Monday, February 27, 2012

Time to get back into the swing of things!

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.  

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