Pumpkin Mousse

Is it still pumpkin season? I'm gonna say yes since it's so weirdly warm this winter that it still sorta feels like fall.  I mean, I just went for a run and got way to sweaty for this time of year.  Also, I got really cute cold weather running gear for Hanukkah and I can't even wear it since it's too warm!  I know I shouldn't complain.  I love that there is no snow and that I can still make pumpkin things.  What more could a girl ask for?  

I was playing around with the idea of a pumpkin-like pie but without the pie crust.  I found a recipe for a pumpkin mousse and I just loved that idea!  So, that is what I am sharing with you today!  

Today is also a pretty exciting day for me (besides the pumpkin mousse).  I have a lunch date with Bri's Aunt to talk about a wedding shower and then I have a dinner date with Bri's whole family to celebrate his and his twin's birthdays!  I get to go to Cheesecake Factory and Portillo's...all in one day!  This is why I went for a 5.75 mile run this morning.  Gotta prepare myself for all the delicious eating!  

Pumpkin Mousse

(adapted from Pastry Chef Online)

Ingredients:

1 cup sugar

1/4 cup water

2 1/2 cups heavy cream, divided

1 15 oz can pure pumpkin (not pumpkin pie filling)

1 tbsp honey

1/2 tsp sea salt

1 tsp cinnamon

pinch of nutmeg

pinch of cloves

1 tsp vanilla

Directions:
1. In a saucepan, heat the water and sugar until boiling.  Continue to boil until the sugar has deeply caramelized.  Once this happens, immediately remove it from the stove and pour in 1 cup of the heavy cream and stir to combine.  Pour this mixture into a metal bowl.
2. Add in the pumpkin, honey, salt, cinnamon, nutmeg, cloves and vanilla.  Cover with a sheet of plastic wrap and place in the fridge to chill for at least 1 hour.
3. Pour the rest of the heavy cream (1 1/2 cups) into a metal bowl and beat until stiff peaks form.  Pour 1/3 of this mixture into your cold pumpkin mixture and beat to combine.  Then pour the the rest and use a spatula to fold in the cream until no white streaks remain.
4. Place back into the fridge to keep cold, or serve!  I served mine with a little whipped cream on top!

Enjoy :)

Red Velvet Cookie Dough and Brownie Parfait

It's my birthday! I decided to share this treat today because it is one of my favorite treats that I have made! But first, let me tell you all about the fun birthday events I have been up to!

First, on Saturday, my family and Bri went to dinner at Due Lire.  I had the Tortelli and it was quite delicious.  Then, on Sunday, I ran the Rock 'n' Roll Half Marathon and afterwards, went to lunch at D4.  Yesterday, Bri and I went for a little picnic for dinner in the park and now today is the big day!  Today, my family is coming downtown and we have reservations at RPM Italian.  I have never been, but I have heard phenomenal things.  I am pretty excited.  I also baked some of my famous Inception Cookies to bring to my staff at camp today.  I sorta feel like I'm in elementary school again; I'm bringing treats for my class :)

So this dessert basically combines all of my favorite things.  It has brownies, red velvet cookie dough dip, and homemade whipped cream.  I LOVE whipping cream.  I think it is just so cool,  Plus the brownies were the beer brownies that Bri and I made with spent grain from brewing.  This dessert was just outrageously delicious.  

Red Velvet Cookie Dough and Brownie Parfait

Ingredients:

(this fills one large mason jar)

2-3 brownies (I used my Beer Brownies)

Red Velvet Cookie Dough Dip:

8 oz low-fat cream cheese

1 cup non-fat, greek yogurt

2/3 cup brown sugar

1 cup powdered sugar

1 tbsp cocoa powder

2-3 tsp red food coloring

Whipped Cream:

4 oz low-fat cream cheese

1 cup heavy whipping cream

1/4 cup powdered sugar

Directions:

1. Bake the brownies or use your favorite store bought brand.

2. Make the red velvet cookie dough dip: In a medium bowl, beat the cream cheese with the greek yogurt.  Beat in both sugars until well combined and then add in the cocoa powder and red food color.  Mix until well combined.

3. Make the whipped cream: In a medium bowl, beat the cream cheese with the powdered sugar.  Add in the cream and beat on high until peaks begin to form.  Continue to beat until you have stiff peaks.  

4. Use a mason jar or other container to layer your dessert.  Start with some crumbled brownies, then red velvet dip, and then whipped cream and repeat. 

Enjoy :)

Happy Pi Day! 3.141592653...

Happy Pi Day everyone! Today is an especially epic Pi day as it is March 14th of 2015!  Since Pi starts with 3.1415 this is the first time this has happened in 100 years and I am pretty excited about it!  For school, I brought in oreo pie and chocolate chip cookie pie for my students and a ton of my kiddos brought in their own circular treats to share.  It was pretty great!

It also happens to be the St. Patricks Day celebration in Chicago and my friend Lauren's bday celebration.  Can today get any more epic?

The answer is yes.  Here is an epically delicious pie for you all!  This is like a "better than sex" pie and it was truly AH-mazing.  I hope you all have a fantastic Pi/St. Pattys/Whatever day and enjoy your weekend!

