Baileys Chocolate Mousse


Perfect timing with St. Patrick’s Day nearly upon us.  Here’s a treat using Bailey’s Irish Cream.  Note:  It does contain a certain amount of alcohol, just a wee drop.  Enjoy !


Cathy of Lemon Tree Dwelling writes thatBaileys Chocolate Mousse is a deliciously light, fluffy chocolate mousse, infused with the sweet flavor of Baileys Irish Cream. This easy dessert recipe is perfect for St. Patrick’s Day!

Well Cathy, it does look yummy !  So how do you make it ?

Baileys chocolate mousse is deliciously light, fluffy chocolate mousse, infused with the sweet flavor of Baileys Irish Cream. Perfect St. Patrick's Day dessert recipe!

Bailey’s Chocolate Mousse

Deliciously light, fluffy chocolate mousse infused with the sweet flavor of Baileys Irish Cream. Perfect for the holidays!
Prep Time 15 minutes
Total Time 15 minutes
Servings 6 (1/2 cup) servings
Author Cathy Trochelman


  • 2 tsp. unflavored gelatin
  • 2 Tbsp. cold water
  • 1/4 c. boiling water
  • 1/2 c. sugar
  • 2 Tbsp. cocoa powder for a more intense chocolate flavor, add 1 additional Tbsp.
  • 1 1/2 c. heavy cream very cold
  • 1/2 c. Baileys Irish Cream very cold
  • 1 tsp. vanilla


  1. *Before beginning, prep bowl and beaters by placing in the freezer for 15-20 minutes to chill.*
  2. Sprinkle gelatin over cold water in small bowl; stir and let stand 1 minute to soften.
  3. Add boiling water; stir until gelatin is completely dissolved. Let stand to cool.
  4. Stir together sugar and cocoa in a large mixing bowl; add heavy cream.
  5. Beat at medium-high speed until stiff peaks form; gradually pour in Baileys, vanilla, and gelatin mixture, beating continuously at high speed until well-blended and soft peaks form.
  6. Let stand 5 minutes to thicken.
  7. Spoon into serving dishes and place in refrigerator to chill. (*For a faster setting mousse, chill bowls before filling.)
  8. Chill 1 hour or until ready to serve.

I hope you love this Baileys chocolate mousse recipe as much as I do!

I think we will, Cathy.  Thanks a bunch for this recipe.


Americans Will Eat 1.4 BILLION of These During the Super Bowl

Close up view of hands taking snacks from plates during party; Shutterstock ID 552645409

Africa Studio/Shutterstock


The Super Bowl is the perfect excuse to gather around the TV and eat an endless buffet of snacks.

For sports fans, Super Bowl Sunday is one of the best times of the year, and it’s not just because of the game. Even if you don’t care for football, at least there are plenty of tasty treats waiting for you at the Super Bowl party you’ll be attending.

It doesn’t matter which team you’re rooting for this year. Chiefs and 49ers fans alike have already chosen the victor of Super Bowl LIV, and we’ll be eating 1.4 billion servings of it.

Ain’t no thing but a chicken wing

Chips and salsa, football-themed desserts, and pulled pork sandwiches make the Super Bowl one of the best food holidays around. But there’s one reigning finger food that we all can’t get enough of. This year, Americans are expected to down 1.4 BILLION of them: chicken wings! If you’re making your own, try this secret technique for the best chicken wings ever.

A hot (wing) commodity

Chicken wings are great in all flavors, and there’s no arguing it’s a Super Bowl Sunday favorite. In fact, we have proof. The National Chicken Council (aka NCC) has announced the official chicken wing consumption estimate for 2020. Nearly one and a half billion wings is a lot of chicken for one day! It’s also a two percent increase from 2019, meaning Americans will eat 27 million more wings during this year’s game. That’s enough wings to circle the Earth three times. Holy cow! Or, uh, chicken.

Chicken wings deserve their own holiday…

…and they might just get it. Because Super Bowl Sunday draws such a wing-loving crowd, the NCC has formed a petition to dub the Monday following the game “National Chicken Wing Appreciation Day.” Now that’s a cause we can get behind.  Fun fact: Buffalo, New York (and beyond) already celebrates National Chicken Wing Day on July 29th. But, considering these statistics, the day after the Super Bowl does seem like it would make more sense.

Article by Laurie Dixon and The Readers Journal

Merry Christmas, Please Pass the Fruitcake !

