Gingerbread Trifle

Add an easy gingerbread trifle recipe to your Christmas menu this year. The layered dessert is a true holiday favorite and makes a change from the classic English dessert usually prepared with cake, jello and sprinkles-topped whipped cream. Made with cake and pudding layers as well as vanilla and caramel flavours and an indulgent splash of brandyChristmas,  dessert fans will adore this delicious gingerbread trifle.

1 cake, gingerbread flavour, 9×13
4 Cups milk
2 Packages vanilla pudding mix, 8 Ounce packages
½ Cup caramel sauce
3 tablespoons brandy, liquor
¼ teaspoon salt
3 ½ Cups heavy cream
1 Cup marshmallow fluff
½ Cup 
1 Teaspoon 
1 Cup toffee bits, I used Heath Bits O Brickle
3 Tablespoons sprinkles, Gingerbread themed for garnish

• Slice the gingerbread cake into 1-inch pieces. Set aside.
• In a large mixing bowl mix together the milk and pudding mixes. 
• Whisk until smooth. Set aside
• In a small bowl mix together the caramel sauce and the brandy, whisk until combined.
• Using a stand mixer or an electric mixer whip the heavy cream, powdered sugar, marshmallow fluff, and vanilla to stiff peaks. 
• Fill a piping bag with a large open star tip with approximately 1 and 1/2 cups of the whipped cream. 
• Set in the fridge for later, keeping the remaining whipped cream on the counter as you will use it momentarily.
• Spoon a very thin layer of the pudding into the bottom of a 4 quart trifle dish.
• On top of the pudding layer a third of the gingerbread cake pieces.
• Drizzle a third of the caramel mixture on top of the gingerbread cake pieces in the trifle dish.
• Spoon a third of the whipped cream onto the top of the cake pieces.
• Sprinkle a third of the toffee pieces onto the whipped cream.
• Spoon a third of the remaining pudding mixture onto the top of the toffee and whipped cream.
• Continue layering until you have used all of the ingredients.
• Let the trifle sit for at least 2 hours, but up to 24 hours.
• When ready to serve, take the trifle and piping bag of whipped cream out of the refrigerator. 
• Pipe swirls of whipped cream around the outside edge of the trifle.
• Sprinkle the whipped cream with Christmas themed sprinkles.

Recipe: xoxoBella

Christmas White Chocolate Cheesecake

Amazing Christmas Cheesecake to make your Holiday season as delicious and magical as you imagine! Simple to make and deliciously creamy with a crumbly Gingerbread crust, white chocolate filling, and more!

For the Crust:

2 ½ cups Gingerbread cookies crumbs
6 tablespoons unsalted butter, melted
¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream
10 ounces white chocolate-chopped

For the red topping:

½ cup red Wilton candy melts
3 tablespoons heavy whipping cream

For the garnish:

½ cup crushed candy cane candies, optional
Green sprinkles, optional
Snowflakes, optional

• To make crusts: Finely crush the cookies in a food processor
• Press crumb mixture onto the bottom of prepared 9-inch springform pan by lightly greasing the edges of the pan with cooking spray
• Add melted butter, sugar and blend until it's all moistened
• Place in the freezer while you make the filling
• To make white chocolate cheesecake filling: Melt 10 ounces white chocolate 
• Set aside to cool
• In a medium bowl, mix cream cheese and sugar until smooth and creamy, set aside
• In separate bowl whip heavy cream until soft peaks form 
• Add vanilla extract and continue mixing until stiff peaks form
• Add cream cheese mixture into beaten heavy cream and mix on low speed just to combine
• Add melted chocolate and mix on low speed until well incorporated
• Spread white chocolate cheesecake filling into bottom of the crust
• Set in the fridge to firm
• When the cheesecake is set and cooled run a thin knife around the sides 
• Remove the springform pan sides
• To make topping: In a small bowl, place the red candy melts, set aside
• Heat the heavy whipping cream just until it begins to boil
• Pour over candy melts and whisk to melt
• Use a zipper lock bag with the end snipped off to drizzle some of melted red candy around the edges of the cheesecake
• Sprinkle the sides of the cheesecake with crushed candy cane candies, green sprinkles, snowflakes or other festive sprinkles if desired
• Serve

Recipe: Yummiest Food

Lemon Cranberry Scones

Cranberry with orange is the usual Christmas citrusy and zesty combination when you want an alternative to the sweet chocolate festive flavours. But if you like an added kick, lemon is the perfect pairing.

By adding lemon juice and lemon zest to the cranberries in the dough, as well as drizzling the lemon glaze on top, the whole thing is pretty tart.

Try stirring through some white chocolate chips for something a touch sweeter, or go for a vanilla glaze instead.

2 tbsp sugar
2 tbsp fresh lemon juice (divided)
1/2 cup low fat buttermilk
1/4 cup sugar
1 tbsp lemon zest
2 tsp vanilla extract
1 large egg
2 cups Ultra grain flour (or 1 cup white, 1 cup white whole wheat)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold cut into small pieces)
3/4 cup dried sweet cranberries or cherries

• Position rack in top third of oven; 
• Preheat oven to 375F°.
• Line baking sheet with parchment paper.
• Make glaze by combining 2 tbsp sugar and 1 tbsp lemon juice.
• Combine buttermilk, remaining lemon juice, sugar, lemon zest, vanilla, and egg in a medium bowl, stirring with a whisk.
• Combine flour, baking powder, salt, in a large bowl, stirring with a whisk.
• Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal.
• Gently fold in cranberries or cherries.
• Add buttermilk mixture, stirring just until moist. (dough will be sticky)
• Place dough onto a floured surface and knead lightly four times with floured hands.
• Form dough into an 8-inch circle onto baking sheet, about 3/4" thick. 
• Using a knife, cut dough into 10 wedges (do not cut all the way through).
• Brush lemon glaze over dough.
• Bake until golden, about 18-20 minutes, or until a tester comes out clean.
• Serve warm or room temperature.

