Author Archives: B

What’s in my Beach Bag?

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Guys, I live near a beach so I got this one down pat. (Ok so it’s not the ocean-only a lake- but it’s still pretty close.) I can’t get enough of the fresh air and sunshine after being cooped up indoors all winter, and apparently people around here feel the same way, because in the summer this place gets packed.

Lucky for me and my dog, we’ve lived here long enough that we know all the best places to steal a quiet moment to contemplate the water, listen to music, read a book, or simply enjoy the feeling of the sun on your skin.

Here’s some of what I take along to make the experience enjoyable:

  1. A large towel to sit on, although you may want to bring a second one in case you decide to go swimming.
  2. I read somewhere once that the majority of the skin’s aging process is largely attributed to sun damage so I never leave the house without sunscreen. Vanity aside, there’s also a history of skin cancer in my family which is exacerbated by my pale, pale skin.
  3. As such, my line of defense also includes a large floppy hat and sunglasses, although the glasses are mostly so I don’t get recognized. (Kidding!)
  4. Hydration is important so I always have two reusable water bottles; one for me and one for my dog.
  5. I practically never leave the house without a book, and if I’m going to the beach it’s almost certainly a guarantee. (I blog about what I’m reading all the time here, if you’re interested.)
  6. I have a little emergency kit that goes everywhere with me in my purse- I just pop it into whatever bag I happen to be carrying that day.
  7. As mentioned in this post, I’m kind of a grazer when it comes to eating, so I usually stash a granola bar or a piece of fruit in case I get too much sun, or feel like my blood sugar is too low.
  8. My beauty routine doesn’t involve too many lotions or potions, but I do enjoy indulging in a face misting spray to throw into my beach bag. It’s good for setting make-up on sweaty skin, a light cleanse after going swimming, or simply helps to cool you off after sitting out in the sun.

I keep my beach bag pretty simple- it’s hard to relax and enjoy yourself if you’ve brought too much to carry, or you constantly have to rummage around to find things.

Of course, depending on your lifestyle the contents of your bag may look a little bit different than mine. Maybe you’ve got some sand toys in there if you’ve got little kids in tow, or maybe you’ve got lots of food and drink for a picnic with friends.

Some of the stuff on my list may change if I have my dog with me. In that case, I’ll bring her water bottle (see above) as well as some treats and maybe a ball or a Frisbee to play with. Honestly, she’s pretty into hanging out on a towel with me which makes her a total beach bum.

The best part of my list, in my opinion, is the fact that I haven’t included any electronics and I don’t really plan to. I’m so attached to my phone that I’ve taken to not bringing it with me on my dog walks so I can enjoy the experience more. I might bring it along with me if I’m planning to meet up with friends and I need to be reachable; other than that, I prefer keeping my beach visits blissfully phone-free.

After all, what’s the point in staring at a screen when you’ve got that beautiful summer weather to breathe in and enjoy all around you?

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I want to know what’s in your beach bag! Are the contents sweet and simple like mine, or do you really go on a big adventure when you make a beach trip? Have you even been to a beach? Let me know! I’m looking forward to your answers below, or in my inbox at keepingbusyb@gmail.com.

For more tip on having more summer fun, I’ve got some ideas here. (As if you needed advice on how to have fun, right?!)

Baking with B: Chocolate Pudding Brownies

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Isn’t it awesome when you can take something from your cupboard normally used for one thing and then make something completely different using that same thing?

If you don’t follow, then you obviously haven’t made these Chocolate Pudding Brownies where the secret ingredient is (not surprisingly) chocolate pudding. They’re super-soft and moist and honestly do kind of taste like chocolate pudding- if you bake them right, they have that soft, smooth pudding texture that gives the recipe its name. Apologies to brownie purists everywhere-my favorite brownie recipe is still this one-but for people that are short on time and looking for simple baking solutions, this is definitely one you should add to your roster.

