My boys don't get sweets often, but my big boy has been REALLY super lately, so, I decided a baking day was in order. My big boys request was chocolate cookies...since he is a HUGE lover of graham crackers I decided on a chocolate graham cracker recipe....can I go out of a limb and call them Chocolate wafers???
Chocolate Wafers
2 sticks organic butter, softened
3/4 c powdered sugar
1 egg
2t vanilla
2 1/2c whole wheat flour
1/2c cocoa powder
dash salt
Cream the powdered sugar and butter. Then, slowly mix in the remaining ingredients.
(The big boy decided to sift the flour because what is more fun than a sifter in the kitchen...He also enjoy sifting flour on his little brother...what's a little mess in the kitchen right!)
Then, ball it up, cover in plastic wrap and chill (while I de-flour my boys & kitchen). Then, I rolled it out really thin, and the big boy used the biscuit cutter to make the cookies.
Bake for 7-8mins at 375 degrees.
**I put half the batch in freezer bags to save for another special day!
Showing posts with label desserts. Show all posts
Showing posts with label desserts. Show all posts
Sunday, May 6, 2012
Cinco De Mayo Menu
We had a fun Cinco De Mayo celebration at our home last night after a perfectly fabulous day!
Drinks: Skinny Margarita
Appy: Pineapple Mango Salsa and chips
Dinner: Mexican Chicken Cups with Rice and Beans
Dessert: Bailey's Pot de Creme
So, Here is how to make it happen:
Skinny Margaritas
2 shots Don Julio, 1 shot triple sec, 1/2 shot lime juice, Lots of Ice
Pineapple Mango Salsa
1 really ripe Mango, cut into bit sized pieces
2 slices of fresh pineapple (or 1 can pineapple), cut into bite sized pieces
1 small jalapeno, finely chopped
2T red onion, finely chopped
2T freshly chopped cilantro
Juice of 1 lime
dash of salt
Combine and chill
Mexican Chicken
*There are several ways to do this depending on your time and food on hand. You can: cut up a rotisserie chicken, boil chicken breast and shred, or slow cook the chicken. (This time I slow cooked the chicken, but any method will work!)
1 can of organic cream of chicken soup <--- please avoid Campbell's with its chemically separated chicken...you really don't want that horror in your food...I digress
1/2 red pepper diced
3 breasts chicken
Juice from 1 lime
1 jalapeno, trimmed, halved and (mostly) deseeded
1t chili powder
1T paprika
1/2t cumin
dash of salt and pepper
1 package of Small Tortillas
Put chicken, red pepper, jalapeno, juice from lime and soup in a crock pot and cook 3-4 hours until chicken pulls apart. Remove chicken, pull apart. Remove about half the liquid and set aside. Place shredded chicken back into slow cooker with remaining soup. Add seasonings and enough liquid back to combine chicken. You do not want it soupy or you will have really WET tacos! :)
Turn oven on to 400 degrees. Then, pull out a muffin tin and flip it over. You are not going to fill the cups, you are going to your the back side as a mold. For my muffin tin, I used a med. size Tupperware to cut my tortillas down. Basically make the tortilla circle about 1.5" smaller. Once I had them all cut out, I nooked for 15-20 secs so they were easier to form. I then coated the outside of the muffin form with butter and pressed onto form. If warmed, they will drape over lovely. Then, I put a little butter on the outside just to help crispy them up. (not too much though or you will have a mess in your over...yes...I did that!) Bake for 5-6minutes until shells are crispy. Then, removed and pop off the form.
Fill with a scoop or two of Mexican chicken, add a bit of shredded cheese ( I mixed cheddar and Monterrey jack) and serve with a dollop of sour cream or a wedge of avocado.
Rice and Beans
2 cups cooked brown rice
1 can black beans (or any type of beans...I'll try fava next time)
1 can dice tomatoes (I diced up organic plum tomatoes)
1 cup water (use as needed)
dash of salt
dash of paprika, cumin, chili powder
Heat all ingredients up in a pan until hot.
Pots de Creme
**I used Baileys in mine, but you can simply use vanilla or any flavored liquor you prefer!
1 bag chocolate ( you can use any type you prefer: dark, semi or milk...I used semi- sweet)
4 eggs
1T Baileys
dash of salt
1c REALLY hot coffee
Place chocolate, eggs and Baileys in a food processor and process to break chocolate up a bit. Then, pour in HOT coffee (I nooked mine left over cup of coffee in the micro for 1.5 minutes first). Then, process until smooth...you do not want any unmelted bits of chocolate). Pour into your serving dishes and chill in the fridge for an hour or 2.
