Cinema, Cuisine and Cocktail : "Down With Love"

It happens sometimes: you and your sister circle are all experiencing men troubles. Instead of wallowing, why not get together for a girls night in? And do I have the PERFECT movie and meal for you!!

An homage to the zany romantic comedies of the early 1960s starring Doris Day, Rock Hudson and Tony Randall, Down with Love is hilarious!!

From Wikipedia:

New in New York City, Barbara Novak arrives at Banner House to present her new work Down with Love, a book the intent of which is to free women from love, teach them to enjoy sex without commitment, and to replace the need for a man with things such as chocolate. Following her rules would, she believes, help to give women a boost in the workplace and in the world in general.

A night with the girls for a little sisterhood, laughs (not to mention oogling the very dreamy Ewan McGregor!!) only needs a perfect menu. In honor of the rules of the novel, I've come up with a chocolate-filled menu that is sure to make you forget about your men troubles!

The Menu:
Assorted Sliced Fruit
Chocolate-Hazelnut Panini
Chocolate Bread Pudding
Chocolate Peeptini

Chocolate-Hazelnut Panini

Recipe Courtesy of Country Living

Ingredients

1 loaf(s) Ciabatta 1/2 cup(s) Hazelnut Or Almond Butter
2 tablespoon(s) Honey
1/4 teaspoon(s) Salt
teaspoon(s) Ground Cloves
1 bar(s) (4-ounce) Bittersweet Chocolate
2 tablespoon(s) Butter, melted

Directions

Cut the ciabatta into 5- by 3-inch rectangles and split horizontally.
Stir the hazelnut butter, honey, salt, and cloves together and spread about 1 tablespoon onto each of 4 of the bread rectangles.
Layer with the chocolate and top with remaining bread. Brush with butter and grill in a press until the chocolate melts.
Cut into small triangles and sprinkle each with sea salt to serve.

Chocolate Bread Pudding

Recipe Courtesy of Martha Stewart

Ingredients

1 tablespoon butter, plus more for baking dish
8 slices (8 ounces) cinnamon-raisin bread
2 cups milk
3 ounces semisweet chocolate
2 large eggs
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Directions

Preheat oven to 350 degrees. Lightly butter an 11-by-7-inch (or 9-inch square) baking dish; set aside. Toast bread (in the oven or toaster) until lightly crisped.
In a medium saucepan, combine milk, chocolate, and butter; place over medium-low heat, stirring occasionally, until chocolate has melted, about 5 minutes.
Tear bread into large pieces (about 4 or 5 per slice); scatter evenly in prepared baking dish. In a medium bowl, whisk together eggs, granulated sugar, and vanilla. Whisk in warm milk mixture until combined. Pour over bread.
Bake until pudding has puffed and is firm, about 25 minutes. Cool at least 10 minutes, and dust with confectioners' sugar just before serving.

Chocolate Peeptini

Recipe Courtesy of Peep Drinks

Ingredients

2 oz vodka
1/2 oz creme de cacao
1 marshmallow peep
2 tbsp chocolate syrup

Directions

Dunk peep in Fox’s U-Bet brand chocolate syrup. Add ingredients to shaker filled with ice, then pour into martini glass. Add remaining chocolate syrup.

Optional: Before pouring drink into martini glass, wet the rim and invert the glass into a saucer dusted with hot chocolate mix or finely grated dark chocolate.

Yummm! Sinfully Sweet Sorbets!!!

I could never explain within the confines of this little blog of mine the pure unending love I have of a good, cool, soothing, sorbet. Ice Cream loaded with chocolate and candy and all that good stuff is great... but honestly, 9 times out of 10, I will be rocking a pint of Haagen Daaz Lowfat Raspberry Sorbet.

I have never attempted to make my own sorbet, and I wondered if it would be something easy to do, so I scoured the internet and found a collection of delicious and unique sorbet flavors that will not require a Master's Degree in Chemistry (Just an ice cream maker!) to accomplish and enjoy!!

Mango Sorbet

Recipe Courtesy of Epicurious

Yield: Makes 6 cups

Ingredients:

4 ripe mangoes (about 3 1/2 pounds total)
1 cup Simple Syrup
3 tablespoons fresh lime juice, or to taste

Directions:

Line a baking sheet with plastic wrap.

