Individual Brownie Trifles

Today's dessert is probably the most simplest to make and doesn't even require a recipe. But I'm going to give you one anyway :-)

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Norwegian Apple Trifle for #Food of the World

We are going all the way to Norway for this month's #Food of the World event. I have little knowledge of Norwegian cuisine, so I went looking for recipes online. Thankfully I found this amazing blog, Nordic Diner, written by Trude who lives in Oslo now but spend her childhood in Northern Norway.

I was spellbound by her photos of Norway, the greenery, the mountains, the clear blue water, everything looks so pristine and picturesque. So Norway has been added to my bucket list now :-)

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Individual Summer Berry Trifles

This is the 4th dessert I'm posting in 4 days (cupcakes, cheesecakes and ice cream cake). My blog is definitely on sugar high more than the people eating them, because they were made at 4 different times and most of them were given away (thankfully!!). I actually have another dessert coming up on the blog later today. I think I will have to stop thinking about desserts and sugar for a while now.

Today's dessert is a great make ahead dish that is perfect to serve at summer parties. With the berry season in full swing, this is a great dessert to put them to use.

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Pumpkin Tiramisu (Eggless Recipe)

Blogging Marathon# 34: Week 3/ Day 2
Theme: Desserts with Vegetables
Dish: Pumpkin Tiramisu

If you are still thinking of what to make for Thanksgiving dessert, then here is a perfect recipe for you. I made this couple of weeks ago for our (very) early Thanksgiving party. After that party I realized that we don't really have to wait for Thanksgiving to give thanks to people we love and care about, it can be and should be done any time.

I was asked to bring a dessert and I thought something with pumpkin will be appropriate. I found a recipe for Pumpkin Tiramisu on Martha Stewart's site and I planned to make it. Recipe used uncooked pumpkin puree for layering with the lady fingers. I wasn't sure if it would be too pumpkiny, so I scratched that recipe. Then I found vegan chef Chloe Coscarelli's Vegan Pumpkin Tiramisu and after reading through the mostly positive reviews, I made it for the party.

This dessert is a little time consuming to make, but it totally worth the effort. Pumpkin crème layer can be made at least 2 days ahead and kept in the refrigerator until ready to use. Once the cakes are baked and the trifle is made, it needs to be refrigerated for at least 3~4 hours or overnight to set. The original recipe uses whipped coconut cream to make it completely vegan, but I used regular whipping cream since I never whipped coconut milk and didn't want to take try my luck at this party.

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