From Disaster a Dessert Triumph aka Hell Froze Over and I Made A Paula Deen Dessert

[blazedog]

My friend requested that I bring dessert to a dinner party and I wasn't feeling adventurous so I planned on making a Gingerbread Bundt Cake which I had made before to raves and which required no esoteric ingredients (i.e. everything was in the pantry.

The best laid plans --- the cake evidently puffed up, ran over and collapsed in the middle -- disaster. I just didn't have the heart or energy to make another cake and was considering my alternatives when I started to nibble on some of the crust -- oh yum -- the cake itself was delicious albeit a wreck.

Then my mind wandered to things made out of cake -- TRIFLE whereupon I googled and Paula Deen's Recipe for Pumpkin Gingerbread Trifle kept coming up -- I read the numerous rave reviews and decided to soldier on bravely and make the darn thing.

In a THOUSAND years, I wouldn't have something which was composed of cake, vanilla pudding from a box, pumpkin pie filling (NOT pumpkin puree) and COOL WHIP

Dashed out to the store and decided I didn't even have the energy for the 5 minute variety so opted for instant vanilla pudding and Kroger Brand "Cool Whip" -- hey it was on sale for $1.00 a tub

It couldn't have been simpler to put together and looked presentable -- I left off the top layer of Cool Whip since I had to transport it the next day -- dilemma since I couldn't contemplate arriving at a classy dinner party with a tub of Kroger's Cool Whip -- so I transfered the contents to a Tupperware so that it could pass as something non-chemical.

What a surprise when the dessert was a smash hit with all the jaded foodies It's been a long time since I have seen people taking seconds after an initial LARGE portion of dessert I will definitely keep this one in rotation for any kind of Thanksgiving/Christmas type of gathering -- much better than pumpkin pie (of which I am fond) -- very easy -- very good and feeds a good number of people -- all of whom thought it was beautiful and delicious.

There were variations which seemed interesting -- Heath type candies or pecans layers for crunch -- perhaps a liquer of some kind as flavoring.

I am sure that boxed gingerbread would be fine but I am also adding my recipe for Gingerbread Bundt Cake which is also quite tasty -- and well worth making on its own -- or as the base for the Trifle if you are feeling ambitious.

Pumpkin Gingerbread Trifle
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Recipe By: Paula Deen
Serving Size: 20

Ingredients:

2 (14-ounce) packages gingerbread mix
1 box (5.1-ounce) cook-and-serve vanilla pudding mix
1 can (30-ounce) pumpkin pie filling
1/2 cup packed brown sugar
1/3 teaspoon ground cardamom or cinnamon
1 (12-ounce) container frozen whipped topping
1/2 cup gingersnaps, optional

Directions:

Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar, and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of a large, pretty bowl. Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping. Repeat with the remaining gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.


Gingerbread Bundt Cake with Lemon Glaze
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Recipe By: Gourmet
Serving Size: 0

Ingredients:

For cake
1 1/2 cups firmly packed light brown sugar
2 1/2 cups all-purpose flour
2 1/2 tablespoons ground ginger
1 tablespoon cinnamon
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 sticks (1 1/4 cups) unsalted butter, softened
1/2 cup plain yogurt
3 large eggs
1 cup unsulfured molasses
For glaze
3/4 cup confectioners’ sugar
1/2 stick (1/4 cup) unsalted butter
2 tablespoons fresh lemon juice

Directions:

Make cake: Preheat oven to 350 degrees F. Grease a 3-quart Bundt pan
or 13- by 9-inch baking pan and dust with flour, knocking out excess flour.
Sift brown sugar into a bowl and whisk in flour, ginger, cinnamon, baking soda and salt. Add butter and yogurt and with an electric mixer beat on low speed until dry ingredients are moistened. Beat mixture on high speed 3 minutes.
In another bowl whisk together eggs and molasses until combined. Add egg mixture to flour mixture in 3 batches, beating on high speed 30 seconds after each addition.
Pour batter into pan and bake 1 hour and 15 minutes, or until a tester comes out clean. If using a Bundt pan, cool cake in pan on a rack 10 minutes and turn out onto rack to cool completely. If using 13- by 9-inch pan, cool cake completely in pan on a rack.
Make glaze when cake is cool: In a small saucepan simmer glaze ingredients, stirring occasionally, until reduced to about 1/2 cup. Cool glaze
to warm and brush over cooled cake.

Notes:

Notes:

Best of Gourmet 1996;
Featuring the Flavors of England, Ireland, & Scotland
From the Editors of Gourmet Magazine, © 1996, Condé Nast Books

[Beth]

Had to read this post with that title.

Both desserts sound good to me. I am not a fan of Cool Whip and such, but I will admit that you can put them into some quick desserts where things are mixed up and flavorful enough not to notice. But don't try to pass it off with jello and mayo! I shudder at that stuff.

