No Bake Cookies 'n Cream Tartlets

My lil' chef made some Cookies 'n Cream Tartlets yesterday, and I must say she nailed it! Even if I wasn't her mom, I would say the same thing. :) They were really good! The whole family enjoyed them. 

Do give this simple recipe a try! I'm sure you'll like it! The outcome is yummy and so easy to make. The best thing is, it's a no bake recipe!

Whole Wheat Strawberry Chocolate Chip Cookies

My youngest daughter has long been requesting me to make Strawberry Cookies. Well, I finally gave in to her request the other day. But since my eldest daughter isn't a big fan of strawberries, I thought of making Strawberry Chocolate Chip Cookies instead of just plain Strawberry Cookies. That way, I can be sure that both my daughters will eat them...and to make the cookies healthier, I used whole wheat flour.

We all loved how the cookies turned out! Indeed, the combination of strawberry and chocolate never fails to please. The only drawback is that the cookies turned kinda soft and a bit soggy the next day. So I suggest you either make a smaller batch and eat them fresh from the oven, or you refrigerate your leftover cookies. My daughters enjoyed eating the refrigerated cookies for dessert. 

Hope you'll get to try the recipe...and if you do, let me know what you think.

Oh by the way, let me take this chance to greet you all ♥A HAPPY VALENTINE's DAY!♥
Hope your day will turn out as lovely as you want it to be!

Oreo Cream Pie

Just like most kids, my daughters truly love Oreo...and I tell yah, dunking it in milk is one of their simple pleasures! 3-5 pieces of Oreo with a glass of milk is enough to put a smile on their faces. But whenever time permits, bringing Oreos into another level by making them into cupcakes, ice cream, polvoron and Oreo Cream Pie is another thing the girls love.

Today, I'm sharing with you how we make Oreo Cream Pie here at home. It's a very easy treat to make especially if you will use instant pudding and store bought whipped cream. But if you want a more delicious version, try using homemade chocolate pudding and whipped cream like what we usually do! This is one yummy dessert that's definitely so hard to resist!

Coconut Macaroons

Finally a new post from me huh! Well, my family and I went on a trip to Missouri/Illinois that's why I was MIA for almost three weeks. We got back last Sunday...and after three days of sleeping in, unpacking, doing the laundry, uploading photos, cleaning up and attending to all those stuff that needs attention after a trip of any length, my daughters and I were finally able to bake something to share with you. It's nothing fancy actually...just a simple, easy to bake treat that's perfect for dessert or tea time especially to those coconut loving people out there. I'm talking about these Coconut Macaroons...

These treats are different from the Coconut Macaroons which are common here in the US. This kind of macaroons is what I may call the Filipino version and was the one I used to love when I was growing up. It's not the crispy cookie kind...it's the kind that's soft and chewy on the inside and a little crispy on the outside. In the Philippines, Coconut Macaroons are usually made and served during the holidays and other special occasions. They don't require much ingredients and are very easy to make. You basically just mix and bake. Sound easy enough? Well, try it and see for yourself. 

Langka (Jackfruit) Meringue Tarts

Summer vacation has started so it's that time of the year again when I am so busy keeping my two girls occupied. Whenever we're at home, I keep them busy with art projects, reading, math reviews...and of course, BAKING! As I've mentioned before, baking is one thing my daughters and I enjoy doing together. This Langka Meringue Tarts that I am sharing with you today were the first sweet treats we made this summer vacation...

It's another recipe from Goldilocks Bakebook, the ingredient measurements of which I tweaked to suit our taste buds. These tarts were made using canned langka (jackfruit), a large fruit native to Asian countries like the Philippines. Ripe jackfruit is sweet and has a distinct flavor and aroma which works well in desserts. Back home, jackfruit is commonly used as an added ingredient in turon (banana roll), halo-halo, saba con yelo and ginataang halo-halo. As a main ingredient, It is used in a Filipino ice cream called langkasuy, which is a combination of langka and kasuy (cashew)...and in langka tarts  which were made famous by Goldilocks Bakeshop.

I've long been wanting to try making langka tarts and finally I got the chance to do so with my daughters! Though we didn't follow the exact instructions in the bakebook, our langka tarts turned out wonderful. We enjoyed making them and we also had an awesome time eating them! They're so good, I tell yah! 

