Sinful

Sinful

So, I came across this recipe* on Facebook. Low Carb Chocolate mousse?  Living with a carb conscious fiancé, having two kids who are trying to eat healthy and lose weight?  Yes, thank you!  Of course, skepticism crept up on me. I mean, I’m a baker. I excel (she said modestly) at desserts. Chocolate mousse cannot possibly be low carb OR easy. I know. I’ve made it before. No eggs?? No cream?? HA!  No way is this gonna come out decent.

I stand corrected. I got the Coconut Cream, the Splenda and cocoa I had. Oh, and the Ghiradeli special dark bakers chocolate for shaving…which I totally forgot to use but it’s fine. Next time. Which will likely be tomorrow.

Two cans of coconut cream go in the fridge (Overnight). I did not know coconut cream did what it did in there. The liquid stays at the bottom, the fat and cream rise to the top. THAT’S what you use. Literally scoop that thick muck out of the top and dispose of the coconut water that’s left. Or drink it, if you’re into that. I am not. Bleh. The coconut thing was a huge hurdle for me as far as wondering how this was gonna taste. I strongly dislike coconut for no good reason.

As far as putting it all together, I pretty much followed the recipe exactly.

Blend, blend, and blend more...

The sugar, I used 3 Tablespoons of baking Splenda. The cocoa was Hershey’s special dark. Oh and I skipped the salt. And forgot the shaved chocolate, but as I said, next time. The main objective here is the mousse itself. So easy, too. Beat the hell out of the coconut cream til it’s smooth (remember, you’ve got those bits of milk fat that need to be broken down) with the Splenda. Fold in the cocoa then beat the hell out of it some more til it’s smooth. That’s it. Done. Too easy for it to be anywhere near actual chocolate mousse, no? Yea, surprise.

Coconut Cream...who knew it could do that!

It. Was. Amazing.  I normally do not taste the many low carb desserts I have made because that Splenda aftertaste. There is no hint of artificial sweetener in this stuff.

Four perfect portions...

None. It is just creamy, smooth, rich, chocolatey bliss. Trust me, if I rave about a low carb, sugar free dessert, you can believe it’s phenomenal.

Then the fiancé (the original Mr. Low Carb, mind you, and I say that with the utmost affection) tried it. He says his mouth is still watering. I guess it was pretty damn good then.

In a world of things he can’t have, it gives me endless happiness to find a dessert substitute that isn’t cardboard. I fear I will be making this one over and over again.

Ready to serve with reserved coconut cream, and strawberries

3- Ingredient Chocolate Mousse (Low Carb)

Rich, chocolaty bliss!

Rich Chocolate Mousse in minutes! No eggs. No dairy. And only 3 ingredients to thick, creamy and rich chocolate mousse that happens to be low carb and real really good for you.

Weight Watchers: 5pp per serve (out of 8 serves)

Servings: 8

Calories: 192 kcal

Author: Karina - Cafe Delites

Ingredients

·         2 x 400ml (13.7oz) cans full fat coconut cream or coconut milk *See Notes

·         2 tablespoons confectioners sweetener (or confectioners | icing sugar if not counting carbs)

·         3 tablespoons unsweetened cocoa powder

·         pinch of salt (optional! About 1/4 teaspoon. Adjust to your tastes)

·         20 g | 2 squares 70% chocolate , shaved (optional for extra richness -- or sugar free chocolate chips)

·         extra shaved chocolate to garnish

Instructions

1.    Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open and scoop out the thick cream sitting at the top over the water. Transfer the cream to a bowl and discard the liquid left in the cans.

2.    Add the sweetener (or sugar) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with (optional), and set aside.

3.    Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate. Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).

Recipe Notes

*I found coconut cream worked the best, but you can use coconut milk. Do not try to use light or reduced fat. You need the fat content in both the cream and/or milk to make the cream successfully or it may not work.

Nutrition Facts

3- Ingredient Chocolate Mousse (Low Carb)

Amount Per Serving (0 g)

Calories 192Calories from Fat 167

% Daily Value*

Total Fat 18.6g  29%

Cholesterol 3mg  1%

Total Carbohydrates 3.6g  1%

Dietary Fiber 0.6g   2%

Sugars 1.2g

Protein 1.6g  3%

* Percent Daily Values are based on a 2000 calorie diet.

*Credit where credit is due-it came from Café Delites website.

The mountains call me home...

