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!

 

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!

Simple Recipe for Pesto & Sun-Dried Tomato “Souffliche” tm
Serves 6-8

Ingredients
Pesto Sauce – makes 1 cup
•3 large garlic cloves, unpeeled, end trimmed
•2 cups fresh basil leaves, packed
•¼ cup grated Parmesan cheese, divided into 3 tbsp + 2 tbsp
•¼ cup pine nuts
•½ cup extra virgin olive oil (plus more if needed)
•salt & pepper for seasoning

Pie Crust – makes 2 crusts (freeze 1 for future use)
•2 cups flour + more for dusting work space
•¼ tsp salt
•1½ sticks butter, room temperature
•6 tbsp ice water

Souffliche Base
•3 tbsp unsalted butter
•3 tbsp all-purpose flour
•1 cup hot milk
•salt & pepper for seasoning
•4 extra-large egg yolks

Filling
•⅓ cup finely-grated Parmesan cheese + more for topping
•⅓ cup pesto sauce*
•1½ tbsp sun-dried tomatoes, chopped finely
•5 extra-large egg whites
•⅛ tsp cream of tartar
•salt for seasoning

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

How to Make Pie Crust
1.Preheat oven to 350º
2.Combine flour and salt in medium bowl
3.Add room-temperature butter, and incorporate into flour with hands until fat is in pebble-sized pieces
4.Add ice water slowly, mixing with hands. Gather into ball and divide in two portions. Wrap one portion in plastic, and freeze for future use
5.Roll into round, ¼” thickness. Place in pie plate and crimp edges
6.Bake for 6 minutes. Take out and let cool while making the soufflé base

Prepare Soufflé Base
1.Preheat oven to 400º
2.Using a small saucepan, melt the butter over low heat. Add flour and stir with a wire whisk constantly, 1 minute
3.Add hot milk, salt and pepper, and cook for 1 more minute
4.Remove from heat. Add the egg yolks, one at a time and whisk until combined
5.Add â…“ cup of pesto and the Parmesan cheese. Stir until combined and place into a large mixing bowl. Stir in the chopped sun-dried tomatoes
6.Whip egg whites in a mixer with cream of tartar and a pinch of salt for 3 minutes. Whip 1 minute on low speed, 1 minute on medium speed and 1 minute on high speed. Look for medium-stiff peaks

Assemble & Bake
1.Stir ¼ of the egg white mixture into the egg yolk-pesto mixture. Working in 3 parts of the remaining egg white mixture, gently fold in ⅓ at a time until all egg while mixture is combined with the egg yolk mixture, careful not to fold too much and deflate egg whites
2.Transfer to pie crust, top with grated cheese, and bake for 20-25 minutes. The souffliche should be golden-brown and fluffy, ready to eat immediately.

courtesy of www.how2heroes.com

Recipe for Strawberry Crepes with Nutella
Ingredients

Crepes
•1 cup low-fat milk
•1 cup flour
•3 extra large eggs
•1 tsp salt
•½ tsp vanilla
•1½ tsp sugar
•1 tbsp butter

Whipped Cream
•½ cup heavy cream
•¼ tsp vanilla
•2 tsp sugar

Crepe Filling
•Nutella
•fresh strawberries

How-to Make
1.Whisk eggs and milk together with a fork until blended. Then gradually add flour, beating with a hand mixer
2.Add the vanilla, salt and sugar. Beat again with the hand mixer for 2 minutes
3.Heat crepe pan on medium heat, coating it with butter
4.Pour the crepe batter into the middle of the pan. Quickly rotate the pan to cover the entire surface. (The goal is thin, crisp pancakes, not thick ones.)
5.After about 2 minutes, flip the crepe and add strawberries, Nutella, or both
6.Fold in half, then in quarters and plate with freshly cut strawberries and/or homemade whipped cream

courtesy of www.how2heroes.com

Recipe for Cherry Pie
Serves 8-10

Ingredients
Crust
•2 cups all-purpose flour
•1 tbsp sugar + extra for sprinkling on top
•pinch of salt
•1½ sticks of chilled butter, cubed
•6-8 tbsp of ice water
•1 egg, lightly beaten and mixed with 2 tbsp of water

Filling
•1 (14.5 oz) can sour cherries
•1½ tsp sugar
•5-6 cups fresh Bing cherries, pitted & halved
•4 tbsp cornstarch
•2 tbsp fresh orange juice
•3½ tbsp fresh lemon juice
•pinch of salt
•½ tsp vanilla extract
•½ cup sugar

How-to Make Dough
1.Place flour, salt and sugar into the bowl of a food processor and pulse a few times to combine
2.Add the chilled cubed butter, pulsing until the butter is the size of small peas. With the processor on, stream in ice water, 1 tbsp at a time, into the butter and flour mixture, until the dough pulls away from the side of the bowl and forms a rough ball.
3.Turn off the mixer and dump the dough out onto a lightly-floured work surface. Roll the dough into a ball, and wrap with plastic wrap. Place in refrigerator for 30 minutes.

Make Filling
1.Preheat oven to 425º
2.Pour sour cherries and their liquid in a small saucepan and cook over medium-high heat for 15 minutes, or until a light syrup has formed. Remove from heat and pour mixture through a sieve. Discard the cherries
3.Place cherries, sugar, cornstarch, salt, juices and vanilla in a large mixing bowl, and stir to combine. Add in 3 tbsp of the strained liquid from the sour cherries. Stir to combine

Weave Lattice Top
1.Roll out one half of the pie dough (placing the other half back into the refrigerator to chill) until between ¼” and ¹⁄₈ “ thick. Place dough into pie plate
2.Roll out the other half of the pie dough to same thickness. Using a fluted-edged pastry wheel, slice the circle of dough into 1″ thick strips
3.Place cherry pie filling into the pie crust-lined pie plate, mounding it slightly in the center
4.Lay 4 strips of pastry dough across the filling equidistantly, leaving space in between the strips to let the filling show (if your strips are thinner, you may need 5 strips). Fold back strips 1, and 3 a little bit more than halfway. Lay a strip across the filling at the place where the three strips fold back. Unfold strips 1 and 3 so they are laying straight across the pie, over the new strip. Then, fold back strips 2 and 4 about halfway, and place another strip of dough where those strips fold back, leaving room in between the new strip and the first. Unfold strips 2 and 4 then rotate the plate 180 degrees and follow the same steps on the other side of the pie. (NOTE: This part of the process is actually very easy but much easier to follow if you watch the video)
5.When finished with the lattice, cut all overhang of the dough strips back so only ¾” hangs past the edge of the pie plate. Fold the overhang of dough under itself and crimp the edge of the pie

Bake
1.Brush with egg mixture and sprinkle with sugar. Reduce oven temperature to 375º and bake pie for 25-30 minutes, or until the crust is nicely browned, and the filling is bubbly