How many requests did you get for the recipe?

[blazedog]

Had to read this post with that title.

Both desserts sound good to me. I am not a fan of Cool Whip and such, but I will admit that you can put them into some quick desserts where things are mixed up and flavorful enough not to notice. But don't try to pass it off with jello and mayo! I shudder at that stuff.

How many requests did you get for the recipe?

Luckily I am the designated hitter for desserts in this group since I like to bake so I am always looking for an occasion to bring it away since I certainly can't have the stuff shrieking my name from the kitchen.

No one asked for the recipe and I would have had had an extreme ethical dilemma especially regarding the Cool Whip (agree that in this kind of dessert the taste is hidden by the other strong flavors and I believe that one would have to play with real whipped cream to stabilize it) -- I am not sure heavy cream is more healthy than Cool Whip and I really am of the strong belief that what one eats once in awhile makes no difference -- but the long list of chemical ingredients on the Cool Whip was not appetizing.

Now my brain is trying to figure out WHAT could be made with mayo, Cool Whip and Jello -- I know there are those strange jelled salads that I come across in Junior League/community cookbooks or older cookbooks -- is that what you mean?

[misskitty100]

Sounds yummy! Glad it all worked out.

[testkitchen45]

I'm still reeling from seeing a post containing recipes from both Paula Deen and Gourmet.

(Now I'll quietly copy the recipes into MasterCook . . . )

Please, God, don't let anyone combine Cool Whip with mayo. Ever.



ETA: Any idea how to doctor canned pumpkin so that it can be subbed for the pumpkin-pie filling if desired?

[misskitty100]

Please, God, don't let anyone combine Cool Whip with mayo. Ever.

What is that about exactly?

Blazedog -- Too funny that you felt the need to disguise the Cool Whip by spooning it into the Tupperware. That cracks me up!!

[testkitchen45]

What is that about exactly?

Blazedog -- Too funny that you felt the need to disguise the Cool Whip by spooning it into the Tupperware. That cracks me up!!

I agree; thought it was hilarious that she was concealing the Cool Whip! (We're laughing with ya, Blaze, really--the whole story's great and I copied it into MCook with the recipe. Yes, I will try this recipe on a harried day! No tablescapes, though.)

Beth mentioned Cool Whip + mayo; that's where I got the idea. Ugh.

[blazedog]

I agree; thought it was hilarious that she was concealing the Cool Whip! (We're laughing with ya, Blaze, really--the whole story's great and I copied it into MCook with the recipe. Yes, I will try this recipe on a harried day! No tablescapes, though.)

Maybe if it had been REAL Cool Whip instead of the Kroger store brand

I did want to say that the dessert was really good -- much better than the sum of its chemical parts. I really like recipes that taste better than the effort -- and hate the converse -- those recipes that I slave over and which are meh in the end.

I would certainly make it again for the right occasion -- holiday gathering with lots of mouths.

[___Rhianna___]

Maybe if it had been REAL Cool Whip instead of the Kroger store brand

I was at a cooking demonstration a few years ago, and the instructor said that if you did resort to using "whipped topping" instead of the real thing, store brands--namely Kroger brand--actually taste better than Cool Whip. In her opinion the store brands had less of a distinctive, chemical-like taste to them. Same thing for pie crusts--store brands taste better than, say, Pillsbury.

Glad your dish turned out well. It sounds great.

[dorothyntototoo]

Welcome to the "Other Side". I try to judge recipes by their potential, not the author. And Paula's recipe contained NO butter, vs. 1-1/2 cups in the cake.

[blazedog]

Welcome to the "Other Side". I try to judge recipes by their potential, not the author. And Paula's recipe contained NO butter, vs. 1-1/2 cups in the cake.

It really wasn't the Paula Deen aspect (just threw that into the title) that would have made me pass on the recipe in normal circumstances -- It's the chemical nature of all the ingredients which is more Sandra Leeish -- and also I am more of a baker than an assembler in terms of desserts.

[Beth]

Now my brain is trying to figure out WHAT could be made with mayo, Cool Whip and Jello -- I know there are those strange jelled salads that I come across in Junior League/community cookbooks or older cookbooks -- is that what you mean?

Oh Yeah! Scary stuff in every shade!

[heavy hedonist]

Please, God, don't let anyone combine Cool Whip with mayo. Ever.

TOO LATE! It's been done, and by people you probably trust--

BH&G!!!
Just for the record, because it's hilarious, as this whole thread is, here from BH&G All-Time favorite Salad recipes Cookbook, circa 1978, is a not-even-gelatin salad using Cool-whip and Mayo, together.

