No, it wasn’t blue. It was the second full moon in August, thus making it a blue moon. Note: Only for those West of Russia. For those East of Russia, you will see it in September! Note: Did you catch today’s National Geographic Photo of the Day? So pretty!
I am not entirely sure if that was why my life was flipped around over the past few days. Late last week, I was whisked back to Montreal for my grandfather’s funeral. After our return to Toronto, I had a short day with Rob before he was whisked off to New York for the week.
While I spent some fun time in the kitchen on Sunday (oh boy, do I have some fabulous recipes to share!), Rob and I shared a dinner picnic before he left.
We take our picnics seriously. Rob plugged his tablet into speakers for some tunes. Camera in hand. We had blankets although we secured a picnic table this time. Dinner in tupperware containers and portable desserts, to boot. With some swinging action afterwards.
The stars (or the moon?) aligned for our dessert.
Having recently replenished our peanut butter stash, buying the uber cute (and practical!) smaller 125-mL Mason jars last week and armed with half a package of silken tofu, I finally tackled Angela’s Mini Peanut Butter Cups in a jar, my way. Meaning, without a bottom nut crust, using agave as my sweetener and mistakenly doubling the chocolate shell! So, instead I created a Portable No-Bake Peanut Butter Mousse with a Chocolate Magic Shell.
This reminded my of my highly-praised Almost Guiltless No-Bake Chocolate Mousse Pie, but instead of a chocolate tofu mousse, it is peanut flavoured. Instead of a bottom crust, I opted for a top chocolate shell. A recreated peanut butter cup. In abstract form. It all looks the same in your belly anyhow, right?😉
Making the dessert in a small mason jar was ingenious- you can make smaller portions and the lids make them super portable (and stackable in the fridge).
In my photos, you will notice the thickness of my chocolate layer. I had extra chocolate sauce left over, so I just added more to each portion. While more chocolate would never seen like a problem, it was thick and harder to crack. Not that we minded, much, but I decreased the chocolate amount in the directions. In case you enjoy cracking the tops of desserts as much as I do.