Author: laughingmoondesigns@yahoo.com

Intense Chocolate Mousse Cake
by

Intense Chocolate Mousse Cake

This is, like the title says, intense. Chocolate, flourless yumminess. This is based on a Nigella Lawson recipe. My husband, who is not a huge chocolate fan, told me it was “too much chocolate”. He has eaten a piece every night… I made this for my birthday gathering with some girlfriends. My brother in law got me following the New York Times recipes and this was the inspiration.

IMG_1601

INGREDIENTS

  • 5 ounces bittersweet chocolate
  • 5 ounces semi-sweet chocolate
  • 9 tablespoons unsalted butter
  • 6 large eggs, room temperature and separated
  •  Pinch of salt
  • 1/2 cup sugar
  • 2 tablespoons brandy (I used Chambord)

DIRECTIONS

  1. Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
  2. In a bowl, whisk together egg yolks and 1/4 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a pot of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
  3. Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
  4. Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners’ sugar passed through a sieve or top with melted Chocolate chips and peanut butter.

IMG_1591

Zucchini “Pasta” with Roasted Cauliflower Alfredo Sauce
by

Zucchini “Pasta” with Roasted Cauliflower Alfredo Sauce

I just got a spiralizer for my birthday and I tried it out for the first time. Very easy to use. This was a great meal and we will be making this again. I kind of winged it on the ingredients but it makes a great vegetarian meal with little guilt and a lot of flavor. Might be good for after Thanksgiving…

IMG_1598

INGREDIENTS:

  • 1 Head of cauliflower, cut into chunks
  • 2 tablespoon olive oil (for drizzling on cauliflower)
  • ½ cup skim milk
  • 1/4 cup Parmesan cheese (or more)
  • ½ teaspoon sea salt, or to taste
  • ½ teaspoon pepper, to taste
  • 1 tsp dried parsley
  • 1 tsp dried basil
  • ½ tsp Sriracha (optional, adds a little kick)

“PASTA” INGREDIENTS:

  • 3 zucchini, spiralized
  • 1 package raw spinach, with stems removed
  • Fresh herbs to garnish

IMG_1595

IMG_1593

IMG_1594
INSTRUCTIONS
  1. Pre heat oven to 400 degrees. Place cauliflower chunks on a cookie sheet, drizzle with olive oil and sprinkle with sea salt and pepper.
  2. Place in oven and roast until tender and golden, about 20 minutes, cool slightly.
  3. In a food processor, add the cooked cauliflower, milk, salt, pepper, dried herbs and Sriracha. Blend until a smooth sauce forms, approx 30 seconds to a minute to ensure texture is smooth and creamy with no lumps! Place in a microwave safe bowl.
  4. Meanwhile, place zucchini in a medium-sized frying pan greased with coconut cooking spray and cook, while stirring, for 3-4 minutes or until zucchini takes on a cooked pasta texture. Careful not to overcook! About mid way through cooking the zucchini, add in the spinach and cook lightly until it is wilted.
  5. Warm the “Alfredo” sauce in the microwave for about a minute
  6. Place spinach/zucchini pasta in serving bowls and top with sauce.
  7. Garnish with fresh herbs and Parmesan cheese.
by

Happy Thanksgiving

I hope everyone reading this post has a wonderful Thanksgiving! I am thankful for so many things, too many to list. If you are traveling have a safe journey. I will be cooking and enjoying family and friends tomorrow at my house. Trying some new recipes and making the old favorites, too.

ThanksgivingBlog

Oatmeal Chocolate Chip Peanut Butter Bars
by

Oatmeal Chocolate Chip Peanut Butter Bars

IMG_1579

When I heard about the terrorist attacks on Paris last night I felt sad, angry and most of all helpless to do anything meaningful. People who kill those who don’t believe in their religion must be stopped. One minute those people were breathing, living, enjoying the moment and the next gone. They never got to take that next breath, say good bye to loved ones, finish their lives. Someone else took that life from them. I got out my baking supplies and did what I do when I don’t know what else to do. I baked something. These are not healthy, not low calorie but when faced with living and dying celery just does not do it. This was adapted for an old recipe from “Taste Of Home” 1996.

  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1 egg, beaten
  • 1 teaspoon Pure vanilla extract
  • 1 cup all purpose flour
  • 3/4 cup oatmeal
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi sweet chocolate chips
  1. In a large bowl, cream the butter, sugars and peanut butter until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, baking soda and salt; gradually beat into creamed mixture and mix well. Spread into a greased 13 x 9 inch baking pan. Sprinkle with chocolate chips. 
  2. Bake at 350° for 20-25 minutes or until lightly browned. Cool on a wire rack for 10 minutes.
Perfectly Sparrow
by

Perfectly Sparrow

I have not been so good about posting any art on here lately, and not because I have not been doing a whole lot of it, but I had to post my most recent illustration project with author Theresa Goiffon. 

SparrowCover_8x8_2.indd

Fully illustrated 34 pages in an 8×8 design paperback.  An inspirational true story as seen and told through the eyes and voice of Sparrow, an Australian Terrier born with three legs.

Each book will be personally signed by the Author and stamped by Sparrow.

