Friday, March 11, 2011
In prayer for Japan
Please take time to stop and pray for those in Japan devastated by today's Earthquake and Tsunami.
Thursday, March 10, 2011
Sunday, March 6, 2011
TEO learns how to start a business
Join me on the journey of discovering just how to take that idea and start a business! Read my guest blog post at The Entrepreneur School and watch as I learn from the best. FB users be sure to LIKE IT.
Betty Crocker vs. Cherrybrook Kitchen Gluten Free
And the winner IS...
Cake B, Betty Crocker Gluten Free Devil's Food Cake mix. For taste and moistness.
It won with the baker as well because it was much easier to work with. The other one kept falling apart as I was assembling it. Though that didn't stop it from getting eaten...
There are a few things worth mentioning about these gluten free mixes. The Betty Crocker mix requires 3 eggs and 1 stick of butter (I used 1/2C oil) while the Cherrybrook Kitchen mix is dairy and egg free. That means even if dairy allergies aren't a concern, you still only need water and oil for the mix. The price of each mix is about the same, ~$4.50 each. Another important note; when buying gluten free cake mixes, the boxes are the same size as any other cake mix box, however, they only make one layer. Not two like conventional cake mixes. So when making a layer cake, you'll need two boxes making the cost ~$10 for each cake in addition to frosting.
After drooling over these pictures, you're gonna want the recipes for the Chocolate Mousse Cake and Ganache.
Cake B, Betty Crocker Gluten Free Devil's Food Cake mix. For taste and moistness.
It won with the baker as well because it was much easier to work with. The other one kept falling apart as I was assembling it. Though that didn't stop it from getting eaten...
There are a few things worth mentioning about these gluten free mixes. The Betty Crocker mix requires 3 eggs and 1 stick of butter (I used 1/2C oil) while the Cherrybrook Kitchen mix is dairy and egg free. That means even if dairy allergies aren't a concern, you still only need water and oil for the mix. The price of each mix is about the same, ~$4.50 each. Another important note; when buying gluten free cake mixes, the boxes are the same size as any other cake mix box, however, they only make one layer. Not two like conventional cake mixes. So when making a layer cake, you'll need two boxes making the cost ~$10 for each cake in addition to frosting.
After drooling over these pictures, you're gonna want the recipes for the Chocolate Mousse Cake and Ganache.
Chocolate Mousse
Classic French Style
8 ounces bittersweet or semisweet chocolate, chopped
1/4C unsalted butter, cut into small pieces
3 tablespoons water
3 tablespoons rum
5 large eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1. In a heavy saucepan, combine the chocolate, butter, and water. Stir occasionally while over low heat until chocolate melted and smooth. Stir in the rum. Remove from heat and let cool for ~2 minutes.
2. When chocolate feels comfortably hot to the touch, add the yolks all at once and stir quickly-you don’t want scrambled eggs in your mousse.
3. In a separate bowl, beat the egg whites until frothy. Add cream of tartar and continue beating until soft peaks form and hold their shape.
4. Using a flat spatula fold one-half of the beaten egg whites into the chocolate mixture. Then fold that chocolate-egg mixture into the remainder of the egg whites gently folding in until no streaks are visible.
5. Carefully, so as not to deflate the mousse, transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. If using for filling in a cake, you can refrigerate it in the same both you mixed it in.
Serving: Bring to room temperature (~5 minutes) before serving.
When using as a cake filling. Let cake layers cool completely. Put the first layer on your serving plate, top with the chocolate mousse. Gently place the 2nd layer of the cake on top of the mousse. Press on top layer only enough so it sets. DO NOT smash the chocolate mousse. You worked very hard to get those egg whites fluffy, don't crush them. You can now pour your ganache over the cake letting it run down the sides. Use a butter knife to smooth the ganache over and along the sides. Let stand at least 15minutes before serving.
You may refrigerate this cake before serving but be sure to wrap it so it in plastic or foil (be sure to recycle afterward) doesn't dry out.
