CAPRESE SALAD

Every time I go to Italy I must eat a big plate of Insalada Caprese.  It is, of course, never the same eating it here in America but it is something that I make often just to satisfy those cravings for the tastes of Italy.  This Salad has just a few simple ingredients so they must be the best tasting to make this Salad amazing.  To make this Salad you must use a very good fresh Mozzarella.  The kind that is stored in a liquid brine.  The best place to find fresh Mozzarella is a good Cheese shop or even better, an Italian deli that makes their own fresh Mozzarella.  Traditional Mozzarella is made from buffalo's Milk but cow's Milk Mozzarella is more common in America.  Some markets have well supplied Cheese departments with a knowledgeable Cheese monger (Whole Foods is one) that carry fresh Mozzarella.  In Italy it is second nature to prepare this Salad using only the freshest juicy red Tomatoes just picked from the garden with snips of sun kissed Basil that smell of grassy Anise.   I serve it over fresh Greens and with Olives and Red Peppers which is not traditional but delicious.  It tastes best served at room temperature (the Mozzarella can be cold but the Tomatoes and Basil should be room temperature.)  When you eat this Salad you may not be sitting at a seaside cafe on the island of Capri but when you prepare this Salad and enjoy what simple fresh flavors can create you are Cooking The Amazing.




Here is the recipe.



1  lb.   Fresh Mozzarella Cheese, sliced  
4  Tomatoes, large, sliced thick 
20  Basil Leaves, fresh
1/4  c Extra Virgin Olive Oil
3/4  t  Sea Salt, fine grain
1/2  t  Black Pepper, fresh ground

1.  Drain the Mozzarella and slice into 1/4" or so slices.  Look for the large sized balls of Mozzarella when you purchase it.  "Ovoline" is a large egg size that works well.  There are usually 3-4 Ovolines per lb.

2.  Slice the Tomatoes into similar size 1/4 " slices.

3.  Layer the Mozzarella with whole Basil leaves and Tomato slices on a platter and season with the Sea Salt and Black Pepper then drizzle with Extra Virgin Olive Oil.  You may not use all of the Olive Oil.

4.  Taste for seasoning and add more Sea Salt and Black Pepper or Olive Oil to suit your taste and serve at room temperature.

Here is the real thing from the last time I was in Italy from Trattoria in Rome where the Mozzarella is made by hand and the Tomatoes were amazing and sweet from Sicily.

COPYRIGHT  (c)  2010

ROASTED BUTTERNUT SQUASH SOUP

Roasted Butternut Squash Soup is healthy and flavorful and is perfect for dinner on a cool autumn evening with a loaf of rustic Bread to dip into it.  Each time you go to the market and see Butternut Squash piled high in the bins you wheel on by thinking, "There's no way I can cook one of those," not knowing just what you have been missing.  Roasting Squash is easy.  Think of it as a giant Potato.  You simply peel it and remove the seeds and roast it.  OK, so a Potato doesn't have seeds but it is the just as easy to roast.  The roasting will bring out subtle nutty sweetness, that with a background of smokey Bacon, makes a delicious hearty autumn soup.  Summer may be gone but when you make soup from roasted Butternut Squash you are Cooking The Amazing.

TIP:  Try using Acorn Squash or Fresh Pie Pumpkin (the little sweet Pumpkins used to make fresh Pumpkin Pie) in place of the Butternut Squash.

Here is the recipe.

3 1/2 lbs  Butternut Squash, peeled, seeded

2 T  Extra Virgin Olive Oil

1 t  Sea Salt, fine grain

1/2 t  Pepper, black, fresh ground

6  Slices of Bacon, cut into 1 inch pieces

2 T  Butter, unsalted

1  Onion, yellow, medium

1 c  Carrot, diced small

2  Cloves of Garlic, minced fine

4 c  Chicken Stock

1 t  Sea Salt, fine grain

1 t  Pepper, black, fresh ground

2 t  Thyme, dried or fresh

1/8 t  Cayenne Pepper

1 c  Heavy Cream

OPTIONAL:  Sour Cream, Green Onions for garnish

1.  Preheat Oven to 400 degrees.

2.  Peel and seed then dice into large  2 inch chunks the Butternut Squash.  Use a vegetable peeler to peel the tough skin and a large sharp chef's knife to cut the Squash in half then quarters.  Seed the Squash then cut into 2 inch chunks.

