Eggnog Trifle Trouble (Murder in the Mix #28) - Addison Moore Page 0,91
other side to warn me of their previous owner’s impending doom.
It's the dead of winter in Honey Hollow, and I’ve got jury duty. As if that wasn’t terrible enough, Carlotta is stirring up trouble with the mob again, and soon enough a member of the family ends up biting the big one. And you will never guess which ghost comes back to help me solve the crime this time… Something like this has never happened before, and I’m hoping it will never happen again. It’s cold outside, and so is the heart of the killer.
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Recipe
From the kitchen of the Cutie Pie Bakery and Cakery
Lottie’s Eggnog Trifle
Merry Christmas! It’s December in my world, and the bakery is busy filling more holiday orders than I can count. One of the desserts I’m selling out of quickly this year is my eggnog trifle. I’ve got the recipe for you below, and I hope you have a fun time with it! The best thing about trifle is that it’s put together in layers. Once you have all the pieces ready to go, it assembles pretty quickly and is ready to eat!
My sisters and Keelie have asked me to include a few cheats in the recipe, or as I like to call them, holiday fast passes. These are substitutes you can use if you’re running short on time. I hope your family enjoys the trifle as much as mine does! Happy holiday baking!
Ingredients
Gingerbread Cake:
⅓ cup sugar
½ cup butter
1 egg
1 cup dark molasses
2 ½ cups all purpose flour
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon vanilla extract
1 cup hot water
*Holiday fast pass = you can purchase a boxed gingerbread cake mix to speed things along.
Directions for Gingerbread Cake:
Preheat oven to 350°.
In a large mixing bowl, combine sugar and butter until creamy. Add the egg and beat into the mixture, then add molasses and vanilla extract.
In a medium bowl, combine flour, baking soda, cinnamon, cloves, ginger, and salt. Sift well then add to the butter mixture. Slowly add in hot water and mix well.
Add batter into a 9-inch square pan or any smaller cake pan you wish. (This will be broken up into pieces for the trifle later.)
Eggnog Custard Ingredients
Custard:
⅓ cup sugar
2 tablespoons cornstarch
1 ½ cups milk (not low fat)
2 eggs yolks, slightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
½ teaspoon ground nutmeg
*Holiday Fast Pass = 1 package of instant vanilla pudding (6 serving size or largest box). You can use two packages to make extra custard, but you will have reserves. Use a ratio of half milk to half eggnog. Or use milk only and add ½ teaspoon ground nutmeg.
Directions for Eggnog Custard:
In a saucepan, add in sugar, cornstarch, milk, egg yolks and combine. Stir continually over medium heat until mixture comes to a boil, then stir for one minute. Remove saucepan from heat and stir in butter, vanilla extract, and ground nutmeg. Let cool, then chill in the refrigerator until trifle is ready to assemble.
Gingerbread Cookies Ingredients
3 cups flour
¾ cup butter softened
¾ cup firmly packed dark brown sugar
½ cup molasses
1 egg
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 teaspoon baking soda
1 ½ teaspoon vanilla extract
*Holiday Fast Pass = You can purchase small to medium-size gingerbread cookies to adorn your trifle with.
In a large mixing bowl, blend flour, ginger, cinnamon, baking soda, nutmeg, and salt.
In another large bowl (or a mixer), cream butter and brown sugar with electric mixer until light and fluffy. Add molasses, egg, and vanilla to the creamy mixture and beat together well. Slowly add in flour mixture on low speed until well combined.
Roll or press dough out into a thick flat circle. Wrap in plastic wrap then refrigerate 4 hours or overnight.
Directions for Gingerbread Cookies:
Preheat oven to 350°.
*Use a medium-size cookie cutter (about 5 inches) to adorn the trifle with these tasty cookies later.
Dust a flat work surface with flour. Roll out dough ¼ of an inch. Cut as many gingerbread shapes as you can with the dough, reusing and rolling out scraps as needed. Set on a greased cookie sheet about an inch apart.
Bake 8 minutes or until golden brown and set aside to cool.
*Whipped cream Ingredients
1 pint heavy cream
2 tablespoons confectioners’ sugar
1 tablespoon water
1 teaspoon unflavored gelatin
*Holiday Fast Pass = 1 small tub of Cool Whip whipped topping found