Enchanted Mommy

Yummy Brownie S’mores Tifle

I love trifle!  It is elegant to look at, delicious to eat, and EASY to throw together.  It is often my go to dessert when I have company for dinner.  There are so many different varieties!  Some of my favorites are the Peanut Butter Fudge Brownie Trifle, Banana pudding trifle, and strawberry shortcake trifle.

I have a new favorite now!  Brownie S’mores Trifle!  I found this recipe on momendeavers.com.  It was AWESOME!  It really looked fabulous and fancy as well!  It looked like I made this really complicated delicious dessert for some friends who came for dinner, when really it whipped together so fast!

It has a crunchy graham cracker brownie crust and toasted marshmallow and chocolate top!  So so so good!

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This is such a yummy trifle.  I can’t wait to have it again!  Give it a try!

Yummy Brownie S'mores Trifle
 
Author:
Ingredients
  • 1 box brownie mix
  • 1 large box instant chocolate pudding
  • 1 sleeve graham crackers
  • 1 tub whipped topping
  • 1 small jar Marshmallow Creme
  • 1 cup mini marshmallows
  • 1 Hershey's Chocolate Bar
Instructions
  1. Bake your brownies as directed. Make you instant chocolate pudding as directed. Once the brownies are cooled, cut them into small chunks.
  2. Next, the whipped topping from the tub and mix it in a separate medium bowl with all of the marshmallow cream.
  3. In a trifle dish or large bowl add about half the brownies. Then top the brownies with about half of the chocolate pudding.
  4. Crumble about half of the graham crackers (or break into small pieces) on top of the pudding, covering it completely.
  5. Now add half of the whipped topping/marshmallow cream mixture to the top of the graham crackers.
  6. Repeat all three layers again (brownie, pudding, graham crackers, whipped topping mixture).
  7. Now for the best part! Spread you mini marshmallows out on a cookie sheet (do not put tin foil down first). Broil them in the oven until they are nice and toasted brown. About 10-15 seconds. Do not even close the oven door completely or take your eyes off them for a second or they will burn, and quickly!
  8. Let them cook and then sprinkle them on the top of the trifle. Break the Hershey's bar into squares and spread over the top of the trifle.

Salted Caramel Snickerdoodles!

It’s true… I did not survive the holidays well.  I threw in the towel and just let myself enjoy every minute of it.  This means that I gained 10 lbs from all the delicious food!

I am trying to regret it, but I really did enjoy myself!  First there were the peanut butter balls, then various types of cookies and trifles, and of course the filet mignon!

One of my favorite cookies I tried this holiday were these Salted Caramel Snickerdoodles from twopeasandtheirpod.com.  LOVE, LOVE, LOVE the sweet and salty combination thing they have going on!  So good!  My kids loved them too and are now always asking me to make those “one yummy chewy caramel ones.”  Good stuff!

Chewy and yummy with melted caramel in the middle!

Chewy and yummy with melted caramel in the middle!

Oh man… they are making me drool just looking at them.  Dang after Christmas diet!  Ha!  If it weren’t for that I would be making them all over again!

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Look at that sea salt sprinkled on top!  Yum!

Look at that sea salt sprinkled on top! Yum!

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Okay, enough already.  Here is the fabulous recipe!  Let me know how they turn out!

Salted Caramel Snickerdoodles!
 
Prep time
Cook time
Total time
 
Author:
Recipe type: cookies
Serves: 2 dozen
Ingredients
  • 2½ cups flour
  • 1 tsp baking soda
  • 3 tsp cream of tartar
  • ½ tsp ground cinnamon
  • ½ tsp sea salt
  • 1 cup unsalted butter
  • 1¼ cup dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 Tb vanilla
  • 1 Tb plain greek yogurt
  • 1 cup caramel squares cut into ¼'s
  • For Rolling Cookies:
  • ¼ cup granulated sugar
  • 2 tsp cinnamon
  • Sea salt for sprinkling on top of cookies
Instructions
  1. Whisk flour, baking soda, cream of tartar, cinnamon, and salt together in a medium bowl.
  2. Cut the butter into slices and brown it by heating it slowly on low heat in a skillet pan. Whisk frequently until the butter foams and brown specks start to from on the bottom of the pan. Remove the butter from the heat and let it cool to room temperature.
  3. Combine brown butter and sugars in a mix until smooth. Beat in the egg, yolk, vanilla, and yogurt until combined. Then slowly add in your dry ingredients.
  4. Chill dough for at least 30 min in refrigerator.
  5. Preheat oven to 350 and roll 2 Tb of dough into balls. Place a piece or two of caramel in the center of the ball and wrap the dough around it.
  6. Roll the balls into the cinnamon/sugar mixture and place on prepared cookie sheet on parchment paper. Sprinkle with sea salt.
  7. Bake 8 - 10 minutes and cool on the baking sheet for 2-3 minutes until cooking is set.

