Mousse De Chocolate

Hiya and welcome to today's super special SupaCute recipe post!

We’re creating a healthy, easy chocolate mousse recipe titled  “Mousse de Chocolate” that’s not only delicious but good for you!

I’ve been making chocolate mousse for years and I must say everyone that tries this recipe says it’s the absolute best chocolate mousse recipe they’ve had.

That’s why we’ve chosen to share with you how to make chocolate mousse on this tasty day!

Now let’s get started...


Serves 6

  • 1 Can Organic Coconut Milk
  • 2-3 Tablespoons Organic Cocoa Powder
  • 1/4 Teaspoon Organic Vanilla Extract
  • Organic Maple Syrup — To Taste
  • Organic Almond — As Needed
  • Organic Walnut — As Needed
  • Organic Dried Coconut Shreds - As Needed
  • SupaCute Cup — Lotus


  1. Place the coconut milk in a bowl and mix on low until evenly mixed.
  2. Place Cocoa Powder and mix.
  3. Add the Maple Syrup & Vanilla Extract and mix on low.
  4. Pour into ‘Lotus’ cups.
  5. Add walnuts, almonds and shredded coconut to taste.
  6. Place in freezer for about 15 min (Until solid but soft).
  7. Garnish with more nuts and some mint.
  8. Bon Appetit! You can enjoy these for several days in the fridge :) 

Have a SupaCute day!

PB&J Snack Attack

Hi there and welcome to today's SupaCute recipe day!

What we’re making is the “PB&J Snack Attack” with healthy & organic ingredients to keep your stomach happy and energy levels up during the day. The thing that I really love about this recipe is the fact that I feel energized after eating it.

Plus I love taking it with me when I’m going to work or to the gym for a quick snack whenever I get hungry and need something to hold me over until lunch time.

It’s easy, effortless, and absolutely exquisite!

Now let’s get started...


 Serves 1

  • 2 Slices Multigrain Grain
  • 1-2 TableSpoons Organic Peanut Butter
  • 1-2 TableSpoons Organic Grape Jam
  • 1 Organic Banana
  • Organic BlueBerry — As Needed
  • Organic BlackBerry — As Needed
  • Organic RaspBerry — As Needed
  • SupaCute Cup — Jili


  1. Lay out toast and cut squares into it using the Fantaisie Cup until you have 4 mini slices
  2. Spread Peanut Butter on two of the slices
  3. Spread Jam on two of the slices
  4. Slowly put one peanut butter and one jam slice together
  5. Repeat step 4!
  6. Use the Jili cup to pick up 1 mini-sandwich and carefully push it down
  7. Add a layer of banana ( or fruit of your choice )
  8. Repeat Step 6
  9. Garnish with some blueberries, raspberries, and blackberries and you’re all set!
  10. Remember that you can take this to go with you by just snapping on the lid :)

Have a SupaCute day!

Superfood Salad


  • 4 Mini Mozzarella Balls
  • 4 Cherry Tomatoes
  • 2 - 4 Celery
  • 4 Baby Carrots
  • 1/4 Cup Parsley
  • Mint — To Garnish
  • 1 Tablespoon Olive Oil
  • 1/2 Tablespoon Balsamic Vinaigre
  • SupaCute Cup — Fantaisie


  1. Chop Celery Ends and Cut in Half then place to the side
  2. Cut Parsley ends then Chop Parsley Tops then place to the side
  3. Stand the Cup on its Base
  4. Place Two Mozzarella Balls in the Cup
  5. Add Two Cherry Tomatoes
  6. Add Two Pieces of Celery
  7. Add Four Baby Carrots
  8. Add Chopped Parsley
  9. Repeat Steps 4 & 5
  10. Top off with Parsley & Mint Sprig
  11. Remove Cup off Base and Place to the Side
  12. Pour about 1 Tablespoon of Olive Oil in Base Side Dish
  13. Pour ½ Tablespoon of Balsamic Vinegar in Base Side Dish
  14. Use the spoon to drizzle Vinaigrette on the top and you’re done!

