girl. Inspired.

travel, food, design

  • TRAVEL
  • FOOD
    • Breakfast
    • Breads
    • Main Course
    • Desserts
    • Drinks
    • Soups|Salads|Side Dishes
    • Sauces|Dips|Salad Dressings
    • Cake Decorating
      • Inspiration and Ideas
      • Tips and Tutorials
  • Design
    • Craft/DIY
    • Sewing
      • Patterns and Tutorials
      • Pattern and Product Reviews
      • Sewing Ideas and Inspiration
    • Parties
  • Blog
  • About
    • Privacy Policy
  • Subscribe

Strawberry Cheesecake Trifle – Simple and Sweet

April 29, 2022 by girlinspired Leave a Comment

This Strawberry Cheesecake Trifle layers the soft textures of cake and creamy cheesecake pudding interspersed with sweet juicy red strawberries! Just thinking about it makes my mouth water!

This is the absolute perfect dessert to showcase summer ripened strawberries. It’s light and refreshing and most of this trifle can be prepared in advance.

Strawberry Cheesecake Trifle assembled in a glass bowl atop a white marble surface

This strawberry trifle recipe was a HUGE hit with my family. We do love trifles – my Bailey’s Chocolate Cheesecake Trifle and Easter Trifle are other layered favorites, but I’ve never seen my kids demolish a trifle as quickly as they did with this one!

Like us, I think you will be making this trifle dessert not only during summertime but throughout the year!

Strawberry cheesecake trifle in a glass bowl, atop a white marble surface with fresh strawberries and dessert spoons in the background

Table of contents

  • What is Strawberry Cheesecake Trifle?
  • Variations and Substitutions
  • FAQs
  • Tips for Making Strawberry Cheesecake Trifle
  • More Delicious Cheesecake Recipes To Try

What is Strawberry Cheesecake Trifle?

Strawberry Cheesecake Trifle takes a classic trifle recipe with traditional dessert layers and adds a cheesecake twist by including cream cheese and instant cheesecake pudding mix. We use a strawberry sheet cake and cut it into fluffy luscious pieces, then layer the cake with a creamy sweet cheesecake filling and fresh strawberries. The whole trifle is topped with pillows of fresh whipped cream, ensuring every bite is absolutely scrumptious.

Variations and Substitutions

  • You can use canned strawberries (drained) or frozen strawberries instead of fresh strawberries if needed. Be sure to completely thaw and drain any excess liquid if you use these options, as the liquid will make the cake soggy. Canned strawberry pie filling might be the best option if you do not have fresh strawberries available.
  • Make this trifle gluten-free by using a gluten-free cake mix.
  • Whip up a cheesecake trifle using a different fruit such as blueberries or blackberries and opt for a vanilla cake mix.
  • Instead of vanilla extract, feel free to use a teaspoon almond extract.
strawberry cheesecake trifle up close with a hand and spoon scooping a serving.

FAQs

Can I Make My Trifle In Advance And What Is The Best Way To Store It?

Yes, this trifle can be made several hours in advance but I’d suggest leaving off the last dollops of whipped cream with piled berries until just before serving. Fresh whipped cream doesn’t typically hold its shape for a long time and this will also allow you to cover the trifle with plastic wrap without it sticking to any whipped cream.

Once partly assembled and covered, this strawberry cheesecake trifle can be refrigerated for no more than 3 days otherwise you will have a stale and soggy dessert.

Can I Freeze This Strawberry Cheesecake Trifle?

I wouldn’t suggest freezing this strawberry cheesecake trifle as the cream cheese mixture won’t hold up in the freezing and thawing process and will ruin this dessert. 

If you want to save some time, consider slicing the strawberries (a day in advance), baking the sheet cake (cakes can be wrapped and frozen up to 2 weeks in advance), or mixing up the cream cheese mixture (a day in advance.). Store these components separately for quick assembly just before serving.

Tips for Making Strawberry Cheesecake Trifle

  • Heavy cream can be halved and the rest of the required portion made up with milk. This will result in the cream being a little lighter and thinner. 
  • Cheesecake pudding mix can be successfully substituted with vanilla or white chocolate instant pudding mix.
  • It is imperative when mixing the cream and pudding mix together, to drizzle the cream into the pudding mix to prevent lumps from forming. It’s always difficult to make a perfectly creamy consistency from a lumpy mixture.
  • When it comes to layering the cream and the strawberries, you can either spread a layer of cream followed by a layer of strawberries or mix the cream and the strawberries together and place it in one go as a complete layer. 
  • If you are watching your calorie intake you can substitute the whipped cream for light Cool Whip and you can also use a sugar-free pudding mix.
  • In place of using a cake mix, you can make your own cake from scratch (strawberry or vanilla flavored) or even pound cake.
  • Cake well wrapped and sealed in the freezer for future trifle making is such a convenience when you don’t seem to have enough time. Take it out to thaw overnight in the refrigerator and bring it to room temperature before assembling all the ingredients.
  • Strawberry jelly is a great addition to this trifle. Simply prepare the jelly, and pour it into your trifle bowl, letting it sit in the refrigerator for several hours or until set. Once the jelly is set, continue with assembling the remainder of the layers.
  • Choose your bowl carefully. A glass bowl gives the best and most spectacular visual appeal and the depth of the bowl is crucial as to how many layers you can build. 

