Author: Angie

Best Hikes in Los Angeles

Best Hikes in Los Angeles

Thinking of LA? What do you see? Movie stars, taco shops, Hollywood sign? How about the endless hiking trails with views that can’t be beat?  LA is full of surprises and if you’re paying a visit or live in this beautiful city, it’s time to […]

Best Brownies

Best Brownies

Growing up, brownies came straight from a box and having anything other than Little Debbie Cosmic Brownies was a luxury and quite unexpected. As I grew older and was able to afford the luxury of crafting my own home goods from scratch, I knew it […]

Vanilla Bean Mascarpone Mousse

Vanilla Bean Mascarpone Mousse

I love using Mascarpone in a variety of my dessert recipes, the Mascarpone has a tangy and sweet taste that’s hard to replicate or find in other ingredients. This Mascarpone Mousse recipe is so clean and easy to make that I have used it in our White Russian Cake and perfectly enjoy it on it’s own or topped with some freshly cut fruit. I decided to add Vanilla Bean to the Mascarpone Mousse, although you can use Vanilla extract, or leave the Vanilla out completely, it’s your call. The mousse texture in the Vanilla Bean Mascarporne Mousse is light and airy, the perfect recipe for anyone looking to please a family, crowd, or themselves. You can top your Mascarpone Mousse with chocolate shavings, chocolate covered nuts, fresh cut fruit or a delicious fruit reduction.

Mascarpone Mousse Ingredients, you can use one teaspoon of good quality of Vanilla Extract as a substitute for one Vanilla Bean
Mascarpone Mousse Ingredients, you can use one teaspoon of good quality of Vanilla Extract as a substitute for one Vanilla Bean
Mascarpone Mousse ready to be served
Mascarpone Mousse ready to be served – Here I used Vanilla Extract instead of a Vanilla Bean
Vanilla Mascarpone Mousse
Mascarpone Mousse – Here I used a Vanilla Bean instead of Vanilla Extract
Mascarpone Mousse layered with pieces of Chocolate Cake
Mascarpone Mousse layered with pieces of Chocolate Cake

Ingredients

  • Half a cup of Mascarpone Cheese
  • One Vanilla Bean (seeds scraped from the pod)
  • Three tablespoons of sugar
  • 1 1/2 cups heavy cream
  • Two egg whites

Instructions

  1. Whip the heavy cream, mascarpone cheese and vanilla bean seeds until soft peaks are formed
  2. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
  3. Fold the egg mixture into the whipped cream mixture.
  4. Gently pour your mixed mixture into individual serving dishes and refrigerate for six hours or overnight.
Chocolate Mousse

Chocolate Mousse

Chocolate Mousse, simply delicious! This chocolate mousse is sinful, with a light and airy texture. We love to top ours with chocolate savings or a fruit reduction (raspberry, strawberry, or blueberry). *We found this recipe online from Bobby Flay, we loved it so much that […]

Chocolate Ganache

Chocolate Ganache

Delicious chocolate ganache can be used in many different ways. If we want to spice ours up, we use one teaspoon of cayenne pepper or if we want to mix it up, we add the seeds from one vanilla bean. You can use the ganache […]

White Russian Cake, with a Twist

White Russian Cake, with a Twist

We weren’t sure what to call this cake, but after some thinking, we decided to call it a White Russian Cake, with a Twist. Our recipe inspiration came from the White Russian cake that we purchase at our nearby whole foods that consists of  white and dark chocolate mousse between layers of espresso soaked sponge cake topped with chocolate ganache and a tablespoon of white chocolate butter cream. This quickly became our favorite cake to purchase at our nearby whole foods, but let me tell you, purchasing any cake slices at whole foods adds up. After purchasing this cake at the store way too many times, I decided that it was time to save some money and to make our own version at home. The beauty of making anything at home, is that you know exactly what is going into it and you end up saving money at the end.

I’m so happy that we decided to make our  own White Russian Cake at home, it’s 100 hundred times better than the one we get at our local Whole Foods and MUCH cheaper to prepare.

Our White Russian cake consists of one layer of Vanilla Bean Mascarpone Mousse, one layer of chocolate mousse, two layers of organic vanilla bean infused coffee soaked lady fingers, topped with chocolate ganache. Believe me, this cake will please any crowd and it is easy to prepare. If you have one to two hours to prepare an amazing dessert, prepare this one!

Below is an overview of the steps that go into preparing our White Russian Cake. We used a cheesecake pan in order to keep the cake intact and to make it easier on us when we were laying down the different layers that go into a White Russian Cake.