Mango Sticky Rice Dessert

In my last post, I've mentioned that my family and I soooo love mangoes. I guess now you'll  believe that what I said is true...'coz I'm posting another mango recipe again! But truth be told, this classic Thai dessert that I am sharing with you today is one mango treat that  only yours truly enjoy eating. The first time we tried this at a Thai restaurant, I fell in love with it. Unexpectedly, the hubs and my daughters didn't. They just took a small bite and ate banana roll with ice cream instead.

This is the third time I made Mango Sticky Rice at home. The first two times, they ate the mango toppings but left the sticky rice so I ended up throwing most of it. The day after last Mother's Day, I was craving for it badly...and even though all I had that time were three small ripe mangoes, I decided to make it just so I could satisfy my cravings. I didn't want this lovely dessert to go to waste so after enjoying a serving, I decided to give the rest to a friend who loves Mango Sticky Rice as much as I do. As expected, Ryan and the girls didn't mind. :) 

For the mango lovers out there, try this! It's really good and very simple to prepare. Ryan and the girls said they agree with me that it's yummy...they just don't like eating mango and sticky rice together. :) As for me, I must say I soooo love this combo. :) 

Biko (Sticky Rice Cake with Fried Coconut Milk Curd Topping)

It's the first day of May...and in the Philippines, it's the start of the monthlong Flores De Mayo (Flowers of May). It is a religious celebration held in honor of the Virgin Mary, wherein devotees gather together every afternoon or evening to offer prayers, songs and flowers to Mary. After the ceremony, the Hermanos or Hermanas for the day will give away homemade delicacies and snacks to the participants. I remember that whenever my family was the Hermana, my mother would always make Biko, a sticky rice cake similar to Bibingkang Malagkit, but is brown in color and has latik (fried coconut milk curd) topping. Aside from being my mom's favorite kakanin, biko is also very economical to make, and I guess that's why she loved making it. With just glutinous rice, sugar and coconut, you'll have a yummy snack or dessert in no time. It's usually served during New Year, Christmas and other special occasions and (for my family back then), during Flores de Mayo. :)

Yesterday, the hubs was working from home and when he was drinking coffee during breakfast, he suddenly said he misses biko and wants me to make it. It's so good with coffee, and the hubs really like it. It has been a while since I last made it, so I immediately checked the pantry to see if I have the ingredients. Luckily I did, and I was able to accommodate what seemed like a simple and reasonable request. By around 3 p.m. yesterday, this yummy rice cake was ready...

...and the hubs enjoyed his afternoon coffee break! :) 

Biko is a favorite Filipino delicacy that has a very simple yet delightful taste. It requires very few ingredients and requires no baking unlike the Bibingkang Malagkit.If you love Filipino kakanin (sweet rice delicacies), you should try this!

Mamon Espesyal

With Valentine's Day coming up, I thought of sharing with you one of my favorite Filipino treats. It's not something chocolatey, but who says Valentine's Day is all about chocolates? It is a day to show our love and appreciation for those we care about, and I believe one of the perfect ways to do that is to give them homemade sweet treats (which doesn't necessarily mean something with chocolates!). Homemade treats never fail to show your thoughtfulness and for me, it's the simplest but sweetest way to say "I love you". The effort and time you spent in making them will never go to waste, I tell yah! But don't get me wrong...you don't have to spend the whole day in the kitchen. Neither do you need to be an experienced cook to make something lovely and yummy. Like these Mamon, for instance...

It only took me a little mixing and less than 30 minutes to make them! Mamon is the Filipino version of sponge cake which is really soft and tasty. What makes Mamon different from regular sponge cake is that they are baked in small molds which are good for individual servings. They are usually served for merienda (snack), and can be eaten plain or topped with butter and grated cheddar cheese. The ones with toppings are what you call Mamon Espesyal (Special Mamon). When I was growing up, only the regular Mamon was available. I was already in college when I first got to try the one with toppings. Well, I honestly love them both...and believe me, they make perfect gifts for any occasion.

Follow these easy steps (adapted from Goldilocks Bakebook) and enjoy Filipino-style mini sponge cakes yourself!

Sapin-Sapin

Just three more days before Christmas! Have you made up your mind on what to prepare for your Christmas feast??? I've shared an album of some Favorite Filipino Christmas Food on Facebook that you might want to add to your menu. :) And now, I have here another dessert that I'm sure you will like. This is popularly served in the Philippines on special occasions and during holiday feasts, and is called Sapin-Sapin. I've actually featured a variety of this dessert before which is almond and pandan flavored. This time, I decided to make a Christmas version of it. 