Wash and dry mangoes. Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet.

Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells may be wrapped individually in plastic wrap and kept in freezer 1 week.

Honeydew Sorbet

Recipe Courtesy of Epicurean

Ingredients:

4 1/2 cups honeydew melon -- diced
- melon should weigh about 3 1/2 lbs
1/3 cup sugar
2 tablespoons lime zest -- grated
1/2 cup lime juice

Directions:

Mash the sugar and lime peel with a spoon to release the oils. Let stand for 5-10 minutes. Add the lime juice. Pour mixture through a fine strainer into a blender or food processor; discard lime peel.

Add melon, a portion at a time, and whirl until smooth. Add more sugar or lime juice if desired. Transfer to bowl.

Nest bowl in ice water; stir often until cold, 5-10 minutes. Pour chilled puree into an ice cream maker. Freeze as directed by the maker until the sorbet is firm enough to scoop. Serve or place in freezer until frozen harder

Key Lime Sorbet with Ginger Snaps
Recipe Courtesy of Cooking Light

Ingredients:

5 cups water
1 cup sugar
3 (1/8-inch-thick) slices peeled fresh ginger
2 teaspoons grated Key lime rind or lime rind
1/2 cup fresh Key lime juice or lime juice (about 10 Key limes)
Gingersnaps (Make them fresh or buy a box)

Directions:

Combine first 3 ingredients in a large nonaluminum saucepan; bring to a boil. Add lime rind, and cook over low heat 10 minutes, stirring occasionally. Strain mixture through a sieve into a bowl, reserving the sugar mixture. Discard solids. Cool sugar mixture completely. Stir in lime juice.

Pour the juice mixture into the freezer can of an ice-cream freezer, and freeze according to the manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze for 2 hours or until firm. Serve with Gingersnaps.

Matcha Green Tea Sorbet
Recipe Courtesy of Japanese Food About.com

Ingredients:

1 Tbsp matcha (green tea powder)
2/3 cup granulated sugar
2 cups water

Directions:

Combine granulated sugar and green tea powder in a bowl. Put 2 cups of water and the sugar mixture in a sauce pan. Heat until sugar dissolves. Soak the pan in a bowl of cold water to cool the liquid to room temperature. Pour the liquid in a freezer-safe container and put it in a freezer. Stir the sorbet every 30 minutes or one hour. Freeze until sorbet is alomost frozen. Serve into glasses.

Pomegranate and Mint Sorbet

Recipe Courtesy of Giada De Laurentiis, Food Network

Ingredients:

1 cup Mint Simple Syrup, recipe follows
2 cups 100 percent pomegranate juice (recommended: Pom Wonderful)
1 cup orange juice
1/2 cup mini semisweet chocolate chips
Fresh mint sprigs, for garnish

Directions:

Special equipment: an ice cream maker

In a glass pitcher, combine the Mint Simple Syrup, pomegranate juice, and orange juice. Pour the pomegranate mixture in an ice cream maker and freeze according to the manufacturer's instructions. During the last 10 minutes of freezing time, add the mini chocolate chips.

Scoop the sorbet into dessert bowls and garnish with fresh mint sprigs.

Mint Simple Syrup

1 cup sugar
1/2 cup water
1 packed cup packed fresh mint leaves

In a small saucepan, combine the sugar, water, and mint leaves over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using.

Peach-Jasmine Sorbet

Recipe Courtesy of Gourmet.com

Ingredients:

1 1/2 lb ripe white peaches, peeled, pitted, and sliced
1 1/2 cups jasmine syrup
2 tablespoons fresh lemon juice, or to taste
Sugar to taste (optional)

Directions:

Purée peaches, syrup, and lemon juice in 2 batches in a blender until smooth. Add lemon juice and/or sugar to taste if necessary (keep in mind that sorbet will taste a little less sweet when frozen). Strain through a fine-mesh sieve into a large bowl, pressing on and then discarding solids.

Chill, covered, until cold, at least 4 hours.

Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden, at least 1 hour.

Yummm!!! Thai Tea Iced Cream... Where have you BEEN my whole life?!?!?

