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Chocolate Mousse Cake

Easy Decadent Chocolate Mousse Cake

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Chocolate Mousse Cake

Chocolate Mousse Cake

This Easy Decadent Chocolate Mousse Cake is one of the most popular recipes at A Mother’s Shadow and at my home too.  And there’s good reason – it’s so moist, flavorful, chocolaty and just amazing!

I kid you not, this Easy Decadent Chocolate Mousse Cake is superior and you’ll be asked for this one repeatedly.

And guess what?

You won’t mind making it time and again because it’s THAT good and SO easy since it starts with a cake mix – but NO one will ever know because I have a secret trick to show you for making this Easy Decadent Chocolate Mousse Cake super moist and decadent. 

For an exceptional dessert, add some fresh fruit to the plate.  If you are looking for a spectacular gourmet meal for a special occasion, or just because serve after these Lasagna Roll Ups.  




Easy Decadent Chocolate Mousse Cake

Ingredients:

1 package chocolate cake mix  

14oz. can sweetened condensed milk

2  –  1 oz. squares of unsweetened chocolate, melted – but warm to the touch, not hot

½ cup cold water

1 (3.9 oz.) package, instant chocolate pudding mix

1 cup heavy cream, whipped

 

Directions:

Preheat oven to 350 degrees.

Cut a piece of parchment paper the size of the pan.

Spray the pan with release, then put in parchment paper and coat the entire pan with the parchment with spray release.Decadent Chocolate Mousse Cake

Prepare and bake the cake mix according to package directions in the prepared pans.Decadent Chocolate Mousse Cake

When the cake is cooked through, take it out of the oven out and allow it to cool on a rack for 5 minutes.

Cover the baked cake with saran wrap. This step keeps the cake incredibly moist. Decadent Chocolate Mousse Cake

When cake is completely cooled, place pieces of waxed paper or parchment on a serving plate.Decadent Chocolate Mousse Cake

Place cake on top of the pieces of paper, in the center of the plate.Decadent Chocolate Mousse Cake

 




Now, melt the chocolate until it’s melted but not hot.Decadent Chocolate Mousse Cake

In a large bowl, with a mixer beat together the sweetened condensed milk and melted chocolate.

Gradually stir in the water, then instant pudding and beat until smooth.

Chill the mixture for about 10-30 minutes or just until set enough to spread.

Remove the chocolate mixture from the refrigerator and stir to loosen.

Fold in the cool whip type whipped cream and return to the refrigerator if needed until set up enough to spread creating a frosting mousse.Decadent Chocolate Mousse Cake

Place one layer of cake onto a serving plate Top it with approx.  1 ½ cups of the frosting mousse.Decadent Chocolate Mousse Cake

Place the other layer cake on top of filling.Decadent Chocolate Mousse Cake

Frost the cake, covering the sides and top with the rest of the mousse.

Carefully, take the pieces of paper out from under the cake.Decadent Chocolate Mousse Cake

Refrigerate until serving, along with any leftovers.

Optional: Garnish with fresh fruit or chocolate shavings.

For a delicious Gluten Free Chocolate Cake, click HERE

Carrie’s recipe , Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018

Recognize a blessing and be a blessing today.

Blend of traditional and wonderful lasagna ingredients spread onto a cooked lasagna noodle. The filled noodle is rolled beginning at one end, all the way to the other end. Then placed in a pan with marinara sauce. Pesto and Alfredo sauce are spooned on top before baking.

Best Lasagna Roll Up Recipe

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Blend of traditional and wonderful lasagna ingredients spread onto a cooked lasagna noodle. The filled noodle is rolled beginning at one end, all the way to the other end. Then placed in a pan with marinara sauce. Pesto and Alfredo sauce are spooned on top before baking.

BEST Lasagna Roll Ups are individually filled pasta, then rolled for gourmet presentation

urmet Lasagna Rolls.

Best Lasagna Roll Up Recipe

I believe this is The Best Lasagna Roll Up Recipe you’ll find!

See this is not the usual pan of lasagna where everything is layered inside the pan.

These are very special in presentation and taste.

To make these Lasagna Roll Up’s lay out a cooked noodle, then spread on a layer of the fabulous filling ingredients and roll it up.

Once the rolls are filled, they are set on top of a bed of marinara sauce, then adorned with Pesto and Alfredo Sauce for a sophisticated flavor, gourmet look and the taste is spectacular.

