Posts Tagged With: Chocolate

“Cracked Earth” Chocolate Cake

Branden’s birthday was recently, so we had cake AGAIN.  So if you don’t like Carrot Cake (although, this one might make you change your mind), I have something else for you…

Last year, I told a story about how I once made a flourless chocolate cake FOUR years ago for Branden’s birthday but then lost the recipe for said cake during some moves.  Each year, I thought I found the recipe again, but it was never quite right.  Well my friends, I’m happy to say that four years and three flourless chocolate cakes later, I finally found the original recipe and its just as good as I remembered.  This cake is incredibly dense but its so chocolately and moist – it goes excellent with some fresh berries and homemade whipped cream.

Okay that’s all great and stuff, but I have to be honest…this cake is a complete pain in the rear to make – its so finicky and if you don’t follow the directions completely, it won’t turn out.  Forgot to temper the eggs?  You’re toast.  Didn’t achieve stiff peaks in your egg whites and struggle to fold them in to the chocolate?  Toast again.  Seriously, this thing is a pain and I whine each time I make it about how much I hate it and then I take a bite and then I’m swept into euphoria and amnesia.  This cake is heaven and worth ever bit of anger that I put into it!

Enjoy!

Recipe from Tyler Florence

  • 1 lb. bittersweet chocolate, chopped into small pieces (might I suggest using Ghiradelli’s 60% cocoa chips?)
  • 1 stick butter, room temperature
  • 9 large eggs, seperated
  • 3/4 c. granulated sugar + 1 TBS

Preheat the oven to 350 degrees.  Butter a 9″ springform pan.

Put the chocolate and butter into the top of a double boiler and heat over (but not touching) about 1 inch of simmering water until melted.  Meanwhile, which the egg yolks with the sugar in a mixing bowl until light yellow in color.  Whisk in a little of the chocolate mixture into the egg yolk mixture to temper the eggs – this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture.  Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20-25 minutes.  Let stand 10 minutes, then unmold.

Serve at room temperature with fresh whipped cream and berries.

 

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Categories: Desserts, Recipes | Tags: , , , | 4 Comments

Dark Chocolate Waffles with Orange Syrup

I literally woke up over the weekend thinking about chocolate waffles for no apparent reason (and after reading this, you might too tomorrow).  Seriously, I don’t know where this notion came from.  But what to top them with?  Oh, oh I know, I know!!  Pick me!  ORANGE SYRUP.  Again, no idea where this came from but I was pretty excited…and on a serious mission to make my dreams come true.  Should I note that I’ve never had chocolate waffles let alone with orange syrup?  That should further prove how random this was.

I fumbled down the stairs, leaving Branden asleep in the bed, determined to find a starting point.  I stared at my cookbook bookcase (yes, we have an entire bookcase) when I had an epiphany.  The Ghiradelli Cookbook I brought back from San Fran last spring was sure to be promising.  B.I.N.G.O.

I’m not a fan of overly sweet breakfast foods so trust me when I say that neither the waffle nor the syrup were overly sweet.  I mean for one, the waffle has very little sugar in it.  The only significant sweetness is from the dark chocolate chips should you choose to add them (and I suggest you do).  And the syrup only had enough sugar in it to ensure it didn’t come out bitter after being reduced.

These waffles would also be beautiful topped with fresh berries and whipped cream for dessert.  Or breakfast – whatever your fancy.

Enjoy!

Dark Chocolate Waffles (makes 8 waffle squares)

  • 1 c. all-purpose flour
  • 1/2 c. unsweetened cocoa
  • 1/2 TBS baking powder
  • 1 TBS granulated sugar
  • 1/4 tsp. salt
  • 1 c. whole milk
  • 2 large eggs, separated
  • 2 TBS canola oil
  • 3/4 c. Ghiradelli 60% Cocoa Chocolate Chips

Preheat a waffle iron.

Sift the flour, cocoa, and baking powder into a bowl.  Add the sugar and salt and whisk to thoroughly mix.  In another bowl, whisk together the milk, egg yolks, and oil. Add to flour and whisk gently until just conbined.

