The complete "how to" on making the best Mousse Au Chocolat

Anyone who doesn't like chocolate just, well, doesn't exist. Even  those who are allergic to this gift from the gods love it, but just can't eat it. From the time we were toddlers taking our first steps on our own, chocolate has been a part of our lives. There is no holiday without it and no birthday that it doesn't partake in the  celebration When asked what our favorite desserts are, chocolate is certain to be a dominant ingredient for a large percentage of us. It is all around us, no matter where we look or where we go. We can't escape it because it's what we love and it's what we give when we want to show our love for someone special.

As a chocolate lover, you haven't lived until you've experienced a serving of a great Mousse au Chocolat. For those of you that still call it pudding, you simply haven't tried it before. Once tasted, you will clearly notice there is no comparison between the two and you may never go back to pudding again.

You've waited long enough to try your hand at what may be the best Mousse au Chocolat you have ever eaten! Trying this recipe creation is seriously recommended for those who have never eaten this dessert before (and for the rest of you as well). Follow the directions carefully and you will certainly find the pot of gold at the end of this cocoa rainbow. Begin by gathering your ingredients, enough for 6 to 8 servings:

9 oz. Dark 70% semi sweet chocolate

5 Large eggs, yolks and whites separated

1.5 Cups of heavy cream (for whipping) + 2 tablespoons of heavy cream

4 Heaping teaspoons of finely ground granulated sugar (see below)

2 Teaspoons of vanilla extract

1.5 Ounces of Grand Marnier or Cognac

1 Tablespoon of unsalted butter

Finely granulated sugar you can make yourself

Let's begin by making our finely ground granulated sugar. You can find this type of sugar, often called baker's or castor sugar, in the store next to the regular sugar. It's very fine granules are excellent for making sweet sauces and baking; however, it tends to be very expensive. Save yourself a lot of money and make your own. Using an electric coffee grinder, fill it 3/4 to the top with regular sugar and grind it for about 20 seconds. You will end up with a sugar that has very fine granules. Make extra for future dessert ideas. You will find it very useful. Set aside 4 heaping teaspoons for this dessert.


Now you will prepare the first part of this mousse by making what is called a Sauce Sabayon. This Sabayon is a bit different in that we'll use less liquid than usual so that you get a somewhat thicker consistency. You will need a hand mixer with the whisk attachment, a large metal mixing bowl, and a large pot with about an inch or two of water.

Begin whisking the yolk on high

Bring the water in the pot to a simmer, just barely bubbling. Place the metal bowl over the pot, making sure the bottom doesn't touch the water or your egg yolks will cook too much and become scrambled. Add the eggs, the sugar, 1 teaspoon of vanilla extract, and Grand Marnier (or Cognac) and with your blender, whisk on high for about 5 minutes. Make sure to cover the entire bottom of the bowl while whisking, including the edges. What you are doing is getting as much air into your sauce so as to get a fluffy consistency, much like you would do for making whipped cream. When ready, your egg yolk will have tripled in volume and turned to a light pale yellow color. Remove bowl from the pot and set aside.

After 5 minutes, mixture has tripled in volume

Next, you will prepare the second part of your mousse, the melting of your dark chocolate into a smooth, silky thick consistency. Using a double boiler this time, add your chocolate, butter, and 2 tablespoons of heavy cream to the upper portion of the double boiler. Bring the water to a simmer, water barely bubbling. If you need to, add another tablespoon of heavy cream while melting the chocolate. As the chocolate is beginning to melt, slowly begin to stir with a wooded spoon, making sure the butter and cream are well incorporated, as the chocolate becomes more liquid, stir steadily until all has melted and you have a smooth texture. Remove double boiler from the heat.

Place chocolate & butter in double boiler

Continue folding until chocolate & Sabayon are well blended

Now add a bit of the Sauce Sabayon to the chocolate (2 tablespoons) and stir until blended. Repeat the process a second time.

Once chocolate has cooled to warm, transfer 1/3 of it to your bowl with the Sauce Sabayon, and with a rubber spatula, begin to fold the chocolate into the sauce. Next, fold the second third of the chocolate, fold, and finally fold the remainder of the chocolate into the sauce. Be careful not to "mix" the chocolate into the sauce or you will rid it of some of the air. Just continue to fold, while turning the bowl at the same time. After a couple of minutes you will have a nice smooth chocolate mixture. Set the bowl in the fridge.

Whipped cream to stiff peaks

In part three, you will whip the cream to stiff peaks. Into a large chilled metal bowl, add the cream and 1 teaspoon of vanilla extract, and beat on high until stiff peaks have formed. Bring out the bowl with the chocolate from the fridge, and with your rubber spatula, begin to fold the cream into the chocolate, much as you did before. Fold the cream in 3 equal parts, making sure to fold each part completely before adding another. Once complete, return the bowl to the fridge.

Beaten egg whites

Fold egg whites delicately

Finally, you will whisk your egg whites to stiff peaks. Rinse the bowl you used for the cream and add the egg whites. Beginning with medium high speed, whisk the egg whites, gradually increasing speed to high. Continue until egg whites make nice peaks. Again, remove the chocolate mixture from the fridge and begin folding the egg white into the chocolate, being very delicate in doing so to not lose volume. Fold a couple of spatulas full at a time. Continue folding until you have incorporated all the egg whites and your mousse is completely blended. Transfer your Mousse au Chocolat into a nice clear glass presentation bowl and refrigerate for 1-2 hours before serving. Enjoy!

Oh the pretty little Puff Pastry Cream Puffs!

Pretty doesn't mean you have to be difficult! These little bite size cream puffs go from kitchen to belly in no time flat. Oh of course, you can go through the process of preparing your own puff pastry; however, with your busy schedule, how does one find the time anymore? With our modern conveniences, you can now purchase ready made puff pastry sheets in your grocery store that is just as good as what you used to make from scratch.

The Bavarian Cream (or custard if you want that) is much less time consuming and easier to prepare, so there's no problem in putting that together from scratch. The last thing you need are strawberries, raspberries, or blueberries. Any of these fruits will do just fine; however, strawberries should be your first choice! Using a selection of strawberries, prepare them by slicing them to about 1/8 inch thickness.

Begin by defrosting two puff pastry sheets for a couple of hours. Place them in the fridge until ready to use, as you certainly want the dough to be well chilled which will result in a much puffy rise. Preheat your oven to 425 F.  Roll out the puff pastry on a floured cutting board and roll out the sheet until it is about 12" x 12". Using a 2 to 3 inch cookie cutter, begin to cut little round disks, discarding the excess left over. Use a mini cupcake pan and place a disk in each slot as you would if you were making little tart shells, but don't press down too hard (and no poking holes in the pastry with a fork on this one). Using a pastry brush, apply a very thin layer of egg wash to each one.  Bake for about 12 to 14 minutes or so, keeping a close eye on them so they don't burn. They should puff up to really nice round puff pastry balls. Remove from the oven and allow to cool. Once cooled, you can take a very sharp knife and slice them horizontally right at the seam.

The Bavarian Cream is not difficult to prepare. In fact, you could prepare it before you start anything else which would give it time to cool down in the fridge. Get the following ingredients together:

2 tablespoon of powdered gelatin
1/2 cup of cold water
1/2 cup of sugar
2 cups of heavy whipping cream
1/2 cup of cold water
1 3/4 cups of milk
1 pinch of salt
4 egg yolks
1 teaspoon of vanilla extract

Start by diluting the powdered gelatin in the water, stirring well. Set aside.

