Brownie Peppermint Trifle

 I LOVE weekends.  

I love the slow pace, sleeping in, leisurely days that they bring.  

Especially in the winter.  It's cold outside so we hunker down in the house and enjoy doing nothing.

My weeks are filled with doing everything so it is so nice to do nothing sometimes.  

Which is quite misleading because if you are doing nothing then you are still doing something right?  So I guess technically I am not doing nothing.  I am reading the newspaper, I am sitting in front of the fire place enjoying the heat, I am playing games with my kids or taking a long shower.  But hey, it's different than the usual routine for the week so I love it!

And....speaking of doing nothing, I think I should get off the computer and start doing nothing again.  Enjoy this delicious trifle.  There is just a hint of peppermint which is a perfect combination with a delicious white chocolate mousse and some yummy brownies.

Brownie Peppermint Trifle

(click here for printable version)

1 box brownie mix (and ingredients to go with it)

16 oz Cool Whip 

1 bag Andes peppermint chips or 1 c. crushed peppermint candies

White Chocolate Mousse:

1 c. whole milk

1/3 c. sugar

2 Tbsp cornstarch

1 egg yolk

1 tsp vanilla

1/4 tsp peppermint extract, divided

1 Tbsp butter

3 oz. white chocolate, chopped

1/2 tsp gelatin

1 Tbsp cold water

1 c. whipping cream

2 Tbsp powdered sugar

1.  To make white chocolate mousse combine milk, cornstarch, sugar and egg yolk into a medium sauce pan.  Whisk together well.  Over medium heat, cook until it thickens and comes to a simmer.  Whisk constantly.  It will take about 10 minutes.

2.  Remove from heat and add in vanilla, 1/8 tsp peppermint, butter and white chocolate.  Mix until everything is melted.  Pour into a bowl and cover with plastic wrap and chill at least 2 hours.

3.  In a small cup or bowl combine the gelatin with the water.  Let it stand for about 10 minutes.  Then pop into the microwave for about 10 seconds to melt the gelatin.  Cool to room temperature.  Then combine cream, powdered sugar, and remaining 1/8 tsp peppermint extract.  Whip until thick.  Add in gelatin and mix until medium peaks are formed.  Fold the whipped cream into the white chocolate mixture in 3 parts.  Cover and chill for at least an hour.

4.  Make brownies according to package directions baking in a 9x13 pan.  Cool completely. Cut in 1"x1" squares.

5.  To put the trifle together, layer brownies, 1/3 of peppermint chips or candies, 1/3 of white chocolate mousse, and 1/3 of the cool whip, in that order.  Repeat layers two more times and top with crushed peppermint candies.  Refrigerate one hour before serving and enjoy!

Berrymisu Trifle

It's Spring Break at our house and I can't wait to have some fun with my kiddos.  I have some wonderful recipes to share this week, perfect for Spring that I am hoping is right around the corner!

I love trifle!

Probably because there are so many ways you can eat it.  Plus it always looks so pretty and is perfect for a party.  And I love a good party!

A couple weeks ago I was picked to be part of Philadelphia's Cooking Creme House Party.  I had never done a house party before and was very excited to do it.  Like I said before, I love an excuse to party.  

Plus Philadelphia sent lots of party favors for my guests.

After receiving my box in the mail, I had to pick what to make.  All the recipes were for main dishes but I LOVE desserts. I did make a main dish--that will be shared later- but I made a dessert table also and served this beautiful lady.

She totally reminds of Spring.  Very light and fluffy, and so delicious.  The original recipe calls for raspberries but I used fresh strawberries and it worked perfectly. 

Berrymisu Trifle

(click here for printable version)

1 c. pureed strawberries

12 oz. cream cheese, softened 

1 3/4 c. sugar, divided

2 c. heavy whipping cream

3/4 c. water

1/2 c. lemon juice, bottled or freshly squeezed

50 crisp ladyfingers or 40 chamagne/almond biscuits, crisp style (I could not find these so I used shortbread cookies and they worked great)

sweetened whipped cream, for garnish

fresh strawberries, for garnish

1.  In a small saucepan, combine the remaining 1 cup sugar, water and lemon juice. Bring the mixture to a boil, stirring frequently. Remove the syrup from the heat and let it cool until lukewarm to the touch. 

2. Using a handheld or electric stand mixer, beat the softened cream cheese and 3/4 cup granulated sugar in a large bowl until smooth. In a medium bowl, beat the whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, using a rubber spatula to fold the mixture together so the cream doesn’t deflate. Fold in the strawberry puree and gently mix until just combined.

3.  To assemble, briefly dip the ladyfingers or biscuits (or cookies) in the syrup – about 1-2 seconds each side. Layer the soaked ladyfingers/biscuits/cookies in a single layer in the trifle dish. Gently spread about 1 c. of the strawberry cream cheese mixture over the ladyfingers then repeat the layers, ending with the strawberry cream cheese . Refrigerate the trifle for 3 hours (or up to 12), garnish with additional sweetened whipped cream, if desired, and fresh strawberries and serve chilled.  Enjoy!

