Silly guys.
Thursday, July 14, 2011
Birthdays!
Silly guys.
Sunday, May 22, 2011
Bye Bye Choir Director
I just finished the wedding I've been working on for the last month. What a busy weekend. Including today (Sunday) we have made a total of 5 trips to the church since Friday. That may not sound too bad but when it's a 20-25 minute drive and eats up your gas it's a lot!
Jaren has also continued to stay busy but not with his new calling. As soon as he got called into the bishopric he left for the next two Sundays and the entire week in between doing Army stuff. Today was his first real Sunday up on the stand. It's just one thing to the next around here. I have so much catching up to do on my blog. I plan on posting fun stuff this week. Stay tuned!
Friday, May 6, 2011
Been busy
Thursday, March 24, 2011
White Chocolate Mousse Mountain Cupcakes
White Chocolate Mousse
2 egg yolks
2 Tbsp sugar
2/3 c heavy whipping cream
1 c white baking chips (Guittard is the best if you can find it otherwise Nestle is better than most)
1 1/2 c heavy whipping cream
Beat eggs yolks in small bowl with electric mixer on high speed for about 3 minutes or until thick and lemon colored. Gradually add sugar.
Heat 2/3 c heavy whipping cream in saucepan over medium heat just until hot (not boiling). Gradually stir half of the cream mixture into the egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
Stir in baking chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled (mixture will seem like thick melted caramel when ready).
Beat 1 1/2 cups whipping cream in large chilled bowl on high speed until stiff peaks form. Fold in white chocolate mixture. You may need to whip for a few more seconds to give it the right consistency. You don't want it too soft so it's loose but don't over whip it either. It takes practice. Pipe it onto cupcakes and refrigerate for a couple of hours before attempting to dip the cupcakes. You may even need to freeze them for 20-30 minutes to be stiff enough to dip. The white chocolate mousse is softer than regular chocolate mousse.
Chocolate cake
3 c packed brown sugar
3/4 c canola oil
3 eggs
2 2/3 c flour
2 1/4 tsp baking powder
2 1/4 tsp baking soda
1 1/2 tsp salt
1 Tbsp vanilla extract
1 1/2 c milk
1 1/2 c water
1 1/8 c cocoa powder
Preheat oven to 350°. Oil 3 (10-inch) cake pans and line the bottom with parchment paper. For cupcakes, line tins with baking cups and lightly spray each cup.
In the bowl of electric mixer, combine the brown sugar and oil. Turn to low speed and mix in eggs. Let the sugar, oil and eggs mix while sifting together the flour, baking powder, soda, and salt in a separate bowl. Set the flour mixture aside.
In another small bowl, mix the vanilla into the milk and set aside as well. Bring the water to a boil and pour over the cocoa and whisk until smooth. To the egg mixture, alternately add the flour mixture and milk mixture starting and ending with flour. Scrape sides of bowl down after each addition. With the mixer on low, add the cocoa. Scrape down the sides of the bowl and pour into prepared cake pans. For cupcakes, use a 1/4 c measuring cup to pour batter into each baking cup.
For 10-inch pans: bake approx. 15 minutes
For 9-inch pans: bake approx 22-24 minutes
For cupcakes: bake approx. 17-19 minutes
OR until toothpick inserted comes out clean (or almost clean).
This cake is very moist and feels sticky on top. That's normal. Cool for 10 minutes before moving to cooling racks. Once cooled, refrigerate until cold. It's easier to handle this way.
Chocolate Coating
2 c chocolate, chopped (I do 2/3 dark 1 1/3 milk)
3 Tbsp oil
Heat the two together until melted and smooth. I pour the mixture into a glass 1 cup measuring cup to do the dipping.
Enjoy!
