Posts Tagged ‘cake’

I’ve never morphed one dessert into a totally new dish before. But there’s always a first time for everything.


On Thanksgiving Day, we made two desserts. One was a homemade berry pie and the other was this Pumpkin Cake with Caramel Cider Sauce.

By Saturday afternoon, we still had about half the pumpkin cake leftover and half of the caramel sauce so Nick’s dad and I started brainstorming – what could we do with the rest of the cake and sauce to make sure we didn’t waste it?


I’ve had trifles before, but I’ve never tried making my own. And while we didn’t have the actual “trifle” dish, I think it came out perfect.

This is a great way to use up extra cake or sweet breads and it’s versatile enough to stand up to just about any flavor combination you could put together.


Pumpkin, White Chocolate, and Caramel Toffee Trifle

  • 4 cups cubed pumpkin / spice cake or bread
  • 2 cups milk
  • 1 package White Chocolate Jello instant pudding
  • 1/2 cup Heath toffee pieces
  • 1/2 cup caramel sauce (we used the leftover caramel cider sauce, but regular caramel – store bought or homemade – would also be delicious)
  • 1.5 cups heavy cream
  1. In bowl, whisk pudding mix into 2 cups milk and set aside to thicken up.
  2. Take caramel sauce (cooled, if you make your own) and stir in heavy cream.
  3. Beat cream and caramel mixture until stiff peaks form. Set aside.
  4. In trifle dish or other large dish, layer half of the cubed cake/bread.
  5. Spread on half of the pudding, sprinkle half of the toffee pieces and top with half of the whipped caramel cream.
  6. Take the rest of the ingredients and do one more layer – cake/bread, pudding, and whipped cream – and top with the remaining toffee.
  7. Keep in refrigerator until ready to serve.


A fair warning?

This won’t last long.

And if you’re the one putting this together, make sure you taste the whipped cream on its own. It’s pretty incredible.


Don’t forget to donate and help Holly  + I raise money for Jovenes en Camino, an orphanage in Honduras for abused, homeless and orphaned children. Tis’ the season!

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I have this friend. She’s a foodie friend.

Do you have those?

We’re eerily alike in some ways, and I love it.

Her and her husband were the ones that gave Nick and me some local steak as a thank you gift a few months ago. So, yeah. They get us, and we get them.

One thing you can always catch us chatting about is food – gardening, canning, cake, cookies, icing, whatever.


And lucky for me, she recently gifted me two new items:

A jar of her homemade Pear Cardamom Butter and a bag of Muscovado Sugar.

Have you ever used Muscovado Sugar? If not, you should put it on your wish list.

It’s intense. Imagine dark brown sugar times 10. It has a very high molasses content, making it a deep, rich sugar that perfumes your kitchen with warmth as soon as you open the bag.


And while I can’t take credit for this cake recipe, it’s amazing.


Muscovado Sugar Cake

I’m happy this isn’t a layer cake. Layer cakes are not easy for me yet – I still need some practice…and an actual cake stand instead of the upside down bowl and lid I use.


But this spice cake may be my new favorite fall dessert.

It’s spicy and sweet and fun to make. I’ve never seen a cake recipe that calls for you to cut the butter into the flour as if you were making biscuits. And I love the addition of fruit butter. I used pear, but it would be just as delicious with apple or pumpkin.


The cake recipe didn’t call for a frosting, but I didn’t have any heavy cream to whip up so I just mixed up a quick icing with cream cheese, a little bit of butter, milk, powdered sugar, and a pinch of cinnamon.

After trying it with the cream cheese icing, I’d definitely recommend it! I bet it would be good with just a dollop of sweetened whipped cream, but I loved the mix of spicy cake with tangy cream cheese and sweet dulce de leche drizzle.

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Sucked In

Ah! I think the tv has it out for me today.

I got sucked into watching The Notebook this afternoon and now I’m watching National Treasure until Iron Chef comes on. I love these movies! Good thing all the things I needed to do were inside today  🙂  I’ve got the last load of laundry in the dryer and waiting for me, so I’m going to fold those as soon as I’m done with this post.

While working on laundry / watching my sap fest this afternoon, I did have my other slice of cake that Jen and Ross left with us last night.


This cake is so good! The peanut butter in the icing makes it so rich and gives it such a deep flavor.

And yes, I did just eat it right out of the tupperware  🙂  Cake makes for a good snack, especially with a cup of milk.

After that it was more movies + laundry, laundry, laundry….until dinner! We actually ate later than we normally do since I was working on stuff and Nick was stripping / staining some dresser drawers outside. I knew he wouldn’t want to come in and eat until he was done, so I held off getting dinner together until he was close.


I made myself a pasta bowl with some of the leftover rainbow chard / white bean pasta and some roasted broccoli.



I love making pasta bowls. I just put a layer of some veggie (spinach, greens, broccoli, green beans, etc) and then layer on your pasta dish! It’s a great way to get more veggies in your pasta if you don’t want to cook them into the dish OR a good way to use up leftover veggies, too. Once you mix everything up, it just tastes even better!

The sheets are waiting! and I’ve got a few posts to prep for this week  🙂

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