Connie's new favorite AKA Chocolate Mousse Cake

The roots of this cake are in Mother's Day.  My mother-in-law wanted a chocolate cake so I decided to make her an over-the-top chocolate extravaganza. I succeeded. I've made it three or four times now, and I've given out the recipe several times. 

This cake is an amalgam from two sources.  The chocolate cake is simply the recipe from the back of the Hershey's Cocoa Tin. The mousse is lifted from one of my favorite books "The Modern Baker" by Nick Malgieri. It's worth purchasing for the pictures alone. (I am so addicted to food porn.)

Chocolate Mousse:

3 c. heavy whipping cream

1/3 c. sugar

6 large egg yolks

12 oz. best-quality milk chocolate

4 oz. bittersweet chocolate

Moistening syrup:

1/3 c. water

1/4 c. sugar

2 tsp. vanilla extract 

Finishing:

1 c. heavy whipping cream

White (or milk) chocolate shavings

To make the mousse:

1. Combine 1 c. cream and the sugar in a medium saucepan and whisk. Place over low heat and bring to a boil. Meanwhile, whisk the egg yolks in a small bowl. When the liquid boils, whisk about 1/3 of it into the yolks. Return the liquid to a boil and, beginning to whisk before pouring, pour the yolk mixture into the boiling liquid. Whisk constantly until the cream thickens slightly - it won't be very thick - 10 to 15 seconds after adding the yolks. Remove the pan from the heat, never ceasing to whisk. Quickly strain the sauce into a bowl. Whisk the sauce continuously for about 30 seconds to cool it down so the yolks don't scramble.

2. Combine the chocolates in a large bowl and pour the hot custard cream over them. Shake the bowl to make sure all the chocolate is submerged, then let it stand for 2 minutes. Whisk until smooth and set aside to cool to room temperature.

3. Whip the remaining 2 c. cream until it holds a soft peak and refrigerate.

4. Quickly fold the cream into the cooled chocolate cream. 

To assemble the cake:

1. Cut the cooled cakes so that you can make even layers. Put the first layer on the bottom of a prepared spring form pan. Use a brush to sprinkle the layer with half of the syrup.

2. Pour half the mousse on the cake layer and use a small offset spatula to spread it evenly. 

3. Top with the other cake layer (carefully - don't press down) and repeat syrup and mousse. Refrigerate the cake to set the mousse.

4. Whip 1 c. cream and spread it smoothly all of the outside of the un-molded cake. Cover with white chocolate shavings. 

Enjoy the presentation of the cake. It will soon be followed by "oh my god why is this so good?"

Provençal Pork Chops

Probably the most important aspect of this recipe is the time to make it - which is practically none. I'd say it took me 30 min including boiling the water for the orzo.  It's hard to think of this meal as fancy considering how simple it is to make. However, Thomas made a good point on this topic - it's fancier than Hamburger Helper. 

Yes, it's easy and looks amazing. But how did it taste, you ask?  Well, Mr. I Only Eat Cheeseburgers ate the orzo with spinach first, then demolished his pork chop.  Thomas had three servings of orzo (in addition to his unincorporated spinach and chop). I thought it was perfectly light; not a complicated flavor.  Drew was middle of the road on the whole meal, especially the orzo.  

I highly recommend this as a throw together meal that is satisfying and simple.

1 c. orzo

6 oz spinach

2 scallions, trimmed and chopped

2 tbs olive oil

3 tbs lemon juice

salt and pepper

4 pork chops

Dijon mustard

Herbes de Provence seasoning

Cook the orzo according to the instructions on the packaging. Stir in spinach just before draining. Drain. Stir in scallions, olive oil, lemon juice, salt and pepper. (Lots of salt)

While your orzo is cooking, season pork chops with salt and pepper. Spread mustard liberally and evenly sprinkle Herbes de Provence over both sides of chops. Broil for 3 min per side or until internal temp registers 145.

Key Lime Fudge

Unfortunately, this fudge was demolished before I could take a picture of it.

In full disclosure, I have made this twice. Both times I omitted the crust.  The first time I followed the recipe below to a T. It was gooey, like, use a spoon gooey. So I put it in the freezer thinking that would help it set. It did not. I would sneak to the freezer and pull out a wad of fudge. It would slide down my fingers as it warmed. And it was f'ing delicious. The second time I used 22 oz. of chocolate instead of 16 oz. That improved the consistency so that I could actually cut it into bite size pieces.

But let's get to what really matters: what did Thomas think about it? It was a "miracle". This declaration was followed quickly by "the president should eat this!"

Thank you Thomas. You sure do know how to make momma feel good.


And I can't believe I'm saying this, but I think I prefer the first batch. I recommend putting it into a jar into the freezer (it being freezing cold but soft is somehow extremely fulfilling, and seems to give it more bite), and then just eating it by the spoonful. Think of it as a limey, cold nutella. Wow. That description does not sound appetizing, but I promise its delicious.


