Java Chip Delite

Welcome Back to Easy Desserts,

Things were busy in August, so that’s why I only had the “Just for Fun” post.  Sadly, things aren’t slowing down either (however it’s not due to baking), so I’ll do the best I can to share some type of blog with you.  When I first started blogging, I briefly mentioned my reason for baking came from my Italian Grandma I called Nana (Nah-Nah).  So for this month’s blog post, I thought I’d share a dessert that’s inspired by her favorite drink: Coffee!


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She was always drinking a cup, but her favorite time was after dinner.  She’d ask for a cup to go with whatever sweet item my Mom had at the time.  She’d take it strong with a couple creamers and a dessert.  Her dessert of choice was either Biscotti or Windmill Cookies (as seen above). 

The dessert we are making today is a play off the Coffee and Biscotti, plus it’s off my Delite menu.  I’ll be filling SupaCute’s Lotus cups for this dessert to make my Java Chip Delite, but first some history and fun dates.


photo credit:
words added by Dessert Girlie

Coffee History:

The history of coffee dates back to the 15th century, and possibly earlier with a number of reports and legends surrounding its first use. The native (undomesticated) origin of coffee is thought to have been Ethiopia, with several mythical accounts but no solid evidence. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi monasteries of Yemen, spreading soon to Mecca and Cairo. By the 16th century, it had reached the rest of the Middle East.  Coffee then spread to the Balkans, Italy and to the rest of Europe, to South East Asia and then to America, despite bans imposed during the 15th century by religious leaders, and later by the Catholic Church.

There are several legendary accounts of the origin of the drink itself. One account involves a 9th-century Ethiopian goat-herder, Kaldi, who, noticing the energizing effects when his flock nibbled on the bright red berries of a certain bush, chewed on the fruit himself. His exhilaration prompted him to bring the berries to a monk in a nearby monastery. But the monk disapproved of their use and threw them into the fire, from which an enticing aroma billowed, causing other monks to come and investigate. The roasted beans were quickly raked from the embers, ground up, and dissolved in hot water, yielding the world's first cup of coffee. Since this story is not known to have appeared in writing before 1671, 800 years after it was supposed to have taken place, it is highly likely to be apocryphal.

The earliest credible evidence of either coffee drinking or knowledge of the coffee tree appears in the middle of the 15th century, in Yemen's Sufi monasteries.

Coffee beans were first exported from Ethiopia to Yemen. Yemeni traders brought coffee back to their homeland and began to cultivate the bean.  The word qahwa originally meant wine, and Sufis in Yemen used the beverage as an aid to concentration and as a kind of spiritual intoxication when they changed the name of God.  Sufis used it to keep themselves alert during their nighttime devotions. A translation of Al-Jaziri's manuscript traces the spread of coffee from Arabia Felix (the present day Yemen) northward to Mecca and Medina, and then to the larger cities of Cairo, Damascus, Baghdad, and Constantinople.

By 1414, the beverage was known in Mecca, and in the early 1500s was spreading to the Mameluke Sultanate of Egypt and North Africa from the Yemeni port of Mocha.  Associated with Sufism, a myriad of coffee houses grew up in Cairo (Egypt) around the religious University of the Azhar. These coffee houses also opened in Syria, especially in the cosmopolitan city of Aleppo, and then in Istanbul, the capital of the Ottoman Empire, in 1554.

In 1511, it was forbidden for its stimulating effect by conservative, orthodox imams at a theological court in Mecca.  However, these bans were to be overturned in 1524 by an order of the Ottoman Turkish Sultan Suleiman I, with Grand Mufti Mehmet Ebussuud el-İmadi issuing a fatwa allowing the consumption of coffee.

In Cairo, Egypt, a similar ban was instituted in 1532, and the coffeehouses and warehouses containing coffee beans were sacked.  During the 16th century, it had already reached the rest of the Middle East. From there, coffee drinking spread to Italy, then to the rest of Europe, and coffee plants were transported by the Dutch to the East Indies and to the Americas.


photo credit:
words added by Dessert Girlie

Coffee Fun Facts:

Spilling the beans on your cup of Joe (couldn’t help myself on the puns)


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The average American spends more than $1000 on coffee each year.


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(coffee bean added by Dessert Girlie)

Although Finland does not produce any beans of its own, its citizens drink a lot more than most of any country in the world, about 10 cups per day according to a Nordic Coffee Culture.


Caffeine Feline: According to the Guinness World Records the oldest cat lived to be 38 years old.  Creme Puff drank coffee every morning of her furry little life (plus enjoying bacon, eggs, and broccoli). Before you dismiss that outright, consider this: The cat that Creme Puff beat out for the record (a 34-year-old cat, appropriately named Grandpa Rex Allen) had the same owner, and was fed the exact same diet.

Coffee Dates:

July 24th is Coffee Day
August is Coffee Month
September 29th or May 16th National Coffee Day in the US


What You’ll Need:

Crumble Layer:

Chocolate Chip Biscotti (bought or homemade*)

* Toward the end of the blog there a family recipe

Filling Layer:

3 cups plain (or vanilla) Greek yogurt
1-2 packets of instant coffee (to your taste)
1 cup mini chocolate chips

Biscotti Crumble:

Place the Biscotti in the food processor and pulse until a crumble is made.  Feel free to leave bigger pieces than normal, it’s not meant to be a crust like what we do with the cookies.


Coffee Layer:

Hand-whisk together the yogurt and coffee packets until smooth.  Sprinkle in the mini chocolate chips till the yogurt is well mixed.


Finishing Touches:

I bought some Pirouette cookies and added a bit of whipped cream, just for looks.


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

Bonus Recipe-


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1 cup all-purpose unbleached flour
1/4 teaspoon cinnamon
1/4 teaspoon baking soda
1/4 baking powder
pinch  teaspoon kosher salt
1/4 cup unsalted butter, room temperature
1/2 cup sugar
1 egg, room temperature
3/4 cup chocolate chips


Preheat your oven to 350° degrees.

In a large bowl combine flour, cinnamon, baking soda, baking powder, and salt; mix well.

Cream butter and sugar together until pale in color.  Add the egg until well combined.

Slowly add flour mixture; mix until well incorporated.  The mixture should be slightly crumbly.

Stir in the chocolate, but don’t over mix.

On a baking sheet lined with parchment paper shape the dough into two.  Don’t to place them too close together because the dough will spread.

Bake: 25-30 minutes or until firm, and the edges become golden brown.

Cool for about 20 minutes, before cutting the log on an angle into about 1 inch pieces. Place cut side down onto the baking sheet.

Re-bake for about 7-10 minutes; the longer you bake the biscotti the crunchier they’ll be.



For any questions about this recipe please contact me at:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie

November 11, 2018 by Monique Moussan

No-Bake Mincemeat

Welcome Back to Easy Desserts,

For this month I had to plan my post better so I could share my Halloween treat and this month dessert.  Thankfully the dessert I decided on was towards the end of the month, so I was able to have the Halloween one posted first.  Plus the recipe I’m sharing is a great one to add to our “Give Thanks for No-bakes Pie” collection; for the last couple of years we have done: Pecan, Pumpkin, and Sweet Potato Pies.  This year I wanted to share this No-bake Pie in October since the National day is this month, but mainly because it would have been harder for me to make in November.  As I’ve commented my family has seen our fair share of death (since 2012) and a lot of what I bake is made in memory of a loved one.  This month I decided to try a No-bake version of my Grandpa’s favorite pie, Mincemeat complete with Rum Sauce.  I will be and placing them inside SupaCute’s La Pelle cups.

