Happy Birthday to Me!!

Happy Birthday to Me!

Mister said today we could do anything I wanted to celebrate my birthday. So, naturally, I decided I wanted to spend the day in the kitchen cooking. We all know I love…love…love…LOVE lasagna, so it will come to no surprise when I decided that would be the main course. Mister’s mom has this delectable lasagna recipe. It is rather simple in ingredients—yet the flavor just screams lasagna. I love the recipe for its no-frills take on lasagna. Of course I could dine on this dish alone—indefinitely—but I saw some wonderful fresh green beans at Safeway and couldn’t resist. We had some bacon in the fridge that I convinced myself we should use (even though the best by date is over a month away). Green bean bundles it is! No birthday would be complete without birthday cake and while I find usual birthday cake scrumptious, I get more joy out of baking a traditional birthday cake for someone else. Mister bought me a subscription to the magazine, Cook’s Illustrated, and I found a recipe for triple chocolate mousse cake that appeared to be out of this world.

That’s it, the menu is set: Mister’s mom's amazing lasagna, green bean bundles, and triple chocolate mousse cake.

How to make the best birthday dinner for Me…

Mister's mom’s Amazing Lasagna

Ingredients:

2lbs Ground beef

3 15 ½ oz Prego

2lbs Ricotta

1 ½ lbs Mozzarella

1 Egg

1T Parsley

Salt and Pepper

1lb Lasagna Noodles

1C Parmesan

Of course I forgot to put the ground beef in for the ingredients shot. I mean, it was in the drawer at the bottom of my fridge…

Anyway. I like to start by measuring out all my ingredients.

First, I used my micro-plane grater to shred the parmesan.

Next, I cut thin slices of mozzarella to top the lasagna with. I decided to cut little hearts out, because I love lasagna. I got two hearts per slice, then chopped up the scraps.

Use the box grater your best friend bought you for your 16^th birthday (thanks Robin!) to shred the remaining mozzarella.

Crack the egg.

Measure the parsley.

Next, get a big pot (thanks again Diane for the AWESOME cookware!). And heat it on medium high.

Drop in the beef and hear is sizzle.

Break up the beef until it reaches the consistency you like.

Brown the beef.

Scoop out any fat.

- Hide quoted text -

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!

I had a wonderful day doing the things I love to do. Mister didn't mind me being in the kitchen all day... he really loved the dessert :D

Thank you for making my 24th birthday extremely special even though you are so far away!