So, I know I mentioned something about posting some pictures of the filming locations around the Antelope Valley here. Well, me and a good friend of mine started out in his car. first, we wanted to hit the bank. But, the ATM was down, so when we were getting ready to leave the bank, someone passing by pointed out that we had a flat. Hmm. So, we called AAA, and waited about 1/2 an hour for them to show up. They changed the tire, and we went off to get the flat fixed and put back on the car. long story short, after messing around about 21/2 hours passed,and we really didn't have enough time to drive all over. So, we just settled for going to one of our favorite watering holes and had a few "sasparila's" and a bite to eat. So, hopefully we may get out during the next week and get some pictures taken.
I'll keep you posted. Anyway, try to have a really good Monday, and look for some pictures and comment on my latest -a Blueberry Cheesecake- coming on Tuesdays blog.
Bye for now!
Kent
Monday, September 21, 2009
Chocolate Mousse Cake
For the chocolate sponge cake: 4 egg whites, 2 egg yolks, 1/4 tsp. cream of tartar, 1 pinch salt, 1/3 cup sugar, 1 tsp. vanilla extract, 1/4 cup flour, 1/4 cup cocoa powder.
For the chocolate mousse follow my chocolate mousse recipe.
For decorating the chocolate mousse cake: 5 cubes semi-sweet baker's chocolate (about 5 oz.),
75 ml. whipping cream,
1 tsp. vanilla extract,
white chocolate shavings.
Recipe: Start with the chocolate sponge cake. Beat egg whites, cream of tartar and salt in a bowl until foamy. Add the sugar slowly and continue beating until stiff peaks. Fold in egg yolks and vanilla and continue beating until thoroughly mixed. Combine flour and cocoa and add them slowly through a sieve in the mixture while mixing. Line a 20-inch square baking pan with parchment paper and pour the batter in on a thin layer. Bake in a preheated oven at 325 F for 20 minutes. Let the sponge cake cool down and refrigerate. Cut the cold cake with a 3-inch pastry ring. You should get at least 20 rounds. Wrap the walls of ten 3-inch pastry rings with plastic wrap and arrange them on a tray lined with parchment paper. Place one slice of sponge cake on the bottom of each ring. Top with chocolate mousse and repeat one more time. Refrigerate for 2 hours. In the meantime, melt the semi-sweet chocolate with the cream and vanilla over double boiler and cool it down to 45 C. Pour the chocolate topping over each mousse cake, sprinkle with white chocolate shavings and refrigerate for 1 hour more. Before serving pull up gently the pastry rings from around the chocolate mousse cakes.
Chocolate Mousse
Chocolate Mousse Recipe
Print OptionsPrint (no photos)Print (with photos)
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
Method
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.
Print OptionsPrint (no photos)Print (with photos)
Ingredients
4 1/2 ounces bittersweet chocolate, finely chopped
2 tablespoons (1 ounce) unsalted butter, diced
2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
1 cup cold heavy cream
3 large eggs, separated
1 tablespoon sugar
(Optional) Raspberries and extra whipped cream
Method
1 Whip the cream to soft peaks, then refrigerate.
2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
Serves 5-8, depending on the size of the servings.
More Of "Capitalism" At It's Best!?
Some of these videos don't quite fit in my blog format. You can click right on the video or on the title to be redirected to watch it on You Tube
Had To Post This Joke
Bob was in trouble. He forgot his wedding anniversary. His wife was really pissed.
She told him “Tomorrow morning, I expect to find a gift in the driveway that goes from 0 to 200 in 6 seconds AND IT BETTER BE THERE !!”
The next morning he got up early and left for work. When his wife woke up, she looked out the window and sure enough there was a box gift-wrapped in the middle of the driveway.
Confused, the wife put on her robe and ran out to the driveway, brought the box back in the house.
She opened it and found a brand new bathroom scale.
Bob has been missing since Friday.
via
Rating 4.33 out of 5
She told him “Tomorrow morning, I expect to find a gift in the driveway that goes from 0 to 200 in 6 seconds AND IT BETTER BE THERE !!”
The next morning he got up early and left for work. When his wife woke up, she looked out the window and sure enough there was a box gift-wrapped in the middle of the driveway.
Confused, the wife put on her robe and ran out to the driveway, brought the box back in the house.
She opened it and found a brand new bathroom scale.
Bob has been missing since Friday.
via
Rating 4.33 out of 5
Texas Sheet Cake Recipe with Chocolate Frosting
Texas Sheet Cake Recipe with Chocolate Frosting
Recipes for Dark Chocolate Cake, Toasted Pecans & Cocoa Fudge Icing
© Donna Diegel
Sep 19, 2009
Easy chocolate recipe for Texas Sheet Cake, dark chocolate fudge icing and toasted pecans. Moist cake with cocoa, buttermilk and a touch of cinnamon.
The saying goes, "Everything in Texas is bigger!" This moist and delicious Texas Sheet Cake is proof indeed that good things come in big packages. Easy chocolate recipe for the best dark chocolate cake ever!
Texas Sheet Cake Recipe
•3 teaspoons all-purpose flour
•3 cups all-purpose flour
•3 cups white sugar
•1 1/2 teaspoons baking soda
•1 1/2 teaspoons ground cinnamon
•1/2 teaspoon salt
•1 cup water
•3/4 cup (1 1/2 sticks) butter
•1/3 cup Dutch processed cocoa
•3/4 cup buttermilk
•1 1/2 teaspoon pure vanilla extract
•3 large eggs
How To Make a Texas Sheet Cake
1.Preheat oven to 375 degrees F. Spray or grease 18 X 12 inch baking pan, and dust the inside with 3 teaspoons flour.
