Chocolate Trifle

 
A potluck is the perfect excuse to make a rich dessert and know you won't end up eating the whole thing! I made this chocolate trifle for a party and it disappeared in no time. So delicious and fancy, and it took no time to make!

Chocolate Trifle

You will need:

Brownies - you can make them from scratch, or use a boxed mix

1 quart of Heavy Whipping Cream (to make Whipped Cream and Chocolate Whipped Cream)

4 Tbsp Sugar, divided
2 tsp Vanilla, divided

Chocolate - either 2 Hershey bars, melted and cooled, or 4 Tbsp hot cocoa mix, or 3 Tbsp cocoa powder and more sugar. 

The big secret to this dessert is the bowl. I don't own a lot of fancy serving dishes, but a trifle bowl is worth keeping around, to me. It can make anything look special.

Directions:

Make brownies and let them cool. 

For whipped cream: Pour about half of the cream, with 2 Tbsp Sugar and 1 tsp Vanilla into your mixing bowl with whisk attachment, and whip just until it you have stiff peaks. You don't want to overbeat the cream, or you'll end up with butter! Remove the whipped cream to a container and set aside.

For chocolate whipped cream: Pour the rest of the cream, 2 Tbsp of Sugar (double this if you're going to use unsweetened cocoa powder) and 1 tsp Vanilla into the mixing bowl and whisk again to make whipped cream. Once it's whipped, fold in the chocolate of your choice and mix well.

Assemble the trifle in layers - there's no wrong way to do this, just remember to use the sides of the bowl to show off the different layers, and save enough whipped cream for the top layer. 

I start with brownies in the bottom, then alternate plain and chocolate whipped cream around the sides. Then more brownies, then more chocolate whipped cream, and finally plain whipped cream on top. Garnish with chocolate bits if you like. I just used a veggie peeler on a Hershey bar. 

If you need to cover the bowl for travel, you'll want to be sure not to fill it up all the way to the top so you can cover it with foil without messing up your garnish. Keep refrigerated until ready to serve. Enjoy!

Sugar-Free Marble Cheesecake

My dad made this cheesecake and it is fantastic! He said it's important to taste the batter before you pour it, to make sure it's sweet enough. This recipe shows exactly what he did so hopefully it will turn out as good for you as it did for him.

Sugar-Free Marble Cheesecake

Preheat oven to 350.

For crust:

1 cup Pecans, chopped
1/2 cup Walnuts, chopped
1/8 cup Erythritol
2 Tbsp Butter, melted

Process all ingredients in a food processor and mix until well blended. Press into the bottom of a springform pan. It will be very thin.

Bake at 350 degrees for 5 minutes. Cool.


For filling:

2   8oz pkgs Cream Cheese, at room temperature
1 cup Erythritol
1 tsp Salt
1 ½ tsp Vanilla
1 tsp Lemon Juice
16 oz  Sour Cream
3 Eggs, at room temperature

Beat all ingredients, except the eggs, with an electric mixer until creamy. Add eggs one at a time until blended.

Reserve one cup of batter for marbling. Pour the rest into the springform pan.

Add 1 tsp Cocoa Powder and about 1/4 cup Erythritol or Xylitol (to taste) to the reserved batter. Spoon chocolate batter onto plain batter and drag a knife through to make a marbled pattern.

Place a pan with a couple of cups of water in it on the lower rack, underneath the rack where you will place your cheesecake. Bake cheesecake at 350 for 1 hour, then turn off the oven and leave the cheesecake in for one more hour before removing it.

Let it cool, and then refrigerate at least two hours until completely chilled.

Chocolate Cherry Chunk Brownies

I wanted to combine chocolate and cherries for a friend who loves both, and came up with this. Delicious!

Chocolate Cherry Chunk Brownies

1 stick Butter
1 cup Sugar
2/3 cup Cocoa Powder

 

large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour (or gluten-free all-purpose)

3/4 cup dried tart cherries

Read more at http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html#ZS2Pc4qVc3DHBvsB.99

2 Eggs
3/4 tsp Vanilla
1/2 cup Flour
1/4 tsp Baking Powder
1/4 tsp Salt
1/2 cup Chocolate Chips

2/3 cup dried Cherries
1/4 cup Chocolate Liqueur (optional) I used Chocolatier which is amazing

Soak cherries in liqueur for a good half an hour before starting the rest of the brownies. If you don't I'm sure it'll be ok but I wanted mine to soak up as much as they could.

