Strawberry and Blueberry Trifle

Strawberry and Blueberry Trifle

Hi everyone, I know, I know, I am terrible at keeping up with this! I don't know what is going on?! It's like with work and everything, I end up not having time to cook.  So this is my theory, I used to procrastinate studying by cooking and now that I don't have to study anymore, I have no need to procrastinate on anything! Makes sense?! No, yeah me neither :( No excuses, I need to get back to it!

Okay well I made this dessert a couple times already with different fruits.  The pictures today are from when I made this on Fourth of July! I used strawberries, blueberries, and a tiny bit of cherries just because we had some handy. Other times I have used kiwis, mandarin oranges, raspberries, all of which tasted delicious.  My best friend got me this dish for my birthday this year and it was perfect to showcase this beautiful trifle!  I also happened to see a skinny version of this delicious dessert on skinnytaste.com and had to try it for my self.  Oh one last thing, I always have a theory that good looking food always tends to taste pretty darn good! Anyways, enjoy!

Ingredients (10-12+ servings):

10 oz angel food cake

2 pints strawberries

2 pints blueberries

-----Cream Filling-----

6 tbsp fat-free sweetened condensed milk

1 1/2 cups cold water

1 package sugar-free white chocolate instant pudding mix

8 oz fat-free frozen whipped topping (lite)

Instructions:

1. Slice the strawberries sideways into long pieces.

2. Tear the angel food cake into 1-2inch square pieces.

3. Whisk together the condensed milk and water in a medium bowl.

4. Add in the pudding mix to the condensed milk mixture from step 3 and let stand for about 3 minutes.

5. Fold in the thawed frozen whipped topping.

6. In you trifle dish, spread evenly half of the angle food cake on the bottom layer.

7. Add a layer of blueberries (and I had a few cherries that I added too) to the top of the angel food cake.

8. Neatly spread half of the cream mixture from step 6 on top of the blueberries. 

9. Add a layer of strawberries to the top of the cream mixture. 

10. Layer the angel cake on top of strawberries, then the blueberries, and then finally the last of the cream mixture.

11. Make a pretty design on the top of the cream mixture with the remaining fruit.  You can be as creative as you want!  With your trifle dish you will be able to see the different layers of fruits, cake, and cream.

12. Optional: I put my trifle in the refrigerator for about 45 minutes before serving, but you can serve right away!

13. ENJOY!

Pineapple Upside Down Cake

Pineapple Upside Down Cake

It was my mother's "fake" birthday (long story, don't ask) and I wanted to bake her something that she hasn't had before.  I do not usually bake cakes, I am more of a bread, cookies, muffin type of girl, but cakes are also fun to make.  This cake, although a bit sweet for my liking, was a pretty big hit in my household.  It was gone the next day!  I have made some adjustments to what I made, less sugar and what not, but it should still turn out very good! Pretty certain it's something you haven't tried making yourself yet.  I was also fairly surprised at how easy it was to make! Anyways, try it out and see what you think!

Ingredients (about 6-8 servings):

3 tbsp butter (I used smart balance to stay healthy!)

1/2 cup light brown sugar

1 14-20 oz can pineapple slices

1 12 oz can maraschino cherries (without stems)

1/3 cup vegetable shortening

3/4 cup sugar

1 egg

1 1/2 tsp vanilla

1 3/4 cups flour

3 tsp baking powder

1/2 tsp salt

3/4 cup milk

Instructions:
1. Preheat oven to 350 degrees.
2. Melt 3 tablespoons of butter in a 8x8 (or 9x9) square pan by placing it in the hot oven for about 3 minutes or until all butter is melted.
3. Sprinkle brown sugar over pan evenly.

4. Arrange pineapple slices on top of brown sugar, add a cherry in the middle of each slice.  (You can be as creative with your design of the placement of the fruits as you want.  I ended up using only 6 pineapple slices and 9 cherries.)

5. In a medium bowl, cream the shortening and sugar.
6. Add in the egg and vanilla.
7. In a small separate bowl, sift the flour, baking powder, and salt together.

8. Add half of the dry ingredients to the wet ingredients (mixture from step 7 in mixture from step 5/6). Beat for about 10-15 seconds.

9. Add half the milk into overall mixture. Just stir enough combine.
10. Add remaining dry ingredients.  Beat again for about 10-15 seconds.
11. Add in remaining milk.  Stir enough to make sure the entire mixture is well combined and there are no big lumps anywhere.
12. Pour mixture over the pineapple and cherry arrangement.

13. Bake for about 45-55 minutes.  When inserting a toothpick into the middle of the cake, the toothpick should come out clean, indicating that it's done.  If not keep in the open for a few more minutes.
14. As soon as cake is done, take the serving plate, and place it on top of cake.  Turn the cake upside down onto the serving plare and leave for a about a minute.  Take off the square pan. (If any of the pieces of fruits happen to come off, just place them right back on!)
15. ENJOY!

Happy Birthday Ma!