The Strawberry Cheesecake Trifle recipe featured in The Traveling Apron cookbook by Hayley Anglin from Arizona got some new photos.
It’s Monday already, and time for another peek into The Traveling Apron Cookbook!
I cannot believe it’s been an entire week already. Time flies when you’re having fun! Or crazy busy.
This week I signed off on the cover design for the book. Y’all…..
I know I’m biased, but in a really short window of time, I sweat and slaved over recreating, testing and photographing all of the recipes included in the book.
And for each recipe submitted as part of the traveling apron swap, I matched it with one of my family recipes.
It’s a LOT of recipes.
It’s a TON of photographs.
There were tears shed.
And moments when I felt in over my head and wanted to toss in the towel.
So to see some of those photographs, and the recipes of the girls they represent grace the cover of the cookbook truly brought me to tears.
Right smack in the middle of Sur la Table.
Bless the little heart of the lady working the floor that day.
Her: “sweetie, are you ok? “
Me: “Yes mam. I was just emailed my book cover proof, and seeing the photo of me wearing an apron as a child got to me a little. I’m so sorry”.
She gave me a great big hug.
And as I wiped my eyes, I smiled through the tears knowing that soon this little project will be out there for the entire world to see.
I’ve been humbled throughout the entire experience, but man, seeing your name on a cover of a book will really do an emotional number on a girl!
I still cry just about every time I pull it up.
One of my favorite recipes was submitted by Hayley Anglin in Arizona.
I layered Haley’s Strawberry Cheesecake Trifle in individual mason jars, and immediately mentally filed it away into the Valentine’s Day, bridal brunches, baby showers, etc folder.
This dessert tastes just as fabulous as it looks and whips up in no time.
- 16 ounces cream cheese, softened
- 2 cups powdered sugar
- 8 ounces sour cream
- 1/ 2 teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 cup whipped cream + more for garnish
- 1 store bought angel food cake
- 2 quarts, fresh strawberries
In a large bowl, beat cream cheese and powdered sugar until fluffy. Add sour cream, vanilla and almond extract. Fold in whipped cream. Tear the angel food cake into tiny pieces and add to mixture. Set aside. Combine sliced strawberries and sugar until sugar is dissolved. In trifle dish or glass bowl, layer the two mixtures. Finish with fresh strawberries on top. Chill before serving.
Immediately prior to serving, garnish with a dollop of whipped cream.
I added whipped cream to her recipe because I knew I wanted to serve it individual style and jazz it up a bit, but it can be made with or without.
It is so easy, and so GOOD!
Next week, we’re talking my great-grandmother’s biscuits.
And…..I think I’ll be able to show you the cover of the cookbook!