Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

Salsa

Salsa
(Michelle Hardy)

Ingredients:

2 14 oz cans diced tomatoes

1 11 oz can mild Rotel

Large palm full of fresh cilantro chopped

3-4 chopped green onion

2 packets of stevia or 1/2 tsp sugar

1/2 tsp lime juice

garlic salt or salt to taste

Mix all together and chill before serving in a covered bowl.

Horchata

Horchata

Ingredients

3 cups long grain rice

1 cinnamon stick or 1 tsp ground cinnamon

Step 1

In a bowl cover rice and cinnamon stick with water to level 1" above rice and soak overnight.

Step 2

Measure 32 cups water and pour over sugar in a very large jug

3 cups brown or white sugar or half of each kind

Step 3

Drain rice and rinse with water thoroughly. Put half the rice in Vitamix Blender and cover with just enough water to cover rice and blend on high 3 minutes til rice is very fine. Pour into fine strainer over the water sugar mix. Take remaining rice and cinnamon stick put into blender and pour in the evaporated milk and vanilla, blend til rice is very fine. Pour into strainer over water sugar mix.

1 can evaporated milk
1 Tbsp vanilla extract

Step 4

Add to drink

1 can sweet condensed milk

1 bark Abuelita Nestle chocolate (optional)

Stir all together to combine and chill in fridge stir before serving

Nana's Italian Tomato Sauce

Nana's Italian Tomato Sauce

(Courtesy of Feser Family)

INGREDIENTS/PREP STEPS:

1 Fatty Chuck Beef Roast (Have butcher cut no thicker than 1/4" strips)

Step 1:

Prep and place in prep bowls for Bracioles

6 Cloves garlic sliced thin as can

Fresh Parsley washed and chopped to small pieces

Salt aprox 1 1/2 TBSP

Ground Pepper

Grated Romano Cheese Large Block

Step 2:

To put together the Bracioles:(wrapped meats with cheese filling)

On a cookie sheet or large cutting board lay out the slices of Chuck Beef Roast. Sprinkle with salt and pepper, parsley, grated romano cheese and garlic slices. Wrap as many small bundles as you can and secure in place with toothpicks. 

Step 3:

To saute Bracioles:

Place olive oil in base of large sauce pot and also used 6 qt instant pot on saute. Saute carefully until translucent; 

1 medium onion finely chopped. 

add the all braciole meatballs and saute carefully until meats are browned about 15 minutes. Then add

and cover while it cooks for 45 minutes. Stirring so juices don't burn on bottom of pots.

1 cup white wine

Step 4:

For the Tomato sauce add to Large sauce pot:

4 28 oz cans tomato sauce or tomatoes

3 6 oz cans tomato paste

3/4 TBSP Salt

1 tsp Sugar

handful basil leaves, whole

(put in any left over romano cheese, garlic)

Keep at a very low boil stirring every 15 minutes to 30 minutes so sauce doesn't burn on the bottom of the pan. Simmer for 3 to 4 hours. Some water or more tomato sauce can be added as sauce thickens to thin it out more if wanted. Makes 4-6 meals worth. Freeze unused portions in meal sizes.

Serve warm over pasta of choice.

Lemon Cake with Lemon Bavarian Cream

 

★★★★★
4.9 from 20 reviews

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

• Author: Life Love and Sugar
• Prep Time: 1 hour 45 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours, 55 minutes, plus about 5 hours of cooling time
• Yield: 12-14 Slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

LEMON CURD                           Combine all ingredients in double boiler

• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)  ----   Heat while whisking constantly until
• 2 tsp finely grated lemon zest                                            ]   mixture thickens and reaches 170-180
• 1/3 cup (69g) sugar                                                            ]   degrees and coats back of spoon.
• 4 egg yolks                                                                         ]   pour in bowl cover w/ plastic wrap on
• 2 tbsp (28g) salted butter                                                ---    surface of curd prevent skin forming
•                                                                                               Make while cake is baking   