In a clean, dry bowl, beat the egg whites with an electric beater at medium speed until they form soft peaks.  Fold into the batter and mix in the chocolate chips.

Ladle 1/2 of the batter onto the center of the waffle iron.  Close the top and cook until waffle is crispy on both sides.  Follow the manufacturer’s instructions for cooking time.  Serve immediately with orange syrup (recipe follows).

– Waffle Recipe from The Ghiradelli Chocolate Cookbook

Orange Syrup

  • 1 c. orange juice
  • 1 TBS granulated sugar
  • 1 1/2 tsp. corn starch

Whisk ingredients together in a small saucepan and bring to a boil, stirring frequently.  Simmer until thick enough that it coats the back of a wooden spoon.  Remove from heat and allow to cool slightly before topping waffles.

Categories: American, Breakfast, Desserts, Recipes | Tags: , , , | 2 Comments

Baby, its Cold Outside! Chili with Chipotle & Chocolate

We are on the hunt for an awesome chili recipe – we’re getting closer, but still haven’t found one that’s just right.  I don’t know quite what we’re even looking for at this point, but we will continue trying recipes until we find it (its a tough job, but someone has to do it!).

We’ve made one with steak and chorizo and we also like my mom’s white chicken chili.  This week’s chili has chocolate in it.  Yes, I typed that correctly: chocolate.

While this chili still didn’t have what we were looking for (I really wish I knew what we wanted), it was still delicious and was pretty healthy since it used ground turkey instead of beef – you really can’t tell the difference!  The chocolate lends a really earthy taste to this soup and really feels right at home here.

On a side note, if you’ve got a chili recipe you think we’d enjoy, send it my way!  We love trying new ones!

Enjoy!

  • 2 c. diced onion (about 1 large)
  • 1 c. chopped red bell pepper
  • 1 tsp. minced garlic
  • 1 1/4 lbs. ground turkey breast
  • 3 TBS brown sugar
  • 2 TBS ancho chile powder
  • 1 TBS unsweetened cocoa
  • 1 tsp. ground cumin
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 2 (14.5-ounce) cans diced tomatoes, undrained
  • 1 (14-ounce) can fat-free, less-sodium beef broth
  • 2 chipotle chiles, canned in adobo sauce, minced
  • 2 oz. unsweetened chocolate, chopped
  • 4 oz. goat cheese, crumbled

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, garlic, and turkey to pan; sauté 8 minutes or until turkey is browned and vegetables are tender. Add sugar and next 9 ingredients (through chipotle) to pan, stirring to blend; bring to a boil. Reduce heat; simmer 15 minutes or until slightly thickened, stirring occasionally. Add chocolate, stirring to melt.  Top with goat cheese crumbles.

Adapted from Cooking Light

Categories: American, Entrees, Recipes, Soup | Tags: , , , , , | 1 Comment

Chocolate Chip Meringue Cookies

I realized I never really completed my thoughts from Thanksgiving recovery…I never shared some of the other things I did to get rid of my insane amount of leftover egg whites!  Why did I have so many leftover egg whites you ask?  THIS was the culprit, plain and simple.  I also made a savory souffle that I’ll be sharing Friday…

Now this little number might make you want to throw some yolks away so you have an excuse to use egg whites.  DON’T DO IT!  I’ve got a solution for you…make aioli and sweet potato fries for dinner + chocolate chip meringue cookies for dessert = zero food waste <= Happy Belly.  How about that for some good math?!?  I like it.

Meringue cookies are super easy to make and really don’t require many ingredients aside from general staples (ok, so things I consider staples).  Want some more good news?  From a cookie perspective, these are pretty healthy.  There’s no added fat, just some sugar and a little bit of chocolate. 

Enjoy!

  • 1/8 tsp. salt
  • 1/8 tsp. cream of tartar
  • 3 large egg whites
  • 1/2 c. sugar
  • 1/4 c. finely chopped bittersweet chocolate (I love me some Ghirardelli 60% chocolate chips.  These things are bigger than normal chocolate chips and the flavor is unbeatable.  I promise, this is one of those things that’s worth splurging on.)

