Pumpkin Trifle Recipe

A few weeks ago I asked my facebook friends which autumn trifle they wanted to try more...pumpkin or apple. The votes were basically split down the middle, although the pumpkin fans were much more enthusiastic about their love of ANYTHING pumpkin. I knew I definitely had to figure this one out. Personally, I have never met a dessert I didn't like, but pumpkin pie is not on the top of my list. I do, however, love everything else pumpkin. So the trouble with coming up with this trifle was trying to steer clear of the all pumpkin puree layered trifles I was seeing in the recipes online. They seemed to be trying to duplicate a pumpkin pie in a trifle dish. Just eat a pumpkin pie then!

I finally figured it out, and it was very tasty! Just the right amount of pumpkin.

Ingredients:

• Pumpkin bread- From scratch or a box. Either way will be fine. Make or buy 2 just to be safe. So what if  you have extra. Toasted pumpkin bread for breakfast...yes please! 
• 1 box of white chocolate pudding mix
• 1 can of pumpkin 
• 1 box of spiced wafers
• Whipped cream- Homemade or cool whip (I am sticking with homemade from now on).

That's it! Now see how easy it is to make...

Base layer:

Bake your pumpkin bread according to the directions. You could also just pick up a loaf at your local orchard or market. Homemade doesn't have to mean made in your home right?
Cube the bread.
Layer the base of your trifle dish with half of the loaf. Set the rest aside for now.

Mortar Layer:
Make the white chocolate pudding (vanilla will work too if you cannot find white chocolate). Allow the pudding to set for a few minutes in the refrigerator.
Once the pudding has set beat in 1 can of pumpkin. Mix well with a hand mixer for at least 5 minutes.
Spread half of the pumpkin mixture over the pumpkin bread in the trifle dish. 

Focal/decorative layer:

Put a little less than 2 sleeves of wafers in a large ziploc bag. Seal tightly. Using the back of a wooden spoon, mash up the wafers. I broke them up into dime sized pieces. Spread half of the bag over the pumpkin mixture for your 3rd layer.
Then top with whipped cream and repeat all 4 layers finishing with the rest of the whipped cream.


Top the trifle with a sprinkling of wafer crumbs!


If your family is like mine, you always have pumpkin pie at Thanksgiving, but a lot of people don't actually eat the pie. Try this recipe out as an alternative and watch how fast it goes.

My secrets to a good cupcake.

Following my post a few weeks ago on Phillies themed cupcakes, I received a few inquiries about how I make my cupcakes. So I decided to share my secrets...

There is no secret. Cupcakes and trifles have kind of become my thing. People seem to get excited whenever I make either one. When really, they are both so easy. Especially the cupcakes.

I use the cake mix in a box and the icing out of a tub. That's it. It's not really a secret, I will tell anyone who asks. People still seem to tell me my cupcakes are really tasty and moist compared to when they make them. Why? I have no idea. I think it is because I take the time to make them pretty. We do partially eat with our eyes right? It is all in the presentation.

So here it goes...my "secrets" to a good cupcake.

1. Whenever I make cupcakes I make a batch of yellow and a batch of chocolate. I haven't settled on a brand I prefer, whichever is labeled "moist".
2. I rotate the icing combination between chocolate and vanilla (I do prefer french vanilla whenever I can find it). Vanilla on vanilla cake, chocolate on vanilla, vanilla on chocolate and of course chocolate on chocolate.
3. Scrape all of the icing out of the tub into a bowl and stir until it is really creamy. I never apply the icing with a knife. Instead, I always put it into a pastry bag and squeeze it out onto the cupcake in a circular motions just like an ice cream cone. Always purchase at least 2 containers of icing for each box of mix you use. Running out of icing is the WORST!

Decorate your cupcakes!

1. Sometimes I add dye to the vanilla icing depending on the occasion to add color. 
2. You could add sprinkles or jimmies (yes, they are called jimmies and there is a difference between jimmies and sprinkles). 
3. Make a visit to your local party store or craft store to check out their selection of cupcake cups. They really have a fun selection out there. Much better than the pale yellow, pink and blue pack you get at the grocery store. May seem like a pointless detail, but I think they add to the presentation.
4. While you are at the party store look at their selection of decorative toothpicks, drink stirrers and anything else you could put on the top of your cupcakes. Be creative!
5. You could get really crazy and add my new favorite accent...piped chocolate melts in various shapes, colors or letters that match the theme or occasion you are making the cupcakes for. This is really simple and people LOVE it. Such a cute little touch. Check out my post on the Phillies themed cupcakes to see how I did this.

