gingerbread

Maple Gingerbread Syrup & Latte

By in Beverages, Christmas, Condiments, Warm No Comments Tags: , , , , , ,

gingerbread latte

I got this idea of making a processed-sugar-free simple syrup, for our beverages, out of pure necessity. We’ve been sick more often this year then any I can remember, which I’m crediting to the fact that Max started going to playschool. And, every time we get sick it seems to be when we’re not being as careful about what we eat – less probiotics, more processed sugar, etc. So in my need for the occasional coffee to get through a sleep deprived day, and the fact that I don’t really like coffee without some sort of sweetener + flavour booster, and also the fact that a girl just has to unwind with a latte once in a while, I decided to create a different kind of flavoured simple syrup. One with all the spices of gingerbread and the sweetness of maple syrup. A.K.A. Christmas in a mug.

You can use this syrup to flavour and sweeten whatever kind of drink you like, hot chocolate, iced coffee, mochas – you name it! I’ve included a recipe for how I turn it into a gingerbread latte. I add whipped cream for special days but enjoy it just as much without for a midweek pick-me-up. Lucky for you, it’s almost the weekend so you deserve a dollop or two. ;) Happy Friday!

Maple Gingerbread Syrup

  • 1/2 cup water
  • 1/2 cup real maple syrup
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1 teaspoon molasses

Stir together all ingredients in a small saucepan. Bring to a simmer. Simmer gently for 10 minutes or until thickened slightly. Use immediately or allow to cool before storing, covered, the fridge. Stir or shake before using.

Makes: 2/3 cup

Gingerbread Latte

Feel free to fiddle with the amounts to make it perfect just for you.

  • 1/2 cup milk (or milk alternative)
  • 1.5 tablespoons maple gingerbread syrup
  • 2 fl. oz (1/4 cup) espresso or very strong coffee
  • nutmeg, optional

Place milk and syrup in a small saucepan. Whisk over medium heat until steaming. Pour coffee into mug, top with milk mixture. Serve immediately or top with whipped cream and a sprinkling of nutmeg, if desired.

Serves: 1

Latte adapted from allrecipes. Syrup adapted from Annie’s Eats.

Gingerbread Playdough

By in Christmas, Kids 2 Comments Tags: , , , ,

gingerbread play dough

I first made this playdough last spring. I’ve been waiting and waiting until Christmas to share it with you. While we make it all year long it is especially wonderful at Christmas. It’s a great distraction for the kids when you want to get some baking done by yourself. The kids can feel like they’re participating and you can do your own thing. It also makes great homemade gifts for classmates or cousins.

When my kids play with this, the whole house smells like cinnamon and spice. My hubby will come home and think I’ve been baking something wonderful when really the kids have just been playing with playdough. A disappointment to him but at least the house smells nice and the kids have been happily entertained. :)

I figured since it’s a recipe I could share it on a food blog. Plus, technically it is edible. Disgusting and salty, but edible. ;)

Gingerbread Playdough

Stored properly this dough should stay supple for a couple of months.

  • 1 cup all-purpose flourx
  • 1/2 cup salt
  • 2 teaspoons cream of tartar
  • 1 tablespoon ground cinnamon
  • 2 teaspoon ground ginger
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cloves
  • 2 tablespoons canola oil
  • 1 cup water

Mix together flour, salt, cream of tartar, and spices in a medium-sized pot. Stir in the oil and water until evenly mixed (will be thick). Place pot over medium-low heat, cook and beat with a wooden spoon, until the mixture is playdough consistency. Remove from pot (Careful, it’s hot!) and knead with your hands until smooth. Store in an airtight container.

Makes approximately: 2 cups

Adapted from The Sweet Adventures of Sugarbelle.

Gingerbread Granola

By in Breakfast, Christmas 13 Comments Tags: , , , ,

Gingerbread Granola

Merry Christmas!! It”s less than a month away so I can officially say that now right? I”ve been holding off because I know so many of you had Thanksgiving to celebrate yet.

I think Canadians tend to start celebrating Christmas before Americans. Can you blame us? Our Thanksgiving is at the beginning of October and Christmas is the next big thing. What are we expected to do with all that extra time?

We have a tradition in our house of decorating for Christmas on the 24th of November. Of course, I start listening to Christmas music (my current favourite is Michael Bublé) far before that, but I have to hold off on decorating because I don”t want all those warm fuzzy feelings to be worn out by the time Christmas gets here.

I wanted to do the same for the blog so I forced myself to wait before sharing these yummy recipes with you. Now let the Christmas recipes begin!

Just the word “Gingerbread” conjures up warm fuzzy feelings in my soul. I can just hear the Christmas carols, see a fire flickering in a dimly lit room with the smell of spices wafting in the air and a mug of hot cocoa warming you up from the inside out. It”s amazing how food (or even the thought of food) can do that.

This Gingerbread Granola is a great way to start off the day with a Christmas-y feel. Molasses, cinnamon, cloves and ginger – all the flavours are there. But this is one gingerbread that you don”t have to hold back on. It”s healthy and wholesome with no added sugar. It”s also a breeze to throw together.

The perfect start to a cold and snowy day.

Gingerbread Granola

You can bake this in one large baking sheet but you”ll need to stir it more often and bake it longer, to make sure every piece gets crisp.

  • 1/3 cup molasses (not blackstrap)

  • 2 tablespoons canola oil

  • 1/4 teaspoon salt

  • 1 teaspoon ground cinnamon

  • 3/4 teaspoon ground ginger

  • 1/4 teaspoon ground cloves

  • 3 cups rolled oats

  • 1 cup coconut

  • 1 cup walnuts, pecans or hazelnuts, chopped

  • 1/2 cup raisins

Whisk together molasses, oil, salt, cinnamon, ginger and cloves until well blended. Stir in oats, coconut and nuts until evenly coated. Spread onto two large rimmed baking sheets. Bake at 325ºF for 25-30 minutes, stirring occasionally, until oats are golden brown (if cooking both sheets at once, swap positions half way through baking time). Remove from oven and stir in raisins. Let cool completely before storing in an airtight container.

Makes approximately: 10 cups