[ Julia Child's Creme Brulee ]

Is this the perfect one? I don't know yet ... 

Julia Child's Creme Brulee 

PREP TIME
30 minutes
COOK TIME
35 minutes
ADDITIONAL TIME
1 day
TOTAL TIME
1 day 1 hour 5 minutes


Ingredients

• 3 cups heavy cream
• 1 vanilla bean
• 6 large egg yolks
• 1/2 cup granulated sugar
• 1/2 cup superfine sugar, I process refined sugar until powdered

Instructions

• Preheat the oven to 350 degrees.

• Pour the cream into a stir in the vanilla bean and bring to a simmer. Remove from heat, cover the pan, and let steep for 30 minutes. Whisk the egg yolks and sugar in the mixing bowl until the yolks are thick, pale yellow, and form a fat, slowly dissolving ribbon when dropped from the whisk back into the bowl.

• Remove the vanilla bean from the hot cream.

• Temper the yolks, by slowly stirring the warm milk into the yolks, until all the cream has been added and the mixture is well mixed.  Skim off any bubbles from the surface of the custard.

• Arrange ramekins in a baking pan and ladle the custard into each, leaving 1/4 inch at the top for the glaze.

• Set the baking pan in the oven and pour in enough hot water to come halfway up the ramekins.

• Bake the custards for 30 - 35 minutes, until the tops are set but the custard in the center is still soft to the touch.

• Carefully remove the baking pan from the oven, and lift the ramekins from the hot water.

• Let them cool briefly, and then chill thoroughly in the refrigerator, overnight.
• Sprinkle a tablespoon or so of the powdered sugar over each custard and smooth it gently with the back of a spoon, forming an even layer of sugar that completely covers the surface.

• Using a cooking torch, melt the sugar until it starts to caramelize.
• Serve.
• Eat.

[DOLE WHIP]

This is SO good.

Simple Pineapple Dole Whip Soft Serve (Ninja Swirl)

Servings 4 servings

Calories 300kcal

Ingredients

• 1 cup fresh (or frozen) pineapple
• 1 splash unsweetened vanilla almond milk or coconut milk
• pineapple juice to the fill line

Instructions

• Add the pineapple and almond milk to the Ninja Swirl pint container and fill it to the max fill line with pineapple juice. Freeze the container in the freezer overnight.
• Insert the canister onto the Ninja Swirl, select Soft Serve and then select Fruit Whip. Let the machine churn and then dispense the ice cream into your favorite sugar cookie or cake cone. Enjoy like you're a kid at Disney!

Nutrition

Calories: 300kcal

[ Chocolate Mousse New ]

Haven't tried this yet.

Servings: 6

Prep20minutes minutes

Cook5minutes minutes

Resting2hours hours 30minutes minutes

Ready in: 2hours hours 55minutes minutes

Ingredients

• 4 large egg yolks
• 1/4 cup (50g) granulated sugar
• 2 cups (475ml) heavy cream, divided, plus more for topping if desired*
• 1 pinch sea salt (optional)
• 2 tsp (10ml) vanilla extract
• 7 oz. bittersweet chocolate,** chopped small

Instructions

• 1. In medium mixing bowl using an electric hand mixer whip together egg yolks and granulated sugar on high speed until pale and fluffy, about 2 minutes.
• Warm 3/4 cup of the heavy cream and salt in a 2-quart saucepan on the stovetop over low heat (don't let it boil).
• 
  2. While whisking egg mixture slowly pour in warm cream mixture to temper egg yolks. Then pour combined egg yolk and cream mixture back into saucepan.
• 
  3. Cook over low heat, whisking constantly, until mixture thickens just slightly and reaches 160 degrees on an instant read thermometer (this usually takes about 3 - 5 minutes). If you notice any small lumps strain through a sieve and return to saucepan.
• 
  4. Off heat add in chocolate and vanilla. Stir well until chocolate is melted.
• 
  5. Pour mixture into a clean medium bowl, cover and chill, stirring about every 10 - 15 minutes until it reaches 70 degrees (or no longer warm), about 30 - 40 minutes total.***
• 
  6. Whip remaining heavy cream until very stiff peaks form.**** Fold whipped cream into chocolate mixture until combined.
• 
  7. Pipe or spoon into dessert cups. Chill 2 hours. Top with sweetened whipped cream if desired and garnish with shaved or grated chocolate.

Notes

• *If you want whipped cream for topping I used about 1/2 cup cream, whipped with 1 Tbsp sugar.
• **If you'd like it less intensely chocolatey you can use semi-sweet chocolate, if you'd like it more intensely chocolate and less sweet then you can reduce sugar to 2 Tbsp.
• ***Don't let chocolate mixture get too cold or it can start to harden and set and mixture will end up lumpy when folding in whipped cream.
• ****Using a chilled bowl is helpful when whipping cream, it whips faster and ends up fluffier.

