Mis Amores! How I have missed thee!
If you’ve been following along on Instagram, you’ve probably gathered that we’ve spent the last several weeks globetrotting. In a span of 4.5 weeks, we visited Madina and Mecca (Alhumdullilah! Praise be to God!), Dubai, and Karachi. Our trip was a whirlwind, and we are blessed to have had the opportunity to partake in it.
We’re home now, and this trip has made me realize that there is no place like it. Although we truly enjoyed ourselves, I really missed home. I missed our friends, our community, our routine, and I missed this little space of mine.
Now that I’m back, I have a fun lineup of recipes to share. I’ve gotten so much inspiration from our trip, and I can’t wait to build upon it! I’m going to get the ball rolling with some fun spring inspired lemony goodness- Lemon Velvet Trifles, recipe courtesy of my genius friend Sarah of Flour and Spice! These trifles are like little cups (ha! Can you believe I came up with that one on my own? 😉 ) of sunshine. They come together super quick and make for a gorgeous presentation. You can use whatever cookies you want for the layers (I used Biscoff because that’s what I had on hand; Sarah recommended gingersnaps), and I’m sure adding a layer of fresh fruit would only intensify its deliciousness.
Go ahead and give these bad boys a shot. I’m sure you won’t be disappointed 🙂
Lemon Velvet Trifle
- 1 cup heavy whipping cream
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- Few drops yellow food color, optional
- Crushed cookies or biscuits, as needed
In the bowl of a mixer, beat whipping cream on medium high speed until stiff peaks form. Set aside.
In the bowl of a mixer, beat condensed milk on medium high speed until fluffy, about 5 minutes. Add lemon juice and food color (if using) and mix until thoroughly combined. Gently fold in whipped cream.
Layer crushed cookies and lemon mixture as desired in serving dish.