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Buffalo Blue Cheese Deviled Eggs and Compound Herb Butter

Easter is less than a week away, and I've got two more fabulous recipes for you to whip up for your Easter celebration! First up - Buffalo Blue Cheese Deviled Eggs. These are a twist on traditional deviled eggs, with a touch of heat and the tang of blue cheese. If you like hot wings, you will love these deviled eggs. IMG_6393 [Funny story: I cannot make hard-boiled eggs for the life of me. Seriously. Over the course of the last few months, I tried making hard-boiled eggs on three separate occasions. They either were gooey on the inside, or completely overcooked. My solution? The pre-made hard-boiled eggs in a bag. They make life so much easier!] IMG_6385 To make the deviled eggs, start by cutting all your hard-boiled eggs in half, and removing the yolks to a bowl. Mash the yolks up with a bit of buffalo sauce, chopped pickles, green onions, mayonnaise, and blue cheese. Spoon it back into the egg halves, or get fancy with a ziploc bag and pipe it in. Top them with additional hot sauce and blue cheese for garnish. IMG_6388 Second recipe for the day - Compound Herb Butter. This is a super simple way to jazz up your butter to serve with fresh-baked bread. Simple combine softened butter with a combination of minced fresh herbs - basil, thyme, and dill. Add some minced garlic, salt, and pepper, and you've got quite the tasty spread! IMG_6401 We spread it on a loaf of Italian bread from the Chief bakery, and it was delicious. It'd be great on dinner rolls, too. Or even on the outside of a grilled cheese sandwich. It also keeps really well in the fridge, for several weeks. Happy wishes for a smooth and stress-free Easter dinner! :) ---

Buffalo Blue Cheese Deviled Eggs

Yield: 20 appetizers
  • 10 hard-boiled eggs
  • 2 green onions, finely chopped
  • cup finely chopped dill pickles
  • ½ cup mayonnaise
  • salt & pepper, to taste
  • tablespoons hot sauce
  • ½ cup blue cheese crumbles, divided
Method Slice each egg down the center lengthwise; remove cooked yolks to a bowl. Mash yolks with green onion, pickles, mayonnaise, salt, pepper, hot sauce, and 1/4 cup blue cheese. Spoon filling back into cooked egg whites. Garnish with remaining 1/4 cup blue cheese and a drizzle of hot sauce. Source: adapted from Lauren's Latest ---

Compound Herb Butter

Yield: 1/2 cup
  • ½ cup unsalted butter, softened to room temperature
  • 2 teaspoons minced garlic
  • 1 tablespoon fresh basil, finely minced
  • 1 teaspoon fresh dill, finely minced
  • 1 teaspoon fresh thyme, finely minced
  • ½-¾ teaspoon kosher salt
  • ¼-½ teaspoon freshly ground black pepper
Method Combine all ingredients in a bowl; mix together until well-combined and all ingredients are evenly incorporated. Serve with your favorite bread or rolls. Source: adapted from Annie's Eats
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Roasted Asparagus with Goat Cheese and Walnuts

Easter is just around the corner, so the next couple weeks will be devoted to simple and easy recipes for your Easter feast. Chief has a great spiral-sliced ham... so all you need is the side dishes! Asparagus has always been one of my favorites vegetables in the springtime - something about the green crispiness and fresh flavor makes it perfect for these warmer days. It's also a healthy superstar. It's a great source of fiber, folate, and Vitamin K, and it's packed with antioxidants. (source) IMG_6425 Now, if you have already formed an opinion on asparagus, I ask that you just try it one more time. There's a huge difference between limp, soggy, steamed asparagus and roasted asparagus packed with flavor. Add some goat cheese, walnuts, and a balsamic glaze, and what's not to love? It's really easy, too. Ready from start to finish in about 15-20 minutes. Place your asparagus on a foil-lined baking sheet, and drizzle with olive oil. Season with salt and pepper, and roast at 400*F about 10-12 minutes until tender. IMG_6421 While your asparagus is roasting, make the balsamic glaze. Just add some balsamic vinegar to a small saucepan and simmer until it's reduced and has become thick and syrupy. IMG_6422 When the asparagus is done, let it rest a few minutes. Transfer it to your serving platter, and then drizzle it with the balsamic glaze. Top with goat cheese crumbles and candied walnuts, and you're ready to enjoy! There's a lot of great textures here - crispy, creamy, crunchy. The tangy sweetness of the balsamic glaze makes the dish. IMG_6423   ---

