Espresso Chocolate Mousse



About two weeks ago I shared with you my low-carb chocolate peanut butter mousse. Today I am going to share a recipe very, very similar, except this recipe is not low-carb or healthy in any way, but it is so delicious and easy to make.   I came up with this recipe a few weeks ago when I had a Mary Kay party with my friends. I wanted something that would look as good as it tasted. And believe me, it did! 🙂


2 Cups heavy cream

3 Tbsp. peanut butter (I use p.b. whip)

1 cap full of vanilla ( I use madagascar)

1 Tbsp. Hershey’s special dark cocoa

2 tsp. sugar (add a 1 tsp at a time until desired sweetness is reached, 2 tsp. is plenty for me)

1 container of chocolate covered espresso beans



Save one hand full of espresso beans for decoration, set aside. Put the rest of the espresso beans into a food processor, process until they turn to crumbs. Next in a medium to large mixing bowl add all ingredients except espresso beans. Using a hand mixer mix until a fluffy mousse is formed. Gently fold espresso crumbs in a little at a time until desired taste is reached, I say this because some people like a lot of espresso and some people like a little espresso. I happen to be one that likes a lot of espresso. Next refrigerate for at least 2 hours. To serve put the mousse in a pretty dish and top with a few espresso beans. Enjoy!


Low-Carb Dark Chocolate Air Cookies



6 egg whites

2 Tbsp DaVinci Gourmet zero calorie french vanilla syrup(Found in stores w/ dry coffee creamers)

2 Tbsp Hershey’s Dark Cocoa

2 Tsp. Madagascar vanilla extract

2 tsp. truvia

4 Tbsp dark chocolate chips



In a medium size mixing bowl add egg whites, vanilla, French vanilla syrup, and truvia. Using a hand mixer, mix on high speed until egg whites become fluffy. They should look like this:


DSC00505Next add the cocoa, mix again until everything is blended well. Next add 4 Tbsp of chocolate chips and fold them into the mixture using a wooden spoon. Drop by Tbsp. full onto a cookie sheet that has been covered with wax paper.

DSC00506Bake at 250 degrees for about 45-50 minutes. Let cool 5-10 minutes before trying to take them off the wax paper. To do this you have to gentle peel them off putting one hand under the wax paper and the other hand to peel the cookie off . Enjoy! 🙂



10 Minute Oreo Fluff Pie

Oreo Pie

10 Minute Oreo Fluff Pie

My 10 Minute Oreo Fluff Pie is probably one of the easiest recipes you will ever make. The title says it all. Now I have never actually timed myself making this pie but I am sure 10 minutes is pretty accurate. If you happen to make this pie and decide to time yourself let me know how long it takes! May even be less than 10 minutes.

I came up with this recipe specifically for my brother aka Uncle Chuck. We were at a restaurant and there was this oreo fluff thing he couldn’t get enough of. Being the nice sister that I am I decided to recreate the recipe for him in a pie form. It is now one of his favorites. This recipe makes 2 pies so I jokingly say it makes one for Uncle Chuck and one for the rest of us. 😉  Hope you enjoy!


2 cups heavy whipping cream

2 Tbsp. sugar

1 tsp. vanilla

2 pre- made Oreo crusts ( Regular size, not the extra serving size

1 pack of Oreo’s crushed (just use regular Oreo’s, not double stuffed)

1. Take 2 full sleeves of oreo’s; crush and set aside.

2. In a medium/large size mixing bowl add heavy cream, sugar, and vanilla. Beat with hand mixer until stiff and fluffy.

3. Add Crushed Oreo’s and gently fold them into the fluff mixture.

4. Split the fluff mixture between 2 pie shells and smooth down with a spoon.

5. Crush the last sleeve of Oreos and use to top the pies. ( You may end up with some extra crushed Oreos just put them in a sandwich bag for later use. They make a great ice cream topping! 😉 )

6. Refrigerate for 4-5 hours or overnight.


*Click here for more great Pie Recipes No Bake Pineapple Fluff Pie  , 30 Sweet Pie Recipes to Try