Sapin-Sapin which is the Filipino word for "layers” is a layered dessert made from rice flour, coconut milk, sugar and flavorings with coconut flakes or fried coconut milk curd sprinkled on top. The usual Sapin-Sapin has a deep purple colored bottom layer which is ube (purple yam) flavored, an egg- yolk yellow middle layer which is langka (jackfruit) flavored and a white top layer. To make this Sapin-Sapin Christmassy, I changed the purple color to red and green. I made the green layer pandan flavored, the white layer vanilla flavored, the yellow layer banana flavored and the red layer langka (jackfruit) flavored. I only added little flavorings on both the yellow and red layers so they won't overpower the flavor of vanilla and pandan. The result was amazing! I must say that the flavor combination gave a delicious twist to this Sapin-Sapin. The only problem I had was transferring it from the non-stick baking pan I used to the serving platter. I wanted my sapin-sapin to be round so I didn't use the square glass baking dish that I usually mold my sapin-sapin with. Now I know that if I want to use a metal one, I should really put banana leaves or parchment paper at the bottom so I could take it off the pan easily. :)

Chocolate Pumpkin Cupcakes with Orange Cream Cheese Frosting

It's fall here in the US, and pumpkins are everywhere...so for this month, it is the star of Baking Partners Challenge! We were given three recipes to try, and I chose the Chocolate Pumpkin Cupcake with Orange Cream Cheese Frosting recipe from Country Living suggested by Priya R. of Cook Like Priya.

These cupcakes are absolutely delicious and are perfect Halloween treats and Thanksgiving dessert as well. You'll surely love the wonderful combination of chocolate, cinnamon,  pumpkin and nutmeg! The orange flavor in the frosting is also something to fall in love with! A truly great fall cupcake --- you should try it!

Filipino Style Fruit Salad and Cherlin's 7th Birthday Party

Hi everyone! Hope you are all doing well and enjoying the week! I was very busy preparing for Cherlin's 7th birthday party that's why I've been MIA. But it's over now, and I'm happy to share with you that the party was a big success and the birthday girl had a blast! 

It was truly a memorable day for my little princess! She had so much fun spending time with her friends designing their tiaras and wands, and of course, playing at the bounce house and doing the pabitin and piñata.

We had a total of 70 guests. i.e., 36 adults and 34 kids. Whewww! Honestly, I couldn't believe that we were able to pull it off! I even thought that we would run out of food. Good thing, we didn't! There was enough for everyone and we even had extra for some guests to take home. 

Though the star of the party was this very fabulous cake made by my dear friend, Christy...

...every dish we prepared was a hit! The guests (both Filipinos and non-Filipinos) really love the Filipino Style Spaghetti, Beef Caldereta, Pork Menudo, Embutido, Macaroni and Cheese, Chopsuey, Chicken and Mushrooms in Teriyaki Sauce, Custard Cake, Tres Leches Cupcakes and this Filipino Style Fruit Salad...

Unlike the American fruit salad, Filipino Style Fruit Salad has condensed milk and cream. This is a very simple yet very delicious dessert that requires no cooking. All you need to do is a little chopping and mixing, and it's ready to serve! 

Chocolate Chip Cookie Cake for My Princess Cherlin

Today is my youngest daughter's 7th birthday...a day she has been anticipating since the start of 2012. Just like any other typical girl her age, she has been very excited and busy planning about it for months now --- from the food she wants to eat for breakfast, lunch and dinner and the treats she wants to bring to school for her classmates, down to how she wants her birthday party to be. As her mom, it's (of course) my job to make it all happen. :) Oh well, I'm glad that her wishes aren't out of this world! They are actually simple and attainable. She said all she wants is a Nintendo 3DS or an mp3 player...a cookie cake, and a princess themed party where she can invite her friends. She also requested that I prepare fried rice with sausage and egg for breakfast and pancit canton and egg rolls for dinner. For lunch, she asked that her dad and I bring her McDonald's Chicken Nuggets and french fries in school. 

Well, Mommy Tina got everything covered! :) Yesterday, while she was in school, I made her a chocolate chip cookie cake. This morning, she was so thrilled to see it and her birthday gift when she woke up. The breakfast I prepared for her also gave her so much delight. Can you see her big smile??? I know she seems more happier with the DS, but she told me she loved everything and I believe her. :)

During lunch, Ryan and I went to school to eat with Cherlin. She was really happy to have both of us there. It's usually just me so it's a big deal to have daddy this time. For dinner, we'll be having her requested pancit canton and egg rolls. That's pretty much her birthday celebration today...but on Saturday, she'll have her princess party, which she's really looking forward to! I made the personalized invitations and I was able to send them out last week...