I have said this before, and if this it's the first time on my blog, let me be known with no uncertainty that Thai Iced Tea = GOODNESS. In fact, this may be my "Rosebud..." one day, so good thing this blog will be around for clarification purposes!

When I saw this recipe on My Cake Wardrobe (GREAT Blog, by the way... I am a new follower!!), I almost caught the holy ghost a little. Imagine.... Thai Iced Tea... in Ice Cream format. A spoon materializes in my hand just thinking about it. LOL

Thai Tea Iced Cream

1 cup evaporated milk
2 cups heavy cream
3/4 cup sweetened condensed milk
1/4 cup of loose Thai tea leaves in a tea sock
5 large egg yolks

Warm the evaporated milk, heavy cream and sweetened condensed milk and tea leaves in a medium sauce pan. Cover, remove from the heat and let steep at room temperature for 1 hour.

When the mixture is cooled, squeeze excess liquid from the tea sock to maximize the flavor of the tea. Rewarm the tea-infused milk.

In a separate bowl, whisk together egg yolks. Slowly pour the warm mixture into the egg yolks whisking constantly, then scrape the warmed egg yolks back into the sauce pan.

Stir the mixture constantly over medium heat, scraping the bottom as you stir, until the mixture thickens.

Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

Yummm! A Creamy Collection of Chocolate Confections!!!

Let's face it, y'all. Chocolate = Goodness and unless you have a severe chocolate allergy (my sympathies!) you know this declaration to be true. There's nothing better than indulging in the sweet taste of chocolate, except maybe perhaps partaking of something chocolaty you've made yourself!! Why not celebrate your toil with a little treat?!?!?



With that in mind, I've assembled some recipes that will make your inner chocoholic say Whoooo Hoooooooo!!!


Toffee Butter Crunch

Recipe courtesy of Better Homes & Gardens

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 tablespoons water
1 tablespoon light-colored corn syrup
3/4 cup semisweet chocolate pieces
1/2 cup finely chopped almonds or pecans, toasted

Directions

Line a 13x9x2-inch baking pan with foil, extending foil over edges of pan. Sprinkle the 1/2 cup coarsely chopped nuts in pan. Set pan aside.

Butter sides of a heavy 2-quart saucepan. In saucepan melt butter. Add sugar, water, and corn syrup. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 290 degree F, soft-crack stage (about 15 minutes). Watch care-fully after 280 degree F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour candy into the prepared pan.

Let candy stand about 5 minutes or till firm; sprinkle with chocolate. Let stand 1 to 2 minutes. When chocolate has softened, spread over candy. Sprinkle with the 1/2 cup finely chopped nuts. Chill until firm. When candy is firm, use foil to lift it out of pan; break into pieces. Store tightly covered. Makes about 1-1/2 pounds (48 servings).

White Chocolate Truffles

Recipe Courtesy of An Occasional Chocolate

Ingredients

/3 cup heavy whipping cream
1 tsp. fresh grated lemon rind
8 oz. white chocolate, chopped
1 tablespoon unsalted butter
1/2 tsp. vanilla
12 oz. white chocolate, melted for coating

Directions

In medium-size saucepan, heat cream and lemon rind until mixture begins to simmer. Remove from heat, stir in chopped white chocolate. Let stand 5 minutes. Add butter and vanilla, stir until smooth. Refrigerate and cover for 2 hours. Using truffle scoop, scoop mixture onto waxed paper. Roll into balls. Dip into melted white chocolate.

Chill, covered, for at least 2 hours.
Place truffles in a single box, a triple truffle box, or a clear oval box that holds 4 truffles.
Makes 24 truffles

Nonpareils

Recipe Courtesy of Martha Stewart

Ingredients

Makes about 50

8 ounces bittersweet chocolate
1/2 teaspoon pure vegetable shortening
1/4 cup white or colored sugar beads

Directions

Line a baking sheet with parchment paper. In the top of a double boiler or in a heat-proof bowl set over a pan of simmering water, melt the chocolate and shortening, stirring with a rubber spatula until smooth.
Spoon the melted chocolate in nickel-size circles onto prepared baking sheet. Cool for 20 minutes; sprinkle with sugar beads. Let nonpareils harden in a cool place for 4 hours before serving.

