STRAWBERRY MOUSSE

Ingredients:

¼ cup cold water

1 package unflavored gelatin

¼ cup boiling water

2 ¼ cups strawberries

2 teaspoons lemon zest 

½  cup sugar

1 ½ cups heavy cream

4 to 6 mint leaves (optional)

Directions:

Pour the cold water into a small bowl and sprinkle with the gelatin.  Let stand for 2 minutes.  Pour the boiling water over the gelatin and whisk until the gelatin is dissolved.

Wash and hull the strawberries and set aside about 6 for garnish.

Place the gelatin mixture, strawberries, lemon zest and sugar into a blender or the bowl of a food processor and puree smooth.

Whip the cream until soft peaks form.  Pour the strawberry mixture over the whipped cream and gently fold the ingredients together.  Spoon the mixture into parfait or stemmed glasses.  Cover, and refrigerate for at least 3 hours. 

Garnish with shaved chocolate, whipped cream and/or a strawberry.

Ingredients

Gelatin all dissolved

lemon zest

strawberry mixture

whipping cream

all mixed up

ready to chill

ready to eat

CHOCOLATE DRIZZLED BAKED CHURROS

Adapted From: http://www.lovintheoven.com/2012/03/baked-cheater-churros.html

Ingredients:

1 sheet frozen pastry puff, thawed (I used Pepperidge Farm brand)

1 cup sugar

1 tablespoon ground cinnamon

½ cup melted butter

½ cup chocolate chips, melted

3 tablespoons heavy whipping cream

Directions:

Preheat oven to 450 degrees.  Unfold the frozen puff pastry and cut into 1 inch wide strips.  Bake in the preheated oven for 8 – 10 minutes.  Mix together sugar and cinnamon.  Put chocolate chips and cream into a heavy saucepan and cook on low heat – constantly stirring.  When chocolate is mostly melted remove from heat.  Put half of the cinnamon and sugar mixture into a shallow pan (I used a cookie sheet).  When the pastry is done baking, brush one stick at a time with melted butter, then roll it into the sugar and cinnamon.  Sprinkle with the remaining cinnamon mixture to coat thoroughly.  Once all the sticks have been coated in the cinnamon mixture, place on a tray, then drizzle with the melted chocolate.

STRAWBERRY & CHOCOLATE NACHOS

Ingredients: (all ingredients are approximate)

3 Tortillas (I use the ones that are refrigerated and that I fry up myself)

1 cup granulated sugar

1 tablespoon cinnamon

¼ cup butter, melted

1 cup strawberries, diced*

¼ cup granulated sugar, optional

½ cup milk chocolate chips

3 tablespoons heavy whipping cream

1 cup whipping cream, whipped (for garnish)

Directions:

Mix the cinnamon and sugar together. Set mixture aside. Dice the strawberries and let them sit (macerate) in ¼ cup sugar.  Set strawberries aside. If you are using the homemade tortillas or the ones you fry yourself, fry your tortillas.  Place tortillas on a baking sheet and brush them with the melted butter. Sprinkle with the cinnamon and sugar mixture. Using a Fork, puncture the tortillas to keep them from bubbling during baking. Bake in a 400 degree Fahrenheit oven for 8 – 10 minutes  or until the edges begin to turn up.  Whip the Whipping Cream. Melt the chocolate and 3 tablespoons whipping cream in a heavy saucepan or double boiler on low heat, stirring constantly.  When the chocolate is nearly melted, remove from heat and continue stirring (it will finish melting on its own).  Set chocolate aside. When the tortillas are baked, remove from the oven and carefully cut into wedges.  Put the strawberries on the chips, drizzle with chocolate and garnish with whipping cream.  Enjoy!

*Raspberries could be substituted for the strawberries

Adapted From http://www.ourbestbites.com/2011/06/strawberry-chocolate-nachos/

REVISED CHOCOLATE MOUSSE, MEDIUM DIFFICULTY, NO EGG, sets with GELATIN

Light and airy, smooth and creamy, a decadent dessert

Ingredients:
1 packet gelatin
1/4 cup cold water
¼  cup boiling water
8 oz. semi sweet chocolate, broken into chunks (use premium chocolate)
2 tablespoons unsalted butter, cubed
1 ½  cups whipping cream
½  cup powdered sugar ( optional)
½  teaspoon vanilla powder

1 drop of chocolate extract, (optional)
Sliced fresh strawberries or raspberries for garnish
Coconut Flakes, for garnish (I used unsweetened coconut flakes)
Whipping cream for garnish

Directions:
In a small dish, sprinkle gelatin over cold water.  Let sit 1 minute.  Pour boiling water over gelatin and whisk until gelatin has dissolved.  Let cool.

