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I needed a break from studying.
I needed to write something that wasn’t about what Aeneas ate for breakfast the day he went to slay Turnus or what Patroclus’ second-cousin-twice-removed’s middle name was. I needed a break from waking up at 1:00 in the morning with the worst cold imaginable. Then I remembered I had a blog.
That’s what I love about the internet. You can disappear for months on end and no one can call you up at some obscure hour wondering where you went. It also allows me to pretend I have an audience to listen to the ramblings of a some-sort-of-cook/chef-type-thing-when-I’m-not-busy-studying-which-is-like-90%-of-the-time.
So for anyone who’s out there I’m going to share with you this delicious Lime Trifle dessert recipe (sorry we ate it too quickly for there to be any pictures but it’s one of those things I’m guaranteed to make again.)
Lime and Honey Trifle Recipe
Honey sponge cake:
2 tubs cool whip (or equivilant of whipped cream)
4 eggs, seperated
1 cup sugar
4 tb cold water
2/3 cup sugar
1 tbsp honey
1 tsp baking powder
Preheat oven to 325 degrees.
Beat egg yolks and sugar together until light. Add water. Sift together flour and baking powder and add to batter. Add honey to batter as well and mix it all up! Beat egg whites in a separate bowl until stiff. Fold them into the batter. Pour everything into greased/sprayed pan and bake for approximately 25 minutes.*
Lime Curd (adapted from here.)
1 cup sugar
1/2 cup fresh lime juice
1/4 butter or margarine, melted
1 tbsp lime zest
In the top of a double boiler, beat eggs and sugar. Stir in lime juice, butter and lime peel. Cook over simmering water until thickened. Let cool.
Rip up cake into chunks of desired size.
Layer cool whip, cake chunks and lime curd in desired amount of layers in desired thickness.
Refrigerate and serve!
*mine took more around 18 minutes but then again my oven is known to be hot!
Alright I know that some of you are cringing at the thought of using cool whip. To be honest it’s one of my guilty pleasures. Real whip cream tastes just like whipped fat to me and while I may not mind a dollop on a pie or some sort of french dessert I certainly do not want to be eating it as a basis for this dessert. Plus cool whip tasted like biting into a low-calorie cloud of air! It’s heavenly to me but if you really want to use real whip cream, go for it.
Oh! I need to tell you all my double-boiler story! Have you ever put the wrong pot on top? Like the one that’s smaller is on the bottom and the bigger one’s on the top? No? Good, cause I’m here to tell you NEVER EVER put the smaller one on the bottom.