Yummm! Heavenly Holiday Desserts!!!

It's hard to believe that Christmas is less than a week away! This year has gone by so quickly, it's amazing to believe that 2011 is rapidly approaching! But until the ball drops, I admit that there are visions of sugar plums dancing in my head... BIG TIME! LOL So I have collected a drool-worthy assortment of decadent desserts that even Ebenezer Scrooge wouldn't say "Bah Humbug!" to... confections that would have a place of honor at anyone's Holiday table!

Red Velvet Sandwich Cookies

Recipe Courtesy of Paula Deen, Food Network

Ingredients
1 1/3 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, room temperature
1 cup sugar
2 eggs
2 tablespoons buttermilk
2 teaspoons apple cider vinegar
1 teaspoon vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
1 pound cream cheese, softened
2 sticks butter, softened
1 teaspoon vanilla extract
4 cups powdered sugar
3/4 cup finely chopped pecans, optional

Directions
Preheat oven to 375 degrees F.

Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.

Cream together the butter and sugar until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.

Onto a parchment lined sheet tray, drop batter using an ice cream scoop, forming 2-inch round circles.

Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Spread the cream cheese frosting between 2 cooled cookies and roll the edges in finely chopped pecans, if desired.

Butterscotch Bread Pudding

Recipe Courtesy of Cooksrecipe.com

Ingredients
4 cups 1/2-inch cubes white bread
1 quart half-and-half cream
1/4 cup butter
1 teaspoon salt
2 teaspoons vanilla extract
1 cup firmly packed dark brown sugar
6 large eggs
Vanilla ice cream as an accompaniment

Directions
Preheat oven to 350°F (175°C). Butter 13 x 9 x 2-inch glass baking dish and spread bread cubes evenly in dish.
In a small saucepan heat half-and-half, butter, salt, and vanilla over medium heat until hot.
In a bowl whisk together sugar, eggs. Slowly add half-and-half mixture while whisking.
Pour mixture over bread cubes and bake pudding in middle of oven until puffed and golden, about 30 minutes.
Serve pudding warm with ice cream.
Makes 8 servings.

Individual Tiramisu Trifles

Recipe Courtesy of MyRecipes.com

Ingredients
1 cup cold strong brewed coffee
3 tablespoons Marsala wine
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1/2 cup (4 ounces) block-style fat-free cream cheese, softened
3/4 cup sugar
30 cakelike ladyfingers (2 1/2 [3-ounce] packages)
1 teaspoon unsweetened cocoa

Directions:
Combine coffee and wine; set aside.

Place cheeses in a medium bowl; beat with a mixer at medium speed until smooth. Gradually add sugar, beating until well blended.

Cut each ladyfinger crosswise into 3 pieces. Arrange 5 ladyfinger pieces into each of 9 wineglasses or small bowls; drizzle each serving with about 1 tablespoon coffee mixture. Spoon about 1 1/2 tablespoons cheese mixture into each glass. Repeat layers once; sprinkle evenly with cocoa. Cover and chill at least 1 hour.

Mocha Truffle Cookies

Recipe Courtesy of Taste of Home

Ingredients
1/4 cup butter, cubed
1/4 cup semisweet chocolate chips
1-1/2 teaspoons instant coffee granules
1/3 cup sugar
1/3 cup packed brown sugar
1 egg, lightly beaten
1 teaspoon Spice Island® Pure Vanilla Extract
1 cup all-purpose flour
2 tablespoons plus 2 teaspoons baking cocoa
1/4 teaspoon baking powder
1/8 teaspoon salt
1/3 cup English toffee bits or almond brickle chips
1 ounce milk chocolate, melted

Directions
In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in coffee granules until dissolved; cool for 5 minutes. Transfer to a small bowl. Add the sugars, egg and vanilla.
Combine the flour, cocoa, baking powder and salt; add to chocolate mixture and mix well. Stir in toffee bits.
Drop by rounded tablespoonfuls 2 in. apart onto a baking sheet lightly coated with cooking spray.
Bake at 350° for 8-10 minutes or until set. Cool for 1 minute before removing to a wire rack to cool completely. Drizzle with melted milk chocolate. Yield: 15 cookies.