As a Girlie that doesn’t eat red meat I never understood why my Grandpa would eat this pie especially for dessert.  Growing up I thought it was made from beef and other meats and often wondered ‘why would Grandpa want a beef pie for dessert?’  Wasn’t until a few years ago I learn that it wasn’t always meat pie, but a sweet pie of British origin, filled with a mixture of dried fruits and spices called "mincemeat" (sometimes beef suet, beef, or venison was added), that is traditionally served during the Christmas season. (For some reason my Grandpa enjoyed it at Thanksgiving. I remember my Dad having to order one for his Dad and us picking it up on our way to Lake Havasu. My mom would make the Rum Sauce for it since most of the time the pie shop would forget to supply some.)  Its ingredients are traceable to the 13th century when returning European crusaders brought with them Middle Eastern recipes containing meats, fruits, and spices.


photo credit: Pinterest
Mince Pie History:

The ingredients for the modern mince pie can be traced to the return of European crusaders from the Holy Land. Middle Eastern methods of cooking, which sometimes combined meats, fruits, and spices, were popular at the time. Pies were created from such mixtures of sweet and savory foods; in Tudor England, shred pies (as they were known then) were formed from shredded meat, suet, and dried fruit. The addition of spices such as cinnamon, cloves, and nutmeg was, according to the English antiquary John Timbs, "in token of the offerings of the Eastern Magi. Several authors, including Timbs, viewed the pie as being derived from an old Roman custom practiced during Saturnalia, where Roman fathers in the Vatican were presented with sweetmeats.  Early pies were much larger than those consumed today, and oblong shaped; the jurist John Selden presumed that the coffin of our Christmas-Pies, in shape long, is in Imitation of the Cratch although writer T. F. Thistleton-Dyer thought Selden's explanation unlikely, as in old English cookery books the crust of a pie is generally called 'the coffin”.

Early Versions-

English recipes from the 15th, 16th, and 17th centuries describe a mixture of meat and fruit used as a pie filling. These early recipes included vinegar and wines, but by the 18th century, distilled spirits, frequently brandy, were being used instead. The use of spices like clove, nutmeg, mace, and cinnamon was common in late medieval and renaissance meat dishes. The increase of sweetness from added sugars and those produced from fermentation made mincemeat less a savory dinner course and helped to direct its use toward desserts.

In the mid to late eighteenth century, mincemeat in Europe had become associated with old-fashioned, rural, or homely foods. Victorian England rehabilitated the preparation as a traditional Yuletide treat.

By the mid-twentieth century, the term was also used to describe a similar mixture that does not include meat, but that might include animal fat in the form of suet or butter, but could also substitute solid vegetable fats, making it vegetarian and vegan. Many recipes continue to include suet, venison, minced beef sirloin or minced heart, along with dried fruit, spices, chopped apple, and fresh citrus peel, Zante currants, candied fruits, citron, and brandy, rum, or other liquor. Mincemeat is aged to deepen flavors, activate the preserving effect of alcohol, which over time changes the overall texture of the mixture by breaking down the meat proteins. Preserved mincemeat may be stored for up to ten years.

Mincemeat can be produced at home, often using a family recipe that varies by region or ancestry. Commercial preparations, primarily without meat, packaged in jars, foil-lined boxes, or tins are commonly available.

Mincemeat is frequently consumed during the Christmas holiday season when mince pies or mincemeat tarts are served. In the northeast United States, mincemeat pies are also a traditional part of the Thanksgiving holiday, sometimes served with a piece of Cheddar cheese (I never saw my Grandpa eat it with cheese).


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Mince Pie Fun Dates:

National Mincemeat Pie Day October 26th.


What You’ll Need:

Nilla Wafer Cookies
2 tablespoons butter or margarine, melted

Filling Layer:
1 jar None Such Mincemeat Pie filling
1 large Granny Smith apple, chopped - optional
1/4 cup dark raisins - optional
1/4 cup golden raisins - optional
1 teaspoon cinnamon - optional
1 teaspoon nutmeg - optional
1 teaspoon allspice - optional



Add cookies into mixer and pulse until well blended.  Stir in the butter and pact the crumble in the bottom of the cups.



After tasting the Pie filling I decided to add more flavors to it.  I cooked my apple, raisins, and spices then I heated the filling stirring the mixture every few minutes until everything was well combined and warm.  Scoop filling into cups leaving about an inch or so from the top.


Finishing Touches:

Drizzle Rum Sauce over each mini pie (See below bonus recipe).

Enjoy these treats for about a week when covered or in an airtight container.


Bonus Recipe-


1 cup powdered sugar
1-2 tablespoons of rum (more or less for desired thickness)



Mix powdered sugar and rum until well mixed.


For any questions about this recipe please contact me at:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie

October 30, 2018 by Monique Moussan

Panna Cotta

Welcome back to Easy Desserts,

The last few months haven’t gone completely the way I’ve planned, but life is still good and thankfully I can sneak in a recipe or two.  Before I completely pack up all my bakeware I should be able to finish 2018 with you all.  I’ve had a fun and amazing time sharing recipes and their history of what we’ve made.  I'm not sharing what 2019 will bring but if I’m able to create I’ll be sure to share it with you. 

We’re in October so that means Halloween will be here before we know it.  During the last couple of years, I’ve always had a little helper make a special Halloween treat with me.  This year was more of a challenge now that my Munchkin is a Kindergartener, but we found some time to pop out this spooky treat.  We didn’t use any SupaCute cups for this recipe, but as a non-Halloween treat, their Ice Cream cups would work the best.

After school one day:

“Hey Munchkin.”
“Why are you here?”
“I thought if someone was a good boy at school they could help me in the kitchen.”
“Yes, I was good. I wanna cook, please?”

We arrived at the store and start picking up the supplies.

“Raspberries, my favorite,”  Munchkin tells me as I hand them to him as he sits in the cart. I correct him by saying, “It said rasp-berries.”
“Oh, raspberries.”
Next, I grabbed a Kiwi to hear,
“I don’t like that.”
“Do you even know what it is?”
“No, but it looks bad, it’s brown.”
“Yes, it is, but that’s what you call the skin of the fruit and after Auntie peels it off there’s a bright green fruit inside.”
“I wanna see.”
“I can’t show you it now, but once with start assembling the dessert you’ll see.”

We head to the dairy section and I hand him the half & half and heavy whipping cream.  His eyes light up as I hand him the creams.
“Auntie, are we making whipped cream slime again?”
I giggle and ask, “Why do you think that?”
“Last year we made slime for a Witch’s dessert with the cream.”
“Wow you are so smart to remember that, but that’s not what we are making this year.  We are making an Italian custard called Panna Cotta.”
“I don’t know if I’ll like it.”
“Well knowing you and sweets I’m sure you will, plus if you don’t I bet Grandpa or Nana will eat it for you.”

We finish getting our supplies and head back.  He tries saying Panna Cotta but can’t, so he asks how it will be a Halloween dessert after I show a picture of what Panna Cotta is.


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“Auntie, that doesn’t look like Halloween.”
“Well, what if I told you we were going to make the Panna Cotta into an Eyeball?”
“Still not Auntie.”
“If we add raspberry blood, would that be better?”
“Yes, and I wanna to help.”
“I figured as much, plus I’ll really need a ‘hand’ with the plating.”


