Pots de Creme – Chocolate of Course!

Pots De CremeOne of the perks of hosting Easter dinner is enjoying the amazing left-overs!

Which we did. All last week.

When I finally got to the bottom of the refrigerator, I discovered a surprise – two containers of egg yolks. One from the dozen egg whites I used to make our traditional homemade angel food cake.

The second was from the other dozen egg whites I used in my attempt to make a gluten free angel food cake to honor one of our guests. (And you know – it was surprisingly tasty- even if it did fall in the middle!)

So – what does one do with 2 dozen egg yolks? I hid them in scrambled eggs and used them in pancakes but I still had a dozen waiting in the fridge.

It was time to call in the heavy guns – chocolate pots de creme.

The real stuff – thickened with egg yolks. Six eggs yolks.

Super easy. Super rich.

So good – it makes me want to make another angel food cake.

Chocolate Pots de Creme

1/2 cup heavy cream (ideal – but I used whole milk and it worked)
5-8 ounces of chocolate chips (you can use whatever kind of chocolate you have – we used dark – but milk or semi-sweet would work 0r any combination of them. I’ve even been known to melt left-over candy bars – but don’t tell my children!)
6 egg yolks
1 teaspoon vanilla

Place the chocolate and cream in the top of a double boiler over boiling water. Stir until melted and blended.

In separate bowl beat the egg yolks slightly. Add about 1/2 cup of the chocolate mixture to the eggs and mix well. (This will bring the eggs to the temperature of the chocolate so they don’t turn to scrambled eggs when added. It’s called tempering.)

Then slowly add the egg mixture into the chocolate and milk mixture, whisking as you pour.

Continue to stir until the mixture begins to thicken. Remove from heat and stir in vanilla.

Pour into 4 pretty serving cups.(It’s the prefect time to use those pretty stemmed dessert glasses!)

Refrigerate until set and serve with whipped cream.

I told you it was easy!

And so yummy!

Enjoy!

Valentine Goodies

This is one of my favorite weeks all year!

Call me a hopeless romantic – but I’ve always loved Valentine’s Day, with all the pink and red and hearts and, of course, chocolate!

We’ll be celebrating with our traditional lasagna meal with cream puffs for dessert.

But we’ve also enjoyed –
Cookies

Chocolate sugar cookies, cut in the shape of a heart and drizzled with white chocolate. If I had been a little more energetic – I would have frosted them beautifully – but they still tasted great!

DippedAnd covered pretzels. We used white almond bark and then sprinkled them with pink colored sugar. Super fast to make -and a family favorite!

And later this week –

Chocolate strawberry ice cream loafI’ll be working with our Youth Group to make and serve several of these strawberry ice cream cakes at our church Valentine’s Banquet.

Even though the layers do take some time to freeze between, it’s worth it!

Seriously – who wouldn’t love Valentine’s week with all this good food to enjoy!

So – how are you celebrating?

Chocolate Sugar Cookies

SnowingWe did it!

The children performed our Christmas Program to a packed house last night – and did a great job!

With a quick rehearsal after church on Sunday morning, and the excitement of the performance – it was a busy day!

By the time we had taken down the set, eaten the last cookie and drove home, it was half-past too late.

Needless to say , we’re not moving very fast around here.  I’m sitting around in my jammies watching the lights blink on the Christmas tree while listening to Christmas music.

I really should think about getting dressed – but I might need a mug of hot chocolate first.  With whipped cream and sprinkles, of course.

But just in case you have energy today  – here’s our newest favorite Christmas cookie recipe!

Can you believe I’ve lived this long without knowing that a chocolate sugar cookie exists? Oh – what I have missed! These are really yummy!

The dough was a little sticky to work with – so keep it cold.  But the finished product held it’s shape beautifully and looked fabulous sprinkled with powdered sugar on a cookie tray!

Chocolate Sugar Cookies
recipe from Annie’s Eats

3/4 cup all-purpose flour
1/3 cup cocoa powder
Pinch of salt
6 tablespoons butter, at room temperature
¾ cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract

In a small bowl, whisk together the flour, cocoa powder and salt. set aside.  In the bowl of an electric mixer, cream the butter and sugar at medium-high speed until light and fluffy, 2-3 minutes. Add in the egg and vanilla.

With the mixer on low speed, add the dry ingredients and mix just until incorporated and no streaks remain.  Form the dough into a disc, wrap tightly with plastic wrap and refrigerate until firm, 1-2 hours.

