We were on vacation last week. We spent two fabulous days at the beach (I know, twice in less than 2 weeks. . . I am so spoiled!) and the rest at home. Having the husband at home was completely fabulous. He was on vacation. . . so was I. I didn't get very much done. We just spent some good quality time together and I did some weeding (one of those things that is really hard to do with the kids) and made a cake (a special vacation cake for the super amazing husband!).
Today. I am here. My house is in the process of getting back to normal. Reality. The husband back at work. Learning time with Ethan back in session. My many To-do lists are being made (and items checked off!). I even got up and went for a run this morning (boy, did that feel good!). I am still waiting for the forecasted scattered showers to begin. . . we'll see!
Last week, I was flipping through the pictures on my phone and realized that I never blogged about this amazing treat. I made this Gingerbread Trifle for Christmas Eve and it was delicious! I can't wait to make it again . . . maybe next year for Christmas? It combines two of my favorite winter flavors: gingerbread and pumpkin.
|taken with instagram|
I love my trifle bowl. It has been a great addition to the many baking and cooking gizmos and gadgets that sit on my shelves. I got this at Cost Plus World Market for only $15. Pampered Chef sells one for 40, but it has a lid and breaks down into two pieces. . . super nice. Right now, mine is full of lemons and is sitting looking pretty on my kitchen table.
When I made this trifle, I made the top picture at home and waited to finish it at Jon's brother's house. I didn't want to take any risks since it was already pretty full.
Isn't the finished product pretty? Admit it. . . you want to stick a spoon in there and eat some, right? But wait. . . it's just a picture on your computer screen. So, before you dig a hole in your computer screen, why don't you keep scrolling and read the recipe and make some. . . just a thought. I know it's almost spring and we're in the process of making lots of lemony goodness, but take a break. . . go pumpkin. Your taste buds will thank me.
Pumpkin Gingerbread Trifle
Source: Taste of Home
Gingerbread cake (2 boxes if you go the easy route, 1 13x9 if you make it from scratch. I made mine from scratch and can't honestly remember what recipe I used. It might be on my Pinterest board.
1 pkg. cook and serve vanilla pudding mix
3 cups milk (the recipe calls for 2%, I used whole)
1 (29 oz) can solid packed pumpkin
1/2 cup brown sugar
1 container of whipped topping.
:: Prepare Gingerbread. Cool completely.
:: Meanwhile, for pudding, in a large saucepan, combine pudding mix and milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; cool to room temperature. Combine pumpkin and brown sugar; stir into pudding.
:: In a trifle bowl, crumble gingerbread and press down. Layer with pumpkin mixture, cool whip and repeat. At the top, crumble some more gingerbread to make it look pretty.