LEMON BAVARIAN CREAM

• 1 1/2 tsp powdered gelatin---------------------------]  In small bowl sprinkle gelatin over lemon
• 4 1/2 tbsp (68ml) lemon juice  ----------------------]        juice and set aside / will add to hot cream
• 3 egg yolks                                -----------------------]  Whisk set aside, 
• 3/4 cup (420ml) heavy whipping cream  -------
• 3 tbsp (26g) sugar                                            ] Add together in medium sauce pan over med.
• 3/4 tsp vanilla extract                                      ]  heat, add some to egg yolks & stir to temper them
• 1 tbsp lemon zest  ---------------------------------   add tempered eggs to cream sugar mix in pan
• 1/2 cup (58g) powdered sugar  --]                                        cook stirring till 160 degree and thick
• 1 cup heavy whipping cream  ---] Combine whip stiff                            add gelatin, stir & cool
•                                                      fold into cooled cream till smooth

LEMON CAKE                      preheat oven to 350 line 3 8"cake pans parchment paper bottom                                                          grease and flour sides

• 3 cups (390g) all-purpose flour            ----------------                                      separate in 3rds and
• 1/4 tsp baking soda                                                   ]    Combine in bowl     (later alternate adding
• 2 3/4 tsp baking powder                                           ]           set aside              1/3 at a time w/ milk)
• 1 tsp salt                                                ----------------
• 1 1/2 cups (336g) unsalted butter, room temperature ---]   Cream together 3 min
• 2 cups (414g) sugar                                                     ---]     till light and fluffy 
• 1 1/2 tsp vanilla extract                   --------------------
• 1 1/4 cups (300ml) milk                                            ]    Combine & add alternating     ] split in 1/2
• 1/4 cup lemon juice                                                   ]     with dry ingredients mix till   ] 
• 2 tbsp lemon zest                             --------------------     incorporated don't over mix    ] (2 total)
• 4 egg whites                                  --------------]       Beat until stiff peaks form fold into cake batter

While mixing in dry and wet ingredients should be 3 total dry to 2 total when end with dry. Divide batter evenly between 3 prepared pans and bake 25 to 30 minutes til tester removes clean. cool 1-2 min then cool on baking racks out of cake pans.

LEMON BUTTERCREAM

• 2 1/4 cups (504g) unsalted butter, room temperature   ----- Beat in mixer until smooth
• 9 1/2 cups (1093g) powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 2–3 tbsp lemon juice
• Yellow gel icing color

Instructions

TO MAKE THE BAVARIAN CREAM:

9. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
10. While the custard cools, add the remaining cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
11. When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

TO MAKE THE LEMON BUTTERCREAM:

21. Add the butter to a large mixer bowl and beat until smooth.
22. Slowly add about half of the powdered sugar, mixing until well combined and smooth.
23. Add the salt, vanilla, lemon zest and lemon juice and mix until well combined and smooth.
24. Slowly add the remaining powdered sugar and mix until well combined and smooth.
25. Add additional lemon juice, if needed, to thin out the frosting.

TO PUT THE CAKE TOGETHER:

26. The cake layers should be pretty flat, but if there’s a dome, trim the tops of the cakes so they are flat. Cut each cake in half, so that you end up with 6 layers of cake. Get the lemon curd and bavarian cream from the fridge and stir them until smooth. The bavarian cream may need a little hand whisking to work out any lumps.
27. Place the first layer of cake on a serving platter. Pipe a small dam of frosting around the outer edge.
28. Fill the dam with 1/3 of the bavarian cream.
29. Place the second layer of cake on top of the cream. The cake layers are very tender, so I recommend using a cake lifter.
30. Add another dam of frosting around the out edge of the cake. Fill the dam with about half of the lemon curd.
31. Repeat with another layer of cake, dam of frosting and 1/3 of the bavarian cream.
32. Repeat with another layer of cake, dam of frosting and 1/2 of the lemon curd.
33. Repeat with the another layer of cake, dam of frosting and remaining 1/3 of the bavarian cream.
34. Add the final layer of cake on top, then frost the outside of the cake with a crumb coat and refrigerate for at least 2-3 hours for the cake to firm up.
35. Frost the outside of the cake and decorate as you wish. To create the watercolor look I used, frost the outside of the cake roughly, then color the remaining frosting with yellow gel icing color. Place a few blobs of yellow frosting around the outside of the cake, then smooth out the cake a few more times to spread the yellow frosting around and create the effect. Use the remaining yellow frosting to pipe around the edges.
36. Refrigerate the cake until ready to serve. The cake is best when stored in an air tight container and eaten within 3-4 days.

