Okay, you guys know I’m not always, uhm, healthy on here. Haha- like I’m all about the butter and carbs. But this is an exception, and this mousse from Kristin at Cooking With Kenstin won’t leave you missing any of those unhealthy ingredients! She’s an amazing healthy food blogger, so go give her a follow on Instagram, Pinterest, Facebook, and Twitter– I promise you won’t regret it!

(Recipe post, and pictures are created by Kristin from Cooking With Kenstin)

Hey guys I’m so happy to be presenting this great light chocolate snack that’s actually really healthy! Unlike most recipes out there with lumpy chia seeds we have created a smooth and fluffy Chia Seed Chocolate Mousse.
Chia Seed Mousse3
First off, this is probably one of the easiest desserts I’ve ever made. The best part about this dessert? It tastes like a little peace of heaven. Seriously, this is amazingly easy to make and only takes 4 ingredients! That’s it! By blending the chia seeds and sugar first into a powdery consistency it helps to keep away unwanted lumps and creates a creamy and fluffy texture once the Chia Seeds are soaked.

Chia Seeds

Chia seeds are seeds from a plant which derive from the mint family called Salvia Hispanica. They carry tons of health benefits for our bodies. Packed with Omega-3 fatty acids, fiber, antioxidants, calcium and iron. Chia seeds are linked to preventing strokes and heart attacks.
Chia Seed Mousse1 (1)

Organic Cane Sugar

This sugar is actually much better for you than brown sugar. Did you know that brown sugar is actually not as healthy as we would think? Brown sugar is just white sugar concentrated with molasses. Cane sugar is much less processed and less refined.
Chia Seed Mousse2
In this Chia Seed Chocolate Mousse the ingredients are light, fresh, and airy, making this a wonderful Vegan dessert. All it takes is just 4 simple ingredients blended together and popped in the refrigerator for about 2 or 3 hours! After that you’ve got yourself a fancy healthy mousse dessert. You can also top this with nuts to add a nice crunch, or maybe some fruit for a fresh sweet burst. I chose to top mine with chopped walnuts and almonds which add a perfect salty touch to this sweet chocolatey dessert.

Chia Seed Chocolate Mousse


  • 4 tbs. organic chia seeds
  • 1/2 cup organic raw cane sugar
  • 1 1/2 cups coconut milk
  • 1/3 cup cocoa powder


  1. Blend the chia seeds and cane sugar in a blender until they turn into a powdery consistency.

  2. Now, add the coconut milk and cocoa powder to the blender, blend until smooth.

  3. Pour the chocolate mousse into small serving bowls and place in the refrigerator until thick. Usually for about 2-3 hours.

Chia Seed Chocolate Mousse

Hey everyone! Happy weekend- FINALLY, amirite?

Today we’re on Boston Cream Pie, and listen, it’s a great recipe. I used to live in Boston- that’s where I went to college- and I have had many a Boston Cream Pie. And here’s the thing- it’s not super easy to make one at home.

Boston Cream Pie 6

The problem is the filling. It’s just not sturdy enough to hold up most cakes, which is why when you buy them they sometimes come with that plastic ring around the outside. And that’s nifty and all, but we’re not about to do it at home. At least not most of us.

Boston Cream Pie 5

So, the goal is to make a very thick custard filling here. You want it to be like the thickest vanilla pudding you’ve ever made, but not in a gross way. Don’t worry, we’ve got other goals too. We still need the cream to be smooth and super flavorful and basically something you’d want to jump right into.

Boston Cream Pie 1 Boston Cream Pie 2 Boston Cream Pie 3

As for the cake, I’m kind of picky. A lot of Boston Cream Pies are made with super light sponge cakes because of the structure issues when it comes to stacking it all up. But sponge cakes are just a bit more chewy, and I think they don’t fit as well with the end product as a classic yellow cake.

So for this recipe, I’m using a classic yellow cake. It’s super easy, tender, and it tastes fantastic. You can find the recipe for the yellow cake here.

Boston Cream Pie 4

As for the ganache, there’s honestly not a lot needed here. I like to make mine a bit more flavorful by adding vanilla extract and salt to the mix, but you can absolutely go without and just use chocolate and cream. The important thing is consistency- you want the ganache to be fairly thick so that it holds up on top of that pretty yellow cake.

