Chocolate Mousse layer cake with Ganache

I made this for Nathan's birthday party this year and it was a big hit. I want to keep experimenting--raspberries? Hazelnuts? The possibilities are endless, but if you like a moist, dense, dark chocolate cake, this is for you! By the way, the Irish Cream liqueur is from Trader Joes and I promise it is worth getting. Once you boil out the alcohol, it becomes a sweet, caramely concoction that infuses the cake with fabulous flavor. 

Chocolate Layer-Mousse Cake with Ganache

makes 1 large cake – serves 12
active time: 2 hours

For the cakes

.           1 1/4 cups unbleached all purpose flour

.           1 cup Dutch process cocoa – sifted

.           2 teaspoons baking powder

.           2 pinches sea salt

.           8 large eggs – at room temperature

.           1 1/2 cups organic sugar

.           4 tablespoons unsalted butter – melted and slightly cooled

.           1 Irish Cream liqueur, boiled to remove alcohol

.           2 – 9” round non-stick cake molds – lightly buttered and floured

For the milk chocolate mousse

.           9 oz (255gr) milk chocolate – coarsely chopped

.           1 1/2 cups heavy cream

.           1 tablespoon chocolate liqueur

.           1 teaspoon pure vanilla extract

For the ganache

.           12 oz (340gr semi-sweet chocolate – coarsely chopped

  1/4 cups heavy cream

.           2 oz (57gr) white chocolate curls, as garnish

.           Preheat oven to 375°F (190ºC).

.           Step 1: Place the flour, cocoa, baking powder and salt in a medium bowl. Whisk until well blended. Set aside.

.           Step 2: Place the eggs in the bowl of an electric mixer. Whisk at high speed until very pale, thick and ribbony (about 2 minutes). Slowly add the sugar and continue whisking at high speed until soft peaks form, another minute.

.           Step 3: Add half the flour/cocoa mixture to the whipped eggs. Fold in carefully. Add the melted butter and fold in carefully. Fold in the remaining flour/cocoa mixture, taking care not to overmix.

.           Step 4: Divide the batter equally into the prepared molds. Bake for 18 to 20 minutes until the cakes have risen and a skewer inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.

.           Cook’s note: The cakes can be prepared up to 24 hours ahead. Cool to room temperature, wrap in plastic wrap and refrigerate. Bring to room temperature before assembling the cake.

.           Step 5: To make the chocolate mousse: Place the chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.

.           Step 6: Place the heavy cream, 1 Tbs Irish Cream liqueur and vanilla in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted milk chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.

.           Step 7: To make the ganache: Place the cream in a sauce pan. Heat it until it simmers. Add the chocolate, turn off the heat, and stir until melted and smooth.

.           Step 8: To assemble the cake: Un-mold the chocolate cakes and cut in 4 even layers, about 1″ thick (I use a cake leveler, it makes the job infinitely easier!). Place one layer of cake in the center of a serving platter. Line the rim of the platter with plastic wrap (this will keep the rim clean as you apply the frosting). Using a pastry brush, soak the cake with one quarter of the Irish Cream. Top with a third of the chocolate mousse and spread it evenly over the whole surface of the cake. Top with another layer of the chocolate cake. Repeat soaking with the Irish Cream, and spreading the milk chocolate mousse 2 more times until you have 3 layers. Top with the last layer of chocolate cake and soak with the remaining Irish Cream. Finish by applying the ganache, first on the top, then dripped down the sides. Loosely cover the cake with plastic wrap and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before serving.

.           Step 10: When ready to serve, shave the white chocolate using a vegetable hand peeler over the cake and around the rim of the platter.

Pumpkin Bread Pudding

I am so proud of myself because I made this recipe up all by myself and it's a baking recipe!!! And it turned out delicious, if I do say so myself.

