Little Chocolate Cakes with Whiskey Cream

RECIPE BY
Turntable Kitchen
Ingredients

1 3/4 ozs bittersweet chocolate (good quality, roughly chopped)
3 tbsps muscovado sugar (dark brown is fine, too)
3 tbsps butter
1 egg
1/3 cup heavy whipping cream
1 tsp whiskey
1 tbsp sugar

For the whiskey cream:

1/3 cup of heavy whipping cream
1 teaspoon of whiskey
1 tablespoon of sugar

1. Preheat the oven to 350 degrees F and generously butter two 1-cup sized ramekins.
2. Combine the chocolate and sugar in a food processor and process until the mixture is the texture of coarse crumbs.
3. Separate your egg. Add the butter, egg yolk and 2 tablespoons of boiling water to the food processor, mixing until well combined.
4. Place the egg white in a medium bowl. Add a pinch of salt and whisk until white and fluffy.
5. Using a rubber spatula, fold in the chocolate mixture into the egg white mixture and stir until just incorporated.
6. Evenly distribute the batter between the two ramekins. Place them on a baking sheet and bake for about 15 – 20 minutes.
7. While the cakes are cooling, prepare the whiskey cream. In a very cold bowl, combine the whipping cream, sugar and whiskey. Whisk vigorously for about a minute or two, until the cream is light and fluffy and holds soft peaks.
8. Place a dollop or two of the whiskey cream atop each cake and serve.

Source

For the whiskey cream:

1/3 cup of heavy whipping cream
1 teaspoon of whiskey
1 tablespoon of sugar

1. Preheat the oven to 350 degrees F and generously butter two 1-cup sized ramekins.
2. Combine the chocolate and sugar in a food processor and process until the mixture is the texture of coarse crumbs.
3. Separate your egg. Add the butter, egg yolk and 2 tablespoons of boiling water to the food processor, mixing until well combined.
4. Place the egg white in a medium bowl. Add a pinch of salt and whisk until white and fluffy.
5. Using a rubber spatula, fold in the chocolate mixture into the egg white mixture and stir until just incorporated.
6. Evenly distribute the batter between the two ramekins. Place them on a baking sheet and bake for about 15 – 20 minutes.
7. While the cakes are cooling, prepare the whiskey cream. In a very cold bowl, combine the whipping cream, sugar and whiskey. Whisk vigorously for about a minute or two, until the cream is light and fluffy and holds soft peaks.
8. Place a dollop or two of the whiskey cream atop each cake and serve.

- See more at: http://www.turntablekitchen.com/2011/02/how-to-impress-your-honey-on-v-day/#sthash.tKRzlwhx.dpuf

For the whiskey cream:

1/3 cup of heavy whipping cream
1 teaspoon of whiskey
1 tablespoon of sugar

1. Preheat the oven to 350 degrees F and generously butter two 1-cup sized ramekins.
2. Combine the chocolate and sugar in a food processor and process until the mixture is the texture of coarse crumbs.
3. Separate your egg. Add the butter, egg yolk and 2 tablespoons of boiling water to the food processor, mixing until well combined.
4. Place the egg white in a medium bowl. Add a pinch of salt and whisk until white and fluffy.
5. Using a rubber spatula, fold in the chocolate mixture into the egg white mixture and stir until just incorporated.
6. Evenly distribute the batter between the two ramekins. Place them on a baking sheet and bake for about 15 – 20 minutes.
7. While the cakes are cooling, prepare the whiskey cream. In a very cold bowl, combine the whipping cream, sugar and whiskey. Whisk vigorously for about a minute or two, until the cream is light and fluffy and holds soft peaks.
8. Place a dollop or two of the whiskey cream atop each cake and serve.

- See more at: http://www.turntablekitchen.com/2011/02/how-to-impress-your-honey-on-v-day/#sthash.tKRzlwhx.dpuf

DIY rustic tray

From funkyjunkssponsorstore.blogspot.ca

Creating something out of reclaimed lumber is so beautiful!

See the full tutorial here

Roasted Red Beet Hummus

Recipe from cookingstoned.tv

Nothing quite tops the rich red and burgundy of a red beet. Whether it be in raviolis or this hummus recipe, they just add so much to a dish, visually speaking.

Ingredients

  • 2 medium-sized Red Beets
  • 1 Cup Chickpeas
  • 1 Clove Garlic
  • 2 Tablespoons Sesame Seeds
  • 1 Meyer Lemon
  • Extra Virgin Olive Oil
  • Sea Salt

1. Wash and trim the red beets and then wrap them in tinfoil. Place them in baking dish with 1/8 inch of water and roast them for about an hour at 375 degrees.

2. In a small sauce pan, add two tablespoons of sesame seeds and just enough olive oil to coat. You don’t want to dominate the sesame seed flavor with olive oil.

3. Cook them over a medium-high heat for about 5 minutes, or as needed. When the mixture looks like the photo below, remove them from the stove.

4. When the red beats are fully cooked (you can tell by poking them with a knife) then remove them from the oven and let cook. Once cooled, peel them and cube them.

5. Add the following ingredients to your food processor: the cup of chickpeas, the two tablespoons of toasted sesame seeds, the roasted beets and a pinch of salt.

6. Add 1/2 of the lemon juice to the mixture and puree it. Add more lemon as needed.

7. Salt to taste and serve. Enjoy!

DIY Thin Mints 15 minutes, 3 ingredients, no bake, vegan

Ingredients

16 to 20 Oreo cookies
7 to 10 oz semisweet or bittersweet chocolate
1 tsp mint extract

Twist the Oreos to separate them (see notes), and scrape off the cream filling (either discard the filling...or eat it, if you're into that.) Melt (and temper, if you can be bothered - see notes) the chocolate, then stir in the mint extract well. Dip an oreo half in the melted chocolate, turn to coat using a fork. Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.


Leave at room temperature until set. You can decorate the chocolate dipped Oreos before the chocolate sets with sprinkles, maldon salt, chopped nuts or a drizzle of white chocolate for some contrast

Recipe from topwithcinnamon.com

Cabinet Makeover Red Licorice

We just love that color combination!

Color used is Primer Red (note that this is a color, not an actual primer) a base color and then a wash of Emperor’s Silk to achieve a deep, luminescent appearance. For the shelves and backboard of the cabinet is a progression of Florence that is mixed with Cream to get just the right western turquoise color.

See the whole project here


Flower Pattern!

A beautiful flower finishing touch to a light blue wall.

Source