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.


photo credit:

“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:


photo credit:
((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


photo credit:

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.


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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 ~


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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.


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(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


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


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

Love Berry Shortcake Trifle

Welcome Back to Easy Desserts,

dollMy life has been going through some changes in 2018, many of which have kept me busy and out of the test kitchen, so what time I do spend in there it is more special.  As I was going through my things I found some of my old dolls.  From Barbie to Rainbow Brite, and all different types of dolls in between (not to mention all the stuffed animals I collected as a kid too).

As I looked through them I remembered, ‘berry, berry this and berry, berry that’ from my Strawberry Shortcake doll, she didn’t smell like strawberries as I had recalled, but I was getting an idea for a Valentine’s Day dessert. 

For traditional Strawberry Shortcakes, we could use any one of SupaCute’s different ice cream cups, but I thought to would be fun to make another Trifle, so I’ll be using their Fantaisie cups as we make a combination of both desserts, I call “Love Berry Shortcake Trifle”.  Before we start here’s some fun information I found about Shortcake.

Strawberry Shortcake History:

Though today's shortcakes are usually of the biscuit or sponge-cake variety, earlier American recipes called for pie crust in rounds or broken-up pieces, which was a variety still being enjoyed in the 21st century, particularly in the South.

The first strawberry shortcake recipe appeared in an English cookbook as early as 1588, according to Driscoll's berry growers. By 1850, strawberry shortcake was a well-known biscuit and fruit dessert served hot with butter and sweetened cream. In the United States, strawberry shortcake parties were held as celebrations of the summer fruit harvest. This tradition is upheld in some parts of the United States. It wasn't until 1910 that French pastry chefs replaced the topping with heavy whipped cream.

The most famous way to make strawberry shortcake is to prepare the strawberries by, slicing strawberries and mixing them with sugar and allowed to sit an hour or so until the strawberries have sat in sugar and made their own juices. The shortcakes are split and the bottoms are covered with a layer of strawberries, juice, and whipped cream, typically flavored with sugar and vanilla. The top is replaced, and more strawberries and whipped cream are added onto the top.

Some other versions of shortcake are not made with the biscuit/shortcake base, but instead, use a base of sponge cake or sometimes a corn muffin. Japanese-style strawberry shortcakes use a sponge cake base and are a popular Christmas treat in Japan.

Sometimes for my strawberry parfaits, I have used Angel Food Cake or Pound Cake, but in today’s recipe, I will be making Shortcake.

Strawberry Shortcake Fun Facts:


photo credit:

World Largest Strawberry Shortcake according to the Guinness Book of World Records was in 2014.  The cake was produced by Kroger it was 2073 square feet, weighing in at 21,578 lbs and was covered with more than a ton of strawberries, glaze, and whipped topping.

June 14th is Strawberry Shortcake Day




The Strawberry Shortcake Doll first appeared in the 1980s.
 In addition to her cat Custard.
















What You’ll Need:

       2 1/3 cups Bisquick mix
       1/2 cup milk
       3 tablespoons sugar
       3 tablespoons butter or margarine, melted

Strawberry Filling:
       1 box strawberry gelatin
       1/2 cup heavy whipping cream
        X chopped strawberries
30-60 sliced strawberries for decoration (for the sides and the top of the desserts)

Custard Filling:
       X scoops of custard
       2 cups milk
       X teaspoon(s) sugar

Whipped Cream:
       1 1/2 cups heavy whipping cream
        3 tablespoons powdered sugar
       1 teaspoon vanilla extract (if you want to be fancy try almond extract instead)


Shortcake Layer:

Preheat your oven to 425.  In a medium bowl, stir Bisquick, milk, sugar and the butter until soft dough forms. On ungreased cookie sheet, scoop out dough and place on sheet. (For a festive flair and if you want to make a more traditional Strawberry Shortcake you can use a heart-shaped cookie cutter) Bake for 10 minutes or until golden brown (the tops might not look done but the bottoms will be).  Once cooled cut open a place into cups.


Strawberry Layer:

Make the gelatin according to the “Quick Set” directions.  As it cools add a 1/2 cup of heavy whipping and mixes well.  Refrigerate for about 10 minutes.  Stir the mix again and gently pour on top of the shortcake.  Once the gelatin sets, top it with a thin layer of chopped strawberries.

Next, take some of the sliced strawberries and place them against the sides of the cups.  I’ve included some links for slicing under the “Finishing Touches” if you’d like to use.


Custard Layer:

Make the custard according to the can.  As the custard begins to thicken, spoon it over the strawberries.


Whipped Cream Layer:

Feel free to repeat the gelatin, strawberry, and/or custard layers as you like.  There’s no wrong way to fill your cups, just make sure you have room for you Whipped Cream and Finishing Touches.

Place the whipping cream into the bowl and whisk just until the cream reaches soft peaks. Add the sugar and extract to the cream and continue to whisk to the peaks until stiff.


