Southern Made Simple

Keeping things simple with a smidge of Southern charm

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Foolproof Chocolate Mousse

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This simple and foolproof version of chocolate mousse is a perfect Valentine’s Day treat! It’s rich, decadent and requires just a few ingredients. Jump down to the recipe to get started!

When it comes to sweetening up their Valentine’s Day, many folks prefer to keep things simple by reaching for the boxed heart shaped confections picked off of the supermarket shelf to share with their loved ones. Simplicity is the spice of life in many cases, and there is certainly nothing wrong with a little store-bought goodness to celebrate a special occasion! For many years I convinced myself to stick to the pre-packaged goodies in an effort to avoid over-complicating things. Sure, those Valentine’s Day recipes on the cover of the magazines in the checkout line were mouth-wateringly gorgeous, but I was certain making my own special dessert for my husband for Valentine’s Dat was just too hard.

Fool Proof Chocolate Mousse

But I’ve learned a few things throughout the years in my kitchen about how to create seemingly sophisticated dishes without all of the hoopla and fuss. I like to keep things simple around here for the sake of everyone’s sanity, but that doesn’t mean we can’t enjoy the finer things in life, right? Take this chocolate mousse, for instance. Do you know how easy it is to make a homemade chocolate mousse? It’s crazy simple – and best of all, you probably already have all of the ingredients needed to make it on hand.

Fool Proof Chocolate Mousse

Homemade chocolate mousse is a perfect dish to enjoy for Valentine’s Day, and anyone who takes a bite of this dessert will certainly think you spent a lot of time and effort to make it. The texture is dreamy, the amount of richness from the chocolate is perfect, and the tartness of the fresh fruit on top combined with the chocolaty goodness will give you heart-eyes bigger than a cartoon character – guaranteed!

You’ll want to make sure you have a double boiler on hand for this recipe. If you don’t have a double boiler, no worries! You can simply use a small metal bowl or pot submerged in a larger pot for the cooking process.

Here’s what you’ll need to make this foolproof chocolate mousse:

Fool Proof Chocolate Mousse
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Fool Proof Chocolate Mousse

Course: Dessert
Author: Southern Made Simple

Ingredients

  • 4 egg yolks
  • 1/4 cup white granulated sugar
  • 1 1/4 cup heavy whipping cream + 1/2 cup reserved
  • 1 cup semi sweet chocolate chips
  • 3/4 cup powdered sugar
  • Whipped cream, fresh fruit and/or sprinkles for garnish

Instructions

  • In a small metal pot, whisk together egg yolks, sugar and 1/2 cup heavy whipping cream
  • Place that pot inside a larger pot of simmering water (not quite boiling) and whisk egg mixture constantly until it has slightly thickened (About 7 or 8 minutes) *Make sure egg mixture reaches at least 160 degrees before removing from heat
  • Pour chocolate chips in a small bowl and microwave in 20 second increments, stirring each time until smooth and creamy
  • Add chocolate into egg mixture and stir until well combined. Set aside and allow to cool down to room temperature
  • In a large bowl, whip 1 1/4 cup heavy whipping cream with a hand mixer until it begins to thicken
  • Add in powdered sugar and continue to whip until it thickens to whipped-cream texture
  • Pour in 1/2 of whipped cream mixture into chocolate mixture and stir. Then slowly add in the chocolate mixture into the remaining whipped cream mixture and stir.
  • Divide chocolate mousse into small cups or containers and refrigerate for 3-4 hours until firm
  • Top with whipped cream, fresh fruit or sprinkles and serve chilled.

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Fool Proof Chocolate Mousse

I like to make this dessert the night before so that it has plenty of time to set in the fridge before serving. I typically choose to pipe the mousse into tiny serving glasses to make it look extra fancy, but certainly use whatever serving dish you have on hand. Frankly, it’d suit me just fine eating this stuff out of an old Country Crock butter tub found in the back of the cabinet. Whatever tickles your fancy!

Fool Proof Chocolate Mousse

Valentine’s Day dessert doesn’t have to be complicated. Go ahead and grab some eggs, heavy whipping cream, sugar and chocolate chips and make a little magic in the kitchen to share with your loved ones! This chocolate mousse is simply sophisticated, and it’s sure to be a must-make every year when Cupid comes to town. You can also spruce up this fool-proof mousse for any given holiday – just add gold sprinkles for St. Patrick’s Day, robin’s eggs for Easter, peppermint flakes for Christmas, etc. The possibilities are endless!

I truly hope your Valentine’s Day is filled with overflowing sweetness and love. From my kitchen to yours – Happy Valentine’s Day!


Looking for more Valentine’s Day recipes to try? Take a look at these – found right here on Southern Made Simple!

 Valentine’s Day Sugar Wafers | Strawberry Brownies | Chocolate Covered Cherry Pancakes | White Chocolate Dipped Strawberry Madeleines | Strawberry Milkshake Cookies

 

Christmas Carnitas

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When planning out your Christmas dinner menu, what foods typically come to your mind? A traditional southern Christmas dinner usually consists of ham or turkey, enough casseroles to feed a small army and an array of homemade desserts that will undoubtedly put you into a blissful food coma that can only be remedied by an afternoon nap on the couch. For most of us, Christmas dinner is deeply rooted with family traditions and heirloom recipes that have been passed down for many years. We tend to feel a little nostalgic as we pile on the ham and a second helping of dressing and green bean casserole onto our plate, knowing that these foods are always bringing us a little comfort and joy during the holiday season.

