dessert » Living Lou

Raspberry Lemon Fouls

These Raspberry Lemon Fouls were definitely the star of the show. At something like an Oscar Party, your menu has to consist of a few luxurious items. These Raspberry Lemon Fouls did just that. The best thing about adding these to your menu for any dinner party is that they can be made the night before, cutting down on prep time the day of. I’m telling you, dishes that can be prepared ahead of time are a life safer. And, how cute are these served in an array of glasses?

Update on my movie count, it’s looking pretty good, with two weeks left until the big day, I’ve seen all of the best picture nominees, plus many of the other films in the remaining categories!

Raspberry Lemon Fouls (makes 8)
Recipe by Lou

Ingredients

3/4 envelope of gelatin, softened with boiling water as per directions
1/3 cup raspberries
zest and juice of 1/2 a lemon
3/4 tsp of sugar, or to taste
1 cup whipping cream
Assortment of berries for topping

Directions

Following directions from the package of gelatin, soften it.

In a food processor or blender, puree raspberries with lemon juice, zest and sugar. Once pureed, pour in gelatin in a steady stream. Continue to puree until the puree becomes slightly thicker. Taste for seasoning, add more sugar if necessary.

Next, whip cream using a stand mixer or hand mixer until soft peaks form. Gently fold in the raspberry puree.

Using a spoon, fill the glasses halfway with cream mixture. Top with assorted berries. Refrigerate overnight for best results.

Definitely plan on making these Raspberry Lemon Fouls for your party, or any dinner party coming up.

- Lou

Top Recipes from 2011

I can’t believe that 2011 is coming to an end. It was such a big year for both myself and for Living Lou. Lots of beginnings and endings. May was an interesting month, the down side was that I was rejected from my top school and completely crushed, and on the up side I decided to take the leap and get Living Lou its own domain and make the big switch from Blogger to WordPress! In June, I graduated from high school, which was both exciting, terrifying and sad. It wasn’t until July that I decided to go to the college which I currently study at, and it was also in July that I was able to start volunteering on sets in the film industry.

September brought some exciting news as I began my journey as a Health and Wellness Blogger for The Kit as well as beginning my college experience, finally December brought the end of the year and the most wonderful Christmas I have ever had!

And now, to round up a wonderful year, here are the top 10 recipes, starting with 10!

10. Sweet and Spicy Salmon

9. Poached Chicken Breasts

8. Spicy Sweet Potato Fries

7. Crustless Spinach Quiche

6. Baked Salmon Cakes

5. Spinach Risotto

4. Slow Cooker Chili with Sweet Potatoes

3. Whole Wheat Pumpkin Pancakes

2. Flourless Chocolate Cake

1. Shredded Chicken Tacos

So there you have it, the top 10 recipes from 2011. I can’t wait to see what’s to come in the new year – what would you like to see on Living Lou in 2012?

I would like to thank each and every one of my readers for joining me in 2011, and I am hoping you will continue to stop by and grow with me and Living Lou in 2012.

All the best,

Lou

Holiday Recipes

Can you believe that it’s Christmas again? I swear, each year it comes faster and faster and I become less and less prepared. As in, I just did my Christmas shopping yesterday – 3 days before Christmas. What is everyone planning for Christmas? We’re having some family over as usual, and will be making a turkey and all the fixings and some yummy desserts. Of course, I’m still thinking about a few hors d’oevres to serve before the meal. Now that is planning at its finest my friends!

Christmas is definitely one of my favourite times of the year. It’s so wonderful and happy and festive and fun. I also love ugly Christmas sweaters – I have a wide range and keep adding to my collection each year. I think everyone needs at least one, preferably two or more, ugly Christmas sweaters. I wish I had an ugly Christmas sweater with our little friend Santa peaking in the bottom of the photo above. Now that would be a good one.

Last year my cookie spread wasn’t the greatest because, well, I ate all the cookies before Christmas. Shh. I just can’t help snacking when they’re sitting out there all nice and pretty. This year I made five types of cookies and they were all winners and will all be present in the cookie spread. I promise.

Ginger Molasses Cookies

Chocolate Snow Caps

For me, Christmas is all about tradition. I look forward to my Aunt Mari’s stuffing, and my dad’s mashed potatoes. Christmass Eve always includes watching A Christmas Story and singing carols and the opening of the first gift – a new pair of pajamas. While Christmas is a time for tradition, sometimes there are some side dishes that you can throw into the mix, while remaining traditional they are still a little different and add a nice element to the meal.

Green Beans in Vinaigrette

And then of course you can’t forget Christmas desserts. We usually have two desserts, I’ll make one (always involving chocolate) and my mom makes her trifle which has a gluten free cake base and layers of custard, strawberries and whipped cream. It’s definitely a well loved dessert.

Last year I made a chocolate layer cake with chocolate mousse filling, but there was a dessert which I made earlier this year, the Flourless Chocolate Cake and I just can’t resist making it again. It’s so rich and decadent, and finishing off Christmas dinner with a small slice of flourless chocolate cake is a great way to end an amazing time.

