The children were all up today earlier than I was. It must be the anticipation and excitement as tomorrow is Christmas Eve. I remember when I was little my stomach almost hurt on Christmas Eve because of the excitement and my appetite was not at it’s best. Christmas is a time of memories of times spent together as a family and of making new memories for our little ones. On Thanksgiving I called my Grampa Jim and Gramma Darlene. I know that they have gathered pictures and studied the family history on both sides. Grampa has been sending me some photos along with some of their stories. In 2015, I would like to share some of these photos and stories with you along with recipes that have been an inspiration.
I remember Great Grandma Aggie as a smiling white-haired lady with a quick wit. I remember sampling white chocolate truffles in her little apartment as a little girl around Christmas time, and if I remember correctly she preferred white chocolate. From the left is my great uncle Reino, great aunt Ellen, my grandfather Jim and my great aunt Margaret. This is what reading a storybook looks like in our house as well. Everyone likes to listen to the storybooks, even the babies. Some things never change.
I have been in a time pinch lately even though I have made the effort to take everything extra off the calendar. Not everything can be taken off the calendar as there are always doctor and dentist appointments and events at the schools that are important for both children and parents. The children had their last day of school this past Saturday. Two of them had Christmas church with their whole school and one had a Christmas program at school. We divided the parents and kids as we had to be in two different destinations at 8.30 am. But now we have slipped into our vacation schedule with no effort. We stay up a little later doing things together. Yesterday the kids decorated the tree. It might not look like something from an interior design magazine as the kids had been making ornaments at home and school during the past few weeks, but it has been decorated with love.
Our dessert for our Christmas Eve dinner had been lacking inspiration. Due to the time pinch, it had to simple yet delicious and preferably something that could be done before hand to make things more relaxed on Christmas Eve. I happened upon this recipe on a Finnish blog called Heavenly bakings. It was the perfect recipe for my situation. as it couldn’t be easier and the result was both spectacular and not overly sweet. The traditional Finnish Christmas dinner with the carrot, rutabega, beetroot and potato casserole is quite heavy and so having a little slice of homemade gingerbread icecream seemed inviting.
4 dl/1.7 c heavy whipping cream
1 can (397 g/304 mk) sweetened condensed milk
8 small gingerbread to be placed on the bottom of the bundt pan
16 cookies roughly chopped/crushed, divided into two (8 cookies make about a generous 1 dl / 1/2 c of cookie crumbs)
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
7 smaller cookies for garnish on the sides
Using cling film, line the small bundt pan and place the small gingerbread cookies on the bottom of the pan. Whip the cream until thick and fold in the sweetened condensed milk along with the cinnamon, cloves and ginger. Mix in half of the cookies crumbs setting the other half aside.
Spoon the cream mixture into the bundt pan until about 1/3 full. Next add one half of the cookie crumbs that had been set aside. Spoon in more of the cream mixture and then sprinkle the rest of the cookies crumbs. Add the rest of the cream mixture and stick the last cookies along the side in a vertical position.
Place in the freezer for several hours or overnight. Before serving flip over onto a serving plate and remove cling film. Drizzle with caramel sauce.