8 ounces bittersweet or semisweet chocolate, chopped
1/4C unsalted butter, cut into small pieces
3 tablespoons water
3 tablespoons rum
5 large eggs, separated, at room temperature
1/2 teaspoon cream of tartar
1. In a heavy saucepan, combine the chocolate, butter, and water. Stir occasionally while over low heat until chocolate melted and smooth. Stir in the rum. Remove from heat and let cool for ~2 minutes.
2. When chocolate feels comfortably hot to the touch, add the yolks all at once and stir quickly-you don’t want scrambled eggs in your mousse.
3. In a separate bowl, beat the egg whites until frothy. Add cream of tartar and continue beating until soft peaks form and hold their shape.
4. Using a flat spatula fold one-half of the beaten egg whites into the chocolate mixture. Then fold that chocolate-egg mixture into the remainder of the egg whites gently folding in until no streaks are visible.
5. Carefully, so as not to deflate the mousse, transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm. If using for filling in a cake, you can refrigerate it in the same both you mixed it in.
Serving: Bring to room temperature (~5 minutes) before serving.
When using as a cake filling. Let cake layers cool completely. Put the first layer on your serving plate, top with the chocolate mousse. Gently place the 2nd layer of the cake on top of the mousse. Press on top layer only enough so it sets. DO NOT smash the chocolate mousse. You worked very hard to get those egg whites fluffy, don't crush them. You can now pour your ganache over the cake letting it run down the sides. Use a butter knife to smooth the ganache over and along the sides. Let stand at least 15minutes before serving.
You may refrigerate this cake before serving but be sure to wrap it so it in plastic or foil (be sure to recycle afterward) doesn't dry out.
Chocolate Ganache Recipe
*This basic recipe can easily be converted to Vegan Chocolate Ganache
1pkg (~15oz) chocolate chips
½ C almond milk
I used Ghirardelli chocolate. You can use non-dairy chocolate to make this completely vegan. Rice milk, coconut milk, even cow’s milk all work.
You can use an official double-boiler if you have one. I use a make shift one by bringing about 2C of water to boil in a medium-sized heavy saucepan. Then turn the heat down to a very gentle simmer. I place a glass bowl on top of the saucepan, carefully making sure it sits securely on top.
Then pour chocolate chips in the bowl on top of the pot of simmering water. Add 1/4C almond milk. Gently stir the chocolate and milk. Be careful not to let the chocolate burn so don’t rush this. As the chocolate melts, add more almond milk until desired consistency. Once the chocolate’s almost completely melted, turn the heat off and stir until it’s smooth and shiny. Then pour or spoon over cooled cake. Ganache will need about 15 minutes to set.
You can also dip strawberries or fruit in the ganache at this point and let set on a piece of parchment paper.
Be sure to lick the spoon…
1pkg (~15oz) chocolate chips
½ C almond milk
I used Ghirardelli chocolate. You can use non-dairy chocolate to make this completely vegan. Rice milk, coconut milk, even cow’s milk all work.
You can use an official double-boiler if you have one. I use a make shift one by bringing about 2C of water to boil in a medium-sized heavy saucepan. Then turn the heat down to a very gentle simmer. I place a glass bowl on top of the saucepan, carefully making sure it sits securely on top.
Then pour chocolate chips in the bowl on top of the pot of simmering water. Add 1/4C almond milk. Gently stir the chocolate and milk. Be careful not to let the chocolate burn so don’t rush this. As the chocolate melts, add more almond milk until desired consistency. Once the chocolate’s almost completely melted, turn the heat off and stir until it’s smooth and shiny. Then pour or spoon over cooled cake. Ganache will need about 15 minutes to set.
You can also dip strawberries or fruit in the ganache at this point and let set on a piece of parchment paper.
Be sure to lick the spoon…
The Best Gluten Free Cake Mix
It's on; Cherrybrook Kitchen vs. Betty Crocker! Which gluten free cake mix will win the taste test tonight? Two chocolate mousse cakes with ganache frosting are ready to go. Both are gluten free but will both win the favor of my finicky family and friends? We shall see. Stay tuned for the results!
Cherrybrook Kitchen Gluten Free Dreams Chocolate Cake Mix
Betty Crocker Gluten Free Devil's Food Cake Mix
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