Recipe: Maple Cheesecake Mousse

The recipe for this Sunday is a simple cheesecake mousse which can be flavored a number of ways.

I like maple flavoring, which makes it taste like butter pecan ice cream, but I’ve also added a teaspoon of instant coffee powder, a tablespoon of cocoa powder, and vanilla for a tiramisu flavor, or nutmeg and rum extract for eggnog mousse.

Soften an eight ounce block of cream cheese on the counter for a couple hours or in the microwave on fifty percent power for two minutes. Mix with 1/4 cup maple syrup, or sugar, and 1/4 teaspoon maple extract, or vanilla. Whip 3/4 cup whipping cream and fold in.

Serve or chill for up to two days. Garnish as you see fit.

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Ink Slinger Update: Editing Squash

spaghettisquash

 

Feels like I’ve been burning the candle at both ends, even with a snow day, and my brain has finally called, “Uncle!”

I’ve been wrapping my mind around writing guest posts for other people’s blog and churned out 10 of them this weekend. A couple are interviews but I decided to get a little creative with several others, dragging along several of my characters to chat with, one per blog post. Those will start next week on the 17th and include an online raffle for prizes. I finished the posts late Sunday night and I just hope they meet with the blog owner’s approval.

I’ve moved back into working on Firebound, the sequel to Earthbound, by inputting the edits from my writer’s group. I just can’t get over how enthusiastic and supportive they were about the first chapter. I hope they like chapter 2 as much. That will be up for editing next, then I’ll move on to writing new content again.

Since I didn’t get a recipe up this weekend, I’ll share one today for spaghetti squash.  It used to be that I was the only one in my house who would eat this vegetable, but my daughter and husband have become converts. (It’s a good thing because he grew EIGHTEEN of them in our garden last year!) Thankfully, they winter pretty well and we are still using what we grew. This year we tried a variety called Orangetti. I can’t say I like it as well as the lighter yellow ones but it sure was prolific.

Basically, I wash and pierce a whole spaghetti squash and microwave it on high for 9 minutes. Turn it over and nuke for another 9 minutes. (Alternatively, slice and take out the seeds then put in a pot with an inch of boiling water, cover, and steam for 20 minutes. If you peal it ahead, you can just break it up once it’s steamed.)

For the sauce – In a small pot, combine a 15-ounce can of diced tomatoes, 1 teaspoon of garlic powder, 1 teaspoon of basil, ½ teaspoon of oregano, and a pinch of sugar to cut the acidity. Simmer while the squash cooks.

Combine and use to fuel your creativity!