Culinary Goods

John’s Dad loves this cake, and I don’t normally do 3 types of chocolate because I like raspberries and vanilla mousse, but here you go. I would give this a 9.5: Chocolate Cake 1 cup cocoa I use dutch process 2 cups boiling water 2 3/4 cup sifted flour I just sift flour to 350 grams 2 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter I do 50& butter and 50% canola oil to keep it moist 2 1/2 cups sugar I do 1 1/2 cups sugar 4 eggs 1 1/2 tsp. vanilla I increase this to 2 tsp. Make the chocolate water and cool it. You cream the fat and the sugar for about 4 minutes, then add the vanilla. Add eggs one at a time. Add dry, alternating with chocolate water in 3rds, ending with flour. Flour, water, flour, water, etc. I fold in 2 Tbs. of mayo at the end. Bake at 350 for about 18 minutes. 3 9-inch pans. I think making this a day in advance would be a good idea. Don’t overbake them or it will be dry. Chocolate  Mousse Layer 8 oz. cream cheese 2 Tbs. milk 1/4 cup powde

I love this ice cream. I give it a 9. Keep in mind, I have an unusual love for peanut butter. We had this at my friend Lisa’s house, so here is the recipe she used: 5 cups creamy liquid (3 cream, 2 cups milk) 2 eggs 1 tsp. vanilla 1 cup sugar 1 cup peanut butter dark chocolate peanut butter cups (Trader Joe's brand) She beats the eggs and sugar, added the peanut butter, and then the cream, milk, and vanilla. So, here is what I will do 3 cups half and half 1/2 -1 cup cream 3 T. sugar 6 medium egg yolks 1/4 tsp. salt 1 cup peanut butter 2 tsp. vanilla dark chocolate peanut butter cups You warm the milk with the salt and sugar, and then temper with the eggs and put back in the pan and cook until it’s about 160 degrees (it will coat the back of the spoon). If you are using part milk part cream, just heat the milk up during this part and add the cream afterward. So, strain this into a bowl, and add the peanut butter. Freeze it, then mix in the chocolate.