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.
I wanted to make an appetizer that travels easily so that I could bring it up to an engagement party I was attending on Long Island. Closet Cooking has a fantastic recipe for Maple Bourbon Bacon Jam that sounded perfect. I altered it to make it into a slow cooker recipe because I didn’t have time to keep something on the stove for 1-2 hours (I actually ended up making this overnight) and made it a bit less spicy. The jam can be made well ahead of time which made it perfect for traveling! Ingredients: 1 (16 oz) package uncured center cut bacon 1 large white onion, sliced 5 cloves garlic, roughly chopped 1/4 cup cider vinegar 1 cup brewed coffee 1/4 cup packed brown sugar 1/4 cup maple syrup 1/4 cup bourbon 1 chipotle chili in adobo, chopped, plus a teaspoon of the adobo sauce 1/2 teaspoon cumin 1/2 teaspoon smoked paprika ground pepper, to taste