Healthy Almond Meltaway Cookies.

Today I am bringing you an updated Healthy Almond Meltaway Cookies recipe. As most people in the world including my family are getting healthy I thought I would repost this yummy recipe. If you are anything like me, you still have to have something sweet while eating healthy. This recipe is even better then the original full fat version. I hope you all had a wonderful Christmas and New Year! In the next coming weeks I will be talking a bit more about the system we will be using to get healthy. Below is the original post as well as new photos. As a side note in the original post I announced I was moving back home to Florida. It is crazy to think we are two short months away from being here a full year! 

Today I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy

Ingredients 

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon salt 
1 cup Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Chateaubriand Recipe

The finished product.

For Mothers Day here in the US,  I made Chateaubriand, My parents had Chateaubriand the night they were engaged. so it was very special for my Mom. For my first ever traditional French meal I think it turned out wonderful. I made all of the sauces homemade, you can find the recipe Here. I know I will be making this dish again for special occasions! Chateaubriand is not a difficult meal if you follow the recipe.

Melting the butter.

Searing the meat.

Searing the meat on all sides.

The meat placed on a rack in my pan, ready to go in the oven.

Chopping the tarragon.

The meat after cooking in the oven.

Adding in the shallots.

Sauteing the shallots.

Adding in the red wine.

Adding in the Demi-Glace.

Tarragon being added in.

Ingredients

1 thick, center cut tenderloin, approximately 1 pound

2 tablespoons unsalted butter

2 tablespoons olive oil

Salt and freshly ground black pepper, to taste

1 shallot, minced

4 oz. full-bodied red wine

4 oz. Demi glace

1-tablespoon butter, softened

2 teaspoons minced fresh tarragon

Whole tarragon leaves, for garnish

Directions

Preheat your oven to 375º F. Liberally sprinkle salt and pepper on the meat. Preheat an oven-safe heavy skillet or saute pan over medium-high heat. Depending on your stove, this could take 4 or 5 minutes. Add the butter and oil to the pan. When the butter stops foaming, place meat in pan.With tongs, turn the meat and continue searing. If the meat sticks to the pan, leave it for another few seconds. When the sear is complete, the meat will release on its own, so be gentle and patient. Keep an eye on the heat, you may need to adjust it up or down to maintain a good “sizzle ‘ without burning the meat. Remove the meat from the pan, and place an oven-safe rack in the cooking pan. Put the meat on the rack and roast in the oven until the meat has reached an internal temperature of 125º F if you want your meat more on the rare side. I cooked the meat for 25 minutes. Put the meat on a warmed platter to rest for about 15 minutes. The temperature will continue to rise, and your meat will be a perfect medium well. While the meat is resting, prepare the sauce. You should have plenty of oil/butter left in the cooking pan. Place the pan over medium heat – careful, it has been in the oven. Make sure you have an oven mitt, because the handle can burn you. Add the minced shallot and saute until translucent, but not browned. Add the red wine. Turn the heat up to medium high and reduce by half. Add the demi-glace to the pan and reduce for a couple of minutes until the mixture is somewhat syrupy. Taste for seasonings, and add salt and pepper if necessary. Stir in the minced tarragon and remove from the heat. Swirl in the softened butter right before serving. This will help to further thicken the sauce and impart a lovely sheen. We sliced the meat in the kitchen but the traditional preparation would be to slice the meat at the table. I severed this dish with piped mash potatoes but you can use any other side you wish.

 

Riches, A Cookie from the 1930’s

A couple of weeks ago I went to several garage sales and picked up some wonderful vintage cookbooks, one of those I bought is The Cookie Book by Nellie Watts. From what I can tell it was printed in the 1930’s, it has  wood for the book covers. It is so interesting reading through the book and seeing how women use to bake. I decided to make a cookie called Riches, the cookie is a bit crisp with a almond flavoring and the topping is somewhat like a cinnamon meringue. The full recipe makes 4 dozen cookie a bit to much for my family to consume so I halved the recipe, I have given both recipes. The eggs were a bit tricky to half but I mixed together a whole egg then poured half of it into the batter. I did the same with the half a yolk. Next time I make these cookies I will pipe on the filling for a more presentable cookie.

