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    • in Recipes

      Cherry Amaretti Trifles

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      No-bake Cherry Amaretti Trifles will help you entertain with ease this holiday season. Mascarpone cream is layered with spiced cherry jam and crushed crisp amaretti cookies.

      This is a wonderful little recipe that requires no cooking and no baking – there’s just a little assembly required. It’s perfect for entertaining because the trifles can be made ahead. Mascarpone cream layered with amaretti cookies gives the dessert Italian flair, while spiced cherry preserves provides a tart foil for all that creamy richness.

      Cherry Amaretti Trifles

      Cheesy cream filling.
      Whip together 8 oz. of mascarpone cheese, heavy whipping cream, a little sugar, and a splash of amaretto liqueur in a bowl until thick and fluffy. This creates a light cream filling reminiscent of cheesecake. It’s so silky and decadent!

      Sweet layers.
      Transfer the cream into a piping bag with the end snipped. Fill 4 oz. capacity dessert cups about 1/4 full with the mascarpone cream. Next, layer in some crispy crushed amaeretti cookies. You can find these in the international section at US grocery stores, or at specialty food shops (Lazzaroni Amaretti is an excellent choice!)
      Next, layer in some prepared cherry or red fruit preserves. I used Murray’s Spiced Cherry Preserves in this recipe because almond + cherry are a match made in heaven! It has a unique, almost mulled wine flavor, with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red preserves look especially festive at Christmastime.

      Repeat the mascarpone and crushed amaretti layer once more before topping the cups with whipped cream. Dollop it on with a spoon, or pipe it as I did using a large closed star piping tip.
      A sprinkle of toasted pine nuts on top of each dessert adds delicious nutty flavor and makes a beautiful finishing touch.

      The trifles look elegant in footed dessert glasses and presented on a serving tray. You can make them a day ahead, reserving the toasted pine nuts and crisp whole amaretti cookie toppings until ready to serve. The crisp amaretti cookies will soften slightly in the refrigerator overnight, which gives them cake-like texture.

      Related recipe: Wintry Coconut Cherry Amaretto Cupcakes

      Cherry Amaretti Trifles

      Heather Baird

      These small Italian-inspired trifles make holiday entertaining a breeze. The recipe uses purchased crisp amaretti cookies and prepared cherry preserves for shortcuts, with a homemade whipped mascarpone cream filling.Assemble the trifles partially a day ahead of time. Layer the cream, preserves, crushed cookies, and whipped cream in clear glasses but wait until the day of serving to add the pine nuts, and crisp whole amaretti cookies.I used Murray’s spiced cherry preserves in this recipe. It can be found at some US grocery stores (such as Kroger’s) or ordered online. It has unique flavor with cloves and balsamic vinegar reduction. However, you can use any fruit preserve in this recipe, but red berry of fruit preserves looks especially festive at Christmastime.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 45 minsTotal Time 45 mins