Preheat oven to 225°.

Line 2 baking sheets with parchment paper; set aside.

Place first 3 ingredients in a large bowl, and beat with a mixer at high speed until foamy. Add sugar, 1 tablespoon at a time, beating until stiff peaks form. Beat for 1 minute at high speed or until mixture is shiny. Gently fold in chocolate.

Spoon mixture into a large zip-top plastic bag. Snip a 1/4-inch hole in 1 bottom corner of bag. Pipe swirls on to the prepared baking sheets.

Bake at 225° for 30 minutes with 1 pan on bottom rack and 1 pan on second rack from top. Rotate pans; bake an additional 30 minutes or until dry to the touch. Cool on pans 30 minutes on wire racks. Carefully remove meringues from paper; cool completely on wire racks.

Note: Store meringues in an airtight container at room temperature for up to two weeks.

Cooking Light

Categories: American, Desserts, Recipes, Snacks | Tags: , , , , , | 6 Comments

The Fastest Chocolate Cake. Ever.

I admitted the other day that I am a Pinterest addict.  I’m not sure that I’m ready to find a 10-step program though – I think I can manage on my own.  On that note, I’m not afraid to drag others down with me, so if you haven’t discovered the crack joy that is Pinterest, message me your email and I’ll send you an invitation.  You know you’re curious…especially when I mention that I found this crazy concoction on there.  Yup, Pinterest is a great way to find recipes…baaaaaad news, folks (not for the blog per say, but my productivity is definitely taking a hit).

Okay, enough about my problem.  I really wanted to bake for some odd reason last weekend.  Maybe it was the fact that Branden was glued to the TV watching college football and I had lost interest.  Unfortunately, I was kind of halted in my tracks for two reasons: 1. I still can’t stand for very long and 2. I apparently had a bit of a stomach bug that was making me a bit queezy.  Major bummer.  BUT, I still felt the need to be in the kitchen if only for a few minutes.  Enter Nutella Mug Cake.  Seriously.

This is the easiest cake you’ll ever make.  You literally throw all the ingredients into a mug, give it a stir, pop it in the microwave for a few minutes and TA-DA!  CAKE!  I made this over a commercial break.  Yes, a commercial break.  And clean up was a cinch: a mug, a fork, and a single measuring spoon.  Incredible.

I followed the recipe to a T except for one minor detail.  I don’t buy self-rising flour.  Ever.  I don’t like my flour having a mind of its own.  So I MacGyvered my own tiny bit of self-rising flour.  If you don’t like/have self-rising flour, use the 4 TBS of all-purpose flour plus a pinch of salt and pinch of baking powder.  Seriously, its the same thing but cheaper.  Want a more exact recipe for self-rising flour should you find yourself in this predicament again?  Well here you go…

1 c. Self-Rising Flour = 1 c. unsifted All-Purpose Flour + 1 1/2 tsp. baking powder + 1/2 tsp. salt

 

UPDATE, UPDATE!!  So Branden thought this thing needed more chocolate soooooo the other night I threw in a big ‘ole handful of semi-sweet chocolate chips and a couple drops of vanilla extract.  Bingo!  Chocolatey deliciousness right here, folks!  I think this is going to be the way we make it from here on out!

Categories: Desserts, Recipes, Snacks | Tags: , , , , | 4 Comments

Fall has arrived and with it comes Pumpkin Chocolate Chip Muffins

I love fall but hate it all at the same time.  I love the cooler evenings and the changing leaves, but I hate that winter is literally looming around the corner.  I feel like its going to come sooner than normal this year as we’re trending about 10 degrees cooler than average right now (secretly I’m still rooting for an Indian Summer, but that’s just me).  I’m not ready for 30 degree mornings yet – yes I said it, 30 degrees…we’ve already had one and it was awful!

