Video: Foolproof Easy Chocolate Souffle

From Denny: Mark Bittman, food writer at the New York Times, shows us how easy it is to make this female favorite! This video was done for Valentine's Day but my opinion is that chocolate souffle should be available year 'round! :)

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Here's the recipe:

Chocolate Soufflé

From: Mark Bittman

Time: About 45 minutes

INGREDIENTS

• About 1 tablespoon butter for the dish

• 1/3 cup sugar, plus some for the dish

• 2 ounces good quality bittersweet chocolate, melted

• 3 eggs, separated

• Pinch salt

• 1/4 teaspoon tartar

DIRECTIONS

1. Heat the oven to 350°F. Butter two 2-cup or one 4-cup soufflé or other deep baking dish(es). Sprinkle each with sugar, invert it, and tap to remove excess sugar.

2. Whisk the egg yolks with the all but 1 tablespoon of sugar until very light and very thick; the mixture will fall in a ribbon from the ends of the beaters when it is ready. Mix in the melted chocolate until well combined; set aside.

3. Beat the egg whites with the salt and tartar until they hold soft peaks; continue to beat, gradually adding the remaining tablespoon of sugar, until they are very stiff and glossy. Stir a good spoonful of the whites thoroughly into the egg yolk mixture to lighten it; then fold in the remaining whites, using a rubber spatula. Transfer to the prepared soufflé dishes (at this point you can cover and refrigerate the soufflés until you're ready to bake them).

4. Bake until the center is nearly set, 20 minutes for individual soufflés and 25 to 35 for a single large soufflé. Serve immediately.

Recipe: German Chocolate Cake

Image by Marshall Astor - Food Pornographer via Flickr

From Denny: Here is another goodie from the folks over at Best Chocolate Recipes.

German Chocolate Cake

Ingredients:

1 package (4-oz.)sweet baking chocolate

1/2 cup water

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1 cup sugar

3/4 cup shortening

3 eggs

1 teaspoon vanilla

3/4 cup buttermilk or sour milk

1 recipe Coconut-Pecan Frosting


Directions:

In a small heavy saucepan, or better yet a good double boiler, heat chocolate and water over low heat till chocolate is melted, stirring to blend. Cool.

Preheat oven to 350. Grease and flour two 8 or 9 inch round cake pans.

In a small mixing bowl stir together flour, baking soda and salt; set aside. In a large mixing bowl beat sugar and shortening on medium speed of an electric mixer till fluffy. Add eggs and vanilla; beat on low speed till combined. Beat for 1 minute on medium speed. Beat in chocolate mixture. Add flour mixture alternately with buttermilk or sour milk, beating on low speed after each addition just till combines.

Spread batter evenly in prepared pans. Bake at 350 about 30 minutes for 9 inch pans; 35 to 40 minutes for 8 inch pans, or until toothpicks inserted near the center comes out clean. Cool in pans for 10 minutes on wire racks. Remove from pans. Cool completely on wire racks.

Assemble

Place one cake layer on a serving platter. Spread half of the Coconut-Pecan Frosting on top; repeat layers. If desired, frost the sides with Chocolate Butter Frosting. Store in the refrigerator till ready to serve. Makes 12 servings.

Coconut Pecan Frosting

2 1/4 cups granulated sugar

2 1/4 sticks unsalted butter -- 18 tablespoons

17 ounces evaporated milk

6 large egg yolks

1 tablespoon plus 1 teaspoon vanilla extract

3 cups chopped pecans -- toasted

10 1/2 ounces sweetened coconut flakes -- toasted

12 pecan halves -- for garnish

Directions:

Remove 1/2 cup of the toasted pecans and 2 tablespoons of the toasted coconut and set aside for garnish.

In a sauce pan on medium heat, mix evaporated milk and 2 1/4 sticks butter. Whisk and melt until thoroughly blended. Add sugar and whisk to blend and cook down the sugar. Whisking briskly so as not to cook the egg, add egg yolks one at a time.

Add vanilla and mix well. Cook over low-medium heat for about 12 minutes to cook it down and until it has a rich caramel color. Cool slightly. Stir in the coconut and toasted pecans; blend well.

Assemble Cake

Stack layers, using your frosting as filling. Frost top and sides. Use remaining pecans as garnish.

Video: Paul Deen Previews Latest Kitchen Trends

From Denny: From the Comfort Food Queen of Southern Food herself, Paul Deen, reviews the latest season's kitchen gadgets, colors and other offerings from the trade show. Items for your grandchildren as well as the family pets! Interesting to hear the latest trends.

Visit msnbc.com for Breaking News, World News, and News about the Economy

Recipe: Smores Chocolate Brownies

From Denny: The weather is heating up and because nearly everyone is watching their budget, family vacations will be low-key this summer and maybe a retro return to camping in a state park. The first camp food that comes to mind are those gooey Girl Scout S'mores! Definitely kid food but adults like to indulge once in a while on the sly...

From Food Network comes this recipe, enjoy those fond childhood memories and share them with a favorite child!


