Skip to main content

Billowy Gingerbread Trifles #BakingBloggers

By

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.
Labels:

Comments

  1. A Day in the Life on the FarmDecember 9, 2019 at 5:20 AM

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

    ReplyDelete
  2. Sidsel Munkholm - AuthorDecember 9, 2019 at 5:20 AM

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

    ReplyDelete
  3. RebekahDecember 9, 2019 at 7:35 AM

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

    ReplyDelete
  4. KarenDecember 9, 2019 at 2:55 PM

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

    ReplyDelete
  5. Chef MireilleDecember 13, 2019 at 9:48 AM

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

    ReplyDelete

Post a Comment

Popular posts from this blog

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

You're Invited: Take a (Virtual) Hawaiian Holiday with #FoodNFlix

By
Fall Break, Oahu, October 2017 For June, I am hosting  Food'N'Flix , the movie-watching, food-making group rallied by Heather of  All Roads Lead to the Kitchen . This week, my older son was supposed to graduate from high school and we were supposed to leave on a family vacation to the Big Island. But, as enter our eleventh week of being sheltered in place to flatten the curve of the coronavirus, all of our summer plans were canceled, including this long-planned graduation trip to Hawaii. Boo. I understand the need to self-isolate. And we are abiding by the social distancing guidelines put in place by our state. But, boo, nonetheless. Oahu, October 2017 So for this month's Food'N'Flix, I chose to open up the field and let all of the food bloggers take a (virtual) Hawaiian holiday.  My boys have been to Oahu several times with my parents in recent years as my dad grew up there and wanted to spend some time on the island with his grandsons. Ke...
5 comments
Read more