Preheat oven to 350. Line a muffin tin with liners.
In a large bowl combine the milk, orange juice, sour cream, eggs, and melted butter. In another bowl combine the flour, sugar, baking powder, and salt. Pour the dry ingredients into the wet ones and stir until just combined. Stir in zest and frozen raspberries. Fill each muffin tin ⅔ full.
While muffins are baking, make the glaze. Stir together all ingredients.
When muffins test done after about 18 minutes remove from pan and cool for 10 minutes on a wire rack. Then glaze when they are still a little warm.
Preheat the oven the 325 degrees. Grease a 9x13 baking dish.
Mix together flour, baking powder, baking soda, and salt in a medium sized bowl. In another bowl mix together buttermilk, lemon juice, and vanilla.
In a stand mixer mix together the sugar and lemon zest until fragrant. Remove ¼ cup of lemon sugar and set aside.
Add the butter to the stand mixer and beat until very light and fluffy. About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
While the cake is cooling, mix together the glaze ingredients and pour over the cake. Sprinkle with the reserved lemon sugar. Let cool completely.
Do you think I trifles much? I’ll have to say I come by it naturally though. My grandpa Theron (grandma Betty’s husband) loved layered desserts. He especially loved this dessert, but with bananas.
Strawberries are in season though, and during strawberry season it’s the law to use strawberries in anything possible.
The pudding layer for this trifle is a little different than other trifles I made in the past, and it is what really takes this trifle over the top.
Also, using vanilla wafers instead of angel food cake or pound cake it also an awesome idea. You can use a giant trifle dish like I did or make individual sized ones in wine glasses or martini glasses. (I left out the vanilla wafers in my individual sized one. I made it for my Grandma Coco, who needs to eat gluten free.)
In a medium bowl combine the water and sweetened condensed milk. Stir in pudding mix until well mixed. Chill for 10-15 minutes or until almost set. While the pudding mixture is chilling, beat the heavy whipping cream to stiff peaks. Fold pudding mixture into whipped cream.
Line the bottom of a trifle dish with vanilla wafers, top with half of the pudding mixture, 1 cup of sliced strawberries, and about half of the cool whip. Repeat.
My four year old is obsessed with multi colored carrots.
Case in point: He wanted desperately to plant some multi colored carrots in our garden this year, and I couldn’t find seeds anywhere! Four home improvement stores and finally ordering on Amazon, we have our “colorful” carrots (as he calls them).
Imagine his delight when we found some at Trader Joe’s!
I just boiled them up and then tossed them in a little bit of brown sugar and butter! So simple and delicious.
Place the carrots in a medium skillet, cover with water and cover and boil until tender. Drain and wipe out the skillet.
Place the butter in the skillet and cook over medium high heat until the butter starts to brown and smells nutty. Add the carrots back in along with the brown sugar and salt. Cook until a nice glaze had formed and covered the carrots.
Preheat oven to 300 degrees. Line a mini muffin tin with paper liners or spray really well with non stick spray.
Mix together the cookie crumbs and butter. Place 1 teaspoon of mixture in the bottom of each mini muffin tin. Using a melon baller or bottom of a skinny shot glass, press down on crumb mixture to press it into place.
Beat together the cream cheese, sugar, eggs, vanilla, and salt until nice a creamy. Fill each muffin tin about ⅔ full with the cream cheese mixture. Then dollap about 1 tablespoon of Nutella on each of the cheesecake filled mini muffin wells. Swirl it in with toothpick. Bake for 15 minutes or until the middle is only slightly jiggly. Refrigerate for at least a couple of hours or overnight.
Garnish with whipped cream and piece of chocolate wafer cookie.