Woven Home: dessert

Monday, April 23, 2012

Strawberry Trifle

I have a new dessert recipe I want to share with you. This is a super easy, no bake semi-homemade trifle. If you are able to forgo chocolate for the night, (a rare occasion in our house) and you are looking for a sweet treat that is light and fluffy, then this is for you!

Strawberry Trifle

Ingredients

1 box of ripe strawberries
Angel Food Cake (I bought this, but if you have the time...)
2 Cups Heavy Whipping Cream
3 T powdered sugar,
1 t vanilla
2 Packages of Vanilla Instant Pudding Mix
1/2 Cup Strawberry Jam
1 T liquid corn starch
1/2 Cup Water

Optional
1/4 Cup Light Rum

* I like to use a trifle bowl for this dessert, However you can also make this dessert in individual cups. (As seen in my photos).

Getting your trifle layers ready....

1. Cut up half of the Angel Food Cake (pieces should be bite sized, less than 1 inch. I bought a huge cake, that is why I only needed half.

2. Mix up Instant Vanilla Pudding according to directions. Cool in refrigerator while preparing other layers.

3. Beat Heavy Whipping Cream, 1 t. vanilla, and 2 T. powdered sugar until peaks form. Place in refrigerator.

4. Slice Strawberries add 1 T powdered sugar to berries and let stand for 10 minutes.

5. (This is the only complicated step of the recipe.) Make Strawberry Sauce. In a heavy sauce pan combine 1/2 cup sliced strawberries in their sugar sauce, 1/2 cup strawberry jam and 1/4 cup light rum. Bring to a boil. Add 1/2 cup water, and 1 T liquid Corn Starch. Bring back up to a boil, stirring constantly. Reduce heat. Cook, stirring constantly for another 2 minutes. Sauce should thicken up. Taste for sweetness, you can always add a little sugar to the sauce.

Layer the Trifle

Lay half of the angel food cake in the bottom of the trifle dish. Pour half of the strawberry sauce over the cake. Place 1/3 of the cut strawberries over the sauce. Pour 1/2 of the vanilla pudding over the strawberries. Spread half of the whipped cream over the pudding. Continue layering. (Remaining cake, remaining sauce, 1/3 berries, remaining pudding, remaining whipped cream. Strawberries to garnish.

Voila! This is a great summer dessert, just add a few blue berries and you are ready for any Fourth of July or Memorial Day Party!

Hope you Enjoy this guilt free dessert! I finally snatched the camera from my photographer and snapped a quick picture of her! (she was so thrilled!)

Rebekah

Check out our "where we party" button if you want to see where I linked up.

Monday, March 26, 2012

Chocolate Silk Cheesecake

Oh wow! That is all I can say about this chocolaty goodness. It was inspired by two amazing desserts, Chocolate Silk Pie, and Oreo Layer Dessert. What can be better than those two desserts....well I think taking the best of each and making one fabulous dessert, that's what. Oh by the way did I mention Kandi and I started a little diet last week? Yep, I am pretty sure Kandi is leading in calories and pounds lost!

Crust:

1 Package of Regular Oreos

6 T of Butter (3/4 of one stick)

Crush 2/3 of the box of the Oreos with a food processor, or crush in a bag with a rolling pin. Melt butter, and stir into Oreos. Spread crust in a 9 x 9 pan.

Cheese Cream Layer:

8 oz. of Cream Cheese, softened

1/2 powdered sugar

1 cup heavy whipping cream

In a bowl whip heavy whipping cream until peaks form. Set aside. In a separate bowl, whip softened cream cheese in a bowl, add 1/2 cup confectioners sugar. Fold in your whipped cream, and mix so cheese has a smooth texture. Pour into your 9 x 9 cake pan. Place in frig. while working on the next layer.

Chocolate Silk Layer

1 Jar (7oz) Marshmallow Creme

1 Cup Giradelli Semi-Sweet Chips

1/4 Cup Butter (1/2 stick)

2 oz. Unsweetened Chocolate

1 Cup Heavy Whipping Cream + 2 Tablespoons

In a heavy sauce pan, combine marshmallow creme, chocolate chips, butter unsweetened chocolate and 2 T Heavy Whipping Cream. Cook, stirring constantly until chocolate melts, and mixture becomes smooth. Pour into a bowl, and set in the frig. to cool for 10 minutes. Meanwhile, whip your heavy cream in a bowl until peaks form. Fold into the chocolate mixture, then pour over the cheese cake layer. Return to the refrigerator.

Topping

1 Cup Heavy Whipping Cream

2 T Powdered Sugar

Chocolate Curls (from the Unsweetened Chocolate Bar)

1 row of Oreos, (the remaining row from your box) crunched up

Mix heavy whipping cream and powdered sugar together and beat until the cream forms peaks. Spread over the chocolate layer. Spread crunched up Oreos on the top of the whipped cream. And sprinkle chocolate curls across the top of the dessert. (Use the remaining chocolate from the Unsweetened Chocolate Bar). Refrigerate for 2 hours, or until the dessert sets up!