Skip to main content

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.

Comments

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

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

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

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

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

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa

Learning About Chablis, A Compelling Label, and Gougères #PureChablis #Winophiles #Sponsored

  This is a sponsored post written by me on behalf of  Chablis Wines   in conjunction with the  May 2021 Chablis  #Winophiles  event.  Complimentary wine was provided for this post  though no other compensation was received.  This page may contain affiliate links. Jill of L'Occasion is hosting the French Winophiles this month and we are turning our eyes towards the wines of Chablis. And Chablis Wines* graciously sponsored the event, sending sample to several members of our group. I will be sharing pairing for all of these soon. But I received my package at the final hour and only had time to explore one bottle so far. If you are reading this early enough, join in the live Twitter chat on Saturday, May 15th at 8am Pacific. Just follow the hashtags #Winophiles and #PureChablis. And be sure to add those to anything you tweet so we can see it. Here's what the #Winophiles crew is sharing about all things Chablis... Pinny at Chinese Food and Wine Pairing gives us All Things #PureCh