Enchanted Mommy

Peanut Butter Fudge Brownie Trifle! Delish!

My family is big on trifle.  We have it at most get togethers and have tried a lot of different variations (peppermint, candy bar, fruit, cherry pie filling, oreo, etc…).  We love our trifle!

So when I came across this Peanut Butter Fudge Brownie trifle on www.howsweeteats.com I was shocked that I had never seen this kind before!  I couldn’t wait to try it!  So I got all the ingredients and planned on making it for our next family pot lock, but as it turns out two other people were already bringing dessert.  Bummer!

I ended up just making it for myself!  That’s right… don’t judge!  I wanted it, so I made it!  Ha!  Besides, I have three half monkey – half boy children at home that are always willing to gobble up desserts!

So this trifle was awesome.  My favorite variation of trifle thus far.  I think it was the peanut butter layer that did it for me… well that and the entire top layer of Reeses Peanut Butter Cups!  So yummy!

Loaded with Reeses Peanut Butter cups! Awesome!!!!

Brownies layer (any kind you like)
Whip cream layer
Peanut Butter layer
Chocolate pudding layer  (I used one box of instant pudding mix)
1 Bag Reeses Peanut Butter Cups

***Cut your brownies into cubes and put half of them along the bottom of your trifle dish.  After this you just put the different layers on in any order you like and then repeat.  Then top with sliced Reeses Peanut Butter Cups!  It’s so pretty at the end you will want to dig right in and start eating!

So here is the how-to on the layers:

Whip Cream Layer
2 cups Heavy Cream
3-4 Tb granulated sugar

*Beat heavy cream and sugar together on medium-high speed until stiff peaks form.  Stick bowl in the fridge until you are ready to put in trifle dish

Peanut Butter Layer
1 cup creamy peanut butter
8oz of whipped cream cheese, softened
1 cup powdered sugar
2 Tb milk

*Beat peanut butter and cream cheese together until creamy.  Add powdered sugar and mix well.  Add 2 Tb of milk.  Take 1 cup of your whip cream mixture from the fridge and fold it into the peanut butter mixture until just combined.

Now you are ready to layer your ingredients in your trifle dish!

Delicious Butter Chicken — Paleo Style

Yes, we’re still on the Paleo kick. How could you not be with a meal that looks this delish?!

paleo butter chicken

Very healthy and delicious!

My New Year’s Resolution was to get a little more “creative” in my cooking.  The only meat I used to buy was chicken breasts and ground beef.  Well, it’s May and I have finally realized it isn’t that hard to be more creative.  I actually found all the spices at the Asian grocery store, literally right across the street from my house.  You should try a Global Food, all of their produce and spices are a lot cheaper than the regular grocery stores.

I love butter chicken and I found this Paleo chicken butter chicken recipe here.

This is what you need:

  • 2 x 2 tbsp of pastured, grass-fed butter
  • About 1 Kg chicken cut in chunks
  • 2 tsp garam masala
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tbsp grated fresh ginger
  • 1/4 tsp chili powder (adjust to taste)
  • 1 cinnamon stick
  • 6 bruised cardamon pods
  • 1 can of tomato puree
  • 3/4 cup coconut milk
  • 1 tbsp fresh lemon juice
  • splenda to taste (optional… I used this because I wanted it a little more sweet)

Here is a pic of the cardamon pods in case you’re lost like I was:

cardamom pods

Cardamom pods picture. What to look for at the store.

Here is how you create the butter chicken!

  • Heat a pan, add the first 2 tbsp of butter and stir-fry the chicken chunks.
  • Remove the chicken from the pan.
  • Put the second 2 tbsp of butter and slowly heat the spices for a minute or two until you can smell the aroma.
  • Put the chicken back in the pan and stir so you mix in all the spices with the chicken.
  • At this point, add the tomatoes and simmer for about 15 minutes. Stir from time to time.
  • Add the coconut milk and lemon juice and let it simmer for another 5 minutes.
  • Taste and add splenda if needed.
  • Enjoy a healthy meal!
spices needed for butter chicken

The spices mixed together.


Enjoy this fancy meal!  We enjoyed it over cauliflower rice, recipe here.  Yum yum yum.

Also, enjoy a Paleo smoothie with it!

Coconut Milk Tropical Smoothie – Delicious and Paleo Friendly

coconut smoothie

A delicious coconut fruit smoothie! Yes, please!

