Gingerbread is meant for more than houses

Gingerbread Granola
One of the quintessential flavors of the Christmas holiday is gingerbread.
Making gingerbread houses that are occupied by gingerbread men and women is a time-honored tradition.
While these houses, made with gingerbread and decorated with all manner of frosting and candies, look like they are simple to create, they aren’t. After all, you have to cement the walls together so they stand and support a roof.
But beyond that, gingerbread is considered an annual treat associated with the holidays because it’s made with a warm and spicy mix that traditionally contains ginger, cinnamon, nutmeg, allspice and cloves.
Ironically, some of the earliest versions of gingerbread didn’t contain ginger and they weren’t always a bread. Many were basically honey cakes.
Through the years, gingerbread has evolved, and today it is synonymous with Christmas. One reason may be that gingerbread men are shaped more like toddlers than men, so they came to represent the baby Jesus and the spices involved to invoke the gifts of the Magi.
And much like pumpkin spices, which in recent years have become synonymous with autumn, gingerbread today has become more than just cookies.
You can find gingerbread spices and flavors in cakes, cookies, breads, truffles, pancakes, granola and all manner of foods and drinks.
A simple gingerbread spice mix can be made by combining two tablespoons each of ground allspice, cinnamon and ginger, one tablespoon each ground cloves and nutmeg and a pinch of ground black pepper.
Store the mix in an airtight container and use it to flavor your baking or add it to holiday beverages such as eggnog, coffee or hot chocolate.
You can even pour some into a pretty jar and tie it with twine or ribbon and give it as a holiday gift.
Following are some recipes for gingerbread flavored foods and drinks from www.pioneerwoman.com.
Gingerbread Swirl Fudge
14 ounce can full-fat sweetened condensed milk
3-1/4 cups white chocolate chips
1 teaspoon vanilla extract
3 tablespoons dark molasses (not blackstrap)
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
Line an eight-inch square baking pan with aluminum foil or parchment paper, leaving enough overhang on the sides to easily remove the fudge once it has set. Set aside.
Combine condensed milk and three cups white chocolate chips in a medium saucepan over medium heat. Stir constantly until the chocolate chips are melted. Once smooth, remove from heat and stir in vanilla extract. Transfer half the mixture to a smaller saucepan over medium heat, then stir in remaining white chocolate chips, cinnamon, molasses, ginger, nutmeg and allspice over medium heat until smooth.
Spread a thin layer of white fudge into the bottom of the lined baking pan. If the white fudge has thickened too much, re-heat for a few seconds to soften. Pour some gingerbread fudge on top, then some white fudge, more gingerbread fudge, repeating layers until everything is used up. Using a toothpick, gently swirl the two fudges together.
Cover with aluminum foil and refrigerate five to 24 hours, until completely set. Remove fudge from the baking pan by lifting out the aluminum foil or parchment paper. Peel away foil and cut into one-inch squares.
Fudge can be stored, covered, at room temperature for one week or in the refrigerator for two to three weeks.
Gingerbread Pancakes
2-1/4 cups flour
2 teaspoons cinnamon
2 teaspoons gingerbread spice mix
2 teaspoons baking powder
1/4 cup dark brown sugar
1/2 teaspoon salt
1-1/4 cups milk
1/3 cup molasses (not blackstrap)
2 large eggs
3 tablespoons vegetable oil
In a large bowl, mix flour, cinnamon, gingerbread spice, baking powder, brown sugar and salt.
Whisk milk, molasses, eggs and oil together in a separate measuring bowl until smooth.
Pour wet ingredients into the dry ingredients. Fold together with a spoon or spatula just until combined – some lumps are fine.
Heat a griddle or frying pan over medium-low heat. Spray with nonstick cooking spray or a little oil. Pour two to three tablespoons batter onto the griddle for each pancake. Cook a few minutes, until you start seeing bubbles forming on the surface. Flip and continue cooking one to two minutes.
