Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Chocolate Marshmallow Marbled Mousse
Some recipes do not have to be explained and this is one of them. I saw the name and knew it was mine. How could I walk away from a Chocolate Marshmallow Marble Mousse? Fortunately, I didn't have to.
Chocolate Marshmallow Marbled Mousse (this recipe is adapted from a forgotten place. If you find it online, please let me know.
7 ounces semisweet chocolate, chopped
1 cup Rice Milk
1 cup marshmallow fluff or creme
2 cups cold whipping cream
1 teaspoon vanilla extract
Microwave the chocolate in a microwave safe container until it melts. (I check every 20 seconds.) Remove the chocolate from the microwave oven as soon as it is melted and stir it smooth. Have ready a serving bowl with a 2- to 2 1/2-quart capacity.
Add the marshmallow creme to the chocolate and cook, stirring constantly, until the marshmallow creme is mixed in.
Pour the mixture into a large mixing bowl. Put the bowl in the freezer until the mixture is cool, thick, and syrupy, about 10 minutes. Stir the mixture once to ensure that it cools evenly. The mixture should not set firm.
While the mixture is chilling, put the cream and vanilla in the large bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Whisk the cooled coffee mixture smooth and fold it into the whipped cream.
Reserve 2 tablespoons of the melted chocolate and transfer the remaining melted chocolate to a large bowl. Add 1 cup of the cream mixture to the chocolate and whisk it smooth. Use a large rubber spatula to fold 1 cup of the cream mixture into the chocolate mixture. Pour the remaining cream mixture over the chocolate mixture. Use the rubber spatula to swirl the mixtures together slightly to marbleize them. Pour the mousse into the serving bowl. The mousse is ready to serve or it can be frozen.
(I froze it and it was close to the consistency of ice cream.)
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group. It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124. I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular. My toddler granddaughter even liked it. Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our Wednesday with Donna Hay site.
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I