Preheat the oven to 325? F.  Grease a baking sheet or line a baking sheet with parchment paper or a silicone baking mat.

On a work surface dusted with cocoa powder, roll the dough out to about ¼-inch thickness.  Cut out desired shapes with cookie cutters and place cut outs on the prepared baking sheet.

Bake 10-12 minutes, just until set.  Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely.

You can decorate these all fancy – or you can just sprinkle them with powdered sugar.

I used mini cookie cutters and cut the baking time to about 8 minutes.

The dough doesn’t make very much – you may need to double or triple depending on many samples you eat!

Enjoy!

Chocolate Bavarian Cupcakes

Test 2My sister-in-law introduced me to the wonders of Bavarian Cream recently when she brought some Chocolate Bavarian Cupcakes to a family gathering.

I must admit that I wasn’t too excited at first. After all, I’m really not a cupcake person.

But one bite of my husband’s cupcake and I was hooked.

I finished it for him.

So he went to get another one.  I finished that one, too.

I’m so glad he loves me.  🙂

Of course I got the recipe! I made a batch – shared them with the family – then hid the rest in the freezer where it’s easy to grab one for Jan’s lunch (I owe him a few!) or when I need a treat.

Come for tea and I just might share!

The best thing – you use a cake mix. It doesn’t have to be a fancy one – the cake is just the socially acceptable way to get that amazing cream in your mouth.

My sister-in-law actually used a gluten-free cake mix and they tasted great.

Chocolate Bavarian Cupcakes

1 devils food cake mix
whatever eggs and oil or butter is needed to make the cake mix
1 – 8 ounce package cream cheese, softened
2/3 cup brown sugar
1 teaspoon vanilla
pinch of salt
1 pint whipping cream
2 tablespoons sugar
Hershey’s chocolate bar (for shavings – you won’t need the whole thing – so plan to eat the rest!)

Make the cake mix as directed for cupcakes and bake.

Remove from the cupcake tins and let cool completely.

Mix the cream cheese, brown sugar, vanilla and a pinch of salt together until creamy. Set aside.

Whip the cream with the sugar to make whipped cream. You can add a touch of vanilla if you wish.

Slowly fold the cream cheese mixture into the whipped cream.

Then cut each cupcake into thirds, put a layer of Bavarian cream on each layer, and sprinkle with shaved chocolate.

Refrigerate.

If you’d rather have a full-size torte –  just make the cake mix as directed for 2 round cake pans.

When the cakes have cooled, cut each one in half and spread the Bavarian cream and chocolate sprinkles on each layer while assembling.

Enjoy!

Fudge Brownies with Cookie Dough Frosting

My friend, faithful blog reader and fellow foodie Ellene recently sent me the most amazing recipe!

Bars

Are you ready for this one – Monster Cookie Dough Frosting!

Hello! That was brilliant! Now why didn’t I think of that! Who doesn’t love monster cookie dough?!

The original recipe from Living Simply called for a peanut butter cupcake to hold this amazing frosting – but you know me. It’s all about chocolate here.

So Angel Girl switched up the cupcake for our favorite Fudge Brownie.

Yummalicious.

We took it to the church potluck yesterday and brought home an empty pan. Good thing Angel Girl set a few aside for a picture before we left!

Fudge Brownie with Monster Cookie Dough Frosting
Adapted from Tisha Sledd at Living Simply

Fudge Brownies

1-1/3 cup flour
2 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
2/3 cup oil
4 eggs
2 teaspoons vanilla

Combine the flour, sugar, cocoa, and salt. In a separate bowl combine the oil, eggs, and vanilla.

Combine the wet and dry ingredients. Stir till just mixed. Spread in a greased 9 x 13 inch cake pan.

Bake 350 degrees for 20-25 minutes.  Cool completely.

Monster Cookie Dough Frosting

1/2 cup peanut butter
1/2 cup butter (softened to room temperature)
1/2 cup flour
1/2 cup brown sugar
1/2 cup white sugar
1-1/2 cup oatmeal
1 cup powdered sugar
1/2 cup milk
1 cup plain M&M’s
1 cup chocolate chips

Cream the butter, peanut butter, brown sugar, and white sugar together. Add the oatmeal, powdered sugar, milk, M&M’s and chocolate chips. Mix well.

Spread over cooled brownies.

Cut the brownies into small squares ’cause this stuff is rich!

Enjoy!