Assembling a Trifle

My eyes aren’t fully undilated, so please forgive any typos or bizarre things contained within this post. I feel fairly cross-eyed!

So the other day I was thinking about things I could make for dessert that aren’t so heavy. I came back to my old favorite, the red, white and blueberry trifle. However I realized after looking through this post that I was rather vague with the assembly. So why don’t we walk through that a little better?

cool the pound cake

First bake and cool a delicious vanilla pound cake. My favorite for trifles remains the Double Vanilla Pound Cake from The Art & Soul of Baking.

setting up

I let my pound cake cool, wrapped it in foil and let it sit overnight so that it wouldn’t crumble when putting together the trifle.

trim hard edges

Next, gently trim away any crusty edges.

1/2 slices

Cut the pound cake to one inch slices.

1/2 slices2

And I like to eat the end pieces…

cut in half

Cut each slice in half long ways.

half inch cubes

Then cube it.

half inch cubes2

We’re going for 1/2 inch to 1 inch cubes.

1/2 inch cubes3

You could also cut two slices at once to save time if you wanted.

first pound cake layer

Arrange your first layer at the bottom of the trifle bowl. Use about two slices of pound cake in each layer.

first strawberry layer

Add a layer of sliced strawberries over the pound cake. Because basically no fruit is in season right now, I used frozen strawberries and frozen blueberries.. which are frozen in their prime anyway. While cooling the pound cake the night before, I also sliced the strawberries and moved my fruit to the fridge overnight to thaw.

first blueberry layer

After strawberries comes blueberries. You should have sprinkled your fruit with a bit of sugar while it thawed overnight. After adding the fruit to the trifle bowl, feel free to sprinkle additional sugar.

fat free sugar free pudding

After fruit comes pudding. I used two small boxes of fat free/sugar free vanilla pudding. To make the pudding you mix each packet with two cups of cold milk, whisking for about 2 minutes. The pudding will set in about 5 minutes.

fat free whip

A layer of fat free Cool Whip will even out the cake and fruit.

vanilla pound cake

So pound cake, strawberries, blueberries, a sprinkle of sugar, pudding and Cool Whip is the routine. After the Cool Whip you begin your layer again.

strawberries

Lots of people like to get fancy here, arranging each strawberry slice individually. Ghost Baker refuses to indulge this level of detail!

fruit

Rustic arrangements keep me sane.

prying paws

Do you notice anything that doesn’t belong in this photo? Prying noses and paws, perhaps?

to the top

Once you’re done with your layers, you can get decorative at the top… making lovely fruit arrangements, adding dollops of Cool Whip, coconut, nuts or other kinds of fruit.

trifle

If you’d like your cake to get a little softer and let the pudding and Cool Whip seep in, prepare this early and chill it until it’s time to serve. If you’re firmly against softened cake, then prepare just before serving. I enjoy the pudding-laden cubes of cake, so I prepare mine several hours before serving. Enjoy!

Marriage is About Compromise – Perfectly Pear Smoothie

Summer is slipping away from us, and I find myself buying up all the fresh fruit I can find. Thankfully, pears won’t be going away just yet.

perfectlypear

Pears are one of Morgan’s favorite fruits, but I don’t love the grainy, gritty sort of texture. Fortunately we’ve found that I’ll eat almost any fruit blended into smoothie form. Am I completely ridiculous? Yes.

Other things that I only like in certain forms:

  • Tomatoes & onions are great… as long as they’re not raw!
  • Raspberries are a treat… but not if it’s raspberry jam or sauce!
  • Apricot jam is amazing on thumbprint cookies… but beware handing me an apricot or dried apricots!
  • A good friend of mine, knowing that I love bananas, recently gave me some banana chips to try. Bleh! (Sorry, friend..)
  • Fig Newtons – yes! Figs & fancy cheese – no!

The moral I’m suggesting in today’s story is to not immediately pass on something you typically don’t like if it’s in a new form (Yes, I’m laughing at the irony as I type this).

And on that note, I’m determined to open Edwin’s eyes to pumpkin this fall. So please, start passing your pumpkin recipes my way now. We’ve got our work cut out for us!

Perfectly Pear Smoothie
Makes two medium size smoothies.

