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Posts Tagged ‘dessert’

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

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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?

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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.

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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.

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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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This day has gone by way too quickly. I love Saturdays, but they always seem to just fly by.

I’ve got 2 loads of laundry done, all the groceries put away, and the food for the trip with our other supplies.

Inbetween moving stuff around and laundry, I had a little snack.

banpb

I sliced one banana into 4 little bites: 2 had some of my homemade almond butter and 2 had dark chocolate dreams. A little snack + dessert all in one! I also had a little unpictured dark chocolate with almonds + cherries.

I waited until Nick was done working outside to start on dinner since I wanted him to make the sauce  🙂

pizza

I made some whole wheat pizza crust – one for me and one for Nick so we could make our own pizzas and have leftovers for lunch tomorrow. I made a recipe that I think I originally got off the Weight Watcher member boards?

For one crust the recipe is (I doubled this tonight):

  • 2 1/4 tsp yeast
  • 1 cup warm water
  • 2 cups whole wheat flour (I used half regular whole wheat and half whole wheat pastry, since that’s what I had)
  • 1 Tbsp honey
  • 1 tsp salt
  • 1/4 cup wheat germ
  1. Dissolve yeast in water and let stand about 10 minutes or until creamy.
  2. Preheat oven to 450.
  3. In big bowl, mix flour with wheat germ and salt.
  4. Make a well in flour mixture and mix in yeast/water and honey.
  5. Mix dough together and let rise about 30 minutes.
  6. Roll out and place on baking sheet or pizza pan.
  7. Bake the crust 10 minutes, then take out and add your toppings.
  8. Put back in the oven and bake for 10-15 minutes more.
  9. Let cool and enjoy!

pizza

The crust turned out really good. I like the little bit of sweetness from the honey.

pizza

Nick made the pizza sauce tonight and it was awesome! He used tomatoes from our garden and added onion and a bunch of spices. Yum. The fresh tomatoes make such a difference.

I topped my pizza with sundried tomatoes, a little mozzarella, feta, black olives and a mushroom mix that had baby portabellos, shitake, and oyster mushrooms.

I also found an easy dessert to make tonight. I had a pear in the fridge that needed to be used and a bunch of blueberries we need to get through before we leave.

Blueberry Pear Crisps

crisp

I mostly followed the recipe, but I did make a few changes in the crisp topping. I used:

  • 2 Tbsp oat flour
  • 1 Tbsp brown sugar
  • 2 Tbsp oats
  • cinnamon
  • pinch of salt
  • 1 Tbsp canola oil

crisp

And you can’t have crisp or cobbler without a little ice cream. We have some the slow churned vanilla, which went perfectly with the tart crisp.

I’d say this was a pretty successful Saturday! Let’s hope it doesn’t end too soon because tomorrow will be busy, too.

I’m getting in my pj’s and we’re starting a movie. See you tomorrow!

What fruit do you like in crisps or cobbler?

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Happy Birthday Eve to me! Yes, I am celebrating a little early  🙂  I’m having the best birthday eve night!

I guess I should recap this afternoon first before getting to dinner.

Lunch today was the same leftovers as yesterday – still tasty! That Barefoot Contessa has some awesome recipes.

chikcous

The last piece of chicken + the last of the zucchini / saffron couscous from the other night.

Plus some broccoli

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All eaten in the beautiful sunshine! We had a beautiful day today and got to eat outside – it’s finally looking and feeling like summer here!

Nick wanted a snack so we went by Our Daily Bread, this great bakery here, to get some sweet after lunch desserts.

macaroon

Remember when I tried the chocolate macaroon last week? Well, I got the raspberry one today. And I remembered to get a picture of the inside!

macaroon

I tried to cut this into thirds to share with a few coworkers, but it kind of just crushed. The jam inside this was amazing – seriously the best jam I’ve ever had.

I am in love with these little french macaroons – they are so light and not too sweet. The perfect light lunch dessert.

Work, work, work, then snack!

Since it was so nice today, I knew Nick and I would probably go for a run after work so I packed a slice of my banana bread.

banbread

We ran today for the first time in over 2 weeks! It was pretty good, too.

The last time we ran was actually on that trail race we did, so I wasn’t sure how it would go today. My legs were a little stiff at first, but I actually felt really good while we were out -except for my shoulders! My arms were killing me and I just couldn’t figure it out – until I remembered all the yoga I’ve been doing lately 🙂 They haven’t been hurting just during the day, but I guess moving them while running just let me know how much work they’ve been getting lately.

We did about 3 miles tonight and I’m glad we finally went. It was nice having a few weeks off to recover from that trail run since it kicked my butt.

Dinner tonight was even more delicious than last night – I love when meals get more flavor after sitting for a night in the fridge.

salad

I had more of the guacamole salad on some romaine – this salad got spicier overnight!

tortillas

I made my huevos rancheros on corn tortillas tonight instead of grits, just so I could see how good they were  🙂

Delicious! I love how crispy the tortillas got in the oven, and then the beans, runny eggs, and fresh cilantro?

huevos

Maybe one of the best Mexican themed meals I’ve made – and that’s coming from both of us!

Well, Nick is baking my birthday dessert as we speak! I may or may not partake in some this evening – I guess it depends on when it’s ready  🙂 And….he may make me wait until tomorrow anyways.

Great components of a birthday eve:

  • Good run
  • Tasty dinner
  • Birthday dessert  🙂
  • The Devil Wears Prada on tv

I’ve got to pick out a cute birthday outfit + pack my lunch.

Nite!

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F-f-f-Friday!

Who’s happy it’s Friday?!? 

I’m so glad it’s the weekend – dinner was great tonight and easy! I love getting all kinds of stuff to grill – that means there’s less for me to do in the kitchen  🙂

pork

Nick grilled a pork loin with his own special marinade – I have no clue what’s in it, so don’t ask – but it’s good. We also grilled some zucchini and yellow squash, and I put together a salad of romaine, strawberries, red onion, feta, and a dressing of olive oil/raspberry vinegar/dijon mustard.

Since I’m leaving him for most of the weekend, I also made a special *not healthy at all* dessert for him to have this weekend and it’s one of his favorites.

7layerbars

I’ve seen about 10 different names for these, but we call them 7 layer bars.

  • 1.5 cups graham cracker crumbs
  • 1 stick butter, melted
  • 1 14 oz. can fat free sweetened condensed milk
  • 1 cup chocolate chips
  • 1 cup butterscotch chips
  • 1 cup coconut
  • 1/4 – 1/2 cup nuts of your choice (we usually use pecans or walnuts)

Mix melted butter and graham cracker crumbs and press into greased 9×13 pan. Pour condensed milk over crust. Sprinkle toppings all over and bake at 350 for 25-30 minutes.

So buttery and gooey  🙂 

We’ll see what the blogging will be like after breakfast tomorrow since I’ll be traveling and staying in a cabin overnight – I’m not sure if I’ll have internet until I get back, but it will be fun and I am SO excited to see my girlfriends – we have tons to catch up on.

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In blogland news, there are TONS of contests going on!

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