Friday, November 27, 2015

Bailey’s Chocolate Mousse

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This was a dish I had high hopes for. It looked right it just didn’t go right. Somehow the gelatin stayed really clumpy which gave me a loose mousse instead of a nice light one and then there’s too much booze in it. Normally not something that would come out of my mouth, but the Bailey’s was over powering. If you make this and have success let me know as for now it’s a food flop for me, they aren’t all winners.

Bailey’s Chocolate Mousse

(Adapted from lemon tree dwelling)


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2 tsp. unflavored gelatin

2 Tbsp. cold water

¼ c. boiling water

½ c. sugar

2 Tbsp. cocoa powder (for a more intense chocolate flavor, add 1 additional Tbsp.)

1½ c. heavy cream, very cold

½ c. Bailey's, very cold

1 tsp. vanilla


Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.


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Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.


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*Before preparing mousse, prep bowl and beaters by placing in the freezer for 15 minutes to chill.*


Stir together sugar and cocoa in small mixing bowl; add heavy cream.


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Beat at medium speed until stiff peaks form; gradually pour in Bailey's, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.


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Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)

Chill 1 hour or until ready to serve.

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Monday, November 23, 2015

Bacon Wrapped Goat Cheese Stuffed Dates

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My November New Year’s Resolution goes to dates. I’m sure I’ve tasted one of these before, but honestly I don’t remember. Usually you see some of these dried dates on cheese platters. I really enjoyed the sweetness, but the added goat cheese cuts through it and you can’t go wrong with bacon. I did however like it better just stuffed with goat cheese, but presentation wise I liked the baked bacon wrapped ones. These are easy to prep ahead of time and freeze so you can pop them in the oven for guest over the holidays.

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Bacon Wrapped Goat Cheese Stuffed Dates

(Adapted from betsylife)

Makes 30


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30 Pitted dates

4 ounces goat cheese

12 ounce package of bacon


Preheat oven to 375 degrees.


Carefully cut a slit in as many dates as you're preparing. Stuff each date with goat cheese. Do not overstuff or the cheese will melt out in the oven.


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Slice bacon strips into thirds. Wrap each stuffed date with ⅓ strip of bacon and secure with a toothpick.


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Place prepared dates on a baking sheet lined with foil then topped with parchment. Bake for 20-25 minutes, turning halfway through until bacon is crispy.


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Remove from oven and place on a paper towel for 2 minutes to absorb excess grease.

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Friday, November 20, 2015

Sweet, Sticky, and Spicy Brussel Sprouts

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I’ve been on a brussels sprout kick lately and I really like these I found at Target.

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I just trim them and chop in half then ready for the recipe. This one we really liked with a hint of spice and the char flavor, I will make them over and over again!

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Sweet, Sticky, and Spicy Brussel Sprouts

(Adapted from Celeste Cooks)


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1 lb fresh Brussel sprouts, ends trimmed and  sliced in half

1 Tablespoon fresh ginger   

1 Tablespoon sesame oil

1 Tablespoon light cooking oil   

2-3 Tablespoons soy sauce

A few red pepper flakes

Black and white Sesame seeds

¼ cup chicken broth or white wine

1/4 cup honey


In a large sauté pan, over medium to medium high heat, add both sesame and light oils with the grated ginger and a pinch of red pepper flakes.  (Can also add black pepper here).


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Once oils are heated and ginger starts to bubble add brussel sprouts.


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Shake pan to distribute brussel sprouts and add soy sauce.


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Cook for about 10 minutes, once brussel sprouts begin to caramelize (turn a golden brown) you can deglaze the pan with your broth or white wine…just need a splash.


Cook another 2-3 minutes,

shaking pan a few times.


Add honey and a few sprinkle of sesame seeds, cook another 2-3 minutes or until brussel sprouts are tender and taste good.


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You can add more soy sauce, honey or red pepper flake prior to serving. 

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Wednesday, November 18, 2015

Refreshing Seared Tuna Salad

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With the holiday season right around the corner we like to try and squeeze in some filling yet lighter dishes for dinner. Hubby and I both loved this dish! It’s also easy to toss together on a busy night. 

Tuna Salad

(Adapted from Ina Garten)


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2 pounds very fresh tuna steak, cut 1” thick

4 tablespoons olive oil, plus extra for brushing

kosher salt and freshly ground black pepper

Grated zest of 2 limes

1 teaspoon wasabi powder

6 tablespoons freshly squeezed lime juice (3 limes)

2 teaspoons soy sauce

10 dashes Tabasco sauce

2 firm, ripe Hass avocados, large diced

1/4 cup minced scallions, white and green parts (2 scallions)

¼ cup red onion, small diced


Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. I also added sesame seeds. Place the tuna steaks in a very hot sauté pan and cook for only one minute on each side. Set aside on a platter.


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Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and Tabasco. Add the avocados to the vinaigrette.


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Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

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Monday, November 16, 2015

Salt Dough



Now is the time to start cranking out those Christmas craft gifts before you are left with no time at all. It’s a great project for the kids to kill some time over that long Thanksgiving break coming up.

I happened to make this one back in May while I had one of Travis’ friends over for the day. Boys where totally not into it, but I know as a proud momma I appreciated the end result as did his mom, so it’s all worth it! I think I may do one of these every year to look back on how big he’s grown over the years. Best of all it doesn’t make a mess! The recipe below made enough for 2 toddler hands. Also mine too way longer to bake and dry out, but I think that is because I didn’t roll it out as thin.

I think over Thanksgiving I’ll take Travis out exploring and maybe make one using stick, leaf, nature impressions. Maybe then he’ll be a little more excited about it since he’s such a boy!

Salt Dough

1/2 cup salt

1/2 cup flour

1/4 cup (give or take) water


Knead until dough forms. Make impression. Bake at 200 degrees F.  for 3 hours.