Using a medium size bowl, whisk briskly the egg yolk, sugar, and salt. If you want, you may use an electric hand mixer with a whisk attachment. Whisk until the egg yolk doubles in size and becomes a light yellow and silky.

In a sauce pan, bring the milk to a boil; however, before it comes to a boil, take a few tablespoons of the milk and slowly add it to the egg yolk, stirring the egg yolk constantly so that it doesn't clump. You are wanting to bring the temperature of the egg yolk up to where it won't cook it when you slowly pour the rest of the milk into the bowl. Once the milk has come to a boil, add it slowly to the yolk and stir well with a hand whisk. Return the combination to the sauce pan and heat while stirring, over medium. At this point, you can use a wooden spoon to stir. Once the spoon can be nicely coated with the mixture, it's ready. Remove from heat, pour it through a strainer into a bowl, mix the gelatin into the custard so that it melts completely,  and cover the surface of the custard with a sheet of plastic wrap. Set aside and allow to cool.

Once the custard has cooled, whip the heavy cream, along with the vanilla extract until you have medium stiff peaks. Carefully fold the cream into the custard in 3 equal parts. Don't over stir so that you don't lose the air that whipping the cream created. Once fully folded, place the bowl in the fridge for about an hour.

Once cooled, you're ready to assemble your little puff pastries. Using a small teaspoon, place some of the custard to the bottom half of each puff pastry shell, followed by a couple of slices of strawberries. Finish with just a little dab of custard and place the top half of the pastry puff on top of the custard. Feel free to add a couple of drops of white chocolate syrup on the top and place a raspberry over the syrup for a  final touch. You will be delighted at the outcome and so will your friends and family. These little morsels are sinfully good! Enjoy.

Blueberry and White Chocolate Cheescake and a piano

Pure and simple to make, Blueberry Cheesecake is one of the tastiest cheesecakes to come out of my kitchen. This was a last minute recipe, I had no intention of making dessert on this evening; however, I had some blueberries left in the fridge, a cup of Ricotta that I didn't want to go bad, and two packages of cream cheese that was just lying around for spreading on toast or bagels. Checking the pantry, I noticed what was left over from a package of white chocolate chips. Eureka! Why not do a cheesecake? And that's how it all started.

It was cold outside and a fog was settling in over the river, slowly fading the city lights and obscuring all but the pillars of the bridges as they disappeared into the dark and still water. As I watched the city becoming obscured before me, I tickled the ivory keys of the piano, hoping the scene would provide the inspiration to compose a new song. Nope! It was cheesecake night and the song would have to wait, remembering what I found waiting for me in the kitchen.

I pulled myself away from the piano and gathered all the ingredients I needed from the fridge and pantry and proceeded to compose with food. It was late and a fleeting thought crossed my mind, "do I really want to undertake this endeavor at 11:00 at night?" I was at the point of no return, all the parts of the puzzle lay before me on the kitchen counter top ...

The 2 packages of cream cheese
The cup of Ricotta cheese
The two eggs
The 1/2 cup of heavy cream
The cup of fresh blueberries
The 2/3 cup of white chocolate chips
The 3 tablespoons of flour
The 1/3 cup of sugar
The tablespoon of vanilla extract
The package of ready made pie crust

...It would have taken me as much time to change my mind and put all the ingredients away as it would to prepare the cheesecake. And so I continued.

I preheated the oven to 450 and grabbed an 8 or 9 inch spring form pan. At this point, one inch doesn't make a hell of a lot of difference, I thought. I sprayed the sides and bottom of the pan with baker's spray; however, you probably would use some butter. Either way would work fine. Then I got into arts and crafts and cut a circle the size of the pan bottom out of a sheet of parchment paper and sprayed that as well. I laid it on the bottom of the pan. I then rolled out one sheet of the ready made pie crust and carefully set it in the pan, certain to make sure the bottom was well covered as were the sides. I then placed the pan in the oven for about 12 minutes.

While the pie crust was baking, I placed all the ingredients, except the blueberries, into a large bowl and using a hand mixer, began to blend everything together until smooth. Using a spatula, I carefully folded the blueberries into the mixture making sure they were evening mixed throughout. I set the the bowl aside and checked the oven to see the progress of my crust. It was time to remove it and allow it to cool.

I reduced the oven temperature to 350. Once the crust was cooled, which took about 15 minutes, I slowly poured the cheesecake mixture into the pie crust, making sure the bottom was evenly covered. I grabbed a sheet of foil and covered the outside bottom and sides of the pan and returned it back to the oven. It was going to bake for about 60 minutes until ready. I knew that I would need to check back at about 45 minutes to see the progress to make sure it was not burning. But everything was going to be OK.

I now had an hour to myself to do as I pleased. I returned to the piano and looking out the window, noticed the city had disappeared altogether in that thick blanket of fog. I turned my focus back to the piano and began writing my song, as the aroma of Blueberry and White Chocolate Cheesecake slowly began pervading the room.

L'OREO - So embarrassingly easy, no wonder the taste is so incredible!

I pondered for some time regarding posting this dessert as I am not accustomed to "assembling" as opposed to "creating" dishes; however, once a bite reached my mouth, it was all over. I had arrived at the gallows of creativity, pride thrown out the window, and my prêt-à-porter dessert L'OREO was off to the blogosphere without a thought of turning back, it was delicious!


Now, if you love Smores and Oreo cookies, you will agree with me this is the dessert for you, save the marshmallows, of course. Hiding my face, I stand shameless, as I list the ingredients you will need:

Banana Coconut Custard Tart --- not just another tart.

Of all the tarts that I have introduced on this blog, none produces such a unique perfume representation of the tropics. Not too sweet, not too heavy, it's almost like eating a slice of a tropical cocktail, if cocktails came in solid form. This dessert is like a pina colada drink. You be the judge, make it at home and discover what I'm talking about.

CRUST

1 1/4 cup of sifted flour
1 cube (1/4 lb) of cold butter
1/4 cup of sugar
2 tablespoons of vanilla extract
2 tablespoons of Pernod (anise liquor)

This is what you want to make first. This crust is very light and is crumbly and flaky like a shortbread cookie. Preheat your oven to 400. Have an 8 or 9 inch tart pan with removable bottom lightly greased with butter of spray.

In a large bowl, sift the flour, add the sugar, liquor, and vanilla extract. Cut the cube of butter into 8 to 10 pieces and add to the flour. With your fingers, begin to break the butter down and mix with the flour. Continue until flour transforms into a crumbly mixture like wet sand. Don't over mix. Add the mixture to the tart pan and lightly spread the dough over the bottom and sides of the pan, making sure every surface is well covered. Bake at 400 for about 15 minutes or until the dough begins to turn a light golden color. Remove from oven and allow to completely cook, setting the pan on top of a cooling rack.

While the tart crust is cooling, gather the following:

2 medium bananas, sliced diagonally in 1/2 inch thickness
2 tablespoons of butter
1/4 cup of liquor Galiano
1/4 cup of pineapple juice

Melt the butter in a frying pan over medium heat. Once melted, add the bananas and saute for about 1 minute or two. Now add the Galiano, stir and turn over your bananas. Finally, add the pineapple juice and lower your heat. Allow liquid to reduce a bit. The pineapple is acidic and will help keep the bananas from turning brown on you. Add the bananas to the bottom of your tart crust and spread them evenly to cover entire bottom.