***Just a side note: The semi sweet were REALLY rich and delicious so I would recommend smaller dishes. I used sundae cups and small ramekins. For me, the ramekin sized portion was plenty! AND a must needed garnish...FRESH whipped cream! Did I say yet these were heavenly!!! (and super simple!!!)
Drinks: Skinny Margarita
Appy: Pineapple Mango Salsa and chips
Dinner: Mexican Chicken Cups with Rice and Beans
Dessert: Bailey's Pot de Creme
So, Here is how to make it happen:
Skinny Margaritas
2 shots Don Julio, 1 shot triple sec, 1/2 shot lime juice, Lots of Ice
Pineapple Mango Salsa
1 really ripe Mango, cut into bit sized pieces
2 slices of fresh pineapple (or 1 can pineapple), cut into bite sized pieces
1 small jalapeno, finely chopped
2T red onion, finely chopped
2T freshly chopped cilantro
Juice of 1 lime
dash of salt
Combine and chill
Mexican Chicken
*There are several ways to do this depending on your time and food on hand. You can: cut up a rotisserie chicken, boil chicken breast and shred, or slow cook the chicken. (This time I slow cooked the chicken, but any method will work!)
1 can of organic cream of chicken soup <--- please avoid Campbell's with its chemically separated chicken...you really don't want that horror in your food...I digress
1/2 red pepper diced
3 breasts chicken
Juice from 1 lime
1 jalapeno, trimmed, halved and (mostly) deseeded
1t chili powder
1T paprika
1/2t cumin
dash of salt and pepper
1 package of Small Tortillas
Put chicken, red pepper, jalapeno, juice from lime and soup in a crock pot and cook 3-4 hours until chicken pulls apart. Remove chicken, pull apart. Remove about half the liquid and set aside. Place shredded chicken back into slow cooker with remaining soup. Add seasonings and enough liquid back to combine chicken. You do not want it soupy or you will have really WET tacos! :)
Turn oven on to 400 degrees. Then, pull out a muffin tin and flip it over. You are not going to fill the cups, you are going to your the back side as a mold. For my muffin tin, I used a med. size Tupperware to cut my tortillas down. Basically make the tortilla circle about 1.5" smaller. Once I had them all cut out, I nooked for 15-20 secs so they were easier to form. I then coated the outside of the muffin form with butter and pressed onto form. If warmed, they will drape over lovely. Then, I put a little butter on the outside just to help crispy them up. (not too much though or you will have a mess in your over...yes...I did that!) Bake for 5-6minutes until shells are crispy. Then, removed and pop off the form.
Fill with a scoop or two of Mexican chicken, add a bit of shredded cheese ( I mixed cheddar and Monterrey jack) and serve with a dollop of sour cream or a wedge of avocado.
Rice and Beans
2 cups cooked brown rice
1 can black beans (or any type of beans...I'll try fava next time)
1 can dice tomatoes (I diced up organic plum tomatoes)
1 cup water (use as needed)
dash of salt
dash of paprika, cumin, chili powder
Heat all ingredients up in a pan until hot.
Pots de Creme
**I used Baileys in mine, but you can simply use vanilla or any flavored liquor you prefer!
1 bag chocolate ( you can use any type you prefer: dark, semi or milk...I used semi- sweet)
4 eggs
1T Baileys
dash of salt
1c REALLY hot coffee
Place chocolate, eggs and Baileys in a food processor and process to break chocolate up a bit. Then, pour in HOT coffee (I nooked mine left over cup of coffee in the micro for 1.5 minutes first). Then, process until smooth...you do not want any unmelted bits of chocolate). Pour into your serving dishes and chill in the fridge for an hour or 2.
***Just a side note: The semi sweet were REALLY rich and delicious so I would recommend smaller dishes. I used sundae cups and small ramekins. For me, the ramekin sized portion was plenty! AND a must needed garnish...FRESH whipped cream! Did I say yet these were heavenly!!! (and super simple!!!)
Sunday, May 22, 2011
Baby Sugar Swirls
These are a really simple cookie that can easily be dressed up for any occassion. I love them because even you don't have to have a steady icing hand or know how to make icing roses to make a pretty cookie. So, here goes....
