I’m sure that, being the hip, progressive internet readers you are, you’ve already heard about the magnificent, life-chaning ONE INGREDIENT ICE CREAM that’s totally vegan, non-GMO, gluten-free, nonfat, free-range, fair trade, PaleOMG! In case you haven’t, here’s the secret: it’s … Continue reading
My mom recently turned 61. I called her the evening before her pre-birthday gathering and she casually mentioned that she would be getting up early the next day to bake herself a cake. This didn’t sit well with me, and … Continue reading
I’m not even going to call them homemade Lärabars because this is exactly how I felt about all 2-3 Lärabars I have ever had: These are awesomely delicious date bars. Sure, they might have the same basic ingredients as their packaged and mass-produced … Continue reading
I may as well change the name of this blog to Love of Annie’s Grub. While I love trying recipes from a variety of sites and even occasionally coming up with something original, Annie’s Eats has been my go-to food blog more … Continue reading
Annie has done it again! I was so pleased with the outcome of the last batch of truffles I made that when she posted this recipe for these sweet, salty, crispy, creamy balls of delish, I felt up to the challenge of making my … Continue reading
I realize the Kentucky Derby has come and gone, but I see no reason to limit these tasty, boozy morsels to a single event! I brought these for dessert since my plans to make a warm & fuzzy peach cobbler … Continue reading
I am recently obsessed with Food52! I made this incredibly simple recipe for dessert the night before last, let it sit overnight, and served it to my ladies at Ladies’ Night last night. It was rich and luxurious and dark and bright and delicious and there was not a smudge left over!
Earl Grey Infused Blender Chocolate Mousse
Makes four 4-oz. servings (or eight 2-oz. servings)
- 6 ounces high quality bittersweet or semisweet chocolate, chopped (or 2/3 cup chocolate chips)
- 1/2 cup boiling water
- 1 Earl Grey tea bag
- 2 teaspoons freshly grated orange zest
- 4 teaspoons ganulated sugar
- 2 teaspoons vanilla extract
- 2 large egg whites
- lightly sweetened whipped cream, marscapone, or greek yogurt (for topping)
- Bring water to a boil. Add tea bag, orange zest, and sugar. Cover and steep for five minutes.
- Place chopped chocolate and vanilla extract in blender. Strain steeped tea into blender (you want just the liquid in the blender, not the zest). Let sit about 30-60 seconds to allow the chocolate to begin to melt. Cover the blender and blend on high for 15 to 30 seconds.
- Add egg whites to the blender, cover, and blend on high for about 60 seconds.
- Divide mousse between small serving containers. (Get creative! Think 1/2 pint mason jars, tea cups, cute bowls, etc. – I used these adorable Martha Stewart ramekins and they were perfect!) Cover and refrigerate until set. This usually takes about 3 to 4 hours, but can be done up to 2 days in advance.
- Top mousse with a dollop of lightly sweetened whip cream, mascarpone, or greek yogurt, and serve. I used nonfat greek yogurt with a bit of honey stirred in and topped it with a pinch of orange zest. but play around with your own favorite flavorings!
Apparently this recipe won a cookie competition held by LDS Living and the first time I made these cookies it was clear why. First off, they are ridiculously easy to throw together. There is no sifting involved and I didn’t even bother … Continue reading