 

Softening the butter.

The eggs mixed.

Adding the egg into the creamed butter and sugar.

The mixed dough.

The dough ready to be formed into a disk.

The disk of dough wrapped in plastic wrap ready to be chilled.

 

The egg whites and cinnamon.

The chilled dough ready to be rolled out.

The rolled out dough cut into circles.

The cookies on parchment lined baking sheet.

The topped cookies ready to bake.

 

 

Full Recipe (4 dz)

1 1/2 cups butter

2 cups sugar

1 egg plus one extra yolk

1/4 tsp almond extract

4 cups flour

1/8 tsp salt

Topping

1 egg white

2 TBS sugar

1/2 tsp cinnamon

2/3 cup shredded almond

 

Half Recipe

3/4 cup butter (1 and half sticks)

1 cup sugar

half of an egg plus half yolk

1/4 tsp almond extract

2 cups flour

1/8 tsp salt

Topping

1 egg white

1 TBS sugar

1/4 tsp cinnamon

1/3 cup shredded almond

 

Directions

Cream butter with sugar. Add eggs, almond extract, flour and salt in given order. Form dough into a disk then wrap dough in plastic wrap then chill dough until firm. Roll and cut into two inch circles. In center of each circle place half teaspoon of the topping made by beating the egg white till stiff and adding the sugar and cinnamon. If you choose add shredded almonds and bake in a 400 degree oven for 7-10 minutes, mine took 7.

Happy Easter a Week Late with a Recipe for Two Desserts

 

Today I bring you my Easter desserts, a week too late. I wrote this post last Monday then life got in the way and I did not get to add the pictures till today. I hope you all had a wonderful Easter spent with Friends and Family celebrating our Saviors Resurrection! We had a wonderful low key Easter, we went to a Sunrise Service right on the beach which was amazing then we spent the afternoon eating dinner with dear friends at our house. Since I love making and eating desserts I offered to make them, I made a Lemon Roll Cake as well as Mini Lemon Cheesecakes. I got the idea to make the Lemon Roll from Crazy for Crust and from there just ran with it. Both desserts turned out wonderful and I know I will be making them many more times in the coming months. One of the reasons I love these desserts is they are so easy to make, the filling for the Lemon Roll is also the base for the Mini Cheesecakes. It is also very light and refreshing and would make a wonderful dessert for the hot summer months. I was actually only planning on making one dessert but then I had a lot of the filling left from the Lemon Roll Cake so I decided to make mini cheesecakes, I used Gingersnaps for my crust on the Mini Cheesecakes since I did not have any Gram Crackers on hand. I hope you all love these desserts as much as I do!

 

Lemon Roll Cake with Lemon Cheesecake Filling

 

Whisking the dry ingredients together.

Whisking the eggs.

Rolling the lemon to release the juice.

Zesting the Lemon.

Cutting the Lemon.

Juicing the Lemon.

 

Adding in the sugar.

Mixing together all of the wet ingredients.

Adding in the flour.

Carefully spreading the batter into the pan.

Batter spread into the pan, thinly.

Quickly peeling the cake off of the wax paper.

The Lemon Roll off of the old wax paper and onto the new.

Rolling the cake so it can cool.

Adding the whipping cream into the ice cold mixing bowl.

Adding in by small increments the softened cream cheese.

Adding in the powdered sugar and lemon extract.

 

The Lemon Cheesecake filling.

Spreading the filling on the lemon roll.

Re-rolling the Lemon Roll.

The Lemon Roll ready to be refrigerated.

Wrapping the Lemon Roll for the fridge.

 

Mini Lemon Cheesecakes

Smashing the gingersnaps.

Add the cookies crumbs to the mini muffin tin.

Spooning the lemon cheesecake filling into mini muffin tin.

 

The filled muffin tin ready to go into the freezer.

