Tag Archives: Dessert


I still remember the song of the music truck, listening from a distance and running to get some change for an ice-cream. We got ice creams occasionally, and when we did we often got Morenitas. We bought them for Q0.75 (about 09¢). For those who are not familiar with them, they are an ice-cream sandwich pop, made of two biscuit cookies, vanilla ice-cream, and coated in a thin layer of chocolate. This layer of chocolate is where they get their name. And since my dad loves chocolate and ice-cream, he loves morenitas. So, it was only natural that he was the one looking over when I was preparing this goodie, had the first bite to taste them and give me a thumbs up or down.

Now, mastering making this treats at home is what you are reading this post for. The first time I made the mistake of using just melted chocolate. And that kind-of works, but the chocolate is so thick that covering the ice-cream sandwiches turns out to be quite an adventure. Second time around, was a winner!

The secret is, to add some fat to the chocolate. You can use coconut oil like we did here, but you can also use a neutral flavor oil or shortening. This way, you get a chocolate so smooth and light, that it will start to harden as soon as it touches the frozen ice-cream sandwich. If you are working on more than a batch of 4, I recommend making them in batches of 2 or 3 morenitas, so they don’t melt while you’re working.

They keep for over a week, but we don’t think they will make it that long!



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Little Foodies: Iced Raspberry Mousse

This is the second recipe in our new space for kids, Little Foodies.  This time, Kristen will show you the steps to make this delicious raspberry mousse. After making it, the recipe asks that you put the ramekins in the freezer and keep them there until they are ready to eat, but this mousse is delicious  served cold (not frozen) as well.

If you can’t find mint leaves, you can decorate them with chocolate shavings, or just some raspberries and a little whipped cream. The kids can make these ahead of time and keep them in the freezer, when meal time arrives you can serve the dessert they made and they will feel so proud! You can easily double the recipe to make more, just make sure you have enough ramekins for individual servings.
If you don’t have ramekins at home, another option is to serve it in one large bowl, but in this case do not freeze it, just keep it chilled in the refrigerator until ready to serve.

Regarding the whipped cream, we used liquid cream used for whipping, don’t use the kind that comes in a can! (it won’t work)

Safety Alert!
In this recipe, the kids are asked to use a hand mixer. Please  supervise at all times and explain that they should never ever put their fingers near the spinning blades.

Remember you can download the printable version so the recipe is easier for kids to follow!  Find it at the bottom.

Helga & Kitty

Recipes for Kids: Iced Raspberry Mousse

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Avocado Chocolate Mousse

I tried this mousse for the first time at The Baking Room‘s first edition launch event. They were served in tiny glasses and they looked beautiful, and so chocolatey. And the taste?  Silky, decadent, chocolate goodness. Their recipe was featured in their magazine, and I had been wanting to make it at home ever since for my husband, who as I have mentioned before is very conscious of sugar and fat content in the recipes I make at home. He’s a crossfitter.  Enough said.

I tweaked TBR‘s recipe a tiny bit, by using natural honey instead of agave and maple syrup. And I also left out the raisins and added a bit more chocolate to the recipe. This is so easy to make, and it tastes so decadent! No one would believe it’s healthy, and it’s a great option if you’re having a dinner party at home. Serve it up in tiny glasses, because trust me, a little goes  long way. You can decorate them with some slivered almonds, or silver nonpareils.

Oh, and if you want to make this recipe completely vegan, use soy milk instead of 2% milk.


Chocolate Avocado Mousse

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