Every once in a Kentucky blue moon I’ll post something that has no nutritional value whatsoever, but it makes my kids so intensely happy that it’s worth every morsel of sugar. Today is not one of those days. I’ll have you know that blueberries are packed with vitamins and antioxidants, and carrot cake has um, “carrots.” We won’t dwell on the pesky fine print that says “carrot flavored pieces.” I love Betty Crocker anyway because she gave me double box tops.
This whole business started yesterday when my 5-year-old daughter Jane ran off the school bus, begging to make the berry trifle recipe from her Highlights magazine. So my brain did the five second scan of recipe ingredients versus what we actually have in our pantry versus how much time this would actually take. Meanwhile my back brain is calculating homework time, dinner prep, laundry, baths…you know the drill. Then it hit me. I have an entire half of carrot cake in the fridge! And fresh blueberries! The kids and I baked a cake on Sunday for a family dinner party, and of course only half was eaten. And there’s nothing like a half-eaten cake staring you in the face every time you open the fridge door. So Jane and I did a happy trifle dance as we grabbed the plastic stemware, scooped out a spoonful of frosted cake, poured blueberries on top, scooped out another spoonful of frosted cake, and poured more berries on top. Done! 30 seconds.
Of course you can still do this trifle the old fashioned way with angel food cake, pudding, berries, and whipped topping. And you would be every bit the Super Momma. But if you’re ever looking for a creative way to make your leftover cake disappear, try this 30 second version with a dose of antioxidants. No recipe required. Your kids will give you smiles worth a million box tops.
Now shake that booty.