Have a SupaCute day!

Very Berry Yogurt Parfait


Serves 2


  • 6 oz Strawberry Yogurt  
  • 1/2 cup Granola Cereal
  • Strawberries — As preferred
  • Blueberries — As preferred
  • Raspberries — As preferred
  • Joli SupaCute Cup


  1. Sprinkle Granola Cereal
  2. Layer with a Tablespoon of Strawberry Yogurt
  3. Add some chopped Strawberries & blueberries
  4. Repeat steps 1-3 until cup is full
  5. Top it off with some more Blueberries & Raspberries
  6. Voila! You’re done!
  7. Close the lid to enjoy this snack after a Yoga session or as a treat at work!

Have a SupaCute day!

Peach Ice Cream

peach-ice-creamWelcome Back to Easy Desserts,

When I started writing over a year ago I didn’t plan for my dessert to work out this way, but it did as a pleasant surprise. I normally try to write about the dessert I want to do a month or two ahead and make the dessert about a week before (Holiday and Special Editions post are done differently). So, in other words, I was planning this idea in May. It wasn’t until I started writing I realized that last year for my July post I did Un-deep Fried Ice Cream and this year I’m doing another dairy-free ice cream. Instead of bananas, we’ll be making it from peaches and I thought I would try out SupaCute’s Le Scoop ice cream bowls for this treat. The pleasant surprise I reference was learning that National Ice Cream Month is July. That being said, for as long as I blog for SupaCute Desserts I will look fun ways to make ice cream with you.


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As the weather warms up my family’s peach tree begins to produce. Over the last few years, I told myself I needed to try making something with them. After seeing frozen bananas turn to ice cream I thought I would try it with peaches. After a few failed attempts with my peaches, I went to the store I bought a bag of frozen ones. I added a few other ingredients to help give it a smooth texture. The recipe like always will be shared at the end of the post, but before we dive in let’s take a look at how peaches became an ice cream flavor.


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Peach Ice Cream in History:

Ice cream's origins are known to reach back as far as the second century B.C., although no specific date of origin or inventor has been credited with its discovery. Over a thousand years later, when Marco Polo returned to Italy from the Far East with a recipe that closely resembled what is now called sherbet. Historians estimate that this recipe evolved into ice cream sometime in the 16th century. A couple centuries later, flavors like cherries, raspberries, currants, and strawberries started to be added as noted in Mrs. Mary Eale’s Receipts.

In 1824, this peach ice cream recipe was given. Get fine soft peaches, perfectly ripe, peel them, take out the stones, and put them in a China bowl; sprinkle some sugar on and chop them very small, with a silver spoon; if the peaches be sufficiently ripe, they will become a smooth pulp; add as much cream or rich milk as you have peaches; put more sugar and freeze it.

Peach Ice Cream Variations:


photo credit: UK Pinterest

Peach Melba –

A dessert of sliced peaches and raspberry sauce served with vanilla ice cream. The dish was invented in 1892 or 1893 by the French chef Auguste Escoffier at the Savoy Hotel, London, to honor the Australian soprano Dame Nellie Melba.


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Peaches’n Cream –

This Southern summery dessert is quite simple, consisting of sliced peaches and whipped cream or ice cream. As seen in the picture you can grill the peaches too for a nice texture and smoky taste. Read it’s the perfect dessert to have after “chicken and waffles”.


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Peach Ice Cream Fun Dates:

I was able to find a lot of Ice Cream Fun Dates but thought I would stick to the ones having to do with our topic.

January 13th     ~ Peach Melba Day
June 21st          ~ Peaches’n Cream Day
July 17th         ~ Peach Ice Cream Day
July 23rd         ~ Vanilla Ice Cream Day


What You’ll Need:

1 bag (16 oz) frozen peaches
1/2 cup coconut milk
3 tablespoons honey (add more to taste)
1 tablespoon lemon juice


Making the Ice Cream:

Combine all the ingredients in a large food processor and pulse until smooth.