      Course DessertCuisine American, Italian-inspired

      Servings 6

      Equipment6 clear footed dessert glasses 4 oz. capacitydisposable piping bagslarge closed star decorator piping tip optional
      Ingredients US CustomaryMetric Trifles8 oz. container mascarpone cheese softened1 cup heavy whipping cream1/4 cup granulated sugar1 tablespoon amaretto liqueur optional5 oz. crisp amaretti cookies 1 package5 oz. prepared spiced cherry preserves or other red fruit preservesToppings3/4 cup heavy whipping cream2 tablespoons granulated sugar6 crisp amaretti cookies whole3 tablespoons pine nuts toasted
      Instructions TriflesIn the bowl of an electric mixer, beat the mascarpone cheese and the heavy cream together until combined. Slowly sprinkle in the granulated sugar as you mix. When the mixture is thickened, beat in the amaretto liqueur, if using. Transfer the cream mixture to a large piping bag with the end snipped. Pipe the cream into each of six 4 oz. clear footed dessert cups about 1/4 full. Spread the top evenly to the edges of the glass using a spoon.Remove 6 whole amaretto cookies from the package and reserve for later. Crush the remaining cookies. Add about 1 1/2-2 tablespoons of the crumbs to each of the cups, spread the crumbs to the edges of the glass using a spoon.Stir the preserves until loosened. Place 1 1/2 tablespoons of the preserves on top of the crushed cookies in each cup. Spread to the edges of the glass using a spoon.Repeat the mascarpone layer once more on to of each layer of preserves. Top the mascarpone layer with more cookie crumbs (you may not have to use all of the crumbs).ToppingsIn the bowl of an electric mixer, beat the heavy cream while sprinkling in the granulated sugar. When the mixture is thick, dollop spoonfuls on top of each dessert cup. Or use a piping bag fitted with a large closed star tip to pipe on a large swirl of whipped cream (as pictured).Just before serving, top the desserts with the pine nuts and a single crisp amaretti cookie.
      Notes
      If you’re not inclined to use pine nuts on top of these dessert, try toasted almonds. They go so well with the almond amaretti cookies.
      Toast pine nuts in the microwave for a shortcut! Here’s how. Spread the raw pine nuts on a microwave-safe plate. Microwave at 100% power for about 45 seconds to 1 minute. Stir them around and heat in additional 30 second intervals until toasted and golden. be sure to watch them constantly to prevent burning. Pine nuts can be expensive, and I consider them an extra special touch for the holidays. So keep a sharp eye on them!
      8 oz. of cream cheese can be used in place of the mascarpone cheese.

      Keyword amaretti cookies, Cherry Amaretti Trifles, mascarpone cream, spiced cherry preserves, toasted pine nuts

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Homemade Peach Cobbler in a Cone

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      For a handheld take on a classic spoon dessert, try Homemade Peach Cobbler in a Cone! It’s so fun to serve at picnics and summer barbeques.  

      Summer peaches are in season, and that means making lots of homemade peach desserts. They taste like a bite of pure summertime. This Peach Cobbler in a Cone is 100% more fun than peach cobbler in a bowl. The idea came from an article I read about a food truck in Florida serving peach cobbler in waffle cones. Kind of genius, right? (For those interested, it was NuNu’s Sweet Soul Food – I can’t find the cones on their current menu, but I’ll take one of everything else, please!)
      Since I won’t be traveling to Florida any time soon, I decided to make my own version at home. It’s so fun to serve and even more fun to eat! Portable peach cobbler is practically made for summer barbeques. My homemade version comes à la mode, because I always have a scoop of ice cream with warm cobbler.

      Start with a stick of butter.
      First, preheat the oven. Then melt a stick of butter in an 8×8 inch baking pan in the preheated oven. This will take about 3-5 minutes.

      While the butter melts, mix up the batter. It’s made of simple pantry staples and can be whisked together in a snap.

      Fresh, frozen, or canned?
      Use any of the above when it comes to this cobbler. You’ll need about 2 to 2 1/2 cups of peaches, which is about 5 fresh peaches, peeled and sliced. Thaw frozen peaches and measure 2 1/2 cups in a glass measuring cup. The same goes for canned peaches (drain them first!). It usually takes two 16 oz. cans but the amount of peaches inside each can will vary between manufacturers.
      If using fresh or frozen, toss the peaches with sugar. You can first taste-test the sweetness and add more or less to your personal taste. Canned peaches will need very little if any extra sugar.

      Layer the ingredients.
      Pour the batter over the melted butter. That looks like a lot of butter, doesn’t it? Trust me, it all works out in the end.

      Then pour the peaches on top. Sprinkle with a pinch or two of ground cinnamon. The batter and peaches will trade places in the oven as the cobbler bakes. Pretty neat!

      While you wait for the cobbler to bake, dress up some waffles cones with melted white chocolate and cinnamon-sugar.

      Let the cobbler cool. Then get to stuffing those cones! You can serve this warm or at room temperature. It’s so good warm with ice cream on top.

      Speaking of ice cream, top the cone with a scoop of vanilla ice cream (or your favorite flavor – caramel would be amazing). Then pile on more cobbler. You could forgo the ice cream altogether and make it a strictly cobbler cone. However, it’s hot as blazes here in the south, so we won’t be skipping it.

