TWD~ Vivano Trifle

Two teenage girls, favorite place to go? The mall.......nope, not these girls! We would rather go to Starbucks and dissect there food trying to figure out "how its made"!

I know that sounds rather weird to some of you, but its the truth!

So a few weeks ago when we were at Starbucks, we saw their advertising for the two new Vivano Smoothies; Mango orange, and chocolate banana. While we were enjoying sipping our coffee, I saw on the billboard advertising this beverage "add espresso for $.??!" Oh! I thought, Tuesdays with Dorie! Banana, Chocolate.................bingo coffee! Great combo!

So we decided that we were going to take this ordinary recipe out of the ordinary.....................a Vivano Trifle!

So how did we create this fantastic trifle? Well first it was kind of a mistake, we were planning on doing something a little different then a trifle (I won't say, just in case someone picks another quick bread sometime!) anyway we put the batter in muffin tins and baked them................we must not have filled them quite full enough though because they were rather short :o) Thus the invention of the trifle....................we made Dorie's Pastry Creme filling with the coffee variation. Then whipped that up with a tub of cool whip. We then layered banana bread/espresso drizzle/whipped topping mixture/ a sprinkle of Hershey's espresso chocolate bar cut into small chunks. Repeat! It was good! Everyone would taste it and say...........um chocolate.................coffee! Wait a minute I taste banana!

Ouh! Chocolate!

Over fill, and level with a knife

Lucious layers

The layers in formation

The "green stuff" looks a little gross we have all agreed:)

Once you get past the very green color of this sauce, you will agree it is very tasty!

Spinoccholini

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2 tablespoons extra-virgin olive oil (EVOO)
2 tablespoons butter
1 small onion, finely chopped
3 to 4 cloves garlic, grated
1 cup chicken broth
1 pound fresh spinach, stemmed and coarsely chopped
Salt and pepper
Pinch nutmeg
1 pound whole wheat penne rigate
4 cups Broccolini or broccoli florets
1 cup grated parmigiano-reggiano cheese
2 cups ricotta cheese, at room temperature
1. In a deep skillet, heat the EVOO , 2 turns of the pan, and the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.2. Meanwhile, using a food processor, pulse the chicken broth and spinach into a thick sauce. Stir into the onions and garlic in the skillet and cook until heated through, 2 to 3 minutes. Season with salt, pepper and the nutmeg.3. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. During the last minute of cooking, add the Broccolini to the pasta. Drain, then toss the pasta and Broccolini with the spinach sauce and parmigiano-reggiano. Serve in shallow bowls and dollop with the ricotta.

Cooks note: we did not use the ricotta cheese................no other reason other then we just didn't have any on hand! I'm sure it would taste good though!

Garlicky Wheat Breadsticks

These yummy bread sticks can go with almost any meal, and are very versatile in the different toppings you can use! Try sesame seeds, oats, coarse salt, Italian seasonings, and what ever else you think might be good!

INGREDIENTS
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
2 1/2 cups wheat flour
2 tablespoons olive oil
1 teaspoon salt

Garlic butter

2-3T. butter melted

1t. garlic powder or garlic salt


DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
Shape into 12~ 6-8in. bread sticks. Brush with garlic butter.

Bake in preheated oven for 10-15 minutes, or until golden brown. Sprinkle with Parmesan cheese.