Whip It!

I know that Valentines Day is fast approaching and that your head is reeling with what you are expecting from your significant other. Now I realize the audience of this blog is predominantly female, so I guess this is more what you can do for your significant other.

My husband is a rare breed. He's big into people watching. Its the old man in him coming out already. He likes ice cream (shakes particularly) but isn't a fan of whip cream. He doesn't mind chocolate but would prefer dextrose sort of stuff instead (sweet tarts, gobstoppers, even jelly beans). Not too mention the fact that chocolate fountains are messy and strawberries are rare in our house due to my allergy. He likes eggs but not cheese. He IS a guy, and come on what guy admits they like flowers. So, what do I get him...


Well for those fancy romantics -- who are not my husband -- I figured you could use a little help. I figured we'd start with whip cream. DIY whip cream is cheaper than store-bought, particularly with this recipe. It doesn't make a big batch, so its a as needed sort of recipe. But if you're planning a frisky rendezvous with whipped cream or just putting it on some waffles for breakfast in bed, this is the easiest whipped cream recipe I've found.

To make, you need 1 cup of heavy whipping cream (light cream or half and half will NOT whip), 1/2 teaspoon vanilla, and 2 tablespoons of sugar.

Dump all those ingredients together in a mixer bowl and fit your mixer with a wire whisk attachment.  If you have time, you can stick your bowl and whisk in the freezer for 10 minutes or so, as cool temperatures help cream to whip better.

Mix on low speed for a minute or so, just to combine the ingredients, then mix on high until the cream is fluffy, like so.

If you don’t beat it enough, it’ll be a little soft. It should have a pleasant firmness in your mouth.

If you beat it too long, though, it’ll start to separate a bit. And if you beat it WAY too long, it’ll turn into butter (That takes a really long time. Trust me.)

Keep an eye on the cream as it whips. It should only take a couple of minutes.  And really, the degree of firmness is up to you, especially if you’re just putting dollops on top of waffles or pancakes!

Next we're going to tackle some melting chocolate tips and how to. This is good if you're making a cake and want to drizzle a little chocolate over it (mmmm... I'm drooling now) or if you want to dip some 'Nilla wafers or fresh fruit into it and feed it to one another while you sit by the fire (sorry, it felt like it needed a good cliche there.

For most recipes, you can melt chocolate using one of three methods: direct heat, a double boiler, or a microwave oven. You can also use one of these methods when a recipe calls for melting chocolate with another ingredient, such as butter, shortening, or whipping cream.

For best results, coarsely chop chocolate bars and squares before melting them.

Choose one of the following methods to melt your chocolate.

-    Direct heat: This method is easy and convenient. Place the chocolate in a heavy saucepan over very low heat, stirring constantly till the chocolate begins to melt. Immediately remove the pan from the heat and stir the chocolate until it is smooth.

-    Double boiler: This method takes a little longer than the direct-heat method but eliminates the possibility of scorching the chocolate. Place water in the bottom of the double boiler so the top of the water is 1/2 inch below the upper pan. Then place the double boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.

-    Microwave oven: Place up to 6 ounces of chopped chocolate bars, chocolate squares, or chocolate pieces in a microwave-safe bowl, custard cup, or measuring cup. Microwave, uncovered, on high for 1 1/2 to 2 minutes or until chocolate is soft enough to stir smooth. The chocolate will hold its shape after it starts to melt, so stir it once every minute during heating.

Whichever method you use, remember these points:

*    Make sure all equipment is completely dry. Any moisture on the utensils or in the container may cause the chocolate to seize, or stiffen. If this happens, stir in 1/2 to 1 teaspoon shortening (not butter) for every ounce of chocolate.
*    Be careful to keep water from splashing into the chocolate. A single drop will cause the chocolate to seize.
*    Keep heat low to avoid scorching.
*    Always stir chocolate during melting, because most chocolate retains its shape as it melts.

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Tempering chocolate is a method of slowly melting chocolate followed by carefully cooling it. This stabilizes the cocoa butter, resulting in a chocolate with a glossy shine that holds its shape.

Since tempering chocolate is a lengthy process, we use an easy method of melting chocolate that produces very, very similar results in less time. We call this method "quick-tempering."

Step-by-Step Directions for Quick Tempering
1)    Chop up 1 pound of chocolate bars, squares, or large pieces into small pieces. In a 4-cup glass measuring cup or a 1-1/2-quart glass mixing bowl, combine the amount of chocolate and shortening called for in the recipe (or use 1 tablespoon of shortening for every 6 ounces of chocolate).
2)    Pour very warm tap water (100 degrees F. to 110 degrees F) into a large glass casserole or bowl to a depth of 1 inch. Place the measure or bowl containing the chocolate inside the casserole. Adjust water height so that it covers the bottom half of the measuring cup or bowl containing the chocolate. (DO NOT SPLASH ANY WATER INTO THE CHOCOLATE.)
3)    Stir the chocolate mixture constantly with a rubber spatula until the chocolate is completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.)
4)    If the water begins to cool, remove the measure or bowl containing the chocolate. Discard the cool water and add warm water. Return the measure or bowl containing the chocolate to the bowl containing water.
5)    Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 teaspoon at a time, until the mixture becomes shiny and smooth.
6)    When melted and smooth, the chocolate is ready for dipping or shaping. If the chocolate becomes too thick during handling, repeat step 4. Stir the chocolate constantly until it again reaches dipping consistency.
7)    Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.

Lastly we're gonna tackle an easy B-i-B (breakfast in bed). Omelets. Omelets can be simple or complex. And they aren't expensive or time-consuming, particularly if you use precooked sausage crumbles/bacon or veggies that are leftover from another evening. Just make sure you know what your significant other likes (and isn't allergic too) and that you have some eggs and milk on hand. If you can make scrambled eggs you can make omelets. Omelets are easiest made in a saute pan, typically around 8" in diameter. Make sure they are non-stick or have non-stick cooking spray added in it before you crack a single shell.

Once you crack a shell it should be into a bowl, preferably a metal one. (Duff, from Ace of Cakes, once said that if you crack an egg and lose some shell into the egg, instead of fishing for it let the eggs sit and then the shell will settle to the bottom. Whether or not that's right... the jury is still out) whisk your eggs together until they reach a light yellow color, adding milk to make them fluffier. Not a lot of milk, a couple of tablespoons works best. Pour your egg mixture into the preheated pan and do not stir it. Let the egg set, and as it does, using a non-stick spatula lift the corner of the egg (and tilting the pan) and let the non-cooked part slide under. After your eggs resemble a Simpson-yellow pancake flip the egg over to get the rest of the egg cooked. Now is when you add your fix-in's. Whatever the other half is into... whether its sausage and cheese, fungi (mushrooms) and goat eyes (black olives), peppers, bacon... the sky is the limit..

Its best to have this stuff pre-prepped as time is off the essences. Brown omelets aren't as good as yellow ones. (No racism here, they just aren't.) Fill half of the omelet with the fixings and then fold the empty egg half over top. Let it set just a little bit longer and then transfer to a plate. Viola!!

Now as I said, my husband... He's not into that stuff... So maybe I'll just make some cinnamon rolls. He loves those... or monkey bread. That's one of his favorites too. What are you going to be making?