Strawberry Cheesecake Mousse Towers

By in Creamy, Featured, Fruit, Sweets, Valentine's 22 Comments Tags: , , , , , , , ,

Strawberry Cheesecake Mousse Towers

About a month ago I received an email that got me very excited. It was from Aimee, asking me to consider becoming a contributor for a new site called Simple Bites. I headed over to check it out and knew that I just had to be a part of it.

Simple Bites is a collaboration of mommy food bloggers who are passionate about simple, real food and are dedicated to “real food for the family table”. Although I”m ecstatic and extremely honoured to have been asked to be a contributor, I”m even more excited about what the others have to offer and learning tips and tricks to simplify family mealtimes.

Everyone has a different take on what works for them and the more inspiration you get, the more you can find what works for you. That”s why I”m so pumped about this site. It”s not just one person giving their viewpoint, but seven!

Another point of excitement is that Aimee, our lovely editor who was once a professional chef, will be sharing tips from her culinary training that we can apply at home through her posts on cooking school. A few other categories that may pique your interest are: quick bites, preserving, menu planning & batch cooking, kids in the kitchen, and what”s for dinner? Recipes and knowledgeable tips and tricks will abound.

The site is officially launching on Monday. I hope you will join me over there and show your support. Every new site needs a little loven”. If you wish, you can become a fan on Facebook or follow Simple Bites on Twitter. And, make sure to familiarize yourself with the other lovely contributors. There will be a huge giveaway that first week so please come and show your shining faces. I will be happy to see you there.

Now on to these valentine treats! Although this recipe may appear complicated, it”s not. The only way it could be made simpler is to purchase the wafers, cool whip, and chocolate sauce from the store and only make the mousse from scratch. There is no single mousse recipe that is simpler than this. You throw all the ingredients in a bowl and whip away. Done.

The taste and texture of these wafer cookies are identical to the ones you buy in the store. But, they really are not difficult to make from scratch. You beat it all together in one bowl, refrigerate, roll out the silky smooth dough and cut it into any shape and size you want. That is why you should make these at home. They are a lot more versatile but still have a long shelf life.

A simple recipe with super cute results.

Strawberry Cheesecake Mousse Towers

  • 12 round chocolate wafer cookies

  • 4 heart chocolate wafer cookies

  • strawberry cheesecake mousse

  • 1/2 cup chantilly cream

  • dark chocolate sauce

  1. Place one wafer on serving plate. Pipe strawberry mousse  on top leaving half an inch gap from the edge of the wafer. Place another wafer on top and repeat process until there are 3 cookies and 3 layers of mousse. Repeat with remaining wafers and mousse to make 4 servings. Refrigerate until serving.

  2. To serve: garnish with a dollop of chantilly cream and a heart wafer. Decorate plate with dark chocolate sauce.

Serves: 4

* You can serve these right away but then you will have to pick up the cookies to eat them because they will be too firm. If you refrigerate them for a couple of hours first the mousse will soften up the cookie just enough to stick a fork through without it becoming a sloppy mess.

*To amp up the chocolate factor you could always add a layer of chocolate sauce to the cookie before topping it with mousse.

Chocolate Wafer Cookies

adapted from Sugar

  • 3/4 cup unsalted butter, room temp.

  • 1 cup icing sugar

  • 6 Tbsp. cocoa powder

  • 1 tsp. vanilla

  • 1 egg yolk

  • 1 Tbsp. milk

  • 1.5 cups flour

  • dash salt

  • dash baking powder

  • additional icing sugar, for rolling out

  1. Beat butter until creamy. Sift in icing sugar and cocoa powder. Beat until incorporated.

  2. Add vanilla, egg yolk and milk. Stir well.

  3. Mix in flour, salt and baking powder. Beat until mixture is very well incorporated.

  4. Form dough into a disk, wrap in plastic wrap and refrigerate for 20 min.

  5. Dust work surface with icing sugar. Roll out dough until 1/8 inch thick. Cut out circles with 2.5 inch round cutters (or a cup) and hearts with 1.5 inch heart cutters.

