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Monday, August 26, 2013

Chocolate Mousse Cakes

Hey everyone!

These are GREAT. Need a chocolate fix? keep a bowl of this whipped up in the fridge, and microwave individual cakes when you need them- instant decadence. I am not above doing this myself, by the way! These were supposed to be a recipe for lava cakes, but they didn't turn out as planned, but they were still fantastic, so I re-dubbed them and added the microwave option and here we are. Let's go!

Your arsenal: chocolate, butter, eggs, vanilla, sugar, flour, cocoa, and salt.
The melted butter and chocolate on the left, the eggs, egg yolks, vanilla, and sugar on the right.
Mix them together to form this glossy base.
Add dry ingredients and whisk well.
Put your batter into ramekins, whether it is four at once, or one at a time at your leisure.
Cook in a water bath or microwave until the tops are firm.

Chocolate Mousse Cakes
-2 egg yolks
-2 eggs
-1/8 teaspoon vanilla
-3 tablespoons sugar
-3 1/2 oz. dark chocolate
-5 tablespoons butter
-heaping tablespoon cocoa
-3 tablespoons flour
-1 pinch salt
Whisk egg yolks, eggs, vanilla, and sugar.
Melt chocolate and butter together. Slowly whisk together with the egg mixture.
Add in dry ingredients and whisk well.
Either bake in the oven in a water bath (split batter into 4 ramekins) at 425 F for 15-18 minutes, or microwave (put batter into greased ramekins) for about a minute (adjust depending on your microwave power)- it works great in the microwave.

Turn out the cake (or eat it out of the ramekin, especially if microwaving!), and enjoy!

Savor it!
love, rue

Monday, August 19, 2013

Lasagna Casserole

Hi again,

This recipe is super simple, and I've seen a lot of recipes like it, called various things. But, what is most important to take away is the concept of this dish- take it and use ingredients you like; make it how you like it! This is easier to make than lasagna, but tastes a lot like it, and it is delicious! Follow me...

Your arsenal: pasta, beef, pasta sauce, cream cheese, sour cream, cottage cheese, and cheese.
Brown your beef, then add in your pasta sauce to about this extent- I used about 2/3 of the jar above.
Mix up your softened cream cheese, cottage cheese, sour cream, and 1 cup cheese.
Layer everything in a 9x13'' dish. Here's the pasta and beef- I just added the cheese mixture and mixed well.
Then top with your remaining 1/2 cup cheese, or a little more if you want! Then it's ready for the oven.

Lasagna Casserole
-approx. 1 lb. beef, browned
-small jar or about 2/3 jar of pasta sauce
-8 oz. cream cheese, softened
-8 oz. cottage cheese
-8 oz. sour cream
-1 1/2 cups Italian blend cheese
-1 package penne pasta, cooked just al dente
Mix together the beef and pasta sauce.
Mix cream cheese, cottage cheese, sour cream, and 1 cup Italian cheese.
Mix pasta, beef and sauce, and cheese mixture in a greased 9 x 13'' pan.
Top with remaining 1/2 cup Italian cheese.
Cook at 350 F for 35-40 minutes.

Your finished product- easy, fast, and delicious. Yumm!

Savor it!
love, rue

Monday, August 12, 2013

Rhubarb Vanilla Creme Brûlée

Hey there!

This creme brûlée is fantastic. Positively Phenomenal. Every person who has tried it has been just blown away by it. Now, creme brûlée is a hard thing to dislike in its original form, but with the hints of rhubarb and lemon zest, this takes it over the top. Let's get started!!

Here's your rhubarb, sugar, and lemon zest for stewing.
Your parts: egg yolks and vanilla, stewed rhubarb, cream.
Stir it all up!
And pour into ramekins.
Bake in a water bath, and they should come out looking like this. Cool on your countertop, then refrigerate.

Rhubarb Vanilla Creme Brûlée
-4 stalks rhubarb, chopped
-1/2 cup white sugar
-zest of 1 lemon
-2 cups + 2 tablespoons heavy whipping cream
-6 egg yolks
-2 teaspoons vanilla
Stew rhubarb, sugar, and zest until tender and broken down.
Heat cream until boiling, let cool.
Whisk together egg yolks and vanilla.
Combine rhubarb mixture, cream, and egg yolks.
Pour mixture into 6 ramekins and bake in a water bath at 325 F for 40-45 minutes.
Cool completely, then refrigerate. Sprinkle tops with sugar and either broil or use a brûlée torch to caramelize the sugar. Serve immediately.

Sprinkle tops with an even layer of sugar (thinner and more even than this, I got better at it as I did more!)
Then broil or use your torch to caramelize the sugar- and the same applies here- I got better as I went along, this was my first time using a torch.

Savor it!
love, rue

p.s. This post is linked to on

Monday, August 5, 2013

French Toast in a Mug

Hello everyone!

This one is a super easy breakfast you can throw together in a matter of minutes and end up with a warm mug full of maple syrupy goodness. Let's get started!

Here are your super easy ingredients- you probably have them all right now, minus the blueberry sauce!
On the left, your greased mug, bread, and blueberries; on the right, your egg, milk, vanilla, and cinnamon.
This is the egg mixture poured over the bread and mashed down a little bit.

French Toast in a Mug
-1 large mug or two small mugs, greased
-1-2 slices bread, cubed
-1 egg
-2-4 tablespoons milk
-1/2 teaspoon vanilla
-sprinkle of cinnamon
-optional: blueberry sauce, fruit, etc.
Put bread in mug(s) with fruit if using. Mix together egg, milk, vanilla, and cinnamon. Pour over bread and fruit if using. Microwave 1-2 minutes (start with 1 minute then add 15 second intervals, mine took 1 min 40 seconds). Serve in mug with syrup!

Finished! Top with some maple syrup and tuck in!

Savor it!
love, rue