It’s finally Friday!! Even though work has been super busy, this week went by painfully slow. I’m looking forward to the long weekend and plan on indulging in this banana trifle tonight. :-)
I hope everyone had a wonderful Thanksgiving. I’m still recovering from all the turkey, gravy, mashed potatoes, dessert and copious amounts of wine. I’m honestly not sure how we were able to eat this decadent dessert after dinner, but who turns down a cake with bourbon as one of its primary flavors? Not me. Needless to say, this dessert is definitely making another appearance soon.
I meant to mention this last week, but my brother, Matt, just got engaged to his girlfriend, Vanya, of six years. I’m so incredibly happy for them and am looking forward to all that comes next!
I was recently asked to guest blog for one of my favorite food bloggers, Raymund from Ang Sarap. I was truly honored when I received his e-mail. Head over to Ang Sarap to check out my guest post.
Since it’s been an insanely busy and hectic work week, I’m anticipating a relaxing weekend ahead. Unfortunately, that meant I had to put cooking and blogging on the back burner. I did, however, find time to whip up this simple and gorgeous blackberry fool–healthy for a dessert, too. ;) Are you catching onto this theme over the past few weeks? Well, we’ll see how long that lasts. ;)
As promised, here’s the recipe for the pumpkin and gingerbread trifles I served at Thanksgiving. Since November is almost over (I can hardly believe it), I wanted to squeeze in one last pumpkin recipe.
I’m in charge of bringing a dessert every Thanksgiving, but couldn’t decide on what to bring this year. My Mimi (aka grandma) came to the rescue and suggested I make these pumpkin trifle cups, as she said they’re always a hit. I tweaked her recipe a bit, making homemade whipped cream, adding cinnamon, etc., but kept the general focus of the dessert.
My Mimi was right–the dessert received rave reviews. I’ve already contemplated variations I could make on the trifle. I think a lemon curd, whipped cream and graham cracker trifle would be pretty delicious. :)
Much to my dismay, I had to fly home from South Carolina on Monday. The trip was an absolute blast and extremely relaxing. We explored the city, tried new restaurants and lounged on the back porch facing the peaceful forest during the day; almost every night we indulged in delicious, gourmet dinners.
I ate some of the best, and most interesting, food during the trip—from rich and silky butternut squash soup infused with cinnamon, all spice and bourbon at the Hyatt chef’s table dinner (here) to tender and garlicy fresh mussels from Nantucket. Although I never dreamed I’d be daring enough to try something such as a mussel, as I am not a huge seafood fan, it was not all bad.
Our last night in South Carolina, I was in a baking mood (naturally). I’d been craving lemon curd and wanted to make something simple, yet delicious. We were not able to find wonton wrappers in South Carolina, so instead I bought frozen mini phyllo cups, which worked just as well—if not better. The tartness of the lemon curd paired with the sweetness of the homemade whipped cream and fresh raspberry was delectable. These mini desserts would be great for any dinner party or get together.