When a Cake wants to be a Trifle... and a visit to the Denver Botanic Gardens...
Curly Girl Kitchen
Curly Girl Kitchen
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Ingredients

  • 1 fresh pineapple, peel and core removed, cut into bite-sized pieces
  • 1 pound fresh strawberries, hulled and quartered
  • 2 cups seedless red grapes
  • 2 tablespoons honey
  • 1/2 tablespoon cream or half 'n' half
  • 1/4 teaspoon ground nutmeg
  • 3 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup light sour cream
  • 1/2 cup oil
  • 1 2/3 cup granulated sugar
  • 4 eggs, room temperature
  • 1 cup milk, room temperature
  • 1 tablespoon vanilla
  • 2 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 cups Lemon Curd, room temperature (click for recipe)
  • 12 ounces fresh raspberries (about 2 cups)
  • large glass trifle bowl
  • 1 cup graham cracker crumbs
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 6 ounces low-fat cream cheese, room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla
  • 1 teaspoon key lime juice
  • 3/4 cup Key Lime Curd (click for previous recipe)
  • 1 pound thawed uncooked shrimp, peeled and cleaned
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil, plus extra for drizzling
  • 2 tablespoons lemon juice
  • 1 baguette, sliced into 1/2 inch slices
  • 4 ounces creamy goat cheese
  • ground thyme and paprika for garnish
  • 2 cups ice
  • 1 cup club soda
  • 1/2 cup Limoncello Creme
  • 1/3 cup Vodka
  • 1/4 cup milk or half 'n' half
  • juice of 1 lemon juice of 1 lime 2 tablespoons sugar (or more, to taste)
  • 1 package (6 ounces) raspberries
  • 1 liter club soda
  • juice of 2 lemons juice of 2 limes extra lemons and limes for garnish
  • 1/4 cup sugar or simple syrup
  • Grenadine

Instructions

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