Chocolate Blackout Cake

 

Ingredients

Cake

• 1 stick(s) unsalted butter, softened, plus more for pan
• 2 1/4 cup(s) cake flour
• Cake flour, for dusting
• 1/4 cup(s) solid vegetable shortening
• 2 cup(s) sugar
• 3 large eggs
• 2 teaspoon(s) pure vanilla extract
• 3/4 cup(s) unsweetened natural cocoa powder, (See Note)
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) baking soda
• 1/2 teaspoon(s) salt
• 1 cup(s) milk

Filling

• 3 cup(s) water
• 2 1/2 cup(s) sugar
• 1 tablespoon(s) light corn syrup
• 1 1/2 cup(s) unsweetened natural cocoa powder, (See Note)
• 2/3 cup(s) cornstarch
• 6 tablespoon(s) unsalted butter, cut into small cubes
• 1/2 teaspoon(s) pure vanilla extract
• 1 pinch(s) salt

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Directions

1. Preheat the oven to 375 degrees F. Butter two 9-inch round cake pans and coat lightly with flour. Line bottoms with parchment paper. In a standing electric mixer fitted with whisk, beat 1 stick of butter with shortening until creamy. Add sugar and beat at medium speed until fluffy, about 3 minutes. Add eggs one at a time, beating well between additions. Add vanilla. At lowest speed, beat in cocoa powder, baking powder, baking soda, and salt. Add 2 1/4 cups of cake flour and milk in 3 separate alternating batches, scraping down side and bottom of bowl occasionally.
2. Divide cake batter between prepared pans and smooth tops. Bake in center of oven for about 30 minutes, until a toothpick inserted in centers comes out with a few moist crumbs attached. Let cakes cool for 15 minutes, then invert them onto a rack and let cool completely.
3. In a large saucepan, combine 2 1/2 cups of water with sugar, corn syrup, and cocoa powder and bring to a boil, whisking constantly. In a bowl, whisk cornstarch with remaining 1/2 cup of water until smooth; whisk into cocoa mixture. Cook over moderately high heat, whisking constantly, until very thick, 3 minutes. Turn off heat, whisk in butter, vanilla and salt. Scrape filling into a bowl and press a sheet of plastic wrap onto surface of filling. Let cool, then refrigerate until firm, 45 minutes.
4. Using a serrated knife, halve each cake layer horizontally. Break up less attractive top cake layer and transfer to a food processor; pulse into crumbs. Reserve two cake bottoms and one smoother top.
5. Set one cake bottom on a cake plate and spread with 1 1/2 cups of filling. Top with second bottom layer and another 1 1/2 cups of filling. Cover with cake top and spread remaining filling over top and side. Pat crumbs all over the cake. Refrigerate for at least 1 hour before serving.

Mandises

La recette (pour 10 mandises environ) :

Fouetter 2 oeufs avec 100g de sucre.
Verser 110g de beurre fondu sans cesser de remuer, ajouter 10cl de lait mélangé à un yaourt nature.
Ajouter 250g de farine, 1/2 sachet de levure et une pincée de sel.
Ajouter des pépites de chocolat et une moitié de cac d'arôme de vanille.
Remplir les moules au 3/4, déposer une boulette de nutella préalablement congelée 10 minutes (une astuce, la rouler dans un peu de farine pour ne pas qu'elle sois collante)et l'enfoncer légèrement, rajouter une cuillère à café de pâte par dessus pour recouvrir.
Cuire 20 min à 180°c (four préchauffé)

Biscuit léger à l'orange

Ingrédients (pour 6 personnes) :
- 2 oranges non traitées + 1 facultative
- 3 oeufs
- 5 cuillères à soupe de farine
- 3 cuillères à soupe de maïzena
- 3 cuillères à soupe de sucre
- 1/2 sachet de levure
- 2 cuillères à soupe de sucre glace

Préparation :

Préchauffer le four à 200°C (thermostat 6-7).


