The Better Sophisticated Mac & Cheese

The funny thing about being a person who's frequently in the kitchen trying new recipes is that people expect me to be some kind of Wolfgang Puck. The truth is my taste buds have not matured much since the days of Lunchables and corn dogs in third grade. While I try to find recipes that are new and refreshing, most of them are pretty simple in technique and don't require an array of ingredients. With the exception of Go-Gurt, my favorite foods have remained the same; I have just stepped up the presentation. This recipe is not as easy as your out-of-the box Kraft variety, but I promise you it is well worth the trouble. 

The Better Chocolate Pudding: Chocolate Mousse

Given the fact that The Better Dad is a doctor, I have been advised not to eat some foods (raw egg and fish) at sub par restaurants more times than I can count. All of his warnings have made me very bourgie careful about where certain types of foods are consumed. Understandably when a family trip was taken to the east coast, and The Better Dad said he'd be picking up the astronomical dinner tab, I took the liberty of ordering a $20 dollar serving of mousse just for myself. 

It was so divine that only the eyes of nearby patrons kept me from licking my cup. Perfection like that couldn't be replicated, so I didn't bother trying. Plus, the idea of working with raw eggs terrified me; I didn't even make an attempt until a random bought of bravery spurred me to try. I’m not keeling over, and it’s been a full 72 hours so I am confident in my execution. The best way to describe this decadent dessert is as a creamier, fluffier, more sophisticated chocolate pudding. I am SO glad I did not double the recipe. Had I done so, I assure you I would be spending the next few days eating straight from the serving bowl while watching a NCIS marathon. 

I know that many of you will be a bit hesitant to try this recipe because it calls for raw eggs, and I understand that. You can make this without them, though there won't be the same fluff without it, and you won't be able to call it an authentic French mousse. If you decide to take the leap and make the recipe without deviations, I advise you to use the freshest pasteurized eggs possible. Not only because they whip better, but also for your safety. 

The Better Cake in a Cup

{I actually think it looks more elegant than a cupcake, and it would work well with clear plastic cups also! The glass used above is just a normal juice glass.}

{I don’t like when my cupcakes have muffin tops.}

{I have begun to love fresh fruit to garnish pastries instead of traditional sprinkles.}

Secretly I think I love cake in cups because the servings are bigger than cupcakes. Whatever, at least I can admit it to myself. It's not like I have a problem or anything. I could totally just eat one small cupcake and walk away if I wanted to...