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Monday, July 4, 2011

4th of July fun + my Triple C Trifle Recipe

What a wonderful 4th of July it's been!! I'm so happy my husband got to grill early, because about the time we sat down we had one heck of a thunderstorm come through. We even sat in the dark to eat because of all the lightning  ~  we had everything unplugged!!

So here are a few of the fun things I did to add some patriotic touches to our lunch today...

I cut a wedge of watermelon into thin slices, then used a small star cookie cutter to make star-shapes.  Tossed with some frozen blueberries for a yummy side dish!

I had a scrap of stars/stripes fabric, so I cut it into a couple of rectangles to line bowls/baskets, then tore several squares for napkins.  I wrapped a fork & spoon inside each, and tied them with red raffia.  I placed them in a jelly jar with a small raffia bow.

Last week, the kids got on an artsy-crafty kick.  They made the American Flag drawing under my silverware jar, and also one for the coffee table (we ate in the living room together today!).

Some of the yummy food we had today:

grilled burgers from Publix (bleu cheese stuffed burgers, bacon cheddar stuffed burgers)
grilled beef hot dogs
homegrown veggies on kebobs
grilled squash (grilled in foil with olive oil, sea salt & ground pepper blend)
grilled pineapple slices
kettle chips with spinach/herb dip
pasta salad
bacon bleu cheese potato salad
watermelon stars with frozen blueberries
BBQ baked beans

Here's a pic of the serving table! I covered it with a favorite vintage quilt, the kids' flag picture, a mason jar with some of the sunflowers (should have been in the sunflower house, but it would only have 3 walls, lol), and some of my silver shells! I wanted a country/beachy/summer-y feel to my tabletop.

DANG - that is a lot of food, right?!  Luckily, we have leftovers of everything for the next few days! : )
I also put my husband to work - I prepared several nights worth of dinner ingredients for him to grill:
buffalo chicken breasts (destined to become a buffalo chicken pizza, salad or sub one night!), baked potatoes (For an easy vegetarian supper), and veggie/chicken kebobs for tomorrow night.  Here's a pic of my cutie patootie down by the grill, helping his daddy.

Here's what I made for dessert.  I'll tell you what, I'll definitely change some things the next time I make it.  It was good, but would be even better with a tweak or two!  I came up with this recipe because A) I love making trifles in my Pampered Chef Trifle bowl B) I had leftover pudding from Katie's recovery and C) I had several of these Smuckers toppings that I got on sale for 34 cents each at Publix & I was dying to use them in something delicious! : )  Plus - how can you go wrong with chocolate, coffee & caramel in one dish?!  Hope you enjoy!

Aimee's Triple C (Coffee, Chocolate, Caramel) Trifle

10 dessert shells, cut into 6 pieces each (Cut in half, then each half into 3rds)
1 cup strong brewed coffee
1 1/2 cups chocolate pudding
6 cups whipped cream (NEXT time I'll use cool whip - I used a squirt can of whipped cream today)
1/4 cup Kahlua (or other coffee liqueur)
1/2 cup hot fudge sauce (I used Smuckers)
1/2 cup caramel sauce (Smuckers, again)
1 cup chopped pecans
1 Hershey bar (NEXT time I'll use chocolate chips or mini chocolate chips)

After you cut the dessert shells, place in a bowl, pour the coffee over them and toss a bit to soak all of the pieces.

In large bowl, mix whipped cream, pudding, and Kahlua.  Set aside.

In trifle bowl or serving dish, layer 1/3 of the dessert shells, followed by 1/3 of the pudding, 1/3 of each of the sauces drizzled on top, 1/3 of the pecan pieces, and 1/3 of the chocolate bar shaved on top. 

Repeat layers two more times.  After final layer, garnish with more whipped cream, plus several shaved curls of chocolate.   (NEXT time, I'll save a few pecans for the top, too)

Cover & chill for several hours before serving.  Yum, yum, yum!!!

Learned a hard lesson: the whipped cream in a squirt can shrank (is that a word? lol) up into the middle of the trifle dish after I put it in the fridge to chill!  It went in looking like the picture above, and came out 3 hours later looking like this:

You can see how high the whipped cream was originally,  because it left a line all around the trifle bowl.....wahh! It wasn't what I expected when I brought it in to serve!

Sad looking.  But guess what? Still so freakin' delicious!! Reminded me of Tiramisu with the coffee soaked cakes in there - mmmmm.  So next time I make this, I'll change a few details (look for the NEXT comments in the recipe to see my changes) and hope to get a prettier result. I think using whipped cream will give the pudding/cream layer more volume - this batch was kind of liquid-y.  But I honestly don't think the taste could be improved upon - it was awesome!

So what did you serve up for the 4th of July?  Hope it's been a grand day for y'all too! God Bless America ~ we live in a wonderful place!!

1 comment:

  1. buffalo chicken breast soon to be pizza!? yes, please! leftovers are the best, aren't they. that dessert looks deelish, too!


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