Christmas Carnitas

But what if I told you that it’s okay to switch things up a little bit? Hang with me here – I know that may sound a little bit crazy to some. The idea of not doing what you’ve always done may not sound nearly as exhilarating to others as it does to me, and I completely understand that. I love and respect family traditions, and nothing speaks truer to my heart than diving into a plate full of southern food during the holidays, but there’s an abundance of truth in the old saying “variety is the spice of life.”

Christmas Carnitas

I am certainly not suggesting that you ditch the family traditions, but rather add a little something unconventional or unexpected to your holiday menu! Many families find themselves having multiple holiday dinners with extended family, which can mean having the same or similar meals over and over again. In situations like this, I think it’s a great idea to switch things up a bit and serve something that may not typically be considered a traditional Christmas dinner. These Christmas Carnitas, for example, are perfect for feeding a small crowd and feature a beautiful variety of colorful and fresh ingredients that are perfect for the cheery holiday season!

Christmas Carnitas

Carnitas are very similar to a taco in how they’re served, but differ from traditional tacos in the cut of meat that is used. Carnitas are traditionally made using pork shoulder that is cooked low and slow, creating a beautiful fork-tender meat that nearly melts in your mouth. I chose to zhuzh this dish up a little and make the carnitas festive by only choosing Christmas colored toppings such as red and green bell peppers, fresh salsa, pico de gallo, jalapenos, cilantro and crumbled cotija or queso fresco cheese to resemble fresh fallen snow – something we don’t typically see too often here in Alabama!

Christmas Carnitas

The beauty of this meal is that the slow cooker takes care of the bulk of the work for you, freeing up more of your time to spend with family. Once you’ve got your pork shoulder simmering away in the slow cooker, all you’ll need to do is chop a few veggies and you’re good to go! Here’s what you’ll need to get started:

Ingredients:

For the carnitas:

4-5 lbs pork shoulder

1 1/2 cup vegetable or beef broth

1/2 cup orange juice

1/2 cup salsa

5 tsp minced garlic

1 Tbs salt

1 tsp black pepper

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne pepper

1 tsp oregano

For the toppings (think Christmas colors!):

Corn tortillas 

Red green bell peppers, diced

Fresh jalapenos

Cherry tomatoes, cut in half or diced

Pico de gallo or fresh salsa

Cilantro

Lime wedges

Guacamole 

Crumbled cotija or queso fresco cheese

Sour cream

Instructions:

Place pork shoulder into the slow cooker and pour wet ingredients over the meat. Sprinkle remaining herbs and spices over the pork shoulder, cover and cook on low for 8 hours. Prep your vegetables ahead of time by pre-slicing and dicing and arrange on a platter for people to easily build their own carnitas. When the pork shoulder is finished cooking, remove from slow cooker and drain off excess liquid. Place meat in a serving dish, shred and serve. Be sure to heat up the tortillas before serving as well!

Christmas Carnitas

My Christmas wish for you this season is that you get to spend quality time with your loved ones at the dinner table – especially after the unprecedented times we’ve been facing over the last year and a half. Fellowship, laugh, and enjoy a home cooked meal and the company of others, no matter if you’re serving up a traditional ham or turkey, or if you’re going a less-traditional route and cooking up something fun and unique. Food has such a magical way of bringing us all together to experience something wonderful that goes far beyond what’s on the plate, and that’s truly something to be excited about this holiday season. Merry Christmas and Happy New Year from my table to yours!

Labor Day Grilling: Mexican Street Corn

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This Mexican Street Corn is an easy and flavorful way to transform an ear of corn into something truly scrumptious – just in time for Labor Day!

Labor Day is a holiday that is often overlooked as a significant holiday, but there truly is much to celebrate on the first Monday in September each year. Labor Day was created to honor and celebrate the works and contributions of the American worker. America depends on the works of its citizens to be the great country that it is, and having a day to recognize not only the present day workers, but the hard work and sweat other Americans have put in before us to make our nation great is absolutely a day worth celebrating. Instead of cramming in a bunch of activities or knocking things off of our to-do lists, my family tries to relax and enjoy our time by firing up the grill, fixing up some of our favorite foods and fellowshipping with one another. 

Labor Day Grilling: Mexican Street Corn

Corn on the cob is a summertime staple in our house. Each year we plant a small crop of corn to fill our freezer, and preparing it on the grill is one of our favorite ways to enjoy it during the warmer months. When I was in the FFA during high school, one of the first things we learned was that corn is the only crop grown in all 50 states. If you look closely at the FFA emblem, you’ll notice that it’s actually a cross section of corn, symbolizing the unity of all 50 states through agriculture. Each time I sink my teeth into a juicy ear of corn, I think about the American farmer and the agricultural workers. Labor Day is the perfect time to tip our hats to the farmer who labors endlessly to supply the food on our tables, and if you’re firing up the grill this Labor Day weekend, I encourage you to take a moment and surround yourself with gratitude as you  enjoy the foods you eat.

Labor Day Grilling: Mexican Street Corn

While you can never go wrong with boiled corn, a pad of butter and a little salt, sometimes I love to really spruce it up and serve it street-style. Mexican street corn is typically served smothered with a creamy mayonnaise/sour cream based sauce with spices and fresh cilantro. It’s certainly different from the traditional way I grew up eating corn, but it’s colorful and vibrant flavors always leave me coming back for seconds and thirds!

