my time is very limited. That being said, this mousse is easy and inexpensive to make. And it is a good dessert for two. I definitely don't have time to stay in the house and slave over a stove today...it is a warm 60 degree day out and I am so looking forward to spring (or at least more spring-like weather). So here goes...

Chocolate Mousse

4 large egg yolks
1 tbsp espresso
1/4 c sugar
Pinch of salt
2 tbsp unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
3/4 cup heavy cream

Whisk yolks, espresso, sugar, and salt in a double boiler until sugar has dissolved. Remove from heat and whisk in chopped chocolate and cocoa. Cool slightly.

In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture. Gently fold in remaining whipped cream with a spatula. Divide mousse among serving dishes. Chill at least 2 hours.

Garnish with shaved chocolate and serve.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Crème Brulee for Two

Looking for something really fast and simple to make your sweetheart for Valentine's Day? This crème brulee is simple and decadent and will make it look like you spent hours in the kitchen!

I tried crème brulee for the first time last year after having one of the best cheesecakes of my life, a crème brulee cheesecake at a restaurant called The Grape. I originally went to the restaurant to hear a jazz/neo soul band play but the cheesecake ended up being the star of the show.

The custard is good and can be flavored with coffee, brandy, lemon, orange...the possibilities are endless. But what does it for me is the crunchy top, which is usually achieved by using a culinary torch to brown the sugar. I happened to be out of butane today so the oven broiler had to do. Sometimes it does not turn out quite as pretty with the oven broiler but the taste is the same.

I highly recommend you making the topping right before you plan on serving and then popping the custard back in the freezer for about twenty minutes before devouring this dessert. Just don't let the custard sit for too long as the sugared topping may melt back into the custard.

Crème Brulee

1 c heavy cream
1/4 c sugar
2 egg yolks
1 tsp vanilla extract
1 tsp Grand Marnier liqueur
½ tbsp sugar (turbinado sugar, recommended)

Preheat oven to 300 degrees.

Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.

Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking. Continue to incorporate the cream mixture slowly until gone. Be careful not to add the hot cream mixture all at once because it'll cook the yolks and you'll have scrambled eggs.

Pour mixture into ramekins. Place ramekins in a baking dish with edges taller than the ramekins. Heat up some water to the boiling point. Very carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Bake for 40 minutes. Allow custard to cool on cooling rack. Cover with plastic wrap and refrigerate for 3 hours.

When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes. OR if you do not have a culinary torch, you can put the custard on the uppermost rack in the oven and broil for 3 minutes, watching carefully to keep from burning.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Chocolate Almond Torte

I have taken a break from baking because I have been forced to cut back on sweets for health reasons. What a bummer! But I wanted to do some blogging this week, particularly with folks looking for dessert ideas for Valentine's Day. Since many people consume chocolate for the holiday, I decided to start off with a chocolate torte.

I am trying to sneak in some healthier recipes, where I can, because I am becoming more conscious about what sugar and refined foods do to our bodies. So I am not planning to annoy you with why you should not eat sweets with every post just because I can't eat any...after all, this IS a dessert blog. But, why not be informed? And why not attempt to eat healthier when you can? So this recipe made the cut because it is flourless.

The reason you hear so many people talk about "no sugar, no flour" diets is because refined flours have been milled so much that nearly all of the nutritional value has been lost. They are very fine in texture and enter the blood stream as rapidly as refined sugars, causing spikes and drops in energy levels. Refined flours include white flour as well as products created with white flour, such as cookies, cakes, pastries...uhmmmm, practically everything on the blog! Lol. So, this is a healthier dessert option.

I am watching one of my favorite movies, National Lampoon's Vacation, while the smell of chocolate and almonds is wafting through the house...This is pure torture!

Chocolate Almond Torte (adapted from Bon Appetit)

1 1/2 c blanched slivered almonds
1 c sugar
8 oz bittersweet chocolate, chopped
5 large eggs, separated
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp grated orange peel
1 stick unsalted butter, melted
1/4 tsp salt

Preheat oven to 350°F.