Roasted Asparagus with Goat Cheese

Yield: 4-6 servings
  • 1 bunch asparagus
  • 1-2 tablespoons olive oil
  • salt & pepper, to taste
  • cup balsamic vinegar
  • 2-oz crumbled goat cheese
  • cup candied walnuts or pecans, chopped
Method 1. Preheat oven to 400*F. Rinse asparagus and break off the bottom of each stalk. 2. Place the asparagus in a single layer in a baking dish or on a sheet pan. Brush with olive oil; season with salt & pepper. Roast in preheated oven for 10-12 minutes. 3. Meanwhile, place the balsamic vinegar in a small saucepan over medium heat. Simmer until it reduces by half and becomes thick and syrupy. 4. Let asparagus sit a few minutes after roasting; transfer to serving platter. Top with crumbled goat cheese and candied walnuts. Drizzle with balsamic glaze.  
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Pepperoni Pizza Knots

March  Madness is in full swing, and the final basketball games are nearing! I'm not much of a basketball watcher... (though I was a basketball cheerleader for a few years in high school. Does that count?) However, I won't pass up a chance to munch on some appetizers and spend some time with friends while 'watching' the game. IMG_6375 These Pepperoni Pizza Knots take all the goodness of a hot & cheesy pepperoni pizza and wrap it up into individual servings. They were irresistibly cheesy, and the pepperoni (the best part!) seemed to find itself in every nook & cranny of the rolls. Dare I say that I enjoyed these better than a homemade pepperoni pizza? The great thing about this recipe is it can be put together with just 4 ingredients, and about 15 minutes of prep time. Start with your pizza dough - you can use canned refrigerated dough or frozen bread dough that has been thawed. (Of course, you are more than welcome to make your pizza dough from scratch as well.) Roll it out to a large rectangle, about 12x18-inches. Spread your favorite pizza sauce over half the dough; then, top with cheese and pepperoni. Fold everything in half and pinch the edges to seal. PicMonkey Collage.jpg The next part is a bit messy. Cut the folded dough into 8 strips. Then, take each strip, twist it several times (to keep the toppings from falling out), and tie it in a knot. Place it on a baking sheet that has been lined with parchment or sprayed with cooking spray. Repeat with all the strips, and sprinkle all the knots with a little more cheese. PicMonkey Collage 2.jpg IMG_6373 Bake at 500*F for about 10-12 minutes until golden brown and bubbly. Serve with additional warmed pizza sauce for dipping.


These also could be totally customizable! Not a pepperoni fan? Add some sausage, ham, or bacon. Vegetarian? Go crazy with vegetables! Though I will say, I am quite partial to the classic pepperoni version. ---

Pepperoni Pizza Knots

Yield: 8 pizza knots
  • 1 package refrigerated pizza crust, or 1 loaf frozen bread dough (thawed)
  • ½ cup pizza sauce
  • 1 cup shredded mozzarella cheese, plus more for topping
  • 15-20 slices pepperoni
Method 1. Preheat oven to 500*F. Roll out dough to a large rectangle, about 12x18-inches. Spread pizza sauce over one half. Top with cheese and pepperoni. Fold dough over, sealing edges. 2. Cut into 8 strips. Twist each strip and then roll it into a knot. Place on a parchment-lined or greased baking sheet. Repeat with remaining strips. Sprinkle each with additional mozzarella cheese. 3. Bake in preheated oven for 10-12 minutes until golden brown and cheese is melted. Serve with additional warmed pizza sauce. Source: adapted from Lauren's Latest  
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Mango Guacamole

I am blogging this week from the sunny state of Arizona! My husband has a work conference so I decided to tag along. Sure, force me to lay by the pool all day in the 80-degree weather... (Feel free to hate me, it's ok.)