One last tip: I like to serve the Best Lasagna Roll Ups with extra sauce on the side for those who  are ‘sauce’ people.  See I like extra sauce on about everything, where my handsome hubby Stan doesn’t.  Are you a ‘sauce’ person, or not?  This way, everyone is happy with your Best Lasagna Roll Up Recipe.  

May I suggest a Strawberry-Mandarin Spinach Salad as a side and for  dessert  My Easy Decadent Chocolate Mousse Cake would really make a smash hit.




 

BEST Lasagna Roll Ups

Ingredients:

16 oz. box lasagna noodles (cook entire pkg. and pick out the best to use, which will be approximately 1/2 – 2/3 of the box), cooked al dente

12-16 oz. bottle Alfredo sauce

14-16 oz. bottle marinara or spaghetti sauce

1 pkg pesto sauce mix (Knorr  brand if possible) mixed according to directions with two exceptions:

Use milk or half and half in place of the water & oil

Use ¾ cup milk or half and halfnot 1 cup of liquid (this will make it thick, which is what we need for thid recipe )  

 

Filling mixture:

15 oz. ricotta

1/2 lb. sweet Italian sausage

1 lb. ground hamburger

1 Tbl. garlic, chopped

1 med. onion

8 slices bacon, diced* (see directions below if using precooked bacon)

9 -12 oz. fresh spinach, cooked, and squeeze dry of excess water

16 oz. (4 cups) Italian cheese blend or mozzarella

1 large egg, lightly beaten

2 ½ tsp. Italian seasoning

1/2 cup grated Parmesan cheese (use fresh cheese, not canned for best results)

1 tsp. basil

1 tsp. oregano

1/4 tsp. fresh grated nutmeg (best if possible), or ground 

1/2 tsp. salt

1/2 tsp. Montreal steak seasoning

2/3 – 1 cup diced sundried tomatoes (drained well if packed in oil)

1/4 cup fresh parsley  


Directions:

Cook lasagna noodles until al dente, stirring often to separate them.   Lasagna Rolls 1

Cook until they are tender, but they should still have a good ‘bite’ to them.Lasagna Rolls 2




Drain well and pour a little vegetable oil over the noodlesLasagna Rolls 3

And gently coat each noodle to prevent them from sticking to each other.Lasagna Rolls 4 


In a fry pan combine the chopped bacon over medium heat.

When cooked through, remove to a bowl.

*If using precooked bacon, skip this step. 

To the empty pan, add ground beef, onion, garlic and sausage.

Cook this mixture completely through, until there is no pink left in the meat.Lasagna Rolls 5

Meanwhile grate the FRESH Parmesan cheese.Lasagna Rolls 6

If using fresh nutmeg, grate on any grater with fine holes. 

Fresh nutmeg is found in the spice isle.

It lasts for years in the bottle it comes packaged in and has a wonderfully distinct flavor not found in the pre-ground nutmeg.Lasagna Rolls 7




Place cooked meat mixture in a large bowl along with remaining filling ingredients, including the cooked bacon OR precooked bacon directly from the package, diced small.Lasagna Rolls 8

Pour the marinara and approximately 1/3 of the bottle of Alfredo sauce in the bottom of a 9×13 cake pan.

Mix together with a spatula or spoon.Lasagna Roll up 8




To make a Lasagna Roll Up, lay a lasagna noodle out on a cutting board, and spoon about 2/3 – 3/4 cup of the filling onto the noodle. 

Spread out evenly.Lasagna Roll up 9

Begin at one end and roll the lasagna noodle up.Lasagna Roll Up 10




Place the noodle in the pan with the seam side against the pan or another noodle.

This will keep it from coming unwound.Best Lasagna Roll Up Recipe

Continue with the remaining noodles.  (This is more than one batch of lasagna rolls. The recipe listed will not make this many. This was for 2nd Sunday)Best Lasagna Roll Up Recipe

 

Pour remaining alfredo over the noodles, spooning a bit on top of each; distributing evenly.Best Lasagna Roll Up Recipe

Prepare the basil pesto sauce according to above directions

Use milk or half and half in place of the water & oil

 Use ¾ cup milk or half and halfnot 1 cup of liquid

Spoon the the pesto sauce over the alfredo sauce. Best Lasagna Roll Up Recipe

Bake at 350 degrees for 40 minutes or until the lasagna rolls are heated through.

Blend of traditional and wonderful lasagna ingredients spread onto a cooked lasagna noodle. The filled noodle is rolled beginning at one end, all the way to the other end. Then placed in a pan with marinara sauce. Pesto and Alfredo sauce are spooned on top before baking.

