Dangerously Tasty Peanut Butter Brownie Trifle

There are some desserts that are not only pretty to look at, but they bring out expressions like "OH MY WORD!"  They are great for a crowd, but dangerous for an individual or even a small family.  Each bite feels like my my jeans are getting tighter and I'll be paying with intense workouts in the coming week. I immensely enjoyed a couple bites and called it good.

This recipe is from How Sweet It Is.  I just recently found this blog on Pinterest. Perusing the fantastic ideas on Pinterest sometimes makes me feel like an underachiever with a poorly designed blog and no fashion sense, so I don't go there all too often.  Occasionally, I'll wind down in bed looking at beautiful decor, food, and clothing combos, but one can get quickly overwhelmed by great ideas.

Last night we hosted the dessert portion of a church middle school progressive dinner.  It was the perfect opportunity to try out this dessert.  Needless to say, with a houseful of teenagers and their leaders, it went quick!

The Trifle.  A whole lot of goodness thrown together in a pretty bowl.  Delicious!

Peanut Butter Brownie Trifle
The Layers:
Brownies
1 batch of boxed brownies made in a 9X13 pan, cooled and cut into small cubes

Chocolate Pudding
1 large box (5-ounce) instant chocolate pudding, prepared and chilled

Peanut Butter Cups
1 bag peanut butter cups, chopped (I opted to not top the trifle with them also.  Too many calories already)

Whipped Cream
2 cups heavy cream plus 3-4 granulated sugar, beat into whipped cream with stiff high peaks.
Make whipped cream and chill in refrigerator until ready to use.

Peanut Butter Filling
1 cup creamy peanut butter
8 ounces cream cheese, at room temperature.
1 cup powdered sugar
2 tablespoons milk

Beat peanut butter and cream cheese until creamy.  Add powdered sugar.  Mix.  Add 2 tablespoons of milk. Fold in 1 cup of the whipped cream from above.  Set aside.

Layering
Layer ingredients in the trifle dish.  Layer brownies, peanut butter filling, peanut butter cups, chocolate filling, then whipped cream.  I did each in thirds, finishing the top with whipped cream and then grated dark chocolate.

Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table.

William Powell

Decadent Chocolate Cupcakes with Chocolate Ganache Frosting: Gluten Free, Vegan and Paleo-ish

Everyone has a birthday and most likely, even if you're on a very regimented eating program you still want to celebrate your special day with a little treat.  Today one of our fellow Crossfiters celebrated her special day.  She's gluten-free and many of us try to eat a paleo diet so I found a recipe that would fit the bill.  Note this isn't completely sweetener free as it has agave, but as far as birthday sweets go, I think it is a keeper.

I found the recipe on nourishing meals.com

Gluten-Free Chocolate Brownie Cupcakes with Chocolate Ganache Frosting

Ingredients

3 cups blanched almond flour (Almond flour can be very expensive, but I have found the finely ground almond meal works well and is and economical alternative).
1/2 cup cocoa powder
2 tablespoons arrowroot powder
2 teaspoons baking powder
1/2 teaspoon sea salt
1/4 teaspoon xanthan gum
1 cup canned coconut milk (full fat)
1/2 cup agave nectar
1/4 cup grapeseed oil
1 tablespoon vanilla extract

Preheat oven to 350 degrees.  Line one 12-cup muffin tin with paper muffin cups.

In a medium-size mixing bowl sift together the almond flour, cocoa powder, arrowroot, baking powder, sea salt, and xanthan gum.

In a separate bowl whisk together the remaining wet ingredients.  Add the wet to the dry and whisk together well.

Spoon batter into prepared muffin cups.  Bake for about 25 minutes.  Let cool in the pan for a few minutes before transferring to a wire rack to cool.

Chocolate Ganache Frosting

1/2 cup dark or semi-sweet chocolate (about 3 ounces)
1/4 cup canned coconut milk
2-3 tablespoons agave nectar

Place all ingredients in a small saucepan.  Heat over low heat melting chocolate. Stir continuously until melted and thickened, about 2 minutes.  If frosting is a bit too thick, add a additional tablespoon of coconut milk.  Taste to make sure it is a suitable sweetness.  Remove from heat and let cool about 5 minutes then spoon over cupcakes.

So shiny!  Almost like a chocolate mirror!

A delicious, rich, paleo-ish, sugar-free, vegan, gluten-free dessert option!
Enjoy!