Flourless Chocolate Soufflé w/Raspberry Cream
Recipe used by the Food Network, created by Michele Urvator
(Yields 4) 
1/2 cup heavy cream
2 tablespoons confectioners' sugar
2 cups frozen raspberries, thawed
2 teaspoons butter for greasing ramekins
1 tablespoon sugar for ramekins
2 ounces semisweet chocolate, finely chopped
1-ounce unsweetened chocolate, finely chopped
1/4 cup whole milk
3 large egg whites
Pinch salt
2 tablespoons sugar
2 large egg yolks

The Raspberry Cream...*     
Whip the cream until semi-stiff.
(2) Add confectioners’ sugar and whip until stiff.
(3) Puree raspberries in food processor, and then pass them through a sieve. 
(4) Fold puree into whipped cream. Refrigerate.

The Soufflés...* 

(1) Preheat oven to 400 degrees. 
(2) Butter 4-1/2 cup ramekins and lightly
dust the insides with sugar; set aside.
(3) In a small saucepan, combine the semisweet and unsweetened chocolates with the milk.
Melt over low heat, stirring constantly. The minute the chocolates are melted, remove the saucepan from the heat and transfer the melted chocolate to a small bowl and cool to room temperature.
(4) Whip the egg whites with a
pinch of salt until they are soft. 
(5) Add the granulated sugar and whip until stiff but not dry. 
Whisk the yolks into the cooled melted chocolate. 
(7) Fold 1/4 of the whites into the chocolate mixture to lighten it, and then fold the lightened
chocolate mixture back into the egg whites. 
(8) Spoon the mixture into the ramekins and bake for 10 to 12 minutes. The soufflés should remain moist in the center.
(9) Sprinkle with powdered sugar and drizzle with raspberry sauce. Garnish with fresh raspberries if desired and ENJOY!  :)
Out of everyone in my family, I am most similar to my mother. We are the same height, wear the same size shoe, and have the same addiction to sweets. For her December 26th birthday this year, we celebrated with a trip to the movies and a family game night. More importantly, we spent a long afternoon decorating sugar cookies and baking a special treat from my heritage, Makaroon Fingers. Also known as Lebanese Cookies, these bite-sized treats are traditionally served with coffee as a sweet start to the morning. However, they make a great ending to any meal or celebration. 

Makaroon Fingers...*
(Yields about 50)

For the Filling:  
2 cups chopped walnuts
2 to 3 Tbs. sugar

For the Syrup:
1 ½ cups water
1 Tbs. honey
2 cups sugar
1 tsp. lemon juice

For the Cookies:

4 ½ cups flour
1/3 cup sugar
1 tsp. salt
3 tsp. ground anise seed
2 1/2 tsp. baking powder
1 cup vegetable oil
¾ cup water

(1) Preheat oven to 350 degrees F
(2) Mix all filling ingredients together; set aside
(3) Boil water with sugar and simmer for 20 minutes; Add lemon juice and honey just before removing from heat 
(4) Next, sift dry ingredients in large bowl.
Add oil to dry ingredients and mix well. Rub between hands until coarse
(6) Add water and mix until consistency is similar to pie crust dough
(7) Roll out small pieces of dough 1/8 inch thick; Fill with ½ tsp. walnuts and roll in finger shape
(8) Bake on cookie sheet for 20 minutes, or until light brown
(9) After baking, let cool. Then, dip in syrup and enjoy :)

Merry Christmas to You! I hope your holidays are filled with love, cheer and of course, delicious treats! I must have been a very good girl this year, for Santa has already spoiled me with a new mixer, frosting gun, recipe books, and serving dishes. I will be starting the New Year with the tools and resources to dream up dozens of new recipes and delicious creations. Stay posted for the low-down on these tasty treats. Until then, enjoy the holiday season with those you love. :)

Peanut Butter Explosion...*
For my first blog, I wanted to create a mouthwatering treat that is  sure to leave your guests begging for more. Inspired by the brilliant combination of chocolate and peanut butter, I have created a cupcake that is rich, delicate, and enchanting. The moist devil’s food cake is filled with surprise center of peanut butter mousse, topped with a peanut butter cream cheese frosting, and garnished with a Reeses Peanut Butter Cup. What more could a girl ask for? 

The Cupcakes...* 
     1 box Devils Food Cake mix
     4 eggs
     1/2 cup vegetable oil
     1 cup buttermilk (in place of water called for on box)

Preheat oven to 350
°F. Line 24 muffin tins with paper liners.
            (2) Combine all ingredients in a large bowl and beat with an electric mixer until 
            moistened (about 30 seconds). Increase speed to high and beat until batter is thickened (about 
            2 minutes
            (3) Scoop small spoonful of batter into each muffin tin--only until liners are 1/3 full.            
            (4) Set remaining batter aside. Make filling...

Peanut Butter Mousse Filling...*
    1/2 stick unsalted butter, softened     
    1/2 cup powdered sugar
    3/4 cup peanut butter (creamy works best)
    1/2 teaspoon vanilla
    pinch of salt
Blend all ingredients together in mixer until smooth

Cupcakes Continued...*

Add dollop of filling to each muffin tin
Spoon more cupcake batter into each tin to cover peanut butter filling
Bake for 17-19 minutes, or until center of cupcake comes out clean
Remove cupcakes from pan and allow them to completely cool
Make frosting

Peanut Butter Cream Cheese Frosting...*

3/4 cup peanut butter
    1 stick unsalted butter,

1 (8oz) package cream cheese, softened
1 cup powedered sugar 
(*) Blend all ingredients together in mixer until smooth

Spoon frosting into ziplock bag, decorating bag, or frosting gun. Distribute frosting 
            evenly among cupcakes.
Garnish with quartered Reeses Peanut Butter Cup, if desired. 
(12) Store in fridge....ENJOY! :)


little shortcake...*