Patriotic Berry Trifle

Patriotic Berry Trifle
1 premade angel food cake, cut in 1-inch pieces
2 c. heavy cream
16 oz. cream cheese, room temperature
2/3 c. sugar
1 lemon, zested & juiced
1/4 t. almond extract
2 pints blueberries
2 pints strawberries, sliced

Beat sugar and cream cheese until smooth and light. Add the cream and beat until smooth and the consistency of whipped cream. Add lemon zest, juice, and almond extract.

Arrange half the cake cubes in the bottom of a large clear bowl or trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half the cream mixture over blueberries and gently spread. Top with a layer of strawberries. Layer remaining cake over strawberries, sprinkle with more blueberries, and top with remaining cream. Finish with the remaining strawberries and blueberries (I added raspberries too). Cover and refrigerate 1 hour or more.

Happy 4th of July!

The Best Fudge Brownies Ever

I would pick a warm brownie over just about any other dessert. There's nothing that is more satisfying than a brownie with a cold glass of milk, or a scoop of vanilla ice cream. I found this recipe on my "King Arthur Flour" bag, and I don't think I'll buy another box mix again!

Fudge Brownies
2 sticks salted butter
2 1/4 c. sugar
1 1/4 c. Dutch-process cocoa
1 t. baking powder
1 T. vanilla
4 eggs
1 1/2 c. flour
2 c. semi-sweet chocolate chips

Preheat oven to 350. Lightly grease a 9x13" pan.

In medium saucepan over low heat, melt butter. Then add sugar and stir to combine until hot, but not bubbling. Transfer mixture to a large mixing bowl.

Stir in cocoa, baking powder, and vanilla. Add the eggs and mix well with a spoon. Then add the flour and chocolate chips, stirring well until combined. Pour into pan and bake for 28-30 minutes. Cool for a minimum of 30 minutes before cutting into them...if you can wait that long!

Beef with Peppers

Another PW recipe...this reminded me of a dish we get at a local Chinese restaurant. I changed it up a little...super fast, easy, and delicious!

Beef with Peppers
1 1/2 lb. flank steak, sliced very thin against the grain (works best if you freeze the meat for about 20 minutes before slicing; you can get it REALLY thin)
1/2 c. soy sauce
3 T. sherry
2 T. brown sugar
2 T. cornstarch
1 T. minced fresh ginger
2 cloves garlic, minced
2 T. canola oil
1 onion, sliced
2 red peppers, sliced
1 pkg. rice noodles

Mix together soy sauce, sherry, brown sugar, cornstarch, ginger, & garlic. Place sliced beef in marinade and toss. Set aside.

Heat 1 tablespoon of oil in a large skillet over medium high heat. When hot, add onions and peppers. Saute a few minutes and remove from pan. Add remaining tablespoon of oil and add sliced meat. Cook only about 30 seconds per side to sear. Repeat with all the meat until it's all browned. Reduce heat to low and add all the meat, onions, peppers and remaining sauce from marinade. Allow to simmer on low until thick and bubbly; add salt & pepper to taste. Add cooked rice noodles to the meat/sauce and stir to combine. Serve immediately.

*The rice noodles are delicious with this and makes it taste like Chinese take-out, but you can substitute fettucini or another pasta if you want.