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Chocolate Caramel Cheesecake Trifle

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I have this fetish for trifle recipes and my hubby loves cheesecake so this is the perfect combination! Below is a recipe for a chocolate caramel cheesecake trifle that will knock your socks off. ;-) I love Trifles because they are not only easy to make but they look fantastic too. Enjoy and let the little ones help with the layering of this recipe…

Chocolate Caramel Cheesecake Trifle

cheesecake trifle 2.png

Ingredients:

Crust:

  • 1 pk. golden grahams crushed (1 ½ cups)
  • 4 T. Melted butter

Cheesecake Mixture:

  • 3 8oz packages of cream cheese softened to room temperature.
  • 1 Cup sugar
  • 1 ½ Tsp. vanilla
  • 2/3 Cup sour cream
  • 3 eggs (room temperature)

Directions:

  1. Prepare your 9” springform pan by spraying with anti-stick baking spray.
  2. Mix crushed graham crackers with melted butter and press firmly into 9” springform pan.  Place in oven heated to 325 degrees and bake for 7 minutes. Continue on to the cheesecake mixture:
  3. Blend cream cheese, sugar and vanilla with hand mixer on medium speed 1-2 minutes until well mixed.
  4. Add the sour cream and blend 1 minute.
  5. Add the eggs one by one, mixing on low just until all ingredients are blended together.
  6. Pour over crust and bake at 325 degrees for 40-50 minutes.
  7. I use a confection setting on my oven, baked for 43 minutes until center was almost set.  Times may vary depending on oven setting and type of springform pan you are using.
  8. Remove from oven and allow to completely cool before cutting.

For the Trifle:

  1. Using one piece of cheesecake (1/8 of cheesecake per trifle) remove crust and lightly mix just the cheesecake filling to fluff.  Set aside.
  2. Cube 1/8 of cheesecake.
  3. Place 3-4 cubes in bottom of trifle.
  4. Drizzle caramel sauce and chocolate sauce over cheesecake cubes
  5. Layer a generous amount of whipped topping over cubed cheesecake.
  6. Place the remaining cubes over whipped cream.
  7. Drizzle caramel sauce and chocolate sauce over cubes.
  8. Pipe on your fluffed cheesecake over the top.
  9. Drizzle on caramel sauce
  10. Add 1/2 Hershey’s Mini candy bar crushed, and place the remaining 1/2 in the top.
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PIN

Pineapple Cake (Only 2 Ingredients!)

PIN

PIN

This is by far, one of my favorite recipes to make because it’s super easy and full of flavor! In fact, when I’m at the store, I try to always pick up these 2 ingredients in case I crave this cake or need to make a dessert quick! This Pineapple Cake only takes 2 ingredients and is extremely moist. Enjoy…

If you love cake recipes, try our Copycat Red Lobster Lava Cake Recipe, our Oreo Stuffed Spider Cupcakes (Halloween Recipe), our Snickers Cheesecake in a Jar Recipe, our Caramel Apple Cheesecake Bars Recipe, and our Ice Cream Sandwich Cake No Bake Recipe (SUPER Easy!)!

2 Ingredient Pineapple Cake

(Print Recipe Below)

Ingredients:

  • 1 box Angel Food Cake mix
  • 20 oz Crushed Pineapple with Juice 4.jpg

Directions:

  1. Move rack to lowest level in oven.
  2. Preheat oven to 350.
  3. Combine the ingredients in a bowl (do not over mix). 3.jpg
  4. Grease a bundt pan.
  5. Pour into prepared bundt pan. 2.jpg
  6. Bake for 45 minutes.
  7. Allow to cool 10 mins in pan.
  8. You may need to use a spatula to loosen from bundt pan before inverting.
  9. Allow to finish cooling after removing from pan.

pineapple cake collage.png

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maplecupcake-682x1024

Maple & Bacon Cupcakes

maplecupcake-682x1024

maplecupcake-682x1024

I love making these cupcakes for breakfast, dessert or just a midnight snack! The kiddos love these too and they love to help make them. If you are a fan of breakfast food (bacon and pancakes) then you will love this recipe.

