Our two favorite things during the fall/winter season are football and decorating the Christmas tree. Both boys are finally big enough to help with the tree this year and I’m really looking forward to it. One of my favorite seasonal dishes to make is Gingerbread. My kids love it, Mike loves it, and I love it. It’s simple to make and has the best fall flavors.
My favorite holiday drink, hands down, is eggnog. Which is why I was really excited to see Coffee-mate‘s Eggnogg Latte flavor. Now I’m sure your asking yourself, how did we go from Gingerbread to Eggnog? Well, if you didn’t know, gingerbread and eggnog are best friends. They are. Just like Coffee-mate has been coffee’s perfect mate for over 50 years.. I just adore these flavors together. So now that I found this Coffee-mate I’m dreaming of eggnog flavored coffee with my gingerbread. Mmmm… So, today I’m showing you how to make an easy dessert (with the option to give it an adult twist) with these BFF flavors.
Now that I’ve tried the eggnog Coffee-mate, I’m eyeing the other seasonal flavors to get me in the holiday spirit and help make the season better. Oh the possibilities with Peppermint Mocha and Dark Chocolate Fudge flavors in addition to my lovely Eggnog Latte. These delicious seasonal flavors are only available through December so shake a tail feather and get them while you can! Coffee-mate’s more than 25 flavors are not only perfected to compliment coffee, but to bring out the best in it – just like in my recipe!
One Year Ago: Creamed Corn
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, melted
- 1/2 cup molasses
- 1/4 cup water
- 1 large egg
- 1 cup buttermilk*
- 3.9 ounce package Instant vanilla pudding mix
- 1 1/2 cups milk
- 1/2 cup Coffee-mate Eggnog Latte Flavor
- Whipped cream, for topping
- Ground nutmeg, for dusting
- Preheat oven to 350 degrees F. Butter and flour a 9" x 9" baking dish; set aside
- In a medium bowl, combine flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In a large bowl, beat together butter and molasses. Add dry ingredients; mix until just combined. Add water, buttermilk, and egg. Mix until well combined, scraping sides of bowl as needed.
- Pour batter into prepared baking dish. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for at least 15 minutes before slicing into 16 pieces.
- While gingerbread is baking, make pudding. In a medium bowl, add vanilla pudding mix, milk, and Coffee-mate. Whisk for 2 minutes. Cover pudding with plastic wrap, touching the surface of the pudding to prevent a skin from forming, and refrigerate until ready to serve.
- Break up 1 square of gingerbread and place in the bottom of an individual trifle dish. Top with 1/4 cup pudding. Break up another square of gingerbread and place on top of pudding. Add two tablespoons of pudding on top of gingerbread. Top with a dollop of whipped cream, and sprinkle with ground nutmeg. Serve immediately.
I was selected for this opportunity by Clever Girls Collective, however all content and opinions expressed here are my own.