(Family Features)

This season is full of hustle and bustle, with everyone working hard to make holiday magic. In all the frenzy to make a big impression, it’s easy to forget to take a moment for yourself.
Brew a cup of coffee and treat yourself to a Cinnamon Latte. Enjoy alongside a piece of Chocolate Maple Cake with Chocolate Maple Mousse. Both are easy to make, giving you an extra moment in your busy day.

Chocolate Maple Cake with Chocolate Maple Mousse
Prep Time: 1 hour, 45 minutes
Yield: 12 servings
Cake:
Crisco® Original No-Stick Cooking Spray
2     ounces unsweetened baking chocolate
1/4     cup butter
1/2     cup sugar
1/2     cup Hungry Jack® Original Syrup
1/4     cup strong brewed Millstone Breakfast Blend K-Cup®
portion pack
1/2     cup buttermilk
1     large egg
1/2     teaspoon vanilla
extract
1     cup Pillsbury BEST®
All Purpose Flour
1/2     teaspoon baking soda
1/2     teaspoon salt
Mousse:
2     cups heavy cream,
divided
2 1/4 teaspoons Hungry
Jack Original Syrup
8     ounces milk chocolate,
chopped
Fresh fruit
Chocolate Maple Cake:
Heat oven to 350°F. Coat 8 x 8-inch baking pan with no-stick cooking spray.
Melt chocolate and butter in small saucepan over low heat. Cool 5 minutes.
Combine sugar, syrup, coffee, buttermilk, egg, vanilla and chocolate mixture in a large bowl.
Combine flour, baking soda and salt in small bowl. Stir flour mixture into chocolate mixture until blended. Pour batter into prepared pan. Bake 25 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
Chocolate Maple Mousse:
Bring 2/3 cup heavy cream to a boil.
Combine syrup and milk chocolate in medium bowl. Pour boiling cream over chocolate mixture. Wait 30 seconds then stir.
Stir in remaining 1 1/3 cups heavy cream to mixture with electric mixer on medium speed. Chill mixture for 1 hour.
Beat mousse until soft peak. Spread over cake. Top with fresh fruit if desired.

Cinnamon Latte

Prep Time: 15 minutes
Yield: 1 serving
1/2    cup milk
3-4    tablespoons cinnamon flavored syrup
1/4    cup hot, fresh strong brewed coffee
Whipped cream
Smucker’s® Sundae Syrup™ Caramel Flavored Syrup, for garnish
Ground cinnamon, for garnish
Pour milk into 1-quart microwave-safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until hot but not boiling. Whisk until foamy.
Pour cinnamon syrup into standard-size coffee cup. Microwave on HIGH 20 seconds to warm syrup. Stir in hot coffee.
Add steamed milk to brim of cup. Top with swirl of whipped cream. Drizzle with caramel flavored syrup. Sprinkle with cinnamon and serve.
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