FORGOTTEN FOUR-LAYER SALAD

1 head iceberg lettuce, torn
2 C thinly sliced cauliflowerets
2 C thinly sliced zucchini
1 small red onion, sliced and separated into rings
1/3 mayo or salad dressing
1/3 C creamy french salad dressing
1 Tbsp fresh lemon juice
1 Tbsp prepared horseradish
1 tsp worcestershire sauce
4-6 drops bottled hot pepper sauce
1/2 c frozen whipped dessert topping, thawed

In salad bowl, layer lettuce, caulflowerets, zucchini and onion. To make dressing, in mixing bowl stir together all remaining ingredients except whipped topping. Fold in whipped topping.
Spoon dressing over vegetables in bowl. Sprinkle with paprika, if desired. Cover and refrigerate 4-6 hours or overnight. Toss just before serving. makes 8 servings.


Blazedog, it's great that you were able to turn failure into triumph-- quick and creative thinking save the day!

[testkitchen45]

TOO LATE! It's been done, and by people you probably trust--

BH&G!!!
Just for the record, because it's hilarious, as this whole thread is, here from BH&G All-Time favorite Salad recipes Cookbook, circa 1978, is a not-even-gelatin salad using Cool-whip and Mayo, together.

FORGOTTEN FOUR-LAYER SALAD

1 head iceberg lettuce, torn
2 C thinly sliced cauliflowerets
2 C thinly sliced zucchini
1 small red onion, sliced and separated into rings
1/3 mayo or salad dressing
1/3 C creamy french salad dressing
1 Tbsp fresh lemon juice
1 Tbsp prepared horseradish
1 tsp worcestershire sauce
4-6 drops bottled hot pepper sauce
1/2 c frozen whipped dessert topping, thawed

In salad bowl, layer lettuce, caulflowerets, zucchini and onion. To make dressing, in mixing bowl stir together all remaining ingredients except whipped topping. Fold in whipped topping.
Spoon dressing over vegetables in bowl. Sprinkle with paprika, if desired. Cover and refrigerate 4-6 hours or overnight. Toss just before serving. makes 8 servings.


Blazedog, it's great that you were able to turn failure into triumph-- quick and creative thinking save the day!

Does the "toss just before serving" mean "toss the salad," or "toss your cookies"?

There's a good reason this salad was forgotten. Thanks for the laugh!

[HDgirl]

I've made that gingerbread trifle and did not like it at all. I didn't even use the cool whip and whipped my own.

I did make this over the holidays and it was amazing!

Gingerbread and Lemon Curd Trifle with Blackberry Sauce Recipe courtesy Bobby Flay

Gingerbread Cake:
Nonstick vegetable oil spray
3 cups all-purpose flour
2 tablespoons ground ginger
2 teaspoons baking soda
1 1/4 teaspoons ground cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
3 tablespoons minced crystallized ginger
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1 cup (packed) golden brown sugar
3 large eggs
1 cup molasses
1 cup boiling water
2 1/2 teaspoons grated lemon peel
Lemon Curd Filling, recipe follows
Blackberry Sauce, recipe follows


Position rack in center of oven and preheat to 350 degrees F.
Spray 1 half-sheet pan with nonstick cooking spray. Line bottom of pan with parchment paper; spray paper. Sift flour and next 6 ingredients into medium bowl. Mix in crystallized ginger. Using an electric mixer, beat butter in large bowl until fluffy. Beat in brown sugar. Beat in eggs, 1 at a time. Gradually beat in molasses, followed by 1 cup boiling water. Mix in grated lemon peel. Gradually mix in dry ingredients. Transfer batter to prepared pan. Bake until a tester inserted into the center of the cake comes out clean, about 20 to 25 minutes. Transfer to a rack to cool for 15 minutes. Run a knife around the pan sides. Turn out onto a rack and peel off paper. Cool and cut into 1-inch cubes.
To assemble:
Using a trifle bowl, start with an even layer of gingerbread cubes, top with 1/3 of the lemon curd mixture, and 1/3 of the blackberry sauce. Repeat 2 more times. Top with remaining whipped cream. Cover and refrigerate for at least 4 hours or overnight before serving.


Lemon Curd Filling:
2 (11-ounce) jars prepared lemon curd
2 cups heavy cream, sweetened with sugar and vanilla, beaten to soft peaks
Place lemon curd in a large bowl. Fold in half of the whipped cream until combined. Refrigerate if not using immediately. Reserve remaining whipped cream for the top of the trifle.

Blackberry Sauce:
2 pints fresh blackberries, or 1 bag frozen blackberries, thawed
1/4 cup sugar
Pinch salt
2 tablespoons framboise (raspberry liqueur)
1 tablespoon fresh squeezed lemon juice
Place blackberries, sugar, and salt in a medium saucepan and cook until the berries are soft and the sugar has melted. Transfer to a blender and blend until smooth. Pour through a strainer into a bowl. Stir in the framboise and lemon juice. Set aside until ready to use.

[schuh]

Great post, Blazedog!

I would have had a hard time at the party, trying not to confess to using those ingredients!

I'm gingerbread-ed out, but will remember that recipe for next year!