Blog - Girl and Her Kitchen

Chocolate Brownie Trifle

Chocolate……ahhh….As you can see from my last post, I do love chocolate. The funny thing is I never cared for it much until I had my first baby…then for some reason, I couldn’t get enough of it! I love fruit desserts too, but chocolate ones take the cake! (Yes, cheesy pun intended!) Here is one of my first recipes actually given to me almost sixteen years ago by my good friend Jill. I was in a bind suddenly finding out that I was having my in laws for dinner (for the first time) and I desperately needed a quick dessert recipe. Of course, Jill came to the rescue with this decadent, heavenly, chocolate dessert that has remained one of my husband’s absolute favorites throughout the years!

EDIT 2/6/16: This recipe has changed throughout the years. I used to use boxed brownie mix, instant pudding and cool whip. You can still totally do this, but I have also found making it from scratch is better than ever! It takes a little extra time, but it is so worth it! So, depending on how much time you have, make it to your liking! (If you are REALLY in a pinch, those delicious little pre baked brownie bites work well too!).

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Chocolate Brownie Trifle

Prep time: 4 hours

Cook time: 90 mins

Total time: 5 hours 30 mins

Serves: 16 large servings

This delicious dessert will impress everyone! PLEASE NOTE: The best method here is to make each part of this trifle ahead of time and assemble an hour before serving.

Ingredients

BROWNIES:
2 sticks of butter
5 ounces bittersweet chocolate
¼ cup unsweetened cocoa powder
1½ cups granulated sugar
1 tablespoon vanilla
3 large eggs
1¼ cups flour
PUDDING:
3 tblsp cocoa powder
3 tblsp cornstarch
¼ tsp salt
1 cup whipping cream
3 large egg yolks
2½ cups whole milk
½ cup sugar
2 tsp vanilla
5 ounces bittersweet chocolate, finely chopped
WHIPPED CREAM:
2 cups heavy whipping cream
¾ cup powdered sugar
2 tsp vanilla extract
EXTRA:
Chopped, toasted almonds, butter brickle or chocolate shavings for serving

Instructions

TO MAKE BROWNIES:
Preheat oven to 350 degrees
Layer an 8x8 pan with parchment paper
In a medium saucepan, melt 2 sticks of butter with the chocolate over low heat until smooth
Sprinkle in the cocoa powder
Stir in vanilla and sugar, whisk
Add eggs, one at a time and whisk vigorously
Add flour slowly and stir gently to incorporate
Pour into a prepared pan and bake for 40 minutes or until set
Let cool and slice into small squares
TO MAKE PUDDING:
In a medium bowl, whisk together cocoa powder, corn starch and salt.
Pour the cream in slowly, whisking until nice and smooth.
Whisk the eggs into the mixture one at a time.
In a 3 quart saucepan, add the milk and sugar and heat, stirring frequently until sugar is dissolved. Heat to a simmer and watch carefully!
Do not let the milk boil over.
Pour a cup of the hot milk mixture into the bowl with the cream, cocoa and cornstarch mixture. Whisk.
Repeat with a second cup and whisk very quickly.
Continue with one more cup, repeating the quick whisking process.
Carefully pour the mixture back into the saucepan.
Warm over medium heat until it comes to a full boil,carefully making sure it does not boil over.
Once it is boiling, start your timer for 2½ minutes and whisk vigorously, scraping the bottom.
Make sure you are careful not to splash the hot mixture out of the pot.
Remove from heat and stir in vanilla and chocolate.
Stir gently until chocolate is completely melted.
Refrigerate in a tightly covered container with plastic wrap layered on top to act as the pudding skin, for three hours or longer.
TO MAKE WHIPPED CREAM:
Whisk powdered sugar and vanilla into cream
Using an electric mixer, beat cream mixture until stiff peaks form.
Refrigerate until ready to use.
TO ASSEMBLE TRIFLE:
Place ⅓ of cooled brownie squares on the bottom of a trifle bowl until completely covered
Pour ⅓ of cooled pudding on top
Spoon ⅓ of cold whipped cream on top
Repeat until trifle bowl is filled
Chill for one hour
Sprinkle with chopped almonds, chocolate shavings or butter brickle pieces right before serving

VARIATIONS: If you are serving right away, layer in bananas, but please note, trifle must be consumed that day or bananas will start to brown. Also, chocolate cake can be used in place of brownies. Also, a fun variation can be to make them mini trifles. Assemble each trifle in a small, deep, glass dish or drinking glass. Cover with plastic wrap and refrigerate–pop out of the fridge for a quick dessert!