Cherry Ice Cream with Cashews and Marshmallows

It's Friday again! Can't believe two weeks have already gone by since school started! But I'm glad that my daughters are really enjoying school! Would you believe that my youngest, Cherlin is already receiving an award today? She'll be awarded "Hippest in the House" this afternoon! It's how they call the star student award in their school. This award is given every month to one student in each class who has best exhibited the identified monthly character trait. For September, it's RESPONSIBILITY. As Cherlin's mom, I know that she's such a very responsible little girl...but I'm not sure how she was able to impress her teacher within such a short span of time! For her to be able to do that in just 1 week is really amazing...and I am truly proud!!! (^.^) Oh well, before I get over excited about it, I better go on with the real reason why I am here, and that is to bring you this yummy treat...

It's Cherry Ice Cream with Cashews and Marshmallows! I made this a few weeks ago, and it's so good that I want to share it with you before summer ends. I used a pound of fresh sweet red cherries for this. I blended ½ cup of the cherries with cream and milk and the rest was made into a compote which I added to the ice cream in the last few minutes of churning. My daughters requested that I added cashews and marshmallows too, so that's what I did! The result is a delicious and refreshing frozen delight that I'm sure you'll love just like we did! 

Reine de Saba avec Glaçage au Chocolat: Chocolate Almond Cake

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

― Julia Child, My Life in France

There are a lot of chefs that I admire...and Julia Child is one of them! She's the author, chef and TV personality who introduced the French Cuisine to the Americans. But that's not all that I admire about her...it's actually her being fearless to be herself, and the way she taught the public that cooking can be easy and fun! Julia taught a lot of people (especially those who have the passion for food and cooking), including me, that cooking can be tricky but the best way to deal with it is to never stop trying and embrace every mistake in the kitchen as part of the learning process.

August 15, 2012 would have been Julia Child's 100th birthday. To celebrate, we at Baking Partners, made Julia's Reine de Saba avec Glaçage au Chocolat...

This is  a chocolate almond cake with chocolate icing and I tell you, it is extremely good! The recipe calls for short time baking so that the center remains slightly underdone. When I checked it after 25 minutes, the center of the cake seemed kinda watery so I decided to bake it 3 minutes longer. Well, it ended up a bit overcooked, hence is not as soft as it should be...but it's still moist inside. I made my cake 2 layers, filled and covered it with chocolate-butter icing, and we didn't see any form of dryness at all. My hubby and daughters said, it's just perfect!

Check out the recipe and celebrate Julia Child's birthday with us...

No-Bake Dulce de Leche Cheesecake

“I know I should let go, but it never really leaves me.
Every morning, I wake up and forget just for a second that it happened. 
But once my eyes open it buries me like a landslide of sharp, sad rocks.
Once my eyes open, I’m heavy, like there’s too much gravity pressing on my heart.”

― Sarah Ockler (Twenty Boy Summer)

Yesterday was really so hard for me to get through. "Why?", you might ask. You see, it was my Mom's death anniversary. She passed away 5 years ago, and it truly has left an emptiness in my life. Everyday, I miss her terribly. I think of her all the time and feel sad for every special event she has missed. There are so many situations in my life when I wonder what she'd do or how she'd handle it. But every July 19th, it's even harder for me...and yesterday was no exception, I felt too much grief as if it just happened. I woke up in extreme sadness! I called my Tatay (dad) in the Philippines, hoping that it would somehow ease the pain I feel. Oh well, it didn't! It just made me miss my mom even more. I knew I have to find something to do so I told the girls we'll go to the pool for a swim, but Cherlin said she didn't want to coz she's too tan already from our Florida vacay. (What??? A 6 yr-old concerned of how tan she is! Oh my!!!) She suggested that we just eat breakfast together and then watch something on Netflix, and maybe bake something. Clarise agreed saying that she'd rather stay home than go out and feel the intense Texas heat, 103°F that is. So that's what my daughters and I did...we stayed home, enjoyed some good family movies on Netflix and made this No-Bake Dulce de Leche Cheesecake in the afternoon...