I love smoothies.  Period.  I’ve always visioned myself being that trendy stay at home mom walking into the smoothie shop everyday and getting myself and my daughters smoothies.  I quickly woke up and realized that can’t happen.  I would literally hate myself if I spent $12 everyday on drinks.

So, I forced myself to learn how to make them.  I also needed to make it Paleo style.  Sorry Smoothie King, Robeks and Tropical Smoothie Cafe… you’re not really all that healthy nor do you qualify my needs for Paleo.  I, okay my husband, came up with this delish smoothie.  All you need is…..

coconut smoothie

All you need for your smoothie!

  • 1/2 can coconut milk (I bought this brand because the only ingredients are coconut milk and water)
  • banana
  • mixed frozen fruit (or frozen fruit of choice)

Put it in your magic bullet cup:

Fill the cup up with your favorite ingredients

Mix away!


Getting all smooth....

Seriously, the magic bullet has to be one of my favorite kitchen gadgets.  It’s amazing and it is reasonably priced.  It makes smoothies so convenient and easy.

Now, look at it finished.

tropical smoothie

After the bullet....


girl drinking smoothie

She loves them!

My 2 year old begs for me to make them everyday and my 1 year old loves them too.  You can easily sneak some other stuff into them also.  Happy smoothie making.  You really should try it, they are delicious and healthy!

Check out the baby food I made in the bullet:


Healthy Avocado and Tomato Salad!

The weather is getting warmer and that means barbecue season!   The warm weather always gets me in the mood to grill.  This yummy avocado salad will go perfect with your next barbecue.

It’s healthy, fresh, and tasty!

Don’t be afraid of the avocados!  Avocados have almost 20 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid.  Avocados have both mono-saturated and polyunsaturated fat and by eating these “good” fats (in moderation) in place of saturated or trans fat can reduce blood cholesterol levels and decrease the risk of heart disease.  Check out avocado.org for more information.

The truth is, this salad would be even more awesome if it had chunks of fresh mozzarella cheese and bacon in it as well.  Since the hubs and I are really focusing on being healthy we left it out this time.  Don’t worry though… it was still awesome!


2 tomatoes, diced
1 avocado, diced
1 Tb balsamic vinaigrette.
1 Tb basil

***Mix the tomatoes, vinegar and basil together.  Gently stir in avocado chunks so that they do not mush together.

fresh mozzarella cheese, cubed
black beans
red peppers


Tortellini from Scratch!

Happy Birthday to me!

This year my husband was extra creative!  He took a cooking lesson from a professional Italian chef and founder of Copper Pot Food Company, Stefano Frigerio.  We are lucky to have him as a good friend and neighbor.

My husband had Stefano teach him how to make homemade tortellini (one of my absolute favorite foods!).  Anyway, for my birthday he bought me a pasta press and from what he had learned from his cooking lesson, he had us make fresh Tortellini from scratch together for my birthday dinner.

It was a lot of fun, but more than that, the food was awesome!  There is something to be said about fresh homemade food!  I can see us forty years from now (retired hopefully!) making delicious gourmet meals from scratch with the freshest ingredients!


We went with a cheese filling this time since that is my favorite and after all… it was my birthday!  :)  You can use lots of different fillings.  Stefano had Danny learn a prosciutto filling during is cooking lesson.

Here is the recipe we used for our cheese filling.

Cheese Filling:

1 (8 oz) container ricotta cheese
1 (4oz) package cream cheese, softened
1/2 cup shredded mozzarella
1/2 cup cup provolone cheese, shredded
1 egg
1 1/2 tsp dried parsley

***Combine all ingredients and mix well.  Refrigerate until ready to use.

2 cups flour
1 pinch salt
1 tsp olive oil
4 eggs
1 1/2 Tb water
***I use 4 eggs instead of 2 as our chef told us you need 2 eggs for every cup of flour you use.  If you only use 2 eggs and mix the dough it is so dry it just crumbles instead of being able to roll out.

The recipe from Allrecipes.com has you dump the flour and salt right on the table and mix it by hand.  Then you form a well and mix in the liquid ingredients (that you first beat together).  Then knead for 8 to 10 minutes.

This did sound sort of interesting so we made two batches… one we mixed right on the table as the directions say to do and one we mixed in the kitchen aid.  I couldn’t tell the difference between them.

So, if you are adventurous and don’t mind a mess mix it right on the table, but really it doesn’t matter!  I will admit that the kneading gets a bit tedious when you do it by hand (Yes, Grandma I know us modern girls are spoiled!).  I did not refrigerate the dough for one hour either, but hey neither did our professional chef teacher.

