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Cass in the Kitchen: Chocolate Epiphany

:kitchen: Hey ya’ll! I’m still slogging through that book back log. Seven and a half inches to go! It seemed appropriate though, since the next book up dealt with food, to go ahead and relaunch the weekly Cass in the Kitchen segment. I don’t know about you, but I really enjoy my foodie self, and I missed dishing about dishes! Today’s book, though….it’s something else.

If diet is a four letter word, then this book could embarrass a sailor. I felt my arteries clogging just looking at it. I have to be right up front, and tell you that having been told to watch my cholesterol, I only allow myself 20 grams of saturated fat per day. Now, I can bank those grams, if I don’t use them all, and I do that quite regularly. You may remember that my family eats hot dogs every Saturday, and so I bank for that day and other grand occasions ;). And now, I bank grams of saturated fat for this:


You would, too. Right? Right.

I tell you, I could just cry! See, I think baking isn’t baking without real butter and real cream and real eggs. I like my cool whip now, but nothing substitutes for real cream. Nothing. I know there are recipes out there that employ less-than-full-fat-and-flavor dairy substitutions, but they are just that–substitutions. And I know butter is outrageous spendy, but when it comes to a perfection of cookie texture, butter flavor shortening doesn’t even compare.

The recipes here run the gamut from Chocolate Rice Crispies (surprise, not made with chocolate cereal as I had always imagined) to Chocolate Marshmallows to Chocolate Pecan Tart to the 18 layer (I counted in the picture, ya’ll) Gateau de Crepes with Green Tea Cream. But if I could make any one thing in this book tonight, it would be the Trio of Chocolate Mousse Cake. It’s umm, three different mousses frozen in layers, and ya’ll……….I love me some mousse. Made with cream. And eggs. And chocolate. I’m thinking I may need to forgo the hot dogs for a couple of weeks and cash in those grams for some of this.

In the back of the book are some great tips like how to brown butter and a simple sugar syrup (useful for iced tea and coffee as well as desserts) and how to temper chocolate (that’s what makes it shiny and gorgeous.

You know what? Ya’ll get ready and come on over. I can start that Mousse Cake, and when you get here, we can all have just a few bites, and my mouth and my arteries will both be happy. AND, I won’t have to wait so long to taste it!

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