Mini Berry Trifles

I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle? This berry trifle uses fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl. Ingredients (makes 4 mini trifles): 2 cups heavy whipping cream 1/2 teaspoon vanilla extract 1/2 teaspoon sugar 1 jar ( roughly 11 oz) lemon curd 1 Sara Lee pound cake, defrosted strawberry jam 1 pint blueberries 1 pint raspberries 2 strawberries, halved    #spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.

Bourbon Truffles

Here is another recipe I made for New Year’s Eve. I have actually made this a few times and have altered it slightly from the original Williams-Sonoma recipe to suit my tastes. I lowered the amount of bourbon so that there is a hint to enhance the flavor of the chocolate without overpowering. (The first round of making these it was like taking a shot with every bite, whew!) I also kept having trouble with the coating (my chocolate kept seizing) so I’ve altered that a bit to make a smoother coating that’s easier to work with. Ingredients: 1/4 cup heavy cream 4 Tbs. (1/2 stick) unsalted butter 6 oz. milk chocolate chips 6 oz. semisweet chocolate chips 3 tablespoons bourbon whiskey Cocoa powder for dusting Coating: 12 oz. semisweet chocolate chips 4 tablespoons (1/2 stick) butter sprinkles, for garnish, if desired

Brownie Petit Fours

Here’s another delicious dessert I made for New Years Eve. (You can read about my New Years Eve party and get a recipe for Honey Citrus Champange Cupcakes here) The original BHG recipe included bourbon, but I already had Bourbon Truffles on the menu so I decided to go without it in this recipe. I was a little wary of making these little guys, petit fours seem pretty difficult to make. But I was surprised with how simple it was to make these! Ingredients: BROWNIES 1/2 cup butter 3 ounces unsweetened chocolate, coarsely chopped 1/4 cup milk 2 tablespoons  coffee grounds (I measured them out from a k cup) 1 cup sugar 2 eggs 1 teaspoon vanilla 3/4 cup all-purpose flour 1/4 teaspoon baking soda MILK CHOCOLATE FROSTING & SEMISWEET CHOCOLATE GLAZE 1 cup whipping cream 11.25 ounce milk chocolate pieces 16 ounce package semisweet chocolate pieces

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