[ Creme Brulee ]

I haven't made this yet.

 
4 servings:

2 cups heavy cream

1 vanilla bean, split lengthwise or 1 tsp vanilla extract

1/8 tsp salt

5 egg yolks

1/2 cup granulated sugar, plus more for topping.

2 servings:

3/4 cups of heavy cream 
1 teaspoon of vanilla (I keep it at 1 for the flavor) 
2 egg yolks 
1/2 cup of sugar

1. Step 1

   Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt; cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. (If using vanilla extract, add it now.

   
   

   
   

1. Step 2
   In a bowl, beat yolks and sugar together until light. Stir about a quarter of the vanilla cream into this mixture, then pour sugar-egg mixture into cream and stir. Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the ramekins.

Step 3

Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days

Step 4

When ready to serve, top each custard with about a teaspoon of sugar in a thin layer.

Step 5

Place ramekins in a broiler 2 to 3 inches from heat source. Turn on broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Serve within 2 hours.

[ Low cal Tik Tok Jello Mousse ]

                                          

Another sweet treat with less than 50 calories per serving and a stack of protein.  Not my pic.

Ingredients:

1 packet sugar free jello

290g low fat greek yogurt

30g vanilla protein powder

Directions:

1. make the jello

2. put yogurts, protein power and jello in the blender

3. blend until frothy

4. pour into 6 small dishes (I use my tiny grey bowls)

[ CHOCOLATE CHP PEANUT BUTTER SKILLET COOKIE ]

                                         

We had this at Scott + Karen's and it was THE BEST.   I haven't made this yet.  Not my pic.

Ingredients:

2 cups all purpose flour

1 tsp baking powder

1 tsp salt

1 cup melted unsalted butter

1 cup granulated sugar

1 cup brown sugar

4 large egg yolks

4 tsp vanilla

2 cups milk chocolate chips  (and chopped mini peanut butter cups)

12 tbsp creamy peanut butter

Directions:

1.  Preheat oven 350F, and butter 12inch cast iron skillet

2.  In a medium bowl, combine flour, baking powder, salt + mix until well combined.

3.  In a separate medium bowl, combine melted butter, brown sugar, white sugar, egg yolk, vanilla extract and mix until well combined.  

4.  Stir in the flour mixture.

5.  Stir in the chocolate chips.

6.  Transfer half the dough mixture to the cast iron skillet.

7.  Add peanut butter in dollops around the dough mixture.  

8.  Add the remaining dough mixture so it covers the peanut butter and is evenly distributed.

9.  Bake for 20-25 minutes or until edges are browned and centre is set.

10. Remove from oven and cool for 5 minutes.

11. Serve with ice cream.

[ Australian WW Chocolate Mousse ]

                                    

Ingredients: 

1/2 cup chocolate

4 eggs, separated

1 cup cream

1 tbsp liqueur, if desired

Directions:

1. Melt chocolate in a double boiler

2. Remove from heat, cool

3. Gradually add liquor (if adding), and add yolks

4. Beat until mixture is smooth + thick

5. Whip cream.  Do not over beat, just nicely thickened

6. Fold into chocolate mixture 

7. Beat egg whites until soft peaks form, do not over beat

8. Fold half of the egg white mixture into the chocolate mixture

9. Spoon into dishes + refrigerate. 

[ Australian WW Caramel Sauce ]

 Ingredients:

1/2cup butter

1 cup brown sugar

1 cup water

2 tbsp golden syrup

1+1/2 tbsp cornstarch

1/4 cup cream

Directions:

1. Combine butter and sugar in saucepan over low heat until butter melts and sugar dissolves and mixture turns to a thick syrup.  

2. Bring to boil, reduce heat and simmer for 3 minutes.

3. Combine water, golden syrup and cornstartch and mix until smooth.  

4. Add to brown sugar mixture.

5. Bring to a boil, reduce heat, simmer 2 minutes.

6. Remove from heat, stir in cream.  Serve warm or cold.  

7. Makes appx 1+1/2 cups

[ Mama's Lemon Angel Cake ]

 Ingredients:

1 angel cake mix

2 pkg lemon pie filling 

(egg yolks for pie filling, egg whites - beaten stiff)

whipping cream

Directions:

1. bake cake and break into small pieces.