Maple & Bacon Cupcakes

maple bacon Cupcakes

Batter Ingredients:

  • 12 tablespoons butter at room temperature
  • 12 tablespoon bacon drippings (solid)
  • 1 egg
  • 5 tablespoons brown sugar
  • 4 tablespoons maple syrup
  • 14 cups self rising flour
  • 1 teaspoon baking soda
  • 12 teaspoon baking powder
  • tiny pinch salt
  • 14 cup milk
  • 14 cup of cooked minced bacon unnamed (1)

Directions for Batter:

- Cook  bacon in a fry pan (I used one pound). 4
- Reserve the drippings and place in the fridge to solidify.
- Mince 1/4 a cup of the bacon.
- Beat the butter and solidified bacon fat until light and creamy.
- Add the brown sugar and maple syrup and beat well until combined.
- Add the egg and beat until incorporated.
- Sift the flour, salt, baking soda and powder together.
- Add some of the flour and mix, then some of the milk.
- Continue to alternate the dry and wet ingredients, ending with the dry.
- Mix until just combined.
-Fold in the bacon.
-Taste and add more maple syrup, flour, or milk if needed for desired taste.
- Scoop into cupcake papers.
- Bake at 350 F for 18-22 minutes or until a toothpick comes out clean. 5
- Rotate the pan after the first 15 minutes for even baking.

Maple Syrup frosting:

Ingredients:

  • 4 tablespoons of butter
  • 2 tablespoons of maple syrup
  • 1 cup of powdered sugar.

Directions for Frosting: -

-Beat the syrup and butter until combined.
-Add the sugar, a bit at a time.
- Whip at high speeds until combined.
-Pipe or spread onto cupcakes.

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Blackberry Ice Cream

Blackberry Ice Cream (No Churn)

Blackberry Ice Cream

Blackberry Ice Cream

Here is a delicious no churn ice cream recipe. I love making these no churn recipes because they don’t take a lot of ingredients and are very easy to make. You can make a ton of different flavors with this basic recipe, just use a different fruit instead of the blackberries. Enjoy this yummy treat!

No Churn Blackberry Ice Cream

Blackberry Ice Cream 2

ice

We love this KitchenAid Classic Smooth Scoop and use it often. (get it here on Amazon). This one won’t break and is super high quality.

INGREDIENTS:

  • 2 cup Heavy Whipping Cream
  • 14 oz Sweetened Condensed Milk
  • 6 oz Fresh Blackberries
  • 1 tsp Vanilla 3

DIRECTIONS:

  1. Puree about half the blackberries in blender.
  2. Add condensed milk and pulse until blended.
  3. In a large bowl, whisk, heavy cream and vanilla on high speed until soft peaks form. 4
  4. Fold in blackberry mixture and remaining blackberries.
  5. Spread this mixture into a loaf pan.
  6. Cover with foil and freeze for 6 hours or until firm.
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root beer float cupcakes

Root Beer Float Cupcakes

root beer float cupcakes

root beer float cupcakes

I am so excited to share this next recipe with you! It’s a famous Rootbeer Float Cupcake recipe that is SUPER popular! These cupcakes are delicious and pretty easy to make. They have a special root beer flavored icing to make them even better. Seriously, they taste just like a creamy, root beer float. Enjoy!

Root Beer Float Cupcakes

INGREDIENTS:

  • 1 stick unsalted butter, softened
  • 2 C all-purpose flour
  • 1 T baking powder
  • 1/2 t fine salt
  • 1 1/2 C granulated sugar
  • 3 large eggs
  • 1 C whole milk
    1/2 Cup Mug Root Beer 1

Directions for cupcakes: 

  1. Preheat oven to 350 degrees and prepare your cupcake pan with cupcake tins that you desire. Set aside.
  2. Whisk together the flour, baking powder, and salt in a medium bowl, set aside.  Beat together butter and granulated sugar with a mixer on medium speed until combined. Add eggs and beat well, scrap the bowl when needed. Reduce speed to low and gradually add flour mixture, beat until combined. Add milk and the mug root beer and beat blended.  2
  3. Use a ice cream scooper or a big spoon and portion batter evenly into the cupcake tins.  3
  4. Bake in the oven for 18 minutes or until a tooth pick comes out clean.
  5. When baked, set aside and let them cool while you prepare the icing.

Rootbeer butter cream frosting: 

  • 3 C confectioners’ sugar
  • 1 C butter
  • 1 T of Mug Root Beer
  • 1 T whipping cream

Directions for Icing: 

  1. In a mixer, using the whisk attachment, mix together sugar and butter. Mix on low speed until blended and then increase speed to medium beat for 3 more minutes.
  2. Add the root beer and cream and continue to beat on medium speed for a few more minutes. Add in more powder sugar if necessary.  4
  3. Garnish with Root Beer candy. 5
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nutella brownies

2 Ingredient Nutella Brownies

nutella brownies

nutella brownies

Repin It Here

In need of a super quick and easy but delicious treat recipe? If so, you will love this brownie recipe! It only takes 2 ingredients and most of you will have these ingredients already in your pantry. These brownies come out a great consistency (which is surprising for only having eggs). Did I mention that it’s a much healthier version of a brownie too!? Enjoy!

