Google Translate is a beautiful program of understanding and B.S.  We type something into one end, and it comes out clean as a whistle . . . or something like that.  As a test run for my title for this blog, I thought I would give the dish a foreign sounding name, because everything becomes cooler in another language.  Unfortunately, aside from several years in Spanish class, I have limited foreign language experience.  So I ran a test run of google translator to make sure I was getting an appropriate translation.  I tried, “I am waiting to go to the store.”  After translating through a few languages including Zulu and back to English, it became “I hope the store.”  Perfect right?  So I thought I would give you the perfect title to my perfect new “Cooking With B” post.  Hence, today we bring you Cooking With B: Parfait Sobrecarga De Açúcar.

I’m guessing that many of you who aren’t from Brazil, Portugal, or the planet Google Translate have no clue what that means to you.  And I guess if I were hoping to make a ton of money off this (operators are standing by now to take your order), then I should leave it just like that.  But I guess I am just not that guy.  So I sit before you here today admitting to what I am going to be showing.  Destruction, devastation, and death.  For those of you who wish to run away from such destruction, get out now before your lives are forever ruined in the wake of this crazy dessert.

But it’s a parfait you say.  And yes, it IS a parfait.  In the most literal sense, it is the layering of sweet flavors that mesh together.  Puddings, fruits, creams, etc.  Individually, this would not seem like all that much to worry about.  But with layer upon layer you dig through of creamy goodness, you begin to wonder if your arteries are starting to clog and whether your diabetic friend will go into a diabetic coma just staring at it.  If sugar allergies were like peanut allergies, you might need to keep your friend far away from this dessert.  And have an Epi-pen just in case.


The History Of The Parfait –

Back in the grand old days of 1894, when life was perfect, or primitive, depending on what you choose to believe, some Frenchman accidentally dropped his eggs into his whipping cream.  So he figured he would cook it up and have sugary, creamy scrambled eggs.  It started to turn strange on him, so as with all French food, they thought they could drown out the bad taste with alcohol.  And so the early parfait was born.

From there, the English thought they could improve on the parfait.  They could not let the outrageously custardy dish stand.  They needed to prove that they could do things better.  So instead of cream and sugar, they added meat.  When the French saw what they English were doing they said, “stop that, you party pooper.”  The Englishman misunderstood and thought they said Pâté pooper instead.  And thus was born the Pâté, the strange English concoction of blended meat with alcohol.

The Americans, seeing both the creamy custard and blended meat took one look at both and decided that they would make up their own version.  But the alcoholic meat was definitely not going to be a part of it.  So they took the parfait cream, then added ice cream, fruit, and granola in layers.   Eventually, people would add yogurts and gelatins, and the parfait as we know it today was born.


How We Made Our Parfait

As far as our parfait goes, it translates into “Parfait Sugar Overload.”  And that is exactly the way my daughter and I designed it.  We saw an interesting recipe for a parfait that was fairly straight forward but with alcohol and shortbread cookies as the base.  We liked the recipe, but we weren’t satisfied with it as it stood.  First, we needed to remove the alcohol and wanted something that blended more flavors.  So B and I went to the store looking for some good things to layer into our parfait.

First, we thought about the shortbread cookies and wanted to do something a little different.  So we went with cake as a base instead.  Since we wouldn’t be drowning the shortbread in alcohol we thought we needed something soft down there.  A cake fits the bill.  But we didn’t want it to be dry and so we went with a variant of tres leches, combined with devil’s food cake.

Secondly, we didn’t want to have only vanilla flavors in our parfait.  So we layered with both vanilla and chocolate pudding.  Our thinking was that we needed some chocolate pudding to mix with the chocolate flavors of the cake we used as our base.

From there on in, it was basically layered.  Of course, it’s a parfait; so you can adjust it however you see fit.  Use different fruits; add jellos; change it to pistachio pudding.  OK!  Maybe not pistachio.  But make this your own.  We certainly did.  And that’s why we called it Sugar Overload.  So without further ado, here is our recipe for Parfait Sobrecarga De Açúcar.


 

Parfait Sobrecarga De Açúcar

Ingredients:

  1. Ghirardelli™ Dark Chocolate Cake Mix
  2. Eggs
  3. Oil
  4. Sweetened Condensed Milk
  5. Frozen Mixed Berries
  6. Jell-O™ Pudding – Vanilla
  7. Jell-O™ Pudding – Chocolate
  8. Vanilla Wafers
  9. Whipped Cream
  10. Powdered Sugar
  11. Granola

Instructions:

1)  Follow instructions for making Ghirardelli™ Dark Chocolate Cake Mix

2) When cake is finished cooking but still warm, poke holes in the cake with a fork.

3) Pour can of sweetened condensed milk over the warm chocolate cake and let sit until the cake incorporates most of the milk.

4) Cut cake into squares and layer in the bottom of your dish.

5) Cover the chocolate cake with a layer of chocolate pudding.

6)  Cover the pudding with a layer of mixed berries.

7)  Cover the berries with a layer of vanilla pudding.

8) Add one layer of vanilla wafers on top.

9) Take one pint of whipping cream and add one cup of powdered sugar.

10) Beat until stiff peaks form.

11) Cover the vanilla wafers completely with the whipping cream.

12) Sprinkle your favorite flavored Granola on the top.

13) Put in the freezer for one hour to chill.

14) Serve.

Of course, you can do some variants on this dish.  You can change the cookies you use; switch out different flavors of pudding; change your whipped cream into chocolate whipped cream, and create all kinds of variations.  I think that’s the beauty of a parfait.  As for me, I like going to my local store and purchasing different flavored granola and trying my parfait with different flavors of crunch.   And for those of you who are adulting, you can put alcohol in the cake instead of the sweetened condensed milk.  Make this your own.  Or try our Parfait Sobrecarga De Açúcar.

One last little tidbit.  If you want, you can make all of these into small serving bowls instead of one large one.  When you are serving them to individuals, it may make it nicer.  Cutting through the large dish and serving from there is a bit crazy.  However, it’s probably better for portions to serve from a large dish.  A little of this goes a long way.  Trust me.


Continue the Conversation

So what kinds of desserts do you like?  And what ones make you feel like you are going to go into diabetic shock with just one bite?  I would love to hear about and of your interesting dessert experiences you have. Or, if you have a favorite parfait recipe, I would love to hear about that as well.

If you loved this blog or this recipe, please follow me here at the guide.  Those who do via email will receive access to the Dad Rules area of the site.  And you can check out previous Cooking with B recipes at the bottom of the page.   Thank you all for stopping by.

Until next time, this is me signing off.

David Elliott, Single Dad’s Guide to Life

 

Previous “Cooking with B” recipes –

  1. Chocolate Rabbit Holes
  2. Easter Egg Decorating
  3. Stuffed Fried Chicken