Umm. I think this is the best thing I’ve ever made. No, really. This is that good. I like chocolate mousse. I don’t love it, but I like it just the same. I think, again, I just need tons of flavor in anything I make or enjoy. So for me, I prefer a richer, darker chocolate mousse. And this peppermint mocha mousse does just the trick!
A few weeks ago, I had gotten this idea for a festive, December-y, winter-y dessert. Now, I had never tried my hand at making my own mousse before, but I figured that it’s always fun to try something new and if it doesn’t work the first time, always consult a cooking guide book or ask an expert. I don’t mean to toot my own horn, but this mousse was pretty damn good on the first try. And just in time for the holidays, amiright?!
I think you’re going to love this peppermint chocolate mousse just as much as I do!
Ingredients: (Yields 6 individual servings)
8 ounces 60% or more cacao chocolate. (I used Ghirardelli)
2 1/2 tsp peppermint extract
2 tbsp water
3 tbsp cold-brewed coffee (or just coffee leftover from the morning!)
1 tbsp coffee grinds or instant espresso
2 eggs, separated
2 1/2 tsp granulated sugar
1 cup heavy whipping cream
Finely chop the chocolate into 1/4 inch strips on a cutting board.
Using a double-boiler (or a medium pot with a medium frying pan), bring the bottom pot to a boil. In a separate mixing bowl, whip egg yolks with 1 tsp sugar. Place egg white in a separate bowl.
Place the chocolate, peppermint extract, water, coffee, and grinds in the frying pan and let the heat from the boiling pot melt the chocolate all while stirring to prevent clumps.
Once chocolate and ingredients are smooth, remove from heat and pour into a medium mixing bowl with whipped egg yolks and and 1 tsp sugar.
Whip egg whites until they are foamy and form peaks, about 5-7 minutes, and then fold into the chocolate mixture.
Whip the heavy cream in a separate bowl until it thickens and forms soft peaks. Fold the heavy cream into the chocolate mixture and immediately pour into small ramekin dishes or small glass cups and refrigerate for 2 hours or up to 24 hours.
Chili is one of those “throw it all together in a pot and it’s gonna be great!” kind of hearty meals. I’ve recently developed an enjoyment and appreciation for chili. It’s so easy, flavorful, and you can take it in for lunch the next day (my favorite!).
So this chili definitely wasn’t what I had envisioned in my mind. Not even close. I originally wanted to do a hearty, meaty chili with lots of beans. This was pretty far from that idea. But I still think it was fantastic! (And if you don’t trust me, I even had an audience approval for it.)
Nevertheless, I opted for a lighter, ground turkey chili. I knew I wanted to involve butternut squash somehow, seeing as though it’s a perfect end of Autumn/early Winter vegetable. I checked my pantry, and of course: No black or kidney beans. Bummer. BUT I did find some garbanzo beans! Now, you’re probably thinking, “ummm that sounds pretty weird”. Trust me, it was a great cooking decision. I spiced everything thoroughly with chili powder, chipotle powder, paprika, cumin, and a tiny touch of cinnamon and this chili was mighty tasty. The flavors really worked well together and the sweetness of the butternut squash was very prevalent despite all the spice. Now that, my friends, is what I like to call a win-win. This was such a nice, healthy meal.
What are some of your favorite flavor combinations with chili? Any other healthy but hearty suggestions?
Ingredients: (Yields 4-6 servings/bowls)
1 lb ground turkey
1 white onion, finely diced
2-3 tsp minced garlic
1 medium butternut squash, peeled and cubed
1 medium yellow pepper, chopped
1 15-ounce can diced tomatoes
1 15-ounce can garbanzo beans (chickpeas!)
20 ounces chicken broth
2 tsp chili powder
1 tsp chipotle chili powder
1 tsp cumin
1/2 tsp paprika
Salt and pepper, to taste
Cut and peel the butternut squash. I cut off about 1/2 inch from both ends and then I peeled the entire squash with a potato peeler. Then I sliced approximately 1/2 inch circles and then chopped each cube. Pro tip: You will definitely want a large chef’s knife for this job!
Season ground turkey with 1 tsp chili powder, salt and pepper.
In a medium stockpot over medium heat, add ground turkey and minced garlic and simmer until brown, about 5-7 minutes. Tip: Add some Extra Virgin Olive Oil to help the turkey from not sticking and burning.
While turkey simmers, dice onion and yellow pepper and add to the pot along with the cubed butternut squash. If your pot has a lid, cover and let the vegetables cook for about 7-10 minutes, increasing heat slightly. If uncovered, stir frequently and allow for 5 extra minutes of cooking time.