      The sweet vanilla bakery scent and crunch of the waffle cone combined with sweet peaches and sticky cobbler crust? How could that ever be a bad thing? And topped with ice cream – get outta town. Crazy delish.
      I think we can all agree that Homemade Peach Cobbler in a Cone is the best way to enjoy peach cobbler in summertime. Kids will love it. Everything is more fun in an ice cream cone!
      Related recipe: Fried Peach Shortcakes

      Homemade Peach Cobbler in a Cone

      Heather Baird

      When you’re craving a taste of summer, try this easy homemade peach cobbler that’s served in a cone. Ready-made waffle cones can be found at the grocery store near the frozen foods section. Use your favorite ice cream flavor for serving. Vanilla bean is classic, but caramel or even coffee ice cream would be a wonderful accompaniment.Recipe readers: The cobbler batter recipe contains no eggs. This is not a mistake.This recipe serves 6-8, depending on how much ice cream you use to fill the cones. You can, of course serve this cobbler straight from the pan instead of serving it in a cone. See the recipe notes on how to use any kind of peach you may have on hand. Fresh, canned, or frozen.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

      Prep Time 20 minsCook Time 1 hrTotal Time 1 hr 20 mins

      Course DessertCuisine American, Southern United States

      Servings 6

      Equipment8×8 inch baking panIce cream scoop
      Ingredients US CustomaryMetric Peach Cobbler1/2 cup unsalted butter3/4 cup all-purpose flour1 1/4 cups granulated sugar divided2 teaspoons baking powder1/4 teaspoon salt I like fine grain sea salt3/4 cup whole milk1 teaspoon vanilla extract2 1/2 cups sliced peaches1/8 teaspoon ground cinnamon.Waffle cones1 teaspoon ground cinnamon1 1/2 tablespoons granulated sugar6-8 ready-made waffle cones4 oz. white chocolate meltedAssembly1/2 gallon vanilla ice cream for serving
      Instructions Peach cobblerPreheat the oven to 350F.Place the stick of butter in an 8×8 inch baking pan and melt in the oven, 3-5 minutes. Remove from the oven once the butter is completely melted.In a large mixing bowl, whisk together the flour, 1 cup of the sugar, baking powder, and salt. Add the milk and vanilla. Whisk until a consistent pourable batter forms.Toss the peaches with the remaining 1/4 cup of sugar.Pour the batter over the melted butter, then top with the peaches. Sprinkle on the ground cinnamon. (As the cobbler bakes, the crust will rise to the top and the peaches will sink to the bottom.)Bake for 50 minutes to 1 hour, or until the crust is browned and well set. Remove from the oven and let cool to warm.Dipped waffle conesIn a small bowl, stir together the ground cinnamon and sugar; pour on a shallow plate. Place the waffle cones on a large sheet of parchment paper. Dip the top edges of the cones in the white chocolate.Roll the edges of the cones in the cinnamon-sugar. Let stand until set, about 10 minutes, or place in the refrigerator to speed setting.AssemblyBreak apart the pan of cobbler with a spoon.Fill cones with cobbler to the top edge of the waffle cone. Top with a scoop of ice cream, then top the ice cream with more cobbler. Serve immediately. Cobbler cones can be served warm or at room temperature.
      NotesUse canned peaches: Drain two 16 oz. cans of canned peaches and place them in a glass measure. You should have 2-2 1/2 cups of peaches. (Some internet sources say one 16 oz. can = 2 cups of peaches. Technically, this is not true. The weight includes the juice – be sure to get 2 cans.) Omit tossing the peaches with 1/4 cup of sugar. Canned peaches in syrup are sweet enough.
      Use frozen peaches: Thaw 16 oz. bag of frozen peaches completely in the refrigerator overnight before using. Toss with sugar as directed.
      Use fresh peaches: Peel and slice about 5 medium fresh peaches; toss with sugar as directed.
      Make ahead: Coat the inside of the cones with melted white chocolate. This will keep the cones from becoming soggy over time. You’ll need two 4 oz. bars of white chocolate to generously coat all 6-8 waffle cones. Let stand until set, Fill cones with cobbler and refrigerate. Bring to room temperature and top with ice cream before serving.
      Leftover cinnamon-sugar from dipping the cones can be sprinkled on top of each assembled cone.
      The real food innovators are food truck chefs, if you ask me. This recipe was inspired by  NuNu’s Sweet Soul Food (truck), purveyor of southern specialties.  With thanks to them, I formulated this recipe for home bakers.