Baby Sugar Swirls
2 c flour
1/2 t baking powder
1/4 t salt
2/3 c powdered sugar
1/4 cup Splenda
1 1/4c Healthy Choice Buttery Spread
1 tsp vanilla OR almond
Food coloring
1 Canister of color sprinkles (or any confection)
1. Preheat oven to 350 degrees. Put parchement paper down on your cookie sheet.
2. Combine all dry ingredients. Then, add the butter in using your stand up mixer. While mixing, add your extract. Once combined removed half the batter and put in a small bowl in the freezer.
3. Add a few drops of food coloring and mix until you reach the desired color.
4. On a countertop, put down a sheet of clear wrap. Remove your dough from the freezer and place on the clear wrap. Put the colored dough in the bowl and place in the freezer.
5. Flatten the dough on the clear wrap a bit and then place a piece of wax paper (or another cling wrap) and roll out to about 1/4" thick. Remove cover dough from the freezer and repeat the process.
6. Once both have been rolled out, place the rolled colored dough ontop of the other. Roll up from the longest side. Now, roll up in clear wrap and place back in the freeze for about 10 minutes.
7. Remove from freezer, roll in your sprinkles and slice 1/2" cookies. Place on your parchment lined cookie sheet and bake for 15 minutes.
Original Recipe Courtesy of Our Italian Kitchen
Baby Sugar Swirls
2 c flour
1/2 t baking powder
1/4 t salt
2/3 c powdered sugar
1/4 cup Splenda
1 1/4c Healthy Choice Buttery Spread
1 tsp vanilla OR almond
Food coloring
1 Canister of color sprinkles (or any confection)
1. Preheat oven to 350 degrees. Put parchement paper down on your cookie sheet.
2. Combine all dry ingredients. Then, add the butter in using your stand up mixer. While mixing, add your extract. Once combined removed half the batter and put in a small bowl in the freezer.
3. Add a few drops of food coloring and mix until you reach the desired color.
4. On a countertop, put down a sheet of clear wrap. Remove your dough from the freezer and place on the clear wrap. Put the colored dough in the bowl and place in the freezer.
5. Flatten the dough on the clear wrap a bit and then place a piece of wax paper (or another cling wrap) and roll out to about 1/4" thick. Remove cover dough from the freezer and repeat the process.
6. Once both have been rolled out, place the rolled colored dough ontop of the other. Roll up from the longest side. Now, roll up in clear wrap and place back in the freeze for about 10 minutes.
7. Remove from freezer, roll in your sprinkles and slice 1/2" cookies. Place on your parchment lined cookie sheet and bake for 15 minutes.
Original Recipe Courtesy of Our Italian Kitchen
Friday, December 10, 2010
Coconut Macaroons
Macaroons are my most favoritest cookies. I never gave them a chance when I was younger because I was not a huge coconut fan, but my mom and uncle horded them whenever they got the chance. Now, I see why! They are so light and absolutely delicious. These cookies are beautiful in their own right! Anyway, this is a really simple go to recipe when you a easy sweet treat. (I have other macaroon recipes, bu this is nice simple one) Plus, as a bonus it makes a lot of cookies and doesn't involve a lot of ingredients. Plus, you can fancy them up by dipping them in chocolate or drizzling chocolate on them.
Coconut Macaroons
2/3c sugar
6T flour
14oz bag of coconut
1/4t salt
4 egg whites
Optional: 1t almond extract or vanilla extract
Combine sugar, flour and coconut. Then, add your egg whites. (Now you can simply combine the egg whites lightly beaten or you can go fancy and beat your whites to form peaks...I do both depending on my mood!).
Bake at 325 degrees for 22 minutes on a greased cookie sheet.
Coconut Macaroons
2/3c sugar
6T flour
14oz bag of coconut
1/4t salt
4 egg whites
Optional: 1t almond extract or vanilla extract
Combine sugar, flour and coconut. Then, add your egg whites. (Now you can simply combine the egg whites lightly beaten or you can go fancy and beat your whites to form peaks...I do both depending on my mood!).
Bake at 325 degrees for 22 minutes on a greased cookie sheet.
