Mousse Filled Brownie Bites

Brownie Batter

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening
      (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Butter vs. Shortening:


In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, just use shortening.

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Chill in refridgerator for about 20-30 minutes.

Chocolate Mousse
You will need:
1-1/2 Cups of Heavy Cream
5 oz. of Semi-sweet Bakers Chocolate pieces
4 Egg Whites (medium-large sized eggs)
2 Tbsps. Sugar
Mini Chocolate Chips

In a medium saucepan on medium heat, bring the heavy cream to a near boil (stirring frequently) and turn off heat. Add Chocolate pieces to hot mixture and blend well with a whisk. Cover and place in fridge until cold. In the meantime, take

4 eggs whites and beat with mixer (on high) until soft peaks form. Add 2 Tbsps. sugar and continue mixing on high until stiff. Take Chocolate mixture from fridge and fold into (with a spatula) the egg white mixture gently until thoroughly incorporated. Cover and place in fridge.

Take a mini muffin pan sheet and fill each one with brownie batter to about 3/4 full (ungreased) and push your thumb in the middle to create a "cup" (this will allow it cook thoroughly) and bake at 350 degrees for approximately 10-12 minutes. Allow to cool slightly and remove from muffin pan.

Take a thin sharp knife and begin cutting a hole in the center of each muffin - you can use a small spoon to dig out the center. Remove the Mousse from the fridge and place mixture in a piping bag (or a large ziplock type bag and cut a small piece off the corner) and pipe Mousse into center of each brownie muffin. Top off with mini chocolate chips!

Bon Appetite!

Ultimate Italian Grilled Cibatta Cheese Sandwich

Ingredients:

Cibatta Bread (sliced)
Fresh Mozzarella
Provolone Cheese (sliced thick)
Proscuitto
Sliced Tomatoes
Parmesan Cheese
Asiago Cheese
Pesto (recipe follows)
Roasted Garlic

Lightly butter one side of the sliced Ciabatta bread. Grate about 1 cup of cheeses and blend together (Asiago & Parmesan) and sprinkle on top of buttered slices and pat down lightly. Turn bread slices over on a sheet of wax paper and spread slices with Pesto.

Pesto Recipe:

1 Cup of Fresh Basil
1/4 Cup of Pine Nuts
1/2 Cup of Parmesan & Asiago Cheese
1/2 Bulb of Roasted Garlic
1/4 Cup of Olive
Salt & Pepper
Using a food processor, add Basil, Pine Nuts and Parmesan Cheese. Blend until finely chopped. Add Garlic, S&P. With Processor on, slowly add olive oil until it becomes a spreadable consistency.

Begin layering the provolone cheese, then the prosciutto (you may opt to place prosciutto on cookie sheet and bake for a few minutes to "crisp" up before assembling), then thickly sliced fresh mozzarella, the sliced tomato and one more slice of provolone cheese.

Place the other half of the prepared bread on top (cheese side up). Place sandwiches in medium heated pan and fry until golden brown - pressing the sandwiches down when turning over.

(Optional) - You may finely chop sundried tomatoes and add them to the Pesto and eliminate the tomato

Bon Appetite!

Mac & Cheese Crunch Cakes

*Baked Macaroni & Cheese is prepared in advance

For Macaroni & Cheese - You will need:
1 Cup of Shredded Monterey Jack Cheese
1 Cup of Shredded Mild Cheddar
1/2 Cup of either Shredded Gruyère or Extra Sharp Cheese
6 Tbsps. Butter
6 Tbsps. Flour
1 Box of Penne Pasta
1-1/2 Cups of Milk
1/2 cup of Chopped Basil or Parsley
Salt & Pepper (to taste)

Make entire box of pasta and place in boiling and salted water and cook until al dente. Rinse (to prevent further cooking), drain and set asideIn a medium saucepan over low-medium heat, melt the butter and then add the flour whisking together for a few minutes. Add milk slowly while whisking and allow milk to heat up (but not boil)...slowly add the 3 cheeses and stir every couple minutes until cheese is melted. Add Salt (to taste) and pepper (pinch or two).

Gradually add in chopped basil or parsley.

In a 13x9 glass baking dish, pour the pasta in the dish and gently pour the cheese sauce over the pasta. Baked at 350 for about 20 minutes.When the Macaroni & Cheese is baked, remove from oven, cover with foil and place in fridge until cooled. Take the cooled Macaroni & Cheese dish and cut into 3" squares and set the squares aside on wax paper.

Prepare the coating mixture - You will need:
1 Cup of All Purpose Flour
2 Eggs (slightly beaten)
2 tsps. baking soda
Pinch of salt
Enough water to thin the batter

Blend all ingredients together with a whisk and add enough water to just make it a semi-thick consistency. In a seperate bowl, pour in one (1) box of Kikkoman Bread Crumbs. Take one Mac & Cheese square and dunk into batter mixture, coating thoroughly. Transfer to bowl of bread crumbs and press bread crumbs into the square - gently shake off excess and place onto wax paper.

In a deep fryer with vegetable oil, allow oil to heat up and then add the Mac & Cheese squares GENTLY into the hot oil. Cook until golden brown and serve immediately with marinara sauce for dipping! (If the squares are cut thick, fry them until golden brown and immediately transfer them to a 400 degree oven (on a cookie sheet) for approximately 10 minutes to allow thorough heating before serving)

Bon Appetite!

Heath Bar Brownie Cookies

You will need:
1/3 Cup of Unsalted Butter
1/3 Cup of Shortening (or 2/3 Cup of either)
1-1/2 Cups of Packed Brown Sugar
1 Tbsp. of Strong Coffee
2 Eggs
1-1/2 Cups of Flour
1/3 Cup of Hershey's Cocoa
1 Tsp. Vanilla
1/2 Tsp. Salt
1/4 Tsp. Baking Soda
1 pkg. of Heath Bar bits

Preheat oven at 375 degrees.

Beat shortening (and/or butter), brown sugar, water and vanilla in mixing bowl (by hand or beaters) until blended. Add eggs and blend well.

Open up bag of Heath bar bits and pour onto a plate (for cookie pressing).

In separate bowl, Stir together the flour, cocoa, salt and baking soda. Gradually add to sugar mixture by hand or low speed with hand beater. Form rounded teaspoons of mixture and gently press into heath bar bits and place (topping side up) onto ungreased cookie sheet for 7-9 minutes.

RECOMMENDATION:

For a darker cookie sheet, bake no more than 8 minutes.
Butter vs. Shortening:In my recipe, I use both butter and shortening because the shortening brings fluffliness to the cookie while the butter adds the flavor that compliments the chocolate! If you want a lighter version of this, use just shortening.

For an added "punch" to these cookies, drizzle with caramel!

Bon Appetite!