Leek and Pear Soup

Well would you believe it.  I made it!

Just like the Cheesy Pea Shoot Scramble and the Smoked Salmon Baked Eggs, this Leek and Pear Soup has been waiting a really long time for it’s moment in the sun; except now it’s winter in Seattle – no sun up here for the next few months.  Regardless, it’s about time I posted this soup so those of you in the northern hemisphere can enjoy it hot while it’s cold, and those of you in the southern hemisphere can enjoy it cold while it’s hot.

The whole pear part of this recipe was an idea from Nancy, who takes extraordinary images of flowers.  Or maybe it was her husband’s idea?  I can’t quite remember.  It’s definitely Nancy who takes extraordinary images of flowers.

I’ll keep this short, because it’s been a bit of a week  – what with the two different ear infections I have in the same ear - because much like everything else, I couldn’t possibly be half-a**ed about an ear infection.  Still, a promise is a promise, and I promised you all – and the Leek and Pear Soup - that I would get this posted this week.  So here it is.

Leek and Pear Soup

Since we don’t do potatoes over here at Marmalade HQ, I was looking for something that would give the soup a similar body and creamy texture as our once-favorite humble spud.  After far too long in the produce department at QFC one Friday afternoon, I eventually concluded that turnips were the answer.

This soup may not be the most appetizing color, but if you can get passed the rather uninviting shade of I’m-not-really-sure-what-to-call-it, you’re in for a lovely sweet, leeky surprise.  Serve it up with those delicious Cheesy Biscuits and you won’t miss those potatoes for a second.

4.0 from 1 reviews

Leek and Pear Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 – 6
 
Ingredients
  • 2 lb / 900g leeks, chopped into large chunks
  • 2 cups / 1 pint chicken or clear vegetable stock
  • 12 oz. / 335g turnips, chopped
  • 2 cups / 1 pint unsweetened thin coconut milk
  • 3 pears, cored
  • 2 oz / 55g butter
  • 1 tsp lemon juice
  • 2 tsp ground nutmeg
  • Sea salt to taste
Instructions
  1. Please leeks, stock and turnips in a pan and simmer until turnips are tender.
  2. Working in batches, carefully transfer stock and vegetables to a blender.
  3. Add coconut milk, pears, butter, lemon juice and nutmeg and blend until completely smooth.
  4. Salt to taste.
  5. Reheat if necessary.

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Suse - Carrie is there any reason cauliflower couldn’t be used instead of potatoes or turnips (yuk!) They are SANE aren’t they.

carrie - Suse – I was originally going to use cauliflower, but I wanted to introduce more different kinds of veggies into people diets, so you don’t end up eating the same group of things all the time. Turnips have different nutrients to cauliflower, plus you can’t taste the turnips. Go on, try it and see! ;-) (But use cauliflower if you just can’t bring yourself to buy a turnip)

Cowgirl Rae - LOL…. I know how you love leeks, you even politely ask them to get in the pot!

I ran this recipe by DH, he made a face…. I’ll try it for me anyway.
I need to buy leeks…. gasp! no they are not on my usual list.

carrie - YES, Rae!!! You NEED to buy leeks!!

Cowgirl Rae - OK I bought leeks, boy were they sandy. I had to slice them and seperate all the little rings and wash and spin them several times… Then I made a leek and butternut squash soup. Husband didn’t like it. I thought it was OK but probably wont do it again.
I guess I don’t ‘get’ them, Sort of oniony, but not. The texture was a non issue for a pureed soup. So I don’t know about that.
BUT, I had some left over soup, I boiled it and reduced it til very thick, added lots of fresh cracked pepper, poured that over hot left over spaghetti squash and covered it with a liberal topping of fresh Parmesan. Now that was GOOD!
So Ive tried leeks, but will need to be convinced of their benefit ;)

carrie - Well, Cowgirl, if you insist on mixing them with butternut squash, what do you expect?? ;-) LOVE the sauce idea!!!!

Julie - I’m excited to try this. I had no idea that turnips were allowed – I can stop avoiding them in the cafeteria at work now :)

carrie - Go, turnips!

