"Always laugh when you can. It is cheap medicine." ~ Lord Byron
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was a big week for our daughter-in-law... announced the winner of the first Minnesota Star of the North Picture Book Award which she started... and spring concert of the Roseville String Ensemble with guest harpsichordist Layton James. As awesome as that was, I think the highlight of the concert was the opportunity for 6th grade string students to sit scattered next to ensemble members to perform a couple numbers... what a great way to not only give them a chance to perform, but also see first hand how this is something they can do for life.
RECIPE OF THE WEEK
Our new associate, Angela, introduced me to dairy free chocolate mousse made with avocado and sent me a couple recipes. I tried this one from Giada De Laurentiis... incredibly smooth and rich. Some gave it a thumbs up, some didn't like it so much... reports were it tasted better with cool whip...
DARK CHOCOLATE AVOCADO MOUSSE
- 1/2 cup semi-sweet chocolate chips, such as Ghiradelli
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries
- Whipped topping, if desired
Melt chocolate chips in double boiler over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slighty.
Place the melted chocolate, avaocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours.
Garnish with fresh raspberries and whipped topping, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednsdays Unplugged - Death by Chocolate Cookies
- Wednesdays Unplugged - Homemade Oreos
- Wednesdays Unplugged - Dark Chocolate Cookies with Sour Cherries
- Wednesdays Unplugged - Ghirardelli Award Winning Brownies
"Always laugh when you can. It is cheap medicine." ~ Lord Byron
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was a big week for our daughter-in-law... announced the winner of the first Minnesota Star of the North Picture Book Award which she started... and spring concert of the Roseville String Ensemble with guest harpsichordist Layton James. As awesome as that was, I think the highlight of the concert was the opportunity for 6th grade string students to sit scattered next to ensemble members to perform a couple numbers... what a great way to not only give them a chance to perform, but also see first hand how this is something they can do for life.
RECIPE OF THE WEEK
Our new associate, Angela, introduced me to dairy free chocolate mousse made with avocado and sent me a couple recipes. I tried this one from Giada De Laurentiis... incredibly smooth and rich. Some gave it a thumbs up, some didn't like it so much... reports were it tasted better with cool whip...
DARK CHOCOLATE AVOCADO MOUSSE
- 1/2 cup semi-sweet chocolate chips, such as Ghiradelli
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries
- Whipped topping, if desired
Melt chocolate chips in double boiler over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slighty.
Place the melted chocolate, avaocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours.
Garnish with fresh raspberries and whipped topping, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednsdays Unplugged - Death by Chocolate Cookies
- Wednesdays Unplugged - Homemade Oreos
- Wednesdays Unplugged - Dark Chocolate Cookies with Sour Cherries
- Wednesdays Unplugged - Ghirardelli Award Winning Brownies
"Always laugh when you can. It is cheap medicine." ~ Lord Byron
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was a big week for our daughter-in-law... announced the winner of the first Minnesota Star of the North Picture Book Award which she started... and spring concert of the Roseville String Ensemble with guest harpsichordist Layton James. As awesome as that was, I think the highlight of the concert was the opportunity for 6th grade string students to sit scattered next to ensemble members to perform a couple numbers... what a great way to not only give them a chance to perform, but also see first hand how this is something they can do for life.
RECIPE OF THE WEEK
Our new associate, Angela, introduced me to dairy free chocolate mousse made with avocado and sent me a couple recipes. I tried this one from Giada De Laurentiis... incredibly smooth and rich. Some gave it a thumbs up, some didn't like it so much... reports were it tasted better with cool whip...
DARK CHOCOLATE AVOCADO MOUSSE
- 1/2 cup semi-sweet chocolate chips, such as Ghiradelli
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries
- Whipped topping, if desired
Melt chocolate chips in double boiler over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slighty.
Place the melted chocolate, avaocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours.
Garnish with fresh raspberries and whipped topping, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednsdays Unplugged - Death by Chocolate Cookies
- Wednesdays Unplugged - Homemade Oreos
- Wednesdays Unplugged - Dark Chocolate Cookies with Sour Cherries
- Wednesdays Unplugged - Ghirardelli Award Winning Brownies
"Always laugh when you can. It is cheap medicine." ~ Lord Byron
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was a big week for our daughter-in-law... announced the winner of the first Minnesota Star of the North Picture Book Award which she started... and spring concert of the Roseville String Ensemble with guest harpsichordist Layton James. As awesome as that was, I think the highlight of the concert was the opportunity for 6th grade string students to sit scattered next to ensemble members to perform a couple numbers... what a great way to not only give them a chance to perform, but also see first hand how this is something they can do for life.
RECIPE OF THE WEEK
Our new associate, Angela, introduced me to dairy free chocolate mousse made with avocado and sent me a couple recipes. I tried this one from Giada De Laurentiis... incredibly smooth and rich. Some gave it a thumbs up, some didn't like it so much... reports were it tasted better with cool whip...
DARK CHOCOLATE AVOCADO MOUSSE
- 1/2 cup semi-sweet chocolate chips, such as Ghiradelli
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries
- Whipped topping, if desired
Melt chocolate chips in double boiler over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slighty.
Place the melted chocolate, avaocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours.
Garnish with fresh raspberries and whipped topping, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednsdays Unplugged - Death by Chocolate Cookies
- Wednesdays Unplugged - Homemade Oreos
- Wednesdays Unplugged - Dark Chocolate Cookies with Sour Cherries
- Wednesdays Unplugged - Ghirardelli Award Winning Brownies
"Always laugh when you can. It is cheap medicine." ~ Lord Byron
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes...and love getting recipes you would like to share!
Last week was a big week for our daughter-in-law... announced the winner of the first Minnesota Star of the North Picture Book Award which she started... and spring concert of the Roseville String Ensemble with guest harpsichordist Layton James. As awesome as that was, I think the highlight of the concert was the opportunity for 6th grade string students to sit scattered next to ensemble members to perform a couple numbers... what a great way to not only give them a chance to perform, but also see first hand how this is something they can do for life.
RECIPE OF THE WEEK
Our new associate, Angela, introduced me to dairy free chocolate mousse made with avocado and sent me a couple recipes. I tried this one from Giada De Laurentiis... incredibly smooth and rich. Some gave it a thumbs up, some didn't like it so much... reports were it tasted better with cool whip...
DARK CHOCOLATE AVOCADO MOUSSE
- 1/2 cup semi-sweet chocolate chips, such as Ghiradelli
- 4 very ripe avocados, peeled and pitted
- 1/2 cup agave
- 1/2 cup unsweetened cocoa powder
- 1/3 cup almond milk
- 1 tablespoon pure vanilla extract
- 1/4 teaspoon fine salt
- Fresh raspberries
- Whipped topping, if desired
Melt chocolate chips in double boiler over barely simmering water. Stir until the chocolate is melted and smooth, about 3 minutes. Set aside to cool slighty.
Place the melted chocolate, avaocados, agave, cocoa powder, almond milk, vanilla and salt in a food processor. Blend until smooth and creamy, scraping the sides of the bowl as needed. Spoon into glasses and refrigerate for at least 3 hours.
Garnish with fresh raspberries and whipped topping, if desired.
Sharlene Hensrud, RE/MAX Results - Email - Minneapolis Realtor Who Cooks
RELATED POSTS
- Wednsdays Unplugged - Death by Chocolate Cookies
- Wednesdays Unplugged - Homemade Oreos
- Wednesdays Unplugged - Dark Chocolate Cookies with Sour Cherries
- Wednesdays Unplugged - Ghirardelli Award Winning Brownies