Main Dishes Side Dishes

Corn Fritter Casserole

I love cornbread. I am not sure what it is about it..the sweetness, the nutty flavor, all the wonderful foods like chili and barbecue that it pairs with. Whatever it is, I cannot get enough of it! This casserole is one of my favorites. I usually use this as a side with barbecued chicken and cole slaw. YUM! It is easy and delicous! You can make this ahead too and then just pop it in the oven when you are ready to prep dinner. Enjoy!
Corn Fritter Casserole

1 block of cream cheese, softened
5 tblsp butter, softened
2 eggs
3/4 cup finely chopped onion
2 pkgs. cornbread mix
1- 15 1/4 oz can of whole kernel corn
1 -14 3/4 oz can of creamed corn
1/2 cup buttermilk

Blend cream cheese and butter until smooth. Add eggs one at a time and blend with cream cheese mixture. Stir in onion,cornbread mix, cream corn and regular corn. Add buttermilk and mix. Batter will still be slightly lumpy. Pour into a buttered 9×9 casserole dish. Bake 45 minutes on 350 degrees. Test the middle to make sure it is cooked through. Sometimes I butter the top and sprinkle lightly with sugar but that is optional. It will taste good with or without! YUM!

Candy

Chocolate on the Mind!

Well of course Valentines did what it usually does to me this year….puts chocolate on my mind. For some reason around this time, I just cannot stop thinking about it! Well, who am I fooling…I think about chocolate all year long. This time of the year it just seems more in my face. I mean, everyone is literally forcing me to eat chocolate. What is a girl to do??
Here are a few quick chocolate snack recipes and some more indulgent chocolate desserts. Enjoy and good luck getting chocolate out of your mind after this!

A few quickies…..

QUICK CHOCOLATE SAUCE

1 cup ghiradelli bittersweet chocolate chips
1/4 cup heavy cream

Combine ingredients. Microwave for one minute at a time until completely melted. Stir frequently. DO NOT overcook! Enjoy over ice cream, frozen yogurt, for dipping sliced strawberries and bananas or just enjoy with a spoon! (NO! I have never done that, but wow…doesn’t it sound good??)

INDOOR SMORES

Graham crackers, cracked in half
Nutella for spreading
Bananas, sliced
Marshmallow fluff

Spread one graham cracker with nutella, top with marshmallow fluff and a few banana slices. Top with other graham cracker half. Enjoy with a cold glass of milk! The kids will love this quick delicious treat! 🙂

CHOCOLATE COVERED ALMONDS

2 cups raw, unsalted almonds
1 cup ghiradelli bittersweet chocolate chips

Line a cookie sheet with parchment paper and spread almonds in a single layer. Melt chocolate in a microwave safe bowl until melted and smooth. Using a quart size freezer ziploc bag, pour melted chocolate inside, carefully. Snip off a TINY portion of the end of the bag and squeeze chocolate liberally over almonds. When all of the chocolate is used up, place cookie sheet in refigerator until chocolate is set and hardened. Break up almonds using the back of a spoon and place in an airtight container. Store in the refrigerator.
A great after school snack!

Soups & Stews

Roasted Tomato Soup

Well, I usually love the cold weather for the food! I love cooking soups, stews and comfort food and staying warm inside with my family, keeping the cold outside! This winter has been a little unpredictable as far as weather goes…I mean, I cannot remember the last February I was able to take my kids to the park to play! I am still craving the comfort food, even though the temperatures are not supporting this! 🙂 Tonight, I made Roasted Tomato Soup. Despite your protests (Just use a can….probably a lot of work…..) it was actually pretty easy, and the taste…well, let’s just say it is worth it! 🙂 The sweetness of the tomatoes slow roasted in the oven gave the soup a wonderful flavor. Paired with some fresh thyme, basil and a little half and half to add a depth of creaminess…believe me! You are in for a treat! Pair this with a simple green salad and some good toasted whole grain bread and you have a meal that will warm you and taste good too!