Whenever I am planning a party, whether it is a birthday party, baby shower, bridal shower...I incorporate the cupcakes into the decor. Find some way to display them and set them out at the start of the party. People will drooling over them until it is time for dessert, and sometimes sneaking one long before.

Phillies Cupcakes

It will indeed be another Red October!!

You may recall from an earlier post that I am a huge Philadelphia Phillies fan, and I am proud to say that my team has yet again secured themselves a spot in the post season. To commemorate this achievement and also celebrate my roommate's 30th birthday (she is a huge fan as well), I made Phillies themed cupcakes.

I made 30 cupcakes -15 chocolate and 15 french vanilla, rotating between chocolate and vanilla icing.

• On top of each cupcake I sprinkled either blue or red sprinkles on the icing that I piped out of a pastry bag using a large round tip. 
• I found red and blue cupcake cups at the party store to keep with the theme.
• For an extra added touch I tried out something new this time. I piped out the trademark "P" using red candy melts. This was surprisingly easy and added so much to the team spirited little cakes.

Decorating with chocolate melts. 

• Candy melts (I prefer Wilton's) -You can purchase these at any grocery store, although you will find a broader selection of colors at a craft store or even some party stores. They are about $2.99 but I almost always find them on sale at Micheal's Craft store. They do store well so you can hold onto the leftovers until Christmas.
• Wax paper
• Decorating squeeze bottles -You can also pick these up at your local craft store. When you are finished with your project try to dump out as much of the melted candy as you can and then stick the bottle in the freezer. After a few hours crunch and shake the frozen candy out of the bottle. 

Melting the candy:

Fill the squeeze bottle with the candy melts and secure the lid and little orange cap. Place into a small sauce pan filled about halfway with warm water. Keep the burner set on LOW mixing and shaking the bottle often until the candy is melted. Add more candy melts as they turn to liquid and fill the bottle. Make sure the tip of the bottle remains out of the water and dry at all times. You do not want to get water into the bottle. When you are ready to squeeze out the melted candy shake it all the way to the tip with the cap on. You want to remove as many air bubbles as you can.
Lay out some wax paper and patiently squeeze out whatever shape or letter you want. Practice and allow yourself enough so that you can choose the nicest looking shapes to use. Allow them to harden (about 30 mins) and gently pop it off of the wax paper and place on your cupcake. That's it!

This new little trick has opened up so many possibilities for future cupcake toppers. If you decide to try this yourself, please post a comment below and let me know what you made and how it worked out for you. I am always open to new tips, tricks and ideas!

Candy Apple Trifle

Although we haven't been experiencing "fall-like" temperatures (90 degrees when I made this), I still found myself in the mood for some sort of apple dessert last Saturday. I was looking for an alternative to apple pie. I decided on a trifle although I have never made an apple trifle.

I will try to give you the recipe as accurately as I can, but if you have been following any of my recipes you will know that I make them up as I go along. I also want to encourage you to trust your instincts and have fun experimenting with these recipes.

Ingredients:

• 6 Green Apples
• Brown sugar
• Bourbon (optional)
• 2 Tablespoons of butter
• Apple cake or Apple cider doughnuts
• 2 pints of heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar
• 1 Candy Apple

Base layer:
I really wanted to use fresh apple cider doughnuts, but due to time constraints, I was unable to go to the nearest orchard. Instead, I used an apple cake which turned out to be a delicious substitution. You can either make this from scratch, box or pick one up at the market.
Cut up whatever you decided on for the layer and divide in half. Layer the bottom of the trifle dish with one half of the cake.

Focal Layer:
This is where the apples come in. I really didn't know what I wanted to do to the apples. I just kept thinking about what goes into an apple pie. Do whatever you want. Just keep in mind the moisture from the apples when cooking. Do not add too much additional moisture.
How I cooked the apples...
In a large skillet I sauteed about 6 green apples, sliced and peeled. I chose green because of their tartness. The cake and whipped cream layer were going to be sweet enough.