 

Here’s what you’ll need to get started:

Labor Day Grilling: Mexican Street Corn
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Ingredients

  • 5-6 ears corn
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup finely crumbled cotija cheese (feta also works great with this recipe)
  • 1 tsp Tajin spice (you can also use chili powder)
  • 1/4 tsp cayenne pepper
  • 1/2 tsp freshly minced garlic
  • 1 Tbs diced pickled jalapenos (fresh works great as well)
  • 1/4 cup fresh cilantro + extra for garnish
  • 1/2 red onion
  • 1 small lime
  • butter

Instructions

  • Preheat grill to medium heat
  • Pull outer husks on ears of corn down to the base of the corn and remove the silks the best you can
  • Fold husks back over corn and submerge in a large bowl of water for 8-10 minutes
  • Remove corn from water and shake off excess water. Place corn directly on grill and grill for about 15-20 minutes, turning the corn every 5 minutes or so
  • During the last 5 minutes of grilling, add halved or quartered red onion and lime halves to the grill
  • While corn is grilling, add mayonnaise, sour cream, cotija cheese, garlic, spices, jalapenos and cilantro into a blender and blend until smooth
  • Remove corn from grill and peel back husks
  • Add a little butter to the corn, then spoon cilantro lime sauce on top
  • Garnish with diced grilled onion, fresh cilantro, extra cotija cheese and a squeeze of lime juice
  • Enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

 

When making Mexican Street Corn, we place the corn directly onto the grill in the husk. This way, it prevents the kernels from directly touching the grill and gives the corn a sort of steamed effect. To prepare corn this way, you’ll want to first pull the outer husks down to the base of the corn and remove the silks the best you can. Fold the husks back over the corn and submerge the ears of corn in a large bowl of water for 8-10 minutes. This will really help pull moisture into the corn to create perfectly juicy kernels. Remove the corn from the water and shake off any excess water. Place the corn directly on the grill (heated to a medium heat) and grill for about 15 to 20 minutes, turning the corn every 5 minutes or so. With just a few minutes remaining in the grill time, add half a red onion and a lime cut in half to cook on the grill.

Next – the creamy cilantro sauce! This is quite possibly my favorite part of this recipe. I’m always reaching for one more spoonful of this sauce to spread on my corn, and you can easily adjust the spice level to suit your own tastes. In a blender, combine mayonnaise, sour cream, cotija cheese, garlic, spices, jalapenos and cilantro. I prefer to blend this mixture until mostly smooth and all cilantro has broken down, but you can leave it a little chunky if you prefer. 

Labor Day Grilling: Mexican Street Corn

When the corn comes off of the grill, peel back the husks and spoon a helping of the creamy cilantro sauce on top. I like to dice up the grilled onion and sprinkle that over my corn, as well as add some extra crumbled cotija cheese and fresh cilantro. I then squeeze the lime over the ears of corn before devouring it.

If you’re kicking back this labor day weekend and plan on firing up the grill, give this Mexican Street corn recipe a try! It’s a delicious way to spruce up corn on the cob, and it also supports some of the most important laborers our great country has – the American farmer. Happy Labor Day! 

 

Father’s Day Breakfast: Bacon Bourbon French Toast Stacks

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What do you get a man that has just about everything? I always find myself scratching my head and asking myself this every year right before Father’s Day. My husband is a hard working man and the father of two little girls. He works tirelessly and loves endlessly, so picking out something special for him to celebrate his role as a father is important to me. He deserves the world, but I’m convinced if he tried to fit one more thing in that workshop of his, the room would bust at the seams and we’d have a big mess on our hands. He’s the king of gadgets and gizmos, and if he doesn’t have it in his shop, I can almost guarantee he’s got a part for it. And if you were to simply ask him, “Is there something special you’d like for Father’s Day?” he’d shrug, say he doesn’t know and that he doesn’t need anything. That’s always really helpful. 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

Even though I don’t usually receive a whole lot of clues about what the man wants, I’ve known him long enough to know that starting the day with a really nice breakfast is always guaranteed to make him smile. This tall stack of Bourbon Bacon French Toast is a Father’s Day favorite in our house, and the crispy layers of bacon paired with the bourbon or whiskey infused syrup make a really delicious combination! 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

I don’t know many people that don’t perk right up when they hear bacon sizzling in a pan. I use thick cut bacon in this recipe and make sure to cook extra in case there are any leftovers to enjoy the next morning. Bacon seldom makes it to the next day in our house, though. We really love bacon around here.  I also selected an artisan bread that was thick, fluffy and had a beautiful crust on the outside. It soaked up the egg mixture perfectly without making the bread too soggy. 