BEST Lasagna Roll Ups are individually filled pasta, then rolled for gourmet presentation

Serve

Blend of traditional and wonderful lasagna ingredients spread onto a cooked lasagna noodle. The filled noodle is rolled beginning at one end, all the way to the other end. Then placed in a pan with marinara sauce. Pesto and Alfredo sauce are spooned on top before baking.

BEST Lasagna Roll Ups are individually filled pasta, then rolled for gourmet presentation




             

 

Carrie Groneman’s recipe, Copyright Carrie Groneman, A Mother’s Shadow,  2014, 2018

Recognize a blessing and be a blessing today.

 


Delicious Beef Bourguignon

Classic Beef Bourguignon & Chunky Mashed Potatoes

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Delicious Beef Bourguignon

Beef Bourguignon


I wanted to make this classic French dish without the wine but without sacrificing the same depth of flavors, and in my humble opinion, I did it!
Stew this is NOT.  These flavors build upon each other which makes this dish so unique.  Beginning with the bacon, adding the seared beef,  vegetables, and then the flavor of the cranberry juice brings a rich and complex taste. The mushrooms bring an earthly flavor.  Slow simmering surpasses all exceptions, and the beef is so incredibly tender.  As if it could not get any better, my slightly chunky potatoes add texture and serve as a perfect base for this wonderful meal.
This scrumptious recipe makes any day a special occasion.



Classic Beef Bourguignon & Chunky Mashed Potatoes

Ingredients:
6 -8 slices bacon, diced
6 Tbl. olive oil
1 Tbl. minced garlic
2 lb. trimmed sirloin tri-tip steaks or roast, cut into 2” cubes (this cut is incredibly tender and best for this recipe, worth the extra cost for a good cut)
1/2 cup flour
2 med. onions, chopped
2 cups sliced carrots
2 cups cranberry juice
2 cubes beef bouillon (Knorr, or equivalent)
2 cans (14 oz.) diced roasted tomatoes
4 bay leaves
1 tsp. Montreal Steak seasoning
1/2 tsp. dried thyme
1 Tbl. dried parsley
3/4 tsp. allspice (OR ¼ tsp. cinnamon, ¼ tsp. ground nutmeg & ¼ tsp. ground cloves)
1 Tbl. balsamic vinegar
8 oz. container of Portabella mushrooms, sliced



Directions:
Fry the bacon pieces until they’re crispy. Once the bacon is crispy, set it aside in a bowl.Beef Bourguignon 2While the bacon is cooking, put the flour in a small bowl and coat the beef pieces in the flour evenly.
Use a slotted spoon to take out fried and cooked bacon and set aside in a bowl.

Leave the bacon fat in the pan and add an additional 3 Tbl. olive oil. Once the oil is hot, add half of the beef and brown on all sides.
The meat is not to be cooked completely, but brown all sides; take out and put in a bowl.Beef Bourguignon 3Brown the rest of the meat in the same manner; add it to the above meat in a bowl.Beef Bourguignon 4



Do NOT wash out or scrape the pan.
Add another 3 Tbl. oil and warm over medium heat.
When hot, add the garlic, onions and carrots.Beef Bourguignon 5Toss and cook for about 5 minutes.
Scraping the bits of browned meat up off the bottom of the pan as it is softened with the cooking of the vegetables.
Add all the beef back into the pan, along with the bacon.
Pour in the cranberry juice; bring to a boil and simmer for 2 minutes.Beef Bourguignon 6Add in the remaining ingredients, except for the mushrooms.
Cover and simmer for 2 hours, stirring occasionally.
Add the mushrooms, cover the pan again and simmer for one hour more.Beef Bourguignon 7




Prepare  Mashed Potatoes

Ingredients:
5 lbs. Yukon Gold potatoes, peeled and quartered (can use light skinned or red potatoes)
1/2 cup (1 stick) real butter
12 oz. evaporated milk
Directions:
Place potatoes in a large pot with cold water and bring to a boil. Cook until tender, but not mushy.
Turn off heat.  Drain potatoes and add back into the pan to release excess water.
In a small pan heat the butter and evaporated milk but do not boil, add to cooked potatoes in the pan.Beef Bourguignon 8Using the potato masher combine until smooth. 
Season with salt to desired tasteBeef Bourguignon 9Serve Beef Bourguignon over mashed potatoes Beef Bourguignon 10
Great hearty and classic dish
Beef Bourguignon 11Recipes for Beef Bourguignon and Mashed Potatoes by Carrie Groneman

Copyright, Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today.