Pumpkin Mousse!

Halloween is right around the corner and it is one of my absolute favorite holidays! I attend a multitude of parties, potlucks, and functions during this time of year, I always have such a fabulous time. At a majority of these gatherings, food is usually present, therefore, I am usually present.  One of my favorite things to bring to these parties is this Pumpkin Mousse, it’s so easy to make and the best part is, you can make it a day or two ahead of time.

Another great thing about this dessert is that it is fairly inexpensive to make. You can serve it in individual dishes, wine glasses, or just a big bowl.  Anyway,  let jump right on into this delicious recipe…

Ingredients: 

1 15oz can 100% pumpkin puree (NOT Pumpkin pie filling)

1 1/2 cups heavy cream

1/3 cup sugar

1/4 cup honey

2 Tablespoons sweetened condensed milk

2 1/2 teaspoon pumpkin spice (more if ya feelin’ freaky)

2 teaspoons vanilla extract

1/8 teaspoon salt

Instructions:

Add the pumpkin puree, 1/2 cup heavy cream, sugar, honey, salt, sweetened condensed milk, vanilla, and pumpkin spice to a medium saucepan.

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Whisk all the ingredients together until well combined.

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Next, we need to bring this mixture up to a simmer.  Light some candles and attempt to summon the flames of hell, if you can’t, that’s fine…. your stove top will do.  Let the mixture simmer, stirring frequently, for 5-6 minutes or until ALL sugar is dissolved.

Now transfer the mixture to a bowl and let it cool on the counter.

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Once it has cooled down, cover it with plastic wrap and put it in the refrigerator to chill completely.

While that’s in the refrigerator chillin’, take your cup of heavy cream and add it to a mixing bowl and whisk it until stiff peaks form, BOOM… YOU GOT WHIPPED CREAM!

Once your mixture is completely chilled, pull it out of the fridge and add the whipped cream to the bowl.

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Take a spatula and fold the whipped cream into the pumpkin mixture. Once you are sure the whipped cream is mixed in completely (the mixture should all be one uniform color), you can add it to whatever dishes you want to serve it in. I put mine in ramekins, wine glasses, and martini glasses. Once your containers are filled cover them with plastic wrap and chill in the refrigerator overnight.  This allows the mixture to come together and firm up.  After that…. you’re done! You just need to add your toppings of choice or no toppings at all!

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I added chopped walnuts to the wine glass and did a chocolate spider web effect to ramekin. 

You could dust the tops with cocoa powder or a little more pumpkin spice… your options for toppings are endless.

This is such and easy and delicious dessert.  It has a wonderful pumpkin flavor and the spice isn’t overwhelming at all.  It’s such a decadent and beautiful dessert that is perfect for parties, potlucks, or just a tasty treat after dinner.  Everyone I know just loves it and I’m sure you will too! Don’t forget to tell your friends that it took you hours to make and that they are lucky to have such an awesome person like you in their lives!

I hope you give this recipe a try ass let me know how it turns out in the comments below!  I hope all of you have a fun and safe Halloween!  Don’t forget to check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Until next time my little ghouls and goblins, Ciao!

Mama’s Italian Meatballs!

Hello again, friends! I hope everyone enjoyed their extended holiday weekend, we certainly did! Tikki got a surprise visit from his Nana & Poppa, it completely made his day. He always gets so excited when people visit, especially when Nana & Poppa visit.

Anyway, let’s talk about meatballs, since that’s what we’re making today.  When I make meatballs (and all Italian food really) it floods my mind with memories of my grandmother cooking and her teaching me how to cook. It also brings up memories of her cussing me out in Sicilian for tasting the food too often, I mean can you blame me? That shit was delicious!

She was, and still is, such an inspiration to me.  So, this post is for her. Let’s get rolling….

Ingredients: 

1 lb ground pork

1 lb ground beef

1/2 cup of milk (low carbers, you can use beef stock here instead of milk if you’d like)

1/3 cup of bread crumbs (if you are eating low carb replace these with finely crushed pork rinds)

4 cloves garlic

1 medium onion, diced

2 eggs

2 Tablespoons of olive oil

2 teaspoons of salt

1/2 cup fresh parsley, chopped

2 Tablespoons parmesan cheese, grated

1 teaspoon dried Italian herb seasoning

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

Instructions: 

First preheat your oven to 425°F. Then mix your breadcrumbs (or pork rinds for you low carbers, I got you fam) with the milk and set aside.

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I know it might look a little gross, but this little concoction is going to help keep these meatballs super moist and delicious! 

Let that just hang out and it will eventually turn into a paste like consistency. Time to sauté your diced onion with the 2 Tablespoons of olive oil, we don’t really want to get much color on these onions, just a lite sauté. I cooked mine a tad too long, mainly because I got caught up watching ‘Roseanne’, don’t you dare judge me! Once they are done, take them off the heat and let them cool down a bit.

Now let’s get a big mixing bowl and add the pork and beef to the bowl.

