Triple Chocolate Mousse Cake


So, today is the last day of #Choctoberfest. Hopefully you were able to find a few new chocolately recipes. My last post for choctoberfest is what I am calling my Grand Finale. I made this triple Chocolate Mousse Cake for my son’s 19th Birthday and it has been killing me keeping it from you all!! LOL  Trust me when i say this looks harder than it is the only baking involved is the brownie bottom, but you do need to extend your 9 inch springform pan a couple of inches to hold all the chocolatey goodness, so start by lining the bottom of your springform pan with parchment paper. After you have lined the bottom build a ring out of parchment that is at least 2 inches taller than the top of your pan. Now you are ready to begin…..

For the Brownie Layer

1 box of you favorite brownie mix


whatever your box of brownies calls for

follow the directions on your box of brownies and then carefully pour into your already prepared pan and bake according to the 9×9 times to follow. Remove from oven and let cool completely. Once cooled you can remove onto the next layer.

Dark Chocolate Mousse Layer

9 ounces Dark Chocolate Chips

1-3/4 cups heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp Water

Milk Chocolate Mousse Layer

9 ounces Milk Chocolate Chips

1-3/4 cup heavy cream, divided

2 tsp unflavored gelatin

2 Tbsp water

Semi Sweet Mousse Layer

9 ounces Semi sweet chocolate chips

1-3/4 cup heavy cream

2 tsp unflavored gelatin

2 Tbsp water

Between Each Mousse layer you are going to want to place your cake in the fridge for 25 minutes to let it “set up” before you add the next layer on top

For Each Mousse Layer

Combine chocolate and 3/4 cup heavy cream in a microwave safe bowl. Microwave in 30 second increments stirring every 30 seconds until the chocolate is melted and smooth, let cool to room temperature. While you wait for your chocolate to cool. Mix the gelatin and water together and set aside to let the gelatin absorb. When your chocolate is cool microwave the gelatin bowl for 15 seconds, pour melted gelatin and chocolate together.

Whip the remaining 1 cup heavy cream to stiff peaks. Carefully fold chocolate into whip cream just until incorporated. Spread your first layer on top of your cooled brownie and set in fridge for 25 minutes to firm up.

After 25 minutes….. Continue on the same way you made the Dark chocolate mousse layer except using the milk chocolate chips and set back in fridge for another 25 minutes.

Once your milk chocolate layer has firmed up (25 minutes) make the semisweet layer and place on top of the milk chocolate layer. Let firm in fridge overnight. Remove from spring form pan place on a cake board and top with whipping cream and mini chocolate chips!! ENJOY!!


Imperial Chocolate Cherry Cookies


Day 10 of #Choctoberfest!! First I need to start with I received free product from Imperial Sugar in exchange for a post all the opinions are my own.

What better way to use Imperial Sugar then making a Chocolate sugar cookie, but plain chocolate sugar cookies were well just a little to plain so I had to add some cherries to push this one over the top. These little gems will be the center pieces of my Christmas Cookie platters this year. Don’t the look like Roudolph noses??? Yes, I know Christmas is still I few days away but I like to plan ahead. Pour yourself an Ice Cold Glass of Milk and let’s get started.

Preheat oven to 375 degrees and line three baking sheets with parchment paper, set aside.

2 cups flour

1 tsp baking soda

1/4 tsp salt

1 (4oz) package Unsweetened Chocolate

1/2 cup butter

8 ounces Cream cheese, softened and cubed

1-1/4 cups Imperial Sugar, divided

1 egg room temperature

1 tsp vanilla

1 can cherry pie filling

1/2 tsp almond extract

Mix flour, baking soda and salt in a small bowl, set aside. Microwave chocolate and butter in a large microwave safe bowl for 2 minutes. Stir until chocolate is completely melted. Add cream cheese and continue to stir until cream cheese is completely melted. Stir in 1 cup sugar, egg, and vanilla. Add flour mixture and mix well. Place Dough in fridge for about 20 minutes.

Roll dough into one inch balls and then roll into a bowl filled with your remaining 1/4 cup of Imperial Sugar and place on already prepared baking sheet. Press your thumb into center of each cookie.

In a small bowl mix cherry pie filling with almond extract.

Into the center of each cookie fill indentation with one cherry.

Bake 8-10 minutes at 375 degrees. Cool one minute on baking tray and then move to cooling rack to let cool completely. ENJOY! šŸ™‚


Caveman Donuts and Coffee


Day 8 of #Choctoberfest and I have Breakfast ready for you!