1 pear, core removed
3/4 cup frozen cherries
1 frozen banana
1 cup milk

Combine ingredients in a blender and puree until smooth. For more thickness, add less milk – for less thickness, add more milk.

Day #5 of Smoothie Week – Piña Colada Time!

Happy Friday, everyone!

smoothies umbrella

Piña Coladas are one of my favorite mixed drinks, but not when they’re loaded with weird artificial syrups and sweeteners. Piña coladas typically include pineapple juice, coconut cream and rum – but this smoothie version isn’t exactly like a pina colada (no rum, for one thing… though I don’t see why you couldn’t spike it?).

frozenpineapple

This smoothie also unfortunately does not have a really cool story of origin like the piña colada. According to Wikipedia,

“The earliest known history states that in the 1800s, Puerto Rican pirate Roberto Cofresí (a.k.a. “El Pirata Cofresí”), to boost his crew’s morale he gave them a beverage or cocktail that contained coconut, pineapple and white rum. This was what would be later known as the famous piña colada. With his death in 1825, the recipe for the piña colada was lost.”

monkey closeup

Pirates!

In addition to sharing recipes this week, don’t forget there are a lot of ways you can dress up your glass. Blueberries or raspberries make a great garnish, as does some flaked coconut, mini umbrellas or plastic cocktail monkeys (you can see I got a little carried away…).

smoothiebluegreen

Hope you enjoy this sweet, tropical smoothie, and go easy on the rum if you decide to add some!

smoothiebackground

Piña Colada Smoothie
makes 2 small size servings, with a little extra

1 1/2 cups milk (you could use coconut milk if you want more coconut flavor)
1 cup frozen chopped pineapple
1 medium frozen banana
1/3 cup flaked coconut
1 tablespoon orange juice (optional)
1/2 tablespoon honey

Combine ingredients in a blender and blend until desired consistency is reached – the pineapple and coconut may take a little longer than usual to blend completely.

Day #3 of Smoothie Week – Berry Breakfast Blend

You know those people who wake up just as the sun is rising and a crisp new day begins, jog a few laps around the neighborhood and pick the newspaper up on their way back in the house, throw together an energizing breakfast smoothie and then drive to work for the day?

berrybreakfastblend

That’s not me! In fact, my friends and family will tell you that I’m grizzlier than a bear when awoken…

But I will accept the energizing breakfast smoothie – thanks!

Today’s smoothie is lightly sweetened, but rich in fruit, fiber and dairy. It’s a little more complex than my Blue Afternoon smoothie, but it’s still very easy to put together and enjoy. It combines my preferred frozen fruit with a bit of fresh fruit (blueberries) so that I’m still able to buy and use all those great blueberries on sale right now.

zoom bbb

Unlike Edwin I don’t use juice, so if you’re on the fence about which method you prefer try experimenting with both. My base here is yogurt and skim milk. The yogurt gives the smoothie a little extra kick, but don’t worry about it tasting too “yogurty,” to put it elegantly.

To answer a question I’ve received – I typically wrap my peeled bananas in foil to freeze them, but I’d also stored peeled bananas in a gallon ziploc freezer bag. You want to make sure that your bananas don’t freeze together, get freezer burn, or turn dark brown too quickly.

Hope you’re enjoying Smoothie Week so far! Please let us know how your experiments are going – or if you have your own concoction that we should check out!

bbb

Berry Breakfast Blend
makes about 3 servings

1 heaping cup plain non-fat yogurt
1/2 cup skim milk
2 medium frozen bananas
1 cup frozen strawberry puree
1 cup fresh blueberries
1 tablespoon wheat germ/bran
1 tablespoon simple syrup (it incorporates better than sugar)

Combine ingredients in a blender and blend until desired consistency is reached.

Introducing Smoothie Week! How to Make Your Own Smoothies

Hey there, DinnerCakes readers! It’s been about two months since our last theme week (Rainbow Week), and Chef Edwin and I thought it was time for another!

