The Freshman Cook: December 2011

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Today is the reveal for the December Improv Challenge! Our ingredients this month~Egg Nog and Cranberry. I came up with a recipe called Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis!. It is very yummy! But, of course, I do love everything in the recipe! I hope you do to!

Gingerbread Trifle with 

 Egg Nog Mousse and Cranberry Coulis!

Let’s make the gingerbread first!

(Gingerbread recipe adapted from The All American Dessert Book) 

2 2/3 cup Flour

1 1/4 teaspoon Baking Powder

1/2 teaspoon Baking Soda

Pinch Salt

2/3 cup Butter, softened

1 cup packed Light Brown Sugar

2 1/2 teaspoon Ground Ginger

1 3/4 teaspoon Ground Cinnamon

3/4 teaspoon Ground Allspice

1/2 teaspoon Ground Cloves

1 large Egg

2/3 cup Molasses

2/3 cup Buttermilk

 Spray a 9″ X 13″ baking pan with pan spray.

Preheat oven to 350 degrees.

In a separate bowl, mix together your flour, baking powder,

baking soda, and salt.

In your mixing bowl, add your butter,

brown sugar,

and spices. Beat on medium speed until fluffy.

 Add the molasses and egg.

Put the mixer on low speed,

and add half of the flour mix.

Beat in the buttermilk, and then the rest of the flour.

Mix well.

Pour cake mix into pan and bake for 35-40 minutes.

Check with a toothpick. 

Remove from oven and cool.

Set aside.

 Now let’s make the coulis!

12 oz Cranberries

1 cup Sugar

1 cup Water

Rinse cranberries.

Mix together the sugar and water.

Bring the mixture to a boil.

Boil for 5 minutes.

Add cranberries and let cook for 5 minutes.

Cranberries will pop and juice will release.

Drain through a sieve and set juice aside.

Let’s make the Egg Nog Mousse!

1 cup Egg Nog

1/2 cup Milk

1 cup Whipping Cream

4 oz Vanilla Pudding Mix

Sprinkle Nutmeg

Whisk the egg nog, milk, and vanilla pudding in a bowl.

Sprinkle with nutmeg. Refrigerate for 2 hours.

Make your whipped cream.

Pour the whipping cream into a mixing bowl.

It is not necessary to add sugar.

Whip on high until medium stiff peaks form.

Take the pudding mix out of the refrigerator.

Add half of the whipped cream to the mix and fold in.

Let’s put it all together!

Cut small pieces of the gingerbread.

I made small, individual trifles.

Place 4 pieces of gingerbread on the bottom 

of the trifle dish.

Top with a scoop of egg nog  mousse.

Place another layer of gingerbread on top.

Top with more egg nog mousse.

Top with a drop of whipped cream on the top.

Drizzle the cranberry coulis over the top of the mousse.


Merry Christmas! If you would like to be a part of the Improv Challenge,

visit Kristen at Frugal Antics of a Harried Homemaker.

We would love to have you! Check out what everyone else came up with!

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