Fresh Fruit Trifle

Posted on March 24, 2010 by kitchenbelle

 

The birthdays of my mother and my brother are within just a few days of each other.  The members of my family don’t love sweets as much as I do, and when I bake a cake for them I tend to eat the biggest piece of all! Last year I made this orange coconut cake for my mom’s birthday. But this year, rather than make two frosting-laden cakes (one for my brother and one for my mother) I decided to do something a little lighter and fresher.  A birthday trifle seemed like a perfect option. It is light because it is made with fluffy angel food cake and it incorporates all fresh fruit.  Additionally, it isn’t wrapped in a thick layer of sugary frosting. 

This trifle was so creamy and delicious!

Notes/Thoughts:

  • Everyone agreed that the cinnamon really added the flavor that pulled the entire dish together.
  • Feel free to “make it yours” by adding fruit you like and omitting those you don’t.
  • Trifles are just so pretty to look at! Best of all they don’t really require much skill.  You can’t really do anything “wrong” because in the end everything mixes together!  
  • For the pudding I used this recipe, the filling for Boston Cream Pie, and I was very happy with it.  It is very fresh and creamy.  I find boxed puddings to be a little sweet, but by all means, you could definitely substitute store-bought pudding here.
  • I purchased a round angel food cake from the bakery of my grocery store for $4.99 and I was very happy with it.  However, you could absolutely make your own angel food cake and use it in this recipe.

Fresh Fruit Trifle:

Fruit

  • approximately 1 pint of fresh blueberries, rinsed and drained
  • approximately 1 pint of fresh strawberries, rinsed, drained, hulled and sliced (save one whole berry for garnish)
  • 2-3 fresh peaches, peeled, cored and diced
  • 2-3 tablespoons of brown sugar
  • 1 teaspoon of ground cinnamon

Pudding

  • 1 tablespoon butter
  • 2 cups milk
  • 2 cups light cream
  • 1/2 cup sugar
  • 3 1/2 tablespoons cornstarch
  • 6 eggs
  • 1 tablespoon vanilla extract

    • Garnish and Assembly

    • one store bought angel food cake (or you can bake your own)
    • one small container of Cool Whip or whipped cream

    Make the pudding:

    In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip using a whisk.

    When the cream/ milk/butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling.  Stir constantly with a wooden spoon.  Be sure to scrape the bottom of the pan to prevent it from burning.  As it begins to thicken, clumps may form.  Use a whisk to smooth it out. Boil for 1 minute. Use a rubber spatula to press the pastry cream through a strainer into a bowl.  Whisk in vanilla extract. Cover the surface with plastic wrap touching the pudding.  (This prevents a film from forming.)  Chill for about one hour. 

    Prepare the fruit:

    Combine all fruit, brown sugar, and cinnamon in a medium bowl and use a wooden spoon to toss well to combine.  Let stand at room temperature for about 30 minutes.

    Assemble:

    Slice angel food cake into one-inch thick pieces and layer on the bottom of a glass trifle dish, covering the bottom of the dish.   Spoon half of the fruit mixture on top of the angel food cake.  (Be sure to drizzle any liquid that formed from the fruit and sugar. Don’t waste it!) Spread half of the pudding over the fruit mixture.  Repeat these layers until you have used all of your components. Top final layer with Cool Whip (or whipped cream) and garnish with a berry, if desired. Keep refrigerated until just before serving.

    Recipe inspired by French Vanilla Summer Trifle on MyRecipes.com.

    Filed under: blueberry, cake, Cool Whip, Dessert, pudding, strawberry, vanilla, VEGETARIAN | 5 Comments »

    Chocolate Cake with Raspberry Filling

    Posted on February 22, 2010 by kitchenbelle

    I am crazy about these chocolate cake and chocolate frosting recipes!  As you can see I have used them here and here and here.  The cake is so rich and moist!  The frosting is fluffy and sweet, but not too sweet.  These recipes have been very good to me.  (I originally found them on Annie’s Eats. Thanks Annie!)

    Well this past week my parents celebrated their 35th wedding anniversary! (Isn’t that fantastic?) We made dinner for them and of course I was in charge of the cake.  I was set on using this chocolate on chocolate combination, but I really wanted to add a new spin with an elegant flair.  I decided to use raspberry filling!  I used Wilton’s recipe and I am so happy with how it turned out!