 

 

Lemon Roll Cake
3 eggs
1/2 cup granulated sugar
2 tablespoons Lemon Juice (about 1 medium or 1/2 large)
Zest of one lemon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all purpose flour
Powdered sugar, to aid in rolling

Lemon Cheesecake Filling
1/2 cup whipping cream
8 oz cream cheese
5 TBS powdered sugar
1 tsp lemon extract
Directions
Preheat oven to 350 degrees. Line a jelly roll (10″x 15”) pan with wax paper. Beat eggs at high speed for 2 minutes, until frothy and dark yellow. Beat in sugar, lemon juice, and zest. Whisk together salt, baking powder, and flour. Stir into wet ingredients just until blended. Spread in prepared pan. Batter will be in a very thin layer and you will need to use a wooden spoon or spatula to spread it to all the corners of the pan. Bake for 7-9 minutes (mine took 7).
While the cake is baking, place wax paper larger then your jelly roll pan out on a large work surface. Sprinkle liberally with powdered sugar. As soon as the cake comes out of the oven, turn it over on the wax sprinkled with powdered sugar. Using a serrated knife carefully pull cake off of the wax paper it was cooked on. Working at the short end, fold the edge of the wax paper over the cake. Roll tightly, rolling up the cake into the wax paper. Let cool completely while rolled, at least one hour. While the cake is chilling, make the filling. Beat the heavy whipping cream and cream cheese until stiff peaks form. Beat in the lemon extract and powdered sugar. When cake is cool, carefully unroll the cake and place on a clean piece of wax paper. Spread the lemon whipped cream over the cake. (You should have filling left over) Gently but tightly, re-roll the cake and tape close. Chill until it firms up a bit, at least one hour or overnight. Slice and serve. Cake will last covered in the refrigerator for up to 4 days.

Lemon Cheesecake
5 gingersnaps
Leftover lemon filling
12 small muffin tin wrappers
Directions
Crumble 5 gingersnaps, Using the left over filling from the Lemon cake fill 12 small muffin cups. Freeze for several hours or overnight. Serve with small dollop of whipped cream.

Moms Italian Pasta Bake

Today I bring you my Mom’s Italian Pasta Bake, many years ago she cooked for a family and this was one of their most requested dishes! This dish taste great if you want to freeze it, you could also make a double batch. If you decide to freeze it do not add the cheese until ready to Bake.  I love this dish, it is truly a comfort food! It is also super easy to make, I think it is the shortest recipe I have ever posted!

Ground Chuck and seasonings.

Browning the meat.

The browned meat ready to be drained.

Our pasta of choice.

Cooking the pasta.

The drained meat ready to be mixed into the sauce.

Pasta, Sauce and half of cheese mixed together.

Pasta Bake with the rest of the cheese on top and ready to go into oven.

Ingredients

1 pound of ground sirloin

16 ounce box Muellers Penne Pasta

24 oz jar of your favorite pasta sauce

Italian spices of choice

8 oz mozzarella cheese

4 oz Parmesan cheese

Directions

Brown the sirloin in a large pan. Once meat is cooked drain off any fat on a paper towel. Cook pasta until Al Dente. Put into baking dish of choice, add in sauce as well as the meat and the cheese, mix until blended and bake it at 350 for 30 minutes or until all the cheese is melted and top is golden brown.

Healthy Almond Meltaway Cookies.

Today I am  taking a quick break from iTunes Tuesday to bring you delicious Almond Meltaway Cookies, that on top of being yummy are also healthy! As a side note I can officially tell you that we are moving home to Pensacola, Fl woohoo! Now back to your regularly scheduled programming 🙂  My mom loves almond so they were a hit with her as well as my dad and I. The original recipe comes from The Novice Chef. I changed the recipe up a bit to make it a little healthier . The original recipe also had a glaze on top, I did not include the recipe for this but feel free to stop over at The Novice Chef to get the original recipe.  Enjoy 🙂

Adding in the baking powder to the flour and salt.

Mixing together the flour, salt, and baking powder.

Measuring the Organic Cane Sugar into my bowl.

The sugar and Coconut Oil.

Creaming the sugar and Coconut Oil.

Adding in the Almond extract and egg.

Adding in the flour to the dough.

The cookie dough all mixed up.

Using my cookie scoop to measure out the dough for each cookie.

Cookies ready to go into the oven.