Mel - Carrie, I have no turnips, but need to use some parsnips? Would this work x

carrie - Mel – pasnips are inSANE, much like potatoes. Cauliflower is best choice for turnip substitute here. Hope that helps!

yvone - I added lentils to the soup to make it a complete meal, worked out great

Smoked Salmon Baked Eggs

Baked Eggs.  Ah, the very thought of them puts me in a head-spin.

If you’ve read any of my pre-SANEity restaurant review posts you cannot have escaped the fact that I think Baked Eggs are The Bomb.  And, thankfully, because Baked Eggs are in themselves *SANE, I still get to go to my Happy Place and sit on an aging pine bar stool in the window of Cafe Presse in Seattle and eat the best Baked Eggs this side of Paris.

Baked Eggs have been one of my faves as long as I can remember.  My mother used to make them every once in a while – only on a Sunday though - and I looked forward to those Sundays more than any other.  I have never forgotten how happy this dish made me, although I couldn’t explain to you why such a simple thing caused me such joy.  My mother made them in small, round, fluted, pretty pink dishes – I expect she still has them tucked away in a cupboard somewhere.  While the eggs were baking in the oven she would grill (broil) bacon and then chop the rashers (slices) into pieces that she scattered on top of the eggs when they were done.  My boat was well and truly floated every single time she made these.

I decided - since Jonathan is forever extolling the endless virtues of salmon - that it was high-time I introduced you to the love of my life, but with salmon instead of my mother’s grilled bacon.  I mean, I love bacon, but I also love smoked salmon.  In this recipe I am referring to the smoked salmon that is called Lox in the US – that pinky-orange, thinly sliced salmon that Americans love to slap between two halves of bagel with a generous dollop of cream cheese.

Smoked Salmon Baked Eggs

This recipe is more assembly than anything else, and takes just a few minutes to throw together before you sling them in the oven to get on with the whole baked part.  I confess I have made these practically every weekend since I tried them out a few months back.  They just make me supremely happy.  I hope you feel the same way.

5.0 from 1 reviews

Smoked Salmon Baked Eggs
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • ½ TBSP butter
  • 3 TBSP heavy cream
  • 2 oz / 55g chopped smoked salmon (lox)
  • Sea salt and pepper
  • 2 tsp fresh chives
  • 2 eggs
Instructions
  1. Grease small ramekin dish with butter.
  2. Put cream in bottom of dish.
  3. Spread salmon on bottom of dish, sprinkle with chives and season.
  4. Crack eggs carefully over the salmon.
  5. Place dish in a baking pan with water half way up the sides of ramekin dish.
  6. Bake for 15 minutes at 350 F until eggs are just cooked.

Smoked Salmon Baked Eggs

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Claudia Owen - Hi Carrie, I haven’t tired this one yet, but I will before the week is up. It sounds just wonderful, and I’m ready for something different for breakfast! I think I know the answer, but I have to ask because I’m just not sure. I have so many recipes that call for heavy cream. But, the only thing I can find is heavy whipping cream. Are they the same thing? Or, Can you tell me what I should be looking for and where I should look for it? Thank you!!

carrie - Hi Claudia – it looks like you are in the US, so that is a surprising question since up here in WA we have Heavy Cream galore. Whipping cream will do fine, it has slightly less fat % and is not quite as thick but you won’t notice a difference. Anyone else reading this outside of the US, Heavey Cream = Double Cream. Hope that helps! I keep forgetting to put the translations in :-(

Claudia Owen - Thank you, Carrie. Yes, I’m in the US. Kansas to be exact. Sorry, I forgot to mention that. There is a local dairy farm that I am going to check out. I bet I can find fresh, heavy cream there. Can’t wait for some of your upcoming recipes. You make going SANE so much fun!!

carrie - THANK YOU, Claudia!!! I love that :-)

Stephanie - Hi Carrie,
I just made these this morning and the flavor was delicious (no surprise there), but I’m wondering about the texture. Is it supposed to be soupy, or did I do something wrong? I cooked it a little longer than you said simply because under-cooked eggs are not my thing.

carrie - My guess is that your oven is not calibrated the same as mine so the temperatures were different, or myabe you baked them in the center of the oven instead of the top which can be a not insignificant difference in temp. 15 minutes is a guide – you should bake them until the eggs are the firmness you prefer. Hope that helps! Brits tend to like their eggs on the softer side :-)

evelyn - This was incredible!! Thank you so much Carrie for all your incredible recipes!!

carrie - Thanks Evelyn – so glad you loved them :-)

Leek and Pear Soup » Carrie Brown | Marmalade and Mileposts - [...] Smoked Salmon Baked Eggs [...]