First add about 2 tablespoons  of butter to a large skillet and about 2 tablespoons of brown sugar (I really just added whatever amount I felt like. Remember...I wing it). I also added bourbon because I already had the bottle out :-), but you don't have to. Cook down and add the apples stirring frequently until they look like they would if they were inside of an apple pie.
Cool slightly before you add to the trifle.

Mortar Layer:
I went with homemade whipped cream this time. Usually I cheat and use cool whip. I honestly do not think I will ever go back to store bought. The consistency and flavor is so much better when you whip it yourself and it is so simple to do.

Easy Homemade Whipped Cream:

• 2 pints of heavy whipping cream
• 1 teaspoon vanilla extract
• 1/2 cup powdered sugar (vary depending on how sweet you want it to be)

Whip the mixture with an electric hand mixer until raised peaks form in it and hold their shape. It should take about four minutes (or much longer if using a manual hand mixer or whisk).Add the whipped cream layer and then repeat all 3 layers finishing with a top layer of whipped cream.

As a garnish I sliced a caramel candy apple and placed it around the top. You could make them yourself, but if your sole purpose is for this trifle then just pick one up at the orchard when you get your apples. 
 






I am really looking forward to making this trifle again on a crisp fall day after a trip to the local orchard where I can pick the apples, grab some freshly dipped caramel apples and try out the fresh apple cider doughnuts as the base layer. If you make it there before I do, leave a comment below and let me know how it tasted! 

S’mores Trifle

This one is great for the kids!

For my Grandpop’s 80^th Birthday party this weekend I volunteered to bring a dessert with me. I knew there would be a cake so I didn’t want to make anything “cake-like”. I also wanted to make something light  because of the heat. I went with the perfect summer themed dessert…S’mores!

Ingredients

1 container of marshmallow fluff

1 boxes of chocolate fudge pudding

1 box of graham crackers

1 bag of mini marshmallows

1 bag of chocolate chips

1 (8 ounce) container of cool whip

  

Base layer

Graham crackers-I used one sleeve of crackers per cracker layer. You can just quarter them or crumble a little bit (not too much so they don’t get mushy and your layers seep together) and scatter them on the bottom.

                                                                               

Mortar layers
Originally I was just going to do a layer of the marshmallow fluff but I thought that would be too thick and gooey so I blended it with the container of cool whip. This turned out to be a nice creamy texture. I may tinker with this layer a bit more the next time I make it.
-You can do whatever you want here. Just fluff would’ve been OK once I tasted the trifle.

Of course you need some chocolate so I chose to use chocolate fudge pudding.

2 layers of pudding= 2 boxes. One box per layer.

                                                                            

Focal Layer

I sprinkled the mini marshmallows and chocolate chips around for this layer to add some substance since the trifle didn’t consist of any cake or brownies.

Top (my favorite part of this trifle)

Sprinkle some of the chocolate chips all around the top and crumbled graham crackers. In the center I placed some toasted marshmallows. I didn’t have a campfire handy yesterday morning so I layered a cookie sheet with foil, sprayed it with nonstick cooking spray and piled on some marshmallows. Then I stuck it in the broiler. *Keep an eye on it because you just want to toast the marshmallows a little bit and they will catch on fire.*
To remove them I waited for the foil to cool a little and then turned it upside down so the toasted layer plopped in my hand. Then I gently flipped it on top of the trifle.

Everyone was really impressed with the appearance of this one. And it was so easy!!

4th of July Trifle

What do you think of when you think of a great 4th of July dessert? Probably something with strawberries and blueberries right? Maybe strawberry shortcake or fruit pizza? Well that is exactly what I didn’t want to do. I was trying to steer away from the typical desserts. I was also in the mood for chocolate, but I didn’t want it to be too rich because this day was going to be a scorcher. When I was at the market I saw some raspberries and blackberries on sale and I thought that could work to incorporate the 4th of July theme and add a nice light pairing to the chocolate. Now for the “mortar layer” I thought back to a trifle I made for Christmas that called for white chocolate pudding. This was a big hit and I knew it went well with chocolate and would pair well with fruit too. So there you have it… A brownie, blackberry, raspberry and white chocolate trifle.