Rincer 2 oranges, peler un zeste et presser les deux, dans des verres différents; réserver.

Séparer les blancs des jaunes. Battre les blancs en neige ferme avec une pincée de sel.

Mélanger les jaunes avec la farine, la maïzena, le sucre, la levure, le zeste puis le jus d'une orange.

Incorporer délicatement les blancs en neige à l'appareil.

Mettre la préparation dans un moule de 20 cm de diamètre, antiadhésif légèrement huilée (ou en silicone) et enfourner pendant 20 à 30 min.

Pendant ce temps, préparer un nappage :

Dans une petite casserole, délayer le jus de la deuxième orange avec les 2 cuillères à soupe de sucre glace, chauffer à feu moyen et retirer du gaz dès les premiers bouillons.

Démouler le gâteau en le retournant et le recouvrir de nappage tiède.

Optionnel :

Peler la troisième orange à vif et la couper finement. Décorer le dessus du gâteau avec ces tranches et servir.

chocolat

6 personnes, préparation 15 min, cuisson 15 min, attente 2h
240 Kcal/100 g
Ingrédients
20 cl de lait entier
20 cl de crème liquide allégée à 5% de MG
4 jaunes d’œufs
1 c. à soupe rase de Splenda® en poudre
150 g de chocolat noir dessert

Préparation
Faites bouillir le lait et la crème dans une casserole. Mélangez les jaunes d’œufs. Incorporez peu à peu les œufs au lait bouillant en fouettant. Réservez le tout dans une casserole. Faites cuire sans cesser de remuer à feu doux pendant 5 min, jusqu’au nappage de la cuillère. Ajoutez le chocolat en petits carrés, continuez de remuer sur feu doux 5 min. Hors du feu, ajoutez Splenda® en poudre. Mélangez et montez en fouet de façon à refroidir et à obtenir une crème très légère. Verser la préparation dans des verrines ou des petits ramequins. Mettez au réfrigérateur deux heures minimum.

GATEAU AU CHOCOLAT

Ingrédients (6 personnes):

200g de chocolat noir,
4 oeufs entiers,
100 g de farine,
140 g de sucre en poudre,
un demi sachet de levure chimique,
un sachet de sucre vanillé
Un verre de lait
140 g de beurre

Préparation:

Préchauffez votre four à 170°C (thermostat 5) pendant une dizaine de minutes.

Beurrez et farinez votre moule à gâteau.

Dans un récipient, mélangez les oeufs et le sucre à l'aide d'un fouet jusqu'à ce que le mélange devienne mousseux et blanchisse. Incorporez progressivement la farine et la levure chimique.

Faites fondre le chocolat avec le beurre à feu très doux dans une casserole. Lorsque chocolat est bien fondu, ajouter le lait.

Versez le chocolat fondu dans la pâte et mélangez bien.

Versez la pâte dans le moule et enfournez pour 25 à 30 minutes.

Gâteau tout chocolat de Marie

Ingrédients (6 Personnes) :

- 250 g de chocolat à 65% de cacao
- 250 g de beurre
- 4 oeufs
- 75 g de farine
- 75 g de sucre semoule

Pour le nappage :

- 50 g chocolat à 65% de cacao
- 30 g beurre
- 5 cl d'eau

Pour la décoration :

- des écorces d'orange confite
- palets de chocolat au lait

Préparation de la recette :

Gâteau tout chocolat de Marie

Préchauffer votre four à 150°C (thermostat 5).


Casser le chocolat grossièrement en morceaux, puis le mettre à fondre dans une casserole avec le beurre au bain-marie, jusqu'à l'obtention d'une pâte parfaitement lisse.


Dans un saladier, battre les oeufs en omelette avec la farine, puis y incorporer le sucre. Ajouter le chocolat fondu dans ce mélange.


Bien fouetter le tout, puis verser la préparation dans un moule à manqué avec du papier aluminium et le placer dans un bain-marie.