    The raspberry and chocolate combination was really fantastic!

    Chocolate Cake with Raspberry Filling:

    For the cake:

    • 2 cups sugar
    • 1 ¾ cups all-purpose flour
    • ¾ cup Hershey’s cocoa powder
    • 1 ½ teaspoon baking powder
    • 1 ½ teaspoon baking soda
    • 1 teaspoon salt
    • 2 large eggs
    • 1 cup whole milk
    • ½ cup vegetable oil
    • 2 teaspoon vanilla extract
    • 1 cup boiling water

    For the Filling:

  • 1 16 ounce package frozen raspberries, thawed
  • 1/3 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1 teaspoon lemon juice

    • For the Frosting:

  • ½ cup unsalted butter
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract 

    • Garnish:

    • chocolate chips (optional)
    • fresh raspberries (optional)

    Bake the cake:

    Preheat the oven to 350 F.  Grease and flour two 8 or 9-inch round baking pans.

    Stir together the sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.  Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes.  Stir in boiling water (batter will be thin).  Pour batter into prepared pans.

    Bake 30-35 minutes or until a toothpick inserted in the center comes out clean.  Cool 10 minutes; remove from pans to wire racks.  Cool completely.

    Make the frosting:

    Melt the butter in a medium bowl.  Stir in the cocoa.  Alternately add confectioners’ sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla.

    Make the raspberry filling:

    Drain raspberries, reserving liquid. Add enough water to liquid to equal 1 1/4 cups. In large saucepan, combine liquid, sugar, cornstarch and lemon juice; mix well. Heat and stir until mixture boils and thickens. Cool completely. Stir thawed raspberries into cooled mixture.

    Assemble the cake:

    Level off both cakes using a serrated knife. Place bottom cake on a cardboard cake circle.  Pipe a ring of the chocolate frosting around the outside edge of the cake.  Fill the area inside the ring of frosting with a thick layer of the raspberry filling.  Place the second cake layer on top. Frost the sides of the cake layers with chocolate frosting.  Pipe a decorative border of the chocolate frosting on top of the cake.  Fill the area inside this border with a thick layer of the raspberry filling.  Garnish with chocolate chips, fresh raspberries, and/or additional frosting if desired.

    Filed under: cake, chocolate, Dessert, frosting, raspberry | 8 Comments »

    Delicata Squash Stuffed with Kale and White Beans

    Posted on February 7, 2010 by kitchenbelle

    This may sound odd, however, I am going to say it anyway.  There are certain foods that when I look at them my first thought is, “There really is a god.”  Now, I wouldn’t exactly categorize myself as super religious, however, when I see little pieces of nature that strike me so intricate I can’t help but be taken back.  Blackberries are one of those foods.  Each little perfectly plump drupelet can’t be a fluke.  And delicata squash is another.  Each one is like a little work of art.  It looks like someone took a paintbrush and daintily and deliberately stroked each one to perfection.  They are just so darn pretty!

    This recipe is so bright with the colors of nature and rich in vitamins and nutrients you will feel good eating it.  It would nicely accompany most any protein I can think of (I served ours with stuffed pork).  Enjoy!

    Delicata Squash Stuffed with Kale and White Beans:

    • 2 delicata squashes
    • a few glugs of olive oil
    • 1 medium sweet onion, finely chopped
    • 4 cloves of fresh garlic, minced
    • 1 large bunch of fresh kale, washed, dried and roughly chopped
    • 1-2 cans of white beans (cannellini or navy beans will both work well)
    • salt and pepper to taste

    Preheat the oven to 400 F. Use a large knife to carefully cut each squash in half. Scoop out seeds and discard.  (Or toast them for munching!)  Place squash halves cut side up in a  9×13 glass baking dish.  Carefully add water to the baking dish so that it reaches about a quarter of the way up the side of the squash.  Cover the dish tightly with foil. (You are creating an environment to steam the squash.)  Place the dish in the oven and bake for about 45 minutes or until the inside of the squash is tender and can be easily scraped with a fork.