  6. Transfer with a large spatula to a parchment paper lined baking sheet. Gather scraps into a ball and repeat the process.

  7. Bake for 12-15 min at 325ºF until cookies lift easily off of the parchment paper. Remove parchment from baking sheet and allow cookies to cool on the parchment.

*It”s important to roll the dough out in icing sugar as flour will absorb into the dough and dry it out.

*Cookies will store for 2-3 weeks in an airtight container at room temp.

Strawberry Cheesecake Mousse

  • 1/2 cup (4oz) cream cheese, room temp.

  • 1/4 cup sugar

  • 1/4 strawberry puree

  • 3/4 cup heavy cream

  1. Beat cream cheese to soften. Add sugar and beat until smooth. Add strawberry puree and heavy cream. Beat until peaks just hold their shape when beaters are lifted.

  2. Place in a resealable plastic bag and refrigerate until using.

*When ready to use simply cut off one corner and use as a piping bag.

Dark Chocolate Sauce

  • 2 oz. dark chocolate

  • 3 Tbsp. heavy cream

  • 1 Tbsp. sugar

  • 1 Tbsp. cornstarch

  • 1/2 tsp. vanilla

  1. Place all ingredients in a bowl set over simmering water (but not touching the water), making sure to stir the cornstarch with the cream first to ensure that there will be no lumps. Stir occasionally until chocolate has melted. Remove from pot and allow to cool. The cooler it gets the thicker it will be.

*This thick chocolate sauce is perfect for decorating because it stays put with no spreading.

*Once refrigerated this becomes firm like ganache, so it will need to be reheated to become a pourable consistency.

*You could also do this in the microwave but keep a close eye or the chocolate may burn.

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Maple Walnut Apple Chips

By in Appetizers, GF Sweets, Gluten Free, Kids, Snacks 24 Comments Tags: , , , , , ,

Maple Walnut Apple Chips

I think I”m in love. Or maybe I”m just confused because my hubby is off in Russia this week and I”m just trying to fill the void. Whatever the case, these Maple Walnut Apple Chips are addictive. Just look at that name and tell me that your mouth doesn”t start to water.

I had pretty high expectations, even though I”m not usually a fan of dried fruit. Partly because this is an Anna Olson recipe (I “love” her) and partly because the description sounded too good to be true. Let me tell you. These blew me out of the water and have changed my idea about dried fruit. If it”s done right, it”s downright amazing.

My husband dislikes dried apples so much that he didn”t even want to try them. But, being the good wife I am I coerced him into trying a tiny piece. Then he wanted more and I wished I hadn”t been so convincing. They”re like a maple walnut apple pie and a chip all in one, just without the calories. Who can resist that?

These are now going to be a regular at my house. A truly healthy and delicious snack. Perfect for packing in a lunch box or taking on a picnic. I can barely wait to go to the store and buy more apples.

In case you missed it, I tried the recipe for the pancakes that went along with my Homemade Bisquick Mix. They were very good. You can read the update at the bottom of the post. If any of you use the mix in any recipes, let us know how it goes and feel free to link to the recipe in the comment section, so we can all give it a try. :)

Maple Walnut Apple Chips

adapted from Fresh with Anna Olson

  • 3 Tbsp. icing sugar, divided

  • 3 Tbsp. maple syrup, divided

  • 1 Granny Smith apple

  • 1/4 cup walnuts, finely chopped

  • dash ground cinnamon

  1. Mix together 1.5 Tbsp. icing sugar and 1.5 Tbsp. maple syrup in a small bowl. Set aside.

  2. Line a large baking sheet with parchment paper and sprinkle with remaining 1.5 Tbsp. icing sugar.

  3. Slice the apple crosswise as thinly as possible. Do not core or peel the apple. Just remove the seeds as you slice.

  4. Place apple slices on the prepared baking sheet, making sure not to overlap. Brush with maple syrup/icing sugar mixture.

