Dark Chocolate Mousse

This is a perfect dessert to serve to company since it can be prepared in advance easily and served in individual glasses or dishes. It is really light and silky smooth with that clean bursting sensation of chocolate. You can top this with whipped cream and chocolate shavings or even fresh berries.

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Just looking at it makes my mouth water. I am pretty sure that this looks so cute, that when you serve it at any party, they will ask you where did you order these treats from. That is how good these look.

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Hope you enjoy this little treat,

The Oven Master

 

Dark Chocolate Mousse

Found from Brown Eyed Baker

  • 8 ounces bittersweet chocolate (60% cacao), finely chopped
  • 5 tablespoons water
  • 2 tablespoons Dutch-process cocoa powder
  • 1 tablespoon brandy
  • 1 teaspoon instant espresso powder
  • 2 eggs, separated
  • 1 tablespoon granulated sugar, divided
  • ⅛ teaspoon salt
  • 1 cup + 2 tablespoons heavy cream

1. Combine the chocolate, water, cocoa powder, brandy and espresso powder in a medium bowl. Place the bowl over a small saucepan filled with about 1 inch of water set over low heat, so that it is barely simmering. Stir the mixture frequently until it is completely melted and smooth; remove the bowl from the heat.

2. In a large bowl, whisk together the egg yolks, 1½ teaspoons of the sugar and the salt until it is slightly thickened and pale in color, about 30 seconds. Pour the melted chocolate mixture into the egg mixture and whisk to combine. Let cool until it’s slightly warmer than room temperature, about 5 minutes.

3. Whip the egg whites using a stand mixer with a whisk attachment on medium speed until foamy, about 1 minute. Add the remaining 1½ teaspoons of sugar and increase the speed to medium-high. Continue to whip until soft peaks form, about 1 more minute. Gently whisk one-quarter of the whipped egg whites into the chocolate mixture. Add the remaining egg whites and gently fold into the chocolate mixture using a rubber spatula until just a few white streaks remain.

4. Wipe out the mixing bowl and then add the heavy cream to the bowl. Again using the whisk attachment, whip the cream on medium speed until it begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks form, at least another 15 seconds. Using a rubber spatula, gently fold the whipped cream into the mousse until no white streaks remain. Spoon the mousse into individual serving cups, cover with plastic wrap and refrigerate until set and firm, at least 2 hours or up to 24 hours.

Notes:

  • If you are concerned about using raw eggs in this recipe, look for pasteurized eggs – almost all grocery stores carry them now.
  • You can omit the brandy if you do not drink alcohol. You may substitute vanilla extract, adding it to the egg yolks, sugar and salt in step #2.
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Caramel Stuffed Quadruple Chocolate Cookie

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Oh My Goodness. These look amazing. I CAN’T EVEN EXPLAIN. I don’t know why these look so good, but they do!!!!! I love this so much Why on earth did I have to come upon a amazingly great blog post as I did. I have to show this to everyone. My mind will blow if I don’t make these right away. I think I will. And because I will, this post will be short, sorry.  Well got to get going.

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~ The Oven Master

 

Caramel Stuffed Quadruple Chocolate Cookie

Found from Averie Cooks

  • 3/4 cup unsalted butter, softened (1 1/2 sticks)
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 packet instant chocolate pudding mix, about 3.7 to 3.9 ounces (not sugar-free and not ‘cook & serve’)
  • 1/4 cup unsweetened natural cocoa powder
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup semi-sweet chocolate chips
  • 5 ounces dark chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
  • about 17 Rolo Candies, unwrapped (substitute with small caramel squares or bite-sized pieces of a favorite candy bar; results will vary)
  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the pudding mix, cocoa, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  4. Stop, scrape down the sides of the bowl, and add the chocolate chips, chopped chocolate, and beat on low speed until just combined, about 30 seconds.
  5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 17 equal-sized mounds of dough. Roll into balls, and flatten slightly.
  6. Carefully insert 1 Rolo in the center of each dough mound. Use your fingers to seal the dough around the Rolo so it’s completely enclosed. Roll dough between palms if necessary to make smooth again and flatten slightly as necessary. Repeat candy-stuffing process with all dough mounds.
  7. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  8. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 minutes, or until edges have set and tops are just set, even if slightly undercooked and glossy in the center. Don’t overbake which is easy to do with dark cookies. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
  9. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Sky-High Lemon Meringue Pie Bars

This is delicious. The fluffy meringue is so good!!! The lemon ties all of the sweetness together, and the crust. OH the crust. That is the best lemon meringue crust ever. I love this recipe. SOOOOO much. This is truly great.