Chocolate Pudding Brownies (makes 25 squares)

6 tbsp butter, softened

2/3 c. sugar

2 eggs

1 tsp. vanilla extract

1/2 c. all-purpose flour

1 box instant chocolate pudding powder (4-serving size)

Preheat oven to 350F. In a medium bowl, cream butter and sugar until smooth before beating in eggs, one at a time. Add vanilla. In a separate bowl, sift together flour and chocolate pudding powder. Combine with wet ingredients just until moistened. Spread evenly in a greased 8×8-inch pan and bake for 30 minutes until pick inserted in center comes out moist, not wet, with batter.

B’s Tip: Depending on how hot or cold your oven runs, you may want to check up on these babies frequently to make sure you don’t over-bake them. They’re still pretty tasty if you do, but the texture comes out kind of gummy and spongy instead of cake-y and moist.

These brownies are so ooey, gooey good that you should wait until they cool before cutting and serving, but if you just can’t wait why not pair one with your favorite ice cream or frozen yogurt for a brownie-licious sundae? Just add whipped cream and chocolate sauce and you’re good to go! Brownie points if you top it with a maraschino cherry. (See what I did there?!)

Happy baking!

B

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.

Summer 2017 Reading List

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Back in the spring I was working on a project about women’s empowerment through music, and it got me thinking about all of the fabulous females out there who had to fight for many of the privileges we enjoy today. Hey, decades ago there were practically no women authors, and even fewer books featuring female heroines.

Even today women have to fight gender stereotypes as authors, and have to defend their female characters as well.

So this season my reading list is (mostly) by women, presumably for women, featuring women and miraculously all have a woman’s name in the title. (It’s also the first time I’ve included two books by the same author on my reading list!)

Here are some of the diverse ladies with whom I’ll be spending my summer:

  1. Sarah’s Key by Tatiana de Rosnay
  2. Amy and Isabelle by Elizabeth Strout
  3. Elizabeth and After by Matt Cohen
  4. My Name is Lucy Barton by Elizabeth Strout
  5. Always Alys by Harriet Lane

Psst- wanna see which books have previously graced my bookshelves? Click here. Want even more fun reading recommendations? I’ve got some for you here. Don’t forget to find me on Goodreads so we can snoop each other’s bookshelves and dish about our favourites.

That’s the Way the Cookie Crumbles

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kbb_splat

I’ve been helping my mother in the kitchen ever since I can remember; I made my first recipe with her when I was seven, and most of my baking skills come from experience rather than instruction.

I think I got a reputation as a good baker mostly because I’m a prolific one, and I’m not afraid to try a new recipe or develop one myself. Just because I enjoy a baking challenge doesn’t mean that I haven’t had my baking ups-and-downs.

I’ve committed the usual rookie mistakes such as over-mixing, or not bringing my eggs to room temperature ahead of time. But to be honest, the majority of my mistakes have usually been oven-related. Cooking times in any recipe can always vary depending on the oven. Investing in an oven thermometer was a revelation. (Thanks, Anna Olsen!)

I’m also kind of a klutz so I’ve been known to spill all manner of ingredients, bend spoons, stain clothes, and yes- drop an entire carton of eggs on the floor.

People who know me personally will remember why I’m wary of microwaves because they’ve heard the story of how I lit a stick of butter on fire because I stuck it in the microwave to melt without removing the foil first. (Please remove the foil.)

My favorite baking mishap, though, happened during university when I served on the editorial board of an arts magazine. We were trying to organize a bake sale to raise more funds to make our publication super pretty. No problem for an experienced baker like me, right? I even went so far as to commandeer a friend’s kitchen for the day and organized a baking assembly line to get things done faster.

What I didn’t bargain for, though, was the fact that we were using cake mixes from a box.

Now I’m not above using cake mixes (see here or here for some ideas on how to fancy them up) but at the time I was a D.I.Y. kind of gal that had been taught by a pretty traditional baker. I had honestly never baked anything from a box before. But again, no problem! Right?

