Sunday, July 10, 2016

Caramel Pretzel Chocolate Mousse

 
 

 

OH MY GOODNESS! 

There are some things you just don't need to know!  Having figured out this dish is just way to dangerous to my dress size!  I have the great fortune to get to travel to St. Louis frequently and this is my favorite dessert at a downtown restaurant.  I normally get this early in the week and nibble on this nightly to make it last - and man - is it worth it!  This has that perfect combination of chocolate sweetness and pretzel salty that I just can't resist!
 
I made two big batches of this to take to the office tomorrow.  From start to clean up - 40 minutes flat with no oven time!
 
You'll need: 

8 oz crushed pretzels
1 cup melted butter
3/4 cup sugar
6  oz melted milk chocolate
1 Tbl canola oil
caramel sauce (store bought ice cream topping)
2 small boxes instant chocolate pudding
4 cup cold whole milk
1 large tub of  whipped topping
extra whole pretzels for garnish
 
 
Make the crust first, mix crushed pretzels, melted butter and sugar and put in the bottom of a greased 9x13 dish.  Place the dish in the freezer for 10 minutes to "set" your crust.  Microwave the chocolate chips with a tablespoon of oil - 30 seconds per session until melted and smooth (stir well between sessions).  Drizzle the chocolate over the pretzel crust and return the crust to the freezer. 
 
Make the mousse next - there are tons of ways to make mousse - I took the simplest route possible.  Add two small boxes of chocolate pudding mix to your large mixer bowl then add 4 cups whole milk.  Using the whisk attachments, beat until smooth and lightly thickened.  Add 1/2 large tub of whopped topping, mixing on slow speed to gently fold into your mixture.  You want your mousse to be smooth so no lumps! 

Remove your crust from the freezer and drizzle with caramel sauce, then top with chocolate mousse.  Return to refrigerator until the mixture has a "set" consistency.  Top with the remaining whipped topping. Cover and keep refrigerated until time to serve.

The garnish on this dish is simply additional pretzels and another drizzle of caramel sauce.

Grab some spoons and get ready to make everyone happy!  This dish got two thumbs up at my house from everyone between the ages of 1 1/2 to ...... well  - let's keep that cap number a secret shall we?  Let's just say the photo op is all gone and we are super happy this Sunday afternoon!

I hope you like this as much as we do - it was totally worth taking a photo of my dinner and playing around with options to figuring out the path to this deliciousness!

 

Sunday, June 5, 2016

Apple Carrot Coleslaw




Summer is here and it's too hot to cook...so don't!  This recipe requires absolutely zero heat in your kitchen and takes just minutes to whip together!  You're getting invited to one cookout after another and you always need to bring a dish.  This cool treat  will leave them asking for seconds and the recipe!  This light and nutritious treat and pairs well with grilled meats as a cool side or  would top a BBQ sandwich with succulent style!


You'll Need:

For the dressing:
10 ounces of plain Greek yogurt
1/4 cup mayonnaise
1/4 cup honey
2 Tablespoons  apple cider vinegar
a pinch of sugar
Salt and freshly ground black pepper
 
For the Slaw:
1 small cabbage, shredded (6 - 7 cups packed)
1 1/2 cups matchstick carrots
2 large apples, sliced into matchsticks (about 3 cups)
1/2 cup sliced green onions
3/4 cup sliced almonds
3/4 cup dried cranberries
1 lemon
 
I did half a head or red cabbage and half a head of green cabbage to add color.  I used one  granny smith apple and one honey crisp apple to mix the tart and sweet flavors.
 
Directions:
Whisk together Greek yogurt, mayonnaise, honey and apple cider vinegar until smooth, while seasoning with salt and pepper to taste.
 
Chop the vegetables into julienne strips. When you chop your apples, place them into a small dish and toss with the juice from the lemon to prevent browning.
 
In a large bowl toss together cabbage, carrots, apples, green onions, almonds and cranberries. Pour dressing over cabbage mixture, add a couple pinches of sugar and toss to evenly coat. You can serve this right away or chill it for an hour or so.  If you let it sit in the dressing overnight, your carrots may soften and take away some of the fresh crunch of the dish.  For a picnic or cook out, take your veggie mix and dressing in separate containers then toss together and serve!  This makes such a pretty presentation and you can save some "undressed" for the little ones as healthy finger food to munch!
 
I just love how this turned out and I hope you will too!