Recipe: Skinny Taste

Copykat White Chocolate Mocha

This Copykat White Chocolate Mocha is one of the simplest coffee drinks to make and just as convenient, affordable and delicious as the coffee shop version.

2/3 - cup whole milk
1/2 cup white chocolate baking chips
1/2 cup freshly brewed strong coffee
whipped cream, garnish
cinnamon. garnish
white chocolate shavings, garnish

• Add milk and chocolate chips to saucepan or double boiler 
• Heat until the white chocolate chips are melted and milk is hot.
• While the chips are melting start the coffee.
• Pour about 1/4 cup of the milk mixture into a large coffee mug.
• Add about 1/2 cup hot coffee and more of the milk mixture until it reaches the top of the mug. 
• Make sure to save enough room for a dollop of whipped cream.
• If desired, garnish with a sprinkle of cinnamon, or chocolate shavings. 
• Makes enough for 2 small mugs or one large latte mug.

Recipe: Mommy's Kitchen

Eggnog Bread Pudding

This eggnog bread pudding is the quintessential holiday breakfast and dessert. Warmly spiced with notes of nutmeg, vanilla, and cinnamon, this delicious holiday recipe is tender thanks to a rich eggnog custard.

1 loaf stale challah or brioche bread, cut into 1-in / 2.5 cm pieces (1 lb, about 13-14 cups total)
6 cups / 1.4 l / 48 fl oz eggnog, at room temperature
6 large eggs, at room temperature
1/2 cup / 100 g / 3.5 oz white granulated sugar
2 tbsp vanilla extract
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt

• Preheat the oven to 350°F / 180°C / gas mark 4. 
• Grease a 13 in x 9 in / 33 cm x 23 cm baking dish with butter or cooking spray.
• Whisk in the eggs and gradually add the eggnog.
• To assemble bread pudding... place the bread cubes into the prepared baking dish. 
• Pour the custard over the bread cubes and gently toss to combine.
• Use a spoon or spatula to gently press down the bread, so it’s mostly covered and saturated. 
• Cover with foil and let sit for 30 minutes.
• Remove the foil and bake for about 45 to 55 minutes, until golden brown and puffed, and a knife inserted in the center comes out clean.
• Let the bread pudding stand 20 to 30 minutes before serving. 
• If desired, dust with powdered sugar and serve with eggnog sauce, vanilla bread pudding sauce, ice cream, and/or whipped cream. 
• Enjoy!

Recipe: Country Hill Cottage

Cranberry Chicken

A simple one-pan baked chicken... all the comfort with little work. And that’s what we have in this easy garlic rosemary chicken…except with an added festive twist using cranberries! The garlic, herbs, and tangy fresh cranberries bring a boldly aromatic and savory-sweet flavor you’ll love.

2 cups fresh cranberries
1/3 cup brown sugar
3 tablespoons white wine vinegar, divided
6 bone-in skin on chicken pieces (breasts and thighs)
6-8 garlic cloves, minced
1 1/2 tablespoons chopped fresh rosemary (or 1 1/2 teaspoons dried rosemary), plus rosemary sprigs for garnish
1 teaspoon sweet paprika
Kosher salt
Black pepper
1/3 cup extra virgin olive oil, plus more for searing the chicken
3 celery stalks, chopped
1 large yellow onion, chopped
1 lemon
1/2 cup chicken broth or water

• To make the sugared cranberries in a small bowl, combine the cranberries, brown sugar, and 1 tablespoon white wine vinegar. 
• Set aside to soften while you prepare the chicken.
• Pat the chicken pieces dry, then rub on both sides with the garlic, rosemary, paprika, and a good pinch of salt and pepper. 
• Make sure to lift the skin and push the seasoning underneath the skin.
• To a large baking dish add the olive oil, celery, onions, and remaining 2 Tbsp white wine vinegar. 
• Slice the lemon in half and squeeze in the juice
• Add both of the juiced lemon halves. 
• Add the chicken and work everything together with your hands
• Set aside to marinate just for 15 minutes or so.
• While your chicken marinates, preheat your oven to 425°F.
• Heat 1 Tbsp of olive oil in a large skillet over medium-high. 
• Add the marinated chicken, skin side down
• Cook until the skin releases from the pan and turns golden brown, about 5 minutes. 
• Flip and brown on the other side, about 3 minutes more. 
• Do this in batches to avoid overcrowding the pan, adding the seared chicken to the baking dish as you go.
• Top the chicken with the sugared cranberries and any juices from the pan
• Then pour in the broth or water. 
• Bake until the chicken is cooked through, 35 to 40 minutes.
• To serve garnish with a few rosemary sprigs
• Serve hot, spooning the juices and vegetables over top

Recipe: The Mediterranean Dish