Father's Day Breakfast: Bacon Bourbon French Toast Stacks
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Ingredients

  • 8-10 slices bacon cooked
  • 8 slices artisan bread
  • 6 eggs
  • 3/4 cup whole milk
  • 1 1/2 Tbs whiskey or bourbon
  • 1/2 tsp vanilla
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 cup syrup
  • 1 Tbs whiskey or bourbon

Instructions

  • In a large bowl, combine eggs, milk, bourbon, vanilla, cinnamon and nutmeg and whisk together until well combined.
  • Preheat skillet or griddle to medium-low heat
  • Preheat oven to 350° F
  • Submerge 1 piece of bread into batter and allow to soak for about 30 seconds
  • Carefully remove bread and place on griddle. Cook for about 1 minute on each side
  • Set cooked french toast on a baking sheet. Once all french toast is cooked, place baking sheet in the oven and cook for about 12-15 minutes, or until french toast has become lightly golden and crispy around the edges
  • Layer pieces of cooked bacon throughout the stack of french toast when plating.
  • Combine 1/2 cup syrup with 1 Tbs bourbon and drizzle over pancakes. Serve immediately and enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

My husband prefers his French toast to be crispy on the outside, so I always pop them in the oven for about 15 minutes after I cook them on the griddle. This is optional, but it gives it a nice touch! You can also change up the amount of bourbon in this recipe or leave it out all together depending on taste preferences. I added a little whiskey to the egg batter, plus added a smidge to the syrup to give it a nice flavor. The amount in this recipe gives a pretty subtle flavor, so you can tone it down or turn it up as you please.

Father's Day Breakfast: Bacon Bourbon French Toast Stacks

Father’s Day falls on June 20th this year, so don’t forget to mark your calendars! Go ahead and stock up on the bacon and bread a few days in advance so you can sizzle up a nice tall stack of Bacon Bourbon French Toast for Father’s Day breakfast! Even if the father in your household is indecisive about what he wants for his big day, I can almost guarantee he wouldn’t be sad about sitting down to a plate of this French toast! 

Cream Cheese and Bacon Egg Salad

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Old fashioned egg salad isn’t for everyone. I totally get that. For me, egg salad falls into my “trust issues” category when it comes to food. I love egg salad, but I don’t love everyone’s egg salad. I’ve been to too many potlucks where I bit into a tiny triangular egg salad sandwich, only to find that whoever made it put something crunchy in it, like raw onions. The audacity.

Cream Cheese and Bacon Egg Salad

I’m teasing, of course. I know the way that I prefer my egg salad is not the same way that others might prefer it, but this particular post is to tell you about my absolute favorite way to eat egg salad, as it may be a little unconventional to some. If you want a sure fire way to hit a home run with your egg salad, you’ll need two things:

Cream cheese + Bacon

Real bacon. Not those artificial bacon bits. You’ll start with boiling your eggs, peeling and then separating the yolks from the whites. While the eggs are boiling, go ahead and get your bacon cooking. You’ll want to make sure when cooking your bacon that you don’t cook it to a crisp. You want the bacon to still be a little soft. It’s all fun and games until someone breaks a tooth hitting a piece of overcooked bacon in their egg salad. To quickly chop the bacon, I turn to these trusty herb shears to get the job done. If you don’t have a pair of herb shears in your kitchen, I highly recommend them!

Using a hand or a stand mixer, combine cooked egg yolks, softened cream cheese and softened butter until smooth. Next, add in mayonnaise, sweet relish and a little salt and pepper to taste. Next, fold in the bacon pieces and diced egg whites. Cover and chill for about an hour before serving. Here’s a free printable copy of my recipe if you’d like to give it a try!

(Note: This recipe is doubled to feed a larger crowd. Feel free to reduce the ingredients as you see fit.)

Cream Cheese and Bacon Egg Salad
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Cream Cheese and Bacon Egg Salad

Ingredients

  • 1 dozen hard boiled eggs peeled
  • 1 8oz package cream cheese softened
  • 4 Tbs salted butter softened
  • 6-8 slices bacon cooked until just slightly crispy and chopped into small pieces
  • 4 Tbs mayonnaise
  • 3 tsp sweet pickle relish more or less to taste
  • salt & pepper to taste

Instructions

  • After your eggs are boiled and peeled, slice each egg in half and place the yolks inside a large mixing bowl. Dice the egg whites and set aside.
  • Using a stand or a hand mixer, combine egg yolks, cream cheese and butter together until smooth.
  • Fold in remaining ingredients, making sure egg whites are folded in last.
  • Cover in an air tight container and refrigerate before serving
  • Serve on your choice of bread or crackers and enjoy!

Notes

This recipe is intended to feed several, so feel free to cut the recipe in half if you're just making enough for a few!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

My favorite way to eat this Cream Cheese and Bacon Egg Salad is on a fresh croissant from the grocery store bakery. You can usually find them fresh daily in 4-6 count packs. I also like to add a little lettuce to mine. Sometimes, though, I just prefer it with club or Ritz crackers. You can’t go wrong either way!

Cream Cheese and Bacon Egg Salad

Are you a fan of egg salad? (And completely out of curiosity – do you like onions in it? No shame, no shame!) If you’ve never tried egg salad with cream cheese and real bacon pieces in it, definitely give this Cream Cheese and Bacon Egg Salad a try! It’s a staple in my house during the summer months when sandwiches are on our lunch menu nearly every day!

Want to serve egg salad in a fun way? Add it along with a variety of different crackers to a summer charcuterie board, just like this one!

Corned Beef Patty Melt on King’s Hawaiian Bread

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This post was sponsored by King’s Hawaiian as a part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.

