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Happy Fourth of July (Recipe)/ Thanks for the Mention


Let's remember all those who are in our Armed Forces and those who came before us and sacrificed everything for our freedom! 

I hope you have a safe holiday. My next post will be Monday!

Finally, I wanted to make a huge shout out to Natasha of Wear & Where for the interview opportunity on the recent family room transformation I did and my tips for decorating with kids!

You can check out that article here!

Thanks Natasha! Please be sure to check out her fabulous blog!


July 4th cake! IM GONNA MAKETHIS!

Red, White, and Blue Berry Trifle
     1 1/2 pounds raspberries or strawberries
     3/4 cup confectioners' sugar, divided
     1/4 cup cold water
     16 ounces mascarpone cheese
     2 cups cold heavy cream
     1 teaspoon pure vanilla extract
     Fine salt
     20 to 24 ladyfingers
     3/4 pound blueberries

In a medium bowl, combine berries with 1/4 cup confectioners' sugar and water (if using strawberries, mince up into small pieces first). With the back of a fork, lightly mash berries to release their juices and let sit 10 minutes. Meanwhile, in a large bowl, stir together mascarpone and 1/2 cup confectioners' sugar until smooth. Whisk in cream, vanilla, and a pinch of salt and whisk until soft peaks form, about 4 minutes.

Cut one or two pieces parchment 1 inch taller than side of an 8-inch springform pan and line inside of pan. Place half the ladyfingers in pan and top with half the berry mixture (you are going to have to cut up the ladyfingers so they fit). With a small offset or rubber spatula, spread half the whipped cream over berries. Tap pan gently on counter to remove air bubbles. Repeat with remaining ladyfingers, berries, and whipped cream. Top with blueberries and refrigerate until whipped cream is stiff and cookies have softened, about 3 hours (or, tightly cover with plastic, up to 3 days. To serve, unmold trifle and peel away parchment.

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