Preheat oven to 350* and prepare an 8-inch square baking dish - either grease it or line with parchment.

Combine butter, sugar and cocoa in saucepan on low heat to melt, stirring frequently. Remove from heat. Add eggs one at a time, and then vanilla, mixing well.

In a separate bowl, combine flour, baking powder and salt. Add chocolate mixture and mix until just blended. Stir in cherries.

Pour batter into prepared pan. Bake for15-20 minutes or until toothpick inserted in the center comes out clean. Cool, slice and serve.

1/4 teaspoon kosher salt

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour (or gluten-free all-purpose)

3/4 cup dried tart cherries

Read more at http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html#ZS2Pc4qVc3DHBvsB.99

1/4 teaspoon kosher salt

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour (or gluten-free all-purpose)

3/4 cup dried tart cherries

Read more at http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html#ZS2Pc4qVc3DHBvsB.99

1/4 teaspoon kosher salt

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour (or gluten-free all-purpose)

3/4 cup dried tart cherries

Read more at http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html#ZS2Pc4qVc3DHBvsB.99

1/4 teaspoon kosher salt

2 large eggs, room temperature

1/2 teaspoon vanilla extract

1/2 cup all-purpose flour (or gluten-free all-purpose)

3/4 cup dried tart cherries

Read more at http://www.farmgirlgourmet.com/2013/05/chocolate-cherry-brownies-giveaway.html#ZS2Pc4qVc3DHBvsB.99

Sugar Free Chocolate Cupcakes with Homemade Caramel

I volunteered to bring cupcakes to a party for some expectant mom friends, one of whom had gestational diabetes, so I needed a sugar-free option. These cupcakes hit the spot!

Sugar Free Chocolate Cupcakes with Homemade Caramel

Cupakes:

1/2 cup raw Almonds or Pecans, ground (or you can use Almond Meal)
3 Tbsp Cocoa Powder
Pinch Salt
1/4 tsp Baking Powder
1/4 cup Erythritol - I bought Z-sweet from amazon

Mix the above well, then add:

2 T Butter, melted
1 Egg, beaten
1/4 tsp Vanilla
2 T Water as needed

Preheat oven to 350*. Spoon batter into cupcake liners. It's enough for about 6 mini, or 4 regular cupcakes. Bake about 25 minutes or until inserted toothpick comes out clean.

Homemade Caramel with Agave:

1 1/2 cups Agave (I used light)

1/2 cup Heavy Whipping Cream

3 Tbsp Butter

1/8 tsp Salt

Combine all ingredients in a heavy saucepan and heat on medium-high until it comes to a boil, stirring well. Reduce heat to medium so it still boils but isn't quite so violent, and cook for 10-12 minutes, stirring frequently. If you cook it for less time, it'll be more of a sauce and you can store it in a jar in the fridge.

Homemade Granola Bars

My kids devoured these homemade granola bars in no time! Happy Mama over here!

Homemade Granola Bars

2 cups Granola
1/2 cup Raw Seeds / Dried Fruit (I used Pumpkin and Sunflower Seeds, and Dried Cranberries)
1/2 cup Unsweetened Shredded Coconut
3 Tbsp Almond Butter or Peanut Butter
2/3 cup Honey
1 tsp Vanilla
1/4 tsp Salt

Preheat oven to 325 degrees. Prepare a baking sheet with parchment paper, or spray a small jelly roll pan with cooking spray. (The medium bar pan from Pampered Chef is the perfect size for this recipe)

Mix granola, seeds/fruit and coconut in bowl, set aside. Combine almond or peanut butter, honey, vanilla and salt in large sauce pan and heat until melted and well mixed. Add granola mixture, stir to combine, and pour into prepared pan. Sprinkle some chocolate chips if you like. 

Bake for 15 minutes, then cool completely. Cut into bars and keep in airtight container in the refrigerator.

Salted Caramel Brownies

Did you see my Homemade Caramel the other day? I still can't believe I made that stuff with no white sugar.