Add diced tomatoes, garbanzo beans, and remaining spices and stir.
Add the chicken broth and bring chili to a boil. Reduce heat, stir for a few minutes, then remove from heat and serve.
Who doesn’t love a nice, moist banana bread in the morning? Or even with a cup of tea at night? Just thinking about it makes me want to bake more. It’s been a few days since I’ve posted due to the holidays, but I wanted to share a little recipe I whipped up last week. I ended up making a little orange-infused banana nut bread before my lovely Thanksgiving trip visiting Taylor’s family (who are excellent cooks, by the way!)
This is partially totally inspired by my abundance of extremely overly ripe bananas and oranges just sitting around at my house. Oh, and because we’re approaching baking season (Hallelujah!!).
I hope you’ll enjoy and try out this take on the traditional banana-nut bread. It sure is a winner with my dad already. The cardamon is a really interesting flavor, but surprisingly works well with the cinnamon and orange. I hope you enjoy!
Ingredients for the bread:
1 3/4 cup flour
4 medium ripe bananas, mashed well
1/2 cup sugar
1/3 cup melted butter
1/2 tsp salt
1/2 tsp cardamon
1 cup crushed walnuts
1 tsp baking soda
2 tbsp freshly squeezed orange juice
1 tbsp orange zest
For the glaze topping:
2 tbsp freshly squeezed orange juice
2 tbsp melted butter
1 tsp cinnamon
1/2 tsp cardamon
1 tbsp cornstarch
1/4 cup brown sugar
Preheat the oven to 350 degrees.
In a medium bowl, whisk together the wet ingredients: The mashed bananas, eggs, butter, orange juice, and zest.
In a larger bowl, sift together the dry ingredients: Flour, sugar, salt, cardamon, and baking soda.
Pour the wet ingredients into the dry and mix well with a hand-mixer, about 5 minutes, until everything is smooth.
Fold in the chopped walnuts and then pour into a greased 8 1/2 X 4/12 pan. (This recipe will make one, exactly).
Bake at 350 degrees for about 40-50 minutes** or until a toothpick is removed clean.
For the glaze:
Melt butter and whisk together with orange juice. Add in sugar.
Next, whisk in the spices and cornstarch until mixture thickens, about a minute. Then you’re done!!
** Now, I was at my parents’ house with their ancient 1980’s oven, so it did not bake very quickly. I would test your oven and judge accordingly. I was anticipating 35-40 minutes, but I had to go longer than that.
I apologize for the low quality photos. It’s hard to achieve natural light, especially since it’s getting so dark out lately. I usually plan my food adventures on days where I know I’ll be getting a fair amount of time and natural light and this was just not one of those cases. Womp, womp.
In other news, I’m so excited to announce that one of my recipes, Merry Moscow Mules, was published in a Buzzed article recently! You can check it out here!
Two lighter side dishes to add to your Thanksgiving feast that won’t make you feel like you are going to explode and are healthy additions!
My family LOVES side dishes. My dad is Polish and Czech and my mom is Syrian and Lebanese, so I suppose you could say it’s really in my blood to enjoy some really tasty side dishes (tabouleh or haluski, anyone?). I’ll definitely be posting some family and heritage-inspired dishes shortly after the holidays. Because, believe it or not, I’ve actually got quite a lot of new recipes and holiday treats that I am dying to try out and share with you all! I’m not gonna lie, I have recipes planned out from right around now until the New Year. Yikes!
Anyyywho, my family typically goes to my aunt Kathy’s home for Thanksgiving and holidays in general. Kathy and her husband Mark always make a delicious turkey and have fantastic staples: Dinner rolls, tabouleh, mashed potatoes, sweet potatoes, etc. It’s usually a potluck of sorts, but Kathy and Mark always make the main dishes. One of the new additions that my aunt Frieda started bringing is a Ritz-Velveeta vegetable casserole. This quickly became one of my favorites. It’s ridiculously easy to make and super flavorful. It also adds a nice texture to steamed or boiled veggies. Now, this recipe is actually available online, and you can find it here. (One thing that you will notice if you’re a new follower, or simply didn’t know, was that I like to create all my recipes on my own. Sure, I get inspiration for flavor combinations, but the exact measurements and creations are all my own. That said, I most certainly will ALWAYS give credit where credit is due for recipes that are not my own.)
Now, with that Ritz recipe in mind, I of course like to tweak it a little bit. I prefer to use fresh vegetables and boil them beforehand. I also add dried herbs to the Ritz-butter crumble to add more of a rich flavor, and then I like to crumble dried Ritz just for added texture at the end.
