All the Things You Can ‘Gingerbread’ This Winter
New ideas. Good, old-fashioned flavor.
There’s only one thing that I take seriously during the holidays: gingerbread. Every year I mix up a big batch of dough so that I can make my super-thin-and-crispy (unfrosted!) cutout cookies. Cookies that no one else in my family bothers with (they all prefer chewy gingerbread) but that I love because they’re all about the flavors of warm baking spices.
On top of that, I refuse to eat even one bite of anything gingerbread-flavor until after Thanksgiving. (FWIW, that’s why I sometimes sneak a peek under the wrapping paper of my presents — all my willpower has already been spent saving gingerbread for the start of the Christmas season. 😉) For me, the sweet-and-spicy blend of ginger, cinnamon, allspice, cloves, nutmeg and black pepper (yes, black pepper) makes the holiday season special.
That being said, the minute the last of the turkey has been carved and tucked away in the refrigerator for next-day soups and sandwiches, my thoughts turn to all things gingerbread. And, lucky for me, there are lots and lots of ways to enjoy this nostalgic winter flavor.
I’ve always been a fan of dark, less-sweet chocolate — so layering some spiciness into a cup of cocoa is an idea that really appeals to me. This hot chocolate is plenty sweet (thanks to sugar, whipped cream and marshmallows) but not in a way that distracts from the gingerbread.
Despite being against chewy cutout cookies, I’m a huge fan of this fluffy, molasses-y cake. It’s not frosted so the spices really get a chance to shine. I know cake is meant for dessert but, more often than not, we end up saving a few slices for a special, Saturday-morning breakfast.
Talk about sugar, spice and everything nice! These nuts are so simple to make and unbelievably delicious. If you’re a fan of a good salty-sweet-smoky combination, you’ll be snacking on these non-stop. These pecans and almonds also make a great addition to wintry salads — if you can manage to save a few when they come out of the oven.
Trisha plays up the gingerbread flavor in this festive martini by making a homemade simple syrup that’s infused with cloves, cinnamon and fresh ginger. The perfect finishing touch for her cocktail? A sprinkle of crushed-up gingerbread cookies.
Warm baking spices add plenty of holiday cheer to these made-from-scratch pancakes. The rum-spiked cream sauce isn’t difficult to make but these gingerbread-inspired pancakes are great with a simple drizzle of maple syrup or a dusting of powdered sugar, too.
All Your Favorite Recipes
Baking a coffee cake or cinnamon rolls? Making granola or a batch of chocolate chip cookies? Gingerbread-ify all your favorite recipes by throwing in some of this homemade Gingerbread Spice Mix. It’s a simple blend of 6 spices (which are already in your pantry) that comes together in just 5 minutes — and can be stored air-tight for up to 6 months. It’s the gift that keeps on giving!