Hi everyone, and happy Thursday! The day before we make our way into the weekend, and now the official day of baking on EYHO!
For those of you that follow us over on Instagram, thank you so much for voting and following along with me on Thursday’s as I share some of my favorite baking recipes, hacks, tips and tricks.
As I share over in stories this week, I do often bake from scratch–cakes, cookies, pies, the works! But, since I have become a mom of 2 wild boys, I find my time is always limited. I’m in the kitchen while Joey naps, or Jax is watching a movie– I don’t have much time to dilly-dally, ya feel me?
Being limited on time has not stifled my “Martha-Stewart wanna-be” side and I still love to make pretty desserts and dishes for gatherings and events–and let’s be real, with kids and a big family I feel like we’ve got something going on every other week!
This has brought on my desire to find some “short cuts” in the kitchen, and pushed me to use little tricks or hacks here and there to cut down my time and ingredient list.
This week’s baking hack is all about the trifle. Have you ever made a trifle before? It’s basically the yogurt parfait of desserts. Layer a bunch of delicious things on top of each other in a large or small dish and serve–bam! I went with mini trifles, because they’re cute—hellloooooo. I wasn’t kidding when I said I was all about the presentation. But let me tell you, these taste even better than they look.
Brownies are the base in this dessert, and there is no shame in just using your favorite box mix! If you have some secret family brownie recipe that goes back for generations, then use that–and send it to me, please!
After the brownies we make a peanut butter cheesecake like layer–very similar to the filling we used in last weeks Easy Mini Fruit Tarts. This is a great “no-bake cheesecake” base recipe to keep on hand because you can truly add just about anything to it to give you that cheesecake feel with zero hassle. And don’t forget the key when making cheesecake anything–room temp cream cheese! It prevents lumps and will give you the perfect texture, I promise!
Following these delicious layers, we have bananas, dark chocolate chips, and of course…homemade whipped cream! There is nothing quite like homemade whipped cream, and once you do it and see how easy it is, you will not go back. All you need is heavy whipping cream, a little sugar and a pinch of vanilla extract. Similar to our no bake cheesecake, you can add little things here and there to make your whipped cream your own; lemon juice, citrus zest, almond extract, cinnamon, pumpkin pie spice–just to name a few!
This recipe can be served in the mini dishes as shown, or you can add it to a large bowl or trifle dish for a BBQ or family gathering. I hope you love this week’s baking recipe and as always, eat your Hartt out!
- 1 box brownie mix of choice
- 1 (8 ounce) package cream cheese
- ¼ cup sour cream
- ¼ cup peanut butter
- 3 tablespoons sugar, divided
- 1 cup cold heavy whipping cream
- ½ teaspoon vanilla extract
- 2 bananas, peeled and sliced
- ½ cup dark chocolate chips
- Bake brownies according to instructions listed on the box. Place brownies in the oven at 350 for 20-22 minutes until toothpick comes out clean, refer to box instructions for more details.
- While brownies are baking, add cream cheese, sour cream, peanut butter and 1 tablespoons of sugar to stand mixer and beat until all lumps are removed. Ensure cream cheese is room temperature for best texture.
- Remove peanut butter mixture from bowl and set aside. Add cold whipping cream and 2 tablespoons of sugar to stand mixer and beat in high for 1-2 minutes until stiff peaks begin to form. Ensure whipping cream is chilled for at least 6 hours before making whipped cream for best texture.
- Add vanilla extract and beat for 30 more seconds. Chill whipped cream until assembly.
- Remove brownies from the oven, cool and slice into bite sized pieces.
- Begin trifle assembly; use the brownies as the base, followed by peanut butter mixture, banana, whipped cream, and chocolate chips. Repeat layering process in dish or dishes of choice until full.
- Top with final dollop of whipped cream and a sprig of mint and serve!