The aftermath of Hurricane Irma left us without power for five days, without internet for a week, but with only yard debris to pick up. I pulled my back out getting ready to come back to our house once the hurricane passed, and spent the next ten days or so healing it while tending to the house.
Hurricane Maria devastated areas in the Caribbean before declining in strength. Portions of the US Virgin Islands and Puerto Rico, among other areas, were hit by the double whammy of Hurricanes Irma and Maria, and are in desperate straits. My heart aches for those in those ravaged areas, and for friends who have friends and family there who are in a tough situation. I hope all those who were awaiting word about them have heard how they fared.
There are many organizations on the ground, providing support, and trying to get aid to those who need it. If you can, please consider donating to the worthy organizations that are helping.
October is the recognition month for two causes near to my heart: Domestic Violence Awareness and Breast Cancer.
I have a friend currently going through treatment for breast cancer, and friends put together a fundraising golf tournament to help with treatment costs. She’s gotten through the first stage of treatment, with two more to go.
Friday night we had a party to put together goodies for the golfers (pink golf balls, a pink coozie, and a pink Team Melissa wrist band). People brought food for a potluck buffet, and I brought dessert. The dinner ended up with dancing and a singalong, and a lot of fun. The best times are often spent with friends and family, when a casual plan turns into a night we’ll remember.
Toasted Pound Cake with Caramel Cream
1 pound cake (I bought one from Publix, but a frozen one would be fine – no frosting either way)
2 tubs of frozen whipped topping, thawed
1 3.4 oz package of instant pudding mix (I used vanilla, but you can use any flavor you like)
2 T caramel sauce
3 biscotti, crushed into crumbs
Mix the pudding mix into the whipped topping; divide the mixture into two tubs. Add the caramel sauce to one and stir to combine; reserve the other tub for a different use (Chocolate Cream-Filled Graham Cracker Shells – recipe to come). Refrigerate overnight.
Slice the pound cake into 1/2″ thick slices, or to fit into your toaster. Cool the toasted pound cake and then cut into 1/2″ cubes.
To assemble: I used plastic drink cups to make individual servings, but this could also be used to make a trifle. If making a trifle, several layers of cake/cream/biscotti would look lovely against the glass sides.
Put toasted pound cake cubes in the bottom of a small container. Top with a large dollop of caramel cream, and top with crushed biscotti. You can make several layers if you are making six servings or less; for more servings, one layer will be enough.
Chill for an hour, then serve.
I like to bake my own treats, but sometimes there isn’t enough time. In that case, I like to take store-bought ingredients and put them together in new ways. This recipe can have endless variations, and the method can be used for other desserts as well.