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

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#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