Getting Results for Dinner-- Week of 11/30/20

This week’s recipes from CookingBride.com.

MONDAY

Gingerbread Trifles with Eggnog Flavored Whipped Cream

Ingredients

• 1 (14.5 ounce) gingerbread cake mix

For the whipped cream:

• 1 pint heavy whipping cream
• 2 tablespoons eggnog
• ¼ cup granulated sugar
• ¼ teaspoon cream of tartar
• Ground nutmeg, optional

Instructions

For the cake:

1. Grease two eight-inch round cake pans. Prepare and bake the cake mix according to package directions.
2. Allow the cake to cool completely. Tear the cake into bite-sized pieces. Store the cake in an airtight container until ready to use to keep the cake moist.

For the whipped cream

1. Combine whipped cream ingredients in a chilled metal or glass bowl.
2. Beat cream on medium-high until stiff peaks form, about 7-10 minutes.

To assemble the trifle:

1. Spread an single layer of cake on the bottom of a trifle bowl. Spread a layer of whipped cream over top.
2. Repeat layers, ending with a layer of whipped cream on top.
3. Sprinkle with nutmeg, if desired.

TUESDAY

Cranberry White Chocolate Bread Pudding

Ingredients

For the bread pudding:

• 1 cup heavy cream
• 1 cup milk
• 4 eggs slightly beaten
• 3/4 cup plus 2 tablespoons granulated sugar divided
• 1 12 oz. bag white chocolate chips
• 3/4 cup whole cranberry sauce not the jellied kind
• 10 cups torn crusty bread French bread works well

For the rum crème anglaise:

• 2 cups heavy cream
• 3/4 cups granulated sugar
• 1 teaspoon vanilla extract
• 2 egg yolks slightly beaten
• Rum or rum extract

Instructions

For the bread pudding:

1. Combine all the ingredients except the bread in a large mixing bowl. Whisk together thoroughly. Add bread and mix until bread is moist. Allow bread to soak for 1 hour, or up to 12 hours.
2. Preheat oven to 350 degrees.
3. Coat an 8 x 8 x 2 baking dish with non-stick cooking spray. Pour bread mixture into the pan. Sprinkle with the remaining 2 tablespoons of sugar. Bake for 1 -1 ½ hours until bread is golden on top and bread pudding is not water in the center.
4. Top with rum crème anglaise sauce.

For the rum crème anglaise:

1. Combine all ingredients except the egg yolks in a medium saucepan. Bring to a simmer. Cook until mixture reached 145 degrees when measure with a candy thermometer. Remove from heat.
2. Break egg yolks into a medium mixing bowl. SLOWLY whisk half of the hot crème mixture into the egg yolks, whisking constantly. Once eggs have been tempered, add the remaining crème mixture. Set crème anglaise aside to cool. Mixture will thicken as it cools.
3. Add rum or rum extract to taste.

WEDNESDAY

Coconut Cake with Raspberry Filling

Ingredients

• 1 package 18-1/4 ounces white cake mix
• 1/3 cup raspberry preserves
• 1 cup 8 ounces sour cream
• 1 cup sugar
• 1 1/2 cups flaked coconut divided
• 1 tub (8 ounces) frozen whipped topping thawed

Instructions

1. Prepare and bake cake mix according to package directions in two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
2. When cool, spread raspberry preserves over the top of one of the cake layers to within 1 inch of the edge. Place the second layer over the first.
3. For filling, combine sour cream and sugar in a large bowl. Stir in ¾ cup coconut. Fold in whipped topping. Spread frosting over the top and sides of the cake. Refrigerate cake for at least 4 hours, preferably overnight, to allow frosting to set. Sprinkle remaining ¾ cup of coconut over the top and sides of the cake.
   

THURSDAY

Eggnog Cookies with Buttercream Icing

Ingredients

For the cookies:

• 1-1/3 cups butter softened
• 1 cup packed brown sugar
• 4 egg yolks
• 2 tablespoons eggnog
• 1/2 teaspoon rum extract
• 3 cups all-purpose flour

For the icing:

• 4-1/2 cups confectioners' sugar
• 3/4 cup butter softened
• 1-1/2 teaspoons rum extract
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 2 to 3 tablespoons eggnog
• Additional ground nutmeg

Instructions

For the cookies:

1. In a large mixing bowl, beat together butter and brown sugar on medium to medium-high speed until fluffy.
2. Add egg yolks, one at a time. Beat until well incorporated, scraping the side of the bowl as needed.
3. Add eggnog and rum extract.
4. Add flour, one cup at a time, mixing well between each addition and scraping the sides of the bowl as needed.
5. Cover cookie dough with plastic wrap and refrigerate for at least two hours.
6. Preheat oven to 325 degrees.
7. Form dough into 1-inch balls. Place at least two inches apart on a greased cookie sheet.
8. Bake for 12-16 minutes or until the bottom of the cookies are brown.
9. Allow cookies to cool completely on a wire rack before icing.

For the icing:

1. In a large mixing bowl, beat sugar, butter, rum extract, nutmeg, and cinnamon at low speed, increasing to medium speed once the ingredients start to come together.
2. Gradually add eggnog until icing reaches desired consistency.
3. Spread icing over the tops of the cooked cookies.
4. Sprinkle with additional nutmeg if desired.
5. Let cookies stand until icing is set.
6. Store uneaten cookies in an airtight container.

FRIDAY

Tiramisu Chocolate Trifle with Coffee Caramel Ganache

Ingredients

• 1/2 cup sugar
• 2 tablespoons water
• 2 tablespoons light corn syrup
• 1/2 teaspoon kosher salt
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 1/4 teaspoon instant coffee granules divided
• 3/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1/2 teaspoon vanilla extract

Cheese mixture:

• 8 ounces mascarpone cheese or whipped cream cheese softened
• 2 tablespoons sugar
• 2 tablespoons marsala wine
• 1/2 teaspoon instant coffee granules
• 1 package 7 oz. ladyfinger cookies, torn into bite-sized pieces
• 1/4 cup pine nuts – toasted
• Whipped cream optional

Instructions

1. In a medium bowl, combine milk chocolate and semisweet chips with 1/4 teaspoon of coffee granules. Set aside.
2. In a medium saucepan, combine sugar, water, corn syrup and kosher salt. Heat mixture until sugar dissolves, about 3-5 minutes. Increase the heat to medium high. Boil mixture, stirring frequently, until it turns to a dark amber color, about six minutes total.
3. Whisk cream and butter into caramel (don’t be alarmed as it will bubble rapidly) until butter is melted and mixture returns to a boil.
4. Pour caramel over chocolate mixture and do not stir. Let sit for one minute. Whisk in vanilla. Allow ganache to cool to room temperature, stirring occasionally.
5. In the meantime, whisk mascarpone or cream cheese, sugar, Marsala, and instant coffee in a bowl until smooth.
6. In a trifle dish or tall glass, layer ganache, cheese, ladyfingers, and pine nuts. Repeat layering, then drizzle with additional ganache and a dollop of whipped cream.