Showing posts with label Trifle Bowl. Show all posts
Showing posts with label Trifle Bowl. Show all posts

Thursday, October 13, 2011

Dirt 'n Worms

Dirt cake: Layers of chocolate or vanilla pudding with crushed Oreos
Best dirt cake: This recipe
Dirt 'n worms: Dirt cake (any way you make it) with gummy worms added

I still remember the first time I had dirt 'n worms. I was in preschool, and a classmate's mother brought clear plastic cups of it for everyone. Maybe it was a birthday or Halloween, but the details don't matter. What matters is that I was five years old, and my food had gummy worms in it! Since then, I've had a few different versions of this dessert, and the one I'm posting is hands down my favorite. The extra rich pudding mixture takes this from kid food to adult delicacy. My friend Chas is the original source for this recipe, and all I can do is say thanks. I owe you big!

(Displayed in the Trifle Bowl)

Dirt 'n Worms
chefjennylyn.com

Package of Oreos, finely chopped
2 small packs of vanilla pudding
8 oz. cream cheese, softened
3 1/2 cups milk
1 cup powdered sugar
2 tbs. butter
16 oz. cool whip
Gummy worms


Chop cookies and set aside.
In LARGE bowl, combine softened cream cheese, butter, and sugar.
In a different bowl, combine pudding mix and milk and beat thoroughly.
Mix two combinations in the larger bowl, and beat.
Fold in Cool Whip
Layer pudding mixture with cookies and gummy worms in trifle bowl.


Ingredient #1: An entire package of Oreos. How did I make it through this without eating a single cookie? Well, I have obsessive tendencies, and I knew I could do stacks of three if I didn't ruin it by disturbing the cookie count. So it was either eat zero cookies, three cookies, six cookies, etc., and I opted for zero. Too much information about myself?

The Food Chopper really does make quick work of the cookie crushing, and it's also a great stress reliever. Place cookies in the base, and pound away! Then everything comes apart to go in the dishwasher. My chopper is on the Cutting Board, and my cookie crumbs are in a Small Batter Bowl.

If you don't have a bowl of these guys, don't call your recipe dirt 'n worms. It's not a problem, but you need to use the term "dirt cake." That said, always have a bowl of these guys; it's the right thing to do. My worms are in a 2-Cup Prep Bowl, and I've got milk in an Easy Read Measuring Cup in the background.

It's about to get good! Let the layering begin... The pudding mixture is in a Stainless Mixing Bowl with the Mix 'n Scraper, and it's going to be the first layer in the Trifle Bowl. Layers are as follows: pudding, Oreos, worms - repeat.

You don't have to get crazy with the worms. Just add them on top of each cookie layer, and then throw a few on top. Use as many or as few as you want, but add extra when serving to five-year-olds. Trust me.

The Trifle Bowl is one of my favorite products for many reasons, but I guess my favorite feature is its ability to go baseless. It locks on the base for presentation, but then it comes off for cleaning (hi, dishwasher) and storage. Also, how about that lid? This is all on top of the fact that it's a heavy glass bowl that won't chip and boasts a 20-cup capacity to handle all standard trifle recipes without spilling over. Need I say more?

Ok, it's October, and Halloween is around the corner. I know everyone will have kids' parties to attend and all kinds of things. This is a really simple dessert that comes together quickly and makes kids think they're eating something special. Plus, as proven my my friends and me at every event we had between the years 2002 and 2007, adults love it, too. Welcome to your new addiction.

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E-mail me: chefjennylyn[at]gmail.com
Call me up: (205) 585-2464


Thursday, June 23, 2011

Strawberry Trifle

This is quite possibly the world's easiest trifle recipe, and it could also be the best. People ask for the recipe whenever I serve it, and that's got to mean something, right? If you're looking for a great summer dessert that won't heat up your kitchen, this is for you. Hurry and make a beautiful strawberry trifle before the berries are out of season!
(Displayed in Trifle Bowl)

Strawberry Trifle
chefjennylyn.com

2 pounds strawberries, hulled and sliced
1 angel food or pound cake
8 oz. cream cheese, softened
1 can sweetened condensed milk
1 pint heavy whipping cream

Prepare strawberries, and slice cake. Mix together remaining ingredients.
Layers: Cake, strawberries, cream mixture. Repeat twice, and top with strawberries.
Refrigerate.
As with most trifles, this is best if prepared several hours in advance.


Lots of big, beautiful strawberries will put you in a great mood every time! These are in the large colander from the Colander & Bowl Set.

When I slice large berries like this, I use the stems as handles to keep my fingers away from my knife. Then I just give a quick cut to the area surrounding the stem so I don't waste anything. I'm using the Large Cutting Board with the 3 1/2" Paring Knife, and my sliced berries are in the Small Batter Bowl. The batter bowls are convenient because their lids can be used if you slice berries ahead of time and assemble the trifle later.

This is just a frozen pound cake I let thaw. I'm sorry, but I'm not going to the trouble of making a pound cake that's going to be cut apart and covered in enough stuff to make people wonder what kind of cake it is anyway. I'm using the 5" Utility Knife from the Forged Cutlery Collection.

The Smooth-Edge Can Opener will be one of your favorite things if you try it. I can't get over how it removes the entire lid, leaving everything smooth and clean. This is especially nice when the ingredient is, oh... I don't know... insanely thick and sticky.

Time for assembly! I beat the cream mixture together in the large bowl from the Colander & Bowl Set, and I'm about to layer it with everything else in the Trifle Bowl. The Mix 'n Scraper will ensure I don't waste any of this creamy, rich goop because that would be tragic. Notice the thick sides of the Trifle Bowl - no chipping here! Also, it's off its removable base so you can see how easily it will fit in the dishwasher. I truly enjoy the Trifle Bowl, and I think every kitchen needs one.

Enter: Trifle Bowl lid awesomeness. The lid and removable base make this a convenient bowl to use for anything you can imagine. It's also got a larger capacity than standard trifle bowls to keep your recipes from hitting the lid and ruining whatever prettiness you've got going on top.

This is a rich trifle, and it's perfect for summer. Layer in some blueberries, and you've got a perfect Fourth of July dessert. Enjoy!

Like the products you saw used?
Shop Online 24/7 at pamperedchef.biz/jennylyn
E-mail me: chefjennylyn[at]gmail.com
Call me up: (205) 585-2464