What makes a sandwich a truly good sandwich? Is it the quality of the ingredients? The combination of ingredients? Perhaps it’s sticking to the basics and not veering too far from the way it’s always been made, or maybe it’s adding a twist to a classic dish to elevate it and make it feel new. For me, the answer to that question lies somewhere in between all of those notions, but one thing is for certain; it always starts with the bread.
I’ve been a huge fan of KING’S HAWAIIAN® Bread since the moment I first sank in teeth into one of their delicious sweet rolls many years ago. If I’m being honest, I could eat half a pack of sweet rolls for a meal. That’s how good they are! So when I spotted their Original Sliced Hawaiian Sweet Bread on the shelves at my local Target, I filled my shopping bag with multiple loaves. Previously I had only had KING’S HAWAIIAN® rolls and slider buns, so the idea of making one of my favorite sandwiches and enjoying it between two beautiful pillows of sliced Hawaiian Bread sounded pretty amazing to me.
The panini press in our house gets a lot of love. There are few things I find quite as comforting as a hot sandwich filled with tender meat, gooey cheese and toasted buttered bread. With St. Patrick’s Day fresh on the brain this month, I whipped up these Corned Beef Patty Melts with a little bit of a twist. Traditional corned beef patty melts, or Reuben sandwiches are made with sauerkraut, but I love to add a fresh element to mine by using angel hair cabbage for an added crunch. Rye bread is also typically used when making Reubens, but making them with KING’S HAWAIIAN® Bread really took this sandwich to a whole new level!
Making hot sandwiches using KING’S HAWAIIAN® Bread has been a great way to warm up as the cold of winter begins to exit out area and spring arrives. It’s absolutely irresistible any way you slice it, and I truly believe every sandwich is better when you make it with KING’S HAWAIIAN® Bread!
If you’re looking for a simple and satisfying sandwich melt to sink your teeth into, here’s a printable version of my recipe if you’d like to give it a try! 
Corned Beef Patty Melt on King's Hawaiian Bread
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Ingredients

For the Corned Beef

  • 3-4 lb corned beef brisket with seasoning packet
  • 1/2 medium onion quartered
  • 2 cups water

For the Sandwiches

  • 1 loaf KING'S HAWAIIAN® Original Sliced Sweet Bread
  • Corned Beef Brisket - cooked and sliced
  • 1 package sliced swiss cheese
  • fresh angel hair cabbage or sauerkraut if preferred
  • Russian or Thousand Island for serving

Instructions

For Corned Beef Brisket:

  • Using a pressure cooker, add corned beef, onion, seasoning packet and 2 cups water to pressure cooker, seal properly and cook on high pressure for 1 hr 30 minutes
  • Allow pressure to release naturally, then remove corned beef brisket onto a serving plate and allow to rest before cutting. Be sure to cut the brisket diagonally against the grain to avoid the meat becoming stringy.

For the Sandwich:

  • On a slice of Sliced Hawaiian Bread, smear a thin layer of either Russian or Thousand Island dressing, followed by a slice of swiss cheese, corned beef, cabbage (or sauerkraut) and another piece of bread.
  • Lightly butter the outside of the bread and place in a panini press or cook in a pan on the stove until the bread is golden and toasted and the cheese is melted
  • Serve immediately with chips, a pickle and a little extra dressing for dipping

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

What makes a sandwich truly great in your eyes? Is it the ingredients? Is it the bread? Maybe it’s somewhere in between. Next time you’re at Target, swing by the bread aisle and grab a loaf or two of KING’S HAWAIIAN® Original Sliced Hawaiian Sweet Bread to elevate all of your sandwiches to a new level! Also be on the lookout for new Honey Wheat Sliced Bread when it launches at Target this coming April! 

Strawberry Cheesecake Brownie Trifles

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This shop has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #sweetnessrevolution

We’re finally rounding the corner on our final weeks of winter, and each day when I go outside I can feel the warmth and promise of spring on my skin. Spring is such a glorious season filled with growth and newness, and one of my favorite ways to celebrate the arrival of spring is to support local farmers as they bring out their bundles of fresh produce grown in our area.

There is something so euphoric about sinking your teeth into a fresh, plump, and juicy strawberry. One bite sends me daydreaming of all the glorious fruits my family will be enjoying as we march onward into spring and summer. This weekend when I was reaching for my carton of strawberries in the refrigerator for a little pick-me-up snack, I had a pretty sweet idea for a way to “level-up” my love for strawberries with simple and decadent dessert – these no-bake Strawberry Cheesecake Brownie Trifles!

No-bake cheesecake trifles are a simple dessert that requires minimal effort, so they’re easy to whip up, easy to serve, and fun to eat! I start with a bottom layer of cubed brownies, followed by a layer of cheesecake filling, topped with fresh strawberries, a simple strawberry compote, and a smidge of whipped cream on top! My not-so-secret weapon to making this dessert extra delicious is Truvia® Sweet Complete® Granulated All-Purpose Sweetener​ in the brownies and strawberry compote, and Truvia® Sweet Complete® Confectioner’s Sweetener​ in the cream cheese filling. You can find both of these products online or in-store at your local Publix!

Perhaps one of my favorite things about using Truvia® Sweet Complete® Granulated Sweetener​ in my baking is that it measures cup-for-cup with sugar for replacement in any recipe. It’s sweetened with stevia, is Keto-friendly, and contains zero calories per serving, making it a perfect option for sweetening your coffee, tea, or baking and browning in your favorite treats!

For the base of these Strawberry Cheesecake Brownie Trifles, I started with making a delicious brownie sweetened with Truvia® Sweet Complete® Granulated Sweetener​ and just 1/2 cup of milk chocolate chips to keep the sugar content of the brownies relatively low. I love using this brownie recipe when creating layered desserts because they make a firmer brownie instead of one that is super gooey and fudgy, making them perfect for dicing into cubes and maintaining their structure when layering cream cheese on top!

