Almost-Famous Chocolate Mousse Cake
For the cake and mousse:
1 18 .25-ounce box devil’s food cake mix (plus required ingredients)
14 ounces bittersweet chocolate, chopped
12 tablespoons (1 1/2 sticks)
unsalted butter, diced
1/4 cup strong coffee
10 large eggs, separated
1 1/2 cups plus 6 tablespoons sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups cold heavy cream
For the shell and sauce:
12 ounces bittersweet chocolate, chopped
3/4 cup heavy cream
5 tablespoons light corn syrup
2 tablespoons unsalted butter
1 1/2 cups cold heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.
Shopsin’s Pumpkin Pancakes
1¾ cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
½ tsp. kosher salt
¼ tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
½ cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving
- In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.
- Heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Using a ¼-cup measuring cup, pour batter into skillet to make three 3″ pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.
Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 1/2 teaspoon vanilla extract
- 2 eggs
- 1 (9 inch) prepared graham cracker crust
- 1/2 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/2 cup frozen whipped topping, thawed
- PREP 30 mins
- COOK 40 mins
- READY IN 4 hrs 10 mins
- Preheat oven to 325 degrees F (165 degrees C).
- In a large bowl, combine cream cheese, sugar and vanilla. Beat until smooth. Blend in eggs one at a time. Remove 1 cup of batter and spread into bottom of crust; set aside.
- Add pumpkin, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended. Carefully spread over the batter in the crust.
Bake in preheated oven for 35 to 40 minutes, or until center is almost set. Allow to cool, then refrigerate for 3 hours or overnight. Cover with whipped topping before serving.
Quick Double Chocolate Cupcakes
1 box devil’s food cake mix, such as Duncan Hines Moist Deluxe
1/2 cup vegetable oil
1 cup mini semisweet chocolate chips
2 to 3 cups White Faux Buttercream, recipe follows, colored or swirled with your favorite color
Crushed peppermint candies
Crushed lemon drops
Multicolored jimmies or nonpareils
Mini white and dark chocolate chips
Small chocolate candies
Colored decorating sugars
Cereals such as corn pops, fruit rings or graham cracker cereal squares
White Faux Buttercream:
3 sticks (12 ounces) unsalted butter, at room temperature
4 cups confectioners’ sugar
3 tablespoons whole milk, at room temperature
2 teaspoons vanilla extract
Food coloring, such as yellow, blue and red, or your favorite, if desired
Preheat the oven to 350 F. Line two 12-cup standard muffin tins with paper cupcake liners and set aside.
In a bowl, using an electric mixer, mix the cake mix, 1 1/3 cups water, oil and eggs on medium speed until moistened and smooth. Stir in 3/4 cup chocolate chips. Divide the batter evenly among the muffin cups, stirring it occasionally to redistribute the chocolate chips. The batter will nearly fill each liner to the top. Evenly sprinkle the remaining 1/4 cup chocolate chips over the tops of the cupcakes. Bake until the cupcakes spring back when lightly touched, or a toothpick inserted in the center comes out clean, about 20 minutes. Transfer to a rack to cool.
When cool, put the White Faux Buttercream out with spoons or small spatulas along with bowls of the cupcake toppings for the kids to decorate their own cupcakes.
In the bowl of a stand mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift the confectioners’ sugar onto the parchment. This helps prevent clumping and makes the mixing easier. Lower the speed of the mixer and, using the parchment as a funnel, pour half the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Once combined, add the remaining sugar with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring.
Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. Makes 4 cups (enough for 24 cupcakes).
Yield: about 8 cups, enough for at least 6 dozen cupcakes
Prep Time: 10 minutes
Ease of preparation: easy
Blueberry Angel Food Cake
- 1 1/2 cups sugar, divided $
- 1 cup sifted cake flour
- 12 large egg whites (about 1 1/2 cups) $
- 1 1/4 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 2 tablespoons sifted cake flour
- 1 tablespoon grated lemon rind
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
- Preheat oven to 375°.