For gingerbread spice mix, combine 3/4 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground allspice.
Easy No Bake Gingerbread Cheesecake
For crust:
1-3/4 cups gingersnap cookie crumbs
5 tablespoons melted butter
For filling:
28 ounces full-fat cream cheese, room temperature
1 cup powdered sugar, sifted
2 tablespoons lemon juice
1/4 cup molasses
1 teaspoon cinnamon
1/2 teaspoon powdered ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups whipped cream or whipped topping
For toppings, optional:
1 cup whipped cream or whipped topping
Caramel sauce
Crumbled gingersnap cookies
In a large bowl, combine gingersnap cookie crumbs, and melted butter. Pour mixture into a nine-inch springform pan that’s lined with parchment paper on the bottom. Press the crumbs into the bottom and halfway up the sides. Set aside.
In a large bowl with a hand mixer or in the bowl of your stand mixer, mix cream cheese on medium speed just until smooth. Add powdered sugar and mix well to combine. Add lemon juice and mix to combine.
Add molasses, cinnamon, ginger, cloves and nutmeg and mix well to combine.
Gently fold in the whipped cream just until no streaks remain in the batter.
Pour batter into the crust and smooth the top with an offset spatula.
Chill in the refrigerator six to 24 hours or refrigerate two to three hours, then freeze two to three hours before serving. Right before serving, top with whipped cream, a drizzle of caramel sauce and some crumbled gingersnap cookies. Slice and serve.
Gingerbread Granola
4 cups rolled oats — not steel cut oats
1-1/2 cups raw pecan halves, roughly chopped
1/3 cup dried cranberries
1/3 cup vegetable or canola oil
1/2 cup honey
1/4 cup molasses
2 tablespoons brown sugar, packed
1 teaspoon vanilla extract
3/4 teaspoon kosher salt
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Mix oats, nuts and dried cranberries in a large bowl.
In a saucepan over medium low heat, heat oil, honey, molasses and brown sugar five to seven minutes, stirring frequently, until sugar has dissolved. Once smooth, remove from heat and stir in vanilla extract, salt, cinnamon, ginger, allspice, nutmeg and cloves. Stir to combine. Pour mixture over the dry oat mixture and mix to combine.
Spread mixture evenly onto a parchment lined baking sheet and bake in a 325-degree oven for 20 to 30 minutes, until golden brown and fragrant, stirring every 10 minutes to prevent edges from browning too quickly.
Cool on the pan before transferring to an airtight container or bag for storing.
Gingerbread Truffles
3 cups crushed gingersnap cookies
1 cup cream cheese
2 cups white chocolate chips
Festive sprinkles
Put cookies into a food processor and process until they resemble fine crumbs. You may also put them in a zipper-lock bag and bash them with a rolling pin.
Add cream cheese to the food processor and process in short bursts, until combined. The mixture will look like dough. If you don’t have a food processor, place crumbs into a mixing bowl, add cream cheese and mix together by hand.
Scoop out the dough, a tablespoon at a time, roll it into a ball and place on a parchment lined cookie sheet.
Freeze for 30 minutes or chill in the fridge for at least one hour.
Fill a small saucepan with a couple of inches of water and bring it to a boil, then turn it down to a simmer. Put white chocolate into a heatproof bowl and set it over the saucepan, making sure the bottom of the bowl isn’t touching the water. Allow white chocolate to melt, stirring occasionally.
Once melted, remove the bowl from the pan. Dip chilled dough balls, one at a time, into the melted chocolate. Use two spoons to roll them around, then shake off any excess.
Place back on the baking sheet to set. Decorate with sprinkles while the chocolate is still wet.
You can set the truffles at room temperature for about an hour or put them into the refrigerator for 30 minutes before serving.