Laisser cuire 30 min à four chaud et vérifier la cuisson à l'aide de la pointe de votre couteau qui doit ressortir sèche.


Attention à ne pas trop cuire le gâteau dont le centre doit rester bien moelleux. Attendre que le gâteau refroidisse un peu avant de le démouler.


Préparer le nappage :


Dans une casserole, faire fondre les morceaux de chocolat avec le beurre et un filet d'eau sur feu doux en remuant à l'aide d'une spatule en bois.


Lorsque le nappage est bien lisse, l'étaler sur le dessus et les bords du gâteau en lissant bien à l'aide d'une spatule.


Déposer enfin des écorces d'orange confite et les palets pour la décoration.


Attendre que le nappage sèche et durcisse avant de servir.

Fondant au chocolat et sa glace

Ingrédients (6 Personnes) :

Pour les minis fondants :
- 200 g de chocolat pâtissier
- 200 g de beurre
- 200 g de sucre
- 4 œufs
- 100 g de maïzena

Pour la sauce chocolat :
- 250 g de chocolat pâtissier
- 10 cl de crème fraîche
- 10 cl d'eau

Pour la décoration :
- 6 boules de glace au chocolat blanc

Préparation de la recette :

Fondant au chocolat et sa glace

Pour les minis fondants :
Préchauffer le four thermostat 5 (150°C).

Dans une casserole, faire fondre le chocolat et le beurre. Mélanger ensuite le sucre. Laisser tiédier.

Ajouter les oeufs et la maïzena. Mélanger jusqu'à ce que la pâte soit bien lisse.

Verser ensuite la préparation dans de minis moules à muffins beurrés. Veiller à ne remplir les moules qu'à moitié.

Enfourner et laisser cuire entre 15 et 20 min.

Attendre que les fondants soit froid avant de le démouler, sinon, ils risquent de se casser.

Pour la sauce chocolat:

Sur feu doux au bain-marie, faire fondre le chocolat avec l'eau.
Mélanger, quand la préparation est lisse, ajouter la crème fraîche.

Faire fondre le chocolat au bain-marie avec l'eau, sur feu doux (il ne faut pas laisser bouillir).

Lorsque la préparation est assez lisse, ajouter la crème fraîche.

Conserver la sauce au bain-marie, jusqu'au moment de servir.

Une fois les minis fondants démoulés, en superposer 3, ajouter une boule de glace au chocolat blanc, et napper de sauce chocolat.

S'mores Pudding Shots

Yield: 8-10 servings (see notes section)

Prep Time: 15 minutes

Ingredients:

1 (3 1/2 ounce) package instant chocolate pudding mix
3/4 cup 2% milk
1/2 cup Fluffed Marshmallow Vodka
8 ounces extra Cool Whip
1/4 cup graham cracker crumbs
1/2 cup Marshmallow Fluff
1 Hershey's Milk Chocolate Bar

Directions:

1. In a large bowl, whisk together the chocolate pudding mix and milk until thick and smooth. Add in the vodka whisking until the mixture is free of lumps and well-combined. Fold in the Cool Whip and mix until no white streaks are visible. Set Aside.
2. Spoon 1 1/2 teaspoons of graham cracker crumbs into the bottom of each mini cordial glass.
3. Place the pudding mixture into a piping bag fitted with a round tip such as the Wilton 1A or simply snip the corner of a zip top bag. Pipe the pudding mixture using a swirl motion into each glass stopping about 1/2 inch before the rim of glass.
4. Spoon or pipe (I used a medium French tip) the Marshmallow Fluff directly onto the pudding mixture. If desired, use a kitchen torch to carefully brown the Marshmallow Fluff and garnish with a piece of the Hershey's Milk Chocolate Bar.

Notes:

- Mini Cordial Glasses are from Pier 1 Imports, the spoons are from Ikea.
- Using the Mini Cordial Glasses seen above will yield 8-10 servings.
- If you want to yield more servings, I would suggest using smaller shot glasses such as these plastic ones. By using the 1.75 ounce glasses, you'll end up with about 20 shots. I picked mine up from Kroger in the paper plate aisle.

