2008 was a big year, and a stressful one. Aside from everything happening in the world right now, personally there was a lot for me. I changed jobs for what feels like the umpteenth time since I finished my Masters, and this time I finally landed in my dream position. Adam and I had our first wedding anniversary and our first full year of home ownership, the latter being much more stressful in the current economic climate. But at the end of the year I have to say I’ve accomplished a lot and am still having a great time every day.
Archive: December 2008
I’ve been baking holiday treats for my neighbors for years now. Since we moved into our house last year I’ve been making brownies and chocolate chip cookie bars for everyone. They’re easy and almost everyone likes one or the other. When we lived in our apartment in Hoboken I would make shaped sugar cookies, but frankly I just haven’t had that kind of time the past couple of years.
This insane dessert was published in the December 2006 issue of Martha Stewart Living, and I have made it for Christmas every year since. This year, the third year, I made it over the weekend when we had my whole family over for a delayed Christmas celebration. After making a turkey with all the fixings for a quiet Christmas dinner with just Adam and me, I didn’t have the steam left to also make this trifle for dessert. Plus there’s only so much 2 people can eat, even in the Reeve household. So I made it for the weekend.
Beware that this dessert is time consuming to make, but so worth it. It is always a hit, and I just plan to make the components the day before I’m going to serve them. This year I skipped the whipped cream for Sunday dinner, but I may whip some up for the leftovers.
Triple-Chocolate Peppermint Trifle
Serves 10 to 12
FOR THE CAKE
* Vegetable oil cooking spray
* 1/2 cup whole milk
* 2 tablespoons usalted butter
* 3/4 cup all-purpose flour
* 1/4 cup unsweetened Dutch-process cocoa powder
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 large eggs, room temperature
* 3/4 cup granulated sugar
* 1 1/2 teaspoons pure vanilla extract
* FOR THE SYRUP
* 1/4 cup granulated sugar
* 1/3 cup chocolate flavored liquor, such as Godiva
* FOR THE MOUSSE
* 2 1/2 cups heavy cream
* 12 ounces white chocolate, finely chopped
* 1/2 cup coarsely chopped peppermint candies or candy canes
* FOR THE PUDDING
* 8 ounces milk chocolate, finely chopped
* 2 cups heavy cream
* 3 large egg yolks, room temperature
* FOR SERVING
* 1 1/2 cups heavy cream
* 1/4 cup confectioners’ sugar
* 1/4 cup coarsely chopped peppermint candies or candy canes
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I made a few aprons this year, including a matching pair for my stepmother-in-law Joyce and her mother Rose. Rose lives with my in-laws in England, and she is 95-years-old and about 4′ tall. It is nearly impossible to find things that fit her, so after I made the apron I’m modeling in this photo for Joyce, I shrunk all my measurements down to about 80% of the original and made a Rose-sized version with her name on it, too. I was racing to get these finished and shipped off in time for Christmas, so I didn’t take enough photos of the finished pair. And I didn’t get them shipped off in time for Christmas, I’m still waiting for these to land on the shores of the UK. I included some kitchen goodies with Joyce’s apron, and we also gave her a copy of James Beard’s Fireside Cookbook-Amazon delivered that in time for Christmas. But I’m hoping these two ladies will enjoy their matching aprons, I love this color combination.
