tunasalad

Carpe Diem’s Mexican Chocolate Pot de Crème

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Today’s 5 star restaurant secret recipe is a chocolate lover’s dream come true.  At Carpe Diem in downtown Napa, California they serve a wonderfully rich dessert called Pot de Crème.

After you try this recipe, you will agree that this is the best chocolate dessert ever!  It has a satin-smooth texture that is between a pudding and a souffle. This dessert has the perfect amount of sweetness and is topped with whipped cream and candied pumpkin seeds.

The recipe calls for Mexican chocolate which can be found in the Spanish section of most major grocery stores.

Enjoy!

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New 5 Star Secret Recipe
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Carpe Diem’s Mexican Chocolate Pot de Crème

Pot de crème:

1 1/2 cups whole milk
1/2 cup heavy cream
6 egg yolks
6 ounces Mexican chocolate (preferably Abuelita), finely chopped
6 ounces bittersweet chocolate, finely chopped

In a medium, heavy-bottomed saucepan, combine the milk and cream and bring to a simmer over medium-high heat, then reduce the heat to medium.

Meanwhile, in a small bowl, beat the egg yolks to combine. Slowly whisk about one-fourth cup of the milk mixture into the eggs to temper them, then transfer the eggs to the saucepan, whisking to combine.

Cook the custard, stirring frequently, until it is slightly thickened. Immediately add the chopped Mexican and bittersweet chocolates to the pan. Remove the pan from heat. Stir until the chocolate is melted and incorporated into the custard.

Strain the mixture into a large glass measuring cup or bowl. Ladle the chocolate into small bowls. Refrigerate the custards until set and chilled, at least 6 hours but preferably overnight.

Candied pumpkin seeds:

1/2 cup toasted pumpkin seeds
1 tablespoon sugar

In a medium, nonstick pan, combine the pumpkin seeds and sugar over medium-low heat. Cook, stirring frequently with a heat-resistant spatula, until the sugar is melted and coats the pumpkin seeds.

Remove from heat and spread the seeds on a greased or parchment-lined baking sheet so the seeds do not stick together as they cool.

Whipped cream and assembly:

1 cup heavy cream
1 teaspoon vanilla extract
2 tablespoons sugar
Pots de crème
Candied pumpkin seeds
Maldon salt or another coarse sea salt

In a large bowl using a whisk or hand mixer, beat together the cream with the vanilla extract and sugar to form stiff peaks.

Serve the pots de crème with a dollop of whipped cream, a sprinkling of candied pumpkin seeds and a pinch of salt.

Serves 4-6

Source: LA Times
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Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

The Cheesecake Factory – Hershey’s Chocolate Bar Cheesecake

Hope you are having a great week.

We have an exciting opportunity for you to be part of copycat recipe history!

For the past week, we have been trying to crack the code on this new dessert recipe from The Cheesecake Factory.

After several attempts, we think we have finally nailed it, but would like your opinion.  Please try out this recipe and let us know what you think.
Your feedback may be used in the final version of the recipe and you’ll get credit for helping to crack the code on this copycat masterpiece :-).

Enjoy!

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New Secret Recipe
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The Cheesecake Factory – Hershey’s Chocolate Bar Cheesecake

Cheesecake Layer:
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar
3 eggs
1/4 cup sour cream
1 tsp vanilla extract
4 oz. chopped Hershey chocolate bar, melted

Chocolate Cake:
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Chocolate Frosting:
1/2 cup (1 stick) butter
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

2 cups Hershey’s Milk Chocolate Chips

To prepare the cheesecake:

Preheat oven to 325 degrees F. Line a 10-inch round baking pan with aluminum foil. Let the edges of foil extend over sides of pan and then spray the foil with non-stick cooking spray.

In large bowl, beat cream cheese, sugar and vanilla extract at medium speed with an electric mixer until creamy and smooth. Whisk eggs in a bowl; add to cream cheese mixture. Blend just until eggs are incorporated. Stir in sour cream and melted chocolate.

Pour batter into prepared pan. Bake for 45 minutes, or until the top just starts to turn golden.

Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours.

To prepare the chocolate cake:

Heat oven to 350°F. Grease and flour two 10-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

To prepare the chocolate frosting:

Melt butter. Stir in cocoa.

Alternately add powdered sugar and milk, beating to spreading consistency.

Add small amount additional milk, if needed. Stir in vanilla.

To assemble:

Spread a layer of frosting on top of one chocolate cake.

Using edges of foil as handles, remove cheesecake from pan and peel away foil.  Carefully layer the cheesecake on top of the frosted cake.  If the cheesecake becomes hard to work with, you can place in the freezer for 20-30 minutes.

Spread some chocolate frosting on top of the cheesecake layer.

Place second chocolate cake on top and ice with frosting on top and on all sides. Decorate the sides of the cake with Hershey’s chocolate chips.

Makes 1 (10-inch) cheesecake.

Photo Source: The Cheesecake Factory

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Peppermint Patties

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Discover great tasting Chinese vegetarian dishes that improves your diet, health, and shows you how to cook delicious Chinese vegetarian food in just minutes:

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Hi,

I hope you had a great weekend.  We enjoyed a nice day at the Bronx Zoo yesterday.  The kids had a blast learning about all the wildlife. I haven’t been to the zoo in a couple years, so I must admit, I had a pretty good time too.

Today’s recipe (shown below) is for peppermint patties.  It is easier than you think to create these yummy sweets at home.

This recipe is only one of over 300 mouth watering candy recipes that are featured in the “Delicious Candy Recipes” cookbook.

Members of our Discount Cookbook Club have already received this entire cookbook with their membership.  If you’re interested in joining the club, you can download this title and many others at:

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New Secret Recipe
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Peppermint Patties

Ingredients:
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners’ sugar
3 cups semisweet chocolate chips
2 teaspoons shortening

Directions:
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners’ sugar, a little at a time, to form a stiff dough that is no longer sticky.

Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.

In a medium saucepan over low heat, melt chocolate with shortening, stirring often.

Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.

Source – Delicious Candy Recipes

Until Next Time… Be Well!

Kind Regards,

Ron

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tunasalad

Copycat Dairy Queen Hard Chocolate Sauce

Perfect for you summer ice cream sundaes!

6 ounces chocolate chips
1/2 stick butter or margarine
1/4 cup corn oil

In a double boiler melt chips and butter together. When melted, add oil. To serve, pour the sauce over ice cream and it will harden in a couple seconds.

Makes 1 1/2 cups.