Lorrie - This is a new favorite!

carrie - Hurah for new favorites!!!

Cheesy Pea Shoot Scramble

Oh my.  Do you realize it was October 7th when I ate these particular eggs for breakfast??  Even I didn’t figure it was that long ago, and I was the one eating them.  It feels like it was just this last weekend.  Oh the joy all the information that digital photography files afford us.

Now that we all know what a slacker I’ve been over posting this Cheesy Pea Shoot Scramble recipe, it would be simply splendid if I could just get the darn recipe up without any more carrying on, so you can make it too; It’s eggy, it’s cheesy and it’s very simple.    And it’s yummy.  Also, it makes Bailor giddy when I add greenery to my eggs, and he is terribly amusing when he’s giddy.  I am certain I have mentioned before that pea shoots are one of my favorite new things.  I did stuff with them here and here.  And now here.  Pea shoots rock.

Cheesy Pea Shoot Scramble

I discovered when I made this dish that pea shoots are quite tricky little suckers when it comes to stirring them into eggs, so I suggest snipping them in half with scissors before you wilt them.  It will be much easier for you; and we do like easy – especially when freshly launched out of bed and eager to get fueled up for the day.

This dish makes me think of Spring, something our Southern Hemisphere friends are enjoying right now.  For us in the northern part of the globe though, let’s not wait for Spring – let’s grab ourselves some pea shoots and make this right now.

Finally, Cheesy Pea Shoot Scramble!  I am pushing the publish button.

5.0 from 1 reviews

Cheesy Pea Shoot Scramble
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 tsp butter
  • 1 oz / 28g pea shoots, cut in half
  • 3 eggs
  • 2 TBSP heavy cream (double cream)
  • Ground pepper
  • ½ oz / 15g Cheddar cheese, shredded (grated)
Instructions
  1. Melt the butter in a skillet over a medium heat.
  2. Saute / wilt the pea shoots, 2 minutes.
  3. Meanwhile, whisk the eggs, cream and pepper in a bowl.
  4. Once the pea shoots have wilted, pour in the eggs and move the mixture around until the pea shoots are completely mixed in, by which time the eggs will be cooked.
  5. Spread the shredded cheese over the egg mixture.
  6. Place the skillet under the broiler and broil (grill) until the cheese is melted and just starts to brown.
  7. Slide into a dish.

 

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Janknitz - Umm, Looks good but I’ve NEVER seen pea shoots in the store (I admit I’ve never looked). So where do you get them?

Are they like sprouts? Can you grow your own, indoors? Do they really grow in December in the Northern Hemisphere? (I’m reading Barbara Kingsolver’s Animal, Vegetable, Miracle right now and thinking very hard about where my food comes from!).

carrie - Janknitz – you could use any sprouts if you can’t find pea shoots, but the smaller and more delicate sprouts they are the harder it will be to incorporate into the egg and the more care you need to take with wilting. I get pea shoots from Trader Joe’s and they still have them in their stores now. I have not looked for them anywhere else, so not sure if they are all over or not. Hope that helps!

Janknitz - Thanks, Carrie. I grow my own broccoli sprouts and sunflower seed sprouts (can’t get more local than home grown!) so maybe I’ll try those. Sunflower sprouts are fast and sturdy.

carrie - Janknitz – awesome! Let me know how it goes.

MVP - My house could eat these eggs everyday. Especially our 1 year old, she LOVES these eggs! I have a standing breakfast committment to make these every morning. Thanks for the great recipe!

carrie - I love that you have a SANE 1 year old, MVP!!

