Category: DESSERTS

Marbled Chocolate Almond Bark with Sea Salt

Marbled Chocolate Almond Bark with Sea Salt

Chocolate bark is a Holiday classic treat. I hope you agree with me?! However, Marbled Chocolate Almond Bark with Sea Salt is simply amazing. Using simple ingredients we can turn it into the perfect gift for your friend, boss, teacher, or even just to serve read more

Apple and Persimmon Cinnamon Muffins

Apple and Persimmon Cinnamon Muffins

It was one of those glorious mornings that just begged for something comforting—something warm, fragrant, and made with love. Enter these Apple and Persimmon Cinnamon Muffins. The aroma of apples, persimmons, and cinnamon baking in the oven filled my kitchen like a cozy hug. Can read more

Pumpkin Spice Cookies

Pumpkin Spice Cookies

Pumpkin Spice Cookies

I just love the fall time and all the aroma in the air. Pumpkin spice cookies, lattes, and apple pies.

When my kids smell cookies baking in my oven they have this amazingly happy expression on their faces.

I think, or better said, I hope they will never grow out of making that happy expression when cookies are baking. It makes my heart melt.

Pumpkin Spice Cookies

Click here for more tasty cookie recipes

While they were picking the leaves outside, and cleaning our backyard on this chilly day, I surprise them with warm milk and pumpkin spice cookies.

Their red and smiley cheeks were all I needed to fulfill my day. These are pretty simple. Not much mess; combine, mix, bake.

Pumpkin Spice Cookies

If you cannot find “pumpkin pie spice”, it basically contains an equal amount of cinnamon, ginger, nutmeg, allspice. I used USDA Organic Pumpkin Pie Spice by Simply Organic.

Yield: Makes 18 Cookies

Pumpkin Spice Cookies

Pumpkin Spice Cookies

These are pretty simple. Not much mess; combine, mix, bake. You can personalize them by adding nuts or dried fruit or perhaps chocolate chips.

Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes

Ingredients

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In the bowl combine together by mixing butter and both types of sugar until creamy, then add the egg and vanilla extract, and continue mixing until smooth. Set aside.
  3. In another bowl, mix flour, pumpkin pie spice, salt, cinnamon, baking soda, and oats together.
  4. Gradually add the flour mixture to the wet ingredients on low speed. Stir until well incorporated.
  5. After combining all the ingredients, place in the fridge for about 10 minutes just for you to easier scoop on the baking dish.
  6. Place cookie dough balls (I use a 2 tablespoon sized scoop) on a baking sheet. This is completely optional. but I like adding sugar marks on the top of the cookies just like you would on peanut butter cookies. So I dip my fork into water then sugar and pressing it onto cookies. This is just gives a bit extra taste or texture and sweetness. Then I sprinkle with some more oats. Like I said, it is completely optional.
  7. Bake for about 10-12 minutes in the preheated oven.
  8. Allow the cookies to cool on the baking sheet for a few minutes, and then transfer them to a cooling rack.

Notes

Pumpkin Spice Cookies


You may add raisins or even chocolate chips if you like.

Chopped nuts, as well as seeds, are always amazing in cookies.

A few of my Recommendations from Amazon Store:

Wildone Baking Sheet with Silicone Mat Set, Set of 4 (2 Sheets + 2 Mats) Click HERE

Measuring Cup and Scale


Nutrition Information:

Yield:

18

Serving Size:

1

Amount Per Serving:Calories: 208Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gCholesterol: 37mgSodium: 181mgCarbohydrates: 25.4gFiber: 1gSugar: 13.7gProtein: 2.4g

Nutrition information isn’t always accurate due to automatic calculation, however, we try our best. Thank you!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Roasted Butternut Squash

Roasted Butternut Squash

When I was a little girl we always had roasted pretty much around this time of the year. I just loved Roasted Butternut Squash from the aroma to the taste itself. Nothing was more pleasant than fire-roasted sweet winter squash, but that goes for pumpkin read more

Chocolate Cupcakes with Marshmallow Cream

Chocolate Cupcakes with Marshmallow Cream

Chocolate Cupcakes with Marshmallow Cream are amazingly delicious. They are even sweeter when made in the company of your kid. When we have breaks from school we love cooking together, making friendly cooking competitions and creating memories. Tap here for more tasty desserts These cupcakes read more

Classic Chocolate Mousse

Classic Chocolate Mousse

Classic Chocolate Mousse

Here is my CLASSIC CHOCOLATE MOUSSE recipe. Because February is for love, birthdays… and lots of chocolate.

