Chocolate Avocado Mousse

March 9, 2018March 9, 2018 Rachel Sherwood

I love this recipe in particular because it is perfect for overripe avocados, You know that one you bought weeks ago and forgot about and now it is a little mushy or brown. Don’t toss it out, avocados can be expensive make it into this delicious rich and satisfying guilt free treat.

Chocolate Avocado Mousse

(serves 4-6)

2 ripe avocados, pitted and peeled

1/4 cup unsweetened baking cocoa (high quality)

1-teaspoon vanilla extract

1/4 cup pure maple syrup

Whipped cream, toasted nuts, coconut or berries optional.

Combine all ingredients in the bowl of a food processor, cover and process until smooth. Spoon mixture into desired serving dishes; refrigerate at least 30 minutes until chilled. Garnish with whipped cream, toasted nuts, coconut, or berries if desired.

*A Note About FAT

Did you know that our brains are composed of 60 percent fat. We need fat for our brains to grow and fully function. Fat free diets are starving your brain of an essential nutrient you need to function well and think clearly. Fat give us energy, protects our joints and is essential for absorption of vitamins A, D, E and K. A side note from my experience after shifting my diet, I have never eaten more fat and never felt better, slept better and been thinner.

This recipe features avocados that are loaded with healthy monounsaturated fats. Avocados promote healthy blood flow, provide fuel for the brain, may help lower cholesterol levels and may help prevent blood clotting. They contain vitamin k, folate, vitamin C, B, E and more potassium than a banana. An avocado contains about 160 calories, 2 grams of protein, and 15 grams of healthy fats. Although it contains 9 grams of carbs, 7 of those are fiber so there are only 2 “net” carbs, making this an actual low-carb friendly plant food. Avocados do not contain any cholesterol or sodium.

Extra references for your information:

https://www.healthline.com/nutrition/12-proven-benefits-of-avocado#section4

https://www.californiaavocado.com/nutrition/nutrients

Planning the Thanksgiving Menu (Dessert and After Party)

October 23, 2015October 21, 2015 Rachel Sherwood

Thanksgiving Guide: How to Plan the Perfect Meal

Step 2 Continued: Planning the Thanksgiving Menu (Dessert and After Party)

(Thanksgiving Pies)

No dinner party is complete without dessert. For Thanksgiving, dessert is typically pies. I think dessert is the easiest course as all of this can be made in advance. By using my R.S.V.P. cards guests chose exactly what they wanted, taking the guess work out. Guests chose the Apple, Pumpkin and Pecan pies as favorites. I had 2 gluten free guests and I don’t make gluten free piecrusts so I made one of each pie and a cheesecake with gluten free pecan crust so everyone had something. Just in case, I purchased a few pretty gluten free cookies and put them by the coffee for all to enjoy.

The After Party

Also, I am never the one to kick guests out, and I had a few family members staying the night. So, as guests lingered and mingled after dessert, the dinner drinks were still being poured. It is never wise to have people drinking without something to munch on. This is when you can go back to your appetizers. I combined the remaining pieces from the cheese and sausage trays and served that again with the popcorn as savory snacks for my guests who were still enjoying an after dinner beverage. This cleared out any leftovers I would have had and provided a satisfying evening snack.

To find more tips and success secrets to planning a Thanksgiving Menu, check out the Dinner and Appetizer posts.

Apple Pie

You can find the recipe here.

Pumpkin Pie

Filling:

¾ cup natural maple syrup
1 tbsp cornstarch
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground ginger
1 15 on can solid pack pumpkin
¾ cup whipping cream
¼ cup sour cream
3 large eggs

Using a whisk, mix the first 5 ingredients in a medium-large bowl until no lumps remain. Blend in the remaining ingredients until well combined. Pour the mixture into 9 inch piecrust and bake it at 350 degrees for 45-55 min until filling is set and no longer jiggles.

Crust: Makes 3 9 inch pie crusts. Extras can be frozen, or you can use pre-made crusts as well.