Well I made my brownies too and those do have white sugar. But they seemed like the perfect thing for under a piece of melted caramel.

First make caramel and pour into parchment-lined dish, cool well and cut into pieces. The pieces will flatten over time at room temperature, so keep them in the fridge if you want them to stay nice-looking.

Bake brownies and let cool. Take one brownie and put it in the toaster oven, with one caramel on top. Toast for 2 minutes to melt caramel. Remove to a plate, sprinkle with sea salt, and serve. Heavenly.

Homemade Coconut Milk

I wasn't even a big fan of coconut milk... you know, the stuff that comes in a can. I've used it a few times for recipes (like this and this) but I wouldn't just drink it.

Then my friend shared this link about making your own coconut milk. I had the coconut on hand so I gave it a try. It took 5 minutes and is a.ma.zing.

Step 1. Boil 1 cup of water
Step 2. Put 1/2 cup unsweetened shredded coconut in food processor or blender. I used my vitamix.
Step 3. Pour hot water over coconut.
Step 4. Pulse about 20 times, letting the mixture sit for a couple of seconds in between. (Don't run it continuously)
Step 5. Strain through a fine sieve into a jar. Refrigerate.

You can use the coconut shreds again, with another cup of hot water. The original link says you can make 4 cups of coconut milk with the same shreds.

You can also take the leftover coconut shreds, dehydrate them, and grind them into coconut flour. Thrifty!

As pictured on the original link, the coconut oil will rise to the top and solidify in the refrigerator. I am always trying to get more coconut oil in (I don't like eating it plain and I don't really eat toast, though it's great on toast) so I just stirred it back in and drank it. I also stirred in some vanilla, a few drops of liquid stevia, and about a teaspoon of cocoa powder. Yum!

Raw Brownie Bites

This recipe was shared on a local group and I loved it! It was kid-approved as well. :)

Raw Brownie Bites

1 cup Almonds (raw)
1 cup Dates (pitted)
1/4 cup Cocoa Powder
1 Tbsp Coconut Oil

I threw it all in my vitamix and processed until it was combined well. Then you can press it into a pan and freeze, but I chose to make mine into bites by using a small cookie scoop. I put them in mini muffin cups and froze until they were firm. Yum! You can roll them in nuts or shredded coconut too if you like.

Chocolate Cake with Berry Filling

My son has requested this cake as his birthday cake more than once, and I just made it for my husband's birthday.  We first had it at a friend's house (also a birthday cake) and now it's a family favorite!


Chocolate Cake with Berry Filling

For Cake:
2 tsp Baking Soda
1 tsp Salt
2/3 cup Cocoa
3 cups Flour
2 cups Sugar
2 Tbsp Cider Vinegar
1 Tbsp Vanilla
1/3 cup Oil
2 cups Water

For Filling/Topping:

1 pkg frozen Raspberries or Strawberries
1-2 cups Powdered Sugar

1 pint Heavy Cream for whipping
Fresh strawberries or raspberries


Preheat oven to 350*. Grease and flour two round cake pans. 

Mix ingredients together in mixer, and pour into prepared cake pans.  Bake at 350* until done (about 20 minutes), cool completely and refrigerate.

For filling, puree thawed and drained berries with powdered sugar (1-2 cups) and about 1/4 cup cocoa to get frosting consistency. 

Spread on bottom cake layer and refrigerate. Top with top cake layer, using toothpicks to hold the layers together as needed.

 
Whip cream with a little sugar and vanilla to frost. Top with fresh berries and drizzle with chocolate or sprinkle with mini chocolate chips or shaved chocolate bar.

 

Chocolate Cheesecake

Warning: this is RICH! I baked it in a casserole dish without a crust but it would work fine with a crust as well. I recommend almond meal, butter and stevia or erythritol for a crust.

This is a small cake. For a full cheesecake, I would recommend you quadruple this recipe (so use 2 pkgs of cream cheese, 4 eggs, etc).

Chocolate Cheesecake

3 Tbsp Butter
6 Tbsp Cocoa Powder
4 oz Cream Cheese, softened (1/2 package)
4 Tbsp Erythritol, powdered (I whiz mine up in the vitamix)
20-25 drops Liquid Stevia
1 tsp Vanilla
1 Egg

Preheat oven to 350* and spray a small oven-proof dish with cooking spray. (Mine is about 4" square.)

