Gingerbread Trifle Food

GINGERBREAD TRIFLE

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.

GINGERBREAD TRIFLE

Steps:

• Make whipped cream. Combine heavy cream, sugar, vanilla and cinnamon in a large bowl. Beat on high until stiff peaks form.
• Crumble gingerbread into the bottom of a trifle dish. Pour 1/2 of the pudding mixture over the gingerbread. Drizzle caramel on top then add a layer of whipped topping. Line the sides of the trifle dish with whole gingerbread cookies. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingerbread cookies, if desired.
• Refrigerate for at least 3-4 hours or up to overnight.

GINGERBREAD TRIFLE

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.

GINGERBREAD AND LEMON CURD TRIFLE WITH BLACKBERRY SAUCE

Steps:

• Position rack in center of oven and preheat to 350 degrees F.
• Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
• To assemble:
• Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.
• Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.
• Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

GINGERBREAD BUTTERSCOTCH TRIFLE

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.

GINGERBREAD TRIFLE WITH CANDIED KUMQUATS AND WINE-POACHED CRANBERRIES

Steps:

• For candied kumquats:
• Stir sugar and 1 1/2 cups water in large saucepan over medium heat until sugar dissolves. Increase heat and bring to boil. Add kumquats; reduce heat to medium-low and simmer until soft mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.
• Before using, pour kumquat mixture through strainer; set kumquats aside for trifle. (Reserve syrup for another use.)
• For wine-poached cranberries :
• Stir wine and sugar in large saucepan over medium heat until sugar dissolves. Increase heat and boil wine mixture 5 minutes. Add cranberries and simmer until soft but still intact, about 5 minutes. Transfer mixture to medium bowl. Cool. Cover and chill until cold. DO AHEAD: Can be made 5 days ahead. Keep chilled.
• Before using, pour cranberry mixture through strainer; set cranberries aside for trifle. (Reserve syrup for another use.)
• For gingerbread cake:
• Combine stout and molasses in large saucepan. Bring to boil over medium-high heat, stirring occasionally. Remove from heat; stir in baking soda (mixture will foam up). Let stand until completely cool, about 1 hour.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Generously butter three 8-inch-diameter cake pans with 1 1/2-inch-high sides. Dust pans with flour; tap out excess. Whisk 2 cups flour and next 6 ingredients in large bowl to blend. Whisk eggs and both sugars in medium bowl to blend. Whisk oil, then stout mixture into egg mixture. Gradually whisk stout-egg mixture into flour mixture. Stir in fresh ginger. Divide batter among prepared pans (about 12/3 cups for each).
• Place 2 cake pans on top rack and 1 cake pan on bottom rack of oven. Bake until tester inserted into center of cakes comes out clean, reversing position of pans halfway through baking, about 28 minutes total. Cool cakes in pans on rack 15 minutes. Invert cakes onto racks; cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in plastic; store at room temperature.
• For mascarpone cheese:
• Using electric mixer, beat mascarpone in large bowl until smooth. Add all remaining ingredients and beat until peaks form and mixture is smooth (do not overbeat or mixture may curdle). Cover and chill up to 2 hours.
• Using serrated knife, cut each of 2 cakes in half horizontally for a total of 4 cake layers. (Reserve remaining cake for another use.) Trim 1 cake layer to 7-inch round. Place trimmed cake round in bottom of 7 3/4-inch-diameter, 43/4-inch-deep trifle dish. Scatter scant 1/2 cup drained kumquats in single layer over cake. Top with 11/3 cups mascarpone cream, spreading evenly to sides of dish. Sprinkle 1/2 cup drained cranberries over. Repeat 2 more times with cake layer, kumquats, mascarpone cream, and cranberries. Top with fourth cake layer. Spread 1 1/3 cups mascarpone cream over. Spoon remaining cream into pastry bag fitted with large star tip. Pipe rosettes of mascarpone cream around top edge of dish. Tent loosely with foil; chill at least 4 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled. Cover and chill remaining kumquats and cranberries separately.
• Scatter remaining kumquats and cranberries over center of trifle and serve.
• An Italian cream cheese; sold at many supermarkets and at Italian markets.

