Friday, February 20, 2015

For Betsy ☺

I reached into the bag of potatoes and was greeted by this gal! Ha
I thought of Betsy immediately!
It's been a while since she 'met someone' in her kitchen. :)

Yes, I adore them!!
After several weeks of absence they are back... and just as beautiful as ever! And the perky little sparrow is pretty cute too!

Newsboy - His Eye Is On Sparrow - YouTube

And a new favorite song to go with the photo.☺
And the moon!
That moon was really cool tonight! Just a 'fingernail' but with the whole moon visible as a shadow? With a planet? and a Star? for company?
Yes, very nifty!
Stay warm -
and be Blessed!


Tuesday, February 3, 2015

Chocolate Almond Mocha Mousse Tart

Last week asked, "Would I like to create a recipe using almonds or almond flour to promote the health benefits of one of my favorite on-the-go snacks?"

Yes! How could I say no? I love almonds in a lot of things like desserts, salads, snacks, granolas, or just by themselves roasted or raw. They're just yummy. Turns out they are good for you too!

I wanted to keep the recipe simple so I decided to use a shortbread crust highlighting almond flour as the main ingredient and using a mousse to cut down on time in the kitchen. The combination of slightly salty, crumbly crust paired with the sweet mousse is perfect. I kept the mocha flavor very mild to accommodate my husbands taste buds. (he likes the smell of coffee but not the taste) so if you like a chocolate mousse without a mocha flavor this is a good one for you as well.

1-1/3 cups Almond Meal(flour)
1 cup all purpose flour
6 Tablespoons cane sugar
½ teaspoon salt
8 Tablespoons cold butter
Place all the dry ingredients into food processor. Pulse to mix. Cut butter into chunks and throw them in there with the dry. Mix well. Press into the bottom and up the sides of a large (10-12 inch) non-stick sprayed tart pan. Bake at 350° for 20-25 minutes or until it begins to brown. Remove and allow to cool completely.

1 cup mini milk chocolate chips
5 Tablespoons butter
4 egg yolks
¼ cup powdered sugar
2 Tablespoons coffee (Instant is fine)
1 cup heavy cream, whipped
1 teaspoon pure vanilla
In a microwave safe bowl, melt chocolate chips and butter. Stir until smooth and set aside.
In a saucepan whisk egg yolks, sugar, and coffee. Cook and stir over low heat until it reaches approximately 160°. Stir in vanilla. Whisk in chocolate mixture. Set saucepan into cool water or ice and stir until mixture is cooled.
Beat heavy cream and fold into chocolate mixture and spread evenly onto cooled crust. Refrigerate before serving.
This is actually better if prepared a few days in advance so the flavors can merge.

I have a few other recipes to choose from that I particularly enjoy along with the tart recipe above, so I'm sharing them with you here.


Simple Salads with fruit and Almonds
and Red Wine Vinaigrette
So be sure to visit and check out all the health benefits of Almonds. I think you will find lots of great snack ideas and why it's a good thing when you have them in your cupboard.