The Epically AH-mazing Pi Day Pie

Crust:

1 1/4 cup flour

1/2 tbsp sugar

1/4 tsp salt

1/2 cup cold, unsalted butter

1 tsp white vinegar

2-3 tbsp cold water

Filling:

Your favorite hot fudge

1 1/2 cups dark chocolate chips

8 oz light cream cheese

1 cup heavy whipping cream

Your favorite caramel sauce (I recommend salted caramel)

2 cups cool whip topping

Mini PB cups, M&Ms...and whatever other toppings you want!

Directions:

1. Make the crust: place flour, sugar, and salt in a food processor and pulse a few times to combine.  Cut cold butter into cubes and place in food processor with vinegar.  Pulse until you have a sand like combination.  Pour water in, 1 tbsp at a time, while pulsing, until your dough comes together.  Wrap in plastic wrap and chill for at least 1 hour.  Once chilled, heat oven to 400 degrees and roll out pie dough so that you have a large circle.  I usually try to go for a circle with a 12 inch diameter.  Then, place pie dough into a 9 inch pie pan and form crust to your liking.  Place in preheated oven and cook for 10-12 minutes or until dough starts to brown.  Cool

2. To make the filling, melt the dark chocolate in a heat proof bowl.  Once melted, whip with the cream cheese and heavy cream until you have a light and fluffy filling. 

3. To assemble the pie: spread hot fudge into your cooked pie crust so that it covers the bottom.  Then, spread the chocolate mixture on top.  Next, drizzle caramel sauce over the chocolate filling.  Finally, top with the whipped topping and sprinkle extra hot fudge/caramel/other toppings on top.  Place in fridge to chill until you are ready to serve.

Enjoy :)

Happy Thanksgiving! French Silk Pie

I know, I know, I'm a day off.  However, I was too busy celebrating Thanksgiving yesterday, to really sit down and write a post.  So, today, I am taking the opportunity to say what I am thankful for and share with you this amazing French Silk Pie.

I have so much to be thankful for.  I am incredibly thankful for my family, Bri, and Benny.  The amount of love that surrounds me makes me feel grateful and blessed.  Last night, I went to Bri's thanksgiving with his amazing family and then, also my sister's house for thanksgiving with my family.  The fact that we have so many people in our life that are there for us is just amazing.  It was so great to see all the family (plus the food was fantastic!).  This brings me to my next point, I am pretty thankful for food.  I love how food has the power to bring people together and I love making food that can do that.  In addition, I am thankful for my school, the teachers I work with, and my students.  I love everything about my job and I am so happy that I am at this point in my life.  My second year of teaching is going great and makes me so relieved that I am living out the career of my dreams.  And finally, we can't forget about all my crazy, amazing, silly friends that stick by me no matter what.  I love them all.  So yep, I have a ton to be thankful for and I just hope that I can so everyone how special they really are to me.

Last weekend, I went to a "Friendsgiving" and I brought this French Silk Pie.  It was so cool to be part of this evening and see how we can really put together an amazing Thanksgiving dinner.  I had a ton of fun and I hope that this is a new tradition that continues through the years.

French Silk Pie

Ingredients:
For the Crust:
1 1/4 cups flour
1/2 tbsp sugar
1/4 tsp salt
1/2 cup cold, unsalted butter, cut into cubes
1 tsp apple cider vinegar
2-3 tbsp ice water
For the Filling:
2/3 cup sugar
2 eggs
2 oz unsweetened chocolate, chopped
1 tsp vanilla
1/3 cup unsalted butter, softened
2/3 heavy whipping cream
2 tsp powdered sugar
Whipped Cream Frosting:
8 oz light cream cheese
1/2 cup sugar
1 1/2 tsp vanilla
2 cups heavy whipping cream
semi-sweet chocolate curls or chips for the topping

Directions:
1. Make the crust.  In a food processor, place flour, sugar and salt.  Process to mix.  Keep processing and add cubes of butter until you have a mixture that resembles wet sand.  Add in the vinegar and 1 tbsp of water at a time until dough forms into a ball.  Wrap in plastic wrap and refrigerate for 1 hour. 
2. Preheat oven to 450.  Once dough is chilled, lightly flour a surface and roll dough out until you have a circle about 12 inches in diameter.  Lightly grease a 9 inch pie pan and, place in pie pan and trim edges.  Cover with foil  Place in oven and bake for 5 minutes, remove foil and bake for another 5 minutes or until dough is lightly browned.  Remove and let cool.
3.  Make the filling.  In a small saucepan, combine eggs and sugar.  Cook over low heat until mixture thickens and coats the back of a wooden spoon, about 10 minutes.  Remove from heat and stir in vanilla and chocolate until chocolate completely melts and is well combined. 
4. In a medium bowl, beat butter until light and fluffy.  Beat in chocolate mixture and beat on high for 5 minutes.  Mixture should be light and fluffy.
5.  In a separate bowl, beat whipping cream with powdered sugar until it forms a stiff peak.  Fold the whipped cream into the chocolate mixture.  Pour into pie crust and let chill while you make the topping.
6.  For the whipped cream topping, in a large bowl, beat sugar, cream cheese, and vanilla until well combined.  Slowly pour in the cream while beating and whip until stiff peaks form.  Frost the chilled pie.  If you are using chocolate curls, heat up a chocolate bar in the microwave on 50% power for about 1 minute.  Use a peeler and gently scrape off edges of the chocolate bar to make your chocolate curls.  Place finished pie back in the fridge to chill and set.