Boston Cream Pie 8

And that’s everything you guys! You start with one layer of yellow cake, and pile on that silky, thick, vanilla cream. Gently stack your next layer of cake on top, and smooth out the edges of the cream. Then, pour over your chocolate ganache, and chill the whole thing for a few hours before serving.

MAGIC you guys, I promise.

Boston Cream Pie

Servings 12 slices


  • 2 8 inch yellow cakes, baked, cooled, and with the tops trimmed off

For the pastry cream:

  • 1 cup milk
  • 1 cup heavy cream
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 3/4 cup sugar, divided
  • 1 egg
  • 2 egg yolks
  • 1/4 cup cornstarch
  • 2 tbs. butter

For the ganache:

  • 2 cups chocolate chips
  • 1 cup heavy cream
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt


For the pastry cream:

  1. In a medium saucepan, heat the milk, cream, vanilla, salt, and 1/2 cup of the sugar over medium heat until simmering. 

  2. Meanwhile, in a medium bowl, whisk together the remaining 1/4 cup sugar, egg, egg yolks, and cornstarch until smooth. Once the milk mixture is simmering, slowly pour about 1/2 cup of the hot milk into the egg mixture, whisking constantly. Then, pour the entire mixture back into the saucepan and whisk constantly over medium heat until it is very thick, about 5 minutes. 

  3. Pour the custard into a heat-safe bowl through a mesh siv to remove any lumps. Cover the custard with plastic wrap placed directly on top of the mixture, and chill for several hours until completely chilled and firm. 

For the ganache:

  1. Heat the heavy cream in the microwave in a medium bowl until boiling. Stir in the chocolate chips, vanilla, and salt until the chocolate has completely melted and the mixture is thick and smooth. 

For the cake:

  1. First, place one of your yellow cake layers on your plate. Then, spoon the cold custard on top of this layer, and smooth out with a knife or spatula until smooth. The layer of custard will be fairly thick, and should reach all the way to the edges of your cake. 

  2. Then, gently place the next yellow cake on top, and press gently to adhere it to the custard. Use a spatula to smooth out any custard that starts to bulge out slightly. 

  3. Pour your still-warm ganache over the top of the cake, and smooth it out so that it drips down the edges slightly. Chill the entire cake for at least an hour before serving! 

boston cream pie

I’ve been working on some simple recipes lately, as you guys might have noticed. Brownies are a solid recipe to have in your arsenal honestly, so let’s make it a one-bowl recipe too.

One Bowl Brownies 8

In fact, if you make these in a nonstick, oven-safe pot, it’s totally one dish, no additional baking pan.

Here’s what it’s going to look like as you go along:

Melt the butter and chocolate

Melt the butter and chocolate

Add in the sugar

Add in the sugar

Stir it up

Stir it up

Add the eggs and vanilla

Add the eggs and vanilla

Stir it up again

Stir it up again

And then add all your dry stuff

And then add all your dry stuff

and stir it on up once more!

and stir it on up once more!

BUT, don’t worry if you don’t have that. Simply make these bad boys in whatever pot you have, and then pour them into a greased square cake pan, the results are totally the same.

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So let’s talk about what you want in a brownie. There was a short time in my life where I preferred to make cake-like brownies, and I think I just didn’t fully yet appreciate the greatness of fudgey brownies. So, we want them to be fudgey and chewy. We want them to be super chocolatey, and we want that flaky, thin crust to form over the top. If you’re like me, you want the edges to be extra chewy. And if you are like my husband, you want nuts in the mix.

This recipe is everything. All of those things. We’re adding chocolate in three ways- first, with unsweetened baking chocolate melted together the butter. Next, with a little cocoa powder. And last, with some chocolate chips. ALL OF THE CHOCOLATE.

sorry for yelling.

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So listen, throw in whatever you want. Walnuts if you prefer, hazelnuts, swirl in some peanut butter over the top, whatever your heart desires- it’s a flexible recipe guys. Enjoy!

One Bowl Brownies 9

One Bowl Brownies

If you use a non-stick pot that is about 8 or 9 inches around, you can even bake the brownies right in there! Otherwise, use an 8-inch square cake pan. 

