Creme Anglaise

Since I knew I was going to make a chocolate souffle, I wanted to serve a sauce with it. I figured I would make this thin custard sauce. I figured I would try it over some berries. It was really good. Did I like it over the souffle? No. This sauce is served chilled so it needs to be prepared in advance. My son assisted in making this sauce. He had to try it warm. He liked it. Also, he liked using the cooking thermometer. To him, this dish was more like a Science experiment. My husband liked it. He thought it would have been a good topping for the Angel Food cake in which I had made the prior week.

Creme Anglaise
1 cup milk
1 cup heavy cream
6 large egg yolks
1/2 cup sugar
1 Tbsp vanilla extract

Directions:

1. In a small saucepan, combine the milk and heavy cream. Bring to a boil.
2. In a medium saucepan, whisk the egg yolks and sugar together. 
3. While whisking, drizzle about a couple of spoonful of the hot milk into the egg yolks.
4. Continue whisking, slowly drizzle the remaining liquid into the egg yolks. 
5. While continuing to whisk, heat the mixture until it thickens. The mixture temperature should reach 175 degrees F. 
6. Remove the mixture from the pan and pour the mixture into a heatproof bowl. 
7. Stir in the vanilla extract.
8. Refrigerate the cream until it is very cold then cover the mixture tightly. 
9. Allow the mixture to chill for 24 hours so the flavor will intensify.

Recipe adapted from Baking cookbook by Dorie Greenspan.

One year ago..............................I made Chicken Pad See Ew.
Two years ago............................I made Baked Oatmeal.
Three years ago..........................I made World Peace Cookies.

Did you already know.............
-Another name for Creme Anglaise is English custard.
-Creme Anglaise needs to be kept away from strong odors so the flavor.
-Creme Angliaise is a cooked custard which can be served over fruit, crepes, pies, truffles, etc.

Angel Food Cake

Have you ever had Angel Food Cake? If so, what did you think? Well, I wasn't a big fan. I thought it seemed a little dry with no flavor. I really didn't think my husband would like it. Well, he loved it. I really loved this recipe. I would definitely make this cake again. I even had big plans to make a frosting with it but I didn't. My husband didn't care. He ate the majority of this cake. He had picked the lemon flavoring which I am glad. I wasn't sure if it would be a complicated recipe but it really was easy with a mixer. See you can have your cake and eat it too with this recipe.

Angel Food Cake
1 1/2 cups fine sugar
1/2 tsp salt
1 cup cake flour, sifted
12 egg whites at room temperature
1/3 cup warm water
1 tsp lemon extract
1 1/2 tsp cream of tartar.

Directions:

1. Lower the racks to the lowest position in oven.
2. Preheat oven to 350 degrees F.
3. In a medium bowl, combine 1 cup sugar, salt, and cake flour. Set aside. 
4. In a large bowl, whisk together the egg whites, water, lemon extract, and the cream of tarter until soft peaks form about 2 minutes.
5. Slowly, add 1/2 cup sugar to the egg white mixture. 
6. Continue to whisk over medium speed until medium peaks.
7. Using a spatula, gently fold in 1/2 cup of the flour mixture. 
8. Gently add the remaining flour mixture until incorporated.
9. Carefully, spoon the batter into an ungreased Bundt pan.
10. Bake for 35 minutes or until a wooden skewer inserted in the center comes out clean.
11. Cool the cake upside down on a cooling rack for at least 1 hour before removing from the pan.

Recipe adapted from Alton Brown.

One year ago...................................I made Quiche Lorraine.
Two years ago.................................I made Cookies and Creame Cookies.
Three years ago...............................I made Italian Ranch Dip.
Four years ago.................................I made Creme Brulee.

Did you already know...................
-Angel Food Cake originated in America.
-In the late 19th century, Angel Food Cake became very popular.
-Typically, the Angel Food Cake is topped with a glaze or fruit sauce.

Next week: I will be trying to make a Chocolate Souffle.

Nutella Chocolate Pudding

If you are going to make Angel Food Cake, you will have lots of egg yolks. I'm just preparing you. So, how do you use up a dozen egg yolks. You can make scrambled eggs with the egg yolks which my daughter loves. Why has my daughter had all yolks scrambled eggs? Because I wanted egg white scrambled eggs. I am not a big fan of egg yolks and she loves them so it is the perfect balance. With a dozen egg yolks, many other dishes can be made. So, I decided to make some chocolate pudding. This pudding is so good. I think I caught the children licking their bowls or maybe it was my husband? This chocolate pudding is really delicious.

