Low Fat Cinnamon Rolls with a Vanilla Glaze ~ The fastest and easiest morning heroic you will ever create.
Low Fat Cinnamon Rolls with a Vanilla Glaze
The secret ingredient to this heroic breakfast recipe: Cottage cheese.
Let me preface, I have never had cottage cheese in my life. In fact, this was my first time having it. The thought of eating chunky curds of cheese makes my tongue recoil to the back of my throat and my jaw snap down like a bear trap.
But mix it into this dough and you have yourself an ingredient that produces a perfect dough with a tender body and a flakiness that is weighted enough to keep it from immediately disappearing on your the tongue like a snowflake.
As I have previously mentioned, I have a house of picky eaters. Cooking for them is like going before the firing squad. The repetoire of what they like is small, so their tongues are usually aimed and ready to fire off every excuse why they can’t eat my cooking when I present something new. Luckily, not only am I stubborn, but my Teflon suit has a double armor of coating for any ego breaking bullets. » Read the rest of this entry «
Blackout Brownie Bottom Cheesecake ~ Stand aside graham cracker crust, this cheesecake has been bottomed out with a soft brownie crust. Like a one-two punch, the brownie and cheesecake pairing makes for a delicious knockout combination.
Blackout Brownie Cheesecake
I don’t know what it is about brownies, but brownies or the addition of them to anything clears a dessert plate faster than almost any of my other desserts.
I think it has someting to do with brownies being one of those classic comfort sweets that is universally enjoyed. Add the cheesecake and it becomes the yin to the yang of this dessert. » Read the rest of this entry «
Triple Threat Mousse- A marvelously wicked dessert that will have your inner Chocolatier gleefully dancing to every bite.
Triple Deck Mousse
I know a dessert is a wide success if my picky eaters love it. I have the great fortune of trying to please three picky palates. For someone who loves to bake and cook and has an immense recipe box, my family enjoys but a small handful of my recipes and this is one of them.
Mousse is one of those dessert staples that every baker should master. It’s fast and easy to make and lends itself well to versatility. It can be served as a standalone dessert or as a stand-in for frosting between cake layers.
Additionally, its malleable body can easily be sculpted into a simple form or dressed up for some elegance. I chose something in between by using a hexagon cake ring and then finished it with a simple chocolate fan.
A few notes:
1. Over beating or whipping your mousse will result in a dry textured mousse rather than a light and fluffy one.
2. Since this is chocolate dessert, use premium chocolates like Valrhona, Scharffenberger or Callebaut.
3. If you use a form like I did, place your dessert in the freezer for an hour and then use a flame torch to heat the sides for release. Although the easiest way to use a form for this dessert is to line the sides with food safe acetate, I just didn’t have any on hand. Food safe acetate can be found at cakedeco.com.
4. If you are not a huge coffee flavor fan, reduce the instant coffee measurement to decrease its intensity.
5. You can prepare this up to two days in advance. If you do, allow dessert to rest at room temperature for 20 minutes before serving.
» Read the rest of this entry «