Occasionally stop the food processor to scrape down the sides. Taste the ice cream and add more honey, if needed.


After a few scoops, I added some of the mixtures to a piping bag (a sandwich bag works just as well) and piped the top to give it that soft serve look.


(Optional) Finishing Touches:

I wanted to add some crunch to the soft texture of the ice cream so I made some Honey Almond Brittle.

Please enjoy this treat as you try to beat the heat.

For any questions about this recipe please contact me at:

Please “like” me on Facebook:

And for a full list of my desserts you can visit my website:


Until next time …

Dessert Girlie

July 05, 2017 by Monique Moussan

Curacao Cherry Bomb Shot


Blue Curacao 1 oz

Vodka ½ oz

Sprite   ¼ oz                                                                                                                                               


Grenadine Syrup

Maraschino Cherry with Stem



Cane Sugar


  1. Rim the cup with a lime wedge then dip into a shallow bowl of sugar to evenly rim the glass.
  2. Pour ½ oz of Vodka
  3. Follow it up with 1oz of Blue Curacao
  4. Top it off with a ¼ of Sprite
  5. Place the spoon at the lip of the ‘Encore’ Cup and very slowly pour a dash of Grenadine Syrup so that it sinks to the bottom
  6. Add the Cherry and the Umbrella and you’re all set


Have a SupaCute day!

Italian Lemonade

Thank you for your email Welcome Back to Easy Desserts,

italian-lemonadeWith the heat of summer looming ahead let’s beat the heat with this cool treat. In my opinion, nothing goes better with a hot summer day than a glass of Lemonade or an Italian Cream Soda, but how do those drinks make a dessert? They don’t …however; it’s the looks and flavors that inspire the creation of these Italian Lemonades. I’ve made each of these as individual desserts but never together, so I thought, “why not?” We’ll be making Italian custard called, Panna Cotta, to go with some lemon gelatin as we fill our SupaCute Joli cups.

Lemonade History:

As lemons and sugarcane are native to India, it is safe to assume the Indians first consumed a type of lemonade called nimbu pani, meaning "lemon water".

Lemons were later introduced in Persia, Arab countries, Iraq, and Egypt in around 700 AD. The first written evidence of its existence is found in Egyptian writings and so we have a reason to believe that it originated in Egypt. It is said that the peasants there, drank a wine made from lemon, date, and honey known as qatarmizat. In Cairo, lemon drinks were not only favorites among the locals but were also exported during the 13th century. Some also believe that it was first introduced in France during the 16th century.

Today, one can find different types of ready-made lemon drinks on the market. The three basic types are clear, cloudy, and fizzy.  Below are the different variations of Lemonade.

Lemonade Varieties:


photo credit: Pinterest

The predominant form of lemonade found in the US, Canada, and India, cloudy lemonade, also known as "traditional lemonade" in the UK and Australia, is typically non-carbonated and made with fresh lemon juice, however, commercially produced varieties are also available. Generally served cold, however, when heated it can be used as a remedy for congestion and sore throats.


photo credit: Pinterest

A popular variation of cloudy lemonade is pink lemonade. It’s created by adding additional fruit juices, flavors, or food coloring to the recipe, which gives it the distinctive pink coloring; possible additions may include raspberries, strawberries, cherries, red grapefruit, grapes, cranberries, or grenadine.


photo credit:

The clear variety is made in carbonated soda or in plain water without adding sugar. This used to be a popular beverage in the European countries. Clear lemonade can be consumed on its own or as a mixer. Mixed with beer, clear lemonade is used to make a shandy. In Ireland, lemonade is available as a clear "white lemonade", as well as in red and brown varieties.


