antonio apetrior · C2T · chef 2 table · Chef 2Table · Chef Antonio Apetrior · Chef2Table · cuisine4yourlife · personal Chef in Philadelphia · Recipe of the Week

April 10 is National Cinnamon Rolls Day.

Cinnamon Rolls
12 servings

What you need:

3/4 cup milk
1/4 cup margarine, softened
3 1/4 cups all-purpose flour
1 (.25 ounce) package instant yeast
1/4 cup white sugar
1/2 teaspoon salt
1/4 cup water
1 egg
1 cup brown sugar, packed
1 tablespoon ground cinnamon
1/2 cup margarine, softened

What to do:

Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm. In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes. Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine. Roll out dough into a 12×9 inch rectangle. Spread dough with margarine/sugar mixture. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F. Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

April 3 is National Chocolate Mousse Day!

Flourless Chocolate Mousse Cake
12 servings.

What you need:

7 ounces bittersweet chocolate, chopped
7/8 cup margarine
7/8 cup white sugar, separated
6 eggs, separated

What to do:

Preheat oven to 325 degrees F. Melt chocolate and margarine together in a saucepan over low heat. Remove from heat and cool to room temperature. Beat half of the sugar and egg yolks together in a large bowl with an electric mixer until light and fluffy. Stir in chocolate mixture until just combined. Beat egg whites in a separate bowl with an electric mixer until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form. Spoon 1/3 of the chocolate mixture onto beaten egg whites using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining chocolate mixture, folding just until batter is smooth. Pour 3/4 of the batter into a 9-inch square pan. Bake in the preheated oven until edges are puffed and surface is firm, about 25 minutes. Set pan on a wire rack and allow cake to cool to room temperature, about 30 minutes. Spread remaining batter over cake. Refrigerate until completely chilled, at least 30 minutes or more.