Monday, November 20, 2017

No Cook Chocolate Mousse Pie--Photo Redo

Once upon a time, I made the most delicious, dumb-easy chocolate mousse pie in the world. It was so good that I just couldn't wait to get the awesomeness in my mouth. I shoved it into some ramekins and my family gobbled it up. This story was repeated several times. Never once did I stop to pause and actually make this food look beautiful. The first time I posted this I could barely stop licking my fingers long enough to get any pictures taken at all. Well, this weekend, we were invited to a pie party (why, yes, I do have the best types of friends, why do you ask?). So I made my pie. And I couldn't eat it all right away. Because, you know, it would have looked bad to show up at the pie party with no pie and chocolate smeared all over my face. I had to wait. And in waiting, I created an actual opportunity for me to take an actual picture of this pie that didn't look like a bunch of chocolate got dumped in a ramekin by someone who was actively licking her fingers. You're welcome, universe (and fellow pie-party-goers). 

This recipe takes between 10-15 minutes to whip up. So if you're needing a dumb easy chocolate fix this holiday season, I've got your back. 

You'll notice that since this picture was taken post-pie-party, the whipped cream towers were a little less towering. I smeared them around and found the effect perfectly lovely as well. And as I was fixing my non-peaked cream, I realized that this dish could also be sprinkled with seasonally colored sprinkles or shaves of chocolate or, heck sugared cranberries if dumb-easy isn't your holiday thing. 

Bon apetit. 

You'll find the recipe HERE


Need some turkey tips. Check them out here. 

Monday, November 6, 2017

Almond Joy Yogurt

In honor of the Halloween candy that was, but isn't anymore... Or for those trying to wean themselves off of their Halloween candy dependence... Or for people still trying to figure out the yogurt craze.. This post is for you. 

It's pretty healthy, but it feels utterly indulgent. If I could always live my life that way, it'd be pretty much perfect. I've been eating this for breakfast almost every day. It's so so good. It feels like dessert, but with dark chocolate and healthy nuts, it's so nutritious. 

Also, simple as heck. 

(Does it look like a cloud of pure deliciousness to you? Because it is.) 

Here's what you do. 

1. Get some thick, full-fat Greek yogurt. Or make your own in the crock pot
2. Add dark chocolate chips, coconut (sweetened or unsweetened), and almonds (or another type of nut). If that's still too stoic for you, add a sprinkle of sugar or a bit of honey. 

Wednesday, October 25, 2017

Paleo Pecan Chocolate Chip Cookies

Some posts you drool while you type, remembering how good that food was. This is one of those posts.

If you know me, you know that I am not exactly devoted to a paleo diet. No, I made these because they sounded heavenly. Now I'm posting them because they tasted heavenly. 

Sure, sure, they're great for your paleo diet should you be on such a thing. And if you're trying to eat more natural proteins and less processed sugar, they're great for that too. But they're also great if you just want a really delicious cookie (or breakfast cookie because that's when I ate these babies). 

Paleo Pecan Chocolate Chip Cookies
Makes 12 cookies
prep time: 10 minutes
cook time: 10-12 minutes
Cost: $4.50
pecans: 2.50, dates: .75, coconut: .25, egg: .10, chocolate chips: .80, other stuff: .10

1 1/2 C partly crushed pecans (walnuts work too)
12-14 medjool dates, pitted
1/4 C shredded coconut (sweetened or unsweetened are both fine)
1 egg
1/4 tsp baking soda
1/2 t vanilla
1/2 tsp salt
1 C chocolate chips (if you're really going paleo, you'll need an appropriately paleo chip, but I just used Ghiradelli, and did not regret my choice)

Using a food processor, blend the pecans, coconut, baking soda, and salt until they are a fine, sandy texture. 

Add dates and blend fully. It might clump a bit. Don't stress. Just keep pulsing (and maybe scraping the processor) until it's blended nicely. 

Add the egg. Blend. 

Add the chocolate chips. Pulse a time or two. 

Scoop onto a baking sheet and press flat (they won't spread like cookies with butter do, so they need to be pressed down.) 

Bake at 350 degrees for 10-12 minutes. 

Cool. And eat. 

(Note: These are good warm, but I stored these in the refrigerator and thought that cold they were the most divine things on earth--the sweet, nutty cookie with that cold crunch of chocolate chip. Oops. There I go drooling again.)


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