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Mix the beef and pork together until it’s just combined, don’t get wild.  Add the onion and breadcrumb mixture to the meat. 20170225_210951

Beat your eggs well and add them, along with everything else, to the party.

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Mix all those delicious ingredients together thoroughly, again, don’t get wild.  We don’t want to overmix these suckers, cuz nobody likes a tough ass meatball.

Cover the mixture with plastic wrap and let it hang out in the refrigerator for about an hour.  We want to give the mixture some time to chill and firm up a bit before we handle it anymore.

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Now that our hour of chill time has passed and we’ve all had a glass or three of wine, let’s get our mixture out of the refrigerator. I like to use a small ice cream type scoop to get the initial shape of the meatball, plus it helps keep the size of the meatballs fairly consistent.  Then I roll or shape the meatballs by hand. Pro tip, keep a small bowl of water near by to keep your hands wet, this will help to keep the mixture from sticking to your hands.

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You want your meatballs to be about the size of a golf ball.  

Place them on a lightly oiled sheet pan and keep a little space between them. Then pop them into your preheated 425° oven for about 20 minutes or until they look like this…

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Now we’re in the home stretch!  Just add these to a pot of tomato sauce (like the one I gave you a recipe for).

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All you have to do now is let these simmer on low for about an hour or hour and a half.  This is going to really help the meatballs get tender and super flavorful.  After that….. you’re done! Time to plate up!

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Man, these things are spectacular! You can put these on some pasta, make a meatball sandwich, or just top them with a little parmesan and parsley and eat them as a meal!  These also freeze extremely well, so make a huge batch and save some for later! Many people boast that their meatballs are “the best!”, I for one refuse to make such a claim (Even though my meatballs ARE indeed the best)!

I hope you give these a try for yourself and let me know how they turned out in the comments below!  Check us out on Facebook (@isbutteracarbblog) and give us a ‘like’! Don’t forget to follow the blog and tell your friends!  Until next time my friends, Ciao!

Genurken-flürken Cake! (The Golden Girls)

Happy Mothers Day to all you moms out there!  As some of you may know I’m a huge fan of “The Golden Girls” television show, so I wanted to do a dish from the show.  I may even start doing more foods from shows and movies, who knows!  Anyway, I’m sure this isn’t the true “Genurken-flürken” recipe, but it is an ancient Scandinavian cake recipe….or atleast as close as I could come to making one haha.

I believe Rose mentioned the cake in season 2 while serving it up to the other girls in the kitchen and of course Dorothy had something hilariously snide to say. While this may not be an exact replica of Rose Nylunds Genurken-flürken cake, it is still a fun and delicious cake to make. As they would say in St. Olaf, låt oss göra denna tårta!

Ingredients: 

Cake: 

6 large eggs, room temperature

1 cup almond flour

1 1/2 cups All-Purpose flour

1 cup of butter (16 tablespoons)

1 1/3 cups sugar

1/2 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon almond extract

1 teaspoon vanilla extract

Glaze: 

2 cups powdered sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup heavy cream

Instructions: 

Ok let’s get the oven preheated to 325°F! Then you need to grease and flour a bundt pan. To do that just liberally rub the inside of the pan with Crisco or butter, then put a little flour in there and toss it around to make sure everything is coated. Remove the excess flour from your pan.  It should look something like this.  20170421_235308.jpg

Next in a mixing bowl add your butter and beat it until it’s soft.

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Then add in your sugar, flavorings, baking powder, and salt.  Mix those until well incorporated.

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Add your all-purpose and almond flours and mix it up!  It’s going to look sorta crumbly.

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Now let’s add those eggs in, one at a time though.  After they are in scrape down your bowl and give it another good mix.  It should be sorta fluffy at this point.  Next let’s add the batter to the bundt pan!

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Try to level the top out the best you can with a spatula.  

Pop that sucker in the oven and bake until a wooden skewer comes out clean, about an hour.  The edges should also pull away from the pan a little. When it’s done take it out of the oven and put it on a rack to cool for about 15 minutes.

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After the 15 minutes is up, flip it out of the pan and let it completely cool.

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While its cooling let’s make our glaze! It’s extremely easy, just put all your glaze ingredients into a mixing bowl and mix thoroughly to combined.  I usually just keep dipping my whisk in and drizzling the glaze over the cake. Just make sure the cake has concretely cooled before you glaze it.  Let the glaze set and firm up on the cake for about 5 minutes, then you’re ready to serve!

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One of the best things about this cake it that it will last covered for a week or you can freeze it for up to 3 months!

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I don’t usually blow my own vertügen-flügen, but this cake turned out amazing! This Americanized version of a traditional Scandinavian recipe that Rose Nylund brought into the 80’s is just fabulous to say the least.  The vanilla and almond flavors compliment each other extremely well.  Plus you could easily serve 20 people with this cake.