 

Ice Cream Cone Cupcake Cake

I always try making my kids some kind of cake. I usually google some things and they pick it out.  Sometimes I steer them into “something that looks cooler and maybe a lot easier” type cake.  My daughter picked this out and surprisingly it was SOOOOOOO easy and so adorable!

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I found the image through Pinterest, but it wasn’t linked to anything, therefore I am not able to give credit for this cute cake idea.

What ya need is:
Cake box of your choice and ingredients listed.
Muffin pans.
Cupcake liners.
30ish jelly bellys.
One container chocolate icing.
One container pink icing (or white icing dyed pink)
Stem (green candy)
Tiny bit of icing dyed red

Here are my step by steps:

1. Bake your cupcakes according to package and arrange 20 of them like this:

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2. I started icing with just regular old chocolate icing.  I did use a circular tip just because I wanted the outside of the cupcake to be even with icing.  Some people may be good enough to do it with a knife.  Then, I just used a butter knife to smooth it out.

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3.  Using the same circular tip, do the lines on the bottom of the cone!

4.  Then you icing the pink the same way and put some jelly belly’s on it!

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5.  Lastly, you do the top (the cherry) red.  And bam, you’re done.

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I think this cake cost about $6 to make!  I think it is so adorable!

Oh yeah, the ice cream theme is awesome too.  Amazon has two cute things that you can use as favors!  They have ice cream dishes and the fun cone popper thingy!  Happy Party Planning!

The Best Spaghetti Squash Ever!!!

Summer time means eating lots of different fruits and vegetables.  I LOVE eating spaghetti squash and have been trying all the different ways to eat it.

This is my all time favorite way to eat spaghetti squash!  Sooooooo  yummy!  Everything tastes better with bacon! Ha!

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INGREDIENTS:
Large spaghetti squash
Bacon (cooked and crumbled)
Fresh basil
Tomatoes (diced)
2 TB butter
Salt and Pepper

To cook the spaghetti squash, cut it in half and scrape all the seeds out.  Then put the two halves face up on a cookie sheet.  Add a TB of butter to each half and give it a little salt and pepper.  Bake at 375 degrees for 40 -45 min.  Let it cook for minute or two and shred with fork.

Top with crumbled bacon, diced tomatoes, and fresh basil.

Butternut Squash Brisket Chili

I have this favorite brisket recipe I love making.  The problem is, it always leaves us with a ton of left overs!  I often like to make it when I am cooking dinner for a new neighbor or a friend who just had a baby.  It easily feeds two families.

This time I tried something different.  I made chili out of it!  I was inspired by this recipe from epicurious.com, but ended doing my own things since I didn’t have all of the other items needed for their recipe.  Plus, it just doesn’t feel like chili to me without some beans in it!

I feel like the butternut squash really made the chili!  It was delicious! I will be making this again probably every time we have left over brisket!

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Butternut Squash Brisket Chili
 
Author:
Recipe type: Crockpot
Ingredients
  • Beef Brisket (cooked cut into small chunks)
  • 1 can black beans (rinsed and drained)
  • 1 can diced tomatoes
  • 1 can tomato sauce
  • 1 large onion (diced)
  • 1 butternut squash (peeled, seeded, and cut into cubes)
  • 2 tb chili powder
  • 1 tb cumin
  • 1 tb minced garlic
Instructions
  1. Throw all of the above ingredients into the crockpot and stir it a bit. Cook on low for 4- 6 hours. Yummy!

 

Easter Basket Cake!

I saw this cake Allrecipes magazine.  Its pretty cute and easy to make.  I had some out of town company come for a few days so I made this for dessert for everyone.  The kids loved the M&M’s on it.

Sorry about the cell phone shot.  My camera battery wasn't charged and the kids couldn't wait any longer to eat the cake!

Sorry about the cell phone shot. My camera battery wasn’t charged and the kids couldn’t wait any longer to eat the cake!

I used M&M’s on the sides (took 1.5 bags), marshmallow easter candy on the top, and coconut flakes mixed with a little water and green food coloring to look like Easter grass.  I also cut a small round piece out of the top to fill with the “easter grass.”

The handle is just rolled up tinfoil wrapped with some ribbon.

Happy Easter!

Monkey Birthday Cake!

I recently made this monkey cake for a special 2 year old in my life.  She loves monkey’s and is constantly singing “No More Monkey’s Jumping On the Bed.”  It was pretty time consuming making all the stars for the fur, but it turned out awesome!