Monday, December 6, 2010
Santa's Cake cookies
Today we had a Santa Movie and Cookies playdate, so, I needed a quick cookie to whip up for the kiddos. I didn't have time to make anything the night before and there was no trip to the store in my future. As I peered into my pantry I noticed my canister of flour was almost empty...so, it was between the bok of white cake mix or the brownie mix. Although, I am sure the brownie mix would make fantastic cookies, they were not right for tomorrow. So, a white box of cake mix it is!!!
Cake Cookies
1 box of cake mix
1 egg
1 stick of butter (softened, not melted)
***Optional: mix in choc chips, butterscotch chips, nuts, basically anything you want
Dump it all into a standup mixer and mix. (or use a hand mixer to combine then use your hands to finish off the mixing. Make 1 inch balls (roll in colored sugar) and place on a un-greased cookie sheet. Bake at 350 degrees for a non-stick pan (375 degrees for a light colored or glass pan) for 7-9 minutes.
(If you want to make rolled cookies instead of drop cookies, use 2/3c of butter)
The cookies were a real hit. I think the moms ate as many cookies as the kids....if not more! I would say that is a true measure of success! lol!
Cake Cookies
1 box of cake mix
1 egg
1 stick of butter (softened, not melted)
***Optional: mix in choc chips, butterscotch chips, nuts, basically anything you want
Dump it all into a standup mixer and mix. (or use a hand mixer to combine then use your hands to finish off the mixing. Make 1 inch balls (roll in colored sugar) and place on a un-greased cookie sheet. Bake at 350 degrees for a non-stick pan (375 degrees for a light colored or glass pan) for 7-9 minutes.
(If you want to make rolled cookies instead of drop cookies, use 2/3c of butter)
The cookies were a real hit. I think the moms ate as many cookies as the kids....if not more! I would say that is a true measure of success! lol!
Sunday, October 3, 2010
Quick Man's Apple Crisp
Last night on a total whim my hubbie said he was craving apple pie...so I had to come up with something. I mean who doesn't like cooked apples. I had 3 apples waiting to be used so, I created the Quick Man's Crisp.
3 apples- peeled cored and chopped
1T butter
1T Brown sugar
1/4t salt
2t Corn starch
Put the first 4 ingredients in a small pot and cook on medium low until tender. Then, drain the juices into a small dish. Whisk in the corn starch until smooth. Then, return juices to the pot. Continue to cook on low until apples thicken, then remove from heat and spoon into a small baking dish.
Turn oven on to 375 degrees.
Topping:
2 spoonfuls oats
2 spoonfuls flour
2-3 spoonfuls brown sugar
1.5 T butter
**I used the larger spoons not the cereal size spoons.
Put all ingredients into the food processor. Process until crumbly. Sprinkle crumbles on top of apples and put in the oven to bake for 15 minutes. Remove and allow to cool a bit. Serve with vanilla icecream.
Super yummy and definitely super easy!!!
3 apples- peeled cored and chopped
1T butter
1T Brown sugar
1/4t salt
2t Corn starch
Put the first 4 ingredients in a small pot and cook on medium low until tender. Then, drain the juices into a small dish. Whisk in the corn starch until smooth. Then, return juices to the pot. Continue to cook on low until apples thicken, then remove from heat and spoon into a small baking dish.
Turn oven on to 375 degrees.
Topping:
2 spoonfuls oats
2 spoonfuls flour
2-3 spoonfuls brown sugar
1.5 T butter
**I used the larger spoons not the cereal size spoons.
Put all ingredients into the food processor. Process until crumbly. Sprinkle crumbles on top of apples and put in the oven to bake for 15 minutes. Remove and allow to cool a bit. Serve with vanilla icecream.
Super yummy and definitely super easy!!!
Sunday, January 24, 2010
Combing Through the Past
This past weekend my Aunt and I started combing through my Nana's home. My grandmother is no longer able to live on her own and so we are in the process of getting her house ready to sell. In the process of doing this, I have found some old cookbookd from the 50s-the 70s. My Nana was an amazing cook. she was a depression baby, so, everything she made was really simple but delicious. I wish I as able to learn more from her, see more of her recipes. Ironically, my Nana was meticulous about documenting everything. All her cards, gifts, books, ect.. have the date they were received and from whom she received them. Yet, she did not document many of her own personal recipes. Alzheimers has wreached havoc on her memory, so, I am left combing through these old cookbooks searching for her handwritten notes. I will say it is interesting how many jello molds or salads include marshellows and nuts and how many casseroles incluse meat, cream soup and veggies!