Ready to get cut in to small pieces to feed through the pasta machine

Form your dough into a ball and place on a lightly flowered surface.  Cut the ball into small pieces (we did 4 or 5 smaller pieces).  Grab one piece at a time and feed it through the pasta machine on the thickest setting (there is a number dial on the pasta machine).  Add a pinch or two of flour to the rolled out dough, then fold up flatly and feed back into the machine on one setting lower.  Repeat this process until you have gone through to the 2nd to lowest setting on  your number dial.  You will be left with a very long thin, ribbony textured strip of dough.  Put the strip across a cleaned table.  Do this with all of your dough.


Rolling the dough through the machine


Here is a close up of the dial. Roll each piece of dough through each setting once.


Lay your strips of ribbon textured dough across a clean table.

For the next part, you need a circle cookie cutter, or just use the top of a kids cup like we did.  Cut out as many circles as you can using your strips of dough.  Lay your circles on a lightly flowered table and get your cheese mixture out.  Put just a small amount in the center of each circle (we used a baby spoon to dish this out).  If you use to much filling, you will not be able to roll your tortellini without the cheese leaking out.

Beat one egg in a bowl.  Brush a small amount of egg onto the very end of the dough circle.  This will act as the glue.

1. Fold the circle in half pushing the dough together to seal the cheese in
2.  Fold the ends of the dough (not the creased part) up
3.  Pull the corners of the dough together around your pinky finger and squish dough together to hold

Once you are ready to cook your tortellini, fill a large pan with water and a pinch of salt and let it come to a rolling boil (a rolling boil is a strong boil that doesn’t stop even when being stirred or adding ingredients).   Add the pasta, stirring occasionally.  Cook until the pasta starts to float to the top… about  4 to 8 minutes.  Drain and add your sauce!

You can use any sauce you want really!  We wanted to use a homemade sauce made with all fresh tomatoes!  It was fabulous!

All fresh ingredients for the sauce! Delish!


A fabulously romantic birthday dinner!


If you look closely you can see the steam coming off the food in this picture!

Awesome 3rd Birthday Cake!

I recently went to a birthday party and my friend made this cake for her son!

3 birthday cake

All handmade by my crafty friend!

Talk about AH-MAZ-ING.  So creative.  I was asking her about it and she said it would seem that the M&Ms would have taken a long time, but they only took her about an hour!

This is what she said she did:

  • Take two bunt pans and bake your desired flavor of cake – you could even make two different kinds.
  • Cut the two cakes so they become the 3 shape (obviously, you can test this by cutting a little at the time).
  • Flatten out the two parts where they attach (she said to put a little frosting where they attach so they stick better).
  • Ice the whole cake with chocolate icing
  • Pattern the M&M’s like the picture above.
And you did it…. righhhhhhht.  I do think this cake is simple if you pay close attention to detail by taking your time.  Here’s the sweet birthday boy blowing out his candles:

Blowing out his “3″ cake!

She also had something else cute at the party that I would share.  Each child had pizza to eat and one of these snack bags:
kids snack bag for party

Awesome idea for a snack bag!

Such a fun and creative party!  I might have to steal some of these ideas!  Happy party planning!


For other party ideas:
Ella’s 3rd Pancake and Pajama Birthday Party
1st Birthday Party Ideas
Cupcake Cake Idea
Lion Birthday Party
Super Hero Birthday Party 

Other bundt pan ideas:
 Too Much Chocolate Cake
Popcorn Cake 
Cream Cheese Monkey Bread


Candy Bar Filled Snickerdoodle Cookies!

We got WAY to much candy for Easter!  I want to eat responsibly, but with all this candy laying around… well, I just can’t.  So I decided that I  need to get rid of the candy asap!  I found the perfect method!  Candy bar filled snickerdoodles.  I got the idea from thebakerchick.com who filled her snickerdoodle cookies with caramels.  If caramels work, why not these easter chocolates?

Too much candy!

I ended up using Snickers, Rollos, and Reese’s peanut butter eggs in mine.  They were awesome!  All the cookies were on way tray and you never knew which candy bar would be in the middle.  It didn’t matter though… they were all delicious!  My favorite was the Reese’s!  The candy bars melted into the center of the cookies and were seriously soooooo yummy!

So all you need to do to get rid of all that Easter candy so you can start eating responsibly again is to invite a bunch of kids over and make these cookies!  They were gobbled up!  I was barely able to save one for my husband to try when he got home from work.  Here’s to no more Easter candy!

