(This giveaway has closed.)
I love Pampered Chef, as could be easily evidenced by sifting through my kitchen cabinets. It’s always been kind of a joke with our family that I should have been a Pampered Chef rep, because I own so many of the products they sell and have been known to “add to” an official rep’s presentation, during a party. 🙂 Having high quality tools when I work in the kitchen is as important as it is for my husband when he’s working on a project in the shop. I cook. It’s what I do. A large percentage of the time I spend “working” for my family is in the kitchen and getting those jobs done efficiently and well is important. Pampered Chef products have always helped me do that.
Now, I suppose it could be argued that no one NEEDS a trifle bowl. After all, even it’s name implies that it would indeed be insignificant, a mere trifle, in my pantry full of kitchen gadgets, containers and tools. However, after receiving this bowl to review and preparing one of the yummiest desserts to grace a holiday table inside of it, I knew I was going to have to start a campaign to change it’s name. This is no trifling matter. This bowl is in my kitchen to stay! I first consulted Merriam Webster on the subject of trifles and was somewhat deflated as I read, “an article or thing of very little value”. Perhaps definition number two would be better, “a matter, affair, or circumstance of trivial importance or significance”. Further perusal of the dictionary entry for trifle found me eight definitions deep before I could expel a sigh of relief, “a dessert usually consisting of custard and cake soaked in wine or liqueur, and jam, fruit, or the like”. Why this is not definition number one is beyond me and you will wonder the same thing when you have tasted this delicious dessert, but for the time being, I am satisfied that Pampered Chef won’t need to change the name of this lovely and useful kitchen tool. You’re going to love everything about it!
Pampered Chef’s Trifle Bowl holds 15 cups! This is NOT your grandma’s trifle bowl. It’s straight, transparent sides are just the beginning. It also has a flat bottom, unlike other brands, which prevents your creations from sinking in the center. One of my favorite features is the removable base. Lift this heavy and obviously high quality, glass bowl from its pedestal, snap on the tight-sealing plastic lid and you can store it neatly in the fridge until time for serving. Place it back on the pedestal and it becomes an elegant part of your beautiful tablescape.
I’ll be showing you this bowl in several different ways over the next few weeks, but I couldn’t wait to share with you how beautifully it showcased my Gingerbread Butterscotch Trifle. (That would be one of those “desserts usually consisting of custard and cake soaked in wine or liqueur, and jam, fruit, or the like”). I can only lay claim to this recipe in the sense that I altered it, and then, only accidentally, albeit a very happy accident. Well, I intended to alter part of it, since I wanted to make the cake from scratch, instead of a mix; but I didn’t intend to alter the pumpkin part. The original recipe was for Gingerbread Pumpkin Trifle and that is exactly what I intended to make. I accidentally didn’t. 🙂 This is the original recipe and I can tell you with great confidence that if you forget, in a moment of deep conversation, to add the pumpkin called for in THAT recipe, you will still love the dessert, and thus, the recipe I am sharing with you, here.
Gingerbread Butterscotch Trifle
- one gingerbread cake
- 3 small boxes (3 oz) of instant butterscotch pudding
- 5 cups of cold milk
- 1 tub of Cool Whip (8 oz size)
Gingerbread Cake Ingredients:
- 1 ¼ cup butter
- 2 cups white sugar
- ¼ cup orange marmalade
- ½ cup brown sugar
- ½ cup heavy cream
- ¼ cup water
- 3 cups King Arthur Unbleached all purpose flour
- 7 eggs
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons Ginger
- 2 teaspoon King Arthur’s Vietnamese Cinnamon
- ½ teaspoon Allspice
- ½ teaspoon Cloves
- ½ teaspoon Nutmeg
- ¼ teaspoon Mace
- 1 Tablespoon Orange zest
Cream butter and white sugar in a large mixing bowl or in the bowl of your stand mixer.
Add the eggs and beat until mixed.
Add brown sugar, marmalade, cream and water. Mix thoroughly.
Zest an orange. You will need about 1 Tablespoon. Be sure to zest only the rind of the orange. That’s where all the flavorful oils are. You don’t want any of the bitter, white pith underneath the rind.
Mix all the spices and orange zest. This smells so wonderful mixed together! I just tossed them all together in one of my Pampered Chef Easy Read Measuring cups.
Add flour, salt, baking powder, baking soda and spices mixture to your batter. Mix until dry ingredients are completely incorporated.
Pour the cake batter into a greased 9×13 pan and bake at 350° for 70-75 minutes. A toothpick inserted in the center will come out clean when the cake is done.
Whisk the butterscotch pudding mix and milk together in a large bowl. I used my Pampered Chef Batter Bowl. Pudding will thicken as you are whisking and set up within a couple of minutes.
Once the gingerbread cake has cooled, cut it into large cubes and arrange a layer of cubes in the bottom of your trifle bowl.
Add the first layer of butterscotch pudding, covering the cake chunks and using about 1/2 of the pudding.
Use about 1/2 of your tub of Cool Whip and spoon a layer over the pudding. Repeat the process with another layer of cake chunks, then more pudding and finally, the rest of the Cool Whip. I garnished the top with a few gingerbread cake crumbs.
Refrigerate until you are ready to serve.
This recipe is linked to Tasty Tuesday.
Are you ready to bake one of these for your own family? Are you anxious to try some of the other recipes and ideas I will demonstrate using Pampered Chef’s Trifle Bowl? Then you are definitely going to want a bowl of your own! You can click right over to Pampered Chef’s site and get your own beautiful multi-use Trifle Bowl for only $39.50 OR you can register to be the lucky Busy-at-Home reader who will win a Trifle Bowl that is generously being donated by Pampered Chef for another Homemade Holiday Giveaway!
You must be 18 or over and a resident of the U.S. to register. Deadline for entry is midnight (CST) Sunday, December 12. Winner will be selected by random drawing using random.org. Mandatory entry must be completed for any optional entries to be valid. Current Pampered Chef Consultants are not eligible to participate.
Visit Pampered Chef’s Online Catalog and leave a comment below telling me which of their products you would love to be using in your own kitchen.
Optional Alternate Entries:
- Like Pampered Chef on Facebook. Leave a comment below letting me know you did. Be sure to include your Facebook name, so I can find you in their fans list.
- Follow Busy-at-Home on Twitter. Leave a comment letting me know you’ve done it.
- Like Busy-at-Home on Facebook. Leave a comment letting me know you’ve done it.
- Follow Busy-at-Home on Google Friends Connect. Use the “Join” button in the right-hand toolbar. Leave a comment letting me know you’ve done it.
- Subscribe to the Busy-at-Home Newsletter with this link (or in the right-hand sidebar). You will receive an email confirmation with a link that must be clicked to confirm your subscription. Once you click the email link to confirm your subscription, leave me a comment to let me know you’ve done it.
- Post this giveaway on your Facebook page. I’m entered to win a beautiful Trifle Bowl from Pampered Chef and Busy-at-Home! Go check out the fabulous recipes and register to win! http://busy-at-home.com/gingerbread-butterscotch-trifle/ Leave a comment below with a link to your post.
- Tweet this giveaway (1x daily) : Enter to win a beautiful Trifle Bowl from Pampered Chef & @busyathome! Check out the fabulous recipes & register to win! http://ow.ly/3hjYO Leave a comment below with a link to your tweet.
I received a Trifle Bowl from Pampered Chef in order to conduct this review. No monetary compensation was received to write the review and a positive review was not required. As with all Busy-at-Home reviews, the views and opinions expressed are wholly my own.