Brownie Trifle with Chocolate, Caramel and Heath Bar

 Brownie Trifle with Chocolate Caramel and Heath Bar

Bottom line, this trifle is delicious! It is always a hit at any function I take it to. It is a really easy dessert to make, especially considering how yummy it is!

Brownie Trifle with Chocolate, Caramel and Heath Bar

adapted from Wayne’s recipe on

1 Brownie Mix (with ingredients to prepare it)

1 5.9 oz package instant chocolate pudding mix

1/2 cup water

1 (14 oz) can sweetened condensed milk

1 16 oz container Cool Whip

1 tsp vanilla

1 bag Chocolate Heath Bar Toffee Bits

1 jar caramel ice cream topping (for drizzling, you won’t need the whole jar)


1. Prepare brownie mix according to the package directions.  Allow to cool and cut into squares.  I prepared my brownies the day before.

2. In a large bowl, mix chocolate pudding mix, water and sweetened condensed milk until combined.  Fold in 6 oz from the cool whip container.  Continue folding until there are not white streaks.

3. Mix the vanilla into the container with the remaining 10 oz of cool whip.

4. Now it is time to start assembling the trifle.  Layer the bottom of a trifle bowl with brownies.  Add a half of the chocolate mix followed by half of the cool whip.   Drizzle Caramel topping on top. Sprinkle Heath bar toffee bits across the whole surface.  Don’t be stingy. Repeat layers.

Chocolate Caramel Brownie Heath Bar Trifle

I even set aside a little bit of the ingredients and put together a really cute and yummy birthday treat in a mason jar.

Chocolate Trifle Birthday Gift_Mason Jar

You can see the tutorial on how to make the mason jar birthday gift here.


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Roasted Butternut Squash Soup

butternut squash soup

I cut this recipe out of a mailer years ago.  It is a good recipe to have on hand, especially if you plant butternut squash in your garden. I will often use this recipe if I make roasted butternut squash and then have leftovers of it.  When I do that I can skip the roasting part (yay for less work!) and usually half the recipe.   The soup is smooth and creamy.  It has curry powder in it, which is a spice that I don’t use too often but I do like how it plays off the butternut squash in this recipe.  It is not a soup that I can eat bowls and bowls of at one sitting but it is does have a yummy flavor.

Roasted Butternut Squash Soup

1 Butternut Squash, Peeled and diced

1/4 C. Olive Oil

Pinch of Salt and Pepper

1/2 Medium Yellow Onion diced

1 Tbsp Butter

3 C. Chicken Stock

1/2 Heavy Whipping Cream

Pinch of Nutmeg

Pinch of Cloves

1 tsp Curry Powder

1/4 C. Maple Syrup


Place the diced butternut squash on a sheet pan.  Drizzle the olive oil over the squash.  Season with salt and pepper.  Roast in the oven at 350 degrees F for 10-15 minutes or until browned.  While squash is cooking, sweat the onion in a large pot with the butter until it is translucent. Add the chicken stock to the pot.   Add the squash to the pot.  Boil until the squash is tender.  Pour mixture into a blender.  Depending on the size of your blender, you may have to do multiple blendings.  Puree the mixture until smooth.  Return the smooth mixture back to the pot.  Add the nutmeg, cloves, curry, maple syrup and cream.

Fall butternut squash soup

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Tried It: Oreo White Chocolate Rice Krispies Treats

Oreo Rice Krispie TreatsI feel like I have been inundating you all with food recipes lately.  Surely we can be accepting of the recipe I tried this past week.  I started looking at Rice Krispies treat ideas because I was looking for an easy dessert that I could make for a few of my neighbor friends, one of which has a gluten intolerance.  I did some research on trusty old google and found that while Kelloggs does make a gluten free Rice Krispies cereal, the traditional cereal is not completely gluten free.  I did read though that it is usually alright for someone that has a gluten intolerance and not a gluten allergy.  If google says it, it must be true.   I searched Pinterest for Rice Krispie treat recipes and was drawn to the cookies and cream ones.  These ones had the added bonus of white chocolate with them.  Anything that includes Oreos and white chocolate is welcome in my book.  As I was making them I realized that this was the first time in my life that I had made Rice Krispies treats! I thought back with shame on the last 6 years of my life as a mother.  I had deprived my kids of homemade Rice Krispies treats.  Sure they had partaken of the store bought kind in the shiny blue wrappers, but those pale in comparison to Oreo chunks nestled in a bed of gooey marshmallow Rice Krispies.  Not only that but I smothered them in white chocolate, added more Oreo on top and then drizzled even more white chocolate on top of that.  Layers of addiction right there.   The original recipe comes from Cooking Classy.  As I was trying it out though, it just wasn’t asking for enough of the good stuff.  Here is my adaptation of it:

Oreo White Chocolate Rice Krispies Treats

Adapted from Cooking Classy

1/4 Cup Melted Butter

1 (10.5 oz) bag plus 1/4 of another (10.5 oz) bag Mini Marshmallows

6 Cups Rice Krispies Cereal

26 Oreo Cookies Crushed up in rough chunks (Divided into 16 for filling and 10 for topping)

1 Bag Guittard White Chocolate Chips


Spray a 9×13 pan with cooking spray.  Crush 16 Oreos and set aside.  Melt butter in a large non-stick pan and add marshmallows.  Mix until marshmallows are melted and combined with the butter.  Remove from heat and stir in the Rice Krispies cereal.  Add the 16 crushed Oreos and mix. Pour and press the mixture into the prepared 9×13 pan.  Melt the white chocolate in the microwave  for 30 second intervals.  Pour the chocolate on top of the Rice Krispie mixture, reserving some to drizzle on the top afterwards.  Smooth the white chocolate with a knife.  Crush the remaining 10 Oreos and sprinkle on top of the white chocolate.  Drizzle the last of the white chocolate on top of the Oreo layer.  Allow chocolate to cool and harden before cutting the Rice Krispies Treats.

white chocolate drizzeld Rice Krispies

I really liked the big thick squares of Rice Krispies Treats that you get from this recipe.  They are the perfect size for a this-is-all-for-me treat.

oreo_rice_krispies_square_edited I put two big squares of the Oreo White Chocolate Rice Krispies Treats in a bag and added my church’s Visiting Teaching Message for July courtesy of Michelle from A Little Tipsy.  I really look forward to the the cute pre-made, time saving message that Michelle creates and shares every month! She does all the hard work and I am so grateful for it! This is how I ended up packaging them.  I am always looking for new ways to finish off treat gift packaging so maybe you are too.

Gift Packaging for Rice Krispies

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Toasted Marshmallow Filled Chocolate Cupcakes

Toasted_Marshmallow Filled Chocolate CupcakesI wanted to make a new dessert for my Husband for Father’s Day.  I pulled up my dessert board on Pinterest and asked my husband to choose a dessert.  Of the 94 desserts currently on the board, he chose the Malted Chocolate Cake with Toasted Marshmallow Filling from Tidy Mom.   I should have seen it coming, that man is a marshmallow fan.  Seeing as how the cake had a filling, I thought it would be perfect to try out as a filled cupcake.  I followed Cheryl’s directions and made the cupcakes.  Here is my take on them.  Overall, they were very tasty.  As a cupcake, the cake part was too light and fluffy in my opinion though.  If I were to do it again, I would not beat it for as long as she recommends.  All that beating incorporated too much air into the cupcake mix making it too light and expanding the volume of the batter.   It may have worked out fine for a cake because you only need to half it, but it filled more than 24 cupcakes.  The resulting cakes couldn’t stand up to the filling as well as I would have wanted.  As far as the toasted marshmallow filling goes, it was hands down the star of this cupcake.  I wouldn’t change a thing.  The frosting was good, but misleading.  It called for malted chocolate powder and so I was expecting a malted tasting frosting.  It mostly just tasted like a dark chocolate frosting.  I was also a little bummed about the amount of frosting that it made.  There wasn’t enough for me to decorate all my cupcakes. Luckily the marshmallow filling was so good that the cupcakes didn’t go completely without a sweet topping.   Next time I may try this recipe for malted chocolate frosting from Crumbs and Cookies.  It has three times the amount of chocolate malt powder in it so I am hoping it delivers more on that malt flavor.

toasted marshmallow filled chocolate cupcakesThe original recipe says that the cake is best the same day it is made.  I heartily agree.  The cake itself is not the problem, it is the frosting.  When refrigerated the frosting got very dense! So would I try this cupcake again? I would with some changes.  The concept is fun and the marshmallow filling itself is worth another go round.  I wonder what else I could put that marshmallow filling in…

toasted marshmallow cupcake_wmLinking to:


Tried It: Crock-Pot Mac and Cheese

crock-pot mac and cheese

It seems like my kids’ palates keep getting pickier and pickier.  When I find a recipe that everyone likes, I hold on to it and make it over, and over. This just happens to be one of those recipes.  It fits some of my favorite qualifications for easy dinner ideas.  It is made in the crock-pot, it comes together quickly and it is made from ingredients that I regularly either have on hand or can be stored in the pantry.   [Read more…]