Ingredients

1 box of your favorite brownie mix

1 pint of black berries

1 pint of raspberries

1 box of white chocolate pudding

1 container of cool whip (8 ounce)

I made the brownie according to the directions on the box (add an extra egg for cake-like brownies). I always split the batter and bake them into 2  9" round cake pans. Some people prefer to cut the brownie into squares for their trifle layers; I prefer a more solid layer so I push the whole round right down into my trifle dish.

I found early on that making the brownie mix with 3 eggs instead of 2 was better for the trifle because it gave the brownie a more fluffy “cake-like” texture instead of a thick fudgy texture. You have to be careful not to make your trifle too rich and dense because you already have so many intense flavors working together.

                                                                                   

Make the white chocolate pudding and set in the fridge to cool.

While you rinse your berries set aside enough berries to decorate the top. However many you want, just pick the prettiest berries.

Next, mash the rest of the blackberries and raspberries with a potato masher. I mixed in a TINY bit of cornstarch and honey to thicken and sweeten up the berry mixture. Next, layer as you wish.  

Click here for my layering tips.
Top the trifle with a layer of cool whip, berries and a chocolate drizzle. This trifle was especially pretty with all of the bold layers of color.

Thank you "SweetLady"!

Sweetlady's Chocolate Peanut Butter Brownie Trifle

This is the trifle that started it all. I made it a few years ago for Christmas and many, many times since. Everyone loves it and asks for the recipe. It is also my Grandmom's favorite so I can't help but make it often for her. Truth be told whenever I am making a trifle to bring to a family gathering I always think about whether or not my Grandmom will like it. She is the boss after all. At least according to my Grandpop she is.

I usually make this one in the winter because it is very rich. Delicious, but rich. Next time I make it I will take pictures for you. This one is a show stopper. Everyone starts salivating as soon as I walk through the door. The full recipe is located at the link below, but I have made a few adjustments over the years.
Click here for Sweetlady's full recipe.

You can tell this isn't my recipe because it contains measurements.
Ingredients:

Servings: 
24
Brownies boxed brownies work just fine. Don't stress yourself too much. Use 3 eggs instead of 2. It makes them a little more cake like and not so dense.
24 24

Servings Size

• 
  
  
  
  
  
  Servings
  

• 1 3/4 cups granulated sugar
• 3/4 cup baking cocoa
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 2 tablespoons water
• 3/4 cup butter or margarine, melted
• 2 teaspoons vanilla

Peanut Butter Filling

• 1 (8 ounce) package cream cheese, softened
• 2 cups powdered sugar
• 1 cup peanut butter I add a little more peanut butter. 
• 3/4 cup milk
• 1 (16 ounce) Cool Whip
• 4 peanut butter cups, chopped. I have made this so many times that I hardly follow the recipe anymore. I just looked over it again and saw she only calls for 4 peanut butter cups. 4?! No way. I use many more. I don't know how many, but it is a lot. At least 8. I don't mix it in the the rest of the filling either. I make it a layer of it's own. Makes it prettier and yummier that way. Plus I crumble some on the top.
• chocolate syrup

Directions:

Prep Time: 35 mins
Total Time: 1 hr

Brownies:

• Preheat oven to 350.

1. Grease 13 x 9-inch baking pan.
2. Combine dry ingredients in large mixer bowl; stir.
3. Add wet ingredients and stir well.
4. Spread into prepared baking pan.
5. Bake for 18 to 25 minutes or until wooden pick inserted in center comes out slightly sticky. Let cool completely.   

Trifle:

1. Mix cream cheese and powdered sugar until smooth
2.  Add in peanut butter and milk. Combine.
3. Fold in Cool Whip until combined.
4. Take half of the brownies out and crumble in large glass bowl, if you have one, or in a 13x9 pan.
5. Add a layer of the peanut butter mixture.
6. Take the other half of the brownies out and crumble on top of the peanut butter mixture.
7. Put the last half of the peanut butter mixture on top.
8. Drizzle chocolate syrup on top.
9. Add the chopped peanut butter cups on top.
10. Refrigerate until serving time.