Chocolate Mousse Brownies or Best Brownies EVER!

Valentine’s Day is just around the corner! Even though I’m not much of a romantic, I am more than happy to enjoy some chocolate.

And this Chocolate Mousse Brownie recipe is seriously chocolaty!

The brownies are rich and fudgy and chewy. They’re the perfect base for the light and fluffy chocolate mousse.

Adapted from: ihearteating.com

Ingredients

For the Brownie Layer:

1/3 cup  flour  (sifted)

2 cups  sugar 

8 ounces  melted butter  (2 sticks)

2 tablespoons  Softened butter  (for greasing the pan)

1 teaspoon  vanilla extract 

1 1/4 cups  cocoa powder  (sifted)

1/2 teaspoon  kosher salt 

4  large eggs 

For Chocolate Mousse:

2 tablespoons  water 

7 grams  gelatin 

10 ounces  milk chocolate  (finely chopped)

2 1/2 cups  whipping cream  (chilled)

Instructions

For the Brownie Layer:

Number one: Preheat oven to 325 degrees F.

Number two: Place parchment paper in a 13x9 inches pan so it covers the bottom and 2 sides (to facilitate the brownie removal). Butter the pan and set aside.

Number three: In a mixer fitted with the wire attachment, beat the eggs at medium speed until fluffy and light yellow, add the sugar and beat until combined. Add remaining ingredients, and mix to combine.

Number four: Pour the batter into the pan and bake for 30-35 minutes. Check for doneness by inserting a toothpick into the center of the pan, it should come out with just a few crumbles attached. I find that 25-30 minutes in my oven for this recipe is perfect timing.

Number five: When done, remove from oven and place the pan on a cooling rack, do not remove the brownie from the pan.

For Chocolate Mousse:

Number one: Bring a pot of water to boil, place chocolate in a heatproof bowl and melt over the pot of simmering water. When melted, remove from heat and set aside.

Number two: In a small bowl, place gelatin and water, allow the gelatin to bloom, let it sit for 10 minutes.

Number three: In the meantime, in a sauce pan, bring 1/2 cup of cream to a boil. Add the gelatin mixture to the cream, stir to fully incorporate the gelatin. Remove from heat.

Number four: Pour about half of the cream mixture into the chocolate and whisk quickly, add the rest of the chocolate and whisk until well combined. The mixture will be very smooth and shiny.

Number five: In the bowl of a stand mixer fitted with the wire attachment, place the remaining 2 cups of cream and whisk until soft peaks form.

Number six: When the chocolate mixture has cooled to room temperature, fold in the whipped cream manually using a spatula.

Number seven: Pour on top of the completely cooled brownie pan and level the top layer. Place in the fridge overnight, or for at least 6 hours.

Number eight: Before serving, remove from the fridge, lift the mousse brownies from the pan using the parchment paper edges, sprinkle with cocoa powder, run a knife thru cold water and cut into square bars.

Keto Cheeseburger Casserole

This keto cheeseburger casserole with bacon is an easy ground beef dish to make, perfect for sharing with family and friends on a busy weeknight.

Don’t you just love the ease of casseroles? They make the keto diet simple to stick with and meal planning becomes a breeze.

In the winter months especially, our family indulges in casseroles regularly. After all, what’s not to love about the heat of the oven warming the kitchen when it’s cold outside, putting out those tempting smells that call everyone to the table before you even say, “Dinner’s ready!”

Adapted from: lowcarbyum.com

INGREDIENTS

1/4 cup avocado oil mayonnaise

1/4 teaspoon black pepper

1 tablepsoon mustard

2 tablespoons olive oil

2 lb. extra lean ground beef

1 medium onion, finely chopped (6 oz)

1 1/2 cup shredded sharp cheddar, divided (6 oz)

2 teaspoons coarse kosher salt (not fine salt)

1 tablespoon minced garlic

Olive oil spray for the baking dish

1/4 cup unsweetened ketchup

INSTRUCTIONS

Number one: Preheat oven to 400 degrees F. Spray a 2-quart baking dish with olive oil. 

Number two: Heat the olive oil in a large skillet over medium-high heat, about 2 minutes. Add the beef and the onions. Cook, stirring to break up the beef, until the meat is browned and the onion is soft, about 5 minutes. 