The first time was over 20 years ago, that I went to Luray.  And fell in love with it. Tucked the foothills of  the Blue Ridge mountains, it is like my personal slice of heaven. One almost leaves one's stress and anxiety on 211 about halfway across the Blue Ridge, and by the time one hits the Brookside, if your timing is right, just in time for dinner, you are relaxed and ready to enjoy.

The Brookside

Homemade apple pie and peach cobbler

The Brookside has been there forever, I think. Last week, 25 years later, we went in for our first dinner and I saw, I swear, the same waitress who first waited on us. I inquired and found that she has been there for 38 years. Thirty. Eight. Years. And the food?  Just the best home cookin' anywhere. I challenge you to find better chicken fried steak, or flakier pie crust. Or the peach cobbler that tastes like it just came out of my Nana's oven. On leaving the restaurant, visiting the peacocks is mandatory. Ask Katie. The first thing she asked me was to take pics of the peacocks. I did not need to ask her what peacocks.  And walking to the brook. Yea, it literally IS Brookside. 

The long and winding road...

Peacocks at the Brookside

Bovine Drive

We stayed in a rental house for this trip. The long and winding road indeed. South Page Valley Road runs along the south fork of the Shenandoah River. The road to the house ran off S. Page Valley. After roads like 

Bovine Drive, Black Angus Road, Fish Trap Road, Cathy's Mountain, there is Forest Road, a bendy, curvy dirt road wide enough for one and a half cars. Seriously.  If you were to catch a car coming the other way you would literally have to pull over just about into the ditch.

Forest Glen~home for a week

Redneck Eggs Benedict

There was Uncle Bucks Restaurant, in town, where we ate once or twice. Breakfast was “Redneck Eggs Benedict”.  Oh. My. God. Homemade biscuits, light as air, topped with sausage, sausage gravy, scrambled eggs, and cheese. Good thing we went walking that day! And across the street from Uncle Bucks, Page Theatre. It’s pink. You can’t miss it.

Page Theatre

Luray Caverns

The mountain air is astoundingly amazing. A rich mix of fresh water river, pine trees, red clay and clear air. It hits you as soon as you walk out the door and wraps you in peace and calm. 

We did the caverns, Luray and Skyline both, and they are amazing sites to see. Emma was our guide for Skyline Caverns, and she was adorable and so very smart.

We drove Skyline Drive, because, well, it’s Skyline Drive, duh. Literally along the top of the Blue Ridge. The views are…humbling and so very beautiful.   You need only look around at any of the overlooks on Skyline, to know that we’re all really so very small, and that there is something so much greater. It is truly humbling. We hiked two of the trails, one to a waterfall. We will hike more trails in time, I think.

Limberlost Trail

Shenandoah Park

And. The. Views.....

Who would not want to wake up to this every morning???

Copper Fox Distillery

We found Copper Fox Distillery in Sperryville, across the mountain.  You would never  know it was a distillery. They make some damn fine whiskey and gin there. And Darcy, the granddaughter of the founder, and our tour guide? An absolute delight.

Copper Fox Distillery

Copper Fox Distillery

Copper Fox Distillery

Copper Fox Distillery

Dinner our last night was at Dan's Steak House. For real, the appetizers alone could have been dinner. And the steaks, good lord, cooked to perfection and as big as the plates themselves. Their mascot is a cow. Shock, I know. 

Dan/s Steakhouse Mascot

I prefer not to think about their fate...

Things you see in the south….A truck loaded with chickens (rather sad, I think), cows, a squiggly black snake scootching off the road, a doe and her fawn frozen in the middle of the road staring at you for a split second before she bolts, knocking down the poor fawn (we waited until they were both safely off the road in the woods). Friendly, genuinely friendly people who ask, “How y’all doin’ today”, and actually mean it.

Random yellow roof house

Yep, we're definitely below the Mason-Dixon here

Doe on the run

Cows, of course.

I have always felt homesick leaving Luray. I think it is where I was meant to be.  I stand in the midst of all that is good, all of nature, trees towering overhead, the waterfall whispering in the distance, like it’s calling me home, hearing nothing aside from birdcalls, the slight breeze in the leaves, and I realize that this is important, this understanding that there is so much more than  my little world on Long Island. I do love Long Island, living near the Great South Bay, the river outside my window, the city a mere train ride away, the ocean easily accessible. But I am constantly drawn back to the valley. Being able to share my love for this place with the fiance just reinforces it.  I believe he loves it as much as I do. Maybe it goes back to all the summers I spent in Georgia on my grandparents’ farm. Maybe it goes deeper than that. I don’t know. I do know that I will always hold this place dear, and that I will return again and again, like coming home.