Butter 10-inch springform pan. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl for about 5 minutes. Beat in extracts and orange peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff. Fold whites into chocolate batter in three additions. Transfer batter to springform pan.

Bake torte for about 40 minutes or until toothpick comes out clean. Cool completely in pan on rack. Cut around pan sides to loosen; release sides. Serve with fresh fruit or whipped topping.

Grand Marnier Whipped Cream

1 c heavy whipping cream
1 tbsp Grand Marnier
2 tbsp powdered sugar
1/4 tsp almond extract

Using the whisk attachment of a stand mixer or hand-held mixer, beat all ingredients until soft peaks form.


 All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Relax, Relate, Release

I have been doing a detox for the last two weeks and am about to cut a cartwheel because I only have a few more days before I am done with it. Who-hoo!!! My meals have been consisting of no sweets, of course, and lots of proteins, greens, fresh fruits and vegetables. Of course this is what we should be eating anyway but everyone wants a little treat every now and then, right?

One of my girlfriends is doing a detox as well, so we are trying to encourage one another as we are both craving things not on our meal plans. She is sending me photos of her 3 oz. chicken breast and I am sending her photos of my 4 oz. piece of salmon and healthy greens. I know…sad.

There is a lot of debate about whether a detox is really necessary. Many doctors will tell you that you don’t need to do anything special to detoxify, as our bodies cleanse themselves on a daily basis. But the truth of the matter is that are bodies are overwhelmed with the amount of toxins we take in every day. In addition, many of us are under a lot of stress, eat processed foods, grab a lot of fast food, and have sedentary lifestyles. So we don’t have the tools to eliminate toxins as we should. In my case, I have taken tons of antibiotics over the years which, over time, has caused my health to severely decline.

Some signs/symptoms that may indicate that a detox is in order are:

- Frequent headaches
- Joint pains
- Frequent colds
- Trouble concentrating
- Digestive problems
- Night sweats
- Metallic taste in the mouth
- Poor dexterity
- Dark circles under your eyes
- Memory loss
- Shallow breathing
- Bruises that take a long time to heal
- Insomnia and fatigue
- Sensitivity to odors
- Psoriasis
- Depression

So while I am in no way qualified to tell you to run out and start a detox regimen, from my experience, I can certainly tell a huge difference when I finish the process. I have so much more energy, I digest foods better, my skin is clearer, and I just feel better.

So, never fear...I will get back to baking in time for Valentine’s Day! Unfortunately, I just won’t be enjoying any desserts quite yet. Argh!


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Snickerdoodles

I don't know where these cookies got their whimsical name from but I baked these for the first time a few years back and they quickly made it onto my Top 5 cookie list!

When I was a growing up, after graduating from my Easy Bake oven days, we still only made the basic cookies, like peanut butter and chocolate chip. Anything else was purchased from the grocery store cookie aisle. And snickerdoodles aren't cookies you will find readily. So what exactly is this cookie with the strange name? It's a simple sugar cookie with a crackly top that has been rolled in cinnamon and sugar. They are also known as Snipdoodles or cinnamon sugar cookies. It is a really easy and fun recipe for kids to help with; though if you are anal, like myself, it could get kind of messy.

These are so delicious and have a soft, chewy center. Now if only I did not suffer from year-round allergies and chronic sinusitis, I could drink a tall, cold glass of milk with them. Nothing wrong with a little wishful thinking...

Snickerdoodles

1 stick unsalted butter
2/3 c brown sugar
2/3 c granulated sugar
2 eggs
1 ½ tsp vanilla
2 c all purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt

3 tbsp cinnamon
½ c granulated sugar

Preheat oven to 375 degrees.

Cream together the butter and the sugars. Add eggs and beat just until blended. Stir in vanilla.

