Chocolate Mousse & Berries

Chocolate MousseChocolate craving? I get them every night around 8pm. As much as I will myself to crave grapes or carrot sticks instead, the chocolate continues to haunt me. During one of my recent moments of weakness, I decided to look to Google to expand my soy-free chocolate options. I stumbled upon Bobby Flay’s dark chocolate mousse.

Unfortunately, dairy free whipping cream is hard to come by. So, I’ve adapted this recipe to meet the needs of us soy-free eaters. But, if you’re dairy free, plan on tossing back some Lactaid pills!

 

Ingredients:

1 bag of soy-free, dairy-free chocolate

14 ounces of whipping cream (Flay calls for heavy cream, the whipping cream creates a lighter fluff- personal preference)

3 large egg whites

2 tbsp of sugar

A mix of berries. I prefer raspberries and blueberries.

 

Directions:

Melt the chocolate. I do this by heating water in a small sauce pan. I then put the chocolate in a glass bowl and rest the bowl atop the sauce pan. Heat gradually until the chocolate melts. Don’t try to melt the chocolate directly in a saucepan. Been there- it will burn.

In a medium bowl, whisk the whipping cream until it forms standing peaks. Set aside.

In a separate medium bowl, whisk the egg whites until they form standing peaks. Slowly sprinkle in the sugar while whisking until the eggs are firm.

Fold the melted chocolate into the egg & sugar mixture. Stir gently. Fold the whipped cream into the mixture. Stir slowly until everything is integrated.

Cover the bowl and refrigerate for at least an hour.

When you’re ready to indulge, toss the mousse in something pretty and top with berries!

 

 

Addicting Candied Almonds

IMG_2050I stumbled upon this incredible recipe from Food with Family on Pinterest. My neighbors may be getting almonds this year in place of my standard Chex Mix holiday gifts!

In terms of ingredients, don’t change a thing. I ended up having to cook my almonds a bit longer than the recipe calls for. Stir often and take them out when they are nearly dry. Leaving them in until they’re entirely dry will over cook them!

Candied Almonds

Mom’s Sugar Cookies

No matter what the occasion, these sugar cookies are a staple. I’m not a cookie person. When given the option, I will ALWAYS choose ice cream, pie, AND chocolate. That said, something about this recipe sucks me in. I made these last week- the batch is gone. It should be noted, I live alone.

Ingredients

1 1/2 cup powdered sugar

1 cup butter (Soy-free, dairy-free: Earth Balance. Soy-free: Land of Lakes)

1/2 teaspoon vanilla

1  teaspoon almond extract

1 egg

2 1/2 cups flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Directions:

Mix dry ingredients in a bowl

Add liquids and egg

Blend (Add a food coloring if you’d like)

Chill overnight (at least 3 hours if you’re impatient!)

Roll out and cut with seasonal cookie cutters

Apply confectionary sugar

Bake at 375 degrees for 7-8 minutes

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Can you tell which one is Brett’s masterpiece?

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Yum! Lactaid Milk!

Summertime Pie

Ice cream can be tough for soy-free, dairy-free dieters. This summertime dessert, however, is easy as pie- because it is! This blueberry-raspberry pie is an easy dish for company because it can be prepared in advance. If you’re making it for yourself, be careful- so addicting!

Ingredients:

Pie Crust- Many crusts contain soy because they’re made with shortening. You can make your own with lard or all butter. I’m not that talented. Luckily for me, Pillsbury makes a pie crust with lard that is entirely soy-free. For my fellow lazy bakers: Pillsbury Soy-Free Pie Crust

1 egg white

1 tablespoon water

1 cup sugar

1/4 cup cornstarch

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

2 cups fresh blueberries

2 cups fresh raspberries

Directions:

Line your pie plate with the bottom portion of the crust. Beat the egg white and 1 tablespoon of water and brush over the crust.

Combine sugar, cornstarch, lemon peel, vanilla, and cinnamon. Mix and then gently stir in the berries.

Pour mixture into crust.

Place the top crust on and seal the edges. Put slits in the top. Brush with remaining egg white/water mixture. Sprinkle on sugar if you’d like.

Cover the edges with tin foil. Bake at 400 degrees for 50 minutes. Remove the tin foil for the last 10 minutes to crisp the edges. Cool and then store in the fridge!

And you thought we couldn’t eat chocolate…

I am two things for certain: a dog person, and a chocolate person. I don’t believe you can be indifferent about either. So, the prospect of eliminating chocolate from my diet killed me. Luckily for us, we don’t have to! Below is a quick and simple recipe for a delicious chocolate dessert.

Ingredients:

Strawberries

Soy-free, dairy-free chocolate chips (http://www.enjoylifefoods.com/chocolate-for-baking/?cat=chocolate_for_baking -Whole Foods carries them!)

1 spoonful of Earth Balance natural buttery spread -Also Whole Foods

Directions:

Rinse and thoroughly dry strawberries.

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Boil a small pot of water.

Put your chocolate chips and butter into a glass bowl.

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Once the pot of water has boiled, turn off the heat and place the glass bowl on top of it. Stir with a spoon until all of the chips and butter have melted.

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Hold the strawberries by their leaves and dip.

Place them on parchment paper to harden and enjoy an hour or two later!

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In the case that you have a chocolate craving you’d prefer to satisfy with less work, buy a chocolate bar! Trader Joe’s carries a milk chocolate candy bar that is soy-free and organic. It is not, however, dairy-free.

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Great Grandma’s Oatmeal Cookies

Great Grandma Baker on her 100th birthday! How cute is she?

My great grandmother (Grandma Baker- last name, pun not intended) made the BEST oatmeal cookies. Being soy-free has significantly affected my sweet intake. The oatmeal cookies, however, were not one I was willing to sacrifice. Below is my adapted version of these remarkable cookies. To be honest, they taste the same!

Ingredients:

1 cup of butter- I use Earth Balance natural buttery spread which is soy and dairy free. If you are going to buy regular butter, check the ingredients! So many brands include “natural flavoring” which is code for SOY.

1 cup of brown sugar (dark)

1 cup of granulated sugar

2 well beaten eggs

1 tsp vanilla

1 1/2 cups of flour

1 tsp of salt

1 tsp of soda

3 cups of quick cooking oatmeal- I buy a can of Quaker Oats. Any packs of flavored oats for instant oatmeal will contain soy.

1/2 cup of finely chopped walnuts- The baking aisle is the best place to find plain nuts. Any nuts for snacking (cans and medleys) will most likely be cooked in soybean oil.

Directions:

Thoroughly cream the butter and sugars. Add the eggs and vanilla. Beat well. Add sifted dry ingredients. Add oatmeal and nuts. Mix well. Refrigerate overnight. Use a spoon to place on cooking sheet and flatten with a fork. I use parchment paper for easier clean up. Bake for 10 mins at 350 degrees. Cool on rack and enjoy!

Tip for leftover oats – while we may be limited with pre-flavored instant oatmeal, we CAN eat oatmeal prepared the old-fashioned way! Boil some oats in water. Sprinkle on brown sugar, cinnamon, and raisins. Yum!