{"id":2437,"date":"2011-01-31T00:15:37","date_gmt":"2011-01-31T05:15:37","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=2437"},"modified":"2011-01-27T18:00:51","modified_gmt":"2011-01-27T23:00:51","slug":"guest-blog-post-carla-ideal-cooking-carlas-kitchen","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/guest-blog-post\/guest-blog-post-carla-ideal-cooking-carlas-kitchen\/","title":{"rendered":"Guest Blog Post: Carla of Ideal Cooking In Carla’s Kitchen"},"content":{"rendered":"\n
\n \"\u201dIdeal<\/a><\/div>\n

If you have never visited Carla\u2019s food blog you need to make a click<\/a> on over there to see all her wonderful offerings. In addition to all the wonderful videos, she features a dream home kitchen that many a foodie would envy, me included. Carla also highlights \u201cDaily Menus\u201d including holidays, and some are 1400 calories or less, being quite a healthy choice.<\/p>\n

About Carla<\/strong><\/p>\n

\n \"Carla<\/a>
Carla of \u201dIdeal Cooking In Carla’s Kitchen\u201d<\/div>\n

Carla Meine is currently the creator of the blog Ideal Cooking in Carla’s Kitchen<\/a> (ICCK) which is a video site about creating tasty recipes for those that are trying to eat healthier. She has over 30 years of experience in managing\/owning companies including Godfather’s Pizza, Mrs. Fields, and Sea Galley Restaurants. In her free time she plays tennis, creates new recipes for her blog, and enjoys spending time with her seven children and nine grandchildren. <\/p>\n

Join me in welcoming Carla to the CCR blog! She has a great recipe for some light and fluffy strawberry mousse cupcakes that I know you will all enjoy! <\/p>\n

The Recipe <\/strong><\/p>\n

\n \"Strawberry<\/a>
Strawberry Mousse Cupcakes<\/div>\n

Hello Cajun Chef Ryan readers, it\u2019s really awesome to be a guest blogger for someone I read so frequently. And while I never get nervous experimenting in the kitchen for one of my <\/em>blog’s, you\u2019ll have to forgive me if this post isn\u2019t up to par, as guest blogging isn\u2019t something I\u2019m used to doing. If you\u2019re not familiar with ICCK (that\u2019s okay I\u2019ll forgive you this time) it\u2019s my blog.\u00a0 I\u2019m always creating new recipes and talking about what I like and didn\u2019t like about the experiments; what pans out and what doesn\u2019t. Today, I went out on a limb with a pretty different dessert and just a basic recipe to upgrade. Though, if the empty cupcake pan at the end of the day was any indication, these Strawberry Mousse Cupcakes were a big hit with my family. The grand kids especially loved them and had no clue that they were sugarless.<\/p>\n

There\u2019s a recipe I made for a sugarless angel food cake and it has gotten a thumbs up when I used it in a fruit truffle. I thought now would be a great time to take the recipe and see if I could turn it into a fruit flavored cupcake since I had some Sugar-free strawberry Mousse Mix in the cupboard, I thought it would be a perfect time for it. Strawberry flavored cupcakes with strawberry mousse piped on top and I really liked the results<\/p>\n

Angel Food Cake scares a lot of people, so I made a video to show you just how easy it really is. I used a product called Sans Sucre Sugarless Strawberry Mousse Mix for frosting. (If you can\u2019t find that in your grocery store then get the Jell-O Sugarless White Chocolate Pudding and mix it up for the pie directions\u2014using less milk\u2014so it\u2019s really thick) Add some additional strawberry puree to that and blend. Refrigerate for at least 2 hours before using it to frost your cupcakes.\u00a0 <\/p>\n

Strawberry Mousse Cupcakes<\/strong><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1\u00bd<\/td>\nCups<\/td>\nSkim milk<\/td>\n<\/tr>\n
2<\/td>\nPkgs<\/td>\nSans Sucre Sugarless Strawberry Mousse Mix<\/td>\n<\/tr>\n
7<\/td>\nMedium<\/td>\nStrawberries, divided (Save 3 of them to garnish the cupcakes)<\/td>\n<\/tr>\n
2<\/td>\nTbsp<\/td>\nSugar Free Strawberry Jam<\/td>\n<\/tr>\n
1<\/td>\nCup<\/td>\nEgg whites (6-7 large eggs)<\/td>\n<\/tr>\n
\u00be<\/td>\nTsp<\/td>\nCream of Tarter<\/td>\n<\/tr>\n
\u00bc<\/td>\nTsp<\/td>\nSalt<\/td>\n<\/tr>\n
1<\/td>\nTsp<\/td>\nVanilla<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nSomersweet Baking Blend (you can use sugar or sugar substitute), divided<\/td>\n<\/tr>\n
\u00be<\/td>\nCup<\/td>\nSifted Cake Flour<\/p>\n

 <\/p>\n<\/td>\n<\/tr>\n<\/table>\n\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nTake skim milk and pour into a bowl.\u00a0Add Strawberry Mousse Mix.\u00a0With electric mixer blend on low for about a minute then increase speed to high for 5 minutes. Cover and refrigerate.<\/td>\n<\/tr>\n
2.<\/td>\nPrepare muffin tin with 12 liners.\u00a0Preheat oven to 350 degrees.<\/td>\n<\/tr>\n
3.<\/td>\nPuree 4 strawberries with strawberry jam in a blender until smooth.\u00a0 Set aside.<\/td>\n<\/tr>\n
4.<\/td>\nPour egg whites into the bowl of a stand mixer along with cream of tarter, salt and vanilla.\u00a0 Beat until stiff enough to form soft peaks but still moist and glossy.\u00a0 Add 6 Tbsp of sugar or sugar substitute, 2 Tbsp at a time, continuing to beat till egg whites hold stiff peaks (see video below).<\/td>\n<\/tr>\n
5.<\/td>\nWhile eggs are beating, sift cake flour with remaining 6 Tbsp of sugar or sugar substitute 2 times.\u00a0 When eggs have reached a stiff peak sift a third of the flour mixture into the egg whites and gently fold into them.\u00a0 Repeat 2 more times until you have folded in all the flour mixture.\u00a0 Then gently add the strawberry puree to the mixture and fold it in leaving a swirling affect.\u00a0 Scoop batter into muffin tins leaving a cap on each of them.\u00a0 Even though they rise in the oven they will fall a little upon cooling and this way they will still have a cap on them.\u00a0 Bake for 10-12 minutes until the tops are brown.\u00a0 Let cool completely.<\/td>\n<\/tr>\n
6.<\/td>\nTake mousse from refrigerator (prepared in step 1) and place in a pastry bag with star tip (or your favorite frosting tip) and pipe mousse on the top of each cupcake.\u00a0 Slice the remaining three strawberries into 4 pieces each and place one on the top of each cupcake.\u00a0 Place back into refrigerator until ready to serve. <\/td>\n<\/tr>\n<\/table>\n

This recipe makes 12 cupcakes.\u00a0 <\/p>\n

Each one has 90 calories, 2 fat grams, 13 carbs and 4 grams of protein.<\/p>\n

The Video<\/strong><\/p>\n

And here is her specially produced video just for this blog post!<\/p>\n

Happy viewing!<\/p>\n

\n