Tropical Trifle (Chopped Challenge #2)

So after the fairly straightforward first week, we had a real challenge this week- incorporate freeze-dried fruit, beans, potato chips, and whipping cream into one cohesive dish! I really wanted to go savory (as Megan did so well!), but I ended up with a tropical trifle to answer this challenge. I’ve used black beans in both brownies and dessert hummus before, and I found this recipe for white bean blondies among the thousands I have tagged. And even though I’m not a huge potato chip fan, it seemed like a great time to try making my own- something that had been on my to do list. In the end it all came together quite deliciously!

The main item was the blondies, and instead of using sprinkles, I added in freeze-dried pineapple (which I think dried them out just a bit- I would just use fresh or canned next time), toasted coconut, and macadamia nuts.

Skinny Blondies

1 C white beans
4 T butter, softened
2 T plain yogurt
1 T applesauce
1 C flour
1/4 C sugar
1/4 C brown sugar
1 egg
2 egg whites
1/2 t baking powder
1/2 t salt
2 t vanilla extract
1/4 C pineapple
1/4 C toasted coconut
1/4 C chopped macadamia nuts

1. Preheat oven to 350°. Spray a 9x9 pan with non-stick cooking spray. 
2. Using a food processor or blender, purée white beans. 
3. Using an electric mixer, combine beans, butter, yogurt, and applesauce. Then add sugars, eggs, and vanilla.
4. In a separate bowl combine flour, baking powder, and salt.
5. Add flour mixture to wet ingredients and mix well. Stir in pineapple, coconut, and macadamias. Spread into pan.
6. Bake for 22-28 minutes or until done.

For the creamy part of the trifle, I simply used my whipped cream dispenser. I added half whipping cream, half coconut cream, plus a (very) generous splash of Malibu. Then I just had to make the chips for a nice crunch on top. I wanted to get ube to really fit with the tropical flavor, but I had to settle for a regular purple potato.

Microwave Potato Chips 

Ingredients

• 1 large russet potato
• pinch salt (I prefer popcorn salt for these as it's ultra fine grain)

Instructions

• Peel the potato & then use a mandolin or food processor to cut it into thin slices.
• Place the slices in a bowl of water to keep them from browning while you work.
• Place a piece of parchment paper on a glass/ceramic microwave-safe plate.
• Spread out potato slices on parchment in a single layer.
• Sprinkle with salt if desired & microwave on high 3-7 minutes. (this depends on your microwave & thickness of your slices)
• They are done when crisp & slightly golden. Use caution when removing the plate. It will be VERY HOT.

I just used one small purple potato sliced to 1.5 mm, and it made 2 plates worth (a couple of handfuls). I found that 3 minutes, then flip them over, then 2 more minutes worked best for mine. Of course I was pushing it to the last minute so I just crushed them up plain on top of the trifle, but I had been thinking of using a sugar/salt mixture to season them with. I was also wondering if soaking them in coconut milk instead of water would impart any additional flavor, but I didn’t end up testing that theory.