Here is something I’ve been thinking about for a while now: it seems for the most part that the home cooking world is divided into two camps. You see it when you’re a guest in someone’s home, you see it on cooking shows and books and blogs, you see it in yourself if you think carefully enough.
First, there are those with skills; then, there are those with kindness. Let me explain what I mean — or maybe I’ll start with what I don’t mean.
I don’t mean that the cooks with skills aren’t kind or that the cooks with kindness aren’t skilled. They aren’t mutually exclusive.
I don’t mean that cooking well makes you a snob or that wanting to have a nice dinner party means you’re a monster. I think what I just mean is this: There are people who wow you and there are people who love you.
And sometimes I wonder which one I’m trying to be. The first group is successful, you know?
They are highly organized, on top of things — the kind of people who have you over and you are awed by every picture-perfect thing they give you. I know a lot of people like this.
I admire them. The second group, well, they might not impress you as easily.
They bake you something they know you like — it might be simple, it might be complex. Their kitchen might be messy when you come over, and they’re quick to confess they dumped a tray of cookies in the trash before you got there.
You don’t leave their house talking about the amazing recipe; you leave talking about the amazing night. I know a few people like this.
I admire them, too. Of course the world is rarely black and white, and so there’s a good chance most of us fall somewhere in the midst of these extremes.
I’m glad for that. Because while I think I’d rather be the second person, the one who loves people with the way she cooks for them, I spend an awful lot of time forgetting that and trying only to be the first.
This weekend for example, I baked two cookie recipes Friday night, changing four or five ingredients along the way: disaster. Saturday, I baked two trays of chocolate cupcakes; they overflowed the tins.
I went to the store for heavy whipping cream and didn’t buy enough. I went back to the store for more heavy whipped cream and forgot what I needed to buy for lunch.
I made so many silly mistakes, did so many things I wish I hadn’t — and don’t get me started on the ice cream I’d made Thursday that was so bad, someone spit it out when she tasted it. You could say the saving grace was this trifle, the perfect way to salvage eight cups of cupcake crumbles, but even more that that, it was the party I took it to, where this trifle (and another one of these strudels) that I’d spent so much time on blended in with a table filled with other birthday desserts.
There were Happy 50th Birthday cookies, with dough from a 5 and a 0 set together before baking to make perfect 5-0s. There was one of the best cakes I’ve ever had, three layers and super moist, topped with chocolate frosting and decor.
And mostly, there was the person we were celebrating, as a surprise, and all the people who came together to show her love. I want to remember that when I think about this weekend and also, when I think about this trifle.
Chocolate Trifle: Cake, Pudding, Banana, & Whipped Cream
Makes one large bowl of trifle.
A surprising bonus feature of this trifle was that about seven hours after it was made, late after the party, when we went in to have some of the remains, there was a faint booziness to the flavor — as if we’d used a liquor of some kind? All I can think is that the bananas soaked into the other flavors.
It was fantastic.
Ingredients & Directions:
This trifle was such an accident, I can’t even give you exact measurements to re-create it, but I can give you a guide.
I used this cupcake recipe (don’t believe the 2/3-full direction!), this chocolate pudding recipe with arrowroot powder instead of cornstarch (wish I’d doubled it), heavy whipping cream whipped with organic powdered sugar and a teaspoon or two of vanilla, two layers of bananas and shaved dark chocolate on top. The layers were cake, pudding, banana, whipped cream; repeat.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.