More Delicious Cheesecake Recipes To Try

  • Lemon Cheesecake
  • Brownie Bottom Cheesecake
  • The Most Delicious No-Bake Cheesecake
Strawberry cheesecake trifle in a glass bowl atop a white marble surface with fresh strawberries in the background

Strawberry Cheesecake Trifle

Strawberry Cheesecake Trifle layers textures of cake, soft creamy cheesecake and pudding mix interspersed with sweet juicy red strawberries! Just thinking about it will make your mouth water!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 10
Calories: 659kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 strawberry cake use a cake mix and bake in a 9×13 baking dish for ease, cooled completely
  • 8 oz. cream cheese softened
  • 1 tablespoon vanilla extract
  • 1 – 3.4 oz. package of instant cheesecake pudding mix unprepared
  • 3 ½ cups heavy whipping cream divided
  • ¾ cup powdered sugar divided
  • 2 pounds fresh strawberries stems removed and sliced

Instructions

  • Remove cooled cake from baking dish and slice into ¾”-1” cubes. Set aside.
    Baked strawberry cake that's sliced into cubes, placed on a wooden board atop a white marble surface with fresh strawberries and cloth in the background
  • In a large mixing bowl, use a hand mixer to beat together the cream cheese and vanilla extract until smooth.
    Bowl of cream cheese and extract mixed with an electric mixer with cubed cake and fresh strawberries in the background, cloth in the bottom left corner
  • Beat in the pudding mix until fully combined – the mixture will be thick and lumpy.
    Cheesecake instant pudding mixed into the cream cheese mixture with cubed cakes and fresh strawberries in background, atop white marble surface, cloth in the left bottom corner
  • Slowly drizzle in 1 ½ cups of the heavy cream, beating on low constantly and fully incorporating each drizzle of cream (about ⅛ cup at a time) before adding the next drizzle.
    Heavy cream added to the cream cheese pudding mixture with cubed cake and fresh strawberries in background, atop white marble surface
  • When the cream cheese/pudding mixture is smooth and creamy, add in ½ cup of powdered sugar and beat until combined.
    Powdered sugar added to the cream cheese and pudding mixture with cubed cake and fresh strawberries in background, atop a white marble surface, cloth in the bottom left corner
  • Add fresh strawberries to the mixture, reserving about 1 cup of the strawberries for the top of the trifle.
    Fresh strawberries added to the cheesecake mixture with cubed cake and strawberries in the background, atop a white marble surface, cloth in the bottom left corner
  • Build the trifle by layering ⅓ of the cake cubes, then about ½ of the strawberries and cream mixture, another layer of cake pieces, the remaining strawberry mixture, and then the final cake pieces.
    Assembling the layers of the trifle in a glass bowl atop a white marble surface with cubed cake and fresh strawberries in the background
  • In the bowl of a standing mixer (or you can use a hand mixer), use the whisk attachment to beat the remaining two cups of heavy cream until soft peaks begin to form. Add remaining ¼ cup of powdered sugar and continue beating until the whipped cream forms stiff peaks.
    Heavy cream whipped in a glass bowl, atop white marble surface with cubed cake and strawberries in the background
  • Mound or pipe big dollops of the whipped cream around the top of the trifle. Pile the reserved strawberry slices in the center. Pipe one more dollop of whipped cream in the center and top with a halved strawberry with stem still attached (or decorate as desired).
    Dollops of whipped cream and fresh sliced strawberries added to the top of the trifle
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

Once assembled, let the trifle “set” in the fridge for about 4 hours to allow flavors to penetrate each layer. Then serve well chilled.

Nutrition

Calories: 659kcal | Carbohydrates: 66g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 117mg | Sodium: 559mg | Potassium: 250mg | Fiber: 2g | Sugar: 47g | Vitamin A: 1540IU | Vitamin C: 54mg | Calcium: 172mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes

Starburst Alcohol Drink that is Fruity and Fun

April 25, 2022 by girlinspired Leave a Comment

Get ready for another fun and vibrant boozy cocktail inspired by popular fruity candies! This pink Starburst cocktail is made from dissolving Starburst fruity candy in vodka or rum. Then the Starburst flavored liquor is added to a tall cocktail glass packed with ice, fruit juice, and soda. 

several glasses filled with Pink Starburst Alcohol Drink Starburst candy on marble countertop

It’s a fantastic party drink to make ahead of time since you need to give the candied alcohol about a day for mixing, meaning that you only need a total time of 10 minutes to assemble these festive-looking alcoholic drinks for your guests to enjoy and rave about!  