Nutella Chocolate Pudding
2 cups of milk
1/2 cup sugar
1/2 cup unsweetened chocolate powder
4 tsp cornstarch
3 large egg yolks
1 Tbsp vanilla extract
1/2 cup Nutella
1/2 tsp salt

Directions:

1. In a medium saucepan, combine 1 1/2 cup milk, the sugar, and the cocoa powder.
2. Over medium high heat, bring the milk mixture to a simmer. 
3. Once simmering, remove from the heat. 
4. In a medium bowl, combine 1/2 cup milk, cornstarch, egg yolks, vanilla extract, Nutella, and the salt.
5. While whisking, add a spoonful of the hot milk mixture to the Nutella mixture. 
6. While continuing to whisk, add another couple of spoonful of hot mixture to the Nutella mixture.
7. Gradually whisk in more hot milk to the Nutella mixture. 
8. Combine the Nutella mixture to the saucepan. 
9. Heat the mixture over medium heat while continuing to whisk until the pudding begins to boil.
10. Reduce the mixture to a simmer and continue to whisk. The mixture should begin to thicken within 2 or 3 minutes. 
11. Pour the pudding into 6 small cups and cover with plastic wrap.
12. Refrigerate for 4 hours or overnight.

Recipe adapted by Tyler Florence. 

One year ago.................................I made a Tomato Basil Soup.
Two years ago...............................I made Bourbon Bacon Burger.
Three years ago.............................I made Banana Bread Cookies.
Four years ago...............................I made Jalapeno Bacon Stuffed Mushrooms.

Did you already know.....................
-In England, a savory pudding  are sausages like the black pudding. 
-In England, a sweet pudding is a similar to a sponge since it is steamed and thickened with eggs.
-In America, pudding is similar to a custard and a starch is used to thicken it.

Hello for a Monday

So, are you continuing to follow your New Years Resolutions? So far, I'm still becoming more organized. It is going slow. It is great that my husband has been helping. Keeping a menu plan is not always easy but we did better this week. I even ate leftovers for lunch. This is our menu plan for the week:
 
Sunday: Buffalo Chicken (I made it.)
Monday:  Soup (My husband made tomato soup from a can.)
Tuesday: Chicken Bake (My husband made it.)
Wednesday: Taco Dish (We purchased sandwiches to go.)
Thursday: Breakfast for Dinner (My husband made eggs of choice.)
Friday: Chicken Dish (My husband made his Taco Dish instead.)
Saturday: Stuffed Pepper Soup (I made it.)

I think our three biggest obstacles about menu planning are:

1. During the week, we are tired and just don't feel like cooking.
2. We change our minds especially the kids. We don't want soup again.
3. I will notice another dish that I would rather make than the one I have planned which is really no big deal since we didn't purchase the groceries yet.

Italian Cream Cake

I finally made this cake. I have been wanting to make it for awhile. When I suggested it, my daughter said sure but my two guys were not interested. I didn't want to make a cake for only two people. Then we went to the store. The store had samples of different cakes to sample. I had my guys try this cake. They both liked it. Then I told them the name. So, they agreed I should make the cake. They told me that my cake was better than the one they had tried at the store. I love my guys. They say the sweetest thing to me. My daughter like it a lot too. The recipe calls for coconut but you can't taste it. I crushed the pecans small for my husband. He isn't the biggest fan of nuts. Also, I limited the pecan decorations on the cake so he could take them off and give them to me. If you want a taller cake, then I would double the batter but this size was perfect for us. I used 2 pans instead of 3 since I didn't want to rotate pans during baking it. 

Italian Cream Cake
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup pecans, chopped
1/2 cup sweetened flaked coconut

Directions: 

1. Preheat oven to 350 degrees F.
2. Grease and flour two 9 inch baking pans. Set aside.
3. In a large bowl, cream the butter with the sugar until fluffy.
4. Add the eggs, one at a time, and beat well before adding the next egg.
5. Add the vanilla and combine.
6. In a small bowl, combine the flour, baking soda, and salt. 
7. Add a little of the flour mixture then alternating with the buttermilk. Combine well.
8. Fold in the pecans and the coconut.
9. Evenly distribute the batter between the two pans.
10. Bake for 20 minutes or until a toothpick inserted in the middle comes out clean.
11. Allow to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

Cream Cheese Frosting
12 oz. cream cheese, softened
1/2 cup butter, softened
4 cups powder sugar
2 tsp vanilla extract
Directions:

1. In a large bowl, beat the cream cheese and butter until fluffy. 
2. Add the powdered sugar and vanilla. 
3. Beat until smooth. 

Recipe and frosting adapted from Taste of Home. 

One year ago...........................I made Chicken Cordon Bleu.
Two years ago.........................I made Sausage Wonton.
Four years ago.........................I made Burgundy Mushrooms. 

Did you already know........................
-Italian Cream Cake is a Southern Cake.
-Italian Cream Cake was published in the early 1900s.
-Italian Cream Cake tends to be three layers with a cream cheese frosting.

Next week: I'm posting Angel Food Cake!