All that babbling aside, the cooler temps and the county fair last week made me crave one of my favorite fall baked goods: Pumpkin Chocolate Chip Muffins.  I’m seriously nuts about them!  I love them so much that I used to hide them under my bed in college so my roommates wouldn’t know I had them (so horrible, I know!).  I personally like these muffins better after they’re a day old because they settle and become more dense (personal preference).  And of course, what’s a Pumpkin Chocolate Chip Muffin without a warm glass of Caramel Apple Cider (really simple, pour some caramel – think quality ice cream topping- in apple cider and pop in the microwave for a few minutes)?

Enjoy!

  • 1 2/3 c. all purpose flour
  • 1 c. granulated sugar
  • 1 TBS pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 2 large eggs
  • 1 cup pumpkin
  • 1/2 c. butter (1 stick)
  • 1 c. mini chocolate chips

Heat oven to 350°.

Grease mini muffin pans.  Mix flour, sugar, spice, baking powder, baking soda, and salt in a large bowl.  Break eggs into another bowl.  Add pumpkin and butter; whisk until blended.  Stir in chocolate chips.  Pour over dry ingredients and fold in with a spatula until moistened.  Scoop into cups and bake for 20 minutes.

Cool on wire rack and store in a covered container.

– Courtesy of my Momma

Categories: American, Breads, Breakfast, Desserts, Recipes, Snacks | Tags: , , , | Leave a comment

Another Reason to Love/Hate Baking: Salted Caramel Brownies

I like baked goods.  Who doesn’t?  But I hate baking.  It never works out right for me…it usually tastes good but either looks awful or the frosting doesn’t set or its a tad under cooked and the list goes on.  And once its done, its done – there’s no real correction of mistakes…chalk it up as a loss and move on.  Which brings me to my most recent delicious failure: Salted Caramel Brownies.  My mom had made these first and they…were…AWESOME. So I decided to suprise Branden with a pan of them when he came home from work the other night.  They tasted the same but neither the caramel or the chocolate drizzle set up…not even 24 hours later.  What.  The.  Heck?!  I swear, things that set for other people will never, ever set in my house; it must be impossible for anything other than my skin to dry out in here.  What was supposed to happen is that the caramel set up and got kind of hard and the chocolate drizzle set and dried (making a far less messy brownie than my ugly picture above). At least they taste good…I just won’t be putting these out at a bake sale any time soon!

Enjoy!

  • 3.38 oz. all-purpose flour (about 3/4 c.)
  • 1 c. granulated sugar
  • 3/4 c. unsweetened cocoa
  • 1/2 c. packed brown sugar
  • 1/2 tsp. baking powder
  • 6 TBS melted butter
  • 2 large eggs
  • 1 tsp. vanilla extract

Topping:

  • 1/4 c. butter
  • 1/4 c. packed brown sugar
  • 3 1/2 TBS evaporated milk, divided
  • 1/4 tsp. vanilla extract
  • 1/2 c. powdered sugar
  • 1 oz. bittersweet chocolate, coarsely chopped
  • 1/8 tsp. coarse sea salt

Preheat oven to 350°.

To prepare brownies, weigh or lightly spoon flour into dry measuring cup; level with a knife.  Combine flour and next 4 ingredients (through baking powder) in a large bowl, stirring well.  Combine 6 TBS of butter, eggs, and 1 tsp. vanilla.  Add butter mixture to flour mixture; combine.  Scrape batter into a greased 9″ square baking dish.  Bake for 19 minutes or until a wooden pick inserted in the center comes out with moist crumbs clinging.  Cool in pan on a wire rack.

To prepare topping, melt 1/4 cup butter in a saucepan over medium heat.  Add 1/4 cup brown sugar and 1 1/2 TBS milk; cook 2 minutes.  Remove from heat.  Add vanilla and powdered sugar; stir with a whisk until smooth.  Spread mixture evenly over cooled brownies.  Let stand 20 minutes or until set.

Combine 2 TBS milk and chocolate in a microwave-safe bowl; microwave for 45 seconds or until melted.  Stir until just smooth; drizzle over caramel.  Sprinkle with sea salt; let stand until set. Cut into squares.