Melt butter and remove from heat. Stir in cocoa and cream cheese. Add erythritol one tablespoon at a time, mixing thoroughly as you add each one. Add liquid stevia and vanilla, mix well. Stir in egg and pour mixture into prepared dish. Bake about 20 minutes, then turn off the oven and leave the cheesecake in for about 30 more minutes. The center should be set but wiggle some if you jiggle the dish. Remove from oven and let cool, then refrigerate at least a couple of hours to set. Slice and serve.

If you prefer, you can just use sugar in place of the erythritol and stevia, of course.

Chocolate Chip Cookie Dough Brownies

Oh my goodness.  I saw this on my friend Melissa's pinterest board for bars and brownies, and knew I had to try it. I adapted the recipe so I wouldn't end up with quite so many of these babies, which was a smart move.  The recipe fit perfectly in my small pampered chef baking pan, and I baked the brownies in my toaster oven.  BrownEyedBaker says that you'll want a big glass of milk when you eat these, and she was not kidding. They are very rich and delicious. Enjoy!


Chocolate Chip Cookie Dough Brownies


First, bake a thin brownie layer:


Preheat oven to 325*.  Line small baking pan with foil or parchment, and spray with cooking spray.


3 Tbsp Cocoa Powder
1/3 cup Butter, at room tempterature
1/2 cup Brown Sugar
1 Egg
1/2 tsp Vanilla
1/4 cup Flour


Mix well and spread into prepared pan.  Bake about 15 minutes until done.  Cool completely.

Alternatively you can halve this recipe for the small baking pan.


Then, make eggless cookie dough for the frosting:


1/4 cup Butter
1/4 cup Brown Sugar
1/4 cup Sugar
1 Tbsp Milk
1/2 tsp Vanilla
1/2 cup Flour
1/2 tsp Salt
1/2 cup Chocolate Chips (mini if possible)


Mix ingredients well and spread over cooled brownies.


Chill bars until cookie dough is set, then cut.  Store refrigerated.


Recipe adapted from Brown Eyed Baker

No Bake Chewy Chocolate Oat Bars

OMG Yum!  I found these on my friend Melissa's Pinterest Board.  She had labeled it "healthy" so I gave it a try.  I love things labeled healthy, even if they are full of chocolate chips.  Definitely not the worst dessert ever! Oats, coconut oil, honey for the sweetener.  I like it.

If you're into Pinterest, be sure to check out Melissa's blog where she blogs about all things Pinterest:  Totally Pinteresting.  You can even submit requests for her to research for you.  I asked about shoe storage and loved the ideas she found for me!

Original post

No Bake Chewy Chocolate Oat Bars (no bake)

1/2 cup peanut butter
1/3 cup Honey
1/4 cup Coconut Oil
1 cup Oats (I used rolled oats)
1/2 cup Mini Chocolate Chips
1/2 cup Dried Cranberries

In a medium saucepan, melt together peanut butter, honey and coconut oil.

Remove from heat and add chocolate chips, stirring to melt.  Add oats and cranberries and mix well.

Spread into an 8 inch square dish.  Refrigerate until firm, or freeze if you want them sooner.  Cut into bars and enjoy!  Keep refrigerated (they are melty at room temp).

Ice Cream Sundaes

My valentine for my family was surprise ice cream sundaes!  I'm sure you don't need a recipe for this but we had so much fun making them that I wanted to share.  I even picked up special ice cream from Bruster's.  This flavor is Chocolate Cherry Chunk.  We also love their Chocolate Cake Batter and a bunch of other flavors.  I keep meaning to try making my own since I have this handy ice cream maker attachment for my kitchen aid mixer, and I've made other good ice cream recipes, but I haven't attempted to copycat these yet.  One day...

Hope you had a nice Valentine's Day!  Here are our yummy creations:

 

 

 

Chocolate Chip Cookies

I've tried a bunch of recipes for chocolate chip cookies and the toll house recipe tastes best to me.  I don't put as many chocolate chips as it calls for, but the rest I do the same.

