Happy Chocolate Day!!! – What’s your favorite type of Chocolate? – Chocolate Mousse Cake Recipe





For the cake and mousse:

1 18 .25-ounce box devil’s food cake mix (plus required ingredients)

14 ounces bittersweet chocolate, chopped

12 tablespoons (1 1/2 sticks)

unsalted butter, diced

1/4 cup strong coffee

10 large eggs, separated

1 1/2 cups plus 6 tablespoons sugar

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups cold heavy cream

For the shell and sauce:

12 ounces bittersweet chocolate, chopped

3/4 cup heavy cream

5 tablespoons light corn syrup

2 tablespoons unsalted butter

To serve:

1 1/2 cups cold heavy cream

1 tablespoon sugar

1 pint vanilla ice cream


Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.

Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.

Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.

Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.

Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.

Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.

Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.

Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.

To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.

Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Lucy’s Famous Chocolate Scene 

Bacon-Wrapped Breadsticks Recipe




  • 24 bacon strips
  • 2 tubes (11 ounces each) refrigerated breadsticks
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder

Nutritional Facts

1 breadstick equals 189 calories, 12 g fat (5 g saturated fat), 18 mg cholesterol, 425 mg sodium, 13 g carbohydrate, trace fiber, 6 g protein.


  1. Wrap a bacon strip around each breadstick; place on baking sheets. Bake at 375° for 15-20 minutes or until golden brown.

In a shallow bowl, combine cheese and garlic powder. Roll warm breadsticks in cheese mixture. Yield: 2 dozen.

Photo Credit: Bread, Booze & Bacon

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Running for Mind (BLW Contributor)


Just a quick note, my blog is primarily based on personal views and experience, sometimes referring to research and some background information, with the aim of helping anyone who may be suffering, or know of anyone suffering from a mental health illness. I would welcome any advice and feedback on my blogs, or your personal thoughts on the topic.

This specific post describes my experience of the Great Birmingham Run – a non-specific run, where you can participate to raise money for any charity or cause that you have a special connection towards. Without any doubt, I knew I wanted to run for a mental health charity – which is why I chose Mind.

Saturday evening: 1 night till the big run… my nerves took over in the evening and I literally froze thinking of the run. I wandered how I would make it the full length of the half marathon…

View original post 1,159 more words

Thankful Thursdays – Endless Love


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Movies I Should’ve Watched Sooner: The Evil Dead (part 1)


Reffing Movies

Should I have watched The Evil Dead (1981) sooner?


Why has it taken so long to finally watch it?

After watching so many rehashes of the same story I didn’t feel as though there was a point. If this was supposed to be the film that invigorated a genre, will offer anything different to those that follow it?

Well did it offer anything different?

Unfortunately not. It was sadly obvious that a number of films have used this iconic model to base their stories on since it’s release. With movies such as Cabin in the Woods, Cabin Fever and obviously the 2013 remake of the same name existing as testimonies to this franchise, it was going to be difficult to see the product that has been remade a number of times as anything other than recycled.

Does this mean I didn’t enjoy The Evil Dead?

On the contrary to…

View original post 150 more words

Animals are better than Humans – They wear costumes better


American Beer Day!!! – What’s your favorite Beer? – Types of Beer that are bad for you



(Credit: iStockphoto/Stratol)

There are more than 2,100 breweries that manufacture beer in the United States. They range in size from industry giants to brew pubs and microbreweries.

  • The U.S. produced 196 million barrels of beer in 2009.
  • The U.S. consumes roughly 20 US gallons of beer per capita annually.
  • In 2008, the United States was ranked sixteenth in the world in per capita consumption, while total consumption was second only to China.
  • Prohibition in the early twentieth century caused nearly all American breweries to close.
  • After prohibition was repealed the industry had consolidated into a small number of large-scale breweries.
  • The majority of the new breweries in the U.S. are small breweries and brewpubs, who, as members of the Brewers Association, are termed “craft breweries” to differentiate them from the larger and older breweries.
  • The most common style of beer produced by the big breweries is American lager.
  • Most of the smaller breweries, which were founded in the 1980′s, produce a range of styles.
  • Beer styles originating in the United States include:
    American pale ale, Pennsylvania porter, American IPA, steam beer, amber ale, cream ale and Cascadian dark ale.

Check out which Types of Beers you should avoid: 8 BEERS THAT YOU SHOULD STOP DRINKING IMMEDIATELY!!!

Don’t drink & Drive use this LYFT code to receive a Discount SISYPHUS1

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Make up to $1,000 or More a Week w/ Being a Lyft Driver 

Enter this Referral Code when Applying: SISYPHUS1

Credit: National Calendar

The Simpsons: No Tv and No Beer

Drifting Apart (BLW Contributor)

A Momma's View

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The following post was written over a year ago for another expat blog. My feelings in this regard have not changed although we’ve been back earlier this year to the “motherland”. It actually only got stronger. I don’t belong there anymore. There’s nothing that pulls me back. Of course I would love to have my friends around, catch up with them. Other than that, there is truly nothing in me that misses living in Switzerland.

I find it interesting. I would have never imagined that the “split up” would be so final. I could have never imagined that I would not miss living in Switzerland. But the cord is cut and it’s such a good feeling.

The interesting thing is that even with your friends, things are no longer the same. You are not spending time together anymore. You don’t go through the same things, you don’t read the same…

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Wisdom Wednesdays – Open your Eyes


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Happy Pumpkin Day!!! – Shopkin’s Pumpkin Pancake Recipe & Amazing Halloween Jack-O-Lanterns






1¾ cups flour

3 tbsp. sugar

1 tbsp. ground cinnamon

2 tsp. baking powder

1 tsp. ground cloves

1 tsp. ground ginger

½ tsp. kosher salt

¼ tsp. ground allspice

1 cup canned pumpkin purée

1 cup heavy cream

½ cup milk

2 eggs, lightly beaten

6 tbsp. canola oil

Butter and maple syrup, for serving




  1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth. 
  1. Heat 1 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Using a ¼-cup measuring cup, pour batter into skillet to make three 3″ pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

Credit: Savuer

Amazing Halloween Jack-O-Lanterns