      Keyword easy, fresh peaches, handheld desserts, July Fourth desserts, peach cobbler, summer dessert, vanilla ice cream, waffle cones

      You may also enjoy: LEGGI TUTTO

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      Carrot Cake Cheese Ball

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      This cheese ball is such a simple and delicious alternative to carrot cake. It has all of the classic flavors with a fraction of the work!I discovered a fondness for carrot cake flavors mixed with sweet, cheesy goodness when I made this Carrot Cake Swirl Cheesecake. (It’s sooo good!). This cheeseball recipe tastes a lot like carrot cake cheesecake, without having to bake anything. It makes a great starter if you’re entertaining, but it’s also sweet enough to serve as dessert.The first order of business is sautéing up some grated carrot in butter. You could skip this step and use fresh carrot, but sautéing makes the carrot tender and it incorporates easier in the cheese. A touch of honey and spices, along with raisins, pineapple and pecans… heaven! If you love carrot cake you’re going to love everything about this cheeseball.When everything is mixed and folded together, you’ll plop the cheese mixture in the center of a sheet of plastic wrap. Then, gather it up into a ball shape.  An overnight chill is best for this, and it can be made a couple of days in advance. The coating is all about texture! Toasted coconut, fresh grated carrot, and pecans are the crunchy wrapping for all the creamy goodness inside. We’ve almost completely polished this cheeseball off in just a few days! It’s so easy to sneak a few bites on from the fridge on a graham cracker. It’s also really good with buttery wafer cookies, as pictured. And you cannot go wrong serving this with pecan sandies. This is a great little recipe for Easter, and a good alternative to making an elaborate dessert for the holiday. It’s chock full of good things – and most are fairly wholesome ingredients! LEGGI TUTTO

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      Perfect Baked Oatmeal

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      Breakfast is ready when you are with this make-ahead pan of lightly sweet baked oatmeal. Toppings can be endlessly varied to suit your morning cravings. 

      I skip breakfast all too often, and most of the time my morning begins with a cup of coffee and whatever is closest to hand – a cookie or whatever sweet baked thing I’ve made the day before. This year I’m making an effort, or at least leaning into, a more nutritious way to start the day.
      This baked oatmeal has been a real game-changer. I can make a pan on Monday and enjoy breakfast all week long, varying toppings along the way to change the flavor so it doesn’t get boring. And oats are so filling and packed with good vitamins, minerals, and fiber – I’m not starving by lunchtime.

      This recipe makes a big 13×9-inch pan, which might be considered ‘family size’. If you’re just feeding yourself, then this recipe halves easily into an 8×8 pan. It’s incredibly easy to stir together and is very lightly sweetened with brown sugar. That is to say, you won’t have a sugar crash after eating a slice.

      I call this the perfect baked oatmeal because it really is the perfect blank canvas for any topping you’d like to add. Some baked oatmeal recipes add berries in the mixture before baking, but I’ve found this reduces its longevity. Berries get mushy, and neighboring oats take on a weird texture. This version is just oats and a few walnuts for some healthy omegas in the mix.

      Toppings can be anything you have on hand. I love this with a drizzle of maple syrup and fresh berries, but you could simply have it with a pat of salted butter. A smear of peanut or almond butter on top is nice on top of a warm slice, and becomes melty and delectable. Jams and jellies are also welcome additions. Or, put a slice in a bowl and add a splash of milk on top. 

      It seems crazy to claim that a dish as humble as this is life-changing, so instead I’ll say it’s ‘week changing’. It’s been nice having something more healthful ready to hand, and it’s provided a way to add much needed energy and heart-healthy fiber to my mornings.

