Category: Recipes

Recipes

Strawberry Shortcake Trifle

Featuredby fashionablepetiteLeave a Comment on Strawberry Shortcake Trifle
Strawberry Shortcake Trifle

There are two things people think of when the word “trifle” comes up. Rachel Green making a beef trifle on FRIENDS and how hard it is to make. I’m here to tell you that making a trifle is actually a simple dessert that can be made in so many ways. In winter, it’s a cranberry trifle and in summer, it’s this sweet strawberry shortcake trifle.

Strawberry Shortcake Trifle Ingredients –
  • 2 cups cake flour (MUST be cake flour)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 cups heavy cream (I use an organic cream and it’s AH-MAZING)
Fruit –
  • 2 pounds sliced strawberries
  • 2 tablespoons sugar
  • Another 2 tablespoons of lemon juice
Whipped Cream Ingredients –
  • 3 cups cold heavy whipping cream
  • 6 tablespoons powdered sugar
  • 1 teaspoon vanilla extract
Lets get to baking this strawberry shortcake trifle!
  1. Preheat your oven to 400 degrees. Spray or grease an 8-inch round pan and set aside. In a medium bowl stir together the flour, baking powder, baking soda, sugar, and salt. Add in the 2 cups of heavy cream and stir till the mixture is combined. At this point, this mixture is STICKY. Don’t fret, you’re doing it right!
  2. Pour mix into the round pan and bake for 20-25 minutes. I check on it constantly. Remove from oven and let cool completely.
  3. In a medium sized bowl, add strawberries, sugar, and lemon juice and stir to combine. Set aside.
  4. Now it’s time to make the whipped cream! In a bowl or stand alone mixer, beat the cold whipping cream until soft peaks form. Add in the powdered sugar and vanilla and beat another 1-2 minutes.
  5. Once the shortcake has cooled prepare to assemble the trifle. This is the fun part! Begin with a bottom layer of crumbled shortcake on the followed by a layer of cream, then strawberries. Repeat layers until ingredients run out. Cover and store in the fridge until ready to serve. When assembling, just take your time! Make sure you are gentle when adding the cream to the top of the shortcake so you don’t pull up the crumbs. To really get the layers, focus on the sides and making them tall!

Bon appétit!

Checkout my summer sangria recipe to keep the tastes of summer coming!

-xo

Darcy

Recipes

White Sangria Recipe

Featuredby fashionablepetite1 Comment on White Sangria Recipe
White Sangria Recipe
Nothing is more refreshing in summer than a light, fruity drink. Fresh fruit makes this summer white sangria recipe perfect for the 4th of July!
This fizzy and fruity sangria is perfect for a summer weekend

This white sangria recipe is for a large drink dispenser so there is plenty for everyone, but it’s so simple that you can easily alter it for a smaller crowd. You can’t really ever have enough fruit to go wrong!

What you’ll need-
  • 8 cups watermelon (cube them and remove seeds)
  • An additional 5-6 water melon slices to be used for garnish. The recipe called for a star shaped cookie cutter to cut out star shapes using the watermelon slices, but I don’t own one and skipped over this step.
  • 3 cups quartered strawberries
  • 3 cups blueberries
  • 1.5 liter of your favorite white wine (Sauvignon Blanc or Pinot Grigio are my favs)
  • 2 cups of Sprite or lemon lime soda (this is optional, but I like it because of the added fizz)
  • 16 ounces or 2 cups of Triple Sec
  • 8 ounces or 1 cup lemon juice
  • This recipe also calls for purple or red seedless grapes, but I didn’t use them
Directions –
  1. Start out by slicing and prepping the fruit.
  2. Cut out the watermelon stars using the watermelon slices. 6-8 stars will be enough to line the dispenser. Again, I bypassed this step.
  3. Begin by layering the fruit in the container with 5 cups of watermelon, then half of the blueberries, and half of the strawberries.
  4. Top the strawberries with half of the grapes (if using). Make sure the watermelon stars are visible from the outside of the container. The festive feel is the best part and you want to show it off!
  5. Layer remaining fruit in container staring with the blueberries then the strawberries and remaining 2 cups of watermelon.
  6. Combine lime soda, lemon juice, white wine, and Tripe Sec in a separate pitcher, stir, then pour over fruit in beverage dispenser.
  7. Steep the sangria for at least 6 hours in the fridge. The longer you let the mixture rest, the more the flavors come out, giving it that muddled fruit flavor.
  8. Next step – sit back and enjoy the sweet taste of summer

The summer outfit I’m wearing is also shoppable via the LTK app.

-xo

Darcy

Recipes

Traditional Spanish Sangria

by fashionablepetiteLeave a Comment on Traditional Spanish Sangria
Traditional Spanish Sangria

One of the best vacations I ever had was a trip with my parents to Spain. I was a sophomore in college and we met my sister as a follow up to her study aboard program. Throughout our trip, I fell deeply in love with Spanish culture. The vibrant cities, the gorgeous fashion, the rich history, it is unmatched. You honestly haven’t lived until you’ve tasted a Spanish churro with a side of hot chocolate. One of my most vivid memories of Spain was sitting on a patio of a restaurant with my family as we waited for our dinner. It was there that I drank the best sangria that I’ve ever had. Now that warmer weather is here, I’m recreating that moment with my favorite traditional Spanish sangria recipe!

