I love a good trifle. I also love a good chocolate trifle (i.e. my Chocolate Mint Trifle and my Raspberry Brownie Trifle Recipe). The non-chocolate variety is great as well (i.e. my 5-Ingredient Pineapple Fluff Trifle). So when I was thinking of a great dessert for a large gathering or potluck, of course a layered dessert came to mind. Being in the full swing of summer we’re constantly running to and from BBQ’s, picnics, and get-togethers. The trifle dessert is my favorite dessert to take to feed a crowd. But with me watching what I eat, I wanted a not-so-guilty way to enjoy it!
A couple of days ago I posted my Raspberry Sugar Cookie Tart recipe in honor of Heart Healthy Month. But I didn’t want to end there, so I figured I’d wrap up the month with one more FABULOUS recipe. The sugar cookies were a pretty big hit, but I may have to say that among my taste testers, this may have been an even bigger hit! There’s just something about raspberries being paired with chocolate. It’s a winning combination that almost everyone will love! I’ve been dying to use my favorite brownie recipe ever since I discovered it a couple of months ago. If you haven’t tried my Toffee & Chocolate Chip Brownies, they are a must!
I love trifle recipes and any time I get to pull out my trifle bowl is a good time to me. A couple of my favorite recipes are my Chocolate Brownie Trifle and Peanut Butter Trifle. Both are really tasty. The other thing I love about making a trifle dessert is that I have a large trifle bowl that will feed a crowd, but I also have mini trifle bowls that can be used for individual servings. If you know me, or have been around for any of my ‘min’ recipes, you’ve come to learn that I LOVE all things mini. Seriously. I LOVE all things itty-bitty. Anyway, I digress. I’m telling you, if you love raspberries and you love chocolate this recipe is calling your name!
A variation of these brownies were brought to work for a potluck recently and I didn’t have any, but everyone raved about them and all wanted the recipe. You know when people are asking for the recipe it’s gotta be good right? So I got the recipe. I decided to make them for a friend Christmas party and added peppermint M&M’s and a cocoa frosting. I cooked them too long, they were too thick, the frosting was too much, and I wasn’t digging the peppermint. So I went back to the drawing board. There had to be a better way (not that the original recipe wasn’t great) and I wasn’t giving up. I love me some brownies. Especially warm out of the oven with a scoop of ice cream and drizzled with hot fudge. Really? Are you drooling right now, because I am! I was bound and determined to use up all of my random baking supplies before the season ended and I had a half-empty package of toffee bits that were screaming to be used. I decided to scrap the M&Ms and frosting and stick with the basics. What was born was the most beautifully rich brownie I’ve ever sunk my teeth in to. There is absolutely NO reason for a boxed brownie mix to EVER be in your pantry ever again. This my friends is THE recipe you need to have. I mean… how can you go wrong with 1 1/2 c. sugar? Ok – in reality there are SO many things wrong with that much sugar in a recipe, but if you only make them once a year you’ll be alright. These are so decadent, so chocolaty, so wonderful. The toffee with the chocolate chips is a combination out of this world.
Source: Slightly adapted from my co-worker, Trish
1 c. white flour
1/2 c. cocoa powder
1 1/2 c. granulated sugar
1/2 tsp. baking powder
3/4 c. butter, melted
1 1/2 tsp. vanilla
1 c. chocolate chips, divided
1 c. Heath Milk Chocolate Toffee Bits, divided
Preheat oven to 350. Lightly spray (2) 8×8 baking pans or (1) 9×13 baking pan with cooking spray; set aside. In a large bowl mix together dry ingredients: flour, cocoa powder, sugar and baking powder. Stir in melted butter, eggs, and vanilla until well combined. Add 1/2 c. chocolate chips and 1/2 c. toffee bits. Pour batter into prepared pan(s). Top with remaining chocolate chips and toffee bits. Bake for 20-25 minutes, pr until a toothpick inserted comes out clean (may be hard to tell because of the chocolate chips). Cool completely in pan.
