We’ll get right to the Healthy Chocolate Mousse Recipe. I don’t have any time to stay and chat today. I’m really sorry!
I try to do this pretty much never, but I’m afraid I’m going to have to eat and run. Today has been nuts. Just simple as that. But it’s totally okay. Because this recipe is actually perfect for those nuts-o kind of days. In fact, I made myself a bowl this morning before running out the door!
It’s two ingredients + fruit (if you want), takes about 10.2 seconds to whip up, and uses healthy ingredients! Win-win-win, right? Plus, it tastes like dessert. So another win.
I hope you enjoy this healthy chocolate mousse recipe on your busy days as much as I do! Now, if you’ll excuse me, I need to scoot!
We looooooooooooooove pancakes in this house. Like… love love. It’s not a special occasion food for us at all. It’s more like a Monday through Saturday food (because Sundays I usually try and do something a little extra special… you know.. like cereal or something 😉 .
Every morning I ask Emma what she wants for breakfast.
Every morning she says, “pan-pakes, please.”
And everrrrrrrrrrry morning I think, ooooh yeah, pancakes do sound good!
But sometimes we get really wild, toss caution to the wind, and decide to make these gigantic, bigger-than-face-sized, diner-style pancakes smothered in butter and syrup. With chocolate milk on the side. Because, duh.
For those of you who aren’t quite as… er.. experienced… in the world of diner-style pancakes as I am, here’s what makes a diner-style pancake different than just regular old pancakes:
Everything you love about a pancake in quick bread form – A moist, tender bread with lots of cinnamon-y goodness, hints of maple flavor, and a cinnamon sugar coating,  – all topped off with a generous sprinkle powdered sugar. Yum!
Hi to all you awesome Something Swanky readers! I’m Emily and I blog over on Layers of Happiness where I share lots of delicious eats and treats with my mom. I am super excited to get the opportunity to share some delicious baked treats with all of you fun food-loving friends. Today I am sharing a super comforting and delicious Cinnamon Toast Pancake Bread with you.
This bread seriously blew me away with how yummy it was. It tastes just like the super pillow-y thick, soft pancakes you’ve always dreamed of and more. Hints of maple and cinnamon, and a cinnamon sugar coating. This is what all pancakes should taste like.
Make It Ahead — and Fast!
And because it’s a quick bread, it can easily be made ahead of time and eaten up throughout the week on-the-go. Say what?! Pancakes on a weekday morning. Yes way. And the best part is this bread comes together in about 10 minutes (maybe 5 if you are cool like that) with no mixer required. Long live easy recipes!!
I have a soft spot in my heart for donuts. I think everybody does, right? They’re like the ultimate comfort any-day-food/special occasion treat/amazing food perfection.
My very very favorite donut is a glazed chocolate cake donut. As much as I love a good, yeasty pastry– nothing hits the spot quite like a dense-yet-fluffy cake donut covered in a sweet glaze. It’s my number one pick every time.
I consider myself overly-qualified to judge a good chocolate cake donut (considering my ongoing 28-year obsession with them), and let me tell you: this homemade baked version is something to write home about.
A couple of weekends ago, I went to a photography retreat in Virginia. At this retreat we ate the most incredible and creative food I think I’ve ever eaten. All of it made by a 100% through-and-through self-taught home cook. Even though the retreat was all about immersing ourselves in photography, I found myself enjoying my time in the kitchen the most.
Some of my favorite moments from the weekend were spent on a bar stool peeking over the counter watching the cook, Matt, roll out pasta, stir ganache, craft beautiful grilled pizzas, and talk about his favorite homemade ice cream flavors. I hovered around the kitchen all weekend (driving him insane, I’m sure) asking questions about this recipe or that, listening to him talk about how he got into cooking such great food, and quizzing him on what sorts of unique flavors he’s been inspired to use in his recipes.
It was sort of like watching magic. You could tell by the way he handled the food that it was his craft, something he is really passionate about. And I found that to be incredibly inspiring. The more time I spent with him, the more inspired and excited to get back to my own kitchen I became.
Especially after Matt rocked my world with this biscuit recipe. (It’s worth noting here, that Matt isn’t claiming this recipe as his own creative genius. He highly recommends Jeni’s Splendid Ice Cream Desserts, which is this recipe’s original source). I probably spent the majority of my time at the retreat talking about these biscuits… just ask anyone. They were that good.
What’s so special about this recipe?? What makes them different from my own biscuit recipe (that I posted less than two months ago, mind you)?
