Fun with trifles

It has been my observation that the frumpy trifle of our youth is now a hip suburban dessert. Pretty, easy to make, yummy to boot... what is not to like?
New trifle bowl in hand,a hankering for gingerbread, and random jar of lemon curd in hand I entered the glamorous world of trifles.  I found inspiration from the internets, this recipe at Epicurious in particular is the source of the gingerbread recipe.

Lemon Ginger Trifle

Gingerbread Cake:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 teaspoon cinnamon
1/2 teaspoon or so of freshly ground nutmeg
1/2 teaspoon salt
1 stick unsalted butter, soft
1 cup packed dark brown sugar or light if you don't have dark
1 large egg
1/2 cup mild molasses
3/4 cup well-shaken buttermilk, sometimes I cheat and use powdered
1/2 cup hot water (just but glass measuring cup with water in microwave)

Creamy Part:

2 pints of heavy cream

vanilla and sugar to taste

1 jar of lemon curd (10 oz)

Pecans or candied walnuts/pecans (optional)

Make gingerbread, you can do this a day ahead of the trifle

• Start by preheating the oven to 350°F..
• In a medium bowl, mix together the flour, baking soda, spices, and salt, set aside.
• In a stand mixer beat the butter and brown sugar at medium speed until pale and fluffy, add the egg, it will fluff up more and get paler.  Then add the molasses and buttermilk, beat until smooth.  Add the hot water, it will look curdly, mix a minute or so more until less curdly looking.
• Pour into a buttered and floured 9 by 13 pan.  I am getting lazy, I use the baking Pam that has the flour in it already.
• Bake until done about 40 minutes.
• Cool (obviously) before making the trifle.

Preparing the trifle:

• Whip the heavy cream until you get nice peaks, add sugar and vanilla to taste, put into a bowl and set aside.  I go light on the sugar because the lemon curd is sweet.

• Mix the lemon curd until light and fluffy, about a minute.  Fold in half of the whipped cream.
• Layer hand crumbled gingerbread on the bottom of the trifle bowl, cover with lemon mixture, cover that with some whipped cream. Sprinkle some nuts on top if you like.  Repeat until you run out of ingredients. 

breaking the rule

My self-imposed rule is that I would only post recipes I made up or altered significantly... well this pecan pie is just too good to not share.  I am addicted.  I had it in my head pecan pie was hard to make, I was so wrong.  It is easy and so delicious.
Here is the link to The Pioneer Woman's Pecan Pie

Figilicous

Faced with what to do with a box of beautiful figs I was drawn to the world of tarts. I came up with this quick and easy (and yummy) tart.

Fig Tart

3 or 4 fresh figs, sliced

1 sheet of puff pastry

1/2 cup sugar

1/2 cup chopped walnuts

Balsamic vinegar

Egg and water wash (I used an egg and half eggshell full of water)

• Heat over to 400 degrees Fahrenheit. 
• Place the puff pastry on parchment paper on a flat baking surface (I used my PC bar pan).
• Mix  the sugar, walnuts, and enough balsamic vinegar to make mixture pasty.  Spread mixture on puff pastry, layer fig slices on top. Fold the edges of the puff pastry over the filling and brush with egg and water wash.  
• Bake until golden brown.
• Cool and enjoy! 

Note - you can double the recipe by using a whole box of puff pastry and a whole grocery store container of figs.

Quick Picnic Fix

Strawberry season is already coming to a close and I am loving my new strawberry huller gadget.  I have been making stuffed strawberries as yummy treats for us at home and today I am taking them to a picnic.  I think they will be a great finger food on such a hot day.

Stuffed Strawberries

"Pretty" strawberries

8 oz package of cream cheese per 2 pounds of strawberries

1/2 cup powdered sugar per each package of cream cheese

Vanilla to taste

Variation ingredients - coconut flakes, grated chocolate, crushed pecans

How to make them:

• Rinse and dry strawberries 

• Hollow out the strawberries with a strawberry huller.  

• Mix the cream cheese, powdered sugar, and vanilla together with a mixture until creamy.  I use a stand mixer and mixed for a few minutes to get an icing like consistency.
• Put filling in a pastry bag or something like that - I used my Pampered Chef "Easy Accent Decorator"

• Dip in coconut flakes (or grated chocolate or nuts) if wanted

•  Refrigerate until you use them.  

Ready to go!!  

Variations -
Dip tops in something like coconut when you are transporting so they don't smear up against each other
You can dip the strawberries in melted chocolate after they are filled
Add pineapple puree and coconut to the cream cheese mix for colada strawberries
Add some pecans

Un-scratch Sunday

As we wait on the verge of finding out if we are actually moving and if we will have health care for all, I found myself looking at my unused fluted cake pan.  This poor pan has spent at least six years in our home, never used.  Well today is your day, because all of this angst (and my pounding hangover from the comedy club bender) have me craving comfort food. 

Since the fluted cake pan is from Pampered Chef, I decided to check out their website for a recipe.  I found this recipe for Choco-Peanut Butter Swirl Cake that uses a box cake mix.  I usually look down on those Sandra Dee-like made from a box recipes (they are almost as bad as anything from Rachel Ray).  But my pounding head is not going to allow for anything more today. So here is my interpretation of this recipe -

Fluted Chocolate Peanut Butter Love

Cake:
1 Boxed vanilla cake mix, I used a Dr.Oetker Vanilla cake mix
1/2 cup peanut butter
1 cup of water
3 eggs
4 oz bar of bittersweet chocolate, I used Ghirardelli
dash - about a teaspoon heavy cream

Glaze:
3 heaping tablespoons of peanut butter
about 2 tablespoons of heavy cream
1/2 cup powdered sugar

Preheat the oven to 350 degrees.
Mix the cake mix, peanut butter, water, and eggs using a stand mixer.  Beat on high until well incorporated.
Grease a fluted cake pan (I used butter flavor crisco because it was hanging out in the fridge)
Pour half of the cake batter into the pan
Break up the chocolate in a bowl, put in the microwave on high for 1 minute.  Stir with a fork until it is all melted (you may have to heat it more, I used a ceramic bowl so I didn't have to).  Stir in the heavy cream, then add to the remaining cake batter and beat until well incorporated.

