Do you ever wish you could just repeat a series of events over and over again?
That’s how this Fourth of July weekend was for me. Never have I realized just how blessed I am to be a part of two incredible families. Seriously, who gets lucky enough to not only have a great immediate family but marry into an awesome family as well?
My hand is up. Way up in the sky. Because after a U2 concert in Chicago, pool party with the hubby’s fam and a day at the lake with my fam, I could never feel more grateful for the moments I get to experience because of the lovely people that are in my life.
My mother-in-law even let me, miss crazy food blogger, take over her kitchen so I could make these knock-your-tastebuds-off, delicious mini trifles to share with you guys.
These babies — along with the crab leg we enjoyed to celebrate the fourth — were the cherry on top of our visit to Indiana. In this recipe, three decadent layers come together to form the ultimate dessert. The trifle layers are as follows: Canyon Bakehouse Brownie Bites, coconut whipped cream and salted caramel sauce. Combined, they make a dessert that is difficult to resist.
If you’d rather use a regular whipped cream in place of the coconut whipped cream, by all means go for it. But by all means, whatever you do stick with the Canyon Bakehouse Brownie Bites. (If your store doesn’t sell them, you can order online here.) As a recent gluten-free gal, these brownies changed my life. From the first bite I was in chocolate heaven. You know something is good when you can’t tell it’s gluten free.
These bites are so handy for snacking or entertaining because they save so much time! You can use them for trifles like today’s recipe, crumble them over ice cream, or simply eat them as is. My recommendation of course, would be to make these trifles. You and your guests will thank you.
Note: This is a “sponsored post.” Regardless, I only recommend products or services I use personally and believe will be good for my readers.
- [b]For the caramel sauce:[/b]
- 2 cups organic unrefined white sugar or cane sugar
- ½ cup water
- ¼ cup real maple syrup
- ½ cup coconut milk, full fat
- 2 tablespoons butter
- Pinch of sea salt
- [br][b]For the coconut whipped cream:[/b]
- 1 14-ounce can full fat coconut milk
- ¾-1 cup cup powdered sugar
- ½ teaspoon vanilla extract
- [br][b]For serving:[/b]
- 1 package Canyon Bakehouse Gluten Free Brownie Bites, crumbled
- ¼ cup smashed Gluten Free chocolate cream sandwiches, cream removed (cookie pieces only)
- Mini cordial glasses
- [b]For the caramel sauce: [/b]
- In a small saucepan over medium-high heat, bring the sugar, maple syrup and water to a boil, stirring well until the sugar is dissolved. Simmer over low heat until the syrup water is a deep amber color, about 20-25 minutes.
- Remove caramel sauce from heat. Stir in the coconut milk, butter and salt until combined. Let cool slightly before using.
- [br][b]For the coconut whipped cream:[/b]
- Chill coconut milk in the fridge for at least eight hours. Remove the can from the fridge and carefully remove the lid without tipping or shaking the can. Scrape out the top, thickened cream and discard the liquid.
- Place cream in a medium mixing bowl and beat for 30 seconds with a mixer until creamy. Add in vanilla and powdered sugar and mix until creamy and smooth – about 1-2 minutes.
- [br][b]To assemble the trifles: [/b]
- Place about 1 tablespoon of brownie bites at the bottom of each cordial glass. Evenly pipe or spoon a layer of coconut whipped cream onto each brownie. Add a layer of caramel sauce and then another layer of brownie and coconut cream. Repeats layers. Serve immediately.
[…] Salted Caramel Brownie Mini Trifles from Lauren Gaskill, Making Life Sweet […]