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.