Chocolate Mousse

Our boys loved this chocolate mousse, which can be made a day ahead of time if you want. The recipe does use raw eggs, so we used pasteurized eggs.

You will need:

• 3 T unsalted butter
• 6 oz bittersweet chocolate chips
• 3 eggs, room temperature, yolks and whites separated
• ½ t cream of tartar
• ¼ c sugar
• ½ c heavy cream, cold
• 2 T instant espresso powder
• ½ t vanilla extract

Then you will…

1. Add the butter and chocolate chips to a medium microwave-safe bowl.
2. Microwave it in 20-second intervals, stirring between each round, until the chocolate is about three-quarters melted.
3. Stir, allowing the residual heat to finish melting the chocolate completely.
4. Separate the yolks and egg whites into two small bowls.
5. Whisk the egg yolks into the chocolate mixture, one at a time. You want to mix until smooth before adding the next yolk. Set aside.
6. Using a stand mixer or an electric hand mixer, whip the egg whites on medium-high speed until foamy.
7. Add the cream of tartar and beat until you have soft peaks.
8. Gradually beat in ¼ cup of the sugar and continue beating until you have stiff peaks.
9. Gently fold the egg white mixture into the chocolate mixture until well mixed in (i.e., you shouldn’t see streaks of white). Set aside.
10. Using a stand mixer or an electric hand mixer, whip the heavy cream and espresso powder on medium-high speed until it begins to thicken.
11. Add the vanilla and continue beating until you can make medium peaks that don’t lose their shape entirely.
12. Fold the whipped cream into the chocolate mixture. Be sure it is fully incorporated but don’t mix any more than necessary.
13. Divide the mousse between 6-8 individual glasses.
14. Chill at least 2 hours.

Holiday 7 Layer Bars

I made these with my toddler, who loved sprinkling everything into the pan. It is a sweet combination of dried cranberries, white chocolate, a little dark chocolate and some coconut.

You will need:

• 1 1/2 c graham cracker crumbs
• 8 T unsalted butter, melted
• 1 c white chocolate chips
• 1/2 c semisweet or bittersweet chocolate chips
• 1/4 c chopped walnuts
• 1 c dried cranberries
• 1 c sweetened coconut flakes
• 14 oz (1 can) sweetened condensed milk

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 baking dish with parchment paper.
2. Lightly grease the parchment with nonstick cooking spray.
3. In a small bowl, mix together the graham cracker crumbs and melted butter.
4. Spread into the prepared pan and light press together.
5. Sprinkle on the white chocolate chips.
6. Then sprinkle on the dark chocolate chips.
7. Next sprinkle on the chopped walnuts.
8. Then sprinkle on the dried cranberries.
9. Then sprinkle on the coconut.
10. Drizzle the condensed milk over the top.
11. Bake 30-35 minutes, until lightly golden on top. Center should be set.
12. Cool in the pan at least two hours before removing and slicing.

Peanut Butter Oatmeal Granola Bars

While home with our sweet newborn, I’ve learned having snacks I can eat one-handed nearby is a must. I love these bars chilled, so I recommend keeping them in the fridge and grabbing a slice when you need a delicious break from your day.

You will need:

• 1 c creamy peanut butter
• 1/4 c honey
• 1/4 c maple syrup
• 2 c old-fashioned oats
• 1 c dried fruit, roughly chopped
• 1/4 c dark chocolate chips, roughly chopped

Then you will…

1. Line a 9×9 baking dish with foil and lightly spray with nonstick cooking spray.
2. In a saucepan, heat the peanut butter together with the honey and maple syrup over medium-low heat until smooth and well combined. Remove from heat.
3. In a large mixing bowl, mix together the oats and dried fruit.
4. Stir the peanut butter sauce into the oat mixture.
5. Stir in the chocolate.
6. Press the mixture into the prepared dish and refrigerate at least 3 hours or until firm before slicing.