And if you’re looking for another fruit candy-inspired drink, make sure to try my Jolly Rancher Cocktail recipe!

starburst alcohol drink served in three short glasses with pink starburst candy skewered as a garnish in each cocktail and candies on the white marble surface as decoration

Table of contents

  • What Is A Starburst Cocktail?
  • Variations and Substitutions
  • FAQs
  • Tips For Making This Starburst Alcohol Drink
  • More Boozy Beverages You’ll Love

What Is A Starburst Cocktail?

A Starburst cocktail gets its name from the fruity Starburst candies! Much like my Jolly Rancher Cocktail, to make a Starburst cocktail you simply dissolve the candies in alcohol (in this case, either vodka or rum) in a mason jar and then assemble your cocktails with the remaining liquid ingredients and ice to enjoy a fruity, candy-inspired alcoholic beverage!

overhead of ingredients for Starburst cocktail including bottle of Tito's vodka, strawberry kiwi Snapple, Sprite, orange juice, Starburst candies, and food coloring

Choose whichever color candy or fruity flavor you like when making your Starburst cocktail. There’s a wide range of fruity chew flavors to choose from such as the pretty strawberry Starburst candies! The drink WILL take on the flavor of the candy that you choose.

Glass jar on a white marble countertop with Starburst candies and vodka inside

Variations and Substitutions

You’ll actually be amazed by what you can do with your candied alcohol! Use it as a base for making these great alcoholic beverages:

  • For a Starburst Slushie: Add crushed ice to your drinking glass instead of ice cubes and pour the candied alcohol with juice and soda over the ice. Serve individual slushies with a striped straw. This is a great summer party idea for the adults while the kids get to enjoy the non-alcoholic version.
  • For Starburst Punch: Multiply your ingredient quantities and serve it in a punch bowl or pitcher instead of individual drinking glasses. Another great idea for a party. 
  • For Starburst Jello Shots: Use Starburst gelatin (aff) mixed with boiling water until dissolved and then add in 1/2 cup vodka/rum and 1/2 cup cold water. Pour into plastic shot glasses and chill overnight or for at least 4 hours.
Several glasses from above filled with Pink Starburst Alcohol Drink on marble countertop

FAQs

How Should I Store This Starburst Alcohol Drink?

The candied alcohol of vodka or rum mixed with the Starburst candies can be stored in an airtight glass jar or container in the refrigerator for up to 5 days.

When you’re ready to serve your cocktails, simply add the ice, candied alcohol, juice, and soda. 

I wouldn’t suggest trying to freeze your candied alcohol as a storage method if you use vodka. Firstly, vodka doesn’t freeze solid in most freezers due to its very low freezing point, and secondly, storing vodka in the freezer can potentially mask the alcohol’s subtle flavors, depending on what you’re using. 

If you use rum for the candied alcohol mixture and want to store this in the freezer then you could do so by freezing it in an ice tray or in a freezer-safe jar or container for up to 6 months.

Can I Make A Non-Alcoholic Version Of This Starburst Cocktail?

Yes, of course! Whether you want to make a kid-friendly version or you’re catering for adults that don’t drink, it’s as simple as omitting the vodka/rum from the ingredients. 

Instead of dissolving the fruit candies with the alcohol, use boiling water to dissolve the Starburst. Cool the solution completely. Then assemble your non-alcoholic Starburst drink according to my recipe directions but without the vodka/rum, of course!

Tips For Making This Starburst Alcohol Drink

  • I have tried various pink juice combinations for the best tasting Starburst cocktail and Strawberry Kiwi was definitely a favorite since it allows the flavor of the candies to come through better than when using other juices. 
  • If you don’t enjoy orange juice then you can leave it out although I think it does add a little extra flavor to the drink. 
  • While the various ingredients listed will result in a pretty pink cocktail, I do suggest that you also add the food coloring like I did since it makes the color vibrant!  
  • If you have a particular Starburst fruit candy preference then by all means dissolve only that flavor in the alcohol such as the strawberry flavor or the watermelon. 
  • It’s a cute idea to serve a few Starburst candies on the side or you could add one of two on cocktail skewers (aff) as garnish! 
  • If you choose to use rum, I suggest using light rum since it’s less likely to impact on the overall color of your cocktail.

More Boozy Beverages You’ll Love

  • Orange Lemon Gin Cocktail
  • Strawberry Sangria
  • Jolly Rancher Vodka Cocktail
Starburst alcohol drink served in a short glass on a white marble countertop with a skewer of pink Starburst candies as garnish

Starburst Alcohol Drink

This vibrant boozy Starburst Cocktail is made from dissolving Starburst fruity candy in liquor and is then mixed with juice and mixers!
5 from 1 vote
Print Pin Rate
Course: Drinks
Cuisine: American
Prep Time: 10 minutes
Wait Time: 1 day
Servings: 4
Calories: 251kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 8 ounces vodka or clear rum
  • 8 pink Starburst candy plus more for garnish
  • 8 ounces orange juice
  • 8 ounces strawberry-kiwi juice or punch
  • 8-12 ounces lemon-lime soda
  • red food coloring optional