Well.

I don’t know if I messed up the ingredients, or something went wrong with the mixing, or if I had merely been distracted and done a bad job of supervising. What I do know was that my team was in charge of muffins and what came out of the oven did not resemble muffins at all. Well, they were shaped like muffins- kind of- except much, much smaller.

One of the girls turned to me, “I thought you said you knew how to bake?”

“I do! I swear!” I cried. “These are just…pocket muffins.”

“What?”

“Pocket muffins. You know, muffins that you can just grab, stuff in your pocket and go. Perfect for a small snack.” (See? I was into marketing even then.)

She frowned. “I thought we were making the regular size?”

I need to cover. Fast. “Yeah but think of how many more of these we can sell because they’re smaller! They’ll make us more money!”

They did not. The “pocket muffins” sat on the table a day later at the bake sale, untouched, surrounded by more human-sized baked goods. It dawned on us that maybe we should have tried one of them.

We shouldn’t have. They were hard, and kind of chewy like a granola bar, and the dehydrated blueberries included in the mix had somehow liquefied and hardened again into these nasty little lumps.

The squirrels in the quad, on the other hand, loved them.

It wasn’t one of the highlights of my baking career, that’s for sure, and I’m sorry to say that I didn’t glean much baking knowledge from the experience. I did learn, however, that there is room for error in any baking endeavor, no matter how much experience or training you have. The most important thing is having the ability to roll with the punches and have a good sense of humor.

But I am happy to report that I’ve never been able to duplicate that pocket muffin recipe.

KBwB-BFlower-50Ok I shared mine, now you share yours! What was your biggest baking or cooking disaster? Bare it all below, or email me and we can keep it between us.

Wanna see some of the recipes that have worked out for me? I’ve archived them all here, plus I have a whole roster of ideas waiting to be made on Pinterest. You can find where I get my cooking inspiration here and here, and if you’re new to this blog you may want to check out my philosophy on coping with stress here. (Spoiler alert: it’s baking.)

What’s on My Cookbook Shelf: Second Edition

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I’ll be the first to admit that I’m a little old-fashioned. My organizing system is mostly paper-based, I like to send Christmas cards and handwritten notes, and I believe there’s some truth behind old adages. (That’s how they got to be sayings in the first place, right?!)

Cookbooks, too, seem like they’re becoming things of the past with the proliferation of cooking shows, recipe sits and foodie blogs. (Gulp.)

There’s something to be said, though, about the sheer pleasure of reading a physical cookbook. It’s not just about reading the recipes- it’s the layout, the photos and the stories that make reading a cookbook such a unique experience. They’re still my go-to source of inspiration whenever I’m looking to bake for the blog.

I share some of the titles that have a standing reservation on my bookshelf last year, but today I thought I’d share a few more recent additions that have been getting my taste buds going.

One of my favorite places in Toronto has finally published their first cookbook. Bobette and Belle, located in the up-and-coming neighborhood of Leslieville, is famous for its fabulous cupcakes and French macarons. I’ve yet to attempt any of their classic recipes, but if they turn out even half as decent as the originals, I just might have to open my own shop.

Further north of the city of Toronto is the region known as Muskoka, or what Torontonians like to call “cottage country”. We Canadians live for our cottages and summer homes, so it’s not surprising that Marty’s World Famous Bakery, located in the heart of it all, would become just that- world famous. Chef Marty’s specialty- the butter tart- is a Canadian favorite, but I’m personally head over heels for his carrot cake. It’s about the best I’ve ever tasted.

Some of the pleasure of poring over a cookbook is the photography and Hello Cupcake! doesn’t disappoint. Of course, it’s easy to take good photos if you have amazing art direction, and the cupcakes featured in this book pretty much put every cupcake I’ve made to shame.

