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Blogger Style: NYFW Fall 2018

NYFW has come and gone, though the beautiful street style looks continue to grace my Instagram feed, and I am loving it! I don't know how these bloggers do it...running from show to show, and add to that the parties, sponsor events, fittings, and meetings. Yet they still have time to churn out content for readers as well. Anyone who thinks blogging isn't a job knows absolutely nothing about blogging! These ladies are so inspiring, not just with their killer style, but with their self-made and much earned successes. Here are just a few of my faves and a snippet of the top looks from the concrete runway. Enjoy!





Aimee Song from Song of Style is my all-time fave. She has the best fashion week videos, and as you can see, is just so cool. I love that her style is always inspirational yet relatable. Song incorporates unique trends and top brands but styles them in a way that isn't too out there. She often has the most exquisite accessory details, as you can also see above, and i…

Easy Pumpkin Gingerbread Trifle


This trifle couldn't be easier. It is bursting with pumpkin and gingerbread flavors, perfect for a holiday dessert. You can make it ahead of time, which actually makes it taste even better, but it's so easy, you can also make it at the last minute.

All you need is:
  • pumpkin spice pudding
  • gingerbread cake mix
  • whipped cream

Jello pudding brand now makes an instant pumpkin spice pudding mix. Hallelujah! I also cheated by using an instant gingerbread cake/cookie mix. When you're mixing cake with cream or sauce, you can get away with a box mix. I made the whipped cream from scratch so I could make dairy-free whipped cream using coconut milk, but you can always get store-bought whipped cream if you want. Sprinkle the tops with cinnamon and nutmeg for a festive touch.

Simply layer the cake, then pudding, then whipped cream, then layer it all one more time. I put it in these little canning jars to make them easy to serve. Besides, they're cute! I used a round cookie cutter on the gingerbread cake.

These are the perfect dessert to add onto your holiday menu. They're so inexpensive, easy and delicious. And you can make them ahead of time.

*TIP: Refrigerate at least a day before serving. All the flavors blend and the pudding moistens the cake. Yum!




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Comments

  1. I have seen a lot of these rcipes in a jar and have not yeat tried one. Looks amazing. love for you to link this recipe on my new Recipe hop, Friday Food Frenzy. thanks
    http://www.stayingclosetohome.com/2012/09/friday-food-frenzy-hop-week-1.html

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  2. Pretty much any dessert that features pumpkin in it is good with me!

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  3. Oooh! I'm now in the mood for pumpkin pie! And the weather just cooled down, so I'm in the mood even more.

    Thanks Krisztina!

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  4. That sounds divine. Seriously, and coconut milk for whipped cream? I have to try that

    ReplyDelete

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