2. cook pie filling then fold into beaten egg whites

3. In angel food pan, alternate filling and cake, beginning and ending with filling

4. unmold and spread with whipped cream

[ Mama's Cherry Berries on a Cloud ]

                                       

Ingredients:

6 large egg whites
1/2 tsp cream of tartar
1/4 tsp salt

2 and 3/4 cup sugar (divided)

2 cups whipping cream

1 pkg cream cheese

1tsp vanilla

2 cups marshmellows

Meringue Directions:

1. Beat egg whites, cream of tartar and salt til foamy

2. Beat in 1 3/4 cup of sugar til stiff or glassy.  Do not underbeat

3. Butter 13x9 pan

4. Bake at 275F for 1 hour

5. Turn oven off - leave 12hrs

6. Beat whipping cream stiff

7. In a separate bowl, beat cream cheese, 1 cup of sugar and vanilla 

8.  Gently fold in whipped cream and marshmellows into cream cheese.

9. Spread over meringue. 

10.  Top with strawberries + juice when serving slices. 

[ Half Hour Pudding ]

 Half Hour Pudding

Ingredients:

1 cup flour
1/3 cup sugar
1 tsp bakin powder
1/2 cup milk
1 cup brown sugar
2 cups boiling water
2 tbsp butter
1 tsp vanilla

Directions:

- Preheat oven to 350F

- Butter one 2qrt casserole dish

- Sift flour, white sugar, baking powder

- Stir in milk

- spoon batter into prepared dish

- combine brown sugar, boiling water, butter and vanilla

- Gently pour over the batter, do NOT stir

- bake at 350F for 30min

- Serve warm

[ The Best Chocolate Cake ]

HAVEN'T TRIED YET
 

8 to 10 servings 8 to 10 servings

Freezes

Cake

2 cups (300 g) unbleached all-purpose flour 1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 eggs
2 cups (420 g) sugar

1 cup (250 ml) buttermilk

1/2 cup (125 ml) canola oil

2 tsp (10 ml) vanilla extract

3/4 cup (75 g) cocoa powder

3/4 cup (180 ml) strongly brewed coffee, warm

Ganache

1 3/4 cups (430 ml) 35% heavy cream 2 tbsp (30 ml) corn syrup

16 oz (450 g) dark chocolate, chopped

Directions for cake

1. With the rack in the middle position, preheat the oven to 350°F (180°C). Butter and line two 8-inch (20 cm) springform pans with parchment paper.

2. In a bowl, combine the flour, baking soda, baking powder and salt. Set aside.

3. In another bowl, combine the eggs, sugar, buttermilk, oil and vanilla with a whisk. Set aside.

4. In a small bowl, combine the cocoa powder and coffee with a whisk. Add to the egg mixture. Add the dry ingredients and stir until smooth. Spoon the batter into the prepared pans. Bake for 45 to 50 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely before unmoulding.

Directions for Ganache

5. In a saucepan, bring the cream and corn syrup to a boil.

6. In a bowl, pour the hot cream mixture over the chocolate. Let melt for 2 minutes. Stir until the ganache is smooth. Refrigerate for about 1 hour or until it has thickened and is still spreadable, stirring four or five times.

Assembly

7. On a work surface, cut and remove the rounded tops of each cake. Cut each cake in half horizontally to make four slices. With a spatula, spread the ganache evenly over the surface of each slice. Layer the four slices and place on a cake stand.

Note :: This cake keeps well for up to 3 days at room temperature under a cake dome. 

[ Chocolate Cake in a Mug ]

                              

This was the PERFECT thing to try on a snowy night ... the kids made their own, and it was literally made in less than 5 minutes (plus the 45second cook time lol).  A real keeper for Sunday afternoon treats when the kid's friends come over ... 

Chocolate Cake in a Mug
Preparation 5 MIN

5 MIN Output 1

Ingredients

3 tablespoons (45 ml) unbleached all-purpose flour 
2 tablespoons (30 ml) brown sugar
2 teaspoons (10 ml) cocoa powder
1/4 teaspoon (1 ml) baking powder
3 tablespoons (45 ml) milk
1 tablespoon (15 ml) canola oil
1 drop vanilla extract
10 semisweet chocolate chips (5 ml / 1 teaspoon)

Preparation
1. In a 250 ml (1 cup)-capacity coffee cup, combine the flour, sugar, cocoa powder, and baking powder. Add the milk, oil, and
vanilla.
2. With a fork, gently stir until the batter no longer has lumps. Sprinkle with the chocolate chips.
3. Cook the cake in the microwave for 45 seconds. Let cool for 5 minutes to allow for the cake to finish cooking.

Note
If you want to do more, triple or quadruple the recipe and combine the ingredients in a bowl. Then spread the mixture into three or four cups or 125 ml (1⁄2 cup) ramekins. Remember, you have to cook the cakes one by one in the microwave for uniform cooking. 

[ Strawberry Coconut Honey Ice Cream with Dark Chocolate Chunks ]

Coconut-cream ice cream has been my favourite thing, until I got sick of the taste of coconut ice-cream LOL.  Tonight I tried my hand at berry flavoured ice cream, with some chocolate ... it sure didn't last long.

