Chocolate French Macarons

Molten Lava Cakes

Original Recipe from Bon Appetit  https://www.bonappetit.com/recipe/bas-best-molten-chocolate-cake

(Makes 6 individual cakes)

6 T. heavy cream

11 ounces bittersweet chocolate (Divided 3oz for ganache/ 7.5oz for cakes)

9 T. butter

4 large eggs

1/2 cup brown sugar

1 tsp. vanilla

4 1/2 T. flour

1/2 tsp salt

Ganache: heat chocolate and cream in double boiler until smooth. Chill until smooth, about one hour. Shape into 6 balls and return to the fridge.

Preheat oven to 425*

Butter the ramekins.

Combine 9 T. butter and remaining 7.5 oz chocolate and melt over double boiler or in the microwave. Beat eggs and brown sugar about 4 minutes. Add vanilla. Fold in flour and salt.

Divide half the batter into the ramekins, place ganache, and put the remaining batter in the ramekins. Bake 13-15 minutes until tops are firm but cakes wobble. Let cakes cool 30 seconds before plating.

10 minute Key Lime Pie

1/2 cup lime juice
14 oz. sweetened condensed milk
8 oz. cool whip
9" graham cracker crust
lime and whipped cream for garnish

In large bowl whisk together lime juice and condensed milk. Fold in whipped topping. Spoon into filled crust and refrigerate until firm 4-5 hours. (I prefer it frozen!)

Brownies for a Crowd

8 eggs
2 t. salt
2 cups butter
1 1/2 cups cocoa powder
4 cups sugar
4 t. vanilla
3 cups flour

Frosting: 4 cups powdered sugar, 1/2 cup butter, 1/2 cup cocoa, enough milk to make the consistency you want.

1. Beat eggs with mixer. Then add sugar, salt, and vanilla. Beat 1 minute.  Add melted butter and blend.
2.  In another bowl mix flour and cocoa and whisk. Mix everything together.
3. Spread on greased jelly roll pan 12x17 and bake 350* for 20-25 minutes. Cool 15 minutes and spread with frosting.

Makes 30 brownies

Tabitha's White Cake

Bake and poke holes in a white cake.
Mix a can of coconut milk and sweetened condensed milk and pour over cake.  It will be soggier if you pour milk over and serve when warm.

Serve with fruit and whipped cream.

Vanilla Bean White Chocolate Mousse Cheesecake

Mel's Kitchen Cafe

Yield: Serve 8-12

Ingredients

Crust:
• 1 1/2 cups finely crushed graham crackers
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/4 teaspoon vanilla extract
• 6 tablespoons butter, melted
Cheesecake:
• 16 ounces cream cheese, softened
• 1 cup sour cream
• 2 tablespoons cornstarch
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• vanilla bean seeds, scraped from one pod
White Chocolate Mousse:
• 1 cup heavy whipping cream
• 1/4 teaspoon vanilla extract
• 2 tablespoons powdered sugar
• 4 ounces cream cheese, softened
• 4 ounces white chocolate baking squares, melted
Sweetened Whipped Cream:
• 1 cup heavy whipping cream
• 1 tablespoon powdered sugar
• vanilla bean seeds, scraped from one pod