I researched lots of different monkey cakes, but in the end I used this one from My Daily SAHM Life as my model. I know I could have just ordered the monkey cake pan, but who wants to pay for a pan you will probably never use again???

I used 2 cake mix boxes and made 4 round cakes.  I used Wilton’s buttercream icing and Wilton’s food colorings to get the desired colors.

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1.  Make 4 rounds cakes.  Take them out of their cake pans, wrap them in nonstick tinfoil or parchment paper and stick them in the freezer.

2.  Using construction paper, cut out your pattern.  I numbered each piece so I knew which cake I would cut it from to make sure all the pieces fit.

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3.  Once your cake is good and frozen, use your paper pattern to cut the cakes into their shapes.  Freeze the parts until you are ready to start frosting.

4.  Do a thin crumb coat frist.  Once the crumb coat is dry you can start frosting!  I used a basic star tip.

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5.  The tail is made from Tootsie Rolls.  Just heat them in the microwave for a few seconds then mold them how you want.

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Delicious Oreo Cupcakes!

I made these delicious cupcakes for my baby brother’s birthday.  I say baby brother since he is the youngest of us 7 kids, but he actually just turned 22.  :)  Once the baby brother, always the baby brother!

He is so much the cool bachelor that I can only lure him to hang out with us with delicious goodness!  I found this simple recipe at keyingredient.com and made these awesome oreo cupcakes.  Then I texted a picture of them to my little brother and he came over within the hour with a couple of his buddies.

Works every time!

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Delicious Oreo Cupcakes!
 
Cook time
Total time
 
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 package of regular oreos
  • 1 package of mini oreos
  • 1 box of your favorite chocolate cake mix
  • 8 ounce cube of cream cheese at room temperature
  • 1 stick of butter
  • 3¾ cups of powdered sugar
  • 1 tsp vanilla
Instructions
  1. Pre heat oven to 350 degrees. Mix cupcake batter according to directions on the box. Take ½ of the regular oreos and crumble them into your cake batter. Fill cupcake liners in cupcake pan with the batter and bake for 15 minutes.
  2. For the frosting: Mix the butter and cream cheese together. Add vanilla and slowly stir in powdered sugar. Crumble the rest of the oreos and mix them in. I used a blender for this. Use your favorite cupcake icing tip to frost cupcakes once they have cooled and decorate them with the mini oreos.

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Oatmeal Cream Pies – Homemade

I grew up with Little Debbie cakes and pies. My mom would let me get one box per week for my lunch box. Most of the time I chose oatmeal cream pies (nutty buddy’s and swiss cake rolls are pretty dang good too!). I recently came across this recipe on Pinterest, so I thought I would try them and I loved them. The icing, especially, was amazing.

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I also added a little orange sprinkles for our Halloween dessert!

All you need for the cookie part is:

  • 1 1/4 c. butter, softened
  • 1 c. brown sugar
  • 1/2 c. white sugar
  • 1 1/2 c. flour (I was advised to use closer to 2 cups, so I did)
  • 3 c. oats
  • 1 egg
  • 2 tsp. vanilla
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/4 tsp. cinnamon

For the cookies:

Cream butter and sugars in mixer. Meanwhile mix dry ingredients together. Add eggs and vanilla to butter mixture. Cream. Add dry mixture to butter mixture. Drop by rounded spoonfuls onto a parchment lined cookie sheet. Bake at 375 for 10 minutes. Let cool on pan before removing (so they don’t crack).

For the icing, you need:

  • 1/2 c. butter
  • 2 c. powdered sugar
  • 1-2 Tbsp. heavy cream (I didn’t have cream so I used milk)
  • 4-5 Tbsp. shortening** (This wasn’t part of the original recipe but it needed something to taste lighter and fluffier. This was the perfect trick. Made it taste more like cream filling and less like a buttercream frosting.)  Thanks for the advice, Shan-made!
  • I also added 1 tsp. of vanilla

For the icing:

Cream all ingredients together until frosting is a light and whipped consistency.

 

Frost insides of cookies once completely cool!

Yummmmmmy!

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This was a great ending to our perfect Halloween night!

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2 Ingredient Delicious Pumpkin Muffins

Yep, 2 ingredients.  Can’t get any easier than that!  We had husband’s parents over a couple of weekends ago and I made these with some chili.  I really couldn’t believe how good they were!

All you need is:

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1 box of spice cake and 1 can of pumpkin (make sure it’s only pumpkin)

All you have to do is mix these two ingredients together with a mixer and pour into a muffin tin (you can use cupcake wrappers or spray the pan).

Cook for 18-20 minutes on 350.

This made 11 muffins for me, but you could easily stretch it to 12 (two little girls each ate one before they got to the plate)!

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These were delicious and a great side.  They could even be used as a breakfast muffin!

Yum!