Enjoy :)

Black Forest Cake

Bri's birthday weekend was a lot of fun.  We spent Friday night together for dinner at Mary's Hamburgers and then rented Despicable Me 2 to watch afterwards.  It was a fun date-night!  On Saturday, we had dinner with his family at Caro Mio which was absolutely delicious and then had a fun night with friends.  And finally, the bday festivities continued on Sunday with dinner at Giordano's and then Black Forest Cake for dessert!

Bri loves the cherry-chocolate combination (not my favorite) and so it was the perfect dessert for his birthday.  Here's the thing though, although this is not my favorite, it was really good and so that is saying something.  It was a perfect cake and even looked pretty! Making desserts look attractive has never been my strong suit and I was really excited about how gorgeous this cake turned out.  This has been a great birthday celebration!

Black Forest Cake
(adapted from All Recipes)

Ingredients:
For the Cake:
2 1/8 cups flour
2 cups sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3 eggs
1 cup skim milk
1/2 cup canola oil
1 tbsp vanilla
For the Cherry Filling:
30 oz pitted sour cherries
1 1/2 cups sugar
1/4 and 1/8 cup cornstarch
1 1/2 tsp vanilla
For the Frosting:
3 cups heavy whipping cream
1/3 cup powdered sugar

Directions:
1. Preheat oven to 350 and grease 2 9 inch cake pans
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.  Beat in the eggs, milk, oil, and vanilla.  Divide batter equally into the two pans and bake for 35 minutes.  Let cool completely.
3. To make the cherry filling, drain cherries and reserve 3/4 cup of cherry juice.  In a small saucepan, combine the cherry juice, cherries, cornstarch, and sugar.  Cook over low heat, stirring constantly, until mixture thickens.  Stir in vanilla.  Let cool.
4. To make the frosting, beat the cream and sugar until stiff peaks form.
5. Assemble the cake: using floss or a long knife, cut each cake down the middle to form four skinny cakes.  Three layers are for the cake, one is for the crumb topping.  Place bottom layer on a plate and top with a layer of whipped cream.  Spoon about half the cherry mixture over the whipped cream.  Place second cake layer on top and then repeat with the whipped cream and the rest of the cherry mixture.  Leave out a few cherries for decorating and place final cake layer on top.  Cover the rest of the cake with the whipped cream frosting.  Use crumbs from the last cake layer to cover the sides of the cake.  Pipe frosting along the top and bottom.  Finally, decorate the top with more crumbs and remaining cherries.

Enjoy :)

Salted Caramel Chocolate Chip Mini Cheesecakes with Pretzel Crust

When Tamara and I were planning a dinner for Courtney's birthday, Tamara came up with an amazing sounding cheesecake idea: Chocolate Chip Cheesecake Cupcakes with Pretzel Crust and Salted Caramel Glaze.  Yea, she's a genius.

I can't wait to share this recipe, but I am also excited to share my Half Marathon Training! I finally made it up to the double digits and Saturday was my 10 mile run! It went really well and I got to run on a beautiful day through the Madison Arboretum.  It was awesome.  This week I have some shorter runs planned for during the week and then on Saturday, I am running in the Madison Crazylegs Race! I can't wait! I've wanted to run this race all through my college career, but I have always been busy.  Finally, my senior year, I am crossing this one off my bucket list!

Speaking of bucket lists, I got another item checked off when my parents came to town Friday for the UW Marching Band Concert.  We went out for dinner at Roast, saw the concert, and then headed to the Ivory Room for a fun night of dueling pianos.  The bucket list item: my mom and I took a shot together! It was super cute.  We had a really fun time and it was awesome to have them here in Madison.

The rest of the weekend was jam packed with running, DTS Sister Bonding Sleepover, DTS Activation, and lesson planning.  I also spent some time coming up with new recipes and I can't wait to tell you about them!  I hope that everyone has a lovely day and enjoys this amazing recipe for Salted Caramel Chocolate Chip Mini Cheesecakes with Pretzel Crust!