Much aligned, much beloved.  It’s the Christmas fruitcake that some say could be used as a spare tire in a pinch.  But we fruitcake lovers know best.  It’s a wonderful addition to the Christmas dinner table.

Image result for fruitcake images

Just feast your eyes on that beauty, typically rich in fruit and nuts.  And quite sweet.  The fruitcake began in ancient Rome and quickly spread to Europe, then to colonial America.

Despite all the history and worldwide popularity, fruitcake isn’t everyone’s favorite holiday treat. Those cakes can be really heavy. And maybe because fruitcake lasts so long they often get forgotten, or re-gifted, and end up sitting around on shelves. December 27 is National Fruitcake Day, but then a little more than a week later it’s Fruitcake Toss Day on January 7. One town in Colorado takes getting rid of their unwanted fruitcake very seriously. Every year, Manitou Springs has a contest to see who can throw their fruitcakes the farthest and with the greatest accuracy. People build catapults, slingshots, or just hurl the cakes by hand. To make up for all the lost food, everyone competing has to bring a donation to the local food bank — anything except fruitcake!

Nonetheless, we lovers of fruitcake can’t wait for the holidays so we can enjoy this treat that has been around for 2000 years.  Ah…..not the same cake, just the recipe.  Enjoy !


Credit to What’s cooking America, and

20 Dishes and Appetizers to Bring to a Holiday Party

We all know the standard Thanksgiving foods — turkey, mashed potatoes, all the stuffing — but Christmas brings a bit more confusion. Everyone has a different opinion on what Christmas foods are and has their own traditions, so when you’re invited to a holiday party, what exactly are you supposed to bring?

We’ve rounded up some of the tastiest, most universally crowd-pleasing appetizers that will be sure to be a hit at any holiday party you attend — whether it be your own family’s Christmas dinner, or just your office potluck.


1. Thyme and Garlic Baked Camembert


2. Baked Brie with Pomegranates


3. Pesto Pinwheels


4. French Onion Beef Sliders for a Crowd


Enough already.  My mouth is watering so much that you will have to visit their website to continue this mini-food fest for the eyes.  Just click here (you won’t regret it):

This avocado hummus recipe means never having to make hard choices again

After eating hospital food for 4 days, I came upon this:

Thumbnail for This avocado hummus recipe means never having to make hard choices again
Photo: Stocksy/Harald Walker  Article by Tehrene Firman


“I’m notoriously bad at making decisions. Like, I will do anything to avoid it. Even choosing what to eat for a snack can be a challenge: sweet, salty, sour… IDK, help. But I’m happy to say I’ll no longer have to play a solo game of rock-paper-scissors while standing in front of the fridge ever again—at least when it comes to choosing between hummus and guacamole. Because it just so happens that they’re better together.

With avocado hummus—also known as guacamummus or hummamole—you’re truly getting the best of both worlds. Aside from being able to dip into maybe the creamiest concoction ever, it’s also seriously healthy. The guacamole brings on plenty of healthy fat from the avocados, and the hummus is loaded with protein from the chickpeas. Now that I think about it, why were we ever eating them separate in the first place?

While you can totally grab both dips from your fridge and mix them together, Lisa Rinaldi, the Montreal-based food blogger behind Riri’s Recipes, recently shared an avocado hummus recipe of her own. It only takes 10 minutes to make, is loaded with flavorful, health-boosting ingredients like garlic and turmeric, and stays fresh in the refrigerator for up to five days. Your only challenge will be trying not to eat all of it in one sitting.”

Avocado hummus

1 can chickpeas, rinsed and drained
3 garlic cloves, peeled and chopped in half
1 tsp salt
1 tsp pepper
1 tsp turmeric
1 medium avocado
3 tsp olive oil
2 tsp tahini
Water to thin (about 3 tbsp, depending on your preference)

1. Rinse and drain chickpeas and place into a food processor.
2. Add in remaining ingredients and spices except water and pulse until well combined.
3. Add in room temperature water to thin, 1 tsp or Tbsp at a time, and stir with your spoon to check texture. Make sure it isn’t too liquidy; it should still hold on the spoon and not drip off.
4. Place in an air-tight container and enjoy with bread, crackers, or veggies, like carrots and cucumbers.



There’s no snacking in a hospital (unless you work there) so this is exactly what I was looking to nosh on.  Something light, good tasting and, ok, somewhat healthy (Come on, I’d just left a hospital).   Tip:  For those who are lucky to have a Costco store nearby, you  can purchase small containers of Sabra Hummus and bags of frozen, sliced and diced avocado’s.  So just defrost the avocado’s, put into a processor along with the hummus and go at it.  Spice it as you like.