For the fudge:
3 c. or 16 oz quality white chocolate, finely chopped
1 (14 oz.) can sweetned condensed milk
1 Tbs. finely grated Key Lime zest
1/4 c. Key Lime juice

For the crust:
1/3 c. unsalted butter
1/4 c. sugar
1 1/4 c. graham cracker crumbs

Directions:

1. Line 8x8-inch baking pan with foil or parchment paper (leaving about a 2-inch overhang).  Butter sides and bottom of pan; set aside.
2. For crust, heat oven to 375°F.  In a medium bowl, melt butter in microwave.  Stir in sugar with fork, breaking up any lumps.  Add graham cracker crumbs and toss to mix well.  Spread evenly into pan and bake 4 to 5 minutes or until edges are lightly browned.  Let cool.
3. Meanwhile, for fudge, stir white chocolate and sweetened condensed milk in large saucepan over low heat until chocolate is melted and all lumps are gone.  Remove from heat and stir in lime zest and lime juice.  Spread mixture evenly into pan.  Cover and chill for 2 hours or overnight.  Lift fudge from pan using overhanging foil or parchment paper.  Cut into desired shapes.  

From: Life's Simple Measures (lifessimplemeasures.blogspot.com)

Happiness is a perfect chocolate chip cookie

Whenever Luke thinks he hears me saying "I'm going to make chocolate chip cookies" he goes into a frenzy. 

"Chocolate chip cookies? When? When? When can we have cookies mom? Can I help you make them? What about now? Can we make them now? Are we having them after dinner? Can I help you make them? Are you making them now? What are we having for dinner? After that we can have chocolate chip cookies, right? Can I help you make them?"

And no. That long quote is not an exaggeration. It is verbatim. 

But you can't fault him. Is there anything that makes you happier than fresh out of the oven chocolate chip cookies with a glass of cold milk? I sure as hell can't think of anything.

Perfect Chocolate Chip Cookies:

2 c. all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

12 Tbs butter (softened)

1 c. brown sugar

1/2 c. granulated sugar

1 large egg 

1 large egg yolk

2 tsp. vanilla extract

1 1/2 c. chocolate chips

Cream butter and sugars together until light and fluffy. Add eggs until combined. Add vanilla extract. Make sure to use a spatula to clean the sides of the bowl so that everything is well mixed. 

Whisk together flour, baking powder, and salt. Add dry mixture to the butter/sugar goodness in batches. Make sure to scrape the sides before adding more of the flour mixture.  Do not mix too long or else you will get bready cookies (gluten forms when you over-work the flour), so stop when you don't see any more free flour.  Add chocolate chips and mix until somewhat homogenous.

Here's the best part: with an ice cream scoop or spoon, make balls out of the dough and place them on a cookie sheet. Put the sheet in the freezer for 10 min or so. Put the cookies into a ziplock bag and keep them in the freezer until you're ready to pop some into the oven. Make sure to chill your dough before baking.

Bake at 325 for 10-15 min (eyeball it, you know when they look good).

Serve with milk, and get ready for a good night's sleep.

Cowboy Dinner

Cowboy dinner. It's basically mexican food baked under corn bread, and it's good.  

Beef Mixture:

2 lbs ground beef

1 medium yellow onion, diced

1 tsp salt

1/2 tsp black pepper

1 c frozen corn kernels

1 1/2 c salsa

1 can black, pinto, or white beans, rinsed and drained (or you can add more than one kind of bean)

1 c shredded cheddar cheese

Cornbread topping:

1/2 c cornmeal

1 1/2 c flour

1/3 c sugar (optional - depends on if you like sweet cornbread)

1 Tbs baking powder

1/2 tsp salt

1/3 c oil

2 eggs, beaten

1 1/4 c milk

Preheat the oven to 375. Lightly grease a 9x13-inch pan and set aside.

Brown the ground beef and onion until the beef is no longer pink. Drain the grease from the pan and stir in the corn, salsa, and beans. Pour the beef mixture in to the prepared pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs.

Five's a crowd

I am the mother of three very sweet children and wife of the perfect husband (I know, sickening, but true). These lovely people have quirky food behaviors which make it a joy to cook for them.

My husband will eat anything pie shaped, but doesn't have much of a sweet tooth.

My oldest son, Luke, likes to know what we are eating and when (he has been known to ask what the next meal will be before he's finished what's in front of him).  He is a connoisseur of cheeseburgers and chocolate chip cookies.

Thomas, my dear sweet Thomas. He is a true foodie. The boy loves to eat, and eat anything. When I need a description of our food he is my go-to.  God bless him.

Eleanor likes milk, milk, and more milk. While her palette is nubile, I believe that in time she will also learn to be aware and appreciative of our meals.

This blog is an outlet, where I can share the successes and failures of recipes from all over, including Pinterest, the Joy of Cooking (the gold standard), and various and sundry cook books. I hope you enjoy reading my blog as much as I enjoy making its contents.

John's Birthday wish

My good friend John requested a birthday cake. Anything you want John, just name it.

Angel food cake.

Ok. Lots of egg whites and make sure all utensils are super clean (a tip from my fabulous grandmother).

It was..... Angelic.

From the Joy of Cooking.  Sorry, but besides copyright infringement, the whole thing is just too long to write. Read the instructions several times before you start.

Key Lime Pie

All I knew was that I bought a bag of key limes at the beach and I better damn well find way to use them. I was positively giddy. First things first: key lime fudge. Oh, it was so so so good (details to follow in another post).

I wanted key lime pie - I'm pretty sure I've never had it, but it has to be good, right? I had never made a custard based pie, and had never even made a graham cracker crust. I was having friends for the weekend and built a menu around the pie. It was my centerpiece.

Did it pass muster? I went to Thomas for the skinny. "It's not that great mom, sorry." What?! Dost mine ears deceive me? Flabbergasted, I pressed for more details. A smile crept across his face -"JUST kidding! It's awesome!"

From the Joy of Cooking