It's quite fitting that I'm sharing a recipe for Mango Guacamole - because avocados are everywhere down here! They are definitely a southwestern staple. This guacamole is a nice twist on the classic, full of flavor from lime juice, cilantro, mangoes, and a bit of jalapeno. It's actually become my go-to guacamole recipe. (It's that good!) The hardest part of making it is dicing the mango. It's so slimy and hard to peel. Forget peeling it! All you need to do is cut right down, almost through the center, and you'll end up with two flat ovals of mango. Just score them in a crosshatch pattern with your knife, and then you can easily dice little chunks! IMG_6329 IMG_6330 For the actual guacamole, simply mash together some ripe avocados, a little red onion, a diced jalapeno, salt, pepper, fresh lime juice, and some diced cilantro. And of course, the mango! Serve it up with your favorite tortilla chips and you won't be able to stop eating it. ---

Mango Guacamole

Yield: : 3-4 cups
  • 4 ripe avocados
  • 2 ripe mangoes, chopped
  • cup chopped red onion
  • 1 small jalapeno , seeded & chopped
  • ½ teaspoon sea salt
  • ¼ teaspoon pepper
  • juice from 2 limes
  • ½ cup diced cilantro
Method Mash avocado meat in a bowl. Stir in mango, red onion, jalapeno, salt, pepper, lime juice, and cilantro. Mash until it reaches your desired consistency. Serve with tortilla chips. Source: adapted from How Sweet It Is
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Guinness Shepherd’s Pie

Happy St. Patrick's Day! It might be a little holiday, but I think St. Patrick's Day is a lot of fun. When else can you dress head-to-toe in bright green without getting any strange looks? (Well, you might even get some strange looks on St. Patricks' Day...) Last year I shared a Corned Beef Blarney Sandwich on the blog... this year we're going with another traditional Irish dish with a twist - Guinness Shepherd's Pie. Ground beef is sautéed with vegetables with a rich gravy, flavored with thyme and Guinness stout beer. It's then topped with a layer of mashed potatoes and baked until golden brown. I'm not  a big meat & potatoes person, so my husband was very excited when he saw this on the dinner table. This dish is a little bit of work, but it makes a lot! Great for having company over, or freezing a portion for later. Start with the beef mixture. Sauté diced onions and carrots in some butter until golden and softened. Then, add the ground beef and cook until browned. Add a little flour and tomato paste; cook about 1 minute. (This will thicken up the gravy.) Then, add the Guinness, some beef stock, heavy cream, and a few other seasonings. Let it simmer 20-25 minutes until it's thick and saucy. PicMonkey Collage.jpg While the beef mixture is cooking, prepare the mashed potatoes. Just boil some peeled & diced potatoes until tender, and mash them up with some butter, heavy cream, and salt & pepper! (Instant mashed potatoes would work in a pinch.) IMG_6273 When the beef mixture is finished, spread it into a 9x13-inch pan. (Or, two 8x8-inch pans. I made one pan for the freezer.) IMG_6279 Spread the mashed potatoes over the top. Brush with a beaten egg, and run a fork through the potatoes to make it look fancy. Bake at 375*F about 15 minutes; and then broil another 3-5 minutes until golden brown. IMG_6280 Definitely some great Irish comfort food here! I served it up with a loaf of Irish Soda Bread... perfect combination. IMG_6288 ---