If there’s one thing my family doesn’t mess around with, it’s chocolate. We’re full-blown chocoholics over here. And if the chocolate stash runs dry? No worries—we’ll devour anything sweet within reach. Cookies, candies, frosting off the cupcakes—don’t judge.

Naturally, February is our favorite month. Not just because of Valentine’s Day, but because both my husband and I celebrate our birthdays this month—just 10 days apart! It’s the perfect excuse to indulge in a little extra pampering, a few romantic dinners, and of course… decadent, velvety desserts.

That’s where this Orgasmic Classic Chocolate Mousse comes in. I tested it early this year (because why wait?), and let me tell you—it passed my husband’s chocoholic test with flying colors. And yes, he’s that kind of chocolate critic, so his thumbs up are 100% legit.

Classic Chocolate Mousse

Chocolate Mousse, Two Ways – Because Life Calls for Options

Whether you’re in the mood to whip something fancy or just want dessert in five minutes flat, I’ve got you. This mousse comes in two glorious versions:

  • The Lazy Genius: Quick, easy, no eggs. (Your little secret.)
  • The Classic Indulgence: Homemade from scratch and absolutely divine.

Lazy Genius Chocolate Mousse (5-Minute Fix)

Perfect for busy days and last-minute guests

Ingredients:

  • 1 box instant chocolate pudding (the kind that uses cold milk)
  • 2 cups cold milk
  • 1 cup whipped cream or Cool Whip

Optional: chocolate shavings, berries, or extra whipped cream for topping

Directions:

  1. Whisk pudding mix and cold milk until thick (about 2–3 minutes).
  2. Gently fold in whipped cream.
  3. Spoon into serving glasses or jars.
  4. Chill for at least 30 minutes.
  5. Top with anything your heart desires.

Shortcut Tip: Nobody needs to know this came from a box. Just serve it in pretty glasses and act like it took hours. I won’t tell if you don’t.

steps how to make chocolate mousse

Classic French-Style Chocolate Mousse

Rich, creamy, and totally worth the effort

Ingredients:

  • 3 pasteurized eggs (yolks and whites separated)
  • ⅓ cup granulated sugar (66g)
  • 2¼ cups heavy whipping cream, divided (540mL)
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, finely chopped

Optional toppings: Whipped cream, chocolate shavings, fresh berries

Directions:

  1. In a large bowl, whisk egg yolks and sugar for about 1 minute until pale and velvety.
  2. Heat 1¼ cups of cream in a small saucepan over medium heat until steaming (do not boil).
  3. Remove from heat and stir in chopped chocolate until melted and smooth. Now is the time to add any flavoring. I used vanilla extract, but you can add mint, espresso, or orange liquor, etc. 
  4. Gradually whisk the chocolate mixture into the egg yolks. Set aside to cool, stirring occasionally, until just warm to the touch (about 30 minutes).
  5. In another bowl, beat egg whites until stiff peaks form. Fold in ⅓ of the whites to lighten the mixture, then fold in the rest.
  6. Beat the remaining 1 cup of cream to stiff peaks and fold it into the mousse.
  7. Spoon into small glasses or ramekins. Chill at least 4 hours or up to 2 days. (Loosely cover if chilling overnight.)
  8. Top with whipped cream, chocolate curls, or fruit just before serving.

How to Pasteurize Eggs at Home (Quick DIY)

If you’re using raw eggs and want to be safe:

  1. Heat water to 135°F–140°F.
  2. Remove from heat, and gently place eggs in the water.
  3. Let sit for 2–3 minutes, then remove and dry.

Done! Your eggs are now pasteurized and safe to use in recipes like mousse or tiramisu.

