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5 In food/ Recipes

Strawberry Cheesecake Trifle Recipe

Strawberry cheesecake trifle recipe

This strawberry cheesecake trifle recipe is a favorite in our house! Last week I took the boys strawberry picking. If you’re local, we went to Bowman Farms in Rexford. They had a great time and we used our fresh strawberries to make this strawberry cheesecake trifle for Father’s Day.

Trifle bowl desserts are perfect for entertaining as they’re so easy to make ahead of time and always looks so pretty! (If you don’t have a trifle bowl, I love this one on Amazon!)

I’m sharing my strawberry cheesecake trifle recipe below.

But first a cute pic of my M&M’s in the strawberry fields 🙂

Strawberry cheesecake trifle recipe

Strawberry Cheesecake Trifle Recipe

Ingredients

For the cake layer

  • cubed pound cake or angel food cake. (I love to use Sara Lee frozen pound cake. I usually buy 2 loaves and use 1 1/2 of them.)

For the cheesecake layer

  • 16 oz of cream cheese (room temp)
  • 2 cups of powdered sugar
  • 1 cup of sour cream
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 cup of heavy whipping cream
  • another 1/2 teaspoon of vanilla extract
  • 1 tablespoon of sugar

For the strawberry layer

  • 2 pounds of sliced strawberries (you can use fresh or frozen)

Directions

  1.  Start by preparing your cheesecake layer. In a large bowl, cream together cream cheese and powdered sugar.
  2.  Add in the sour cream, vanilla extract and almond extract.
  3. In a separate bowl, whip the heavy whipping cream, vanilla extract and sugar.
  4. Gently fold the whipped cream into the cream cheese mixture.
  5. Layer the bottom of the trifle bowl with cubed pound cake or angel food cake.
  6. Spread a thick layer of the cheesecake mixture, covering all the cake.
  7. Next layer with sliced strawberries.
  8. Repeat another layer of cake and cheesecake.
  9. Top with sliced strawberries. (If not serving right away, wait to top with strawberries so that the juices don’t run.)

Cover and keep refrigerated until serving. Scoop into dessert bowls.

(If you’re making for Memorial Day, 4th of July or Labor Day, I also like to add in blueberries for the red, white and blue theme!)

Strawberry cheesecake trifle recipe

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Strawberry cheesecake trifle recipe

 

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2 In drinks/ Recipes

Rose elderflower spritz

elderflower rose spritz

Who doesn’t love a cool cocktail on these warmer sunny days or nights? And with Memorial Day Weekend this weekend, it’s the unofficial start of summer. My favorite lately has been this rose elderflower spritz. St Germain elderflower takes this glass of chilled rose to a whole nother level and will make you feel feminine and like you’re sitting in a fragrant flower garden. I’m sharing how to make it below.

And for more cocktail/mocktail inspiration, check out some of the other ladies I’m teaming up with and their creations all the way at the bottom of this post.

Rose Elderflower Spritz

Rose Elderflower Spritz

Ingredients –

  • 4 oz of Rose
  • 1 oz St Germain Elderflower
  • 1 oz Seltzer water or club soda
  • Juice of 1 lemon
  • Sprig of rosemary
  • ice

Directions:

1.) Fill a wine glass or tumbler with a few ice cubes.

2.) Add in rose, St Germain Elderflower and seltzer water or club soda.

3.) Squeeze in the juice of 1 lemon.

4.) Stir with 1 sprig of rosemary.

5.) Top with a wedge of lemon.

 

Enjoy!!!

 

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Rose elderflower spritz

 

For more cocktail/mocktail recipe inspo, check out these ladies below:

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2 In food/ Recipes

Pancake Cereal

Could this breakfast BE any cuter? (Extra points if you said this in Chandler’s voice for all my Friends fans).

My guys love them some pancakes and this pancake cereal adds a fun little twist.

I’m sharing the easy recipe below.

 

 

Pancake Cereal

Pancake Cereal

 

Ingredients

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 eggs
  • 1 3/4 cups of milk
  • 1 tbsp vanilla extract
  • 2 tbsp melted butter
  • more melted butter to grease your pan or cooking spray
  • optional – fruits and veggies (I try to sneak some in to every meal I can), chocolate chips, sprinkles, whipped cream.