Guinness Shepherd's Pie

Yield: One 9x13-inch pan
  • For the filling:
    • 2 tablespoons unsalted butter
    • 1 large onion, finely diced
    • 10-12 baby carrots, finely diced
    • 2-lb lean ground beef
    • ½ teaspoon salt
    • ½ teaspoon pepper
    • 5 tablespoons all-purpose flour
    • 1 tablespoon tomato paste
    • ¼ cup heavy cream
    • cups beef stock
    • ¾ cup Guinness stout beer
    • 2 tablespoons soy sauce
    • 2 teaspoons minced fresh thyme leaves
    • 1 cup frozen peas
  • For the topping:
    • lbs potatoes, peeled and cut into chunks
    • ½ teaspoon salt
    • 2 tablespoons unsalted butter
    • cup heavy cream
    • salt & pepper, to taste
    • 1 large egg , beaten
Method For the filling, melt butter in large skillet over medium heat. Add onion and carrots and cook until soft, about 8 minutes. Add ground beef, salt, and pepper; cook, breaking up the meat until browned. Add flour and tomato paste and cook until it begins to darken, about 1 minute. Add the heavy cream and cook 1 minute more. Add stock, beer, soy sauce, and thyme; simmer over medium heat, stirring frequently, until thick but still saucy, about 20-25 minutes. Remove from heat and stir in peas. For the topping, place potatoes along with 1/2 teaspoon salt in a large pot of water. Bring to a boil; cover and reduce to a simmer. Simmer on medium-low until potatoes are tender, about 15-20 minutes. Drain potatoes; return to pot. Mash with butter, heavy cream, and additional salt & pepper to taste. To assemble the shepherd’s pie, place filling mixture in a 9x13-inch pan. Spread the mashed potatoes over the top of the filling, using a spatula to make it smooth. Brush with beaten egg and drag a fork across the top to make ridges. Bake at 375*F until filling is bubbling, about 15 minutes. Turn on broiler and cook 3-5 more minutes until top is golden brown. Source: adapted from Sweet Pea's Kitchen
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Parmesan Pesto Tilapia

Meatless meals during Lent can sometimes be tricky. It's easy to fall into the rut of grilled cheese, fish sticks, and cheese pizza. Even if you don't observe Lent, it can be beneficial to eat fish a couple times a week. Eating just 7-oz of fish per week can reduce your risk of heart disease! (source) I will admit, my husband and I are not the best at eating fish. Don't get me wrong, I love fish and seafood (mmm, crab cakes!), I just don't think to pick it up at the store or work it into the weekly meal plan. Also, fish can be intimidating! The last thing I want to do is spend $20 on a salmon fillet and have it come out like sawdust.


Tilapia is a good fish to start with - it's mild, affordable, and pretty adaptable flavor-wise. I went a semi-Italian route with Parmesan Pesto Tilapia. Flaky tilapia fillets are topped with Parmesan cheese and broiled, then topped with basil pesto and tender roasted tomatoes. This meal was SO fresh-tasting! So perfect for the spring weather. (Which is supposedly right around the corner.) This dish is really simple. Start with your roasted tomatoes. I have been obsessed with roasted tomatoes ever since the Great Greens Pasta a few weeks ago. (Click here to see how to make roasted tomatoes.) To prepare the fish, place the tilapia fillets on a greased foil-lined baking sheet. Pat them dry with paper towels and top with some freshly shredded Parmesan cheese.


  Broil for 7-12 minutes, until the fish flakes easily with a fork. And that's pretty much it!


Top each tilapia fillet with about a tablespoon of basil pesto and the roasted tomatoes. Garnish with additional Parmesan cheese.


We kept it simple and served the tilapia with some green salads and fresh focaccia bread from the Chief bakery. And a glass of Chardonnay, of course. ;) ---

Parmesan Pesto Tilapia

Yield: 4 servings Fresh broiled tilapia topped with Parmesan cheese and roasted tomatoes. Perfect with a glass of Chardonnay.
  • 4 6-oz tilapia fillets
  • ¼ cup basil pesto
  • ½ cup grated Parmesan cheese
  • 1 pint grape tomatoes, halved
  • 1-2 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • pinch sugar
  • additional Parmesan, for garnish
To prepare the roasted tomatoes, combine halved tomatoes with olive oil, salt, pepper, and sugar. Roast at 350*F for 30 minutes. Set oven to broil and prepare fish. (Leave tomatoes in oven.) Place tilapia fillets on a greased foil-lined baking sheet. Pat dry. Sprinkle with Parmesan cheese. Broil 7-12 minutes, until fish is cooked through and flakes easily with a fork. To serve, top each tilapia filet with about a tablespoon of basil pesto. Top with roasted tomatoes and additional Parmesan cheese. Source: adapted from Pinch of Yum
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Mardi Gras King Cake

