Copy Cat Black Tie Mousse Cake

I wanted to make something complicated so I made this cake. This is my version of Olive Garden's Black Tie Mousse Cake.


Here's how to make it.

Black Tie Mousse Cake

Ingredients:

Layer 1, chocolate cake

1/2 cup of butter

1 cup sugar

3 eggs

1 tsp of vanilla

1/3 cup of cocoa

1/2 cup of flour

Layer 2, no bake chocolate cheese cake

8 oz cream cheese

1/2 cup sugar

1/4 cup cocoa

1/2 cup heavy cream

1/4 cup powdered sugar

Layer 3 italian mousse

3/4 cup heavy cream

12 oz cream cheese

1/4 cup sugar

1 T cold water

1 T boiling water

1 T unflavored gelatin

Layer 4, dark chocolate ganache

1 cup heavy cream

2 T butter

12 oz dark chocolate chips

Decorations:

1 1/2 cups mini chocolate chips
1/4 a cup melted white chocolate
1/2 a cup dark chocolate chips
1/2 a cup heavy cream

Instructions:

Layer 1:

Pre heat your oven to 350 F.

In a bowl cream the butter and sugar then add the eggs one at time the add the vanilla.

Add the flour and cocoa mix well.

Spread the batter into a 9 inch spring form pan and bake for 20 minutes cool completely.

Layer 2:

In  a bowl beat the cream cheese and sugar until smooth.

With an electric mixer whip the cream and powdered sugar to stiff peaks the n fold it into the chocolate mixture and place in your refrigerator.

Layer 3:

In a bowl whip the cram to stiff peaks.

In another bowl beat the cream cheese and sugar  until smooth  then fold in the whipped cream.

In a small bowl mix the cold water and gelatin let stiffen then add the boiling water stir until smooth then fold into the cream cheese mixture.

Assembling:

Spread the chocolate cheese cake mixture over the chocolate cake crust then spread the mousse over the cheese cake and let freeze.

Layer 4:

In a microwave safe bowl boil the cream then pour it over the chocolate stir until completely combined.

Take the cake out of your freezer and remove the edge of the pan then pour the ganache over the cake and gently spread it over the edges.

Decorating:

Before the ganache sets, completely cover the edges with the mini chocolate chips.

With the white chocolate put a big dot in the middle and make spirals out from it.

Then take a tooth pick and gently run it though the  white chocolate.

In a microwave safe bowl boil the 1/2 cup of cream and pour it over the 1/2 cup of dark chocolate chips stir until combined.

With an electric mixer whip the ganache until it turns light brown the pipe it around the edges of the cake.

Chill for 2 hours.

Serve and enjoy!

  

Un Baked Brownies

Today I made these brownies because my mom said I had to make something more healthy.
They are also gluten free and vegan.

 Here's how to make them.

Un Baked Brownies

Ingredients:

2 1/2 cups of pitted dates

1 1/2 cups of almonds

6 T cocoa

3 tsp water

2 T coconut oil melted

1/4 a cup of cocoa

1/4 a cup of maple syrup

Instructions:

In a food processor blend together the dates, almonds, the 6 T of cocoa and the water keep blending until the mixture is smooth press firmly into an 8 X 8 pan.

In a bowl mix together the coconut oil, the remaining cocoa and the maple syrup spread on top of the brownies. (If you don't want icing you don't have to do this step)

Place in the refrigerator for 2 hours.

Serve and enjoy!   

 

Chocolate Ice Cream

I decided to make this ice cream because we had some milk left from one of our goats that we just started milking. This recipe is almost like soft serve.

Here's how to make it.

Chocolate Ice Cream

Ingredients:

2 cups of goat milk or whole milk
1 cup heavy cream
1/2 a cup of cocoa
4 oz semi sweet chocolate
4 egg yolks
3/4 a cup of sugar

Instructions:

In a large saucepan mix together the milk and cream and let it simmer then add the chocolate and stir until it melts.

In a heat proof bowl beat the egg yolks and sugar until they are pale yellow.

Pour the hot mixture over the eggs and sugar stirring constantly so you don't scramble the eggs.

Return to the saucepan and cook until thick(Don't let it boil).

Place in an ice bath until is's completely cooled.

Make according to your  ice cream maker's instructions.

Let the ice cream ƒreeze overnight .

Serve with your favorite toppings.

Enjoy!

Mocha Ice Cream

I decided to make this ice cream because it's been very warm outside and because my family wanted dessert.


Here's how to make it.

Mocha Ice Cream

3 cups of half and half

1 T instant espresso powder

3 T cocoa

6 egg yolks

1 cup of sugar

Instructions:

In a large saucepan mix together the half and half, cocoa, and espresso powder bring to a boil.