Now you are ready to make the coconut custard. You can choose to make it from scratch or you can choose to make it with Birds Custard Mix, which is highly recommended and can be found in most supermarkets and specialty stores. Here's what you need:

1 large tablespoon of Birds Custard powder
1 1/4 cup of coconut cream (or coconut milk)
1 egg yolk
2 tablespoons of sugar
1 tablespoon vanilla extract
2 tablespoons of dark rum
1/2 cup of fine coconut flakes
2 pinches of ginger powder
2 pinches of nutmeg

Add the custard powder and sugar into a pan along with a few tablespoons of the coconut milk. Stir under it is well blended, then add the rum and vanilla extract. While heat is at medium, slowly begin to add the milk while constantly stirring.  When you have 1/2 cup of coconut milk left, add the egg yolk to the milk and mix well before starting to add mixture to the pan. Once all mixture is in the pan, continue to stir and bring to a slow boil. As custard gets closer to the boil point, you will notice it start to thicken. Continue to stir, making sure that custard is not sticking to the bottom. Continue on a slow boil, reducing heat to low. Finally, add the coconut flakes, ginger powder, and nutmeg, and mix well. Once custard has been slow boiling for a few minutes, remove from heat and allow to set for 5 minutes or so, until it cools slightly. You may continue to stir to speed up cooling and so that a "skin" doesn't develop on the surface of the custard.

Once it has cooled a bit, pour custard over the bananas spreading the custard evenly to cover entire surface. Allow to cool in the fridge for about an hour. Then remove to add the topping.

TOPPING

1/2 cup of sliced toasted almonds
1/2 cup of dry coconut flakes (larger flakes, unsugared)
1/4 cup of coarsely chopping crystallized ginger.

Spread each of the topping ingredients evenly over entire surface of the tart. Return to the fridge and continue to cool for at least 4 hours (overnight is best!).

My long forgotten Strawberry Tart rears its beautiful head!

There have been several requests recently for the recipe to the strawberry tart pictured on the blog title; to be honest, I have no idea why I never posted it until now. Perhaps I must have thought that I already had. So without further delay, here is the recipe. Thanks to Robin for reminding me...

CRUST

1.25 cups of sifted flour
1 cube of unsalted butter, slightly room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of brandy
1 egg yolk

Preheat the oven to 400 (200 c). Grease an 8 or 9 inch tart pan with removable bottom and set aside. Add the flour and butter in a bowl. Be sure to cut the butter in cubes so that it will be easier to mix with the flour. With your hands, begin to mix the two ingredients. Do this for a minute or two.

Next, add the rest of the ingredients and continue to fix with your fingers until the dough becomes crumbly. Do not over mix because you want the crust to remain light and crumbly. Once ready, begin to pour the crust into your tart pan. With your fingers, gently push and spread the crust throughout the bottom of the pan and up the sides until entire surface is covered. Do not pat down too hard or you'll get a hard crust.

Place the tart pan on a baking sheet or foil and bake at 400 for about 12 to 14 minutes. Remove and set aside to cool. Your tart crust is now ready to be filled.








FILLING

1 package of cream cheese (8 oz.), room temperature
1/3 cup of sugar
2 tablespoons of brandy
2 tablespoons of flour
1 egg yolk
1/4 cup of cream
1 teaspoon of vanilla extract

Place all ingredients in a bowl and with a hand mixer, blend until velvety smooth. Now pour the mixture over the crust until it reaches halfway up the sides. Smooth out so mixture is evenly spread across the tart. Place in a 325 oven and bake for about 45 minutes or until surface begins to turn a light amber color. Be careful not to allow the crust to burn. You may, if you wish, place a sheet of foil over the top during the final 15 minutes or so.

When ready, remove the tart from the oven and allow to cool to room temperature over a cooling rack. You are now ready for the final step, the topping.

TOPPING

1.5 quarts of fresh medium sized strawberries
3 tablespoons of strawberry jam or jelly
1 tablespoon of sugar
3 tablespoons of water
2 tablespoons of Grenadine

Clean and wash the strawberries. Cut off the top 1/3 of the berries and save those tips for placing around the perimeter of the tart (as pictured). At this point, it's important that you purchased enough strawberries so that they will cover and go around the entire edge of the tart. You only need to do one row. Set the tips aside and place the remainder of the strawberries in a pan, along with the rest of the ingredients.

Heat the ingredients over medium heat, all the while stirring and mashing the strawberries so that its juices and sugars are extracted. You will only be using the syrup that will be created by this process. It was at this point that I added a couple of tablespoons of Framboise liquor to the pan. If you have some, add some, otherwise it's OK if you omit it.

Continue to cook strawberries over medium heat until liquid starts bubbling. Now turn the heat to low and continue to cook for 5 or 6 minutes until the strawberries are well broken down and they produce more of a puree texture. Once you have reached that level, using a strainer, strain the mixture into a bowl. Use a wooden spoon to help the liquid get fully strained. The solids you have left may be discarded.

Once the syrup has been completely extracted, gently pour it over the tart filling, swirling the tart so that the surface gets completely covered in a nice deep red sheet. Allow to sit for a few minutes and finally arrange the strawberry tips around the edge of the tart until you have made a complete circle. Place tart in the fridge and allow to completely cool before serving. Serve with a spoon or two of half whipped whipping cream, either on the dish before you set a piece or simply pour it over the top. Enjoy! This tart is truly decadent!

What is Easter without chocolate!

Who doesn't like chocolate!? It is the nectar of lovers, the sparkles in the eyes of children, and what bunnies turn into on Easter. For some of us, it's also what sisters are addicted to. It is one of the dessert ingredients that are held in the highest regard. Can you blame us for loving this natural ingredient?

Just in time for Easter, feast your eyes on this dark chocolate brownie cheesecake! The ingredients are easy to gather and preparation is simple enough for the young ones to assist. OK, well they can at least lick the spoon. Let's get started and make this for Sunday festivities!

2 packages of cream cheese

1/2 package of chocolate brownie mix

2 whole eggs

1/2 cup of half n half

1/3 cup of vegetable oil

2 tablespoons of granulated sugar

1 teaspoons of vanilla extract

8 oz. of semi sweet dark chocolate

1/3 cup of cream

2 tablespoons of unsalted butter

1 cup of finely chopped nuts of your choice

Start by taking out the cream cheese ahead of time so that it is at room temperature. Place the cream cheese, eggs, half n half, sugar, and vanilla extract in a large bowl and with a hand mixer, beat the ingredients until you get a smooth and creamy texture.

Slowly add the chocolate brownie mix while mixer is on low speed. Blend until well mixed. Now add the vegetable oil and continue to mix. Set aside. PREHEAT YOUR OVEN at 350.

Melt 1/3 of the semi sweet dark chocolate along with 2 tablespoons of the cream and once melted, pour into the cheesecake mixture. Mix well for about a minute.

Line the bottom of a spring form cake pan with parchment paper and spray bottom and sides with a little cooking spray. Using a paper towel, lightly rub sides and bottom so that all is well coated.

Pour cheesecake mixture into cake pan and bake at 350 for 50 minutes. Once baked, remove from the oven and allow to cool to room temperature.

Once cooled, carefully remove the spring form pan ring and place the cheesecake on a wire rack over a cookie sheet.

Melt the remainder of the semi sweet chocolate, stirring the remainder of the cream as well as the butter. Stir until a nice creamy consistency has been achieved.

