Key Lime Trifle (the gluten-free way…)

I was very pleased with my Thanksgiving dessert! Evidently, so was everyone else, for this is all that was left:I need to work  a bit with the texture of  the cake, but the flavors worked so well together.
Here is what I mixed together for my “Faux Graham Cake”:I’m pretty sure I tried to get too much cake into the trifle dish. Using half of the 9x13” would’ve been sufficient.I’m very pleased with the lime/cream cheese layer. (As previously mentioned here, we prefer our key lime pie to not have the traditional sweetened condensed milk flavor…) Our limes were ripened on the tree, so you might need to adjust your lime/honey ratio to your own taste. (No need to worry about the extra liquidity, for it will be absorbed by the cake.)Here are the ingredients I beat together:
Honey whipped cream is becoming a favorite at our house. Being “off” of processed sugar, cream tastes so sweet to me. The boys love to stuff this into scones or slather on a piece of berry pie.
I crumbled a layer of cake, spooned on the lime filling, then dolloped on the whipped cream. Repeated the entire procedure…
Covered it with plastic wrap & refrigerated until we served it after dinner.
Here you see it in it’s natural state: (empty plate & 1/2 cup of coffee…)

Thankful for…

Cousins!

sibling rivalry

Thanksgiving was a wonderful gathering this year. (We certainly, however, missed our sister who celebrated in her favorite far-away place again.)My brother indicated on facebook that he’d made a gluten-free zucchini nut bread. I felt so sorry for him. Poor boy. It probably had a terrible texture & I was so ready to tutor him (with my incredible GF baking knowledge) on ingredients…

Oh my! I got to sample the first slice (which may or may not have been slathered with Neufchâtel…) of that incredible breadand knew I needed to share his recipe here.

If you enjoy it, you can thank my brother for it…

my baby is 13

…and now we have not one, not two, but three teenage boys living in our midst!Harrison, you bring so much joy & laughter into our house! You are a talented percussionist and actor.What a blessing you are!

got sweet potatoes & honey?

Gotta love Kristen’s creative mind! November’s challenge ingredients are pretty much Thanksgiving staples; but we needed to think “outside of the box” and be at least a little innovative.I tried to think out-of-the-box, but bumped into these at Sprouts, so I ran with it. (Decided to “think outside of the bag”, you might say…)

Actually, thanks to I had already tried my hand at oven-baked sweet potato fries. I used the recipe here, but my fries looked absolutely nothing like Karen’s:

Don’t get me wrong! They were incredibly delicious & semi crispy and out of three pounds of sweet potatoes there was not even a crumb left. Her recipe is awesome! My problem is quality control. In other words, I suck at accurately cutting potatoes into uniform pieces!(I have been on a sweet potato fry binge since I had the most incredible plateful at Outback Steakhouse last summer. In my desperate search I’d even tried Carl’s Jr. & Burger King’s fries…  Can you blame me for turning to Pinterest?)

So, the frozen fries turned out OK.They were not as crispy as the ones we’d made the week prior. But again, not a crumb was left.Every fry needs a dip, so they say… We threw together a honey-lime-sriracha sauce for that purpose. I gathered a few limes from my tree & the other ingredients from the fridge & pantry.

Here’s how I made it:Mouth’s watering now – anticipating when those taters will get out of the oven:Patiently waiting for everyone to be served so I can dig in:Tastes sooooooooooooooooooo good!Here are some more sweet potato & honey recipes:

Psalm 100