In a bowl beat the eggs and sugar until thick.

Pour half of the milk mixture into the egg mixture (stir constantly while pouring).

Pour the mixture back into the saucepan still stirring.

Cook until thick but make sure it doesn't boil.

Place in an ice bath until cooled then make how your ice cream maker says.

Serve with your favorite toppings.

Enjoy!

Peanut Butter Ice Cream Sandwiches

I made these ice cream sandwiches as a valentines day dessert for my family. The peanut butter ice cream goes well with the chocolate cookie. Everyone in my family liked it.


Here's how to make them.

Peanut Butter Ice Cream Sandwiches

For the cookie:

1/2 a cup of melted butter.

1/2 a cup of sugar.

1 egg.

1 tsp vanilla extract.

1/2 a cup of flour.

1/4 a cup of cocoa powder.

Instructions:

 Pre heat your oven to 350 F

In a bowl mix together the butter and sugar.

Add the egg and vanilla.

Finally mix in the flour and cocoa.

Spread the batter into a baking sheet and bake it for 10 minutes let it cool completely.

For the ice cream:

3 cups of half and half.

2/3 a cup of sugar.

6 egg yolks.

1 cup of peanut butter.

Instructions:

In a medium pot mix together the half and half and the sugar cook until the sugar dissolves.

Mix 1/3 of the of the half and half into the eggs stirring vigorously.

Pour egg mixture into the rest of the half and half mixture.

Stir in the peanut butter.

Place in an ice bath until it has cooled completely.

Make according to your ice cream makers instructions.

(You can use any type of ice cream).

Serving:

Cut the cookie into an even amount of pieces.

Spread or pipe ice cream inside of each sandwich.

Serve an enjoy!

Large Family Crock Pot Lasagna

I have been making this recipe for 4 years and everyone in my family except my dad likes it. Since he's out of town for a few days I decided to make.  All you have to do is mix it, layer it and let it cook.

Here's how to make it.

Large Family Crock Pot Lasagna

Ingredients:

1 32 oz container of ricotta cheese.

16 oz shredded of mozzarella cheese.

1/2 of a cup of shredded parmesan cheese.

1 45 oz jar of tomato sauce.

Up to 24 oz of uncooked lasagna noodles.

Instructions:

In a large bowl mix together all of the cheeses.

In your crock pot put: 1 cup of tomato sauce, enough noodles to cover the sauce and as much cheese

as you want. Keep layering it: sauce, noodles cheese until you run out of one of the things.

Cook it for 4 hours on low heat. (You may need to cook it less or longer depending on your crock pot).

Cut and serve while the lasagna is still hot.

Enjoy!

Espresso Cream Puffs With Espresso Ice Cream

This recipe is great for any coffee lover or anyone who likes the taste of coffee.

Here's how to make it.

Espresso Cream Puffs With Espresso Ice Cream

For the ice cream.

1 1/2 cups of half and half.

A dash of cinnamon.

1 tsp vanilla.

1/2 a tsp of instant espresso powder.

3 egg yolks.

1/2 a cup of sugar

Instructions:

In a medium saucepan mix together the half and half, cinnamon, espresso powder and the vanilla boil over medium heat.

In a bowl, mix together the eggs and sugar beat them until they thicken.

Slowly add the half and half mixture into the egg mixture stirring constantly.

Return the mixture to the stove and cook it until it thickens ( make sure you don't let it boil).

Set the mixture in an ice bath until it cools then pour it into your ice cream  maker and make it according to your ice cream maker's instructions.

For the puffs:

1/2 of a cup of espresso or very strong coffee.

1/2 of a cup of milk.

3/4 of a stick of butter.

2 T of sugar.

1 T instant espresso powder.

1 1/2 cups of flour.

5 to 6 eggs.

Instructions:

In a medium saucepan mix together the milk, coffee or espresso, butter, sugar and espresso powder bring the mixture to a full boil over medium heat stirring frequently.

Stir in the flour and keep stirring until the dough forms a ball or until a light crust forms on the bottom of the pan.

Move the dough to a mixer  and and the eggs one at at a time. 

After you add five of the eggs test the dough by pulling up some of the dough, if it breaks and slowly bends into a peak you  do not need the last egg. If the dough is too thick you need the last egg.

Spoon the dough onto pans in  two inch blobs.

To cook:

Cook the puffs on 400 F for 20 minutes then lower the temperature to 350 F and cook them for another 5 to 7 minutes.

Let them cool completely.

Cut the puffs in half and fill them with ice cream.

Serve with chocolate sauce.

Enjoy!