Ingredients:

2 cups King Arthur Organic Unbleached Flour

1/2 teaspoon baking powder

1/4 teaspoon flaked sea salt (or can use regular table salt)

1 cup BetterBody Foods & Nutrition Organic Extra Virgin Coconut Oil

3/4 cup Wholesome Sweeteners Organic Fair Trade Cane Sugar

1 large egg

1 tablespoon almond extract

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper. Set aside. In measuring cup whisk together flour, baking powder and salt. In a stand mixer using flex edge beat Coconut Oil and sugar until light and fluffy. Add egg and almond extract, mixing until combined. Add flour mixture 1/2 cup at a time, mixing until completely combined. Using cookie scoop press dough into scoop making sure it is packed in scoop, release dough unto prepared baking sheet. Bake for 8 minutes. The cookies will not look browned or cooked, but they are! Remove from oven and let cookies rest on baking sheet for 5 minutes. Then transfer to a wire rack to cool completely.

Saint Patrick’s Day Food

Happy Saint Patrick’s Day!  On Saint Patrick’s Day in the T household  we decided to go all out.I don’t think we have a lick of Irish blood in us but we sure love the food! We made Crock Pot Corned Beef & Cabbage recipe by Salt and Pepper Moms, as well as Irish Soda Bread and Irish Cream Dessert recipes below. For the Irish Soda bread, I followed the basic recipe but others include caraway seeds and raisins. You could also use green food coloring to give the bread some pizzazz. We bought Kerrygold Butter to go on the bread, and let me just say I think we will be buying the butter from now on! The Irish Cream Dessert original recipe came from Food Network UK, I changed it up a bit.

Irish Soda Bread

Flour, baking soda, and salt.

Adding in the Buttermilk.

Bread dough ready to be kneaded.

Bread on floured board.

Bread ready to go in the oven.

Bread out of the oven with Kerrygold Butter.

 

Ingredients

4 cups flour
2 teaspoon baking soda
1 teaspoon salt
1 3/4 cups buttermilk

Directions

Preheat oven to 425 degrees. In a large bowl, mix together the flour, baking soda and salt. Gradually stir in the buttermilk until the dough comes together in a slightly sticky ball, dough will be shaggy. Turn dough onto a floured surface and knead gently a few times. Form the dough into a ball. Cut an X into the dough with a sharp knife, about 1/4 of an inch deep. Bake for 30 minutes until the crust is dark golden brown and a knife comes out clean.

Irish Cream Dessert

Melting the butter.

Crushing the Gingersnaps.

Whipping the cream.

Whisking together the sweetened condensed milk and creamer.

The finished whipped cream.

Folding in the Whipped Cream into the Creamer mixture.

Lined ramekin with the gingersnap cookies mixture.

Pouring the cream into the ramekins.

Filled ramekin.

Filled ramekin topped with gingersnaps.

Ready to go into the freezer.

 

Ingredients 

20 gingersnap cookies

2 1/2 tablespoons butter, melted

1 cup heavy cream

12 oz  sweetened condensed milk

1/2 cup Baileys Irish Creamer, Original

4 Ramekins

Directions

Line the ramekins with plastic wrap creating a shell and leaving long flaps to cover the ramekins later. In a food processor, pulse gingersnap cookies with melted butter until small crumbs form for the crust. My food processor was not available so I left the ginger snaps a bit chunkier. If you do not have a food processor put cookies in Ziplock bag and crush with a can. Press half the cookie crumb mixture, dividing evenly, firmly into the bottom of each ramekin. Reserve the other half of the crumb mixture for the topping. In a large bowl, Whisk heavy cream until soft peaks form. In a separate large bowl,  whisk together condensed milk and Irish cream then fold in whipped cream. Pour evenly into the ramekins. Top with remaining gingersnap crumbs and cover with the extra plastic wrap, pressing to compact mixture. Freeze until set, about 5 hours. To serve, remove plastic wrap from top and then gently turn ramekins over to release dessert onto a serving plate. Gently remove plastic wrap.

