Strawberry Banana Trifle with Vanilla Bean Pudding

I'm not usually a trifle kind-of-gal, but this recipe has converted me. Thanks to my sweet cousin, Emily, for sharing this recipe. Trifles are fun to make because they look pretty and you can use your favorite fresh fruit. My favorite is strawberry banana. If you missed my post on how I created a Patriotic Trifle for the 4th of July, you can  read about it here. There are so many ways you can make a trifle, so use your creativity.

Oh my gosh. You have not experience a trifle until you've had this one. The vanilla bean pudding is so delicious that you will come back for seconds and thirds. The first time I made it my husband about died when he tasted it. I don't think my husband has ever asked to lick a bowl or the beaters in our 5 1/2 years of marriage, except when I made this pudding.

The pudding is made with sweetened condensed milk so it has a slight caramel, banana-ish flavor when mixed with the boxed pudding. It totally goes amazing with strawberries and bananas. If you read my post about the Patriotic Trifle, I mentioned my husband is allergic to bananas. I have made this with just strawberries before and it is really yummy also.  Just when you think the pudding can't be any more delicious and incredible, just add some vanilla bean paste to it. It's outta this world! And I love seeing those lovely little black flecks in the pudding. It seems so fancy to me. :)

I've told you about the place where I buy my vanilla beans. I mainly use Madagascar vanilla beans since they are the most versatile bean in baking, but the Tahitian beans are also incredible. If you want to try out the Madagascar beans, they are on sale right now! This is the best price I've seen and you get free shipping! Check out the sale over at Beanilla. AND some lucky person is going to win some lovely, gourmet Madagascar beans in my upcoming giveaway sponsored by Beanilla. Stay tuned!

Back to the trifle...You can use your favorite cake although I'm partial to a vanilla sponge cake, yellow or angel food cake. You can either cube a 9x13 cake or use (2) 8" or (2) 9" round cakes whole (depending on the shape and size of your trifle bowl) for a quick assembly of the trifle.

I don't recommend assembling the trifle any sooner than a few hours before you want to serve it as the bananas tend to go a little brown and watery even when coated with citrus juice). However; you can prep the cakes (freeze them) and the pudding a few days in advance. The pudding needs at least 3-4 hours to set up properly, so make sure you take that into account when making this. Make sure to keep your trifle refrigerated until right before you serve it.

Here's what you need:

-(2) baked 9-in round cakes (bigger or smaller depending on the diameter of your bowl)

-1 lb of fresh strawberries, sliced

-4 C ripe bananas, sliced

-2 TBS lemon juice

Pudding:

-(1) 14 oz. can sweetened condensed milk

-(1) 3.4 oz box of instant vanilla pudding (I like Jello brand best)

-1 1/2 C ice cold water

-1/2 tsp. pure vanilla extract

-1 Madagascar vanilla bean (sliced and vanilla caviar removed)

-4 C heavy cream, 1 C reserved after whipping

1. In a small mixing bowl combine sweetened condensed milk, cold water and vanilla and mix on medium speed for about 1 minute until well-combined. Add the pudding mix and continue beating for 2 more minutes. Slit the vanilla bean lengthwise and then use the back of a butter knife to scrape out of the vanilla beans.  Add vanilla bean paste and beat until combine. Refrigerate 3-4 hours or overnight. It's important to allow plenty of time for the pudding to set up so that the consistency stays when you fold in the cream.

Vanilla Bean Caviar. Delicious!

2. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold cream (except one cup) into chilled pudding mixture until color is mainly uniform with no white streaks in the pudding. Be careful avoid over-mixing. 

3. Prepare fruit and slice. Toss sliced bananas with lemon juice to prevent them from browning. Place first cake layer in the trifle bowl. Place bananas and strawberries right up against the glass all the way around (just for aesthetic purposes). Spoon pudding mixture on top of cake. Add a layer of strawberries and bananas on top of pudding. Repeat with the next layer of cake, put fruit up against the glass, spoon in a layer of pudding, another layer of bananas and berries, etc. Once trifle bowl is full, cover the top with the reserved whipped cream.

4. Make a decorative pattern on top of whipped cream. I like to use a pattern just with strawberries so that the bananas don't go brown when prepping ahead of time. 

Enjoy and Happy Baking!

Here's the printable recipe.

Patriotic Trifle

I went to a family party and my uncle had made an incredibly delicious trifle. I finally tracked down the source of the recipe and yy cousin, Emily, was sweet to share this recipe with me. I thought it would be so fun to make a holiday version of this trifle for the upcoming summer holidays.