3.  Place the Squash on a large cookie sheet and drizzle with the Olive Oil and sprinkle with 1 t Sea Salt and 1/2 t Pepper.  Using your hands mix the Squash around to cover well with the oil.

4.  Roast in the oven for 55-60 minutes at 400 degrees or until the Squash is lightly browned and soft all the way through tested by being easily pierced with a knife.  Set aside on counter.

5.  Cut the Bacon into large 1 inch pieces.  In a large pot (the one you plan to make the soup in),  over medium heat, fry the strips of Bacon until crisp then remove to a paper towel covered plate to drain.  Reserve 2 T of Bacon fat.

6.  Over medium heat add the 2 T Butter to the 2 T of reserved Bacon fat and saute the diced Onion for 4 minutes then add the diced Carrot and saute for 6-8 minutes until semi-soft. 

7.  Add the finely minced Garlic and cook for 1 minute more then add the Chicken Stock and increase the heat to medium high and bring to a boil.

Scrape the bottom of the pot with a wooden spoon removing the browned bits of cooked Bacon and Onion and Carrot using the boiling liquid to assist.  This is called deglazing and incorporates amazing flavor into the soup.

8.  Once at a boil, add the 1 t Sea Salt, 1 t Pepper, 2 t Thyme, 1/8 t Cayenne Pepper and stir well.

9.  Add all the roasted Squash and any juices from the cookie sheet to the boiling pot and cover with a lid partially and reduce the heat to medium low and allow to simmer for 25 minutes, stirring occasionally.

10.  Remove from the heat and add the Heavy Cream and stir well. 

11.  Using and immersion blender or regular blender or food mill, puree the soup in small batches.  Use caution in a regular blender with hot blending  liquids which can explode out the top and burn anyone in a 10 foot radius.  It's not pretty, I know from experience.   Fill the blender only 1/3 full and cover the lid with a kitchen towel holding the lid tightly in place before you turn it on.   Puree all the soup and return to the pot.

12.  Once all the Soup is blended taste for seasoning.  Add more Salt or Pepper as needed.  Add more Chicken Stock if it is too thick for your tastes.  Garnish with Homemade Croutons, Bacon crisps and/or Sour Cream and/or Green Onion finely diced and serve hot. 

COPYRIGHT (c) 2010

CHOCOLATE MOUSSE CAKE

   CHOCOLATE  MOUSSE  CAKE

Chocolate, Chocolate and more Chocolate.  It's worth having a big butt for Chocolate, if you ask me.  This recipe has a few easy steps which will make the process easier.  It looks like a lot of work but when you break down the recipe into 5 steps it isn't so daunting and actually fun.  When you combine my amazing Chocolate Cake recipe with my incredible Chocolate Mousse you get the most irresistible Chocolate Mousse Cake.  It is beyond chocoholic bliss because it is covered in the ultimate Chocolate Ganache.  There is no such thing as too much of a good thing... is there?  Not when you are Cooking The Amazing!





Here is the recipe.





STEP 1:  Begin the Chocolate Mousse


12 oz Chocolate, chopped or chips (see below)
1 c Heavy Whipping Cream
1 t Vanilla Extract
1 pinch Sea Salt, fine grain (very small pinch)
2 c Heavy Whipping Cream
1 t Vanilla Extract
2 T  Powdered Sugar




1. PLAN AHEAD:  Make sure you have room in your refrigerator and freezer for chilling later. Have your Butter warmed to room temperature. Have your beaters and bowl and 2 c of Whipping Cream in freezer while you make the Ganache, the first part of your Chocolate Mousse.