Servings 9 brownies


  • 1/2 cup butter
  • 2 oz. unsweetened baking chocolate
  • 1 cup sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup flour
  • 2 tbs. cocoa powder
  • 1/2 tsp. salt
  • 1/2 tsp. instant espresso powder
  • 1/2 cup chocolate chips
  • 1/2 cup chopped pecans


  1. Preheat your oven to 325 degrees. If you are using a non-stick, oven-safe pot to mix and bake in, there's no need to grease a baking dish. If not, grease an 8-inch cake pan, round or square. Set aside. 

  2. In a medium pot, about 8-9 inches in diameter if you are baking in the pot, melt the butter and unsweetened chocolate over medium heat until smooth. 

  3. Remove from the heat. Stir in the sugar, eggs, and vanilla extract until combined. Then, add in the flour, cocoa powder, salt, espresso powder, chocolate chips, and chopped pecans. Stir until just combined. Pour the batter into your baking dish if using. Otherwise, place the pot directly into the oven, and bake for 35-40 minutes, or until a toothpick placed about two inches from the side of the pan comes out clean. Cool and enjoy!


Hey everyone!

It’s time to figure out your Sunday breakfast, or maybe to figure out a quick and easy breakfast to take you through the week. OR, maybe you just have some almost-too-old bananas sitting on your counter and you need something to make with them. Whatever it is, here we are, together again.

Chocolate Banana Muffins 1

I personally was at the last of those options a few weeks ago when I first made these muffins. I’m normally not nearly organized enough to be planning breakfast for an entire week, that’s for sure.

Chocolate Banana Muffins 2

Anyways, onto the muffins. These are super easy to make, as all muffins should be, and the flavor you guys, trust me it’s on point. It’s a solid balance of chocolate and banana, and I like to throw mini chocolate chips in there just for fun too. Banana and chocolate are a pretty classic combo, and I’m 100% down for the party.

Chocolate Banana Muffins 7

I’ve been into almond flour lately, and this is the perfect place to add some in. I’ve got just a half cup in the batch, but it gives it a bit more of a hearty texture, and brings these from cake-like to more muffin-like, which is what we want.

Chocolate Banana Muffins 3

This makes a lot of mini muffins. Like a serious basket-o-muffins, to the tune of about 48 total. Two things to consider when deciding if you need 50ish muffins- one, are you the type of person to eat 6 in one sitting? I most definitely am. Two, are you sharing, because then it’s totally reasonable. Really.

Chocolate Banana Muffins 6

And anyways, if you feel like you don’t need that many, you can cut the recipe in half, or you can make 24ish full-size muffins as well. If you’re making full-size, just keep in mind that you’ll need to bake them for longer!

Chocolate Banana Muffins 5

Alright, here’s the recipe, get on it. I’ll just be over here contemplating whether or not sleep is ever happening for me again in adult life. (Did I mention I have a newborn baby hangin out in my house lately?)

Banana Chocolate Muffins

Servings 48 mini muffins


  • 2 1/2 cups flour
  • 1/2 cup almond flour
  • 1/4 cup dark chocolate cocoa powder
  • 2 1/2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1/2 cup butter, softened
  • 1 1/4 cups sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 2 large bananas, very ripe, mashed
  • 1 cup buttermilk
  • 1/2 cup mini chocolate chips


  1. Preheat your oven to 375 degrees, and line a mini muffin pan with liners. Set aside. 

  2. In a medium bowl, stir together the flour, almond flour, cocoa powder, baking powder, baking soda, and salt. Reserve about 1 tablespoon of this flour mixture. Set aside. 

  3. In a large bowl, beat together the bitter and sugar until fluffy. Add in the eggs, vanilla extract, and mashed banana, and beat until combined. 

  4. Add the flour mixture and the buttermilk into the butter mixture in parts, alternating, starting and ending with the flour mixture. Beat until completely combined. Toss the chocolate chips with the reserved flour mixture, and fold into the batter. 

  5. Scoop the batter into your prepared muffin tins. If you don't have multiple pans, you'll be baking in a few batches here. Bake for 10-12 minutes, or until a cake tester comes out clean. Cool and enjoy! 

banana chocolate mini muffins


Hey guys!

