A long time ago in a galaxy far, far away (sorry that intro never gets old to me!), my wife introduced me to trifle. As a young warthog (ok, they’re both Disney properties!), I had never experienced trifle. I was not a huge fan of pudding mind you. On the other hand, chocolate cake was right up my alley!
Alas, a few years ago, CD hit me like a ton of flour and dreams of cakes went out the window. That is until I figured out there were GF cake mixes to be bought or GF flour to be purchased to make homemade cakes! And it was good.
This recipe is relatively simple and doesn’t take a whole lot of time depending on how store bought you go. Remember – chocolate cake, pudding – who said GF was TasteFree?!
1 recipe GF chocolate cake (something like this would work)
2 small (400 g) boxes chocolate pudding
1 tub (1 L) whipped cream
6 Skor bars
1/4 cup (30 ml) Kahlua
- Bake your cake and let it cool completely. This can be done obviously like the night before or a few hours before you want to actually put the trifle together.
- While it cools, make both packets of the pudding, ensuring it is set.
- Crush your Skor bars so that they are smaller bite size chunks.
- Cut your cake into small bite size pieces.
- Put half of the cake on the bottom of a deep bowl. Drizzle about half of the Kahlua on top of that.
- Add half of the pudding and then half of the whipped cream.
- Sprinkle half of the Skor bar over the top.
- Repeat steps 5-7, chill and serve!
Sour Cream Chocolate Frosting
1 1/4 cups (280 g) semisweet chocolate chips
5 tbsp (75 g) butter
1/2 cup (125 ml) sour cream
1 tbsp (15 ml) vanilla extract
1/4 tsp (4 g) salt
2 3/4 cups (620 g) powdered sugar
- Melt the chocolate and butter together.
- Let it cool and blend in the sour cream, vanilla and salt.
- Gradually add the sugar beating well until it thickens enough to spread.
This version was missing the bananas and used Reeses Peanut Butter Spread. It was still amazing!
About 15 years ago I used to work in a breakfast cafe in Roswell, Georgia. It was just a bit more of a training ground for my favourite meal of the day! While I was there, I perfected the egg flip and most of the other classic staples of breakfast making. Not sure that I would want to go back to being a line cook, but there have been plenty of times that I do the short order deal for family and friends.
And while I love a good omelet, there’s a special place in my heart for French Toast. It was the first real thing I learned how to cook from my paternal grandmother, Nanny. And the love affair with cooking and breakfast in particular was born.
Now as a CD card-carrying member, making French Toast is a little hard now. However, you just have to really be willing to go with small bread pieces (think Udi’s) or make your own. In this conglomeration, that is the way I go since this recipe combines French Toast, bananas, peanut butter, Anglaise and chocolate sauce to make a decadent dish that really doesn’t need anything else with it. Who says Gluten Free is Taste Free?!
Since this one is a dish unto itself with multiple components, I will be putting links up to other recipes on site that relate to the whole of this dish. As a side note, this recipe can be nut free if you decide to use WowButter or SunButter as a substitute.
Drunk Monkey Bread
1 recipe Banana Loaf
1 recipe Baileys Anglaise
1 recipe Kahlua French Toast Batter
Chocolate Sauce (I use this recipe – it’s originally a chocolate fountain sauce but works really well!)
- Once you’ve made all the components, you can start assembling sandwiches. Spread peanut butter on one side, layer with sliced banana and then top with another slice of banana bread.
- Dunk the sandwich in the batter and fry it up on a griddle until it’s golden brown.
- Ladle first your Anglaise over the top and then a bit of the chocolate sauce.
- Serve immediately!
1/4 cup milk
1 tbsp (15 g) Cinnamon
1 tsp (5 g) Nutmeg
1 tsp (5 g) Ginger
2 oz Orange Juice
2 oz Kahlua
Dunk your bread in the batter once it’s completely mixed and cook on a medium heat until golden!
Who needs a measuring cup?! And obviously for this batch, I used flavoured Baileys. In this case, Baileys website says that all of their products are made with GF ingredients so there should never be a problem with their liqueurs.
This is a simple Anglaise recipe that you can find almost anywhere. There are a few minor tweaks from my restaurant days. In this case, GF is definitely not taste free!
2 cups (500 ml) whipping cream
1.5 vanilla beans or 4-5 (75 ml) tsp vanilla extract
2/3 cup (150 g) white sugar
8 egg yolks
1/2 cup (125 ml) Baileys Irish Cream
- Put your cream and fresh vanilla beans in a sauce pan and heat slowly, stirring constantly until bubbles form at edges.
This would be after I added the egg mix to the cream. Remember you want to continually stir so you don’t cook the eggs or scorch the cream on the bottom. Low heat is the best!
- While your cream is coming to just under a boil, whisk together your egg yolks and sugar until they are smooth. Supposedly you should add 1/2 of the milk to the eggs mix and whisk constantly. I usually just add the whole egg mix into the pan since you will be heating it slowly anyways. The point is not to cook the eggs so you should likely make sure you have the pan on a very low heat if you pour it all in.
- Continue to heat the sauce, stirring constantly, until the mixture coats the back of a spoon. If it starts to lump, you’re cooking the eggs and will not have a good sauce.
- Once the sauce is done, pull it off the heat and add in the Baileys and whisk it together. Then put it in the fridge immediately to keep those eggs from cooking!
- When you’re ready to serve it, it should be a little chilled but not fresh out of the fridge unless you want your hot food to get cold immediately!