Tuesday, March 3, 2015

Raspberry & Cheesecake Mousse Entremet

Recently, we had a "Bake Off" at work. In reality, it was just a day where everyone brought in homemade goodies and ate way too much sugar. There were no winners and no losers, just a whole lot of sugar. Well, maybe the diets were the losers of the day. I'm pretty sure that I didn't have lunch that day.


Rather than baking a cake or a batch of cookies, I decided to go big and prepare an entremet. I was dreaming of a light and bright dessert that tasted like spring. The joconde sponge cake came together quickly and holds a citrusy layer of lemon cheesecake mousse and the lightest raspberry mousse ever.


A small serving of this dessert was enough to satisfy my sweet tooth. It only lasts in the fridge for a day, as the cake absorbs the moisture from the mousse. I reccommend making this cake over the course of two days.  Day 1 - prepare the sponge cake, cover with plastic wrap and set in the fridge for the second day. Day 2 - Cut sponge cake, make cheesecake mousse, make raspberry mousse, fill cake.


I know it looks like a lot of work, but it's totally worth the effort! It's got great wow factor for a dinner with friends, or trying to win a bake off!

One Year Ago: Whole Wheat Pasta with Cabbage & Leeks
Two Years Ago: Chicken Florentine with Pasta
Three Years Ago: Honey roasted Root Vegetables
Four Years Ago: Gorgonzola Risotto

Sunday, March 1, 2015

Junk @ Home 2015 - Twinkies

Coming at you with the fourth Junk @ Home challenge of 2015. I'm a few days late, sorry!  I was out of two weeks ago and I got sick while I was away! Luckily it was just a 7-day cold and I'm nearly back to 100%. Just in time to make some knock-off Twinkies this weekend!


Lots of people have tried their own recipes for this classic snack cake. Two years ago, when Hostess was going out of business, everyone freaked out and developed their own recipe. Not being a Hostess snack cake fan, and knowing that someone would likely buy the patents and start making them again, I never jumped on the bandwagon.


This recipe was requested when I sent out the call for 2015 challenge foods. Rather than trying to replicate the flavor and texture of a classic Twinkie, I decided to create a homemade version with real world flavors. Of course I bought myself a box of snack cakes and did some taste testing. To tell the truth, I have no idea what the flavor is supposed to be. Mystery food. Franken-food.


This recipe is like an inside-out cupcake. Soft yellow cake, filled with fluffy vanilla frosting. It tastes natural, not mysterious, and delicious. This recipe won't save you any calories, but it's completely free of any preservatives. This snack cake won't last through an nuclear winter, better eat them right after they're done!


Save your money, make your own cake molds! Unless you want to make these cakes again and again. I didn't want one more piece of baking equipment to store in our little kitchen.

One Year Ago: Portuguese Sweet Bread
Two Years Ago: Olive Garden Salad Dressing & Chicken alla Carbonara
Three Years Ago: Peach Macarons
Four Years Ago: Chocolate Buttercream Truffles


Wednesday, February 25, 2015

Ramen Noodle Soup with Vegetables

I was really hoping to make it out of this cold and flu season without falling ill, but it just wasn't to be this year. I started feeling a bit off early last week. You know how it does, slight tickle in the throat, headache, drippy nose... I was hoping to fend off any bugs with some orange juice and extra sleep. Sadly my little cold turned into a full blown cold by Thursday - the day of my big presentation.


I flew off to Santa Monica, California last Wednesday morning for a conference. Thursday I had several meetings, an afternoon presentation and half a speaking voice. Not so fantastic. Luckily it was a short presentation and I was able to beg off of dinner for the night.

Room service soup and HBO for the evening was just what the doctor ordered. This soup would have been perfection, but unfortunately the leftovers were in New Jersey.


If the end of winter has caught you in its grips and you are feeling unwell, print off this recipe and give it to someone close by. The recipe is super simple and even the worst cook can whip up a batch of soup for you!

One Year Ago: Chocolate Chip Cookie Dough Stuffed Chocolate Cupcakes
Two Years Ago: Cherry Kuchen Bars
Three Years Ago: Cherry Coconut Bagels
Four Years Ago: S'mores Cupcakes

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