What You’ll Need:

Raspberry Coulis Blood:
1 package raspberries (9 oz flat)
1/4 cup (powdered or granulated) sugar

Panna Cotta Sclera:
1 envelope unflavored gelatin
2 tablespoons cold water
2 cups heavy cream
1 cup half & half
1/3 cup sugar

Kiwi Iris:
1 or 2 kiwis, peeled and sliced
optional - chocolate covered raisin or peanut for the pupil


Bloody Decoration:

Cook the raspberries and sugar over low heat for 12, stirring time to time.  Place berries in a food processor and blend until smooth.  Strain through a sieve to separate the seed and chill.

Once the Blood (coulis) has chilled and thickened up feel free to decorate a plate.  This was something my Munchkin had a lot of fun doing for me.  This how his ‘hand’ was being used in the dessert.



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 the heavy 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 and the vanilla.  Divide the cream into the cups and cool till they reach room temperature.  Then cover with plastic wrap and refrigerate for 4 hours or overnight.

Once set, gently use warm water around the outside of the cup.  Dry and slowly slide a knife around the inside to help the Panna Cotta to slide out.  Softly lay the Panna Cotta on the blood.  I used a mini bowl so my Panna Cotta would look like Sclera (the white part of the eye) when I removed it.


Finishing Touches, Iris and Pupil:

Wash and peel your Kiwis.  Slice them like coins to make the Iris.  Place the Iris (Kiwi slice) on top of the Sclera (Panna Cotta) then place the Pupil (chocolate covered raisin or peanut) on that.   Add more Blood as you like.


Side Note~

Since we are using the stovetop for this recipe, be very careful when you have your own ghost and/or goblins help.  I made the Blood ahead of time so it would be cool when my Munchkin went to decorate.  I also let him stir the Panna Cotta after I removed it from the heat.  He also placed the Iris and Pupil when it was time to add them (not to mention he ate a few Pupils too).

This dessert becomes a fun learning experience too!  Since they get to learn about the different parts of the Eye (but shhh ... they don’t need to know they are learning while they cook).


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:

Feel free to follow me on Instagram:

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


Until next time …
Wishing you and yours a Safe and Happy Halloween

Dessert Girlie

October 07, 2018 by Monique Moussan

Campfire Treats

Welcome Back to Easy Desserts,

Summertime is here and it’s one of the last weekends I’ll get with my Munchkin before he starts Kindergarten, so I figured I want to make this visit extra special for him.  As I tried to think of what do to with him I was reminded of my own summer childhood memories, visiting my Uncle Johnny with my brother. 

My Uncle would spoil us on junk food when we spend the weekend with him.  He would start by ordering pizza and renting cartoon movies, but before pizza, there were different types of candy bars to pick from.  After the first movie, we were treated to desserts which were cake, cookies, popsicles, and ice cream (with all the toppings and cones to stuff them into).  Even with all those choices for the ice cream, he still bought us Nettles’ Drumsticks Ice Cream Cones too.  We’d watch another movie then it was time for bed and we were told some of the silliest bedtime stories ever.

I might not be the best bedtime storyteller, but luckily for my Munchkin, I know a thing or two about desserts.  I decided to have us make Campfire Treats Parfaits using Supacute’s Jili cups.  They are a fun take on S’mores and with 2 of 3 layers very simple to make I figured Munchkin could easily help me make them.  I was able to snap a few pictures of him as we assembled the dessert.


After a Happy Meal dinner, we washed our hands and gathered our supplies.  In just a few times he has helped me I was impressed he remembered the importance of clean hands when working with food.  I had my Mom’s step stool all set up next to our food processor.
“Aunty, can open the box of Grahams?
“Yes, please.”
He was able to open the box with no problem (other than opening the bottom of the box instead)
“Auntie I can’t open the bag open”
I showed him how I do it by using scissors.
“I want to add them ... please”
“1 ... 2 ... 3 ... 4 ... 5 ... more Auntie?”
I nod “maybe 3 or 4 more.”
“6 ... 7 ... 8, okay Aunty I push the button now?”


I don’t know why but he has always been fascinated to use the food processor.


After the Grahams have been smashed add the melted butter.  Stir until both are well mixed, then scoop into the cups.  Fill to about the line on the cups.

“What’s next Auntie?”
“Please give me a minute to get the pictures for my blog and clean the bowl we use.”
As I take my pictures I hear the step stool moving across the floor.
“What are you doing Munchkin?”
“I’m going to wash the bowl so we can make pudding.”
I take a few more quick pictures and get up to help him wash the bowl.

After the bowl is clean he slides the step stool back to his spot.  I go to grab the milk and hear him opening the pudding box and wrapper to release the pudding powder.
“Can I pour the milk in please?”
“Yes, but let me pour it into the measuring cup”
I grab a whisk to stir the pudding and start to stir only to be stopped.
“Auntie I can do that for you.”
“Okay then let me hold your hand to help you get the sides”
“No, I can do it I’m a big boy” and he pulled the bowl closer to him.


“Good job Munchkin, you are mixing the pudding well.”
“Thank you, Auntie, what’s next?”
“Well, you could write my blog for me.”
“But I don’t know how to spell, Auntie.”
“I was only joking, but someday who knows you could help me do that too and you can be ‘Dessert Boy’.”
He smiled and continued to whisk.


Mix the milk and pudding till smooth and spoon on top of the graham crackers.  Be sure to leave a few inches from the top for the marshmallow crème.

I went back to taking my pictures and he comes up to me to see what I was doing.
“Auntie, what are we going to make with the leftover pudding?  Can I eat it?”
“Maybe, once everything is done and we have cleaned up our mess.”
He does a little happy dance and heads back to the kitchen.  Once there he starts filling the other cups with pudding.  I sneak into the kitchen and get the below picture of him.


After taking that picture I get the ingredients ready for the marshmallow crème.  When I turned to face him again licking the countertop, while it was cute to see I know it wasn’t something he should be doing.
“Hey Munchkin, whatcha doing?”
“Cleaning the counter.”
“Not with your tongue you don’t, here use a sponge.”
I handed him the sponge and he wiped up the pudding, then to my surprise got ready to lick that.
“Nnnoooo, don’t lick that it, there nasty icky germs on there.”
“Then how do I eat the pudding?”
“You eat the one out of the cup.”
“Oh ... then can I eat mine now?”
“Not yet it still needs the marshmallow crème.”


After melting marshmallows allow them to cool and pipe or spoon them on top of the chocolate layer.

While I’m piping the marshmallows he is running around the house being silly.  I quickly stuck them in the fridge so the marshmallows to cool and hope he’d forget.  Then I join him in the family room and look through our online movie guide.
***starts Lilo and Stitch (one of my favorites)***

About 10 minutes in ...
“Auntie, where’s my dessert?”
“Oh, you wanted to eat that tonight?”
“Yes please.”

***resumes Lilo and Stitch***


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


A couple of fun dates you can make these Campfire Treat Parfaits are:
August 10th is National S’mores Day
August 30th is National Toasted Marshmallow Day


For any questions about this recipe please contact me at:


Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie


August 11, 2018 by Monique Moussan

10 minute Sundae

Welcome Back to Easy Desserts,

We’re in July so you know what that means ... Ice Cream Post!  I’ve been looking forward to sharing this month’s blog post with you.  It’s going to be a lot of fun and a quick recipe to make.  Best of all, this Ice Cream recipe is so easy to do a 5-year-old can do it ... speaking of 5 year-olds I thought I’d let my Munchkin take over and make this month’s dessert.  We’ll be making 10-minute Ice Cream Sundaes and placing them inside SupaCute’s La Pelle cups.

