Wednesday, November 28, 2012

Chocolate Espresso Mousse

I don't usually love mousse - I am way more of hearty dessert kind of girl.  I like nuts, texture, etc.  I have to admit - I LOVE this mousse.  I couldn't stop eating it.  I don't love coffee either but the combination of chocolate, coffee and cream makes this a heavenly dessert!  My friend Michelle made it when we had a girlfriend gathering and one of our friends is gluten-intolerant.  We all thought it was wonderful!  Michelle was nice enough to bring me another serving the next week. Okay - maybe two servings - and I didn't share!  :)




Chocolate Espresso Mousse

8 ounces semisweet chocolate, chopped, plus more for garnish
3 large egg yolks
2 teaspoons instant espresso powder
6 tablespoons sugar
2 cups heavy cream

Melt chocolate in medium bowl over a pan of simmering water, stirring often, until smooth. Remove and let cool slightly.

In small saucepan, whisk together egg yolks, espresso powder, 4 tablespoons sugar, and ¾ cup of cream. Cook over medium heat, stirring constantly with a spatula until the mixture lightly coats the back of the spatula, 2-3 minutes. Do not boil.  Strain into the melted chocolate and whisk until smooth.  Refrigerate until completely cooled, about 30 minutes.
Using an electric mixture, beat the remaining 1 ¼ cup cream and 2 tablespoons sugar until stiff peaks form.
Add whipping cream in increments to chocolate mixture. Divide into 8 servings and refrigerate for at least 30 minutes. If longer, let warm up slightly.

Garnish with shaved chocolate and raspberries.

Sunday, November 18, 2012

Loeb's Onion Crunch - Product Review

I was recently contacted by Loeb's Onion Crunch and asked to give their product a try and share my review my readers.  They were so generous and sent me a couple of bottles and sample packages.   I LOVE it!  I have eaten it on a baked potato, grilled chicken, plain boring broccoli, frozen meals, salads, etc.  I have even snacked on it by itself.  This onion crunch has a great flavor and isn't as salty as other similar products.  I know it would be perfect on some of your holiday dishes  I plan to use it on my vegetable casserole on Thanksgiving!  I took a bottle to preschool to share with the teachers and they have been enjoying it at lunch on their sandwiches, frozen meals, etc.

Please visit Onion Crunch to read more about this great product and where it can be located.   They have a list of grocery stores all over the United States.  I was worried we couldn't find it in Omaha but I saw it at Baker's just day! It was on a separate promotional stand on the canned vegetable aisle.   There is a product locator on their website and I know it is also available at Amazon.  Enjoy!

Wednesday, November 14, 2012

Cinnamon Roll Casserole

Another new fabulous recipe!  I found this recipe on Pintrest which led me to The Dishy Decorator.  This is my first time to visit this fun blog and I loved it.  The Dishy Decorator is also a Southern Girl transplanted to the Midwest!  She adapted this recipe from Pillsbury Cinnamon French Toast Bake.   I made mine just like the Dishy Decorator and we loved it.  My husband heated it up several mornings before work - he especially loved it.   I think this would be great using the Pillsbury Orange Rolls too!

This is the perfect Thanksgiving or Christmas morning treat.  I always have to make Sausage Pinwheels on our holiday mornings  (or usually when Jenna requests them :) but I may have to make this too!


Cinnamon Roll Casserole (adapted from thedishydeocrator.blogspot.com - adapted from Pillsbury)

2 Tbsp melted butter or cooking spray (I used cooking spray)
2 cans ( 12.4 oz each) Pillsbury refrigerated cinnamon rolls with icing
4 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon (I actually forgot this and it was still yummy)
2 tsp vanilla
1 cup chopped pecans
1/4 cup maple syrup
icing from the cinnamon rolls

Heat oven to 375.  Pour melted butter into a glass 9 x 13 baking dish or spray with cooking spray.  Separate both cans of dough into 16 rolls.  Cut each roll into 8 pieces; place pieces over butter in baking dish.  In a medium bowl, beat eggs. Beat in cream, cinnamon and vanilla until well blended.  Gently pour over roll pieces.  Sprinkle with pecans; drizzle with 1/4 cup maple syrup.  Bake 20-28 minutes or until golden brown. Cool 15 minutes.  Meanwhile, remove metal covers from icing; microwave on medium (50 %) 10 - 15 seconds or until thin enough to drizzle.  Drizzle over top.  If desired, spoon extra syrup over individual servings ( I felt sweet enough so I didn't do this)

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Friday, November 9, 2012

Pumpkin & Wild Rice Soup

Love this new Fall recipe!  I got this recipe from Caleb and Suz - friends from church.  I was wanting to try a Pumpkin Soup of some sort and this sounds like just the one.  I knew my family would want some meat... so I added a some chicken and a few spices!  I took some extra to share with my preschool teacher friends and they also loved it!



Pumpkin and Wild Rice Soup

1 cup chopped onion
1 Tbsp butter
4 cups chicken broth
1   16 oz can pumpkin
1 1/3 cups cooked wild rice
1/8 tsp white pepper
1 cup heavy cream
snipped chives or parsley for garnish

I also added:

diced cooked chicken
1/2 tsp salt
1/4 tsp pumpkin pie spice

Saute the onion in the butter in a large saucepan for 5 minutes.  Stir in the broth and pumpkin.  Heat, stirring occasionally, over low heat for 10-15 minutes.  Sire in the wild rice, chicken, pepper and any other seasonings.  Continue to heat for another 10 minutes.  Stir in the cream and heat through - do not boil.  Garnish with chives or parsley and served immediately.

Note: 2 cups of cooked butternut squash can be substituted for pumpkin

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