If you believe the old saying that the way to a man’s heart is through his stomach, then pick up Skinny Cooks Can’t Be Trusted by comedienne Mo’Nique.
From breakfast to dinner and for that inspiring morning after to the dinner table in the evening, Mo’Nique has you covered with dishes to impress whatever company you may be entertaining.
Not for the health conscious, Mo’Nique spares no flavor using ingredients like bacon fat, whole milk, butter, fat meat, shortening and oils. But if you can look past all that, you are in for a treat.
If expressing gratitude for an “inspiring” night is what you are after, try the Morning After Breakfast. The blueberry pancakes, fluffy scrambled eggs with green onion, home fries, turkey bacon and fresh-squeezed orange and cranberry juice are sure to get his attention.
For that romantic getaway for two, Mo’Nique says the only rule is when planning the perfect retreat is creativity. Whether it is a picnic in the park or on the beach, she has the menu covered. How does deviled eggs, lobster salad and garlic shrimp sound? In addition to all the picnic necessities like silverware, napkins and maybe champagne, bring along the Altoids. “They are a must,” she said.
Mo’Nique also included some of her holiday favorites including her mother’s Orange Roughy Topped with Crabmeat dish. She finishes her holiday menu with braised rabbit, fried chicken, cornbread dressing, crab balls, pigs’ tails, yams, corn casserole, green beans with onion, bacon and butter, cranberry sauce, sweet potato pie and pound cake.
In addition to these “man-catching” recipes, a touch of chocolate is in order like this Sinful Triple Chocolate Fudge Cake from cooks.com. Each serving is 320 calories.
Sinful Triple Chocolate Fudge Cake
Unsweetened cocoa
1 (8 oz.) pkg. semi sweet chocolate squares, chopped
½ c. butter
1 tsp. instant coffee powder
6 lg. eggs, separated
¼ tsp. cream of tartar
Sugar
1 c. flour
1 ½ tsp. vanilla
½ tsp. salt
Chocolate Glaze:
½ c. semi sweet chocolate pieces
2 tbsp. butter
3 tbsp. milk
2 tbsp. light corn syrup
Chocolate Drizzle:
1 (1.55 oz.) bar milk chocolate
1 tsp. shortening
2 oz. white chocolate (I use vanilla chips)
1 tsp. shortening
Directions:
Early in day or day ahead: Preheat oven to 375 degrees. Grease 9 x 3 spring form pan. Line bottom with waxed paper. Grease paper and dust with cocoa. Wrap outside and bottom of pan with heavy duty foil.
In small sauce pan over low heat, melt chocolate and butter, stirring frequently. In cup, mix instant coffee with ¼ cup water.
In small bowl, with mixer at high speed, beat egg whites, cream of tartar, and ½ cup sugar to stiff peaks.
In large bowl, beat egg yolks and ½ cup sugar until thick and lemon colored; stir in flour, vanilla, salt, chocolate mixture, coffee mixture and 1/3 cup cocoa. Fold beaten egg whites into yolk mixture. Pour batter into pan.
Set pan in 15 ½ by 10 ½ roasting pan. Fill roasting pan with boiling water to come halfway up side of pan. Bake for 45 minutes (mixture will be slightly soft in center). Remove pan from roasting pan, cool in pan on rack. Remove side of pan; invert cake on plate. Discard waxed paper.
Prepare glaze, evenly spread warm glaze on cake.
Prepare drizzle. Pour melted milk chocolate mixture and white chocolate mixture into separate small decorating bags with small writing tubes, drizzle chocolates on top of cake with toothpick, lightly run through drizzle to make pretty design.
To serve, dip knife into hot water and dry quickly. The heated blade will cut through cake without sticking. Make 16 servings.
