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21 December 2004 @ 06:20 pm
SQUEEEEEEE!!!!!!!!!!!!  
Truly, this is squee-worthy. New canon!! Next summer!!! Seems like forever right now, but I'm sure I will be even more excited by May or June. :D And even better, I hope to be hanging around reading and squeeing that weekend with some of you!

In other news, I am trying to decide whether or not I want to go do some shopping after work. I have a few more things to get, and of course, I left the list of books at home so I'm not going to Border's tonight - that'll be tomorrow. But I could get one shop out of the way tonight. And perhaps wrap some presents.

Everyone loved the pumpkin gingerbread trifle. Go fig. It's a good thing they liked it as the recipe made enough for a small army, so they'll be eating it until Thursday, muhahahaha... *imagines taking over the world with a mound of whipped cream, pumpkin, and gingerbread* There are worse fates, I think.
 
 
I feel: sillysilly
 
 
 
the natural anthemtocomfortyou on December 23rd, 2004 04:36 am (UTC)
Oh my GOD, pumpkin gingerbread trifle sounds so good. Would it be too much to ask for you to type up the recipe? I'm frothing as we speak. Happy Holidays!
Vicki: Xmashermorrine on December 23rd, 2004 05:37 am (UTC)
Actually, it's not my recipe - it's from the Food Network, so all I had to do is copy:

Pumpkin Gingerbread Trifle

2 (14-ounce) packages gingerbread mix
1 (5.1-ounce) package cook-and-serve vanilla pudding mix
1 (30-ounce) can pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

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.

The refrigerating overnight is KEY. What I did was make the gingerbread and pudding Sunday so they could cool, and then I put it together Monday evening. By the time I got done crumbling the gingerbread and mixing the pumpkin into the pudding, etc etc, I was sure it was going to be a disaster. But the overnight thing allowed the flavors to, I dunno, mingle properly and it really IS excellent. And this DOES make a ton, so either make it for a group or expect to have it for a week or so. :)) Hope you enjoy!
the natural anthemtocomfortyou on December 23rd, 2004 05:48 am (UTC)
Thank you so much!