Now slowly pour the chocolate over the top of the cheesecake, making sure the entire surface is coated (including the sides. Allow chocolate to cool for about 5 to 7 minutes.

Finally, sprinkle the chopped nuts over the top, transfer the cake to a serving platter, and place in the fridge for at least 2 hours so that chocolate coating has hardened.

Your Easter bunnies will be hoppin' like crazy for this dessert. It's richness is not at all "sugary" or overly sweet. The texture is very creamy and smooth. Serve with a nice hot cup of espresso and enjoy while the little bunnies are hunting for eggs. Happy Easter.

Double Layer Pumpkin Cheesecake - let your taste buds SCREAM!

For those of us who love to do our creating in the kitchen, there comes a time once in a great while when one of those creations stands out as a testament of your love for the culinary arts, not by self proclamation, but by those who you love to share that art with. One might call it a "signature dish", a recipe that is frequently requested by your friends and family during special occasions, in my case, Paella and Boeuf Bourguignon. You never tire of of making them because you know how much it pleases those you invite to your dinner table. You always strive to make it perfect for them.

I have no idea whether this double layer pumpkin cheesecake will end up being remembered as a "signature dish", it's not for me to say. One thing I will say however, from the reaction that it received on Thanksgiving Day by my dinner guests and the raves it got at the office on Friday, I may be making it again and again. There is already a request for Christmas Eve. As time consuming as it was however, I would not hesitate to do it all over again. The only thing I love more than cooking is pleasing my guests and this dessert certainly did that. That makes it all worth it and makes me happy.

CHEESECAKE

1 15 oz can of pureed pumpkin, moisture removed (see below)
5 packages of cream cheese (8 oz. each)
4 whole eggs + 1 egg yolk
1/3 cup of heavy cream (or eggnog)
4 tablespoons of unbleached flour, sifted
2/3 cup of fine grain sugar (regular sugar if you don't have)
1 cup of white chocolate chips
3 tablespoons of Kentucky Bourbon
2 teaspoons of vanilla extract
2 teaspoons of cinnamon
1/2 teaspoon of nutmeg
1 teaspoon of ground ginger
1/2 teaspoon each of baking soda and powder
pinch of salt

CRUST

1 cup of flour
1 stick of cold butter, cut in 8 cubes
1/3 cup of sugar
2 teaspoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1 teaspoon of anise liqueur

BUTTER CREAM FILLING

3 sticks of butter, softened to room temperature
6 cups of sifted powdered sugar
2 tablespoons of vanilla extract
2 tablespoons of Kentucky Bourbon
1/2 cup of heavy cream (or eggnog)

WHITE CHOCOLATE GANACHE TOPPING

1 1/2 cups of white chocolate chips
1/2 cup of cream
1 cup of chopped Macadamia nuts

The night before, take the pumpkin puree and wrap it in cheese cloth and set in a strainer with a bowl underneath to capture the liquid. The day of preparation, squeeze out any excess moisture.

THE CRUST...... "Oh that crust!"

The first thing to do on preparation day is to make the bottom crust. Begin by preheating your oven to 400. In a medium wide mixing bowl, add the flour, then the butter. With your fingers, begin to gently mix the two ingredients together, breaking apart the butter. Do this until you notice the flour beginning to crumble. Now add the remaining ingredients and continue to mix with your fingers. Once you have a nice crumble, your crust is ready. Do not over mix or you will get a thicker, harder crust as opposed to more of a shortbread, crumbly crust.

Using an 8 or 9 inch spring form cake pan, spray the bottom with cooking spray, then place a sheet of parchment paper over it. While the paper is covering the bottom, attach it to the ring so that the parchment paper will be secured to the bottom. Once spring form is securely attached, cut out any excess paper from the sides. I have found that doing it this way works best and ensures easy paper removal in the end. Finally spray the surface of the paper lightly with cooking spray (or baking spray).

Sprinkle the dough in the bottom of the pan until all of it is added. Now, with your fingers, lightly press down so that the crust has evenly covered the entire bottom of your pan. Place in the oven and bake for about 20 minutes. Remove and allow to cool to room temperature. As it cools, the crust will become more solid. Set aside and do not detach the ring.

Since this cheesecake is two layers, you may want to use 2 spring form pans. Prepare the second pan the same as the first with the exception that the second pan or layer will not have the crust. If not, you'll have to wait until you bake the first layer and it has cooled in the fridge for several hours before baking your second layer (as I had to do). Anyway, we're getting ahead of ourselves. One step at a time.

THE CHEESECAKE

Once you have baked the crust and set it aside, it's time to prepare the ingredients for the cheesecake. Place all the cream cheese in a large mixing bowl, making sure the cream cheese has allowed to warm to room temperature. With a hand held mixer, slowly beat the cheese so that it becomes creamy and well broken down.

Next, add all the liquid ingredients and continue to mix until well incorporated. Begin to add the eggs one at a time and blend until you have a nice creamy consistency. Next, add the pumpkin puree and thoroughly blend well.  Now you can sprinkle your spices (nutmeg, cinnamon, and ginger. Continue to mix and add the sifted flour, salt, baking powder, and baking soda.

Finally, add the sugar and chocolate chips and mix the ingredients well for about a minute. Your oven should now be preheated to 325. At this time, heat 3 cups of water to boiling and have an oven safe pan large enough to fit the spring form pan into. The pan you will fit the spring form pan into should be a good 2 inches deep. Take and cover the outside of your spring form pan with foil including the bottom and sides.

Take half of the cheese cake mixture and pour it into the first pan  (the one with the crust) and cover the remaining mixture with plastic wrap. If you have two pans, you will want to boil 6 cups of water and have a second pan for the spring form pan to fit into. I know this goes without saying but better to give precise directions. Place the spring form pan with the cheese cake into the two inch deep pan and set it on the top rack of your oven. Carefully pour out the water so that the spring form pan is surrounded up to 1 inch depth.

Bake your cheesecake at 325 for 2 hours and only check it at 20 minutes before it is finished baking. Opening and closing the oven door will only create uneven cooking, so try hard not to do that. When done, shut oven off and crack the oven door open to slowly allow the heat to subside. This will avoid the top of the cheesecake from cracking. Allow this for about 15 minutes. Remove from oven and let cheesecake to sit at room temperature for another 30 minutes before you transfer it into the fridge. You should allow 4 hours in the fridge for complete cooling.

THE BUTTER CREAM FILLING

During the time cheesecake is cooling you can begin to prepare your filling (which will also be used for the sides). It is very important the butter be soft but not melted. You might want to take it out of the fridge the night before. Begin by slowly beating the butter with mixer on low until you get a nice creamy texture.

Continue to blend and add the vanilla and Bourbon. Slowly add half the cream and mix well. Now add the powdered sugar one cup at a time and mix well. Once half the sugar has been added, add the remaining cream and continue to mix. Finish mixing the rest of the sugar, continuing to mix until you have incorporated all the ingredients well. You may think the filling is too thick but don't worry, that's the way you want it. Taste for proper consistency and flavor.... but don't eat it all!

Cover the filling with plastic wrap and set in the fridge for about 30 minutes. This will give you the time to prepare for the assembly of your cheesecake.

