GF Pumpkin and White Chocolate Trifle

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I made this two times recently. Once for a Halloween party and again for a Friendsgiving Hayley was attending.  Both times, it was a hit.

I am always looking for gluten-free desserts.  But, I have yet to find a trifle recipe.  So, what to do? Come up with your own.

And, with it being fall and all, I went with a pumpkin twist and made it more decadent by adding the white chocolate.

The beauty of a trifle is that it can be made days in advance.  Freeing up your time for something else!

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I used this pumpkin bread mix.  I made it according to package directions, using eggs, oil and canned pumpkin.IMG_7446.JPGIMG_7448.JPGIMG_7449.JPGIMG_7453.JPGIMG_7454.JPGIMG_7457.JPG

I doubled the recipe for the bread. I reserved for garnish 1/4 loaf of bread.fullsizeoutput_462e.jpegI then made this vanilla pudding according to directions.  I stirred in the package of white chocolate chips while pudding was still warm.  I allowed to cool completely.fullsizeoutput_462f.jpegfullsizeoutput_4630.jpegIMG_7468.JPGIMG_7475.JPG

I used this clear serving dish with tall sides so that I could layer the flavors.  IMG_7481.JPGWhile the pudding and bread was cooling, I whipped the cream. Stirring in powdered sugar and vanilla. I reserved for garnish  1/4 loaf of bread.IMG_7483.JPGIMG_7486.JPGI gently folded the cream into the pudding until incorporated.  Patience is the key!

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I used this clear serving dish with tall sides so that I could layer the flavors.  Then I began layering crumbled pumpkin bread and pudding mixture.IMG_7480IMG_7487fullsizeoutput_4631.jpegI covered with plastic wrap tightly and placed in the fridge.  When I was ready to serve, I topped with remaining crumbled pumpkin bread.

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Recipe:

2 boxes of Gluten-free pumpkin bread mix

3/4 cup of oil

4 eggs

1 can of pumpkin

2 cups cold whipping cream

1-5 ounce box cook and serve vanilla pudding

3 cups milk (lactose-free milk may be substituted) (other milks not recommended)

11 ounces white chocolate baking chips

1/2 cup powdered sugar

1 teaspoon vanilla paste or extract

Make pumpkin bread according package directions.  Allow to cool.

Prepare pudding according to directions and add chocolate chips, stirring until melted.  Allow pudding to cool completely.

Using a very cold bowl, beat whipping cream until stiff peaks form.  Beat in vanilla and powdered sugar.

Reserve 1/4 of a loaf of bread for garnishing.

Gently fold the whipped cream into the pudding until incorporated.

Using a serving dish with tall sides, layer crumbles of pumpkin bread and the pudding mixture.  Cover tightly with plastic wrap and store in refrigerator for no more than 3 days.

When ready to serve, top with pumpkin bread crumbles.

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Enjoy!

Bon appetit!

Toodle-oo,

Melanie

HNOTD:  Good News in America

Thanksgiving Timeline and Menu

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I sometimes get overwhelmed when hosting a big event.  And, I definitely consider Thanksgiving a big event.  I do better when I make myself a timeline as a guide.

So, I thought for my benefit and yours that I would share this year’s timeline plus give a few tips. Continue reading “Thanksgiving Timeline and Menu”

Holiday Gift Basket DIY

fullsizeoutput_461cWith the holidays coming up, we all love to send our friends and families boxes of fruit or cheese, nuts or  chocolates, or whatever.

But for those friends/families out of state, I thought it would be nice to send them a gift basket that you made instead.  And, to boot, how about one stuffed with items from your own home state?  Especially, with things they can’t get or know where to get where they live. Continue reading “Holiday Gift Basket DIY”