    Meanwhile, warm the olive oil in a large-medium pan.  Add the finely chopped onion and cook until very tender.  I think it is important not to rush the onion.  The longer and slower they cook, the sweeter they will be.  Once they are soft and you are happy with their fragrance add the garlic (be careful not to burn it) and cook until tender.  Then add your kale.  Cover the pan and let the kale steam for about 10 minutes, but keep your eye on it.  Uncover occasionally to stir.  Once kale has wilted, add the white beans, salt and pepper.  Stir and warm until the entire mixture is heated through. 

    Remove squash from the oven and place each one on your serving dish.  Use a fork to gently scrape the squash from the sides of the skin.  Fill each squash with kale filling and serve.

    A Kitchenbelle Original inspired by Eggs on Sunday.

    Filed under: beans, cannellini beans, Fall, kale, Side, squash, VEGETARIAN | 3 Comments »

    Black and White Cookies

    Posted on January 11, 2010 by kitchenbelle

    Black and White Cookies are my husband’s absolute favorite.  He isn’t totally a sweet lover but when it comes to Black and Whites, he is on board.  On the evening of our rehearsal dinner I presented him with a Black and White Cookie CAKE.  It was a giant Black and White cookie that could be shared.  It has become a little tradition, in fact, that every time I see a Black and White cookie in a store or bakery, I buy one for him.  They are sometimes hard to come by.  I fully intended to make these cookies for him for his birthday, however, the meal ended up being more time consuming than I expected and I barely had time to bake a cake.  (The cake actually had to share the oven with the baked beans!)  Needless to say, there was no time for cookie baking and cookie frosting and the recipe sat on our counter.

    Then, almost serendipitously, the very sweet Shannon organized a cookie swap!  It was the perfect occasion to bake these cookies.  (Thanks again Shannon!) 

    Not only did I get to take home extras of these Black and White cookies (making for a very happy husband!) but also, I received the following DELICIOUS cookies as a result of the swap:

    Recipe Notes:

    • I am in love with the puffy cake like texture of these cookies.
    • I was not happy with my chocolate frosting per the recipe instructions and after frosting about 12 cookies, I decided to switch to the always-satisfying Hershey’s Chocolate frosting.  Muuuuuch better.  It doesn’t have the sheen of the white frosting but it definitely tastes good.  (I have included this in the recipe below.) 
    • This recipe yielded approximately 55 medium-sized cookies.
    • Just out of the oven, the cookies looked like delicious silver dollar pancakes!
    • Set aside a decent amount of time to frost these little guys.

    Black and White Cookies:

    Cookies

    • 1 3/4 cups granulated sugar
    • 1 cup unsalted butter (2 sticks), at room temperature
    • 4 large eggs
    • 1 1/2 cups milk
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon lemon extract
    • 2 1/2 cups cake flour
    • 2 1/2 cups all-purpose flour
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt

    White Frosting

    • 4 cups confectioners’ sugar
    • 1/3 to 1/2 cup water

    Black (Chocolate) Frosting

  • ½ cup unsalted butter
  • 2/3 cup Hershey’s cocoa powder
  • 3 cups confectioners’ sugar
  • 1/3 cup milk
  • 1 teaspoon vanilla extract 

    • Make the cookies

    Preheat oven to 375 F.  Line baking sheets with parchment paper or silpat.

    In large mixing bowl, combine sugar and butter. Mix using an electric mixer until fluffy. Add eggs, milk and vanilla and lemon extracts, and mix until smooth.

    In medium bowl, combine cake flour, all-purpose flour, baking powder and salt. Stir until mixed. Add dry mixture to the wet in batches, stirring well after each addition. Using a rounded tablespoon spoon, place heaping spoonfuls of the batter 2 inches apart on the baking sheets.  Use your finger to spin the batter into perfect circle shapes. Bake until edges begin to brown, 16 to 20 minutes. Cool completely.

    Make the white frosting

    Boil a cup of water in a small pot. Place confectioners’ sugar in a large mixing bowl. Gradually stir in enough boiling water to the sugar to make a thick, spreadable mixture.  Spread frosting on half of the flat side of each cookie.

    Make the black (chocolate) frosting

    Melt the butter in a medium bowl.  Stir in the cocoa.  Alternately add confectioners’ sugar and milk, beating to spreading consistency.  Add small amount additional milk, if needed.  Stir in vanilla. Frost remaining halves of cookies.

    Adapted from SmittenKitchen.