Number three: If there are liquids at the bottom of the skillet, drain the mixture and return it to the skillet. 

Number four: Stir in the kosher salt, black pepper, and garlic. Cook, stirring, 1 more minute.

Number five: Turn the heat off. Stir in the mayonnaise, unsweetened ketchup, mustard, and 1 cup cheddar. 

Number six: Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese. 

Number seven: Bake until the cheese is melted and the casserole is heated through, about 15 minutes. Or, if your baking dish is broiler-safe, broil the casserole 6 inches below the heating element (not directly below) until cheese is melted, 1-2 minutes. 

LOW CARB CHICKEN FAJITA SOUP {KETO FRIENDLY}

This easy and flavourful low carb Fajita Chicken Soup is a family pleaser. Hearty and delicious, you can make it in your pressure cooker or your slow cooker with minimal effort and practically no prep work! This post is sponsored by Harmony Books.

First let me just say that this soup is truly delicious. Second let me just say that it’s incredibly easy to make, either in your slow cooker or in your pressure cooker. Third let me just say that everyone in my family loved it and so did the other family to whom I gave most of it. Finally, let me just say that this is not my recipe. Nope, it’s not. It’s a fabulous low carb family recipe from the new Trim Healthy Table cookbook by the lovely women behind Trim Healthy Mama.

Adapted from: alldayidreamaboutfood.com

Ingredients

½ cup heavy whipping cream

1 onion chopped

salt and pepper to taste

1 green pepper chopped

3 garlic cloves minced

1 tablespoon of butter

6 oz cream cheese

2 10 oz cans diced tomatoes with green chilis

2½ cups chicken broth

2 lbs boneless skinless chicken breasts

2 1/2 tablespoons of homemade taco seasoning recipe here or 1 packet of taco seasoning

1 cup chicken broth this is to pour over chicken in slow cooker

Instructions

Number one: Cook boneless skinless chicken breasts in a slow cooker for 3 hours on high or 6 hours on low in a cup of chicken broth. Season with salt/pepper.

Number two: When chicken is cooked through, remove from slow cooker and shred. (You can strain the leftover broth for the soup.)

Number three: In a large saucepan saute green pepper, onion, and garlic in 1 tablespoon of butter until they are translucent.

Number four: With a spoon mash the cream cheese into the veggies so that it will combine smoothly as it melts.

Number five: Add the canned tomatoes, chicken broth, heavy whipping cream, and taco seasoning.

Number six: Simmer on low uncovered for 20 minutes.

Number seven: Add chicken, cover and simmer for 10 minutes.

Number eight: Add salt and pepper to taste.

Number nine: Enjoy!

Number ten: Optional: Top each bowl with shredded cheese, cilantro, and/or sour cream.

LEMONY LENTIL SOUP

A light, healthy and satisfying lentil and quinoa soup with plenty of bright lemon-y goodness!

With Spring officially here I have been thinking lighter meals and this lemony lentil soup is a great way to do light, healthy and hearty all in one! The idea behind this soup is lentils and quinoa along with vegetables in a bright lemon broth with spices. Onions, carrot and celery start the soup off with garlic, ginger, cumin, coriander and turmeric rounding out the aromatics and flavours. Broth, lentils and quinoa are added and everything is simmered until they are tender and the soup is finished with a hit of lemon-y freshness along with salt, pepper and cayenne and some fresh cilantro. It’s really that simple! And oh so good! This lemony lentil soup is an amazing meal all by itself and it’s also a great appetizer or starter.

Adapted from: yummymummykitchen.com

INGREDIENTS

fine sea salt and freshly-cracked black pepper

5 cloves garlic, peeled and minced

6 cups vegetable stock (or chicken stock)

2/3 cup whole-kernel corn

1 tablespoon olive oil

2 teaspoons ground cumin

1 teaspoon curry powder

(optional) pinch each of saffron and cayenne

zest and juice of 1 small lemon

1 medium white onion, peeled and diced

1 1/2 cups red lentils, rinsed and picked over

2 medium carrots, diced

INSTRUCTIONS

STOVETOP INSTRUCTIONS:

Number one: Sauté the veggies. Heat oil in a large stockpot over medium-high heat.  Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.

