Lorraine D. Hebler

Chocolate Mousse by Grateful Prayer Thankful Heart

By Lorraine

I picked up chocolate molds on after-Christmas clearance (75%-off) and knew they would make perfect serving cups for a special dessert.  They were a little tricky un-molding but nothing that the filling didn’t hide.
Following the directions on the package, I made 10 dessert shells with about half a bag of Candy Melts.
When the dessert shells were completed, it was on to the mousse.
Alton Brown rates his recipe as easy but I thought it was a bit involved.
Not difficult but with several steps.
Heating the cream over a candle is so Alton.
Kind of  feels like you’re in science lab   🙂
After the mousse was made and chilled a bit in the refrigerator, I piped it into the chocolate molds for a pretty presentation.
Chocolate Mousse
Recipe courtesy Alton Brown

PRINT RECIPE
Serves: 6 to 8 servings (I filled 10 chocolate cups plus two additional glasses)
Ingredients
1 3/4 cups whipping cream
12 ounces quality semi-sweet chocolate chips
3 ounces espresso or strong coffee
1 tablespoon dark rum (optional)
4 tablespoons butter
1 teaspoon flavorless, granulated gelatin

Directions
Chill 1 1/2 cups whipping cream in refrigerator. Chill metal mixing bowl and mixer beaters in freezer.

In top of a double boiler, combine chocolate chips, coffee, rum and butter. Melt over barely simmering water, stirring constantly. Remove from heat while a couple of chunks are still visible. Cool, stirring occasionally to just above body temperature.

Pour remaining 1/4 cup whipping cream into a metal measuring cup and sprinkle in the gelatin. Allow gelatin to “bloom” for 10 minutes. Then carefully heat by swirling the measuring cup over a low gas flame or candle. Do not boil or gelatin will be damaged. Stir mixture into the cooled chocolate and set aside.

In the chilled mixing bowl, beat cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate mixture to lighten it. Fold in the remaining whipped cream in two doses. There may be streaks of whipped cream in the chocolate and that is fine. Do not over work the mousse.

Spoon into bowls or martini glasses and chill for at least 1 hour. Garnish with fruit and serve.

(If mousse is to be refrigerated overnight, chill for one hour and then cover each with plastic wrap)

Becca @Blue Cricket Designs offered me the position of
Cooking Contributor on her blog.
fun!   This is my first post sent to her  ðŸ™‚

Baked Donuts

By Lorraine

Homemade chocolate frosted, cinnamon sugar or a perfectly plain donuts are a breakfast treat. Skip the frying with this easy baked version.
 
Spelling was never my strength and debate remains as to how to spell these circular wonders of dough with the hole in the center. Spell them as you please, there is no debate in our home about enjoying homemade, baked donuts. The only decision is whether to choose frosted, rolled in cinnamon sugar, confectioners sugar or a perfectly plain doughnut.

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Chocolate Chip Pizza Cookie

By Lorraine

Easy recipe for a super fun, giant cookie that kids love! A chocolate chip pizza cookie is an easy back-to-school or birthday dessert and less work than making individual cookies.How quickly those milestones occur in the lives of our children. They are born and in what seems like a blink, they are heading off to school. One of many big steps to come. Celebrating those new steps is a special part of the experience. What better way to celebrate than with a special treat. A big, giant, chocolate chip pizza cookie treat.Continue Reading

Zucchini, Chocolate and… Peanut Butter Frosted Cupcakes *Yum*

By Lorraine

Sure, chocolate and peanut butter… that’s a match made in heaven. But zucchini? That seems an unusual ingredient in a sweet dessert. Just try one of these and you’ll agree, Chocolate Zucchini Cupcakes with Peanut Butter frosting are very GOOD!
No one will notice you added the zucchini and made the cupcakes a little healthier. They will notice that the cupcakes are moist and delicious.
Use paper baking liners or lightly spray or grease 2 muffin pans before adding the batter.
After baking and when the cupcakes are completely cooled, spread on the peanut butter frosting.
Chocolate Zucchini Cupcakes
with Peanut Butter Frosting
Makes: 24 cupcakes
Ingredients
Nonstick cooking spray
2 cups shredded zucchini (about 8 oz.) 
3 eggs 
2 cups granulated sugar 
3/4 cup cooking oil 
2 tsp. vanilla 
2 cups all-purpose flour 
2/3 cup unsweetened cocoa powder 
1 tsp. baking soda 
1 tsp. salt 
1/2 tsp. baking powder 
3/4 cup milk chocolate pieces 
Peanut Butter Frosting Ingredients
1/2 cup peanut butter
1/3 cup softened butter
1 Tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
Directions
Preheat oven to 325 degrees F. Line twenty-four 2-1/2-inch muffin cups with double or single layer of paper baking cups or lightly coat with nonstick cooking spray; set aside. 
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and chocolate pieces; stir until combined. 
Spoon batter into prepared pans, filling cups about half full. 
Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pan on wire racks for 5 minutes. Remove from cups. Cool completely on racks. Frost with Peanut Butter Frosting. 
Directions for Peanut Butter Frosting:
Allow the butter to come to room temperature for about 30 minutes. In a medium mixing bowl beat 1/2 cup peanut butter, 1/3 cup softened butter, 1 tablespoon milk, and 1/2 teaspoon vanilla with an electric mixer on medium speed until smooth. Gradually add 1-1/2 cups powdered sugar, beating until combined. If necessary, stir in 1 to 2 teaspoons additional milk until frosting reaches desired consistency. Makes about 1-1/2 cups.
If you have zucchini coming from your garden or coming from neighbors or coworkers, you might be interested in another one of our favorites. Fried zucchini is great as a casual summertime side or entree.

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