Enjoy life...

All of the animals except man know that the principal business of life is to enjoy it.
--Samuel Butler
Well, perhaps the principal business of life is to live lovingly with joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. That is a tall order, but a worthy goal. The by product of such living can't help but be happiness and enjoyment of a life lived well. Enjoy your life and share desserts made with love and served in small portions. Ha! It's the old self-control thing. Enjoy!

Rich Chocolate Mousse
8 squares (1 oz. each) semisweet chocolate
3 T. confectioner' sugar
1 tsp. Watkins Double Strength Vanilla
3 T. hot strong coffee
3 egg yolks
1 carton (8 oz.) frozen whipped topping, thawed in refrigerator, not counter-top

In a double boiler over simmering water, melt chocolate. Remove top pan from heat; stir in sugar, coffee and vanilla. Add one yolk at a time, stirring until smooth. Place top pan over boiling water; cook and stir for 3 - 4 minutes or until thick. Pour into a bowl; chill 6 - 8 minutes. Fold in 3 cups whipped topping. Spoon into dishes. Top with whipped topping. Sprinkle a shake of Watkins Cinnamon or Watkins Baking Cocoa over if desired.

Chocolate-Glazed Cheesecake
1 package (9 oz.) chocolate wafer cookies, crushed (about 2 cups)
3/4 cup sugar, divided
1/2 cup butter, melted
2 packages (8 oz each) and 1 package (3 oz.) cream cheese, softened, divided
3 eggs, divided
1 tsp. Watkins Double-Strength Vanilla Extract
2 squares (1 oz. each) semisweet chocolate, melted and slightly cooled
1 1/3 cups sour cream, divided
1/3 cup packed dark brown sugar
1 T. all-purpose flour
1/4 cup chopped pecans
1/4 tsp. Watkins Almond Extract

Chocolate Glaze
3 squares (1oz. each) semisweet chocolate
2 T. butter
1/3 cup sifted confectioner's sugar
1 T. water
1/2 tsp. Watkins Double-Strength Vanilla Extract
Combine cookie crumbs, 1/4 cup sugar and butter; blend well. Press into bottom and 2 inches up the sides of a 9 inch spring form pan; set aside. In a mixing bowl, beat one 8 oz package cream cheese and 1/4 cup sugar until fluffy. Add 1 egg and 1/4 tsp. vanilla; blend well. Stir in chocolate and 1/3 cup sour cream. Spoon over crust. In another bowl, beat second 8 oz. package of cream cheese, brown sugar and flour until fluffy. Add 1 egg and 1/2 tsp. vanilla; blend well. Stir in pecans. Spoon carefully over chocolate layer. In another bowl, beat remaining 3 oz. of creams cheese and remaining sugar until fluffy. Blend in last egg. Stir in remaining sour cream and vanilla. Add almond extract. Spoon carefully over pecan layer. Bake at 325 degrees for about 55 minutes or until center is almost set. Turn off oven and leave cheesecake in oven another 30 minutes. Remove from oven' cool completely. Refrigerate at least 8 hours. For glaze: combine chocolate and butter in top of double boiler; cook over simmering water until melted. Remove from heat; add remaining ingredients and stir until smooth. remove cheesecake from pan and spread warm glaze on top just before serving.