GINGERBREAD PUMPKIN TRIFLE

Steps:

• Make a gingerbread cake. Let cool.
• In an electric mixer, whip cream cheese until smooth. Add pumpkin, brown sugar (or coconut sugar), cinnamon and vanilla. Beat until well combined and smooth.
• In an electric mixer, whip your heavy whipping cream on high for about 5 minutes or until light and fluffy. Slowly add in the confectioner sugar.
• Reserve 3/4 cup of the cake crumbled. In a trifle bowl, crumble 1/2 of the cake, 1/2 of the pumpkin filling (can do two layers or three layers of the trifle depending on the size of the bowl) and 1/2 of the whipped topping. Repeat with the rest of the cake and the rest of the pumpkin pie filling. Add a layer of the remaining whipped cream on the top. Sprinkle the reserved cake crumbs and pecans on top. Chill until ready to serve.

GINGERBREAD TRIFLE!

Steps:

• Start by prepping your ingredients - I slice my ginger cake into 1-2cm thin slices, whip my cream with the icing sugar and ground ginger, and get everything else ready.
• I then layer my trifle!
• I use half of the ginger cake on the bottom.
• I then gently press half of the gingerbread biscuits in circles around the edge of the trifle bowl.
• I then layer on half of the custard, and half of the cream, and half of the caramel.
• Then, repeat the process.
• To decorate, I use sprinkles and gingerbread men crumbs!

GINGERBREAD TRIFLE

Steps:

• Chop the ginger cake into rough chunks about 3-5 cm in size and put them in the bottom of a large glass serving dish or trifle bowl. You don't need to be too precise here as the cake is going to be soaked in liquid eventually. As long as you have chunks not crumbs it will work. Drain the pineapple chunks, reserving the liquid, and scatter these on top of the cake. Finely chop the stem ginger and sprinkle over the cake and fruit.
• Spoon 3 tablespoons of the syrup from the jar of ginger over the fruit and cake, then pour over the gingerbread syrup or Malibu. You could also substitute some of the reserved juice from the pineapple can if you prefer a more fruity flavour. Don't overdo it though. You want moist, not slushy!
• Lay the gingerbread men around the sides of the bowl, face out. they will show through the custard to make a delightful centrepiece!
• Whisk the mascarpone with the brandy sauce until thickened and smooth, then pour over the cake and fruit, being careful not to dislodge the gingerbread men. Chill for 30-60 minutes.
• Mix the remaining ginger syrup from the jar, or some of the pineapple juice into the cream, and whip till you get soft peaks. Spoon this over the top of the trifle, sprinkle with any decoration you fancy (I used edible gold glitter but silver balls/stars would work, or even a little cinnamon!) and serve immediately.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Bake the gingerbread according to the package directions; cool completely.
• Meanwhile, prepare the pudding and set aside to cool.
• Stir the pumpkin pie filling, sugar, and cardamom into the pudding.
• Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl.
• Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping.
• Repeat with the remaining gingerbread, pudding, and whipped topping.
• Sprinkle of the top with crushed gingersnaps, if desired.
• Refrigerate overnight.
• Trifle can be layered in a punch bowl.

CHRISTMAS GINGERBREAD TRIFLE

Steps:

• Prepare cake mix according to package directions and bake using a 9-in. square baking pan. Cool completely on a wire rack. Cut into 1-in. cubes., In a large bowl, whisk milk, eggnog and pudding mix 2 minutes. Let stand 2 minutes or until soft-set., Arrange nine cookies around sides of a 4-qt. glass bowl, using a third of the cake cubes to stand cookies upright. Top with a third of the pudding and whipped topping. Repeat layers. Top with remaining cake, pudding and whipped topping. Refrigerate, covered, 4 hours or overnight., Just before serving, top with remaining cookies.