Preheat oven to 350.
Take a loaf of french bread and cut it into 1-2 inch pieces and put them in a souffle dish or a casserole dish.
Beat 6 eggs in a large mixing bowl.
Add 1 cup of milk or whipping cream.
Add 1 cup of pumpkin puree.
Add 1 cup of brown sugar.
Add 1 tablespoon vanilla.
Add the following spices:
1 1/2 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
1/2 tsp cloves

When the custard part is well mixed, pour it over the bread, making sure it's all coated. Let it soak for 10 minutes.
Cook for 1 hour and 20 minutes or until it's well browned on top.
Serve with vanilla ice cream or Marianne's homemade buttermilk syrup.

Date filled bars with nuts and coconut

Dad asked me to post this recipe from their mission. He said it's delicious!

1½ cups rolled oats (¾ cup ground in blender; (¾ cuprolled)

1 cup white flour (sifted)

½ cup wheat flour (sifted)

¼ teaspoon salt

¾ teaspoon baking soda

2/3 cup packed brown sugar

1 teaspoon ground cinnamon

¾ cup butter, softened

2 cups pitted dates (measure, then dice)

1/3 cup packed brown sugar

1+ cups water

1 teaspoon lemon juice

2 teaspoons vanilla

1 cup walnuts or pecans (chopped and toasted, not burned)

1/3 cup shredded coconut

Preheat oven to 350 degrees F

In a large bowl, combine oats (ground and regular), both sifted flours, 2/3 cup brown sugar, baking soda, salt and cinnamon. Mix in the butter until crumbly and large chunks of butter are broken down to small lumps. Press half of the mixture into the bottom of a 9-inch square baking pan.

In a small saucepan over medium heat, combine the dates, water and 1/3 brown sugar. Bring to a boil and cook until thickened – add water until right consistency. Stir in lemon juice, vanilla, chopped nuts and coconut and remove from heat. Spread the filling over the base and pat the remaining crumb mixture on top.

Bake for 20 to 25 minutes in preheated oven or until top is lightly toasted. Cool before cutting.

Marianne's Marinara Sauce

Sorry, this recipe is going to sound like a Marilynn recipe--which means it will be hard to follow, and yet so worth it. I've been canning my own marinara sauce for a few years now but I always tinker with the recipe. This year I hit gold--seriously. If anyone comes to visit me in Oregon I will give you a bottle to take home as a prize. :)

Anyway, enjoy! Call me if you have questions about this rather ridiculous recipe:

Homemade Marinara Sauce

1 Large sweet onion
1 bunch fresh basil
5 cloves garlic
Enough fresh tomatoes to fill a pot to the top
1 cup red wine
3 cans tomato paste
5 oz Romano cheese
2 TBSP basalmic vinegar
1/4 cup brown sugar
Spices (preferably from Italy)

Dice the onion and put it in the bottom of your biggest pot with olive oil. Allow it to carmelize for 10-12 minutes. At some point add the garlic to the onion so it can carmelize too. And add the Italian spices at this point. Then add the red wine, allowing the alcohol to cook off. Toss in the fresh tomatoes, filling the pan all the way to the top with fresh tomatoes (they will cook down). Throw in the fresh chopped basil.

Now allow the whole thing to simmer for a while--at least an hour. It will cook down and turn a gorgeous orange. Then it's time to season and tweak. Add 3 cans of tomato paste and puree with a hand blender until it's smooth. I also added 5 ounces of grated Romano cheese, 1/4 cup brown sugar, and 2 Tbsp basalmic vinegar.

So here is the part that is a bit ridiculous. When I went to Italy last year, I brought back this spice blend that is amazing. It has a lot of typical Italian spices, but it's also quite spicy and just fantastic. Unfortunately, I really don't know what is in it. Here is what it says on the package: peperoncino, carote, aglio, sale, pomodoro, sedano, cipolla, olive nere, prezzemolo.

The finished sauce is creamy smooth, with a sweet, yet spicy tang. It is so good I'm just eating it with a spoon. I'm pretty excited to bottle this for winter. I will use a pressure cooker canner, because it has onions, basil, and cheese. Enjoy!

