Some latest recipes from Foodgawker :

 

Strawberry Mousse

Ingredients:

For the strawberries:
1 quart strawberries, cleaned , halved (leave a few for garnish)
1 lemon , zested and juiced
1/4 cup honey
1 tablespoon of butter

For the whipped cream:
1 cup heavy whipping cream

For the meringue:
3 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

Directions:
For the strawberries:
Preheat oven to 350 degrees. Butter a baking dish. Place strawberries and cut side down in the baking dish. In a separate bowl combine lemon juice, zest and honey. Pour sauce over strawberries making sure that each berry is evenly coated. Roast strawberries for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries through mesh sleeve; saving liquid if desired. Place strawberries in food processor and puree.

For the whipped cream:
In a mixing bowl with a whisk attachment , whip the heavy whipping cream until medium peaks form. Set aside.

For the meringue:
In a mixing bowl with a whisk attachment, place eggs and cream of tartar. Mix until combined. Slowly add the granulated sugar. Beat on high until stiff peaks appear.

Assemble:
In a large bowl , place 1/2 cup of the strawberry puree. Fold in a 1/3 cup of the meringue. Add more puree if necessary and keep folding meringue gently until all added.Gently fold in the whipping cream. To serve; pipe mousse into serving glasses and top with sliced strawberry and drizzle of remaining liquid if desired.



Chocolate Chip Cookie Dough Cupcakes

Ingredients:

Cake:
6 tbsp butter
1 cup packed brown sugar
2 eggs
1 tsp vanilla
1 cup + 2 tbsp flour
1/2 cup cocoa
3/4 tsp baking powder
1/4 tsp baking soda
3/4 cup buttermilk

Frosting:
2 oz (1/4 package) cream cheese, room temperature
1/4 cup unsalted butter
1 cup icing sugar
1/2 cup brown sugar
3/4 cup flour
1 tsp vanilla extract
1-2 tbsp milk
Chocolate chips or shavings for decoration

Directions :
Prior to baking, remove butter, eggs and buttermilk from the fridge and let them come to room temperature.
Similarly, the cream cheese and butter will need to be room temperature for the frosting.
Preheat oven to 350 degrees/F. Line a mini-muffin tin with liners.

In the bowl of an electric mixer, beat the butter and brown sugar on medium-high speed for 3 minutes, scraping the bowl often.Add the eggs one at a time, beating and scraping the bowl after each addition.
Add the vanilla.In a separate bowl, sift together the flour, cocoa, baking powder, and baking soda.

Begin to add the flour mixture and the buttermilk to the butter/sugar mixture. You will alternate adding the flour and the buttermilk, starting and ending with the flour.Spoon batter into the muffin tin, nearly filling each tin.Bake for approximately 11-13 minutes or until a toothpick inserted in the centre of the cupcake comes out clean.

For the frosting, combine the butter and cream cheese in the bowl of an electric mixer. Beat well.
Sift in the icing sugar and beat.Add the brown sugar and sift in the flour. Add the vanilla. Depending on the consistency of your frosting, add the milk to making a smooth, pipe able frosting.

Frost fully-cooled cupcakes using a piping bag. Top with mini-chocolate chips or chocolate shavings for decoration.