What You’ll Need:

1 box lemon Jell-O
1 envelope unflavored gelatin
2 tablespoons cold water
3 1/2 cups heavy cream, divided
1 cup half and half
1/3 cup sugar
2 teaspoons vanilla extract, divided
1 teaspoon powdered sugar

optional - 24 slices of lemon
optional - 8 straws
* to make as grown-up treat add some limoncello to the Panna Cotta layer and/or Whipped Cream layer. I don’t recommend adding to the Jell-O because it won’t fully set.


Lemon Layer:

Make according to the box directions. I used “Quick Set” so I can get my next layer going.
For a creative flair, I tilted the cups as the Jell-O set.


Panna Cotta Layer:

In a very small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved and remove the pan from heat. In a large saucepan bring 2 cups of the whipping cream, half and half, and sugar just to a boil over moderately high heat, stirring regularly. Bring to a gentle boil then remove the pan from heat and stir in gelatin mixture, then the 1 1/2 teaspoons of the vanilla, and a splash of limoncello for the adult version. Divide cream mixture among the cups.


(Optional) Whipped Topping Layer:

Whisk the remaining 1 1/2 cups whipping cream to medium stiff peaks. (If making for adults add some of the limoncellos to the cream when you get to medium peaks). Spoon or pipe the whipped cream onto the Panna Cotta.


Finishing Touches:

Feel free to garnish with a straw and lemon slice.

         When life gives you lemons …
                           Make Italian Lemonade


Enjoy these treats for about a week when covered or unless the dairy expires before.


For any questions about this recipe please contact me at:

Please “like” me on Facebook:

And for a full list of my desserts you can visit my website:


Until next time …

Dessert Girlie



Ice Cups

Welcome Back to Easy Desserts,

In a way this post is like a celebration blog, last month was the first anniversary I started blogging for SupaCute Desserts and at the end of May is my Munchkin’s birthday (his party was this weekend).

So Happy Anniversary to Monique of SupaCute Desserts and you my readers. I’ve tried to keep them easy and full of flavor.   I’ve been able to share some my family favorites, while others have been inspired by different things I come across. I’ve enjoyed writing about the different things I’ve made and have learned right along with you all when I write. Please feel free to leave us a comment or review, so we can better this blog and make desserts that you’d like to see.

By the time my Munchkin was almost 3, he looked forward to his aunty make a dessert for his birthday. Feels like just yesterday I was making Super Mario Mushroom Cupcakes, for the 1up party.


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But now, he is 4 years-old and everything is dinosaurs and Star Wars. His parents thought this year’s theme should be dinosaurs. Immediately, I knew I wanted to make something with SupaCute’s cups, but I didn’t want to make Dirt Cups. In my opinion, they have been overplayed with dinosaur themed parties. Below are just a couple I saw from other bloggers and there’s much more on Pinterest.


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I don’t claim that my idea was my own, I just haven’t seen it done before, I forget what I was doing when I saw an ad for the movie Ice Age and that’s when I came up with the idea of filling Jili cups with gelatin instead of pudding.

I began pricing out mini dinosaurs and found the below


I didn’t need all 100, but I suggested an egg hunt for the kids with the extra. Next up was picking out the gelatin flavor. There was Blue Raspberry, White Summer Fruit, and Cotton Candy, the light blue shade of the Cotton Candy won me over and thought it would be enjoyed by kids and parents alike.


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Freshly washed dinos await their chilly fate …


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For a fun look, I added some whipped cream to look like glaciers.


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I also transformed some Sugar Cookies into Fossil Cookies. My Munchkin was nice enough to let me borrow one of his toy dinosaur for the footprints.


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For the last dessert, I formed some rice crispy treats into Dino Nests complete with eggs.


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But the dessert everyone enjoyed the most was Sprinkles the red velvet T-Rex!


I hope you all enjoyed this din-O-mite blog from my Munchkin’s birthday party.