- Sift together 1/2 cup sugar and 1 cup flour.
- In a large bowl, beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add 1 cup sugar, 2 tablespoons at a time, beating until stiff peaks form.
- Sift flour mixture over egg white mixture, 1/4 cup at a time; fold in. Fold in vanilla and blueberries.
- Combine 2 tablespoons flour and lemon rind; toss to coat. Sprinkle over egg white mixture; fold in.
- Spoon the batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 375° for 40 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen the cake from sides of pan using a narrow metal spatula. Invert cake onto plate.
To prepare the glaze, combine powdered sugar and lemon juice in a small bowl; stir well with a whisk. Drizzle over cooled cake.
Bacon Pancakes with Maple-Peanut Butter Syrup
Breakfast ready in 35 minutes! Enjoy this hearty bacon pancake that’s made using Bisquick® mix and served with maple and peanut butter syrup.
Maple-Peanut Butter Syrup
3 – tablespoons peanut butter
1 -tablespoon butter or margarine, softened
1/2 -cup maple-flavored syrup
2 -cups Original Bisquick™ mix
3/4 -cup milk
1/4 – cup maple-flavored syrup
2 – eggs
1/2 – cup real bacon pieces (from 3-oz package)
In small bowl, beat peanut butter and butter with electric mixer on low speed until smooth. Beat in 1/2 cup syrup until well mixed.
2 Heat nonstick griddle to 350°F or heat 12-inch nonstick skillet over medium-low heat.
3 In medium bowl, stir all pancake ingredients except bacon with wire whisk or fork until blended. Stir in bacon.
4 For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook 2 to 3 minutes or until edges are dry. Turn; cook other sides until golden brown. Serve pancakes with syrup.
Filet Mignon with Mushrooms
- 6 ea. 6 oz. Filet Mignons, thawed
- 3/4 lb. firm, fresh mushrooms, sliced
- 9 Tbsp. butter
- 2 Tbsp. cooking oil
- 2 tsp. flour
- Salt and pepper, to taste
- 1 cup heavy cream, heated
- 6 slices French bread
- 6 Tbsp. butter
- 1/2 cup scotch
- Remove filets from package and set aside.
- Heat 3 Tbsp. butter in large saute pan, over medium heat. Sauté the mushrooms for about 8-10 minutes.
- Add flour, blend well.
- Stir in warmed cream, reduce heat to keep warm. Add salt and pepper, to taste.
- In a separate pan, heat 2 Tbsp. of oil on medium high heat.
- Sauté the filets for 2-1/2 minutes per side for rare, 3-4 minutes per side for medium rare.
- Meanwhile in a separate pan, heat 6 Tbsp. butter over medium high heat. Add the bread slices, turning often until golden brown.
- Place one bread slice on each serving plate.
- Top each bread slice with a cooked filet.
- Add the scotch to filet pan juices and boil 1-2 minutes.
- Add mushroom sauce to pan with scotch and bring to a boil. Spoon sauce over filets and serve.
WRITTEN BY TRE SAUNDERS (UNCLE DUDES) FACEBOOK
21st Annual Long Beach Festival for over 21 years the Crawfish Festival has become a tradition to over thousands of festival goers annually. We combine the best Cajun, Zydeco, and New Orleans sounds of music, tons of fresh crawfish prepared Louisiana style and served by authentic Cajun chefs, giant food court, children’s area, dance floor, two stages and beach bars to create the largest Crawfish Festival outside of Louisiana, right here in Southern California.
Truly authentic Cajun style in Long Beach California. From frog legs, cat-fish, hush puppies and of course crawfish. These guys had it covered. The decorative umbrellas. Added just the right New Orleans flear, to this west-coast’s homage to the “Big Easy”
These guys had it down packed. All the wonderful, mouth-watering culinary highlights will blow your mind…and taste buds.
Can’t wait til next year!!!
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