Mac & Cheese with Roasted Chicken

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients:

1 tablespoon vegetable oil
1 pound dried rigatoni
1 quart heavy cream
2 tablespoons chopped fresh rosemary
1 clove fresh garlic, crushed
8 ounces goat cheese
2 cups shredded roasted chicken
salt and pepper to taste

Directions:

1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
2. While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer - take care not to let it boil over. Allow the cream to reduce by about half.
3. Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot

لحم العجل بصلصة الفطر

المقادير

• 4 قطع من لحم الستيك
• 30 غرام من الزبدة
• 1 حبة بصل
• 1 فص ثوم
• 2 ملعقة صغيرة من الدقيق
• نصف كوب من مرق اللحم
• 125 غرام من الفطر
• 2 ملعقة كبيرة من الكريمة
• ربع كوب من خل التفاح

الطريقة

1. يحمر اللحم في الزبدة مدة 3 دقائق ثم يرفع جانباً و يحمر البصل في نفس الزبدة حتى يصبح طرياً ثم يضاف الثوم و الخل
2. يخلط الدقيق مع مرق اللحم في الخلاط الكهربائي ثم يضاف إلى البصل و يحرك حتى يغلي الخليط
3. يضاف اللحم إلى الصلصة و يقطع الفطر و يتم إضافته و يحرك المزيج إلى تنضج المحتويات
4. تضاف الكريمة و يسخن قليلا ثم يقدم

Mini Baked Lemon Donuts

Yield: 24 mini donuts

Ingredients:

½ cup granulated sugar
Zest of 1 lemon
1¼ cups cake flour, sifted
1¼ tsp. baking powder
¾ tsp. salt
½ cup buttermilk
1 egg, lightly beaten
1½ tbsp. butter, melted
½ teaspoon of vanilla

Directions:

Prepare pan with baking spray.
1. Heat oven to 425 degrees F.
2. In a small bowl combine sugar and lemon zest until the sugar is moistened and fragrant.
3. In a large mixing bowl, sift together cake flour, baking powder, and salt. Stir in sugar mixture.
4. Add buttermilk, egg, butter, and vanilla and stir until just combined.
5. Add batter to a piping bag and fill each donut cup approximately one-half full.
6. Bake 4–6 minutes or until the top of the donuts spring back when touched.
7. Let cool in pan for 4–5 minutes before removing. Finish the donuts with glaze, sprinkles, or cinnamon sugar.

Notes:

- To decorate the mini donuts, I dipped them in candy melts and adorned them with cute Valentine's Day sprinkles from Wilton. Simply melt according to package directions, invert the top of the donuts into the melted candy melts and immediately top with sprinkles.

Individual Cheesecakes with Orange-Cranberry Sauce

Ingredients:

For the Crust:

1 ½ cup graham cracker crumbs
4 tablespoons unsalted butter; melted
2 tablespoons granulated sugar
1 ½ teaspoons cinnamon

For the Filling:

3 (8 ounce) bricks of cream cheese; softened
3/4 cup sugar
¼ teaspoon salt
1 vanilla bean, split in half and seeds scraped
3 large eggs, at room temperature
1/3 cup heavy cream

For the Orange-Cranberry Topping:

12 ounces fresh cranberries
1 cup granulated sugar
1 cup orange juice

Directions:

For the Cheesecake

1. Preheat the oven to 350 degrees F. Line 2 cupcake pans with 24 paper liners.
2. In a small bowl, combine the graham cracker crumbs, melted butter, sugar and cinnamon. Stir together with a fork until well blended and all dry ingredients are moistened and look like wet sand. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. Bake until just set, about 5 minutes. Transfer to a cooling rack. Reduce oven temperature to 300 degrees F.
3. In a medium bowl beat the cream cheese on medium-high speed with an electric mixer just until smooth. Beat in sugar until well incorporated. Mix in the salt and vanilla. Beat in the eggs one at a time, mixing well after each addition, add in the heavy cream. Be careful not to over-mix.
4. Spoon 3 to 4 tablespoons of the cheesecake batter over the crust in each cupcake liner using an ice cream scoop or two spoons.
5. Bake until the filling is just set, about 20 to 25 minutes. Transfer to a wire cooling rack and let cool to room temperature. Transfer to the refrigerator and let chill for at least 4 hours before topping and serving, preferably overnight.

For the Sauce

1. In a medium sized saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries and cook until the cranberries start to pop (about 10 minutes). Remove from heat and place sauce in a bowl. Cranberry sauce will thicken as it cools.
2. Before serving, top refrigerated cheesecakes with the cooled cranberry sauce.

Chocolate Caramel Tarts

Yield: 6 Servings

Ingredients:

FOR THE CRUST

1 1⁄2 cups flour
1⁄4 cup plus 1 tablespoon dutch-process unsweetened
cocoa powder
1⁄4 teaspoon. kosher salt
10 tablespoons unsalted butter, cubed and softened
1⁄2 cup plus 2 tablespoons. confectioners' sugar
2 egg yolks, room temperature
1⁄2 teaspoon pure vanilla extract

FOR THE CARAMEL

1 1⁄2 cups sugar
3 tablespoons light corn syrup
1⁄4 teaspoon kosher salt
6 tablespoons water
6 tablespoons unsalted butter
6 tablespoons heavy cream
1 tablespoon sour cream
1 teaspoon pure vanilla extract

FOR THE GANACHE

1⁄2 cup heavy cream
4 oz. Scharffen Berger Bittersweet Chocolate, finely chopped
Vanilla Fleur de Sel for garnish (optional)

Directions:

1. Prepare the Crust: In a medium bowl, combine flour, cocoa powder, and salt; set aside. Using a stand mixer fitted with the paddle attachment, or in a large bowl with a electric hand mixer, cream the butter and sugar until light and fluffy; mix in yolks and vanilla. Add in dry ingredients. Divide dough into 6 equal portions. Evenly press each portion into the bottoms and sides of 6 3.5-inch tartlet pan with removeable bottoms. Refrigerate tartlet shells for 30 minutes. Preheat oven to 350 degrees F, prick the tart shells all over with a fork. Bake in preheated oven until cooked through, about 13-15 minutes. Transfer to a rack and let cool.
2. Prepare the Caramel: In a medium saucepan over medium heat, whisk together sugar, corn syrup, salt, and 6 tbsp. water and bring to a boil. Cook, without stirring, until a candy thermometer inserted into the syrup reads 340°. Remove pan from heat and whisk in butter, cream, sour cream and vanilla (the mixture will bubble up) until smooth. Pour caramel into cooled tartlet shells and let cool slightly; refrigerate until firm, about 3-4 hours.
3. Prepare the Ganache: In a medium saucepan over medium heat, bring cream to a boil. Put chocolate into a medium bowl and pour in hot cream; let sit for 1 minute, then stir slowly with a rubber spatula until smooth. Spoon ganache evenly over tartlets and refrigerate until set, 3-4 hours. If desired, sprinkle tart with sea salt and slice. Serve cold.

