Cookie Dough Trifle

Cookie Dough Trifle

Hello everyone!

How is the first month of school going on for you and/or your kids? Is life going so fast you don’t even believe it’s almost the end of September? I do. Wait, wait, wait, I need to pick apples before the season is over, I need to take vacations, I need to do desserts for the blog and do my spaghetti sauce, oh, and sell my condo too 😉 No matter all this, I’m very happy to be back to school because it’s the beginning of our clinical training, so I’ll be seeing patients very soon! Yay!!! Still school, but not quite, it’s a new beginning that looks more like real life!

Cookie Dough Trifle

As for this dessert, I have one thing to say: Oh. My. Goodness. It is amazing! Imagine: a homemade pudding with a perfect vanilla flavor, a LOT of cookie dough bites, garnished with whipped cream and cute tiny chocolate chip cookies! Yep, that went straight into my belly! Are you drooling yet? The only thing that went wrong with this dessert (I had a couple of fails in the kitchen lately) is that the pudding became more liquid than I expected while it was in the fridge. I couldn’t make many layers like I wanted to.

Cookie Dough Trifle
Yields about 10 trifles (and more cookies)

Ingredients
Vanilla Bean Pudding
Slightly adapted from Pastry Affairs

  • 1 1/3 cups whole milk, divided
  • Seeds and pod from 1/2 vanilla bean
  • 1/4 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 egg yolks

Cookie Dough and Tiny Chocolate Chip Cookies
Adapted from Becky Bakes

  • 2/3 cup butter, at room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons whole milk
  • 1 1/2 cup flour, divided
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips, divided

Garnish

  • Whipped Cream

Preparation
Vanilla Bean Pudding

  1. In a large saucepan, combine 2 cups of milk, vanilla bean seeds and pod. Bring to a boil over medium heat. Stir frequently.
  2. In a small bowl, whisk together the sugar, cornstarch, and salt with the remaining 1/3 cup of milk until blended.
  3. Whisk in the egg yolks.
  4. When the milk comes to a boil, reduce heat to low. Remove the vanilla bean pod.
  5. Gradually whisk in egg mixture.
  6. Continue cooking and stirring until pudding thickens enough to thickly coat the back of a spoon, about 1-2 minutes.
  7. Chill pudding for at least 2 hours.

Cookie Dough and Tiny Chocolate Chip Cookies

  1. Line a cookie sheet with parchment paper. Preheat oven to 350˚F.
  2. In a medium bowl, beat the butter, white and brown sugars and vanilla until light and creamy, about 2 minutes.
  3. Add the milk and mix until incorporated.
  4. Divide the mixture in two equal parts. Place one of the parts in another bowl.
  5. In the first part, add half the flour. Mix until the flour is incorporated. Stir in half of the chocolate chips.
  6. Wrap cookie dough in a clingy plastic and refrigerate.
  7. In the second part, add the remaining flour and the baking powder. Mix until the flour is incorporated. Stir in the remaining half of chocolate chips.
  8. Spoon half-teaspoon-sized drops of dough onto the prepared cookie sheet.
  9. Bake for about 13 minutes. Cool on the sheet for 2-3 minutes then transfer to a cooling rack.
  10. While the cookies are baking, line another baking sheet with parchment paper. Remove cookie dough from the fridge and roll it into tiny balls (no more than 1 cm). Place each ball on the baking sheet. Refrigerate or freeze until firm or until ready to use.

Assembly

  1. When ready to eat, assemble the trifle in shooter glasses.
  2. Fill with pudding to about 3/4 of the glasses.
  3. Add desired amount (a lot ) of cookie dough or until you reach the top of the glass.
  4. Garnish with whipped cream and a tiny cookie 😀

Cookie Dough Trifle

Apple Crisp with Maple Whipped Cream and Spiced Apple in a Jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar

Hi everyone!

How have you been? Ready for apple harvest time yet? Pies, crisps, sauce (my friend shared her amazing technique to do apple sauce, I’ll share it soon!), butter, etc! Well, if you want to spice up (no pun intended) your usual apple crisp, here is a layered one, in a jar, with spiced apples and maple whipped cream. It’s soooooooo good! And you know I’m not a big fan of fruit desserts. But THIS, this is yummy!

Let me know what you think about it!

Apple crisp with maple whipped cream and spiced apple in a jar

Apple crisp with Maple Whipped Cream and Spiced Apple in a Jar
Yield : about 4 jars
Spiced Apples Recipe adapted from A la DiStasio
Apple crisp in a jar adapted from Ricardo

Ingredients
Spiced apples

  • 1/2 cup brown sugar
  • Juice of two lemons
  • 1 teaspoon ground cinnamon
  • 3 bay leaves
  • 3 peppercorns
  • 1/4 teaspoon ground thyme
  • 3 cloves
  • Seeds of 1/2 vanilla bean
  • 6 cups apples peeled, cored and cut into cubes
  • 2 x ½ teaspoons butter
  • 1/8 cup apple juice

Whipped Cream

  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1 teaspoon maple extract
  • ** You could also put about 2 tablespoons of maple syrup instead of the sugar and the extract.

Crisp

  • ½ cup oat
  • ¼ cup flour
  • ¼ cup butter, melted and cooled
  • ¼ cup brown sugar

Preparation
Spiced apples

  1. Preheat oven to 275ºF.
  2. With a mortar and a pestle, grind the peppercorns and cloves together.
    In a medium bowl, mix the brown sugar, the spices (except the bay leaves), the vanilla seeds and the lemon juice. Add the apples and mix well.
  3. Spread the apples in a large baking tin. Add the bay leaves, butter and drizzle with apple juice. Cover with aluminum foil and bake for about 50 minutes or until the apples are tender. Let cool completely.

 Crisp

  1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.
  2. In a medium bowl, combine the dry ingredients. Add the butter and mix until combined.
  3. Spread on the cookie sheet. Bake for about 10 minutes. Stir and continue baking until golden brown, about 7 minutes. Let cool completely.

Whipped Cream

  1. In a bowl, add the cream, the sugar and the maple extract. Whip until soft peaks form.

Assembly

  1. Fill a pastry bag with the whipped cream. Pipe a layer of cream at the base of each jar.
  2. Spoon a layer of about 1/4 cup spiced apples.
  3. Spoon crisp on top.
  4. Eat immediately.