Black and White

Welcome Back to Easy Desserts,

Well here we are with yet another year down, and this being the last blog post of 2017. I hope it’s not just me, but time is going by faster than ever. I do hope you have enjoyed making the desserts with me and learning about some of the histories behind them. It has been fun trying new things, learning with you too, and there are a lot of new things to look forward to in 2018.

As 2017 comes to a close, I wanted to make another fun champagne flavored dessert with you. As I looked through my recipes, I found my Black & White Parfait recipe and decided to fill SupaCute’s Joli cups with a cookie crumble and champagne mousse. As I looked for my cups I wondered, “Why do we celebrate with champagne?” So before we start creating let’s pop the cork and learn some history.


photo credit: Pinterest

Champagne History:

Popping the cork and toasting with sparkling, fizzy champagne as the clock strikes midnight on New Year's Eve is a tradition in many households around the world. The bubbly, light-colored wine has historically been associated with luxury and the parties of the royal courts and aristocracy of Europe.

The history of Champagne has seen the wine evolve from being a pale, pinkish still wine to the sparkling wine now associated with the region. The Romans were the first to plant vineyards in this area of northeast France, with the region being cultivated by at least the 5th century, possibly earlier. When Hugh Capet was crowned King of France in 987 at the cathedral of Reims, located in the heart of the region, he started a tradition that brought successive monarchs to the region, with the local wine being on prominent display at the coronation banquets. The early wine of the Champagne region was a pale, pinkish wine made from Pinot noir.

The tradition of drinking champagne to mark celebrations originated in the royal courts of Europe prior to 16th century, where the expensive drink was viewed as a status symbol. Royalty loved the novelty of sparkling wine. It was said to have positive effects on women's beauty and man's wit.

Champagne was originally produced in England, where the technology for bottling and corking drinks containing carbon dioxide was developed in the latter part of the 1500s, according to "Wine Science: Principles and Applications".

In 1662, scientist Christopher Merret reported to the Royal Society of London that adding sugar "promoted effervescence," lending champagne its signature sparkle.

While the French preferred their Champagne to be pale and still, the British were developing a taste for the unique bubbly wine. The sparkling version of Champagne continued to grow in popularity, especially among the wealthy and royal. Following the death of Louis XIV of France in 1715, the court of Philippe II, Duke of Orléans made the sparkling version of Champagne a favorite among the French nobility. More winemakers attempted to make their wines sparkle deliberately, but didn't know enough about how to control the process or how to make wine bottles strong enough to withstand the pressure.

In the 19th century, these obstacles were overcome, and the modern Champagne wine industry took form. Advances by the house of Veuve Clicquot in the development of the méthode champenoise made the production of sparkling wine on a large scale profitable, and this period saw the founding of many of today's famous Champagne houses.

After the French Revolution, it became a part of the secular rituals that replaced formerly religious rituals. You could 'christen a ship' without a priest, for example, by using the 'holy water' of champagne. Today, it's often used to commemorate joyous occasions, from smashing bottles against a ship before its maiden voyage to throwing champagne glasses on the floor at weddings. In society, we want to mark both the joy and sanctity of the occasion. Champagne does this symbolically, but also visually, since it overflows in abundance and joy.


photo made by Dessert Girlie
Fun Champagne Facts:


photo credit:

In the movie adaptations, James Bond drinks Champagne more than any other beverage, so much for having Martinis “shaken not stirred”.


photo credit: Pinterest

Actress Marilyn Monroe was known for taking a bath with 350 bottles of Champagne.


photo credit:

The longest recorded flight of a Champagne cork is over 177 feet (54 meters).


photo credit: Pinterest

There are approximately 49 million bubbles in a standard sized bottle of Champagne.
Now that’s a lot of bubbles.

Champagne Fun Date:

It was no surprise to me to learn that …
December 31st is National Champagne Day


What You’ll Need:

1 cup heavy cream
4 egg yolks
1/4 cup and 1/8 cup granulated sugar; divided
1 1/3 cups champagne
1 packet unflavored gelatin
Oreo’s (without the filling), crushed
1 package of blackberries or a small bag you can find of frozen


Champagne Mousse Layer:

In a medium bowl, whisk the heavy cream with a hand mixer until stiff peaks form. Cover and place in the fridge until ready to use.

