Two-Ingredient Chocolate Mousse

chocolate mousse in individual blue cups with whipped cream on top

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Two-Ingredient Chocolate Mousse Recipe

chocolate mousse in individual blue cups with whipped cream on top
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Two-Ingredient Chocolate Mousse

Amazing flavor and texture here!
Recipe Author Jessie Sheehan

Ingredients

  • 2 cups heavy cream, divided
  • 1 cup semisweet chocolate chips
  • chocolate sprinkles for serving

Instructions

  • Microwave ½ cup of the heavy cream and the chips in a large microwave-safe bowl, in 30 second bursts, on high, stirring after each, until the chocolate has melted, about one minute total.
  • Rest the bowl in a larger bowl filled with ice and stir the chocolate periodically until it cools to room temperature, about 10 to 15 minutes
  • Meanwhile, whisk the remaining 1½ cups cream in a stand mixer fitted with the whisk attachment on medium-high, until stiff peaks form.
  • Gently fold all but about a cup of the whipped cream into the cooled chocolate in two installments, until the streaks of cream just disappear.
  • Reserve the rest of the cream in a small bowl in the refrigerator for serving with your mousse.
  • Evenly scrape the mousse into 4 four-ounce ramekins and refrigerate until set, about one hour
  • Dollop each ramekin with the reserved cream, sprinkle with chocolate sprinkles and serve.
  • The mousse will keep in the refrigerator for up to 3 days tightly wrapped

Notes

Kids’ Activity: Although they need to do so gently, the kids can fold the whipped cream into the melted and cooled chocolate.
Pudding

Three Ingredient Nutella Brownies

Nutella brownies cut into squares

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Three Ingredient Nutella Brownies Recipe

Nutella brownies cut into squares
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Three Ingredient Nutella Brownies

Easiest ever brownies!!
Recipe Author Jessie Sheehan

Ingredients

  • 1 1/4 cups Nutella, or another chocolate hazelnut spread
  • 2 large eggs
  • 1/2 cup all-purpose flour

Instructions

  • Heat the oven to 350°F.
  • Grease an 8 by 8-inch square baking pan with cooking spray or softened butter.
  • Line the bottom with a long sheet of parchment paper that extends up and over two sides of the pan. 
  • Whisk the Nutella and eggs in a large bowl until smooth. 
  • Gently fold in the flour with a flexible spatula just until the last streak of flour disappears.  Do not over mix.
  •  Scrape the batter into the prepared pan and bake for 20 minutes, rotating at the halfway point, until a wooden skewer inserted in the center comes out with a moist crumb or two. Do not over bake, as these brownies dry out quickly
  • Let cool to room temperature before lifting the brownies from the pan with the paper overhang, running a knife around the edges if they resist, and slicing and serving.
  • Brownies will keep in an air tight container on the counter for up to 3 days

Notes

Kids’ Activity: This is so easy the kids can make the entire thing.
Bars

Pumpkin Poke Cake

Pumpkin poke cake on a white plate with a silver fork next to it

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Pumpkin Poke Cake Recipe

Pumpkin poke cake on a white plate with a silver fork next to it
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Pumpkin Poke Cake

Hard to believe a recipe with only 6 ingredients could be this deliciously complex and flavorful!
Recipe Author Jessie Sheehan

Ingredients

  • 1 15 1/4 oz package yellow or white cake mix
  • 1 tsp cinnamon, plus more for dusting
  • 1 15 oz can pumpkin puree
  • 1 15 oz can sweetened condensed milk
  • 1 12 1/4 oz jar caramel sauce
  • 2 cups heavy cream

Instructions

  • Heat the oven to 350°F
  •  Grease a 9 by 13-inch pan with nonstick cooking spray or softened butter.
  • Whisk the cake mix and cinnamon in a large bowl
  • Whisk in the pumpkin puree, breaking up any little pockets of dry cake mix as best you can.
  • Scrape the batter into the prepared pan and bake for 20 to 25 minutes, rotating at the halfway point.
  • The cake is ready when a wooden skewer inserted in the center comes out with a moist crumb or two.
  • Let the cake cool before poking, about 1 hour on the counter; or place in the freezer, checking frequently, about 20 minutes.
  • Once cool, poke holes all over surface of the cake, using the end of the handle of a wooden spoon.
  • Dip the end in hot water and dry it every few pokes, so it does not stick to the cake and tear it.
  • Whisk the sweetened condensed milk and all but ¼ cup of the caramel in a small bowl(the reserved caramel is for drizzling on slices before serving).
  • Evenly pour the milk/caramel over the cake and into the holes, spreading it with an offset spatula or butter knife so that entire top of the cake is soaked with the mixture.
  • Whisk the cream in the bowl of a stand mixer, fitted with the whisk attachment, on medium-high speed until medium peaks form.
  • Generously spread the cream over the cake and refrigerate until chilled, about 2 hours.
  • Dust the cake with cinnamon and serve slices directly from the pan, drizzled with the remaining caramel.
  • The cake will keep lightly wrapped in the refrigerator for up to 3 days, but is best within about 24 hours of being made.