THE ASSEMBLY

What you should now have at your disposal and ready are 2 layers of cheesecake, refrigerator cooled, your butter cream filling, and a large round presentation plate. Begin with the bottom cheesecake layer that has the crust. Remove the spring form ring carefully. Place a piece of parchment paper over the top and flip the cheesecake over so that it rests on the palm of one hand (or on a cutting board). Carefully remove the bottom of the spring form pan and very carefully peel off the parchment paper that was on the bottom of your cake layer.

Now flip your presentation dish upside down and place it over the cheesecake layer. Carefully flip the cheesecake and dish over so that everything is right side up. Very carefully remove the parchment paper you had placed on the top of the cake. Remove the butter cream filling from the fridge and with a rubber spatula, stir it a few times. Using about half of the filling, cover the top surface of the layer to about 1/2 inch, making sure it's evenly spread right to the edge.

Take your second layer of your cheesecake and carefully remove the spring form ring. This top layer will be laid upside down on top of the bottom layer so that the top of the cake will be smooth and flat. Lightly grease the palm of one hand with a small amount of butter and place that palm over the top of the cake. Now flip the layer over so that it rests on your palm. With your other hand, carefully remove the spring form bottom and the parchment paper. Now place the layer over the bottom layer carefully. Make minor adjustments so that top layer matches the edges of the bottom layer.

Set aside some of the remaining filling for a presentation edge around the top of the cake where you'll be using a pastry bag to swirl a design (easy). With the rest of the filling, cover the sides of the cake thoroughly. Finally, using a pastry bag (or a plastic baggy with a small hole cut out of one corner, you will make the presentation edge around the edge of the top. Fill your pastry bag with the remaining butter cream and begin squeezing the cream around the edge of the top layer, using a swirling motion as you go along.

Once completed, set the cake in the fridge until you get the topping ready

THE FINAL STEP.... WHITE CHOCOLATE GANACHE

Yes, we're almost done! Now we're going to get the ganache ready for the final step. This really isn't a TRUE ganache, but we'll deal with technicalities later.  Bring a pot with 1 inch depth of water to a boil and set a metal mixing bowl on top. Turn heat to low and add the white chocolate chips to the mixing bowl and begin to stir with a wooden spoon. As the chocolate melts, slowly add the cream and constantly stir. You want to a achieve a smooth and thick syrup, so if you need to add more cream, do so very sparingly; you don't want this to be a liquid. When done, it should have a consistency of caramel. Remove from the heat and stir so that it cools a bit.

Take your cake out of the fridge and carefully pour the cooled chocolate over the center of the top of your cake. Swirl the cake at an angle so that the chocolate completely covers the top surface right to the edge of your cream swirl border that you made. Finally, yes FINALLY, sprinkle the Macadamia nuts so they cover the top surface. Return to the fridge and allow chocolate to set nicely.

I know this sounds so painstaking and time consuming; however, this is probably the most incredible cheesecake you will probably ever taste. This is something you will want to make only once or twice a year for very special occasions. This cake was made for Thanksgiving and a little less than half of it served 7 guests comfortably. The rest of it was taken to the office the next day and both places was extremely well received. A fellow employee was hesitant because he doesn't care for cheesecake took a small bite and decided he wanted a whole slice. Another employee (who is gluten intolerant) also took a small bite couldn't resist and had a thin slice. Still another employee who loves cheesecake said this was the best he ever had. The process may be long and drawn out, but your guests will still be raving about it a year later. It is well worth the effort, guaranteed! I will be making this again for Christmas or New Year's Eve.

The season of Figs draws inspiration for creativity

I can't remember the last time I consumed as many Figs as I have this year. In fact, the last time they were in my possession was as a child when we would pick them off the neighbors tree and eat them green and raw, stomach aches not included. This year I rediscovered and fell in love with them again. Come to think of it, I don't recall a lot of them available in the stores in years past. There must have been a bumper crop in 2010.

Figs are considered an exotic fruit in my book and therefore calls for creativity in coming up with new recipes. Previous recipes on this blog included using them in a wine reduction sauce with either lamb or beef. This time however, it is time to get my inspiration from the classification of the fruit itself and therefore have come up with a dessert. Surprisingly, combining custard and Figs has created a very pleasant and delightful dish, light and refreshing, and not loaded with heavy sweetness, a dessert that will have you and your guests coming back for more. As you will see, this dessert is a bit of  a take on Trifle but on a smaller and less complicated combination of flavors. As always, you will see that some of the ingredients accent my taste in particular flavors. Here's what you'll need:

1 dozen large Figs, ripened
1 packet of custard mix (if you're energetic, you can make yours from scratch)
1/2 cup of coconut cream
1/2 cup of whole milk
1 tablespoon of vanilla extract
3 tablespoons of fine granulated sugar
1 egg yolk
2 oz. of Grand Marnier
8 small croissants, toasted (the 3 inch size)

Start by setting 3 of the Figs aside for later use. With the remainder, cut stems off and cut in halves. Add them to a small pot along with the sugar and 1 oz of the Grand Marnier. Heat over medium heat and bring to a light boil, stirring occasionally. Lower heat to low and continue to cook for about 5 to 7 minutes, stirring occasionally. Remove from heat and set aside.

Cut each of the croissants in half lengthwise and toast until crisp. Set them aside. If you can find the small variety of croissants (found in most any supermarket), use 3 regular size croissants and slice them width wise about 1/2 inch thick for each slice. Toast them as you would with the small ones. Set aside to cool and harden.

To a pot, add the custard packet, the vanilla extract, the coconut cream, and the milk.Stir until powder is dissolved. Add the egg yolk and blend into custard mixture thoroughly.  Bring to a boil over medium heat, stirring or whisking constantly. Once brought to a boil, reduce heat to low and continue to stir for an addition 2 minutes. Remove from heat and whisk for about 7 minutes so custard cools a bit without creating a "skin" on the surface.

Now you have all the parts to your dessert and it's time to assemble. Start with a glass bowl that's approximately 6 inches in diameter and about 6 inches deep. Add a spoonful of custard to the bottom to coat. Next, add a layer of croissants and sprinkle them with a bit of the Grand Marnier. Slice them to fit if necessary. Now add a layer of the cooked Figs and top them with enough custard to cover them. Now start over again with a layer of croissants, sprinkles of Grand Marnier  and so on and so forth until you have used your ingredients.

The final step is to take the Figs you set aside and cut them in halves and place them cut side down on the top as the picture illustrates. Transfer to the fridge and allow to cool for at least 2 hours, longer is preferred, so that the custard will set nicely. Serve chilled with a sprinkle of toasted coconut flakes if you desire. Enjoy this along with 4 of your friends, as this will serve 5 easily.

Raspberry Mascarpone Tart is a piece of Heaven with every bite

Recently, I noticed a number of Foodies out there have posted various fruit tarts from strawberries to apples and pears. Thanks to all of them, it has inspired me to try my hand at one and I believe it to be a winner. Because of your inspiration, I certainly can't take full credit, but have none the less added my special touches to this one. I served this to my guests for Sunday brunch and it was like seeing a bunch sweetoholics swarming over it never being able to get enough of it. I must admit, later in the evening I could still smell the scent of the perfumed aroma of the raspberry compote. I can't say enough about the incredible flavors that screamed out of every bite. As a footnote, it was relatively easy to prepare.

