6 squares (6oz) semisweet chocolate
3 egg yolks
3 tablespoons confectioner's sugar
1 cup heavy cream
1 teaspoon vanilla extract
1/3 cup water
Semisweet chocolate shavings for garnish
Lightly beat the egg yolks in a small bowl. Melt the chocolate with water in a saucepan, stirring until smooth. Add 3 tablespoons of chocolate mixture to the egg yolks and then pour the mixture back into the pan along with the remaining chocolate. Cook over low heat, stirring for about 1 minute or until it thickens. Transfer to a new bowl and let it cool for about 15 minutes. Meanwhile, mix the cream, sugar, and vanilla in a mixer on high speed until soft peaks are formed. Transfer 1/2 cup of mixture to a small bowl and refrigerate. Fold the remaining mixture into the chocolate mixture. Spoon into 4 dessert cups. Refrigerate for approximately 2 hours or until firm. Spoon refrigerated cream mixture onto mousse before serving and garnish with chocolate shavings.
2 cups heavy whipping cream
1 pound linguine pasta, cooked and drained
1/3 cup pesto
1/2 cup butter
1/2 teaspoon ground black pepper
1 pound large shrimp - peeled and divined
1 cup grate Parmesan cheese
Preparation : Melt the butter in a large skillet over medium heat. Stir in the cream and the pepper. Cook for 6 to 8 minutes, stirring constantly, for 6 to 8 minutes or until hot. Add the grated parmesan cheese, stirring until it is thoroughly mixed. Stir in the pesto sauce and cook for 3 to 5 minutes, or until it thickens. Add the shrimp and cook until they turn pink, for about 5 minutes. Serve over hot linguine.
2 tsp Baking powder
1/4 cup Butter, cold cubes
2 cups Flour
1/2 cup Sugar
1/2 tsp Salt
1/2 cup Cream
1 Egg, beaten
1 cup Chocolate Chips
Sift all the baking powder, flour, sugar, and salt into a large bowl. Cut the cold butter into cubes and mix into the dry ingredients with your hands. Mix until the butter is about pea size balls. Add the eggs one at a time and mix them thoroughly. Then add the cream and chocolate chips and mix well. The dough will be wet.
Line a baking sheet with parchment paper or spray with cooking spray so that the scones will not stick. Form the dough into shapes like squares or triangles. You can shape the dough into a large disc and pat it out to about 1/2 thick and score it into 6 or 8 pieces.
Egg wash over the scones and bake at 375 F for about 35 minutes or until they turn golden brown and are baked through. Remove the scones from the oven and let cool. When cool, cut where you scored it serve and enjoy.
2 cups chocolate wafer cookie crumbs
1/2 cup powdered sugar
1/2 cup chocolate chips
1/3 cup rum
3/4 cup chocolate sprinkles
1 cup ground pecans
3 Tbs. corn syrup
Combine cookie crumbs, sugar, pecans, rum and corn syrup in a bowl.
Shape into 1 inch balls measuring about 1 Tablespoon of mixture.
Line a tray with wax paper. Place balls on the tray and refrigerate until cold.
Melt chocolate in a double boiler using hot but not boiling water. Let it cool slightly.
Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles. Place balls on the waxed paper lined tray until chocolate is set.
2 tablespoon Sugar
2 large Eggs; room temperature
2 teaspoon Baking powder
1¼ cups Sugar;
1¼ cups Mashed cooked sweet potatoes
½ cups Butter; room temperature
1 teaspoon Cinnamon
1½ cups Flour
¼ teaspoon Nutmeg
¼ teaspoon Salt
1 cups Milk
½ cups Chopped raisins
¼ cups Chopped walnuts or pecans
¼ teaspoon Cinnamon
Grease 24 muffin cups thoroughly or prepare with paper liners. Preheat oven to 400 degrees F.
Beat 1-¼ cups sugar, sweet potatoes and butter until smooth. Add eggs and blend well.
Sift together baking powder, flour, spices and salt. Add alternately with milk to sweet potato mixture, stirring just to blend. Be sure not to over mix.
Fold in raisins and nuts. Spoon into muffin cups. Mix remaining sugar with cinnamon and sprinkle over muffins.
Bake for about 25 to 30 minutes or until muffins test done. Serve warm.
Muffins may be frozen and reheated.
Ingredients : 3 tablespoon Cocoa ¾ cups All purpose flour ¼ cups Granulated sugar ¼ cups Packed light brown sugar ½ teaspoon Baking soda ½ cups Water 3 tablespoon Vegetable oil 1/8 teaspoon Salt ½ teaspoon White vinegar ½ teaspoon Vanilla extract
Heat oven to 350 degrees F. Grease and flour an 8" square baking pan.
In a medium-sized bowl, stir together sugars, flour, cocoa, baking soda and salt. Add water, vinegar, oil, and vanilla; beat with a whisk until smooth. Pour batter into prepared pan.
Bake in a 350-degree F oven for about 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes. Remove from pan to wire rack. Cool completely.
Transfer to cutting board. Cut cake into four pieces using 3 ¼-inch heart-shaped cookie cutter. Spread chocolate frosting on top of two pieces. Place remaining two hearts on top. Garnish with decorator icing. Makes 2 small cakes.
For the Chocolate Frosting :
In a small microwave bowl, place 1 tablespoon butter.
Cook on high (100 percent power) for 20 seconds or until the butter melts. Stir together 2/3rds cup powdered sugar and 1 tablespoon cocoa in a separate bowl. Add to butter mixture alternately with 2 to 3 tablespoons milk.
Stir in 1/8 teaspoon vanilla extract. Makes about 1/3rd cup frosting.