Sunday, December 8, 2019

Billowy Gingerbread Trifles #BakingBloggers


We don't live where it snows. And we definitely fall in the 'wimpy central Californian' category. Our optimal temperature range is about 55 degrees F on the low end and 75 degrees F on the high side. But we love to visit and play in the snow! So, I put on my thinking cap when Sue of Palatable Pastime encouraged the #BakingBloggers: "It's beginning to look a lot like wintry recipes. Let's bake up something white for snow day fun."


Here's the Baking Bloggers' Snowy List

Billowy Gingerbread Trifles

So, for this event, I opted to go with one of my favorite wintery desserts - gingerbread! - and topped it with a dollop of unsweetened whipped cream akin to a billowy puff of freshly fallen powder on the mountain. You can make your gingerbread in any shape you want, since you'll be slicing it up anyway. I used my mini bundt pans.

Ingredients serves 8

Gingerbread
  • 2 C flour
  • 2 t baking powder
  • 1/2 C organic dark brown sugar
  • 1/3 C molasses
  • 3/4 C milk
  • 2 eggs
  • 1 t ground cloves
  • 1 t cinnamon
  • 1 t ground ginger
  • 1 t ground cardamom
  • 1 t ground all-spice
  • 1/2 t freshly grated nutmeg
  • 2 T candied ginger, chopped (optional)

For Serving

  • lemon curd (store-bought or here's one of my versions)
  • whipped cream
  • Also needed: serving glasses


Procedure

Gingerbread
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients - through the spices - into a smooth paste. Fold in the candied ginger pieces, if using. Lightly coat your baking dish with butter and fill with the batter. Bake for about 1 hour - until a toothpick comes out of the center clean. When cool enough to handle, unmold and slice into pieces that fit into your serving glasses. Set aside.


For Serving
Place a dollop of whipped cream at the bottom of your serving glasses. Lay gingerbread slices on top of. Spoon in some lemon curd. Repeat until your glasses are full.



You can cover and refrigerate if not serving immediately. To finish, add a final spoonful of billowy whipped cream and one more piece of gingerbread.

5 comments:

  1. Trifles are always fun and a great way to use up leftover cakes.

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  2. You just gave me a great idea, love using gingerbread as a trifle.

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  3. These sound lovely!! Individual serving dishes are always so pretty - and I love the sound of that lemon curd mixed in.

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  4. It sounds wonderful, and lemon and gingerbread are so good together.

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  5. I love the flavor lemon curd brings to desserts.These must have tasted amazing!

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