2. In a large mixing bowl place 12 oz of very good Chocolate, chopped or in Chips. If your wallet is bursting then buy the best Chocolate like Valrhona, Callebaut or Lindt. There are amazing American Chocolates like Dove dark candy squares, which is my favorite to use and very reasonable, that you can chop into small chip sized pieces using a sharp serrated knife or use Ghirardelli 60% Cacao Chocolate Chips. 


3. Over medium high heat, bring 1 cup of Heavy Cream (Cream you buy to make Whipped Cream) to a gentle boil and poor the hot Cream over the Chocolate making sure all Chocolate is submerged. Use a rubber spatula to push the Chocolate below the hot Cream surface. This is the beginnings of Ganache. A fancy French cooking term for one of best things you'll ever eat!

4. Do not stir and allow to sit on the counter for 5 minutes undisturbed.


5. After 5 minutes, using a large spoon, whisk or rubber spatula, stir the Chocolate gently so that air is not incorporated into the Ganache. It will look grainy at first then become glossy and smooth very quickly. Be patient and keep stirring.

6. Once the Cream and Chocolate have come together add 1 t of Vanilla Extract and Sea Salt and incorporate gently until well mixed.  Place in the freezer to cool for 30 mins.  Later, you will finish the Mousse by adding Whipped Cream.  That step comes later but for now while the Ganache cools, make the Chocolate Cake before finishing the Chocolate Mousse.

STEP 2:  Make The Chocolate Cake


1 c  Baking Cocoa Powder
1 1/2 c  Sugar
1/2 c  Brown Sugar, dark, packed
1 3/4 c  Cake Flour (Can substitute all purpose flour)
1 t  Sea Salt, fine grain
1 1/4 t  Baking Soda
1 1/4 t  Baking Powder
3 large Eggs
1 c Buttermilk
1/2 c Sour Cream
1/2 c Vegetable Oil
1 T Vanilla Extract
Butter to grease cake pans


1. Butter 3, eight inch cake pans with 2 inch sides and line bottom with parchment paper, buttering the parchment paper on top also.

2. Plan ahead and get all ingredients measured and ready for the recipe.

3. Combine in a large bowl sift all the dry ingredients : Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. Then whisk until well combined.

4. Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well.  It will look curdled.

5. Add the dry ingredients to the Egg, Milk and Oil mixture then mix with the hand mixer for  1 minute, no longer. Over mixing creates a tough cake. The batter will be thin.

6. Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.

7. Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer.  Bake in center of the oven.

8. Bake for 30-35 mins. at 350 degrees or until a toothpick comes out clean.  Allow Cakes to cool in the pans on the counter top when done.  While the Cakes bake, finish the Chocolate Mousse in Step 3.


STEP 3:  Finish The Chocolate Mousse

 1. Remove your chilled bowl and beaters and 2 c Heaving Whipping Cream from the freezer. Using a hand mixer or Kitchen Aid, whip the Heavy Cream with the 1 t of Vanilla Extract and 2 T Powdered Sugar into stiff peaks.


2. Remove the chilled Ganache.  It should be very thick and fudgy where a spoon will stand up in it.  If not put back in freezer for 10-15 mins more and recheck.  When it is thick whip with a hand mixer until fluffy and the color turns pale brown, about 3-4 minutes. I use the same beaters I just whipped the Cream with and don't bother wasting time to clean them. It all gets mixed together in the end anyway.


3. Spoon 1/3 rd of the Whipped Cream into the bowl of whipped Ganache and mix well with the mixer until completely incorporated. This will lighten it up.

4. Switch to a rubber spatula and fold in the rest of the Whipped Cream until well incorporated being careful not to deflate the Whipped Cream too much.


5.  Place the bowl of Chocolate Mousse on the counter to sit.  Continue to allow the Chocolate Cakes to cool on the counter in the pans.