For any questions about what I do please contact me at:

Please “like” me on Facebook:

And for a full list of my desserts you can visit my website:


Until next time …

Dessert Girlie

Orange Creamsicles

Welcome back to Easy Desserts,

For the month of May we celebrate Mothers, Moms, Mums, Mamas, and/or any other spelling you use to call the lady who brought you into this world. I’m sure that, not all of us might not have that special relationship with our moms, or that some moms have passed away, and so of us might even be adopted. However, to me the month of May has always been a time within my family to celebrate my Mom. Her birthday is also during the month and every 7 years (or so) it falls on Mother’s Day, (so to my Mom Happy Birthday). Before we start making our dessert this month let’s take a look on how “Mother’s Day” took its start in the US.

Mother’s Day History:


photo credit:
Anna Jarvis creator of Mother’s Day in the US

Mother’s Day is a holiday honoring motherhood that is observed in different forms throughout the world. The American incarnation of Mother’s Day was created by Anna Jarvis in 1908 and became an official U.S. holiday in 1914. It was originally conceived that Mother’s Day would be a day of personal celebration between mothers and families. Her version of the day involved wearing a white carnation as a badge and visiting one’s mother or attending church services. But once Mother’s Day became a national holiday, it was not long before florists, card companies and other merchants capitalized on its popularity. When that happened, Anna spent the latter part of her life trying to remove it from the calendar.

While dates and celebrations vary around the world, Mother’s Day most commonly falls on the second Sunday in May and traditionally involves presenting mothers with flowers, cards, and other gifts.

Mother’s Day Around the World:

In the US we celebrate our Mother’s Day on the second Sunday in May, below are just some of the many other counties that do the same:
Australia, Austria, Belgium, Brazil, Canada, China, Czech Republic, Dominica, Finland, Grenada, Hong Kong, Italy, Jamaica, Namibia, Pakistan, Suriname, Turkey, Uruguay, Vietnam, Venezuela, and Zimbabwe.

In Norway, they honor their Mothers (or Mors) on the second Sunday in February.
March 3rd is the day for Mothers (or დედა) in Georgia
While on International Women's Day, March 8th, some countries like:
Afghanistan, Bulgaria, Kosovo, Macedonia, Slovenia, and Vietnam pay tribute to their Mothers.
The British, Irish, and Nigerians (to name a few) celebrate their Mothers (or Mums) on the 4th Sunday of Lent (which I’ve learned is exactly three weeks before Easter).
In the Middle East on the Spring Equinox, March 21st is the day they commemorate their Mothers.
Mothers (or Mati je) in Slovenia are recognized on the 25th of March.
On April 7th is when Armenians celebrate Motherhood and the beauty of their Mothers (or մայրերը).
The first Sunday in May is when a few countries like Angola, Hungary, Lithuania, Portugal, Romania, and Spain, honor their Mothers.
In South Korea, they recognize both parents on May 8th not just their Mothers (or 어머니)
These 3 Latin American countries: El Salvador, Guatemala, and Mexico commemorate their Mothers (or Madres) on May 10th.
On May 15th the Madres of Paraguay are honored
The Polish recognized their Mothers (or Matki) on May 26th.
Depending on when Pentecost falls these countries to name a few, Dominican Republic, France Morocco, and Sweden either celebrate their Mothers on the Last Sunday in May or the first Sunday of June.
Madres of Nicaragua is recognized on May 30th.
In Mongolia, both Mothers (or эх) and their children are honored on the 1st of June.
The Mothers (or Mammen) of Luxembourg are commemorated on the second in June.
On the first Monday in July Mothers of South Sudan celebrate.
Not just Queen Sirikit’s birthday but on August 12th, Mothers (orมารดา) get the royal treatment.
The assumption of Mary on August 15th is also the day Costa Rica and Belgium’s province Antwerp pay tribute to their Mothers (or as the say in Belgium майки).
In Malawi Mothers (or amayi) are celebrated second Monday of October.
Día de la Madre (Mother’s Day) is on the third Sunday in October in Argentina.
About 6 months later North Korea honor their 어머니.
Finishing off our list with the Mothers (or Ibu) of Indonesia they are recognized on December 22nd.

