Lost in the Moment: Christmas

Monday, December 27, 2010

Christmas

This year was an "on" year for our family during Christmas. Unfortunately for me, the siblings now have old enough children that they all prefer to do Christmas morning at their own homes. This would leave me and the 'rents only. Don't get me wrong, I love my parents, but Christmas without kids is only so fun for so many years. But... this year my brother and his family are between homes (more specifically between countries) over the holidays so we had a few more bodies for Christmas morning!

But, before the awesome pics from Christmas morning, let me humor you with something totally awesome from Christmas Eve! Because of the "on" year, we had a big Christmas Eve dinner, complete with a crown roast, unique stuffing, delectable salads, mashed potatoes, and my dun... dun... dun... cherpumple.

Success!
Can you believe I finally pulled it off after a mere 3 tries?

Sadly, the two hours following my successful construction were spent eating dinner and chatting. During this time, the weight of the two top layers took out the bottom layer so you can only see the top two in the above picture. Regardless, it was totally awesome! Probably not worth the time, but awesome nevertheless!

I would maybe consider a "pumple" again in the future, but not all three layers.

For all you ambitious chefs our there that might possibly want to make this, or part of it, here is how you do it.

1. Bake frozen pies as directed on the box.

2. Let cool really long. For instance, put in the fridge over night. This avoids loosing the pie during the cake transfer. Trust me...

3. Mix the cake batter just as directed on the boxes. You can make a combination of any that you prefer.

4. Cover the bottom of a greased 9" round cake pan (extra high sides) with cake batter. Carefully transfer the cooled pie into the cake pan, without the tin of course, and pour a layer of cake batter over the top.