Candy Bar Stuffed Snickerdoodle Cookies
Adapted from thebakerchick.com

2 3/4 cup flour
2 tsp cream of tarter
1 tsp baking soda
1/4 tsp salt
1 stick of unsalted butter
1/2 cup vegetable shortening
1 3/4 cup of sugar (put 1/4 cup of this aside)
2 Tb cinnamon
2 large eggs

1.  Mix dry ingredients in a medium bowl (flour, cream of tarter, baking soda, and salt)

2.  Mix butter, shortening, and 1 1/2 cups sugar together until light and fluffily.  Add eggs, mixing one at a time.

3.  Add dry ingredients to butter mixture gradually.

4.  Mix 1/4 cup of sugar with the cinnamon in a small bowl and set aside.

5.  Heat oven to 400 degrees.  Using a ice cream scooper, scoop up a ball of dough and roll into a nice ball.  Break ball apart and put a mini candybar in the center of each one before rolling back up.

6.  Roll each dough ball in the sugar/cinnamon mixture until it is well coated.  You really can’t overdo it here.

7.  Bake on 400 degrees for 10 minutes and let cool on baking sheet for 5 minutes.

***She said this would make 48 cookies, but my batch only made 24.  Maybe my ice cream scoop was a lot bigger than hers.  Either way… they were yummy and I didn’t have to adjust the cooking time.

Easter Popcorn Cake — Sweet and Savory Delicious

popcorn cake

sweet and savory, so delish!

I’ve always been a fan of popcorn cake.  It.is.amazing.  My brother always makes it every Christmas, so I made an excuse to make it at Easter time with the pastel M&Ms.  So.dang.good.  I’m “supposed” to be on the Paleo diet so I fit in my bridesmaid dress next week for my friend’s wedding, well I just started it a couple days late (therefore you might be seeing healthy recipes from me for a while).  Here you have it:

What you need:

  • 3 bags of popcorn, popped and placed in a bowl (remove kernels)
  • 1/2 cup butter
  • 21 oz. mini marshmallows
  • 4 tsp. vanilla extract
  • 2 cups M&Ms
  • 1 cup peanuts (optional)
What you do:
  • Place popped popcorn into a very large bowl.
  • Make a syrup from the butter, marshmallows and vanilla by heating them together and stirring in a large saucepan.
making a syrup for popcorn cake

Make it syrup c onsistency.

  • Pour over popcorn.
  • Stir in candy and nuts.
  • With greased hands, firmly press mixture into a well-greased bundt pan.
  • Allow to stand 10 minutes; then loosen and turn out onto cake plate.
  • Carefully cut slices using bread knife. (Servings: 12) *If not using immediately, cool thoroughly and wrap in plastic to store.
Wahlaaaaa…. Here you have it!

popcorn cake

Oh so delish!


Another yum Easter treat: Chewy Chex Mix

Rice Crispy Easter Treats!

Delicious and adorable Easter treats!  I made these for the kiddos just to get us in the Easter mood.  They are pretty cute I have to say! Nothing to them really.  They are just chocolate rice crispy treats made in cup cake tins with Easter M&M’s in the middle.

I thought about putting some shredded coconut in a little green food coloring to look like grass under the M&M’s, but I forgot to get the coconut!  Oh well… these were still awesome!  We gave a bunch of them to some friends who have three cute kiddos too.  It is always good to have friends to help you eat the goodies!

Enjoy the yumminess and Happy Spring!!!!!!!



Buffalo Chicken in the Crock Pot – Skinny Style

Buffalo chicken in crock pot

I call it skinny style because of the skinny whole wheat bun.

I often go out with some of my friends just to get buffalo wings and sweet potato fries.  I love me some hot stuff .  This also takes literally 5 minutes to prepare in the slow cooker.  Crock pot + hot stuff = mydreammeal.  I got this from allrecipes.com.

All you need is:

slow cooker buffalo chicken

3 chicken breasts split, 2 tablespoons of butter, jar of buffalo wing sauce and a ranch packet

  • 3 chicken breasts cut in half
  • 2 tablespoons of butter
  • ranch packet
  • jar of buffalo wing sauce
  • Put chicken breast in crock pot along with 3/4 of the jar of hot sauce and ranch packet.
  • Cook on low (7 hrs)
  • Once chicken is cooked, add butter and shred chicken.
  • Keep other 1/4 of hot sauce as extra for your delish sandwiches.
buffalo chicken in crock pot

There you have it!