Here’s my recipe for Double Trouble Chocolate Zabaglione. What’s cool about this recipe is that you make one yummy recipe that can be used in 2 different desserts!

My Double Trouble Chocolate Zabaglione

Ingredients

1/2 cup heavy cream
1 bar Supreme Species Dark Chocolate
1/8 teaspoon instant coffee granules
1/2 of the inside of a vanilla bean ( equivalent to about 1/8 of a teaspoon)
5 Egg Yolks
1/2 Cup Wholesome Sweetners Organic Sugar
1/3 cup lowfat milk
1 pinch of salt
Berries of your choice

To Make Hot Milk Mixture

First, take 1/2 cup of heavy cream and simmer on low heat for about 1and 1/2 minutes.  Add 1/8 teaspoon instant coffee granules and stir. Chop up chocolate bar into very small pieces and then add to hot milk mixture.  Stir up until smooth and all the chocolate is melted.  Then set aside to cool.

To Make Egg Mixture

Now, cut 1 vanilla bean in half, and scrape out insides to get all the vanilla beans. Set aside.
Separate 5 eggs so that all the whites are in one bowl and the yolks are in another.
Next, add 1/2 cup of Wholesome Sweetners organic sugar.  Then add 1/3 cup of lowfat milk and a pinch of salt.  Stir into egg mixture until combined.
Now set egg mixture on top of a simmering pot part-way filled with boiling water. Be sure to not let the bottom of the egg mixture pot touch the boiling water in the other pot. Stir the egg mixture until it gets thick… about 2 and 1/2 minutes.

Then gently fold the chocolatey mixture into the egg mixture and serve warm over berries. YUM!!

Homemade Whipped Cream

1 pint heavy whipping cream
1/4 Nielsen – Massey Tahitian Vanilla Extract
2 tablespoons Wholesome Sweeteners Organic Sugar

Chill bowl and beaters in freezer in advance.  Pour whipping cream into bowl.  Add vanilla. Beat for about 2 minutes. Then add sugar and beat for an additional 2 minutes, or until you see little peaks on the beaters.

To Make the Double Trouble Trifle Tower

11/2 pints of strawberries (wash and slice all but the biggest ones.  Biggest ones slice in half and leave on the stem)
2 1/2 tablespoons Wholesome Sweeteners Organic Sugar
Washed blueberries, raspberries and blackberries on hand
Angel Food Cake
Double Trouble Chocolatee Zabaglione (from recipe above, chilled)
Homemade Whipped Cream

Cut up Angel Food Cake horizontally in 5 even slices.  Assemble Trifle by alternating layers of cake, fruit, chocolate zabaglione and whipped cream.  Decorate top with big strawberry halves with stems facing outside the top of the cake.

Let me know if you liked it!

Ingredients

Suggested Fruits
•canteloupe
•fresh pineapple
•honeydew melon
•large, stemmed strawberries
•raspberries
•seedless red grapes

To Chocolate-Coat
•4 oz semi-sweet chocolate, melted

Equipment
•bamboo skewers

How-to Make
1.To melt chocolate, place in microwave-safe bowl and heat in 30 second increments — stirring between each — until melted
2.Cut fruits into desired shapes, using a melon baller or small cookie cutters. Set aside
3.Line a sheet tray with parchment paper. Using a bamboo skewer, dip strawberries or raspberries (or whichever fruits you would like to chocolate-coat) in the melted chocolate
4.Place on sheet tray and transfer to refrigerator to harden, about 10-15 minutes
5.Assemble fruit on bamboo skewers as desired, topping each skewer with a piece of chocolate-covered fruit. Eat immediately, or refrigerate until serving

courtesy of www.how2heroes.com

Simple Recipe for Warm, Gooey Brownie Pie

Ingredients
Brownie Pie
•½ lb (2 sticks ) unsalted butter, plus extra for buttering the dish
•4 extra-large eggs, at room temperature
•2 cups sugar
•¾ cup good cocoa powder
•½ cup all-purpose flour
•seeds scraped from 1 vanilla bean

Spun Sugar Nests
•2 cups sugar
•2 tsp canola oil
•¼ tsp fresh lemon juice
•8 tartlet molds
Special Equipment
•9 x 12 x 2″ oval baking dish
•electric mixer
•3 quart saucepan
•ice cream scoop

How-to Make the Brownie Pie
1.Preheat the oven to 325º. Lightly butter a 2 quart ( 9 x 12 x 2) oval baking dish
2.Melt the butter, set aside to cool
3.Beat the eggs and sugar on medium high (use paddle attachment for the mixer) for 5-10 minutes until thick and pale yellow. 
Sift together cocoa powder and flour and set aside
4.When the eggs and sugar mixture is ready, switch mixer to low-speed and add the vanilla seeds and cocoa/flour mixture. 
Mix only until combined. Slowly pour in the cooled butter. Mix again just until combined
5.Pour the batter into the oval baking dish and place in a hot water bath so the water comes halfway up the side of the dish and bake for exactly 1 hour. (You can use a cake tester put in 2″ from the side – if it comes out ¾ clean, then it is good. The center will be jiggly)
6.Allow to cool

