Trifle, this is a dessert I was brought up with, very traditional in England and my mother used to make it for a lot of her grown up events, by grown up events, I mean, it has alcohol so as kids we were only allowed a “taste” ❤ .
A good friend Lucy Henderson sent me a message yesterday asking me for my mother’s recipe, which of course I forwarded to her but was then left with this mmmmm feeling (you foodies know what I mean), so I decided to make it for dessert for tonight’s dinner.
Well as life has it, I got to the supermarket and of course, could not find lady’s fingers which are the main ingredient for this dessert (some people use pound cake or sponge cake but I like it better with lady’s fingers). Anyway, for a second there talking with my daughter, I thought I might have to come up with plan B (no plan B in my head at the time of course 🙂 ! )
Then I saw these new Lemon Nilla Wafer cookies and it suddenly occurred to me that why not go out of the box and make a Limoncello Trifle instead! We are huge lemon lovers in our house so that would work out perfectly!
So below is a list of the regular ingredients and what I replaced them with:
Lady’s Fingers – used Lemon Nilla Wafers
Rum and coffee – used Pink Limoncello
Vanilla Pudding – used Lemon Pudding
Strawberry Jam – used Raspberry jam – decided that Lemon and Raspberry would be the perfect combination!
Whipping cream – oh look at that, this one is still the same! 🙂
I know we are always complaining that we wish the world had more good people! Well I have to say that I am surrounded by quite a few of them and consider myself very lucky.
One of these good people recently played a very important part and helped me succeed in something I was totally new at! Although I made sure it was well known how helpful they had been I still thought I owed that person a little treat as an extended thank you.
Now this person in particular can only eat gluten free treats and its not by choice. So I decided that I would bake their favourite cookies “Gluten Free Style”!
So below is the recipe I used for these Gluten Free Oatmeal Raisin Cookies…..
14 tsp of butter (1 stick and 6 tsp)
3/4 cup dark brown sugar
1/2 cup of sugar
1 tsp vanilla
Cream the butter with the sugar and then add the eggs and vanilla and the I added all of the below.
So as you can see all I did is follow a regular oatmeal raisin cookie recipe and replaced regular flour with gluten free flour.
Spoon the mixture by the spoon or tablespoon onto an ungreased baking sheet and back for 10 minutes. Let rest on sheet for a minute or so and then place on wire rack until they have completely cooled down.
So next time someone helps you out with something, no matter how little it is, why not go the extra mile to say thank you and make them feel real special ❤
Banana Bread is something that I make 1 or 2 loaves of at least 3 to 4 times a month! I am happy to say that they don’t all get consumed by my family as at least 75% of them are enjoyed by my coworkers 🙂
Does anyone else have the “banana” issues that I have? If I don’t buy bananas, the family complains that there are no bananas. And when I buy bananas, they eat a couple and the rest are pushed to a corner and left to rot! That is how my banana bread are born every single time!
Thinking maybe this is a family conspiracy to make me make Banana Bread nearly every week, but wouldn’t it be just easier to tell me?
Anyway, today is one of those days where 3 very unhappy bananas were staring at me when I came back from work. To which I added 3 more not so unhappy ones to make a 2 loaves.
Banana Bread is just fabulous on its own, but my adventurous spirit and always looking for something different crazy brain decided that today we needed a little twist. And can you think of anything better than a cheesecake/banana bread combo?
So with that thought in mind, I prepared my banana bread the usual way and then mixed the following ingredients to make a cheesecake filling in the middle of it.
8oz of cream cheese
1/4 cup of sugar
3 tbsp of flour
1 tbsp of vanilla extract
Once I got the above nicely mixed I layered half the mixture of my banana bread into the mold, followed by the cream cheese mixture and then topped with the rest of the banana bread mixture.
The result is a fabulously moist banana bread with a big fat vein running through it of a luscious cheesecake consistency filling! Now how is that for a change?
This week everyone got lucky, as one of them is staying home (had to slice it to take a pic) and the pretty one is going to work ❤
……….this is what happens when I find myself in the kitchen after baking a couple of dozens of vanilla cupcakes……
Cupcakes were plain and simple vanilla but full of butter and yumminess!
Once they were done I found I still had some cake batter left so I decided to put it into a pretty cake mold knowing that I wouldn’t get a full size cake out of it.
My half a cake came out looking beautifully light and fluffy so I decided to mix some warm cream and chocolate which of course became a luscious chocolate ganache laced with some double espresso vodka!
So here is the final result, we went from nothing to this handsome piece of heaven! I think it looks handsome, don’t you?