Category: Dessert

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What Retirees Do With Their Time #1

Puff pastries.

The fresh strawberry moose is also made and chilling. Tonight, the tops get sliced off and a scoop of moose is delicately placed inside, top put back on, some sliced berries on the side.

Moose or mousse? Moose of coarse!

Here’s the basic puff pastry recipe from Betty https://www.bettycrocker.com/recipes/cream-puffs/

The moose recipe came from Grandma Beverly but we have no idea where she got it from.

And here’s a snap of Moose in Puff

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More Sugar More Fat Please

Food Addiction?

The study, published online Wednesday in the journal Cell Metabolism, found eating a snack high in fat and sugar every day alters the reward circuits in human brains to create lasting preferences.

Fatty and sugary foods train your brain to hate healthier options: Yale study — New York Post, March 22, 2023

HT to Sally Feltner for the original post. Link to the original post is provided above. I’ve also credited the New York Post because I’m not sure who wrote the sentence I’ve quoted.

What I am sure about is my cerebral reward circuits still function very well if I have to choose between a piece of fruit or a cup of ice cream. Or a piece of pizza versus a salad. Or french fries rather than a plain baked potato.

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Mimi’s Kind of Secret Cookie Recipe

This recipe is the actual inside of a lid from a famous brand of oats. Mimi’s cookie recipe is kind of a secret because of her omissions, substitutions, and changes to the recipe after all these years.

Sometimes she adds nuts. Other times, no raisins at all. Usually more cinnamon. Or most times chocolate chips are tossed into the mix.

The exact substitutions and deletions, types of nuts and/or chocolate remain a secret. She won’t tell me.

Tiny Taste Tester Approved.

Photo by Sara Santos on Pexels.com
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Nut Butter Ball Crescent Cookies

  • One cup butter
  • 1/4 to 1/2 cup sugar
  • 1/2 tsp salt
  • 1 tsp almond extract or 2 tsp vanilla extract
  • 2 cups flour
  • 1-2 cups pecans, chopped
  1. Preheat oven to 350 degrees F.
  2. Mix butter with sugar until very light and fluffy.
  3. Add salt, extract, flour, nuts and mix well.
  4. Chill until dough is easy to handle.
  5. Shape into crescents.
  6. Place on an ungreased cookie sheet.
  7. Bake until light brown, 12-15 minutes.
  8. While the cookies are warm, dust with confectioner’s sugar.

“I thought you said you didn’t like these cookies>”

“No, I never said I don’t like these cookies. They’re just my least favorite cookie you bake.”

Least favorite means I like the other cookies you bake better than this one. But the damage to our relationship was already done. My penance was being limited to one cookie. One. Cookie. Ouch!

Note the last two lines on the recipe card. Yes, these cookies are much better with chocolate. (and the picture of the cookie is for the reader who complained once about not enough food pictures).

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Flourless Chocolate Cake

Sugar & Butter (to coat spring form pan)

1 1/4 sticks butter

½ Cup Sugar (divided ¼ cups)

8 oz. Semisweet Chocolate

4 oz. Milk Chocolate

1 Tsp. Vanilla

4 Large Eggs Separated

¼ Tsp. Salt

Powdered Sugar

  1. Preheat oven to 425. Butter spring form pan with 2 ½” sides and coat with sugar and tap out.
  2. Melt 10 Tbs. of butter with ¼ cup of sugar in saucepan over low heat until sugar dissolves. Then add both chocolates and stir until melted. Remove from heat and add vanilla.
  3. Divide eggs whites into a bowl and yolks into another. Using electric mixer beat egg whites with salt until foamy. Gradually add ¼ cup of sugar, 1 tablespoon at a time until soft peaks form.
  4. Next whisk yolks until thick and pale yellow about 4 minutes. Whisk in warm chocolate mixture with egg yolks.
  5. Whisk 1/3 of whites into chocolate mixture. Fold in remaining whites.
  6. Pour batter into prepared pan. Bake until top forms crust but center of cake remains moist & moves when pan is shaken about 15 minutes. Cake will appear under-cooked. Let stand in pan overnight. Cake will fall as it cooks.
  7. Run small knife around cake pan side to loosen. Release pan sides from cake. Sift powdered sugar over to top, cut into wedges and serve with whipped cream or ice cream.

This recipe came from the old Gourmet magazine.  According to The NY Times the magazine ceased publication in 2009.  So this recipe is old and The Boss has been making this chocolate wonder for years.  Expect compliments because it’s that good.

 

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Strawberry Mousse

  • One package unflavored gelatin
  • 1/2 cup cold water
  • 1 cup strawberries, crushed
  • 2 egg whites
  • 1/2 cup sugar
  • 1 cup heavy cream whipped
  • 1 drop red food coloring
  1. In a sauce pan soften the gelatin in water.
  2. Stir over low heat until the gelatin dissolves.
  3. Crush strawberries, stir into the gelatin mixture.
  4. Remove from heat and allow to cool.
  5. Beat egg whites until stiff.  Gradually add sugar.  Fold in strawberry mixture.
  6. Whip cream.  Fold into the strawberry mixture.  Add one drop of red food coloring.
  7. Pour into individual molds or bowls.
  8. Garnish with fresh strawberries and chill for four hours.
  9. Serves 6-8.

“I’m going to make something light for dessert.”

“Like what?”

“Strawberry Mousse and Forgotten Cookies.”

“You forgot what?”

“No, I’m also making cookies to go with the mousse.”

“Why?”

“You’ll see.”

Tips

I crushed the strawberries with a potato masher.  You don’t want puree.  Leave some chunks.  Serve with Forgotten Cookies.  You’ll see.

Another recipe saved from its original pen and paper format.  One down and several thousand more to go.

 

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