Pumpkin Spice Cheesecake Mousse Mini Desserts

It’s no secret here at NTTC that I love mini desserts.

Not only do they offer great portion control, but they’re so dang cute!  I mean, check these little guys out!

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake

I adapted this recipe from the red velvet version I made earlier in the year.  And, I think I like them just as much transitioned into a spicy fall treat!

Pumpkin Spice Cheesecake Mousse Mini Desserts

Adapted from this recipe

Serves 16

1 small box sugar-free, fat-free cheesecake flavored instant pudding mix
1 container light Cool Whip
1 1/2 cup skim milk
1/2 cup spice cake mix
1/8 tsp. pumpkin pie spice
2 full sheets of graham crackers, crushed
sprinkles (optional)
INSTRUCTIONS

1.  Whisk together the pudding mix and the milk with an electric mixer.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
2.  Working quickly, sift in the spice cake mix and whisk together.  Note:  Use a sifter, as otherwise, the cake mix clumps can cause a consistency issue.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
3.  Add pumpkin pie spice and whisk together.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
4.  Use a rubber spatula to fold in the cool whip. Incorporate completely.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
5.  Puree the graham crackers in a food processor until finely ground.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
6.  Move mousse to a ziploc bag or a container that will allow you to pipe the mousse into the shot glasses.  Note:  I picked up little squeeze bottles at Crate and Barrel, and I’ve seen them at Pier One too!

7. Place 1 tsp. of graham crackers at the bottom of the shot glass, and then add mousse to begin the layering process.  Repeat until you reach the top of the glass.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
8.  When you reach the top of the glass, sprinkle with a tiny bit of graham crackers and top with pretty white nonpareils.

Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
9.  Refrigerate until it’s time to serve, and watch your guest ooooo and ahhhh over how good these are!!

 Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake
Pumpkin Spice Cheesecake Mousse Mini Desserts | No Thanks to Cake

Per 1 mini dessert serving:

CAL 106; CARB 15g; FAT 4g; PROT 1g; FIB 0g; WW Points Plus: 3

 

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Mozzarella-Stuffed Pizza Burger

When I made that beautiful marinara sauce a few weeks back, I kept a bit in the refrigerator to eat throughout the week…  and it was about the same time that the Blogtastic Survey was going on, and one of y’all mentioned you liked my burger recipes.  With that little bit of synchronicity… the Pizza Burger was born.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Oh, delicious beautiful burgers… how I’ve missed you.  This one is CRAZY easy to make, and really it’s the sauce that makes this burger.  Here’s how I made it…

Mozzarella-Stuffed Pizza Burger

Serves 1

INGREDIENTS

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

4 oz. extra lean ground beef or turkey

1 Tbsp. diced onion, heaping

1/4 tsp. Williams-Sonoma Pizza Seasoning

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/8 tsp. garlic salt

1 wheel Mini Babybel Light Mozzarella Cheese

salt and pepper 

cooking spray

1/4 cup Super Simple Marinara Sauce or your favorite sauce

INSTRUCTIONS

1.  In a small bowl, add your ground meat and onions.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

2.  Add your seasonings and mix well.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

3.  Take half of the meat mixture and form a patty.  Add the mozzarella wheel on top.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

4.  Top the mozzarella with the remainder of the meat mixture, sealing the edges.  Place the burger on a plate, and season on both sides with salt and pepper, optional.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

5.  Heat a grill pan, skillet, grill, or George Foreman, spraying the pans with cooking oil before adding the meat to the grill.  Cook burger for several minutes on each side until done.

6.  Remove to a plate, and top with warm marinara sauce.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

7.  Serve with your favorite side dish (I chose Garlicky Spinach with Laughing Cow Cheese). PS… Check out that gooey cheese below.

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Mozzarella-Stuffed Pizza Burger | No Thanks to Cake

Per entire recipe serving:
CAL 225; CARB 9g; FAT 6g; PROT 34g; FIB 1g; WW Points Plus: 6

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Currently: October

It’s that time of the month already!  Time for my monthly wrap up… I changed it up a little this month, sharing some new things I’ve never talked about in “currently.”  Enjoy!

Currently October | No Thanks to Cake
Current Netflix Binge:

I’ve broken down and joined Netflix.  Yes, the girl who barely watches any television has subscribed to Netflix, for one reason, two words:  GILMORE GIRLS.

Gilmore Girls | No Thanks to Cake

I never watched this show when it was on TV.  However, one extra wintry winter a few years back, I watched the entire series.  And, in watching it, I completely fell in love with Rory and Loralei.  My friend Erin said it well… If only we could be as witty as Loralei one day… 

Seriously, if you’ve never watched this series, it’s time… and the entire series is available on Netflix!  Let me know what you think of Stars Hollow, will ya?

Current Confession:

So, I haven’t really talked about it on social media… and I hate to talk about it with my friends because it’s a total downer, but my car accident last month kicked my arse.  I’ve been on the couch for a whole month… watching Gilmore Girls.  Rotating ice packs (aka bags of corn and edamame) with heat compresses… and planning to take over the world when this damn thing heals.

Now, I’m only sharing this with you now because I’m feeling SO MUCH BETTER four weeks later!  Finally!!!

yay | No Thanks to CakeI’m not 100% and I’m still afraid to carry much… but gosh, not being miserable when I wake up is heavenly!!!  For all of you who have chronic back pain, I am SO SORRY!  For all of those who have listened to me whine, THANK YOU!!!!  I owe you REAL wine!

Current Craft:

I’ve had my eye on a little capelet from Ravelry forever… And, during my fabulous couchtime and while watching Rory’s first days at Chilton… I made it!  I totally want to make another!  Maybe in a charcoal or mustard color.  What do you think??  I’m in love!