Hope you all had a beautiful Mother’s Day weekend! I am just about ready for this baby to come into the world, and celebrating my first mother’s day as a mother was a sweet way to kick off the countdown for baby to arrive. We’re in full nesting mode around here, and the house is almost baby ready!

Banana Chocolate Cake 7

Anyways, I’m still trying to find time to bake here and there while I can, and this pretty cake was to celebrate all the May birthday’s at work before I left the office to prepare for our little one.

I have really been wanting to make this cake for a long time actually. I’ve made a lot of banana bread recipes in my day, and a couple of banana cakes, but not a full layer cake with all the fixins, so here we are. Bananas and chocolate are a classic combo, and this cake is no exception.

Banana Chocolate Cake 1

I’m layering up stacks of light, sweet, banana cake, fluffy chocolate Swiss meringue buttercream, and then coating the outside with toasted cake crumbs, which are a revelation btw.

Banana Chocolate Cake 2 Banana Chocolate Cake 3 Banana Chocolate Cake 4

Basically, when you make big ol’ layer cakes like this one, you typically trim each layer of the cake to make a flat surface to stack. I know not everyone does this, and there’s also a lot of great ways to bake cakes flat so that it’s not needed, but I always just do everything normal and trim my cakes. That leaves you with some excess unused cake, which usually turns into a snack in my house.

Banana Chocolate Cake 5

BUT, you can also take this extra cake, crumble it up, and pop it back in the oven on a sheet pan until it gets totally dried out and toasted. Then, pulse it a few times in the food processor and you’ve got this crunchy, flavorful topping to use. I just smushed mine right into the sides of this cake, and the contrast in texture and just the look of it is fantastic!

Banana Chocolate Cake 8

It all feels very fancy whenever I make a layer cake, but even when they don’t end up looking super great, and even if you haven’t practiced cake decorating and stacking much, the end result is always sweet and delicious, so go for it.


Banana Chocolate Cake

Servings 16 slices


For the banana cake:

  • 1 cup softened butter
  • 1 cup packed brown sugar
  • 3/4 cup sugar
  • 3 eggs
  • 4 ripe bananas, mashed
  • 2 tsp. vanilla extract
  • 3 1/2 cups flour
  • 1/2 cup almond flour
  • 1 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 1/4 tsp. baking soda
  • 1 1/2 cups buttermilk

For the frosting:

  • 8 egg whites
  • 2 cups sugar
  • 2 1/2 cups softened butter
  • 1/4 tsp. salt
  • 1 tsp. vanilla extract
  • 4 oz. melted dark chocolate, cooled
  • 1/3 cup sifted dark cocoa powder


For the banana cake:

  1. Preheat your oven to 350 degrees, and grease 3 8-inch round cake pans. Set aside. 

  2. In a large bowl, beat together the butter, brown sugar, and sugar until smooth. Add in the eggs, one at a time. Then, beat in the mashed bananas and vanilla extract. 

  3. In a medium bowl, stir together the flour, almond flour, salt, cinnamon, and baking soda. Beat the flour mixture into the butter mixture in parts, alternating with the buttermilk. You want to start and end the process with the flour mixture. Beat until the batter is completely incorporated, about 1-2 minutes. 

  4. Divide your batter evenly into your prepared baking pans. Bake for 30-35 minutes, or until a cake tester comes out clean. Cool in the pans for 15-20 minutes. 

  5. Gently turn the cakes out onto plastic wrap, and wrap tightly. Chill for 30 minutes to an hour. 

  6. Once the cakes have chilled, trim the tops to make a flat surface. I find this is easiest with a large, sharp knife. 

  7. Preheat your oven to 300 degrees, and line a baking sheet with parchment paper. Crumble your trimmed excess cake onto the sheet pan, and spread evenly. It does not have to be perfect. Bake for 15-20 minutes, or until the cake crumbs have started to become a dark golden brown. Cool completely on the sheet pan, and then crush to a fine crumb. 

For the frosting:

  1. In a large bowl over a double-broiler, whisk together the egg whites and sugar, and cook until the sugar has dissolved. The mixture should be at about 150 degrees. 