    Filed under: chocolate, cookies, Dessert, frosting, icing | 9 Comments »

    Maple Baked Beans–Barefoot Contessa Style

    Posted on January 9, 2010 by kitchenbelle

    Hello, friends.  Are you still there?  I hope so!  My absence has not been because I have not been cooking–quite the opposite actually!  I spent a week cooking with my mom in preparation for our annual Christmas Eve Feast of the Seven Fish.  Except, we do way more than seven!  Baked stuffed lobsters, bacala, shrimp mousse, and baked scallops, just to name a few.  I really should have planned ahead and done an entire Christmas Eve post for you!  It’s just that sometimes whipping out the camera interferes with the mood, you know? I started taking photos on the first day of cooking but then doing so just seemed to interfere with the fun we were having!

    Immediately after the start of the new year it was my husband’s birthday.  I decided to prepare a laid-back-comfort-food-meal.  It turned out to take a lot more time than I expected, though, I must say, in this case the time and labor really seemed to be worth it.  I thoroughly enjoyed the meal!  I made hot roast beef sandwiches with gravy (sometimes called Beef on Weck in Buffalo, NY), jalepeno cheddar corn bread, sunflower seed salad and these baked beans from Barefoot Contessa*, one of my most favorite ladies in the world.  As if that wasn’t enough comfort food I made a special request for hotdog mac ‘n’ cheese from my mom.  She hesitated, “Mac ‘n’ cheese with hotdogs?  Really?” but after my serious begging and insistence that no one would turn it down she obliged.  And everyone was quite thankful. DELICIOUS!  …and the next day everyone made a mad dash for the gym. 🙂

    These baked beans were very well-received.    They are sweet, yet don’t let that fool you–they have a serious kick.  You will definitely need to plan ahead to make these.  The beans should soak in cold water over night and then they will need to bake for 6-8 hours.  I made the number one amateur cooking mistake and I didn’t read the recipe through.  I ended up putting them in the oven at 10am and taking them out the very moment I served dinner.  Very close call!  These are definitely a great side for a barbeque or tailgating party, but also they were really good on top of a baked potato for a super filling week night main course meal. 

    I doubled the below recipe and you may want to do the same if you are cooking for a crowd.

    *If you don’t have any Barefoot Contessa/Ina Garten cookbooks, I strongly encourage you to purchase one.  Each is a work of art.  You can feel her warmth and passion as you turn the pages.  Her excitement for good hearty unpretentious food is contagious.  And her kitchen is a haven of peace. 

    Maple Baked Beans–Barefoot Contessa Style:

    • 1 pound small red beans
    • 1 large yellow onion, cut in eighths
    • 1 bay leaf
    • 6 whole black peppercorns
    • 3/4 cup pure maple syrup
    • 1/2 cup brown sugar
    • 1/2 cup ketchup
    • 1 tablespoon Chinese chili paste
    • 1 tablespoon grated fresh ginger (you can sub 1/2 tablespoon dry)
    • 1 teaspoon kosher salt
    • 5 ounces thick cut smoked bacon, cubed

    Put the dry beans in a large bowl and cover with cold water.  Cover the bowl with plastic wrap and refrigerate overnight.  The next day drain and rinse the beans then drain again.

    Place the beans in a large pot (I love using my Le Creuset) and add about 2 quarts of water, the onion segments, a bay leaf, and peppercorns.  Bring to a boil then turn down the heat and simmer for about 50 minutes, or until tender.  Drain the beans reserving the draining liquid.

    Preheat the oven to 225 F.

    In a small saucepan whisk together maple syrup, brown sugar, ketchup, chili paste, ginger, salt and 1 1/2 cups of the cooking liquid that you drained from the beans.  Bring to a simmer and cook over medium heat for 6 minutes.

    Add half of the bacon cubes to the beans and stir.  Cover the top of the beans with the remaining bacon cubes.  Pour the maple syrup sauce over the beans.  Place the lid on top and bake for 6-8 hours.  Check occasionally and if the beans appear dry add some of the reserved cooking liquid.  Remove the lid for the last 30 minutes of cooking in order to thicken the sauce.  Remove and discard the bay leaf.  Serve warm.

    Recipe adapted from this recipe by Barefoot Contessa/Ina Garten.  Also found in Barefoot Contessa at Home published by Clarkson Potter.

    Filed under: beans, Main Dish, Side | 5 Comments »

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