Roasted Tomato Soup

3 lbs of plum tomatoes, cut in half
salt
5 tblsp of olive oil
1 medium onion, finely diced
6 garlic cloves
2 tblsp butter
1 28 oz can of peeled tomatoes, undrained
4 cups chicken stock
2 tblsp fresh thyme
1/2 cup basil, thinly sliced
2 tsp salt
fresh cracked pepper
1 1/2 cups half and half (I did use fat free half and half and it still made the soup deliciously creamy)

Preheat the oven to 400 degrees. Place tomato halves on a baking sheet, and drizzle with half of olive oil. Salt generously. Roast in oven for 45 minutes. In a large stock pot, heat remaining olive oil. Add onions and garlic and cook until soft. Add butter and stir until melted and combined. Pour in canned tomatoes, chicken stock, herbs, salt and pepper. Add roasted tomatoes. Cook uncovered on medium heat for 40 minutes. Add half and half. Cook until heated through and turn off flame. Use an immerison blender to blend soup until creamy and smooth. If you do not have an immersion blender, transfer soup to blender a portion at a time and blend until smooth and creamy. Return to pot and stir. Taste and add more seasonings if desired. Serve warm. Enjoy!

MEAL TIP: I served this with cheese toasts. Slice a fresh loaf of whole grain bread from the bakery. YUM! Try not to eat it all while slicing. 🙂 Drizzle with olive oil and a sprinkle of salt. Bake for 10 minutes at 300 degrees or until toasty .Take them out of the oven and sprinkle with a tablespoon or more of your favorite cheese. Return to oven on broil and broil for about 1-3 minutes or until cheese is melted and bubbly. Dip into soup to your heart’s content! 🙂

VEGETARIAN? Just replace the chicken stock with a vegetable stock. Enjoy!

Chicken & Turkey

Honey Lime Enchiladas

Ok, I am usually a pretty loyal gal when it comes to some old standbys. My enchilada recipe has always done the trick. I never searched for another because as far as I was concerned, I didn’t need one! Well, things have changed. I have cheated on my enchilada recipe and boy was it worth it! Try these and you may never go back. The sweetness of the honey and the tang of the lime go together wonderfully and are only complemented by the creamy sauce. My whole family wanted seconds and as far as judging a recipe goes–that is the highest mark it can get!

Honey Lime Enchiladas

Marinade:
6 tblsp honey
7 tblsp Lime juice ( i used fresh which was about 2 nice sized limes)
1 tblsp chili powder
2 tsp garlic powder
1 tsp salt

Filling:
Cooked, shredded chicken breasts (about 4 breasts)
2 cups shredded monterey jack cheese

Other:
10 corn tortillas
20 oz. mild green enchilada sauce
1 cup sour cream
1 cup monterey jack cheese

Mix together marinade ingredients and toss cooked chicken in it. Marinate for at least 1/2 hour in fridge. After chicken is marinated, assemble the enchiladas. Spray 13X9 pan with cooking spray. Coat bottom of pan with about 1 cup of green enchilada sauce. Divide and spoon chicken and cheese into each of the ten corn tortillas and roll. Place upside down in the pan so the fold is on the bottom. When all are filled, mix the rest of the enchilada sauce with the sour cream. Pour over enchiladas and spread so they are covered. Sprinkle cheese on top. Bake at 350 degrees for 30 minutes. Makes 20 enchiladas which would serve a family of five with plenty of leftovers for lunch or to freeze! Enjoy! 🙂

KIDS CAN HELP: My daughter (5) mixed the marinade for me and poured it over the chicken. An older child can help assemble the enchiladas and any age can pour the sauce and sprinkle the cheese.

MEAL TIP: I served this meal with raw sliced red, orange and yellow peppers. I also added sliced mango. It was a delicious, well rounded meal that the whole family enjoyed! 🙂

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A little bit about me….