Cinnamon Chocolate Bundt Cake

Sometimes I just want to bake a cake. Sometimes it is a layer cake. Sometimes it is a Bundt cake. The other night called for a fresh baked Bundt cake.

You will need:

• 3 eggs
• 2/3 c vegetable oil
• 1/3 c unsalted butter, melted and cooled
• 2 t vanilla extract
• 6 oz plain Greek yogurt
• 1 1/4 c brown sugar
• 1 t baking soda
• 1 T baking powder
• 1/2 t salt
• 1/2 t nutmeg
• 3 c flour
• 1 c semisweet chocolate chunks, roughly chopped
• 1/2 c sugar
• 1 T cinnamon

Then you will…

1. Preheat your oven to 350 degrees. Grease and lightly flour a Bundt pan.
2. In a large mixing bowl, whisk the eggs until light and fluffy.
3. Whisk in the oil, butter, vanilla, and yogurt.
4. Mix in the brown sugar, baking soda, baking powder, salt and nutmeg.
5. Mix in the flour and chopped chocolate.
6. In a small bowl, combine the sugar with the cinnamon.
7. Spread half of the batter in the Bundt pan.
8. Sprinkle with half of the cinnamon sugar.
9. Spread the remaining batter in the pan and top with the remaining sugar.
10. Bake 50-60 minutes or until golden and a tester inserted comes out clean.
11. Allow to cool at least 10 minutes before inverting onto a serving plate.
12. Optional: top with a little powdered sugar glaze.

Chocolate Chunk Cookie Bars

This is based on ingredients that I have in my pantry on most days. It is easy to mix together and goes great with your favorite ice cream (or on its own)!

You will need:

• 8 T unsalted butter, melted
• 1 c sugar
• 1 egg, lightly beaten
• 1 t vanilla extract
• 1/2 t baking soda
• Dash of salt
• 1/4 t ground nutmeg
• 3/4 c old-fashioned oats
• 3/4 c all-purpose flour
• 1 c dark chocolate chunks

Then you will…

1. Preheat your oven to 350 degrees. Line an 8×8 inch baking dish with aluminum foil and lightly grease with nonstick cooking spray.
2. In a medium mixing bowl, combine the melted butter with the sugar.
3. Beat in the egg and vanilla.
4. Mix in the baking soda, salt, nutmeg, oats and flour.
5. Stir in the chocolate chunks.
6. Spread in the prepared dish.
7. Bake 18-23 minutes or until just turning golden and set in the middle.
8. Remove from oven and cool 5 minutes.
9. Remove from baking dish and allow to cool at least another 5 minutes before eating.

Lemon Chocolate Banana Bread

Here’s another sweet variation on banana bread. It’s got a few interesting twists like lemon zest and dark chocolate. I also used olive oil instead of butter or vegetable oil. The result is a banana bread that is a sweet surprise!

You will need:

• 3-4 ripe bananas, lightly mashed
• 1/4 c Greek yogurt (I had vanilla on hand, but plain would work too)
• 2 large eggs, lightly beaten
• 1/3 c olive oil
• Zest of one lemon
• 1 t vanilla extract
• 1 c dark chocolate chips (or coarsely chopped)
• 2 c flour
• 3/4 c brown sugar
• 3/4 t baking soda
• 1/2 t ground cinnamon
• 1/4 t ground nutmeg
• 1/8 t salt

Then you will…

1. Preheat your oven to 350 degrees. Lightly grease a loaf pan with nonstick cooking spray.
2. In a medium bowl, mix together the bananas, yogurt, eggs, olive oil, lemon zest and vanilla.
3. Stir in the chocolate pieces.
4. In a large bowl, combine the flour, brown sugar, baking soda, cinnamon, nutmeg, and salt.
5. Add the banana mixture to the dry mixture. Stir until just combined.
6. Pour the batter into the loaf pan and bake for 45-55 minutes, or until golden and just set in the middle.
7. Allow to cool 15 minutes before removing from the pan. Cool completely on a cooling rack.