[My 2 Cents]
The original recipe said to bake for 45 minutes, which when I first made them I used a 9×9 pan and they were cooked entirely too long. I wasn’t paying attention otherwise I would have taken them out sooner. Also, in the 9×9 pan I felt like the brownies were too thick. If you prefer a thicker brownie, you may like to use that size pan. My preference is the (2) 8×8 pans, I felt like the thickness was perfect. When I took them out of the oven, before they were all the way cooled I ran a knife around the edges to make for easy removal once the brownies had cooled completely.
[More of My 2 Cents]
These can be stored for several days, although I highly doubt they will be around that long. Just be sure to place in an airtight container or cover tightly with plastic wrap.
It’s nearing the end of zucchini season. Is it? Please say it is. Can I get a hallelujah? I am definitely pleased with my quest to try new things with the ever-plentiful green vegetable, but I will tell you two things: 1) we will NOT be growing a zillion zucchini plants next year like we planted this year and 2) I will be o.k. if I never SEE another zucchini until next year. So there you have it. My final zucchini post of the season for you. Clearly, I feel as though chocolate and zucchini were made for each other. If you missed them, check out my Healthy Chocolate Zucchini Muffins and also my Zucchini Chocolate Cake with Cream Cheese Frosting! What I love about these brownies is that even though they are healthy, they are fabulous. No refined flours or sugars – yay! I used to think cooking with whole wheat flour was always so dry, heavy, and just plain not as good as white flour. It’s not true! Recipes can be just as amazing with whole wheat flour as recipes with the other stuff. Give it a shot. Plus, it’s a million times better for you anyway!
Source: Adapted from Joyful Healthy Eats
2 cups of finely grated zucchini (approx. 2 medium)
2 bananas, mashed
1/2 c. of unsweetened applesauce
1/3 c. honey
1/3 c. molasses
2 tsp. of vanilla extract
1/2 c. cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. finely chopped pecans
1/2 c. semi-sweet chocolate chips
2 c. whole wheat flour
Preheat oven to 350º. Shred Zucchini. Once you’ve shredded your zucchini, squeeze out any excess moisture; set aside. Mash up bananas in a large bowl and combine with honey, molasses and applesauce. Stir together until incorporated (I used my Kitchen Aid). Add in vanilla extract and cocoa powder. Then add in baking soda, salt, and grated zucchini. Stir well. Lastly, add flour followed by chocolate chips and chopped pecans. Stir just until fully incorporated. Spread brownie batter out in greased and floured 9×13 inch pan. Bake for 25-30 minutes until a toothpick comes out clean (but watch out for the chocolate chips, when you are testing. You may need to check a couple of spots!).
[My 2 Cents]
I used the soft white winter wheat berries for this recipe and it turned out wonderful. I freshly grind the berries in my Blendtec right before adding it in the recipe. The fresher the flour, the higher the nutritional value. Of course, if you don’t have the resources to grind your own wheat berries, you can buy store bought whole wheat flour as well.
Linking up with: Yummy, Healthy, Easy
It’s been far toooooo long since I’ve posted a recipe! For those who don’t know, I’ve moved!!! We’ve spent the last couple of weeks digging ourselves out of a seemingly unending stack of boxes.I was able to find space in the kitchen to throw together this delicious dessert for a treat to take to work. Have no fear, it’s SIMPLE, quick, and tasty! The brownies come from a box mix, what could be easier than that? Try this out for your next get together – you could even switch it up with different pudding flavors, add chocolate sauce or caramel sauce, or top with toffee bits. Anyway you look at it, it’s a beautiful dessert!
1 (19.8 oz) package brownie mix
1 (3.9 oz) package instant chocolate pudding mix
1/2 c water
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed
1 (12 oz) container frozen whipped topping, thawed
1 (1.5 oz) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
[My 2 Cents]
I didn’t have the size box of pudding that the recipe called for, I had the 5.9 oz. I also had a little less than half a can of opened sweetened condensed milk. So I used the full box of pudding and the extra sweetened condensed milk and it was really yummy! The reviews on AllRecipes said they used real whipping cream instead of cool whip, I didn’t have the time otherwise I probably would have done the same.
I also made the pudding mixture the night before and refrigerated that portion rather than assembling the trifle and putting it all in the fridge. That way the brownies were still soft and not cold and hard when I put it together the next morning.