This Month’s Dessert:

Now that we learned about Mother’s Day, let’s take a look into this month’s dessert. Back in February, a young couple that I’ve known for years asked if I would make them a dessert table. The Mom-to-be advised me after I said yes that the theme would be “construction” for her baby shower. The obvious choice was to make dirt cups, so I went online to see what I could add to the table. I found cute ideas for Paintbrushes and Cake Pop Hard Hats to store bought Doughnuts and a Candied Rocks (not to be confused with Rock Candy, these were jelly beans that looked rocks). One night, I was working out ideas with my Mom, because I felt like I need one more cup dessert. With her help, she reminded me of my Orange Dream I made for a ladies meeting and commented they have become a favorite of hers. I changed the name to Caution Cone Creamsicles for the party and they were the first to go. Since they were a hit at the shower I thought I’d share the recipe with you today. We’ll be placing our Orange Creamsicles into SupaCute’s Joli cups for this recipe. My day job was kind enough and supplied the background for the table. Below is the picture of Nick and Karen White with the dessert table I made. (Since this photo was taken baby Gunnar was born so this will be Karen’s first Mother’s Day as a Mommy. Congrats.)


Creamsicle History:

It’s been called Creamsicle, 50/50 Bars, and Orange Dream (by me) throughout the years. However, Creamsicle is the brand name for this frozen treat also owned by Unilever. On a flat wooden stick, it is made as a single flat bar with a rounded end. The center is vanilla ice cream, covered by a layer of flavored ice. 


Creamsicle flavors include orange, blue raspberry, lime, grape, cherry, and blueberry.

In 1905 in Oakland, California, 11-year-old Francis William "Frank" Epperson was mixing a white powdered flavoring for soda and water out on the porch. He left it there, with a stirring stick still in it. This was probably an accident, that night, temperatures reached a record low, and the next morning, the boy discovered the drink had frozen to the stick, inspiring the idea of a fruit-flavored 'Popsicle'.

Creamsicle Fun Date:

August 14 has been named as National Creamsicle Day in the US.

What You’ll Need:

1 box orange Jell-O
1-pint heavy whipping cream


There’s not much to this recipe, just make the Jell-O according to the “Speed Set” instructions.
As it chills, whip the heavy cream into medium peaks.
Then stir into gelatin until well incorporated.
Place in the fridge for 30 minutes and stir. This will keep from making a foamy top layer.
Pour into cups and pace back into the fridge till they set.
Feel free to add a layer of whipped cream to add to the creaminess.
Below is a closer look at the Caution Cone Creamsicles.


Enjoy these festive treats for about a week when covered or unless the dairy expires before.

For any questions about this recipe please contact me at:

Please “like” me on Facebook:

And for a full list of my desserts you can visit my website:


Until next time …

Dessert Girlie

May 08, 2017 by Monique Moussan

Springtime Dirt Cups

Welcome back to Easy Desserts,

tiramisuMarch was a busy month for me, so I wasn’t able to post a dessert for you. A few months back I was told about a dessert contest in my area, so I decided to enter (as mentioned in February’s post). I was working on turning Nana’s favorite dessert into a cupcake.

TIRAMISU — photo credit:

To my surprise, I took first place with the judges. Especially since the cupcakes were gluten-free. I have family members that have Celiac and decided to raise awareness about the disease at the same time


photo credit:

Now, onto April’s dessert, I wanted to do something fun while celebrating springtime. What I came up with is something you can even make as an Easter treat, I call it Springtime Dirt Cup. We’ll be filling SupaCute’s Jili dessert cups with a chocolate pudding and cookie crumble then topping it off with a mini Carrot Cupcake. The cream cheese frosting will be dyed orange to help it look like a carrot coming out from the ground. Before we start here’s what I learned about Carrot Cake.

