Batter will be slightly wet still (it's like fudge!)
Friday, February 12, 2010
Fudge Brownies
Batter will be slightly wet still (it's like fudge!)
Sunday, February 7, 2010
Easy Chocolate Mousse
It did begin to crumble when I was cutting into it to serve, but I imagine this is quite normal. Because it's winter, and fruit is rather expensive, I ended up serving it with some home made chocolate mousse (a very easy recipe I found online that I will share with you). My photographs did not do this cake justice, but just to prove to you that I finally did in fact, meet this challenge, I'll post the photos I took. The only person who did not enjoy the Pavlova dessert was my sister. She does not like Meringue and the inside of my cake had about an inch of Meringue (soft marshmallow like cream). The outer layer of the cake is crunch and so very sweet (yummy)!
I love the presentation this cakes makes, especially with whipped cream and fruit. I hope you'll try it! * Note: I followed the recipe listed above. I'll keep it posted for a bit longer in case you want to try.. It would be a light and lovely cake to serve in the Spring with fresh berries and cream!
Ingredients
2 c heavy cream
½ c sugar
Heat ½ c cream in saucepan over medium heat, until just about to boil
Breaded Chicken Roll Ups
STRIP STEAKS WITH BALSAMIC CREAM SAUCE
Pavlova Dessert
My husband and I were invited to a Hanukkah party where we were introduced to some wonderfully unique and tasty dishes. The room was full of warm and friendly people and the hostess offered up a great meal and atmosphere. Duck and fish were the two main courses, served with some very creative and unique side dishes with an Asian flair!
The dessert was what really made the day for me. The hostess was a beautiful and charming gal from New Zealand and she made a traditional New Zealand (or Kiwi) dessert called Pavlova. I highly recommend bringing this dish to a holiday gathering and impressing your friends and family.. The recipe does not call for many ingredients and the method is reads fairly simple. I'm going to attempt to make it for family in the coming weeks (I may have to attempt it a couple of times because though there is a chance it wont turn out the first time, even though the recipe seems pretty simple).
I know it will take practice to get the dessert to turn out as amazing as my friends did, but I'm up for the challenge. If you want to impress friends and family with a sweet and stunning dessert, I highly recommend making a Pavlova cake. We enjoyed this cake served with whipped cream and chocolate mousse (creamy and sweet), but it is traditionally served with fresh fruit and whipped cream. Enjoy!
Pavlova Recipe & Method
Ingredients for Cake: 4 large (120 grams) egg whites 1 cup (200 grams) superfine or castor sugar 1 teaspoon white vinegar 1/2 tablespoon cornstarch (corn flour) Topping: 1 cup (240 ml) heavy whippingcream 1 1/2 tablespoons (20 grams) granulated white sugar 1/2 teaspoon pure vanilla extract Fresh fruit - kiwi, strawberries, raspberries, blackberries, passion fruit, peaches, pineapple, or other fruit of your choice. Also can be served with chocolate chips and whipped cream. METHOD: Preheat oven to 250 degrees F (130 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper and draw a 7 inch (18 cm) circle on the paper. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat until the meringue holds very stiff peaks. (Test to see if the sugar is fully dissolved by rubbing a little of the meringue between your thumb and index finger. The meringue should feel smooth, not gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers). Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, fold in. Gently spread the meringue inside the circle drawn on the parchment paper, smoothing the edges. Bake for 1 hour 15 minutes or until the outside is dry and takes on a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.) The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days. Just before serving gently place the meringue onto a serving plate. Whip the cream in your electric mixer, with the whisk attachment, until soft peaks form. Sweeten with the sugar and vanilla and then mound the softly whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours. Serves 6 to 8. |
Hot cocoa for the winter soul.....
A Cocoa Fact: Cocoa dates back to the Aztecs. To the Aztec's, the cocoa beans were valuable not only for their culinary importance, but also used as a form of currency.