Well Dined

21Jul/166

ICC – Peach Cobbler Trifle

Well Dined | Peach Cobbler Trifle

I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with.  This month was peaches and cream - yum!  I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!

Well Dined | Peach Cobbler Trifle

Pound cake is layered with a pudding mixture, peaches, and a crumble topping.  My trifle dish is actually a punch bowl, so I only made 2 layers.  But with a taller, narrower dish - you could make 3 layers.

Well Dined | Peach Cobbler Trifle

I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory.  I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.

30May/169

SRC – Memorial Day Meal from A Day in the Life on the Farm

Well Dined | BBQ Beef and BLT Pasta Salad

May has five Mondays this year, which means - themed Secret Recipe Club post!  Falling on Memorial Day, the theme for this reveal is Picnic/BBQ and my assigned blog was A Day in the Life on the Farm.  Wendy and her husband are former police officers who moved out to the country and became farmers.  They treat their animals humanely, are part of an organic CSA, trade with other farmers, and live sustainably as much as possible - I am so jealous!  I dream of being a radical homemaker, but don't have the commitment.  I was on a specific mission this month, but I look forward to perusing the blog more thoroughly.

Well Dined | Black Forest Trifle

I actually made three recipes from Wendy's blog this weekend, in order to have a full meal for the holiday.  She had tons of recipes that are appropriate for the challenge, and I chose BBQ Beef Sandwiches, BLT Pasta Salad, and Black Forest Trifle.  Each of these was easy to make with the help of store-bought ingredients, so that I didn't have to spend a full day in the kitchen.  And each of them was a big hit!

15Jul/130

Red, White, and Blue Trifle

Well Dined | Red, White, and Blue Trifle

This is a classic desert that works really well for Independence Day (Anything with berries does, really).  It's quick to put together and very pretty, so keep it in mind for next year!

All you need is sponge cake, pound cake, or lady fingers; canned custard or pudding mix; whipped cream; and fruit.  Then layer them up however you want and let it sit together in the fridge for a few hours to meld.

Well Dined | Red, White, and Blue Trifle

I used lady fingers (brushed with Cointreau), vanilla pudding, whipped cream, strawberries, blueberries, and raspberries.  The amounts depend on your serving dish and your preferential ratio of fruit to cream.  I used 2 packs of lady fingers, 2 boxes of pudding, 1 can of whipped cream, 1 medium container of strawberries, and 1 pint each of blue berries and raspberries.  My layers were lady fingers, pudding, strawberries, whipped cream, lady fingers, pudding, whipped cream, blueberries and raspberries.  I probably could have used more berries.