White Chocolate Mousse

7 ounces white chocolate, chopped into very small pieces
2 egg yolks
2 tablespoons sugar
1/4 cup heavy cream, plus 1 cup
12 fresh blackberries, for garnish
Mint sprigs, for garnish, optional


In a large glass bowl, place the chopped white chocolate and set aside.

Add the egg yolks and sugar to a small bowl and whisk until pale in color.

In a saucepan, over low heat, bring 1/4 cup of the cream to a simmer, and slowly add the cream into the yolk and sugar mixture to temper. Pour the creamy mixture back into pan and stir with a wooden spoon until it coats the back of it.

Pour hot mix into a fine mesh sieve placed directly over bowl with the chopped chocolate. Stir until completely smooth.

In another bowl, whip remaining 1 cup of the cream to almost stiff peaks. Fold half the whipped cream into the white chocolate mix to lighten and then fold in the remaining whipped cream.

Spoon the white chocolate mousse into 4 serving cups and refrigerate until set, approximately 1 hour.

Garnish each serving with 3 blackberries and a sprig of mint, if using.

To Die For Blueberry Muffins

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings  (Help)

US Metric Calculate  
Original Recipe Yield 8 large muffins

 

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Nutritional Information

Amount Per Serving  Calories: 383 | Total Fat: 16.1g | Cholesterol: 43mg

I made this Hummus recipe and didn't have the tahini sauce and it still tasted really good. 

Real Hummus

Rated: Submitted By: ROYHOBBS Photo By: Diane S Prep Time: 15 Minutes Ready In: 15 Minutes Servings: 20

"Flavorful hummus makes a wonderful snack or appetizer, and is great with warm pita bread or veggies."

Ingredients:

1 clove garlic 1 (19 ounce) can garbanzo beans, half the liquid reserved 4 tablespoons lemon juice 2 tablespoons tahini

1 clove garlic, chopped 1 teaspoon salt black pepper to taste 2 tablespoons olive oil

Directions:

1.	In a blender, chop the garlic. Pour garbanzo beans into blender, reserving about a tablespoon for garnish. Place lemon juice, tahini, chopped garlic and salt in blender. Blend until creamy and well mixed.
2.	Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Souffle Cornbread

This recipe was given to me by my friend Kiara Munk....a true Southerner!  This recipe is AMAZING!!
A Southern Living  recipe. It is really good:sweet and moist!  Goes great with Chili. This is what they had to say about it: The steps involved in preparing this cornbread are well worth it.  It's so moist and delicious you won't need extra butter.
Some Southern foods just wouldn't be the same cooked in anything except cast iron.  Cornbread's one of them.

1 (14oz) can cream-style corn
6  Tbs butter, softened
2 Large eggs, separated
1/2 cup whipping cream
1 1/2 cups yellow corn meal
1 cup all-purpose flour
1 Tb baking powder
1 1/4 tsp salt
1/3 cups sugar
1 Tb shortening

Process corn in a blender until smooth, stopping to scrape down sides.  Beat butter and egg yolks in a large mixing bowl at medium speed with an electric mixer until smooth.  Add pureed corn and whipping cream, stirring well.  (Mixture will be lumpy). Combine cornmeal and next 4 ingredients: add to corn mixture, stirring until blended.  Heat shortening in a 9-10 inch cast-iron skillet in a 375 degree oven for 6 minutes.  Beat egg whites at high speed until stiff peaks form; gently fold into cornmeal batter.  Remove skillet from oven.  Pour batter into hot skillet.  Bake at 375 degrees for 25-30minutes or until golden.  
Makes 8 servings. Prep: 17min   Bake:30 minutes

Downeast Maine Pumpkin Bread

Prep Time: 15 Minutes Cook Time: 50 Minutes

Ready In: 1 Hour 5 Minutes Servings: 24

"Spiced with cinnamon, ginger, nutmeg and cloves, this bread improves with age, so plan to make it a day ahead if possible."

Ingredients:

1 (15 ounce) can pumpkin puree 4 eggs 1 cup vegetable oil 2/3 cup water 3 cups white sugar 3 1/2 cups all-purpose flour

2 teaspoons baking soda 1 1/2 teaspoons salt 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1/4 teaspoon ground ginger

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2.	In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3.	Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

113 Calorie Brownies

Ingredients

1/4 cup unsweetened applesauce
1 tsp vanilla extract
4 egg whites
1 cup sugar
1/4 cup unbleached, all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp instant espresso powder (optional)
1/2 tsp baking powder
1/2 tsp salt
1/4 cup mini chocolate chips (semi sweet)
Butter-flavored cooking spray

Directions

Preheat the oven to 350 F. Coat an 8×8 inch nonstick cake pan with cooking spray.

In a medium mixing bowl, mix the applesauce, vanilla, egg whites, and sugar until they are well combined.

Add the flour, cocoa powder, espresso powder, baking powder, and salt. Stir the mixture until it is just combined and no lumps remain. Pour it into the prepared pan. Sprinkle the chocolate chips evenly over the top. Bake the brownies for 20 to 22 minutes or until a toothpick inserted in the center comes out dry (a few crumbs are okay).

Transfer the pan to a cooling rack and allow them to cool five minutes. Cut into 12 equal brownies. Makes 12 servings.

Nutrition Information

Calories Per Serving: 113.5, Total Fat: 1.5 grams, Saturated Fat: 0.9 grams, Protein: 3 grams, Fiber: 1.3 grams, Carbohydrates: 23.9 grams

Gluten-Free Brownies

Gather your ingredients:

1 cup sugar
1/2 cup butter
1 teaspoon vanilla
2 eggs
1/3 cup tapioca flour
1/3 cup white rice flour
1/2 cup cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon xanthan gum

Preheat oven to 350 degrees. Grease an 8 X 8 pan with butter.

In small saucepan, melt butter over low heat.

In large mixing bowl, mix the sugar, vanilla and eggs. Stir until well blended.

Sift together cocoa, white rice flour, tapioca flour, baking powder, xanthan gum and salt. Add to the egg mixture. Stir until blended.

Add the melted butter to the brownie batter and mix until well blended. Pour into prepared pan and bake for 25 to 30 minutes.