Quick & Easy Mousse

I first tasted this mousse when my friend Colleen made it for book club, chocolate mousse, so creamy and delicious. I decided to try it with different flavors for my daughter’s wedding reception in her colors. The original recipe I believe comes from Eagle Brand. Choose a pudding flavor and whip some up!

Quick & Easy Mousse

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1 cup cold water
1 (4-serving size) package chocolate instant pudding mix (or flavor of your choice)
1 cup whipping cream, whipped or 1 (8 oz) container frozen whipped topping, thawed

In large bowl, combine sweetened condensed milk and water. Add pudding mix; beat well. Chill 5 minutes. Fold in whipped cream (or whipped topping). Spoon into serving dishes; chill. Garnish as desired. Store leftovers covered in refrigerator.

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If you are interested in Demarle bakeware and kitchen tools please visit or simply click on the Demarle at Home logo below.

Breads, Yeast Breads

Quick & Crusty French Baguettes

This recipe comes from the Family Kitchen.  I had to try it because there are days when I want yeast bread from the oven for dinner and I don’t have 3-4 hours to make it.  This is a quick and easy recipe that tastes fantastic!  Some might call my loaves messy, I prefer to call them rustic, my mouth didn’t seem to care.  There is nothing like butter melting on a hot piece of homemade bread ready to pop in your mouth, especially when it’s cold outside!  This is a keeper.


2 cups very warm water
1 packet yeast
2 tablespoons sugar
1½ teaspoon salt
4-4½ cups flour

Preheat oven to 425°.  In large bowl of mixer, combine warm water, yeast, and sugar.  Let rest for 10 minutes.  Stir in salt and add flour half-cup at a time, until the dough becomes soft but not sticky.  Knead dough until elastic.

Cut dough into four even pieces.  Roll each into a long, thin rope.  Twist two of the ropes together to form one loaf.  Twist other two ropes together to form second loaf.  Transfer onto large baking sheet sprayed or lined with parchment paper.

Bake loaves right away (if you’re in a hurry) or allow to rise an additional 15-30 minutes.

Now for the SECRET: Fill a baking pan with 3-4 cups of ice.  Place baking sheet with the baguettes inside oven, put baking pan with ice on bottom rack in oven and shut the door.  Do NOT open oven for 15 minutes.  Bake until golden brown, about 15-18 minutes.  Serve fresh and hot with butter or your favorite olive oil for dipping.

Note: I did change the amount of flour, the original recipe called for 3-4 cups, I definitely needed more, I used 4½ cups.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit or simply click on the Demarle at Home logo below.