A percentage of your purchase goes toward the donation of books to organizations that provide services to children and veterans across the country. Click on the link below to purchase.

http://www.dunhamlakecaptainjacksparrow.com/perfectly-sparrow-gifts.php

12240392_10208330805495566_6965190758312029429_o

Roasted cauliflower and corn quesadillas with creamy avocado sauce
by

Roasted cauliflower and corn quesadillas with creamy avocado sauce

FullSizeRender

My husband’s wonderful niece Allison and her husband love to cook and she gave me the idea for this meal. I love anything that involves cheese… This was truly wonderful. I served it with a side of Kale salad. I made this using my panini press but you could use a skillet over medium heat. Once hot, coat lightly with olive oil and reduce heat to medium-low. Cook quesadillas until browned underneath, about 3 to 4 minutes. Carefully a flip with a large, thin spatula — and repeat on the second side. Roasted red peppers would be a good addition or poblano peppers. This serves 3.

IMG_1554

  • 1 head cauliflower, cored and cut into rough 1-inch chunks
  • sea salt and pepper to taste
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, enough to drizzle over the cauliflower
  • 2 tablespoons olive oil, for onions
  • 1 Cups fresh or frozen corn (Trader Joe’s makes a great frozen roasted corn)
  • 1-2 yellow onions, thinly sliced ( I used 2 to have some leftover)
  • 1-2 cups (about 8 ounces) coarsely grated monterey jack cheese
  • 6 large flour tortillas
  • 1 avocado, mashed
  • 1 dash of lemon juice
  • 1 dash of Hot sauce (optional)
  • 1/2 cup plain low fat greek yogurt

IMG_1555

IMG_1553

Pre heat oven to 350. Place cauliflower chunks on a tin foil lined baking sheet (for easy clean up). Drizzle with olive oil and sprinkle with paprika. Roast for about 20-30 minutes until tender and golden. When done, spoon into a bowl.

While the cauliflower is roasting, heat olive oil in a large pan and caramelize onions over medium heat, stirring often, about 20 minutes.

In a small saucepan cook frozen or fresh corn over medium heat, about 8 minutes, until slightly charred. Mix into cauliflower.

Add in the onions when they are golden and caramelized.

Mash avocado, add dash of lemon juice and hot sauce. Stir in greek yogurt until smooth.

Lay out tortillas and spread 1/3 cup cauliflower filling and 1/3 cup shredded cheese to each. Place second 3 tortillas on top as lids. Spray panini press with a bit of cooking spray and place an assembled tortilla in the press and cook until golden brown on top. Repeat with remaining tortillas. I like them hot so make them one at a time. These can also be done in a frying pan – see notes above.

Cut into quarters and serve with a dollop of the creamy avocado sauce on top.

Soyrizo (Soy Chorizo) stuffed Acorn Squash
by

Soyrizo (Soy Chorizo) stuffed Acorn Squash

IMG_1513

We are not vegetarians but we eat healthy when we can. I was not sure about using the fake Chorizo and bought it on a whim but was totally happy with this meal. You don’t have to use Soy, and real Chorizo would work fine as well. We made this twice last week…

IMG_1523

IMG_1516

  • Coconut oil for coating the squash while roasting
  • Olive oil for sauteeing Onions and Chorizo
  • 12 oz  Soy Chorizo (I used Trader Joe’s)
  • 2 large acorn squash, halved and deseeded
  • 2 sweet Onions, thinly sliced
  • 2 cups cooked quinoa
  • 1-2 cups grated cheese, depending on how cheesy you want the stuffing (I used reduced fat Sharp Cheddar and Monteray Jack)
  • salt
  • pepper

IMG_1517

Cook quinoa according to directions. I used vegetable broth instead of water for a bit richer taste.

Coat the meaty side of the squash with coconut oil and sprinkle with salt and pepper. Roast in the oven on 400 degrees until fork tender — probably about 35 – 40 minutes.

Heat about 2 tablespoons of olive oil in a large saucepan over medium heat and cook onions until golden and caramelized, stirring frequently. About 25-20 minutes.

Remove casing and cook Chorizo in a skillet with a little oil or spray pan with Pam. Since it does not have the fat you have to watch it closely to keep from burning. Break it up with your spoon. Add in onions, cheese and quinoa.

Stuff the squash with the stuffing and roast in the oven at 375 for an additional 20 minutes. Serve immediately.

Cognac and Beef Stew with Polenta
by

Cognac and Beef Stew with Polenta

I love stew! This is fall comfort food, tangy and flavorful. It can be served over noodles or Polenta. I served leftovers over some couscous. I adapted this recipe from a Smitten Kitchen recipe. The Pancetta is used to put a little flavor and fat into the dish and not used in the actual dish but it is yummy in Eggs, or salads.