Trifles are so fun to make because you can make them anyway you like with whatever fruit is your favorite or in season. The pudding in this recipe goes well with any type of fruit. You can also use your favorite cake. My favorite is a vanilla sponge cake, but if you are short on time I actually love yellow cake with this.

Most of you know my addiction to vanilla beans and extract in baking. I usually use Madagascar beans in baking because they are so versatile, but this time I tried Tahitian vanilla beans. Tahitian vanilla beans have a slightly fruity undertone that I thought would pair perfectly with the fruit and pudding. This was the first time trying Tahitian vanilla beans and I have to say that it was quite a treat. The beans are gorgeous, moist, plump and chuck full of delicious vanilla caviar. I couldn't believe how huge these beans were and they did not disappoint in flavor.

I buy all of my beans at Beanilla. They are my favorite company to work with because they have impeccable customer service, fast shipping, the beans arrive perfectly every time and the taste of the beans is exceptional. They also have the best selection of gourmet vanilla beans for the best price. They also have a great selection of vanilla extract making supplies as well as baking extracts. Beanilla is the one-stop shopping place for vanilla beans and extract supplies. I can't tell you how much I love them.

My whole world stopped when I discovered their vanilla beans and I use them in my baking all the time. They just add that extra special layer of flavor that separates your baking from others' baking. Look how gorgeous these are. The Tahitian is on the left and the Madagascar on the right. Tahitian beans are more expensive, but you get a lot more paste out of one pod, so that balances out the price. If you are just starting with using vanilla beans in baking, I recommend starting with Madagascar beans since they are the most versatile in baking.

Tahitian bean (left), Madagascar bean (right)

This trifle will knock your socks off and you will have to resist grabbing the bowl to lap up any leftovers. The pudding in this recipe is ridiculously easy to make, it tastes incredible and people may be knocking down your door to get the recipe. Whomever thought of using sweetened condensed milk as a pudding base was a baking genius. It has a slightly caramel, banana-ish flavor and then when you add some vanilla beans---holy cow! So yum! It pairs beautifully with any fresh fruit, but I love it best with strawberries, bananas and blueberries. My husband is allergic to bananas (I almost killed him on our first date) so some of my pictures do not include bananas. If you aren't against (or allergic) to bananas, definitely add them to this trifle for sure. If you are making the trifle with bananas, make sure to assemble your trifle the day you want to serve it or your bananas will go kind of brown and watery. The pudding also takes a few hours to set up, so be mindful of that when you are planning. I usually prep the pudding and prepare the fruit and bake the cakes while the pudding is setting up.

Also, if you are short on time you can make (2) 8-in or 9-in round cakes (depending on the diameter of your trifle bowl) and use them whole instead of cubing the cake. I also like the look of the whole cake layer and it is quicker to assemble, too.

Here's what you need: (Slightly adapted from my cousin's recipe)
-(2) baked 9-in round cakes (bigger or smaller depending on the diameter of your bowl)
-1 lb of fresh strawberries, sliced
-1 lb of blueberries
-4 C ripe bananas, sliced
-2 TBS lemon juice

Pudding:
-(1) 14 oz. can sweetened condensed milk
-(1) 3.4 oz box of instant vanilla pudding (I like Jello brand best)
-1 1/2 C ice cold water
-1/2 tsp. pure vanilla extract
-1 Tahitian vanilla bean (sliced and vanilla caviar removed)
-4 C heavy cream, 1 C reserved after whipping

1. In a small mixing bowl combine sweetened condensed milk, cold water and vanilla and mix on medium speed for about 1 minute until well-combined. Add the pudding mix and continue beating for 2 more minutes. Slit the vanilla bean lengthwise and then use the back of a butter knife to scrape out of the vanilla beans. Add vanilla bean paste and beat until combine. Refrigerate 3-4 hours or overnight. It's important to allow plenty of time for the pudding to set up so that the consistency stays when you fold in the cream.

Look at that gorgeous vanilla bean paste!

2. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold cream (except one cup) into chilled pudding mixture until color is mainly uniform. Be careful avoid over-mixing.

3. Prepare fruit and slice. Toss sliced bananas with lemon juice to prevent them from browning. Place first cake layer in the trifle bowl. Place bananas and berries right up against the glass all the way around (just for aesthetic purposes). Spoon pudding mixture on top of cake. Add a layer of berries and bananas on top of pudding. Repeat with the next layer of cake, put fruit up against the glass, spoon in a layer of pudding, another layer of bananas and berries, etc. Once trifle bowl is full, cover the top with the reserved whipped cream.

