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Traditional Chocolate Mousse, a Calculated Risk

August 27, 2010

So, we made this recipe a couple of weeks ago.  Right before the egg recall. Before I made it, I read up on the risks and statistics of salmonella poisoning, and thought about how every time I bake cookies I eat the raw dough and have never gotten sick. I had allowed Max to look through my cookbooks in search of a recipe for us to make together, and when he chose this chocolate mousse because he remembered eating it at a restaurant on our family vacation a year ago, I just didn’t have the heart to say no.

Guess what? We made it, we ate it up, and none of us got sick. But still, next time I’ll probably use one of those mousse recipes that uses marshmallow cream instead of eggs.

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Couscous with Grape Tomatoes and feta

June 12, 2010

We – or rather I – decided it was time we make something not sweet for the blog. I chose this recipe because Max likes couscous and cucumbers, so I was hoping I could get him to eat this in spite of the tomatoes, feta, and garbanzo beans that I figured he would not like.

First we prepared the couscous. Put some water in a pan and bring just to a boil. Add in the couscous,  covering with the water. Then cover the pan and remove from the heat. Leave sitting for 5 to 10 minutes.

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Homemade Granola

June 8, 2010

This weekend, I decided Max and I would make homemade granola. I’ve tried a few different recipes, and liked all of them, but this one, adapted from Orangette’s recipe, is my favorite so far. I’m not really into granola, but I crave this stuff. It’s good dry, in yogurt, or with milk. I usually eat it with skim milk for breakfast. The kid likes it dry in a baggie as a snack. I bet it’d be fantastic in ice cream.

We start by combining a bunch of dry ingredients in a very large bowl. This recipe calls for a lot of old fashioned oats, 2 to 3 cups of nuts, some seeds, brown sugar, some spices, and a little bit of salt. Just dump them all together and give it a good stir to distribute the spices, sugar, and salt evenly.

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Oreo Shakes

June 1, 2010

I’m not big on Oreo shakes. I’d rather have a chocolate malt any day. But, Max and Dad love them, and when I asked what Max wanted to make next for our blog entry, he immediately requested these. I briefly thought about making this a real project by making our own ice cream first, then just decided to go for the quick and the convenient. As you can see from the pictures, we used store bought vanilla ice cream, regular Oreo cookies, and skim milk. Super quick and easy summer treat.

Milk goes into the blender

Max scoops the ice cream

Sneaking bites along the way...

The dog is really hoping we'll drop something

Blending the ice cream and the milk

It takes just a few seconds.

Dumping in some broken Oreos

Almost There

Yum!

Ingredients:
3 cups vanilla ice cream
1 1/2 cups milk
8 Oreo cookies, broken up

Instructions:
Put milk and ice cream in the blender together. Blend for a few seconds until smooth. Dump in the cookies and blend for a few more seconds. Pour and serve immediately. Makes 2 12 oz shakes.

Mom Thinks: I tried a few sips and these are pretty tasty.

Max Thinks: Yum. Easy. Is this really even cooking? Did we even use a recipe?

Purple Rice Pudding

May 30, 2010

After last weekend’s slightly disappointing cherry turnovers, Max and I decided to make something tried and true – and turn it purple just for fun!

Max being silly from the start.

First, we made a batch of white rice in the rice cooker.

Measuring out the cooked rice

Once the rice was cooked, we measured out 1 1/2 cups for the pudding, which leaves plenty of leftover rice for dad to chow down on. This is a rare treat for him, since we usually eat brown rice, not white.

Cracking an egg is still a bit of a challenge

Pouring the milk

Next, we mixed 1 egg and 1/2 cup milk together and set it aside…

… in between more silliness…

Then, we mixed the cooked rice, another 1 1/2 cups milk, and 1/3 cup white sugar together in a saucepan, and cooked, stirring frequently over medium heat until significantly thickened. This takes awhile, 15 to 20 minutes. During which time we get a little bored, and a little more silly.

When I thought it was thick enough, max dumped in the egg mixed with the milk, and I stirred constantly for 2 minutes. If you don’t stir constantly, you will have scrambled eggs in with your pudding, so he poured, and I stirred.

After 2 minutes, we removed from the heat, added in 1/2 teaspoon of vanilla and 1 tablespoon of butter. We stirred until melted, then poured into a dish.

And then we turned it purple!

Click “read more” for the recipe

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Cherry Turnovers

May 23, 2010

This weekend we decided to make cherry turnovers. This is a new recipe to us, and I can’t say I was overwhelmed by the results. We adapted this recipe very slightly from Recipe Girl, who adapted it from Sur la Table’s Art and Soul of Baking.

Max Using the Cherry Pitter

Eating While Pitting

I wanted Max to be able to pit the cherries for us, so I bought this cool little tool for him to use. It worked very well, but occasionally it missed the pit. Fortunately, we were halving the cherries too, so we found the errors and saved our teeth.

While he pitted cherries, I gathered the rest of the ingredients. The dough was made in a food processor, and I let him do all of the pulsing. He loves the food processor (because of the blades, of course). While the dough was chilling in the fridge, he pitted, I halved…

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