Caramel Apple Trifle

If you follow me on Facebook then you know I put out a query for a preference on easy elegance or fancy desserts that require a little more time. No surprise that easy elegance won. That being the case, I figured what could be easier than a trifle. Easy to make, full of flavor and always an attention grabber, I decided to dress up my latest trifle with a Fall profile.

The Aftermath I

I know some people really make themselves go crazy with making a Thanksgiving meal, but I hate being crazy, I hate being rushed and I hate being stressed. Mindful of that, over the years I’ve learned to simplify my holiday dishes to things I can make in advance and to keeping my desserts simple on these days.

This Caramel Apple Trifle definitely fits that bill with its fuss-free preparation and easy-to-make components and assembly.

Now that the request for easy elegance is done, stay tuned for the fancy dessert I’ll be posting on Sunday.

The Aftermath II

A few notes:

• Trifles are highly adaptable, so if mousse is not your thing try pudding or even yogurt, although using the latter sometimes flips the name to parfait.
• To keep the crumble crisp, do not assemble trifle more than 2 hours in advance.
• I highly recommend making homemade caramel sauce. The flavors are much deeper especially if you take the caramel to the dark amber stage and it is comparatively less sweet tasting. But if you must shortcut it, I beg you DO NOT use the Hershey’s caramel sauce-it’s overly sweet. For a store brought shortcut try Marzetti’s Caramel Apple Dipping Sauce (usuallyfound next to the apples in the produce section of most stores). Yes-I did some taste testing, so I’m speaking from my taste buds to yours.
• The glasses I used for these trifles are from Bormioli Rocco, style Ypsilon and size 3 1/2 oz.

Caramel Apple Trifle

Caramel Apple Tifles

Makes approximately eight 3 1/2 oz servings

Ingredients:

Caramel Mousse:

• 1 cup cold heavy cream
• 2 tablespoon sugar
• 1/4 cup plus caramel (recipe follows)

Caramel Sauce:

• ½ cup granulated sugar
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 6 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Apple Crumble:

• ½ cup diced fresh apples
• ½  cup apple chips
• ½ cup crumbled granola

Instructions:

Caramel Mousse:

1. Place chilled heavy cream in a bowl and using a whisk or a  hand held mixer on medium speed or medium strength (for stand mixers use a low setting with the whisk attachment). Beat cream until soft peaks form and cream is light and fluffy. Gently fold in caramel sauce.

Caramel Sauce:

1. Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a dark amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Apple Crumble:

1. Place all ingredients in a bowl and mix to combine.

Assembly:

1. Fill two pastry bags, one with the mousse and the other pastry bag with caramel.
2. Pipe a mousse layer onto bottom of glass.
3. Pipe a second layer with caramel on top of the mousse.
4. For the third layer, sprinkle the apple crumble mixture on top of the caramel layer.
5. Continue layering by repeating steps 2-4.

Nutter Butter Bark

I know, I make many proclamations about my baked goods. And you’re probably wondering what can I possibly offer in my defense for such a grandiose statement?

Nutter Butter Bark

Well, I like to aim high. In this case, not much other than my friends telling me this is “baking hero” material. In other words, this bark created a lot of sweet satisfied smiles. And, I should clarify-a friend not friends made this statement. But do nodding heads in agreement of such a statement count for the plural use of “friends” here? Maybe.

But like I told her, that’s a sound bite. And since this is a written blog, how I wrote it, is how it shall be conveyed.

I guess you’ll just have to make this to find out on your own if this will recipe will make you a baking hero.

A few notes:

• For those of you who may not know what Nutter Butter Cookie Sandwiches are-think Oreo cookies, but Nutter Butter is made with peanut butter cookies and at the center is a peanut butter creme filling.
• You can certainly make this treat without the Nutter Butter, but I’m all about texture so I wanted something to break up the chocolate and peanut butter.
• The recipe can easily be doubled, tripled and beyond to suit your needs.
• To lessen the hands on time even more, use mini Nutter Butter cookies to bypass chopping the cookies into small pieces.
• Completely unrelated-For those waiting for the mini crepe cake I blurped about featuring . . . well, I’m sorry, I have to re-do the recipe. The frosting was a fantastic flop, but more on that later when I do feature the successful finish.

