Have you ever been so busy that you don't even realize that you're too busy? That is exactly what I felt like during the month of December.
I slid right into my busy holiday schedule so gradually this year so I don't think I even realized how busy I was. It wasn't until I was on at least my 5th trip to the grocery store for the week, when I strolled passed by the Starbucks in my local Kroger that it hit me.
The aroma of roasted coffee was overwhelming and I suddenly had the most intense craving for a cup of coffee. I'm not a huge fan of Starbucks so I resisted the urge to order a coffee but I did brew myself a cup of Joe as soon as I got home from the store. (Not to mention the fact that I am not coordinated enough to grocery shop and drink coffee at the same time without spilling it on me or another innocent shopper.)
It wasn't until the moment that I actually sat down to drink my coffee that it occurred to me that I hadn't actually sat down and taken a break in a really long time. I never realized how busy it WAS until I finally stopped being so busy. Maybe it's time to slow down and drink a little more coffee.
It's really busy days that I appreciate a great dessert that I can pull out of the freezer and serve at a moments notice. (You just never know when the urgent call for chocolate will come.) This chocolate and peanut butter mousse cheesecake is a fabulous dessert that I like to keep in my freezer.
Chocolate and Peanut Butter Mousse Cheesecake
1 1/2 cups chocolate wafer crumbs
1/4 cup butter
Peanut Butter Layer
1 1/4 cups whipping cream
3/4 cup peanut butter
5 ounces cream cheese
2 Tablespoons butter
1 1/4 cups powdered sugar
3 1/2 ounce chocolate bar
1/3 cup sugar
1/4 cup milk
1 teaspoon vanilla
6 ounces bittersweet chocolate
2/3 cup heavy cream
1 teaspoon vanilla
Cool to room temperature and slightly thickened. Spread over cheesecake.
Refrigerate at least 1 hour before removing outer ring of pan.
If you like Reese's Peanut Butter Cups, you will love this dessert. It is heaven on a plate.
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