  5. Bake in a 225ºF (105ºC) oven for 1 hour or until pale golden and starting to curl, making sure to rotate pan after the first 30 min.

  6. Brush apple slices with remaining 1.5 Tbsp. maple syrup and sprinkle with walnuts and cinnamon.

  7. Bake for an additional 20 min. Remove from parchment immediately after cooking and allow to cool.

* You can easily make these even healthier by decreasing the amount of syrup and icing sugar used.

*A mandolin or other slicer would make quick work of these apples. I just used a knife and tried to keep the pieces as thin as possible. Don”t worry if the pieces don”t look pretty, it won”t affect their taste. :) And, if some pieces are a little thicker that”s ok to, it just means they”ll be a little chewier.

*The original recipe said to bake for two hours, but mine were done in one. If you don”t think yours are ready in an hour feel free to bake them longer.

*The original recipe also used pecans instead of walnuts. Either would be delicious.

*These stay good for up to one week in an airtight container. Do not refrigerate or they will become soft.

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Homemade Baking Mix

By in Breads, Breakfast, Homemade, How-to's 124 Comments Tags: , , , , ,

Bisquick mix

I love making things that you normally buy in a box, at home. Especially when it’s as easy to make as this Homemade Baking Mix. I don’t make fresh biscuits nearly as often as I crave them, for one reason only. I’m lazy.

Bread isn’t a nutritional requirement when planning my evening meals so it’s often left out of the equation. Not, that I don’t love it. It’s just that when the clock strikes five I want to be done with my day and only  do the work that is required of me.

That’s the great thing about this mix. You whip it up one day, keep it in the fridge and any time you want fresh biscuits you take a couple cups out, add some milk and bake it up. You can also use this mix for any recipe that calls for a bisquick/baking mix. No need to go to the store when you have this stashed away in your freezer.

Since we are a small family this recipe is enough to last us a while. But, it can be easily doubled or tripled depending on the amount  your family will go through.

What are you favorite uses for Bisquick Mix?

Want a healthier alternative? Try out my Whole Wheat Baking Mix.

Homemade Baking Mix

adapted from allrecipes

  • 5 cups flour
  • 1/4 cup baking powder
  • 2 Tbsp. sugar
  • 1 tsp. salt
  • 1 cup butter or margarine
  1. Mix together flour, baking powder, sugar and salt. Cut in butter until mixture is crumbly.
  2. Store in an airtight container for up to 6 weeks or in the freezer for longer storage.

Makes approx: 6 cups

To make Biscuits

Mix together 1/3 cup of milk for every 1 cup of mix. Drop onto un-greased cookie sheets and bake @ 450ºF for 10-12 min.

*Add any additional ingredients you wish such as cheese or herbs before adding the milk.

* 1 cup of mix will yield about 6 biscuits.

To make Pancakes:

Mix 2 cups of mix with 1 cup milk and 2 eggs. Cook on hot griddle.

*I have not made the pancakes myself but have heard rave reviews about using this mix for them.

*As with the biscuits you can add any flavouring or other ingredient you would like, such as chocolate chips or blueberries.

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Update: I whipped up these pancakes over the weekend and they truly are delicious. My husband usually does not get overly excited about pancakes and he flipped (ha) over these. The taste and consistency is a cross between pancakes and french toast. Eggy, buttery and delicious! He has now requested that this be my pancake recipe from now on. I won’t complain about that. :)

More Recipes Using this Mix:

Cappuccino Nanaimo Bars

By in Chocolate, Christmas, Daring Bakers, Sweets 37 Comments Tags: , , , ,

Cappuccino Nanaimo Bars

The January 2010 Daring Bakers’ challenge was hosted by Lauren of Celiac Teen. Lauren chose Gluten-Free Graham Wafers and Nanaimo Bars as the challenge for the month. The sources she based her recipe on are 101 Cookbooks and www.nanaimo.ca

I really enjoyed this month”s challenge because I haven”t been able to find Graham Crackers here… yet. I won”t give up hope because, as my mother would say, I look like a boy. She didn”t mean in physical appearance (I hope) but rather that I”m horrific at finding anything. I can be staring at exactly what I need and not see it. I am a very unobservant person.