Salted Caramel Chocolate Chip Mini Cheesecakes with Pretzel Crust
(Cheesecake Recipe adapted from King Arthur Flour and Caramel Sauce adapted from Cooking Channel)

Ingredients:
For the Crust:
1 1/4 cups crushed pretzels
4 tbsp powdered sugar
1/8 tsp salt
5 tbsp unsalted butter, melted
For the Cheesecake:
16 oz light cream cheese
1 cup sugar
1/4 cup heavy cream
3 eggs
3 tsp vanilla
1 cup mini chocolate chips
For the Salted Caramel Sauce:
1 cup sugar
1/4 cup water
3/4 cup heavy cream
3 tbsp unsalted butter
1 tsp sea salt

Directions:
1. Preheat oven to 375 and place 16 cupcake liners in a cupcake pan.
2. In a medium bowl, mix the crushed pretzels, powdered sugar, and salt.  Pour melted butter over the mixture and stir to combine.  Place 2 tbsp of pretzel mixture into each cupcake liner and, using a small glass, press the crust into the pan.  Bake for 10 minutes.  Let cool.
3. Lower the oven temperature to 325.  In a large bowl, beat the cream cheese until smooth.  Beat in the sugar until well combined.  Beat in the cream, eggs, and vanilla until well combined.  Beat on high for a few minutes until light and fluffy.  Stir in the chocolate chips.  Pour batter into cupcake wells until it is almost to the top.  Bake for 30 minutes or until cheesecakes are no longer wobbly.  Let cool for an hour and then place in fridge for 1 hour.
4.  To make the caramel sauce, heat the sugar with the water in a medium pot over medium heat until completely dissolved.  Increase the heat and bring to a boil.  Continue to cook, without stirring, until your mixture is a deep amber color.  Remove from heat and whisk in the butter and cream.  Mixture will bubble violently.  Whisk until well combined and whisk in the salt.  Let cool completely.  Mixture will thicken as it cools.  Drizzle over cooled cheesecakes.  You can store the extra caramel sauce in the fridge.

Enjoy :)

Skinny Chocolate Cupcakes with Whipped Chocolate Ganache

I can't believe it is already Monday again!

My half marathon training continued this week with a 4 mile run Monday, 3 mile run Tuesday, 4.5 mile run Wednesday, rest on Thursday, 3 miles on Friday, and then 7.5 on Saturday! Sunday was all about cross-training and I am still feeling great.  I got a little nervous on Friday when my foot was hurting for a bit, but after some nice stretching, I ended up being just fine.

Along with all this, I had a super fun weekend! On Friday, I saw a movie with my friend Lauren and then skyped our friend Caryn! It was so great to see her.  She if off being a grown-up in DC and it was fun to hear about her life and all that was going on.  Then, I went out with friends on Saturday and had one of the most fun nights ever.  Finally, on Sunday, I watched the Badger basketball game, baked with Tamara, and then made dinner and watched tv. It was a great time and I am pretty overwhelmed that we are back at another Monday.  Fortunately, I spent a lot of time planning on Friday and Sunday and feel totally ready to take on another week!

I also have a great recipe to share today! I made my Skinny Chocolate Cupcakes and Whipped Chocolate Ganache and had some awesome cupcakes.  They are light cakes with rich frosting, just how it should be.

Skinny Chocolate Cupcakes with Whipped Chocolate Ganache

Ingredients:
For the cupcakes:
1 1/2 cups sugar
3 tbsp canola oil
1/2 cup unsweetened applesauce
1 egg
2 egg whites
1 cup hot coffee
3/4 cup unsweetened cocoa powder
2 tsp vanilla
1 cup skim milk
2 cups white whole wheat flour
1 4 oz package instant chocolate pudding
1 tsp salt
1 tsp baking powder
1 tsp espresso powder
1 1/2 tsp baking soda
1/4 cup non-fat, plain greek yogurt
For the Frosting:
1 cup heavy cream
12 oz semi-sweet chocolate chips
1 tsp vanilla

Directions:
1. Preheat oven to 325 and prepare 2 12-cup cupcake pans.
2. Heat up coffee and stir in cocoa powder until combined.  Stir in milk and vanilla.  Set aside to cool.
3. In a medium bowl, whisk flour, baking powder, salt, baking soda, espresso powder, and pudding mix.
4. In a large bowl, beat sugar with canola oil and applesauce.  Beat in egg and egg whites until well combined.  Alternate adding in the dry ingredients and the coffee mixture, starting with the dry and ending with the dry.  Mix until just combined.  Stir in the greek yogurt.
5. Fill cupcake wells about 3/4 full and bake for about 20 minutes.  Let cool.
6. Make the frosting: microwave the cream for about 3 minutes or until just about boiling.  Place chocolate chips in a bowl and pour hot cream over the chocolate chips.  Let sit for 30 seconds and then stir until combined and melted.  Let sit at room temperature for 1 hour.  Mix ganache mixture with vanilla until stiff peaks start to form.  Frost cupcakes.

Enjoy :)

Valentine's Day Red Velvet Cheesecake

I have been so busy lately that I still haven't told you all what I made for Valentine's Day!

I spent Valentine's Day in an amazing way with my best girl friends.  We got together, ate heart shaped pizza, had my heart shaped dessert, and watched Grey's Anatomy.  Afterwards, we got some half priced sangria at Icon and it was awesome.  Overall, it was a truly amazing night!

With all my craziness at school, it is so nice to be able to spend nights like that with amazing people.  School has been going really well!  Today I gave my first Team Test in geometry and I worked on a fun game for Friday where students will have to sort shapes based on their special properties.  I am trying really hard to make math interactive so that students are motivated while constantly reinforcing important concepts and ensuring that students are meeting standards.  Math should be fun and so I am doing as much as I can to make it that way!