Step 4:  Make The Ganache Icing


12 oz. Chocolate, semi-sweet chips or chunk
1 c Heavy Cream (1/2 pint/8 oz.)
1 t Vanilla Extract
2 T Butter, unsalted


1.  Using a serrated knife, chop up the chocolate into small pieces and place in a medium bowl if using chunk Chocolate.  Or place Chocolate Chips in the bowl.


2.  Bring the Heavy Cream to a slow boil on medium high heat in a medium pan . Remove from heat as soon as it begins to boil.


3.  Pour the hot Heavy Cream over the chopped Chocolate or chips in the bowl (see picture 1 below). Use a rubber spatula, push the Chocolate below the surface of the hot Cream so it is completely covered. Do not stir.


4.  Allow the hot Cream to sit on top of Chocolate for 5 minutes undisturbed.


5.  After 5 minutes, whisk the Cream into the Chocolate. At first, the Chocolate and Cream will look grainy and a lumpy mess (see picture 2 below) this is normal. As you continue to whisk the Cream and Chocolate it will suddenly become very liquid and shiny (see picture 3 below). Whisk until completely incorporated and all the chocolate is melted, approx 4 mins total.

6.  Add the Vanilla Extract and Butter and and mix well. About 45 secs more whisking.  Set aside.



Step 5:  Assemble the Chocolate Mousse Cake


1.  Remove one of the Chocolate Cakes and place on a cardboard cake round then on a wire rack over a cookie sheet with sides. (Cardboard cake rounds can be purchased at Michael's Craft Store your local Bakery and online).

2.  Place 1/3 rd of the Chocolate Mousse on top of the Chocolate Cake and spread it evenly to the edge.  Place the second layer of Chocolate Cake on top of the layer of Mousse and then top it with 1/3 rd of the Mousse, spread evenly to the edge.

3.  Place the last Cake layer upside down on top so that the flat bottom is the top.  The bottom of the Cake is flat and makes a nicer looking top when you pour on the Ganache.

4.  Using a butter knife or icing spatula, fill in the side of the cake with the last 1/3 rd of the Mousse evenly around all sides.

5.  Slowly pour the 1/3 rd of the  Ganache in the center of the top of the Cake and allow to run over the sides down into the cookie sheet below.  Repeat and pour another 1/3 rd of Ganache in the center of the cake and allow to run down the sides.

6.  Carefully lift the wire rack up and scrape the Ganache that has dripped onto the cookie sheet back into the Ganache bowl.  Place the wire rack with the cake back onto the cookie sheet.

7.  Pour all of the Ganache onto the center of the cake and allow to run over the sides.

8.  Allow the cake to sit at room temperature until it is set up approx. 1 hour.  Transfer with large spatulas to serving plate and serve at room temperature.



COPYRIGHT (c) 2010

MADEIRA CHICKEN AND MUSHROOMS

BRAISED CHICKEN AND MUSHROOMS IN THYME MADEIRA SAUCE

For dinner tonight I made Braised Chicken and Mushrooms in a Thyme and Madeira Sauce served with Roasted Green Beans and Red Peppers with Garlic .  I used succulent Chicken thighs, skinless and with the bone in, instead of the obvious Chicken breasts which to me, are much more dry and less flavorful.  The bone provides moisture and flavor when you braise.  Don't let the term braise scare you away from this easy and delicious recipe.  Braising is simply browning in fat on the stove top then adding a liquid and simmering until tender in the oven or on the stove top.  The recipe is divided into easy to follow steps that result in a delicious dinner.   Fire up the stove and sharpen your knives and prepare to be Cooking The Amazing.





Here is the recipe.