This fault of mine also makes me a terrific friend. If you have gained ten pounds or gotten a horrible haircut, I can guarantee you I won”t notice. Want to be my friend?

These Graham Crackers were a breeze to make. Unfortunately, I didn”t make them gluten free because I couldn”t find the proper flours. I also happened to burn my first batch to a crisp even though I baked them for the shortest amount of time. Despite all of that, once cooked properly, they taste like the real deal. My son and I have been thoroughly enjoying them as snacks. I”m looking forward to making these again and using the crumbs for cheesecake. Mmm. You can get the recipe I used here or the gluten free version here.

Nanaimo bars have long been a favorite of mine. Since I”ve had them numerous times I thought it was time for a change. It really takes no effort to whip up these bars. You don”t even have to bake them. You just mix and layer the ingredients, pop them in the fridge and your done. This Cappuccino version is to die for. The coffee flavour cuts into the sweetness and makes these much more of an adult-like dessert. One piece was more then enough for me but James and his sweet tooth could devour a couple in one sitting. This is such a simple and delicious treat. If you haven”t already, you should give them a try.

Thanks Lauren for hosting and for bringing me back “home” with these lovely bars of heavenly goodness.

Cappuccino Nanaimo Bars

Base

  • 1/2 cup unsalted butter

  • 1/4 cup sugar

  • 5 Tbsp. cocoa powder

  • 1 large egg, beaten

  • 1 1/4 cups graham cracker crumbs

  • 1/2 cup almonds, finely chopped

  • 1 cup coconut

  1. Melt butter, sugar and cocoa over a double boiler or a heatproof bowl set over simmering water (making sure it does not come in contact with the water).

  2. Add the egg and stir to cook and thicken.

  3. Remove from heat and stir in the graham cracker crumbs, almonds and coconut.

  4. Press into an 8×8 pan lined with tinfoil (this is for easy removal and slicing but is not necessary).

Filling

  • 1/2 cup unsalted butter

  • 2 Tbsp. + 2 tsp. heavy cream

  • 2 Tbsp. custard powder

  • 2 tsp. instant coffee powder

  • 2 cups icing sugar

  1. Beat all ingredients together until well combined and smooth.

  2. Spread over base.

Topping

  • 4 oz. semi sweet chocolate

  • 2 Tbsp. unsalted butter

  1. Melt chocolate and butter together over low heat. Allow to cool. Spread on top of filling.

  2. Cover and refrigerate for at least 30 min.

To serve

Simply remove the bars from the pan using the ends of the foil. Unmold the bars from the foil and slice.

Makes: 16 squares

* You need to allow it to set up in the fridge for at least 30 min. before slicing. But, I recommend you let it sit for a couple of hours or overnight. We had these after 30 min. and all I could taste was the icing sugar. But, the next day the complexity of the flavors really came out and there was no hint of that icing sugar taste left.

* You may substitute Vanilla Pudding Powder if Custard Powder is not available.

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Fresh Berry Crisp with Brown Sugar Cream

By in Breakfast, Fruit, Mothers Day, Snacks, Sweets 8 Comments Tags: , , , , , ,

Fresh Berry Crisp

I use the words Fresh Berry Crisp with Brown Sugar Cream loosely with this recipe, because it’s not truly either. Although, the description does fit it well because it is a fresh assembly of bursting berries and crisp granola clusters, topped with sour cream and brown sugar. See? All in the title there.

This is the epitome of simple. In fact, it can hardly be called a recipe. But, it is a combination that I wouldn’t have thought of without some inspiration from another source. Sour cream may seem an odd thing to add to berries, but that tartness along with the sweetness of the brown sugar, is the perfect compliment to any berry you can imagine. If you are not brave enough to try it with sour cream you may substitute it with plain yogurt. But, then you are just having the same old and what’s the fun in that?