Directions

1. For the crust, preheat the oven to 375 degrees F. In a medium bowl, mix the graham cracker crumbs and sugar. Add the egg yolk and vanilla and mix; then stir in the melted butter. Press the graham cracker mixture into the bottom and just barely up the sides of a 9-inch springform pan (could also use a 10-inch pan although all the layers will be slightly thinner). Bake the crust for 8 minutes. Remove and let cool completely. Reduce the oven temperature to 350 degrees F. 
2. For the cheesecake layer, in a medium bowl or the bowl of a stand mixer, beat the cream cheese with an electric handheld mixer (or stand mixer) until soft and creamy. Add the sour cream, cornstarch, sugar and vanilla and mix until smooth. Mix in the vanilla bean seeds until evenly mixed. Don't overmix or the cheesecake will have a tendency to crack while baking.
3. Spread the cheesecake over the cooled crust and bake at 350 degrees for 30-35 minutes, until the edges are set but the center still jiggles slightly. Remove from the oven and let cool completely. 
4. For the white chocolate mousse, in a medium bowl, beat the cream and vanilla with an electric mixer (handheld or stand mixer) until soft peaks form. Add the powdered sugar and mix until combined and the peaks are slightly stiffer. In a separate bowl, beat the cream cheese until fluffy. Add the white chocolate and mix until smooth and creamy. Fold in the whipped cream, taking care not to deflate the whipped cream, and mix gently with a rubber spatula, lifting and turning the cream, until the mousse is combined and creamy. 
5. Spread the white chocolate mousse over the cooled cheesecake. 
6. For the sweetened whipped cream, beat the whipping cream and powdered sugar together until soft peaks form. Add the vanilla bean seeds and mix until slightly stiffer peaks form and the vanilla bean seeds are mixed in. 
7. Spread the whipped cream evenly over the white chocolate mousse. Refrigerate at least 1-2 hours before serving (or up to overnight).

White Chocolate Cake Mix Bars (Picky Palate)

Gooey White Chocolate Fluffernutter Cake Bars

1 box Yellow Cake Mix

1 large egg

8 tablespoons (1 stick) unsalted butter, softened

1/2 cup creamy peanut butter

1/2 cup marshmallow creme

14 ounce can sweetened condensed milk

12 ounce bag white chocolate chips

1. Preheat oven to 350 degrees F. and line a 9×13 inch baking dish with foil and spray with cooking spray.

1. Place cake mix, egg, and butter into a large bowl. Mix until well combined, will be the consistency of thick cookie dough. I used my hands towards the ends. Press dough into prepared baking pan.

2. Place peanut butter, marshmallow creme and condensed milk into a large bowl and mix until well combined. Pour over crust then top with white chips. Bake for 23-25 minutes, until cooked through. Center will seem somewhat jiggly, but will set up while cools.

3. Let cool completely, cut into squares and serve.

Makes 12 bars

Reese's Peanut Butter Bars

 Reese’s Peanut Butter  Bars 

(9x13 dish)

1 cup butter melted

2 cups graham cracker crumbs

2 cups powdered sugar

1 cup pb

topping: 1 ½ cups choc chips+ 4T pb

Directions


In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners’ sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9×13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Chocolate Peanut Butter Pretzel Bars (8x8 dish)

6 T butter melted

¾ cup pb

1 ½ cups pretzel crumbs

½ cup powdered sugar

¾ cup semi sweet choc chips + 2 T pb

DIRECTIONS                                    

Line 8×8 pan with foil. Spray with baking spray.   --In a medium microwave-safe bowl, melt butter in microwave (about 30 seconds on HIGH). Stir in pretzel crumbs, peanut butter & confectioners’ sugar. Spread evenly into prepared pan and refrigerate at least 10 minutes.

Combine semi-sweet chips and peanut butter and microwave, stirring frequently until melted and smooth. Spread evenly over the peanut butter/pretzel layer and refrigerate at least one hour. Remove from pan and cut into squares.

Strawberry Sorbet

2 boxes frozen strawberries or raspberries
3 oz orange juice concentrate
4 lemons
2 quarts (8 cups) 2% milk
1 can evaporated milk
2 cups sugar

Put berries, oj concentrate, and juice of lemons in the blender. Blend to a fine puree. Put milk, canned milk, and sugar in ice cream maker.  Add fruit mixture and stir.  Freeze according to ice cream maker insttructions. Should take about 20 minutes to freeze.

