Chocolate Mousse Cake

Cake Layer (bottom layer)

Ingredients:

• 1 pkg. of chocolate cake mix (I like milk chocolate)
• 1 can Sour Cream, 16 oz. or 8 oz.(cake will be fluffy with less sour cream)
• 2 Eggs
• 1/4 cup vegetable oil
• 1/2 cup coffee (any flavor)

1. Preheat over to 350 degrees F. Spray no-stick oil on the bottom and sides of a 13x9-inch pan. Line the bottom of the pan with a parchment paper for easy removal later.
2. Mix all above ingredients with a electric mixer until well blend.
3. Pour the mixture in the pan and bake for 25-30 minutes or until a toothpick comes out clean from the center of the cake.
4. Set aside until cool completely.

Milk Chocolate Mousse Layer ( middle layer)

Ingredients:

• 2 Tbsp. cocoa powder
• 4Tbsp. hot water
• 1 tsp. Gelatin
• 1 Tbsp. cold water
• 1 cup milk chocolate chips
• 1 1/2 cups heavy cream
• 1 Tbsp. sugar
• pinch of salt 

1. Sprinkle gelatin over 1 Tbsp. cold water, set for few minutes. Then add 4 Tbsp. hot water, stir until gelatin melted. Whisk together the cocoa powder and hot gelatin water mixture in a small bowl; set aside.
2. Melt the chocolate chips in the microwave for total of 1 minute(30 seconds at a time). Stir until smooth. Whisk in cooca powder mixture until smooth.
3. With a electric mixer, whip the cream, sugar and salt on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks form when the whisk is lifted, 30-60 seconds.
4. Fold in whipped cream 1/3 at a time until no streaks remain.
5. Pour the chocolate mousse into the pan over the cooled cake. Tap gently on the counter few times to remove air bubbles.
6. Gently smooth the top with a spatula. Refrigerate for at least 15 minutes while prepare the top layer.

White Chocolate Mousse Layer (Top Layer)

Ingredients:

• 1 tsp. gelatin
• 1 Tbsp. water
• 1 cup white chocolate chips
• 1 1/2 cups heavy cream

1. Sprinkle the gelatin over the water in a small bowl. Let stand at least 5 minutes to soften.
2. Place white chocolate chips in a medium bowl. Bring 1/2 cup of heavy cream to a boil in a small saucepan. Remove the pan from the heat, add gelatin mixture and stir until dissolved.
3. Pour the hot cream mixture over the white chocolate chips. Let stand about 1 minute. Whisk until the mixture is smooth. Cool to room temperature.
4. Using a electric mixer, whip the remaining 1 cup heavy cream to soft peaks form when the whisk is lifted. Fold the whipped cream to the white chocolate mixture until no streaks remain.
5. Spoon the white chocolate mousse into the pan over the middle layer. Smooth the top with an offset spatula.
6. Chill the cake in the freezer at least 2 hours.

Optional: Sprinkle with cocoa powder or chocolate fudge topping before serving.

This is the kind of cake that you just cannot stop eating until all gone. Soooooo GOOOOOOD! ,

Cranberry Gumdrops

Mostly adopted from http://www.tasteofhome.com/.
 
Ingredients Directions

• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 1 can (16 ounce) jellied cranberry sauce
• 2 cups sugar, divided
• 3 packages (3 ounces each) raspberry gelatin

• In a saucepan, sprinkle unflavored gelatin over water; let stand for 2 minutes to soften. Add cranberry sauce and 1 cup of sugar; cook over low heat until sauce is melted and sugar is dissolved, about 10 minutes. Whisk until smooth.
• Remove from the heat and add raspberry gelatin; stir until completely dissolved, about 3 minutes. Pour into an 8-in. square dish coated with cooking spray. (Or use Ice cube trays). Refrigerate about 30 minutes or until set.


• Cut into 1-in. squares; roll in remaining sugar.

Libby's Pumpkin Bread

Mostly adopted from Libby's Recipe. It's the BEST pumpkin bread! Great with milk or coffee in the morning. Love it!

Ingredients

• 3 cups all-purpose flour
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or Grapefruit juice
• 1 cup dried cranberries or raisins.

Directions

PREHEAT oven to 325° F. Grease and flour two 9 x 5-inch loaf pans.

COMBINE flour, cinnamon, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

BAKE for 45 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Recipe makes two loaves.

Cream Cheese Filling (optional):

• 1 package (8 oz.) cream cheese, soften
• 1/2 cup sugar
• 1 tsp. vanilla

Beat about ingredients in a medium mixing bowl until smooth. After pour half of pumpkin mixture in the loaf pans, spoon the cream cheese mixture evenly on the center of pumpkin mixture. Then cover with the rest of pumpkin mixture. Bake as directions above and cool in the refrigerator before slice the bread.

Sweet Soy Sauce Dressing

Ingredients:

• 2 Tbsp. Soy Sauce
• 1 Tbsp. Sugar
• 1 Tbsp. Honey
• 1 Tbsp. Sesame Oil
• 2 Tbsp. Olive Oil (Cold pressed is better for Salad)
• 2 tsp. Lemon Juice
• 1 tsp. Garlic Powder
• Pinch of salt and black pepper to your taste

Mix all ingredients together with a fork or with a blender, until sugar dissolved. Pour over your favorite salad mix and toss until mix well. Enjoy!

My favorite salad mix for this dressing:

• Leafy: roman lettuce, head lettuce, kale, even heart of napa cabbage. Chop to bite size as you like.
• Colorful: Shredded carrot, cranberry or raisins, (or yellow bell pepper, just a little for the pretty color).
• Flavorful: cilantro, chopped fresh garlic (they are the MUST add-on items for my salad)
• Crunchy: crushed cracker, shredded fresh bell pepper, or bacon bites, bean spouts, celery, apple and pear.

There are really no rules for the salad mix, You can use anything you like. When I need to make a quick dish, I just use what I have in my refrigerator. I also use add this salad to the Pita bread for a quick snack. They all taste great because of this dressing!