4. Make a decorative pattern on top of whipped cream with the fruit. I like to use strawberries around the bowl with a blueberry star in the middle.

Here are some other decorative ideas:

Trifle using whole cake layers. 

Love how this design turned out. So cute and festive! 

Enjoy and Happy Baking. This trifle will make a perfect addition to your 4th of July BBQ!


Here is the printable recipe.

Homemade Vanilla Extract

Anyone that knows me knows that I love love LOVE vanilla. I love using vanilla extract and vanilla beans in baking. I think it adds the most wonderful flavor to cookies, cakes, frostings, puddings, etc. It is a sin to bake with margarine just as it is a sin to bake with imitation vanilla. Not only does imitation vanilla have man-made chemicals in it, but it tastes chemically, too. Homemade extract tastes amazing and it's not too expensive to make yourself. It also makes for cute gifts for birthdays, Christmas, etc. I think homemade vanilla also looks awesome, too. There's just something domestic looking about a cute jar with vanilla beans.

So here's a little bit about vanilla beans. Vanilla beans come in grades. Grade B and C are usually ones that are stiff, cracked or split. Grade A beans have a high moisture content and are greater than 6 inches in length. Grade A (also known as gourmet beans) also have the best vanilla flavor because of the moisture content and natural oils. It was hard to find grade A beans for a decent price, but then I found this awesome company, Beanilla. They sell many varities of  gourmet vanilla beans. I have purchased from them several times and their customer service is impeccable. They are such a great company.

The variety that I use the most in baking is Madagascar beans because they have the most versatile flavor. They taste rich and creamy with a slight buttery undertone. Once you get more accustomed to using vanilla beans and making extracts, you can move into the other varieties like Indonesian, Mexican and Tahitian beans. I also use vodka in my extract because it doesn't add any additional flavors. You can also use rum or brandy or any other 35% + proof alcohol. Rum is also nice as an extract base as it adds a yummy warmth to certain recipes. If you don't want to make your own extract, Costco's Kirkland brand of pure vanilla extract is delicious and it's reasonably priced compared to grocery stores. Just promise that you'll stop using imitation vanilla if it's in your kitchen. :)

I also got the cute glass jars from Beanilla and also from The Container Store. I love making my extract into 4 oz. bottles because they are the perfect size for gifting. You can also make one large bottle of extract, just make sure you use a 5:1 (5 beans to 1 C liquid) bean-to-alcohol ratio for optimal flavor and strength.

Here's what you need:
-8 oz vodka (I used Skyy because it was on sale)
-5 Madagascar vanilla beans, whole
-(2) 4 oz. glass bottle with a cork

1. Take a sharp knife and cut your vanilla bean in half length-wise leaving about 1/2 inch intact at the top. You can slice it completely in the middle or just break through the top layer. Do NOT scrape out the beans.

2. Place 2 1/2 vanilla beans in each glass jar and cover with vodka.


Extract just after pouring
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Left: Extract just poured, Right: Extract after 1 hr.
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3. Store in a cool dark place for 6-8 weeks. The longer it sits, the more intense the flavor. About every 2 weeks give each bottle a gentle shake.



Steeped for over 12 weeks. Yum!
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 4. Once vanilla is done steeping, use it as you normally would use extract in baking.The longer it steeps, the richer the color and flavor. Once your bottle is near empty, refill again with vodka and steep again for at least 6-8 weeks.  You can do this several times. You get get lots of uses out of the vanilla beans.

Add a cute tag and some bakers' twine and you have a darling homemade gift!

Homemade vanilla gifts.
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Once you feel that the vanilla isn't as strong then replace the vanilla beans. You can take the old vanilla beans, dry them off and add to a jar of sugar to make vanilla sugar.

Enjoy and Happy Baking!

Here's the printable recipe.

Vanilla Bean Giveaway!

So I promised some vanilla beans when I got 100 "likes" on my FB page! Thanks to all of you, my page hit 100 "likes" tonight! Thanks for showing some love and following along. I really love cooking and baking and it's fun knowing people are reading. This has been a fun experience and it's been a fun hobby to pursue. And I can't tell you how much I LOVE vanilla beans in baking. And even more how much I love where I got them, an awesome company called Beanilla. They have a fantastic selection of gourmet vanilla beans for excellent prices AND their customer service is impeccable. If you need vanilla beans or extract-making supplies, check them out.

