Christmas Magic: Inedible Gingerbread Cookies turn into Trifle

Last week, with the rest of my Christmas baking, I made a batch of gingerbread cookies that turned out awful.   They were much too strong tasting. My husband said they had a licorice taste to them, but I know it was just too much ginger, allspice, cinnamon and nutmeg. I had halved the recipe I found online for a gluten-free version of my favorite cookies, but half the amount of spices called for was still way too much. Half of the recipe still made a ton of cookies, especially when no one was eating them. Normally cookies disappear fast around here…

While wondering what to do with the inedible gingerbread cookies, I had a brainstorm and looked for a gingerbread trifle recipe online. Like the old adage, if life gives you lemons, make lemonade! I found a few recipes to guide me, and then modified them to include  ingredients I already had in the house…

After crumbling cookies in a glass bowl for the bottom layer, I added ice-cream for the second layer. I used a Chapman’s Premium Ice Cream named Holiday Twist, a delicious blend of mint and chocolate ice creams with candy cane chunks, available only at Christmas time.   More crumbled cookies made up the next layer, which was then topped off with whipped cream and then sprinkled with hot chocolate powder.  The hot chocolate powder was Presidents Choice holiday version, also containing mint flavor and chunks of candy cane.

The end result was not too bad, a little sweet for my tastes, but it disappeared faster than the cookies alone would have. The cookie layer was still quite gingery, but softened by the sweetness and creaminess of the other ingredients.  The hot chocolate powder made the top layer too gritty in texture; in retrospect I realized that I should have mixed the hot chocolate powder with hot milk or water first to dissolve the crystals to give the trifle a smoother texture…

 

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