Nutter Butter Bark

Makes one 8×8 pan | Preparation line 8×8 pan with parchment or wax paper.

Ingredients:

• 8 oz Ghiradelli 65% chocolate chips
• 8 Nutter Butter sandwich cookies, chopped to small pieces
• 10 oz Reese’s peanut butter chips

*Optional Topping:

• 2 tablespoon chocolate sprinkles
• 2oz melted chocolate

Instructions:

1. Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted chocolate into 8×8 pans, using an offset icing spatula smooth out chocolate until an even layer is achieved. Sprinkle chopped Nutter Butter on top and gently press it down into the chocolate. Place pan in refrigerator for 5 minutes for chocolate to become slightly harden.
2. Place Reese’s peanut butter chips in a heat proof bowl over (not on) simmering water and stir until melted. Pour melted Reese’s peanut butter chips on top of Nutter Butter layer and, using an offset icing spatula smooth out Reese’s peanut butter until an even layer is achieved. *Optional: Scatter chocolate sprinkles on top and then drizzle melted chocolate on top. Return pan to refrigerator to chill and set for 15-20 minutes.

Oreos are a favorite in my home.  I have to admit I’m not necessarily as big of a fan as Matt and the boys when it comes to eating them straight out of the bag. But when it comes to Oreos in baked goods, I can out eat them like how most birds can eat twice their weight.

Cookies and Cream Breakaway

I’m keeping with fast and easy, since my workload seems to be multiplying ten-fold lately. It’s so bad that-tsk, tsk; my interview with the third exiting chef-testant of Bravo’s Top Chef Just Dessert was just posted last week alongside the two who were cut in episode 4. Yikes! So for those of you that are following the show and the interviews (posted over at Endless Simmer), I promise that the this week’s interview will be posted by Friday-at the latest.

As you can see, I have a little problem with taking on more than I can manage at times. I’m sure all of you are much better at managing time than I am. That said, I’m also sure we can all find comfort in a sweet and simple dessert that is as easy to make as melt, mix, and chill.

A few notes:

• To shave off even more time use mini Oreos to bypass chopping regular size ones.
• If white chocolate doesn’t suit your taste, use any chocolate that does.
• You can leave the top bare but keep in mind it will look slightly grey from the mix of black Oreo crumbs against the white. To avoid the unappetizing grey tint either drizzle the top with chocolate or sprinkle finely crushed Oreos on top.

Cookies and Cream Breakaway

Preparation: Line an 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

Ingredients:

• 10oz. Ghirardelli white chocolate chips
• 15 regular size Oreos, plus 3 more for topping

Instructions:

1. Place chocolate in a double boiler over low heat and stir continuously, until chocolate is completely melted.  Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add chopped Oreos and stir to combine. Pour mixture into pan. Use a spatula to smooth out top.
2. Finely chop remaining Oreos and sprinkle on top. Chill for about 10 minutes until chocolate becomes solid.
3. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

Rocky Road Bark

Remember this Rocky Road Cookie flop. I tried again and froze the marshmallows as suggested to no avail. The marshmallows inside, melted into the cookie dough and the ones on top created a weepy pool once more. Ready to give up on rocky road, I decided—no. Seldom do I ever give up on anything and I’m certainly not going to let a few marshmallows beat me.

With that in mind, I decided to flip my rocky road into: chocolate bark. And holy-mama!  I’m so glad I did. These are so good. Nothing special—just tasty and addicting. So much so, that I took the photos and passed them to Matt and his brother to dig into-and then, I had to tell them. . . .”WAIT! Stop eating. I need to re-shoot.” Do you know how well that went over?

Not well. They left me with four pieces-the four you see here.

The upside is I now have a new bribery recipe that does not involve peanut butter or salted caramel. In fact these were so popular, Matt suggested I make this to give away for the holidays.