 

Categories: American, Desserts, Recipes, Snacks | Tags: , , | 7 Comments

Zucchini Chocolate Chip Cookies

I think I’ve said it before but I really hate baking, particularly cakey cookies…mine always fall flat.  Always.  And for some reason, they always look like they’re on the verge of burning around the edges and pale in the center.  Unbelievable.

The jury is still out these babies…the fact that they spread out doesn’t appeal to me.  The flavors are good, but these are as ugly as sin and I’m not in a rush to share them.  I’m really baffled on why this always happens to me…please provide some insight if you’ve got it!

Let me know if these go any better for you!

  • 1 cup butter, at room temperature
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1 cup walnuts, chopped
  • 1 cup semisweet chocolate chips
  • 1 cup sweetened flaked coconut

Preheat oven to 350°. In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in zucchini. In a medium bowl, whisk together flour, baking powder, cinnamon, and salt. Add to zucchini mixture. Stir in nuts, chocolate chips, and coconut. Drop by tablespoonfuls onto buttered cookie sheets. Bake until lightly browned, 15 to 20 minutes, and transfer to a rack to cool. Repeat with remaining dough.

Categories: American, Desserts, Recipes, Snacks | Tags: , , | 1 Comment

Mmmmm, Chocolate and Zucchini!

You may be wondering if I’m getting sick of zucchini yet and the answer is no.  Maybe by the end of the week after I’ve made zucchini fritters, savory zucchini muffins, zucchini bread, and tropical zucchini bread in addition to the zucchini lasagna and zucchini fingers I’ve already made this week (I just have to find the time)…

Today’s recipe is a sweet dish instead of my other savory ones from this week.  This is absolutely delicious and can pass as coffee cake for breakfast…I made it in a bundt pan, so why not?  I can confirm that it goes great with a cup of coffee at about 7:30 a.m. – I’m not sure my co-workers were as enthusiastic though…most shied away from it (avoiding the fact that it was sitting on my desk altogether with).  Too funny!

This is a seriously moist cake, thanks a bunch to the zucchini and quite frankly, you can’t even really taste it!  I would equate this to an even better zucchini bread – when you add chocolate, things always seem better.

Enjoy!

Cake:

  • Cooking spray
  • 1 tablespoon all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 large egg whites
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup fat-free buttermilk
  • 2 cups shredded zucchini
  • 2/3 cup semisweet chocolate chips
  • 1/4 cup chopped walnuts (I omitted these…I’m sometimes funny about nuts in desserts despite really liking nuts on their own)

Glaze:

  • 3/4 cup powdered sugar
  • 3 tablespoons unsweetened cocoa
  • 8 teaspoons fat-free milk
  • 2 tablespoons semisweet chocolate chips
  • 1 teaspoon instant coffee granules
  • 1/2 teaspoon vanilla extract

Preparation Preheat oven to 350°. To prepare cake, coat a 12-cup Bundt pan with cooking spray; dust pan with 1 tablespoon flour.

Place sugars, cream cheese, and vegetable oil in a large bowl, and beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla extract. Lightly spoon 2 1/2 cups flour into dry measuring cups, and level with a knife. Combine 2 1/2 cups flour and next 5 ingredients (2 1/2 cups flour through cinnamon) in a medium bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture. Stir in zucchini, 2/3 cup chocolate chips, and nuts. Pour batter into prepared pan. Bake at 350° for 1 hour or until a wooden pick inserted in cake comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare glaze, combine 3/4 cup powdered sugar and 3 tablespoons cocoa in a small bowl; stir with a whisk. Combine milk, 2 tablespoons chocolate chips, coffee, and 1/2 teaspoon vanilla extract in a 1-cup glass measure. Microwave at medium 45 seconds or until chocolate melts, stirring after 20 seconds. Combine powdered sugar mixture with chocolate mixture, stirring with a whisk. Drizzle glaze over cake.

Yield: 16 slices at about 285 cal/each.  Not too shabby for yummy cake!