Now it's time to tell you what I brought to girls night: Heart Shaped Red Velvet Cheesecakes with Whipped Cream Cheese Frosting...yep!

Red Velvet Cheesecake (adapted from Baked By Rachel)

Ingredients:
10 oreos
2 tbsp unsalted butter, melted
12 oz light cream cheese
1 tbsp light sour cream
1/2 cup sugar
3 tbsp cocoa powder
4 tsp red food coloring
1 egg

Whipped Cream Cheese Frosting:
1 cup heavy cream
4 oz light cream cheese
1/4 cup sugar
1 tsp vanilla

Directions:
1. Preheat oven to 350 and lightly grease 3 4 inch cheesecake pans (I had heart shaped ones).
2. In a food processor, crush oreos until they are crumbs.  Mix in the melted butter.  Divide into the three pans and press into the bottoms and a little up the sides. Place in oven for 5 minutes.
3. Reduce heat to 325.
4. In a large bowl, beat cream cheese with sugar and sour cream until well combined.  Beat in the egg, cocoa powder, and food coloring until well combined.  Divide among the three pans.  Bake for about 20-25 minutes or until the middles are not longer wobbly. Let cool for 1 hour.  Then, wrap in plastic wrap and place in fridge for at least 2 hours or overnight.
5.  To make the whipped cream cheese frosting: in a large bowl beat the cream cheese with the sugar.  Beat in the whipping cream and vanilla and beat on high until stiff peaks form.  Top cheesecakes with frosting.

Enjoy :)

Bellini Italian Restaurant

Today is the first day back at school for the university.  That means that campus finally looks like it is back to normal.  Everyone has returned from winter break and the house is back to its usual bustle.  While it is nice that everything is back to normal and this huge house that I live in doesn't feel so empty anymore, it was really nice to spend the last few weeks exploring Madison when it was quieter.  One of my favorite parts was exploring some of the restaurants!

I am in my last semester here in Madison and that means I want to make sure I "do it all" before it's time to graduate.  One of my missions is to explore as many restaurants as I can.  Madison has a ton of to offer when it comes to food and, while it is a daunting task, I do want to get to as many new restaurants and then be able to tell you about them!

My best friend and I went out for an amazing dinner last week at a restaurant called Bellini.  We had one of those Living Social coupons to use there and it was great.  We went on a Wednesday and that was fun since they do "wine Wednesdays" and you get a free glass of their house wine with your meal.  It was also nice because we are both such foodies and were able to narrow down our entree choices to our two favorites and then we split.  On top of all this, we just HAD to get dessert because we needed to spend enough to use the coupon.  It was a perfect meal!

We ordered the Tortellini alla Maria and the Gamberi al Forno to split. And, for dessert, the cheesecake.  The tri-colored tortellini was delicious and came tossed in a light lemon cream sauce with veggies.  The shrimp was a great dish that I usually don't eat on my typical college diet and it came sautéed in a garlic, lemon and white wine sauce with spinach and mashed potatoes.  Splitting a pasta dish with a shrimp dish was a great way to get the best of two worlds.  Then, the cheesecake topped with fresh whipped cream and berries was truly the cherry on top of an amazing meal!  I would definitely go back.  Aside from these amazing dishes, they have pizzas, salads, tons of pastas, and a salmon dish that has my name written all over it.  If you are ever in the area, this is a great choice for dinner!

Creme Brûlée for Two

Today I have to get a TB test...yuck! I am really scared so I think I am going to go for a run first to calm my nerves.  Also, I really need to work out because I haven't in days and I am going out to dinner tonight at an amazing Italian restaurant with my friend, Tamara.  I am afraid that if I get the TB test first, I will pass out and then be unable to run.  If I run first, I can totally pass out and then comfort myself with amazing food.  That is much more of a winning situation.  This whole passing out thing is pretty standard for me.  I basically turn white as a ghost every time I have to get blood drawn, shots make me queasy, and even getting my ears pierced for the first time made me faint.  It's pretty pathetic.  I have been improving of late so hopefully today will go well!

I found a lovely recipe for Creme Brulee for Two over at Dishing the Divine.  Creme Brulee is one of Bri's favorite desserts and so it seemed appropriate to make it to go along with our little home cooked meal while he was visiting.

Creme Brulee is the best.  It is the perfect combination of sweet, creamy, rich, and delicious   However, you don't feel that full after because it's not dense like cake, brownies, or cookies.  Plus, it is fancy.  It just looks fancy.  All that caramelized sugar on top and the fact that it is French.  I love it.  And, it is so simple because of how few ingredients you use to make it! We had everything on hand except for the cream.  We were able to prepare it in 15 minutes before I had to run off to work and Bri monitored the baking/cooling process from there.  Then, we invested in a cheap kitchen torch to finish them off with the caramelized top.  That torch worked terribly and now I am looking into purchasing a nicer one.  I mean, I am going to need one ASAP if I am going to make creme brulee all the time, which I will.