Finishing Touches, Strawberry Decorating:

Top the Whipped Cream layer with a sliced strawberry.  For decorating ideas check out the following links.

For Hearts:


photo credit and how-to link:

For Fans:

photo credit and how-to link:

For Roses:


photo credit and how-to link:

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

For you traditional dessert foodies, below is a Strawberry Shortcake I made with SupaCute’s Le Scoop for my Sweetie


Happy Valentine’s Day!

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


February 09, 2018 by Monique Moussan

Cherry Cordials

Welcome Back to Easy Desserts,

Happy 2018! Wishing everyone that reads this post a prosperous new year.

cherry-cordialWhen I was looking over my recipes I came across a family favorite: Cherry Cordials (aka Chocolate Covered Cherries). My parfait version of this dessert is slightly different, but all the flavors of this delicious dessert are there. There are 2 different ways I like to make them, “Adults Only” and “Family Friendly”.   I’ll share both with you and that way you can decide which one you want to make. Both will be made in SupaCute’s Encore cups. Before we start let’s take a look at the history.








photo credit: Pinterest

Cherry Cordial History:

When most of us think of cherry cordials, we think of chocolate-covered cherries and the sweet syrup that surrounds the cherry. However, the cordial dates farther back then the treats we associate with the holiday season.

In the 1400s, Europeans were drinking a distilled beverage called “cordials” used to “invigorate the heart and revitalize the spirits,” according to British food researcher Ivan Day. These drinks were undoubtedly for the well-to-do given that some even contained flecks of gold. The gold was thought to renew the body’s heat and free it from diseases.

Gradually, the cordials became renowned as a recreational drink, helped by their reputation as an aphrodisiac. One example is the Rosolio, which was “Distilled over large quantities of the insectivorous bog plant sundew…and included hot provocative spices like cubebs, grains of

paradise and galingale,” writes Day, adding that seventeenth-century medical writer William Salmon, claimed the sundew “stirs up lust”.

So how did this multipurpose beverage become the cherry cordial of today? According to a fascinating piece in the road here is little windy starting in France in the 1700s. There, confectioners made a tasty sweet of chocolate covered sour cherries. By the time these candies reached the U.S., where they became mass-manufactured in the mid-1800s, confectioners were soaking the cherry in alcohol…which became known as cordials.


photo credit: Facebook

Cherry (Cordial) Fun Facts:

The word “cordial” derives from the Latin “cor,” heart, and referred to a medicinal tonic, which was believed to stimulate the heart and improve circulation.


On average, there are about 44 cherries in one pound.

In an average crop year, a sweet cherry tree will produce 800 cherries.

Despite the short fruiting season, Americans consume an average of 1.5 pounds of cherries each year.


photo credit: Pinterest

Cherry (Cordial) Fun Dates:

January 3rd is National Chocolate Covered Cherry Day.
May 26th is National Cherry Dessert Day.


What You’ll Need (Adults Only):

6 cups of milk; divided
2 boxes chocolate pudding
1 box white chocolate pudding
2 tablespoons cherry gelatin
12 maraschino cherries
9 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream
2 tablespoons* Kirsch or other cherry flavored liquor; divided

* feel free to add more to your liking throughout the recipe.


What You’ll Need (Family Friendly):

6 cups of milk; divided
2 boxes chocolate pudding
1 box white chocolate pudding
1 tablespoon cherry gelatin
12 maraschino cherries
9 ounces bittersweet chocolate, chopped
1 cup heavy whipping cream

As you can see the only difference in the recipes is the Kirsch or cherry liquor, so when making the “Family Friendly” version just omit the liquor part.


Chocolate Pudding Layer Part 1:

Make 1 box of the chocolate pudding according to the instructions on the box. Pour a few inches into the Encore cups. Refrigerate as you work on the next layer.


White Chocolate/ Cherry Layer:

Make the white chocolate pudding according to the instructions on the box Add 2 tablespoons of cherry gelatin and stir until well incorporated. (This is one of those places you could add some of the cherry liquor if you like.) Carefully, spoon a small scoop of the cherry pudding mixture on top of the chocolate layer. Add a maraschino cherry and cover with the cherry pudding (as seen in the picture). Refrigerate as you work on the next layer.


Chocolate Pudding Layer Part 2:

Repeat what you did for the first chocolate pudding layer. Be sure to leave room for the ganache. Refrigerate as you work on the next layer.


Finishing Touches, Ganache:

Chop the chocolate and place into a medium bowl, then set aside. Heat the cream in a small saucepan over medium heat. Bring just to a boil (watch it carefully because if it boils for a few seconds, it can boil out). When the cream has come to a boil, pour over the chopped chocolate, stir in the cherry liquor, and whisk until smooth. Allow the ganache to cool slightly before pouring over the pudding. Place inside the refrigerator till the ganache hardens.


Enjoy these treats up to a week when covered or unless the dairy expires before.


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Until next time …
Dessert Girlie



January 30, 2018 by Monique Moussan