Directions:

1.) In a large bowl mix together all the dry ingredients.

2.) Beat in eggs, milk, vanilla extract and melted butter until smooth.

3.) Add in some chopped fruits or veggies or chocolate chips. (I put in some chopped spinach and carrots and my kids didn’t even taste the difference – mom win!)

4.) In a large skillet, melt your butter or spray generously with cooking spray.

5.) Using a tablespoon, scoop little circles of batter into the pan (about half-dollar size).

6.) Once you start to see bubbles form on top of the pancake, flip, browning on each side.

7.) Remove from the skillet. Put in a bowl and serve with syrup, whipped cream or whatever you like. Our favorite version is with whipped cream and sprinkles!

 

Enjoy!

Pancake Cereal

 

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Pancake cereal

 

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0 In health/ Recipes

How to make homemade kombucha

how to make homemade kombucha

This post contains affiliate links meaning I make a small commission.

Kombucha. A yummy fizzy drink that is good for your gut health but at about $4 a bottle, it’s not so great for your wallet.  So I decided to make my own. At first, I was a little intimidated after reading about the process and what the heck was a SCOBY? But it was actually very easy to make, just time consuming. Read on to learn how to make your own homemade kombucha.

Benefits of drinking kombucha

Kombucha is a fermented tea that has several probiotic benefits.  The main ingredient that gives the drink it’s healthy benefits is what’s referred to as “the Mother” or a SCOBY – symbiotic culture of bacteria and yeast. It’s a flat, mushroom-looking thing that floats around the jar. So how does one acquire a SCOBY? If you know someone who makes homemade kombucha, you can ask them if you can use on of their SCOBY’s, or buy one online or from a health food store. You can also grow your own.

(If you really want to make it easy on yourself, check out this Kombucha starter kit on Amazon. It has everything you need to make your first batch including a SCOBY and starter tea.)

 

How to make homemade kombucha

To make a SCOBY

Ingredients

  • 1 cup of water
  • 1 tbsp of loose leaf black tea or 2 black tea bags
  • 2 tbsp of granulated sugar
  • 1 16oz of bottle of raw unpasteurized kombucha

Directions

1.) In a small pot, bring water to a boil.

2.) In a clean glass jar, combine hot water and tea, and let steep for at least 5 minutes.

3.) Remove the tea bags or strain out the tea. Stir in the sugar and let cool until room temperature.

4.) Pour in kombucha and stir well making sure to combine all the sediment from the kombucha. Cover with a cheesecloth or coffee filter and keep in a cool place out of direct sunlight. (Ideally you want the temperature to be between 75-80 degrees).

5.) Eventually, a glossy film will start to form on the surface. This is your SCOBY. Once your SCOBY is about 1/4″ in thickness it is ready to use to make your own kombucha (this can take anywhere from 1-3 weeks about). Save your SCOBY and existing tea mixture to make your first batch of kombucha.

 

To make Kombucha

You will need

  • 16 cups of filtered water
  • 7 black tea bags
  • 1 cup of granulated sugar
  • SCOBY
  • 1-2 cups of starter tea
  • gallon glass jar
  • cheesecloth or coffee filter
  • rubberband

Directions:

1.) Bring 16 cups of filtered water to a boil.

2.) Add your tea bags, then with a wooden spoon stir in 1 cup of sugar. Let steep for 10-15 minutes then remove tea bags. Let liquid come to room temperature.

3.) Pour into a gallon glass jug. Add your starter tea and carefully place your SCOBY on top.

4.) Cover with a breathable cloth cover. Let sit for 1-3 weeks out of direct sunlight (again about 75-80F. If the temp is too cool, your SCOBY will grow mold.)

5.) After a few weeks, pour your kombucha into glass mason jars or pitchers and add whatever fruit and herbs you wish for tasting. (My favorite combinations are strawberry-mango and strawberry-lemon but there are endless pairings). This will be your secondary fermentation and what gives you the carbonation. Seal tight and once a day be sure to “burp” to release excess carbonation. Once you reach your desired level of carbonation, (about 2-3 days), bottle and refrigerate.

6.) Save some of the leftover kombucha and SCOBY as this will be your starter tea for your next batch.

 

Cheers!!!

 

How to make homemade kombucha

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how to make homemade kombucha