      [click to print]
      Perfect Baked Oatmeal
      12 servings4 cups (360g) old fashioned oats
      1 cup (207g) light brown sugar, packed
      1 cup (113g) chopped walnuts
      1 tablespoon ground cinnamon
      2 teaspoons baking powder
      1 teaspoon fine grain sea salt
      4 cups (960ml) milk (tested with whole milk)
      4 eggs
      1 tablespoon vanilla extract
      6 tablespoons (85g) unsalted butter meltedPreheat the oven to 350° F.Coat a 13×9-inch baking dish with cooking spray.In a large mixing bowl, combine the oats, sugar, nuts, cinnamon, baking powder, and salt. Mix well.In a separate bowl, whisk together the milk, eggs, and vanilla. Add the milk mixture to the oat mixture; pour over the melted butter. Stir until all the ingredients are well incorporated.Pour the mixture into the prepared pan. Bake for 40 minutes or until the top is golden brown and the middle is well set. Cool slightly before cutting into squares.Baked oatmeal keeps well in the refrigerator for up to 5 days. Reheat slices in the microwave before serving.Notes:
      Recipe can be easily halved and baked in an 8×8 inch baking dish. Decrease bake time to 30-35 minutes.Serve with a drizzle of maple syrup, or fresh fruit. Nut butters pair well with this and make the dish even heartier. Place a warmed slice in a bowl and top with a splash of milk. Dollop with yogurt, add a handful of nuts. Jams and jellies add sweetness and taste delicious with the oats.
      link Perfect Baked Oatmeal By Heather Baird Published: Friday, January 15, 2021Friday, January 15, 2021Perfect Baked Oatmeal Recipe LEGGI TUTTO

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      White Chocolate Panna Cotta with Champagne Spiked Coulis

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      This toast-worthy dessert is a wonderful ending to Christmas or New Year's Eve dinner. Tart champagne-spiked red berry coulis is the perfect foil for ultra-rich and creamy white chocolate panna cotta. I've often talked about my love of holiday traditions here, and obviously most are food related. I've noticed a new one has developed quite accidentally: I love to ring in the New Year with panna cotta. It's so easy to make and even easier to dress up with a delicious spirit. It's a little bit fancy and looks beautiful in stemware or little dessert cups.Continued, click to read more… LEGGI TUTTO

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      Black Bottom Eggnog Pie

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      Make spirits bright with a slice of eggnog pie! A layer of rich chocolate covers the pecan cookie crust for a delicious twist on this quintessential holiday flavor.  

      Eggnog is a mainstay of the season and I miss it when the holidays are over. Come January, it slowly disappears from the dairy case, not to return until Santa does next year. We’ve been relishing this treat nightly with gingersnaps around a cozy fire. It’s like our own tiny celebration of the season. 

      This pie offers a different way to celebrate with eggnog  – a sliceable version wrapped in a pecan cookie crust. It’s rich with a bottom stripe of chocolate and lots of whipped cream on top.

      Nearly a whole package of Keebler Pecan Sandies and a little melted butter make the crust for this pie. It’s a simple foundation that gets a quick bake. Chocolate chips are scattered across the bottom of the hot crust and melt quickly for the ‘black bottom’.

      This recipe doesn’t use commercial eggnog as an ingredient, it’s a scratch-made affair that deserves plenty of whipped cream and freshly grated nutmeg on top, just like any good glass of eggnog should be enjoyed.

      A hefty dose of bourbon in this pie keeps with tradition, but if you’re serving this to kiddos or have other considerations, replace the bourbon with an equal amount of whole milk.