Mocha Nog Punch

Recipe Courtesy of Marie Claire

10 parts Kahlúa Mocha
5 parts Absolut Vanilla
20 parts eggnog

Combine ingredients and serve in a punchbowl with a floating ice block.

Hint: Freeze ice with coffee beans for decoration.

Yummm! A Birthday Dinner for Malcolm X

Today would have been the 85th birthday of El-Hajj Malik El-Shabazz, the man most of the world knows as Malcolm X. The feast I have planned (in my mind) to celebrate is one I think Brother Malcolm would approve of! Enjoy!!

Baked Eggplant

(Recipe Courtesy of Sister Clara Muhammad)

1 medium eggplant Boiling water
1 1/2 tablespoon salt
1/4 cup salad oil or olive oil
1 onion chopped
1 medium green pepper cut in
1/4-inch cubes
1 tomato skinned and chopped
1/2 teaspoon dried basil or I teaspoon fresh chopped
1/2 teaspoon dried oregano or
1 teaspoon fresh chopped
1/8 teaspoon pepper
1/2 Cup bread or corn flakes crumbs
2 tablespoons butter

1. Wash eggplant and cover with boiling water. Add I tablespoon of the salt and boil 20 minutes. Turn it several times to cook evenly, since it will ride on the top of the water. Drain and rinse in cold water.

2. Peel the eggplant and cut in 1/4-inch cubes.

3. Heat the oil in a skillet and lightly saute the onion. Stir in the eggplant, green pepper, tomato, basil, oregano, remaining V2 tablespoon salt, and pepper.

4. Place in a greased medium casserole, cover with crumbs, and dot with butter.

5. Bake in a 350 degree oven about 30 minutes, or until well-browned.
Serves 4-5

Baked Fish

(Recipe Courtesy of Zawaj.com)

1 1/2 - 2 lbs. red snapper or any other firm white fish
1 box cherry tomatoes
about 1 cup pitted black olives or to taste
2 cloves garlic
1 onion, chopped
1/4 to 1/2 lb feta cheese, or to taste

Coat fish lightly with olive oil and lay in a shallow baking dish. Put in a 350F oven to bake. While fish is cooking, saute onion until translucent, add garlic, tomatoes, and olives and cook just until tomatoes collapse. Just before fish is done, top with crumbled feta and cook just until cheese softens/melts. Serve with vegetables of your choice.

Om Ali

(Recipe Courtesy of Epicureaders.com)

14 sheets fresh phyllo pastry or frozen, thawed (about 1/2 pound)
1/2 cup whole blanched almonds (about 3 ounces)
1/2 cup raisins
3 cups milk (do not use low-fat or nonfat)
1 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 cup whipping cream
2 teaspoons orange flower water
1/2 teaspoon ground cinnamon
1/2 cup coarsely chopped pistachios

Position racks in top and bottom thirds of oven and preheat to 500°F. Stack 7 pastry sheets on each of 2 large baking sheets. Bake until top pastry sheets are dry and crisp but not brown, about 45 seconds. Working quickly, transfer top pastry sheets to another large baking sheet and cool (pastry may break). Repeat baking and removing top sheets from each stack every 45 seconds. Reduce oven temperature to 350°F.

Arrange half of phyllo in bottom of 13 x 9 x 2-inch glass baking dish, breaking phyllo to fit into dish as necessary. Reserve 2 tablespoons almonds and 2 tablespoons raisins. Sprinkle remaining almonds and raisins over pastry. Cover with remaining pastry, breaking into pieces and pressing to fit into dish. Combine milk, sugar and butter in heavy medium saucepan. Stir over medium heat until sugar dissolves and butter melts. Remove pan from heat. Mix in cream and orange flower water. Pour milk mixture over phyllo (phyllo will shrink as it absorbs milk mixture). Sprinkle with cinnamon, then pistachios and reserved almonds and raisins.

Bake until pudding puffs and center is set, about 45 minutes or less Serve hot.

Yummm! Dreamy, Decadent Desserts!!!

As I've gotten older... I've recognized the benefit of eating healthy and to curtail overindulgences. HOWEVER - Every once and a while, I get an urge to sit back and just feast on something deliciously bad for me.... and not feel guilty because I made it myself, with love!