Instructions

  • Place ~8 pink Starburst candies into a jar or container with a lid. Pour 8 punches of vodka/rum over the Starburst and cover the container with an airtight lid. Allow candies to dissolve in the alcohol for about 24 hours. Stir or swirl occasionally to help combine the mixture.
    Glass jar on a white marble countertop with Starburst candies and vodka inside
  • When ready to make the cocktails, fill glasses with ice.
  • Add two ounces of candy alcohol to each glass.
    Drinking glass filled with starburst vodka and ice
  • Pour 2 ounces of orange juice and 2 ounces of strawberry-kiwi juice to the glass. Top with lemon-lime soda.
    Glass with Starburst candy alcohol and ice with juice and soda being added
  • For a more vibrant pink color, add just a drop of red food coloring and stir into the drink.
    Red food coloring added to the Starburst alcohol drink for a darker pink color
  • Serve with a side of pink Starburst candies.
    Glass filled with Pink Starburst Alcohol Drink decorated with Starburst candy Jug with orange juice white subway tiles in the back
Tried this recipe?Follow me on Pinterest @girlinspired!

Notes

  • If you use rum, opt for a light rum so that it doesn’t change the pink color of this cocktail. 
  • For a vibrant pink cocktail, add a few drops of food coloring just prior to serving. 

Nutrition

Calories: 251kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 12mg | Potassium: 212mg | Fiber: 1g | Sugar: 22g | Vitamin A: 113IU | Vitamin C: 34mg | Calcium: 12mg | Iron: 1mg

Filed Under: Drinks, Food and Recipes

Flavor-Packed Mexican Rice

April 21, 2022 by girlinspired Leave a Comment

Head to flavor town each and every time you take a bite of this Mexican rice! Not only is it easy to make, but it goes with so many different dishes. If you wanted to, you could even add a protein in with it to make it an easy one pan meal.

We love eating it with carnitas and sheet pan fajitas. It’s also nice to have when you serve up other Mexican-inspired recipes like homemade salsa and shrimp ceviche. Don’t be alarmed when you see peppers in the recipe, it actually has a mild to medium spice level – just enough for the added kick.

mexican rice in a cast iron skillet with wooden spoon

Another way you could use Mexican rice is by adding it to a burrito bowl with traditional toppings such as black beans, corn, avocado, or even other vegetables. It also adds a nice twist to the average taco night or when you have enchiladas, which is a go-to for us because they are so easy.

top view of mexican rice in a skillet next to other ingredients topped with sliced jalapenos

Table of contents

  • How to Make the Best Mexican Rice on the Stove top

Easy Mexican Rice Ingredients

  • Canola oil – or your favorite cooking oil (vegetable oil will work just as well)
  • Veggies: Onions, jalapenos, Rotel tomatoes
  • Herbs and Seasonings: minced garlic, cumin, cilantro, creole seasoning (we like Tony Chacer’s and we use it in our Dirty Rice too)
  • Tomato paste
  • Rice – Jasmine or any long grain white rice will work. We prefer a white rice variety.
  • Water – you can substitute chicken broth or add a teaspoon of chicken bouillon along with the other ingredients.
  • Lime juice – try to use fresh if possible, it makes all the difference

ingredients needed to make Spanish rice

How to Make the Best Mexican Rice on the Stove top

Saute the diced onions, peppers, and garlic in oil over medium heat in a large skillet until they are soft and tender.

Stir in the cumin, creole seasoning, and tomato paste.

Add the rice, followed by the water and Rotel.

Bring it to a simmer (boil) over medium high heat, then reduce. Cook for 30 minutes, covered with a lid, or until all of the liquid has been absorbed.

Fluff with a fork and remove from the heat.

Squeeze a little lime juice, garnish with cilantro, and serve! If needed, season with salt to taste.

Store leftovers in the fridge in an air tight container for 4-5 days.

mexcian rice in a cast iron skillet topped with cilantro and jalapeno slice

Variations and Substitutions

  • Add more jalapeno, chili powder, and/or a spicier creole/cajun seasoning to increase the spiciness.
  • Substitute fresh or canned tomatoes (plain) for the Rotel and reduce spicy seasoning/omit the jalapeno for a very mild rice.
  • To make a cauliflower spanish rice – substitute one head of finely riced cauliflower for the rice and omit the water in the recipe.  Cauliflower rice takes only 5 minutes or so to cook rather than the 30 minutes that jasmine rice will take.
side view of mexican rice in cast iron skillet topped with jalapeno slices

Common FAQs

Is there a difference between Spanish rice and Mexican rice?

In today’s world, most people just use these terms interchangeably. Technically Spanish rice is supposed to be a little firmer than the melt in your mouth Mexican restaurant style rice.

Spanish rice is also traditionally made using Saffron rather than tomatoes and includes diced onion and bell pepper.

Can Mexican rice be frozen?

Sure can! Once the rice has cooled completely, transfer it to a freezer safe bag or airtight container. To reheat, let it thaw overnight or cook it straight from the bag. Use the microwave or the stovetop and heat until it’s warmed all of the way through.

Can Mexican rice be made with brown rice?

