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I’m back!

I wish I could tell you I was extremely successful during my “unplugged” week, that I was totally de-bugged and coming back with all kinds of life lessons learned. While I do have some substantial takeaway that I will share in time after further reflection, I have to admit I was not entirely successful. But it was, perhaps, the difficulties I faced (some expected and some not so much) that gave me some of the most significant insight of all.  I will reserve some space and time for those thoughts for another day.

Right now I have a true love story to tell you about. It’s the story of chocolate and peanut butter. And it takes place in my belly. 

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A few weeks back the in-laws were here, snuggling with their grandchildren and helping around the house. Their help was appreciated on many levels (thanks again, S & B!). Last week I mentioned the extra hands gave me some special and much needed time alone with Eden – such a wonderful and unexpected gift that I didn’t even know how much I needed. Among the other things their help provided, I found myself with ample amounts of child-free kitchen time which was spent testing out recipes and photography the successes. Living the dream, I tell you. 

I love my children and no matter how long some days feel, the months fly by and they are growing up way to fast. This reality causes me anxiety on a semi-weekly basis as it seems like only yesterday that Eden was born and tomorrow that she’ll be headed off to college. However, despite my pure dread of them growing up, all the extra hands the other week gave me a glimpse of what life might be like when this stay-at-home parent thing eases up a bit and I can spend all day creating recipes and taking photograph (for the cookbook I will eventually write) and this blog.  

So I suppose I am addressing some of the thoughts I wrestled with over the recent “unplugged” week. There will be many seasons of life and the best way for me to live is by being fully present with each one. What’s that mean? I’m not sure. But perhaps, rather than fearing the future because that means my babies will be all grown or anxiously awaiting the future because that means my babies will be grown, I accept the good and the bad, the hard and the easy, of now. And overall choosing thankfulness. 

How did I get here? Wasn’t I writing about pudding?

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Oh yes, this pudding was one of the awesome, delicious, and super-easy things I created the week of the grandparents. It was gone mere moments after the photos were taken and I’ve been dreaming about it ever since. 

Chocolate Peanut Butter Cup Pudding
 
Prep time
Cook time
Total time
 
Author:
Makes: 4 servings
Ingredients
  • Chocolate Pudding
  • ½ container silken tofu
  • ¾ cup chocolate chips, melted
  • 2 tbsp nondairy milk

  • Peanut Butter Pudding
  • ½ container silken tofu
  • ½ cup peanut butter
  • 2 tbsp maple syrup
  • ⅛ tsp salt
Instructions
  1. Combine the ingredients for the chocolate pudding in a food processor and process until completely smooth, scraping down the sides as necessary. Divide between four dishes and place in the refrigerator while making the peanut butter layer.
  2. Combine all the ingredients for the peanut butter pudding in a food processor and blend again until completely smooth. Spoon the peanut butter pudding over the chocolate pudding and return to the refrigerator for at least one hour, until chilled all the way through.
  3. Top with chocolate shavings or peanuts, if desired, and serve chilled.
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