APPLE AND GINGERBREAD TRIFLE

Steps:

• Mix Flour, Baking Powder, Baking Soda, Ginger, and Allspice in bowl.
• In separate bowl, beat butter and 4 Tablspoons Sugar until smooth.
• In third bowl, Mix milk and Molasses together.
• Mix third bowl into the Butter Mixture and then FOLD combined mixture into the Flour Mixture.
• Pour into a pan (I use an 8" x 8" x 2") that is lined with Wax Paper.
• Bake in oven at 350 F for about 35- 40 minutes.
• Let stand for 5 minutes and remove the Gingerbread to a rack to cool.
• Peel, core and dice apples in small pieces.
• Put them into a pot with 4 Tablespoons of Sugar and 1/2 cup Water.
• COVER and cook for about 5 minutes.
• Remove lid and continue to stir continuously until mixture STARTS to thicken.
• WHIP Cream and 4 Tablespoons of Sugar until it forms Peaks.
• PLACE slices of Gingerbread, Applesauce on top and Whipped Cream on top of that in bowl and repeat in layers until bowl is full.
• NOTE: ROUNDED Glass Bowl makes lovely presentation!
• TOP with toasted nuts and CHILL for about an hour!
• ENJOY!

FRIENDS + FAMILY WILL LOVE THIS GINGERBREAD EGGNOG TRIFLE

Steps:

• Preheat oven to 325°F
• For the eggnog, in a small pot, bring the eggnog to a simmer over medium-high heat, stirring occasionally
• Meanwhile, whisk the eggs, cornstarch, and brown sugar in a small bowl
• Once the eggnog is simmering, pour about ⅓ into the egg mixture, whisking constantly, then whisk the warmed egg mixture into the pot
• Cook over medium-high heat, whisking constantly, until the custard comes to a full boil; it should be thick and shiny
• Strain the cooked eggnog custard through a fine-mesh sieve into a bowl or container, then press a sheet of plastic wrap directly onto the surface
• Place in the refrigerator to cool
• Once cool, stir with a rubber spatula or wooden spoon until smooth, then set aside until ready to assemble the trifle or transfer the eggnog custard to a decorated jar or container for your gift basket
• For the simple syrup, bring the ¼ cup water, the granulated sugar and vanilla to a boil
• If desired, stir in a few tablespoons of whiskey or rum
• Let cool to room temperature
• To assemble the trifle, cut the gingerbread loaf into 1-inch cubes
• Arrange in an even layer at the bottom of a glass trifle dish
• Sprinkle 2 to 3 tablespoons simple syrup over the gingerbread cubes
• Dollop half of the eggnog custard over the gingerbread, and smooth it out with a spatula
• Press a few gingerbread men up against the glass, standing them in the custard
• Scoop half of the whipped cream on top of the custard, and smooth it out
• Add a second even layer of gingerbread cubes, and top with more syrup
• Add the remaining custard and smooth it out, and top with the last of the whipped cream
• Use a spatula to shape the whipped cream into a dome and wipe the edge of the bowl clean
• Crumble any remaining gingerbread cubes and sprinkle on top of the whipped cream

LEMON, BLUEBERRY, AND GINGERBREAD TRIFLES

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 TRIFLE

Steps:

• Whip cold double cream, icing sugar and vanilla paste on a low to medium speed setting until the cream holds peaks. Chill in the fridge while you prepare the rest of the trifle elements.
• Combine the half the custard and Biscoff spread in a microwave safe bowl and heat for 30 second bursts until the Biscoff spread melts and you can easily stir the two together. Leave the rest of the custard plain.
• Slice the gingerbread cake into 2 cm (about an inch) cubes.
• Spoon a little of the whipped cream into a large trifle bowl (my trifle bowl has 3.5 litres capacity) and top with pieces of the gingerbread cake. Drizzle the cake with your choice of liqueur or syrup.
• Add a layer of the Biscoff custard and top with caramel syrup then repeat the layers adding cake, custard, cream and caramel, finishing with a layer of the whipped cream until you fill your trifle bowl.
• Decorate your trifle with Gingerbread Men or Gingerbread Christmas Trees (or even a mini Gingerbread House) just before serving and prepare to WOW everyone!