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Flaming the top is hard. If you don’t have a kitchen torch, which I hope you only use it for baking if you have one. I would say you would have to buy one, or ask a friend who might. You have to be well trained, or good at things the first time, to really perfect this. I hope that this will come easier to you than it was to me, but don’t worry, not everyone is perfect.

Foamy and fluffy meringue

Foamy and fluffy meringue

Hope you enjoy this little sweet recipe. Fluffiness and all.

Not Fluffy, but great at baking,

~The Oven Master

 

Sky-High Lemon Meringue Pie Bars

Found from the Brown Eyed Baker (Photos included, but edited)

THE CRUST

  • 6 tablespoons unsalted butter, at room temperature
  • ½ cup light brown sugar
  • 1 egg
  • 1 cup graham cracker crumbs
  • ½ cup all-purpose flour

THE LEMON FILLING

  • 6 egg yolks, at room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • ½ cup freshly squeezed lemon juice

THE MERINGUE TOPPING

  • 1¼ cups granulated sugar, divided
  • 2 tablespoons light corn syrup
  • 3 tablespoons water
  • 6 egg whites, at room temperature

 1. Make the Crust: Preheat oven to 350 degrees F. Lightly butter an 8×8-inch square baking pan, then line it with parchment paper, leaving an overhang on each side. Set aside.

2. Using an electric mixer, beat together the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and mix to combine. Scrape down the sides of the bowl, reduce the mixer speed to low, and add the flour and graham cracker crumbs, mixing until a dough forms. Transfer the dough to the prepared pan and pat into an even layer (the dough will be rather soft). Bake for 10 to 15 minutes, or until light golden brown. Remove from the oven and place on a wire cooling rack.

3. Make the Filling: Using an electric mixer with a whisk attachment, beat the yolks on high speed until pale and fluffy, 2 to 3 minutes. Gradually add the condensed milk and beat until light and fluffy, an additional 3 to 5 minutes. Scrape down the sides of the bowl, add the lemon juice and beat on medium speed until combined, about 30 seconds to 1 minute.

4. Pour the filling over the crust and bake for 15 to 20 minutes, or until the filling is set and the center does not jiggle when the pan is moved. Remove from the oven and place the pan on a wire rack to cool to room temperature. Once completely cooled, cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.

5. Make the Meringue Topping: In a small saucepan, combine 1 cup + 2 tablespoons granulated sugar, the water, and the corn syrup over medium heat. Bring to a boil, stirring occasionally. Once boiling, do not stir, and heat to 240 degrees F.

6. Meanwhile, using an electric mixer fitted with a whisk attachment, whip the egg whites on high speed until soft peaks form, about 1 minute. Gradually add the remaining 2 tablespoons of granulated sugar. If the sugar syrup has not yet reached 240 degrees, turn the mixer off and wait. Once the syrup reaches the correct temperature, turn the mixer speed to medium and add the syrup to the bowl in a slow, steady stream down the side of the bowl. Increase the speed to high and beat until thick, fluffy and cool, about 7 minutes.

7. Spread the meringue on top of the chilled lemon bar, swirling to form peaks. Using a kitchen torch, torch the meringue to a golden brown color. If you do not own a torch, you can place the pan in a 500 degree F oven for a few minutes to brown the top. Be sure to keep a close eye on it so it doesn’t burn. Allow the meringue to cool, then slice into bars and serve. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. So eat them up quick, which I bet you won’t have trouble with.