Banana Cream Pie

Old-Fashioned Banana Cream Pie

YIELD: SERVES 8

INGREDIENTS

Graham Cracker Coated Pie Crust:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 1 tablespoon granulated sugar
• 3 tablespoons vegetable shortening, chilled
• 5 tablespoons butter, cut into 1/4-inch pieces and well-chilled
• 4-6 tablespoons ice water
• 1/2 cup graham cracker crumbs (about 3-4 whole graham crackers)
Banana Cream Filling:
• 1/2 cup plus 2 tablespoons granulated sugar
• 1/4 cup cornstarch
• 1/8 teaspoon table salt
• 1/2 cup half-and-half or heavy cream
• 5 large egg yolks, lightly beaten
• 2 cups milk, anywhere from 1% to whole milk
• 2 teaspoons vanilla extract
• 2 tablespoons butter
• 2 medium bananas
Whipped Cream Topping:
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. For the crust, mix the flour, salt, and sugar in a food processor fitted with the steel blade or a medium bowl if doing this step by hand. Scatter chilled vegetable shortening over the flour mixture and process (or cut in by hand with a pastry blender or two knives) until the mixture resembles coarse crumbs. Scatter the chilled butter pieces over the flour mixture and pulse again (or cut in by hand) until the mixture resembles coarse crumbs. If using a food processor, dump the mixture into a medium bowl.
2. Sprinkle 4 tablespoons of the ice water over the mixture. Stir and press the dough together, using a stiff rubber spatula, until the dough sticks together. If the dough does not come together, stir in remaining ice water, 1 tablespoon at a time, until it does. Spread a piece of plastic wrap on the counter and gently press the dough into a 4-inch flattened disk on top of the plastic wrap (the dough might still be a little shaggy, which is ok - it doesn't need to be as smooth as, say, sugar cookie dough, it just needs to be able to stay mostly together in a lump). Wrap tightly in the plastic wrap and refrigerate for 30 minutes. Let it sit on the counter to soften slightly, about 10 minutes before rolling.
3. Preheat the oven to 375 degrees. Generously sprinkle your counter top or other work area with some of the graham cracker crumbs. Place the chilled disk of dough in the center of the crumbs. Scatter a few more crumbs over the top of the dough. Using firm, quick strokes with the rolling pin, roll the dough into a 12 or 13-inch circle, taking care to continue sprinkling additional crumbs (feel free to be heavy-handed with the sprinkling since it is better than having the crust stick and tear) underneath and on top, as necessary, to heavily coat the dough.
4. Loosely roll the dough around the rolling pin and gently unroll it onto a 9-inch pie plate. Instead of pulling and stretching the dough to fit, gently lift the edges with one hand while easing the dough into the bottom of the plate with the other. Trim the crust to about 1/2-inch beyond the edge of the pie plate. Fold the excess overhang under itself so the folded edge is flush with the edge of the plate. Crimp the crust with your fingers to create a scalloped pie edge.
5. Refrigerate the pie shell until firm, about 30 minutes. Line the chilled pie shell with a double layer of aluminum foil, covering the edges so they don't burn, and fill with dried beans, pie weights or other oven-safe weight. Bake until the pie crust looks dry and is light in color about 20-25 minutes. Remove the weights and foil carefully and continue to bake the crust until it is a golden brown, about 5-10 more minutes. Transfer the pie plate to a wire rack to cool completely while you make the pie filling.
6. For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan. Whisk in the half-and-half or heavy cream, followed by the egg yolks and finally the milk until the mixture is smooth. Bring the mixture to a simmer over medium-low to medium heat, whisking constantly, until the mixture thickens and becomes smooth. This could take anywhere from 5-10 minutes from start to finish so be patient if it doesn't thicken quickly. The finished texture and thickness should be that of a not-quite set pudding - very thick but not gelatinous. Remove the pan from the heat and if desired, strain the mixture through a fine-mesh strainer to get rid of any possible lumps or little bits of cooked egg; whisk in the butter and vanilla to the hot pudding (strained or not, it's your choice). Let the mixture cool until just warm, stirring often, about 5 minutes.
7. Pour half of the warm filling into the pre-baked pie shell. Peel and slice the bananas thinly on top of the filling and top with remaining filling. Lay a sheet of plastic wrap directly over filling surface. Refrigerate pie until it is completely chilled, at least 3 hours or up to 6 hours.
8. For the topping, whip the cream, sugar and vanilla together until soft peaks form. Spread or pipe the whipped cream over the top of the pie. Refrigerate until ready to serve. The pie is best made and served the same day so the banana slices don't get mushy and browned.

