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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 cups whipping cream 1/2 teaspoon vanilla extract 1 tablespoon sugar (to taste) 1 grated rind of lemon or orange 16 ounces cream cheese, softened 1 cup sugar 1 cup semi sweet chocolate chips 1/8 cup cream 2 packages instant raspberry Jell-O 1 pound cake (store bought or home made) A bit of liquor to drizzle over cake (we use pineapple juice or orange juice concentrate instead) 3 cups frozen fruit (raspberries, strawberries, blueberries, or combination) Instructions: Whip cream adding vanilla, sugar, grated rind until very stiff. Set aside. Whip cream cheese until smooth and creamy. Add second measure of sugar. Fold whipped cream and cream cheese mixture together. Set aside. Melt chocolate chips over low heat adding cream if necessary to keep smooth. Be careful not to overcook or burn. Mix Jell-O with hot water as per directions on package. Substitute the frozen fruit for cold water noted on package. Stir until thick. To assemble: Slice pound cake and lay slices on bottom of glass Trifle dish. Drizzle with liquor or concentrated fruit juice. Drizzle with 1/2 of melted chocolate. Cover with 1/2 of Jell-O making sure that Jell-O touches side of dish all the way around. Cover with 1/2 of cream cheese mixture. Layer again with remaining Jell-O, remaining chocolate, and finally cream cheese. Garnish with grated chocolate, grated orange rind and fresh berries if available. |
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