“my tongue is still thinking about mousse”
it is officially the holiday season, and we couldn’t be happier. this is one of my favorite times of the year. great food, plenty of dessert and warm fuzzy bath robes to lessen the chill in the old apartment. but, according to our kickboxing instructor this is when the average person gains an extra 8 lbs. and let’s face it, for our co-workers we definitely have to take some of the blame for those lbs. and for that, we apologize in advance. but in the meantime, please enjoy this delicious, easy cake layered with mousse and topped with almonds. and stay tuned at the end of this post for a twist on the ordinary chocolate chip cookie.
1 box devils food cake that includes pudding in the mix.
1 1/4 cups water
1/2 cup oil
3 cups whipping cream
12 oz. semi-sweet chocolate chunks
1/4 teaspoon almond extract
1/4 cup sliced and toasted almonds.
1 – 15″ x 10″ x 1″ cookie sheet
1 – small cookie sheet
crisco for greasing
flour for coating
spatula for folding
mixer for mixing
prepare your cookie sheet. using shortening, coat the bottom and sides of your cookie sheet. lightly dust with flour and make sure to cover the entire pan. preheat your oven to 350 degrees.
mix your cake, as directed on the back of the box. pour into your flour coated pan and bake for 18 minutes. Do not follow the timing instructions on the back of the box. When cooking in such a shallow pan, it doesn’t need to cook as long as it normally would. during the last 7 minutes pour your almonds onto another cookie sheet and toast them. half way through those 7 minutes shake the pan a little as to toast other sides of the almonds.
while it’s baking, pour your heavy whipping cream into the mixing bowl and set your mixer on a medium speed and start whipping it up until you have whipped cream. approximately 8 minutes. while this is going, on low heat pour your chocolate into a medium sauce pan. as it starts to melt, stir constantly. once melted take off heat and add your almond extract and mix. set off to the side for about 10 minutes or until it’s cooled down. once cool fold into your whipping cream and mix until your cream is now chocolate brown. chill in the fridge.
let it cool. once your cake is out of the oven, let it sit about 5 minutes in the pan. after that, carefully flip your pan over using your cooling racks and remove from the pan. let cool completely. then divide in thirds, cutting approximately every 7 inches so that you have three separate cakes for layering. (using a bread knife) once separate place the first cake top side down, onto the serving plate you will be using. carefully apply a generous layer of mousse, leaving your edges mousse free. the idea is to have the layers exposed. add your second layer, spread mousse and add your third layer, spreading mousse on top. sprinkle almonds atop for garnish.
there you have it. the perfect little holiday party worthy cake that will have your quests salivating for more!!!! please enjoy and may your holidays be filled with lots of family, friends and of course love.
chocolate, chocolate chip cookies
i have baked this recipe so many times i think i could make them in my sleep. please note that these aren’t your typical chocolate chip cookies. they are light and fluffy and almost cake-like and they are slightly less sugary than most chocolate chip cookies. i make these for my husband who is diabetic and he loves them so much. it makes me happy to see him eating chocolate chip cookies and knowing that they are a decent alternative when eaten in moderation.
1/2 cup (1 stick) butter or margarine, softened
1/4 cup sugar
1/2 cup sugar substitute (i use splenda or apriva)
1 cup all-purpose flour
1 teaspoon vanilla extract
3 tablespoons cocoa
1/2 teaspoon baking soda
1/8 teaspoon salt
2 tablespoons skim milk
1/3 cup mini semi-sweet chocolate chips
1 ungreased cookie sheet
mixer of course
1 medium bowl
1 small bowl
and the usual measuring instruments
preheat your oven to 375 degrees.
in a medium bowl, mix sugar, sugar substitute and butter until smooth. add your egg and vanilla and blend well.
in a small bowl, mix flour, salt, baking soda and cocoa together. alternating with the milk, poor into your butter mixture and blend well. stir in the chocolate chips.
on and ungreased cookie sheet, spoon out your cookie dough. bake for 7- 9 minutes. cool. enjoy.
quick and easy cookies, to enjoy at a moments notice.