As long as it’s a long grain variety, it may just take a little longer to cook.

top view of mexican rice in cast iron skillet with red linen and jalapeno garnish

Mexican Rice

This flavorful Mexican rice recipe is a great side dish for any Mexican inspired meal.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
Calories: 311kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 1 tablespoon canola oil or your favorite cooking oil
  • ½ large yellow onion diced (1 cup)
  • 1-2 fresh jalapenos diced
  • 2-3 cloves of garlic minced
  • 2-3 teaspoons creole seasoning we like Tony Chacer’s
  • 3/4 teaspoon cumin
  • ¼ cup tomato paste
  • 1 ½ cups jasmine rice or long-grain rice
  • 2 ½ cups water
  • 1 15oz. can Rotel tomatoes (undrained)
  • Juice of 1 lime
  • Fresh chopped cilantro for garnish

Instructions

  • Heat oil over medium in a large skillet. Saute diced onion, jalapeno and garlic for 8-10 minutes until the onion is soft and translucent.
  • Mix in the tomato paste, cumin, and creole seasoning until combined – mixture will be thick and paste-like.
  • Stir the rice into the mixture and then stir in the water and the can of Rotel.
  • Bring mixture to a simmer, then reduce heat, cover, and cook for about 30 minutes or until all of the liquid has been absorbed.
  • Remove from heat and fluff the rice with a fork.
  • Garnish with fresh squeezed lime juice and chopped cilantro.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 311kcal | Carbohydrates: 61g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 142mg | Potassium: 308mg | Fiber: 2g | Sugar: 3g | Vitamin A: 709IU | Vitamin C: 10mg | Calcium: 41mg | Iron: 1mg

Filed Under: Food and Recipes, Soups|Salads|Side Dishes Tagged With: jalapeno, rice, tomato

Italian Sausage Pasta

April 19, 2022 by girlinspired Leave a Comment

Mouthwatering Italian sausage pasta is creamy, flavorful, and comforting. You can easily pair it with a small dinner salad, a side of veggies, or just eat it as a one pan meal. When we have a busy week our family is all about the 30 minutes dinners!

side shot of italian sausage pasta in a skillet with a wooden spoon

Originally this recipe started as my famous chicken pasta with sun-dried tomatoes, and it’s absolutely delicious. But you can only eat chicken so many times in a week, right? So I swapped the protein for the seasoned Italian sausage that we all love and made another pasta dish that quickly turned to a family fave. I must say, there’s not another spice out there that tastes the same as the fennel (the distinctive flavor you taste) in sausage.

two plates of creamy italian sausage pasta next to a skillet

Anytime I can’t decide what to make, it all circles back to pasta. Most of the time the recipes don’t require many ingredients and can be made fairly quickly. If you are a pasta lover like me be sure to try this easy lasagna recipe or my sour cream noodle bake. Both are perfect when you want a simple, comforting meal, and even the picker eaters will like it!

top shot of italian sausage pasta in a skillet with a wooden spoon

Ingredients for Cheesy Italian Sausage Pasta

  • Rigatoni pasta – you can use any medium size noodles such as penne, cavatappi, ziti, or rotini
  • Hot Italian sausage – you can also use mild, but the “hot” isn’t spicy, it’s just packed with even more delicious flavor
  • Onion
  • Salted butter
  • Minced garlic
  • Italian seasoning
  • Sundried tomatoes in oil and herbs – the oil is full of flavor also, use it generously in the dish
  • Heavy cream – you can use milk if needed, but the creaminess from the heavy cream is really yummy
  • Baby spinach
  • Salt and pepper, to taste
ingredients needed to make stovetop italian sausage pasta

How to Make the Best Italian Sausage Pasta Recipe

In a large pot of salted water, boil the rigatoni and reserve a cup of pasta water. Drain the rest.

In the meantime, brown the Italian sausage over medium heat in a large skillet. Once there is only a little pink remaining, add the diced onion. Continue cooking until it softens.

Add the butter, Italian seasoning, garlic, and sundried tomatoes. Cook for another couple of minutes.

Pour in the heavy cream and reserved pasta water, then bring to a simmer for 3 to 4 minutes.

Stir in the spinach and cooked rigatoni.

Simmer for a couple of minutes or until the sauce has thickened.

getting a scoop of italian sausage pasta on a fork

Variations, Substitutions, and Helpful Tips

Make it cheesy. If you’d like to add up to 1 cup of grated parmesan cheese to the sauce, you can do so when you’ve added the cream and reserved pasta water to the skillet – add a handful at a time and stirring until it is melted and incorporated into the sauce.

Swap proteins. You can swap in chicken, regular mild Italian sausage, or even shrimp for the hot Italian sausage in the recipe.  The hot Italian sausage adds a ton of flavor, I wouldn’t consider the finished dish even remotely spicy, but it does have a ton of seasoning and flavor.

Sub chicken broth. You can substitute chicken broth for the pasta water.

Use half and half or milk. You can also use half and half or milk instead of the heavy cream. If you use half and half or milk, increase the quantity and you may not need the pasta water.