One Tuesday, after my day job finished for the day, my Mom picked me up from work to go shopping.  A short drive later we enter the store to shop.  Munchkin picks out his cart and climbs in.

“Auntie, what are we buying?”
“Things for my July blog post.”
“Can I help?”
“Absolutely, I was going to let you make all of the desserts with little to no help.”

After we got our supplies it was time to head home and await a weekend when my Munchkin could visit and make Ice Cream.  Needless to say, the moment my brother got home my Munchkin was already for a visit, with his suitcase packed he told his dad when he walked in.
“Daddy, I wanna go home with Aunty.”
“Why do you want to go with her?”
“We are going to make Ice Cream.”
“Oh is that so?”
“Yes, Aunty said I could make it, by shaking a baggie.”
“Maybe another night when Aunty and Grandpa don’t have to work in the morning.”
I smiled and told him “That’s a good idea since Aunty goes to bed before you during the week.”
“But I wanna make Ice Cream.”

US Ice Cream History:

The meaning of the phrase "ice cream" varies from one country to another. Phrases such as "frozen custard", "frozen yogurt", "sorbet", "gelato", and others are used to distinguish different varieties and styles. In some countries, such as the United States, the phrase "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream.  Products that do not meet the criteria to be called ice cream are labeled "frozen dairy dessert" instead. In other countries, such as Italy and Argentina, one word is used for all variants.

An early reference to ice cream given by the Oxford English Dictionary is from 1744, reprinted in a magazine in 1877.  Among the varieties was some fine ice cream, which, with the strawberries and milk.

The 1751 edition of The Art of Cookery made Plain and Easy by Hannah Glasse features a recipe for ice cream.

To make Ice Cream:
Set it [the cream] into the larger Bason.
Fill it with Ice, and a Handful of Salt.

 The year 1768 saw the publication of L'Art de Bien Faire les Glaces d'Office by M. Emy, a cookbook devoted entirely to recipes for flavored ices and ice cream.

Quaker colonists introduced ice cream to the United States, bringing their ice cream recipes with them. Confectioners sold ice cream at their shops in New York and other cities during the colonial era.  Records, kept by a merchant from Catham street, New York, show George Washington spent approximately $200 on ice cream in the summer of 1790. The same records show president Thomas Jefferson having an 18 step recipe for ice cream.  First Lady Dolley Madison, the wife of U.S. President James Madison, served ice cream at her husband's Inaugural Ball in 1813.


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The most popular flavors of ice cream in North America are vanilla and chocolate

Expansion in popularity -

Ice cream soda was invented in the 1870s, adding to ice cream's popularity. The invention of this cold treat is attributed to American Robert Green in 1874, although there is no conclusive evidence to prove his claim.

The ice cream sundae originated in the late 19th century. Several men claimed to have created the first sundae, but there is no conclusive evidence to support any of their stories. Some sources say that the sundae was invented to circumvent blue laws, which forbade serving sodas on Sunday. Towns claiming to be the birthplace of the sundae include Buffalo, Two Rivers, Ithaca, and Evanston. Both the ice cream cone and banana split became popular in the early 20th century.

The first mention of the cone being used as an edible receptacle for the ice cream is in Mrs. A.B. Marshall's Book of Cookery of 1888. Her recipe for "Cornet with Cream" said that "the cornets were made with almonds and baked in the oven, not pressed between irons".  The ice cream cone was popularized in the USA at the 1904 World's Fair in St. Louis, MO.

The history of ice cream in the 20th century is one of great change and increases in availability and popularity. In the United States in the early 20th century, the ice cream soda was a popular treat at the soda shop, the soda fountain, and the ice cream parlor. During the American Prohibition, the soda fountain to some extent replaced the outlawed alcohol establishments such as bars and saloons.


(google searched each companies logo)

One important development in the 20th century was the introduction of soft ice cream, which has more air mixed in thereby reducing costs. It made possible the soft ice cream machine in which a cone is filled beneath a spigot on order. In the United States, Dairy Queen, Carvel, and Tastee-Freez pioneered in establishing chains of soft-serve ice cream outlets while Baskin-Robbins became worldwide chain later.

Technological innovations such as these have introduced various food additives into ice cream, the notable one being the stabilizing agent gluten, to which some people have an intolerance. Recent awareness of this issue has prompted a number of manufacturers to start producing gluten-free ice cream.


(google searched each companies logo)

The 1980s saw thicker ice creams being sold as "premium" and "super-premium" varieties under brands such as Ben & Jerry's, Chocolate Shoppe Ice Cream Company and Häagen-Dazs.  During this time other ice cream parlors’ started using cold marble slabs for their ice cream and would mix in different types of candy treats and fruit such as Cold Stone Creamery and Marble Slab Creamery.


What You’ll Need:

1 gallon baggy
1 quart baggy
1 cup milk
1 tablespoon sugar
1⁄2 teaspoon vanilla
1⁄3 cup salt
Ice, preferably cubed not crushed
chocolate syrup (or whatever type of syrup you like)
chopped (pea)nuts
maraschino cherries


Ice Cream Layer:

Pour the milk, sugar, and vanilla into quart sized baggy.
Fill the gallon-sized baggy 3/4 full of ice, then add the salt to the ice.
Place the quart sized baggy inside the gallon sized baggy and close the seal. Make sure you close them both tightly.  Now shake the bag good and hard for 5-7 minutes.  Spoon out the Ice Cream and scoop it into the cups  

Helpful Hint:    Rinse the quart sized baggy off with cold water before opening to keep the salt water from getting into your ice cream.


Topping(s) Layer:

What you use here will affect the finishing touches layer.  You can use chocolate syrup or hot fudge; however, if chocolate isn’t your thing you can use caramel, butterscotch, strawberry syrups too.   Feel free to add the nut and/or sprinkles to add some crunch to you Ice Cream.


Finishing Touches, a Cherry on Top:

Finish with a maraschino cherry! 
Note: for self, hurry to take the picture before someone’s little hand comes in.


Enjoy these treats the day you make them.


Happy National Sundae Day! (July 25th)


For any questions about this recipe please contact me at:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie

July 26, 2018 by Monique Moussan

Cherry Tart

Welcome Back to Easy Desserts,

Normally for Father’s Day, I make something chocolatey for my Dad, but this year I decided to make him a dessert that pairs with his favorite beer.  Recently Beer Pairings have been growing in popularity especially with craft breweries.  Before I gave up drinking I would go with my Dad to some of his preferred spots.  However, most of the brewers would only pair their beers with appetizers, a salad or soup course, and main dish with a couple palate cleansers between dishes.  I was always disappointed when the meal was declared done after the main course.  My dad always enjoyed talking to the host(ess) after the meal and would get feedback on how to improve some of his own brews.  Then I’d sneak in and ask about dessert and get laughed at.  Years later, we did start some desserts, but they were mostly paired with Porters or Stouts (the darker type of beers on a beer chart, see below)


photo credit: Reddit

At first, it didn’t bother me especially since I loved the way the darker beers tasted, but over time I got tired of seeing them paired together.  I thought there has to be someone who knows beers and desserts enough to explore all the other possibilities.  Then I found out about Jackie Dodd aka The Beeroness (*.  Not only does she do savory food but she also does desserts and pairs them with ALL beer types.