Notes

Kids’ Activity: Kids will love poking the cake with the end of the handle of a wooden spoon.
Cakes

One-Bowl Apple Crisp

Apple Crisp in a white ceramic baking dish

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One-Bowl Apple Crisp Recipe

Apple Crisp in a white ceramic baking dish
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One-Bowl Apple Crisp

A delicious classic that the whole family will love making and eating!
Recipe Author Jessie Sheehan

Ingredients

For the topping

  • 3/4 cup all-purpose flour
  • 1 1/2 cups packed light brown sugar
  • 1/8 tsp kosher salt
  • 1/2 cup unsalted butter, cold and cubed

For the apples

  • 2 tbsp granulated sugar
  • 1 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 4 medium apples, such as Granny Smith, peeled and cored and cut into 1/4-inch slices
  • 1 tbsp freshly-squeezed lemon juice

Instructions

  • Heat oven to 375 degrees.

For the topping

  • Whisk the flour, sugar, and salt in a medium bowl
  • Rub the butter into the dry ingredients, using your fingers, until you can squeeze a bit in your hand and it sticks together. 
  • Refrigerate while you prepare the apples.

For the apples

  • Whisk the sugar, flour, cinnamon, and salt in the bottom of a 2-quart baking dish.
  • Add the apples and toss with your hands to coat.
  • Sprinkle with the lemon juice and toss a final time
  •  Cover the apples with the topping, forming small or medium crumbs with your fingers.
  • Gently press the crumbs into the apples.
  • Bake for 30 to 35 minutes, rotating at the halfway point, until the apples are bubbling, the topping is lightly browned, and a sharp knife inserted into the filling in the center of the dish does not offer up much resistance.
  • Let cool about15 minutes before serving with a drizzle of heavy cream or a scoop of vanilla ice cream.
  • The crisp will keep on the counter tightly wrapped for up to 3 days.

Notes

Kids’ activity: Little fingers are perfect for rubbing cold butter into flour and sugar, though it will take a little muscle, depending on how cold your butter is (and the colder the better!). And little fingers are also perfect for forming the topping into little clumps and sprinkling them over the apples.
Crisps/Crumbles Fruit Desserts

Maple Pecan Donut Holes

Maple Pecan Donut Holes on a wire baking rack

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Maple Pecan Donut Holes Recipe

Maple Pecan Donut Holes on a wire baking rack
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Maple Pecan Donut Holes

The maple flavor is subtle here–a suggestion of maple, really, and the pecans give these cuties wonderful texture and rich, nutty flavor.
Recipe Author Jessie Sheehan
Servings 30 donuts

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp koshersalt
  • 1/2 cup finely chopped pecans
  • 6 tbsp vegetable oil
  • 1/4 cup packed light brown sugar
  • 1/4 cup maple syrup
  • 1 large egg
  • 1/2 cup whole milk

For the topping

  • 1 cup granulated sugar
  • 1 tbsp cinnamon
  • 1/2 cup unsalted butter, melted

Instructions

  • Heat the oven to 350°F and grease a 24-cup mini muffin pan with cooking spray or softened butter.
  • Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
  • Whisk in the pecans
  • Whisk the oil, brown sugar, maple syrup, and vanilla in a large bowl.
  • Whisk in the egg and the milk.
  • Gently fold the dry ingredients into the wet with a flexible spatula.
  • Place a tablespoon of batter into each muffin cavity and bake for about 8 to 10 minutes, rotating the pan at the halfway point.
  • The donuts are done when a wooden skewer inserted in the center of one comes out clean or with a moist crumb or two.
  • Repeat with the remaining batter –you should get about 6 more donuts.

For the topping

  • Meanwhile, pour the butter into a small, shallow bowl and whisk the sugar and cinnamon in another small shallow bowl.
  •  Once cool enough to handle, remove the donuts from the pan and begin dunking the donuts in the butter and then rolling them in the cinnamon-sugar mixture.
  • Briefly place them on a cooling rack to set.
  • Serve the donuts warm or at room temp. The donuts are best the day they are made, but will keep in an airtight container on the counter for up to 3 days

Notes

Kids’ activity: Kids can help mix up the easy batter, but they will really love rolling the baked donuts in the melted butter and then in the cinnamon-sugar mixture.
Bread, Rolls, Doughnuts & Puffs