The pasta water helps to thin out the sauce.  Using heavy cream makes a nice rich creamy sauce, even with the addition of the pasta water (the pasta water also holds some starches from the cooked pasta so it helps to thicken the sauce.)

Make a full box of pasta. If you’d like to use a full box of rigatoni, I think you could use the same amount of sausage and onions, but double the remaining ingredients (to make enough sauce). You will probably need to use a much larger skillet or stockpot.

Colorful. Add fresh basil (or fresh parsley) and/or fresh cherry tomatoes to this recipe for some added brightness.

Use oil with the tomatoes. Don’t be shy about adding the oil along with the tomatoes into the sauce.  The oil helps flavor the sauce – I typically keep my sundried tomatoes in the refrigerator and the oil is more solid when it’s cold – so I just scoop the sundried tomatoes and whatever oil they are surrounded in, into the skillet.

Using Italian sausage links. If you don’t want to use ground sausage, you can use the links instead.

close up of italian spicy sausage pasta on a spoon

Storing and Reheating

Store in an airtight container in the refrigerator for up to 3 days.

The sauce thickens substantially as it sits and cools and the pasta absorbs the liquid. To reheat, add some milk or cream to the pasta and reheat on the stovetop.

Italian Sausage Pasta

This creamy pasta dinner with spicy italian sausage, sun-dried tomatoes, and wilted spinach is the best 30 minute meal you will ever try!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 699kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • 8 oz. ½ of 1 lb. box rigatoni pasta
  • 1 lb. hot italian sausage
  • ½ medium yellow onion diced (about 1 cup)
  • ¼ cup salted butter
  • 2-3 garlic cloves minced
  • ½ teaspoon Italian seasoning
  • ½ cup chopped sundried tomatoes in oil and herbs
  • 1 ½ cups heavy cream
  • 2-3 cups fresh baby spinach
  • Salt and pepper to taste (optional)

Instructions

  • Cook rigatoni in a large pot of salted water to desired tenderness. Reserve about 1 cup of the water to make the sauce and drain the remaining water from the pasta.
  • Meanwhile, begin browning sausage in a large skillet over medium heat. When sausage is about halfway cooked (some pink, some brown sausage in pan), add the diced onion and continue cooking until the sausage is cooked and the onion is soft.
  • Add butter, garlic, Italian seasoning, and sundried tomatoes to the skillet and cook over medium heat 2-3 minutes longer.
  • Add the cream and reserved pasta water to the sausage mixture and bring to a simmer. Simmer 3-4 minutes.
  • Stir the spinach into the sauce (it will wilt quickly and does not need to be cooked further), followed by the pasta.
  • Simmer 1-2 minutes longer to thicken the sauce as needed.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 699kcal | Carbohydrates: 34g | Protein: 18g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 665mg | Potassium: 553mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2170IU | Vitamin C: 15mg | Calcium: 84mg | Iron: 2mg

Filed Under: Food and Recipes, Main Course Tagged With: pasta, spinach, sun-dried tomatoes

Caramel Brownies

April 15, 2022 by girlinspired Leave a Comment

Ooey gooey homemade caramel brownies hit the spot every time your sweet tooth kicks in! This brownie recipe is super easy to make because we are going to use a box brownie mix and doctor it up! The centers are oozing with caramel and stay creamy from the evaporated milk instead of crisping up.

One thing I can’t get over is when you buy the salted caramel brownies in a box, it’s just a drizzle in each square…if that. So I decided to go all-in make sure that each brownie was fudgy and filled with rich caramel, you’re welcome!

two caramel brownies stacked on top of each other

Brownies are one of those desserts that don’t have a season, it just makes sense to bake them year-round. Well except last spring when I whipped up a batch of strawberry brownies, those we really just chow down on in the warmer months.

caramel brownies topped with chocolate chips next to caramel candy

As you may know, I like my share of easy recipes which is why I chose a box mix instead of scratch ingredients for the base. I did the same thing when I made my ultra moist chocolate bundt cake and baked donuts. I promise, nobody’s gonna know, AND they taste amazing!

Homemade Caramel Brownie Ingredients

  • Box of brownie mix – just go with plain chocolate or fudge
  • Eggs – use the amount according to what’s listed on the box
  • Oil – I prefer to use vegetable oil
  • Water
  • Chocolate chips – I recommend semi-sweet because the brownies are already rich enough.
ingredients needed to make caramel brownies

How to Make Gooey Chocolate Caramel Brownies

Preheat oven and Prepare Pan. Line a 9×9 baking dish with parchment paper or grease with cooking spray and preheat the oven to 350 degrees. If you want to use a 9×13 pan you can, they will just be a little thinner and crispier.

Make caramel sauce. Combine the caramel pieces and evaporated milk in a small saucepan over medium heat. Stir constantly until the candy is completely melted and the mixture is smooth and creamy.

Mix brownie batter. Stir together the brownie mix, large eggs, oil, and water in a large bowl until ingredients are combined.

Spread batter. Pour two-thirds of the batter into the baking pan.

Add caramel. In dollops, layer the caramel sauce over the batter. Be sure you are not pressing the caramel down.