I do a lot of baking, but I like reading cookbooks just as much, if only to gain inspiration. (I’m not a very ambitious cook, I’m afraid.) However, I have attempted a few recipes from David Rocco’s La Dolce Vita and they’re surprisingly simple, delicious and oh-so-Italian. Some of these dishes have even made it to my own cooking repertoire (which is saying something)

But I wasn’t always so adventurous- when I was first learning how to cook I relied heavily on The Joy of Cooking (which contains recipes for just about everything, including possum) and How to Cook Everything (which is geared towards a more modern crowd and to the best of my knowledge contains no possum). They might not be the most fascinating reads, or are the prettiest of cookbooks, but these ones were valuable to my culinary education and I’d recommend everyone get at least one of them- even if it’s just to brush up on the basics.

I love to read and I love sharing my favorite books with you. (For more reading inspiration click here or here.) Don’t forget to friend me on Goodreads either! Btw: These lists are totally my own creation and I was not paid or perked to share my opinions with you by any author or publishing company.

 

The Legend of the Book of Yum

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kbb_book_of_yum

When I went away to university it was the first time I had been away from home. I wasn’t sure what to expect: would I love the freedom? Would I totally freak out? Either way I knew that I was going to be really homesick.

My solution was The Book of Yum and it started out as kind of a joke between my university friends and I.

In anticipation of missing my mom’s cooking, I painstakingly wrote out some of our family’s favorite recipes in a small black binder, organized using homemade construction paper dividers. Also included were some helpful cooking hints for myself on how to make the basics; for example, tips on making rice nice and fluffy, and how to make your basic white sauce. I was reluctant to call it a recipe binder because it felt more like a compendium of my mother’s advice, and a piece of my family’s culinary history. So I called it “The Book of Yum”, made some dorky labels for it and took it to college with me.

Anyone who has had roommates knows that it’s hard to keep a secret from them, so it didn’t take long before people started to take note of the little binder I was always toting into the kitchen with me. Maybe it was the colorful labels, or the fact that no one I knew had completed a similar project.

Mostly I think The Book of Yum caught people’s attention because I was one of the few people in my group of friends that could actually cook. And bake.

This was the start of a whole new college culinary adventure. While a lot of kids were out partying you could often find me at home with my roommates attempting to develop a garnish for fish, bake a pie from scratch, or experiment with a foreign food. (Ok, maybe I found some time for partying too.)

In some ways, it was my college years that fostered my love of cooking and food. I tried every kind of food, in every kind of restaurant in town and I always had a hungry mouth nearby willing to try whatever it was I was making that day. It was a time of firsts: my first pastry dough, my first experiment with phyllo, and my first roast.

It was also during these years that I discovered how cooking for others felt like a gift more to myself than a gift for them. Nothing gave me more pleasure than watching my friends enjoy something I had created and nothing made me appreciate food more than the act of making it myself.

More than anything, though, The Book of Yum was a way for me to honor my family; both my love for them and the traditions that we build and maintain.

I still have it too, even though it’s expanded to accommodate my expanded culinary horizons. Even though that little black binder has transformed, it still opens a floodgate of sense memories as soon as I lift the cover. No matter how successful I end up being in my writing career, I’ll still consider one of my favorite books that I’ve written.

You may not know it, but you’ve read part of The Book of Yum too! If you were looking at it now, you’d recognize these Chocolate Brownies, these Butterscotch Brownies, these Banana Muffins, these Chocolate Banana Cookies, these Sugar Cookies, these Maple Syrup Muffins, this Apple Pie and this Zucchini Bread. I hope you enjoyed them as much as my family and friends have!

KBwB-BFlower-50I’d love to hear about your own recipe collection. Which childhood recipes do you still include in your repertoire? Email me at keepingbusyb@gmail.com or comment below. I’d love to try one out!

I try out a new recipe every two weeks or so and blog about the results, so if you need even more baking inspiration, you can find the complete list in alphabetical order here.

 

Your Burning Baking Questions for B

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If you’re new to this blog, welcome! I love meeting new people who love baking as much as I do.