Sift dry ingredients together. Combine the creamed and dry ingredients. Combine cinnamon and ½ c sugar in small bowl. Create round balls with cookie dough. Roll balls of cookie dough in the cinnamon sugar mixture until coated.

Place cookies on lined baking sheet. Bake in the center of the oven for 10 minutes. Cool the cookies on the cookie sheet for 2-3 minutes and then transfer the cookies to a wire rack to cool completely.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Buttermilk Whole Wheat Pancakes

This Monday marks yet another snow day in the Queen City. We do still live in the South, right? So it is going to be another brown couch day I suppose.

My intent was to get some work done but so far it is not looking good. I'm having a little bit of trouble getting motivated when everyone else is off work and back in bed. That really has absolutely nothing to do with me since I work from home but...this John Sandford book is peeking at me from the coffee table and looking like my only firm agenda item for today. Blanket...check. Remote...check. Laptop...check. Good eats...check.

I complain about the snow but the truth is that I really love the snow as long as the power stays on, I have a house full of food, I don’t have anywhere that I have to be, and the kids let it stay pretty for at least an hour or two before they start sledding and throwing snowballs and the snow is no longer fresh. That’s not too much to ask, is it? So I am 3 for 4 this morning, which is not so bad. I hear shrieking sounds somewhere in the distance so the kids are already at it.

In keeping with my healthy or healthier lifestyle, this recipe can be made with organic sugar, oil and soy milk.

Whole Wheat Pancakes

2 c King Arthur Flour white whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 c sugar
1/2 tsp kosher salt

2 1/2 c buttermilk
2 large eggs

1 tsp vanilla

1/2 tsp grated orange zest

2 tbsp butter

Whisk the dry ingredients together in a large bowl. In separate bowl, whisk the eggs together. Next, whisk in the remaining wet ingredients. Combine the wet and dry ingredients but do not over mix.

Heat griddle or pan. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven. Serve with warm maple syrup.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Crustless Spinach Quiche

I had a really productive Saturday but did a lot of running and got home and didn't  feel like cooking dinner. Turns out, I happened to be in luck. I made a quiche this morning for tomorrow's breakfast and suddenly it started to look like a great meal for this evening's dinner. One of my friends calls that the "turnaround" when her family eats breakfast food at dinnertime. So, Turnaround Saturday it is, though quiche can be eaten for breakfast, lunch or dinner.

This quiche recipe is so easy to make and can be made with salmon, asparagus, bacon, green peppers, onions, tomatoes, whatever you are in the mood for. Surprisingly it tastes just as good when reheated in the microwave or the oven. I didn't make mine with a crust today but if you prefer a crust, have at it. It tastes great either way. With Valentine's Day coming up, this would be a great way to surprise your sweetheart...breakfast on a tray with some fresh fruit to accompany the quiche and a mimosa...I'm just sayin'.     

I'm feeling a little like Popeye as I have spinach in the quiche but am also putting spinach on my plate as a side salad with strawberries, bacon bits, toasted walnuts, cranberries, blue cheese and balsamic vinegar. It sounds a little much but trust and believe, I am quite content right about now. I have my quiche, my salad, Miles Davis playing in the background...all I need now is a glass of Moscato...perfect Saturday evening.

Crustless Spinach Quiche

3 large eggs (or 4 medium sized eggs)
1 ½ c milk or heavy cream
½ lb. Jimmy Dean hot sausage, optional
¼ tsp pepper
½ tsp kosher salt
¼ tsp nutmeg
¼ tsp ground mustard
1 tsp parsley
½ c mild cheddar cheese
1 tbsp butter
2 c spinach, cut into pieces
½ c mushrooms, optional

In a large pan over medium heat, cook the sausage until browned. Drain on paper towels.

Add butter to medium sized saucepan and sautée mushrooms and spinach for 3-5 minutes. Drain so all of the excess water is removed.

In a medium sized bowl, whisk together all of the ingredients. Pour into casserole dish or pie pan and bake for 35-40 minutes, at 350 degrees, until the top is puffed and golden and the middle is almost set. Let it set for 15 minutes before slicing.

