Elise came to visit this weekend from Chicago! Melissa, Elise, and I all lived together senior year of college and while our apartment lacked 36 packs of Bud Light and rows of shot glasses, we did have a pasta maker and panini press. Let’s just say we like to cook.
So when Foodbuzz came a-knocking for ideas for this month’s 24×24, we jumped at the opportunity.
We’ve been out of college for four years now and I must say, the reality of growing up is starting to sink in. Somehow, without us really realizing it, we’re supposed to be adults. When the heck did this happen? But amid the responsibilities and bills there are some perks to growing up. Our palettes have matured beyond the years of Wonder Bread and bologna (thank goodness) and we can stay up past 10.
We decided to update a few of our favorite childhood foods with more grown-up versions while reminiscing of the good old days of bad haircuts, eighth grade dances, and bad early nineties music. Oh wait, we made a “Gin Blossoms Playlist” on Pandora. Maybe we haven’t come that far.
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I make this trifle a lot. Like pretty much everytime I make a carved cake. Because, what do you do with all the scraps when you do this:
See that plastic container in the upper right corner? That’s right. Cake scraps. Lots and lots of cake scraps. And I can only think of a couple of things to do with those:
1. Eat them. There have definitely been some instances where I have stood there with a beautifully carved cake in front of me and heaping pile of scraps on a tray next to me. Just looking at me all buttery and sweet, daring me to just eat them. And eat them I have. Standing over the sink. Shoveling cake into my mouth in huge bites, barely giving myself time to take a breath. It’s quite a sight. However, there’s only so much cake I can eat, so…
2. Throw the cake away. Well, that’s just sad, so…
3. Add a few ingredients and make a delightful dessert. Trifle!
So trifle it is. And it’s trifle, not parfait. Do not get confused. A trifle has cake. A parfait doesn’t. Extensive research has been done at my work to ensure that we do not offend this great dessert by calling it by its incorrect name.
Luckily trifle is really really easy to make. I can whip this baby up in 5-10 minutes, and the presentation is particularly impressive.
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