Gingerbread Layer Cake
For cake:
3 cups flour
2 teaspoons ground ginger
2 teaspoons cinnamon
1/2 teaspoon cloves
1/4 teaspoon nutmeg
1-1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup butter, softened
1 cup packed brown sugar
2 large eggs
1 cup unsulphured blackstrap molasses
2 teaspoons freshly grated ginger
1-1/4 cups whole milk
For frosting:
12 ounces cream cheese, softened
3/4 cup butter, softened
3/4 cup confectioners sugar, plus more for dusting
1/4 cup maple syrup
1/4 teaspoon plus 1/8 teaspoon vanilla extract
2 teaspoons cinnamon
In a medium bowl, whisk together flour, ground ginger, cinnamon, cloves, nutmeg, salt, baking powder and baking soda.
In the bowl of a stand mixer, beat butter and brown sugar on medium about five minutes, until light and fluffy. Add eggs, one at a time, beating well after each addition. Slowly add molasses, followed by ginger. Beat until well mixed.
Scrape down sides of mixer bowl. Alternating between dry ingredients and milk, add flour mixture in three additions, scraping down sides of bowl between additions. Mix just until combined.
Scrape batter evenly into three six-inch pans lined with parchment paper and floured. Bake in a 350-degree oven 25 to 35 minutes, until a toothpick inserted in the center comes out with only a few moist crumbs.
Allow cakes to cool in pans on a wire rack for 15 minutes before inverting on the rack to cool completely. Place cakes in the freezer for about 15 minutes before slicing each layer in half (creating a total of six layers).
For frosting, beat cream cheese and butter with a hand mixer until smooth. Sift confectioner’s sugar on top and beat until smooth. Add maple syrup, vanilla and cinnamon and beat. Taste and add more cinnamon, if desired.
Place a round of cake onto your cake stand or serving plate. Spread a layer of the frosting on top. Repeat with the remaining layers of cake. Spread a layer of cream cheese frosting on top of the cake.
Gingerbread Latte
For gingerbread syrup:
1/2 cup molasses
1/2 cup water
1-1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
For latte:
3 teaspoons gingerbread syrup
1 shot espresso or 1 ounce very strong coffee
1/4 cup whole milk
1/4 cup cream
Whipped cream, for serving, optional
For gingerbread syrup, place molasses, water, ginger, cinnamon, cloves and nutmeg in a small saucepan. Bring to a boil over medium heat, then remove and stir in vanilla extract.
Strain through cheesecloth if desired. Store in a jar in the refrigerator.
Makes about 3/4 cup syrup, enough for 10 to 12 lattes.
For each gingerbread latte, place gingerbread syrup and espresso in a mug.
Warm milk and cream to 155 degrees and froth. Pour over the syrup and espresso in the mug. Top with whipped cream, if desired.
You can also make this a child-friendly drink by omitting the coffee.
Gingerbread Syrup
1 2-inch piece fresh ginger
1/4 cup molasses
3/4 cup light brown sugar
3 cinnamon sticks
1 teaspoon whole cloves
1 teaspoon whole allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
2 teaspoon vanilla extract
Peel ginger and slice into 1/8-inch thick coins.
In a small saucepan, combine molasses, brown sugar, one cup water, ginger, cinnamon sticks, cloves, allspice, nutmeg and pepper. Bring to a simmer over medium heat, then reduce heat to low and cook five minutes, stirring, until sugar is fully dissolved. Remove from heat and stir in vanilla. Cover and let steep for 30 minutes.
Strain syrup through a fine mesh strainer. Transfer to a jar and cool to room temperature. Store in the refrigerator for as long as one month.
Gingerbread Martini
2 ounces vodka
2 ounces creme de cacao
2 ounces gingerbread syrup
2 ounces half-and-half
Whipped cream
Gingerbread cookies
In a cocktail shaker, combine vodka, creme de cacao, gingerbread syrup, half-and-half and ice. Cover and shake vigorously for 15 to 20 seconds. Strain into two chilled martini glasses.
Top each martini with a dollop of whipped cream and gingerbread cookie crumbs. Serve with more gingerbread cookies, if desired.
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