First, I need to start by saying I received free product from Caveman Coffee in exchange for a post. All the opinions are my own!!

A while back I had bought a couple mini donut pans and had forgot that I had them, so when I was digging through my cupboard the other day I was so glad they fell out. I had been wanting to make donuts and could not wait to try Caveman Coffee Cocoa Butter. When I unsealed the bag of cocoa butter the smell  was out of this world I just knew that I had to use it to make some Chocolate Donut Bites. Don’t worry if you don’t have a donut pan no need to run out and by one you can has make them in a mini muffin tin. Now get your coffee pot ready also because you are going to want to make yourself a delicious cup of  Caveman Coffee to sip on why you enjoy your donuts!


Preheat oven to 350 degrees and lightly spray your mini donut pans with nonstick spray, set aside.

Chocolate Donuts

1 cup flour

1/4 cup unsweetened cocoa powder

1/2 tsp baking soda

1/8 tsp salt

1/2 buttermilk

1/2 cup sugar

1 egg, room temperature

2 Tbsp melted Caveman Cocoa Butter

1 tsp vanilla

Chocolate Glaze

1/4 semi sweet chocolate chips

1 Tbsp Caveman Cocoa Butter

1 Tbsp corn syrup

1 tsp hot water


In a bowl whisk together flour, cocoa powder, baking soda and salt, set aside. In a separate bowl melt Caveman Cocoa Butter in the microwave, add buttermilk, sugar, eggs and vanilla, whisk until combined well. Add your wet ingredients to your dry and mix just until combined you do not want to overmix. Transfer batter into a piping bag (if you don’t have a piping bag use a ziplock with the corner cut off) and pipe your batter into your donut pan wells. About 1/2 way full, I filled mine a little too full but it was just extra goodness and love. šŸ˜‰

Bake at 350 degrees for 8-10 minutes. Remove from oven and let cool in pan while you make the chocolate glaze.

For the Glaze

In a microwave safe bowl place chocolate chips, cocoa butter and corn syrup, microwave until melted and stir till smooth, add 1 tsp hot water and stir till combined. Remove donuts from pan and dip in chocolate glaze. Sprinkle with your favorite sprinkles and ENJOY!!

The Best Cup of Coffee

Brew a pot of Caveman Coffee and add just a little bit of the Caveman Cocoa Butter to your mug, pour coffee on top stir until melted and enjoy the BEST CUP of COFFEE!!




Monster Brookies


Today is Day 3 of #Choctoberfest and I am so excited to share my first recipe with you all. Today was just one of those days where cookies sounded great but so did brownies. What was I suppose to do when I could NOT decide??? Make both of course!!! These Brookies tasted great on their own but as my boys figured out the tasted even better warm with a scoop of ice cream on top!! However you prefer them you are going to love them!! ENJOY!! šŸ™‚

Preheat oven to 350 degrees. Line with parchment paper one 9×13 baking pan and then spray lightly with nonstick spray and set aside.

Brownie Layer

1/2 cup butter, melted

1 cup Ā Ā Imperial Sugar

2 cold eggs

1 tsp vanilla

1/3 cup cocoa powder

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and then stir sugar into melted butter. In a medium bowl add eggs. Add a little bit of your butter sugar mixture to eggs and beat with a wooden spoon so not to temper your eggs. Add the rest of your butter sugar mixture to egg bowl and stir till combined. Pour in vanilla, then cocoa, flour, salt and baking powder. Stir until combined well and then pour into your already prepared 9×13 baking dish. Now you are ready to make your Monster cookie layer…..

Monster Cookie

1/2 cup butter, softened

3/4 cupsĀ Imperial Sugar

2 Tbsp brown sugar

1 egg

1/2 tsp vanilla

1 cup plus 2 Tbsp flour

1/2 tsp baking soda

1/4 tsp salt

1/4 cup M&M candies

1/4 cup chocolate chips

1/4 cup peanut butter chips

1/4 cup shredded coconut

In bowl of mixer add butter andĀ Imperial Sugar, Cream together the butter and the sugar. Add vanilla and egg, cream again until smooth. Add flour, baking soda and salt, stir until combined. Add M&M’s chocolate and peanut butter chips and coconut and stir until combined. With a 1 Tbsp cookie scoop drop “scoops” of your monster cookie dough on top of your already prepared brownie mix. Gently push your cookie into your brownie.