Foals~Mountain At My Gates   

"Mountain At My Gates"

~Foals~

I see a mountain at my gates
I see it more and more each day
What I give, it takes away
Whether I go or when I stay

I see a mountain at my gates
I see it more and more each day
I see a fire out by the lake
I'll drive my car without the brakes

I see a mountain in my way
It's looming larger by the day
I see a darkness in my fate
I'll drive my car without the brakes

Oh, gimme some time
Show me the foothold from which I can climb
Yeah, when I feel low
You show me a signpost for where I should go

I see a mountain at my gates
I see it more and more each day
And my desire wears a dark dress
But each day, I see you less

Oh, gimme some time
Show me the foothold from which I can climb
Yeah, when I feel low
You show me a signpost for where I should go

Through lanes and stone rows
Black granite, wind blows
Fire lake and far flame
Go now but come again
Dark clouds gather 'round
Will I run or stand my ground?

Oh, when I come to climb
Show me the mountain so far behind
Yeah, it's farther away
Its shadow gets smaller day after day

Yeah, gimme my way
Gimme my love
Gimme my choice
You keep me coming around
Gimme my fate
Gimme my lungs
Gimme my voice
You keep me coming around
Gimme my lungs
Gimme my, gimme my, gimme my, gimme my
Gimme my, gimme my, gimme my, gimme my, gimme my way
Gimme my fate
Gimme my lungs
Gimme my choice
You keep me coming round

https://www.facebook.com/tess.mclaughlin.5/videos/10213171697914229/

Another Mothers Day

And another Mother’s Day comes around.  This year, I don’t celebrate me (because, you know, Ma) , I celebrate the two beautiful girls who made me Ma. 

Stacie Anne, who has, herself, four awesome kids that I adore, for 38 years has been a source of love, angst, heartbreak and pride. Mostly love and pride.

 For all the turmoil and anger between us over the years, it always to comes back to this. She is my blood, my heart, my baybeegirl. No matter what, this remains truth. I’ve finally figured it out somewhat…the anger over the years. She is too much of me, too much like me.

As I was with my mother, rebellious, determined to make her own mistakes but hopefully to learn from them.  History repeats, and that sucks sometimes.  I have snapshot memories, so many good times with her, times when she held me up, times when she was my only reason to go on. 

I love the little girl that she was, I have deeper love and respect for the woman she has become, for the trials and tribulations that she has and is still dealing with.

A lesser woman would have given up, but not my girl, we are not quitters. We are strong, we are stubborn, and we are too determined to ever fail. We will come out on top. It may take time, but we always rise again.  So to Sissy, I say Happy Mother’s day, pumpkin, and thank you for being my first reason to celebrate. My love to you always <3

And then there is  Lianna Caitlin. The girl who was never Lianna to anyone aside from her grandmother and her fourth grade teacher.  And Lauren.

My Katie.  Another determined, stubborn  kid, rebellious to a lesser degree. The kid who has overcome emotional stress and turmoil that I would never have wished on any kid.  The girl  who wants to adopt every puppy, feed every homeless person, save everyone from every slight. And I say that with utmost admiration. She is, admittedly, spoiled. She will tell you that. But she is also so very giving and kind. 

She has had a rather bendy path to get to where she is, but she has learned along the way, and I think she’s happy where she is. She knows me sometimes better than I know myself.  She is a softer version of her sister, more sure of herself.  It’s taken awhile for her to get that way but she’s a strong, confident young lady and my other source of pride and joy. And heartbreak and angst and worry. But I guess that comes with the territory. Have kids, commit to a life of worry.  And love and laughter and tears and comfort.
 My Katie, my love to you too, always <3
These girls, these angels in my life, have supported me, loved me unconditionally even when they hated me, gotten me through times when I wanted to just quit. Somehow, their sentiments every year paint me as a role model,  a hero, the person they want most to be like. I never saw it that way. I see it as what I was meant to do, what it has been my honour to do,  raise these beautiful girls to stand their ground, to be the best they can, to survive and to soar. And to do it with love no matter what. My love for them both is stronger than any anger, any harsh words, any force that tries to break us, and for them, I celebrate this Mother’s Day because without them, I would not be.