2.In a large bowl, combine 3 cups flour, sugar, baking soda, ground cinnamon and salt together. Set aside.
3.In a small saucepan, bring water, butter and cocoa to a boil.
4.Combine buttermilk, vanilla and eggs in a small bowl and whisk well.
5.With an electric mixer, and using the paddle attachment, combine dry ingredients with cocoa and butter mixture and beat well on medium speed.
6.Add buttermilk and egg mixture, beat again, scraping bowl as needed. Don't over mix the cake batter. 2 minutes should be enough.
7.Pour into prepared baking pan, and bake at 375 degrees for 20 minutes, or until pick comes out clean.
8.Prepare chocolate frosting (see below) while cake is baking.
9.Spread frosting evenly over Texas Sheet Cake when it comes out of the oven. This is an important step. The frosting must be poured over a hot cake in order for it to spread and set up properly. The frosting is thin at this point and will want to run down the sides of the cake. Try to pour it in the middle of the cake, and work it towards the edges.
10.Let cake cool completely before slicing.
11.Makes a large 18 X 12 inch Texas Sheet Cake that will serve 18-24.
12.Cover and refrigerate any leftovers.
Dark Chocolate Fudge Icing
•8 Tablespoons (1 stick) butter
•1/2 cup milk
•1/3 cup Dutch processed cocoa
•4 1/2 cups powdered confectioners' sugar
•1/3 cup toasted pecans, chopped
•1 Tablespoon pure vanilla extract
How To Make Chocolate Fudge Frosting
1.In a small saucepan, bring butter, milk and cocoa to a boil. Remove from heat, let cool to lukewarm, and pour into a large mixing bowl.
2.With an electric mixer and using a beater attachment, beat powdered sugar into the butter and cocoa mixture 1 cup at a time, scraping sides of bowl as needed.
3.Add toasted pecans and vanilla.
4.Follow directions above for frosting the Texas Sheet Cake.
Read more: http://baking-decorating-cakes.suite101.com/article.cfm/texas_sheet_cake_recipe_with_chocolate_frosting#ixzz0RhOABFKq
Recipes for Dark Chocolate Cake, Toasted Pecans & Cocoa Fudge Icing
© Donna Diegel
Sep 19, 2009
Easy chocolate recipe for Texas Sheet Cake, dark chocolate fudge icing and toasted pecans. Moist cake with cocoa, buttermilk and a touch of cinnamon.
The saying goes, "Everything in Texas is bigger!" This moist and delicious Texas Sheet Cake is proof indeed that good things come in big packages. Easy chocolate recipe for the best dark chocolate cake ever!
Texas Sheet Cake Recipe
•3 teaspoons all-purpose flour
•3 cups all-purpose flour
•3 cups white sugar
•1 1/2 teaspoons baking soda
•1 1/2 teaspoons ground cinnamon
•1/2 teaspoon salt
•1 cup water
•3/4 cup (1 1/2 sticks) butter
•1/3 cup Dutch processed cocoa
•3/4 cup buttermilk
•1 1/2 teaspoon pure vanilla extract
•3 large eggs
How To Make a Texas Sheet Cake
1.Preheat oven to 375 degrees F. Spray or grease 18 X 12 inch baking pan, and dust the inside with 3 teaspoons flour.
2.In a large bowl, combine 3 cups flour, sugar, baking soda, ground cinnamon and salt together. Set aside.
3.In a small saucepan, bring water, butter and cocoa to a boil.
4.Combine buttermilk, vanilla and eggs in a small bowl and whisk well.
5.With an electric mixer, and using the paddle attachment, combine dry ingredients with cocoa and butter mixture and beat well on medium speed.
6.Add buttermilk and egg mixture, beat again, scraping bowl as needed. Don't over mix the cake batter. 2 minutes should be enough.
7.Pour into prepared baking pan, and bake at 375 degrees for 20 minutes, or until pick comes out clean.
8.Prepare chocolate frosting (see below) while cake is baking.
9.Spread frosting evenly over Texas Sheet Cake when it comes out of the oven. This is an important step. The frosting must be poured over a hot cake in order for it to spread and set up properly. The frosting is thin at this point and will want to run down the sides of the cake. Try to pour it in the middle of the cake, and work it towards the edges.
10.Let cake cool completely before slicing.
11.Makes a large 18 X 12 inch Texas Sheet Cake that will serve 18-24.
12.Cover and refrigerate any leftovers.
Dark Chocolate Fudge Icing
•8 Tablespoons (1 stick) butter
•1/2 cup milk
•1/3 cup Dutch processed cocoa
•4 1/2 cups powdered confectioners' sugar
•1/3 cup toasted pecans, chopped
•1 Tablespoon pure vanilla extract
How To Make Chocolate Fudge Frosting
1.In a small saucepan, bring butter, milk and cocoa to a boil. Remove from heat, let cool to lukewarm, and pour into a large mixing bowl.
2.With an electric mixer and using a beater attachment, beat powdered sugar into the butter and cocoa mixture 1 cup at a time, scraping sides of bowl as needed.
3.Add toasted pecans and vanilla.
4.Follow directions above for frosting the Texas Sheet Cake.
Read more: http://baking-decorating-cakes.suite101.com/article.cfm/texas_sheet_cake_recipe_with_chocolate_frosting#ixzz0RhOABFKq
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