Spinach, mushroom and Shrimp pasta

This recipe is slightly adapted from Paula Deen's Company Shrimp.  It is so delicious and quick but definitely fancy enough for a dinner party.

Ingredients
1/2 cup (1 stick) butter
2 cups sliced baby bella mushrooms
1/4 cup chopped onion
5 cloves garlic, minced
2 cups heavy whipping cream
3/4 cup white wine
1/4 cup fresh lemon juice
1 teaspoon Italian seasoning
 dash or two cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 1/2 pounds fresh medium shrimp, peeled and deveined, tails intact
2 cups fresh spinach
1 (16-ounce) package penne pasta, cooked
1/2 cup freshly grated parmesan cheese


Directions
In a large skillet, melt the butter over medium heat. Add the mushrooms, onions, and garlic. Cook until the mushrooms are tender, stirring frequently, about 5 minutes. Stir in the cream, wine, lemon juice, Italian seasoning, cayenne pepper, salt and pepper and simmer until slightly thickened, about 8 minutes. Mix in the shrimp, stirring frequently, until the shrimp are pink and firm, about 3 minutes. Add the spinach and cook for 1 minute until it is wilted.

In a large serving bowl, combine the shrimp mixture and hot cooked pasta, tossing gently to coat. Sprinkle with the cheese.  I usually add another big squeeze of lemon over the top too.

Peach Crisp

This is the amazing peach crisp recipe I made the other night with the fresh peaches from the tree.  It was a huge hit!  Recipe is by Anne Burrell from FN.

Ingredients
For the filling:
5 large ripe peaches, pitted and cut into chunks
1 lemon, zested and juiced
3 tablespoons all-purpose flour
1/4 cup tightly packed brown sugar
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/2 cup golden raisins
Pinch kosher salt
For the topping:
1 1/4 cups all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup sugar
1 1/4 stick cold unsalted butter, cut into pea sized pieces
1/2 cup sliced almonds
Pinch kosher salt
1 to 2 tablespoons cold water
Special equipment: 6 (6-ounce) ramekins
Directions
Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice. Add the rest of the ingredients and stir to combine. Divide the filling evenly between the ramekins.

For the topping:

Combine all of the ingredients in a food processor except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Note: This is great served hot with vanilla ice cream

Panzanella Salad

I was craving a panzanella salad because I bought some delicious multi-grain bread from Costco.  So I threw this together for dinner last night and had to make it again for lunch because it was soooo good!

Here is the ingredients picture.  Unfortunately, I was too excited to eat it once it was all made so I didn't get a finished product picture:)  The key to this salad is good bread since it is a "bread" salad so don't skimp on the quality of bread! Also, you might think this salad needs more lettuce once you get it all tossed but it is really about the bread so it's not supposed to have tons of lettuce.  In fact, traditionally panzanella salads don't have any lettuce but I like to use a little.

-One loaf 2 day old whole grain artisan bread from Costco or any other bakery bread you choose cut into cubes

-about 1/4-1/2 cup fresh mozzerella cheese cubed(use the fresh kind packed in milk, not the dry stuff!)

-2 Tbsp Diced Red onion

-large handful grape tomatoes cut in half

-small handful kalamata olives cut in half

-4-5 fresh basil leaves sliced thin or chopped

-3-4 artichoke hearts chopped

-3-4 leaves romaine lettuce chopped, or you can use a handful of mixed greens or arugula

-Extra virgin olive oil

-balsamic vinegar

-salt and pepper

I chopped up the whole loaf of bread and then kept it in the bag on my counter so it would dry out but not get too stale.  Then add the first 8 ingredients together in a large salad bowl.  Sprinkle with salt and pepper.  You want to use about a 1/2 tsp salt and 1/8 tsp pepper.  Then drizzle about 2 Tbsp of olive oil and 3 tsp balsamic over the top.  Toss all together.  Taste and add more salt, pepper, vinegar or oil to taste.  Serve immediately.  

Recipe by Rachel Hall