Fill a saucepan 1/3 up with water and bring to a simmer, on a medium-high heat.
Combine the egg yolks and the 1/4 of a cup of sugar in a heatproof bowl. Whip until lightened in color then add the champagne. Mix till everything is well combined, then place the bowl over the simmering water.

Whisk the mixture constantly, since the champagne in the mix will fizz and foam. After a few minutes, the mixture will start to thicken. When it’s done it will have gotten thicker, gained in volume, and it will have lost its foaminess. Once this happened, remove from heat and whisk for another couple of minutes and set aside.

Dissolve the gelatin in 3 tablespoons of water. Heat it in the microwave for 10 seconds, just enough to heat the gelatin and help it thicken. After a few minutes, add the gelatin to the champagne mixture and mix well. Pull out the whipped cream and gently fold into the gelatin champagne.

I wanted to set the mousse on an angle again, but I wanted this one to have a steeper slant than the Italian Lemonade. You don’t have to, but I think it gives the finished product for a more exquisite appearance that will impress your guests on New Year’s Eve.


Blackberry Coulis Layer Part 1:

As you mousse sets, place 1/8 cup sugar and 1 tablespoon of water in a saucepan and allow to simmer over medium heat

Place blackberries (set some of the blackberries aside to top the dessert with when finished) a food processor, slowly pour the sugar water of the berries and purée until smooth. Strain through a sieve to separate the seeds, pushing on the mixture with a rubber spatula. Set aside to cool.

Once cool, add a thin layer over the mousse. Don’t make it too thick since more of the coulis will be placed to the top of the dessert too.

Set the remaining coulis to the side.

(Please note: if you plan on using frozen fruit, simply defrost the fruit in the fridge overnight and discard some of the juice so that the coulis isn't too thin.)


Oreo Crumble Layer:

Twist the Oreo’s apart and remove the filling. Smash or use a food processor to make a crumble, then gently, spoon the crumble into the cups.


Blackberry Coulis Layer Part 2:

Divide and place the remaining coulis over the parfaits. Fill the cups leaving a couple inches from the top. Top with blackberries and place inside the refrigerator until ready to serve.

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


For any questions about this recipe please contact me at:

Please “like” me on Facebook:

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


Until next time …
Have a blessed and safe New Year and see you in 2018!

Dessert Girlie

December 27, 2017 by Monique Moussan

Pomegranate Tiramisu

Hello, and welcome to today's SupaCute Desserts Recipe!

We are going to make the “Pomegranate Tiramisu” - if you love Tiramisu, you will absolutely love this variation of it.

Soaked in pomegranate juice with hints of orange liqueur, this dessert is truly something special.

Let’s get started!


Party Serving

  • 1 Cup Pomegranate Juice
  • 3 Tablespoons Orange Liqueur
  • 2 Tablespoons Fresh Lemon Juice
  • 2 Cups Organic Heavy Whipping Cream
  • 1 Cup Softened Mascarpone Cheese
  • 1/4 Cup Sugar
  • 12 Pieces Ladyfingers
  • 1 Teaspoon Vanilla
  • 1 Cup Loose Pomegranate

SupaCute - Jili



  1. Pour Pomegranate juice & liqueur in a shallow bowl and set aside.
  2. In a separate large bowl, mix mascarpone & a dash of orange liqueur together and set aside.
  3. Cut ladyfingers in half and set aside.
  4. Put whipping cream, vanilla, and sugar in a mixing bowl & mix until soft peaks form.
  5. Gently fold the mixture into the mascarpone mixture.
  6. Dip ladyfingers into the pomegranate mixture until soaked and then layer in SupaCute cup.
  7. First place the mascarpone mixture, then the lady finger and then loose pomegranate and repeat until full.
  8. Garnish with some pomegranate and you’re all set!

Tune in next time for some more of our original recipes and

Have a SupaCute day!



December 08, 2017 by Monique Moussan

Butterscotch Pudding

Welcome to today's SupaCute recipe!