Gently pour the cake batter onto the top of the cake batter already in the pan.  Swirl with a butter knife if you want the swirly look.  Bake until done, about 45 minutes or so.

Cool for 10-15 minutes then flip onto a plate.

In a small bowl whisk together the peanut butter and cream (starting with a little and adding more to get the right consistency), add the powdered sugar.  If needed add more peanut butter and cream to get the right glaze-like consistency.

When the cake is cooled (or not so hot if you are impatient) cover with the glaze.

Enjoy!!!  Wash away your angst with chocolate and peanut butter.

Pineapple leftovers

We greeted the return of Lost with fresh pineapple and strawberries.  A week later we were still eating the pineapple which is forever for my low threshold of refrigerator holding times.  I was thinking of making something savory with it, but the snow left me craving a baking experience.  Pineapple upside down cake is the first thing that came to mind, so I scoured the internets for a recipe.  I found this recipe at Epicurious, I lacked all of the ingredients so I improvised the version below...

Pineapple Upside Down Cake

Upside down part:

• Quarter of a fresh pineapple (or more if you have it)
• 3/4 stick unsalted butter
• 3/4 cup packed light brown sugar, ok I had some light, some dark

Cake part:

• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 stick unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 tablespoon Malibu rum
• 1/2 cup orange juice and the scant amount of pineapple juice left
• 2 tablespoons Malibu rum for sprinkling over cake

Preheat the oven to 350°F

Melt butter in a 10-inch iron skillet, add brown sugar and simmer over moderate heat, stirring with a whisk, 4 minutes. Remove from heat. Artistically arrange pineapple (cut into smallish pieces) on top of sugar mixture.

Sift together flour, ginger, baking powder, and salt. 

Beat butter in a stand mixer until light and fluffy, then gradually beat in granulated sugar. 

Add eggs, one at a time, beating well after each addition, then beat in vanilla and rum. 

Add half of flour mixture and beat on low speed just until blended. Beat in orange juice, then add remaining flour mixture, beating until light and fluffy.

Spoon batter over pineapple topping and spread evenly. Bake until done, about 45 minutes. Let cake rest in skillet for 5 minutes. Sprinkle rum over cake.

Invert a plate over skillet and invert cake onto plate (be careful). Replace any pineapple stuck to bottom of skillet to the top of the cake. This happens, don't freak out, just glob it back on and you won't be able to tell.

I think the use of Malibu rum (which is coconut rum) and OJ gave this cake a nice fruity taste.  Steve definitely wants me to make this again!

Who knew coconut cake was so good!

I must be getting older because I need to really think about how I found this recipe. I think my mom was in the hospital having knee surgery and we were watching Martha Stewart on the tv in her room. My mom asked me to make this for her when she was feeling better, so I did. Since then I have cut the recipe in half when I make it because the whole recipe makes a HUGE cake that is so incredibly rich our small circle could never eat it all.

This is my altered version of the original recipe (found on the MS website under ultimate coconut cake)

The cake (the full recipe)

• 1 pound unsalted butter
• 3 cups sugar, I use Domino organic
• 6 large eggs
• 4 1/2 cups all-purpose flour, I use King Arthur unbleached
  
• 1 1/2 tablespoons baking powder, I usually end up making my own
  
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 1 1/2 tablespoons pure vanilla extract, I use more!
  
• 1 teaspoon coconut extract

1. Preheat oven to 325 degrees. Butter and flour pans; set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
3. In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
4. Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.

My "Wicked" Syrup

3/4 cup sugar
3/4 cup Malibu Rum

Cook over medium heat until sugar dissolves, cool.

The Sinful Filling

• 5 cups heavy cream
• 3 cups sugar
• 1 pound (4 sticks) unsalted butter
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract, again I use more
  
• 9 cups shredded sweetened coconut

1. Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved
2. Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
3. Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
4. Cover filling with plastic wrap and chill overnight (you really don't have to do this overnight). Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes

The Frosting

• 1 cup (2 sticks) unsalted butter, room temperature
• 8 ounces cream cheese
• 1 teaspoon pure vanilla extract
• 5 cups confectioners' sugar
• 1 vanilla bean, scraped, if I am feeling cheap after spending all my money on butter and cream I skip this

1. Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
2. With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.

Putting it Together

1. Slice each cake into three slices, sounds hard and scary but you can do it! Use a long serrated knife and just do it.
2. Place a slice on a cake stand (if you are making the effort to make this cake you HAVE to put it on a beautiful cake stand)
3. I do not drizzle the bottom layer with the syrup because in my mind it needs to be "solid"
4. put 1/5 of the filling on this layer, spread
5. Place cake layer on top, lightly drizzle with syrup
6. Repeat until you do all the layers
7. Frost, pat roasted coconut on the side of the cake if you want (takes about 2 cups of roasted coconut)

Suggested Alterations:
Half the recipe unless you are going to feel more than 10 people
Use the filling as a cupcake frosting

The half recipe version (minus the roasted coconut, just as good)