The Monday Memo #8

Last week, some semblance of normality began to {slowly} creep back in the door at Marmalade HQ.  There was no holiday, no furniture delivery, no crazy project deadline, no construction, and not one single slice of bread.  There is still considerable chaos over in this little corner of the world though.

For a start – because I like to eat – I am creating far more *SANE dishes every week than I have time to post for you.  Some of those recipes have been in the post queue since Monday Memo # 1 – and that was October 16th.  YIKES.  Cheesey Pea Shot Scramble – I PROMISE to post you this week.  Pinkie swear.

The upside for Jonathan to all the recipe creation is that he is now getting snacks during podcasts since I can’t consume the volume of stuff that I am cooking up.  I generally create the recipes assuming there are 4 or more mouths to feed, whereas  I only have one.  Enter Jonathan and a number of other happy taste-testers.  Apparently Jonathan’s new team all fell in love with the prototype Chocolate Peanut Butter Refrigerator Cookies I showed up with at the studio the other day.  I say prototype because the chocolate part was not good enough; so no I cannot post the recipe yet.  BUT I WILL GET TO IT.  Second pinkie swear of the day.

Furthermore, the inside of my house has become rather confused in all the post-construction uproar.  I still wander into the guest bathroom to do the ironing, even though the ironing board is now in what used to be the office.  I am not even sure what the room that used to be the office is now.  There’s a day-bed in there and a side table and a couple of lamps, so let’s go with bedroom.  Talking of the office – half the office furniture is in the living room, the other half in the kitchen.  Meanwhile, the old sofa is in the dining room, the contents of the pantry that got demolished are either under the stairs or in the garage.  And don’t even get me started on the garage.   There’s a toilet and sink in there now; and two complete door frames with doors.  Plus a huge mirror and enough builders rubble to keep my garbage cans full for the next 4 months.  I am happy to say that the kitchen is still in place, as is my bedroom and, for the most part the den – although there is a rather large fir-tree in there that really needs to go back on the landing.  It’s hard to get furniture by an oversized tree languishing half-way up the stairs.  Other than that, we’re all straight over here.

On Friday I went to IKEA to buy cupboards and drawers and deskage for the new creative space.  IKEA is always fun.  The traffic and weather can only be described as despicable.  I had also forgotten that my super-powers do not extend to lifting boxes twice my height and thrice my weight.  Luckily, I had eaten my spinach earlier in the day.  Added to that I was apparently more determined to get those boxes in my car than the boxes were determined to stay in the warehouse.  Loud grunting, removal of headrests, a little lot of swearing sweating and some hefty heaving prevailed.  I am counting that whole episode as my eccentric work-out for the week.

Yesterday was furniture building day.  I discovered I was missing a leg, added 5 allen wrenches (keys) to my collection, and was aghast to see that a cupboard required 11 pages of instructions as well as a degree just to get the boxes open.  I don’t know what glue they use to seal those things, but by jove I reckon I could use that stuff to hold an entire house together.

Saturday afternoon and evening involved an awful lot of banging and screwing, and by the end of the day I discovered that contrary to my previously held belief - I now have a spare leg. I also have a huge lumpy bruise on the back of my right hand, and need another 2 cabinets to fill the space under the desk.  Back to IKEA I go.  Hey!  Aren’t you proud of me?!  2 trips to IKEA and NOT ONE SINGLE SWEDISH MEATBALL HAS PASSED MY LIPS.  If only I could say that I had been to IKEA and left without one single piece of white dishware either time I went.

Now it’s Sunday and I have enough cardboard to fill the 96-gallon recycle can 3 times, although all those empty boxes are currently sitting slap bang in the middle of the Marmalade HQ kitchen.  The “kids” have loved having a fort for the day.  Tomorrow it’ll be off to cardboard heaven.

It won’t surprise you any, then, to learn that there has not been a huge amount of cooking or recipe posting going on this weekend.  I did make you a new green smoothie and a new bacon and egg breakfast dish.  And on Friday before the whole IKEA adventure began I made a prototype of a Triple Threat Almond Cookie, which sadly was just not good enough.  I’ll do a re-run this week.  Not. Enough. Time.

