My mom’s birthday was earlier this week and I wanted to make her a treat to celebrate. She might be citrus’ biggest fan, so I knew I had to incorporate a couple of citrus components into it. This Citrus Poppy Seed Pound Cake was the result!
Did you know that May is National Barbecue Month? The weather is perfect for going outside and grilling, and with Memorial Day behind us, it’s time to take full advantage of grilling season!
I’ve partnered with Four Roses Bourbon to make an oh-so yummy summer barbecue-themed dessert. A lot of the steps of this can be made ahead of time to make serving the dessert easy enough for a weeknight.
This dessert includes ice cream, grilled fruit, a spiced bourbon butter sauce, and toasted pound cake pieces… what more could you ask for?!
#spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
I’m so ready for spring. I am trying to will the warmer weather to be here ASAP by making a bunch of spring-themed posts. Sara Lee must have read my mind because they contacted me about using their yummy pound cake in a recipe — what better way to show off Sara Lee Pound Cake than with a trifle?
These mini berry trifles use fresh berries, pound cake, and fresh whipped cream with lemon curd, making a yummy and bright spring dessert. I made them in mini trifle bowls but you can adapt this recipe to go in a traditional trifle bowl.
Ingredients (makes 4 mini trifles):
2 cups heavy whipping cream
1/2 teaspoon vanilla extract
1/2 teaspoon sugar
1 jar ( roughly 11 oz) lemon curd
1 Sara Lee pound cake, defrosted
strawberry jam
1 pint blueberries
1 pint raspberries
2 strawberries, halved
#spon: I’m required to disclose a relationship between our site and Sara Lee. This could include the Sara Lee providing us w/content, product, access or other forms of payment.
Each year, my mom makes a beautiful trifle for Christmas. I’m pretty sure at one point, she was only making one, but as the popularity of her trifle grew, she is now up to making 6+ for different holiday events, friends, and family. My sister and I grew up begrudgingly helping my mom make these trifles but we both have grown to love them and look forward to a bite of trifle every December.
A trifle is just a layered dessert that is usually made with cake pieces, cream, pudding, and fruit. My mom tops her with a beautiful design of fruit: kiwi, peaches and raspberries. I wanted to make some trifle to share with this blog but a normal trifle can serve a whole family, so I made a mini version! To prepare a regular trifle, the process is just the same.
I highlighted Driscoll’s Berries in my trifle. I absolutely love their raspberries and blackberries so I wanted to have a higher ratio of berries in my trifle than may normally be used. Driscoll’s also sells really beautiful Strawberries and Blueberries that I have used in many many of my previous posts. Berries always add such beautiful color and flavor to a dish!
Note: Driscoll’s sent me coupons for free berries to make this recipe; my opinions are my own.
