Maple Mousse in Phyllo Cups (Daring Bakers April) The April 2011 Daring Bakers’ challenge was hosted by Evelyne of the blog Cheap Ethnic Eatz. Evelyne chose to challenge everyone to make a maple mousse in an edible container. Prizes are being awarded to the most creative edible container and filling, so vote on your favorite from April 27th to May 27th at What to say about this month’s Daring Bakers challenge… I should really start with the fact that I’m not a big fan of maple syrup… Sure, I’ll drizzle it on my pancakes or waffles… And, I like to use it as a sweetener in baked goods or granola. But, I tend to like it with other flavors. In the end, the mousse ended up being exactly what I feared… Very maple syrupy. Don’t let my criticism bring you down, though… If you love (really love) maple syrup, you just might like it.
The recipe for the maple mousse is really quite simple… In fact, my husband said he thought he could make it. In the end, I used some (store bought… GASP) phyllo dough to make phyllo cups for the mousse. Maple Mousse. How To... Cook Healthy Mozzarella Sticks. Photo credit Who says our favorite cheesy foods have to be off limits?
Mozzarella sticks are awesome for every occasion, and make for a delightful snack that most of us have been accustomed to since childhood. Now that we’re mature college girls who are more health conscious, we can still have the cheesy snack we all love, guilt-free! What you need 12 sticks of string cheese in your choice of cheese, go for the low sodium kind if you want to be extra healthy1 egg2 tbsp of flour5 tbsp of bread crumbs2 tbsp of parmesan cheeseA dollop of olive oil, or cooking spray Preparation Cut the cheese sticks in half, making 24 slices, then freeze the slices in the freezer until completely frozenBeat the egg in a small bowl. What makes them healthier? What do you think? Have you tried this recipe? Crispy Parmesan Potato Puffs. Say hello to my new favorite appetizer.
Don’t be shy. I found this gem a few weeks ago while sorting through Mother Lovett’s recipes… and aren’t these the best ones ever? I KNOW. Yellowed newspaper and all. I don’t even get a newspaper. So, I’ve been hoarding this recipe for a few weeks waiting for the right day to hit it up, and apparently yesterday was it. Because I was hungry. Because it was raining? I’m going with all of the above.
I know it doesn’t really sound like something can be crispy and puffy at the same time… but guess what? I’m cool with it. Crispy Parmesan Potato Puffs makes about 70 puffs 2 pounds russet potatoes, peeled and cut into chunks 2 tablespoons milk 3 tablespoons unsalted butter 1/4 teaspoon salt 1/8 teaspoon pepper 1 cup freshly grated parmesan cheese 2 tablespoons minced green onions 2 eggs, lightly beaten 3-4 cups seasoned panko bread crumbs.