Capelet | No Thanks to Cake

This makes me excited to knit additional wooly fall/winter things!

Current Book:

This month, I’m not pointing out a work of fiction… instead, the most beautiful cookbook I’ve laid eyes on in YEARS!

SkinnyTaste Cookbook | No Thanks to Cake

The Skinnytaste Cookbook was released in late September, and I was BEYOND excited to receive my copies.  Gina‘s cookbook is LOADED with calories that are “light on calories, big on flavor.”  I recently made her Skinny Chicken Parmesan and it was phenomenal…

Chicken Parmesan Skinnytaste | No Thanks to Cake

I am in LOVE with all of Gina’s recipes… both those on her blog and these new creations that are part of her cookbook.  Order yours here… it’s amazing, I promise!

Current Hairstyle:

I’m still pretty obsessed with how easy it is to curl my hair everyday for work… I mentioned it last month, but wow, it’s so easy!

How to Curl Long Hair | No Thanks to Cake

And, I have yet to burn myself… {Knocking on wood.}

Current Memorable Moment:

At the beginning of the month, I got to participate in my very first engagement!  My friends Alex and Tiffany made it official… and Alex wanted to have Tiff’s closest friends involved in the action.  I was honored to be a part of it, and had trouble keeping a dry eye during the actual proposal.

The Proposal | No Thanks to Cake

And, of course, she said YES!!!  Congrats, Alex and Tiffany!

Current Outfit:

It’s not REALLY an outfit, but wow, it’s the cutest coat on the planet from New York and Company.  Half coat, half cape… yep, I BIG-PUFFY-HEART love it!

Cape New York and Company | No Thanks to Cake

Hooray for coupons!! For more detail, click here.

Current Flavor Inspiration:

As part of Tiffany’s engagement extravaganza, we had brunch at a little Denver restaurant called Jimmy’s Urban Bar & Grill.  I’m not huge on brunch,  but considering the special occasion, I decided to try something new that I had never had… and to just jump in.

Chicken and Waffles | No Thanks to Cake

Hello, Chicken and Waffles.  I can’t wait to come up with a healthier version of this.  There has to be one.  I’ll create it, and I’ll share it… I’m still having dreams about this stuff.  It was that good… must recreate.

Current Crazy Thing I’ve Done:

I been Christmas shopping all year long.  When I was in California at the wineries with Crystal, I picked up a few things.  I pre-ordered one of my favorite bloggers’ new books, and I even picked up a few fun things in Savannah during Fitbloggin!  All these items have been hanging out in my guest room, but it was time to get them on the road.

Christmas Presents | No Thanks to Cake

I’m far from done Christmas shopping… I still need things for my niece and nephew, my brother, and my stepdad, but this first box is progress.  I did feel pretty nuts wrapping packages in October though…

Current Location:

I’m here (in paradise).  And, it’s my sister-in-law Beth’s 40th birthday tomorrow… Have a fabulous weekend, y’all!

Montelucia | No Thanks to Cake

Divider

View my previous “Currently” posts here:

Currently: September

Currently: August

Currently:  July

Currently:  June

Currently: May

Currently:  April

Currently: March 

Currently: February

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Caprese Salsa

By now, you likely know I love all things that begin or end with the word “caprese.”  And, today’s salsa is a new love…

Caprese Salsa | No Thanks to Cake

This weekend, I had some ladies over for a CAbi Party!  If you’ve never seen CAbi’s clothing line, you should definitely check it out.  Unique high quality pieces for the ladies… and I love the whole line!

My CAbi consultant Teri encouraged me to keep the food simple for the party, since most people don’t like to try on clothes when they are feeling full.  Well, I tried Teri, but I just can’t resist putting out delicious food for folks coming over to my place.  Of course, I put together a spread including this tasty salsa.

I have to tell you though, this salsa is INCREDIBLY easy to make and made with simple, simple ingredients.  I found the idea on Pinterest, and the recipe linked back to my blog designer Cassie over at Back to Her Roots.  I scaled down the recipe a bit, and wow… so delicious!

Caprese Salsa

Adapted from Back to Her Roots

Serves 16

INGREDIENTS

Caprese Salsa | No Thanks to Cake

3 cups diced ripe tomatoes, seeded

1/4 cup fresh basil, chopped

1 cup mozzarella balls, in water

1 Tbsp. extra virgin olive oil

1 tsp. balsamic vinegar

salt

pepper

INSTRUCTIONS

1.  Dice your tomatoes.  Note:  I find that removing the seeds makes for the best salsa/pico de gallo.

Caprese Salsa | No Thanks to Cake

2.  Prepare your basil.  Note:  I always like to dice my basil into ribbons, chiffonade style.

Caprese Salsa | No Thanks to Cake

3.  Combine tomatoes, cheese, and basil in a large bowl.  Note:  I sliced each perillini ball into quarters.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

4.  Add olive oil and vinegar.

Caprese Salsa | No Thanks to Cake

Caprese Salsa | No Thanks to Cake

5.  Toss to combine.  Add salt and pepper to taste.  Store in the refrigerator before serving.  Note:  My suggestion is to make and serve the salsa within a few hours for the best flavor.  

Caprese Salsa | No Thanks to Cake

6.  Enjoy with pita chips, 34 degrees crackers, or a healthy tortilla chip.  Note:  I served mine with Trader Joe’s Reduced Guilt Wholegrain Pita Chips.

Caprese Salsa | No Thanks to Cake

Per 1/4 cup serving (not including chips):
CAL 43; CARB 1g; FAT 3g; PROT 3g; FIB 0g; WW Points Plus: 1

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