In a double boiler or a small heavy saucepan, melt chocolate and butter over low heat, stirring constantly.  Remove from heat just before it is completely melted and there are still some small chunks.  Continue stirring until the chocolate is smooth.  Transfer to a refrigerator safe bowl and let cool, almost completely.

In a large mixing bowl, add the whipping cream.  Whip for about two minutes, then add the vanilla powder and confectioner's sugar.  Continue Mixing until the cream thickens, but is not too thick (do not over mix).  Mix in the cooled chocolate.  Gradually add the gelatin a little at a time, stirring (do not use the mixer at this point) it in. 

Transfer to a refrigerator safe bowl and let chill for 3 hours.  Serve with fresh strawberries and a dollop of whipped cream.

Ingredients

Gelatin over Cold Water

Gelatin with Boiling Water Whisked In

Chocolate Chunks and Butter ready to Melt

Chocolate ready to Cool

Whipping Cream, Sugar and Vanilla Powder

Ready for Gelatin

Everything all Mixed

Ready to Chill

FROZEN STRAWBERRY PINA COLADA PIE

FROZEN STRAWBERRY PINA COLADA PIE
Makes 2 pies

Ingredients:

1 can (14 ounces) sweetened condensed milk

1 pint  (2 cups) heavy whipping cream, whipped

7 ounces (approx. 3/4 can) Bacardi Mixers – Pina Colada frozen concentrate (do not add water)

3 ounces (approx. 1/4 can) Bacardi Mixers – Strawberry Daiquiri concentrate (do not add water)

¼ cups chopped frozen pineapple

¼ cup sliced strawberries

¼ cup shredded coconut

½ cup pineapple coconut Juice

2 short bread or graham cracker crusts (9 inches)

Whipped cream for garnish

Toasted coconut for garnish

Directions:

1.       In a large bowl, combine the milk, pineapple coconut juice, and the pina colada concentrate and strawberry concentrate.  Mix well.  Mix in the frozen pineapple, strawberries and the shredded coconut.  Fold half of the whipped cream into concentrate mixture. Fold in remaining whipped cream.  Divide and spoon into crusts.   Cover and Freeze.  About an hour after setting in the freezer, remove and garnish with toasted coconut.  Gently press in on the top.  Cover and freeze over night.

2.       Remove from freezer 10-15 minutes before serving.  Garnish with whipped cream and toasted coconut.

Ingredients

Fruit

Fruit Mixed In

Ready for Crust

Ready to Freeze

PULLED PORK (Slow Cooker Root Beer Pork Roast)

Ingredients:

1 Liter Root Beer

1 Pork Roast (*use a pork shoulder roast with the bone in)

BBQ Sauce

Sandwich Rolls (I like the Orowheat Crustini Rolls)

Directions:

Place pork roast in a slow cooker lined with a crock pot liner.  Add approximately 1 liter root beer (just be sure you have enough root beer to cover the roast).  Cook on Low for 6 hours, High for 2 hours.  Remove roast from crock pot.  With two forks, pull the pork pieces into string like pieces.  Serve with BBQ sauce and sandwich rolls.

*A Pork Shoulder Roast with the bone in will create a delicious moist easily pulled apart meat.

Non Pork Ingredients

Pulled Pork and Ingredients

HONEY WHEAT OAT NUT BREAD

Ingredients:

2 Tablespoons Active Dry Yeast
2 Tablespoons honey or sugar
2 1/2 cups warm milk
1/4 cup brown sugar
2 Tablespoons honey
3 tablespoons canola oil
1 teaspoon salt
4 cups white whole wheat
1  to  ½  cups rolled oats
1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 cups chopped pecans

Directions:

Proof the yeast:  warm the milk to about 80 degrees..add yeast and 2 Tablespoons honey
Let sit in a warm place for about 5 minutes until the yeast begins to grow and bubble.  (I put a large pot with a little water on a burner on low, then I place my mixing bowl with the yeast mixture on top of that)

Meanwhile in another bowl combine the white whole wheat, sugar, salt and oats.

Once the yeast has proofed, add the oil, then the flour mixture. Use a mixer with bread hooks if you have them.  Add the honey.  Then slowly add the other flours and the nuts until the texture is smoother and pulls away from the bowl.

Place in a greased bowl (and grease the dough, too) Let rise in a warm place for about 1 ½ hours - until it gets to be about  1 1 ½ times its original size.

Divide into two balls and Place on a Greased baking sheet or just a baking stone. Pull the top taunt, carefully tuck the ends under and then carefully partially split with a knife down the center of the bread.

Preheat the oven to 425 degrees.  Place the prepared dough in the oven and immediately turn the oven down to 375 degrees.  Bake for 20 minutes, then tent the loaves  with foil to prevent the crust from getting too hard and dark.  Bake for about 20 minutes more or until the bread is done all the way through.  (tap on the top with your fingers to see if it sounds hollow).