With the help of my daughters, I managed to survive the day. But just by the amount of time I spent in the kitchen yesterday, my family could tell that it was not an ordinary day for me. On a regular summer day, I only cook for dinner, and sometimes when I'm too lazy, I just prepare Costco bought frozen dumplings or chicken wings, or simply heat up left-overs. But yesterday, I cooked seafood ramen for lunch, made the dulce de leche cheesecake in the afternoon and cooked stir-fried bean thread noodles with sardines for dinner. I was in the kitchen half of the day just to keep myself from sad thoughts. Just as always, it worked. Though I have that heavy feeling in my heart, I made it through the day without being too miserable. But I tell you, it was hard! The pain of losing my mother was bugging me the whole time...and at the end of the day, I realized that everything I cooked (the ramen, the stir-fried bean thread noodles and the cheesecake) kinda symbolize long life. As you know, noodles and round cakes in the Philippines are served for birthdays because they symbolize longevity. I guess at the back of my mind, I am really wishing that my mother is still with us and what happened on July 19, 2007 didn't actually happen. :(

Anyway, so much for that! It's Friday and I don't want to ruin your good mood, so let me go to the recipe now...

Tres Leches Cupcakes with Mango Frosting

Happy 4th of July! I wanted to bring you something red, white and blue today...but my family and I are still here in the Sunshine State, enjoying our 2-week vacation, so I'll share with you these delicious cupcakes instead...
 
My daughters and I made these Tres Leches Cupcakes with Mango Frosting for Ryan last Father's Day...and I tell you they are super dooper yummy and Ryan really liked them! The mango frosting worked so well on the three milk cupcakes which are baked and then soaked in evaporated milk, condensed milk and heavy cream mixture. These are a bit time consuming to make because of the soaking part, but it will be all worth it in the end. You should try it!

No-Bake Rocky Road Bars

My daughters are already on their 3rd week of summer vacation, and they are really loving it so far! Aside from swimming, going to the library, playing video games and watching Korean telenovelas, they have been helping out in the kitchen a lot. During the past two weeks, making homemade shakes and ice cream or baking cookies with me have been part of their daily routine, and last Friday, they made these...

 

They said they wanted to make something for their dad (Aren't they the sweetest???)...and because they know how much Ryan loves rocky road, they wanted to make another rocky road treat for him. They remembered that Ryan really enjoyed the No-Bake Rocky Road Bars that I made before, and since I just made Rocky Road Ice Cream last week, all the ingredients they needed were available in the pantry. With no second thoughts, they said they will make rocky road bars for their dad on their own...and guess what? They did it! All I did was prepare all the ingredients and take pictures. They did the rest, and I must say that they did a good job! Clarise and Cherlin's No-Bake Rocky Road Bars came out perfect and Ryan loved them!

I know that this is just a very easy and simple recipe, but I really find it so amazing for kids like my girls to take the effort in making something special for their parent/s. I am truly proud of how thoughtful and sweet they are, so I want to share this with you! :) 

These are yummy treats that you can make with your kids. I'm pretty sure that you will have fun making and eating these!

Homemade Rocky Road Ice Cream for Two of the Best Dads I Know

"Anyone can be a father but it takes a REAL MAN to be a DAD."

Some men think that being a father is as simple as contributing to the genetic make up of a child. Little do they know that there's more to being a father, and that is making a total surrender of one's self to be a DAD. Not all fathers are responsible enough to take the "DAD" title. A dad is someone whom we can call a REAL MAN. He is someone who put his entire life to make a difference in a child's life (whether it's his biological child or not).

I feel so blessed that both my father and husband fall into the "REAL MAN" category. Both of them are responsible enough to be the best kind of dad anybody would be proud to have. They may not be a man of fame and fortune but they sure are two of the greatest men in the world for me!  
 
In celebration of Father's Day, I want to pay tribute to my very loving and responsible father, ERNESTO AGUILA FLORES, to the very kind and devoted father of my girls, RYAN MENDOZA DE GUZMAN, and to all the wonderful dads out there for all the sacrifices they make. HAPPY DAD'S DAY! I salute you all! May God continue to bless you and give you the strength to mold your children into intelligent and responsible individuals!

To all the daughters and sons out there who are blessed to have a dad figure in your lives, you should be proud and thankful! Be sure to thank your dad for all the love, care, guidance and support he gave you not just on Father's Day, but everyday!

