HONEY GINGERBREAD TRIFLE
My husband's grandma made the most amazing honey gingerbread. It's wonderful all on its own, but when you add it to a trifle, your guests are sure to ask for the recipe. -Tami Kuehl, Loup City, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely., Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.
Nutrition Facts : Calories 413 calories, Fat 14g fat (7g saturated fat), Cholesterol 25mg cholesterol, Sodium 514mg sodium, Carbohydrate 64g carbohydrate (44g sugars, Fiber 1g fiber), Protein 6g protein.
GINGERBREAD TRIFLE
"This tasty dessert was a hit when I served it to our Bible study group," reports Betty Kleberger of Florissant, Missouri. "It's a wonderful blend of flavors and a great ending to holiday meals." If you don't have leftover gingerbread, bake some from a boxed mix to assemble this trifle.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set., In a 2-qt. serving bowl, layer half of the cake cubes and pudding. Sprinkle with 1/2 cup toffee bits. Top with remaining cake and pudding. Spread whipped topping over the top; sprinkle with remaining toffee bits. Garnish with cherry.
Nutrition Facts :
HONEY-PEAR ICEBOX TRIFLE WITH SOFT-AND-EASY GINGER SNAPS
Steps:
- Preheat the oven to 350 degrees F. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the maple syrup, molasses and egg, beating to combine. Gradually add the flour mixture into the egg mixture and continue beating until the dough comes together.
- Line 2 baking sheets with parchment paper. Form the dough into 1-inch balls and evenly space and arrange on the baking sheets. Bake until very dark, rotating halfway through the cooking time, 10 to 12 minutes. Remove and allow to cool. Drizzle the cooled cookies with the honey-pear shrub.
- In a large glass bowl, combine the whipping cream and confectioners' sugar and whip until it holds soft peaks. Add the mascarpone and whip to combine.
- Spread some of the cream mixture on the bottom of a trifle dish and top with some of the ginger cookies. Spread more of the cream mixture over the cookies, and then top that with more cookies and cream. Garnish with any extra cookies you may have. Chill completely before serving.
LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES
Categories Milk/Cream Mixer Ginger Dessert Bake Christmas Blueberry Lemon Spice Winter Chill Molasses Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 25
Steps:
- Make gingerbread:
- Preheat oven to 350°F. Line a buttered jelly-roll pan, 15 1/2 by 10 1/2 by 1 inch, with wax paper. Butter and flour paper, knocking out excess flour.
- In a bowl whisk together flour, baking soda, salt, and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.
- Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.
- Make blueberry sauce:
- In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.
- Make lemon mousse:
- In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.
- Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.
- In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.
- Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2-cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.
- Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.
GINGERBREAD BUTTERSCOTCH TRIFLE
Gingerbread squares, whipped cream and butterscotch sauce makes this a holiday dessert your guests will love! Plus, by using Stevia In The Raw you can reduce calories and sugar.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 1h15m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9-inch square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® until creamy. Beat in molasses and egg. Beat in flour, baking soda, ginger, cinnamon, and salt on low speed. Then mix in water on low speed, scraping down sides of bowl as needed. Pour mixture into prepared pan. Bake 35 to 40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1-inch cubes.
- To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw®, cream, and salt and whisk until combined. Bring to a gentle boil and cook for 5 minutes, whisking occasionally. Remove from heat and stir in vanilla. Cool to room temperature.
- In a large bowl beat cream, Sugar In The Raw® and Stevia In The Raw® on high speed until stiff peaks form - about 1 minute. Keep whipped cream cold until ready to assemble trifle.
- To assemble, distribute half the gingerbread cubes amongst 10 individual serving dishes or jars. Top with some of the butterscotch sauce and whipped cream then top with the remaining gingerbread cubes, butterscotch, and whipped cream.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 53.4 g, Cholesterol 98 mg, Fat 25.5 g, Fiber 0.8 g, Protein 4.1 g, SaturatedFat 15.7 g, Sodium 459.8 mg, Sugar 26.3 g
LEMON GINGERBREAD TRIFLE
A yummy dessert for an adult party. Luscious layes of Lemon and reaspberry liqueurs, gingerbread, and lemon whipped cream - what's not to love? I got the basic idea from somewhere, but cannot remember - mea culpa, and added a bit to it. Looks lovely and tastes divine! Note: prep time does not reflect cooking the gingerbread first.
Provided by Lakme
Categories Dessert
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Cube the gingerbread into 1 inch cubes.
- Whip the cream, adding sugar, lemon zest and juice.
- In clear glass bowl with straight sides: layer 1/3 gingerbread cubes, then sprinkle with 1/3 cup Limoncello, then 1/3 whipped crem mixture, then 1/3 cup chambord.
- Repeat layers two more times.
- Chill for at least three hours to develop flavors.
- Enjoy!
Nutrition Facts : Calories 299.2, Fat 29.4, SaturatedFat 18.3, Cholesterol 108.7, Sodium 30.2, Carbohydrate 8.9, Fiber 0.1, Sugar 6.5, Protein 1.6
GINGERBREAD TRIFLE
Turn some heads when you show up with our Gingerbread Trifle. Gingerbread Trifle serves up to 15, so everyone has a chance to join in on the fun!
Provided by My Food and Family
Categories Recipes
Time 1h25m
Yield 15 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Prepare gingerbread batter as directed on package; spoon into 12 muffin pan cups sprayed with cooking spray.
- Bake 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove to wire rack; cool completely.
- Meanwhile, beat pudding mixes, spices and milk in medium bowl with whisk 2 min. Stir in 1 cup COOL WHIP. Refrigerate until ready to use.
- Melt chocolate as directed on package. Cut cupcakes horizontally in half. Reserve bottom halves of cupcakes for next step. Spoon melted chocolate into piping bag; use to pipe some of the chocolate into swirl pattern on cupcake tops as shown in photo. Decorate gingerbread cookies and marshmallows with remaining melted chocolate as desired. Refrigerate decorated cupcake tops, cookies and marshmallows until chocolate is firm.
- Cut reserved cupcake bottoms into quarters; place half in trifle bowl. Stand single layer of cupcake tops, decorated sides out, along side of trifle bowl. (Depending on size of trifle bowl, some cupcake tops might not fit. Cut into quarters and reserve them for next step.)
- Spoon pudding mixture into trifle bowl; top with remaining cupcake bottoms and any unused cupcake tops. Top with remaining COOL WHIP, gingerbread cookies and marshmallows.
Nutrition Facts : Calories 330, Fat 12 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 20 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 0.6807 g, Sugar 0 g, Protein 4 g
EGGNOG GINGERBREAD TRIFLE
Combining two of the holiday season's best flavors, this dessert is easy to make and a crowd pleaser! If you are feeling fancy, you can pipe your top layer of whipped cream on the trifle. Since I normally travel with this dessert and put a lid on it, I just spread a nice thick layer on top and then sprinkle with some chopped dried cranberries and crumbled gingerbread cookies.
Provided by Jen Graham
Categories Desserts Specialty Dessert Recipes Trifle Recipes
Time 8h50m
Yield 20
Number Of Ingredients 8
Steps:
- Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
- Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
- In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
- Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.
Nutrition Facts : Calories 268.9 calories, Carbohydrate 32.1 g, Cholesterol 55.1 mg, Fat 14.7 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 7.9 g, Sodium 270.3 mg, Sugar 12.6 g
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