2 Ingredient Nutella Brownies

INGREDIENTS:

  • 4 Eggs
  • 1 cup Nutella
  • Powdered Sugar (optional) 2

DIRECTIONS:

  1. Preheat oven to 350.
  2. Line an 8◊8 baking pan with parchment paper.
  3. Beat eggs on high 7-10 minutes (until they roughly triple in size).  3
  4. Heat Nutella by microwaving for 60 seconds, stirring and repeating until very warm.
  5. Slowly add warm Nutella to eggs, beating until thoroughly combined.
  6. Pour batter into prepared pan and bake for 30 to 35 minutes (until a toothpick inserted in center comes out almost clean).
  7. Cool completely before cutting.
  8. Optionally, dust with powdered sugar.

2 Ingredient Nutella Brownies

2 Ingredient Nutella Brownies

Ingredients

  • 4 Eggs
  • 1 cup Nutella
  • Powdered Sugar (optional)

Instructions

  1. Preheat oven to 350.
  2. Line an 8?8 baking pan with parchment paper.
  3. Beat eggs on high 7-10 minutes (until they roughly triple in size).
  4. Heat Nutella by microwaving for 60 seconds, stirring and repeating until very warm.
  5. Slowly add warm Nutella to eggs, beating until thoroughly combined.
  6. Pour batter into prepared pan and bake for 30 to 35 minutes (until a toothpick inserted in center comes out almost clean).
  7. Cool completely before cutting.
  8. Optionally, dust with powdered sugar.
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creme pies

Copycat Little Debbie Oatmeal Creme Pies

creme pies

creme pies

Repin It Here

Remember those creamy, Little Debbie cookies growing up?! I sure do, they were one of my favorite cookies. With this recipe, you will learn how to make the cookie and the cream filling (my favorite part). Enjoy!

Copycat Little Debbie Oatmeal Creme Pies

INGREDIENTS:

Cookies:

  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats

Filling:

  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla 2

DIRECTIONS:

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey. 4
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves. 3
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2″ inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy. 5
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.

Copycat Little Debbie Oatmeal Creme Pies

Copycat Little Debbie Oatmeal Creme Pies

Ingredients

    Cookies:
  • 1 1/4 cup softened Butter
  • 1 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 Egg
  • 2 tsp Vanilla
  • 1 tbsp Honey or Molasses
  • 1 1/2 cup Flour
  • 1 tsp Baking Soda
  • 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 2 cup uncooked Quick Oats
  • Filling:
  • 4 tsp hot Water
  • 1/2 tsp Salt
  • 14 oz Marshmallow Creme
  • 1 cup Shortening
  • 2/3 cup Powdered Sugar
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 375.
  2. Line baking sheet with parchment paper.
  3. Cream together the butter, sugar and brown sugar until creamy.
  4. Beat in the egg, vanilla, and honey.
  5. In another bowl, whisk together the flour, oats, baking soda, salt, cinnamon and cloves.
  6. Slowly add dry ingredients into the wet ingredients at mixing just until incorporated.
  7. Drop 2 tbsp dough balls onto the prepared baking sheet about 2" inches apart.
  8. Bake for about 10 minutes or until golden on edges. Watch closely; these go from nearly done to burnt very fast!
  9. Allow to cool on sheet for 10 minutes before transferring to a cooling rack.
  10. In a small bowl, dissolve the salt in hot water and allow to cool.
  11. Combine marshmallow cream, shortening, powdered sugar, and vanilla in a bowl.
  12. Mix on high until fluffy.
  13. Add in the cooled salt water and mix well.
  14. Spread filling on flat side of one cookie and top with the flat side of another cookie.
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MERINGUE CHRISTMAS TREES

Meringue Christmas Trees

MERINGUE CHRISTMAS TREES

Christmas Recipe

MERINGUE CHRISTMAS TREES

These meringue Christmas trees are super fun to make. They melt in your mouth when you eat them and they don’t take a lot of ingredients. The kids can help decorate the trees too. We like to use sprinkles of all different colors, candies cut up, M&M’s, etc. Enjoy and have fun!