Coconut Cupcakes
Recipe Courtesy of The Martha Stewart Show



Ingredients

Makes 2 dozen
3 cups cake flour (not self-rising)
2 teaspoons baking powder
1 teaspoon salt
3 sticks (1 1/2 cups) unsalted butter, room temperature
2 1/4 cups sugar
1/2 teaspoon pure vanilla extract
1 cup coconut milk
8 large egg whites
1 1/4 cups shredded sweetened coconut
Seven-Minute Frosting
Fresh Roasted Coconut, for garnish
Directions

Preheat oven to 350 degrees. Line two standard 12-cup muffin pans with paper liners; set aside.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed. Beat in vanilla. With mixer on low speed, add flour mixture in three parts, alternating with the milk and beginning and ending with the flour; beat until just combined. Transfer mixture to a large bowl; set aside.

In the clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. With mixer running, gradually add remaining 1/4 cup sugar; beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not overbeat. Gently fold a third of the egg-white mixture into the butter-flour mixture until combined. Gently fold in remaining egg-white mixture; stir in shredded coconut.

Divide batter evenly among the muffin cups, filling each with a heaping 1/4 cup batter. Bake, rotating pans halfway through, until the cupcakes are golden brown and a cake tester inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Transfer pans to a wire rack. Invert cupcakes onto rack; then reinvert and let cool completely, top sides up. Frost cupcakes with seven minute frosting, swirling to cover. Cupcakes may be stored in a covered container in the refrigerator for up to 3 days. Garnish with fresh coconut just before serving.

Eggnog Pudding Cake
Recipe Courtesy of SouthernCookingAbout.com



Ingredients:

2 large eggs, separated
2 tablespoons softened butter
1/2 cup granulated sugar
2 teaspoons vanilla
pinch salt
dash ground nutmeg
1/4 cup all-purpose flour
1 1/3 cups prepared commercial eggnog
boiling water
Preparation:

Butter six 5- to 6-ounce ramekins or four 7 to 8-ounce ramekins. Heat oven to 350°. Beat egg whites in a small bowl just until soft peaks begin to form; set aside.
In a mixing bowl, beat together the egg yolks, softened butter, granulated sugar, vanilla, salt, and nutmeg. Stir in flour. Stir in eggnog until smooth. The batter will be thin. Fold in the egg whites, working with about 1/3 of the egg whites at a time. Divide the batter among the prepared ramekins.

Place ramekins in a large baking pan; place on middle rack in oven. Ladle boiling water into the pan until the water is about 1 inch in depth.

Bake for 30 to 35 minutes, until pudding cakes are somewhat firm to a light touch. Remove ramekins to a rack to cool slightly, then they may be served with whipped topping or unmold warm cakes on dessert plates and serve with Spiced Vanilla Sauce or a rum sauce.
Makes 4 to 6 cakes.

Chocolate Caramel Cheesecake
Recipe courtesy of FinestChef.com



Ingredients:
3 packages cream cheese (8 oz. each), softened,
2 cups graham cracker crumbs,
1/3 cup melted butter,
1 cup sugar,
3 oz. caramel sweets,
3 squares baker's semi-sweet chocolate (about 3 oz.),
1 tablespoon artificial vanilla extract,
3 large eggs,
4 squares of chocolate caramel brownies.

Recipe: Combine in a mixing bowl the graham cracker crumbs, 1/4 of the sugar and the melted butter and mix well. Press the crust mixture into the bottom of a 9-inch springform cake pan and chill it in a refrigerator for 20 minutes. In the meantime, beat the cream cheese with the rest of the sugar and the vanilla extract until they are mixed well. Melt the chocolate over double boiler and add it to the mixture pouring it in a thin streak and slowly. Add the eggs one by one and keep beating until blended. Pour the mixture into the crust. Bake in a preheated oven at 325 F for 50 minutes or until the centre of the cheesecake is set. Let it cool down for 10 minutes and in the meantime melt the caramel sweets. Pour the caramel over the cheesecake, cut each brownie to 4 pieces and stick them around the edges of the cheesecake. Refrigerate the caramel cheesecake for at least 6 hours before cutting and serving.

This next recipe almost made me fall out of my bed at its jaw-dropping deliciousness!! It is definitely at the top of my "To Make" List!