Add the remaining batter. Place teaspoonfuls of the remaining brownie batter over the caramel layer.

Bake. Place the brownies in the oven for 40 to 45 minutes or until a toothpick comes out clean.

Sprinkle chocolate chips. Once you remove them from the oven, immediately top with chocolate chips or a dash of sea salt.

Cool. Allow them to cool completely before slicing. Serve with a scoop of vanilla ice cream for ultimate treats.

a batch of caramel brownies after being baked

Storing Instructions

You can keep the brownies at room temperature for 3 to 4 days or in the fridge in an airtight container for up to a week.

Can caramel brownies be frozen?

Sure can. Once they have cooled completely, use a knife to slice and place them in a freezer safe container or bag. Freeze for up to 3 months. To thaw, let them come to room temperature or microwave them for a few seconds until they are warmed throughout.

More Easy Dessert Recipes:

  • The Best Chocolate Cream Pie
  • Peanut Butter Chocolate Chip Cookies
  • Cool Whip Cookies
  • Chocolate Lasagna

Caramel Brownies

These brownies are layered with a fudgy batter and creamy caramel that is the ulimate dessert especially when you top them with a scoop of ice cream.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 16
Calories: 118kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

Brownie Ingredients:

  • 1 standard 18-ounce box brownie mix
  • 1-2 eggs (as directed on package instructions
  • ½ cup vegetable oil
  • 3 tablespoons water
  • ½ cup semi-sweet chocolate chips

Caramel Center Ingredients:

  • 11- ounce package Kraft caramels
  • ⅓ cup evaporated milk

Instructions

  • Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper and set it aside.
  • Place unwrapped caramels and the evaporated milk in a small saucepan. Heat over medium, stirring constantly so the caramels do not burn, until the caramels are completely melted, and the mixture is evenly smooth (5-7 minutes).
  • In a medium mixing bowl, stir together brownie batter ingredients.
  • Spread two-thirds of the brownie batter into the lined baking dish.
  • Spread the caramel mixture over the brownie batter. Dollop it across the top so that you are not spreading the caramel down into the brownie batter.
  • Dollop the remaining brownie batter over the top of the caramel.
  • Bake for 40-45 minutes or until a toothpick comes out clean. Immediately sprinkle the chocolate chips over the top of the hot brownies.
  • Allow to cool completely before cutting.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 118kcal | Carbohydrates: 19g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 58mg | Potassium: 94mg | Fiber: 1g | Sugar: 15g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes Tagged With: caramel, chocolate

Brownie Bottom Cheesecake

April 13, 2022 by girlinspired 2 Comments

When it comes to simple, but decadent desserts just call me queen of the kitchen. I have combined two of my favorites to make the best brownie bottom cheesecake you have ever tasted. The brownie layer is rich and fudgy, while the cheesecake layer stays creamy and delicious just like the New York style you are used to.

a slice of Brownie Bottom Cheesecake with a bite taken out

Essentially we are going to make two different desserts, but in the same pan which makes prepping easy! I’m also using a boxed brownie mix because it tastes just as good without all of the extra dry ingredients.

a slice of Brownie Bottom Cheesecake on a small white plate drizzled with chocolate

I know you can’t beat a buttery graham cracker crust on a regular cheesecake, but believe me, the brownie bottom is where it’s at! If you find yourself in the midst of summer and you don’t want to turn the oven on, try my No Bake Cheesecake it’s the best if I do say so myself!

You may also want to add some citrus to your desserts because this time of year it’s absolutely refreshing. If that’s the case, use this lemon cheesecake recipe. Needless to say, it didn’t last long enough for leftovers.

lifting a slice of Brownie Bottom Cheesecake on a cake server

How To Make Brownie Bottom Cheesecake

Prep pan and preheat oven. Line the bottom on a 9-inch springform pan with parchment paper and grease the sides. Preheat the oven to 350 degrees.

Make brownies. Combine the brownie mix, water, eggs, and oil in a mixing bowl. Prepare according to the package instructions.

Bake. Pour the brownie batter into the prepared pan and bake for 15 minutes.

Make cheesecake filling. Beat the cream cheese using an electric mixer until it’s creamy and smooth. Mix in the sugar, then add the vanilla, flour, sour cream, and 1/4 cup of heavy whipping cream. Beat until combined.

Add eggs. Crack one egg at a time into the cheesecake mixture, stirring by hand to mix.

Transfer cheesecake batter. Pour the cheesecake filling over the cooked brownie layer.

Bake. Reduce the oven temperature to 325 degrees and bake for another 45 minutes. Then turn off the oven and let it rest for 20 minutes with the door shut. Afterward, crack the door and let the cake cool for an additional 30 minutes.

Cool and Chill. Remove the brownie bottom cheesecake from the oven and let it cool to room temperature. Place in the refrigerator for 2 to 3 hours.

Make whipped cream. Combine the remaining whipping cream and powdered sugar in a bowl and beat until stiff peaks form.

Decorate. Pipe the whipped cream onto the top just before serving. Drizzle hot fudge sauce or ganache across the top if desired.

