~ The Crystal Dish ~

So much has happened since I last blogged..... I completely fell off track with blogging and fun new cooking ideas, but I'm back and so excited to share some new recipes with all of you.... I recently gave birth to my third child and although my nights seem to be sleepless, I've had so many cooking ideas on my mind.... There's a lot in store for the future and I cannot wait to throw some new recipes out at you!!!! Here's my latest attempt. I got this recipe from the wonderful Anne Burrel and I altered her recipe a bit...  I absolutely loved this meal. My husband doesn't like the small couscous so I was hoping he would like this couscous, but no luck.... I guess he's just not a couscous kind of guy.... But here you go, for those of you who need a little couscous in your life.  Ingredients: 2 whole garlic bulbs 1 lemon, zested and juiced 1 large bunch thyme, leaves only 1 tablespoon cumin seeds, toasted and ground (I toasted in a pan and gr

Every year for Valentine's Day I have to top what I made the year before... This cake definitely topped any cake, pie, cookie I have ever made. Just as an FYI, this cake is very time consuming, but trust me, it's definitely worth the time you put into it once you take a bite of this decadent piece of heaven cake. Ingredients For the Brownie Layer: 3⅓ oz (3/4 cup) all-purpose flour 2 oz (2/3 cup) unsweetened cocoa powder ½ tsp salt ½ tsp baking powder 4 oz unsalted butter 7¾ oz (1 cup +2 tbsp) granulated sugar 2 large eggs, at room temperature 2 tsp vanilla extract For the Chocolate Mousse: 9 oz semi-sweet chocolate, finely chopped 1¾ cups heavy cream, divided use Pinch salt 2 tsp unflavored powdered gelatin 2 tbsp water For the Raspberry Mousse: 1½ cups fresh raspberries 9 oz white chocolate, finely chopped 1½ cups heavy cream, divided use Pinch salt 2 tsp unflavored powdered gelatin 2 tbsp water Pink food coloring, optiona