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Posted 10/16/08 , edited 10/16/08
Basic Mashed Potatoes


* 2 pounds of potatoes
* 1 teaspoon of salt
* 1 cup of half and half (half milk & half cream)
* 6 tablespoons of butter
* Salt and pepper, to taste

Prep Work
Peel and quarter the potatoes

How To Make @ Home

1. Add the potatoes to a large pot with enough cold water to cover them by an inch or so. Add salt and bring the water to a boil. Cook until the potatoes are tender when pierced with a knife. (About 15 minutes)

3. Drain the potatoes return them to the pot and cook the drained potatoes over low heat for a couple of minutes to evaporate some of the water still in the potato.

4. Mash by your method of choice. (I prefer a potato ricer)

5. Blend in butter, half & half, and any other ingredients you prefer.

6. Season with salt and pepper.
Posted 10/16/08
YUMMY~ >__<
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Posted 10/17/08
Chocolate Supreme Cake

* 1 (18.25 ounce) package devil's food cake mix
* 2 cups sour cream
* 1 (3.9 ounce) package instant chocolate pudding mix
* 1 cup melted butter
* 5 eggs
* 1 teaspoon almond extract
* 2 cups semisweet chocolate chips

# Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch Bundt pan.
# In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Blend in chocolate chips. Pour batter into prepared pan.
# Bake in preheated oven for 50 to 55 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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Posted 10/17/08
Chocolate Mousse Cake

This is one of the best cakes and is a definitely a must try. Its a cake with a very rich chocolate mousse over a rich chocolate cake layer and topped with chocolate ganache sauce and chopped nuts. Suitable for all occasions. This cake takes quite some time to make but it is worth every single second of the time spent.


* 1 eggs
* 1 tablespoon vanilla extract
* 1/3 cup vegetable oil
* 1 cup hot, brewed coffee
* 1/4 teaspoon salt
* 1/4 cup unsweetened cocoa powder
* 1 cup white sugar
* 1 1/2 cups all-purpose flour
* 16 (1 ounce) squares semisweet chocolate
* 1/2 cup unsalted butter
* 1/4 teaspoon salt
* 2 teaspoons vanilla extract
* 8 egg yolks
* 8 egg whites
* 4 tablespoons white sugar
* 1 1/2 cups heavy whipping cream
* 4 (1 ounce) squares semisweet chocolate
* 1/4 cup heavy whipping cream
* 1/2 cup chopped walnuts


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan, or use parchment paper liner.
2. In a large bowl, mix flour, 1 cup sugar, cocoa and 1/4 teaspoon salt. Make a well in the center and add the coffee, oil, 1 tablespoon vanilla and egg. Beat until combined, batter will be thin.
3. Pour into springform pan. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until toothpick inserted into cake comes out clean. When cake is completely cool, remove from pan, cut top of cake level with a knife, and place back into springform pan.
4. To make the mousse: Melt 16 ounces chocolate and 1/2 cup butter over double boiler, stir in 1/4 teaspoon salt and 2 teaspoons vanilla, whisk in yolks. In a separate bowl, beat whites until foamy, gradually add sugar, and continue beating until stiff. Fold into chocolate mixture. Whip the 1 1/2 cup cream in a separate bowl and fold into chocolate mixture. Pour over leveled cake in springform pan and set for 1 to 2 days.
5. To make the Chocolate Ganache: Chop the 4 ounces of semisweet chocolate. In the top of a double boiler, heat chocolate and 1/4 cup cream, stirring occasionally, until melted and smooth. When the cake is completely set, remove from pan and drizzle ganache over the top. Using your hand, gently press chopped nuts into the side of the mousse.
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Posted 10/18/08
French Market Onion Soup

(Serves 6-8)


*2 tablespoons butter
*2 lb yellow onions, halved and sliced 1/2" wide
*2 quarts homemade beef stock or 4 cans (14 oz) beef broth & 1 can beef consommé (undiluted)
1/4 cup freshly ground Romano cheese
*salt & freshly ground black pepper, to taste


Melt the butter in a heavy-bottomed pot and sauté the onions over medium-low heat until they soften and turn golden brown (keep stirring and adjust the heat so they don't burn). Add the beef stock and simmer 10 minutes. Whisk the grated cheese into the soup and season with salt and pepper to taste.

To serve French Market Onion Soup "Au Gratin," pour into ovenproof soup crocks. Top with toasted, sliced French bread and sliced or grated cheese (Gruyere, Mozzarella, Swiss or Parmesan, or any combination thereof). Broil until the cheese melts and carefully remove from the oven.
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Posted 10/18/08
Milo Dinosaur




*cup of any size
*1-2 spoon(s)


1. get a cup and pour milk into it.
2. put some milo into it then mix it so the milo will vanish...almost.
3. put the cup into the microwave for about 30seconds.
4. put more milo on the top of the heated milo.
5. if you used 2 spoons, one of the spoons is to eat the milo
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Posted 10/18/08
Strawberry smoothie


* One serve of soft fruit.. eg. 6 strawberries or 1 peach
* 1 cup cold milk
* 1 cup fruit yoghurt
* 2 iceblocks
* 1 tablespoon honey (optional)


1. Place all ingredients in a blender, blend until smooth and pour into a glass
2. Serve chilled

Posted 10/18/08
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