The topping:

2 pints of fresh raspberries (2 small boxes)
2 tablespoons of Grand Marnier
2 tablespoons of Grenadine syrup
3 tablespoons of sugar
1/2 cup of raspberry preserves
1 packet of gelantine powder (diluted in 1/3 cup hot water)

The filling:

1 package of cream cheese (8 oz.) at room temperature
1/2 container of Mascarpone (4 oz.) at room temperature
1 whole egg room temperature
1/3 cup of sugar
1 tablespoon of vanilla extract
1 tablespoon of Grand Marnier

The crust:

1 puff pastry sheet
2 tablespoons of flour

You can make your own puff pastry, but please, do you really want to complicate this dessert? Have we forgotten what this blog is all about, simplicity?? Just take the pastry sheet out of the freezer and set it at room temperature and let it thaw for about an hour or so.

When thawed, unfold it and lay it over a cutting board that has been sprinkled with the 2 tablespoons of flour. Preheat your oven to 400 (200c). Get yourself a tart pan that has the romovable bottom, you know the kind I'm talking about? You want one about 9 to 10 inches in diameter. Since there is plently of butter in the puff pastry, you really don't need to butter your pan. Using a floured rolling pin, roll out the puff pastry so that it is large enough to cover the bottom and sides of the tart pan. Don't roll it too thin or you won't have a nice bottom crust. Lay the pastry dough over the tart pan and push along the sides with  your thumb so that it molds itself nicely to the sides. If you have extra pastry dough that goes over the sides, simply fold it back into the sides making sure that it sticks well in the fold. With a fork, poke holes on the bottom and sides so that pastry doesn't puff up.

When ready to bake, use baking paper to cover the bottom and sides and then fill the pan with dried beans (like kidney beans or white beans). This will also help prevent pastry from puffing up and will keep its shape. Be sure to use baking paper and not foil. Foil, for some reason, keeps the bottom from baking well. It's best to use parchment paper or that special plastic paper that's oven safe. Anyway, I digress. Bake at 400 for about 15 minutes. When finished, remove from oven and lift out the beans and paper and allow to cool. It will continue to bake while it is still hot.

While pastry is cooling, start preparing your topping. In a medium sauce pan, add the raspberries, sugar, and Grand Marnier. Heat and bring to a very slow bubbling over medium to medium low heat, stirring frequently. Once liquid has been produced by the raspberries, add the preserves and the Grenadine and continue to cook for about 5 or 6 minutes. Remove from heat and pour into a bowl through a strainer so that you separate the liquid from the solids. The liquid will produce a wonderful syrup that you will coat your serving plates with. Set the solids back in the pan and set aside.

Now you can prepare the filling. In a large bowl, add the cream cheese, Mascarpone, egg, vanilla, and Grand Marnier, and stir with a wooden spoon until well blended and creamy. It may take a few minutes but you want to do this by hand. Once smooth, add the sugar and mix well for a couple more minutes.

Now it's time to bake again. Once the crust has cooled and the base has hardened a bit, add the filling of cream cheese and  Mascarpone  to the crust shell making sure it covers the base evenly. Since there could be leakage at the seams of the pan bottom, cover the bottom and sides of the tart pan with foil. This next step is very important. ONCE THIS GOES IN THE OVEN, THE OVEN DOOR MUST STAY SHUT AND NEVER BE OPENED UNTIL BAKING IS COMPLETE. Bake at 400 for 12 minutes and then shut the oven off and leave the tart in the oven for another 40 minutes. DO NOT OPEN THE DOOR DURING THIS TIME.

When baking is done, remove and set the tart aside to cool for about an hour. When cooled, add the gelatin (diluted in hot water) to the raspberry solids you have in the pan and stir well for about a minute. Let set for 5 minutes and then pour over the top of the filling making sure the entire surface is well coated. Transfer tart to the fridge and allow to continue to cool for another hour.

To serve, coat each plate with the raspberry syrup (about 2 tablespoons per plate) and place a nice wedge on top. Finish with a nice spoonful of well whipped heavy cream. You will have a dessert that is guaranteed to wow your guests. You won't believe the incredible flavor your taste buds will experience. I seriously recommend you make this at home. It was out of this world and I have all of you that have posted various tarts to thank for inspiring me to try my hand at it.

Framboises au Chocolat....at last, a cocktail you can eat with a spoon!

Loosely translated, Framboise au Chocolat is Raspberries in Chocolate. I had to give it a French name because it looks so "french", non? This happens to be a NonChef original as far as I can tell. I had semi sweet dark chocolate and raspberries hanging around and so I decided to come up with a dessert "cocktail" that you would need a spoon to eat, drink, or devour it. I haven't come up with the right phrase yet, but doesn't it look decadent? Mmmm yum it is! And silly rabbits out there, this is for adults.

I made enough of these for after dinner for 4; however, I must confess, I couldn't restrain myself and for 4 days straight, upon coming home from work, I ate one. Just when I was about to consume the last one, it dawned on me that I hadn't taken any pictures yet. That spoon got within an inch of the glass before I realized it. Thank god for quick thinking!

This dessert is the perfect finishing touch to a wonderful dim lit dinner for 4 and I highly recommend making it. So without further dissertation, here are the ingredients you will want. Oh, by the way, this is very easy to prepare.

1 cup of fresh raspberries
1 cup of raspberry preserves
1 cup of heavy whipping cream
1 packet of custard powder (instant custard, or you can make it from scratch)
2 cups of milk
4 oz. of semi sweet dark chocolate
1 packet of unflavored gelatine
1/2 cup of boiling water
1 cup of slivered almonds
1 shot glass of Kahlua (spelling?)
2 shot glasses of Framboise liquor (2 oz.)
1 teaspoon of sugar
2 tablespoons of powdered sugar

OK, from the start you will notice that I am cutting corners with the "instant" custard mix. If you want to spend the time making custard from scratch, be my guest. For most other desserts calling for custard, I would make it from scratch, but in this case it's perfectly ok to use instant. Save yourself the extra work.

We must first start out by preparing the bottom layer of this dessert cocktail, so start out by mashing the fresh raspberries with a fork, just enough to break them up and expose the sweet juices. Set them aside. In a sauce pan, pour the raspberry preserves and heat over medium low heat. Add the fresh raspberries and the 1 teaspoon of sugar. Stir well and when the mixture liquifies and begins to bubble, add the Framboise liquor and continue to cook for a few minutes at low heat.

In a microwave, bring 1/2 cup of water to boiling and add the gelatime packet. Stir well so that it completely dissolves. Add this to your sauce pan with the raspberry preseves and remove from heat. Stir well. Let sit for about 3 minutes and prepare 4 large martini glasses (6 oz size), or whatever clear dessert cups you may have. Run them over very hot water and towel dry. Now fill each glass evenly with the raspberry mixture and refridgerate for at least an hour.

While the raspberry mixture is cooling, get a saute pan and add the slivered almonds and toast over medium heat (dry). Don't over toast them, but when they start turning a golden color, they're ready. Remove them from the pan and set aside.

When the raspberry mixture has cooled and stiffened, you may start your custard. In a medium pot, add the milk and custard packet and stir so that powder is well dissolved. You will want to bring the custard mixture to a full boil over medium heat, constantly stirring and scraping the bottom of the pan so that it doesn't stick. Just before it comes to a boil, add the chocolate and stir well so chocolate melts and blends with the custard. You may want to have slivered your chocolate if it came as a block. By the time the custard comes to a boil, the chocolate should have melted and blended well. Now add the Kahlua liquour and continue to stir. When custard comes to a boil, lower heat to low and continue to stir for another minute. Remove from heat and allow to slightly cool for about 10 minutes. You may want to place some parchment paper directly on the custard so that it doesn't develop a skin at the top. During this time, remove the glasses from the fridge so that they get the chill off.