Fat Tuesday is quickly approaching, which means the beginning of Lent is just around the corner! Many people choose to spend the 40 days of Lent in meditation and fasting, and Fat Tuesday is the last big hurrah. A traditional dessert served on Fat Tuesday is the Mardi Gras King Cake. The tradition actually began in France, and it is a continued celebration of the three Wise Men bearing gifts for the infant Jesus. The pastry is shaped in a ring to represent the circular paths the Wise Men traveled to see baby Jesus (in order to confuse King Herod and foil his plans to kill baby Jesus). Typically a small coin or plastic baby is hidden inside the cake (to represent baby Jesus), and whoever finds it in their piece of cake is promised good luck in the coming year. [source]

photo 3-1

I've personally never had a King Cake until this year. Every year, about this time, one of my close running buddies talks about making one and enjoying it with her family - it's a big family tradition. I decided I needed to get in on the action. This version is super simple, using canned biscuits and pantry staples to assemble the cake. Start by opening your can of biscuits, and laying them in two rows of four. Then, press the edges together and pinch to seal so you have one large rectangle of biscuit dough. (It doesn't have to be perfect.)

photo 1-1

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Brush the biscuit dough with some melted butter, and sprinkle it generously with cinnamon-sugar.


Roll it up cinnamon-roll style until you have a long tube; then, shape the tube into a circle. (It it falls apart a little, that's ok. Just try to pinch together any cracks.)


Bake at 350*F about 22-28 minutes, until golden brown and the biscuits are cooked through. If it doesn't look the prettiest, no big deal! We are just going to cover it with frosting anyway.


Once it cools, spread with your favorite cream cheese frosting, and decorate with purple, gold, and green decorating sugars. If you want to hide a baby in it, do so after it bakes by shoving it up the bottom somewhere.

photo 3-1

If you like cinnamon rolls, you will love this King Cake! Buttery and flaky, with just the right amount of cinnamon flavor. It makes a great breakfast as well as dessert. ;) ---

Mardi Gras King Cake

Serves 6-8. 16.3-oz can refrigerated biscuits 3-4 tablespoons melted butter 1/2 cup sugar 2 teaspoons cinnamon cream cheese frosting (canned or homemade) purple, gold, and green decorating sugars Preheat oven to 350*F. Place biscuits on parchment-lined or greased baking sheet in two rows of four. Pinch edges to seal and form one large rectangle of biscuit dough. Brush with melted butter. Mix sugar with cinnamon; sprinkle over butter. Roll the biscuit dough up, forming a long tube. Shape the tube into a circle. Bake in preheated oven for 22-28 minutes until golden brown. Let cool. Frost with cream cheese frosting and decorate with purple, gold, and green decorating sugars.
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Great Greens Pasta

Vegetarian for a day? Why not! Every once in awhile, I look back at my eats for the day and realize it was completely vegetarian. I think, "Hmmm, I could do this all the time!" But then I remember my love for buffalo chicken wings and bacon. However, I do plan one or two meatless dinners each week. It's an easy way to stay health-minded, and it saves a bit of money at the grocery store. Also, Lent is quickly approaching... (March 5! Get your Lenten resolutions ready!) Many people choose to eat meatless on Fridays during Lent. Growing up, I went to a parochial school, and every Friday our lunch was either cheese pizza boats or a fish clipper on a bun. Oh, the memories. Followed by a trip with my family to the fish fry at the local Knights of Columbus hall every Friday night. I thought I'd share a meatless meal that's not what you would typically see - Great Greens Pasta. It's a flavorful pasta dish with a spinach-basil sauce, topped with juicy and sweet roasted grape tomatoes and Parmesan cheese. It's also very healthy - not a ton of cream or oil, so you can feel good about this dish!