 

 

Cookie Dough Bark

Okay, this is over the top. I have not had time to try this recipe out, so if it is horrible, please let me know. Otherwise, this recipe seems utterly delicious. Now you don’t have to wait to have peppermint bark at Christmas when you can have Cookie Dough Bark!!! Just a little snippet of a imaginary commercial. Got to have a little humor, eh?

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I am going to go a little far here, but….. THESE LOOK AMAZING!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

I am serious. These look great. I mean, I can’t even explain the emotions that I am having. This is crazy.

Okay, now before I kind-of blow up about this. Here is the recipe.

The Crazy Cookie Dough Lover,                                                                                                                                                                  ~ The Oven Master

 

Cookie Dough Bark

Found from `Wine and Glue` (Photo included)

  • 1/2 cup of butter, softened
  • 3/4 packed brown sugar
  • 2 cups all purpose flour
  • 2 tsps vanilla extract
  • 14 oz sweetened condensed milk
  • 1 cup mini chocolate chips
  • 3 cups milk chocolate chips

 

  • In the bowl of a large stand mixer, cream the butter and the brown sugar until light and fluffy, about two minutes. Beat in the vanilla.
  • Slowly add the flour, scraping down the sides as necessary.
  • With the mixer still running, slowly add in the sweetened condensed milk. You may need to stop the mixer periodically to scrape down the sides.
  • Once it is fully combined, stir in the mini chocolate chips.
  • Melt 1 1/2 cups milk chocolate chips. To melt the chocolate chips, make or use a double boiler. Take a saucepan, pour in water and put a heat resistant bowl over, but don’t let the bowl touch the water. Melt the chocolate and stir occasionally until there are no chips left.
  •  While they are melting, line a 10 by 15 pan with wax paper. Spread the melted chocolate over the wax paper, being careful not to make it too thin (you won’t be able to cover the whole surface area of the pan.
  • Refrigerate for 15 to 30 minutes.
  • Spread the cookie dough over the hardened chocolate in an even layer. Refrigerate 15 to 30 minutes.
  • Melt the remainder of the chocolate, and pour over the cookie dough layer. Allow to harden and then break apart. Then eat, devour, and enjoy.

Chocolate Chip Cookies (The Triple C)

How you ever wanted a warm chocolate chip cookie but never have the time? Well than this is your quick but delish chocolate chip cookies. It only takes about 20 minutes to make and bake. The recipe is super simple and nut free.

Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups of NESTLÉ® TOLL HOUSE Semi-Sweet Chocolate chips

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. In another bowl, Beat with an electric mixer, butter, granulated sugar, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each egg. Gradually beat in flour mixture. Stir in the chocolate chips.

BAKE for 10 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

PAN COOKIE VARIATION: Preheat oven to 350° F. Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars.

Hope you enjoyed
~ The baking queen

This recipe was found on the back of NESTLÉ® TOLL HOUSE chocolate chip bag

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Salted Caramel Chocolate Chip Blondie Bars (These fell down from heaven)

OMG!!!!!! These are THE  best bars I have ever tasted. The caramel oozing from the middle, salt being the balance, the chocolate chips!!!! Ugh, God has created a beast of a dessert! This is amazing.  I almost died from the taste.  This is pure deliciousness.DSC08375

This. Makes. Me. Not. Want. To eat. Anything. Else.

I love this recipe so much, I was scared to share it out to you guys because this recipe is my baby. I LOVE it. You can’t wait to make these, find a reason to make these ASAP!!! Otherwise, you might die of wanting them. I know waited to long to make these myself.  Got to go, timer is ringing, making another batch.

See y’all,

The Oven Master

 

Salted Caramel Chocolate Chip Blondie Bars

Found at http://www.browneyedbaker.com and http://www.eatrunread.com. Both GREAT blogs to get ideas from.