3 cups flour
¾ cup sugar
½ tsp salt
1 cup lard (or shortening if your prefer) cut into 1 in cubes
7-9 tbsp cold water

Combine the flour, sugar and salt in a large bowl. Cut lard into the flour mixture using a pastry blender until it resembles a course meal. Slowly add the cold water a few tablespoon at the time, mixing until dough comes together. Remove the mixture from the bowl and knead it slightly on a floured surface to make the dough smooth. Divide dough into 3 equal sections. Roll it out on a floured surface to make pies or wrap and freeze for future use.

Pecan Pie

3 eggs
1 cup brown sugar
1 cup corn syrup
1/2 stick (1/4 cup./ 4 tablespoons)butter, melted
1 teaspoon vanilla extract
1 1/2 cups pecans coarsely chopped
1 (9 inch) unbaked pie shell

Preheat oven to 350 degrees F Place pie shell in a 9 inch pie pan.

In a medium bowl, combine eggs, brown sugar, corn syrup, butter and vanilla, mix well. Fold in pecans. Pour mixture into pie shell. Bake for 50 to 60 minutes; knife inserted in center of pie comes out clean.

Easy Cheese Cake with Gluten Free Pecan Crust

Pecan Crust:

2 ½ cup pecans
¼ cup sugar
4 tablespoons butter, melted
¼ teaspoon cinnamon
1/8 teaspoon nutmeg

In a food processor combine all the ingredients until it resembles course ground crumbles. Press the crust evenly into bottom and 1 inch up the side of a 10 in spring form pan. Chill it for 15 minutes in the freeze while you are preparing the filling.

Cheesecake Filling:

3 (8 ounce) packaged cream cheese, softened
1 cup sugar
1 cup sour cream
1 tablespoon vanilla
3 eggs

Beat together the cream cheese, sugar, sour cream and vanilla until smooth. Scrape the side of the bowl and add eggs one at a time, mixing until fluffy. Pour the mixture into the prepared crust. Bake it at 325 for 1 hour or until the center is almost set. Cool it for 1 hour on a wire rack. Then put it to the fridge for 3 hours or overnight for easy slicing when serving.

Drizzle the cheese cake with melted peanut butter, chocolate or caramel sauce.

Here is the first part of Thanksgiving Guide: How to Plan the Perfect Meal

Step 1: Inviting the guests

Step 2: Planning The Thanksgiving Menu (Dinner)

Step 2 Continued: Planning The Thanksgiving Menu (Appetizers)

Step 2 Continued: Planning The Thanksgiving Menu (Dessert and the After Party)

Step 3: Preparing In Advance: Thanksgiving Timeline (Next Week)

Make-Ahead Meals

August 6, 2015 Rachel Sherwood

It’s not always easy to get meals on the table especially when you are tired after a long busy day. As I am getting ready to have a baby soon I am happy to share some of my secrets to Make-Ahead Meal Success.

Make-ahead meals are essential to any kitchen that feeds a busy lifestyle. When you have a few tried and true meals that are always ready to go you will never worry about what is for dinner again.

Make-ahead meals work best when they are in the portion size you need, so they defrost quickly and are at the point of “heat and serve”. Not to say that crock-pot meals do not fall into this category but the problem with crock-pot meals is they still require lots of advance thought, allowing them to thaw and cook for 6-8 hours. Our goal is to eliminate all extra thought and work to the absolute minimum, because when you are running late and hungry – it is already too late. The secret to success is in the storage and packaging of items for easy use.

These techniques are perfect to help those tired new moms, gifts for those who are sick, and anyone with a busy lifestyle who wants to get a homemade dinner on the table quickly.

Soups Storage:

(individually packaged frozen soups)

Homemade soup and chili are great to have on hand. Storing them flat in individual servings makes for quick thawing and saves space in the freezer by stacking them.

Try my Creamy Tomato Basil Soup.