You will need:

  • One and a half bottles of a young table wine (you honestly don’t need anything too fancy for Sangria) Tres Picos or Dancing Bull are my top recommendations.
  • 1 lemon
  • 2 oranges
  • 1 cinnamon stick
  • 3 tablespoons sugar ( this is optional)
  • 1 green apple (I love the apple and highly recommend it)
  • 2 peaches or apricots (optional)
  • Carbonated beverage (lemon soda, orange soda, soda water) (optional)

Instructions

  1. Begin by washing the lemon and the oranges. Cut of as much of the rind as possible (set aside) and juice the lemon and the oranges.
  2. If you’re using the sugar (it will sweeten up the sangria), you’ll need to create a simple syrup by dissolve the sugar in two tablespoons of water over low heat in a sauce pan. Let cool after dissolving.
  3. In a large pitcher, mix together the wine, simple syrup, orange juice and lemon juice. Add in the chunks of lemon and orange rind.
  4. Next, add the cinnamon stick and let sit at least two hours (overnight is preferred) before serving in wine glasses over ice.
  5. If you want to modernize your sangria version add in the green apple and the peach slices. You can also add a splash of carbonation with the lemon soda, orange soda, or soda water to create a pop of fizz.

Salud!

-xo

Lifestyle, Recipes

Margaritas for Cinco de Mayo

by fashionablepetiteLeave a Comment on Margaritas for Cinco de Mayo
Margaritas for Cinco de Mayo

I love margaritas. Who doesn’t? When they’re made right, they are fresh, light, and perfect for patio weather. A margarita is a simple drink that can stand on its own. In honor of Cinco de Mayo, here is my fool proof margarita recipe.

To make this margarita recipe, you will need 2 oz. of tequila (any brand works, but I like Casamigos), 1 oz. of Triple Sec, 1 oz of lime juice, and a fresh lime cut into wedges. My advice when making margaritas is to use Triple Sec and not a margarita mix. Your margarita will taste so much better without the pre-made flavors.

With a wedge of the sliced lime, wet the rim of your glass. You can use a margarita glass or a regular glass, it’s what is inside the glass that matters! Pour salt (or sugar) on plate and work the rim into the mix until it becomes coated.

Take all the ingredients and combine in a shaker. You don’t need to over shake, but shake enough to feel the ingredients combine. Strain and add to your glass with some ice.

Simple. Easy. Refreshing. Enjoy with a side of chips and guac for a perfect happy hour snack!

– xo

Darcy

Cooking & Baking, Lifestyle, Recipes

Scones And Clotted Cream

by fashionablepetiteLeave a Comment on Scones And Clotted Cream
Scones And Clotted Cream

Being at home all the time has me dreaming of travel. I’ve been to England a few times over the past few years and recently had a hankering for a simple scone with a side of cream. Something quintessentially English that takes me back to afternoon teas and strolling through Kensington gardens or Portobello Market. Maybe the simplicity of the recipe reminds me of a simpler time in the world. It also doesn’t require any yeast which can be difficult to find right now.

My attempt at scones was a 8/10 and the clotted cream was a 5/10 (I will explain more on this later). I recommend making the clotted cream the night before the scones because it takes a full day of cooking in the oven. Don’t let this deter you from trying it!

Here is the scone recipe that I used:

  • 3 cups flour
  • 1/3 cup sugar
  • 2 Tbsp baking powder
  • 1/2 tsp salt
  • 8 Tbsp unsalted butter (1 stick) (easier to work with at room temperature).
  • 1 cup whole milk, (I used the leftover cream from the clotted cream)
  • 2 eggs
  1. Preheat your oven to 400 degrees. 
  2. Mix flour, sugar, baking powder and salt in a mixing bowl (large bowl preferred). 
  3. Slice butter into several pieces and add to the dry ingredients (I sliced about half the stick, then mixed, then repeated). Use your hands to work the butter into the mixture until it becomes crumbly.
  4. In a separate mixing bowl, whisk together the milk or cream and eggs (I set an extra spoonful aside to baste the scones before going into the oven). Add wet ingredients to the flour mix and stir until a dough begins to form. 
  5. Knead the dough on a well-floured surface until the dough becomes smooth and rollable. 
  6. Flour your rolling pin and then roll out dough to a 1 inch thickness. Cut out scones using a round biscuit cutter or you can use the rim of a glass or the rim of a round measuring cup. Transfer the scones to a cookie sheet. Gather remaining dough into a ball and repeat the same process above. Keep repeating until you use the remainder of the dough.
  7. Brush the top of the scones with the remainder of the egg & milk. Bake scones for about 12-15 minutes depending on the size of your scone. The scones will cook quickly (quicker than I realized) and will be a very light golden color when finished.

My lessons learned with the scones: I could have made them a little larger, as they came out pretty petite. I also had two cookie sheets of scones and the rack on top came out slightly better than the bottom rack, even after I moved them around. The top rack had a little bit more color all around and I liked the texture more.

Now for the cream! Clotted cream is quite simple, you just need a full day to complete it. All that’s really required outside of patience is a carton of heavy whipping cream and a good piece of crockware. Turn on your oven to 180 degrees and place the cream filled crock into the oven. Let the mixture cook a full 12 hours at that temperate. The thick layer of cream on top is your clotted cream. Scrape the cream layer with a slotted spoon and transfer to a jar or container. Place in the fridge to be used with your scones. The remaining liquid is what I used for the scones.

My lessons learned with the clotted cream: Do NOT use an ultra-pasteurized cream. The recipe did work using the ultra-pasteurized cream, but I ended up with a small amount of clotted cream because the pasteurization affected the cream’s ability to fully clot. I have not attempted another batch with a pasteurized cream, but I am looking forward to improving my clotted cream game. Please drop me a comment if you do try either the scones or clotted cream or send me an email.

Cheerio!

-xo

Darcy