Monday, January 16, 2012

Chocolate Mousse Pie

I was visiting my neighbor the other day when I saw this delicious pie on her kitchen table. I could not resist asking her what it was made of and how she got that wonderful swirl design. She insisted on giving me a piece, even though I told her not to open the pie just for me-but it did not take too much convincing on her part! I had a piece, and boy was it delicious!!! I was savoring every bite and wanted my piece to expand so I can enjoy it for longer! I wrote down the recipe right then and there. And just made it the other day and took it over to my sister-in-laws home, and they all had the same reaction I did-DELICIOUS!!!!!


4-7 eggs
350 grams chocolate
1 tablespoon coffee
1/4 c hot water
2/3 cup sugar
whipped topping
2 (9-inch) graham cracker crusts


-preheat oven to 350ºF
-melt chocolate, water and coffee together
-separate eggs
-mix egg yolks and sugar until thick
-mix egg whites until light and fluffy
-add yolks to the chocolate mixture-mix well
-fold in the egg whites
-divide the batter in half, pour half in the 2 pie crusts, save the other half for later
-bake the pies for 30 minutes, or until not wiggly
-remove pies from the oven and place in the freezer for 10 minutes to cool off
-pour remaining batter evenly on both pies
-decorate with whipped topping and chocolate
-store in freezer, before cutting, let sit at room temperature for 10 minutes

chocolate swirl effect: pour melted chocolate in a circular motion from the center of the pie, all the way out. then take a toothpick and draw lines from the center out-make spaces about half the size of a regular sized slice.

preparation: 15 minutes
baking time: 30 minutes
yields: 12 servings

notes: you do not have to bake the mousse at all if you enjoy it that way. I actually bake about 2/3's of the pie because I personally like that part the best.

credits: Chany S.

a slice-looks really pretty with the 3 layers

Sunday, January 1, 2012

Fruit Kabobs

These hand friendly fruit are definitely a unique way to serve fruit at any occasion. Place them on a serving plate, or in your favorite vase! When they are displayed this way, you can't resist trying one-what fun!

lemon juice


-slice fruit as desired
-dip in lemon juice so they stay fresh
-thread on to wooden skewers

note: go ahead and experiment with your favorite fruit. Bring them out to your kids while they are playing outside, they are more likely to eat it  this way, than if they were just sliced on a plate!

credits: Arielle B.

Strawberry Shortcake Minis

I had a party recently and made these adorable mini strawberry shortcakes. They looked adorable on the sweet table, and stayed neat. These are a lot simpler than making a full cake.


2 pounds fresh strawberries, sliced
1 cup all-purpose flour
2 tablespoons cornstarch
1 1/2 teaspoons baking powder
5 eggs, separated
1 teaspoon vanilla extract
1 1/4 cups white sugar
canned dairy whipped cream


-preheat an oven to 375ºF (190ºC)
-grease and flour a 9x13-inch baking dish.
-whisk the flour together with cornstarch, and baking powder in a mixing bowl.
-beat the egg yolks in a small bowl with the vanilla extract until smooth; set aside.
-whip the egg whites with an electric mixer, slowly add the sugar to the egg whites, until the sugar is incorporated and the whites are stiff..
-fold in the yolk mixture until almost fully blended into the whites.
-fold in the flour mixture until just combined.
-scrape the batter into the prepared baking dish. 
-bake in the preheated oven until a toothpick inserted into the center comes out clean, 22 to 25 minutes.
-cool in the pan for 10 minutes.
-with a round cutter or bottom of a cup, cut as many circles as you can.
-whip your cream in a circular motion on top of each cake.
-decorate with 2-3 sliced strawberries on top.               

preparation: 35 minutes
bake time: 25 minutes
yields: 10-12 servings

notes: you may also bake these in seperate small cake pans, just be sure to bake it for a little less time, and check on it often. hope you enjoy!

credits: Arielle B.