  • Step 1: Lady Fingers layer
  • Step 2 and 3: White Mousse topped with another layer of lady fingers
  • Step 4: Chocolate Mousse
  • Step 5: Chocolate Ganache
  • Step 6: Refrigerate overnight
  • Step 7: Enjoy 🙂

Ingredients

  • Chocolate Mousse:
  • 3/4 cup of semisweet chocolate, coarsely chopped
  • 1 3/4 cups of heavy cream
  • 3 egg whites
  • Half a tablespoon of sugar
  • Vanilla Bean Mascarpone Mousse:
  • Half a cup of Mascarpone Cheese
  • One Vanilla Bean (seeds scraped from the pod) – Don’t throw out the stem, it will be used later
  • Three tablespoons of sugar
  • 1 1/2 cups heavy cream
  • Two egg whites
  • Lady Fingers:
  • Two boxes of lady fingers
  • Organic coffee
  • Water
  • Vanilla bean stem
  • Chocolate Ganache:
  • 1 cup of semisweet chocolate chips
  • 1/2 cup of heavy cream

Instructions

  1. Chocolate Mousse:
  2. Place chocolate in a large bow and set it over a pot of water set at a low simmer. Stir your chocolate until it is melted. Once melted, turn off the heat, remove the bowl from the top of the simmering water, and let it stand/cool at room temperature.
  3. Beat your cream until it forms soft peaks.
  4. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
  5. Fold in the egg whites, all at once. When the whites are almost completely incorporated, fold in your whipped cream.
  6. Gently pour your mixed mixture into individual serving dishes and refrigerate for 1 to 2 hours.
  7. Vanilla Bean Mascarpone Mousse:
  8. Whip the heavy cream, mascarpone cheese, vanilla bean seeds, and three tablespoons of sugar until soft peaks are formed
  9. In a large mixing bowl, whip the egg whites into soft peaks. Once soft peaks are formed, gradually add the sugar and continue whipping until firm.
  10. Fold the egg mixture into the whipped cream mixture.
  11. Gently pour your mixed mixture into individual serving dishes and refrigerate for 1 to 2 hours.
  12. Lady Fingers:
  13. Make one cup of coffee and place the vanilla bean stem that you used for the Vanilla Bean Mascarpone into the coffee
  14. Dip each of your lady fingers into the coffee until the sides are soft, but the lady finger is not breaking apart
  15. Set your lady fingers aside until assembly
  16. Chocolate Ganache:
  17. 1 cup of semisweet chocolate chips
  18. 1/2 cup of heavy cream
  19. Assembly:
  20. Start with a layer of lady fingers, try to fill your pan, you will need to break some of those lady fingers up
  21. Add your second layer, the vanilla bean mascarpone mousse. Use a spatula to smoothen out the layer
  22. Add your third layer, your last batch of lady fingers. Try to fill your pan, you will need to break some of those lady fingers up
  23. Add your fourth layer, the chocolate mousse. Use a spatula to smoothen out the layer
  24. Add your fifth and last layer, your chocolate ganache. Smooth it out with a spatula.
Brisket

Brisket

This is one of our favorite recipes, it is super easy to make and everyone loves it. We make our Brisket with an organic chili sauce that gives it a sweet and sour  flavor. This is a traditional dish served during Jewish Holidays. Once you […]

Eggplant Rollatini

Eggplant Rollatini

If you love cheesy food, you will love our eggplant rollatini. We use organic cheddar, not the yellow cheddar, ricotta, and delicious parmesan cheese. We prefer to bake our eggplant as opposed to frying it. We researched other eggplant rollatini recipes and took some pointers […]

Gluten Free Orange Pound Cake

Gluten Free Orange Pound Cake

Delicious Gluten Free Orange Pound Cake perfect by itself, with frosting, fruit, and more. If you would rather not use eggs, you can leave them out, they will not rise as much, but the pound cake still comes out delicious. If you are not gluten free and don’t want to use rice flour, you can use all purpose flour, wheat flour, and any other flour that you would rather use.

Once you make our Gluten Free Orange Pound Cake, you will make it over and over again.

 

Ingredients

  • 1 stick of butter, at room temperature (don’t throw out the butter wrapper)
  • 3/4 cup of sugar
  • 1 1/2 cups of rice flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of sea salt
  • 1/3 cup of butter milk
  • 1/3 cup of organic Orange Juice (pulp free)
  • 1 teaspoon of pure vanilla extract
  • 1 heaping tablespoon of orange zest
  • 2 eggs

Instructions

  1. Dry Bowl: Combine your flour, baking soda, and sea salt
  2. Whet Bowl: mix together your butter milk, 2 eggs, orange juice, vanilla extract, and orange zest
  3. In a mixer, whip your stick of butter until smooth and airy. Add sugar to your whipped butter until well combined.
  4. Once your butter and sugar are well combined, add your wet and dry bowls alternating between both until fully mixed, finishing with your flour mixture.
  5. Take your butter wrapper to butter two mini loaf pans, ours are 5 3/4 x 3 inches; use your finger to smooth it around the pans. Once buttered, add your mixture into both pans.
  6. Bake at 350 degrees for 40 minutes.
Chocolate Mousse Cake (Whoopie Pie Cake)

Chocolate Mousse Cake (Whoopie Pie Cake)

It’s Max’s birthday tomorrow and I’ve wanted to make a cake for him for some time now. I usually buy him a cake from Whole Foods, but it never has the right amount of ingredients. This cake was made specially for him based on ingredients […]