  • 2 1/8 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter, melted and cooled to room temperature
  • 1 cup light brown sugar
  • ½ cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips
  • 10 ounces caramel candy squares, unwrapped
  • 3 tablespoons heavy cream
  • 3 teaspoons (approximately) fleur de sel, sea salt, or kosher salt, for sprinkling over caramel and bars

 

  • Preheat oven to 325 degrees F. Grease a 9-inch square pan; set aside.
  • In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
  • Using an electric mixer, mix together the melted butter and sugars on medium speed until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Slowly add the dry ingredients and mix on low, just until combined. Stir in the chocolate chips.
  • In a medium microwave-safe bowl combine the caramels and heavy cream. Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes. OR you can do this step on your stove top: melt caramels and heavy cream in a medium-sized pot or saucepan, stirring until melted. 
  • Press half of the cookie dough into the prepared pan. Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving some empty space around the edges. Sprinkle the caramel with half the sea salt. Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered. Sprinkle the bars with the rest of the sea salt.
  • Bake the cookie bars for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan. 
  • Cool the bars on a wire rack to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set. DO NOT TRY TO CUT BEFORE THEY’RE COOL, it will turn into a huge gooey mess. Cut into squares and serve. Store leftovers in an airtight container at room temperature.

Simple Lemon Sorbet

Today with my grandma, I made lemon sorbet. It was delicious and refreshing. The tang of the lemon zest and also the sweetness of the lemon juice. I not joking, compared to the zest of a lemon, lemon juice is the perfect kind of sweet. This recipe has no corn syrup or any type of sorbet/fruit  liqueur.  So is it really healthy.

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I am in LOVE with the band The Beatles, they are the best band in the world. Ask me any question about The Beatles and I will answer. I am a Beatles nerd. Crazy right?

Right away you are probably thinking, what does this have to do with anything about lemons or sorbet? Am I right?  Well this actually does have to do with lemons, and The Beatles.  It all went like this…

My sister and I had a simple talk about The Beatles.  I had a sudden thought that popped into my mind.

“What if The Beatles were fruits?” I asked

“That would be crazy” said my sister

“What would John Lennon’s name be?”

But instead of saying Lennon, I said lemon! My sister and I stated cracking up and agreed that if John Lennon was a fruit (yes lemons are fruit) he would be a lemon. John Lemon. Not because he was sour and mean, but just because it sounded cool and funny.

As I was looking for a recipe for lemon sorbet today, I remembered John Lemon. I searched it up and found this

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I guess maybe many other people have these great ideas that pop into their brains too. I started cracking up so hard. This is great! I also found this, it is the most creative idea ever.

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I mean, Apple McCartney, John Lemon, George Perrison, Mango Starr? And they are ‘Beatle  Juice’. Is it the most amazing thing I have ever seen! I am screaming right now. This was a real achievement. Anyway, back to the sorbet.

There is real lemon zest and a tropical zang to this delicious sorbet.  And if you are craving ice cream, but don’t want all that fat of the dairy in it. This is a simple and quick recipe that will fulfill your cravings.  Here’s the recipe. Hope you enjoy.

~ The Oven Master

 

Simple Lemon Sorbet 

  • 2 cups granulated sugar
  • 1 cup water
  • 1 1/2 cups freshly squeezed lemon juice, strained.
  • About 1 tablespoon fresh lemon zest, no white zest only outer yellow rind.

First step is to take a saucepan and put to over the stove and turn it on to medium-hight heat. Pour in the sugar and water and let sugar dissolve (this is a simple syrup recipe). Once boiling, turn heat down until the rest of the sugar had dissolved. Once done with that, transfer the simple syrup into a bowl (glass if you can) to let it cool, if you want it to cool sooner, stick it in the fridge until cooled.

After the simple syrup is cooled, pour in the zest and juice of the lemons. mix around a bit then put it into the ice cream maker*. Keep it in there for about 25-30 minutes. After that, transfer it back to the glass bowl and put it in the freezer until the next day, or stick it in a ice bath for 30 minutes before eating.

 

* If you don’t have a ice cream maker, you can use a blender and freeze the pitcher of it before using and put it on the slowest blend as you can. If it does not go slow, cut the time of blending it to 10-15 minutes of blending.