Homemade Bread

As I have mentioned before Here, I have been making all of our bread homemade since the beginning of the year and I am loving it! I love how easy it is to make it and also knowing what is in my bread! Bread is a large part of my food pyramid lol, I have been trying to eat healthier but bread was one thing I was not willing to let go! The recipe I use has been adapted from Make and Take. I have been using King Arthur Flour for this recipe and love it! I have used their cake flour, all purpose and whole wheat flour for this recipe and each time it comes out wonderfully! As I have learned making bread takes time and practice, my first couple of loaves did not turn out as I would have liked but with each batch they would get better. This recipe makes two large loaves, I let mine rise for 5 hours but feel free to let rise for as little as 2 hours.

Pouring flour into mixing bowl.

Flour as well as salt in bowl.

Pouring in yeast.

In the warm water goes.

Ready to mix.

Dough all mixed up and the bowl is ready to be greased

Greased bowl ready to rises.

Greased cling wrap tightly covering bowl.

Bowl covered with cling wrap and towel set in a warm place to rise.

The dough after the full 5 hours of rising.

Cutting the dough into two pieces.

Ball of dough ready to be pulled into loaf.

After the two loaves rose for 30 minutes.

Loaves and water in oven ready to bake.

Baked bread.

Ingredients 

3 cups warm water

1 1/2 tablespoons granulated yeast

1 teaspoon kosher or other course salt

6 1/2 cups unbleached all purpose flour such as King Arthur Organic all purpose flour , plus more for dusting

Olive Oil for greasing bowl

Directions

In the bowl of Kitchen Aid mixer place all of your ingredients. Using flex edge beater mix until dough pulls off  bottom of bowl with no flour on bottom of bowl. While bowl is still raised and dough is still on beater grease all around the bowl with olive oil. Lower bowl and scrape dough off of beater. Grease Cling Wrap with Olive Oil, cover top of bowl with cling wrap making sure there is no air leaking into the bowl. Cover top of bowl with towel and place it in a warm spot. Let rise anywhere between 2-5 hours, I let my bread rise for the full 5 hours. Try not to move bowl from where you first placed it, the more you move it lets air drafts into the bowl. After you have let the bread rise set out two cookie sheets covered with parchment paper. Sprinkle flour on top of dough, using knife cut down the middle of the dough. Flour both hands generously, pull half of bread out of bowl. Pull all of the sides of the bread down onto the bottom to form a large round somewhat flat ball of dough, place unto one of your cookie sheets. Repeat with other half of dough. Cover both loaves with greased cling wrap and let rise for 30 minutes.  Preheat oven to 450. After 30 minutes of rising, slice tops of loaves and take cling wrap off. Place large pot of water on bottom rack of oven, this helps crisp the outside of the bread but keep the inside soft. Place bread into oven for 30-35 minutes, you will know the bread is done when you tap on the top of the bread and sounds hollow. Remove from oven and place bread onto cooling racks. Once the bread is cooled you can either slice it or if you are not going to eat both loaves within a couple days you can freeze the loaf. I slice into pieces for easy use and pull out of freezer what I need at that time.

Homemade Potato Gnocchi

For dinner last night I decided to make potato Gnocchi to go with our Chicken Soup. After making the Gnocchi I decided they should be called little pillows of potato goodness 🙂 These Gnocchi reminded me of my mom’s Potato Dumplings, which she normally makes for New Years Day and Peach Dumplings in the Summer. From now on whenever I have a taste for Mom’s Potato Dumplings but do not have the time to make them I will be making these Gnocchi! I love this recipe so much that I have made it twice in the last two days! I used Easty’s recipe but sized it down, here is the link to the original recipe Eatsy: How to Make Homemade Gnocchi.

Potatoes baked and cut open.

Potatoes in the Ricer

Ricing the Potatoes with my Great Grandma’s Potato Ricer

Mixing the flour and riced potatoes.

Rolling the dough into a tube.

Cutting the rope of dough.

Pinching the gnocchi.

My beautiful potato pillows ready to take a bath.

All of the gnocchi floating on top of the water.

Gnocchi served in chicken soup.

Ingredients

Serves 3

2 Russet potatoes
1/2 teaspoon fine-grain sea salt
1/2 cup Unbleached All-purpose flour, plus more if needed

Directions

Preheat the oven to 400 degrees Fahrenheit. Place the potatoes on a baking sheet covered with foil and bake until they are tender when poked with a fork. This should take about one hour. When the potatoes are done, immediately slice them open to let the steam out. Bring a large pot of water to a boil; add a few pinches of salt. Peel the potato skin off and scoop out the potato, transfer the potato to a potato ricer or food mill. Push the potato ricer down and repeat until you’ve passed all of the potato through the ricer. Sprinkle the potatoes with the salt and adjust according to your liking. Sprinkle 1/4 cup of flour onto your clean counter or cutting board. Knead the potatoes with it, sprinkling in the remaining 1/4 cup flour, until the dough just comes together. If it’s still pretty loose, add more flour one tablespoon at a time. Now for the test! Pinch off a piece of dough and roll into a tube. Cut it into a few pieces and boil it to make sure it holds its shape. If it falls apart in the water, this means you will need to knead the dough a bit more. When it is the right consistency, the gnocchi will float to the top and look a little ragged but hold together. Roll the rest of the dough into ropes that are about 1/2-inch thick, then cut the ropes into 1/2-inch lengths. If desired take the gnocchi in between your thumb and index fingers and gently pinch all four sides of the gnocchi, this will give the gnocchi the more distinguished look. Add the gnocchi to a boiling water a few at a time. Adjust the heat so the mixture doesn’t boil too vigorously–it should be more like an aggressive simmer. When the gnocchi rise to the surface of the water, they are done. Remove them with a slotted spoon or mesh strainer and transfer them to a colander to fully drain.  When they first come out of the water they will look a little mushy but as they sit they will become more firm.

Mocha Chiffon Cake with Mocha Chantilly Cream for Valentine’s Day.

This slideshow requires JavaScript.

I made this cake yesterday in between watching the news and weather for updates on the Gridlock and Snow that we have been inundated with over the past 24 hours. As I am writing this post I am watching the Governor of Georgia give an update on the State of Emergency. In my county there were 450 children stuck at school overnight and hundreds of thousands stuck on the roads for upwards of 24 hours. Please say a prayer for all of those who are still stuck in school and on the roads.

Ok enough of that onto the recipe for Valentine’s Day, since it is coming up in a few short weeks I thought I would get a jump on dessert. I used a recipe from my Great Grandma’s Cookbook, with a few tweaks of my own. This cake is wonderful if you want a light cake that is not super sweet! One tip for separating the egg yolks from the whites is to let the eggs come to room temp before separating, this will also help the egg whites whip.

The Finished cake

Ingredients

3/4 cup strong coffee

1/2 cup unsweetened cocoa powder

1 3/4 cups cake flour

1 3/4 cups sugar

3 tsp baking powder

1 tsp salt

1/2 cup cooking oil

8 unbeaten egg yolks

1 tsp vanilla

8 egg whites

1/2 tsp cream of tartar

Directions

Whisk together the cocoa and coffee, let cool. Sift or using pastry cutter mix together flour and sugar making sure there are no lumps. Add in baking powder and salt, mix together. Make a well and add in order: oil, egg yolks, cooled cocoa mixture, and vanilla, beat until smooth. I used my hand mixer for the batter portion of the cake. Place egg whites and cream of tartar in a large bowl, using a stand mixer whip egg whites until very stiff peaks form. The egg whites should be stiffer than for meringue. Do not underbeat! Gradually pour egg yolk mixture over whipped egg whites, gently fold with spatula until just mixed. Do not Stir! Pour into a greased 4 in deep bundt pan. Cook in a preheated oven at 325 for 55 minutes, then up the oven temp to 350 for 10-15 minutes. Cake is done when top springs back when lightly touched. Immediately turn pan upside down unto cooling rack.

Mocha Chantilly Cream

1 cup heavy cream

3 TBS powdered sugar

1 TBS powdered cocoa

1 TBS Cooled Strong Coffee

Directions

In a chilled bowl with a chilled whisk, whisk on high cream and coffee. When the cream begins to hold its shape add in the cocoa and powdered sugar. Continue to whip until it is stiff. When ready to serve cake dollop the chantilly cream on top. Enjoy!