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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.

Tuesday, March 04, 2014

Scraps and Snippets ~ Cookie Dough Cheesecake Mousse

Cookie Dough Cheesecake Mousse

1 batch of coconut whipped cream
3 TBSP flour
rounded ¼ cup of brown sugar
rounded ¼ teaspoon salt
¾ teaspoon of vanilla
¼ cup of chocolate chips 

1 - 8 ounce container of vegan cream cheese (I used Trader Joe's)

Mix cream cheese, sugar, flour, vanilla and salt together. Set aside.

Prepare coconut whipped cream. 1 chilled can of full fat coconut milk (I love Trader Joe's). Scrape off the solid, discard or use the water for another purpose. Whip the solid for several minutes until fluffy, scraping as needed. Add 2 TBSP of powdered sugar. When the consistency of whipped cream fold into the cream cheese mixture and chocolate chips. Chill overnight. Use small cookies, apple or banana slices or pretzels to scoop the dip. 

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