Crust

1 1/4 c all-purpose flour
1 stick frozen unsalted butter, cut into cubes
1/2 tsp salt
1/2 tsp sugar
4 to 6 Tbsp ice cold water

In a food processor, combine flour, salt, and sugar and pulse. Add butter and pulse until mixture resembles coarse meal. Add water, one tablespoon at a time, and pulse. If you are able to pinch the dough and it holds together, it is ready. If not, add a tad more water and pulse again.

Remove dough from processor and place on a clean surface. Shape dough into a disc. Do not over-knead. Wrap disc in plastic wrap and refrigerate for an hour. Remove disk from the fridge and allow it to sit for 10 minutes before handling. Roll dough out, sprinkling with additional flour, if needed. Gently press dough into the pie dish. Line pie crust with foil and fill with pie weights, rice or dried beans. Bake at 350 degrees for 10 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden. Then add egg mixture and bake as instructed above.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Sautéed Pears with Balsamic Glaze

Is there such a thing as a healthy dessert? Sounds kind of like an oxymoron, right? But there are actually low calorie desserts for those who are health conscious but have not lost their craving for something sweet. With the first of the year comes a lot of resolutions to get fit and eat healthier. So during the month of January, I will be posting some healthy (or shall I say healthier than what I would normally post) desserts.

Dark chocolate has some health benefits and has been shown to reduce cholesterol and lower blood pressure, which is good for the heart. Fruits are naturally sweet, very nutritious, and many are a good source of fiber and antioxidants. That being said, some healthy desserts might include flourless chocolate cake, baked fruits, yogurt parfaits, oatmeal cookies, smoothies...there's a lot to choose from. So don't be discouraged!

I prepared a savory dessert of sautéed pears with a balsamic glaze. Since I need to detox from all of the holiday sweets, I am going to enjoy this recipe with walnuts and blue cheese. I like to place the prepared dish in the fridge for about fifteen minutes to allow it a chance to cool before I dig in. By the time I get the remote and turn on Grey's Anatomy, dessert will be about ready.

If you absolutely must sweeten it to consider it a dessert, then you have certainly missed the whole point. But, you can use candied walnuts. Or you can eliminate the balsamic vinegar, add a tablespoon of brown sugar to the pan and garnish with crème fraiche or yogurt.

 Sautéed Pears with Balsamic Glaze

1 Bosc pear
2 tbsp unsalted butter
Sprinkle of cinnamon
1/8 c walnut pieces
1/4 c balsamic vinegar
2 tbsp crumbled blue cheese, optional

Preheat oven to 350 degrees. Lightly toast walnuts for 3-5 minutes. Place balsamic vinegar in small saucepan and allow it to reduce for 3-5 minutes. Slice and core the pear. Melt butter in a medium saucepan. Add pears and sprinkle with cinnamon. Cook for 4-6 minutes on each side. Cool.

Drizzle with balsamic glaze, nuts and blue cheese.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Chocolate Crêpes

Crêpes can be eaten for breakfast or dessert...or anywhere in between. And with Valentine's Day rapidly approaching, it would make a great Valentine's Day brunch item, with strawberries or raspberries as a garnish...and maybe a dab of whipped cream...and a splash of chocolate sauce. I'm getting hungry again just thinking about 'em. I'll have to find a brunch date in the next month so I can have an excuse to try them again!

I used to be nervous about making crêpes because it took me the longest time to perfect making flawless pancakes. And what is a crêpe? A very delicate pancake with a savory or sweet filling or topping. You can wrap them around chicken, seafood, spinach, mushrooms...or you can sweeten them with chocolate, jams, fruit or powdered sugar. Or how about all of the above? So of course I went the sweet route, carmelized pears in some rum and sugar and added chocolate, whipped cream and powdered sugar.