Here are a few I have found:
Dixies (similar to a Blondie)
5c brown sugar
6 oz melted butter
5 eggs
1 1/2 t salt
5 c flour
2 1/2 c chopped pecans
2 1/2 t Vanilla
1 1/2 t baking powder
Mix butter and sugar. Beat in eggs. Sift in Salt and flour. Add vanilla and pecans. Grease and flour pan, bake at 350 degrees for approximately 30 minutes. Cut into squares and sprinkle with powdered sugar.
**This makes a HUGE serving, but they were my uncles favorite and served a family of 7 with leftovers!
Green Salad ( a family favorite served at every holiday meal)
1 small container cottage cheese (small curd)
1 pkg lime jello
1 pkg lemon jello
2 c hot water
1 c half and half
1 c mayo
1 small can pinapple bits
Combine jellos and 2 cups hot water (or drain pineapple juice into measure cup then fill with hot water to 2 cups). Pour into bowl and allow to start to set up. You want a soft set, if you allow to set up to long it will have chunks of jello...not desired!
Once set, mix in remaining ingredients and refridge for a few hous or over night.
Sprinkle Salad
1 c coconut
1 c pineapple
1 c mandarin oranges
1 c marshmellows
1 c sourcream
1 c fruit coctail *optional
Combine and serve. Similar to an ambrosia.
Peanut Blossoms
1 3/4 c flour
1/2 c sugar
1/2c firmly packed brown sugar
1 t soda
1/2 c shortening
3/4+ c peanut butter
1 egg
2T milk
1 t vanilla
48 Hershey's kisses
Combine everything in a bown except kisses. Blend and shape into balls. Roll in a bit of extra sugar. Place on a greased cookie sheet and bake at 375 degrees for 10-12 minutes. Remove from oven and top immediately will kisses.
Apricot Bars
1 1/2 flour
1 t baking powder
1 c brown sugar
1 1/2 c quick oats
3/4 c butter
1 c apricot jam
Mix flour, Baking powder, sugar and oats. Cut butter in until crumbly. Pat 2/3 of mixture into a 13x9 pan. Spread with jam. Cover with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Cool and cut.
Tapioca
3/4 c pearl tapioca
3 1/2 c milk
2 eggs
1/3 c sugar
1/4 t salt
1 t vanilla
Soak in crockpot overnight. In the morning turn pot on low and cook for about 3 1/2 hrs. Stir occassionally. Add lightly beaten eggs, sugar, salt and vanilla. Cook 15 minutes then turn off and serve.
Chocolate Cherry Bars
1 box chocolate cake mix
1 cherry pie filling
2 eggs
1 t almond extract
Mix just until blended. Spread into a cookie sheet and bake at 375 degrees for 25-30 minutes. Let cool.
Frosting:Combine 1 1/2c sugar, 6 T milk, 6T butter. Bring to a hard boil for 1 minute. Take off heat and add another 1/2c milk and 1 c chocolate chips. Mix until melted and then spread over chocolate cherry bars.
Jello cake
1 pkg jello (dissolved in 1 c hot water)
1 pkg cake mix
3/4c oil
4 eggs
Let jello sit until it starts to set. Then in a seperate bowl, combine remaining ingredients. Beat in well, and jello and mix again. Makes large layer cakes. Bake at 375 degrees for 35 minues.
Molasses Cake
1 c sugar
1/2 c shortening
2 eggs
2 T molasses
1 t baking soda
1 t salt
1 c buttermilk
1 t cinnamon
1/4 t cloves
1/2 t nutmeg
Combine all ingredients and pour in a loaf pan. Bake at 325 degrees for 30 minutes.
Caramel Custard
1/2 c sugar
3 T boiling water
2 c milk
3 eggs
1/2 t vanilla
Melt sugar in the pa until clear and golden brown. Add water and cook until sugar is dissolved. Add milk, vanilla and slightly beaten eggs then pour into custard cups. Set in a pan of water and bake at 325 degree for 45 minutes.
Mocha Custard
2 egg yolks
1/2 c sugar
1/2 c cream
1/4 t vanilla
1 1/2 c strong coffee
Beat yolks slightly. Add sugar, coffee, cream, and vanilla. Pour into baking dish and set dish in a water bath. Bake at 325 degrees until firm (about 40-45 minutes).
