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Yours, Unexpectedly

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RECIPES

For Merilee, it�s all about chocolate! So, if you�d like to begin and end your day with chocolate, here are some suggestions.

Matt�s Mom�s Chocolate Chip Happy Face Pancakes

These are Matt�s favorite �feel good� breakfast.

Ingredients:

  • 1 � cups uncooked rolled oats
  • 2 cups milk, sour milk, or juice
  • 1 cup flour
  • 2 tbsp Demerara sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 eggs
  • 1 banana (optional)
  • 4 tbsp butter
  • additional butter for griddle
  • chocolate chips (or blueberries)

Soak oats in milk until liquid is absorbed.

Melt and cool 4 tbsp butter.

Beat eggs lightly and add to oat/milk mixture.

If using banana, mash it and add it.

Combine flour, sugar, baking powder, and salt and stir into oat/egg mixture.

Add melted butter.

Grease griddle, skillet, or frying pan with butter and heat to medium heat.

Ladle batter to form desired size of pancakes.

For 3 � inch pancakes, cook 2-3 minutes until bubbles form and begin to break.

Press chocolate chips into the top to form a happy face, and flip pancakes to cook for an additional minute.

Serve with butter and maple syrup or fruit syrup.

Note: You can prepare the dry ingredient mixture in bulk and store, then add egg, milk, and melted butter when you are ready to make pancakes.

 

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Mousse au Chocolat

When Jenna has lunch on the cruise ship restaurant, La Vie en Rose, this is the dessert she enjoys.

Ingredients:

  • 4 eggs
  • � cup fine white sugar
  • 2 tbsp Grand Marnier (or Cognac, Kahlua, etc.)
  • 6 oz semisweet chocolate
  • 3 tbsp strong coffee
  • 8 tbsp (1/4 lb) unsalted butter
  • whipping cream
  • vanilla or liqueur

 

Separate the eggs. In the top of a double boiler (or heatproof mixing bowl), beat yolks and sugar with an electric mixer or whisk until they�re pale yellow and thick enough to form a ribbon. Mix in liqueur. Set bowl over a pan of barely simmering water and keep beating until mixture is foamy and hot (3-4 minutes). Set bowl over a pan of ice water and beat 3-4 minutes longer until it�s cool and the texture of mayonnaise.

In the top of a double boiler over simmering water, or a saucepan over low heat, melt chocolate with coffee, stirring constantly. Cut the butter into � inch pieces and beat into the chocolate/coffee mixture one piece at a time until smooth and creamy. Beat the chocolate mixture into the egg yolk/sugar mixture.

In a fresh bowl, beat the egg whites until they form stiff peaks. Stir � of the whites into the chocolate mixture, then gently fold in the remainder of the egg whites.

Spoon the mousse into individual souffl� dishes that have been brushed with vegetable oil.

Refrigerate for at least 4 hours, until set.

Whip cream, add vanilla/liqueur to taste, and garnish souffl�s.
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