S'more Brownies
Recipe Courtesy of The Food Network



Ingredients
Crust:
6 tablespoons unsalted butter, melted
1 1/2 cups crushed graham cracker crumbs
2 tablespoons sugar
Pinch fine salt
Brownie:
8 tablespoons (1 stick) unsalted butter
4 ounces unsweetened chocolate, chopped
1 cup packed light brown sugar
3/4 cup white sugar
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon fine salt
4 large cold eggs
1 cup all-purpose flour
Topping:
4 cups large marshmallows
Directions
Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Yummm! Buttery Baked Goods!!

One of my New Year's Resolutions for 2010 (well, my ONLY one thus far) is to learn how to bake. In the past I have shunned getting elbow-deep in flour because I figured I lack the patience and temperament to bake. In cooking, I never follow instructions 100%, choosing instead to improvise. And I know in baking you CANNOT really do that.

But I love looking at cake, cookies, and bread recipes and wondering how it would taste if I were to venture out of my comfort zone and cast off my preconceived notions about baking.

And for 2010, I plan on finding out if I have the chops to bake my own yummy treats. Here are a few goodies I can't wait to sample and tryout!

BUTTER CAKE WITH CARAMEL FROSTING
Recipe courtesy of BigOven.com

INGREDIENTS
-- Cake --

3 cups cake flour, plus additional for preparing pans
1 cup unsalted butter (2-sticks), plus additional for preparing pans
3 teaspoons baking powder
1 teaspoon salt
2 cups superfine sugar
4 large eggs
1 cup whole milk
1 1/2 teaspoons vanilla extract
1 teaspoon lemon extract
1/2 teaspoon almond extract
-- Caramel Frosting --

1/2 cup unsalted butter (1-stick)
2 cups dark brown sugar, firmly packed
1/8 teaspoon salt
1 teaspoon vanilla extract
3 to 4 cups confectioners sugar, sifted
8 to 10 tablespoons heavy cream
2 cups black walnuts, toasted and finely chopped, for garnish (optional)

PREPARATION
To make cake: Place oven rack in center position and heat gas oven to 350 degrees F, electric oven to 325 degrees F. Generously butter or grease two 9-inch cake pans, dust pans with flour, knocking out excess; set aside. All ingredients should be room temperature. In a medium bowl, whisk together flour, baking powder and salt; set aside. In a large bowl, using an electric mixer on medium speed, cream together butter and sugar, until light and fluffy (or 150 strokes by hand). On medium speed, (or another 150 strokes) add eggs, 1 egg at a time, beating after each addition. Add flour mixture alternating with the milk, beginning and ending with the flour. Mix well after each addition, and scrape down sides of bowl with a spatula as needed. Beat in extracts. Pour batter into prepared pans and spread evenly. Place pans in middle of oven. Pans should not touch. Bake for 30 to 35 minutes, or until a toothpick inserted in the center of cakes comes out clean. When done, remove from oven and let cool in pans on wire rack for 10 to 15 minutes, then turn out onto the wire rack and let cool completely before frosting.

To make frosting: Melt butter in a cast-iron skillet or heavy saucepan set over medium-high heat. Add brown sugar and salt, stirring until sugar is completely melted. Transfer sugar mixture into mixing bowl and, using an electrical mixer on low speed, beat in vanilla. Add confectioners' sugar, about 1/2 cup at a time, alternately with heavy cream, beginning and ending with confectioners' sugar. Mix until well blended after each addition, and scrape down sides of bowl as needed. Continue beating until frosting becomes spreadable. If too thick, add a little more cream; or, if too thin, add a little more confectioners' sugar.

To frost cake: When cake has cooled completely, spread frosting over one layer of cake, top with second layer, then cover top and sides of entire cake with remaining frosting. Press toasted, chopped black walnuts on the sides of the cake, if desired.

Makes one 9-inch 2-layer cake, or about 10 to 12 servings.

TORTUGA CAYMAN ISLAND RUM CAKE
Recipe courtesy of BigOven.com

The Tortuga Rum Cake story officially began in 1987. That's when Carlene Hamaty started baking rum cakes at home, using a family recipe that had been handed down through generations. She of course used Tortuga Rum as the main ingredient. This recipe is an approximation of the original.