Contrary to popular belief, you don't need a special pan to make them in. A non-stick skillet will do just fine. Have a little fun with them - roll them up, fold them over, do your thing. But, be prepared to toss at least two or three of them until you get the hang of preparing them.  Don't worry...you are not alone!

Chocolate Crêpes

3/4 c AP flour
1/4 c unsweetened cocoa powder
3 large eggs
1 1/2 tbsp melted butter
2 tbsp sugar
pinch of salt
1 c whole milk
1 tsp vanilla
1 tbsp Grand Marnier

Sift the flour and cocoa into a mixing bowl. Add eggs, salt, sugar, and butter and mix to a smooth paste. Gradually add the milk and the flavorings. Let dough rest for an hour in the fridge. Whisk the batter again before cooking.

Butter a skillet or crêpe pan, then wipe out the excess butter so the pan is fairly dry. Pour or ladle a small amount of crêpe batter and tilt the pan as needed so the batter spreads and covers the entire bottom of the pan. Cook for 1-2 minutes. Flip the crêpe with a spatula to cook the other side, about 30 seconds.

The batter usually makes 8-10 crêpes, depending on how thin you prepare them.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Irish Cream Pound Cake

The holidays are finally behind us and it is time to get back to work. Argh! It was nice hanging out, cooking and eating...and eating some more, visiting with friends, shopping, having days of doing absolutely nothing...but all good things must come to an end.

I have a short list of favorite desserts, although I like most sweets. If done properly, one of my absolute favorites is pound cake. Then we have cheesecake, peach cobbler, key lime pie, and coconut cake, though not necessarily in that order.

Pound cakes are very versatile and got their name because originally they contained a pound of each of the main ingredients --butter, sugar, eggs, and flour. Today, pound cakes are not as dense and have varying proportions from the original pound cake. But they are moist, buttery and rich with a golden crust.

I have had some fabulous pound cakes and I have had some pretty crappy pound cakes. Here are some Helpful Tips to making a successful one:

• All ingredients must be room temperature.
• The most important step in pound cake making is creaming the butter or shortening. The air whipped into the cake during the creaming process makes the cake rise. Beat the butter or shortening until soft, about 2 minutes.
• Gradually add the sugar, beating at medium speed. Cream the butter and sugar between 5 and 10 minutes, until light and fluffy.
• Add eggs, one at a time, and blend just until the yellow disappears (about 30 seconds). Overmixing during this stage incorporates too much air, causing the cake to overflow and fall.
• Do not expose the cake to a draft or open the door to the oven while baking.
• Measure dry ingredients by filling a mixing cup and leveling it with a knife.
• Use cake flour for a lighter, finer cake; all purpose flour for a more full cake.
• Always begin and end with flour.
• Grease and flour the cake pan to prevent the cake from sticking. Use solid shortening and not butter, margarine, or cooking spray.
• Cool the cake right side up on a wire rack for 15 minutes after removing it from the oven. Remove the cake from the pan and cool completely on a wire rack. Keep away from drafts so it won't fall.
• Use fresh baking powder, baking soda and flour to keep cake from being too heavy.
• Bake cake on upper rack in oven to ensure it does not brown too quickly on bottom.
• DO NOT OVERBEAT BATTER.

Irish Cream Pound Cake

2 sticks unsalted butter
3 cups sifted cake flour
3/4 teaspoon salt
3 cups sugar
6 large eggs
2 teaspoons vanilla
2 teaspoons Irish cream liqueur
1 cup heavy cream

Generously butter tube or Bundt pan and dust with flour.

Sift flour and salt together three times. Beat butter and sugar in a large bowl at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating just until yellow disappears. Mix in vanilla flavoring and Irish cream liqueur. Reduce speed to low and add half of flour, all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes.

Spoon batter into prepared pan. Place pan in cold oven and turn temperature to 350 degrees. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs, about an hour and fifteen minutes. Cool cake in pan on a rack for 30 minutes. Run a thin knife around inner and outer edges of cake, invert and cool completely.


All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.