The good news: here’s stuff I made and ate and wrote about last week, in case you missed them in the aftermath of all that leftover turkey and pumpkin pie.  Of course if you’re not in America you likely didn’t have a food aftermath to deal with.  Our British and Australian friends have that coming rapidly towards them.  Wheeeeeeeee!

Creamy Peanut Butter Mousse – snacks and desserts take on a whole new meaning.

Orange Cranberry Scones – afternoon tea, anyone?

Green Smoothie - Lemon Blueberry Cream

Green Smoothie – Lemon Blueberry Cream – Kale that tastes like blueberries and lemon and cream.  For real.

Other highlights of my week included having coffee with my favorite person in the whole world, realizing that I was too busy to go to Costco for cat food and having a gorgeous girlfriend offer to go for me and then deliver it to my office.  Are you kidding me??!!  I also determined that there is something on this earth that I hate – Quicken.  According to Quicken, $503.57 – $219.56 = $612.35.  I like their math, but I hate that I ended up losing 4 years of accounting records.  Just like that.

I’ve got nothin’ for ya from around the web because there was not one second this week for web time.  I did get some first rate lovin’ from you lovely people.  My favorite email of the week came from Carol, who said, “I have said, “Mmmmmm!” while eating, more since I started using your recipes than in my whole life!  Just finished some Spicy Cauliflower Soup, Glazed Salmon and a side of asparagus.”  To know that you’re eating SANE and enjoying it more than all the other food you ate before, about makes me want to burst with joy.  Seriously.

 

The Bailinator and I podcasted, along with Leftover Turkey Casserole, prototype Chocolate Peanut Butter Refrigerator Cookies and Tomato Basil Biscuits.  It all made Bailor very happy.  I love that.

EPISODE 23: The Myth of Complexity

You can listen to all the podcast episodes right here, or if you have an iTunes account you can head here.

All iTunes, Facebook and Amazon love is very gratefully received!

 

COMING ATTRACTIONS!!!

Stuff I made and ate and will write about in the coming couple weeks. You mentioned that you like a preview to the movie. I aim to please.

Leftover Turkey Casserole

Leftover Turkey Casserole

Very Berry Rice Pudding

Very Berry Rice Pudding

Oven Bacon and Eggs

Oven Bacon and Eggs

Two Time Tomato Soup

Two Time Tomato Soup

Green Smoothie - Pear Cashew Cream

Green Smoothie – Pear Cashew Cream

Tomato Basil Biscuits

Tomato Basil Biscuits

Broccoli and Red Pepper Quiche Cups

Broccoli and Red Pepper Quiche Cups

Lasagna

Smoked Salmon Baked Eggs

Smoked Salmon Baked Eggs

Leek and Pear Soup

Leek and Pear Soup

Turkey Tarragon Baked Eggs

Turkey Tarragon Baked Eggs

Cheesy Pea Shoot Scramble

Cheesy Pea Shoot Scramble

Seriously Green Soup

Seriously Green Soup

Green Smoothie Raspberry Almond

Green Smoothie – Raspberry Almond

Oeufs Plats (Baked Eggs)

Oeufs Plats (Grilled Eggs and Ham)

Tomato Salad Soup

Tomato Salad Soup

 

“The chief cause of failure and unhappiness is trading what you want most for what you want right now”   ― Zig Ziglar.

Happy Monday!

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

AJ - I’ve been following the podcasts for awhile but took some time to get your website – or to really start down the ‘sane’ path. Love the recipes and look forward to trying the quiche cups. But I would LOVE some add some saner treats & Chocolate Peanut – butter refrigerator cookies sound ESPECIALLY perfect, but I can’t find them on the website? Please don’t give up on them – you can save so many unsane moments by combining those two!! Also, would you be able to post love about some of the substitutions that you use for regular recipes – I have been baking for most of my life, but thinking about the substitutions & adjustments is a bit hard. Tips would be wonderful!

carrie - Hi AJ, I have not given up on the PB Refrigerator cookies – I just haven’t got to them! I will. In the meantime there’s quite a few treats up here now: http://www.marmaladeandmileposts.com/archives/category/food/sane/baked-goods and here: http://www.marmaladeandmileposts.com/archives/category/food/sane/desserts Welcome to SANEity!!! So happy to have you – and THANKS for swinging by.