I know people always say things like “I can’t believe it’s July already,” but seriously, I can’t believe we’re in the middle of summer! Because I was raised around the ocean, I think that for me summer isn’t really official until I’ve been to the beach… which I still haven’t yet. However, I think an ice cold fruit smoothie could certainly help me get in the mood a little more!

blueberries

Like most things having to do with cooking, everyone has their own taste preferences. We’ll give you the basics of smoothie making in today’s post, and then follow up with some tried and true variations and new ideas throughout the week.

Liquid
Something that’s very basic but actually quite easy to forget when making a smoothie is that it needs sufficient liquid – or else you’ve just got frozen fruit puree that you’ll need to eat with a spoon. If you’re a connoisseur of smoothie establishments, consider the one you like best and why. My husband and I are Smoothie King die hards, which we feel has the most delicious and thick smoothies, while we have friends who swear by Tropical Smoothie, which seem a lot less thick and more juice-based to us. Experiment and decide whether you favor smoothies with a milk, soy milk, juice, yogurt, or even flavored water base.

Fruit
There are a variety of fruit combinations to try, so the most important question to ask yourself is whether you’d like to use fresh or frozen fruit. In my experience, frozen fruit is the best option for a perfect smoothie:

– Without frozen fruit you’ll need to use ice to get the cold and thick consistency you’re looking for. Ice seems a little like filler to me when you could just use frozen fruit to get the same effect.

– Frozen fruit is typically packaged when the fruit is at its prime. There’s no guesswork trying to decide whether the fruit at the grocery store is ripe or not.

– You don’t need to worry about checking for mold, making sure it’s firm or soft enough or making sure it hasn’t gone bad. When it’s frozen, you just store it in the freezer to enjoy whenever you like.

– Frozen fruit doesn’t need to be washed. For those of us who never have enough time in the day, this can easily save five minutes.

– If you have a Costco, Sam’s Club, BJ’s or other wholesaler membership, you can buy frozen fruit in bulk. If you can spare the freezer space, bulk is always less expensive.

– Frozen fruit usually contains less moisture, so it lends itself better to a puree than fresh fruit which may make your smoothie too runny.

As for what kinds of fruit to use, there are a variety of great combinations. However a staple for me is one frozen banana. Bananas lend themselves well to the thick consistency that I like best.

blue afternoon

Thickeners
If you’re using frozen fruit, that may be all the extra thickener you need. If you’re using fresh fruit (since it is summertime and all), throw in a handful of ice cubes. Yogurt and frozen fruit concentrate can also serve as great thickeners.

Sweetener (Optional)
As I mentioned above, my husband and I love Smoothie King. Maybe this is because, like most smoothie establishments, they load up their beverages with sugar and sweeteners to make them irresistible! You can recreate this in your own kitchen by adding a few tablespoons of sugar or, even better, simple syrup. For me, I typically try not to include extra sweetener and just let the fruit do the work… but sometimes I can’t resist.

Supplements (Optional)
Because smoothies can be considered a health food (when done right), maybe people take the opportunity to add supplements and/or powders. This can be anything from protein or weight gain powder, to flavor blends, vitamin supplements and fiber.

bottom of glass

Now that you have a basic understanding of the most important smoothie components, let’s start off the week with a very basic smoothie – we’ll get more adventurous as the week goes on! This smoothie is not particularly sweet, as I’m only using a banana and blueberries. If you’re looking for a basic cold and refreshing smoothie with mild flavor, this one is perfect!

Blue Afternoon
makes one serving

1/2 cup cold skim milk (substitute soy milk if you like a little more kick)
1/2 cup fresh blueberries
1 medium frozen banana

Combine ingredients in a blender and blend until desired consistency is reached. Add a few ice cubes if a thicker consistency is preferred.

Our 200th Post! Plus Red, White and Blueberry Trifle

Today is an exciting day at DinnerCakes because we get to celebrate! Not only is it our last work day before the start of a long holiday weekend, it’s also our 200th post! (Insert blaring trumpets here!)

berriesandcake

A lot has changed around here since Edwin and I first started documenting our culinary adventures, making messes in the kitchen and packing away more food than we probably should.