Today, we’re making some delicious  “Butterscotch Pudding” that will satisfy anyone's sweet tooth.

It’s an easy and fast to make recipe that we guarantee will be the dessert on everyone remembers.

Let’s get started...


Party Serving

  • 4 Organic Large Eggs
  • 3 Cups Organic Milk
  • 1 1/2 Cup Organic Dark Brown Sugar (depends on preference)
  • 1/2 Teaspoon Salt
  • 2 Tablespoons Organic Butter
  • 1/2 Teaspoon Organic Vanilla Extract
  • 1/4 Cup Organic Corn Starch


  • Organic Whipped Cream
  • Maraschino Cherries
  • Yellow Sanding Sugar

SupaCute Cup - Fantaisie


  1. Add brown sugar, cornstarch, and salt to bowl and mix.
  2. In a separate bowl, mix milk, eggs & vanilla extract
  3. Add to the first mixture.
  4. Mix in a splash of whiskey.
  5. Place mixture on stove on medium heat for 8-10 min.
  6. Use the whisk to prevent lumps and wait until the mixture bubbles and thickens.
  7. Let it bubble for 30 seconds and then remove from stove.
  8. Mix in butter.
  9. Let Cool then scoop into Fantasie cup.
  10. Garnish with whipped cream, maraschino cherries and sanding sugar.
  11. Serve and enjoy!

Tune in next time for another delicious recipe &

Have a SupaCute day!


September 20, 2017 by Monique Moussan

Upside Down Chocoffee Cream Pie

Hello & welcome to today’s Supacute recipe!

We’re going to be making a finger lickin’ good dessert made from coffee, chocolate and more.

This delicious treat will keep you and your guests wanting seconds and even thirds!

It’s really fun to make and barely takes anytime :)

Let’s get started!


Party Serving


  • 9 Pieces Chocolate Graham Crackers
  • 3 Tablespoons Organic Butter


  •  1 Cup Organic Heavy Cream
  • 2 Tablespoons Organic Butter
  • 2 Tablespoons Coffee Liqueur
  • 8 Pieces Chopped Biscuits
  • A Dash of Organic Maple Syrup
  • 1 Teaspoon Organic Vanilla Extract
  • Chopped "Pasha" Organic Dark Chocolate Bar (3.5 ounces)


  •  1 1/2 Cups Organic Heavy Cream
  • 2 Tablespoons Nutella
  • 1 Packet Instant Dark Roast Coffee
  • 1 Tablespoon Organic Sugar
  • 2 Teaspoons Organic Vanilla Extract


  • Chocolate Puffed Rice Cereal
  • Dark Roast Coffee Bean

SupaCute Cup — Jili


  1. First, prepare the pie crust layer by combining the graham crackers and butter in a food processor until crushed and mixed; set aside.
  2. Second, prepare the chocolate filling layer: In a medium saucepan over medium-low heat whisk heavy cream, butter, coffee liqueur, vanilla, maple syrup and chocolate until they are smooth & creamy; Once all melted, add the chopped biscuits; Mix and set aside to cool.
  3. Third, prepare the coffee filling layer: In a large chilled metal bowl, combine heavy cream, Nutella, instant coffee, sugar, and vanilla. Mix the ingredients until white stiff peaks form, be careful not to overmix.
  4. Grab your Jili cup and layer with the chocolate filling first, coffee filling second, and pie crust third.
  5. Garnish with coffee bean and chocolate puffed rice cereal and voila your dessert is ready to eat!

Tune in next time for another delicious, easy-to-make recipe and

Have a SupaCute day!

September 06, 2017 by Monique Moussan

Watermelon Pie

Welcome Back to Easy Desserts,

With summer in full swing let’s continue to keep the ovens off and make another no-bake treat. I saw some fresh watermelon and thought ‘those would be great for some watermelon pie, and with the Joli cups I get I can turn it into a parfait.’ Some of my favorite summer images are seeing children eat watermelon.


photo credit: Pinterest (for all 3)

Watermelon History:

The watermelon is a flowering plant thought to have originated in southern Africa, where it is found growing wild. It reaches maximum genetic diversity there, with sweet, bland and bitter forms. In the 19th century, Alphonse de Candolle considered the watermelon to be indigenous to tropical Africa.


photo credit:

Citrullus colocynth is often considered to be a wild ancestor of the watermelon and is now found the native in north and west Africa. However, it has been suggested on the basis of chloroplast DNA investigations that the cultivated and wild watermelon diverged independently from a common ancestor, possibly C. ecirrhosus from Namibia.