Bake at 350 degrees for 40 minutes or until a toothpick inserted in the center removes clean. Let cool on wire rack 15-20 minutes , remove from pan and continue cool. ENJOY!


Blackberry Bitter White Chip Cookies



This post is sponsored by Just Hemp Foods. All of the opinions are my own but in return for a recipe post I received a box of their terrific healthy products to play with. šŸ™‚ Thank you so much for the wonderful product and for sponsoring Choctoberfest ā¤ Amy~ Crumbs

We have made it to day 6 of Choctoberfest. I can feel my stretchy pants getting tighter so what a better time than now to add a little extra good to my diet, so I won’t be eating salads and veggies for every meal next week to detox from all the yummy sugar and chocolate goodness. After I received my box I thought I better educate myself first…Just Hemps Foods 50% protein powder is “a plant based protein powder that is rich in essential amino acids, vitamins and minerals”. Don’t worry there is no THC in this product and it is gluten, soy and lactose free!! How could I go wrong adding this to my cookies?? The answer… I couldn’t!!

Cookie Recipe:

Preheat oven to 350 degrees. Line cookie sheets with parchment paper and set aside while you make your cookie dough.

2 cups flour

1/4 cup Just Hemp Foods 50% Hemp protein powder

If you choose to use just flour, use 2-1/4 cups flour and omit the hemp protein powder)

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp cream of tarter

1/4 tsp salt

1/2 cup butter, room temperature

1/2 cup imperial sugar

1/2 cup brown sugar

1 egg plus 1 egg yolk, room temperature

1 tsp vanilla

1/4 tsp almond extract

About 4 tbsp Seedless blackberry Jam

3/4 cup Ghirardelli bitter sweet chocolate chips

3/4 cup Ghirardelli white chocolate chips

In a medium size bowl combine all of your dry ingredients and set aside for a moment.

In bowl of a mixer place butter, Imperial sugar and brown sugar, cream together until combined and fluffy. Add egg plus extra yolk vanilla and almond extract and beat until combined well. Add dry ingredients that you have already mixed together in a bowl to bowl of mixer and beat until combined. Stir in your bitter chocolate chips and white chips.

Separate your dough into quarters drop jelly into each quarter of dough in about 1 tsp dallops so you have about a Tbsp of jam in each quarter of dough. “Cut” in the jam to your dough with a butter knife, you do not want to stir the jam in because your cookie dough will just turn purple you want sort of a swirl.

Drop cookie dough onto your parchment lined cookie sheets using a 1 Tbsp cookie scoop. Bake at 350 degrees 12-16 minutes. Remove from oven once baked and then slide onto cooling racks to cool completely. Your cookies are baked when they are slightly golden around the edges.


My Cookie jar is now full and happy and I am satisfied knowing that my boys are getting a little of the good stuff with them.

Thank you so much Just Hemp Foods!!




Almond Joy Cupcakes


Well, we have made it to day 5 of #Chocotoberfest and my stretchy pants are getting tighter. LOL!! One of my favorite candy bars is an Almond Joy so I figure I just had to turn it into a cupcake. The almond joy cupcakes start with a box mix that has been doctored up so don’t worry no one will ever know that you started with a mix, they then get filled with an almond joy filling that in my opinion tastes exactly like the filling of the candy bar and then topped with the creamiest, fluffiest chocolate frosting I have ever made. After having one only for quality control purposes of course I knew that there was no way I could be trusted around these cupcakes, so my hubby was glad to take them off my hands and take them to work. I received multiple compliments and request for the recipe afterwards, so I knew that there was no way I could take part in #Chocotoberfest and not have my Almond Joy cupcakes take part, but I am sharing with the warning that either you have extra stretchy pants on while enjoying them or a place to unload a few. LOL!! šŸ™‚

Makes 18 Cupcakes

Preheat oven to 350 degrees. Line cupcake tins with cupcake papers and set aside.