Creme Brulee

Ingredients:
1 cup heavy whipping cream
1/4 cup + 2 tsp sugar
3 egg yolks
2 tsp vanilla

Directions:

1. Preheat oven to 300.  

2.  Bring a large pot of water to a boil.

3. In a saucepan, combine the cream and 1/4 cup of sugar.  Bring to a rolling boil.  Remove from heat, stir in vanilla, and let cool for 15 minutes.  

4.  In a separate bowl, beat the eggs until broken up.  Slowly stir in the eggs to the cooled cream mixture.  Divide mixture among two 6 oz. ramekins.  Place the ramekins in a baking dish.

5.  Carefully, pour the boiling water into the baking dish until it reaches about 2/3 up the sides of the ramekins.  Make sure not to get water into the ramekins.  Place the pan in the oven for 50-55 minutes or until creme brulee is only slightly wobbly.  Let cool for two hours and then place in the fridge to chill for 4 hours.  

6.  Sprinkle 1 tsp of sugar over each ramekin and caramelize with a kitchen torch.  Place back in fridge for 30 minutes to set. 

Enjoy :) 

Foodie Friends Friday: Christmas Ornaments

This week, Foodie Friends Friday is all about Christmas!  You can win some amazing Christmas ornaments from KC Ornaments.  Just follow the rules and link up your recipes!  This week I am linking up my super fun Gingerbread House, amazing Goat Cheese Cheesecake with Cranberry Sauce, and Maple Pumpkin Souffles!

Last week Foodie Friends Friday was sponsored by Honey Locust Hills and here were the winners:

And here are the winner's from last week's party!

Most Votes:

1. Kissed Gingerbread Cookies

2. Salted Caramel White Chocolate Cheesecake

3. Egg Nog Cupcakes

Most Clicked:

1. Kissed Gingerbread Cookies

2. Cinnamon Sugar Donut Bites

3. Egg Nog Cupcakes

Enter below and you might be a lucky winner of some Christmas Ornaments!!

But first, here are this week's co-hosts:

Foodie Friends Friday http://www.foodiefriendsfriday.com

Tracy at Busy Vegetarian Mom http://www.busyvegetarianmom.com

Robyn's View http://www.robynsview.com

Marlys at This and That  http://marlys-thisandthat.blogspot.com/

Lois at  Walking on Sunshine http://walkingonsunshinerecipes.com

Michelle at  From Calculus to Cupcakes http://www.fromcalculustocupcakes.com

Cynthia at Feeding Big  http://www.feedingbig.com

Jodie at Binomial Baker http://www.binomialbaker.blogspot.com

R Dawn at Spatulas on Parade http://www.spatulasonparade.blogspot.com

Angie at A lil Country Sugar http://www.alilcountrysugar.blogspot.com

Jutta at HungryLittleGirl http://www.hungrylittlegirl.com/

Kelly at http://www.adornedwell.blogspot.com/

Cindy at Cindy's Recipes and Writings: : http://www.cindysrecipesandwritings.com 

Joanne at Winelady Cooks: http://www.wineladycooks.blogspot.com

Marlene at Nosh My Way: http://www.noshmyway.com

Ericka at http://www.chefpickykid.com

Kiera at http://www.lusciousdelights.blogspot.com.au

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Maple Pumpkin Souffles with Maple Whipped Cream

If you are ever in St. Louis, you need to go to Jilly's Cupcake Bar & Cafe.  I have been to St. Louis a ton and I can't believe that I just went for the first time!  They were winners on Cupcake Wars and they have been ranked one of the best cupcakes in America on The Daily Meal.  Bri and I went there for lunch and had food as well as cupcakes.  Everything was amazing, but beware, the cupcakes are gigantic! I was amazed at how big they were.  However, the cake and frosting is surprisingly light.  Somehow I managed to devour the entire thing.  We got the Reese's Chunkage and Peppermint Stick.  It was crazy good.

Now, I know that October is way over, but today's recipe is sort of like a flashback.  During October, I went a little pumpkin crazy.  I love pumpkin and so I made a ton of stuff with it.  However, I still had one can of pumpkin left over and so today's recipe had to happen.  The "future teachers" were told that we should treat ourselves in some way after the recruitment fair.  My mind immediately traveled to dessert.  I came home and Casey and I made Pumpkin Souffles and then topped them with maple whipped cream.  This recipes is really good, super simple, and amazingly light (sort of like those cupcakes).  I guess they our on my mind because I love little treats that don't make you feel absolutely terrible after you eat them.  In fact, these pumpkin souffles could be a breakfast item.  They have no flour and use light maple syrup instead of sugar.  Crazy right?  You have to try these!