My new favourite.  By FAR.

*nom nom nom*

Strawberry Coconut Honey Ice Cream with Dark Chocolate Chunks

1/2 cup fresh strawberries

3/4 cup frozen mixed berries (it's what I had in the house.  I added this because I didn't have enough fresh berries)

1 tin coconut cream

1 tin coconut milk (light)

1/4 cup honey

1/8 cup Trader Joes dark chocolate chunks

Directions:

1. Place all ingredients in the blender EXCEPT chocolate chunks, unless you puree them well.  The chunks can clog the ice cream maker ... 

2.  Pour into prepared ice cream maker.  Turn ON *smile*.

3.  WAIT.

4.  Add chocolate chunks, near end.

5.  DEVOUR.   And then try and put any leftovers into an air-tight container to finish in the morning for breakfast.  

[ Coconut Cake ]

If you're a "pinterest" friend of mine - you'll know I've been scouring for a Coconut Cake recipe.  I chose this one to try for tonight's out-of-town family dinner.  Why?  Because it didn't have buttermilk (I don't have any at the moment ...) and it wasn't a boxed cake either.  My IPhone pic ... and hubby said it was "SO SO GOOD".  Good enough reason to make it again, no?

Coconut Cake

1.  set oven to 350F

2. prepare two 9x9 round cake pans; spray and flour (I use Trader Joe's Coconut Oil Spray)

2 ¼ flour (preferably cake flour)

2 ¼ tsp baking powder

½ tsp salt

3. combine above ingredients in a medium bowl with a whisk.

½ cup butter

1 ⅔ cup sugar

2 eggs

1 14oz tin of light coconut milk

1 tbsp vanilla

4. in a mixing bowl, beat butter and sugar well (about 5min)

5.  add one egg at a time, mixing well in-between.

6.  alternate between milk and flour mixture, into the butter and sugar mixture - beginning and ending with flour mixture.

7. stir in vanilla

8.  pour half of batter into each prepared pan, bake for 30-35minutes or until a wooden stick is clean when pulled through the centre.

9.  cool.

10. frost ... with Coconut Cream Cheese Frosting

[ Coconut Cream Cheese Frosting ]

Pretty sure this doesn't need an explanation on WHY I'm drooling over this ... it was good on the cake.   Even better on a spoon.  YUM.

Coconut Cream Cheese Frosting.

½ cup butter, softened
8 oz block cream cheese, softened
1 tsp. coconut extract
1 bag powdered sugar
milk (as needed)
toasted coconut (if desired)

1.  beat butter, cream cheese and coconut extract together.
2.  add powdered sugar, little by little, until reaching desired consistency.
3.  if too stiff, add 1 tsp of milk at a time ... (milk to thin, powdered sugar to thicken)

[ Baked Coconut Donuts ]

Oh Dear Lord.  These are AMAZING.  I have been wanting to try my hand at making donuts for a while now - especially since my kiddies have become obsessed with Tim Hortons.  But fried donuts - that can't be good for you ... although, a BAKED donut - well, it probably can't taste all that good.  Period.  But I am here to tell you, NO.  I found these on a KILLER blog (uh oh - which one was it now??).  These were a little more "cake-y" and denser than light and airy the way the fried ones are, for sure.  But - they were dang good.  SO dang good.  My pic to prove it.  ** Note :: I discovered that MINI DONUTS were perfect for this recipe, with frosting and toasted coconut.  It was a better balance between the sugary glaze and donut. **


Donuts
• 
  
• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3/4 cup coconut milk
• 2 eggs, lightly beaten
• 1 teaspoon coconut extract
• 2 tablespoons butter, melted
• 1/4 cup vegetable oil
Icing
• 1 1/2 cups powdered sugar
• enough coconut milk to make a glaze (6tbsp, 7?  give it a go ...)
• 3/4 teaspoon coconut extract
• toasted coconut, for topping

INSTRUCTIONS

1. Preheat the oven to 325F. Spray a donut pan with cooking spray.
2. In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the coconut milk, eggs, coconut extract, butter and oil. Stir the dry ingredients into the wet ingredients, mixing just until combined.
3. Transfer the batter to a large zip top bag and cut off one corner. Pipe the batter into the donut pan, filling each about 2/3 full.
4. Bake the donuts for about 10 minutes, until a toothpick inserted in the center comes out clean. Remove to a wire rack to cool.
5. Once the donuts are cool, make the icing:
6. In a bowl, whisk together the powdered sugar, coconut milk and coconut extract. Carefully dip the tops of the donuts into the icing. (The icing is a little bit thicker, so use a spoon to spread the icing if needed.) Immediately dip into toasted coconut. Return the donuts to a wire rack for the icing to set up.