photo 5

Start by roasting your tomatoes. Place 2-3 pints of grape tomatoes in a baking dish, drizzle with olive oil, and sprinkle with salt, pepper, and just a bit of sugar. Roast at 350*F for about 40 minutes. (The tomatoes will reduce in size greatly, that's ok.) [caption id="attachment_3573" align="aligncenter" width="384"]photo 1-1 Before roasting[/caption] [caption id="attachment_3575" align="aligncenter" width="384"]photo 3-1 After roasting[/caption] While the tomatoes are roasting, get your spaghetti noodles boiling. Then, start the sauce. Saute some onion and garlic in a little butter, then add some fresh baby spinach to wilt.


Once that has all cooked down, add it to the bowl of a food processor along with some plain Greek yogurt, Parmesan cheese, and a big handful of fresh basil leaves. Give it a whirl until it's smooth, adding up to 1/2 cup of pasta water  to thin it down.

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Toss the sauce with the cooked noodles, and top each serving with roasted tomatoes and additional Parmesan cheese.

photo 4-1

This was a hit at our house... very light but still indulgent tasting. I was also excited that we got a couple of vegetable servings in with the pasta! (Which just allows me to eat more garlic bread... bwa ha ha...) ---

Great Greens Pasta

Serves 4-6. 12-oz to 16-oz thin spaghetti noodles 2-3 pints grape tomatoes 2 tablespoons olive oil pinch salt pinch pepper pinch sugar 2 tablespoons butter 1 tablespoon olive oil 1/2 onion, diced 4 cloves garlic, minced 2 6-oz bags fresh baby spinach 6-oz container plain Greek yogurt 1/2 cup Parmesan cheese 1/2 cup fresh basil leaves To roast the tomatoes, preheat oven to 350*F. Place tomatoes in baking dish. Drizzle with olive oil, and season with salt, pepper, and sugar. Roast 40 minutes, stirring occasionally. Meanwhile, bring the spaghetti to a boil. Cook according to package directions, reserving some of the cooking liquid. For the sauce, melt the butter and olive oil in a large skillet. Add onion; cook until softened. Add garlic; cook 1 minute more. Add spinach, stirring, until it wilts. Add vegetables to the bowl of a food processor along with Greek yogurt, Parmesan cheese, and basil leaves. Whirl until smooth, adding up to 1/2 cup of reserved pasta water to thin it down. Toss the cooked spaghetti noodles with the green sauce. Top each additional serving with roasted tomatoes and Parmesan cheese. Source: adapted from Annie's Eats  
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Chicken Spinach Gnocchi Soup

One of my absolute favorite meals to prepare during the cold days of winter is a big pot of soup. There's just something about it simmering on the stovetop, filling your house with delicious smells. It warms you from the inside out. Chicken Spinach Gnocchi Soup is a riff on one of my favorite soups from a very popular restaurant chain. (A really delicious place to eat soup, salad, and breadsticks!)


  It's a creamy soup, full of roasted chicken, spinach, garlic, and potato dumplings. Mmm... if you've never tried gnocchi, you are definitely missing out! And the spinach in the recipe definitely makes it healthy, right? (Just forget that there's half & half on the ingredients list...) Get started by sauteing your vegetables in a mix of butter and olive oil. Once they are softened, whisk in a bit of flour, cooking a few minutes until it turns golden brown. This is what will thicken the soup.

PicMonkey Collage

Then, just add the remaining ingredients (except for the gnocchi) and let it simmer away! Milk, half&half, chopped spinach, and roasted chicken, along with some thyme and parsley. Cook the gnocchi according to the package directions, and stir into the soup when you're ready to eat.


Serve topped with Parmesan cheese!