Evidence of its cultivation in the Nile Valley has been found from the second millennium BC onward. Watermelon seeds have been found at Twelfth Dynasty sites and in the tomb of Pharaoh Tutankhamun

In the 7th century, watermelons were being cultivated in India, and by the 10th century had reached China, which is today the world's single largest watermelon producer. The Moors introduced the fruit into Spain and there is evidence of it being cultivated in Córdoba in 961 and also in Seville in 1158. It spread northwards through southern Europe, perhaps limited in its advance by summer temperatures being insufficient for good yields. The fruit had begun appearing in European herbals by 1600 and was widely planted in Europe in the 17th century as a minor garden crop.

European colonists and slaves from Africa introduced the watermelon to the New World. Spanish settlers were growing it in Florida in 1576, and it was being grown in Massachusetts by 1629, and by 1650 was being cultivated in Peru, Brazil, and Panama, as well as in many British and Dutch colonies. Around the same time, Native Americans were cultivating the crop in the Mississippi valley and Florida. Watermelons were rapidly accepted in Hawaii and other Pacific islands when they were introduced there by explorers such as Captain James Cook.

Watermelon Varieties:

There are more than 1200 cultivars of watermelon range in weight from less than 1 kg to more than 90 kilograms (200 lb); the flesh can be red, pink, orange, yellow or white. Below are a few I found pictures of.

watermelon-varieties- Carolina Cross

photo credit:

Is the current world record for heaviest watermelon, weighing 351 pounds. It has green skin, red flesh and commonly produces fruit between 65 and 150 lb. It takes about 90 days from planting to harvest.

golden-midget- Golden Midget

photo credit:
Has a golden rind and pink flesh when ripe, and takes 70 days from planting to harvest.

moon-and-stars-watermelon- Moon and Stars
photo credit:
was created in 1926. The rind is purple/black and has many small yellow circles (stars) and one or two large yellow circles (moon). The melon weighs 20–51 lbs. The flesh is pink or red and has brown seeds. The time from planting to harvest is about 90 days.


photo credit: Pinterest

Watermelon Fun Date:

August 3rd is National Watermelon Day.


What You’ll Need For The Watermelon Pie Parfait:

golden Oreos
green food dye
1-pint heavy whipping cream
1 box watermelon jello
1/2 cup warm water (must be warm enough to dissolve the powder)
1 mini watermelon or 1 package pre cut
optional - a few drops of red food dye


Crust Layer:

Place cookies in the food processor and pulse until a crumble is made. Add a few drops of green and pulse again until the green is well incorporated. Fill the cups with the green crust.

*the green might dye your tongue green if not mixed well.


Filling Layer:

Whisk the whipping cream to soft peaks. Add the warm water to the watermelon jello and stir until the powder is dissolved. Once cool add to the cream and continue to whisk to medium stiff peaks. If you are using a whole watermelon chop it up at this time. Cut it to bite sized cubes and gently fold into the watermelon cream. Once all is well mixed, scoop the filling into the cups.

These treats will last about a week when covered or unless the dairy expires before.

For any questions about this recipe please contact me at:

Please “like” me on Facebook:

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

Until next time …

Dessert Girlie




Save the Date:

This Halloween (Tuesday, October 31st) please sure to stop by and visit we will have a spooktacular event to share with you.

Very Berry Yogurt Parfait


Serves 2


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


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

Have a SupaCute day!

Ice Cups

Welcome Back to Easy Desserts,

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

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

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


photo credit:

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


photo credit:


photo credit:

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

I began pricing out mini dinosaurs and found the below


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


photo credit:

Freshly washed dinos await their chilly fate …


photo credit:



photo credit:

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


photo credit:

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


photo credit:

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


photo credit:

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


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


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

Please “like” me on Facebook:

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


Until next time …

Dessert Girlie