Flourless Chocolate Cake

I’m looking forward to all the delicious food, spending time with friends and family and general feeling of Christmas that will occupy the next few days. Will be back to regular posting in the New Year! If you’re looking for some Holiday tips check out my latest posts on The Kit Stress-Free Holidays, Wellness Gift Ideas and Six Easy Health Tips.

Wishing everyone a wonderful Christmas and holiday season!

- Lou

Coconut Topped Brownies

Hi world! Want to know a secret? I’m a little in over my head at the moment, but as a college student, I mean, who isn’t? Want to know another secret? Today, I’ve eaten more chocolate chips than anything else. I don’t think my nutrition teacher would be very please with me. Oh well, my mind is happy and soothed.

You know something that is not a secret? My love for brownies. Seriously, I love them. If brownies were an animal, they would definitely be my spirit animal. Does anyone else remember that spirit animal phase from The O.C? AKA, the time when Summer went to Brown, slightly lost her mind, and then when Seth visits he discovers that his spirit animal is an Otter. This phase of The OC is also remembered, not too fondly, as the steep, downhill, turn for the worst ending of a one time fabulous show. Why am I talking about spirit animals?

Back to brownies, now these are some delicious brownies, perfectly fudgey and topped with coconut which caramelizes in the oven – hello heaven! While I do love to share healthy recipes, sometimes, all you need is a good brownie, or three. If you’re in the mood for some healthy talk, check out my most recent posts on The Kit, but if you’re having a day where brownies are required, please make these.

Coconut Topped Brownies (makes 15)
Recipe by Lou

Ingredients

4 oz semisweet chocolate
2 tbsp butter
2 eggs
1/2 cup apple sauce
2 tsp vanilla extract
1 cup granulated sugar
1 cup all purpose flour
1/3 cup cocoa powder
1 tsp baking powder

Topping

3/4 cup unsweetened coconut
2 1/2 tbsp melted butter
1/2 cup chopped walnuts
3 tbsp brown sugar

Directions

Preheat oven to 350 and line a 9×13 inch pan with parchment paper.

Melt chocolate and butter in a bowl over a pot of simmering water. Set aside and allow to cool.

Meanwhile, in a small bowl, whisk together applesauce, eggs and vanilla.

In a large bowl, whisk sugar, flour, cocoa powder and baking powder together. Stir in the liquid ingredients. Finally mix in the cooled, melted chocolate. Pour batter into the lined pan.

Prepare the topping by mixing the coconut, melted butter, chopped walnuts and brown sugar together. Evenly spoon on top of brownies.

Bake in the oven for 25-30 minutes. Lastly, place the brownies for 1-2 minutes under the broiler, or until topping is caramelized.

Please enjoy these brownies, I’m going to find out what my real spirit animal is.

- Lou

Whole Wheat Pumpkin Muffins

It’s been far too long since I’ve talked about muffins. These whole wheat pumpkin muffins popped into my mind on Sunday. I had picked up a can of pumpkin puree at the store and was in the mood for some fall baking; I’d already made Pumpkin Pancakes and Pumpkin Chocolate Chip Bread so naturally, muffins came to mind. Now, these muffins aren’t your regular muffins, they are loaded with chocolate chips, pecans and topped with a cinnamon pecan streusel, all while remaining healthy. They are made with whole wheat flour and with no added butter or oil to the actual muffin (there is butter in the streusel topping).

These muffins make the perfect treat to bake over this last October weekend and the perfect snack as we transition into November and prepare ourselves for duh, duh, duh… The Holidays. Whether it’s Thanksgiving, or preparations for Christmas or Hannukkah, November and December are often two of the busiest months of the year. So if I were a doctor, I would prescribe you all to make some whole wheat pumpkin muffins, and munch on them while relaxing, whether it be watching a favourite movie or reading a book. Enjoy these last autumn days doing some fall baking and playing in the leaves with your kids and taking them trick-or-treating.

Whole Wheat Pumpkin Muffins (makes 8-10 medium sized muffins)
Recipe by Lou

Ingredients

1 1/2 cups whole wheat flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp salt
3/4 cup chopped pecans
1/2 cup chocolate chips
3/4 cup pumpkin puree
1/4 cup honey
2 eggs
1/2 tsp vanilla

Streusel Topping (makes 1/2-3/4 cup)

1/2 cup whole wheat flour
1/4 cup brown sugar
1 tbsp unsalted butter
1/2 tsp ground cinnamon

*Streusel Topping may be frozen.

Directions

Preheat oven to 400 degrees and line or grease a muffin tin.

In a large bowl whisk together all dry ingredients including spices and pecans and chocolate chips.

In another bowl, whisk pumpkin puree, honey, eggs and vanilla.

Add wet ingredients to dry ingredients and stir together. At first, it may seem as though there are not enough wet ingredients, but stir and it will distribute evenly.

Scoop into lined or greased muffin tins, top with streusel topping and bake for 18-20 minutes.

I hope you enjoy these whole wheat pumpkin muffins and this last week of October!

- Lou

Raspberry Lemon Fouls

Top Recipes from 2011

Holiday Recipes

Coconut Topped Brownies

Whole Wheat Pumpkin Muffins

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