Chocolate Trifle

I think the reason this dessert is such a hit is because it is a "healthy" option.

This recipe is super easy to put together, the ingredients include: 

• Cool Whip
• Chocolate Pudding
• Milk
• Chocolate Cake Mix (plus eggs and oil)
• Heath Bar Bits
• Mini Plastic Cups

I started by baking the chocolate cake in a 9x13 pan.

I placed the cake on a cooking rack...

... and put the cooling rack in the freezer for about an hour.

When the cake was ready, I placed it on a a cutting board.

I sliced the cake vertically...

... and then horizontally.

Here's a sweet picture of my buddy Gideon :) He loves hanging out with me in the kitchen!

I made the pudding while the cake was in the oven, and I made sure the Cool Whip was soft and defrosted in the fridge.

The first layer in the mini trifle is about 4 cake cubes, and then pudding.

Then there is a layer of Cool Whip.

Then I repeated the layers...

... and sprinkled Heath Bits on top.

I put the mini trifles in a cupcake tin, which kept them stable.

These are so mouth watering!

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Fourth of July Jell-o Cups

Red, White, and Blue!

For the Fourth of July, I wanted to bring a dessert - and what says Independence better than Jell-o?!

To make the blue layer:

I used 2 - 6 oz. berry blue Jell-o boxes and a container of blueberries. It yielded about 28 Jell-o cups. I followed the directions on the box (add 4 cups of boiling water to the Jell-o powder and once dissolved, add 4 cups of cold water).

Using a baster, I filled the clear party cups about a third of the way up.

I wanted to create a tipsy look to the cups, so I added a make-up applicator wedge to the bottom of a cupcake pan. Below, you can see the wedge in one empty cupcake holder, what it looks like when the cup is resting on the wedge, and what it looks like without a wedge. Looking back, I would have just made hem all normal without using the cupcake pan -- but it was fun to try something new!

Halfway there!

Once filled, I threw a couple blueberries in each cup and let them set in the fridge for about 3 hours. 

To make the white layer:

I added 4 cans of sweetened condensed milk in a large bowl.

I added 4 cups of boiling water and stirred until the milk and water were incorporated well.

Looks perfect! Now to make it into Jell-o...

... you need 8 packets of unflavored gelatin and 2 cups of cold water.

I added the water to a bowl and sprinkled the gelatin powder on top. Let it sit for a couple minutes.

After a couple of minutes, I added 2 cups of boiling water and mixed the gelatin until dissolved.

Both mixtures are ready!

I poured the gelatin mix into the milk mix and stirred to combine.

I set the bowl aside and let it cool to room temperature. I stirred it about every 10 minutes,

Using the baster, I added it on top of the blue layer.

I sprinkled some coconut on top of each white layer and then put the cups back into the fridge.

You can kinda see the topsy-turvy look I was going for.

The white layer gelatized (not a word, but you know what I mean) very quickly so I got started on the red layer after about an hour.

To make the red layer:

I used 2 - 6 oz. boxes of strawberry Jell-o and a container of strawberries.

Just like the blue layer, I added 4 cups of boiling water to the powder, and after dissolved, added 4 cups of cold water.

Once the red mix was at room temperature, I grabbed the cups and got them ready to fill!

I thinly sliced the strawberries and had Will help me put some in each cup.

Messy, but fun!! They looked so yummy!

Ready to go back into the fridge!

All ready to party! You can serve them with cool whip and sliced strawberries and blueberries.

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Chocolate Cupcakes with Fluffy Peanut Butter Frosting

I bought Reese's Pieces Eggs and felt inspired to create a dessert to showcase them! So What goes better with peanut butter than chocolate?! I used a box mix to make the cupcakes, but I made the frosting from scratch.

Ingredients for the frosting:

• 1/2 cup butter, softened
• 1 cup creamy peanut butter
• 3 tbsp milk, or as needed
• 2 cups confectioners' sugar

Preparation:

• Cream butter and peanut butter
• Gradually add the powdered sugar
• Add milk as needed until the frosting is thick and spreadable

I dipped the tops of the cupcakes in chocolate sprinkles and then nestled in the Reese's Pieces Eggs. They were so yummy :) 

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis

Carrot Cake Cupcakes w/ Cream Cheese Frosting & Toasted Coconut

I may or may not (totally am!) eating one of these cupcakes as I write this. I made them for a Good Friday dinner party and they turned out great!

Ingredients for the batter:

• 2 cups sugar
• 1 1/3 cups vegetable oil
• 1 tsp vanilla extract
• 3 large eggs
• 2 cups all-purpose flour
• 2 tsp cinnamon
• 2 tsp baking soda
• 11/2 tsp salt
• 3 cups grated carrots
• 1 cup chopped walnuts

Preparation:

• Beat sugar, oil, and vanilla in a bowl
• In another bowl, sift together flour, cinnamon, baking soda, and salt
• Add 1/2 the dry ingredients to the wet mix
• To the other 1/2 of the dry ingredients, add the carrots and walnuts and mix them together. This way, the carrots and walnuts will incorporate well into the batter.
• Bake in a 350 degree oven for 20 minutes

Ingredients for the frosting:

• 2 (8 oz) packages of cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 tsp vanilla extract

Preparation:

• Cream together the cream cheese and butter
• Mix in the vanilla
• Gradually mix in the powdered sugar

I toasted sweetened coconut in the oven and broke it up into small pieces. I topped the cupcake with the frosting and then turned it upside down in the coconut. 

I make sure to store them in the fridge until they were ready to serve :)

>> If you end up making this for dessert, tag me in an Instagram post -- @marriedtodavis or #marriedtodavis