If you’ve been following for awhile, you’ll know that in addition to having a giant sweet-tooth, part of my passion for baking lies comes from how I cope with stress. But I get a lot of questions about my favorite recipes, methods and my baking experiences both online and in person, so I thought I’d attempt to answer a few more of them here. Maybe we can even get to know each other a little better!

What was the first thing you ever made? Some of my earliest memories are of helping my mother in the kitchen but the first thing I ever baked all by myself were these chocolate brownies.

Are there any recipes you know off by heart? Yeah, that one! And the one for peanut butter cookies because it’s so freaking easy.

What’s the easiest thing you’ve made? I’d say pretty much all of the stuff I’ve featured on the blog is pretty easy (otherwise I wouldn’t blog about it!) but these peanut butter cookies, this peach cobbler, these minty Nanaimo bars, these butterscotch treats, and these S’mores Squares were among the easiest. Oh! And applesauce, although I don’t think that really counts as “baking”.

What’s the most difficult thing you’ve made? Making your own pastry dough like I describe here is pretty labor-intensive. If you’ve never baked anything before, it’s probably not the best recipe to start with but mostly I think it’s just all of the steps that make it intimidating.

Where do you get your inspiration from? I read lots of cookbooks (found here and here), but I also used to collect magazine clippings like crazy. That was kind of getting out of hand so I’ve relegated a lot of my collection onto Pinterest and into my recipe book. I also read a ton of amazing baking blogs run by talented bloggers, all of whom are way better bakers than I am.

Do you only bake for your blog? Yes and no. Mostly I bake for myself, family, friends or co-workers (especially if there’s a special occasion). I enjoy trying new recipes all the time but since I started featuring more of my baking on the blog I’ve made a more concerted effort to vary the kinds of things I make, and the flavors I use. So yes, sometimes I find a new recipe to try out for the blog specifically, but I’m constantly returning to my favorites in between.

Have you ever considered making baked goods on commission? Are you going to open a bakery? I don’t have my food handler’s certificate, or any formal culinary training so probably not. I kind of like the idea of feeding a bunch of people and getting paid for it, though, so I wouldn’t rule it out.

Do you cook as often as you bake? Not as much, although I do like cooking a lot. I don’t often like eating big meals so I’m more of a grazer throughout the day- fresh fruits and veggies, and yogurt. Oh man, yogurt. I usually save my more substantial recipes for other people. Maybe I’ll share one or two on the blog in the future!

What’s the one thing you haven’t baked? I have yet to successfully make meringue, and as of yet I’ve never attempted a soufflé. (It kind of scares me.) I’ve also never made a cheesecake- no particular reason, I just haven’t done it yet!

What is your all-time favorite dessert? There haven’t been many baked goods that I’ve met and haven’t liked, but there’s nothing like a dense, moist carrot cake with cream cheese frosting.

KBwB-BFlower-50

I hope you’ve enjoyed getting the chance to know me a little bit more- now I want to know a little bit more about you! What’s your favorite dessert? What’s the one recipe you’ve always been too intimidated to bake? Leave your answers below, and make sure to link to your favorite recipes on your blog! When it comes to baking, the more the merrier.

Come Fika with Me (Again!)

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I can’t believe it’s been a whole year since we last had fika together.

For those of you who are unfamiliar with the term, it’s a Swedish concept not unlike high tea in England. Instead of tea though, we usually serve strong coffee, along with a bite to eat. This could include anything from simple bread and butter, to open-faced sandwiches but traditionally is something sweet. More than just your typical 3 p.m. coffee break, it’s a time to press pause and chat with friends, or to just contemplate the events of the day.

As a baker with a semi-Swedish background, I’ve incorporated fika as much as possible into my regular routine. It’s better for you than you think! Taking the time to sit, relax and focus on your sensory experiences is restorative for your mind and also for your digestive system- having a little bit of food with your coffee can counteract the acidic, sometimes inflammatory, effects that coffee has on your stomach. Plus, I’m kind of a stress baker, so I have to some way of getting rid of all those extra sweets in my cupboard!