IMG_1507

Serves 4 to 6

  • 1/4 pound pancetta, diced
  • 2 large onions, finely diced
  • 2 shallots, chopped
  • 4 tablespoons butter, as needed
  • 2 pounds beef chuck, in 1-inch cubes
  • 2 tablespoons flour
  • Salt and freshly ground black pepper
  • 1/2 cup Cognac or Brandy
  • 3 cups unsalted beef stock
  • 1/2 cup smooth Dijon mustard
  • 5 medium carrots, peeled and cut into half-moon slices
  • 1 pound mushrooms, stemmed, cleaned and quartered
  • 1/2 cup red wine

IMG_1504

Place pancetta in a Dutch oven or a large heavy kettle over low heat, and cook until fat is rendered. Remove solid pieces with a slotted spoon, and save for another use. Raise heat to medium-low, and add onion and shallots. Cook until softened but not browned, about 10 to 15 minutes. Use a slotted spoon to transfer to a large bowl.

If necessary, add 2 tablespoons butter to the pan to augment fat. Dust beef cubes with flour, and season lightly with salt and more generously with pepper. Shake off excess flour, and place half the cubes in the pan. Cook over medium-high heat until well browned, almost crusty, on all sides, then transfer to a bowl with onions. Repeat with remaining beef.

Add Cognac to the empty pan, and cook, stirring, until the bottom is deglazed and any crusted-on bits come loose. Add stock, smooth Dijon mustard. Whisk to blend, then return meat and onion mixture to pan. Lower heat, cover pan partway, and simmer gently until meat is very tender, about 1 1/4 hours.

Add carrots, and continue simmering for 40 minutes, or until slices are tender. As they cook, heat 2 tablespoons butter in medium skillet over medium-high heat, and sauté mushrooms until browned and tender. Stir mushrooms into stew along with remaining mustard and red wine. Simmer 5 minutes, then taste, and adjust seasoning. Serve hot over polenta or noodles.

by

Gramercy Tavern Gingerbread

IMG_1497

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons’s American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City’s Gramercy Tavern, is superlative—wonderfully moist and spicy. This is better if made a day ahead. It will keep 3 days, covered, at room temperature.

INGREDIENTS

  • 1 cup oatmeal stout or porter
  • 1 cup dark molasses (not blackstrap)
  • 1/2 teaspoon baking soda
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 2 tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of ground cardamom
  • 3 large eggs
  • 1 cup packed dark brown sugar
  • 1 cup granulated sugar
  • 3/4 cup vegetable oil
  • Confectioners sugar for dusting
  • a 10-inch (10- to 12-cup) bundt pan

IMG_1496

IMG_1495

PREPARATION

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.

Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.

Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, plain or dusted with confectioners sugar, with whipped cream.

BBQ Stuffed Sweet Potatoes
by

BBQ Stuffed Sweet Potatoes

IMG_1485

This is another recipe inspired by http://www.lemonsandbasil.com. Her posts are so lovely and probably more healthy than mine… but they always inspire me. I would not have thought of BBQ meat combined with a sweet potato but it is wonderful. I have made this twice, once as a vegetarian meal without the meat (using only caramelized onions, roasted corn and Cojita cheese) and once following this recipe. We loved both versions but this is my favorite. You could use beef, chicken or pork. I had BBQ beef brisket in the fridge so I went with that. The first time I used fresh roasted corn but frozen works just fine. 

Serves 3-4

IMG_1415

IMG_1484

IMG_1486

INGREDIENTS

  • 2 large sweet potatoes
  • 2 Tbsp olive oil
  • 1/2 package or Trader Joe’s frozen Roasted Mexican corn (or 2 ears fresh corn toasted in a frying pan)
  • 1 sweet onion, thinly sliced (optional)
  • 16 oz BBQ Pork, Beef or Chicken (I used Beef Brisket from Trader Joe’s)
  • 6 oz shredded Cojita, Cheddar or Monterey jack Cheese

DIRECTIONS

  1. Wash sweet potatoes and prick each one several times with fork. Place on a foil lined or non stick baking sheet and bake at 375 for 45-60 minutes or until they are soft to the touch. I used a convection oven so it took only about 45 minutes.
  2. Warm the BBQ beef in the oven at 350 for about 15- 20 minutes.
  3. Heat olive oil in a large saucepan and add the sliced onions. Cook for about 20 minutes until golden and caramelized.
  4. For frozen corn: use a non stick pan to toast over medium heat to give it a bit of caramelizing; about 5-7 minutes.
    For fresh corn: Grill for a few minutes on each side and slice kernels off the cob OR Slice corn off the cob and toast in a pan for about 4-5 minutes.
  5. When the potatoes are done, cool for a few minutes then remove the skin and place sweet potatoes in a large bowl. Mash with a fork and add 1/2 the cheese, onions, corn and fold in the shredded BBQ. Mix well. Sprinkle with remaining cheese.
  6. Place the filling In oven safe dishes and bake just until the cheese is melted.

IMG_1420

This is my vegetarian version. Once the sweet potatoes are cooked, allow to cool for a few minutes, then cut off the tops and scoop out the cooked flesh of each potato, add to a large bowl. Leave the skin of the potatoes intact along with a thin layer of potato to help hold skins together. Mix all the ingredients and then scoop sweet potato filling into the skins, drizzle with BBQ sauce, top with cheese and bake for 6 or 7 minutes until cheese is melted. I served with a greens and apple salad.