Topping Ideas & Flavor Boosts

  • Fresh raspberries, cherries, or mixed berries
  • Crushed cookies, brownie bits, or graham cracker crumbs
  • Chocolate curls or cocoa nibs
  • A splash of espresso or a drizzle of hazelnut liqueur
  • Dairy-free whipped topping for a non-dairy option

Whether you’re going all-out with the classic mousse or taking the shortcut (because life is busy!), this dessert is a total showstopper. It’s rich, creamy, and absolutely swoon-worthy. Perfect for birthdays, Valentine’s, anniversaries—or a random Tuesday night when you need something sweet.

Let me know in the comments—are you Team Classic or Team Lazy Genius

Recipe you might like:

Pumpkin Choux Pastry with Chocolate and Vanilla

No Bake Carlota de Limon Cheesecake

Hey, if you decide to make my easy and delicious Classic Chocolate Mousse, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

I am also creating a list on Amazon for cooking essentials, so stay tuned.

 
Yield: 6 Servings

Classic Chocolate Mousse

Recipe for Chocolate Mousse

Rich, creamy, and totally worth the effort

Prep Time 40 minutes
Chill Time 4 hours
Total Time 4 hours 40 minutes

Ingredients

  • 3 pasteurized eggs, yolks and whites separated
  • ⅓ cup (66g) sugar
  • 2¼ cups (540mL) heavy whipping cream, divided
  • 1 teaspoon vanilla extract
  • 8 oz semi-sweet chocolate, finely chopped, about bar and a half
  • Optional toppings: Whipped cream, chocolate shavings, fresh berries

Instructions

  1. Heat 1¼ cups of cream in a small saucepan over medium-high heat until steaming (do not boil).
  2. Remove warm cream from heat and stir in chopped chocolate until melted and smooth, and add any flavor. I used vanilla extract.
  3. In another bowl, whisk egg yolks and sugar for about one minute or until pale and velvety.
  4. Gradually whisk the chocolate mixture into the egg yolks. Set aside to cool, stirring occasionally, until just warm to the touch, about 10 to 15 minutes.
  5. In another bowl, beat egg whites until stiff peaks form. You can use your stand mixer. Fold in ⅓ of the whites to the creamy chocolate mixture just to lighten it up, then fold in the rest of it.
  6. Using your mixer or stand mixer, beat the remaining 1 cup of heavy cream into whipped cream. Stop when you see stiff peaks, then fold it into the mousse.
  7. Gently spoon or pour into small glasses or ramekins. Chill at least 4 hours or up to 2 days. I like covering it loosely with plastic wrap and leaving it overnight in the fridge.
  8. Top with whipped cream, chocolate curls, or fruit just before serving.

How to Pasteurize Eggs at Home (Quick DIY)

  1. If you’re using raw eggs and want to be safe:
  2. Heat water to 135°F–140°F.
  3. Remove from heat, and gently place eggs in the water.
  4. Let sit for 2–3 minutes, then remove and dry.
  5. Your eggs are now pasteurized and safe to use in recipes like mousse.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:Calories: 286Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 137mgSodium: 45mgCarbohydrates: 28gFiber: 3gSugar: 23gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Chocolate Cake Balls

Chocolate Cake Balls

Are you tired of sweets? I am sorry if I am bombing you with sugar overload lately, but hey it’s that time of the year when we are allowed to indulge just a bit more. Ok, that is off if you are on a restricted read more

Chocolate Fudge Cookies

Chocolate Fudge Cookies

I love simple, easy and relaxing Sundays- we sit at the table, talk, laugh, munch, fight who is going to get the last bite and all the usual stuff that family can do around the dining room table. My family is on the sweet tooth read more

No Bake Muesli Peanut Butter Energy Bites

No Bake Muesli Peanut Butter Energy Bites

No Bake Muesli Peanut Butter Energy Bites

After many fails, I finally mastered making these tasty No Bake Muesli Peanut Butter Energy Bites.

One of my readers had a recipe suggestion, and I have to admit that I failed and I failed miserably. She asked for a simple energy bar recipe.