Tips for Making

  • Do not beat in the eggs. Mixing them in by hand helps to reduce the amount of air in the batter. Excess air causes the cheesecake to rise and crack.
  • When you turn off the oven and allow the cheesecake to cool by reducing the temperature slowly, this helps to reduce cracking as well. It also ensures even cooking so it’s not dry, crumbly, or overcooked.
  • You want to prebake the brownie crust so at the end you still have the perfect cheesecake but also a fudgy brownie instead of hard and dry.
  • Be sure to allow time for the cream cheese to soften and the sour cream comes to room temperature.
  • For beautiful piped swirls of whipped cream, use a 1M tip. If you are new to cake decorating, I have a ton of tips and tutorials for the different techniques I use. This swirled rose cake tutorial gives a close-up for making those perfect swirls.
  • Store in the refrigerator, covered, or in an airtight container for up to 5 days.

Common FAQs

How do you know when cheesecake is overcooked?

If the center doesn’t jiggle when you move the pan, chances are your cheesecake is overdone. You can also use your finger to gently press the middle. If it’s firm then it’s probably done, but if your finger goes down and you have a little batter on it, it’s undercooked.

By using our method of slowly cooling the cheesecake, it will always come out perfect.

How do you serve cheesecake in a springform pan?

You want to be sure the cheesecake has fully set before taking it out of the pan. If needed you can run a butter knife along the edges before unhooking the latch. Once you take the outer ring off, you can serve it off the pan like it is, or gently transfer it to a serving tray.

The bottom should be easy when it comes to transferring because I always line the pan with parchment paper.

Can you freeze cheesecake?

If you are going to freeze brownie bottom cheesecake, follow all of the instructions listed. Then place it on a baking sheet and into the freezer for at least 30 minutes. You want it to be almost frozen before wrapping it up. Then cover it tightly with plastic wrap and freeze for up to a month. It’s best to freeze it undecorated, then add the chocolate drizzle and whipped cream just before serving.

Brownie Bottom Cheesecake with a few slices taken out

More Cakes and Pies You’ll Love

  • Peanut Butter Chocolate Ice Cream Pie
  • Bacardi Rum Cake
  • Key Lime Pie
  • Bailey’s Chocolate Cheesecake Trifle
  • The Most Decadent Chocolate Lasagna

Brownie Bottom Cheesecake

This creamy and rich cheesecake starts with a fudgy brownie bottom layer, followed by silk cheesecake, topped with whipped cream and drizzled with chocolate for serving.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 1 hour
Chill Time: 4 hours
Total Time: 5 hours 30 minutes
Servings: 16
Calories: 137kcal
Author: girlinspired
Prevent your screen from going dark

Ingredients

  • Standard box of brownie mix
  • Ingredients for preparing brownies as indicated on box typically 2 eggs, 3 tablespoons water, ½ cup vegetable oil
  • 2 – 8 oz. packages cream cheese softened
  • ⅔ cup granulated sugar
  • 1 tablespoons all-purpose flour
  • 1 teaspoons vanilla extract
  • ¼ cup sour cream room temperature
  • 1 ¼ cup heavy whipping cream divided
  • 2 large eggs room temperature
  • 3 tablespoons powdered sugar
  • ½ cup hot fudge sauce or chocolate ganache for serving

Instructions

  • Preheat the oven to 350°F.
  • Grease a 9” springform pan and line the bottom with parchment paper.
  • In a mixing bowl, combine brownie mix, eggs, water, and oil and prepare according to the instructions on the box.
  • Transfer brownie batter to the prepared springform pan and bake for 15 minutes (until the brownies are set across the top).
  • Meanwhile, beat the cream cheese with a hand mixer (or standing mixer) until light and fluffy.
  • Add the granulated sugar and beat until combined.
  • Add flour, vanilla extract, sour cream, and ¼ cup heavy cream and mix to combine.
  • Add in one egg at a time and stir by hand until mixed in.
  • Pour cheesecake mixture over the baked brownie (brownie does not need to be cooled after 15 minutes of baking).
  • Reduce the oven temperature to 325°F.
  • Return the springform pan to the oven and bake for 45 minutes. After 45 minutes, turn off the oven, keeping the door closed for 20 minutes. Then, crack the door of the oven and allow the cheesecake to cool an additional 30 minutes.
  • Remove cheesecake from the oven and cool to room temperature and then chill in the refrigerator for 2-3 additional hours.
  • Just before serving, whip the remaining 1 cup of heavy cream with the powdered sugar until stiff peaks form.
  • Top cheesecake with whipped cream and a drizzle of hot fudge sauce.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 137kcal | Carbohydrates: 12g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 138mg | Potassium: 80mg | Fiber: 1g | Sugar: 11g | Vitamin A: 335IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg

Filed Under: Desserts, Food and Recipes

  • « Previous Page
  • 1
  • 2
  • 3
  • 4
  • …
  • 132
  • Next Page »
About Stef
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Privacy Policy

What are You Looking For?

Copyright © 2022 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress