Black Forest Trifle and a Chuckle of the Day for You!

Brownies made their debut at the Chicago World’s Fair in 1893, so in my way of thinking, that officially makes brownies the state dessert for Illinois, which leads on to this decadent sweet dessert...

It has all the flavors of a Black Forest Cake, but without the fussiness of a layer cake:  it’s Black Forest Trifle.  

It’s easy to put together, tastes great, looks pretty, and makes a fantastic dessert you can make ahead of time for a showy, impressive, colorful display!

I always like a good trifle ~ and as you can guess from my blog header, cherries are a favorite of mine ~ any time I can add them to a dessert, I’m all for it.  

This one is composed of chocolate brownies, chocolate pudding combined with espresso powder, cherries sauced with Kirsch cherry liqueur, whipped topping, and sprinkled with mini chocolate chips over the top.
It’s the perfect dessert for any time of year:  chocolate and cherries! 

Simply indulgent ~ very rich with a boozy kick!

I wonder how it would be for breakfast...

Printable recipe


1 box Duncan Hines Chewy Fudge Brownies
2 boxes (3.9 ounces) Godiva Instant Dark Chocolate Pudding, or your favorite
1 teaspoon Instant Espresso Powder
3½ cups milk, skim or 2%
1 can (21 ounces) Cherry Pie Filling
¼ cup Kirsch Liqueur
2 tubs (8 ounces) Cool Whip Topping
¼ cup mini chocolate chips


Prepare brownies according to package directions, allow to cool.
Meanwhile, in a large bowl, add espresso powder and milk to pudding mix.
Mix until smooth, and refrigerate until ready to use.
Combine cherry pie filling and Kirsch.
Cut brownies into small bite-size squares, about 1”x1”.
Layer half of the brownies into the bottom of a large trifle dish or clear glass bowl.
Top with half of the prepared pudding, half of the cherry pie filling and one tub of the shipped topping.
Repeat catering with the remaining ingredients.
Sprinkle the top of the trifle with mini chocolate chips.
Refrigerate the trifle until ready to serve.


Off the subject:  

This morning, Bill told the clerk at the bird feed store how fast the birds are going through the bird seed.  The gentleman came back with, "Well, I'll tell you why:  when they find a good source, they 'tweet' about it!"

That's it for a little chuckle today, from me to you!

Chicken Cutlets Blue Bloods Way

I’ve said it before, I’m a huge fan of “Blue Bloods” TV show 
and haven’t missed one episode. 

The Blue Bloods Cookbook  
is just as good!

Dinner was Oven-fried Catfish!

I gave catfish a lighter spin by baking the fish last night.

There’s no problem in finding catfish here in the Midwest.  Virtually every body of water in Illinois contains at least one species of the catfish family, with the most common members being channel catfish, flatheads, blue catfish and several species of bullheads.

Coconut Cashew Cake

It goes by sanwin makin in Myanmar.  It's a traditional favorite sweet cake there that's full of flavor, and very moist ~ a one-bowl cake; meaning, wet and dry ingredients are mixed together in one bowl.

I’m a fan of the good taste and texture of semolina bread and was intrigued when I saw Thomas Keller on his Milk Street PBS show making this cake.  I just happen to have the The Complete Milk Street TV Show Cookbook but evidently cruised on by this recipe.

Savory Sour Cream Cornbread, it's Divine!

Cornbread is the perfect vehicle 
for sopping up the things 
that are 
on your plate!

Those cracks are a good thing in cornbread!

Everyone has their foibles ~ for me, it’s that corner slab of cornbread ~ the slice with two crispy edges.  Grandma liked it crumbled, submerged in a glass of cold buttermilk, and eaten with a spoon ~ whatever floats your boat...

Herb-Crusted Sirloin Tip Roast and More than you Wanted to Know

With beef being one of the 
Midwest’s favorite meats, 
definitely mine, 
here’s an intensely flavored sirloin tip roast!  

A lean cut from the bottom sirloin, this economical choice is delicious when roasted with a rub and carved into thin slices to enjoy its rich, deep beefy flavor.  

You know,

nobody can ever

cook as good as

your Mama.

~ Paula Deen

You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:
You know, nobody can ever cook as good as your mama. Paula Deen
Read more at:


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

ᴍɪɴɴɪᴇ❣ 15 ʏᴇᴀʀs...

ᴍɪɴɴɪᴇ❣ 15 ʏᴇᴀʀs...
May 5, 2004...

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014



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