Pumpkin Souffle (adapted from Serious Eats)

Ingredients:
4 eggs, separated
3/4 cup pumpkin puree
3 tbsp light maple syrup
pinch of nutmeg
pinch of salt
3/4 cup heavy whipping cream
2 tbsp maple syrup

Directions:
1. Preheat oven to 375 and lightly grease 6 6 oz ramekins.
2. In a large bowl, beat the egg yolks, pumpkin, and maple syrup.
3.  In a separate bowl, beat the egg whites until soft peaks form.  Mix a heaping spoonful of the egg whites into the pumpkin mixture and stir to combine.  Then pour the pumpkin mixture into the egg whites and, using a spatula, fold gently until just combined.  Divide the batter amongst the ramekins.
4.  Place ramekins on a baking tray and place in oven.  Immediately reduce heat to 350 and bake for 25 minutes.
5.  While they are baking, in a large bowl, beat the cream until stiff peaks.  Mix in the maple syrup.  Top finished souffles with the whipped cream.

Enjoy :)

Pumpkin Spice Latte Cupcakes

I got to go Pumpkin Picking Sunday with my parents and bff Tamara! It was a lovely day in Wisconsin and we took full advantage of the beautiful weather.  We went to a great farm, picked some amazing pumpkins, and got some apples/apple cider.  It was so much fun! There was a corn maze, haunted house, and other fun activities.  Plus, I got to hang with my parents for the first time in a long time.

It was so nice to spend brunch and the afternoon with them and it made me realize how much I miss my family.  I love it here in Madison, but sometimes when things get stressful, I end up missing my family a ton.  It was great to catch up and just relax for the afternoon.

The One

Today I am sharing a lovely pumpkin treat in honor of Pumpkin Picking! These cupcakes were fantastic! I shared them with my DTS brothers and sisters at study night and with the 8th grade team of teachers.  Everyone raved about them! I adapted the pumpkin spice cupcakes from Williams-Sonoma and for the frosting I made a study whipped cream frosting adapted from All Recipes.

Pumpkin Spice Latte Cupcakes

Ingredients:
2 2/3 cups all-purpose flour (or a mix of all purpose and whole wheat)
2 tsp baking soda
2 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1 tsp salt
3 tbsp espresso powder
1 15 oz. can pumpkin puree
1 cup sugar
1 cup brown sugar
3/4 cup non-fat greek yogurt (I used Chobani)
4 eggs

Cinnamon Whipped Cream Frosting

Ingredients:
1 8 oz packaged of reduced-fat cream cheese
1/2 cup sugar
1 1/2 tsp vanilla
2 cups heavy cream
1 tsp cinnamon

Directions:
1. Preheat oven to 350 degrees.  Line 2 12-cup muffin times with paper liners.
2. In a medium bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, cloves, espresso powder, and salt.
3. In a large bowl, beat the pumpkin, sugar, brown sugar, and greek yogurt.  Add the eggs, one at a time, beating well after each addition.  Add in the flour, 1/3 at a time, and mix until just combined.
4. Fill the muffin tins about 3/4 full.  Bake 20-25 minutes or until an inserted toothpick comes out clean.  Let cool completely.
5. Make the frosting: In a large bowl, beat the cream cheese, sugar, vanilla and cinnamon together.  Slowly pour in the cream and beat until whipped and frosting holds a stiff peak.  Frost the cupcakes and serve immediately, or refrigerate until ready to serve and then frost the cupcakes.

Enjoy :)

This post is featured on Foodie Friends Friday!

Triple Delight Brownie Parfait

I am once again up way too early.   I have camp today, but I don't need to leave until about 8 and of course I woke up before 6...so, now I am sitting here wondering what to do with myself.  I've decided to put together a slow-cooker lasagna for tonight's dinner and possibly make mini cheesecakes to bring to camp tomorrow.  I really need to sleep more, but once I'm up, I'm up.  It's so frustrating! I don't know what I am going to do this weekend when it's my birthday and I'm exhausted by 9:30! I'm thinking that I'll have to somehow get myself to nap.  That, or drink crazy amounts of coffee...

The second dessert I am bringing you from The Dinner Party was probably my favorite.  It was absolutely insane and it combined some of my favorite things! This is Triple Delight Brownie Parfait! The players: brownie, Chocolate Chip Cream Cheese Filling, Ganache, Crushed Pecans, and all topped off with whipped cream.  Chris came up with the Chocolate Chip Cream Cheese Filling, and honestly, I would make that stuff and just eat it straight up with a spoon.  She usually puts it in phyllo shells or mini tarts.  We put it on top of a brownie!

Triple Delight Brownie Parfait

Triple Delight Brownie Parfait, Chocolate Truffles,
and a Chocolate Covered Strawberry Cupcake

Ingredients:
Crumbled Brownie Pieces (I used my Dark Chocolate Fudge Brownies)
Chocolate Chip Cream Cheese Topping:
8 oz cream cheese, softened
4 tbsp unsalted butter, softened
1/2 cup powdered sugar
1/4 tsp salt
1/3 cup mini chocolate chips
8 oz prepared whipped topping
Ganache:
4 oz good bittersweet chocolate
4 oz good semisweet chocolate
1/2 cup heavy cream
1 1/2 tbsp liquor
1/4 tsp vanilla
chopped pecans
Whipped Cream (we made our own by whipping cream with a little sugar)

