Sunday, February 9, 2014

Tofu Chocolate Mousse (Dairy Free)

This past week I had the pleasure of visiting Boston before I head back to Brazil! Despite the freezing weather, it was so much fun to see my friends from UT again and to make new friends. I had an absolute blast baking and cooking with my beautiful friend Deb. She is such a wonderful person and I feel so blessed to know her. Not only did I get to hang out with her, but also with her ADORABLE little boy, James. We made this healthified version of chocolate mousse and you would never guess it has tofu in it! I think this recipe might become a staple in my house. There's nothing better than guilt-free desserts :D

Tofu Chocolate Mousse (Dairy Free)

1 cup soy milk
12 ounces semi sweet chocolate (roughly chopped) or chocolate chips
1/3-1/2 cup granulated sugar
1/2 Tbsp vanilla extract
1 package silken tofu (14-16 ounces), drained and cut into 1-inch cubes

Heat soy milk over medium heat, stirring occasionally. Once milk just comes to a boil, turn off the heat and add the chocolate, sugar, and vanilla extract. Stir until chocolate becomes melty. Pour mixture into a blender and blend until homogenous. While blender is still running, slowly add the tofu cubes. Blend until smooth, scraping down the sides when necessary. Pour mousse into custard cups. Cover with plastic wrap and refrigerate at least 2 hours before serving. This makes quite a bit of mousse, so feel free to halve the recipe.

*You can substitute the chocolate for 36 Tbsp cocoa powder and 12 Tbsp oil/butter (3 Tbsp cocoa powder + 1 Tbsp of oil per 1 ounce chocolate)

Friday, February 7, 2014

Rhubarb Custard Pie

On my break from serving in Brazil, I got to spend some time with my friends in Austin, TX! It was so much fun seeing all my buddies and walking around my favorite campus and city once again. I also had a blast hanging out with my fantastic boyfriend. We had fun finding cool new restaurants and making cool new recipes of our own. On my last night in Texas, Nick and I decided to make this pie together. Reading the title of this recipe you might be a lil skeptical, as I was, but let me assure you, it turned out delicious! The tartness of the rhubarb paired so well with the creaminess of the custard. I liked it so much I ate it for dessert and breakfast! 

Rhubarb Custard Pie
Recipe adapted from Tikkido

Double pie crust or lattice top:
2 cups sifted flour
1 tsp salt
2/3 cup shortening
5-7 Tbsp cold water

Sift flour and salt. Cut in shortening till pieces are size of small peas. Sprinkle water over one tablespoon at a time, tossing mixture after each addition. Form into two balls, flatten on lightly floured surface. Roll 1/8 inch thick from center to edge. Place one disk in a lightly greased 9-inch pie plate.

1 1/2 cups sugar
1/4 cup flour
1/4 tsp nutmeg
1/4 tsp salt
3 eggs, beaten
1 cup half and half (I used fat free)
2 cups rhubarb, chopped (fresh or frozen)
butter (about 2 Tbsp for dotting)

Preheat oven to 400 F. Place the rhubarb evenly in the prepared pie plate, and dot with the butter. Mix together sugar, flour, nutmeg, salt, eggs, and half and half. Pour over rhubarb and butter. 

Roll out the other ball of dough and cut into 1/2" strips. Weave over the top of the pie filling to make a lattice top. Brush the pie crust lightly with water and sprinkle with coarse sugar if desired.

Bake for 50 minutes and let cool completely before serving. If you don't let the custard set, it will be soupy, but still delicious!

                                                     Miss you and love you lots Nick!

Tuesday, February 4, 2014

Basic Granola

I absolutely LOVE making granola. It's so versatile! Not only is it filling enough that can you eat it for breakfast, lunch, dinner, and snacks, but you can also put whatever the heck you want in it. So you can use this recipe over and over again and just change out the add ins. And you'll have a totally new flavor! Simplicity at it's finest. Oh, and did I mention that this makes your house smell absolutely amazing while it's baking??? Yummmmmmmmm.

Basic Granola

Must have basics:
3 cups of oats
1/4 cup vegetable oil
1/3 cup syrupy sweetener (honey, maple syrup, karo syrup, agave etc.)

Recommended flavoring:
1 tsp cinnamon 
1 tsp vanilla 
1/4 tsp salt

Other spices (ginger, nutmeg, cloves, cocoa powder etc.)
3 Tbsp packed brown sugar (just makes it a lil sweeter :)
1 cup of chopped nuts/seeds
1 cup of dried fruit
Chocolate chips

Preheat oven to 350 F. Lightly grease a baking sheet, or line with parchment paper. In a large bowl, mix together oats, dry spices, salt, nuts, and brown sugar (if using). In a separate bowl, combine oil and syrupy sweetener. Combine two mixtures until all oats are coated evenly. Spread out on the baking sheet and bake for 20-35 minutes, stirring every so often. Once granola starts to brown, remove it from the oven and let cool completely on a wire rack. It will harden as it cools. Once cool, stir in dried fruit and chocolate chips (if using). Thoughtfully taste your granola and make some notes as to what you do and don't like so next time you can make it better! Store in an airtight container.