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 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

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.

EGGNOG GINGERBREAD TRIFLE

Steps:

• Prepare gingerbread cake mix and bake according to package directions (any size pan). Cool completely.
• Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding until the gingerbread cake is cool and you are ready to assemble the trifle.
• In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
• Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight. Sprinkle the top with the cranberries and cookie crumbs before serving.

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:

• 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 BUTTERSCOTCH TRIFLES

Steps:

• Preheat oven to 350°F. Lightly grease a 9" square baking pan. With a stand or hand mixer beat butter with Sugar In The Raw® and Stevia In The Raw® Bakers Bag 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 35-40 minutes or until toothpick inserted comes out clean. Cool completely and then cut into 1" cubes.
• To make butterscotch, melt butter in a small saucepan over medium heat. Add brown sugar, Stevia In The Raw® Bakers Bag, 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® Bakers Bag 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.

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.

THIS CHRISTMAS TRIFLE RECIPE IS THE ULTIMATE MAKE-AHEAD HOLIDAY DESSERT

Steps:

• Heat oven to 350°F. Prepare cake mix per package directions and pour into a 9-inch square baking pan. Bake per package instructions, then let cool completely.
• Meanwhile, in a 3-quart saucepan, combine cranberries, sugar, water, and cinnamon. Bring to a boil on high, then simmer until most of the berries burst, 6 to 8 minutes, stirring often and mashing berries against side of pan to break up. Transfer to a bowl; refrigerate until cold.
• In another bowl, beat cream just to soft peaks; set aside. In another bowl with the same beaters, beat cream cheese and sugar until smooth and creamy. Gradually beat in the whipped cream. Transfer to the fridge until ready to assemble.
• Assemble the trifle: Scoop 1 cup of cream and set aside. Slice cooled cake into 1/2-inch slabs. Layer cake onto the bottom of a trifle dish to cover. Top with a layer (about 1 cup) of berry compote and a layer of whipped cream. Repeat layers of cake, compote, and cream and until dish is almost full. Top with reserved whipped cream. Let trifle sit at least 4 hours.
• Garnish with sugared cranberries and 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!

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.

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.

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

HONEY GINGERBREAD TRIFLE

Steps:

• Preheat oven to 350°. Beat sour cream, honey, egg and oil until well blended. In another bowl, whisk together next 6 ingredients; gradually beat into sour cream mixture. Transfer to a greased 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pan 5 minutes. Remove to a wire rack to cool completely., Meanwhile, for the pudding layer, whisk milk and white chocolate pudding mix 2 minutes. Let stand until soft-set, about 5 minutes. Refrigerate. For the mousse layer, whisk milk and pumpkin spice pudding mix in another bowl for 2 minutes. Fold in whipped topping. Refrigerate., To assemble, cut cake into 1-in. cubes. In a 3-qt. trifle bowl or other glass serving dish, layer a third of the cake cubes, white chocolate pudding and pumpkin mousse. Repeat layers twice. Refrigerate, covered, 4 hours or overnight.

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.

PUMPKIN GINGERBREAD TRIFLE

Steps:

• Make gingerbread:
• Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
• Whisk together flour, baking soda, spices, and salt.
• Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
• Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.
• Make pumpkin mousse:
• Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
• Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
• Make whipped cream:
• Beat cream with sugar and vanilla using mixer until it holds soft peaks.
• Assemble trifle:
• Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.

GINGERBREAD TRIFLE

Steps:

• 1. Beat butter at medium speed of an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add egg and molasses, mixing well.
• 2. Combine flour and next 5 ingredients; add to butter mixture alternately with water, beginning and ending with flour mixture. Beat at low speed after each addition until blended. Pour batter into a greased 13" X 9" pan.
• 3. Bake at 350 degrees for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. (Forgot to take a pic; will add next time I make this)
• 4. For custard: Combine first 3 ingredients in a large heavy saucepan; whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir about 1/4 of hot mixture into egg yolks; add to remaining hot mixture, stirring constantly. Cook over medium heat, stirring constantly, 3 minutes. Remove from heat; add vanilla. Cool to room temperature. Assemble trifle, or cover and chill custard until ready for assembly. Yields: 5 cups.
• 5. Cut gingerbread into cubes. Arrange one-third of gingerbread cubes in a 3-quart trifle bowl; top with 1/3 of custard. Repeat layers twice, ending with custard. Cover and chill under ready to serve. Before serving, spread whipped topping over trifle. Sprinkle with chopped candy bars. Yield: 10 -12 servings.
• 6. A scoop of trifle for dessert.

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 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:

• 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!

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.