White Chocolate Macadamia Nut Blondies/Chocolate Mousse Cake

These two yummy looking recipes are ones I want to try, but haven't. I'll let you know how they go.


White Chocolate Macadamia Nut Blondies

1/2 pound butter, at room temperature
1 1/2 cups light brown sugar
2 eggs
1 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
2 cups white chocolate chips
1 cup macadamia nuts, toasted and rough chopped (see note below)

Preheat the oven to 350 degrees F.Place 1/2 pound of the butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.Mix in 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently, by turning the mixer on and then off, fold the chips and nuts into the dough.Once the dough is all blended, line a 11x7-inch baking pan with aluminum foil and spray with cooking spray. This will make it easy to remove the bars and cut them up for serving. Pour the batter into the pan and place in the preheated 350 degree oven. Bake for 25 to 30 minutes, or until set yet still moist.To toast macadamia nuts : Spread nuts in a single layer on a baking sheet. Place in 400-degree F. oven. Toast until golden (about 5 to 7 minutes) stirring half way through.



Chocolate Mousse Cake

2 prepared 8" or 9" round chocolate cakes

Chocolate Mousse
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY'S Cocoa
1 cup (1/2 pt.) cold whipping cream
1 teaspoon vanilla extract

1. Sprinkle gelatin over cold water in small cup; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved. Cool slightly.
2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended.

Chocolate Buttercream Frosting

1/2 cup butter, softened
1 teaspoon vanilla extract
1/8 teaspoon salt
1 (16-oz.) package powdered sugar
2/3 cup unsweetened cocoa
5 to 7 Tbsp. milk
1. Beat first 3 ingredients at medium speed with an electric mixer until creamy.
2. Whisk together powdered sugar and cocoa. Gradually add powdered sugar mixture alternately with 3 Tbsp. milk, 1 Tbsp. at a time, beating at low speed until blended and smooth after each addition. Beat in up to 4 Tbsp. additional milk for desired consistency.

Place one of the round cakes on your serving plate and top with chocolate mousse. Top with remaining cake round and frost entire cake with chocolate buttercream frosting. Be careful at the spots where the chocolate mousse is. You need to get the frosting to just cover those spots, if you spread to much in those areas the chocolate mousse can get mixed into the frosting. Keep cake in the refrigerator until ready to serve. You can bring it out a little before serving to allow the frosting to soften.

These are both from http://realmomkitchen.blogspot.com/. Awesome site!