Boil all vegetables in a large saucepan over high heat until cooked, about 15 minutes.
Strain vegetables and then shock in a large bowl filled with ice. (Essentially blanching & shocking). Next, lay veggies on a paper towel to dry.
Melt the butter and mix in the Italian seasoning and crush 1 sleeve of the Ritz crackers in the mixture to form a crumble/paste.
In a baking dish, first layer the vegetables, then the cheese, and the crumble on top.
Bake for 20-25 minutes and finish by crumbling the 2nd sleeve of Ritz on top for added texture.
This recipe serves 6-8 people
This is such a simple and delicious side dish for Thanksgiving, especially if you’ve got picky eaters or kids. It’s a great way to get them to eat some veggies, and nothing is fried!
The next side dish, which is a Rachael original (see what I did there?) , is inspired by the mediterranean tabouleh salad. I love the fresh vegetables and spices all mixed together with the citrus tang. I thought to myself, hmm, I’m going to add a sweet and festive take on something similar!
So that’s how I came up with the Quinoa Harvest Salad: Quinoa, cranberries, kale, pomegranate, cucumber, feta cheese, and finished off with a lemon-orange vinaigrette. I really like the nuttiness of the quinoa when toasted beforehand and I really cannot get enough of the cranberry-orange combo. This is a perfect way to utilize some of the fall flavors in a healthy side dish that your family and friends will love for Thanksgiving! And it’s pretty yummy, if I do say so myself. So here it is:
For the salad:
1 1/2 cup uncooked quinoa
2 cups kale
1 cup dried cranberries
1/2 large cucumber, finely chopped
1/4 cup pomegranate seeds
1/4 cup Feta cheese
Walnuts, to garnish
For the Lemon-Orange Vinaigrette:
1/4 cup red wine vinegar
1/4 cup Extra Virgin Olive Oil
2 tbsp lemon juice
1 tbsp orange juice
Zest of one lemon and half and orange
2 1/2 tbsp sugar
Salt & pepper, to taste
Salad (Serves 4-6 people)
Cook quinoa according to package (usually 2 parts water to the amount of quinoa, it will definitely expand). Boil for roughly 15 minutes. ** (I prefer to toast the quinoa in the saucepan before adding water to get a nice brown color and get the nutty flavor really prevalent).
When quinoa is done, layer on a dry baking sheet to cool.
Trim kale and boil until cooked, about 10 minutes.
In a large bowl, mix in cooled quinoa, kale, chopped cucumber, cranberries, pomegranates, feta, and walnuts. Toss with the lemon-orange vinaigrette and voila! There you go.
Vinaigrette (Yields 3/4 cup dressing)
In a small bowl, mix the red wine vinegar with the EVOO. Zest in the lemon and orange.
Stir in lemon juice and orange juice.
Add in sugar, salt & pepper to taste and whisk everything thoroughly.
I really wanted to emphasize that these are both dishes that will make your tummy happy but not make you explode! Both have lots of flavor and will really add a nice touch to your holiday dishes. And they’re not loaded with carbs or fried! Bonus. Happy Thanksgiving, everyone! I hope you enjoy the day with your friends and family and have lots to be thankful for. 🙂
Yesterday, Taylor and I had gone to Pittsburgh’s 4th annual Harvest Tasting. What is the Harvest Tasting, you may ask? Well, let me tell you!
The Harvest Tasting is an event planned by Pittsburgh’s organization, Farm to Table. This even showcases the region’s farmers, artisans, and local wine, beer, and food vendors. You can check out their blog/website here for more info on the organization
The event was held at the Waterfront, a popular shopping and dining area for Pittsburghers and was held in a large tent that featured over nearly 50(!) vendors. I thought this was such a cool idea, not only for local foodies and artisans, but for families in the area and just people looking to get involved with healthy, fresh, farm to table eating. I just wanted to post and let others know for next year about this cool event and checking out the organization.
Taylor and I particularly enjoyed some of the craft beer samples, locally sourced honey, and my favorite, the cheese and olive oil samples. If you’re interested in checking out a list of this year’s vendors, you can view the link here. My favorites were definitely the cherry ale I tried, the cheese and jam combo from Goot Essa, the lovely wine sample from Enginehouse 25, and the basil olive oil from the Olive Tap. Every vendor deserves a warm thank you, however. I am not trying to undermine the effort that these artisans make and all of their treats were honestly delicious, and trust me: If I had the money, I certainly would have bought something from each vendor, either for myself or as a nice gift.