2 lbs.  Chicken Thighs,  skinless, bone in
2 T  Butter, unsalted
2 T  Olive Oil, extra virgin
1 t   Sea Salt, fine grain
1 t  Black Pepper, fresh ground
2 t  Thyme, dried or fresh
4  Strips Bacon, smoked, cut in lardons (see below)
2  Shallots (or 1 medium yellow Onion), diced fine
3  Garlic Cloves, minced fine
1 T Flour, all purpose
1 1/2 lb  Mushrooms, sliced thick (such as Chanterell, Crimini, Oyster, or Mixture of Wild Mushrooms)
3 T Olive Oil, extra virgin
3 T Butter, unsalted
1 c  Madeira Wine
1 1/2 c  Chicken Stock
1 T  Chicken Base (such as Better Than Bouillon)
3 T  Thyme, fresh, leaves removed


STEP ONE:  GET ALL INGREDIENTS READY
1.  Measure out all the above ingredients and have them in order as needed for the recipe.  This is a crucial step for recipe success in all recipes.  It prevents leaving out ingredients and mistakes later.
Prep all Vegetables by slicing and dicing as directed. 
Cut Bacon into lardons (see below).  Your cooking process will go much smoother, I promise.  This is called mise un place, a  French cooking term meaning having everything in place and ready to use.
A good habit to get into. 

STEP TWO:  BROWN THE CHICKEN
2.  In a large pan heat 2 T Butter and 2 T Olive Oil until hot on medium high heat.  Add Chicken thighs allowing for plenty of room so they do not crowd the pan causing them to steam and not brown.  Add Salt and Pepper to the tops of the cooking Chicken.  Flip when the bottoms are brown, about 3-4 minutes.  Add Salt and Pepper and 2 t of Thyme to the browned side as the the other side cooks for 3-4 minutes.  When both sides are browned remove from the pan to a dish and set aside.  The Chicken will not be all the way cooked through at this stage.  Leave any oil in the pan for step two.  Remove the pan from the heat so the oil does not burn.

STEP THREE:  COOK THE BACON UNTIL CRISP
3.  Stack 4 strips of smoked Bacon and cut into 1/4 inch strips across.  This is a French cooking term called a lardon and is used to flavor and render fat for cooking.  In the pan the Chicken was in, heat the residual oil on medium high heat then add the Bacon strips and cook until crispy.  Then remove the pan from the heat and remove the Bacon to a paper towel lined dish to drain.

                 MAKING LARDONS

STEP FOUR:  SAUTE THE SHALLOTS AND GARLIC
4.  Dice the Shallots (or Onion) and Garlic into a fine dice.  In the same pan place back on medium (reduce from medium high) heat.  There should be 3 T Bacon fat left in the pan.  If not add  enough Olive Oil to make total of 3 T.  If more than 3 T, remove the extra oil.   Add the diced Shallots and cook for about 1 minute then add the Garlic and cook for about 30 secs.  Stir in 1 T of Flour and cook for 2 minutes continuously stirring to prevent burning.  The Shallots will begin to brown.  Remove pan from the heat.

STEP FIVE:  SAUTE THE MUSHROOMS
5.  In different large pan, heat 3 T Olive Oil and 3 T Butter in medium high heat and add the sliced Mushrooms and saute until beginning to brown and are cooked through.  You want the Mushrooms to brown and crisp.  This may take 15 mins or so.  Finish the braising sauce (step 6)  while the Mushrooms continue to saute.  Keep stirring the Mushrooms every minute or two while you make the sauce.

STEP SIX:  MAKE THE BRAISING SAUCE
6.  While the Mushrooms are sauteing, make the braising sauce.  Place the Shallots and Garlic pan back on medium high heat and add 1 c Madeira Wine and bring to the boil stirring constantly then add 1 1/2 c Chicken Stock and 1 T Chicken Base and allow to boil and thicken stirring constantly for 4 minutes.  Scrape any brown bits stuck to the bottom of the pan as you stir.  These brown bits are pure flavor and will improve the sauce.  The sauce will reduce and thicken and should coat the back of a spoon.

TIP:  Find Chicken Base near the Bouillon cubes or cans of Broth at the grocery.  It is a reduced meat paste that is full of flavor and Salt so always taste after using because it can make things very salty after reducing.  Don't use Bouillon cubes.  I use the brand Better Than Bouillon Organic that comes in a small jar.