  2. Remove from the heat, and beat the mixture on medium speed until stiff peaks form. This will take about 10 minutes with a stand mixer, and a bit longer with a hand mixer. 

  3. Slowly beat in your softened butter. The mixture will become thin, and then it will look separated- keep beating. After 10-15 minutes of mixing, your frosting should come together into a smooth mixture. 

  4. Beat in the salt, vanilla extract, melted chocolate, and cocoa powder until completely combined. Frost your cake as desired, using the toasted cake crumbs as a coating for the outside! 


It’s classic, it’s totally been done before, I know it. But peanut butter and chocolate belong together in all forms, not just candy you guys. So today I’m comin’ atcha with these sweet chocolate cupcakes piled high with a pillowy peanut butter frosting. 

Peanut Butter Cupcakes 2

Speaking of the frosting, yes, there’s a lot of it on these. If you’re not that into frosting, I accept our differences and also you might want to cut the frosting recipe in half. OR, even better, double the cake recipe. 

Peanut Butter Cupcakes 7

Ok, so it’s Valentine’s Day week, and I know everyone is all about the pink and red desserts for this holiday, but let’s also not forget about the chocolate love. And if you love a little pb on your chocolate, why not switch things up this year and enjoy these with your friends or loved ones? 

Peanut Butter Cupcakes 1 Peanut Butter Cupcakes 4

I’m telling ya, they’re gonna be hit. Who doesn’t love peanut butter and chocolate? Don’t answer that, I’m not prepared to meet those people. 

So this frosting is a Swiss meringue buttercream, which I think is my new fav when it comes to frosting. It’s much lighter than an American buttercream. Think of it this way- American buttercream is all butter, while Swiss meringue buttercream is like half butter and half egg whites. Egg whites you guys, it’s practically health food. I mean it’s not, also I’m not a professional so don’t listen to me when I call things health food, but it’s lighter for sure. I think. 

Peanut Butter Cupcakes 8

I’m throwing a giant amount of the good stuff on top of these simple dark chocolate cupcakes. They’ve got a strong chocolate flavor, and they’re a simple recipe to whip up. I did the whole thing, start to frosted and finished, in under an hour. I mean, I was hurrying, I wanted the cupcakes, but still. 

Peanut Butter Cupcakes 3

Anyways so happy Valentine’s Day, or happy day if you aren’t a big celebrator, and let’s get on these ones guys. Enjoy! 

Peanut Butter & Chocolate Cupcakes


  • For the cupcakes:
  • 1/4 cup boiling water
  • 1/4 cup dark chocolate cocoa powder
  • 1/2 cup softened butter
  • 1/2 cup (heaping) sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1/4 cup sour cream
  • 1 cup flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 2 tbs. milk
  • For the frosting:
  • 5 egg whites
  • 1 1/4 cup sugar
  • 1 1/4 cup softened butter
  • 1 tsp. vanilla extract
  • 3/4 cup creamy peanut butter


  • For the cupcakes:
  • Preheat your oven to 350 degrees, and line a 12 cup muffin tin with cupcake liners.
  • In a small bowl, stir together the boiling water and the cocoa powder until smooth. Set aside to cool.
  • In a large bowl, beat together the butter and sugar until fluffy.
  • Beat in the eggs, vanilla, and sour cream.
  • Add in the flour, baking powder, salt, and milk, and beat until smooth.
  • Last, beat in the cocoa mixture until completely combined.
  • Scoop the batter evenly between your 12 muffin cups.
  • Bake for 18-20 minutes, or until a cake tester comes out clean. Cool completely before frosting.
  • For the frosting:
  • In a double-broiler, cook the egg whites and sugar until they reach 155 degrees, or until the sugar has dissolved completely.
  • Beat the hot egg mixture either by hand or in your stand mixer for about 10 minutes, until the mixture is completely cool and has formed stiff peaks.
  • Slowly add in the butter, mixing well while adding. Beat for several minutes until the frosting becomes light and fluffy. This can take some time, and the frosting might look broken along the way- just keep going.
  • Add in the vanilla and peanut butter and beat until smooth. Frost your cupcakes as desired.
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