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

Ingredients:

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. 

Directions

:: 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.