Welcome to the 80s Pineapple Trifle

I made this for Holly’s Going Away Party, it was amazing and perfect for a BBQ.


  • 20 oz can crushed pineapple
  • 3.5 oz packet of vanilla pudding mix
  • ~1 cup whipped heavy cream
  • angel food cake
  • 1 package raspberries


  1. Cut up the angel food cake and arrange at the bottom of a trifle dish.  I used a flat, rectangular Tupperware container to take it to a picnic.
  2. In a bowl, combine vanilla pudding mix and pineapple (with juice).  Fold in the whipped cream (you can add more if you want a lighter filling).
  3. Spread 1/2 of the filling over the arranged cake pieces. Top with the berries.
  4. Arrange another layer of angel food cake over the filling and berries.
  5. Cover the top angel food cake layer with the with the rest of the filling.  If you think you won’t have enough filing to cover the whole thing, you can fold in more whipped cream to make more.
  6. Refrigerate for at least an hour before serving.



Desserts, Parties, Petit Bites

Chocolate Chip Cookies (with or without oats)



If adding oats, make sure that they are somewhat small (like 1-minute oat sized).  If you’ve only got classic rolled oats, blend them in a coffee grinder to chop them up a bit.

If you are using chocolate bars, chop them up so the largest pieces are chocolate chip sized.  If you are using chocolate chips, use 2 cups. The best version is to use 2 Ghiradelli chocolate bars.

  1. Mix together flour, salt, baking soda, and oats if using.  (In a separate bowl.)
  2. Beat butter and sugars together until lighter in color and fluffy-ish.
  3. Beat in eggs, one at a time.
  4. Add vanilla extract.
  5. Stir in chocolate.
  6. Stir in flour mixture until just combined.
  7. At this point I make some cookies, cover the bowl in plastic wrap and keep the dough in the fridge.  Ideally you should chill the dough for 30 minutes before forming the dough into balls, then bake at 350 degrees for 8-10 minutes, or until the edges are just turning brown

I’m going to scoop these onto a cookie sheet, flash freeze them, then put them all in a ziploc freezer bag and keep them in the freezer.

Desserts, Petit Bites



Finally! A pinterest recipe that isn’t a terrible disappointment.


  • 1 small bag of caramels (~15)
  • 1/3 cup heavy cream
  • 3/4 cup butter, melted
  • 3/4 cup brown sugar
  • 1 cup flour
  • 1 cup rolled oats
  • 1 tsp baking soda
  • 1/2 cup chopped pecans
  • 3 – 6 oz semisweet chocolate chips 


  1. Preheat oven to 350 degrees.  Grease an 8×8 pan, or line with foil/parchment.
  2. Mix melted butter and sugar.  Add flour, oats, baking soda and mix well.
  3. Press half of the mix into the pan to form an even bottom layer.
  4. Bake for 10 minutes.
  5. Over med-low heat, combine heavy cream and caramels (unwrapped).  Stir until uniformly melted and smooth.
  6. Remove bottom crust from oven and let cool slightly.  Top with pecans and chocolate chips, pour the caramel sauce over it all.
  7. Crumble the second half of the cookie dough on top.
  8. Bake for 15-20 minutes, until edges are slightly browned.
  9. Cool completely before cutting.

Recipe adapted from: Made from Pinterest

I used foil for this batch. I also added the pecans to the cookie dough, which I won’t do again because it causes the cookie dough to crack and it’s more difficult to keep in bar form.

Desserts, Parties, Petit Bites

Chocolate Covered Eclairs


PASTRY: 1 cup water, 1/2 cup butter, 1 cup flour, 1/4 tsp salt, 4 eggs.

Melt butter, water, salt over heat.  Remove from heat and stir in flour until it forms a ball.  Add eggs one at a time.  Pipe on a foil/parchment lined and oiled baking sheet.  Bake (convect) at 450 for 15 minutes, then turn the oven down to 325 and bake for 20 minutes.  Cut steam vents in the sides immediately and let cool to room temp on a rack.

CUSTARD: 4oz box vanilla pudding,  2 cups whole milk, 1 cup heavy cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, 1/8 tsp salt

Mix pudding mix and whole milk until smooth.  In a separate bowl, whip the cream, sugar, vanilla, and salt until soft peaks form.  Fold 1/3 of whipped cream into custard to lighten.  Then fold in the rest of the whipped cream.  **You may add 1 tsp of matcha powder to make green tea flavored custard, which is DIVINE**

CHOCOLATE SAUCE: ~1/4 cup semisweet chocolate chips,  2 tbsp butter, 1/2 –  2/3 cup powdered sugar, ~3 tbsp hot water, 1 tsp vanilla extract

Microwave chocolate and butter until chocolate is soft, stir until smooth. Stir in sugar. Add hot water 1 tbsp at a time until you get the right consistency (your taste).  Add vanilla.


a) pipe choux pastry/cream with plastic ziploc bags

b) to avoid grainy chocolate: after microwaving the chocolate and butter, stir in a few pieces of solid chocolate until it’s all melted, then add sugar etc.  Doing this will ensure that the chocolate doesn’t turn out grainy–it’s science 🙂


recipe from hidden ponies


Charlotte Russe

I used my NY Times Cookbook recipe and topped it with a raspberry sauce (1 package frozen raspberries, some water, 1/2 cup sugar, splash lemon juice. boil. strain, serve.)

The recipe requires soft Lady Fingers (not the kind for Tiramisu, get the ones from Trader Joe’s).

Your choice of liqueur:  Kirsch is traditional, I used Chambord, but I would like to use Creme de Cassis next time.  Maybe add some fresh berries to it rather than use a sauce.  To be honest, you couldn’t really taste the Chambord flavor in the custard, which was actually  nice in a way,  very understated.

Traditionally the Lady Fingers are to be placed on the sides and top, but I couldn’t get them to stay that way so I improvised.  I placed them on the top and bottom only.  I wrapped the sides with waxed paper until it was to be eaten to keep the custard from drying out.  It’s important to make sure there aren’t any gaps between the Lady Fingers, as you can see what happens down below (custard seeps through).



Basically, you make an egg-yolk custard, add softened gelatin and liqueur.  Fold in whipped heavy cream.  Assemble in a mold (I used a cake pan) and refrigerate for a few hours.  Un-mold and serve.



Chocolate Souffle

  • 5 eggs, separated
  • 1/2 cup sugar
  • 7 1/4 oz semi-sweet chocolate chips
  • 2 tbsp strong coffee
  • 1 tbsp flour, sifted
  • pinch of salt
  1. Preheat the oven at 350, butter a 10 inch pie or tart pan.
  2. Melt the chocolate and coffee in a double boiler, let cool while you whip the egg yolks.
  3. Whip the egg yolks and sugar until light yellow.
  4. Quickly mix in the melted chocolate, then add the sifted flour.
  5. Whip the egg whites with a pinch of salt until they form stiff peaks.
  6. Fold 1/3 of the egg whites into the chocolate mixture.  Then fold the chocolate mixture into the egg whites.
  7. Add the batter to the pan and bake for 20 minutes, until slightly firm at the center.  If it’s not firm, bake for an additional 1 or 2 minutes at the most.
  8. Let cool, it will deflate a bit.

Cover with aluminum foil and keep it in the fridge.