Thursday, February 17, 2011

Chocolate Mousse

When I was in college, I spent one semester living at the Sill Home Living Center on the University of Utah campus. It was the best experience I had while I was in college. I loved it. I lived there with my best friend, Sharon Hale. I learned a ton and had a lot of fun. Shortly after I lived there, they did away with the Home Living Center. Now it is just called, The Sterling W. Sill Building. One of Dallin's professors has her office in the building now. I think it is so sad. But I guess they think that the education we got there, is not neccessary in today's world.

A few months after we finished our semester there, all the girls that had lived there together, gathered for dinner. I was in charge of dessert. I made Chocolate Mousse. I never made it agian until Valentine's day this year. It was really good. Allan really liked it. I piped it into small heart shaped cups, I had made out of chocolate. They were quite pretty and delicious.

Chocolate Mousse

4 oz bar of high quality dark chocolate (Ghiradelli) Use 7 of the 8 squares (use last square as a garnish)

10 oz heavy whipping cream

¼ cup extra fine granulated sugar (not powdered) or just grind regular sugar in food processor

1 large egg white

1 tsp. almond extract

Break chocolate into small pieces and set aside

In a small saucepan, heat half of the cream until it begins to boil. Turn off heat, add the chocolate pieces and stir until the chocolate has melted and the mixture is smooth.

Pour the mixtureinto a bowl set over a large bowl of ice water and add the rest of the cream and almond extract. Using a hand held electric whisk, beat the mixture to soft peaks. Remove the bowl fromg the iced water.

Separate egg white into a bowl (glass or metal)

Whisk the egg white with a handheld electric beater until stiff peaks form. Add sugar, a tablespoon at a time, and continue whisking to a soft meringue.

Carefully fold the meringue through the chocolate mixture, then spoon into chilled serving glasses.

Or refrigerate and when cold, pipe into serving cups.

Chill before serving.

Sunday, February 13, 2011

Cherry Cordial Popcorn

We have two girls in our ward who were baptized last spring. They are both so cute. I just love them dearly. They were both born in our ward. Both their parents had been members of the church since they were in high school. But they hadn't attended in years. They were active in another church. Their family attended the open house of the Draper Temple. Nicole and Ashley were so excited by it that they convinced their parents to let them have the discussions. The whole family started coming to church. They will be going through the temple and being sealed at the end of the month. They are so happy. Lisa, the mom, is now my visiting teaching partner. I have never had such a committed partner. They are just an amazing family. I'm so excited for them.

Last week, they brought me some Cherry Cordial Popcorn for my birthday. It was so yummy, I decided I should figure out how to make it.

Cherry Cordial Popcorn

4 quarts popped corn
1 1/2 cup granulated sugar
1/2 cup light corn syrup
2 Tbsp. butter
1/2 tsp. salt
1/4 tsp. cream of tartar
1 tsp. baking soda
1 tsp. Cherry flavoring oil (available at bakers supply stores like Baker's Cash & Carry)
red food coloring
semi sweet molding chocolate
white molding chocolate

Keep freshly-popped orn warm in large baking pan in 200 degree oven. Combine sugar, corn syrup, butter, salt and cream of tartar in medium saucepan. Bring to poil. stirring constantly. Cook to 250 degrees without stirring. Remove from heat. After boiling action ceases, add flavoring and color. Add soda and stir in quickly but thoroughly. Put warm popcorn in a large bowl. Pour syrup at once while foamy over warm popcorn. Mix gently to coat popcorn. Spread onto parchment paper and break into pieces.

Melt chocolate in microwave, one minute at a time at 30% power until barely melted. Drizzle over popcorn. Do the same with the white chocolate.

Saturday, February 5, 2011

Chocolate M&M cookies

Valentine's day is one of my favorite holidays. I like everything about it. (look at my Valentine Blog). I mostly like making Valentines for the people I love. Allan likes to take Valentine treats to work. Actually, he likes to take any kind of treats to work. I usually make him sugar cookies or waffle cookies at Valentines. But this year I found a new recipe. The recipe for these cookies is almost the same as the recipe for Rolo cookie (minus the Rolos). I think they are really cute and Allan likes them even better than Rolo cookies. I think he'll be taking some to work this year.

Chocolate M&M Cookies
1 cup butter
2 eggs
1cup sugar
1 cup brown sugar
2 teaspoons vanilla
2 1/2 cup flour
3/4 cup cocoa
1 teaspoon baking soda


2 Tablespoons sanding sugar (to roll dough in).

Cream butter, sugars, eggs and vanilla. Add flour, baking soda and cocoa. The dough will be very thick and sticky. Form into balls and roll in sanding sugar. Push 6-7 M&M's in the top of each ball of dough. Bake at 400 degrees for 8-10 minutes