Ever since I started writing about my baking back in 2014, I’ve had the wonderful opportunity to share some of my favorite classic recipes with you, as well as new ones that I’ve been longing to try. Last year’s fika was a chance to feature some of my favorites from the blog, and it’s amazing how many more recipes I’ve added to my collection since then.

I even got together with some other bloggers (twice!) to round-up even more recipe inspiration, first focusing on cakes, and then sharing our most-loved cookies.

Last year’s fika also featured a listing of some the cookbooks that grace my shelves. You’d better believe my collection of titles has expanded since then!

If you find the concept of fika as appealing as I do, I hope you’ll join me this year for my second annual fika party. Today’s post is just the first of many goodies this week- I’ll also be sharing a little more about where I get my inspiration, how I develop and test my recipes for the blog, and some of the adventures I’ve had in baking along the way.

For now, though, your only task is to decide what you’re going to have for fika. Here are some of my suggestions from the past year:

These Cranberry-Almond Biscotti are perfect for dunking in your coffee, and they’re gluten-free which makes them good for you. (Kind of?)

Looking to fika but still stuck with the kids? These Peanut Butter and Jelly Cupcakes, or these Rocky Road Sour Cream Brownies are certain to pleasure sweet-tooths of all ages. Just mind any nut allergies, please.

I originally made these Date Pecan Bars for Christmas, but they pair perfectly with any hot drink any time of year, plus they’re super easy to make.

Impress your friends with this minty version of a Nanaimo bar that eliminates your need to bake, although there is some assembly required. (For more no-bake wonders, try these Butterscotch Bars, this Chocolate Roll, this Marshmallow Roll, this Pineapple Log, this Butterscotch Confetti or these S’mores Squares.)

For those of you looking for something a little less sweet, search no further than this surprisingly delicious Zucchini Bread. (You’ll have most people fooled into thinking it’s carrot cake!)

You won’t ever have to choose between sweet and salty flavors again with these addictive Pretzel Shortbread Bars.

The baking on this blog doesn’t stop there. I like to try out a new recipe out every two weeks or so, and you can find all my work archived into the following categories: cakes and pies, cookies, muffins and cupcakes, squares and loaves, and “other” (think lots of fruity surprises, and yummy candy).

And if you’re planning on throwing a festive fika for a crowd, I’ve got tips on how I bake for the masses here.

Even if you’re not a baker and you just enjoy baking, I hope you’ll join me for fika this week. We may not know each other but we’ve bonded already over our love of food, and it’s always a good excuse to kick back, relax, and enjoy some great company. Thanks for joining me!

KBwB-BFlower-50

Do you fika, or have you incorporated a particular aspect of it into your everyday life? Email me at keepingbusyb@gmail.com and tell me everything- including how you like your coffee.

Or maybe you want to join in on the party too so leave your comments below along with a link to your favorite recipe, or one of the best featured on your blog! The more the merrier!

Porch 5.0

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Time flies pretty fast. One day you’re moving into your new apartment, and the next thing you know it’s been five years and you’re still in the same apartment!

Ok, so for some people this doesn’t seem like much cause for celebration but when you’ve moved as often as I have in the past fifteen years or so, staying in one place for five years feels like a real accomplishment.

One of my favorite things about where I live is my little patch of green in the city, my porch. It’s my number-one hangout from May-September (weather-permitting) and is the best place to read, write, draw, drink coffee or eating a meal. (Food has this way of tasting better in fresh air, doesn’t it?)

Even before I start getting my outdoors ready for spring, I started planning ahead of time the kind of plantings I want to do, and I go over last year’s notes to remind myself which plants were winners and which ones not to invest in again.