Chicken Cream Cheese Taquitos

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 3 large chicken breasts cooked and shredded
• 6 oz cream cheese softened
• 1/3 cup sour cream
• 1/2 cup salsa or diced tomatos with diced onion and cilantro
• 1 1/2 cups colby jack or mexican blend cheese
• 1 1/2 cups baby spinach chopped/stems removed (optional)
• 12 6 inch corn tortillas

Instructions

1. Heat oven to 350 degrees.
2. In a large bowl mix together the chicken, cream cheese, sour cream, salsa, co-jack. Add salt and pepper to taste.
3. Bake 20-25 min til warm inside.

Serving Suggestions

Serve with sliced lettuce and quacamole and fresh salsa.

Spinach Chicken Tortellini Soup

Spinach Chicken Tortellini Soup

(Shannon Ireland)

In Instant Pot for 25 minutes Cook, Shred and Set aside:

2 cups chicken

1/2 medium onion chopped

2 TBSP butter

3 cloves garlic minced

Combine above in large pot or instant pot and saute until onions are translucent.

Add and bring to a boil:

5 cups chicken broth

2 cups cooked chicken

Add and cook for 7 minutes:

2 cups cheese tortellini

Add and cook until warmed:

1-2 cups half and half

1 cup grated parmesan cheese

2 cups fresh baby spinach

salt and pepper to taste

Creamy Tortellini Soup

Creamy Tortellini Soup

(Liz Linford)

Step 1

1 Tbsp Butter
1/2 C onion, diced
4 cloves garlic minced
3 tsp Italian seasoning
1/2 tsp red pepper flakes
3 Tbsp Flour

Step 2

3 C chicken or beef broth
1 28 oz can diced tomatoes
3 Tbsp tomato paste
4 C cheese tortellini

Step 3

1/2 C half and half
3 C spinach, torn and packed
1/2 C freshly grated Parmesan cheese
salt and pepper o taste
2 Tbsp basil, thinly sliced for garnish

Directions

Step 1
In a large pot over medium heat, melt butter. Add onion and cook until translucent, about 3 minutes. Add garlic and cook until fragrant, about 1 minute more. Add Italian seasoning, red pepper flakes, and flour and whisk to combine. Cook 1 more minute.
Step 2
Add broth, tomatoes, tomato paste, and tortellini. Bring to a boil, and then simmer until tortelinni are cooked, about 10 minutes.
Step 3
Add the half and half and Parmesan cheese and stir to combine. Add spinach and let wilt. Season with salt and pepper. Garnish with basil and serve.

Brioche Bread

Makes 2 loaves, total time 4 1/2 hours

INGREDIENTS

FOR THE SPONGE

1 c. all-purpose flour

1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast

1/2 c. milk, lukewarm

1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 

FOR THE DOUGH 

6 large eggs, room temperature

     1 c. all-purpose flour  
     2 c. bread flour            

1/2 c. granulated sugar

2 tsp. kosher salt

1. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

Set timer to 10 minutes and add 1 Tablespoon at a time

1 c. (2 sticks) butter, softened, 
plus more for pans

1. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

FOR THE EGG WASH

1 large egg

1 tbsp. 

water

1. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a pizza cutter and then each half into thirds to braid each loaf.   
2. Grease 8”-x-5” loaf pans with butter or shortening. Place braided dough into each prepared pan. Cover with plastic wrap.
3. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

DIRECTIONS

1. 
   
2. 
   
3. 
   
4. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
5. 
   
6. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 22 minutes.
7. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Instant Pot Oreo Cheesecake

PARKER FEIERBACH

This cheesecake is the perfect size: it yields cute little slices that won't make you feel too guilty for eating a second serving. We recommend wrapping the cake pan twice in aluminum to make sure steam doesn't get into the cheesecake and make the top soggy. This ensures a solid cheesecake that's creamy throughout.


INGREDIENTS

FOR THE CRUST

Cooking spray

16 Oreos, finely crushed (about 1 1/2 c.)

3 tbsp. melted butter

FOR THE CHEESECAKE

2 (8-oz.) blocks cream cheese, softened

1/2 c. granulated sugar 

1/4 c. packed brown sugar

1/4 c. sour cream

2 large eggs 

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

1 tbsp. all-purpose flour

10 Oreos

For Serving add:

Whipped topping, for garnish

Crushed Oreos, for garnish

Chocolate syrup, for serving

DIRECTIONS

1. Make crust: Grease a 6" springform pan with cooking spray. In a medium bowl, combine Oreo crumbs, melted butter, and salt and mix until mixture is the texture of wet sand. Using a glass, press mixture evenly into the bottom and up the side of the pan. Freeze for 20 minutes.
2. Meanwhile, make cheesecake: In a large bowl using a hand mixer, beat cream cheese, sugars, and sour cream until light and fluffy. Add eggs, one at time, and beat until just blended. Don’t overmix. Add vanilla, salt, and flour and beat until combined. 
3. Crush 10 Oreos with your hands and fold into the cheesecake batter. Pour batter into springform pan on top of crust and bang pan on countertop a few times to tap out air bubbles in the mixture. Tightly wrap entire pan in two layers of foil.
4. Pour 1 cup water into Instant Pot and place trivet in the bottom. Fold a large piece of foil (about 18”) into thirds to make a long “sling,” and lower it into the pot. Put the springform pan on top and fold the sling.
5. Lock lid and set to Pressure Cook on high for 37 minutes. Let pressure naturally release 10 minutes, then follow manufacturer’s guide for quick release, making sure to wait until cycle is complete before unlocking and removing lid. 
6. Remove cheesecake from the pot using sling, unwrap and discard foil, then place on a wire rack to cool for at least an hour. Refrigerate for 4 hours or up to overnight. 
7. To serve, dollop whipped topping on cake and top with more crushed Oreos. Slice and drizzle each slice with chocolate sauce.

How To Make Instant Pot Vanilla Extract

MAKES6 cups vanilla extract

INGREDIENTS

• 6 vanilla beans, preferably grade B
• 6 cups vodka, preferably mid-priced 80% proof, such as Smirnoff or Tito's
• 1 cup water with trivet or steamer insert

• Instant Pot
• 3 (16-ounce) canning jars with lids
• Tongs
• Measuring cup
• Paring knife

INSTRUCTIONS

1. Split the vanilla beans. Use the tip of a paring knife to split each vanilla bean in two lengthwise.
2. Divide the vanilla beans and vodka between 3 jars. Divide the split beans among 3 (16-ounce) canning jars. Add 2 cups of vodka into each jar and make sure the beans are completely covered in vodka.
3. Seal the jars and add to the Instant Pot. Place the lids on the jars and seal finger tight. Set the Instant Pot's trivet in the bottom of the insert. Place the jars on the trivet with equal space around them.
4. Add the water to the Instant Pot, seal, and cook on high pressure for 60 minutes. Add the water to the Instant Pot and seal the pot. Use manual mode to cook the jars for 1 hour at high pressure. When the cook time is up, don't do a thing — allow the pot to naturally release its pressure for at least 1 hour or longer.
5. Remove the jars of extract from the pressure cooker and cool completely. Use tongs to transfer the jars to a kitchen towel or cooling rack to cool completely before storing.
6. Extract is ready to use immediately. You can use your extract within as little as 24 hours, but you can also wait, as it gets stronger within a week. Store in a cool, dark place. Feel free to move the extract from the canning jars to more decorative jars or bottles for gifting.

RECIPE NOTES

Storage: Vanilla extract kept in airtight containers at cool room temperature can be kept indefinitely.