I am a midwestern girl who grew up in the big city and enjoys the quiet life of the suburbs. Married for almost eleven (gasp!) years and blessed with three wonderful healthy kids, I sometimes cannot believe how happy I am. I love to cook (obviously), write, read and these days..take a few minutes of silence for myself. Believe me, they are few and far between! The kitchen is my sanctuary. I absolutely love the moments I can create in there. I love cooking with my kids, but I also treasure the moments of silence when my wonderful husband takes the kids to the basement to play and I can actually focus on my cooking. A little music, and I couldn’t enjoy it more! I love cooking for friends and family and hosting tons over here to eat and enjoy, but I also love creating family dinners for my own little family to share. I am a big believer in family meals. Sit down with your family, talk, and most importantly, enjoy the food! Who says spending time in the kitchen has to be boring? I hope to inspire your family kitchen with some new ideas, fun recipes and great tips. I am not proclaiming to be a perfect cook. Sometimes I try recipes or make up my own and they do not turn out how I thought at all. I burn things, cook meat too long sometimes and even have been known to pinch ingredients in and not measure them (don’t tell my mom!) but I think it is all in the experience. The decision of what to make, the creating, and of course, the taste afterwards. Sometimes there is a lesson to learn for next time, other times, the recipe becomes a family favorite. I also love to share recipes with others. I often times count my blessings that I have some friends who sure do know how to cook and inspire me all the time. Need an appetizer? You won’t be able to stop eating Vickie’s stuffed mushrooms. If you ever want a great meal….try my friend Tina’s pepper steak. My good friend Melissa rivals the Barefoot Contessa and Jill–well, let’s just say if you eat at her house, you will be leaving wanting her recipes! And my mom’s cooking? Unbelievable! I think that sharing recipes is so fun and always keeps things new in the kitchen. I also love the Food Network, cooking magazines and just perusing through cookbooks to get ideas.
I hope this blog helps inspire you in the kitchen. I would love to hear your feedback too! Let me know if a recipe works for you, or if it didn’t. I may be able to help you tweak it so it works next time. Most importantly, let me know if one of them becomes one of your family favorites!
Please visit me often for great recipes, my weekly menus and other fun stuff! Happy Cooking!

Pasta

Creamy Yellow Pepper Pasta

Ok seriously…who does not love pasta? I could not LIVE without it! Ok…maybe that is a little bit of an exaggeration…but..well, no, it isn’t. I could not live without pasta. It is the truth. 🙂
So…I am constantly looking for new, healthy ways to create tasty pasta dishes that aren’t loaded with fat and calories. I will consistently be putting some pasta recipes on here and I will start with one that is quick and easy.

Pasta with creamy yellow pepper sauce
4 servings

12 oz. cooked pasta, kept warm
1 tblsp. olive oil
2 yellow peppers, sliced
1/4 cup sweet onion sliced
salt
pepper
1 cup part skim ricotta
1/3 cup grated parmesan cheese
fresh parsley for garnish

Heat olive oil in saute pan. Add peppers and onions and saute until soft about 5-6 minutes. Transfer peppers to food processor, add ricotta and parmesan cheese. Puree until smooth. Add salt and pepper to taste. Toss with warm, cooked pasta and sprinkle with fresh parsley. Enjoy!

KIDS CAN HELP! Slice and extra yellow pepper and let the kids snack on it while you are prepping the food. Have them press the button on the food processor and watch the colors blend.

VEGETARIANS OUT THERE! Well, this one’s for you vegetarians!

NEVER ENOUGH TIME! Slice the peppers and onions early. When it is time, to prep the meal, you can just throw them in the pan and saute!

OTHER FUN ADD INS! Add hot cooked cubed chicken for some protein, or for some extra color and nutrition, throw some frozen peas in the water while the pasta is cooking during the last minute.

HAPPY EATING!

Chicken & Turkey Crockpot Main Dishes

Crockpot Creamy Salsa Chicken

Ok…so I admit, this one is NOT mine! I borrowed it from a new friend with whom I recently found out loves to cook! Thank you Melissa for this great, quick and easy recipe. I hope you all can try it out…it will be one of your favorites!
The crockpot can be a busy mom’s best friend but sometimes you get that crock pot taste from the food you make. This recipe defies any thoughts you had about crock pot=tasteless. It is so delicious!

4-5 chicken breasts
1 jar favorite salsa
1 can black beans
1 can corn ( I used a cup of frozen corn and it worked out just fine!)
1 brick of 1/3 less fat cream cheese
Prepared brown rice

Put chicken breasts in crock pot and cover with beans and corn. Pour salsa over the top. Cook for 6 hours. During last 1/2 hour of cooking time, add brick of cream cheese. Stir and serve over brown rice.

KIDS CAN HELP! Once you put the chicken in, kids will have fun dumping the remaining ingredients in. Have them cover the pot and let them press the button to start the crock pot.

VEGETARIANS OUT THERE! Take out the chicken..add an extra can of beans. Mix it up–do kidney beans with the black beans. Cook on low for about two hours and serve! 🙂

NEVER ENOUGH TIME! This is a time saving meal so you can throw it all together in the morning and have piping hot dinner ready for you with barely any work. Also, instead of making brown rice on the stove, buy the Uncle Ben’s 90 second microwave brown rice packages. You can get those ready while the crock pot is finishing up and you are done!

OTHER FUN ADD INS! We added avocado to the top of our dish and it was delicious. Pair it with some whole grain baked tortilla chips for a Mexican Feast!

Thanks Melissa! It was delicious! 🙂