Once the brownies were out of the oven, I allowed them to cool before cubing. I then added a small handful of cubed brownie pieces into the bottom of a small serving jar. To make the cream cheese filling, I combined two 8 oz packages of softened cream cheese, 1 1/2 cup Truvia® Sweet Complete® Confectioner’s Sweetener​ and 1 1/2 teaspoon vanilla extra and blended until smooth and creamy.

Truvia® Sweet Complete® Confectioner’s Sweetener​ also measures and sweetens just like regular confectioners sugar in all of your favorite recipes, making it a perfect option if you’re looking to reduce the amount of traditional sugar used in your recipes. Once the cream cheese mixture was complete, I added it into a piping bag and piped a thick layer on top of the brownie pieces in the serving jar.

Next, I diced a small handful of fresh strawberries to add on top of the layer of cheesecake filling. The “icing on the cake” is this simple strawberry compote I whipped up to pour on top of the fresh strawberries. I make this same strawberry compote frequently on the weekends to serve on top of pancakes, waffles, and fresh pound cake!

To make the compote, simply add 2 cups fresh diced strawberries into a saucepan, followed by 1/2 cup Truvia® Sweet Complete® Granulated Sweetener​, 1/4 cup water, 1/2 tsp vanilla extract, and 1 tsp cinnamon. Bring the mixture to a boil, then reduce the heat and allow it to simmer for 12-14 minutes, making sure to stir frequently. This process will break down the sugars in the strawberries, making a thick syrup-like concoction that pairs perfectly with these Strawberry Cheesecake Brownie Trifles!

Once you layer a little strawberry compote on top, you can garnish the dessert with a little whipped topping if you like! Here’s a full version of the recipe if you’d like to give it a try:

Strawberry Cheesecake Brownie Trifles
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Strawberry Cheesecake Brownie Trifles

Ingredients

For Brownies:

  • 10 Tbs salted butter melted
  • 1 cup Truvia® Sweet Complete® Granulated All-Purpose Sweetener
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/2 cup melted milk chocolate chips
  • 3/4 cup all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tsp salt

For Cheesecake Filling:

  • 2 8oz packages cream cheese softened
  • 1 ½ cup Truvia® Sweet Complete® Confectioner's Sweetener
  • 1 ½ tsp vanilla extract

For Strawberry Compote:

  • 4 cups fresh strawberries diced and divided
  • ½ cup Truvia® Sweet Complete® Granulated Sweetener
  • 1/2 tsp vanilla extract
  • ¼ cup water
  • 1 tsp cinnamon

Instructions

For Brownies:

  • Preheat oven to 350°F and spray an 8x8 baking dish with nonstick cooking spray
  • In a large microwave safe bowl, melt butter completely and whisk in 1 cup Truvia® Sweet Complete® Granulated Sweetener
  • Add in eggs and vanilla and whisk thoroughly
  • Fold in melted chocolate
  • Using a rubber spatula, gently fold in flour, cocoa powder and salt until just combined, being careful not to overmix.
  • Pour into greased baking pan and bake for 30 minutes.
  • Remove from oven and allow to cool before cutting into cubes to assemble strawberry cheesecake brownie trifles.

For Cheesecake Filling:

  • Using a mixer, beat together all ingredients in a large bowl until well combined. Transfer mixture into piping bags and pipe a thick layer on top of brownie pieces in the serving jar
  • Set in the refrigerator for 15-20 minutes to allow the mixture to firm back up before adding the next layer.
  • Dice about 2 cups worth of fresh strawberries and add a handful on top of the cheesecake filling in each serving glass.

Strawberry Compote:

  • Add only 2 cups worth of the diced strawberries to a medium saucepan and add all remaining ingredients. Bring to a boil.
  • Reduce heat and allow to simmer 12-14 minutes, being sure to stir occasionally. Sauce will gradually thicken and become syrup-like.
  • Remove from heat and allow to cool briefly
  • Add remaining 2 cups of fresh strawberries on top of the layer of cheesecake filling, followed by a spoonful of strawberry compote.
  • Garnish with whipped topping and serve.

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Coupon Alert:

Next time you head out to your local Publix, make sure you grab this money-saving coupon! Right now, you can save $1.50 on any ONE (1) package of Truvia® Stevia Sweetener​. Offer valid 3/18 – 4/15.

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These Strawberry Cheesecake Brownie Trifles are the perfect way to ring in the spring season, and swapping out traditional sugar and replacing it with Truvia® Sweet Complete® Sweeteners​ makes for a winning combination in my book! You can find both Truvia® Sweet Complete® Granulated Sweetener​ and Truvia® Sweet Complete® Confectioner’s Sweetener​ in the baking aisle at your local Publix, so be sure to grab that coupon before your next shopping trip!

What will you be sweetening this spring with your Truvia® Sweet Complete® Sweeteners​? Leave a comment below and share the love!

Corned Beef & Cabbage Egg Rolls

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St. Patrick’s Day has been heavy on my brain for the last few weeks, and last weekend I decided to do a little fusion of Irish and Asian cuisine when I made these scrumptious Corned Beef & Cabbage Egg Rolls! They’re very similar to a classic reuben, only wrapped up and fried to golden perfection and dipped in a little thousand island!