      [click to print]
      Black Bottom Eggnog Pie
      Yields one 9-inch pie2 cups (200 grams) ground pecan shortbread cookie crumbs
      1/4 cup (57 grams) unsalted butter, melted
      1/2 cup (85 grams) semi-sweet chocolate morsels
      2 1/4 cups (532 ml) heavy whipping cream
      1/3 cup (65 grams) granulated sugar
      1/2 cup (120 ml) bourbon
      1/2 teaspoon freshly grated nutmeg
      1 envelope unflavored gelatin
      1/4 cup (60 ml) cold water
      6 egg yolks, lightly beaten
      1 tablespoon unsalted butter
      3/4 cup heavy whipping cream, whipped to stiff peaks
      3 whole pecan shortbread cookies
      More freshly ground nutmeg for garnishPreheat oven to 350°F.
      Stir together cookie crumbs and melted butter in a mixing bowl; press firmly into the bottom of a 9″ deep-dish pie plate. Bake for 8 minutes. Remove crust from the oven and immediately sprinkle chocolate morsels onto warm crust. Let stand 5 minutes or until morsels melt; carefully spread melted chocolate over the bottom of the crust with a spatula. Set aside to cool completely.In a saucepan over medium heat, stir together whipping cream, sugar, bourbon and 1/2 teaspoon nutmeg. Stirring constantly, heat the mixture until it steams but do not boil.Sprinkle gelatin over cold water in a small bowl and let stand 1 minute.Whisk egg yolks lightly to break them up in a separate medium bowl. Gradually whisk 1/4 of the warm cream mixture into the bowl of egg yolks. Add the yolk mixture to remaining warm cream mixture in the pan, whisking constantly. Stir in the bloomed gelatin. Cook at a simmer 3 to 5 minutes, whisking constantly, until the gelatin is melted and the custard reaches 160°F on an instant read thermometer.Remove from heat, and stir in 1 tablespoon of butter until it melts. Cool custard filling to room temperature, about 25 minutes. Pour the filling into the crust. Chill pie in the refrigerator at least 4 hours or until firm.Transfer whipped cream to a piping bag fitted with an open star tip and pipe a thick rope of whipped cream around the outside edge of the pie. Crumble the 3 whole pecan shortbread cookies and sprinkle on top of the pie; sprinkle on ground nutmeg for garnish.Use a sharp knife and gentle pressure to slice pie, as the chocolate layer in the crust will harden as the pie chills in the refrigerator. This pie can be stored in the refrigerator up to one week.Note: 1/2 cup whole milk can be swapped in for the bourbon in this recipe.
      link Black Bottom Eggnog Pie By Heather Baird Published: Tuesday, December 22, 2020Tuesday, December 22, 2020Black Bottom Eggnog Pie Recipe LEGGI TUTTO

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      Chocolate Rosemary Pots de Crème

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      Chocolate pots de crème are deeply chocolaty with luxurious texture. This recipe adds a note of woodsy pine with the addition of rosemary.I recently mentioned how much I value make-ahead desserts during the holiday season. This is yet another that I love. Like most French desserts, it is rich and decadent. This version has a note of pine that seems so fitting for winter. Traditionally, pots de crème are baked in a water bath. This recipe is made on the stove top and skips baking entirely, which speeds up the process but doesn't compromise any of the texture or flavor this dessert is know for.Continued, click to read more… LEGGI TUTTO

    • in Recipes

      Spiced Rum Cake Mini Trifles

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      These elegant mini trifles have big holiday flavor! Layers of rum-soaked cake and spiked vanilla bean custard are layered in small glasses and topped with fluffy whipped cream. 

      No matter what size your guest list is this year, it always helps to have recipes that can be made ahead. There’s so much to do even with a small dinner gathering – mains and sides to arrange on the buffet, glasses to fill, naughty little pugs to shoo out of the kitchen – it always helps to have a trick or two up your sleeve (and in the refrigerator).
      The components of this dessert can be made up to 3 days ahead and then assembled before serving. They are appropriately bold and rich for their small size. It’s like having the flavors of the holidays condensed into your own single serving. 

      The cake portion is studded with plumped dried fruit. Figs and apricots give it some heft, and even though it is rum-soaked I hesitate to call it ‘fruitcake’. It is not dense or tough, and it fluffs up when crumbled for the trifles. 

      Vanilla bean-rum custard is smooth and boozy, and just perfect with the cake. I think this dessert looks best serve in stemmed or footed glasses. It’s an elegant touch without being the least bit fussy.

      Whipped cream can be dolloped or piped on – whatever fits your time constraints and tools. Here I’ve used a large open star pastry tube.