Courtesy of Cooking Light, June 2002

Categories: American, Desserts, Recipes | Tags: , , , | 7 Comments

The Elusive Flourless Chocolate Cake

So funny story…

Three years ago, I decided I would make Branden a flourless chocolate cake for his birthday.  It was delicious so the next year, I decided to make it again.  One problem: where did I put the recipe?  I thought I found it, but as I began baking the cake, I realized the recipe was actually different.  This cake was also good and I made sure to remember where I got the recipe from…or so I thought.  I kid you not, I actually found a THIRD recipe for flourless chocolate cake in my cookbook collection that I thought was the one from the prior year (or even the first year), but it was indeed different which became obvious when I started combining the ingredients.

So the track record remains that every year I make flourless chocolate cake for Branden’s birthday and every year its a slightly different variation.  Don’t ask me for the other versions because I still have no idea where those recipes are but I do know where this once came from!  This year’s is brought to us by Williams-Sonoma’s Baking cookbook.

Just like the other cakes I’ve made, this one was moist, dense, and packed plenty of chocolate flavor.  Unlike other recipes I’ve tried in the past, this one uses almonds that are ground into a flour.  I’m normally against nuts in my chocolate not because I don’t like nuts (I happen to really love all varieties of nuts), but I’m a purest when it comes to chocolate– don’t mess with a good thing by tainting it with nuts.  That being said, the almond “flour” in this cake helped the cake maintain some moisture and gave it a little extra boost of flavor.  Be careful though, it is not obvious that there are nuts in this cake (visual or taste), so make sure that those you serve it to are aware of the nuts in case they have food allergies!

  • 1/2 c. walnuts or whole, unblanched almonds
  • 1/2 c. granulated sugar
  • 5 oz. semisweet chocolate, finely chopped
  • 5 oz. bittersweet chocolate, finely chopped
  • 1/2 c. unsalted butter
  • 8 large eggs, separated, at room temperature
  • Confectioner’s sugar for dusting
  • Whipped Cream (see my recipe below)
  1. Position a rack in the middle of the oven, and preheat to 300°F.  Butter the bottom and sides of a 9-inch springform pan.  Line the bottom with a circle of parchment paper cut to fit.  In a food processor or blender, process together the nuts and granulated sugar until powdery.
  2. Place the chocolate and butter in the top of a double boiler placed over (not touching) barely simmering water.  Heat, stirring often, until the butter and chocolate melt.  Remove from over the water.
  3. In a bowl, using a stand mixer fitted with the whip attachment or a hand mixer, beat the egg whites on medium-high speed until soft peaks form.
  4. Whisk the egg whites into the chocolate.  Using a rubber spatula, stir one-fourth of the whites into the chocolate mixture.  Gently fold in the ground nut mixture.  Add the remaining egg whites, folding gently and thoroughly.  Pour the batter into the prepared pan, using the spatula to scrape all of it into the pan.
  5. Bake the cake until it puffs up a little and jiggles only very slightly when the pan is gently shaken, 30-35 minutes.  If the center looks soupy, bake for another 5 minutes.  Transfer to a wire rack and let cool in the pan for 3 minutes, then release and lift off the pan side.  Using an icing spatula, gently slide the cake from the bottom of the pan onto a cardboard cake circle or serving plate.  Be careful, as the cake is very fragile when warm.  Place on a rack and let cool completely.  Cover the cake with a clean, slightly damp kitchen towel so that the outside does not dry out as it cools.
  6. Using a fine-mesh sieve, dust the top of the cooled cake with confectioners’ sugar.  Serve each slice with a dollop of whipped cream, if desired.  Store in an airtight container for up to 1 day.

Lauren’s Whipped Cream:  Word of warning – I usually do this by taste, so don’t be afraid to change it to meet your liking

In a mixer, whip together two cups of heavy whipping cream, 1/8 cup of granulated sugar, 1 tablespoon of vanilla until soft peaks form.  Serve immediately.  Looking to liven it up a bit?  Add a tablespoon of Grand Marnier instead of vanilla!

Categories: Desserts, Recipes | Tags: , | 4 Comments

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