A great tip is to make the dough balls onto a cookie sheet and then put it in the freezer.  Then you can store the frozen dough balls in a zip top bag and pull out a few to have freshly baked cookies anytime... or eat the dough if you are so inclined.  Not that I've ever done that.  Ahem.

Chocolate Chip Cookies

2 1/4 cups Flour

1 tsp Baking Soda

1 tsp Salt

1 cup (2 sticks) Butter, softened

3/4 cup Sugar

3/4 cup packed Brown Sugar

1 tsp Vanilla

2 Eggs

1-2 cups Semi-Sweet Chocolate Chips (I used mini chips in these pictures)

1 cup chopped Nuts (optional)

Preheat oven to 375°

Combine flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract with mixer until creamy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture. Stir in chocolate chips (and nuts, if using).

Drop by rounded tablespoon onto ungreased baking sheets about two inches apart.

 

Bake for about 9 minutes.  Take them out when the edges are light brown and the centers are set but still light (see photos).

Let them stay on the pan for five minutes, and then transfer to cooling racks.  This helps them to remain soft and chewy.

Fudgy Brownies

I've never really wanted to try a homemade brownie recipe.  I have had them on several occasions and they just never seem to be as good as the boxed mix.  Enter this recipe!  My husband actually said, "This tastes just as good as if it came from a box!"  Sad, I know, but accurate.  Hooray for homemade brownies that are delicious and fudgy!


Fudgy Brownies


1/2 cup Butter (1 stick) melted, or softened to room temperature
1 cup Sugar
2 Eggs
1 tsp Vanilla
1/3 cup Cocoa
1/2 cup Flour
1/4 tsp Salt
1/4 tsp Baking Powder

Preheat oven to 350*. Grease and flour an 8 inch square pan.
Mix butter, sugar, eggs and vanilla.  Add cocoa, flour, salt, and baking powder. Spread batter into prepared pan.  Bake in preheated oven for 25 to 30 minutes.  I take them out a bit early so they are gooey in the middle and must be eaten with a spoon.


You can also add chopped nuts or chocolate chips if you like.


You can halve this recipe and it will bake perfectly in the small Pampered Chef bar pan.  I bake it in the toaster oven when I use that.

You can also melt the butter in an 8" cast iron skillet, mix everything in and bake it right in the skillet.

Chocolate Coconut Fruit Dip

Oh yes, I knew it would be amazing as a fruit dip.  Here is my previous post where I ate this as is.  Dipping fruit in it is devine.


Chocolate Coconut Fruit Dip

1 can Coconut Milk
1/3 cup Cocoa Powder
1/2 tsp Vanilla
sweetener to taste - a couple of Tbsp of Agave tastes best to me.  Liquid stevia is not bad if you need to keep it to zero calories. 

Open the coconut milk, dump it into a bowl and leave it uncovered in the fridge overnight.  Pour off the water that separates and you'll have super thick coconut milk left.  Mix in your cocoa and vanilla with a fork.  Add sweetener, tasting along the way until it's just right. 


Original recipe from Chocolate Covered Katie

 

Chocolate Coconut Mousse

Thanks to "Chocolate Covered Katie" for this recipe.  I modified it a little bit, as I don't like powdered stevia at all, and also I left my coconut milk in the fridge for a full 24 hours instead of just overnight.  I'm usually frustrated by recipes that require that much forethought, but trust me when I say this one's worth it.  I ate it by itself, but thought it was best as a dip for strawberries.  YUM!  I think it would be great with apples or bananas as well.

Chocolate Coconut Mousse

1 can Coconut Milk
1/3 cup Cocoa Powder

1/2 tsp Vanilla
sweetener to taste - a couple of Tbsp of Agave tastes best to me.  Liquid stevia is not bad if you need to keep it to zero calories.  I will be testing Erythritol next time.

Open the coconut milk, dump it into a bowl and leave it uncovered in the fridge overnight.  Pour off the water that separates and you'll have super thick coconut milk left.  Mix in your cocoa and vanilla with a fork.  Add sweetener, tasting along the way until it's just right.  Eat it straight up or serve with fruit.  It would also make a nice frosting for cupcakes, as CCK also recommends.