And you know what? I totally am. This Rocky Road Bark recipe is an easy to make-10 minutes to prep, 10 minutes to chill and then split with a fork. Throw it in some cellophane bags; tie a ribbon on it and-Done!

A few notes:

• Make sure to use salted almonds and not just regular roasted almonds. The salt adds a deeper flavor and gives this bark the perfect sweet and salty combo.
• Your palate your preference:  If you’re not a fan of dark chocolate, milk chocolate will work just as well.

Rocky Road Bark

Preparation: Line a 8×8 pan with enough parchment or wax paper for a 1 inch overhang on each side.

Ingredients:

• 10oz. Ghirardelli dark chocolate chips
• 1 ½ cups salted almonds, chopped or whole
• 1 ½ cups mini marshmallows

Instructions:

1. Place chocolate in a saucepan over low heat and stir continuously, until chocolate is completely melted.  Transfer chocolate to a heat proof bowl and cool for 5 minutes. Add almonds and mini marshmallows and stir to combine. Pour mixture into pan. Use a spatula to smooth out top. (Leave top bare or to finish like the pictures, finely chop ¼ cup of almonds and sprinkle on top). Chill for about 10 minutes until chocolate becomes solid.
2. Lift whole bark out of pan by holding onto parchment or wax overhang. Split bark into pieces with a fork.

Strawberry Icebox Cake

Rounding out this week’s 4th of July dessert group is this simple  and delicious dessert that you can throw together in less than  thirty minutes. Icebox cakes are about as easy as it gets; sculpt, chill, serve and enjoy the compliments.

A few notes:

• To simplify this icebox cake further I used Cool Whip instead of making my own whipped cream.
• For the flavor I used fresh strawberries and pureed them, but any type of berry or fruit will work.
• For ease of layering, I used a pastry bag to pipe the strawberry whipped cream layer.
• This can be assembled two days in advance (up to the point prior to frosting) and kept tightly wrapped in plastic.

Strawberry Icebox Cake

Makes an 8X8-inch cake | Preparation: Line an 8×8-inch cake pan with plastic wrap overlapping all the sides by at least one  inch all around.

Ingredients:

• 6 cups (16oz. container) of Cool Whip, divided use
• 2 cups pureed strawberries (about 4-5 cups of whole strawberries)
• 12 graham crackers

Instructions:

1. Place 4 cups of Cool Whip in a bowl and gently fold in the pureed strawberries.
2. Place graham crackers on bottom of cake pan. Pipe approximately one and a half cups of strawberry/Cool Whip mixture on top. Use a spatula to smooth out the whipped cream surface. Continue layering, by alternating graham crackers and whipped cream until the cake is completed. Move the cake to the freezer and chill for at least 30mins.
3. Remove the cake from freezer and cut in half. Stack the cut portions one on top of another for a tall, narrow cake. Alternately, keep the cake as originally assembled for a 8×8-inch square cake. Finish by frosting the cake with the remaining two cups of Cool Whip.

Frozen Reeses Peanut Butter Pie

I’ve been in a lazy funk, by that I mean I’m just can’t seem to muster up the energy lately to get this growing butt of mine motivated to get back in my running routine. So with that comes peanut butter desserts and lots of if it.

The reason being – I can’t eat it! And as many of you know baking is my addiction, so fat or skinny, tired or not, baking happens because it makes me happy. Eating it does as well, but since I’m trying to find some measure of self control, baking something I can’t eat will certainly offset my lack of physical activity. Luckily, I know many peanut butter loving people that I can happily bake for. Yay and thank you for that! And hey, I even made it a low fat, fast and easy dessert recipe-so get baking!

These two things seem to be the recurring theme this last week or two, but get ready for caloric comeback in just a few days. I”m crossing my fingers that it will coincide with me regaining my energy level for a nice long run, after what I am predicting, will be a an eating fest. Well, that is, if concept to reality is a success for the envisioned dessert.

A few notes:

• I used Cool Whip for the whip cream portion, because it’s lower in calories and also shortened the prep time, but using homemade whip cream will work just as well.
• If you have a peanut allergy, try substituting Nutella for the peanut butter.
• I made this recipe in three 4 inch mini springform pans, but it can just as easily be made in a 9 inch pie pan or cake pan.
• I threw in some crushed Reese’s for extra flavor and for added texture-of course, if you don’t have any on hand or to keep the dessert even lower in calories you can bypass this portion of the recipe.

