AUGUST.

And back by demand... the book club blog posts... Let me know what I'm missing and if you'd like to see anything else up on here... and I'll try to keep up with it!

Finding Nouf

by Zoe Ferraris

Host: Tiffany Sheppard

Discussion Questions: Dawnette Rhoades

The Who's: Michelle Olson, Susan Thurman, Amanda Telford, Jenn Whitesides, Alycia Nelson, Emily Tolman, Dawnette Rhoades, Tiffany Sheppard, Taren Morris, Sharee Poyfair, Jayne Klingler, Alyssa Olsen, Amy Williams, Amory Bigler, Sue Layne, Michalann Collingwood, Michelle Dupre, Jen Hatch. {{Just so you know who you're missing out on hanging out with!! Did I miss anyone?!}}

It was an awesome turn-out... and we actually talked about the book for a good hour and a half, I'd say. We had great topics of conversation all night too... which was your favorite? The early birds came at 8pm... the first ones left around 10pm... and the last ones left 1:30ish... pretty typical I'd say!

We ate...

Mint Chocolate Mousse Cups

Tiffany Sheppard

Chocolate Cups

Melt 1 lb. of Wilton melting chocolate in a microwave safe bowl. Stir every 30 seconds. Stirring the warm chocolate will help to melt it because your bowl will become hot. Do not overcook the chocolate. Use a spoon to add chocolate to silicon cupcake cups. Smooth over all the surfaces. Don't worry about having the insides perfect because you will not see it. Put cupcake cups in the freezer. When they are hard, turn the silicon cups inside out to remove the chocolate. Set aside. If you end up with extra cups, save them in the freezer for other desserts or fresh fruit with whipped cream.

Chocolate Mousse Ingredients

2 (1 ounce) squares semisweet chocolate, coarsely chopped

6 oz Andes mint chips (half the bag)

½ cup water

2 tablespoons butter (no substitutes)

½ cup water

3 egg yolks

2 tablespoons sugar

1 ¼ cups whipping cream, whipped

In a microwave heat chocolate, 1/2 cup water and butter for 30 seconds. Stir until smooth and the chocolate and butter are melted. Cool for 10 minutes. In a small heavy saucepan, whisk egg yolks, sugar and ½ cup water. Cook and stir over low heat until mixture reaches 160 degrees F, about 1-2 minutes. Remove from the heat.

Whisk the egg mixture into the chocolate mixture. Set saucepan in ice and stir until cooled, about 5-10 minutes. Fold in whipped cream. Spoon into chocolate cups. Add coarsely chopped milk chocolate to the top. Refrigerate for 4 hours or overnight.

Whipped Cream Topping

Chill metal mixing bowl and electric mixer whisk in the refrigerator until cold. Whisk ½ cup whipping cream and 3 tablespoons of sugar until stiff peaks from. Pipe onto the chilled mouse cups just before serving.

 

Pina Colada

Alycia Nelson

3 cups pineapple juice
3 cups milk
1 teaspoon coconut extract (imitation)
6 tablespoons sugar

Mix in pitcher. Put half in ice cube trays and freeze. When frozen, mix all together in blender.

Banana-Berry Oatmeal Bar

Jen Hatch

1 1/2 cups whole wheat flour
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup vegan butter, softened
1/3 cup agave nectar
4 ripe bananas, mashed
1 teaspoon vanilla
1 1/2 cup rolled oats
3/4 cup mixed berries (fresh or frozen)
1/3 cup chopped almonds

Preheat the oven to 425*F. Lightly grease a 13" x 9" baking pan. In a large bowl combine the flour, cinnamon, salt, and baking soda. Set aside. In a separate bowl, beat the butter until light and fluffy. Add the agave nectar, bananas, and vanilla. Gradually add the flour and oats, alternating, into the banana mixture until incorporated. If it is getting too thick, add vanilla soy milk. Fold in the berries and nuts. Pour the batter into the pan and bake for 25 minutes or until golden (my Texas climate took 21 minutes - so watch 'em). Cool and cut into bars. Makes 2 dozen. Recipe from Quantum Wellness by Kelly Freston.

Chips & Salsa (??)
Chocolate Bars of some sort (??)

Please help me out on what else was there.... and send me the recipes so I can add them on here whoever you are!! {hatch123atgmaildotcom}