Chocolate Mousse

Hello my friends,
Okay, so  I know that I haven't been blogging twice a week and I'm sorry. But, last week I went camping in Algonquin with my dad and sister. I had alot of fun. We just got back yesterday. If my dad picks up a few things for me, I am going to make for you today:

CHOCOLATE MOUSSE
You will need:
36+  Milk chocolate HERSHEY"S KISSES
15 regular sized marshmallows
1/3 cup milk
1/4 teaspoon almond extract
1 cup of cold whipping cream


#1: Remove wrappers from chocolates.

#2: Combine marshmallows and milk in small saucepan. Cook over low heat stirring constantly, until marshmallows are melted and mixture is smooth. Remove from heat.

#3: Pour 1/3 cup of mixture into medium bowl; stir in almond extract. Set aside.

#4: To remaining mixture add 36 chocolates; return to low heat, stirring constantly until chocolate has melted. Remove from heat and let cool to room temperature.

#5: Beat whipping cream in small bowl until stiff. Fold 1 cup of whipped cream into chocolate mixture. Gradually fold remaining whipped cream into reserved mixture.

#6: Fill parfait glasses 3/4 full with chocolate mousse. Spoon reserved marshmallow mixture on top. Refrigerate 3 to 4 hours.




Well, that's it for today I hope it comes out well. This is sort of tricky.
Remember: Cooking is all about experimenting. And timing.

Becca.

Green Onions

Hey Peoples,
So, I don't know if you know this about me, but I love green onions. They are great. I find that you can use them in a lot of recipes, like: anything to do with pastas, eggs, salads, etc.
I love green onions because they have a real burst of flavour when you bite into it. I use them in everything.

Here are some food I have used green onions in.

Fettuccine Alfredo.

Tuna Helper.

Creamy Carbonara.

The point is, it's really easy to alter or add to a recipe, and besides, cooking is all about experimenting and what tastes good to you.
-Becca.

Deep Dish Brownies

Hey Peoples,
I Know that I had not blogged twice last week. BUT, in my defense, I did bake on Thursday. I just didn't get around to blogging about it.

On Thursday, I made my Aunt Mel's Deep Dish Brownies (It's really just fancy talk for huge and super delicious). I don't think I have gotten the baking time down just right.

* Did You Know: Brownies keep cooking a little after you take them out of the oven.

Well, Anyways here are some pictures.

A great way to top off your brownie is with whipped cream. Mmmmmmm.








Love ya,
Becca.

Black and White

Hey Peoples,
*SCHOOL'S OUT FOR THE SUMMER!!!*
This morning I realized how bored I am going to be during the summer. I have decided to try and bake and cook and blog at least twice a week. today, since I finally have sugar back in my pantry, I made cupcakes.
*NOTE: This recipe is from my grandma who got it from a really old cookbook that was falling apart.

Grandma's White Cake Recipe
You Will Need:    - 2 Cups of Flour
                             - 3 teaspoons of baking powder
                             - 1/2 teaspoon of salt
                             - 1/2 cup of shortening (butter) *
                             - 1 1/4 cups of sugar
                             - 2 eggs
                             - 1 teaspoon of vanilla
                             - 1 cup of milk

#1: Stir flour, baking powder, and salt together.
#2: Cream shortening in a different bowl: add  sugar gradually, beating well between additions.
#3: Add eggs, one at a time, beating well after each addition.
#4: Stir in vanilla.
#5: Add dry ingredients alternately with milk, beginning and ending with dry. Blend well.
#6: Pour into floured or lined pans.
#7: Bake for 20-25 mins, at 350 degrees F.  for cupcakes, makes 2 dozen, medium sized.
#8: Frost as desired.


Now, I like to add a little chocolate to make the "black and White" cakes. before baking I put on top of each cupcake some chocolate chips ( the more the merrier!) push them down with your finger so that they are covered with batter. Bake. Frost with chocolate icing.

Bad picture showing the inside of the good cupcake.

Becca.