Frozen Reese’s Peanut Butter Pie

Makes one 9 inch pie or three 4 inch mini pies. Preparation: Lightly butter springform pan if it is not non-stick. If you do not have a springform pan line a cake pan with a piece of lightly buttered foil leaving a one inch over hang around the edges for easy pie removal or alternately use a traditional pie pan.

Ingredients:

• 24 oreo cookies, crushed
• 4 tablespoon unsalted butter, melted
• 2 ½ cups Cool Whip
• ¾ cup creamy peanut butter
• ½ cup confectioner sugar
• ½ cup crushed Reeses Peanut Butter Cups

Instructions:

Oreo Crust:

1. Place Oreos in a food processor or blender and pulse until cookies are finely crumbed. Alternatively, place Oreos in a plastic bag and crush with a rolling pin.  Mix in the melted butter and then firmly press crumbs into pan to create a crust. Bake crust at 350 degrees F for 7-10 minutes.

Reese Peanut Butter Pie Filling:

1. Place peanut butter and confectioner sugar in a pan over low heat and stir until combined and peanut butter is melted. Set aside for five minutes to cool. Gently fold in peanut butter mixture into Cool Whip until combined. Gently fold in crushed Reese’s pieces into peanut butter Cool Whip mixture.
2. Pour mixture into Oreo crust and freeze for 3 hours. Garnish with caramel and chocolate drizzle (for added decadence rim with chopped Reese’s pieces).

Salted Peanut Caramel Clusters_

This is a fast and easy no-bake dessert. So with Mother’s Day around the corner I needed something that I could whip up without much fuss to gift.

Ding! Enter these Salted Peanut Caramel Clusters. 

Anyone notice how my recipes of lately have been super easy, super fast and don’t require much time? There’s a reason for that. Now, I would love to use the excuse that work and home have been mad-crazy busy, but it seems like that’s been the pace of life lately.

So, I really have no excuse. I hate to admit it, but I’m tired and just feeling lazy. Thankfully, it’s Friday and this weekend I’m going to beg my son, who during the week has to be dragged out of bed but wakes up at the first crack of light on the weekend – to SLEEP IN!

Seriously, someone tell me what is up with that?

Shouldn’t four-year-olds be pass the point of needing  Mom around in the morning. Along with that, I think now is a good time to throw up his Baby-Do List right alongside his dad’s Honey-Do List, which seems thoroughly appropriate for this Mother’s Day weekend.

A few notes:

• I made this with homemade caramel sauce that I always have on hand. I’m sure you can use store bought caramel, but I haven’t tried it.  If someone does, please come back and let the rest of us know how it works.
• If you are allergic peanuts, any nut will do.
• If caramel is not your thing, use another binding agent for the nuts  like peanut butter, Nutella or honey.

Salted Peanut Caramel Clusters

Makes 1 dozen 11/2 inch clusters

Preparation: Line bake sheet with parchment paper.

Ingredients:

Clusters:

• 2 ½ cups salted peanuts
• 1 cup of homemade caramel sauce (recipe follows)
• 2 cups of chopped chocolate, melted

Homemade Caramel Sauce:

• 1 cup granulated sugar
• 4 tablespoons water
• 4 tablespoons unsalted butter
• 10 tablespoons of heavy cream
• ½ teaspoons of kosher salt

Instructions:

Clusters:

1. Mix peanuts with caramel sauce. Scoop out one measured tablespoon onto the parchment. Freeze salted peanut caramel clusters for 30 minutes.
2. Place chocolate in a heat proof bowl and set over (not on) simmering water and heat until melted.
3. Remove salted peanut caramel clusters from freezer and dip in melted chocolate and then place on parchment paper to rest until chocolate has harden.

Homemade Caramel Sauce:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and cream to saucepan. The mixture will bubble wildly. Whisk to combine (bubbles will subside upon cooling). Add salt and stir to combine.