Almond Snicker Doo’s

Almond Snicker Doo's

any feed back is greatly appreciated. If you have extra time please comment and/or vote @ thanks 🙂

4 Almond snickers bars (1.76oz each)
1 C. Sugar
2 eggs
1/2 tsp. almond extract
1/2 tsp. salt
1 tsp baking soda
21/4 C. flour
2 sticks butter (softened)
1 cup hershey baking chips (optional)
preheat oven to 375 degrees

Directions: In a medium size mixing bowl add salt,baking soda,flour,and sugar,mix well. Next, unwrap snickers bars and chop into small pieces. Add chopped snickers to dry ingredients. Next, mix eggs and almond extract together and pour into dry ingredients. Melt baking chips in Microwave 30 seconds at a time until melted. Add melted chocolate chips and soften butter to cookie mixture . Mix until all ingredients are blended together. Roll into teaspoon size balls and drop onto a greased cookie sheet. bake 8-10 minutes. ** If you prefer vanilla cookies omit chocolate baking chips**
yields about 3 dozen cookies

Almond Snicker Doo’s

Almond Snicker Doo's

This is about what your snickers should look like when they are chopped.

S’mores Pie

S'mores Pie

3-4 Tbsp. Peanuts
2/3 C. heavy whipping cream
1 C. Chocolate chips
1 Tbsp. butter
1/2 bag mini marshmallows
1 Graham cracker crumbled
1 Grahm cracker pie crust

In a medium sauce pan add peanuts, chocolate chips, butter and heavy whipping cream on medium heat until chocolate chips are melted. Reserve 2 Tablespoons of mixture. Add mixture to pie crust then top with mini marshmallows and put pie under broiler till marshmallows are golden brown (this happens very quickly) take pie out and top with grahm cracker crumbs and remaining 2 Tbsp. of chocolate mixture. refridgerate pie for atleast 2 hrs. for best results refridgerate over night.

Cherry Almond Crescents

Cherry Almond Crescents

These are so simple… and a big hit too! They disappeared pretty quickly on Thanksgiving. I will need a double batch next time!

1 Can cherry pie filling
2 rolls Pillsbury buttery crescents
4 teaspoons Almond extract
about a 1/4 cup semi sweet chocolate chips melted for drizzling over the top
Powdered sugar for the top

Preheat oven to 350
First open the cherry pie filling and add 4 tsp. of almond extract ( I mix it right in the can to save on dishes!). Mix well so extract is mixed in well. Then unroll the crescent and about 1 Tablespoon of mixture in the center of the fatter part of the triangle. Roll them up and bake at 350 degrees for about 10-12 minutes. Take them out and set aside. Then melt your chocolate chips in the microwave checking every 30 seconds till completely melted. Drizzle the melted Chocolate over the Almond Cherry Crescents and sprinkle with some powdered sugar.. ENJOY

wake me up pound cake

wake me up pound cake

an easy dessert made out of left over morning coffee

1 box Sara Lee’s frozen pound cake (plain! Do not buy anything with a lemon flavor)
1/2 Cup of your left over morning coffee
1/2 Cup sugar
1/2 tsp. Cinnamon
1 Cup heavy cream
1 Tbsp. sugar
5 Tbsps. French vanilla coffee creamer

First cut pound cake into 1/2 inch squares (pound cake can be frozen while doing this, it actually cuts cleaner when frozen in my opinion) set aside. Next make the simple syrup. To do this add coffee, 1/2 cup sugar & 1/2 tsp cinnamon in a pot over medium high heat. Heat the mixture until the sugar dissolves. This does not have to come to a boil. Once sugar is dissolved turn heat off and set aside. Next make the whipping cream. in a medium bowl add 1 Cup heavy Cream, 1 Tbsp. sugar and 5 Tbsps. French vanilla creamer. Using a hand mixer mix until mixture turns fluffy. Now you are ready to assemble! To make the truffle glasses look pretty I dip the rims in coffee and then in a sugar cinnamon. Start with the pound cake layer pieces in the bottom of the trifle glass then drizzle with the simple syrup then the whipped topping and repeat once. Then sprinkle some cinnamon on the top and place in the fridge for an hour and you are ready to go! Enjoy

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