I hope you give this recipe a try. Don’t forget to look us upon Facebook (@isbutteracarbblog) and be sure to comment and let me know how it turned out!  Send me pictures of your finished cakes!  As always if you have any questions I’d be more than happy to answer them, if I can. Hope to hear from you guys soon and thanks for being a friend! Ciao!

Watermelon Agua Fresca!

With Cinco de Mayo and summer right around the corner I thought I’d share a delicious and refreshing drink recipe! I love making this drink for our dinner parties in the spring and summer, plus you can add a little vodka to really get the good times rolling! I’m going to be telling you about two recipes by the way, one for the Agua Fresca and one for simple syrup.

One of the great things about this recipe is that you can use just about any fruit that your little heart desires.  I just really prefer the watermelon, it’s just so invigorating on a balmy day! Anyway, let’s get to it!

Ingredients for the Agua Fresca:

1/2 of a seedless watermelon (about 6 cups)

2 cups cold water

Simple syrup to taste

Ingredients for the Simple Syrup: 

1/2 cup of water

1/2 cup of sugar

Instructions: 

First we need to make our simple syrup and despite what the name says, it really isn’t that hard.  You can make any amount you want, by simply using a 1 to 1 ratio. Just dump your 1/2 cup of sugar and 1/2 cup of water into a little sauce pan over low heat and give it a stir.

20170426_212151You’re just going to let that hang out and stir it every so often, until it becomes completely clear!

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Now, once it looks like the picture above, remove it from the heat and let it cool to room temperature. After it cools down it’s ready to use!

On to the Agua Fresca! Get your seedless watermelon and cut it in half.  Take a little taste to see how sweet it is, so you’ll know about how much simple syrup to add later.  At least that’s what you should tell people if you get caught eating the watermelon, I mean it sounds like a legitimate excuse, right?

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Next scoop out 6 cups of the watermelon flesh and put it in your blender, along with the 2 cups of water.  Don’t get any of the white parts of the melon (rind), it’s super bitter and isn’t very tasty.  Well, unless you pickle it, but that’s a whole other story.

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Place a towel over your blender(you don’t want watermelon juice all over your damn kitchen) and then pulse it a few times. Slowly increase the speed on your blender until you get to max speed. Let that blend for a minute or two, until you’re satisfied that it is thoroughly blended.

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Now pour the freshly blended melon through a fine mesh strainer to get all the fibrous bits out.

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Just take a spatula and scrape it around the mesh strainer.  This will take a little bit of time, not a long time, don’t worry.  When you’re done it should look close to this.  Just discard all the fibrous materials.  Now, you should have something that looks like this! 20170426_214949.jpg

You may want to skim some of the foam off the top (I did), however it isn’t necessary and it completely optional.  Have a taste and see how much of the simple syrup to add, I added about 2 Tablespoons to mine.  I can’t give you exact measurements here because all watermelons are different, you may have a sweeter one. So, the amount of simple syrup you use is completely up to you.  Next just pop it in the refrigerator and let it get cold, then it’s ready to serve!

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I really hope you try this drink recipe out!  It is just the perfect beverage for your Cinco de Mayo celebration or just a random Tuesday.  It’s wonderful mixed with vodka or just by itself.  Pine thing is for sure, your guests will surely be impressed!

So, give this one a try, let me know how it turns out in the comments. Don’t forget to follow the blog and check us out on Facebook (@isbutteracarbblog). Thanks for stopping by! Adiós!

Lemon Dill Dip!

Hey everyone! It’s been a slow week here, thankfully. I have had lots of time this week to catch up on projects and just hang out with Tikki, which is always nice. 20170415_123157

It was bath week for Tikki, strangely enough he loves to take baths.  That’s him in the picture, patiently waiting on me to get his bathing supplies together. I’m so happy he enjoys bath time, it makes it less of a chore for me haha.

Anyway, let’s talk about this dip!  It is so simple and delicious, and it’s just one of the many ways to use cured lemons! Plus, you can throw this together in under 5 minutes. It’s great for a snack, party dip, or it makes a really great gift!

Ingredients: 

1/2 cup Greek yogurt

1/2 cup sour cream

3 slices of cured lemons, minced

1 Tablespoon fresh dill, roughly chopped

1/2 teaspoon black pepper, or to taste

Instructions: 

Get all of your ingredients together.

20170413_171426.jpg Next just add everything to a bowl and mix well.

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Now, after it’s thoroughly mixed, have a little taste.  See if it needs more pepper or maybe some salt, mine didn’t, yours probably won’t either due to the saltiness of the cured lemon.  After you’re done checking for seasoning, you’re done! Just cover and store in the refrigerator until you’re ready to use it!

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The fresh dill and cured lemon bring a bright freshness to this dip.  Add that in with the tang of the yogurt and sour cream and you have one helluva dip!

I hope you try this recipe out for yourself, if you do, let me know how it turns out! There is a recipe for the cured lemons on the blog as well, incase you need it.

I’m finally on Facebook, you can find the page by searching @isbutteracarbblog feel free to give the page a ‘like and share’! Thanks for stopping by! Ciao!