If you’re new to DinnerCakes, we invite you to take a look around and enjoy a sample of our favorite recipes and most memorable recent posts:

Chef Edwin’s Favorites

Heather – Ghost Baker’s Favorites

poundcake

But we also can’t forget, fourth of July weekend is upon us! Every year my husband wants to throw a party… not a fourth of July party, but specifically “America’s Birthday Party,” with party hats and all. Unfortunately he hasn’t yet moved from the idea stage into the logistics stage.

I’m all for celebrating America’s birth, but I’m not so much into cakes decorated like flags and such – that’s why a red, white and blue trifle works perfectly for me!

pound cake slices

This time of year is all about berries that burst with color, and I think they look amazing in a trifle bowl. I made a Double-Vanilla Pound Cake from Sur La Table’s “The Art and Soul of Baking.” You can even see the little vanilla bean flecks if you look closely. It’s an amazing book that offers a deep dive to those looking to get serious about baking. You can find the pound cake recipe reprinted here – the only thing I changed was that I used non-fat plain yogurt instead of sour cream and I used all-purpose flour instead of cake flour (removing two tablespoons of all-purpose flour and replacing it with two tablespoons of corn starch, to imitate cake flour).

berries in trifle bowl

The pound cake turned out perfectly and full of delicious vanilla flavor. I also added vanilla pudding, fat free Cool Whip, and loads of blueberries and strawberries to my trifle. I tried hard to restrain myself from adding any extra sugar or sweeteners like coconut, jam or a spritz of juice. While these things can definitely make your trifle either more sweet or tart, the fresh berries, vanilla pound cake, Cool Whip and pudding give it enough flavor that it doesn’t need any extra.

What are you making for fourth of July festivities?

trifle

Red, White and Blueberry Trifle

Double-Vanilla Pound Cake (or pound cake of your choice, cubed)
1 pound strawberries, washed and sliced
1 pint blueberries, washed
1 3 oz. package of vanilla pudding
2 cups milk (for the pudding)
1 regular size container fat free Cool Whip

Combine 2 cups of milk with vanilla pudding mix on medium heat and bring to a boil, stir constantly. When done, set aside to cool.

Cube pound cake and add a layer to the bottom of the trifle bowl. Surround with a layer of strawberries and blueberries. Drizzle some pudding over the pound cake, followed by three dollops of Cool Whip. Repeat the layering process until complete. Scoop a large dollop of Cool Whip on top to complete. Serve chilled.

Day #4 of Rainbow Week – Tropical Fruit Salad

You’re looking at day four of our Rainbow Week series. Click here to start on day one.

Need a little break from baked goods? Rainbow cakes are a lot of fun and make for great eye candy, but there are other options for impressive and vibrant food as well.

pineappletoss

strawberriesoverflowing

I hijacked this fruit salad recipe from my mom. In fact, I took the photos for this post the last time she made it (which I hope made for some cool action shots). I love the fruit salads that she makes because they always have very sweet and excellent glazes. This one packs a little more punch than some of my other favorites because it comes with tequila!

pouring

The tequila is noticeable, but not overbearing. You could leave it out if you really wanted to, but why? This recipe makes a very large bowl of fruit – perfect for entertaining at cookouts or dinner parties. If you’d like to adapt it to every day use, simply cut the recipe in half.

fruitsalad

You can probably tell this from the photos, but if you do decide to make a large batch, make sure you use the appropriate size bowl. We ran into some overflowing problems and had to transfer the fruit to a larger, wider bowl so that we could toss it with the glaze.

tropicalsalad

Tropical Fruit Salad
Adapted from Sandra Jackson-Work’s “Cooking with Friends” submission to Betty Crocker’s “CELEBRATE!” (April 2000, #161)

3/4 cup sugar
1/4 cup water
1/4 cup Key lime juice
2 to 3 tablespoons tequila
1 teaspoon fresh grated lime peel
14 cups cut-up fresh fruit – strawberries, cantaloupe, pineapple, kiwi, honey dew melon, red grapes

Heat sugar and water to boiling in small saucepan. Reduce heat, and simmer uncovered for approximately 2 minutes, stirring constantly until sugar is dissolved. Remove from heat and stir in lime juice and tequila.

Let stand to cool. Cover and refrigerate for approximately 2 hours.

Stir in lime peel. Carefully toss fruit and lime mixture. Serve immediately.

Or, click here for a version without tequila (boo!).