Although the event is over, I would highly recommend checking out some of the vendors’ websites or stores. Artisan foods and treats not only make the best holiday gifts, but it’s also warming to know that you are supporting local businesses. 🙂
Everyone has their own opinion about pumpkin. I personally love it, but only for a short while every year. Usually, particularly lately, I’ve been pumpkin-ed out before Thanksgiving. It’s just been an overload everywhere, plus, I think I tend to get really excited early Fall to start cooking and baking with pumpkin again. I think that the American culture has recently become OBSESSED with it ever since the whole pumpkin spice latte became a major hit a few years ago. And I mean OBSESSED. I seriously cannot remember there ever being pumpkin flavored crackers, cereal, yogurt, granola, or even chips (what?) before in the stores until maybe two or three years ago. Alas, I wanted to have one final pumpkin ‘hoorah!’ before the season was over.
I was inspired at work…of course…because all I do is think about food. I’m only half-serious. But anyways, yes, I was inspired to combine the rich flavor of pumpkin with the warming and spicy flavor of a Mexican chocolate. I’ve been watching a lot of Bobby Flay and Food Network Challenges lately, which always seem to speak to me because there’s always an episode about flavor combinations (YES, Puuuuhleassse!) and Bobby definitely tends to cook on the spicier side. That’s where my idea for the chipotle came into account. I wanted the flavor of the chocolate and chipotle to really compliment and infuse with the the pumpkin and all it’s cinnamon-y goodness.
Ingredients for the scones:
2 1/4 cups flour
1/3-1/2 cup brown sugar*
1 tbsp. granulated sugar
2 tsp baking powder
1 1/4 tsp cinnamon
1 1/4 tsp salt
1/2 tsp nutmeg
1/2 tsp cloves
3/4 cup canned pumpkin
1/2 cup heavy cream
6 tbsp very cold butter, cubed
* If you are making these without the chocolate glaze, I would recommend using 1/2 cup brown sugar for full sweetness. I prefer a little less sweet when using the glaze.
Ingredients for the Chipotle Chocolate Glaze:
1/2 cup semi-sweet chocolate chips
3 tbsp butter
2 tbsp corn syrup
1 tsp vanilla extract
1 tsp cinnamon
1/2-1 tsp chipotle chili powder*
* For more heat, use a full teaspoon. I like mine a bit more subtle with the 1/3 tsp.
For the Pumpkin Scones:
Preheat the oven to 425 degrees and spray two medium nonstick cookie sheets with nonstick spray.
In a large mixing bowl, combine the dry ingredients: Flour, sugar, baking powder, salt, cinnamon, cloves, and nutmeg and stir until well-mixed.
In a smaller mixing bowl, whisk together the wet ingredients (except butter!): Canned pumpkin, heavy cream, the egg, and vanilla.
Cut in the butter to the dry mixture with a pastry blender.
Combine the wet ingredients with the dry and fold until dough forms.
Knead dough on a floured surface and cut into two halves.
One half at a time, press dough into a small saucepan to form a circle, then cut into 8 slices.
Place scones on the baking sheets and bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees and continue to bake for 10-12 minutes.
This recipe yields approx. 16 scones.
For the Chipotle Chocolate Glaze:
Combine all ingredients in a small saucepan and whisk together over medium heat.
Bring mixture to a boil for 5 minutes and continue to whisk until the chocolate is smooth.
Remove from heat and continue to whisk, then immediately pour over scones.
Moscow mules are definitely making a comeback. And, I mean, why not?! They’re delicious! The subtle lime with the ginger and minty flavors is really refreshing, and I think ginger is seriously underrated. Just a little bit, and BAM. It makes for a really nice addition to simple flavors to add a ‘wow’ factor.
I wanted to try my hand at making my own, and when I was researching the traditional mule, I was surprised that there was no gin. Only vodka for these guys. Which again, I think says a lot for the ginger beer on its own. That said, I wanted to a get a little creative and put my own festive spin on it. The combination of cranberry and orange this time of year is absolutely perfect. You get a bright, citrus, tangy, and sweet combination and what better time to concoct this cranberry-orange ‘mule than right before Thanksgiving celebrations and parties? I mean, hello, it’s going to be wonderful. So here ya have it, folks.
Ingredients (for 2 Merry Moscow Mules)
3 ounces Vodka
8 ounces ginger beer
2 ounces simple syrup
3 ounces cranberry juice
3 ounces freshly squeezed orange juice
Splash of lime juice
Orange slices, cranberries, & mint to garnish
In a cocktail shaker, combine all ingredients, shake gently, and pour over crushed ice into Moscow Mule mugs. Enjoy!