The thing I love most about this concoction is that it’s mostly just berries. Usually I have yogurt with sprinkling of berries or cereal with a few berries thrown in. But, this time, the berries are at the forefront and the others are just accents to bring out that fresh fruity flavour. If you are wanting to eat a bowl of fruit but desiring a little dessert like pizzaz I suggest you give this a try.

Fresh Berry Crisp with Brown Sugar Cream

  • 1/2 cup berries
  • 1 heaping Tbsp. granola
  • 1 heaping Tbsp. sour cream
  • 1 tsp. brown sugar
  1. Place berries in a bowl and sprinkle with granola. Top with sour cream and brown sugar.

Serves: 1

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Tangy Raspberry Smoothie & A Healthy Challenge

By in Beverages, Cold, GF Sweets, Gluten Free, Snacks 8 Comments Tags: , ,

Tangy Raspberry Smoothie & A Healthy Challenge

I have joined the 10in10 challenge, “10 weeks to healthy in 2010″. I may be two weeks late in posting about it, but I do have a good reason. I”m sure you”re not interested in the minuscule details of my goals so I”ll keep this brief. I haven”t been able to settle in one spot for very long this past year and it”s made a routine very hard to come by. Now that the future is looking a little more settled I thought 10in10 was the perfect way to help me start that routine. My goals are to exercise more and eat healthier. It”s all about being healthy people! Although I do consider myself a fairly healthy person, I know I could do a little better, and educate myself a little more. Especially when it comes to snacks.

Any mother knows that when you are on the go with your little ones you eat whatever is in front of you so you can keep on trucking. You don”t have time to even think about what you”re eating. Part of my goal is to find healthier grab and go snacks to keep on hand partly because fruit just doesn”t fill me up when I spend the afternoon chasing a toddler around the house. I plan to share with you some of my best findings.

To kick start this new endeavour I wanted to share with you one of my favourite, of all time, smoothies. It”s every bit as good as Orange Julius or other such smoothie shop. Smooth, creamy, tangy and filling. The perfect afternoon snack to slosh around the house while chasing your little ones or to jump in the car with and rush to the office. And, the great thing is, you can swap out the raspberries with whatever fruit suites your fancy. Add some wheat germ and you have yourself one healthy breakfast.

If you are interested in joining the 10in10 challenge visit this page (it is never too late to join). Or, if you are interested in what the other participants are up to check out the blog list here.

What are your favourite healthy snacks?

Ten-in-Ten470

Tangy Raspberry Smoothie

adapted from Giada at Home

  • 1/2 cup sugar

  • 1/2 cup water

  • 1 cup natural yogurt

  • 1 cup frozen raspberries

  • 1/2 cup apple juice

  • 1 tsp. vanilla

  • 2 cups ice

  1. Make a simple syrup by combing the sugar and water in a small saucepan set over medium heat. Bring to a boil and simmer until sugar has dissolved. Cool for 20 minutes.

  2. Pour the simple syrup along with the remaining ingredients into a blender and puree until smooth. Serve immediately.

Makes: 4 small servings or 2 large servings

* It may seem like a lot of work to make a simple syrup for a smoothie. But really the only work is remembering to make it ahead of time in order to allow it to cool. It”s worth that extra effort to not have those granules of gritty sugar in your smooth-ie. The simple syrup can be stored in the fridge and should last for a couple of weeks. If you would like you could make a larger batch to store in the fridge. This recipes makes 1/2 cup simple syrup. So, if you cut the recipe in half use 1/4 cup simple syrup.

* If you would prefer not to use a simple syrup you could always substitute it with honey, by taste preference.

* The natural (unsweetened) yogurt is what gives this smoothie most of it”s tanginess. For a creamier smoothie use a thick full fat yogurt such as Greek yogurt.

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