Once cooled just a bit, carefully spoon in the mixture into the glasses. Return the glasses to the fridge and allow to set for several hours or until the custard has totally solidified. Before serving, add the whipping cream to a bowl and beat until nice peaks develop. About half way through this process, add the powdered sugar and resume beating. Add a nice layer of the toasted almonds to each of the glasses and a spoonful of whipped cream over the top and voila, you're ready to serve. Enjoy !

Coconut Raspberry Cake, simple to make and rich in flavor

I don't consider myself a "great" baker of desserts; however, I occasionally try my hand at it. As time goes on, I will make attempts to create from scratch, but not this time around. I wanted to present an easy recipe for Coconut Raspberry Cake that anyone could make, even your kids. For this cake, we cut corners by purchasing a box of white cake mix. The frosting is a cream cheese frosting that is borrowed from The Joy of Cooking with a "nonchefnick" twist. The filling is a wonderful blend of raspberry preserves, fresh raspberries, and a touch of Grand Marnier.

I had no idea how this was going to come out, to be honest with you. In the end, I was very pleased. It turned out absolutely wonderful, very moist, and rich in flavor. My dessert guests went goo goo gaa gaa over it to put it in simple terms. So, I decided to share it with you. Here's what you will need:

1 box of Duncan Hines Moist Delux Classic white classic cake mix
1 1/2 cups of raspberry preserves
1 cup of fresh raspberries, semi crushed
2 tablespoons of Grand Marnier

For the cream cheese frosting:

16 oz. cream cheese, room temperature
10 tablespoons of softened unsalted butter
4 tablespoons of vanilla
4 cups of powdered sugar
6 oz. of unsweetened coconut flakes (the big flake version)

Bake the cake mix according to the directions on the box. I won't bore you with typing out the directions when they're already on the package. You should bake according to 2 layers.

While the cake is baking, prepare your filling. In a bowl, add the raspberry preserves, semi crushed raspberries, and the Grand Marnier. Mix well until fully incorporated. Cover with plastic and set in the fridge to cool.

When cake is finished baking, remove from oven and allow to fully cool. Once cooled, slice carefully across the top of the bottom layer so that it is flat. If the top layer has a bulge, simply turn it upside down when you set it on the bottom layer. That way, the top of the cake will be nice and flat. Set the bottom layer on a cake plate and begin to spread the raspberry filling over the top so that entire surface is well coated. The filling should be a good 1/4 inch thick. Next, carefully set the top layer over to cover the filling. Carefully remove any filling that runs out the sides so that it won't mix with the frosting.

Now, prepare the cream cheese topping. In a large bowl, add the cream cheese and the vanilla and stir well until the cheese becomes well incorporated and has a smooth creamy texture. Now, add the softened butter and continue to mix so that butter and cream cheese blend completely. Finally, while mixing, begin to add the powdered sugar a little at a time so that sugar gets well blended into mixture. Continue to add the sugar until you get the consistency that you are pleased with. You may not need the entire 4 cups of sugar, it's up to you. Be sure to taste for your liking.

Once your cream cheese topping is ready, begin to smooth it onto your cake, beginning with the sides and then ending with the top. Make sure to cover entire cake well. Don't be afraid to use as much of the topping as you want. This cream cheese topping is out of this world!

Once cake is completely covered, it's time to add the coconut flakes. Make sure to use unsweetened flakes and be sure to use the large flakes as opposed to the "baking" type that is stickier and more crushed. The large flakes make all the difference. Start by carefully covering the sides first by cupping your hand and filling it with the flakes, then applying it to the frosting. Be careful to be delicate so that flakes don't break up too much. Once the sides have been covered, finish off with the top. Your cake should be completely covered. Be sure to have a little extra coconut flakes in case you run short.

There you have it, a wonderful Coconut Raspberry Cake that you'll be proud to present to your guests. When I say this was delicious, I'm not kidding. You'll just have to try it for yourself to be sure. Enjoy!

Almond Raisin Bread Pudding.... is not just another bread pudding

By now, you are probably thinking "oh no, not another bread pudding recipe!" Well, just deal with it :) I had leftover bread from several packages and hate the idea of throwing this staple out the door. So I decided to make a bread pudding using raisins and almonds. You will be delighted that I did because this pudding turned out wonderful and highly recommended for breakfast or brunch. To top it all off, it's very simple to make. Instead of a thicker creamy sauce like Creme Anglaise, I chose to make a Brandy flavored sauce using Brandy, butter, sugar, and water. OK, let's get right to it and get our ingredients together.

4 cups of bread *
3 whole eggs
1 egg yoke
3 cups non fat half n half (or milk)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
3 tablespoons of sugar
1 cup of raisins
1 cup of slivered almonds

Sauce

3 tablespoons of Brandy
2 tablespoons of butter
4 tablespoons of sugar
1/4 cup of water

*use of old or stale bread including the crust or heel are perfectly acceptable and encouraged. Remember, bread pudding gives the opportunity of using what you might throw away.

Preheat your oven to 400 before you start anything. In a large bowl, beat the eggs and yoke until well beaten. STOP STOP STOP!! I want to take a moment to discuss something about the spelling of egg yoke. Is it 'yoke' or 'yolk'? Before you decide you are certain that it's one or the other, check the internet out and get confused. It's amazing that it is spelled both ways about 50/50. I know that one spelling is equipment used for horses. Can anyone be definitive? I use yoke!!

Back to our bread pudding. Once the eggs are well beaten, add the milk or half n half, cinnamon, nutmeg, and sugar, whisking to mix ingredients well. Take your bread and with your hands tear it up in pieces. Add them to the liquid and mix so that bread is completely soaked. Add the raisins and almonds and continue mixing. Let sit for about 10 minutes.

Pour the bread pudding mixture into a well greased rectangular bread baking dish and then sprinkle a bit of sugar over the top. Transfer to oven, turn heat to 350 and bake for 60 minutes. Once baked, turn oven off and leave pudding in while you are preparing your sauce.

The sauce preparation is very simple and quick to make. Start by melting your butter in a sauce pan on medium heat. Once melted, add the Brandy and lower your heat to medium low. Add the sugar and stir well. Add the water and allow the mixture to come to a slow bubbly boil. Continue to cook while stirring until sugar is well deluted and your sauce has a clear color. Remove from heat and set aside.

Take the bread pudding out of the oven and allow to cool for about 15 minutes. Periodically go back to your sauce and stir. Once pudding has cooled a bit, transfer it to a serving platter. With a knife, poke some holes over the top. Now spoon the sauce over the pudding, making sure that the top is well covered and is dripping down the sides. Let set for about an hour at room temperature so that sauce thickens and has allowed penetration into the pudding.

To serve, cut a 1 inch slice and spoon a bit of the sauce over it. You will love this bread pudding. Have it for breakfast, brunch, dessert, or even for that afternoon break with hot tea and cream. Enjoy!

English Trifle deserves an encore performance in time for the holidays

With the holiday season upon us, it is fitting to give English Trifle a second appearance on this blog. It is certainly a tradition in many parts of the world during December and is like a crown jewel of desserts that will surely exude the WOW factor. It is so simple to put together that no one will believe you when you tell them.