Thanks to all of those who "liked" my page, left comments on FB and the blog for the original contest from when my blog first started (you earned extra entries for that). You all are awesome. Be sure to follow along and share with your friends and family. The more the merrier. :)

Drum roll, please............................ The WINNER is #54, Susan Neal! Congratulations! You have 24 hours to claim your prize. Please contact me via here or Facebook and I'll send them out to you!

Winner,Winner, Chicken Dinner!
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Don't forget that the Valentine's Giveaway ends tonight at 10pm MST. Hurry fast! You have less than an hour to enter!

Vanilla Beans & How to Make Vanilla Sugar

Madagascar Vanilla Beans
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I absolutely love vanilla. It is one baking ingredient that I could not live without. About a year and a half ago, I discovered vanilla beans. These little pods are so delicious and there are so many things you can make and use them in. Vanilla beans are not created equal. The first vanilla beans that I purchased were very expensive (were talking $10 for 2 pods), dry and brittle and had no aroma. I thought this was normal. Oh, not so! I just hadn't discovered what a good vanilla bean was. 

About a year ago I stumbled across a great website, Beanilla. This website and company is amazing! They have several varieties of gourmet vanilla beans, extracts and extract-making supplies. This is the best website I've found that offered high-quality products with reasonable prices. I loved browsing and learning about all the different types of vanilla beans. After reading about the different types of beans, I bought some Madagascar vanilla beans to try out. When they arrived in the mail, I could not believe my eyes! These vanilla beans were plump and when I took them out of the package, the aroma was intoxicating. The beans have a superior quality-- no splits or breaks and they have a high moisture content. The first time I baked with them, I split one open and it was chuck-full of vanilla caviar. Madagascar vanilla beans have a very full, smooth and rich flavor, which complements many baking dishes. You can store vanilla beans for up to a year, so go buy some and experiment with them in your baking. I will also be posting more recipes on how to use them, so stay tuned. Do you want to win some of this yummy vanilla beans? Just enter my giveaway for them here.

Vanilla Bean Sugar
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One of my new favorite baking ingredients to have on hand is vanilla sugar. It smells amazing and it's something fun to use to add a gourmet twist to your baking dishes. You can use vanilla sugar in place of regular sugar in any baking recipe. You can also use it in tea, homemade hot chocolate and as a garnish. I also use it in homemade puddings, on top of pies, etc.

I made a big batch of vanilla sugar and put it in cute little jars for Christmas gifts. Just add a cute little label and you have a super cute, gourmet gift for friends and family. And who doesn't love getting personally homemade things for Christmas? I found these cute jars from The Container Store. They worked perfect! I love the 7.75oz jars for gift-giving and the 16-oz or 25oz jar for storing my vanilla sugar.

Here's what you need: (You can make a larger batch, just make sure you use at least a 1:1 ratio of vanilla beans to sugar. You can use more beans, you will just have a stronger vanilla flavor.)
-2 Madagascar beans, whole
-2 C. organic cane sugar (you can use regular sugar, but I like the flavor of cane sugar better)
-Food processor or heavy-duty blender like a Vitamix or Blendtec
-Airtight glass jar or container

When you get your vanilla beans, let them dry out for a day or two so that they don't have as much moisture content.

Place your vanilla beans in a blender or food processor with 1 cup of sugar. Blend until the vanilla bean is completely mixed. If you are using a Vitamix or Blendtec, make sure you don't use the highest setting for longer than 5-10 seconds at a time or you will end up with powdered sugar. After you blend, you may still have a few pencil-tip sized pieces throughout your mixture. If it bothers you just blend a little longer.

Transfer your sugar mixture into a bowl. Add the remaining cup of sugar. Stir together.


Stir and transfer to an airtight glass container of your choice. Use in any baking recipe, in tea or hot chocolate or as a garnish on pies, cakes, fruit, etc. Whenever you have any leftover vanilla bean pods, just throw them into your vanilla sugar and it will add more aroma. Enjoy and happy baking!

Gift-giving idea
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Printable recipe:

Vanilla Sugar

2 Madagascar vanilla beans, whole (Allow to dry out for a few days)
2 C organic cane sugar
airtight glass container

Place whole vanilla beans in food processor or blender with 1 cup of sugar. Blend until vanilla beans are completely blended and incorporated into sugar. Remove from blender or food processor and transfer to a small mixing bowl. Add last cup of sugar and stir to combine. Transfer to an airtight glass container.