Today, I bring you this Homemade Rocky Road Ice Cream with both my loving dad and husband in mind. They both love chocolates and nuts so much...so this very chocolatey and nutty ice cream is so perfect for them! Tatay & Ryan, Happy Dad's Day to you both! Please know that I love you and I will always be thankful to God for giving me TWO OF HIS BEST CREATIONS!

If you want to make a special treat for your dads, you should try this! :)

Pastillas De Leche con Casuy (Milk Candies with Cashew Nuts)

Finally, I'm back after more than a week of being MIA! Thanks to everyone who sent emails to check how I'm doing...I really appreciate all the thoughtfulness and concern! Sorry if I got some of you worried. I'm totally fine! I have been really busy during the past weeks, so when my camera broke, I took it as a sign that I should take a break from blogging and focus on some important things that I have to do. I'm sure you all know how busy moms could be so I know you understand...but still, I would like to apologize for my absence in the blogosphere. To all my blogger friends, I'm sorry for not being able to visit...and to all PiTCC readers, my apologies for not being able to post new recipes. And though I am here today, summer vacation has started and I have to spend time with the girls, so I still wont be as active...but I will try to post recipes at least twice a week. Hope you will all bear with me!

What I have for you today is a no-cook dessert that my daughters and I enjoy making together. It's called Pastillas De Leche con Casuy...

Pastillas De Leche are milk candies which are traditionally made from carabao's milk. Carabao which is the Philippine's national animal is also known as water buffalo and is the farm animal of choice for pulling both a plow and the cart used to haul produce to the market. Carabao's milk which is richer, creamier and contains protein, fat, lactose, vitamins and minerals is what gives Pastillas De Leche that melt-in-your-mouth goodness. It is simmered with sugar under low heat until thick, rolled into small cylinders then coated with sugar and then wrapped in cellophane or Japanese paper.

Because carabao's milk is unavailable here in my side of the world, this version that I am sharing with you today makes use of condensed milk and powdered milk instead. It may differ a little in taste, but I assure you that you will love it! There's also no cooking involved in this one so what could be better than that? 

Try making these easy peasy treats with your kids...I'm pretty sure you'll all have a good time and will be pleased with how delicious the result will be!

Chocolate Mousse Cake from That Skinny Chick Can Bake

It's the third Wednesday of the month...and PiTCC's Favorite Dishes from Around The World is back!

Today's recipe is different from the first two we've featured before. It's something rich, moist, sweet and decadent! It's the first "cake" guest post in our series...and I am both excited and humbled that Lizzy of That Skinny Chick Can Bake found the time to share her recipe of my favorite Chocolate Mousse Cake!

I'm sure you all know her! She's that fabulous, sweet and very caring lady who's such a valuable asset in the food blogging community, not only for her mouthwatering recipes and stunning pictures, but much more for her very warm and inspiring personality. I met Lizzy through Foodbuzz and I have been a big fan of her since then. I am not much into baking so I really admire those who are good at it, and Lizzy is one of them. Though she's not from France where chocolate mousse originated, when I think of cakes, she is the first person that comes into my mind! Baking queen is what I consider her to be and I truly feel so honored to have her today! Without further ado, I give you the amazing Lizzy...

Hi everyone! I'm Lizzy of That Skinny Chick Can Bake. I am a self taught home cook who loves making every dish both beautiful and delicious. My family is full of chocoholics and this is reflected in the embarrassingly high number of brownie recipes on my blog! My household composed of a hungry husband and 3 grown up kids plus one sweet, geriatric pup named Lambeau.

I am thrilled to be kicking off Tina's guest posts on cakes for her  PiTCC's Favorite Dishes from Around The World series. She has asked a number of her baking buddies to demonstrate some of her favorite cakes. I was excited to see a chocolate mousse cake as one of her options and nabbed it immediately! My youngest son's birthday was approaching and I was certain this would be his idea of nirvana.

Chocolate is melted, eggs are separated, whites are whipped. Lack of flour makes this cake smooth and silky...a melt in your mouth wonder. The birthday boy was smitten with this fabulous cake...I hope you will be too!

Chocolates are gently microwaved with butter, till smooth and melted.

 

Springform pan is buttered and wrapped in foil.

Egg whites are whipped till stiff.

Egg whites are folded into mixture of chocolate, egg yolks, and flavorings, then scraped into prepared pan.

 Baked in a bain marie (water bath) to perfection.

Thanks again Tina, for inviting me to your incredible blog! You are a constant inspiration both as a home cook and a mom. You are such a dear and supportive blogger friend.