Let's start with the main item. The trifle dish is a deep glass bowl that sits on a single leg much like a brandy glass. It's about 9 inches in diameter and about 6 to 8 inches deep. Although you can find these dishes with a curved bottom, you need to get the flat bottom type for trifle. These dishes are very affordable at less than $12 in most discount stores and  can be used in a variety of ways, so they're versatile. This is the first thing you must purchase.

Now that you have the trifle dish it's time for the fun. First, let me explain what English Trifle is. You take some of your favorite fruit, some jam or preserves, custard, lady fingers or pound cake, and a bit of sherry, rum, grand marnier, or brandy, and you just start layering it all together and there you have it. I usually pick out 2 types of fruit. In my case, I love strawberries and bananas. The two go together so well; however, I've also made raspberry and blackberry trifle as well as blueberry and marion berry. All are wonderful, but try my favorite first before you begin experimenting.

English Trifle dates back to at least the 18th century but some even go back as far as the 15th and 16th centuries depending on who you ask. In any case, it was usually made of whatever was left over i.e. old sponge cake, fruit, custard (left over from baby's feeding), and if there was cream around it was used to top the dish. The fruit was sometimes cooked, if harder raw fruit was used. As the 19th and 20th century rolled around, fresh colorful fruit became more and more popular and the only thing cooked now is the custard.

Apple Cream Cheese Palmiers

One of the things I don't like to do is throw food away. If you remember the other day when I made my Apple Calvados Cheese Cake, I had some leftover apple slices that I had cooked. I also had an extra package of cream cheese. I decided to come up with a little dessert (great for breakfast) that I thought you might like. This is very simple to make and it utilizes any of the leftovers you had from the cheese cake recipe, should you have chosen to make it - or if you make it in the future. I decided to call this Apple Cream Cheese Palmiers. What an original name, LOL. OK, here are the leftovers I had:

Apple Calvados Cheese Cake

You will recall that a while back, I created a recipe for a wonderful cheese cake. I  decided that I would experiement with that  recipe today and came up with something totally new. I call it Apple Calvados Cheese Cake and from the smells in the kitchen, I think it's going to be a hit on Thanksgiving. I know that I had promised that I would post this today and I tried my hardest to make it available to you by early afternoon, but I didn't get a chance to; therefore, as late as it is tonight, I decided it was too good to wait until tomorrow. I had to share it with you by the off chance that you might want to prepare it for your guests on Thursday. Don't be intimidated by the ingredient list. It's really easier than it looks. The time you spend will be greatly repaid by the compliments you will get. Here's what we need:

The Topping

5 medium crispy green apples
3 tablespoons of brown sugar
2 tablespoons of apple butter
1 cube of butter
1/2 teaspoon of nutmeg
1/4 cup of Calvados
5 tablespoons of sugar
1/4 cup of water

The Crust

1 1/2 cups of sifted flour + 2 tablespoons for your cutting board
1/4 cup plus 2 tablespoons of sugar
1/2 teaspoon of vanilla extract
2 tablespoons of Calvados (or apple brandy)
1 1/2 cubes of butter, room temperature and sliced
2 egg yolks

The Filling

4 packages of cream cheese (8 oz. packages)
1 cup of ricotta cheese
3/4 cups of sugar
1/2 teaspoon of vanilla extract
4 tablespoons of Calvados
4 tablespoons of flour
2 tablespoons of corn starch
4 eggs + 1 egg yolk
1/4 cup + 1/8 cup of heavy whipping cream
Dash of salt

Crown Mocha Brandy Cheese Cake

I thought I had died and gone to Heaven upon the first bite I took of my latest recipe for cheese cake. I made this yesterday and throughout the afternoon and into late evening, the aroma of that cake having baked in the oven left me with a feeling of being in a pastry shop. So wonderfully intoxicating, I could have inhaled it whole (and ended up at the emergency room) had I not regained my sense of restraint. I compromised, settled in my favorite chair, and savored a slice of what may be the best cheese cake I have ever had.

Now don't get me wrong. I have partaken of some wonderful cheese cakes in my years and I have made them on several occasions, including New York style (one of my favorites). Maybe this time the planets and stars were all lined up properly and I had a stroke of luck. Whatever the case may be this time around, this cheese cake is neither the dry cake like New York style nor the gooey, wetter type. Instead, it is more like a high end velvety mousse au chocolat style. I tweaked my recipe a bit and that may have made all the difference.

This is not labor intensive or complicated to make, so let's get started. You definately will want to make this. For the filling, you will need:

3 packages of cream cheese (8 oz each), room temperature
1/2 cup of sugar
1/4 teaspoon vanilla extract
2 tablespoons of Brandy (or 1/4 teaspoon Brandy extract)
2 1/2 tablespoons of flour
3 eggs and 1 egg yolk
1/4 cup of heavy cream
2 tablespoons chocolate syrup
dash of salt

For the crust, you will need:

1 cup of sifted flour
1/4 cup of sugar
1/4 teaspoon of vanilla
1 teaspoon of Brandy
1 cube of butter, room temperature
1 egg yolk

In a food processor, blend the flour and sugar for a few seconds. Next, cut the cube of butter into 8 pieces and blend in one at a time, followed by the vanilla, Brandy, and egg yolk. It should quickly turn into a dough. Remove from processor and form a ball. Set in a bowl and refridgerate for 30 to 45 minutes. Be sure to cover bowl with a paper towel.

About 15 minutes before removing pastry dough from the fridge, preheat your oven to 400. Now remove the dough and roll out a tube shape about 6 inches long. Be sure to flour your cutting board and roller well. This is where I sometimes run into trouble with the pastry dough sticking and it can become frustrating. You probably have found ways to get around the sticking and if so, use your method. Now cut your tube of pastry dough into 3 equal parts, set 2 parts aside. Take one piece and roll it out carefully to make a circle approximately 9 inches in diameter. Take an 8 or 9 inch springform pan and remove the bottom. Make sure the pan is at least 3 inches deep. Carefully lay the rolled pastry dough onto the springform bottom, patching if necessary, and bake for about 12 minutes or until pastry dough is light golden. Watch it carefully as this bakes quickly. Remove from oven and set aside to cool. Increase oven heat to 450.

Now you will make the filling. In your food processor, add the cream cheese and blend until it's smooth. Next, add your dry ingredients a little at a time while blending. Once the dry ingredients are well incorporated into the cream cheese, start adding the eggs and egg yolk one at a time. Once well blended, add the Brandy, vanilla, and cream and continue blending well. At the final stage, add the chocolate syrup and pulse the processor a few times. Set mixture aside.

The pastry bottom should now have cooled. Spray the sides of the springform pan with cooking spray (preferably the butter type) and reconnect the pan together. Take the two remaining pieces of the pastry dough and roll out 2 strips about 3 inches wide. Carefully place the dough around the inside wall of the springform pan, making sure it covers the sides to the top. If you need to, go ahead and do patchwork with any remaining dough. Now slowly add the filling and smooth out so it is even all the way across. Pat the pan on the counter so the mixture settles well. The mixture should have filled the pan slightly over half way up.

Place in the middle of the oven and reduce temperature to 400 and bake for about 12 minutes. Reduce temperature to 225 and bake for 55 minutes. When done, remove from oven and set on board to cool for about 45 minutes, then refridgerate for at least an hour, preferably 2 hours. To display, carefully remove springform ring so as not to break the crust and set on a nice large white plate. Slice and set each piece on a puddle of half whipped cream or melted vanilla ice cream. Enjoy, I certainly did !