ANOTHER RECIPE!

One of the desserts I make for a lot of my retreat groups are trifles.....I have accumulated all different types and variations, and thought I would share one of the most decadent ones I have made! It's rich and chocolately and yummy!!! Enjoy!!

Get Thee Back Satan Chocolate Trifle

John named this trifle after he took one bite of it!!!

1 sm. package instant chocolate pudding mix

2 cups cold milk

2 cups heavy cream

Confectioners sugar

Chocolate cake or cupcakes, 1 layer or 6 cupcakes

Ghirradelli milk chocolate chops

Ghiradelli dark chocolate chips

Ghiradelli white chocolate chips

Shelled hazelnuts, chopped

Make chocolate pudding with 2 cups of whole milk according to directions on package. Take out of mixing bowl, pour 2 cups of heavy cream into mixing bowl, no need to wash bowl or beaters…..it adds to the flavor! Whip the heavy cream into whipped cream, adding confectioners sugar to sweeten to your taste. Should be firm enough to hold it’s shape.

Cut chocolate cake into rough cubes, or just rip into large chunks. Place half of chocolate cake in trifle bowl to cover bottom. Sprinkle with a handful of each flavor of chocolate chips. Cover with a layer of chocolate pudding sprinkle with chopped hazelnuts. Cover with a layer of whipped cream. Follow with a layer of chocolate cake, chips, pudding, nuts and whipped cream. Decorate the top of the trifle with the 3 types of chocolate chips and chopped hazelnuts. Chill an hour or two before serving.

WHAT A WINTER IT HAS BEEN!

Been a while since I have posted here.....it's been a year of lots of snow in Rockport this year, and I for one am hoping the groundhog is right and spring is right around the corner!!!

Thought you might like a little something to brighten up your dinners....John and I discovered roasted carrots this winter......try them out....you won't believe that carrots can be so sweet with no sugar added....lots of good nutrients and nothing gets lost in the cooking process! Enjoy!!!

Roasted Carrots:

ingredients:

carrots: you need about 1 1/2 carrots per person, maybe even 2 carrots per person, of course it depends on how big the carrots are.....
salt
pepper
olive oil

heat oven to 400 degrees F

wash and peel as many carrots as you need to feed however many people you have.

cut the carrots on the diagonal into 1 inch pieces, you don't want them too thin, as they shrink during cooking

place on a baking sheet

sprinkle with salt and pepper

drizzle olive oil over them, and then toss carrots to coat them evenly with the oil, salt and pepper

place in preheated oven

they will take about 20 minutes to cook...check after 10 minutes and flip carrots over for more even cooking.

They are done when they are just tender when you poke them with a fork

They get all caramelized, and no one believes you when you tell you you didn't add any sugar to them