These couldn’t be named any more perfectly than they are. They are pure heaven and hard to stop at just one brownie. The best part is the batter is made from a cake mix – so most of the work is already done for you! I didn’t have devils food cake mix, so I just used the chocolate that I had and it worked just as well. The marshmallow cream is a little bit of a beast to work with because it’s just so dang sticky; it’s worth every bit of stickyness! These didn’t take long to throw together; waiting for them to cool was the hardest part
Source: Our Best Bites
3/4 C sweetened condensed milk, divided (fat-free is fine)
1/4 C butter, melted and cooled (1/2 stick)
1/4 C non-fat milk
1 box devil’s food cake mix (18.25 oz)
1 large egg white, lightly beaten
1 7 oz jar marshmallow creme (about 1 3/4 C)
1/2 C peanut butter morsels (not gonna lie, I used a very “heaping” 1/2 cup
Preheat oven to 350 degrees. With an electric mixer, combine 1/4 cup sweetened condensed milk, milk, butter, cake mix, and egg white. Mixture will be very thick. Spray 9×13 pan with cooking spray. Press 2/3 of the mixture into the bottom of the pan. Use either floured hands, or spray your hands with cooking spray in order to press it down without having it stick to your fingers. The layer will be thin. Bake for 10 minutes. Combine 1/2 cup sweetened condensed milk and marshmallow creme in a bowl and combine until smooth. Stir in PB morsels. Spread marshmallow layer over brownie layer in pan. Carefully drop remaining brownie batter by spoonfuls over marshmallow mixture. Bake at 350 for 20-30 minutes. Remove from oven and cool before cutting into squares.
If you love peanut butter, and you love brownies you will LOVE these cupcakes. After working out one night *hahahaha* these little guys came up in conversation. I immediately knew I wanted to try them, so I asked for the recipe (thank you Jana!!!). It’s been a couple of weeks and I decided to give them a whirl. Cupcakes seem to be storming the nation right now and I wanted to hop on the bandwagon. With a few minor tweaks I am able to present to you this wonderful creation!
Source: adapted from my friend, Jana
12-16 miniature peanut butter cups
1 box Duncan Hines® Milk Chocolate Premium Brownie Mix
3 large eggs
1/4 c water
1/2 c oil
1/2 c creamy peanut butter
1/4 c butter, softened
2 c powdered sugar, sifted
3 tbsp milk
1/2 tsp pure vanilla
1/8 tsp salt
12-14 miniature peanut butter cups
Ganache (from MyBakingAddiction):
4 oz bittersweet chocolate, chopped into very small pieces
1/2 c heavy whipping cream
2 tbsp honey
2 tbsp light corn syrup
2 tbsp vanilla
Preheat oven to 350°F. Place paper baking cups in each of 12 regular-size muffin cups. Remove foil and cups from candy pieces. Set aside. Prepare brownie mix as described on box to make cakey brownies using the eggs, water and oil. Fill each up about 2/3 full with batter. Place 1 unwrapped candy piece, upside down, on top of batter in each cup. Lightly tap piece down into batter. Bake 23 to 25 minutes or until toothpick inserted in center of cup comes out almost clean. Cool 5 minutes; remove from pan. Place on wire rack; cool completely. Make icing by placing peanut butter and butter into medium bowl. Beat with an electric mixer on medium speed until light and creamy; scrape bowl. Add powdered sugar, milk, vanilla and salt. Beat on low speed 1 minute; scrape bowl. Beat on medium speed until smooth and creamy. Spread about 2 tablespoons of icing on each cupcake leaving the edge un-iced. Prepare ganache: in a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling. Place chocolate pieces in a heat safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth and thoroughly combined. Whisk in the honey, corn syrup, and vanilla. Allow to cool for about 15 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting. Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners. For topping, combine peanut butter and powdered sugar, enough of each to make a crumb topping. Sprinkle over ganache drizzled cupcake. Top each cupcake with a peanut butter cup. Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.
[My 2 Cents]
Since I like to generously frost my cupcakes, one batch of the icing wasn’t enough. So I doubled it. Doubling it allowed all of my cupcakes to be equally frosted quite generously.