Peanut Butter Torte

browneyedbaker.com
(Source: Baking: From My Home to Yours by Dorie Greenspan, pages 282-283)

Yield: 6 to 8 servings

1¼ cups finely chopped salted peanuts (for the filling, crunch, and toppings)
2 teaspoons sugar
½ teaspoon instant espresso powder (or finely ground instant coffee)
¼ teaspoon ground cinnamon
Pinch of freshly grated nutmeg
½ cup mini chocolate chips (or finely chopped semisweet chocolate)
24 Oreo cookies, finely crumbled or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2½ cups heavy cream
1¼ cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1½ cups salted peanut butter – crunchy or smooth (not natural)
2 tablespoons whole milk
4 ounces bittersweet chocolate, finely chopped

Getting Ready: Center a rack in the oven and preheat the oven to 350 degrees F. Butter a 9-inch springform pan and place it on a baking sheet lined with parchment or a silicone mat.

Toss ½ cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until the crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the springform pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.

Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in ¼ cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (no need to wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse. Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top. Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To Finish the Torte: Put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.

Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and, working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.

Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining ½ cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; it’s easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen towel dampened with hot water around the pan and leave it there for 10 seconds. Refrigerate until ready to serve.

Serving: I like to serve the torte with strong espresso, but it lends itself to being paired with black tea, hot cocoa or even a not-too-thick not-too-sweet coffee milkshake.

Storing: Well covered, the torte will keep in the refrigerator for about 2 days; just make sure to keep it away from foods with strong odors.

Chocolate Cream Pie

CHOCOLATE CREAM PIE

yield: 8 to 10 servings

 

prep time: 5 hours

 

cook time: 10 minutes

 

total time: 5 hours

INGREDIENTS:

For the Crust:
24 Oreo cookies, crushed into crumbs
3 tablespoons butter, melted and cooled

For the Chocolate Cream Filling:
2½ cups half-and-half
Pinch salt
1/3 cup granulated sugar, divided
2 tablespoons cornstarch
6 egg yolks, at room temperature
6 tablespoons unsalted butter, cold and cut into 6 pieces
6 ounces semisweet or bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 teaspoon vanilla extract

For the Whipped Cream Topping:
1½ cups heavy cream
4½ teaspoons granulated sugar
½ teaspoon vanilla extract

DIRECTIONS:

1. Make the Crust: Preheat oven to 350 degrees F. Combine the Oreo cookie crumbs and the melted butter in a medium bowl and toss with a fork until the crumbs are evenly moistened. Transfer the crumbs to a 9-inch pie plate. Press the crumbs evenly into the bottom and up the sides of the pan, forming a crust. Refrigerate the lined pie plate for 20 minutes. Bake for 10 minutes, until the crust is fragrant and set. Cook on a wire rack while the filling is prepared.

2. Make the Chocolate Cream Filling: Bring the half-and-half, salt and 3 tablespoons of the sugar to a simmer in a medium saucepan over medium-high heat, stirring occasionally with a wooden spoon to dissolve the sugar. Stir together the remaining sugar and cornstarch in a small bowl. Whisk the yolks thoroughly in a medium bowl for about 30 seconds, until slightly thickened. Add the cornstarch mixture and whisk until the mixture is glossy and the sugar has begun to dissolve, about 1 minute. When the half-and-half reaches a full simmer, drizzle about ½ cup hot half-and-half over the yolks, whisking constantly to temper; then whisk the egg yolk mixture into the simmering half-and-half. Return to a simmer, whisking constantly, until 3 or 4 bubbles burst on the surface and mixture is thickened and glossy, about 15 seconds longer.

3. Off the heat, whisk in the butter until incorporated; add the chopped chocolate and whisk until melted, scraping the bottom of the pan with a rubber spatula to fully incorporate. Stir in the vanilla, then immediately pour the filling through a fine-mesh sieve set over a bowl. Using a spatula, scrape the strained filling into the baked and cooled crust. Press plastic wrap directly on the surface of the filling and refrigerate the pie until the filling is cold and firm, at least 4 hours or overnight.