Notes:

- My mini tartlet pans were 3.5 inches in diameter
- To make a full size 9 inch tart: Transfer dough to a 9" fluted tart pan with a removable bottom and press dough evenly into bottom and sides of pan. Refrigerate for 30 minutes. Prick the tart shell all over with a fork and bake until cooked through, about 20 minutes. Transfer to a rack and let cool. Fill with caramel chill for 4-5 hours and top with ganache and chill for 4-5 hours. Slice and serve cold.
- If you not have vanilla Fleur de Sel, a simple sea salt will work perfectly.
- Recipe adapted from Saveur

Milky Way Brownie Bites

Yield: about 48 bites

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

For the Brownies

4 ounces unsweetened chocolate; coarsely chopped
3/4 cup unsalted butter, cut into cubes
1 1/4 cups sugar
3 large eggs
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1 cup Gold Medal all-purpose flour
48 miniature Milky Ways; frozen for at least 1 hour

For the Caramel Sauce

15 individually wrapped caramel candies (I used Kraft)
2 tablespoons heavy cream

Directions:

1. Preheat oven to 350 degrees. Lightly spray the wells of a nonstick miniature muffin tin with nonstick cooking spray such as Pam.
2. Microwave chocolate and butter in a large, microwave-safe bowl at medium (50% power) for 3-4 minutes or until butter is melted.
3. Stir until chocolate is melted. Whisk in sugar, eggs, vanilla and salt. Gradually add in flour; stir until just combined.
4. Using a small cookie scoop (about 2 teaspoons), scoop the brownie batter into the prepared miniature muffin tin wells. Place a miniature Milky Way into the center of each well and press it lightly into the batter. Do not worry about covering the Milky Way with batter. Bake brownies in preheated oven for 9-10 minutes, the edges will look set. Do not over bake.
5. Remove to cooling rack to cool completely. Carefully remove the brownie bites from the pan (see note below) and prepare the caramel sauce.
6. To make the caramel sauce, place the caramels and heavy cream in a microwave-safe bowl. Microwave on 50% power in 30-second increments until the caramels begin to melt; stir frequently. Continue warming and stirring the caramels until you have a smooth, creamy mixture. Drizzle caramel onto the center of each brownie brownie bite.

Notes:

- Brownie bites are best served they day they are made, but will keep in an airtight container at room temperature for up to 1 day.
- I easily coaxed the cooled brownie bites out of the pan using a toothpick.

Peppermint Mocha Kahlua Truffles

Yield: about 20 truffles

Prep Time: 20 minutes

Ingredients:

12 ounces semi chocolate, chopped
3 tablespoons unsalted butter
1/3 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons Kahlua Peppermint Mocha liqueur (see step #2)
1/2 cup Andes Peppermint Crunch Baking Chips, chopped
chocolate jimmies, optional

Directions:

1. In a double boiler over barely simmering water, combine chocolate, butter and heavy cream. Heat until chocolate is melted. Stir until you have a smooth mixture.
2. Remove from heat and whisk in vanilla. Pour mixture into a shallow casserole dish and cool at room temperature for about 25 minutes. A good measure of readiness is to place a small dab of chocolate on your lips, if it’s not warm, the truffle mixture is ready to be infused. If the mixture is too hot, the baking chips will melt.
3.Stir in the Peppermint Mocha Kahlua and fold in the Andes Peppermint Crunch Baking Chips Cover with plastic wrap and refrigerate for about 2 hours. If you refrigerate longer than two hours, the mixture will be too hard to work with. If this occurs, allow the mixture to sit at room temperature until they are pliable enough to work with.
4. Line a baking sheet with parchment paper. Using a small scoop (2 teaspoons) or a melon baller, scoop out chocolate mixture, roll into one inch balls, and place on prepared baking sheet. Continue with remaining chocolate mixture. Roll balls in your desired coating, I typically use high quality sweetened cocoa powder such as Scharffen Berger or chocolate jimmies as seen above. Refrigerate truffles until ready to serve.

