For about 10 years I was a Taste of Home subscriber. I'm not now that they've been bought out by another company and filled their magazines with ads, more ads, and uh, more ads... (where are the recipes!?) LOL... but I was for about a decade - I got three of their magazines actually!This is from TOH and I think would make a great summer dessert for the family. I'd tweak it a bit - adding and d
This dessert is perfect for summer and perfect for the families that love peanut butter and chocolate! Brownie Trifle with Peanut Butter Cups1 box brownie mix1 (10 oz.) pkg. peanut butter chips1 (5 oz.) box instant vanilla pudding3 c. milk1/2 c. creamy peanut butter2 tsp. vanilla1 (16 oz.) Cool Whip, thawed 1 package mini peanut butter cups Line a 13 x 9 pan with aluminum foil; extend foil by 2"
Great trifles dont need to be difficult. This recipe is little more than melting the white chocolate, mixing it with mascarpone, letting it cool, then layering it with the sponge and pears. Delicious.INGREDIENTS:1 410g canned pears in syrup, drained7 ounces white chocolate, finely chopped1/3 cup pear brandy1/4 cup water1/2 vanilla bean, split lengthwise1 8 ounce container mascarpone cheese1 cup chilled heavy whipping cream3 3-ounce packages soft sponge fingersPREPARATION:Combine white chocolate, pear brandy, and 1/4 cup water in a metal bowl set over simmering water. Stir until smooth (mixture will be very liquidy). Scrape in seeds from vanilla bean; discard bean. Transfer white chocolate mixture to large bowl; gradually add mascarpone, whisking until mixture is smooth. Cool mascarpone mix
'Just around the corner,There's a rainbow in the sky.So let's have another cup o' coffee,And let's have another piece o' pie.'Irving Berlin, 1932'COFFEE IN A TRIFLE'...Here starts a brand new week of coffee opportunities. This happens to me every November, when coffee is my favourite ingredient in my month of the 'Scorpio'! In my words, there are very few things that I would attach an 'automatic-droolamatic' quotient to. One of them is this...'Coffee in a Trifle' as I choose to call it, which I made up as I went along the way. Baked a coffee flavoured sponge this morning, for a birthday cake later this week. Nicked some crumbs from the cake, layered it with coffee flavoured whipped cream...attained nirvana in the first bite! This is a must for serious coffee lovers, and recommended for those who would like a change from chocolate. The flavour of coffee grows on you...my kids stand testimony to that! They hungrily lap up my coffee flavoured creations, savouring every last
This is so simple to make. It looks good, and tastes great with layers of fluffy cake, rum-laced custard and chocolate on top. I made it this evening because a friend came by and it was the birthday dessert requested. It's Boston Cream Pie in trifle form!Cream Pie TrifleOne 9 inch spongecake1 cup chocolate butter glaze (recipe follows)1/4 cup chocolate flakesCustard Filling:1 1/3 cups half and half1/2 cup granulated sugar4 egg yolks1/2 cup granulated sugar1/4 cup all purpose flour1 tsp vanilla1 tsp dark rum1 cup heavy creamTo make the filling, pour the half and half into a 1 1/2 quart heavy saucepan. Add 1/2 cup of the sugar, stirring to combine. Add the flour and whisk until incorporated. Bring the half and half mixture just to a boil over medium heat. Remove and pour half of the hot liquid over the yolk mixture, whisking to incorporate. Pour the yolk mixture into saucepan and over medium heat, bring it to a boil again, stirring constantly. When it is thick and smooth, remove it from
Ingredients1 store bought pound cake, cut into 1 inch cubes16 oz. whipped topping8 oz. cream cheese, softened1/2 cup sugar1 tsp. vanilla2 pints fresh raspberriesPlace half the cake cubes in the bottom of a trifle bowl or other clear bowl. Combine whipped topping, cream cheese, sugar and vanilla and beat until smooth. Place half of the cream cheese mixture on top of the cake cubes, followed by half the raspberries. Then place the remaining cake cubes, cream cheese mixture and raspberries on top. Chill for several hours until ready to serve. You could add a little orange liquor to the raspberries to give the trifle a little bite.Tips : Whipped topping is prepared whipped cream, like Cool Whip. Use fat free whipped topping, low fat cream cheese and your favorite sugar substitute.
Because I cook and bake so often my family is a bit spoiled and I admit that sometimes we don't finish cakes and pies. They taste awesome, but I really do bake all the time and so a cake a week isn't unusual here.
This was a chocolate cake I had left over and since I almost never throw food out (gasp!) I find other ways of using it. For this recipe use leftover (or fresh) chocolate cake of any
These strawberry trifles make your mouth water just by looking at them. When you actually eat them, you'll feel in heaven!Seriously, this is one of my favorite dessert recipes in the world!Weight Watchers Strawberry Trifle recipeMakes 6 servingsIngredients1 angel food cake 2 pints fresh strawberries 1 large navel orange 6 tablespoons Splenda sugar substitute 1/8 teaspoon almond extract 2 teaspoons vanilla 1/2 teaspoon cinnamon fat-free cool whip Preparation1. Wash, stem, and slice strawberries (use an egg slicer to get even slices). 2. Place strawberries in medium bowl. 3. Using a reamer, juice orange into the bowl of strawberries. 4. Stir, adding Splenda, extract, vanilla, and cinnamon. 5. Stir berries in this juice very well and set aside to allow berries to macerate while you assemble the trifle. 6. Tear half of angel food cake into bite-size bits and place in bottom of trifle bowl. 7. Add half of strawberries followed by the other half of the angel food cake torn in
