Recommendations

My mom came back from the states the other day and handed me over a couple of these warm delights yummies.  I may never make another cake again. It's easy-bake for grown up lazy slobs.  The next time she goes I'm asking her to bring back at least 10.  You literally add some water, squeeze in some chocolate goop and microwave it for 1 minute.  :o

I also just finished watching every single available episode of Skins (UK version) available and I love this series.  It's so not 90210.  (which I do also love, actually...)

Watch them all here.

And I recently started using white eyeliner on the inside of my lower eyelid only.  It came from a tip from Reese Witherspoon (Thanks, Reese) and it works amazingly.  It really brightens your eyes and wakes them up.  I am now a believer, and I keep a white eyeliner everywhere.

I picked up this book  last week at Chapters.  

You all know how I feel about Leonard's music.  But I am now only a third through his book of poems and I am already totally dreading the end.  I save a poem for a special moment.  When I have a cup of tea beside me, the baby's asleep, and I can soak up his words like a kitty lapping at my milk....

And everybody knows I'm a huge lip product fanatic.  Get some of this.

And I got bangs!!!

Recommended.

Recipe: Chocolate pots de creme

This was such a rich and creamy chocolate lovers' dream dessert.  I made it last night after we had our pot roast.  I was just looking for a dessert I already had all the ingredients to make.  This is going to be a popular one, we'll definitely have it again and again.  Mmmm.  I made one small change from the recipe though; instead of using chocolate chips I shaved 6 oz of semi-sweet bakers chocolate.


Ingredients:
6 ounce package semi-sweet chocolate chips
2 tablespoons sugar
Pinch of salt
1 egg
1 teaspoon vanilla
1 1/2 to 2 teaspoons dark rum
3/4 cup milk

Directions:
Combine first six ingredients in blender. Heat milk just to boiling. Pour over other ingredients. Cover and blend one minute. Pour immediately into four ramekin dishes. Chill at least one hour.

A Yummy Home Made Present for my Lovelies...

Rhoda’s Peppermint Hot Fudge Sauce
Yields 4 cups

2 c. unsweetened cocoa powder
1 1/2 c. sugar
1 c. brown sugar
1/4 t. Kosher salt
2 c. heavy cream
1 c. unsalted butter, cut into pieces
2 t. peppermint extract (substitute vanilla, if you don’t want the mint flavor)

Directions: In a double boiler over medium heat stir in cocoa, sugars and salt. Add the cream and butter. Cook over medium heat, stirring constantly until the butter is melted and the sauce comes together and is smooth and glossy. Bring to a boil for 1 minute. Then, remove the bowl from the heat and let cool for 5 minutes. Stir in the peppermint extract. Store in the fridge and re-heat when ready to use.

Storage notes: This sauce is great to packages in glass jars for gifts. When pouring the sauce from the bowl into the jar it is helpful to use a kitchen funnel if you have one available. This sauce will stay in the fridge for up to two weeks or more.

Serving ideas: In addition to ice-cream, this sauce is excellent drizzled over slices of pound cake, cheesecake or a meringue. The version made with vanilla extract is also delicious served with poached fruit.

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The Makings of a Perfect Friday Night

When You're In a Pinch

Dangerous Chocolate Cake-in-a-Mug

1 - coffee mug (microwave-safe)

4 T. - cake flour (plain, not self-rising)

4 T. - sugar

2 T. - cocoa

1 - egg

3 T. - milk

3 T. - oil

1 - splash of vanilla

3 T. - chocolate chips (Optional)


Add dry ingredients to the mug; mix well with a fork. Add egg and mix thoroughly. Pour in milk, oil, and vanilla, and mix well. Add chips, if using.

Put mug in the microwave, and cook for three minutes at 1,000 watts. Cake will rise over the top of the mug -- do not be alarmed. When finished, carefully remove mug from microwave and allow to cool a little. Tip onto a small plate prior to serving, if desired. Yields one generous serving or two "more virtuous" servings.