Number two: Simmer. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined.  Continue cooking until the soup reaches a simmer.  Then cover and cook for 15 minutes, stirring occasionally, until the lentils are completely tender.

Number three: Blend (optional). Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.)

Number four: Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.

Number five: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

INSTANT POT (PRESSURE COOKER) INSTRUCTIONS:

Number one: Sauté the veggies (optional). Press the “Sauté” button on your Instant Pot.  Add oil and let it heat until shimmering. Add onion and carrots and sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent.  Add garlic and sauté for 1 more minute, stirring occasionally, until fragrant.  Press “Cancel”.

Number two: Cook. Stir in the vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) until combined. Cover the pot and set vent to “Sealing”.

Number three: Cook on high pressure for 8 minutes, followed by a quick release.

Number four: Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.)

Number five: Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.

Number six: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

CROCK-POT (SLOW COOKER) INSTRUCTIONS:

Number one: Slow cook. Add onion, carrots, garlic, vegetable stock, lentils, corn, cumin, curry powder (plus saffron and cayenne, if using) to the bowl of a large slow cooker, and stir to combine.  (No olive oil needed.)  Cover and cook on high for 2-3 hours, or on low for 5-6 hours, until the lentils are completely tender.

Number two: Blend. Using either a hand blender or traditional blender, puree the soup until it reaches your desired consistency.  (If using a traditional blender, please see notes below.)

Number three: Season. Stir in the lemon zest and juice until combined.  Taste and season the soup with a generous pinch or two of fine sea salt and black pepper, as needed.

Number four: Serve. Serve warm, garnished with an extra fresh lemon slice if desired.

COZY AUTUMN WILD RICE SOUP

This Cozy Autumn Wild Rice Soup is full of hearty seasonal vegetables and wild rice (plus chicken, if you would like), it’s wonderfully creamy and comforting, and easy to make in the Instant Pot, Crock-Pot or on the stovetop.

For those days when you’re craving a cozy, creamy, comforting bowl of soup…I have the perfect new recipe for you.

Adapted from: thedirtygyro.com

INGREDIENTS

6 cups veget

2 ribs celery, diced

Kosher salt and freshly-cracked black pepper

4 cloves garlic, minced

2 medium carrots, diced

1 large (about 1 pound) sweet potato, peeled and diced

1 small white onion, peeled and diced

able stock (or chicken stock)

1 bay leaf

1 1/2 tablespoon Old Bay seasoning

2 large handfuls of kale, roughly chopped with thick stems removed

3 tablespoons butter

1/4 cup all-purpose flour

8 ounces baby bella mushrooms, sliced

1 1/2 cups milk

1 cup uncooked wild rice*

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

Number one: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of an Instant Pot pressure cooker.  Stir briefly to combine.

Number two: Cover and set vent to “sealing”.  Cook on manual (high pressure) for 25 minutes.  Let the Instant Pot rest there for an extra 10 minutes (natural release).  Then carefully turn the vent to “venting” and release the remaining pressure (quick release).  Remove lid and discard the bay leaf.

Number three: Meanwhile, during those final 10 minutes of pressure cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

Number four: Add the cream sauce and kale to the soup, and stir gently until combined.  Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Number five: Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

CROCK-POT (SLOW COOKER) METHOD:

Number one: Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf and Old Bay seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.

Number two: Cook on high for 2-3 hours*, until the rice is cooked and tender.

Number three: Meanwhile, during those final 10 minutes of slow cooking, prepare your cream sauce on the stove.  In a medium saucepan, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

Number four: Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Number five: Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

STOVETOP METHOD:

Number one: Heat (an extra) 1 tablespoon butter in a large stockpot over medium-high heat.  Add onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional 1-2 minutes, stirring occasionally, until fragrant.

Number two: Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, bay leaf and Old Bay seasoning.  Stir to combine.

Number three: Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 45 minutes, or until the rice is tender, stirring occasionally.

Number four: Meanwhile, during those final 10 minutes, prepare your cream sauce in a separate saucepan on the stove.  In it, cook the butter over medium-high heat until melted.  Whisk in the flour until combined, and cook for 1 minute.  Gradually add in the milk, and whisk until combined.  Continue cooking, stirring frequently, until the mixture nearly comes to a simmer and has thickened.  (It should be very thick.)