Creamy Peanut Butter Mousse

Peanut Butter gets most Americans all kinds of excited.  We eat Peanut Butter in England, but it’s not considered its own food group like it is over here – west of the Atlantic and east of the Pacific; and we generally don’t have a Peanut Butter flavored version of every recipe ever written.  In England we put it on bread or toast and call it good.  If we’re feeling really decadent, we’ll cram some into the hollow of celery sticks and munch on them; but that’s only on special days.  I remember the first time I spied a jar of peanut butter and jelly and thought it was the weirdest thing ever.  Pretty, but definitely not something to consume, even in an emergency.

Having now lived on this large and glorious hunk of land for a while though, it makes total sense that America once voted a Peanut Farmer into the White House.  Luckily for everyone with a penchant for peanuts – they’re *SANE.  If JB told America it had to give up peanuts, I am as certain as I can be that he’d have a nationwide revolt on his hands.

Talking of that Bailor bloke – he started me down this peanut butter mousse road, since being British I wouldn’t intrinsically think about using peanut butter to make anything dessert.  His version was so rich and peanut-buttery - beyond even peanut butter itself – I could only manage a spoonful before I had to lie down and nap.  I can imagine if you served that to dinner guests you’d be breaking out the air mattresses and tucking everyone up in no time.

So I fiddled with this and that, made it *SANEr – which is highly amusing to me – and whipped up a dinner-party-worthy mousse for you.  But lest you think you have to wait for a dinner party and invite guests before you can make this peanut-lover’s dream – if I were you I’d make a big old bowl and keep it in the ‘fridge, and then anytime you need a little something, shove your spoon right on into this fluffy sea of peanutty glory.

Peanuts for President!

5.0 from 4 reviews

Creamy Peanut Butter Mousse
Author: 
Prep time: 
Total time: 
Serves: 6 – 8
 
Ingredients
  • 2 cups / 1 pint non-fat Greek yogurt
  • 1 cup / 8 fl oz. natural peanut butter
  • 3 oz. / 85g vanilla whey powder
  • ¼ tsp baking soda – DO NOT USE TOO MUCH! It will taste like soap.
  • ¼ tsp salt
  • 3 egg whites
  • ¼ tsp cream of tartar
  • 3 oz. / 85g xylitol or equivalent granular sweetener
Instructions
  1. In a large bowl beat together the yogurt and peanut butter until completely blended.
  2. Mix in the whey powder, baking soda and salt.
  3. In a separate bowl, whisk the egg whites and cream of tartar until stiff.
  4. Add ½ the xylitol and whisk well. Add the remaining xylitol and whisk until the egg whites are stiff and glossy.
  5. Gently fold the egg whites into the peanut butter mixture until completely blended.
  6. Spoon into dishes and chill in the ‘fridge.

 

 

*SANE™, inSANE, SANEity – terms used in Jonathan Bailor’s books, The Smarter Science of Slim (out of print) and The Calorie Myth.

What does SANE mean? Click here.Want more scrumptious recipes? Click here to check out my SANE Cookbooks!

Laura - How much cream of tartar? I don’t see it in ingredient list :). Thank you for ALL you do!!!

carrie - THANKS, Laura! Bad Carrie – that’s what comes of writing recipes at 11:45 pm. I fixed it now :-)

Cowgirl Rae - What is the purpose of the baking soda?

carrie - Ah ha, Rae! Great question :-) It tones down the tang of the yogurt.

Colleen - Hey Carrie, this looks soooo yummy. But how long would it last if I was making it for one, as an occasional after dinner treat?

carrie - Colleen – I have successfully kept it in an airtight glass container in the ‘fridge for a week. Hope that helps!

Kati Cole - Hi Carrie! It’s your egg girl again. This looks AMAZING. Any suggestions on something I can sub for them? It looks like they are for structure, so I’m pretty sure my fake powder stuff won’t cut it. Thank you! You’re awesome!