Ready-Made Meals for One or Many:

(Frozen Lasagna Rolls)

As an entrée I love to have Lasagna Rolls on hand as they are simple enough for children and fancy enough for a dinner party.

The key is to make and freeze in individual portions you can take out just enough for one or enough for a party if needed.

Complete Meal with No Dishes:

Some days just the thought of “what’s for dinner” can be too much. It’s great to have a few Complete Meal options ready to go that are just “heat and serve”. Even better portion these into foil pans so you don’t even have to worry about extra dishes.

Chicken and Broccoli Cheese Casserole is a perfect ready-made complete meal.

(Label, date and put cooking instructions on freezer packages for easy use)

Always label and date the package so you know what it is but I suggest taking it one step further and writing the cooking instructions directly on the package so you don’t have to think about it later making for easy husband help.

Dessert: Apple Pie in an Instant

I always make the apple pies for my family holidays but the last thing I want to do when I have a newborn baby is chop apples.

(Apple pie baked and prep for freezer apple pie)

So instead my pies are actually already prepared. You can buy apples when they are fresh and on sale getting the best quality and saving money, then mix the filling in advance and freeze it separately. Again I freeze it flat so it thaws quickly the only thing I need to do is dump this in a piecrust and put it in the oven. I will never prepare just one pie; I always process enough apples for at least 2-3 so I can have homemade pies whenever I need them.

(Apple Pie, get the recipe here).

Party in an Instant, Pantry Essentials for Easy Entertaining

July 25, 2014August 18, 2014 Rachel Sherwood

Having a well-stocked pantry means you can have a party in an instant. The summer is always a special time for casual gatherings. In addition to my everyday pantry I like to keep a few of these special summer treats ready for an impromptu get together. It is easy to have confidence in the kitchen when you know you already have what you need on hand to make quick, easy, delicious meals at home.

Quick Breads: Banana bread in the beginning of summer and zucchini bread for the summer-end and into fall are perfect for a simple breakfast or snack on the go with fresh fruits and yogurt. You can make multiple loaves one for now and one to keep frozen for when you need it later.

Cheese: Cheese is wonderful for simple grilled cheese sandwiches, addition to green or pasta salads, simple snacks or my favorite for entertaining cheese plates. Cheese plates are the best, no-cooking-required entertaining appetizer, first course or dessert. Get your Cheese Wheel Paring Guide to easily choose delicious pairing combinations.

Out of Hand Snacks: For on-the-go snacks or putting together a simple elegant cheese place for appetizers keep a variety of cheese, smoked sausages, crackers or chips nuts and dried fruits available.

Pizza Dough: You can get this already prepared, in 5-min mixes or make your own. Pizza dough is so versatile! Use it for pizza with any topping or as flatbread with dips and spreads. In the summer I love to grill it and keep all the heat outdoors.

Citrus: lemons, limes, oranges add flavor and freshness to water, make lemonade and easily mix up a batch of lemon curd for dessert or breakfast.

Canned Beans: Beans are great to have at any time of the year to quickly mix up a bean dip like hummus or a spicy black bean dip for appetizers or a side dish. They are also a quickly prepared and inexpensive protein source to mix in with fresh vegetables for salads, tacos, quesadillas, or salsa.

Fruit: especially melons like watermelon, cantaloupe and honeydew. These are great for breakfast with yogurt and granola, snacks, side dishes and even dessert with a little ice cream. Melons in the summer are sweet and large, which makes them perfect for many people to share.

Something Special: Everyone loves a little sweet in the summer and if you have a campfire s’mores are a must have. I like to keep the fixings sealed in mason jars to have a party in an instant. This is a nice approach for a DIY snack. The jars keep ingredients fresh, clean and easy to handle and they are quite darling if you want to wrap with scraps of fabric or ribbon to match a theme.

Other freezer treats: like Ice Cream or Popsicles for children, and a batch of Brandy Smash for the adults are sure to please a summer crowd.

Pick up your copy of The Pretty Plate for more simple techniques and recipes, and learn about the five elements to make your everyday meals magnificent.