Wednesday, August 11, 2010

Summer Salad

Summer Salad

My yield for this was around 60 people.  Most everything is equal parts based on what you like.

Romaine Lettuce
Red Onions
Gorgonzola Cheese
Thick sliced Ham (i like honey roasted)
Poppyseed dressing


Slice up fruits and onions!  I made them all into medium sized chunks.  With the ham, slice into julienne style.  Add it all together in a bowl.  I serve the dressing on the side, because it is a sweet salad, so people can choose how much sweeter they want it.

Look how pretty all the colors are together :)  

Bon Apetite!

Tuesday, August 10, 2010

Believe in those you love...

This painting came from the idea to put an inspiration quote above my door so when I leave my room everyday or lay in bed, I can be inspired to do good.  Cheesey I know.  Well this is pretty self explanatory.  

Skeleton.  Slash drawing

Ameba looking flowers.

Roses are done.  Thinking of outlining them still.

My quote, the first part from a DOVE wrapper.  The second underneath was  ALL me :)

Triple chocolate, double mousse cake

Triple Chocolate Double Mousse Cake


For cake
2 boxes of Chocolate cake mix
Canola oil
2 Chocolate pudding mix
3 qt. casserole pan

For mousse
  • 11 oz of bittersweet chocolate (i use the whole bag, cause who ever said too much chocolate was a bad thing?)
  • 7 egg yolks, beaten
  • 2 tablespoons sugar
  • 1 pinch salt
  • 7 egg white
  • 1 1/4 cups heavy cream

For Icing
Just buy chocolate icing :)  I chose double chocolate with choc. chips


Follow instructions for the cake on the box, only adding the box of pudding while in mix form.   Prepare second box of cake mix and combine the two mixes together.   Spray the pan down THOROUGHLY with a PAM type spray.  Remember to fill the pan up only 3/4 of the way!  Cakes rise!  You can use the excess batter in a couple cupcakes for yourself.  Pop the pan in the oven.  Timing will increase, usually for me about 50 minutes.  Have a quick check (open the oven door and stick a knife straight in and out) at about 40 minutes just in case.  

While the cake batter in baking, begin mousse recipe.



Place chocolate in a metal bowl over a pan of simmering water. Stir occasionally until mostly melted, then remove from heat, and stir until smooth. Set aside to cool slightly.


In a separate bowl, whip heavy cream to medium stiff peaks, but do not allow it to become grainy. Set aside.


In a separate bowl, whip egg whites with salt until soft peaks form. Sprinkle in the sugar, and continue whipping to medium stiff peaks. Fold in egg yolks.


Fold in the melted chocolate until completely incorporated, then fold in whipped cream until evenly blended.  Chill until firm, about 1 hour.

Once the cake is cooked and cooled, gently place a plate on top of the pan and flip it over.  The cake should easily fall out.  With a serrated knife, cut three separate layers in the cake.  In between each layer, generously spread mousse.   Replace each layer.  On the top of the cake, GENEROUSLY spread the chocolate icing.  

Bon Apetite!