4. Make the Whipped Cream Topping: When ready to serve, beat the cream and sugar in the chilled bowl of an electric mixer at medium speed to soft peaks; add the vanilla. Continue to beat to barely stiff peaks. Spread or pipe the whipped cream over the chilled filling and garnish with shaved chocolate, if desired. Serve immediately.

(Recipe adapted from Baking Illustrated)

French Silk Pie

French Silk Pie

Yield: 8 servings

Time: 20 minutes + 1 hour refrigeration

Recipe from Better Homes and Gardens

1 C sugar
3/4 C butter, softened (not margarine)
8 T loosely packed cocoa
1 t vanilla
3 eggs
1 Oreo cookie crust
1 8oz carton Cool Whip (the real cool whip brand is best)

1. Mix the sugar and butter together for 4 minutes, until it becomes kind of frothy. 
2. Add the cocoa and vanilla and mix for about 1 minute. This is what it should look like at this point.
3. Add the eggs one at a time. Mixing for at least 2 minutes after each egg is added. The picture below shows what it should look like after all the eggs are added.

4. Spread the mixture into the Oreo crust.

5. You can put the cool whip on any old way you would like. Depending on how fancy you feel that day! I used a Pampered Chef tool to pipe it on in thick swirls. You can either shave a chocolate candy bar over the top or dot the cool whip with chocolate chips.

6. Refrigerate for at least an hour, but it’s best if it stays in the fridge over night. This pie also freezes really well. Enjoy!

Carmelitos

from Amy Nelson

1 14-oz bag Kraft caramels
3 T. cream
3 T. butter
Melt on low or double boiler

1 cup butter
1 cup brown sugar
(cream together)
1 tsp soda
1/2 tsp salt
1 1/3 cup flour
(mix and add:)
1 1/3 cup oats
Mix and press 3/4 of the mixture into 9x13 pan. Bake 12 minutes. While baking, melt the caramels. Then pour caramel over baked crust, sprinkle 2 cups milk choc chips, and then remaining mixture sprinkle on top of then Bake an additional 12 minutes.  Cool completely and devour.

Chocolate Buttercream

Serves: 3 cups

A simple recipe for classic chocolate buttercream frosting. Perfect for frosting cakes, cookies, brownies, or cupcakes.

Ingredients
1 cup unsalted butter (2 sticks or 1/2 pound), softened (but not melted!)
3 1/2 cups confectioners (powdered) sugar
1/2 cup cocoa powder
1/2 teaspoon table salt
2 teaspoons vanilla extract or 1 teaspoon almond extract
4 tablespoons milk or heavy cream

Instructions
Cream butter for a few minutes in a mixer with the paddle attachment on medium speed. Turn off the mixer. Sift 3 cups powdered sugar and cocoa into the mixing bowl. Turn your mixer on the lowest speed (so the dry ingredients do not blow everywhere) until the sugar and cocoa are absorbed by the butter. Increase mixer speed to medium and add vanilla extract, salt, and milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add a little more sugar. If your frosting needs to be thinned out, add additional milk 1 tablespoon at a time.

Chocolate Mousse Pie

from Laura Wheeler

1 1/2 packages chocolate wafers (3 cups crumbs) (Nabisco choc wafers in yellow box)
4 oz. butter melted
1 pound bittersweet chocolate
4 cups whipping cream
2/3 cup powdered sugar
2 whole eggs
4 eggs separated

Lightly oil 10" springform pan. Press crumbs and butter into pan. Chill crust.
Melt choc in double broiler. Whip 2 cups cream with 1/3 cup powdered sugar until stiff. Take melted choc off heat and add 2 eggs and all 4 egg yolks. Fold choc and cream together.
Beat egg whites until stiff and fold into the mixture. Pour into chilled crust and chill for at least 6 hours. Whip remaining 2 cups cream and 1/3 cup powdered sugar and put on top of pie.