Chocolate Cupcakes

1 box chocolate fudge cake mix

1 small (3ounce) box instant chocolate pudding mix

1 cup butter, melted

3 eggs, room temperature

1 cup hot water

Place cake mix,pudding mix, butter, eggs and water into bowl of stand mixer. beat on low for 30 seconds and then turn up to medium speed and continue beating for 2 minutes. Fill each cupcake paper with 1/4 cup of batter. Bake at 350 degrees for 18-22 minutes or until toothpick inserted in center removes clean. Place cupcake tins onto cooling racks for 10 minutes and then remove cupcakes from tins and let cool completely. Once cooled ypou will be ready to fill your cupcakes. Makes 18 cupcakes

Almond Joy Filling

1/4 cup butter, melted

1 cup powdered sugar

1-1/2 cups sweetened coconut flakes

In a small place butter and powdered sugar stir until combined, add coconut and stir until it all comes together. Using an apple core, “core” out a hole in the center of each cupcake. Using your fingers roll a little bit of your coconut filling in your fingers and stuff into each cupcake.

Milk Chocolate Buttercream

2-3/4 cups powdered sugar

6 Tbsp unsweetened cocoa powder

6 Tbsp butter, softened

5 Tbsp evaporated milk

1 tsp vanilla

In a medium bowl sift together powdered sugar and cocoa powder, set aside. In bowl of mixer cream butter until smooth. Once smooth gradually beat in your powdered sugar and cocoa mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy.

Decorating and extra’s

1 piping bag

1 large piping tip (I used a wilton 2d)

9 fun size almond joy bars, cut in half

sweetened coconut flakes.

Fit your piping bag with tip and then fill with milk chocolate buttercream. Pipe frosting onto cupcakes and then sprinkle coconut and top with almond joy candy bar.


German Chocolate New York Cheesecake


Welcome to day 4 of #Choctoberfest!!

First I need to start with a huge Thank You to Imperial SugarĀ for being a gold sponsor of #choctoberfestĀ this post was sponsored byĀ Imperial SugarĀ , In return for a post I received product fromĀ Imperial Sugar. All the opinions in this post are all my own.

By now many of you know that I love to make cheesecakes. Sometimes I think I can make them in my sleep. Awhile back I started a list of cheesecake flavors that I need to try, so I pulled out that list that to others looks like a bunch of scribbles because many nights I wake up and write down an idea. Yes, I dream about cheesecakes, doesn’t everyone?? At the top of the list was German Chocolate which worked out since it is #Choctoberfest.

Preheat oven to 325 degrees. Line the bottom of one 9 inch springform pan with parchment paper and lightly spray with nonstick spray, set onto a cookie sheet lined with foil.


2 cups (2 packages out of a box of grahams) chocolate graham cracker crumbs

1/4 shredded sweetened coconut

1/4 cup of pecan halves

2 TbspĀ Imperial Sugar

1/2 cup butter melted

In your food processor add graham cracker, sugar, coconut and pecans and pulse until you get a fine consistency of crumbs. Stir inĀ Imperial Sugar. Add butter and stir until all crumbs are moistened. Press crumbs in and 1/4 up the sides of your already prepared spring form pans. Once you have your crust all pressed into your pan place in freezer while you make your filling.

German Chocolate Filling:

8 ounces Baker’s German chocolate, melted and cooled

32 ounces cream cheese, room temperature

1-1/3 cupsĀ Imperial Sugar

2 Tbsp cornstarch

1 Tbsp vanilla

3 eggs, room temperature

1 cup sour cream

Rough chop your German chocolate and then place in a microwave safe bowl, melt your chocolate in the microwave in 30 second increments, stir after each 30 seconds until melted and smooth. Let cool for at least 15 minutes.

In bowl of mixer place cream cheese and beat (speed 4) until fluffy. Add melted, cooled chocolate and continue to beat (4) until combined well. AddĀ Imperial Sugar,Ā cornstarch and vanilla and continue to beat (4) until combined and smooth. Turn mixer down to lowest setting (stir) and add each egg one at a time, just until eggs are combined. You do not want to over stir after adding eggs. With a rubber spatula fold in sour cream.

Pour filling into already prepared crust and bake at 325 degrees for 75-80 minutes. Your cheesecake should be slightly jiggly in the middle and will set completely during cooling and refrigerating.

Once cheesecake is out of the oven let cool on a cooling rack for 15 minutes, then run knife carefully around edges. Let cool another 45 minutes and then place cheesecake in fridge for at least 6 hours but overnight is best.

Coconut Pecan Topping

1- 12 ounce can evaporated milk

4 egg yolks

2 tsp vanilla

3/4 cup butter

1-1/2 cupsĀ Imperial Sugar

3 cups sweetened flake coconut

1-1/2 cups chopped pecans

In a large sauce pan whisk evaporated milk. egg yolks and vanilla over medium heat until combined and smooth. Add butter andĀ Imperial SugarĀ stirring constantly on medium heat for about 15 minutes, until golden and color and thick. Remove from heat and stir in coconut and pecans. Place in a 9×13 pan and let cool completely. Once cooled and your cheesecake has been in the fridge for at least 6 hours, top your cheesecake with the coconut pecan frosting.

