Black Forest Chocolate Mousse

chocolate mousseWe went from cold and rainy to hot and sticky – literally overnight.

Instantly – baked goods just didn’t sound good and we were all hungry for something smooth, creamy, and cool.

It was time for some mousse.

I found an interesting recipe in an old Ghirardelli cookbook – it was quick to make and didn’t heat up the kitchen.

I did make a few frugal substitutions – but the end result was still yummy!

Black Forest Chocolate Mousse

2 bars (4 ounces each) Ghirardelli semi-sweet chocolate (I used 1 cup of Hershey’s semi-sweet chocolate chips – shh – don’t tell!)
2 tablespoons warm water
1 cup whipping cream
3/4  cup sugar
pinch salt
3 Tablespoons Kirsch (cherry liqueur – I used maraschino cherry juice)
1/2 cup sour cream
6 whole maraschino cherries

In a double boiler, melt the chocolate with the water over 1 inch of simmering water, stirring until smooth.

Whip the cream with the sugar and the salt. (I skipped this step and used a carton of Cool Whip!)

Gradually add the melted chocolate and Kirsch, beating at low speed until smooth.

Fold in the sour cream.

Spoon into serving dishes and chill.

I served to an enthusiastic audience with a dollop of Cool Whip and a maraschino cherry.

The recipe says it makes 6 (1/2 cup) servings – but I barely got 5. I think I may have sampled too much! 🙂

Enjoy!

PS Just a note on the photo – I would like to introduce my new photographer on staff here at The Chocolate Lady – my 11 year old daughter who’s blog name is Angel Girl. She had just a few days to practice before her brother left for a week at camp with the only camera she has ever used.

She was a trooper though and took several shots of of our finished mousse – with an unfamiliar camera – before we ate it.  When she went to upload them however – they didn’t turn out.

We couldn’t take another picture because we had devoured the dessert. Then I remembered the little bit of extra mousse I had hidden in the fridge so I could have a little taste later (I know none of you would ever do such a thing!). It wasn’t pretty though – just plopped in an old plastic container (part of the disguise – please don’t tell my kids!)

So I scooped out a spoonful, topped it with just a touch of Cool Whip – and voila! Angel Girl got her shot.

It still wasn’t  quite what we were looking for – but at least you get the idea! 🙂

And yes – now Angel Girl knows my secret.

And yes – I will let have some – okay all – of my secret stash.

And yes – I knew I shouldn’t eat it anyway! 🙂

I’ve linked this post up at Tempt My Tummy Tuesday on Blessed with Grace and Tasty Tuesday over at Beauty and Bedlam.

Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cheesecake Cheesecake.

Doesn’t that word just make you smile?

And chocolate chip cookie dough – who doesn’t love that!

Combine the two and you have an divinely delicious, delectable and delightful dessert! (Can we tell we’re studying alliteration!)

This recipe is my sister’s signature cheesecake. It originally came from a Taste of Home cookbook and has become a family favorite.

It’s a little more complicated to make – but we all know that cheesecake is worth it! 🙂  I’m just sorry you all don’t have a sister like mine who will make it for you. (And no – I’m not sharing her name or contact info!)

Chocolate Chip Cookie Dough Cheesecake

Crust:

1 – 3/4 cup crushed chocolate chip cookies or Oreo cookie crumbs
1/4 cup sugar
1/3 cup butter or margarine (melted)

Filling:

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
3 eggs
1 cup (8 ounces) sour cream
1/2 teaspoon vanilla extract

Cookie Dough:

1/4 cup butter or margarine
1/4 cup sugar
1/4 packed brown sugar
1 tablespoon water
1 teaspoon vanilla extract
1/2 cup flour
1 – 1/2 cup miniature chocolate chips (divided)

In a small bowl combine the cookie crumbs, sugar, and butter. Press into the bottom and 1 inch up the sides of a greased 9 inch springform pan. Set aside.

In a mixing bowl beat cream cheese and sugar until smooth. Add eggs and beat on low speed until just combined. Add sour cream and vanilla; beat until just blended.  Pour over crust  and set aside.

In another mixing bowl, cream butters and sugars on medium speed for 3 minutes. Add water and vanilla. Gradually add flour. Stir in 1 cup of chocolate chips.  Drop this dough by teaspoonful over filling, gently pushing dough below surface. (The dough should be completely covered by filling.)

Place the pan on a baking sheet. Bake at 350 degrees for 45-55 minutes or until the center is almost set.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool for 1 hour hour longer.

Refrigerate overnight. Remove the sides of the pan and sprinkle with remaining chocolate chips before serving.

Makes 12-14 servings.

Ahh…like I said “divinely delicious, delectable and delightful”!

Enjoy!

PS: I’ve linked this post up with my friend Lisa over at Stop and Smell the Chocolates for her Chocolate Friday Fun!

Papa’s Favorite Apple Pie

My Mom benefited from our bumper apple harvest and used some to bake up my Dad’s favorite pie. I think you’ll enjoy it, too! Here’s Nana…

Papa's Favorite Apple Pie

I found this recipe in a magazine years ago. Don’t remember which one! Papa Jim’s favorite pie is apple and after he tasted this one it became his very favorite apple pie! It has a creamy filling around the apples.

It freezes well, too. I cut it into individual pieces before freezing. This makes it easy to serve a “fresh” piece of pie for our meal or for company.

Papa Jim’s Favorite Apple Pie
(From Nana’s Kitchen!)
Yield: 1-10 inch pie

Crust:
1-3/4 Cups All-purpose flour
¼ Cup Granulated Sugar
1 tsp. Cinnamon
½ tsp. Salt
2/3 Cup Butter or Margarine, Cold
¼ Cup Cold Water

Combine the flour, cinnamon & salt in a large bowl. Cut in butter with a pastry blender until the mixture is coarse. Sprinkle in water and gather it into a ball. Roll out dough on a lightly floured surface into a 12 inch round and turn it into a 10 inch pie plate. Turn under overhang and flute the edge to make it stand up. Refrigerate until crust is ready to fill.

Filling:
1 Large Egg
¾ Cups Sour Cream
¾ Cups Low Fat Plain Yogurt
1 Cup Granulated Sugar
¼ Cup all-Purpose Flour
2 tsp. Vanilla
½ tsp. Salt
4 to 5 Cups Peeled and Sliced Raw Apples

Beat the egg slightly in a large bowl. Stir in the sour cream, yogurt, sugar, flour, vanilla & salt until the mixture is smooth. Add the sliced apples, stirring gently to coat. Spoon mixture into pie shell. Set the pie on a cookie sheet. Bake at 450° for 10 minutes.

Lower the heat to 350° and bake for 40 more minutes checking to see if the apples are tender and the filling is set.

Prepare the topping while the pie bakes.

Topping:
¼ Cup Butter
½ Cup All-purpose Flour
1/3 Cup Granulated Sugar
1/3 Cup Brown Sugar
¼ tsp. salt
1 Cup Chopped Walnuts

Blend the ingredients and sprinkle evenly over the pie. Continue to bake at 350° for 15 more minutes or until lightly browned. Cool pie on a wire rack.

Be sure to refrigerate after it is cooled.

Options: You can substitute all sour cream instead of the yogurt or ½ cream cheese & ½ sour cream or ½ yogurt and ½ cream cheese. I have even put cottage cheese in the blender and used it when I did not have sour cream or yogurt on hand. You can use all brown sugar in the filling and the topping if you prefer (it works! We were out of granulated sugar and substituted.) You should use white sugar in the crust.

Until next time,

Nana