* I was not contacted by Ms. Dodd (or anyone she works with) for referencing her in this post nor am I getting anything in return from her.

For this month’s post, we’ll be making an Adult Version of a Cherry Tart and we’ll be using SupaCute’s La Pelle Ice Cream Cups in a fun No-Bake recipe.  Before we start let’s learn some history about Father’s Day, see what days other countries celebrate Dads, and learn a bit about Tarts.

Father’s Day History:


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((Sonora Smart Dodd one of the ladies responsible for Father’s Day in the US))

There are two stories of when the first Father’s Day was celebrated. According to some accounts, the first Father’s Day was celebrated in Washington State on June 19, 1910. A woman by the name of Sonora Smart Dodd came up with the idea of honoring and celebrating her father while listening to a Mother’s Day sermon at the church in 1909. She felt as though mothers were getting all the acclaim while fathers were equally deserving of a day of praise.

Sonora thought there should be a day to pay homage to dads. She initially suggested June 5th, the anniversary of her father’s death to be the designated day to celebrate Father’s Day, but due to some bad planning, the celebration in Spokane, Washington was deferred to the third Sunday in June.


photo credit:
((Grace Golden Clayton one of the ladies responsible for Father’s Day in the US))

The other story of the first Father’s Day in America happened all the way on the other side of the country in Fairmont, West Virginia on July 5, 1908. Grace Golden Clayton suggested to the minister of the local Methodist church that they hold services to celebrate fathers after a deadly mine explosion killed 361 men.

While Father’s Day was celebrated locally in several communities across the country, unofficial support to make the celebration a national holiday began almost immediately. William Jennings Bryant was one of its staunchest proponents. In 1924, President Calvin “Silent Cal” Coolidge recommended that Father’s Day become a national holiday. But no official action was taken.

In 1966, Lyndon B. Johnson, through an executive order, designated the third Sunday in June as the official day to celebrate Father’s Day. However, it wasn’t until 1972, during the Nixon administration, that Father’s Day was officially recognized as a national holiday.

(After doing the research on Father’s Day a happy accident happened.  I don’t know if they are related, but it was fun to reference Jackie for my beer inspirations and Sonora as a creator of Father’s Day.)


photo credit: YouTube

Father’s Day Around the World:

In the US we celebrate our Father’s Day on the third Sunday in June, below are just some of the many other counties that do the same:
Bangladesh(বাবারা), Canada, Costa Rica (Padre), Cyprus (Babalar), Czech Republic (Otcové), France (Père), Greece (Πατέρα), Hong Kong (父親), India (Ayah), Ireland (Athair), Japan(父), Malta (Missier), Mexico (Padre), Netherlands (Vader), Panama (Padre), Philippines (Ama), Puerto Rico (Padre), Singapore (Bapa), Slovakia (Otec), South Africa (Baba), Switzerland (Père), Turkey (Baba), United Kingdom (Dad), Venezuela (Padre), and Zimbabwe (Baba).

Below are the dates for other counties that honor their Dads.
Russians celebrate their отцы on February 23rd.
On March 19th Bolivia (Padre), Honduras (Padre), Italy (Padre), Lichtenstein (Vater), Portugal (Padre), Spain (Padre), Switzerland (Père), Mozambique, Belgium, Croatia, and Angola recognize their Dads.
May 8th is when South Koreans celebrate their Dads (아버지).
On the first Sunday in June Lithuania honor Dad (Tėva).
Dads in Austria (Vater), Ecuador (Padre), and Belgium (Vater) are respected on the second Sunday in June.

El Salvador and Guatemala honor their Padres on June 17th.
On June 23rd, Nicaragua (Padre), Poland (Ojcowie), and Uganda (Baba) recognize their Dads.
In Uruguay, they celebrate their Padres on the second Sunday in July.
On the Last Sunday in July Padres are recognized in the Dominican Republic
Second Sunday in August Padres in Brazil are admired.
父亲are honored in China on August 8th.
On August 24th Padres in Argentina celebrated
Dads are recognized on the first Sunday in September in Australia and New Zealand.
During the New Moon in September Nepalese’s बुबा are celebrated.
First Sunday in October Pères in Luxembourg is admired.
On the second Sunday in November in Estonia (Isad), Finland (Isät), Norway (Fedre), and Sweden (Fäder) are celebrated.
In Thailand, พ่อ are honored December 5


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This Month’s Dessert:

Now that we covered the history and dates around the world for Father’s Day, we can take a look at Tarts.  Traditionally, Tarts are made with a pastry pie crust (which we’ll be changing for a cookie crust), a custard filling, and topped with fruit that gets a marmalade glaze (that’s what makes the fruit shine).

Tarts are believed to have sprung from the medieval pie-making tradition and are a kind of flat, open-faced pie.  Pies and tarts differ in that while the pie was a commoner’s dessert, tarts were the stuff for the upper class. Cooks used tarts not so much for their taste but because of their looks. Often custard-based, a large, open tart presented a broad canvas upon which an artistic chef might compose a work of edible art. Thus brightly-colored fruits, vegetables, and spices all found their way into (onto) them. They could be sweet, savory, or more often than not, a mixture of both.

Over time culinary trends took tarts primarily in the sweet direction, though it’s important not to forget their famous savory cousins, quiches.

Tart Fun Dates:


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February 27th is National Milk or Melktert (as it’s known in South Africa) Day


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June 1st is National Butter Tart Day


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June 17th is Cherry Tart Day (why I picked this dessert)
((pictured is my first attempt at making a cherry tart))


photo credit:
August 11th is National Raspberry Tart Day


What You’ll Need:

Cookie Crust Layer:
       golden Oreo’s, Shortbread cookies, or Nilla cookies
       1 tablespoon IPA beer
Custard Layer:
       3 tablespoons custard powder
       2 cups milk; divided
       2 tablespoons white sugar
       1 cup IPA beer
Cherry Topping:
       1/4 cup white sugar
       1 tablespoon cornstarch
       1/8 cold water
       1/8 orange juice
       1/2 lb Bing or other dark, sweet cherries, rinsed and pitted
            (or use frozen pitted cherries)
       1 teaspoon zest (orange, lemon, or lime)
       1 tablespoon IBA beer


Cookie Crust Layer:

Place cookies in the food processor and pulse until a crumble is made.  Add the beer and stir until well mixed.  Then pack it down to make the crust.  Refrigerate until it’s time to add the pie filling.


Custard Layer:

Make the custard according to the can.  As the custard begins to thicken add the beer and mix it into the custard well to prevent lumps.  Remove the crusts from the fridge and slowly pour in the custard among the cups.  Cover and place them back into the refrigerator.


Cherry Topping:

Whisk together the sugar and cornstarch in a wide saucepan. Stir in the water and orange juice; bring to a boil over medium-high heat, whisking until thickened. Stir in the cherries and zest, return to a boil, then reduce heat, add the beer, and simmer for 10 minutes.

Once the cherries have cooked remove from heat and allow it to cool completely.

Pull out the Tarts and spoon out the cherries unto the custard.  Drizzle some of the sauce over the cherries.


Since the weather in SoCal began to cool off in time for Father's Day I thought I'd try to bake a crust for his Tart.  Came out looking pretty good if you ask me ...

Have a Happy Father's Day to all whom it applies.

