Pot de Creme

 
This was my first time making pot de creme, and it was amazing! Pot de creme is the perfect dessert after a fancy dinner, or just for fun! If you've got a party or event coming up, this dish will be a HUGE hit! It is also naturally Gluten Free, so that's a bonus.

Instead of using chocolate curls, I used fresh raspberries. You could even use sprinkles and candles for a birthday! I hope you enjoy it as much as my family and I did!

Ingredients:

2 cups whipping cream
6 ounces semisweet chocolate chips
1/3 cup sugar
4 beaten egg yolks
1 tsp vanilla
white  chocolate curls(optional)

Method:
First, in a medium pot, combine the cream, chocolate, and sugar. Turn the heat to medium, and once it's heated, stir for 10 min. You'll want it to come to a complete boil and watch for it to thicken.

While you're waiting for the mix to heat up, separate the egg yolks and whites. Blend the egg yolks and set the egg whites aside. Once the chocolate mix is done, pour the yolks into the pot. Mix well and then pour into little dishes or sake cups. Cool for 4 to 24 hours. Once cooled, put the chocolate curls (or fresh fruit, whichever one) on the top and serve!

~Nully's Tips~ Why not use the egg whites that you've separated and set aside to make a tray of mini quiches or an omelet? It's super simple, and since you'll only be using egg whites, it will be super healthy!

"But Peter and the other apostles answered and said: "We ought to obey God rather than men. The God of our fathers raised up Jesus whom you murdered by hanging on a tree. Him God has exalted to His right hand to be Prince and Savior, to give repentance to Israel and forgiveness of sins.""
~Acts 5:29-31~

Cranberry Chocolate Chip Oatmeal Cookies

The health-nuts favorite cookie! Not really, I made that up, the way I made it, it’s not very healthy. J This was very easy and I recommend it for people who just started baking. It’s really fun to do, and a nice treat to take over to your neighbors for the holidays!


Ingredients:2 cups oatmeal
1 12 oz. package of chocolate chips
¾ cup softened butter
¾ cup dried cranberries (optional)
½ sugar
1 cup brown sugar
1 tsp vanilla
1 tsp baking powder
¼ tsp baking soda
½ tsp ground cinnamon (optional)
¼ tsp ground cloves (optional)
2 eggs
1 ¾ cup flour　
Method:1:
Add the brown sugar, sugar, baking powder, baking soda,
cinnamon, and cloves. Beat until combined, scraping the
bowl every so often. Add eggs and vanilla and beat until combined.
Add flour and stir. Add oatmeal and stir. If desired, add cranberries
or raisins and chocolate chips. Stir until combined.


2: Using a cookie scooper, drop a spoonful of dough onto In a mixer beat the butter on medium to high speed for 30 sec. a greased cookie sheet 2” apart.

3: Bake at 375 F for 8 to 10 min or until edges are golden. Cool on
cookie sheet for 1 min and transfer to wire rack and let it cool.

You might want to use 2 or 3 cookie sheets

‘cause this recipe makes a bunch of cookies.

　

What shall we say to these things? If
God is for us, who can be against us?
~ Romans 8:31

P.S.
This recipe was adapted from the "New Better Homes And Gardens Cook Book"

~Nully’s Tips~

Chocolate Marble Bundt Cake

Chocolate Marble Bundt Cake

I'd recommend this recipe for beginner bakers. It's a super easy recipe, and it's delicious! I found that it was less challenging than other cakes I've made before, but it was equally rewarding. Plus, it looks adorable.

Ingredients:

3/4 c softened butter
2 eggs
2 3/4 c all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 c sugar
2 tsp vanilla
1 1/4 c milk (I use rice milk)
2/3 c chocolate syrup
1 recipe chocolate icing
a few shakes of powdered sugar (optional)
candied cherries (optional)

You will need:

a cooling rack
spatula
10" fluted tube pan or bundt cake pan
1 small and 1 medium mixing bowl
mixer
measuring cups and spoons
non stick cooking spray
toothpick
sauce pan

Method:

Step one: have butter and eggs sit at room temperature for about 30 minutes. Grease and lightly flour the cake pan. In the medium bowl, mix the baking powder, baking soda, salt and the flour. Set aside.

Step two: With the mixer, beat the butter on low speed, about 30 seconds. Add the sugar and vanilla and beat it until it's fluffy. Add the eggs one at a time. Mix at medium speed for 1 minute after each addition. Scrape the bowl periodically. Add the flour mixture and the milk to the butter alternately, beating on low speed after each addition until mixed. Set aside 2 cups of the batter and pour the rest into the cake pan.

Step three: Mix the chocolate syrup with the 2 cups of reserved batter. Beat until well combined. Pour this into the cake pan on top of the batter. DO NOT MIX!

Step four: Bake in a 350 degree oven for about 50 minutes to until a toothpick inserted in the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Remove from pan and allow to cool completely.

Step five: Chocolate Icing: While your cake is cooling, prepare the chocolate icing. In a saucepan, heat 1/2 cup of chocolate chips, 2 tbsp butter, 1 tbsp light colored corn syrup and 1/4 tsp vanilla on low heat. Stir constantly until it's melted and smooth. Use immediately.

Once your cake is cooled, place it onto a plate or cake stand. Dust the cake with some powdered sugar and then pour the chocolate icing over the cake. Garnish with candied cherries.

This recipe was adapted from "Better Homes And Gardens New Cook Book. The 12th Edition"

~ Nully's Tips ~

Clean up as you go,

'cause you're going to

 use some of the utensils

 more than once!



"Whoever gives heed to instructions prospers, and blessed is he who trusts in the Lord."

Proverbs 16:20