Our life in a nutshell...

Don’t you hate when people start blogs, convince you to read said blog, get you excited (or even the least bit interested) in their life and then out of no where they stop blogging and you're left stranded without any inclination of what they are doing....Are they alive? How are their wedding plans coming along? Do Ron and Bethany not eat anymore because I haven't seen a new recipe in weeks? Ok, maybe that was a bit over the top and not that any of you reading really "care" that I haven't blogged for over a month; however, I still feel like I am slacking on my ONE resolution for the year.

Work has pretty much consumed my days, nights and weekends lately as it is my busiest time of the year. If I can just get through the next couple of weeks and a few more events, it will be smooooooooth sailing for the rest of year, per se. Knowing how crazy my spring workload would be, Ron and I worked hard to get a lot of big ticket items planned or booked for the wedding back in the fall and winter. Come June, we can start all the DIY crafting and fun projects. J

So what have the last few weeks entailed, you ask? Here's a quick recap of what we have been up to.

• Booked our DJ and got a phenomenal deal on the price and package.
• The search for an apartment/condo/townhouse/house has begun. We are not ready buy anything quite yet but are very interested in renting (possibly a house) for another year or two.
• Wedding invitation design/concept has been finalized. I found my inspiration via Pinterest, of course, and created an invitation that fits perfectly with our theme. 
• Linen colors have been chosen and they are FABULOUS!
• Went on another walk through with our caterer at Danada House and semi finalized the layout of the cocktail reception, guest book room (yes, we have a whole room dedicated to it) and then of course, the atrium where dinner and dancing will take place. J
• And last but not least, Ron has started to pack and get ready for his move at the end of the month. He'll be moving home to save some money until we get married. 

That's been our life in a nutshell. I can't wait to have my evenings and weekends back and I'm sure Ron will be happy to have a break from attending all my events. J He's such a good sport. Up next on our agenda is a wine festival and specialty food tasting in early June. Stay tuned for that blog post.

Only 162 days to go...

Recipe - Chocolate Cheesecake Mousse Cups

If you are looking for a fabulously, delicious treat to make for Mother's Day, look no further. I made this scrumptious dessert for Easter a couple of weeks ago and my family DEVOURED it. Of course Ron and I added our own touches to the original recipe including extra coffee, whipped cream and the addition of Heath crumbles.

Be sure to use your adorable dessert cups or dishes to display this work of art. If you don't have specific dessert dishes, use stemless wine glasses, rock glasses or any other clear dish so everyone can see all the amazing layers.

INGREDIENTS
1 cup Heath Bar crumbles (or your favorite cookie crumbles like Oreo) 
1 tablespoon sugar
2 tablespoons butter, melted
1 teaspoon gelatin
2 tablespoons coffee liqueur, or cold espresso
2 cups (1 pint) heavy whipping cream
1 tablespoon vanilla
8 ounces cream cheese, at room temperature
1 cup powdered sugar, divided
3-4 ounces bittersweet chocolate, melted and cooled
3 tablespoons cocoa powder (or Nestle Nesquik which we had on hand)
1 1/2 cups diced strawberries

6 Servings - Serving size is about 3/4 cup.


OPTION 1
In a medium bowl, combine the cookie crumbs, sugar, and melted butter. Mix until the crumbs are well coated. Reserve 2 tablespoons of crumbs for garnish. Divide the remaining crumbs evenly between 6 serving dishes and gently press to form a solid layer. Set aside.

OPTION 2
If you don't want the layer of crumbs at the bottom, simply smash enough cookies or Heath bars for garnish on the top of your mousse. Set aside.

In a small bowl combine the gelatin and the coffee liqueur. Allow to bloom for 10 minutes, then heat in the microwave for 8-10 seconds, or until melted. Let the mixture to cool for 5 minutes.

In a large bowl using a hand mixer, combine the heavy cream, 1/2 cup of the powdered sugar, and vanilla. Beat the mixture on medium speed until it begins to thicken, roughly 1 minute, then slowly add the gelatin mixture. Increase the speed to medium-high and beat until the mixture forms soft peaks, about 30-45 seconds. Reserve 1/3 of the whipped cream in a separate bowl for garnishing the desserts. Set the rest aside.

In a separate large bowl using the hand mixer once again, combine the cream cheese, the remaining powdered sugar, melted chocolate, and cocoa powder. Beat on low speed until just combined, then increase the speed to medium and beat until lighter in color, roughly 1 minute. Add half of the whipped cream to the mixture and blend for a few seconds. Add the remaining whipped cream and blend until no streaks of white remain.

Divide the chocolate mixture evenly into the prepared dessert cups. Sprinkle diced strawberries or any other fruit over the mousse, then top with the reserved whipped cream. Garnish the tops of the mousse with the reserved cookie crumbs.

Adapted from Evil Shenanigans.