St. Patrick’s Day is just around the corner, which means we get to put alcohol in everything and anything. Even if we’re not Irish. Right?
Someone please tell me that’s true. Or else the rest of this post is going to be kind of embarrassing for me. Because I just put a lot of booze into these little desserts.
Whatever. Let’s continue either way.
Since the first time I made a version of this chocolate mousse over a year ago, it’s become a staple in my house. Mostly because it’s so freaking simple. You just toss everything into your blender and push the button. The time between you and a rich, chocolatey indulgence is minimal. That’s a win. Also, you can easily change up the flavor profiles with a few simple tweaks. To give this recipe a St. Patrick’s Day makeover, I added Baileys Irish Cream to the chocolate mousse. Then I drizzled on a thick layer of whiskey caramel sauce. And finally, a little whiskey flavored whipped cream for the top.
So even though I may not be Irish, I certainly feel like it when I’m eating this Baileys Chocolate Mousse with Whiskey Caramel Sauce and Whipped Cream. And that’s good enough for me.
The only thing we’re missing here is the Guinness. Now, I don’t want to tell you lovely folks what to do. But you might want to consider drinking a tall glass alongside your dessert. Just saying.
One year ago: Warm Butternut Squash and Chickpea Salad
I’m back! Did you guys miss me?
I’m picturing you all nodding your heads in agreement. So let’s just leave it at that. Don’t kill my buzz.
My #GirlsSkiGetaway was fantastic. We ate until our bellies were full. Played in the powder until our toes and fingers were numb. And laughed until tears streamed out of our eyes. I couldn’t have asked for a better trip.
I’m home now, somehow feeling both energized and relaxed. And anxiously awaiting the next time I’ll be seeing my ladies again.
I’ll be sharing more details about our trip in a post a little bit later on. But for today, let’s get down to business and concentrate on these Spicy Pineapple Beef Lettuce Wraps.
Before I left for Utah, I spent an afternoon in my families hydroponic greenhouse. A greenhouse is a magical place any time of year. But it seems even more special in the middle of this epic New England winter. I had almost forgotten what it was like to smell the freshness that can only be associated with thriving greenery. And to feel warmth and light against my skin.
We currently have the most gorgeous Boston lettuce growing in the greenhouse. So you know I had to make lettuce wraps. Leaves this big and beautiful shouldn’t be all chopped up into itty bitty pieces and thrown into a salad. They deserve better.
The marinade for the beef is something I adapted slightly from Food52. The pineapple in the marinade does doubly duty: it helps tenderize the meat and it gives it great flavor. And if you don’t count the marinating time as work (who does, really?), this meal comes together in a snap. It’s basically a stir fry, just served up in lettuce cups instead of over rice.
My dad and I enjoyed these Spicy Pineapple Beef Lettuce Wraps for a light lunch. But he suggested that they would also make a great party appetizer, since they are essentially a finger food. He’s pretty smart.
Recipe inspired by Food52