      The cake portion of this recipe makes slightly more than you’ll need for the trifles. I used this as an opportunity to add an extra crumble on top of each dessert. A small sprig of rosemary will add a note of evergreen, but it’s completely optional and mostly just makes them look pretty. Serve these on a fancy tray and your guests are sure to feel special!

      Spiced Rum Cake Mini Trifles[Click for Printable Version]
      Yields about eight 4 oz. trifles
      Adapted from Christmas with Southern Living 2011Spiced rum cake
      1/2 cup (75 grams) chopped pitted dates
      1/2 cup (75 grams) golden raisins
      1/2 cup (75 grams) chopped figs
      1/2 cup (75 grams) chopped dried apricots
      1/2 cup (120 ml) orange juice
      1/2 cup (113 grams) butter, softened
      1/2 cup (90 grams) firmly packed light brown sugar
      3 large eggs
      1 1/4 cups (156 grams) all-purpose flour
      1/2 teaspoon baking soda
      1/4 teaspoon salt
      1/2 cup (75 grams) chopped pecans
      2 teaspoons orange zest
      1/2 cup (120 ml) spiced rumVanilla bean-rum custard
      1/2 cup (100 grams) granulated sugar
      3 tablespoons cornstarch
      2 1/4 cups whole milk
      1/2 teaspoon salt
      3 egg yolks
      3 tablespoons spiced rum
      1 tablespoon butter
      1 teaspoon vanilla bean pasteToppings
      1 1/4 cups heavy cream, whipped to stiff peaks
      8 rosemary sprigs, optionalCombine the dates, raisins, figs, and apricots in a medium bowl; pour orange juice over the fruit and stir to evenly coat. Cover and let stand at least 30 minutes.Coat the inside of an 8-inch square pan with flour-based cooking spray and set aside. Preheat oven to 325°F.In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter at medium speed until creamy; gradually add sugar. Add eggs one at time, beating until well blended after each addition.In a separate bowl, combine flour, baking soda and salt. Mixing on low speed, gradually add flour to the butter mixture, scraping down sides and bottom of the bowl to make sure ingredients are well blended. Stir in pecans and orange zest.Drain the fruit mixture and discard orange juice. Fold fruit into the batter and spread evenly into the prepared pan. Bake for 40 minutes or until a wooden pick inserted in the center comes out clean.Let cake cool slightly in the pan; do not turn out. Poke holes in the cake with a wooden skewer while it is still warm. Pour rum evenly over cake, allowing it to seep into holes. Cool completely in the pan on wire rack, about 1 hour.Vanilla bean-rum custard
      Combine sugar, cornstarch, and salt in a large saucepan; whisk in milk. Cook over medium heat, whisking constantly, for about 7 minutes or until mixture comes to a boil. Boil for 1 minute while whisking.In a separate mixing bowl, break egg yolks with a whisk and beat until consistently smooth. Gradually stir about 1/4 of hot milk mixture into eggs; then add yolk mixture to remaining hot milk mixture, stirring constantly. Bring to a boil and cook for 3 minutes, or until well-thickened, whisking constantly.Remove from heat and stir in rum, butter and vanilla. Cover and chill 2 to 24 hours. Whisk custard smooth before assembling desserts.To assemble the trifles, coarsely crumble about 3/4 of the fruitcake in the pan (you will have leftover fruitcake). Layer a spoonful of custard in the bottom of 4 oz. glasses. crumbled fruitcake in the bottom of 4 oz. trifle glasses. Top with a layer of crumbled fruitcake. Repeat custard and fruitcake layering so that you have two layers of custard and two layers of cake in each glass. Place whipped cream in a piping bag fitted with a large star tip and pipe whipped on top of trifles; add a few cake crumbles on top just before serving, and rosemary sprigs if using.Make ahead: The cake, custard, and whipped cream can be made ahead and stored airtight in the refrigerator for up to three days. Stir custard well before layering in the glasses.link Spiced Rum Cake Mini Trifles By Heather Baird Published: Tuesday, December 15, 2020Tuesday, December 15, 2020Spiced Rum Cake Mini Trifles Recipe LEGGI TUTTO