Not Your Average College Food

Summer Berry Trifle

Desserts, Fruit, No-Bake Desserts | August 24, 2013 | By

My summer officially comes to an end in 12 hours, when I board the plane back to school. Three and a half months full of cooking, working, reading, and seeing friends could not have gone by faster. I am super excited to return to school and see all my friends, but at the same time it’s tough to let go of the carefree days of warm weather and no stress. So to conclude this summer with a bang, I am posting a special treat…a summer berry trifle!OLYMPUS DIGITAL CAMERA

Trifles are breathtaking – they look beautiful in their elegant glass containers, standing proudly with a multitude of layers. Aesthetically, these layers of fruit, cream, and cake all blend together amazingly (not to mention the fusion tastes even better). You can make out the different layers but they meld into each other so it’s hard to tell where a layer starts and ends. Basically, a trifle is a bunch of blurred lines (summer song reference anyone?)


Assembling the trifle is so much fun because you get to see how 3 simple ingredients slowly build up into a gorgeous masterpiece. I had leftover ingredients from the trifle so I made mini ones! They are so cute and would definitely be an awesome treat if you’re only serving several people.


The task of making my own trifle seemed daunting, but it is actually quite simple. There are 3 parts – the cake, cream, and fruit. For the cake I used store-bought pound cake. The cream was a heavenly mixture of homemade whipped cream and pudding. For the fruit, I used freshly chopped strawberries and blueberries. Yum!


So that’s all for my summer recipes! Now it is time to head back to college and see if I can make magic in a college dorm kitchen. My mom and I just shipped 2 boxes full of cooking utensils to my dorm so soon enough, we’ll find out if I can make this year’s college dining experience not so average. 😉


1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon powdered sugar
1 package of instant vanilla pudding
3 cups milk
1 pound cake (9 in.), cut into cubes
3 cups strawberries, cut in halves
2 cups blueberries


Use an electric mixer to beat heavy cream until stiff peaks are about to form. Beat in vanilla and sugar until stiff peaks form.

Prepare pudding with milk according to instructions. Fold in half of pudding mixture into whipped cream until blended. Set aside.

In a trifle bowl, layer cubes of pound cake, cream mixture, and berries. Repeat layers.

Refrigerate for 4 hours before serving.

Rustic Fruit Tart (Galette)

Desserts, Fruit, Healthy | August 21, 2013 | By

Can you believe it is already the end of August? I feel like I just returned home and now I am already packing my suitcases again. Summer is quickly coming to an end and I still have so many recipes on my “To make” list!


I made this tart for a dinner at a family friend, Linda’s house last Friday. Since I had to work that day, I wasn’t sure if I would have enough time to make it. So the night before, I made the dough for the crust and chopped up the fruits.


The next day, I rushed back home after work and went straight for the refrigerator so I could get my dough. I rolled it out very thin and arranged the fruits in a pretty pattern.


The most challenging step (which really is not that challenging) was folding the crust onto the fruits without breaking it. Thankfully, my mom was there to assist with her expert dumpling folding skills! After that, I brushed the crust with egg and sprinkled sugar on it.


Just 30 minutes of oven-time later, I had a spectacular galette! Just in time for the dinner!


This beautiful fruit tart with a free-form crust is an iconic summer dessert. It is technically called a galette, which is a French dessert. It is literally overflowing with fresh nectarines, strawberries, and blueberries. The best part was how easy it was to make. The ingredients are simple and there are not many steps.



2 nectarines, sliced
2 cups strawberries, sliced
3/4 cup blueberries
1 tablespoon sugar
1 teaspoon vanilla

1 1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
1/2 cup butter, chilled and cubed
1/4 cup ice water
1 egg (for egg wash)
additional sugar for sprinkling


Filling: Mix fruits together in a medium bowl. Coat well with sugar and vanilla. Set aside and allow mixture to soak.

Crust: In a medium bowl, whisk together flour, sugar, and salt. Add in the cubes of butter and mix until roughly blended.
Add ice water and stir with a fork until mixture becomes dough-like. Knead dough so it comes together. Shape into a ball and flatten. Wrap with plastic wrap and put it in the fridge for at least 1 hour.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.

On a lightly floured surface, roll dough into a thin 12-inch circle. Transfer to baking sheet.

Arrange fruits onto center of the dough, leaving a 2-inch border on the outside. Fold the edges of the dough over the fruit carefully, making sure not to break it.

Brush crust with beaten egg and sprinkle additional sugar on it. Bake for 25-35 minutes (or until crust is golden brown).

Remove from oven and serve warm or at room temperature!

adapted from Sally’s Baking Addiction

Healthy Berry Crumble

As you may have noticed in my recipe for Arugula Salad with Berries, my undying love for berries is still going strong. What we have here is something even more berriful (this is now a word), indulging, and yet still healthy!

Now that berries are in season, it’s the perfect time to make fruit desserts. I’ve actually never had anything like this before…warm fruit? More like delicious, heavenly warm fruit mixed with chewy oats that has you craving for more.

This recipe is really simple and fast, so you can quickly make it and eat it for breakfast, a snack, or dessert. They are especially convenient if you make them in small dishes for a grab-and-go sort of snack. My brother loves this stuff. I made 3 small bowls of it over the weekend, and he finished 2 of them in one sitting!

The best part of this berry crumble is how it is a healthy option for dessert. The fruit oozes out sweet, gooey berry juice so you don’t need to add much extra sugar. Then, when you mix in the top layer of oats, you get a nice chewy texture.

Simply put, this recipe is way too good to pass up. Definitely a summer treat that I will be making plenty more of!



2 cups strawberries, hulled and cut in half
3/4 cup blueberries
2 tablespoons sugar
1 tablespoon cornstarch
3/4 cup rolled oats
1/4 cup whole wheat flour
1 tablespoon brown sugar
1 tablespoon butter, softened
pinch of salt


Preheat oven to 350 degrees F. Take out an 8×8 inch baking dish or several small baking dishes.

Combine hulled and halved strawberries and blueberries in a medium bowl. Mix with sugar, cornstarch, and salt. Set aside.

Grind oats in food processor or blender.

For the crumble, combine the ground oats, whole wheat flour, brown sugar, and butter. Mix with hands or food processor until even consistency.

Put berry mixture in baking dish and evenly cover with crumble.

Bake for 30 minutes, until golden.

adapted from Butter Baking