Source: Mel's Kitchen Cafe

Sharing this with:  Sew Chatty, SKip to my Lou, Sumo's Sweet Stuff, CRAFT, Make Ahead Meals, Delightfully Dowling, A Simpler Life, Sugar Bee, Beauty and Bedlam, 33 Shades of Green, Not Just a Housewife, Blessed with Grace, Blue Cricket Design, Turning the Clock Back, Paisley Passions, Fireflies and Jellybeans, Creations by Kara, Everyday Tastes, Be Different Act Normal, Quit Eating Out, Sweet As Sugar Cookies.

Caramel Apple Trifle

I absolutely love trifle!!  It is such a great dessert because it can be done so many ways, it feeds a lot of people, and it always looks so pretty.  I made this for a Halloween party and it was a favorite with everyone, even the kiddos.  Feel free to experiment with ingredients because there are so many combinations that would work.

3 T. butter
4 c. chopped, cored, peeled tart apples (about 5)
1 c. chopped walnuts (I used pecans)
1/2 c. brown sugar, packed
2 t. cinnamon, divided
8 oz. cream cheese, softened
1 jar caramel ice cream topping
12 oz. Cool Whip, thawed
2 loaves frozen pound cake, thawed and cut into 1-inch pieces

1.  In a large skillet, melt butter over medium heat.  Stir in apples, walnuts, brown sugar and 1 t. cinnamon.  Cook for 8-10 minutes, stirring every couple minutes, until apples are soft.  Remove from heat when done and let apples cool.

2.  In a large bowl, beat cream cheese until smooth.  Beat in a 1/2 cup of caramel topping and rest of cinnamon.  Fold in 2 cups of the Cool Whip.  Set aside.

3.  To assemble, use a 3 1/2 qt trifle dish or a large bowl, layer a third of the pound cake cubes, cream cheese mixture, and cooled apple mixture.  Repeat layers twice.  Garnish with remaining whipped topping and drizzle with remaining caramel topping--I forgot to do this part, I was in too much of a hurry to serve it--oops!  Sprinkle with additional cinnamon if desired.  Cover and refrigerate at least 1 hour before serving.  Enjoy.

Source:  Taste of Home

Sharing this with:  Craft Edition, Beauty and Bedlam, We Love Iowa, Crafty Cierra, Blue Cricket Design, Not So Homemade.

Gingerbread Pumpkin Trifle

Yummy, Yummy, Yummy!  I love gingerbread and then if you combine it with pumpkin, you are in for a treat.  I made this and a Caramel Apple Trifle (recipe soon to come) for a girl's party and they were both a hit.  My kids even enjoyed eating the leftovers.  This looks very pretty layered in a trifle bowl but also works great in a large, glass bowl.  

Gingerbread:

1/2 c. shortening

1/3 c. sugar

1 c. molasses

1 egg

2 1/3 c. flour

1 t. baking soda

1 t. ground ginger

1 t. cinnamon

3/4 t. salt

3/4 c. hot water

Filling:

2 c. cold milk

1 package (3.4 oz) instant vanilla pudding

1 can (15 oz) pumpkin

1/2 c. brown sugar, packed

1 t. vanilla

1/2 t. cinnamon

Topping:

2 c. heavy whipping cream

1/3 c. sugar

1.  Preheat oven to 350 degrees.  For the gingerbread: In a large bowl cream shortening and sugar until light and fluffy, 1-2 minutes.  Beat in molasses and egg.  Combine the flour, baking soda, ginger, cinnamon and salt in medium bowl.  Add to creamed mixture alternately with hot water, beating well after each addition.

2.  Pour into a greased 9 x 13 baking pan.  Bake for 25-30 minutes or until toothpick inserted in center comes out clean.  Cool on wire rack completely.  Cut into 1 inch cubes and set aside.

3.  For the filling: In a large bowl whisk pudding and milk for 2 minutes.  Let stand for 2 minutes or until soft-set.  Combine the pumpkin, brown sugar, vanilla, cinnamon with the pudding mixture, stir well.

4.  For the topping: In a large bowl beat whipping cream and sugar until stiff peaks form.

5.  To assemble the trifle:  Set aside 1/4 c. gingerbread cubes.  In a 4 qt. trifle bowl (or large glass bowl) layer a third of the remaining gingerbread cubes; top with a third of the pumpkin mixture and then a third of the whipped cream.  Repeat layers twice.  Crumble reserved gingerbread over the top of trifle.  Cover and refrigerate at least 1 hour before serving.

Source:  Taste of Home

Sharing this with: Quit Eating Out.

Chocolate Trifle

Do you have a trifle bowl?  I found mine at a yard sale for 2 bucks and didn't know if I would use it much, but I couldn't pass it up.  So now I use it whenever I can find an excuse to (honestly most of the time it is used as a decorative item, just like I thought it would be, but oh well....)  This recipe is so simple but very yummy and my hubby and kids loved it.  How could you not with all those layers of chocolate and whipped cream!?  

1 box brownies, cooked in 9x9 pan and cut in small squares

1 large box chocolate pudding, made up

1 large container of Cool Whip (I would suggest using the brand name stuff--there is a difference)

4 Skor bars, crushed

Using a trifle bowl layer half of brownies, then half of pudding, them half of cool whip and half of Skor bars.  Repeat and refrigerate until ready to serve.  Enjoy!