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:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie



June 17, 2018 by Monique Moussan

Chocolate Chip Cookie

chocolate-chip-cookieWelcome Back to Easy Desserts,

 Where has the time gone?  It’s been 2 years and 30+ fun-filled blogs since I first started blogging for SupaCute Dessert.  I’ve enjoyed sharing some of my family recipes and/or finding new takes on recipes to share with you for different holidays/occasions.  As I write this post I show no signs of stopping.  I have some unique things planned in the months ahead and hopefully, a Munchkin will be able to help.  He’s always asking, “When can I help you again Aunty?” (He’s almost 5 and his sentences are becoming more grammatically correct. However, I miss the days of hearing “me help?”, but like all kids they grow up and learn to speak properly.)

In this month’s post, we’ll be learning about the Chocolate Chip Cookie.  There are fun ways to make this dessert; 1 as a Cheesecake and the other with a pudding.  I’ll be making the Cheesecake version (but if you want to make the pudding version just substitute the Cheesecake for Vanilla or White Chocolate pudding [I call that version my Milk & Cookies Parfait]).  I’ll be using SupaCute’s Jili cups for my Chocolate Chip Cookie Dough Cheesecake Parfaits.


photo credit: Pinterest
((picture of Ruth Graves Wakefield))

Chocolate Chip Cookie History:

The chocolate chip cookie is a drop cookie that originated in the United States and features chocolate chips as its unique ingredient. Chocolate Chip Cookies were invented in 1938, by Ruth Graves Wakefield.

One night at the Toll House Inn, Ruth decided to whip up a batch of Chocolate Butter Drop Do cookies (a popular old colonial recipe), to serve to her guests. However, shortly after she started, she discovered that the baker’s chocolate she used was out. So she decided to chop up some of her block of Nestlé semi-sweet chocolate that had been given to her by Andrew Nestlé of the Nestlé Company. Expecting the chocolate to melt and disperse through the cookie dough as regular her baking chocolate would; but the chocolate pieces instead retained their individual form, softening to a moist, gooey melt. And that’s how the chocolate chip cookie was born.

These original chocolate chip cookies proved to be such a scrumptious success that Ruth had no choice but to repeat the recipe. She called her new invention the “Chocolate Crunch Cookie” and published the recipe in several Boston and New England newspapers. When her Chocolate Crunch Cookie recipe was featured on an episode of The Betty Crocker Cooking School of the Air radio program, the popularity of the humble chocolate chip cookie exploded and the cookie soon became a favorite all across America.


photo credit:

As the popularity of the Toll House Chocolate Crunch Cookie increased, the sales of Nestlé's semi-sweet chocolate bars also spiked. Andrew Nestlé and Ruth Wakefield made a business arrangement: Wakefield gave Nestlé the right to use her cookie recipe and the Toll House name for one dollar and a lifetime supply of Nestlé chocolate.  Nestlé printed Ruth’s recipe, by this stage called “Mrs. Wakefield’s Toll House Cookies”, on the chocolate labels and even started to score their chocolate bars and include a special chocolate chopper so people could easily make the chocolate chips for their cookies. This continued until 1939 when Nestlé introduced their own brand of conveniently pre-chopped chocolate- the small chocolate buttons still known today as “Nestlé’s Toll House Chocolate Morsels”.


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During WWII, soldiers from Massachusetts who were stationed overseas shared the cookies they received in CARE (Cooperative for American Remittances to Europe) packages from back home with soldiers from other parts of the United States. Soon, hundreds of soldiers were writing home asking their families to send them some Toll House cookies, and Wakefield was soon inundated with letters from around the world requesting her recipe. Thus began the nationwide craze for the chocolate chip cookie.

The traditional recipe of Chocolate Chip Cookies combines a dough mixture composed of butter and both brown and white sugar, semi-sweet chocolate chips and vanilla. Variations include recipes with other types of chocolate as well as additional ingredients such as nuts or oatmeal.

Chocolate Chip Cookie Dates/Years:

May 15th National Chocolate Chip Day
June 17th Ruth Graves Wakefield’s birthday
August 4th National Chocolate Chip Cookie Day


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In 1963, Chips Ahoy! cookies enter supermarkets.


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In 1967 Famous Amos cookies were invented.


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Appearing in 1969, The Cookie Monster (at this point unnamed) makes his debut on the first episode of Sesame Street.


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During 1991, Ben and Jerry were credited with bringing chocolate chip cookie dough ice cream to the world in a big way that year.


photo made by Dessert Girlie

On July 9, 1997, Massachusetts designated the chocolate chip cookie as the Official State Cookie. (I looked for a “Welcome’ sign but I didn’t see one I thought that they would have so I made my own based on the one I saw off  If you are from Massachusetts and read my posts then maybe you can suggest this sign)


What You’ll Need:

Cookie Crumble Layer:
       chocolate chip cookies (for convincing I used cookies already baked and crunchy)
       2 tablespoons butter or margarine, melted
Cheesecake Layer:
       1 box cream cheese pudding
       1 cup milk
       1 package whipped cream cheese (8 oz)
        5-8 cookie dough balls –optional
       1/2 cup mini chocolate chips

Second Crumble Layer (optional):

       chocolate chip cookie crumble
       2 tablespoons butter or margarine, melted


Chocolate Chip Cookie Layer Part 1:

Place cookies in the food processor and pulse until a crumble is made.  Add the melted butter/margarine and stir till well incorporated.   Fill cups to the line (which is close to a 1/8 of a cup).  Set some aside for the top, if you are doing the top too.


Cheesecake Layer:

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer.  Add the milk and pudding to the whipped cream cheese.  Mix until smooth, then add the chocolate chips.  Fill the cup a little at a time adding some of the cookie dough balls if you like (recipe towards the end of the post).  Leave a few inches for the top to add more crumble if you like.


Finishing Touches, Chocolate Chip Cookie Layer Part 2:

Use the remaining crumble to top of your cups and refrigerate until ready to eat.



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

Bonus Recipes-

For fun, I thought I’d share Mrs. Wakefield’s original Chocolate Crunch Cookie (or closest thing I could find it online).  I’m also including my “Eggless” Cookie Dough recipe so you can add some to the “Cheesecake Layer” if you want the extra taste of Chocolate Chip Cookie to your Parfait.

Chocolate Crunch Cookies ~



2 1/4 cups flour
1 teaspoon salt
1 cup unsalted butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
1 teaspoon soda

1 teaspoon hot water
1 teaspoon vanilla
3 cups semisweet chocolate chips
photo credit:


  1. Sift flour together with salt and set aside.
  2. Cream together butter and sugars. Add the eggs mixing until combined. Dissolve baking soda in hot water and add alternately with flour mixture. Add vanilla and mix until thoroughly combined. Stir in chocolate chips. Cover and refrigerate for 36 to 48 hours.
  3. Preheat oven to 375°F. Scoop out rounded tablespoonfuls refrigerated dough and roll between hands into a ball. Place onto a parchment-lined baking sheet and press ball down to flatten. Bake for 7 to 9 minutes or until golden brown. Cool cookies on the pan for 2 minutes then transfer to wire rack to cool completely.

Eggless” Cookie Dough ~


photo credit:


5 tablespoons brown sugar
6 tablespoons sugar
4 tablespoons soften butter
1 teaspoon vanilla extract
3 tablespoons milk
1 cup flour
1/2 cup chocolate chips 


  1. In a medium bowl, mix together the sugars and butter until smooth.
  2. Stir in vanilla and milk. Work in the flour and chocolate chips until well blended.
  3. Shape into a log and freeze for an hour or so.



