Rapscallion Adventures

I love to cook, and I love to be inspired. Recently I found that everyday of the year is a Food Holiday of some sort. This page is following that inspiration with recipes and photo’s related to every food holiday for 365 Days of the Year. I know I am a little late starting in April but it is okay to not be on time for everything.

April 2026

  1. Sourdough Bread Day
  2. Peanut Butter and Jelly Day / Burrito Day
  3. Chocolate Mousse Day
  4. Cordon Bleu Day
  5. Baked Ham and Pineapple Day / Caramel Day
  6. Caramel Popcorn Day / Hostess Twinkie Day
  7. Coffee Cake day
  8. Empanada Day
  9. Chinese Almond Cookie Day / Gin and Tonic Day
  10. Cinnamon Crescent Day
  11. Cheese Fondue Day / Poutine Day
  12. Grilled Cheese Sandwich Day / Licorice Day
  13. Make Lunch Count Day / Peach Cobbler Day
  14. Pecan Day
  15. McDonalds Day / Baked Spiral Ham Day
  16. Day of the Mushroom / Eggs Benedict Day
  17. Cheeseball Day
  18. Animal Crackers B-day
  19. Garlic Day
  20. Lima Bean Respect Day / Pineapple Upside Down Cake Day
  21. Chickpea Day / Chocolate Covered Cashew Truffles Day
  22. Jelly Bean Day
  23. Cherry Cheesecake Day / Picnic Day
  24. Pigs in a Blanket Day
  25. Zucchini Bread Day
  26. Pretzel Day
  27. Prime Rib Day
  28. Blueberry Pie Day
  29. Shrimp Scampi Day / Stop Food Waste Day
  30. Raisin Day / Bubble Tea Day

Recipes For April

Not every day inspires a recipes but those that do here they are!!!

Chocolate Mousse – Julia Child Inspired – April 3

From, Mastering the art of French Cooking by Julia Child

Ingredients:

  • 4 egg yolks
  • 3/4 Cup instant sugar (super fine sugar)
  • 1/4 Cup Orange Liqueur
  • 6 Ounces Semi-Sweet Chocolate
  • 1/4 Cup Strongly Brewed Coffee
  • 1 – 1/2 Sticks Unsalted Butter, Softened (6 Ounces)
  • 1/4 Cup Finely Diced Sugared Orange Peel, Optional
  • 4 Egg Whites
  • Pinch of Salt
  • 1 Tablespoon Granulated Sugar
  • Creme Anglaise or Sweetened Whipped Creme for Serving

Directions:

  1. Beat together the Egg Yolks and Sugar. Beat the Egg Yolks until thick and pale yellow. The mix should fall back on itself, forming a slowly dissolving ribbon. Then, beat in the orange liqueur.
  2. Heat and Cool the Mixture. Set a mixing bowl over water that’s not quite simmering and keep beating for 3 – 4 minutes. Until the mixture is foamy. As Julia notes in the recipe, it should be too hot to touch. Then, beat over cold water for 3 – 4 minutes until the mixture is cool and forms the ribbon. It should feel Like Mayo.
  3. Melt the Chocolate. Melt chocolate with coffee over hot water. Remove from heat and beat in the butter a bit at a time, until it’s smooth. Beat the chocolate into the egg yolks and sugar, then, if desired, beat in the orange peal.
  4. Combine Egg Mixture and Chocolate Mixture. Beat the egg whites and salt until soft peaks form. Add the sugar and beat until stiff peaks form. Stir 1/4 of the egg whites into the chocolate mixture, then fold in the rest.
  5. Chill and Serve. Put the Mousse into a serving dish or dessert cups. Refrigerate for at least 2 hours or overnight. Top with creme anglaise or whipped cream just before serving.