 
STEP SEVEN:  ADD THE SAUTEED MUSHROOMS AND CHICKEN
7.  The Mushrooms should be sauteed by this point.  Add them to the sauce and reduce the heat to medium low and mix them in well.  Taste the sauce.  Add Salt and Pepper as needed.  Then place the Chicken thighs on top of the sauce and sprinkle with the 3 T of Fresh Thyme leaves and cover with a lid and braise for 20 minutes undisturbed.  The sauce should simmer and bubble slowly, not boil.  After 20 minutes taste the sauce again and correct for Salt and Pepper.  Cut into the largest piece of Chicken and be sure it is cooked through.  If not cover and continue to cook for 5 minutes more then recheck.
Serve over cooked Egg Noodles or Mashed Potatoes with Sauce spooned over liberally.

                       COPYRIGHT  (c)  2010

CHOCOLATE MOUSSE

Chocolate is one of those versatile ingredients that needs little added to it to make something amazing.  My Chocolate Mousse recipe is one of those easy simple recipes where Chocolate is the star and it looks like you've spent all day preparing it.  The truth is this can be made in the morning before you go to work and waiting for you when you come home in the refrigerator.  This is not a classic French Mousse recipe but when you taste the richness of the Chocolate and the creamy Whipped Cream you would never know it is the Americanized version of lusciousness done in just minutes.  This can be served in chilled glasses with a dollop of Perfect Whipped Cream and shaved Chocolate or a dust of Cocoa Powder on top or use it between layers of rich and moist Chocolate Cake with a Ganache Icing.
My Chocolate Mousse Cake recipe will be my next post bringing it all together in one recipe. This is a great entertaining dessert because it frees you up to enjoy your guests when it is premade.  There are just three easy steps in turning Chocolate into amazing Mousse when you are Cooking The Amazing.

 Here is the recipe.






For Ganache: 
12 oz   Chocolate, chopped or chips (see below)
1 c  Heavy Whipping Cream 
1 t  Vanilla Extract 
1 pinch Sea Salt, fine grain (very small pinch)

For Whipped Cream:
4 c  Heavy Whipping Cream
4 t  Vanilla Extract
8 T  Powdered Sugar

For Decoration (Optional):
2 t  Cocoa Powder to dust tops
Shaved Dark or White Chocolate
Candied Nuts like Sugared Pecans
Chocolate Covered Espresso Beans




1.  PLAN AHEAD:  Have prepared ahead what you will serve your Mousse in.  Several glasses or a large bowl.  Make sure you have room in your refrigerator and freezer to fit the glasses or bowl ahead of time for chilling later.  Learn from my mistake by not going to the refrigerator, hands full of Chocolate Mousse glasses, opening the doors to see a Watermelon and Big 2 Litters of Coke taking up any room!  Have your beaters and bowl and 4 c of Whipping Cream in freezer while you make the Ganache.


2.  In a large mixing bowl place 12 oz of very good Chocolate, chopped or in Chips.  If your wallet is bursting then buy the best Chocolate like Valrhona, Callebaut or Lindt.  There are amazing American Chocolates like Dove dark candy squares, which is my favorite to use and very reasonable, that you can chop into small chip sized pieces using a sharp serrated knife.

 

or use Ghirardelli  60% Cacao Chocolate Chips.

3.  Over medium high heat, bring 1 cup of Heavy Cream (Cream you buy to make Whipped Cream) to a gentle boil and poor the hot Cream over the Chocolate making sure all Chocolate is submerged.  Use a rubber spatula to push the Chocolate below the hot Cream surface.  This is the beginnings of Ganache.  A fancy French cooking term for one of best things you will ever eat!

