Of course I had to go back to the theatre to see Star Trek Into Darkness 3D for a second time since there is always so much to take in that you need to watch it multiple times. And of course we watched the Star Trek 2009 movie a few times, which is excellent for its story theme where we learn more about the cadets. Into Darkness does not disappoint and there is much buzz about it. Including a 2016 movie to celebrate Star Trek’s 50th anniversary and whether JJ Abrams will be the director! JJ is to direct Star Wars Episode VII which is scheduled to open in 2015. However, JJ is open to another Star Trek film but of course there are a lot of unknowns right now. But fingers are crossed that JJ remains the director!
One thing I really noticed this time was the film score – which really makes a movie. In watching a recent Brain Games episode, they demonstrated how a scene can dramatically change based upon the music. You have a setting where someone is jogging and it is a peaceful scene. Then change the music and all of sudden there is dread and danger lurking around every corner. The film score to the Star Trek 2009 and Into Darkness is just fabulous. The music is complex in nature and hits the right movements at the right time. Sometimes I think the film score does not receive its proper credit. In the film score wiki it is also called as background or incidental music. Perhaps that is true for some movies but for Star Trek I believe the score is brilliant and is equally important to all other aspects of the movie production.
Now on to the cooking!
I was inspired from Stephanie Ashcraft book “101 Things: To Do With a Cake Mix”. Click here to get a copy of this book. As usual I made my own personal touches as I am sure you will also do. The cake and glaze can be made ahead of time. I glazed the cake close to serving and the topping is quick to make while putting the final touches on the cake. It keeps well completely assembled for a couple of days. It is a light cake so feel free to give those larger servings.
1 package yellow cake mix
1/2 cup canola oil
1/2 cup applesauce
11-ounce can of mandarin oranges, drained
1 cup crushed pineapple with juice
3 tablespoons cornstarch
1 cup Splenda
2 – 4 sliced bananas
1 cup skim milk
1 small box instant sugar-free vanilla pudding mix
8 ounces whipped topping, fat-free sugar-free
Preheat oven to 350°. Mix together cake mix, eggs, oil, applesauce and oranges till smooth. Pour into a greased 9 X 13 pan. Bake 30-35 minutes, or till golden brown. Cool completely.
Prepare glaze by mixing pineapple with juice, cornstarch, and sugar in a small saucepan. Cook over medium heat, stirring constantly till thick and clear. Pour over cake.
Right before serving, place sliced bananas on top of pineapple layer. Blend pudding mix and milk with wire whisk. Fold in whipped topping. Spread over cake. Add sliced kiwi fruit to the top of the cake or your favorite tropical fruit.