Cupids Valentine Trifle Recipes

ST. PADDY'S DAY CHOCOLATE TRIFLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish
• Combine brownie mix, eggs, oil, and water in a large bowl; stir until well blended. Pour batter into the prepared baking dish.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 28 to 31 minutes. Remove from oven. Let cool completely, about 1 hour.
• Meanwhile, pour milk into a large bowl and whisk pudding mix into the milk. Stir creme de menthe candies and about 3 drops of green food coloring into the bowl until evenly colored to your desired shade. Allow mixture to set for 5 minutes.
• Set out a trifle bowl. Crumble 1/2 the cooled brownies into the bowl and top with 1/2 the green vanilla pudding mixture. Spread 1/2 the whipped topping on top. Repeat layers.
• Pour sugar in a small bowl and add about 3 drops of green food coloring; stir until evenly colored to your desired shade Place a large shamrock template on top of the trifle in the bowl. Sprinkle the shamrock shape with green sugar. Carefully remove template.
• Cover trifle and chill in the refrigerator for about 3 hours before serving.

CUPIDS VALENTINE TRIFLE

Steps:

• In a medium saucepan, combine 2 cups heavy cream, half-and-half and vanilla. Over a medium-high heat bring the mixture to a gentle boil. Remove from heat.
• In a large bowl, whisk the egg yolks and the sugar until thick, about 5 minutes. Gradually add 1 cup of the hot cream mixture into the yolk mixture and whisk until well incorporated. Return the yolk mixture to the saucepan and cook, over a medium heat, until it forms a custard, about 5 - 7 minutes. Remove from the heat and strain into a clean bowl set in an ice bath to cool quickly. Add the kirsch and stir to blend.
• Cover with plastic wrap, pressing down on the surface of the custard to prevent a skin from forming, and refrigerate until cool, at least 4 hours (can be prepared 2 days in advance).
• Place 1/2 of the cake cubes in the bottom of a 3 - 4 quart trifle bowl. Cover the cake cubes with 1/2 of the creme anglaise and arrange the dark sweet cherries over the creme. Repeat layering with remainder of cake, creme anglaise and Royal Anne cherries. Set aside.
• Using a chilled bowl and chilled beaters, whip the remaining 2 cups of heavy cream with the powdered sugar until stiff peaks form. Spread 2/3 of cream over the top of the trifle. Spoon the remaining cream into a pastry bag fitted with a large star tube. Pipe rosettes around outside edge of trifle. If desired, garnish with maraschino cherries.
• Cover top of trifle with plastic wrap and refrigerate for 2 - 3 hours before serving.

CUPID'S ICE CREAM TREATS

Steps:

• In bowl, combine flour and cocoa.
• In large bowl, with mixer on high, beat butter and sugar until fluffy.Beat in eggs and vanilla until well blended. Reduce mixer to low, and beat in flour mixture.
• Divide dough in half. Wrap and refrigerate 1 hour.
• Line 9 x13-inch baking pan with plastic wrap. Smooth ice cream evenly into pan, and freeze 1 hour.
• Heat oven to 375°F.
• On floured surface, roll dough out to 1/4-inch thickness. Using a 2-1/2-inch heart-shaped cookie cutter, cut out hearts, then transfer to baking sheet, 1 inch apart. With tines of fork, prick the tops of the cookies.
• Bake 12 minutes. Cool 2 minutes and transfer to wire racks. Cool completely.
• Using same cookie cutter, cut out heart-shaped portions of ice cream. Sandwich between two cookies, and place in freezer until ready to serve.