Blueberry Mojito Popsicles

Photo of Blueberry Mojito Popsicles against a dark backgroundCocktail On A Stick
I am not a big popsicle fan. I mean, I like them. I will eat them. But, I won’t seek them out the way the rest of my family does. However, there are some days in the summer when a popsicle hits just right. And, sometimes those popsicles are more than what they seem.

I like my drinks cold—arctic cold. Water, coffee, sodas, no matter what it is, if I am drinking it, there is a lot of ice. So, it makes sense that when I came across the cocktail popsicle, it was love at first sight.

The downside is that they don’t pack the same punch as a regular cocktail—mainly because you have to dial the booze back a bit to get them to freeze. Bonus, you can enjoy more than one without getting too sloppy!

There are a number of good possibilities out there. I like this recipe for Blueberry Mojito Popsicles ‘cause it’s pretty. But, an easy vodka lemonade is always a good idea. Play around with it a bit. A good rule of thumb is a 1:5 ratio of alcohol to juice, puree, or whatever mixture you’re using. Read more…

Guittard Real Semisweet Chocolate Chips

Image of a bowl of Guittard Real Semisweet Chocolate ChipsGuittard Real Semisweet Chocolate Chips is a classic 46% semisweet chip that delivers hints of vanilla in a smooth base. They are perfect for baking, melting, and candy-making.

With their rich, creamy mouthfeel, genuine chocolate flavor, and smooth texture, we use Read more…

Classic Chocolate Mousse

Image of classic chocolate mousse in a stemmed serving bowlIt Mousse Be Love
When I was a kid, I would order chocolate mousse whenever it was an option on the dinner menu. I thought it was the height of sophistication until my eight-year-old eyes were opened to the wonder that is a well-caramelized crème brûlée.

Strangely, chocolate mousse is not a dessert option you see all that often anymore, at least not as a standalone. It is out there in the wild. But, you have to look for it. Sure, there are chocolate mousse cakes—but a single dish of chocolate mousse? Not really. And a Pot de Crème is not the same thing.

Perhaps it is time chocolate mousse made a comeback?

The hot summer months are a great time to give Classic Chocolate Mousse a try because all that is needed is a microwave and a hand mixer. No hot oven (or even stoves) is required. What is required is good quality chocolate. Not the stuff you eat in the afternoon that I like to refer to as rescue chocolate. Good quality baking chocolate like Guittard or Valhrona is key.

While I do like my chocolate mousse straight up, I will from time to time add flavor, like a little espresso or something boozy. Just be careful not to add too much or your chocolate will seize and become grainy and/or greasy.

Real legit chocolate mousse is rich and decadent. Real chocolate mousse is not melted chocolate combined with whipped cream. If you make it the right way, Classic Chocolate Mousse contains butter and eggs which give the mousse its silky fluffiness. Don’t be afraid of the fact that the eggs are not cooked. It’s not too different than the runny yolks of a fried egg. If you are concerned, just make sure that the eggs you use are pasteurized and you should be just fine.

Classic Chocolate Mousse Recipe
Yields 4 servings

Classic Chocolate Mousse is both rich and creamy, yet light and fluffy.
This is a classic chocolate mousse made French-style. It has less cream, an intense chocolate flavor, and a beautiful, creamy mouth feel.

Note that this recipe needs at least 5 hours in the fridge to set before serving. Read more…

Sara Lee Pound Cake

A slice of Sarah Lee Pound Cake with fresh raspberries and mascarponeMemories of childhood.
Sara Lee Pound Cake is one of our guilty pleasures. From a culinary standpoint, it has great flavor and texture. Sarah Lee is something that we grew up with. And, because it is sold everywhere, it is easy to overlook. We maintain it is worth revisiting—it really Read more…