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G R E AT E R N A S H V I L L E H O U S E & H O M E & G A R D E N ™ 22 T here's always room for something sweet, according to Miriam Pascal, food blogger and author of a new cookbook, Something Sweet: Desserts, Baked Goods, and Treats for Every Occasion. As you plan your holiday dinners, add a bit of sweetness with one of these recipes. Neapolitan Trifles Yield: 12-14 (6 oz.) trifles Chocolate Crumbs 1 cup flour 1/2 cup unsweetened cocoa powder 2/3 cup brown sugar 1/3 cup oil Strawberry Mousse 1 cup heavy whipping cream or nondairy whipping cream 1 cup strawberry pie filling, pureed 8 oz. cream cheese or soy cream cheese 1/2 cup sour cream or soy sour cream 1 tsp. vanilla extract 1 cup powdered sugar Vanilla Cream 1 cup heaving whipping cream or nondairy whipping cream 1/3 cup powdered sugar Prepare the chocolate crumbs: Preheat oven to 375°F. Line a baking sheet with parchment paper, set aside. Combine all crumb ingredients in a bowl. Mix untl combined and the texture of course crumbs (may be easiest to mix with fingers). Spread the crumbs in a single layer on prepared baking sheet; bake for 8 min- utes. Remove from oven; cool completely before assembling the trifles. Prepare the strawberry mousse: In the bowl of an electric mixer fited with the whisk atachment, on high speed, beat whipping cream untl stll peaks form. Remove whipped cream to another bowl. There's no need to wash the bowl before contnuing. Add pie filling, cream cheese, sour cream and vanilla to mixer bowl. Beat on medium speed untl combined and smooth. Add powdered sugar and beat untl incorporated. Using a rubber spatula, gently fold the whipped cream into the strawberry mixture untl com- bined. Set aside Prepare the vanilla cream: In the bowl of an electric mixer fit- ted with the whisk atachment, on high speed, beat whipping cream untl stff peaks form. Reduce mixer speed to low. Gradually beat in powdered sugar untl combined. Assembly: Place crumbs in the botom of a 6 oz. car or cup, fill- ing it about a quarter full. Spoon or pipe strawberry mousse over crumbs, filling container a litle more than three quarters full. Pipe on vanilla cream, filling container almost to the top. Repeat with remaining jars. Chocolate Chip Peanut Pie Yield: 10-12 servings 3/4 cup dark corn syrup 3/4 cup creamy peanut buter 3/4 cup sugar 2 eggs 1 tsp. vanilla extract 1 cup roasted, salted peanuts, coarsely chopped 1 cup chocolate chips 1 graham cracker crust, preferably chocolate Optonal: chopped peanuts, chocolate sauce, and whipped cream for garnish. Preheat oven to 350°F. In a small bowl, whisk together corn syrup, peanut buter, sugar, eggs, and vanilla untl smooth. Add peanuts and chocolate chips and str untl evenly distrib- uted. Pour mixture into graham cracker crust. cooking cooking