Ahh, I love seeing the bottom of the pan like this! Flavor!
Nice browned beef.
Next we add the Prego. Of course you can use any premade sauce, but Prego is really the best.
Yum.
Cover and simmer while you mix up the cheese.
Place the ricotta in a bowl.
Lightly whisk the egg to break it up.
Add the egg, parsley, salt, and pepper to the bowl.
Mix together.
Find a cute little baking dish.
Ladle in the meat sauce.
Spread it to cover the bottom of the dish.
Realize that an oval pan is a PITA for lasagna.
Layer noodles.
Along with ice cream scoops, I love pastry bags. I put the cheese mixture into a bag to make it easier to layer.
Using an angled spatula (another kitchen gadget I love) spread the mixture.
Sprinkle on Parmesan.
Repeat until the lasagna fills the dish.
The top layer should be meat sauce.
Arrange the mozzarella slices on top.
Use the remaining ingredients to make up a second pan of lasagna (this time in an easier shape) and cover with heavy duty aluminum foil. Label and freeze.
Place the lasagna in a 350 degree oven for 30 minutes.
Remove when it looks like this :) Let sit for 10-15 minutes.
Enjoy!
The green bean bundles are really easy to make and look so cute!
Green Bean Bundles
Ingredients:
Fresh Green Beans
Thick Sliced Bacon
Olive Oil (Extra Virgin)
Lawry's or Johnny's Seasoning Salt
Preheat oven to 350.
Cut of the tips of the green beans.
Wash thoroughly.
Blanch for 3-5 minutes.
Forget to take photo of this.
Yummy.
Add seasoning salt.
Yep. That looks about the right amount.
Next, drizzle some olive oil.
With super clean hands (and super cute pink nail polish) toss to coat.
Take a strip of bacon and lay it on the cutting board.
Add 10 or so green beans.
Tie the bacon up in a simple knot and tuck the ends under the green beans.
Repeat until you use up all the beans.
Place in oven to cook for 10-15 minutes. Let the lasagna get a 20 minute start...or since you really should let the lasagna sit for 10 minutes before cutting, take the lasagna out when you put the green beans in.
The easiest way to tell when they are done is to fully cook the bacon.
Now that the side is done, you can plate up a nice healthy portion of lasagna and green bean casseroles.
Love the dishes Mister's mom bought him.
On to dessert. I was really surprised by how easy this recipe is. It is easy, but it is rather time consuming.
Triple Chocolate Mousse Cake
Ingredients:
Gelatin
Vanilla
Bittersweet Chocolate
White Chocolate Chips
Brown Sugar
Table Salt
Instant Coffee
Cocoa Powder
Sugar
Heavy Cream
Eggs
Water
Butter
Special Tools:
I bought these little pans for a few dollars each. They are the perfect individual size- 3'' wide by 2.75'' tall and made by Fat Daddios (LOVE that brand)
Or you can use a normal 9'' springform pan
This is a Wilton Pro line springform.
Back to making the cake.
There are three levels to this cake and we are going to start--obviously--with the bottom layer.
Bottom Layer:
7oz Bittersweet 60% Cocoa chocolate
Chopped.
6 T unsalted butter,yes you need to slice it into 6 pieces. It will melt easier.
4 eggs
Separated.
Pinch of Salt
1/3 C packed light brown sugar
Run your fingers through it and break up any clumps.
I don't drink coffee so when I found these individual serving packets I got really excited.
3/4t instant coffee
1 1/2 t vanilla
Make sure your oven rack is in the middle.
Set oven to 325. When the 6 minute countdown timer tells you it is preheated--don't believe it.
I forgot to tell you to set some butter aside to soften. I had to nuke mine for a few seconds to get it spreadable. Butter the pans.
Big one, too.
And don't forget the sides.
Set up a double broiler.
Add the butter, chopped chocolate, and instant coffee.
Cry because you miss your dad's awesome camera.
Suck it up because you broke your decent camera.
Melt slowly over a simmer.
More.
More
Almost.
Perfect.
Remove from heat and set aside to cool for 5 minutes.
Get really excited because you get to use your new mixer!
Put the egg whites in the mixer.
Mix until frothy.
Add half the brown sugar an fully incorporate it.
Then add the remaining brown sugar.
Whisk until soft peaks form.
Add the yolks and vanilla to the melted (but cooled) chocolate.
Whisk together.
Add 1/3 of the whipped eggs.
Whisk in to lighten the mixture.
Add the remaining whipped eggs.
Take a deep and prepare your self to be extremely patient.
Taking your time, fold the mixture. With a rubber spatula, cut down the middle of the mixture.
Scoop the mixture and fold into the middle.
Turn the bowl 1/8 turn and repeat.
Be gentle. And patient. It really doesn't take that long.
Fold until the mixtures are fully combined.
Yay! Ice cream scoop!
Fill the pans 2/3rd the way.
Pour the extra into the big pan.
With an off set spatula level the mixture.
The mini ones:D
Take out an insurance policy by placing the cakes on a rimmed sheet pan.
Bake about 15 minutes.
When the cakes are done the cake will spring back if you touch it lightly.
Cool on wire rack. Add garlic bulb for a nose to make face.
You see it don't you?
Anyway...the cakes will fall and shrink a bit. Don't worry about it.
Let the cakes cool completely. Leave in the pan.
The middle layer
1 1/2 Cups COLD heavy cream
2 Tablespoons cocoa powder
1 Tablespoon sugar
1/8 teaspoon table salt
7 oz 60% bittersweet chocolate
Chopped.
5 Tablespoons hot water.
Directions:
Add the hot water to the cocoa powder.
Mix together.
Set up another double broiler and place the chocolate in the bowl to melt.
Melting chocolate warms my heart.
Nice and smooth. Remove from heat and cool for 5 minutes.
Pour cream, sugar, and salt into your mixer.
Can you spot the invisible whisk?
Whisk till soft peaks form. I went a little further--mostly because I was distracted taking photos. It turned out fine.
Add cocoa and water mixture to cooled chocolate.
Whisk together.
Add 1/3 of the whipped cream.
Whisk to lighten the mixture.
Add remaining whopped cream.
Gently fold together.
Resist grabbing a spoon and eating. I promise it will be worth it.
Add a big ole dollop to each cake.
Tap the pans firmly on the counter top 3 times to remove air pockets.
Add remaining mousse to big pan.
Spread with offset spatula.
Tap to remove air pockets.
Using a paper towel clean the edge of the pans. This will help give your finished product nice smooth separated layers.
Place in fridge to cool while you make the top and final layer.
Top layer:
3/4 teaspoon powdered gelatin
1 Tablespoon water
6 oz white chocolate chips
11/2 cups heavy cream.
Instructions:
Bloom the gelatin by sprinkling it over the water.
Divide cream into 1/2 cup and 1 cup.
Add 1/2 cup cream to small pot and bring to just barely a simmer.
Add gelatin.
Whisk until the gelatin is completely melted.
Pour the warm cream over the white chocolate chips
Whisk until all the chocolate is melted.
Reminds me of sweetened condensed milk.
.
Take the remaining 1 cup of cream and put it in a large measuring cup.
Whisk away!
Whip until soft peaks form.... or be like me and once again over whisk just a bit.
You know the routine. Place 1/3 the whipped cream into the white chocolate and whisk to lighten the chocolate.
Place the remaining whipped cream into the white chocolate.
Fold. I like to fold food, origami, napkins at Christmas. I don't like to fold laundry.
Silky and smooth.
Place large dollops of white chocolate mousse into pans. Using an offset spatula and the rim of the pan smooth the mousse.
Had I not made the little pans, the recipe would have filled the big pan to the top. I could have made a very nice smooth top on this one too.
But I was tired. I tried to make it look like a rose. I kind of succeeded... but that means I kind of failed.
Refrigerate for at least 2 hours.
Time to eat!
Grab a thin sharp knife.
Insert it to the bottom and run it along the edge of the pan. Do not use a sawing motion.
Clean the knife off between pans.
Now to unmold the cakes, we have to push on this disk.
Find something that will easily fit through the hole.
Slowly pull the pan down.
TA DAH!!!!!
Run your spatula around the edge to clean up the layers.
Add a little melted chocolate design.
Or a birthday candle... this is a birthday cake after all....
Time to enjoy!