Here are a few I have found:
Dixies (similar to a Blondie)
5c brown sugar
6 oz melted butter
5 eggs
1 1/2 t salt
5 c flour
2 1/2 c chopped pecans
2 1/2 t Vanilla
1 1/2 t baking powder
Mix butter and sugar. Beat in eggs. Sift in Salt and flour. Add vanilla and pecans. Grease and flour pan, bake at 350 degrees for approximately 30 minutes. Cut into squares and sprinkle with powdered sugar.
**This makes a HUGE serving, but they were my uncles favorite and served a family of 7 with leftovers!
Green Salad ( a family favorite served at every holiday meal)
1 small container cottage cheese (small curd)
1 pkg lime jello
1 pkg lemon jello
2 c hot water
1 c half and half
1 c mayo
1 small can pinapple bits
Combine jellos and 2 cups hot water (or drain pineapple juice into measure cup then fill with hot water to 2 cups). Pour into bowl and allow to start to set up. You want a soft set, if you allow to set up to long it will have chunks of jello...not desired!
Once set, mix in remaining ingredients and refridge for a few hous or over night.
Sprinkle Salad
1 c coconut
1 c pineapple
1 c mandarin oranges
1 c marshmellows
1 c sourcream
1 c fruit coctail *optional
Combine and serve. Similar to an ambrosia.
Peanut Blossoms
1 3/4 c flour
1/2 c sugar
1/2c firmly packed brown sugar
1 t soda
1/2 c shortening
3/4+ c peanut butter
1 egg
2T milk
1 t vanilla
48 Hershey's kisses
Combine everything in a bown except kisses. Blend and shape into balls. Roll in a bit of extra sugar. Place on a greased cookie sheet and bake at 375 degrees for 10-12 minutes. Remove from oven and top immediately will kisses.
Apricot Bars
1 1/2 flour
1 t baking powder
1 c brown sugar
1 1/2 c quick oats
3/4 c butter
1 c apricot jam
Mix flour, Baking powder, sugar and oats. Cut butter in until crumbly. Pat 2/3 of mixture into a 13x9 pan. Spread with jam. Cover with remaining crumb mixture. Bake at 350 degrees for 35 minutes. Cool and cut.
Tapioca
3/4 c pearl tapioca
3 1/2 c milk
2 eggs
1/3 c sugar
1/4 t salt
1 t vanilla
Soak in crockpot overnight. In the morning turn pot on low and cook for about 3 1/2 hrs. Stir occassionally. Add lightly beaten eggs, sugar, salt and vanilla. Cook 15 minutes then turn off and serve.
Chocolate Cherry Bars
1 box chocolate cake mix
1 cherry pie filling
2 eggs
1 t almond extract
Mix just until blended. Spread into a cookie sheet and bake at 375 degrees for 25-30 minutes. Let cool.
Frosting:Combine 1 1/2c sugar, 6 T milk, 6T butter. Bring to a hard boil for 1 minute. Take off heat and add another 1/2c milk and 1 c chocolate chips. Mix until melted and then spread over chocolate cherry bars.
Jello cake
1 pkg jello (dissolved in 1 c hot water)
1 pkg cake mix
3/4c oil
4 eggs
Let jello sit until it starts to set. Then in a seperate bowl, combine remaining ingredients. Beat in well, and jello and mix again. Makes large layer cakes. Bake at 375 degrees for 35 minues.
Molasses Cake
1 c sugar
1/2 c shortening
2 eggs
2 T molasses
1 t baking soda
1 t salt
1 c buttermilk
1 t cinnamon
1/4 t cloves
1/2 t nutmeg
Combine all ingredients and pour in a loaf pan. Bake at 325 degrees for 30 minutes.
Caramel Custard
1/2 c sugar
3 T boiling water
2 c milk
3 eggs
1/2 t vanilla
Melt sugar in the pa until clear and golden brown. Add water and cook until sugar is dissolved. Add milk, vanilla and slightly beaten eggs then pour into custard cups. Set in a pan of water and bake at 325 degree for 45 minutes.
Mocha Custard
2 egg yolks
1/2 c sugar
1/2 c cream
1/4 t vanilla
1 1/2 c strong coffee
Beat yolks slightly. Add sugar, coffee, cream, and vanilla. Pour into baking dish and set dish in a water bath. Bake at 325 degrees until firm (about 40-45 minutes).
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