I tried so many recipes in the last few days that in the end I just gave up. Well,I could not cut it without making one huge mess, but at least I have like 2 pounds of a very tasty addition to our cereals of sweetened oats and granola with dry fruits and nuts.

No Bake Muesli Peanut Butter Energy Bites

I tried going old school before photo shooting them by freezing the whole mixture in the baking pan, but it crumbled each time when the knife starts going through… sigh!

Then today while trying it again (ahem! BTW failed attempt) I thought why not rolling it into these bite-size balls. Although they are not bars, and they are not as easy to work with as they might look, I manage to make the whole bag of these. However, you need to work fast before the mixture starts cooling off.

No Bake Muesli Peanut Butter Energy Bites

The taste is fantastic, I love this mixture and got to say everything works very well together. My taste tester aka hubster loved it too.

As soon as he popped the first bite ball in his mouth it was mmmm reaction, so I know my taste buds are not tricking me into believing that the whole recipe wasn’t worth making ’cause it certainly was worth it. 

Yield: 8-10 Servings

No Bake Muesli Peanut Butter Energy Bites

No Bake Muesli Peanut Butter Energy Bites

No Bake Muesli Peanut Butter Energy Bites

Prep Time 5 minutes
Cook Time 5 minutes
Cooling time 30 minutes
Total Time 40 minutes

Ingredients

  • 1-pound All-natural Muesli Mix, ingredients in the notes
  • 1 Cup of Chopped Unsalted Peanuts, or any other nuts
  • 1 additional Cup of your favorite dry fruit, or you can add more than 1 kind
  • 1 teaspoon Salt
  • 1 cup natural creamy Peanut butter, or any other nut butter such as almond or hazelnut butter
  • 2 tablespoons Pure Organic Maple Syrup
  • 2 tablespoon pure honey
  • 1 teaspoon canola oil
  • 1/4 cup light brown sugar

Instructions

  1. In a small saucepan over medium heat, combine maple syrup, honey peanut butter, canola oil, and brown sugar. Stir and cook until mixture just begins to bubble, about 3-5 minutes. 
  2. In a large bowl, combine muesli mix, peanuts, dry fruits, and salt.
  3. Pour peanut butter mixture over dry mixture and stir gently with a spatula until well combined. 
  4. Take about 2 Tablespoons of the mixture and with the palm of your hand start to form little ball size of a golf ball--you can make even smaller or bigger. Press tightly until it can stay in ball form. Place carefully in the container with the lid and in the fridge. 
  5. Allow cooling completely in the refrigerator for 30 or more minutes. 
  6. Once set, it is ready for eating. 
  7. This could be in the fridge for up to 3 days and in the freezer (airtight container) for up to a month. 

Notes

  • This is fantastic in the morning to pick up your energy and could be added about a handful with your cereals. Also, freeze them overnight and pack for work snack the next day. 
  • I used Seven Sundays Muesli Mix since I got it for a gift, but you can make it yourself just by mixing together:
  • Whole grain oats
  • Whole Grain Barley
  • Organic Wholegrain Rye 
  • Sunflower Seeds
  • Fruits: Raisins, Apples, Dates 
  • Almonds
  • Pumpkin Seeds
  • Coconut
  • Golden Flaxseeds
  • Spices

This was complete and only list of the ingredients that were used in the Seven Sundays Cereal brand. The pack is 1 pound and it is also unsweetened and untoasted. All of the ingredients in Seven Sundays muesli have been pasteurized before reaching the facility, so they have been steamed, blanched or heated to kill any bacteria and meet food safety criteria. 

Source: Seven Sundays

Shop at my Amazon Store 

I was not provided with the product "Seven Sundays Muesli" nor paid for review by their company. I liked it and that's why I put it on the list of the ingredients. 

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Lemon Poppy Seed Bread

Lemon Poppy Seed Bread

One of my favorite cakes are ones that are infused with lemons, especially this tasty Lemon Poppy Seed bread. I still love creamy chocolate cakes, ice-cream cakes and of course with loads of nuts, but there is something so tempting and delicious once you take read more