Strawberry Margarita Popsicles

Seldom do I roll anything out here on the blog without a test run, but I’m betting that based on the Corona Beer Pops, these Strawberry Margarita Pops will be just as big of a hit with my friends. Now everyone knows my love for cute food, couple that with my group of friends who love a good drink, well what you see here is the result of their latest challenge.

The challenge given to me was to serve a drink in something other than a glass or can. If you are regular reader you may have seen a few of my other creations that fit this bill like my: Chocolatini Pudding Shooters, Appletini Cupcakes, Lemon Drop Jello Shooters, Rock Candy Midori Jello Shooters.

The funny thing is, I’m not really a drinker, but what my friends know about me is I love a good challenge. So this time around it had to be so easy, that even my most “kitchen lazy” friend could re-create this without too much whining and too much fuss for her summer opening pool party that always coincides with Cinco de Mayo.

 . . . This one is for you, Lee. Cheers!  

A few notes:

• No recipe, just an easy entertaining idea that requires some Dixie cups, popsicles sticks and Mike’s Hard Lemonade Strawberry Margarita. As a side note, the traditional margarita made with Tequila needs a much colder temperature to freeze than the tradtional home unit allows, so that’s why something like these Mike’s Hard Lemonade is better suited for making these popsicles.
• To assemble: Pour and freeze the Strawberry Margarita for two hours then insert the popsicle sticks in the middle. Freeze for another two hours or until the Strawberry Margarita Popsicles solidify. Garnish with a lime and serve.
• Small note, do not rim with salt until serving time as the salt will melt the pops. Alternatively, you can rim the Strawberry Margarita Pops with chunky crystal sugar for an aesethetic effect without worrying about the melting factor. 
• To keep popsicles chilled as long as possible, place the serving tray in the freezer and then top  the tray with a layer of crushed iced. 
• The popsicles  sticks are from one of my favorite baking shops Sweet Lulu. Great prices, awesome customer service and super fast shipping!

Corona Beer Popsicles

These are so much fun, and of course, they are a huge hit wherever they go. If you make these, make a lot, they go quick!

No recipe, just a short post for a super easy entertaining idea that should be right in line with your Cinco de Mayo or next pool party.

Here’s how to make Corona Beer Pops:

Open a bottle and pour it into any form, wait 2 hours for it to solidify slightly and insert a  popsicle stick and freeze for another 2 hours or until becomes solid.

Fruit Desserts for a Picnic

Clockwise: 1. Fruit Salad in Ice Cream Cones 2. Nectarine Tart 3. Fruit Pops 4. Creme Filled Strawberries

This post is a round-up of some previous posts I did last spring and summer. I actually made some Mixed Berry Mini Pies as my contribution  for the Earth Day Virtual Picnic that me and several other bloggers are participating in today, but they were an epic failure. I mean EPIC. 

Out of time and still wanting to contribute, I thought I would round-up some easy to assemble fruit desserts that are fun and delicious . .and psst, these can so totally pull double duty for your Easter picnic as well.

I know, I know, I’m cramming it all in here, but hey, I’ve been buried at work and at home so baking and blogging had to take last priority. Sorry.

Enjoy! And don’t forget to see what these other fabulous bloggers made for the Earth Day Virtual Picnic.

Simple Bites | Pressed Sandwiches
My Baking Addiction | Mixed Berry Cheesecakes in a Jar
Bluebonnets & Brownies | Nanny’s Potato Salad
Gourmande in the Kitchen | Honey Ginger Lemonade
Dine & Dish | Sangria
Add A Pinch | Herbed Tortellini Salad
Bakers Royale | Fruit Recipe Roundup
Three Many Cooks | Black and White Caviar
Food for My Family | Homemade Potato Chips and Avocado Ranch Dip
Sugarcrafter |Apple Hand Pies
Tickled Red | Tangy Potato Salad
What’s Cooking with Kids | Kale Chips
Confessions of a Cookbook Queen | Mini Lemonade Cakes
TidyMom | Picnic Pies in a Jar