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
    :D

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.

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse

Hey everyone!

I can’t even believe it’s already Wednesday! The time passes so quickly again! It’s great news though because my thesis is progressing, my job too and I had a great offer this week that I was really excited about! For now I can’t spill the beans, but you’ll learn about it around the second week of April

:D

I make the following dessert for my family and friends, those who love cream cheese (mostly everyone but me!). These mousses are fresh, very lemony and taste like summer! It’s also gluten free! You can add all the fruits you want. When I look at my pictures, I think that with the mousse, the strawberries and the blueberries, this dessert is very appropriate for Independence Day

;)
Just be sure you make little portions because it is quite rich with the cream cheese, whipped cream and sour cream!

Cream Cheese Fruit Mousse {gluten free}

Cream Cheese Fruit Mousse (gluten free)
Translated from à la di Stasio
Can easily make more than 12 shots

  • 1/2 cup whipped cream
  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • Blueberries, washed and dry
  • Strawberries, diced
  1. In a cold bowl, whip the cream. Reserve.
  2. In a large bowl, beat the cream cheese until soft. Add the sour cream, sugar, lemon zest and lemon juice. Whip until the mixture is homogeneous. Fold the whipped cream in the mixture.
  3. At the base of each shot glass, add about 1/2 tablespoon of strawberries.
  4. Fill a pastry bag with the cream cheese mousse.
  5. Pipe a layer of cream cheese mousse.
  6. Add about 5-6 blueberries (more or less depending on their size).
  7. Add another layer of 1/2 tablespoon of strawberries.
  8. Continue layering by repeating the last 3 steps.
  9. Add some blueberries and a slice of strawberry on top of each shot.
  10. Refrigerate at least two hours.

Cream Cheese Fruit Mousse {gluten free}

Cookie and Cream Mint Trifle

Cookie and Cream Mint Trifle

Hello everyone!!!

Hope you are happy and having a good time

:D

Here is a quick quick quick recipe that looks complicated (but is not) and is gorgeous. This can easily wow your guests without a lot of work!  Another plus is that you could adapt it for any holidays by coloring the whipped cream (red and green, pink and red, purple and yellow, etc.). So much fun!!!

I will be posting a new cake roll in the next few weeks as well as other treats that might include Oreos! I can’t wait!

Love you all ♥

P.S. A HUGE thank you to my splendid colleague and friend Anabel and her boyfriend who made a lot of wooden boards for my food photos (two of them are on the photos below!) ♥

Marjorie

Cookie and Cream Mint Trifle

 

Cookie and Cream Mint Trifle
Yield : 6 shot glasses

  • 1/2 cup whipping cream, whipped with 2 tablespoons powdered sugar and 1 teaspoon vanilla (you could also use cool whip)
  • 1/2 cup chocolate pudding with 1 teaspoon mint extract (I used a boxed one and added mint extract)
  • 6 Oreo cookies, crushed

I used a spoon to fill the shot glasses, but it would be way easier with a pastry bag! I wrote the assembly method accordingly!

Assembly

  • Fill two pastry bags: one with whipped cream and the other with pudding.
  • Spoon oreo cookie crumbs in the bottom of each glass.
  • Pipe a layer of whipped cream on top of the cookies.
  • Pipe a layer of pudding on top of the whipped cream layer.
  • Sprinkle cookie crumbs on top of the pudding layer.
  • Continue layering by repeating the last 3 steps.

Cookie and Cream Mint Trifle

Single-serving Black Forest Cake

black-forestV2

Hey everyone!

Hope you are all doing great! This week has been super crazy for Sugar for the Brain!!! As you may know if you follow me on Facebook and twitter, the Decorated Cake Roll was a huge hit and I went from 240 Likes to 1000 the same day (in a couple of hours in fact, while I was at the cinema listening to Batman! Great night!)!!! And yesterday, one week later, I got to 2000 Likes!!!! Never thought this would happen!!! Loved the cake of course, but you never know what will be popular. All I have to say is THANK YOU xxxx

But then I began to worry (yes I’m like that!) : “When you’re at the top, you can just go down!” I’m ok now

;)
Of course I will not be making the greatest hit every week, but I’ll be trying new things, having fun, learning and I hope you’ll like it too
:D

Here is a quick and delicious recipe! It can be even quicker if you use a cake box

;)
And thinking about it, it’s not a real recipe because I don’t really have the exact amount of ingredients, but I will try to be as exact as possible.
Single Serving Black Forest Cake

Single-serving Black Forest Cake

You’ll need

  • Glasses or verrines
  • Fresh cherries cut in two + whole for garnish
  • One recipe of your favorite chocolate cake or a box cake.
  • Whipped cream (with vanilla sugar if you want to)
  • Grated chocolate for garnish

Per glass (of course it depends on the size of your glass!) mine were a little more than 1 cup

  • 2 tiny cakes (cut with a cookie cutter)
  • About 6 to 8 half cherries or to taste!
  • 1 whole cherry
  • About 1/3 cup whipped cream
  • Grated chocolate to taste

Prepare your favorite chocolate cake. Once again I used Sing for your Supper’s perfect chocolate cupcakes recipe. Bake it so that it will be quite flat (you can use a cookie sheet for example), about 1 inch. Reduce the baking time if you use this technique. When it’s ready and cool, use a round cookie cutter (the size that can enter your glass) and cut 2 round cakes per glass.

Cut the cherries in two, remove the pit.

Prepare your whipped cream. Add some sugar to taste (optional).

Assembly

  • Put a cake at the base of the glass.
  • Add the cherries.
  • Add some whipped cream.
  • Add another cake on top.
  • Using a piping bag with the tip of your choice, pipe a whipped cream swirl on top.
  • Garnish with grated chocolate and a fresh cherry.

(How’s that for a quick assembly explanation;) )

Enjoy

:D

Marjorie