I get lots of inspiration, too, from browsing gardening books, and snooping other people’s gardens on Pinterest. I’ve got a couple of green-thumbed friends on Instagram that I like to steal ideas from as well.

Space, time and financial constraints mean that sometimes my plans aren’t always that elaborate, but I’m always trying to find a way to make things cozy. Thoughtful lighting, seating, plus special handmade gifts from artistic friends always seem to make an environment more inviting.

Here are some highlights from last year’s porch:

One of the many joys of last year’s garden was the amount of herbs that I was able to grow, and I’m excited to try more varieties this year, and start them earlier so they have more time to become healthy and strong. A lot of my planters need to be replaced after a damp, rainy winter so I’m excited to see how the landscape will change with some new additions.

The garden bug has spread to some of the other porches and balconies in my building, and we’ve already been in talks about making a more coordinated effort this year. After all, it is Canada’s bicentennial, and it’s always nice to have an excuse to do something special.

I may just have to break out a flag or two.

KBwB-BFlower-50How did your green space turn out last year? What did you learn? What are you looking forward to in your garden this season? Comment below or email me at keepingbusyb@gmail.com. And send your pics please!

If you’re looking for more outdoor and household projects, click here to see what I get up to around my home. I’m also usually on Pinterest hunting around for great decor ideas, both inside and out.

Baking with B: Blueberry, Lemon and Coconut Trifle

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Let’s ease back into this baking thing a little bit, shall we? It’s been a while. I know trifle isn’t exactly “baking” in the traditional sense, but I wanted to share this with you because I made it not once, but twice in the last few weeks. Yes, it was that good.

The best thing about trifle is that you can’t really screw it up. Everyone has their own version, and it doesn’t always turn out the same way every time. Basically each trifle is made up of similar building blocks (cake, fruit, custard, whipped cream) but that’s pretty much where the similarities end. I happen to think that this blueberry-lemon-coconut combo is a fresh and modern take on this traditional dessert. (Plus, I love anything blueberry-lemon flavor.)

Put some time aside for this one: even though it’s a snap to make, assembling the layers requires work, plus you want this baby to chill in the fridge for at least four hours to get everything all blended, gooey and good. Don’t let that put you off- your patience will be rewarded in the form of this awesome dessert.

Blueberry, Lemon and Coconut Trifle (makes about 14 c.)

10 1/2 oz. pound cake (thaw if using frozen)

1 can lemon pie filling (19 oz. or about 540 mL)

1 1/4 c. flaked coconut

2 c. frozen blueberries

3 c. whipped cream

In a large frying pan, toast coconut over medium heat, stirring constantly until lightly golden. Remove from heat and put 1/4 c. aside. Mix the remaining coconut in a small bowl with the lemon pie filling.

Cut the pound cake into approx. 1″ cubes. Arrange half into the bottom of an extra-large glass bowl (or in my case, an enormous jar I had lying around the house), and set the other half aside. Next, take half of your pie filling, and spread over your cake layer evenly. Create the next layer by sprinkling the pie filling with blueberries. Spoon whipped cream over blueberries until covered. Lay down another cake layer, followed by another pie filling layer, followed by the remaining whipped cream. Sprinkle with reserved coconut. Chill in the fridge, covered, for at least 4 hours.

B’s Tip: You can substitute whipped cream for your favorite brand of frozen whipped topping, but be sure to thaw it first before using it in the trifle.

And because this dessert knows no bounds, I urge you to modify the recipe however you like- I know I have! So far I’ve used less coconut in the filling and sprinkled more on top (pretty!); I’ve bought whipped cream, and I’ve whipped my own (store-bought is sweeter!); and I’ve even used different types of blueberries (wild ones have way more flavor!)

What’s in your trifle?!

B

Baking with B appears every other Monday on the Keeping Busy with B Blog. Find out why I like baking so much here. For more of my baking, click here. And for even more recipe inspiration, check out my Pinterest full of food eye candy that will have you licking your computer. Promise.