Chocolate-Raspberry Mousse Tartlettes

This is just a good old-fashioned delicious and just plain yummy recipe.  You can alter it to make it wheat free (gluten free).

Chocolate-Raspberry Mousse Tartlettes

A puree of raspberries laces the chocolate mousse filling with delectable flavor, elevating these cute little tarts to pastry-shop status. You can bake the pastry shells in advance, if you’d like; store them at room temperature until you fill them.

CRUST
1 cup all-purpose flour
1/3 cup powdered sugar
1/8 teaspoon salt
1/2 cup unsalted butter, chilled, cut up
1 egg yolk
1 teaspoon vanilla extract

MOUSSE
1 (6-oz.) container plus 1 cup fresh raspberries, divided
5 oz. semisweet chocolate, coarsely chopped
1/3 cup heavy whipping cream

1. Process flour, powdered sugar and salt in food processor until combined. Add butter; pulse until mixture resembles coarse cornmeal. Add egg yolk and vanilla; pulse briefly until mixture is moist and crumbly. Shape into flat round; cover and freeze 15 minutes.

2. Break dough into 18 (scant 1-tablespoon) pieces; roll each into walnut-size ball. Press into mini muffin cups, pressing dough to top of cup. With fork, poke bottom crust three times and sides of crust several times. Freeze 15 minutes, or refrigerate 30 minutes or overnight.

3. Heat oven to 350°F. Bake 15 to 20 minutes or until golden brown around edges. (Crust will puff up during baking. If it puffs too much, poke with small knife halfway through.) Cool completely in pan on wire rack; remove from pan.

4. Meanwhile, puree 6 oz. of the raspberries (about 1 1/2 cups) in food processor until smooth. Strain through sieve to remove seeds.

5. Place 1/3 cup of the puree in medium heatproof bowl (reserve any remaining puree for another use); add chocolate. Place bowl over saucepan of barely simmering water (bowl should not touch water); heat until chocolate is melted and smooth, stirring occasionally. Remove bowl from saucepan; cool 15 minutes or until room temperature.

6. Beat cream in medium bowl at medium-high speed until soft peaks form. Whisk large spoonful of cream into chocolate mixture to lighten; fold in remaining cream. Immediately spoon into pastry bag fitted with large star or plain tip; pipe into cooled pastry cups, mounding mousse. Garnish each tart with a fresh raspberry. Store in refrigerator.

18 tartlettes

Keep It Tasty!

Rebecca

PER TARTLETTE: 145 calories, 9.5 g total fat (5.5 g saturated fat), 1.5 g protein, 14.5 g carbohydrate, 30 mg cholesterol, 20 mg sodium, 1.5 g fiber

Easy Beef Strogonoff (30 minutes or less)

I found this recipe on one of my favorite recipe sites, however, it was too dry and needed some serious altering.  Well if you have not figured it out yet, I am use to altering recipes.

The best part of this recipe, besides being tasty, is that it is one of my 30 minutes or less recipes (very nice if you have had a long busy day.)

There is one more advantage to this meal, if you follow my recipe, it is gluten free because I use Brown Rice Pasta instead of regular pasta. (using regular or whole wheat pasta is fine, I just can't use it because of allergies.)

Easy Beef Strogonoff (30 minutes or less)

Ingredients:
1 lb. Top Sirloin Steak sliced in small strips
1/2 tsp. garlic powder
1/2 tsp. salt
1 cube or packet of beef bouillon (make sure it is gluten free if needed)
1 medium onion sliced
12 oz. sour cream (can use low fat or fat free)
oil

8 oz. brown rice pasta (or other pasta)


Directions:
In a large skillet, brown beef in oil over medium high heat.  When meat is done, drain excess fat from skillet.  Add garlic powder, salt, pepper and stir.

Add bouillon and onion to skillet and saute until onions are translucent.  Remove from the heat (very important) and add sour cream.  Stir all together and serve over hot cooked noodles.

For noodles, cook per directions.


Note: without any alterations (like low fat or fat free sour cream) this recipe is 977 calories per serving.

After I tried this recipe like it is here, this quickly became a family favorite. One that they ask for often. I hope your family enjoys it as much as our family has!

Keep it Tasty!
Rebecca

Microwave Brownies

These are fun, fast, delicious and super easy to make. When I found the recipe, it was way too much cocoa and tasted very bitter. With a little altering, these brownies are a yummy treat that can be a quick fix for those times you just need a little indulgence.

I have included a recipe for making 1 brownie and 7 brownies. That way you can make one for just yourself or several for a small group of friends and family! I made these one time just minutes before I had a small meeting at my house and it saved me! Everyone loved them and I had snacks available with items I had available.

Oh yeah, did I mention these are Gluten Free, Wheat Free, Corn Free and Diary Free brownies?

RECIPE FOR 1 BROWNIE:
1/2 tablespoon cocoa
1 1/2 tablespoons white rice flour
1 tablespoon brown sugar
1 tablespoon water
1 tablespoon oil

DIRECTIONS:
In a small bowl, mix all ingredients. Spoon into a cupcake liner (double for strength) and cook on high in microwave approximately 45 seconds. (Microwave time may very). Let cool and enjoy!

RECIPE FOR 7 BROWNIES:
3 1/2 tablespoons cocoa
2/3 cup + 1/4 cup of white rice flour
1/2 cup brown sugar packed tight
1/2 cup -1 tablespoon oil
1/2 cup -1tablespoon water

DIRECTIONS:
Mix all ingredients in a bowl. Spoon equal amounts into 7 cupcake liners (double for strength). Cook on high in microwave approximately 2 1/2 minutes. (Microwave time may very). Let cool and enjoy!

Keep it Tasty!
Rebecca

Monkey Pops

Ingredients:
- Bananas
- Popsicle Sticks
- Plastic Freezer Bags
- Yogurt or Warm Chocolate Sauce

Directions:
Peel the bananas and cut in half (across the middle). Push a Popsicle stick into the flat end of the banana, until it's at least halfway through. Place in freezer bags until party time. Dip frozen banana pops into yogurt or chocolate sauce and serve to your eagerly awaiting party guests.