For any questions about this recipe please contact me at:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie


May 14, 2018 by Monique Moussan



upside-down-pineapple-cakeWelcome back to Easy Desserts,

As the April weather can’t make up its mind (in SoCal anyway), I thought we could use an island getaway themed dessert. When I think about an island getaway, 3 desserts come to mind; Coconut Cream Cake, Island Road Parfait (a dessert I made up, inspired by Rocky Road Ice Cream, but using tropical flavors instead), and Pineapple Upside-Down Cake. I decided to make a Parfait with the flavor ideas of the Pineapple Upside-Down Cake; since I’ll change the recipe of the cake slightly I’ll call it a Pineapple Cream Parfait instead and fill our Joli cups. Seeing that Pineapple Upside-Down Cake is already an established dessert I thought we’d learn about the history and fun facts/dates there are for that Cake.


photo credit:

(Pineapple) Upside-Down Cake History:

Upside-Down Cakes were invented because several other convenience items were developed that gave the housewife time to make a cake pretty as well as delicious. However, the idea of cooking a cake upside down is an old technique that started centuries ago when cakes were cooked in cast iron skillets. It was easy for the cook to add fruit and sugar in the bottom of the pan and a simple cake batter on top and put it over the fire to cook.   Then flipping it over onto a plate was a natural way to show the pretty fruit and let it run into the cake as well.

In the 19th century, Americans without access to an oven made cornbreads, biscuits, and shortcakes over the coals of a fire in a spider (a cast-iron skillet with legs – more common than a plain skillet through much of the 19th century), which by the mid-1800s became known as spider cakes. These were frequently served warm for breakfast. As the home iron oven became increasingly commonplace in the country, flat-bottomed frying pans supplanted the spider and the term skillet cake emerged. In addition, Americans began baking chemically-leavened butter cakes in the skillets. To enhance the simple cake, huckleberries might be stirred into the batter or various fruits mixed with a sugar-and-butter syrup before adding the batter to the pan. Blackened cast-iron skillets proved ideal for caramelizing the sugar while preventing the butter from burning.


photo credit:
((picture of James Dole))

The idea to add the pineapple to the cake took off soon after 1911 when one of James Dole, an engineer had invented the machine to cut his pineapples into nice rings. Soon the convenient and pretty rings were used in this age-old technique of the skillet cake. The invention of the maraschino cherry added the necessary color needed to make this cake stunning.


photo credit:

The first mention in print of such a cake was in 1930 and was so listed in the 1936 Sears Roebuck catalog, but the cake is somewhat older. “In Fashionable Food: Seven Decades of Food Fads” (1995), Sylvia Lovegren traces pineapple upside-down cake to a 1924 Seattle fund-raising cookbook.


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Pineapple Fun Facts:


photo credit and information:

The record of heaviest pineapple set in 2011 goes to, Christine McCallum. Her pineapple measured 32 cm (just over 12 and a half in long) and weighing 8.28 kilograms (18 and a quarter lbs).


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If there’s ever a pumpkin shortage in October, try craving pineapple instead.


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Like The Doctor in the British TV show “Doctor Who” pineapples can also regenerate.

Pineapple (Upside-Down Cake) Dates:

April 20th Pineapple Upside-Down Cake Day
June 27th Pineapple Day
September 27th James Dole’s birthday


What You’ll Need:

~Note that this parfait will be assembled “Upside-Down” like the cake which inspires it.

       1 can crushed pineapple (if you want to use a fresh pineapple feel free)
       6 (cut in half) or 12 maraschino cherries
Pineapple Filling:
       1 box pineapple gelatin
       1 cup whipped cream
       golden Oreo cookie crumble
       2 tablespoons butter or margarine, melted


Pineapple & Cherry Layer:

Place the cherry in the middle of the cup and cover with the crushed (or chopped) pineapple. Fill to the line of the cups. ((I often wondered about the lines of the cups and over time I have grown to like them as a way to measure))


Pineapple Filling Layer:

Whisk the whipped cream to medium peaks. Slowly, sprinkle in the gelatin until the flavor of pineapple is achieved to your liking. Continue to whip until till stiff peaks form. Spoon or pipe the filling on top of the fruit.


Finishing Touches, Cookie Crumble:

Add cookies into mixer and pulse until well blended. Stir in the butter, then scoop the crumble and fill to the top of the cups.


You can make them the normal way we have been making our parfaits too if you like. There’s no wrong way to making them. Just have fun and leave your guest wondering, if and when you make these.


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:

Feel free to follow me on Instagram:

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


Until next time …

Dessert Girlie




April 18, 2018 by Monique Moussan
Tags: pineapple

Easter Springtime Trifles

Welcome Back to Easy Desserts,

Easter is early this year and I plan on having my April post published later in the month, so I thought it would be a good time to have another “Just for Fun” post. As we welcome spring or celebrate the resurrection of Christ on Easter, I believe the Trifle recipe I’ll be sharing with you will be a welcomed addition to your Springtime recipes.   I will be taking some shortcuts for this recipe, so you won’t be in the kitchen all day.

To me, nothing says Springtime like the sweet and tart flavors of lemon and berries. For this Trifle I’ll be using SupaCute’s Fantaisie cups (I had some leftovers from my Love Berry Shortcake Trifles), from there I’ll give a couple of choices you can use to assemble your Lemon Berry Trifle. You can use store-bought items or make them from scratch, I’ll be using a little of both.


To start our Trifles I like to add a spoonful of pudding/custard to the bottom of the cups to help keep the base layer moist.


Base Layer-

What you use here is key, for how you want the Trifle to taste. Regardless if you use Lady Fingers, Angel Food Cake, or a White Cake, the spongey texture with soak up whatever juices you get from the berries as the dessert sets.

Of course, that’s if you want your Berry Layer next. Personally, I like to do my pudding/custard next sandwiching the base. However, the added color the juice from the berries would give the Base Layer a nice touch.

I decided to use Lady Fingers (soft bake version) for my base.

Cream Layer Part 1-

The first cream layer in a Trifle is a pudding or custard layer. For quick a version boxes of pudding can be used. When using pudding I’ll usually use Vanilla, French Vanilla, or for an extra special flavor pop, I’ll use White Chocolate, depending on the other flavors that I’m layering. I’ve even used Banana pudding for some of my Trifles.

If you have the time, then I totally recommend making Custard for the Trifle. But wait there’s the Custard-in-a-Can (we used in February) so time again is on our side.

For me, I like the taste of homemade Custard (especially how the Brits make theirs) to go with my berries, so I’ll be using a recipe a follower gave me that their Mum used.

I can already hear some of you asking, “Girlie if this Trifle is called ‘Lemon’ Berry why not use Lemon Pudding?” Well, I suppose you could, but in the next few steps, you’ll see where I use my lemon.


Berry Layer-

You can’t go wrong with whatever berry you chose to use. Frozen or fresh, one or more for a mixed berry layer, it’s all good. I decided on fresh blueberries, raspberries, and blackberries. I like the color of them poking through the custard.


Cream Layer Part 2-

Yep, that’s the next layer more custard. Guess I should have mentioned making a batch and half if you decide to make custard (I doubled mine and had a lot of custard left. Which works for me since I can use the rest of my custard for my favorite Whovian Holiday “Fish Fingers & Custard” Day on April 3rd). If you do the pudding instead be sure to buy the larger box. Or you could add more cake instead of cream. This is also a nice place to use the Lemon Pudding (but it’s not where I’m using it).