4.  Do not stir and allow to sit on the counter for 5 minutes undisturbed.

5.  After 5 minutes, using a large spoon, whisk or rubber spatula, stir the Chocolate gently so that air is not incorporated into the Ganache.  It will look grainy at first then become glossy and smooth very quickly.  Be patient and keep stirring and all of a sudden you will see Chocolate bliss.  

6.  Once the Cream and Chocolate have come together add 1 t of Vanilla Extract and the tiniest pinch of fine grain Sea Salt and incorporate gently until well mixed.
Place in the refrigerator to cool for 20 mins.

7.  Towards the end of the Ganache chilling time, remove your chilled bowl and beaters and 4 c Heaving Whipping Cream from freezer.  Using a hand mixer or Kitchen Aid whisk attachment, whip the Heavy Cream with the 4 t of Vanilla Extract and 8 T Powdered Sugar into stiff peaks.  Set aside.

8.  Remove the chilled Ganache and spoon out 2 c into a large bowl.

9.  Spoon 1/3 of the Whipped Cream into the bowl of Ganache and mix well with the mixer until completely incorporated.  This will lighten it up.

10.  Switch to a rubber spatula and fold in the rest of the Whipped Cream until well incorporated being careful not to deflate the Whipped Cream too much.

11.  Spoon the Mousse into glasses or a large bowl and cover tightly with plastic wrap and chill in the refrigerator for at least 1 hr (4-8 hrs is best) before serving or you can serve immediately for a softer Mousse.  Either way is delicious.  The Mousse will darken as it chills and thicken.


12.  To serve place a dollop of Whipped Cream on top and shaved Chocolate (White and/or Dark) or dust with Cocoa Powder.  Or Candied Nuts like Sugared Pecans or Chocolate Covered Espresso Beans.

TIP:  Add  layers of Raspberry puree blended with Whipped Cream between layers of Chocolate Mousse and Pound Cake in a glass.

TIP:  Pipe Chocolate Mousse in the center of Cupcakes for an amazing cream filling!  Fill a pastry bag with the Chocolate Mousse and using a long tip on  the end push the tip into the top of the cupcake deep to almost the bottom and fill as you remove back out.  Cover the hole it makes with Icing.

COPYRIGHT (c)  2010

CINNAMON ROLLS

Cinnamon Rolls can become addicting if you have ever eaten a really fresh baked one.  One that is made with real Brown Sugar and Cinnamon and creamy Butter with Dough that is fluffy and Buttery.

There are some that prefer a Cream Cheese Icing and others like a simple Powdered Sugar Icing but many people like them plain with nothing more than a hot cup of Coffee.  As they bake, the aroma of the sweet Cinnamon and Brown Sugar spreads from the kitchen and will all of a sudden draw a crowd from far and wide.  Don't let the steps below keep you from trying this recipe.  It is broken up into easy steps that make it seem not so hard once you are doing it.  And the end result is worth it all.  You can use a basic Yeast Bread Recipe for fluffy sweet Cinnamon Rolls or for Buttery rich Cinnamon Rolls use my Brioche Bread recipe.  Either one works perfect.  You'll be tempted to eat the fresh Cinnamon Rolls as soon as they come out of the oven but they need to cool some before eating.  The gooey filling is bubbling hot.  I must say I have not listened to my own advice and burned a lip once or twice...and it was worth it because I was Cooking The Amazing.

Here is the recipe.


1. STEP ONE:  First make the Bread Dough.  Either one of these recipes will work perfectly.   The Brioche Dough requires over night refrigeration if you are not planning on making these today.  It is worth the wait!  Brioche makes the best Cinnamon Rolls!

Here is the recipe for Brioche Bread Dough.

Or you can use Yeast Bread Dough which can be make the same day using your Bread machine to do all the work of kneading then it is baked in the oven. 

Here is the recipe for  Yeast Bread Dough.

2.  STEP TWO:  Follow the directions to making the recipe you choose for the Bread up to the point of:

BRIOCHE DOUGH:  Remove it from the refrigerator after over night resting and cut the Dough ball in half on Floured surface for rolling.  You are now ready to roll out your dough see STEP THREE.