Carrot Cake History:

According to food historians, our modern carrot cake most likely descended from medieval carrot puddings enjoyed by people in Europe. No one really knows where carrot cake came from, It looks like it did evolve from the Carrot Pudding of medieval times, during the middle ages sugar and other sweeteners was difficult or expensive to come by in Britain and carrots had long been used as sugar substitutes.

Recipes for carrot cake occur as early as 1827, in a French cookbook published in England. Another 19th-century recipe comes from the housekeeping school of Kaiseraugst (Canton of Aargau, Switzerland). According to the Culinary Heritage of Switzerland, it is one of the most popular cakes in Switzerland, especially for the birthdays of children.

A big development in the world of carrot cake came in the early 1900s, when the pudding began to be baked in loaf pans, more like a quick bread. Carrots were used as an agent of moisture and sweetness in cakes when luxury foods were rationed during the first and second world wars. It's possible, too, that the government became carrot-pushers: in England, recipes were distributed to promote the carrot as a nutrient-dense ingredient. By mid-century, the carrot cake had hopped over to America, where it would make dessert history. Most likely, the recipe was imported to the states following the Second World War, where it caught on in cafeterias and restaurants. However, there is a delightful story which indicates that following WWII there was a glut of canned carrots in the U.S


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The popularity of carrot cake was revived in Great Britain because of rationing during the Second World War. Carrot cakes first became commonly available in restaurants and cafeterias in the United States in the early 1960s. They were at first a novelty item, but people liked them so much that carrot cake became standard dessert fare. It was also during the 60s, which Philadelphia Cream Cheese released many recipe pamphlets; possibly it is during this time that the carrot cake and cream cheese frosting really became a beloved pair. In the 70s the cake really caught on due to health-conscious of society, when carrot cake was perceived as being “healthy”, after all, carrots are vegetables, and raisins and nuts are pretty much health food, right? In 2005, the American-based television channel Food Network listed carrot cake, with its cream-cheese icing, as number five of the top five fad foods of the 1970s. Carrot cake was voted as the favorite cake in the United Kingdom, according to a survey in the Radio Times in 2011. The cake's mild but distinct flavor has made the cake an enduring favorite. As some would think of it as fashionable, it's considered a timeless classic that never goes out of style.

Carrot Cake Fun Dates:

Here in the US, we celebrate National Carrot Cake Day on February 3rd.
Internationally countries like England, Sweden, and Switzerland (to name a few) celebrate on the 4th of April.


Springtime Dirt Cups — What You’ll Need:

1 box Carrot Cake (and ingredients per box)
1 box chocolate Jell-O pudding
3 cups milk (I use 2% when I make pudding)
1 package of chocolate Grahams
1 can of cream cheese frosting
4 drops of red food dye
3 drops of yellow food dye


Pudding Layer:

Mix the pudding in a large bowl according to the box’s directions. Pour into cups; be sure to leave room for the Grahams and mini cupcakes.


Dirt Layer:

Instead of using a food processor I thought smashing them by hand would give a more dirt look.


Carrot Layer:

Bake the cake according to the instructions on the box. Then with a wire whisk mix the frosting with the food dye, feel free to add more drops of color until the shade of orange is achieved. After the cupcakes have cooled apply the frosting. Most of my family don’t like cream cheese frosting I just did the tops. However, for a completed carrot look you can frost all of the cupcakes.


Finishing Touches:

When writing this blog I wanted to add some cute touches and give the feel of a carrot patch. During one of my many stops to Hobby Lobby when I was looking for inspiration for the Dessert & Coffee Expo I saw the picket fence and the green cupcake toppers. I was too sure what I was going to use for the top, but I think I found a winner with what I used.

Enjoy these festive treats for about a week when covered or unless the dairy expires before.

For any questions about this recipe please contact me at:

Please “like” me on Facebook:

And for a full list of my desserts you can visit my website: 

Happy Springtime and Hoppy Easter
Until next time …

Dessert Girlie


April 17, 2017 by Monique Moussan