Better than Anything Cake

Yield: 12 servings
Time: 45 minutes + time to cool completely

1 Devils Food Cake Mix + ingredients to make cake
1 can sweetened condensed milk
1 jar caramel ice cream topping
2 -12 oz. packages skor or heath bits
1 -8 oz container cool whip

1. Bake your cake.

2. When it comes out of the oven use the handle of a wooden spoon to poke holes all over the top of the cake.

3. Drizzle the sweetened condensed milk into the holes. Then drizzle the caramel ice cream topping into the holes.

4. Pour 1 1/2 bags of toffee over the top of the cake.

5. Let the cake cool completely. Spread the cool whip over the cooled cake

6. Pour the rest of the toffe pieces onto the cool whip.

7. Refrigerate leftovers.

Eclairs

From Real Mom Kitchen

Pastry
1 cup water
1/2 cup butter
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

In a large saucepan, bring water, butter, and salt to a boil over medium heat. Add flour all at one; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Beat until smooth and shiny.
Insert a 3/4-in. round tip into a pastry bag or heavy-duty resealable plastic bag; add batter. Pipe into strips (about 3 1/2 in. long) 3 in. apart on a greased baking sheet. Bake at 400° for 30-35 minutes or until golden brown. Remove to a wire rack. Poke a whole in one end of each pastry with a straw or chopstick, this hole will be used to add the filling; cool.

Filling
1 large box instant vanilla pudding (or can use other flavor if desired)
2 cups heavy whipping cream

In a large bowl, combine pudding and whipping cream. Mix together by hand using a wire whisk. Mix well to ensure a smooth mix. When the pudding starts to set, it is finished and needs to be used immediately. Place filling into a large zip lock bag of pastry bag. Squeeze out extra air and seal the top. If using zip lock bag, cut a hole, to fit into the hole in the pastry, in one corner of the bag. Pipe filling into each pastry shell. (This filling with thicken as you chill the pastries)

Chocolate Glaze
4 squares of semi sweet chocolate or 4 ounces semi sweet chips
3 Tbsp. butter
1 1/2 cup powdered sugar
3 Tbsp. hot water

In a 1 qt. microwave safe dish, cook chocolate and butter in the microwave on high for 1 to 1/2 minutes, stirring after each 30 seconds until melted and smooth. Whisk in powdered sugar and hot water until smooth. (if needed can add more hot water to reach desired consistency, I never do) Using a regular kitchen spoon, use one spoon full of glaze for each pastry. Spoon onto pastry and spread with the back of the spoon. Refrigerate pastries until ready to serve, I chill for at least 1 hour.

Chocolate Mousse Filled-Cream Puffs

From Real Mom Kitchen

Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY’S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Store in the refrigerator while you make the pastry.

Pastry
1/2 cup water
1/4 cup (1/2 stick) butter or margarine
1/8 teaspoon salt
1/2 cup all-purpose flour
2 eggs

Directions:
1. Heat oven to 400°F. Grease cookie sheet.

2. Combine water, butter and salt in medium saucepan; cook to boiling, stirring until butter melts. Add flour all at once; stir vigorously over low heat about 1 minute or until mixture leaves the side of pan and forms a ball. Remove from heat.

3. Add eggs, one at a time, beating with spoon after each addition until smooth. Drop dough by heaping tablespoons into 6 mounds, 3 inches apart, onto prepared cookie sheet.

4. Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet to wire rack. Horizontally slice small portion from top of puffs; set tops aside. Remove and discard any soft dough from inside puffs. Cool completely. Fill puffs with the chocolate mousse; replace tops. Refrigerate about 1 hour and sprinkle the top with powdered sugar just before serving.

Makes about 6 puffs.

Quick Vanilla Buttercream Frosting

From Mel's Kitchen Cafe
*Note: you can substitute milk for the heavy cream but the frosting will be missing an element of silky creaminess.

*Makes about 4 cups of frosting

½ cup (1 stick, 8 tablespoons) butter, softened to room temperature
3 ounces cream cheese, softened to room temperature
16 ounces powdered sugar (about 3 ½ cups)
¼ cup heavy cream
1 teaspoon pure vanilla extract

In a large bowl using a handheld mixer or the bowl of an electric stand mixer, beat the softened butter and cream cheese together until it is light and creamy, about 2 minutes. Mix in the vanilla. Add the powdered sugar gradually and mix in fully after each addition. Cream at low speed until well blended and creamy. Pour in the heavy cream and whip until the frosting is light and fluffy.