Repin It Here

Meringue Christmas Trees
(Yield about 20 trees)

INGREDIENTS

  • 4 Egg Whites (at room temperature)
  • 2 1/2 cup Powdered Sugar
  • 1/2 tsp Cream of Tartar
  • Green Food Coloring
  • Sprinkle Star Decorations 5

DIRECTIONS:

  1. Place parchment paper on 2 cookie sheets.
  2. Preheat oven to 200.
  3. Whip egg whites at high speed until stiff peaks form.
  4. Gradually add in powdered sugar about 1/2 cup at a time while whipping on high (scrape down sides periodically).
  5. Add in food coloring and cream of tartar and whip until blended. 2
  6. Use a large star tip and transfer mixture to piping bag.
  7. Pipe in a circular motion makeing smaler cirles as you go upward (like soft serve ice cream). 3
  8. Bake meringues for 2 hours.
  9. Turn off oven and leave meringues in with door slightly open for 1 more hour.
  10. Make a “glue” to attach the stars to the tops by mixing 1/4 cup powdered sugar with several drops of water and mixing well.
  11. Gently dab this on with a toothpick and press star in place.
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peppermint patties

Peppermint Patties

peppermint patties

peppermint patties

Repin It Here

Patty melts are some of my favorite candies….I love how they melt in your mouth and the freshness of them. These homemade patty melts are super fresh and delicious. Believe it or not, they are not too hard to make. These would also make really cute gifts if you wrap them in a clear bag and tie a ribbon around the top. Enjoy!

Peppermint Patties

INGREDIENTS:

  • 2 1/2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 2 tbsp Water
  • 1 tbsp Vegetable Shortening
  • 1/2 tsp Peppermint Extract
  • Red Food Coloring
  • 1 cup Dark Chocolate Melting Chips
  • 1/4 cup White Chocolate Chips 3

DIRECTIONS:

  1. Combine 2 cups powdered sugar, corn syrup, water, peppermint and shortening.
  2. Mix at low speed just until mixture comes together.
  3. Transfer 1/3 of mixture to a separate bowl and add red food coloring.
  4. Mix until blended.
  5. Dust work surface with powdered sugar and knead white mixture until smooth.
  6. Roll out between sheets of parchment or wax paper until 1/8-1/4″ thick.
  7. Knead red mixture on work surface until smooth.
  8. Roll out between sheets of parchment or wax paper until 1/8″ thick.
  9. Place both rolled peppermints in freezer for 15 minutes.
  10. Cut out as many white circles as possible and place on a parchment lined sheet.
  11. Cut out as many red circles as possible and place on top of white circles. 2
  12. Place in freezer for at least 40 minutes.
  13. Melt chips by microwaving for 45 seconds, stirring and repeating until melted and smooth.
  14. Place each patty on fork and dip in chocolate. Gently tap against side of bowl to let excess drip off.
  15. Place patty back on sheet.
  16. Refrigerate 10 minutes to let chocolate set up.
  17. Place white chocolate in the corner of a zippered sandwich bag and microwave for 45 seconds.
  18. Knead chocolate to make sure it is melted. If not, microwave another 15 seconds.
  19. Clip very tip of corner, and pipe snowflake on mints
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Thumbprint Cookies

Christmas Thumbprint Cookies

Thumbprint Cookies

Thumbprint Cookies

Repin It Here

Thumbprint cookies are a must make around this house! I love to make these every Christmas with the kids. These would be great for a party and they are also good for Santa on Christmas Eve! Enjoy. ;-)

Christmas Thumbprint Cookies

INGREDIENTS:

Cookies:

  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour

Icing:

  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring 2

DIRECTIONS:

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed. 3
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.  4
  8. Place on prepared cookie sheet about 1-2″ apart.
  9. Using your thumb to make a small dent in the top of each cookie. 5
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.

Christmas Thumbprint Cookies

Christmas Thumbprint Cookies

Ingredients

    Cookies:
  • Red and Green Sprinkles
  • 1 cup softened Butter
  • 1 cup Powdered Sugar
  • 2 tsp Vanilla
  • 2 1/2 cup Flour
  • Icing:
  • 2 cup Powdered Sugar
  • 2 tbsp Corn Syrup
  • 1/2 tsp Vanilla
  • 2-3 tbsp Milk
  • Red and Green Food Coloring

Instructions

  1. Preheat the oven to 350.
  2. Line cookie sheet with parchment paper.
  3. Cream together butter, powdered sugar and vanilla until fluffy.
  4. Slowly add the flour until completely incorporated and the dough holds together when pressed.
  5. Scoop dough out into even tablespoon sized scoops.
  6. Roll each into a round ball.
  7. Roll the ball in the sprinkles, pressing down to make the sprinkles stick.
  8. Place on prepared cookie sheet about 1-2" apart.
  9. Using your thumb to make a small dent in the top of each cookie.
  10. Bake for 10 minutes.
  11. Remove from the oven and press on each cookie to make a the indentation deeper (be careful not to crack the sides).
  12. Leave on baking sheet to cool completely.
  13. Combine the powdered sugar, corn syrup, vanilla and 2 tablespoon of the milk.
  14. Mix and add more milk if needed to get right consistency.
  15. Divide the icing into 2 bowls.
  16. Add red to one and green to the other.
  17. Spoon icing into the center of each cookie and allow to set.
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