How to Make the Sugar Spun Nests
1.Grease the insides of 8 tartlet molds. 
In a 3 quart sauce pan, whisk together the sugar and lemon juice until the sugar is completely moist
2.Add the brandy and mix on low until fully incorporated
3.Heat the sugar for 4½ minutes over medium heat, stirring with wire whisk until the sugar turns clear and caramelizes to light brown. 
Remove from heat and let stand at room temperature for 1 minute

Assemble

1.Arrange tartlet pans 3″ apart on parchment paper
2.Coat a soup spoon with the caramelized sugar, and drizzle over the insides of the pans, spiraling around the mold to create a nest. (Note: You will need 5-6 spoons of the sugar mixture to make one nest.) Allow to harden. Make sure to break away any excess mixture that may land on the top of the molds
3.To remove from tartlet molds: hold mold in one hand, and turn the tartlet into other hand, ever so gently
4.The nests can be served immediately or kept in a well-sealed plastic container for up to 2 days
5.Use an ice cream scoop to scoop out the Brownie Pie, and then assemble with raspberries and pastry cream

courtesy of www.how2heroes.com

Easy Recipe for Asian Salmon Sammy Sandwich
Makes 2 Sandwiches

Ingredients
For Salmon
•2 skinless salmon fillets, 3-4 oz each
•2 tbsp olive oil
•olive oil (for drizzling on fillets)
•salt & pepper
For Asian Vinaigrette
•1 tbsp sesame oil
•2 tbsp vegetable oil
•½ cup rice vinegar
•2 tbsp soy sauce
•2 tbsp sugar
•1 tbsp honey
•1 scallion, chopped
•1 tsp grated garlic
•1 tsp grated ginger
For Sandwiches
•½ cup diced celery (about 2 ribs)
•1 tbsp toasted sesame seeds
•black pepper
•squeeze of lemon juice
•whole wheat ciabatta bread (halves scooped of extra bread if desired)
•bean sprouts
•bok choy, sliced
•1 tbsp chopped scallion

How-to Cook Salmon

1.In a medium saute pan, heat olive oil over medium heat
2.Drizzle the salmon fillets with olive oil and season with salt and pepper
3.Sear salmon, 3-4 minutes per side. To check for doneness, break open to look at the center (you are going to flake the salmon later anyway)

Make Asian Vinaigrette

1.Whisk all vinaigrette ingredients together. Set aside

Mix Salmon Salad & Assemble

1.Remove fillets to a pie plate or bowl and flake apart with a fork
2.Add a few tablespoons of the vinaigrette and celery. Place in refrigerator o cool and marinate, about 30 minutes
3.Squeeze a bit of fresh lemon juice over the salmon salad, season with salt and pepper and stir in 1 tbsp chopped scallions and toasted sesame seeds
4.Mound atop the bottom pieces of whole wheat ciabatta. Drizzle with a few more tablespoons of vinaigrette
5.Top with bean sprouts and bok choy, then the top piece of bread. Enjoy immediately!

Courtesy of www.how2heroes.com

How-to Make Pesto
1.Place the garlic cloves in a small pan over medium heat and toast for 3-4 minutes, shaking pan occasionally, until light brown. Remove from pan, and set aside to cool
2.Turn off the heat and immediately place the pine nuts in the still hot pan from the garlic and toss about 2-3 minutes until golden brown
3.Place basil, pine nuts, garlic and 3 tbsp of cheese in the bowl of a food processor
4.Pulse and stream in olive oil until the desired consistency is reached (a thick paste is usually what you’re looking for). Scrape down sides of food processor if necessary to be certain all ingredients have been blended
5.Season with salt and pepper and blend just a couple of seconds to incorporate
Remove pesto from food processor. Fold in the remaining 2 tbsp of cheese. Adjust oil, salt and pepper to taste and it’s ready to serve

courtesy of www.how2heroes.com

Recipe for Homemade Orangeade
Makes 32 oz (serves 4-6)

Ingredients
•3-4 tbsp fresh-squeezed lemon juice (1 lemon)
•3 tbsp fresh-squeezed lime juice (2 limes)
•2 cups seltzer water
•2 cups orange juice
•2 cups water
•½ cup sugar
•fresh mint leaf chiffonade (thin ribbons)
•ice cubes

Special Equipment
•juicer
•32 oz pitcher

How-to Make1.In a 32 oz pitcher, add seltzer water, orange juice, plain or unfiltered water, sugar, lemon juice, lime juice. Mix well
2.Add thin ribbons (chiffonade) of fresh mint leaves and mix again
3.Add ice and refrigerate for 1-2 hours before serving
4.Pour into individual glasses and garnish with more fresh mint (optional)

courtesy of www.how2heroes.com