Here’s how our 4th went down. I was supposed to have a few friends over for a lunch BBQ. On Tuesday, I just didn’t have ANY energy left in me AT ALL to clean or prep. My husband had me sit down on the couch and put my feet up (while he tidied up a bit), gave me the phone, and asked me to call and cancel for the next day. He knew I had reached my limit and he also knew he couldn’t prep all by himself. Thank goodness for awesome, insightful husbands. I felt horrible canceling, but it turned out that 3 of the people coming were going to have to back out anyway! The last family invited my entire family over for dinner and we all had a blast together. I’m so thankful for great friends!
I never did get to the baked beans, but my 8 yr old daughter begged me to make the trifle. I let her make the cake mix all by herself (including separating the eggs!) and she also helped to layer the trifle. It was delicious and I was glad I didn’t go to dinner empty handed. Trifles have become a summer season ritual for our family. We all love the fresh fruit, cake and cream combo. There are so many to choose from! This had to be the most decadent I’d made though and it will become a “regular” in my recipe rotation, especially during patriotic holidays.
In addition to being thankful for my family and friends this 4th, I’m also extremely grateful for the men and women serving our country in the armed forces. I have one brother serving in the Army as a recruiter. Another brother, though now civilian, is still actively working with the Air Force as is his wife. I’m thankful to be living near an Air Force base (not only for the fact I get to watch rockets launch from my backyard), but for the chance I’ve had to make friends with so many awesome military families…including the one who had us over for dinner last night. May God bless all of you and your families this year!
Red, White & Blueberry Trifle (adapted from a recipe on the Celebrations at Home blog)
- Mix up 1 white cake mix according to the directions and bake it in a jelly roll pan so that the cake ends up only an inch or so thick after baking.
- When the cake is COMPLETELY cool, cut it into 1″ squares.
- In a double boiler, melt 2 lbs of white chocolate chips (2 1/3 bags) and 1 cup of heavy whipping cream, stirring constantly.
- Whip 1 1/2 cups of heavy whipping cream up in your blender until thick then add in the melted chocolate. Note: The original recipe says to allow the chocolate to cool…I kind of missed that instruction, and the hot chocolate melted the cream. Pouring the liquid chocolate cream over the cake allowed it to really sink in and we all liked it much more! Soft, white chocolate cream cake is a GOOD THING! If you prefer the traditional whipped layer, allow the chocolate to cool first.
- In a trifle bowl, gently layer 1/3 of the cake squares evenly on the bottom.
- Pour (or spread, if whipped consistency), 1/3 of the chocolate cream over the cake.
- Next, layer with 2 pints of raspberries (we had bought only 1, but it really didn’t go far. Raspberries are kind of squashy and they sunk down. We had to fill the center in with frozen ones.)
- Again, layer down another third of the cake and follow with 1/3 of the cream. Follow with 2 pints of blueberries.
- Layer down the last bit of cake and follow with the rest of the cream (or however much will fit).
- Arrange 1 pint sliced strawberries on the top. I cut mine vertically into quarters. I’m not that artistic though and I’m sure some of you can come up with better.
- Refrigerate for at least a few hours to allow the flavors to blend.
This can serve a lot of people, unless you really like trifles, like us. Then it serves about 8.