PS – I’m in Kirkland so feel free to point me to a specialty market if necessary!

carrie - Hello, Egg Girl! This is not so easy to solve. I’ll work on it :-) For now you could leave out the egg whites altogether and just add the sweetener straight into the peanut butter mixture, but this is SO rich if you can manage more than one spoonful I’d be surprised!

Seth Resler - Maybe it’s just ‘cuz I’m American, but that looks insanely good!

carrie - Ha, Seth! Make it and tell me what you think :-)

Tara - I just made this yesterday and it is FANTASTIC YUMMINESS! I can’t believe I waited so long to make it. Thank you, thank you!

carrie - Most welcome, Tara!

gabi - I finally made this today and I LOVED it – Looking for some other info on this blog I came back to this recipe and re-reading it I realized, in my hurry to make it alongside 6th grade homework assignments and making dinner before it was too late, I left out the whey protein, the baking soda and the salt (what????? silly me!!!!!) – I still think it tastes AMAZING – So in the next few days, all I have left to do is eat the remaining 7 bowls and make a new batch the right way :) Thanks a lot Carrie for all your recipes!!!! I LOVE THEM and look forward to more …… on your own schedule of course :)

carrie - You made me smile, Gabi! THANK YOU for your support!

Suzie Price - Carrie, I made the Creamy Peanut Butter Mouse – AMAZING. SOOOOO good. Simple too. Have to say I’ve been trying many of your recipes and they are ALL good. If you decide to develop a cookbook, I will definitely buy. Also, I appreciate your participation in all of the podcasts, perfect, too! Thanks for sharing, creating and being!! Suzie

carrie - Awwww, Suzie – thank you so much for your kind words. So happy that you love the recipes!

Kati the No-Egg Girl - Hi Carrie! I tried making this today with whipped coconut milk, but the milk didn’t separate in the fridge, and it didn’t whip much. So I did what any self respecting woman would do with a huge bowl of milk-based PB goodness – I poured it into my ice cream maker! AMAZING! Next time I am going to make it with chocolate protein powder for a candy-like treat. You can bet I’ll keep you posted!

carrie - Love it, Kati-No-Egg!!! :-)

Weds - I love this recipe. I am not a big peanut butter fan, but this stuff is phenomenol. The other day I needed a snack to take to work. I usually eat the mousse as a dessert, so I thought I had better have something to go with it to fill me up…. Instead of eating it with a spoon, I scooped it up with celery sticks. Omg! Waaaay better than ants on a log, plus a big dose of protein!!

carrie - Love this, Wednesday!! Ain’t it great to eat dessert all day long?!!

Ann - Hi Carrie!
I just made this today and it is sooooo tasty! For some reason I suck at whipping egg whites, so it wasn’t as pretty as yours, but it tastes like a Reese’s cup (I used chocolate protein powder because my vanilla is too fake tasting). Forget dessert- I made this purposely for my lunch. Ate with a bowl of cooked spinach and I am immensely satisfied :) You rock!

Fi - Hi Carrie! HAD to share…ive made this several times, love it! But today craved it, had no peanut butter!! Catastrophe! However, being the resourceful English gal I am, I added cocoa, cinnamon and some stevia, and topped with cocoa nibs… SANE chocolate mousse yumminness!! Hope your readers enjoy this version too!!

carrie - Love it, Fi!!!

Kellie - Carrie Brown you are and angel and these desserts are heaven!! They taste richer and unhealthier than they are but I can feel angelic whilst eating them knowing you and Jonathan approve and classify them SANE. Thank you so much!!

carrie - Eating SANE can be even more delicious than regular food!!!

Diane - Wow. Just made your version after I had made Bailor’s version. Yours is definitely lighter and I can eat a spoonful withourt reaching for a big glass of water. But there’s nothing wrong with that either. I made this with almond butter instead of peanut butter because it is what I had on hand. Sweet but not overly sweet. I can only eat a small portion as it is very filling and I like to eat.

carrie - Almond butter sounds great, Diane!

Andreanne - Hi Carrie. Any substitution for Greek yogurt in your recipes? I’m allergic to casein :(

Thanks for you website. I love it.