Ganache Drizzle

2 ounces chopped German chocolate

1/4 cup heavy whipping cream

1/2 Tbsp butter

Place chocolate in a heat safe bowl. In a small sauce pan place heavy cream and butter heat over medium until it just begins to boil, remove from heat and pour over your chocolate. Stir until becomes a smooth chocolate. Let cool to room temperature. Once cooled using the back of a fork, a spoon, a squeeze bottle or whatever you find in your kitchen drizzle chocolate over top of your German Chocolate Cheesecake! šŸ™‚

I would like to ThankĀ Imperial SugarĀ one last time for being a Gold sponsorĀ for #choctoberfest!! Thank you Thank you Thank you!! ā¤ Crumbs in my Mustachio



Mint Chip Mini Brownie Bites


Day 3 of #Choctoberfest and I am so excited to bring you my first sponsored post EVER!! First I would like to start by thankingĀ Barlean’sĀ for being a wonderful sponsor of #choctoberfest. In exchange for a recipe that sent me a goodie bag of their Greens chocolate silk and Swirl chocolate mint flax seed oil. I must say that the opinions in this post are all my own and of course my 2 favorite taste testers andĀ Barlean’sĀ product received a big thumbs up. At first I was a little worried about using theĀ Barlean’sĀ chocolate silk greens in my mixture but a little taste of the batter made my worry go right out the window. My batter was just as good, no it was better!! By adding theĀ Barlean’s chocolate mint swirl flax seed oil it sent my recipe straight to chocolate mint cloud 9. When I first placed the mint chip brownie bites in front of my 2 favorite taste testers I felt a little sneaky but when they let me know that they were the best mint chip brownie bites they had ever had that feeling past. LOL!! It wasn’t until their 3rd and 4th brownie bite that I let them in on the secret and well I guess they didn’t care and thought they were as great as I did because they each reached for 2 more.

Okay, so I will stop rambling now and get to the recipe but, before you go any further you are going to want to follow me over to Barlean’s and place an order. I am headed over to try out a few more of their other products since this mom is not worried about sneaking in some good stuff with the sweet stuff now that I have foundĀ Barlean’s!

Preheat oven to 350 degrees. Lightly spray one mini muffin tin with nonstick spray.

Brownie Bites

1/2 cup butter, melted

1 cupĀ Imperial Sugar

2 cold eggs

1 tsp vanilla

1 Tbsp Barlean’sĀ Chocolate mint Swirl flax seed oil

1/3 cup cocoa powder

3 scoops Barlean’sĀ Green Chocolate Silk

1/2 cup flour

1/4 tsp salt

1/2 tsp baking powder

Melt butter and stirĀ Imperial sugar andĀ Barlean’s Chocolate mint swirl flax seed oilĀ into butter.In a medium bowl place eggs, add a little bit of your butter sugar mixture to your eggs so not to scramble your eggs šŸ˜‰ and beat with a wooden spoon. Add the rest of your butter sugar mixture and vanilla stir until combined. In a small bowl place cocoa powder andĀ Barlean’s Greens chocolate silk, flour, salt and baking powder, stir until combined. Add your cocoa powder mixture to your butter mixture, stir about 50 strokes until all your ingredients are combined.

With a cookie scoop place your brownie batter into your already prepared mini muffin pan (each cup should be about 1/2 full) Bake at 350 degrees for 10-15 minutes.

Once baked remove tin from oven and cool for about 5 minutes on a cooling rack, then remove from mini muffin tin and let cool completely on rack.

Mint Chip Frosting

4 ounces cream cheese, softened

2 Tbsp butter, softened

1 tsp mint extract

1-1/2 cups powdered sugar

1/2 cup mini chocolate Ā chips

place cream cheese, butter and mint extract in bowl of mixer and cream. Slowly add powdered sugar and beat until frosting consistency. Stir in mini chocolate chips.


1 piping bag

12 andes mints, cut in half or chocolate curls

1 lrg open star piping tip

Place frosting in piping bag and pipe a little bit of frosting on each brownie and decorate with andes mints or chocolate curls.

Makes 24 mini brownie bites