Corned Beef & Cabbage Egg Rolls

Y’all already know how I feel about egg rolls. You’ve seen them quite a few times here on Southern Made Simple! (Cajun Dirty Rice Egg Rolls, BBQ Egg Rolls, Taco Egg Rolls, Sweet Potato Casserole Egg rolls – just to name a few!) I’m not sure what my fascination is exactly, but I just can’t get enough of them. They’re a great appetizer that you get to eat with your hands, and honestly what’s not to love about that?!

Corned Beef & Cabbage Egg Rolls

Usually during this time of year you can find corned beef brisket for a pretty good price in the supermarkets. My friend Kathleen over at Grits and Gouda has a wonderful and simple tutorial for how to cook your corned beef in the Instant Pot, which is exactly how I cooked mine to make these corned beef & cabbage egg rolls! 

Corned Beef & Cabbage Egg Rolls

To make these egg rolls, simply prepare the brisket and allow it to cool. Shred the brisket as finely as you can, then layer a small amount onto an egg roll wrapper, followed by a layer of shredded swiss cheese and then a layer of shredded angel hair cabbage. Roll it all up, drop it in the fryer for a few minutes and voila! 

Here’s a printable version of the full recipe if you’d like to give it a try:

Corned Beef & Cabbage Egg Rolls
Print Recipe Pin Recipe

Corned Beef and Cabbage Egg Rolls

Ingredients

For Corned Beef Brisket:

  • 3-4 lbs Corned Beef Brisket + seasoning packet included with corned beef
  • 1 medium onion sliced
  • 2 cups water

For Egg Rolls:

  • 1 package egg roll wrappers you can find these in the produce section
  • 1 bag shredded angel hair cabbage
  • 2 cups shredded swiss cheese
  • Shredded corned beef brisket
  • Thousand Island for dipping
  • oil for frying

Instructions

For Corned Beef Brisket:

  • To prepare the corned beef brisket, I use my Instant Pot. Place brisket inside Instant pot and pour water, seasoning packet and onion on top. (If you don't want to use an Instant pot, prepare the brisket according to package instructions if available)
  • Secure lid and make sure the valve is set to seal.
  • Set Instant Pot to manual high pressure and cook for 1 1/2 hours
  • Allow the Instant Pot to release pressure naturally for roughly 15 minutes, then do a quick release.
  • Remove brisket to a cutting board or large plate and allow to rest until mostly cool.
  • Shred the brisket with a fork, and then use a knife to cut the shredded meat into smaller portions to make wrapping in an egg roll wrapper easier.

To Assemble Egg Rolls:

  • Preheat oil in deep fryer to 350 F
  • Lay egg roll wrapper sideways with one corner pointing towards you.
  • About 1/4 of the way up the egg roll wrapper, layer a small portion of shredded corned beef, followed by shredded swiss cheese and then shredded cabbage. Be careful not to overfill. Roll the wrapper carefully, tucking in sides midway through the roll. Seal edges with either water or an egg wash.
  • Start by frying just one egg roll at a time - submerge egg roll in preheated oil for 4-5 minutes, turning once during cook time.
  • Remove from oil and transfer to wire rack to drip off excess oil. Cut into egg roll to make sure it is fully cooked all the way through. If not, adjust your cook time slightly.
  • Fry remaining batch of egg rolls and serve with Thousand Island sauce or your favorite dipping sauce. Enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

Corned Beef & Cabbage Egg Rolls

If you have extra egg rolls left over, I’ve found that they reheat best when popped in an air fryer for a few minutes. I like to dip mine in thousand island dressing, but Russian dressing or even a BBQ sauce would be a great option! While this dish isn’t truly an Irish dish, it’s still a fun little twist on the classic Irish Corned Beef and Cabbage dish, and it’s a perfect appetizer to serve for your St. Patrick’s Day celebration! 

Looking for a few more St. Patrick’s Day inspired dishes? Here’s a few you might like!

Irish Soda Bread | Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce | Bailey’s No Bake Cheesecake Trifles |  Shamrock Sugar Cookies | St. Patrick’s Day Sugar Wafers | St. Patrick’s Day Snack Crafts for Kids

Bailey’s No Bake Cheesecake Trifles

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These Bailey’s No Bake Cheesecake Trifles are a wonderful way to ring in St. Patrick’s Day! With a hint of Bailey’s Irish Cream and a few sprinkles on top, what’s not to love? 

Bailey's No Bake Cheesecake Trifles

Earlier last week I shared a scrumptiously indulgent breakfast using traditional Irish Soda Bread and transformed it into a bread pudding using Bailey’s Irish Cream Liqueur. St. Patrick’s Day is something I’m leaning a little more into these days. I’ve been finding so much joy and value in learning about my heritage and Irish culture, and my favorite ways to do that are through music and food. 

And speaking of Irish music, I highly recommend giving the song The Rattlin’ Bog a listen. It’s a classic Irish song that’s been around for what seems like forever. Be warned – it’s insanely catchy, so you might get it stuck in your head for days. My kids have been bouncing off of the walls for days chanting it. 😉 

Bailey's No Bake Cheesecake Trifles

Since I had the bottle of Bailey’s on hand from my previous recipe, I decided to give it a whirl in a no-bake cheesecake dessert. No bake cheesecakes are my jam. I especially love serving them in these small little parfait jars that I found on Amazon. They’re a perfect small-sized portion for an indulgent treat such as these! 