Just before the whipped cream...mmm

Directions:
1. Make the brownies, let cool.
2. In a mixer, beat the cream cheese and butter until light and fluffy.  Beat in the powdered sugar and salt until well combined.  Stir in the chocolate chips.  Finally, fold in the whipped topping.  Set in fridge until ready to use.
3. Make the ganache: place the chocolate in a heat-proof bowl.  Bring cream to a boil in a small saucepan and then immediately pour over the chocolate.  Whisk until the chocolate is completely melted.  Whisk in the liquor and vanilla.  Set aside to cool.
4. Assemble the parfait: using 12 small glass bowls, place crumbled brownie pieces along the bottom of each dish.  Top with a few spoonfuls of the cream cheese topping and then drizzle with some ganache. Sprinkle chopped pecans on top and then top with a dollop of whipped cream.
Enjoy :)

Monster Cake

Today I am going to be all about math and teaching.  It's Friday and I feel like recapping some of my experiences thus far.  I have loved experiencing middle school.  I have been at the middle school for 6 weeks.  I observe an 8th grade algebra class, 7th grade math class, and then I also tutor in a 6th grade Language Arts class.  I have seen so many different styles and subjects and it has truly been great.

I have been able to lead teach a few times now.  I created a great President's Day Math activity inspired by an activity I found over at Yummy Math for the seventh graders.  This activity fit in perfectly with what they were learning and taught them some new things that they didn't know about Presidents Day and our Presidents.  I also taught in Algebra a few times.  The first time I stuck to the book, but the second I created Algebra Bingo.

Algebra Bingo is great for anyone who is looking for a good review activity.  Also, it can be adapted to any subject.  Just create a list of 30 or so questions and answers.  Put the answers up and have students create their own bingo boards.  Then, read off questions one by one.  They know if they solve them right because they have the answers.  This was neat because we did it the day before a test and so it gave them a chance to practice and I was able to gage how well they were understanding the material.  I also through in some problems from previous chapters just to keep them on their toes and reinforce the idea that they will still need that knowledge as well.  After all, math builds upon itself.  Of course, there were prizes :)  I brought in my sticker collection and a bag of starburst.  To my surprise, they were super pumped about the silly stickers.  8th graders: they think they are so old and rule the school, but give them some spongebob stickers and they giggle like they are back in first grade!

I only go into the school for these classes four days a week and so, now it is Friday and I get a day off.  What I am discovering though is that I miss going into the schools. This is a good sign!  On Fridays, I don't do much except work and work-out.  Today however, I am making this Monster Cake because this weekend is packed with fun events.  Tonight I have my friend's birthday party and tomorrow I have a DTS event for the junior members.  Tonight is going to be carrot cake night and tomorrow will be monster cake night.

Now, this monster cake, is not at all scary.  It is actually quite simple.  It's a cake based on the famous monster cookie! I have tried them out in cupcake form before and they were a huge hit.  Today I am going to make them in cake form and top it off with whipped cream frosting.  I wanted a simple frosting that will not overpower all the crazy flavors going on in the cake and I think I found the perfect recipe.  The original monster cupcake recipe recommends a swiss meringue buttercream frosting, but it was just way too much butter for me to wrap my mind around.  However, it is probably delicious.

Monster Cake with Whipped Cream Frosting
 (adapted from Martha Stewert's Cupcakes and All Recipes)

Ingredients:
For the Cake:
1 3/4 cups flour
3/4 tbsp baking powder
1/2 tsp salt
1/4 tsp baking soda
3/4 cup unsalted butter, softened
1 1/3 cup sugar
2/3 cup natural creamy peanut butter
3 eggs
1/2 cup sour cream
1/2 tsp vanilla
1 cup oats
1 cup semi-sweet chocolate chips
For the Frosting:
1 8 oz package of light cream cheese, at room temperature
1/2 cup sugar
1 1/2 tsp vanilla
2 cups heavy whipping cream
For Topping:
Crushed Dark and Milk Chocolate M&Ms (as much as you want...)

Directions:
1. Preheat oven to 350 degrees and lightly butter or grease two 8 inch cake pans.
2. Whisk flour, baking powder, salt, and baking soda in a medium bowl and set aside. In a small bowl, mix the sour cream and the vanilla, set aside.
3. In a large bowl, cream butter and sugar until light and fluffy.  Add in the peanut butter and mix until well combined.  Then, add in the eggs, one at a time, and incorporate well.
4.  Mix in the flour mixture in 3 additions, alternating with the sour cream mixture.  Start with the flour and end with the flour.  Finally, stir in the oats and chocolate chips.
5. Bake for about 40-45 minutes or until an inserted toothpick comes out clean.  Let cool completely.

Note: I made this a day early so that these cakes would be entirely cool before assembling with the frosting and crushed M&Ms.

6. Make the frosting: Combine the cream cheese, sugar, and vanilla until light and fluffy.  Continue whipping and slowly pour in the heavy cream.  Continue to whip until frosting holds a stiff peak.

7. To assemble: carefully place one layer of the cake on a plate.  Dollop some frosting on top and spread evenly.  Then, place the other layer on top.  Frost both layers with the remaining frosting.  Top with crushed M&Ms!

Enjoy :)