Fluffy Raspberry Mousse

I can’t think of a more favorite summer dessert than this fluffy mousse, my grandma used to make it for me when I was a kid. It’s perfectly light and airy, couldn’t be easier, and if made with the right version of ingredients not all that bad for you.

Fluffy Raspberry Mousse

• 1 C near boiling water
• 3 oz package raspberry Jello (Or any flavor, really. I used sugar-free.)
• 8 oz cream cheese (I used fat free)
• 1 container Cool Whip (Again, I used fat free)

In a small bowl, combine near boiling water and Jello. Stir until dissolved, then set aside to slightly cool. In a medium bowl use a hand mixer to beat cream cheese until light and fluffy. Pour Jello water into cream cheese, carefully mix on low until there are no lumps. Allow mixture to cool to room temperature, then fold Cool Whip in. (This takes longer than any other step, they take a few minutes to incorporate together.) Cover with plastic wrap or lid and refrigerate for two hours, then serve.

Pro Tips:
1. Layer between graham crackers before refrigerating for a yummy icebox cake.
2. Add cottage cheese before refrigerating for some texture.
3. Chop up some corresponding fresh fruit to mix in.
4. Crush up some graham crackers and sprinkle on top when served.

Cinnamon Raisin Soda Bread

Making bread has always intimidated me. The raising, the waiting, the yeast. I was so intimidated, in fact, that I didn’t even consider the types of bread that don’t have those requirements. I’d been eyeing soda bread for a few weeks and finally decided to bite the bullet last weekend, just in time for St. Patrick’s Day. This isn’t any one recipe that I came across, but a conglomeration of several with a few of my own twists. The end result didn’t turn out as round as I would have liked, but the flavor more than made up for it. And that’s all that really counts in my kitchen.

Cinnamon Raisin Soda Bread

• 3 C all-purpose flour
• 1 C wheat flour
• 1 tsp salt
• 3 Tbsp sugar
• 1 tsp cinnamon
• 1 tsp baking soda
• 4 Tbsp cold butter, diced
• 1 C raisins (I used golden)
• 2 C buttermilk
• 1/2 tsp vanilla
• 2 eggs
• cinnamon + sugar for topping

Preheat oven to 425 degrees and grease your dutch over or baking sheet. Combine flours, salt, sugar, cinnamon and baking soda in a large bowl. Cut in diced butter with a pastry cutter or fork until incorporated. Mixture will be mealy. Add raisins and toss to coat. Add buttermilk milk and vanilla with the dry ingredients. Add 1 beaten egg as well. Mix together with a wooden spoon or sturdy spatula. Turn out onto floured surface and knead until dough just comes together (don’t over handle). Form dough into a ball and place in dutch oven or onto baking sheet. Score bread with an “X” on top using a serrated knife. Brush with the second beaten egg and sprinkle generously with cinnamon sugar. Bake for 35 minutes or until golden brown. Once done, remove and let cool on a wire rack. I served mine with a generous pat of Kerrygold butter and oh my word.

Almond Orange Breakfast Muesli

Muesli was a foreign concept to me until recently. I knew I loved oatmeal, especially the steel cut variety, but I had no clue you could eat it cold! I’d spotted some recipes here and there, but I never seemed to have all of the ingredients on hand at the same time. I finally took things into my own hands last weekend and came up with this concoction. The end result was nutty, chewy, and super filling. And it was at least six hours before the thought of eating again crossed my mind – perfect for this afternoon snacker!

Almond Orange Breakfast Muesli

• 1 cup steel cut oats
• 1 cup milk (regular, soy, almond, etc.)
• 1/4 C orange juice  (unless you use regular milk, then replace with 1/2 tsp orange extract)
• 1/2 tsp cinnamon or all-spice
• 1/4 tsp ginger
• 1/4 tsp almond extract
• 1/4 tsp vanilla extract
• drizzle of honey

This couldn’t be simpler, you just need to plan ahead because everything needs to sit together in an airtight container for 10-12 hours. (You can replace the steel cut oats with instant for instant satisfaction!) Combine all of your ingredients in a bowl that can be covered or a jar with a lid. Refrigerate 10-12 hours. AND THAT’S IT.

The next morning remove your muesli from the fridge and serve up a portion. Drizzle a little more honey over the top and add some fruit. If things seem a little dry try adding a little more milk. You can dig in then and there or pop it in the microwave for 30 seconds to bring things up to room temperature. I’ve found this recipe to yield about 3 servings, like I said it’s seriously filling! But if you’d like to make more or less just go with the 1:1 ratio of oats to milk and you’ll be fine.