S'more Brownies

Prep Time: 20 min
Inactive Prep Time: hr min
Cook Time: 1 hr 0 min
Level: Easy
Serves: about 12 (2-inch) squares


Ingredients Crust:

6 tablespoons unsalted butter, melted

1 1/2 cups crushed graham cracker crumbs

2 tablespoons sugar

Pinch fine salt

Brownie:

8 tablespoons (1 stick) unsalted butter

4 ounces unsweetened chocolate, chopped

1 cup packed light brown sugar

3/4 cup white sugar

1 1/2 teaspoons pure vanilla extract

1/2 teaspoon fine salt

4 large cold eggs

1 cup all-purpose flour

Topping:

4 cups large marshmallows


Directions

Position a rack in the lower third of the oven and heat oven to 325 degrees F. Line an 8 by-8-inch square baking pan with foil so it hangs over the edges by about 1 inch.

For the crust: Lightly butter the foil with some of the melted butter. Stir the rest of the butter together with the crumbs, sugar, and salt in a medium bowl. Press the crumb mixture evenly over the bottom of the pan. Bake until golden brown, about 20 minutes.

Meanwhile, make the brownie. Put the butter and chocolate in a medium microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir, and microwave again until completely melted, about 2 minutes more. Alternatively, put the butter and chocolate in a heatproof bowl.

Bring a saucepan filled with 1 inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Stir the light brown and white sugars, vanilla and salt into the melted chocolate. Add the eggs and beat vigorously to make a thick and glossy batter. Add the flour and stir until just incorporated.

Pour batter into the prepared pan. Bake until the top is crispy and a toothpick inserted into the middle comes out mostly clean, with a few crumbs, about 40 to 45 minutes.

Remove from the oven and carefully position a rack about 6 inches from the broiler and preheat on low. Layer marshmallows across the top and toast under the broiler until golden, (keep an eye on it, it can go quick), about 2 minutes. Cool on a rack, gently removing the brownies from the pan using the aluminum flaps. Carefully separate any marshmallow from the foil and fold away. Cut into 12 (2-inch) squares.

Copyright 2007 Television Food Network, G.P. All rights reserved

© 2009 Scripps Networks, LLC. All Rights Reserved

Recipe: Slow Cooker Cheesecake

Another version of a peach cheesecake Image by babe_kl via Flickr

From Denny: This unusual method for baking a cheesecake really caught my eye today! Chef Sandra Lee from the Food Network has launched a new cost effective meals program called Sandra's Money Saving Meals.

This woman is stuffed full of personality AND she can cook well within a budget! Well, Louisiana food is all about the wallet and innovation. We often adopt smart ideas like the one presented today.

We sure love our cheesecake in this state as one version or another in on restaurant menus from diner to sophisticate. Give this one a try and save on your electricity as a slow cooker generally costs about three cents an hour to operate as opposed to a full oven for much more. Definitely more "green." Hope you enjoy!


Slow Cooker Cheesecake

Prep Time: 10 min
Inactive Prep Time: 1 hr 0 min
Cook Time: 1 hr 30 min
Level: Easy
Serves: 8 servings


Ingredients For Cheesecake:

1 (15-ounce) container ricotta

3/4 cup sugar

3 eggs

1 teaspoon vanilla extract

1 orange, zested

Pinch salt

1 (9-inch) prepared graham cracker crust


For Topping:

1 (15-ounce) can peaches, juice reserved and peaches chopped

1 orange, juiced

2 teaspoons cornstarch

1 tablespoon sugar

Pinch salt


Directions For Cheesecake:

Puree ricotta in a food processor until smooth. Scraping down the sides. Add the sugar and puree for approximately 1 minute so that it is not grainy. Add the eggs, vanilla, orange zest and salt. Puree until smooth and combined.

Place a small bowl in the bottom of a 5 quart slow cooker and place a small plate on top of the bowl. Place pie crust on top of the plate and pour the filling into the pie crust. Place 4 paper towels over the top of slow cooker bowl making sure not to let the towels touch the top of the cheesecake. Secure with lid and cook on high setting for 1 1/2 hours, or until set. Remove from slow cooker and let sit for 30 minutes, then refrigerate for 30 minutes or until chilled.

For Topping:

In a small pot whisk together the reserved peach juice, orange juice, cornstarch, sugar and salt. Stir in the chopped peaches and heat over medium heat. Cook until liquid thickens about 5 minutes. Remove from heat and serve warm over a slice of cheesecake.


* If you prefer to bake in an oven rather than a slow cooker *

Oven Instructions: Preheat oven to 325 degrees F.

Place the pie crust into a baking dish or roasting pan large enough to accommodate the pie tin. Pour the filling into the crust. Add about 1-inch of warm water into the bottom of the baking dish and cover with foil. Using a skewer, pierce about 12 holes into the foil to allow steam to vent. Bake for 50 minutes to 1 hour or until cheesecake set. Remove cheesecake from water bath and let rest on the counter for 30 minutes. Then place in the refrigerator for 30 minutes or until chilled.

© 2009 Scripps Networks, LLC. All Rights Reserved

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