Chicken Spinach Gnocchi Soup

Servings/Yield: 6 servings
  • ¼ cup butter
  • 1 tbsp. olive oil
  • 1 cup diced onion
  • ½ cup diced celery
  • 2 tbsp. minced garlic
  • ¼ cup flour
  • 2 cups half-and-half
  • 2 cups milk
  • 2 cups chicken broth
  • 3/4 tsp. thyme
  • 3/4 tsp. parsley
  • 2 cups diced cooked chicken
  • 10-oz. box frozen chopped spinach, thawed and squeezed dry
  • 1 lb. potato gnocchi
Method Melt butter with olive oil. Saute onions, celery, and garlic over medium heat until onions are translucent. Season with salt and freshly ground pepper. Add flour; cook about 1-minute to form roux. Stir in half-and-half and milk. Bring to a boil. Stir in chicken broth. Season with thyme and parsley. Add chicken and spinach. Meanwhile, cook gnocchi according to package directions; then stir into soup. Let simmer 15-20 minutes, and add additional seasonings if necessary. Serve with freshly grated parmesan cheese. Source: inspired by the Olive Garden      
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Chocolate Mousse

Valentine's Day is coming up this week... the perfect excuse to spend some extra time in the kitchen! Valentine's Day seems to be the chocolate lover's holiday (and I love chocolate), so I always make my husband some sort of chocolatey dessert. You know, because he is such a sweets lover. (He actually doesn't have that much of a sweet tooth, but I do, so I make him a fun dessert every year anyway.) This Chocolate Mousse is the perfect treat for Valentine's Day. It's light and fluffy, and flavored with rich chocolate. It seems so gourmet, too, but it's pretty simple to make. It just takes a bit of patience, and either an electric hand mixer or stand mixer. IMG_6010   I also love that you have to make it in advance... that way if you are cooking an extravagant 4-course feast, you won't have to worry about preparing dessert at the same time. It will be ready and waiting in the fridge! Let's get started. Start by whipping up 1 cup of heavy cream until stiff peaks form. (You could use Cool Whip here, but if you're making the real deal, you might as well use the real deal.) Place it in the fridge while you prepare the rest of the mousse. IMG_5970 Next, combine a packet of unflavored gelatin with some water and sugar in a saucepan. Cook over medium heat until the gelatin and sugar dissolve. The gelatin is what helps the mousse set up. Once the gelatin and sugar are dissolved, add in 1 cup semisweet chocolate chips, stirring until melted. When the chocolate is melted, beat in 4 egg yolks with an electric mixer. (Or a lot of elbow grease.) melting chocolate While the chocolate is melting, whip up the 4 remaining egg whites from the egg yolks used with the chocolate. Place them in a mixing bowl and beat on medium-high until stiff peaks form. It's really important to make sure that you don't get ANY yolk in with the whites, or it won't whip up. Gradually add some sugar until very stiff peaks form. Egg whites Now you're ready to put together the mousse! Start by folding the chocolate mixture into the egg whites using a rubber spatula. Very carefully, cut down through the center of the two mixtures and bring the bottom mixture back up to the top. You do NOT want to stir. This will deflate the mousse. Once the chocolate is folded in, fold in the whipped cream. choc mousse Distribute evenly among dessert bowls or punch cups and refrigerate until firm. Serve topped with additional whipped cream and/or raspberries. Mmmm, so chocolatey and rich. IMG_6006

Chocolate Mousse

Servings/Yield: 6-8 servings
  • 1 envelope unflavored gelatin
  • cup sugar, divided
  • ½ cup water
  • 1 cup semisweet chocolate chips
  • 4 eggs, separated
  • 1 tsp. vanilla extract
  • ¼ tsp. salt
  • 1 cup heavy cream, whipped
Method Combine gelatin, 1/3 cup sugar, and water in saucepan. Place over low heat, stirring until sugar and gelatin are dissolved. Add chocolate chips; stir until melted. Remove from heat. Beat in egg yolks and vanilla. In another bowl, beat egg whites and salt until stiff but not dry. Gradually add remaining 1/3 cup sugar. Beat until very stiff. Fold in chocolate mixture. Fold in whipped cream. Spoon mousse into dessert dishes. Chill until firm. Source: from my mother-in-law :)