Mini Pumpkin Pies

Yield: 48 mini pies

Prep Time: 15 minutes

Cook Time: 15-17 minutes

Ingredients:

48 1.75-inch premade miniature tart shells
1/3 cup granulated sugar
1/4 teaspoon salt
1 1/2 teaspoons homemade pumpkin pie spice
1 large egg
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1 5-ounce can evaporated milk (this is the small can)
whipped cream or Cool Whip, optional garnish

Directions:

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl with an electric hand mixer, combine sugar, salt, pumpkin pie spice, egg, pumpkin, vanilla,and evaporated milk. Beat until well combined and smooth.
3. Line mini tart shells on prepared baking sheet. Using a small cookie scoop (2 teaspoons), fill each mini tart shell with pumpkin pie filling
4. Carefully transfer pan to preheated oven and bake for 15-17 minutes or until shells are golden and the filling appears to be set. Carefully remove mini pumpkin pies to a cooling rack.
5. If desired, top with freshly whipped cream or Cool Whip.

Notes:

- I purchased my tart shells from my local market for $5.99, so definitely check a store near you before purchasing from Amazon as the price seems a bit high.
- Different brands of mini tart shells will vary. Pay close attention to the shell color during the baking process. I found mine were perfectly golden after 15 minutes.

Mint Chocolate Brownies

Ingredients:

12 tablespoons unsalted butter
1 1/2 cups granulated sugar
2/3 cup dark cocoa powder {I used Hershey's Special Dark}
3 large eggs
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup dark chocolate mint chips; divided use

Directions:

1. Preheat oven to 350 degrees F. Line an 8x8 baking pan with parchment and spray with non-stick cooking spray; set aside.
2. Set a medium sized saucepan over medium heat and warm the butter until melted. Add the granulated sugar and stir well. Remove pan from heat and whisk in the cocoa powder.
3. In a separate bowl, lightly beat the eggs and vanilla. Pour the chocolate mixture into the bowl and whisk in with the eggs and vanilla until well combined. Gently stir in the flour and salt; do not beat or over mix. Fold in 3/4 cup of mint chocolate chips.
4. Pour batter into the prepared baking pan and smooth top with an offset spatula. Evenly distribute the remaining 1/4 of mint chocolate chips across the top of the brownies.
5. Bake at 350 degrees F for 30-35 minutes. Take care not to over bake. Cool completely.

Lime Coconut Sour Cream Bundt Cake

Ingredients:

For the Cake

1 cup unsalted butter , softened
1 1/2 cups granulated sugar
zest of 3 medium limes
2 teaspoons vanilla
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Green Valley Organics Sour Cream
1/2 cup sweetened flaked coconut

For the Lime Glaze

1 cup confectioners’ sugar, sifted
5 tablespoons heavy cream
½ teaspoon pure vanilla extract
zest of 1 medium lime

Directions:

For the Cake

1. Preheat oven to 350 degrees F. Grease and flour a 10 inch bundt pan, set aside.
2. In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, cream the butter until smooth.
3. In a medium bowl, combine the sugar and lime zest mixing together with your fingertips until the sugar is moistened and fragrant. Add the sugar mixture gradually to the butter and beat on medium speed until light fluffy, about 3 minutes. Mix in vanilla.
4. Add eggs, 1 at a time, beating well after each addition.
5. In a medium bow, combine flour, baking powder and baking soda. Add flour mixture to sugar mixture alternately with sour cream, beating until well blended after each addition. Fold in coconut.
6. Spoon mixture into prepared pan and smooth the top with a spoon or offset spatula.
7. Bake 50 minutes to 60 minutes or until a toothpick inserted in center comes out clean. 8. Cool for 20 minutes on a wire rack. Invert cake onto wire rack; gently remove pan. Cool completely.

For the Lime Glaze

1. In a medium bowl, combine all ingredients and stir until smooth. If mixture is too thick add more cream one teaspoon at a time until you reach the desired consistency. I like my glaze to be thick so 5 tablespoons usually turns out to be to my liking.
2. Spoon over cooled cake.

