During the holiday season, delights abound. Spending time with family (if yours is not so delightful, I feel sorry.) Shopping for the one you love. And of course, all the yummy food. In my family, a trifle is a staple on any dessert spread for a holiday gathering. We’re also big Friends fans, so the trifle incident has a special place in our hearts. So much so that the trifle bowl was one of the first items purchased from my wedding registry – by my brother. Typically, it’s a chocolate cake trifle with chocolate pudding, cool whip, and toffee bits. My Aunt Jane has been making this trifle for so long that this common dish has a special name in our family – White’s Delight, after her last name. Last year, when I introduced the Gingerbread Pumpkin trifle, it was like a whole new world of trifle had opened. Suddenly, no one can pick a favorite and it’s just imperative that we have both. I could go for rich chocolate anytime, but there’s something so different and delicious about the gingerbread one, which is less sweet and a little bit spicy. When my Aunt asked me to bring this to Christmas for a “trifle taste off“, I gladly obliged.
But this year, I wanted to take it one step further. So, I made my gingerbread cake from scratch, and I made some maple-glazed pecans for crunch.
You might still be wondering what I meant by a “taste-off”. My Aunt said we were going to “compete” and see which trifle was eaten more. The result? Well, let’s just say after everyone taking a bite here, a bit there, and repeating over and over… it was a tie