"But you are never all alone

Because I will always

Always love you" 

In My Arms ~Plumb

Your baby blues
So full of wonder
Your curly cues
Your contagious smile
And as I watch
You start to grow up
All I can do is hold you tight

Knowing clouds will raise up
Storms will race in
But you will be safe in my arms
Rains will pour down
Waves will crash all around
But you will be safe in my arms

Story books full of fairy tales
Kings and queens and the bluest skies
My heart is torn just in knowing
You'll someday see the truth from lies

Knowing clouds will raise up
Storms will race in
But you will be safe in my arms
Rains will pour down
Waves will crash all around
But you will be safe in my arms

Castles they might crumble
Dreams may not come true
But you are never all alone
Because I will always
Always love you

Clouds will raise up
Storms will race in
But you will be safe in my arms
Rains will pour down
Waves will crash all around
But you will be safe in my arms

That Chicken Thing

So I’ve decided to blog some of these recipes that I see on FB because why not.  My life is not all pandemonium and random thoughts. I also cook. And bake.  I often see recipes on FB and think, well that looks awesome, I wonder if it works. And I’m sure you have too.  So recently I did the Bundt Pan Roast Chicken. I give it a ten. Seriously.  Easy and delicious.  It goes like this:

Bundt Pan Roast Chicken

Ingredients:
3 cloves garlic
2 carrots, chopped
1 onion, quartered
1/2 lb. yukon gold potatoes, quartered
extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 large bunch fresh thyme
1 large bunch fresh rosemary
1 3-4 lb. chicken, gizzards removed
1 lemon, sliced

Preheat oven to 425° and cover the hole of the Bundt pan with foil.
In the bowl of a large Bundt pan, combine garlic, carrots, onion, and potatoes. Toss with olive oil and season with salt and pepper. Scatter sprigs of fresh thyme and rosemary on top of the vegetables.
Pat chicken dry with paper towels. Season the inside of the cavity generously with salt and pepper, then stuff it with the lemon halves, a few sprigs of thyme, and a few sprigs of rosemary. Rub olive oil all over the skin of the chicken, then season generously with salt and pepper.
Place the chicken in the middle of the Bundt pan, breast side up. Bake until the chicken is cooked through and skin is golden, 1 hour to 1 hour 10 minutes. Let chicken rest for at least 15 minutes before slicing. Serve with roasted vegetables and extra pan juices.

How I did it:
I rough chopped the garlic, and used red potatoes. The Fiance likes red potatoes. With the skin on.  Don’t judge.  The rest was just the same, except for the fresh herbs. I used dried. Again, don’t judge. I bake, I don’t cook. Vanilla beans I have on hand always. Fresh herbs, not so much. Also, oddly the recipe says 1 lemon sliced, but refers to stuffing lemon HALVES in the bird. I compromised. Two lemons quartered. Note: Toss the veggies in a separate bowl with the olive oil, salt, and pepper - I stuck the chicken on the pan…in the pan?  BEFORE dumping the veggies in. Trust me on this. Easier to pack the veggies around the chicken then to move them out of the way so it fits.
PS: Don’t forget to take the gizzards, etc. out of the bird. Just sayin’, I may have a kid or two who has forgotten to do this.
It looked like this pre-cooking:

 

 Also I lined a roasting pan with foil and placed the bundt pan in that, to prevent any unexpected spills or leaks. Heavy duty foil is my best friend in the oven. 

So, in the oven at 425. That’s it. Done. Recipe says an hour to an hour and ten. I would say it went a good hour and a half. I blame my chef kid for making me paranoid about underdone poultry. Though I will never admit that to her. Yes, Katie, I checked the temp.

Done, it looked like this:

Fairly close to what it’s supposed to look like, I’d say. So, let it sit 15  minutes and remove from the pan. Carve as desired. I usually yank the legs off first.
OK so what we’ve got here is a chicken that, I swear, is as good as rotisserie chicken. Not in the least dried out, which I would have sworn being in the oven uncovered for over an hour, it would have been, but nope, even the white meat was delicious. Then the veggies, they soaked up some of that chicken juice, gave them the best flavor. With just two of us, there’s a bunch left over. I figure on one of two things: for chicken soup, I just need to dump some chicken stock in, maybe a bit more seasoning, some egg noodles and it’s good to go. Or I can do cream of chicken. Or perhaps chicken croquettes, salad….it’s such a versatile bird.

Bottom line:  This one is definitely a keeper. Kudos to the genius who thought of it!