Lemon Meringue Pie

15 Ingredients

• ½ cup cornstarch
• 1½ plus ⅓ cups water
• 4 extra-large eggs, separated
• ½ cup freshly squeezed lemon juice
• 2 cups granulated sugar
• 1¼ tsps salt
• 3 Tbsps unsalted butter
• 2 tsps finely grated lemon zest
• Distilled white vinegar, for wiping the bowl
• 1 Tbsp crystal sugar (optional)
• 2 cups all-purpose flour, plus more for flouring your work surface
• ¾ cup vegetable shortening (such as Crisco)
• 1 Tbsp sugar
• 1 tsp fine sea salt
• 7 Tbsps ice-cold water (see recipe step 1)

Preparation

1. 1. Put the cornstarch and ⅓ cup water in a small bowl and stir them together. Put the egg yolks and lemon juice in another bowl and whisk them together. Put 1½ cups of the sugar, 1 teaspoon of the salt, and 1½ cups water in a small, heavy saucepan and set it over medium-high heat.
2. 2. Bring to a boil, then whisk in the cornstarch mixture.
3. 3. Continue to whisk until the mixture becomes thick and clear, then whisk in the lemon-yolk mixture.
4. 4. Continue to whisk until the mixture boils and thickens, about 3 minutes. Remove the pan from the heat and whisk in the butter and lemon zest.
5. 5. Set aside. Clean the bowl of a stand mixer fitted with the whip attachment with vinegar.
6. 6. (You can also use a hand mixer) Add the egg whites and teaspoon salt and start whipping on low speed.
7. 7. Once the mixture becomes frothy, add the remaining ó cup sugar and continue to whip until stiff peaks form, gradually increasing the speed to high, about 5 minutes.
8. 8. If you add the sugar too early, it slows the peaks’ formation. Preheat the oven to 325°F. Transfer the lemon filling to the pie crust.
9. 9. Spread half the meringue over the top with a spatula. Transfer the rest of the meringue into a pastry bag fitted with the #7 star tip or French tip and pipe the meringue on top. If using, sprinkle the crystal sugar over the meringue. Put the pie on a baking tray and finish in the oven just until the meringue is singed, about 12 minutes. Remove the pie from the oven and let cool. Serve at once, or cover loosely with plastic wrap and refrigerate for up to 3 days. PIE CRUST: Put the flour, shortening, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.
10. 10. Paddle at the lowest speed just until the mixture holds together, about 30 seconds.
11. 11. (You can use a hand mixer if you allow the shortening to soften at room temperature before beginning) Add 6 tablespoons water, and paddle until absorbed, about 30 seconds. If the dough seems dry or fails to come together, add the last tablespoon of water. Transfer the dough to a piece of plastic wrap and refrigerate for 30 to 60 minutes. Lightly flour your work surface, and roll out the dough in a circle about 14 inches in diameter and about ¼ inch thick.
12. 12. Roll it up onto the rolling pin, and transfer to a 9-inch pie pan, unspooling it over the top.
13. 13. Tap the pan gently on the work surface and the dough will fall into place.
14. 14. Put your hands at the 2 o’clock and 10 o’clock positions on the side of the pan, and rotate the pan from just under the lip to cause the excess dough to fall away. (If molded in an aluminum pie pan, the dough can be wrapped in plastic and frozen for up to 2 months.
15. 15. Let thaw to room temperature before filling and baking) Note: If you are making this in the summer, use 6 tablespoons water to account for increased humidity affecting the moisture content of the flour..

بسبوسة بالقشطة

المقادير

البسبوسة		الشيرة
	2 كوب سكر 2 قشطة بلدي 2 قشطة معلبة 100 غرام زبدة كوب و نصف سميد كوب سكر ملعقة صغيرة بيكنج بودر		2 كوب سكر نصف كوب ماء نصف ليمونة صغيرة 2 حبة قرنفل

الطريقة

1. توضع الزبدة على السميد و القشطة و السكر و البيكنج بودر و تخلط بالملعقة ثم يقسم المقدار إلى نصفين
2. يوضع القسم الأول في الصينية ثم توضع عليه القشطة البلدي
3. يوضع القسم الآخر فوقه ثم يوضع في الفرن إلى أن يحمر
4. ثم يخرج و توضع فوقه الشيرة