Truth be told.  I can’t lift the food processor for another 3 weeks, so please try it and let me know how it tastes.


I Love A Good Cheese And Wine Charcuterie Board

by abrownblogger

I couldn’t resist re-posting this article about pairing wine and cheese.  Take a look:

cheese board


“Wine and cheese pairing possibilities are endless and I love to have cheese and wine charcuterie boards during the summer when friends and I get together. Simple but very engaging during those chat sessions.

A tip I learned last summer is choosing summer fruits and garden veggies to build your central structure, peaches, plums and other stone fruit make a lovely board along side the various cheeses. The best in fall/winter are grapes and dried fruit.

Wine and cheese are culinary pleasures, and finding the perfect match can be a delicious and fun. There are a number of considerations, such as texture, acidity, fat and tannin. Never serve cold cheese, always serve soft & creamy cheese. Mozzarella pairs well with olive oil, prosciutto, tomatoes, Italian cured meats, and olives. Parmigiano Reggiano famous Italian cheese is known for its sharp, nutty flavor.

wine and cheese

Fresh: Soft and rindless, these can be made with cow, goat or sheep milk. They’re not aged and have a mild, slightly tangy flavor. While a log of bright white goat cheese is iconic, the category also includes farmer’s cheese, ricotta and others that come in tubs.

Bloomy: These are named for the bloom of white mold on the outside. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The rind is edible, and it has a stronger, funkier flavor than the interior.

Washed Rind: A bath in brine, beer or wine produces a distinct orange rind. They’re rich and creamy, and they can be soft or semi-soft in texture. They’re funkier than bloomy cheeses, with gamy, often pleasantly pungent notes.

Semi-Soft: They’re not spreadable, nor do they break in shards like a hard cheese. They tend to be creamy and fairly mild in flavor. Many are excellent to melt and perfect to slice. Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard.

Hard: The product of aging, these are quite firm and break into crumbles or shards. They tend to have nutty and complex savory notes. Some are fairly pungent and salty.

Blue: Veins of blue mold run through these. They can be soft and creamy, or semi-soft and crumbly. Some are sweeter and milder, but all pack a good deal of sharpness and tang.

fruit and cheese

Wines That Go With Gouda:

Cabernet Sauvignon. Cabernet Sauvignon, commonly called the “King of Red Wine Grapes,” pairs well with Gouda cheese as its high tannin content holds up well to aged Goudas.

Pinot Grigio. Pinot Grigio, a light wine, pairs well with a young Gouda:

  • Chardonnay
  • Pinot Noir
  • Beaujolais
  • Riesling.

So create or have a charcuterie board party where everyone can come together and create the perfect charcuterie for your gathering.”


Having Good Wholesome Fun with Apple Carrot Muffins

Having Good Wholesome Fun with Apple Carrot Muffins | Food & Nutrition | Stone Soup

Article and Photo by Cindy Gay, RDN, LD

There’s no denying my senior friends love to have fun, and after a noon water aerobics class, they’re ready to eat. A baggie of these mini muffins might do the trick and bring a smile. They are 100-percent whole-wheat, have half as much sugar as the original recipe, with extra-virgin olive oil as the fat. Here’s how I made them:

Apple Carrot Mini Muffins

Makes 72 mini muffins


  • 2½ cups whole-wheat flour
  • 1½ cups wheat germ
  • 2 tablespoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon nutmeg
  • 1 tablespoon plus 1 teaspoon baking powder
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 8 eggs
  • ½ cup brown sugar
  • ½ cup honey
  • 1 cup shredded carrots (3 medium carrots)
  • 4 cups shredded apples (4 medium apples)
  • 1 cup olive oil


  1. In a large bowl, mix together dry ingredients (flour, wheat germ, cinnamon, ginger, nutmeg, baking powder, baking soda and salt). Set aside.
  2. In bowl of electric mixer, beat eggs until starting to froth. Add sugar and honey and beat slightly.
  3. Add carrots, apples and oil to mixing bowl and beat slightly.
  4. Add dry ingredients to mixer, mixing only until combined.
  5. Drop by 1 tablespoon scoops into mini muffin pan sprayed with olive oil. Bake at 375°F for 12 to 14 minutes. Cool in pan on wire rack for 5 minutes.
  6. Remove from pan and finish cooling on wire rack.