Bailey's No Bake Cheesecake Trifles

I start with a layer of crushed ginger snaps. You can use crushed graham crackers, but I really love the bite of ginger paired with the liqueur. The cream cheese mixture is simple – 2 bricks of cream cheese, 1 1/2 cup confectioners sugar and 1/4 cup Bailey’s. Spoon a small amount of gingersnap crumbs into the bottom of the serving glasses. Then pipe the cream cheese filling into the jars and set in the refrigerator for a bit to firm back up. Top with whipped topping and a few sprinkles and you’ve got a sweet St. Patrick’s Day treat! 

Here’s a free printable copy of my recipe if you’d like to give it a try! 

Print Recipe

Bailey's No Bake Cheesecake Trifles

Ingredients

Bottom Layer Crust

  • 20-25 ginger snaps crushed
  • 4 Tbs butter (I use Kerrygold Pure Irish Butter) melted

Cream Cheese Filling

  • 2 8 oz packages cream cheese softened
  • 1 1/2 cup confectioners sugar
  • 1/4 cup Bailey's Irish Cream Liqueur

Instructions

Crust:

  • Using a blender or food processor, pulse ginger snaps until just slightly course
  • Pour melted butter over crumb mixture and stir
  • Spoon crumb mixture into the bottom of serving glasses and press lightly to compact

Cream Cheese Mixture:

  • Using a mixer, beat together all ingredients in a large bowl until well combined. If mixture it too liquidy, add a little more confectioners sugar.
  • Transfer mixture into a piping bag and pipe a thick layer over ginger snap crumbs
  • Refrigerate until cream cheese mixture firms back up - about an hour
  • Top with whipped cream, sprinkles or caramel sauce
  • Enjoy!

Tried this recipe?

Tag me on Instagram: @SouthernMadeSimple or use the hashtag #SouthernMadeSimple and share your love of southern cuisine!

By the way, here’s that recipe for  Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce that I mentioned earlier. If you have a little Bailey’s left over, use it to make this dish for an extra sweet breakfast! Irish Soda Bread Pudding with Bailey's Caramel Cream Sauce

Looking for more delicious Irish inspired recipes to celebrate St. Patrick’s Day? Check out these posts found right here on Southern Made Simple! 
Irish Soda Bread | Irish Soda Bread Pudding with Bailey’s Caramel Cream Sauce | Shamrock Sugar Cookies | St. Patrick’s Day Sugar Wafers | St. Patrick’s Day Snack Crafts for Kids

How will you celebrate St. Patrick’s Day this year? Do you have a favorite way of celebrating? Will you be adding these Bailey’s No Bake Cheesecake Trifles to your menu?  Leave a comment below and share the love! 

Celebrating National Peanut Month – Peanut Snack Board

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Growing up right next door to the peanut capital of the world in the wiregrass region of Alabama, I’m no stranger to the importance of peanuts and the impact they have had in our great state. I am the proud granddaughter of a peanut farmer who farmed peanuts in Dale County for over 65 years, starting at the young age of 13. My hometown of Enterprise, AL has a statue seated in the center of downtown dedicated to the boll weevil, which crippled the cotton industry and forced farmers to turn to peanuts in order to keep their farms and families alive. The growth of peanut production had a profound impact on the economy, and now approximately half of all peanuts produced in the United States are grown right here in Alabama.

Peanut Snack Board

March 1st kicks off National Peanut Month, and what better way to celebrate the crop that turned our state around than with a peanut-themed snack board filled to the brim with all sorts of peanut concoctions and confections! My family loves to make snack boards on the weekend and graze on them all throughout the day. Making a peanut-themed snack board is perfect for getting a good dose of protein and many other nutrients. Peanuts are actually considered a superfood as they deliver superior health benefits in a very small serving. In fact, studies have shown that small amounts of peanut consumption has been associated with a reduced risk of cancer, diabetes and heart disease. Grabbing a handful of lightly salted peanuts to snack on is an excellent choice for your health, and indulging in the goodness of creamy peanut butter cup or peanut butter cookie is certainly good for the soul!

Sugar Roasted Peanuts

Included in my peanut-themed snack board are peanuts served 4 ways: boiled, roasted, sugar roasted and parched. Each way is deliciously different from the next, and it offers a little something for everybody to accommodate their taste preferences. Boiled peanuts are certainly the way to my heart and will always take first prize in my book, but sugar roasted peanuts come in at a respectable second. 

Instant Pot Boiled Peanuts

Also included in my peanut-themed snack board is an assortment of peanut goodies, such as peanut butter cookies, peanut butter cups, peanut butter flavored cereal, various peanut candies and a small bowl of peanut butter to spread on graham crackers. Adding a small bowl of jelly to the board is also a fun idea and allows snackers to make their own mini PB&J crackers!

Peanut Snack Board

I’ve always felt that peanuts are a part of my DNA. There’s just something so euphoric about pulling fresh peanuts off the vine, cracking open a parched peanut at a ball game, or dropping a batch of green peanuts into a pot to boil. I’ll always remember the amazing smell of the peanut mills driving through my hometown growing up, and I’ll always be grateful for the impact they had on my grandfather’s family as the years went on. 

Peanut Snack Board

Throughout the month of march, I encourage you to intentionally incorporate peanuts into your diet and to scope out ways to support local farmers and purchase peanuts grown right here in Alabama. It may not be harvest season, but you can still shop local and benefit Alabama farmers by visiting your local co-op to find a variety of peanuts to stock your own peanut-themed snack board!