YEAST BREAD DOUGH:  After the Dough has risen the first rise in the Bread machine, remove the Dough from the Bread machine to a Floured surface for rolling.  You are now ready to roll out your Dough see STEP THREE.

3.  STEP THREE:  Flour a board with 1/4 c All Purpose Flour and roll out your Dough to 1/4 inch thickness evenly in a rectangle shape.  I cut the Dough in half and make two separate batches from the Dough.  Total 24-30 Cinnamon Rolls.

4.  STEP FOUR:  Make the Cinnamon Filling.  Mix all the following ingredients in a medium bowl until it forms a paste using a fork. 

• 2 1/4 c  Dark Brown Sugar, packed
• 2 T   Ground Cinnamon
• 1  Stick Butter, unsalted, softened
• 2 t  Vanilla Extract
• 1 c Pecans, toasted and chopped (optional)

5.  STEP FIVE:  Spread the Cinnamon Filling evenly across the Dough to about 1/4 inch of the edge.

6.  STEP SIX:  Using your hands, roll the Dough from the bottom to the top.  Be careful not to compress the Dough to keep it fluffy after it bakes.

7.  STEP SEVEN:  Cut the Cinnamon Rolls from the rolled up Dough approximately 1 1/2 inch wide.  Cut gently so that they do not smash flat.  Use your hands to reform them into a round shape.  Makes about 24-30 Cinnamon Rolls.

8.  STEP EIGHT:  Place the cut Cinnamon Rolls an 1 1/2 inches apart in a prepared baking pan sprayed with Pam.  Either a 9 X 13 or 2 Cake pans will work.  Dark metal pans will cook them best.  Set them in a warm area to rise, doubling in size.  The Brioche will rise in about 2-2 1/2 hrs.  The Yeast Bread will rise in about 1 1/2- 2 hours.  I use my oven as a warm spot for rising by turning it on 200 degrees for 2 minutes then turn it off and opening the door and allowing most of the heat to escape.  Then I place the Cinnamon Rolls in the pans in the oven and close the door until double in size.

9.  STEP NINE:  After the Cinnamon Rolls have risen to double in size preheat your oven to 350 degrees and bake for 20-25 minutes in the center of the oven until the tops are browned.  Your oven may vary and require longer baking time.

10.  STEP TEN:  Allow to cool in the pan then ice with Icing if you desire.  Below are popular Icing recipes.

CREAM CHEESE ICING

2  sticks Butter, unsalted, softened

16 oz. Cream Cheese, softened (2 bars)

4 c  Powdered Sugar

4 t  Vanilla Extract

1/4  t  Almond Extract

1 pinch  Salt (very small pinch)Total Prep Time: 7 minutes (except time to soften butter and cream cheese.)

1. Allow Butter and Cream Cheese to sit out until it is room temperature and softened.
2. In a large bowl, place the softened Butter.
3. Cream the Butter with a hand mixer for 2 minutes.  Then add the Cream Cheese and cream for 2 minutes or so more.
4. 1 cup at a time, add the Powdered Sugar and blend well.
5. Add Salt, Vanilla and Almond Extracts and mix well.  Keep Cream Cheese Icing at room temperature for the best consistency to ice cakes.
6. Refrigerate unused icing. To use again, bring to room temperature then mix with a hand mixer for about 1 minute before using.
7. OPTION:  For those that like a very strong Cream Cheese taste add another 4 oz. of Cream Cheese for a more intense flavor.

SIMPLE POWDERED SUGAR ICING

2 c  Powdered Sugar

1 1/2  t   Vanilla Extract

1 1/2  T  Milk

1.  Combine all the ingredients in a medium bowl and whisk or blend with a hand mixer until completely mixed well and runny. It takes a minute or two of mixing to become the right consistency.  Add 1 t more of Milk as needed if too thick.

2.  Pour over the cooled Cinnamon Rolls and allow to set before serving.

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