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Change. I've learned to embrace it, ride it out til the end. Sometimes I'm kicking and screaming, other times weeping with my eyes clinched tight. Once in awhile I ride like a dog in a car, head out the window snorting what life has to offer. Mother to young adult children, a marriage of thirty years, and a desert to mountain to valley waltz with God have shaped me into someone I never imagined I'd be. Life is short and I want to live it. Tears, sighs, laughter and change. Every morsel granted to me. Scrambled, shaken or stirred.

Saturday, October 31, 2009

Scrambled Recipes ~ Peanut Butter or Mint Mocha Soy Mousse




One of my favorite coffee drinks is a blended peanut butter mocha. Sounds weird and it is. But if it sounds good, at all, here is a mousse recipe that is almost easy and tastes just as good as the drink.

You may find this to be a very bizarre recipe. But it is so good.

Peanut Butter Mocha Mousse

1 - 12 ounce Pkge tofu (I used soft) 12 ounces. (You can use more but the flavor will be stronger soy)
3/4 cup of melted chocolate chips (I use the tollhouse because the main ingred is chocolate many of the others start with sugar)
1/2 cup of peanut butter
2 TBSP strong brewed coffee or espresso.

Blend this all together, toss in a small handful (1/8 to 1/4 cup) of chocolate chips and let the chips break up into tiny pieces.

You may put this directly into bowls and chill until firm, or make a chocolate wafer crust or buy a prepared one and dump the mousse in and chill and serve it as a pie. Or you may melt more chocolate chips and coat the inside of silicone cupcake holders and chill until firm, then add the mousse and chill. The texture is amazing and the taste is terrific. If you hate the taste of soy, at all, you may not like the hint....but really it's so easy and delicious. Let me know you're coming and I'll whip some up for you.



And it's delicious fraternal twin. Mint Mocha Mousse

Mint Mocha Mousse

1 - 12 ounce Pkge tofu (I used soft) 12 ounces. (You can use more but the flavor will be stronger soy)
3/4 cup of melted chocolate chips (I use the tollhouse because the main ingred is chocolate many of the others start with sugar)
1/2 to 1 tsp of mint extract (1 tsp is heavily mint....try 1/2 tsp first unless you LOVE mint).
2 TBSP strong brewed coffee or espresso.

Blend this all together, toss in a small handful (1/8 to 1/4 cup) of chocolate chips and let the chips break up into tiny pieces.

You may put this directly into bowls and chill until firm, or make a chocolate wafer crust or buy a prepared one and dump the mousse in and chill and serve it as a pie. Or you may melt more chocolate chips and coat the inside of silicone cupcake holders, chill until firm, then add the mousse and finish chilling.