Cream Layer Part 3-

Next, top with whipped cream; if you want to sound fancy when presenting your Trifles call your whipped cream layer Crème Chantilly. I’ve gotten a few oooh's when I use it and makes me feel like my desserts are even more special.


Lemon Layer-

Finally, this is where I add my lemon. I make a lemon curd mousse and place a dollop right on top. It might not sound like much, but the tartness of the mousse is enough for all the layers to balance off of.


Finishing Touches-

The next 2 items are completely optional to add if you want. For me, they are what gives the Trifles that Easter/Springtime feel.


They are Peeps’ Bunnies and Chessmen: Seasonal Plants edition. I had to hide my Peeps’ when making these Trifles; not from my Munchkin, but rather my Mom. She was told if I wasn’t going to make the Trifles soon I wouldn’t have bunnies to use. In the weeks before Easter, I’m always finding empty Peeps’ boxes in the trash.


In my opinion to achieve the best tasting Trifles make them the day before. That way all the flavors have a chance to infuse together. As always when working with dairy products, enjoy these treats for about a week when covered or unless the dairy expires before.


Happy Springtime and/or Easter to you and yours.


For any questions about this recipe please contact me at:

Please “like” me on Facebook:

or follow me on Instagram:

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


Until next time …

Dessert Girlie


March 31, 2018 by Monique Moussan

Irish Cream Cheesecake



Welcome Back to Easy Desserts,


I forget where I read it from, but I heard that Cheesecake is like the white gold of the dessert world. In this month’s post we’ll be making Cheesecake, but not just any type of Cheesecake we’ll be adding some Irish Cream to the mix. So, I guess in a way this would double as an enjoyable recipe to use for St. Patty’s Day too! As I was talking to my poet about what I was making for this month’s post he pointed out the Cheesecake will turn a light brown (because of the Irish Cream). So, he suggested adding something special he found called, “White Gold” sauce. Before, we start filling our SupaCute Joli cups here’s some history a Cheesecake.


photo credit:

Cheesecake History:

The first “cheesecake” may have been created on the Greek island of Samos. The writer Athenaeus is credited with writing the first Greek cheesecake recipe in 230 AD. Greek brides and grooms were also known to use cheesecake as a wedding cake the simple ingredients of flour, wheat, honey, and cheese were formed into a cake and baked, a much simpler cake then the recipes available today. The cheesecake was considered to be a good source of energy, and there is evidence that it was served to athletes during the first Olympic Games in 776 BC.

When the Romans conquered Greece, the cheesecake recipe was just one spoil of war. They modified it including crushed cheese and eggs. These ingredients were baked under a hot brick and it was served warm. Occasionally, the Romans would put the cheese filling in a pastry. The Romans called their cheesecake “libuma” and they served it on special occasions. Marcus Cato, a Roman politician in the first century B.C., is credited with recording the oldest known Roman cheesecake recipe.

As the Romans expanded their empire, they brought cheesecake recipes to the Europeans. Great Britain and Eastern Europe began experimenting with ways to put their own unique spin on cheesecake. In each country of Europe, the recipes started taking on different cultural shapes, using ingredients native to each region. In 1545, the first cookbook was printed. It described the cheesecake as a flour-based sweet food. Even Henry VIII’s chef did his part to shape the cheesecake recipe. Apparently, his chef cut up cheese into very small pieces and soaked

those pieces in milk for three hours. Then, he strained the mixture and added eggs, butter, and sugar.

It was not until the 18th century, that cheesecake started to look like something we recognize today. Europeans began to use beaten eggs instead of yeast to make their bread and cakes rise. Removing the overpowering yeast flavor made cheesecake taste more like a dessert treat. When Europeans immigrated to America, some brought their cheesecake recipes along.

Cream cheese was an American addition to the cake, and it has since become a staple ingredient in the United States. In 1872, a New York dairy farmer was attempting to replicate the French cheese Neufchatel. Instead, he accidentally discovered a process which resulted in the creation of cream cheese. Three years later, cream cheese was packaged in foil and distributed to local stores under the Philadelphia Cream Cheese brand. The Philadelphia Cream Cheese brand was eventfully purchased by the Kraft Cheese Company in 1928.


photo made by Dessert Girlie

New York and US Cities’ Cheesecake:

Of course, no story of cheesecake is complete without delving into the origins of the New York style cheesecake. The Classic New York style cheesecake is served with just the cake – no fruit, chocolate or caramel is served on the top or on the side. This famously smooth-tasting cake gets its signature flavor from extra egg yolks in the cream cheesecake mix.

By the 1900s, New Yorkers were in love with this dessert. Virtually every restaurant had its own version of cheesecake on their menu. Arnold Reuben is best known for his signature sandwiches, is generally credited for creating the New York Style cheesecake. He was so intrigued by this dish that he experimented with the recipe we have today.

New York is not the only place in America that puts its own spin on cheesecakes. In Chicago, sour cream they add to the recipe to keep it creamy. While in, Philadelphia cheesecake is known for being lighter and creamier than New York style cheesecake and it can be served with fruit or chocolate toppings. Around St. Louis, they enjoy a gooey butter cake, which has an additional layer of cake topping on the cheesecake filling.

No matter how you slice it, cheesecake is truly a dessert that has stood the test of time. From its earliest recorded beginnings to its current iconic status around the world. 

Fun Dates:

July 30, is National Cheesecake Day.


photo credit: Getty Images

On September 21, 2013, the world’s largest Cheesecake was made.
It weighed in at 6,900 lbs (3,129.787 kg) and was created by Philadelphia Cream Cheese, in Lowville, New York, USA, The cheesecake was created using Philadelphia "ready to serve" filling over a graham cracker crust, at the Lowville Cream Cheese Festival. The cake measured 7 ft 6.25 in (2.292 m) across, and 2 ft 7 in (.787 m) tall.


What You’ll Need:

       chocolate cookie crumble
       2 tablespoons butter or margarine, melted
Cheesecake Filling:
     1 box cream cheese pudding
       1 cup milk
       1 package whipped cream cheese (8 oz)
       1/2 cup Irish Cream (coffee creamer or Bailey’s)


White Gold Sauce (optional):
       6 tablespoons Greek yogurt
       3/4 cup whipping cream
       1/2 cup condensed milk
       18 chopped cherries (about 1 and 1/2 per cup)


Crust Layer:

Add graham crackers or cookies into mixer and pulse until well blended. Scoop and fill to the line on each cup. Pack down the crumble.


Cream Cheese Layer:

In a large mixing bowl, beat the cream cheese until smooth with an electric mixer. Add the milk and pudding to the whipped cream cheese. Mix until smooth.


Finishing Touches, White Gold Sauce:

Mix together yogurt, cream, and milk until well combined. Chop cherries and place on top of the Cheesecake, then pour the “White Gold” on the cherries.


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


Happy St Patrick’s Day


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Until next time …

Dessert Girlie


PS Some of you have written me asking if I’ll be defending my first place win (with the judges) this year. Last year the contest was in March, but this year it will be May 20th. For now, I’m not sure, but I have until April to enter. If I decide to enter, I will include more information in my April blog. From what I heard it will be a larger location in hopes of a bigger turnout.




March 15, 2018 by Monique Moussan