My brother was visiting for Valentine’s Day and we were having dinner at home. Valentine’s Day, of course, calls for a chocolate dessert of some kind and this brownie recipe fit the bill for recipe number 6 in the 52 week new recipe challenge. This recipe was adapted from a Barefoot Contessa recipe. Originally, it calls for the use of smaller cast iron skillets but last year’s road trip found us in South Pittsburg, TN, home of the Lodge Cast Iron Outlet Store where I purchased these 6″ skillets. While the recipe says it makes 5 servings, using larger skillets yielded 2 skillets but you could still get 4 – 5 servings either sharing or with leftovers. A longer cooking time is required if using the larger skillets. Top with ice cream, we used vanilla but mint chocolate chip, vanilla fudge swirl, peanut butter or your favorite would also be delicious. A little Hershey chocolate syrup makes it all the more decadent!
Chocolate mousse is one of my favorite desserts. My family loves it too. I often serve it as dessert after Christmas dinner because it’s light and perfect after a heavy meal. I originally got this recipe from the Hershey’s website but I can no longer find it there. None of the mousse recipes there now are this easy. I use Baker’s Unsweetened chocolate. They are individually wrapped in one ounce portions. I use a serrated knife to “chop” the chocolate rather than breaking up those smallish bars. Much easier. Don’t rush the melting process and use fresh chocolate. If you melt the chocolate too fast, it could seize up on you and you can’t recover that mistake. You will need to start again, so just be patient. You’ll be glad you were.
I’m not quite sure how I found this recipe on the Taste of Home website but am I ever glad I did! It just so happened that I actually had everything I needed to make this tonight. Plus I needed to use up some green onions. So glad I didn’t need to go to the store. The original recipe was for four servings but I scaled it back to two for us this evening. It would make a nice intimate dinner, maybe for an anniversary or Valentine’s Day but would also be perfect for company. This really cooks up fast, especially since you flatten the chicken. Make sure your oil and butter are hot before you put in your chicken. It will be less likely to stick and be sure to use a non-stick pan. You do want some yummy brown bits to stick to the bottom so it will flavor your sauce. I added an extra pat of butter to the sauce for richness. So, without further delay…
This would be delicious served with steamed green beans and roasted potatoes. If you have any leftover pan sauce serve rice and use the sauce to moisten the rice.
My son’s second grade class held a heritage luncheon as their winter party before the holiday break. Each family was asked to make a dish to share from their heritage. When I asked my son what he wanted to make he didn’t hesitate to say biscotti, from our Italian heritage. Honestly, I cringed! We love biscotti but, I’ll admit, I buy it. I made it once many years ago before children. When it comes to cooking, I rarely cheat, but it did cross my mind to purchase it. Then the memo from school…there will be a cookbook of all the families recipes, please email it to the room mom. So…off I went on a biscotti recipe search.
I did not keep the recipe I had made all those years ago because when I cut it after the first baking, it crumbled. It’s not that biscotti is a difficult recipe to make, it’s just a bit involved because it’s a twice baked cookie. So my search took me to the Taste of Home website where I found the recipe inspiration. I modified it to our tastes, leaving out nuts, adding chocolate chips and here is the result. The room mom was so impressed she asked if I bought them! I actually impressed myself too! They do look nice! For a different look, dip half the biscotti in white chocolate. These are perfect for dunking in your morning coffee.