INGREDIENTS
-- Rum Cake --

1 package Yellow cake mix
1 package Vanilla pudding instant
1/2 cup Vegetable oil
1/4 cup Water
1 cup Walnuts chopped
4 large Eggs
3/4 cup Tortuga Gold Rum
-- Glaze --

1/4 cup Water
1/4 cup Tortuga Gold Rum
1 cup Sugar
1 stick Butter

PREPARATION
Preheat oven to 325? F.

Lightly grease and flour a bundt pan. Sprinkle walnuts over the bottom of the pan.

Blend the dry cake mix, dry pudding mix, water, rum, oil and eggs for 2 minutes. Pour the batter over the walnuts in the pan and bake for 1 hour.

Prepare the Glaze 10 minutes before cake is finished baking.

Combine water rum, water sugar and butter in to sauce pan. Heat over medium heat, stirring until boiling. Boil for 2 minutes stiring occasionally.

Remove cake from oven. While in pan, gently stab cake with sharp knife.

Slowly pour sauce over cake (will look like too much sauce, but cake will absorb it)

Let the cake cool in the pan for 30 minutes before removing from pan.



Pink Velvet Cupcakes
Recipe courtesy of Essence Magazine

Think pink--bake for a cure. Breast Cancer Awareness month is a great time to add a touch of sweetness to someone’s life. Pink velvet cupcakes--the perfect way to get your pink on!

INGREDIENTS

1 cup cake flour, sifted
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon coarse salt
2 tablespoon white chocolate, melted
¾ cup (1½ stick) unsalted butter, room temperature
1½ cup granulated sugar
2 item large eggs, room temperature
1 teaspoon pure vanilla extract
½ cup pink gel food color
1 cup buttermilk
1 item Chocolate sprinkles
PREPARATION


Preparation:

1. Preheat oven 350°F. Line muffin pans with paper liners. Whisk together flour, baking powder and salt. Set aside.

2. In a heatproof bowl place white chocolate over a pot of simmering water. Heat until white chocolate is warm; stir with a flexible spatula until melted. Remove bowl and let cool.

3. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, scraping down sides of bowl periodically. Mix in vanilla extract and food coloring. Add melted white chocolate, beat until combined. Reduce speed: add flour mixture, alternating with buttermilk, ending with flour beat until combined.

4. Divide batter evenly among lined cups filling three-quarters full. Bake approximately 20-25 minutes, rotating pans halfway through and a toothpick inserted in center comes out clean. Transfer pans to rack or counter to cool before removing cupcakes.

5. To finish, use an offset spatula or small butter knife to spread thin layer of creamy- cheese frosting. With an Ateco design tip (#352) and a piping bag create leaflets in a circular motion leaving center open to add chocolate sprinkles.


Creamy-Cheese Frosting:
Makes: 4 cups

1 cup (2 sticks) unsalted butter, room temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar sifted
¾ teaspoon pure vanilla extract
½ teaspoon pink gel food color

With an electric mixer on medium high speed, beat butter and cream cheese until fluffy, 2 to 3 minutes. Reduce speed: add sugar, ½ cup at a time, then mix in vanilla extract and food coloring, combine until smooth, scraping down sides of bowl as needed.

Yummm! Better-than-Sex Chocolate Cake

Now, I haven't tried this cake recipe yet for many reasons a) because I can't bake well and b) because I can't bake well!! LOL But one day I plan on making this recipe to see for sure if it's better than sex.

I am thinking they might be right because Lord knows the pictures and the recipe made me need a cigarette big time!!!





Better Than Sex Cake (Chocolate Version)

Ingredients:

1 box devil's food cake mix
1 jar caramel topping
1 8oz Cool Whip®
5 Heath® bars (chopped into small pieces)

Instructions:

Bake cake according to directions on package using a 13x9 pan.
Let cake cool for about 10 minutes.
Make small holes in cake (the round part of a wooden spoon works).
Heat Caramel topping in microwave for 45 seconds.
Pour into holes in cake.
Spread with Cool Whip®.
Add candy on top.
Place in refrigerator for 2 hours.

Comments: Be careful not to eat alone - you could eat the whole thing.