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Preheat oven to 350 degrees.
• Butter and flour a 10" springform pan.
• Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt in a bowl.
• Mix sugar with oil, juice, molasses, eggs and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture.
• Pour into prepared pan. Bake for 1 hour.
• Cool for 10 minutes, then remove from the pan and cool completely.
• Preheat oven to 325 degrees.
• Scald the half-and-half in a heavy saucepan (which means take it to the edge of boiling, then remove from heat).
• Beat eggs, sugar, molasses, cinnamon, ginger, nutmeg and salt. Mix in pumpkin and half-and-half. When it is smooth, put it in buttered baking dish, which you then put into a bain-marie: put dish into larger baking dish, and fill larger dish with hot water to about 1" below the rim of the custard dish. Bake for 50 minutes and start to check it. You want a set, firm custard, so that a knife inserted into the center comes out clean. Cool and refrigerate overnight.
• To make whipped cream, whip heavy cream with vanilla extract, then fold in crystallized ginger, and set aside.
• To assemble your trifle, spoon half the pumpkin custard into a trifle bowl and layer the gingerbread over that and then half the whipped cream. Do it again. Top the final layer of whipped cream with gingersnaps, or gingersnap crumbs, and if you like, drizzle with Calvados.

GINGERBREAD TRIFLE

Steps:

• *Prepare ahead: Prepare the gingerbread cake mix as instructed by the box. Bake in advance so the cake has time to cool.
• *Prepare ahead: Prepare the butterscotch pudding as instructed by the box. Store the pudding covered in the fridge until you are ready to make the trifle.
• Mix the pudding, pumpkin puree and vanilla together in a medium sized mixing bowl until well combined.
• In the bottom of a trifle dish, crumble up 1/3 of the gingerbread cake and break up some gingerbread cookies.
• Add a layer of the pudding mixture, then a layer of the whipped topping.
• Repeat those layers until you are at the top. The final layer should be whipped topping.
• Crumble some gingersnap cookies and sprinkle on the top for decoration.
• Store in the refrigerator until serving.

GINGERBREAD TRIFLE

Steps:

• Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
• Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
• Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
• Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.

GINGERBREAD TRIFLE

Steps:

• Prepare Gingerbread Cake. Cool completely. Cut 2/3 of the cake into 1/2-inch cubes (4 cups/1 l). (Reserve remaining Gingerbread Cake for snacking.) Drain pears, reserving 1/2 cup juice. Cut pears into 1/2-inch (1 1/2 cm) pieces. Mix pears, strawberries and reserved pear juice in medium bowl. Set aside.
• Pour half-and-half into large bowl. Add pudding mixes, ginger and cinnamon; beat with wire whisk 2 minutes or until well blended. Let stand 5 minutes. Gently stir in 2 cups of the whipped topping.
• Layer 1/2 of the gingerbread cubes, fruit mixture and pudding mixture in large serving bowl. Repeat layers. Top with the remaining 1 cup whipped topping. Cover.
• Refrigerate at least 1 hour or until ready to serve. Sprinkle with almonds just before serving. Store leftover dessert in refrigerator.

GINGERBREAD & PUMPKIN CREAM TRIFLE

Steps:

• Prepare and bake gingerbread cake according to package directions. Cool completely on a wire rack.
• Meanwhile, prepare pudding mix according to package directions. Stir in brown sugar and pie filling. Transfer to a bowl. Refrigerate, covered, 30 minutes.
• Cut or break gingerbread into 3/4-in. (2 cm) pieces. In 10 12-oz (350 mL) glasses or a 3-qt (2.85 L) trifle bowl, layer half of each of the following: cake, pumpkin mixture, and whipped topping. Repeat layers.
• Refrigerate, covered, 4 hours or overnight. Top as desired.