If you aren’t sick of pumpkin yet, it is your lucky day! If you are sick of pumpkin, never fear, you will soon be sick of peppermint. I’m planning a “12 Days of Christmas” and can’t seem to get away from the peppermint. ‘Tis the season!
But one last pumpkin post. Yes, it is technically after Thanksgiving and we are supposed to have moved on from said pumpkin. In my defense, I had these made long before Turkey Day, but in true holiday fashion, was just too darned busy to sit down and actually write. Somehow the week before Thanksgiving I had more commitments lined up than I cared for. Too often the holiday season blurs by us without being able to sit back and enjoy the finer things.
The previous post was all about pumpkin bread. That recipe made two loaves, which I would have gladly eaten every last bite, but really don’t have the budget to go out and buy all new clothes in the next size up. And, as previously mentioned, I was hosting a bunch of ladies for our November social. I was in charge of the bread and dessert, everyone else brought the soup. Since the week was already beyond busy, I needed something quick, easy, and tasty. Cute didn’t hurt either. Enter the Mini Pumpkin Trifle.
I’ve found that when you get a bunch of women together, they don’t eat much. Well, dessert anyhow. Even though you know that we all want to devour dessert. Or is that just me? If so, I’m ok with that. I like my dessert. But for this occasion I kept it small and easy to eat.
It started as just some pumpkin bread with a little whip cream on top. But no, I had to add more to my week. I thought it needed some color. What goes great with pumpkin? Cranberry sauce of course. But then I worried there was no texture. It needed a crunch. And what goes with cranberry and pumpkin? Ginger shortbread. And that is my life, adding more to my schedule than I probably need to. But hey, that’s what women do best, right? Right.
And look at how cute they turned out! I’m not sure if I was more excited to eat the dessert or use the dishes. Complete with mini spoons!
While this dessert has four components, it doesn’t need all four, and each part is very easy and can be made ahead of time. The first is the pumpkin bread from the previous post. I kept one loaf out, froze the other and then thawed it out on the counter. Tasted just as fresh as day one.
The next part is cranberry sauce. This is the same cranberry sauce I use at Thanksgiving every year. I left out the cornstarch and instead smashed the cranberries which thickened the sauce. It can be made two days in advance. Maybe more but I’ve never tried!
I took a shortbread cookie from Martha Stewart. The recipe calls for cutting out the shortbread into shapes, and since I just wanted small slices of shortbread, I knew this would work great. I added ginger until the taste was right.
And the whip cream – insanely easy. I wanted to use Mascarpone, but had some cream cheese leftover from something (who knows what, that seems like an eternity ago!). Either would work great.
So there you have it. Four recipes all combined into one great little dessert. Assemble however you see fit. Since my dishes were so tiny, I just did one layer of each, but if you have bigger bowls more layers would be great. I assembled several hours before my event and chilled. The less you need to do before guests arrive, the better.
Yield: Depends on your serving size. Will make around 20 small dishes.
One Year Ago: Pumpkin Brioche & French Toast
Adapted from Emeril (bam!)
- 2 cups cranberries (fresh or frozen)
- Juice and zest of 1 orange (fine zest)
- 1/4 cup Port (any sweet wine will work, in a pinch you could use cranberry juice but hold back on the sugar if it is sweetened)
- 1/2 cup sugar (add more later if desired)
- 1 tsp cinnamon
Add all ingredients to pan and bring to boil. Reduce to simmer and smash cranberries. Sauce will thicken. Let cool and chill for later use.
Adapted from Martha Stewart
*Note: the original recipe calls for cranberries in the cookie. You could probably skip the sauce and just make these cookies as is and it would still be great I’m sure. The ginger was very subtle, so if you like a stronger ginger taste, add more. Best if made at least one day in advance.
- 1 cup (2 sticks) unsalted butter, room temperature
- 3/4 cup sifted confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 2 cups sifted all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 tsp ground ginger
1. Preheat oven to 325F. Butter an 8×8 (or 9×9) baking pan and then line with parchment overhanging.
2. Cream butter, sugar and vanilla in mixer about three minutes. You want light and fluffy, but not too light and fluffy.
3.In a separate bowl whisk together the flour, salt, and ginger. Add to butter mixture and mix until dough ball forms. Press into prepared pan.
4. Bake until slightly golden on edges, about 20 minutes. Let cool and cut.
- 1 cup chilled whipping cream
- 6 tablespoons mascarpone cheese or cream cheese (cream cheese should be at room temp, but not mascarpone)
- 2 tablespoons sugar
- 1/4 teaspoon vanilla extract