Number five: Add the cream sauce and kale to the soup, and stir gently until combined. Taste and season with salt and pepper (plus any extra Old Bay seasoning, if you would like) as needed.

Number six: Serve warm.  Or transfer to sealed container(s) and refrigerate for up to 4 days.

CABBAGE, SAUSAGE AND POTATO SOUP

Cabbage, Sausage, and potatoes soup are simmered in a simple herbed broth to make this very easy and quick soup. It is perfect for a weeknight dinner or a simple weekend lunch. I love using sausage in my soups because it adds a whole lot of flavor with minimal effort.

This soup has become a favorite and I’ve been making this recipe for a couple of years now. I love the ease of recipes like this one for making it easy to get dinner on the table, even on the busiest of nights.

Use a hot sausage or an Italian sausage, choose your favorite flavor, either one will be delicious. My preference is usually towards the hot or spicy sausage simply because my whole family likes it and a couple of my kids aren’t big fans of Italian sausage.

Adapted from: barefeetinthekitchen.com


INGREDIENTS


1 bay leaf
1 stalk celery, diced
2 medium carrots, peeled and diced
1 small green cabbage, chopped into bite-sized pieces
3 medium leeks, sliced into ⅛ inch rounds, white and pale green parts only
3 cloves garlic, minced
1 pound kielbasa sausage*, sliced into bite-sized pieces
6 cups chicken or vegetable stock
1 pound red potatoes, diced
1 tablespoon Italian seasoning, homemade or store-bought
Kosher salt and freshly-cracked black pepper
2 tablespoons extra-virgin olive oil

INSTRUCTIONS

Number one: Add sausage to a large stockpot and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the sausage is lightly browned.  Use a slotted spoon to transfer the sausage to a separate plate, and set aside.

Number two: Add the olive oil, leeks, carrots and celery to the pan, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Then add the cabbage and garlic, and sauté for 4 more minutes, stirring occasionally.

Number three: Add the stock, potatoes, Italian seasoning, bay leaf, cooked sausage, and stir to combine.  Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the potatoes are cooked and tender.  Taste and season with a few generous pinches of salt and black pepper as needed.  (Also, depending on how seasoned your sausage is, feel free to stir in a extra few teaspoons of Italian seasoning if you think it needs some extra flavor.  A pinch of crushed red pepper flakes will also help bring out the flavors.)

Number four: Serve warm.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.

NOTES

a. If making this recipe gluten-free, be sure to double-check that your sausage is certified GF.

b. Feel free to use traditional kielbasa sausage, or any kind of smoked pork, chicken, turkey, or vegan sausage that you’d like.  (Bratwurst also works!)

Crack Chicken Noodle Soup

Crack Chicken Noodle Soup – this soup should come with a warning label! SO GOOD!!! Ready in 30 minutes! Chicken, cheese soup, milk, chicken broth, celery, carrots, ranch mix, bacon, cheddar cheese, and egg noodles. Everyone went back for seconds – even our super picky eaters! A great kid-friendly dinner!! We love this soup! #soup #bacon #chickennoodlesoup #crackchicken

This Crack Chicken Noodle Soup is ridiculously good. We ate this for lunch and dinner on the same day. We just couldn’t get enough of it! Chicken Noodle Soup loaded with cheddar, bacon, and ranch. I mean, how could this be bad?!?!? This not only tastes great, but it is also super easy to make. PLUS it is ready in under 30 minutes. Quick, easy and delicious – my three favorite things!

Adapted from: plainchicken.com

Ingredients

2 medium carrots, sliced

1/2 cup chopped celery

1 cup whole milk

3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)

1 (1 oz.) packet Ranch dressing mix

1 cup crumbled bacon

8 oz. Thin Spaghetti or Angel Hair - uncooked

1 1/2 cups shredded mild cheddar cheese

1/2 cup cream cheese, softened

6 cups low-sodium chicken stock

1 (10.5 oz.) can condensed chicken soup

Instructions

Number one: Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.

Number two: Turn down heat to medium-low and simmer for 20 - 25 minutes.

Number three: add noodles and cheese and simmer until noodles are fully cooked.

Top with extra crumbled bacon if desired

Number four: ENJOY!!