Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Cinnamon Dolce Syrup
• Ingredients
• Adaptation/Variation
• How to Make Cinnamon Dolce Syrup
• More Cozy Drinks & Coffee Syrups

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I created this Cinnamon Dolce Syrup awhile back with my Cinnamon Dolce Iced Coffee recipe, but the syrup is SO delicious, I thought it deserved a recipe post all its own!

A few years back, Starbucks had a line of cinnamon dolce flavored coffees – iced coffee, lattes, and iced lattes. Yum! The brown sugar flavor with the kiss of cinnamon was so, so good. So naturally, I had to replicate it at home!

Why You’ll Love Homemade Cinnamon Dolce Syrup

• It’s SUPER easy to make. Just 4 ingredients and 10 minutes are all you need.
• Not just for coffee. I made this cinnamon dolce syrup for coffee drinks, but it’s amazing over deliciousness like banana waffles or pumpkin pancakes.

Ingredients

• Pure maple syrup – I love the warm notes and simplicity of using maple syrup in this cinnamon dolce coffee syrup. You can sub in a simple syrup mix of white sugar and water (1/3 cup of granulated sugar and 1/3 cup water)
• Brown sugar – Dark brown sugar will give more molasses notes while lighter brown sugar will have milder flavor.
• Cinnamon stick – Helps to infuse cinnamon flavor without any gritty texture.
• Vanilla – A splash of pure vanilla extract adds warm mellow flavor.

Adaptation/Variation

• Add more spices – throw in some nutmeg, whole allspice, or cloves for a festive fall spin.

This Cinnamon Dolce Syrup is such an easy way to replicate coffee shop drinks at home. I hope you love it as much as we do!

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Cinnamon Dolce Syrup Recipe

The rich flavors of brown sugar and cinnamon come together in this easy-to-make simple syrup for coffee drinks, pancakes, and more.

Course beverages, Breakfast

Keyword cinnamon dolce syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 119kcal

Author Kare

Ingredients

• 1/2 cup light brown sugar
• 1/3 cup pure maple syrup
• 1/2 cup water
• 1-2 cinnamon sticks

Instructions

• Place a small saucepan over medium heat. Add the ingredients to the pan. Cook, stirring occasionally, until heated through and the brown sugar has dissolved, about 5 minutes.
• Remove the syrup from the heat and let it cool for about 15 minutes. Remove cinnamon stick. Keeps refrigerated in an airtight container for up to 1 week.
• To make iced coffee or a latte, stir in 1-2 tablespoons of cinnamon dolce syrup, to taste.

Notes

Make a cinnamon dolce iced latte with espresso, milk, and 2 tablespoons cinnamon dolce syrup. 

For a hot cinnamon dolce latte, use espresso, steamed milk, and a couple of tablespoons of syrup. 

Nutrition

Serving: 2tablespoons | Calories: 119kcal | Carbohydrates: 31g | Protein: 0.05g | Fat: 0.01g | Saturated Fat: 0.002g | Monounsaturated Fat: 0.002g | Sodium: 8mg | Potassium: 67mg | Fiber: 0.3g | Sugar: 29g | Vitamin A: 2IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 0.2mg

More Cozy Drinks & Coffee Syrups

• Cinnamon Dolce Iced Coffee
• Iced Pumpkin Spice Latte
• Honey Vanilla Oat Milk Latte
• Gingerbread Coffee Syrup
• Pumpkin Spice Iced Coffee
• Slow Cooker Gingerbread Pumpkin Latte

The post Cinnamon Dolce Syrup appeared first on Kitchen Treaty.

But they’re often made with bacon, and for a vegetarian, that’s a hard no. For this recipe, I wanted to be able to make baked beans quickly, starting out with canned beans, along with some vegetarian ingredients for the saucy situation.

The sauce simmers in a skillet, then the whole thing is placed in the oven to bake until perfect. These skillet baked beans are easy AND super good!

Table of Contents

• The Story Behind the Recipe
• Skillet Baked Beans Ingredients
• Adaptations/Variations
• How to Make These Vegetarian Baked Beans
• Tips for Success
• More Vegetarian Baked Beans Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve created a few vegetarian baked bean recipes over the years, but for this one, I wanted something nice, easy, and fast in comparison to other baked beans recipes. I wanted to be able to take a couple of cans of already-cooked beans and transform them into tasty, saucy vegetarian baked beans.

Ever since spending a few days in London last year, I’ve been mildly obsessed with the idea of baked beans for breakfast. English breakfasts often include a pile of baked beans, and I think they’re such a brilliant breakfast food. Protein + fiber? Count me in!

But baked beans can take awhile to make! They often start out with a bag of dried beans and that takes a long time to cook. Usually we’re talking several hours from start to finish. They’re great, but I wanted something that took less time and started with already cooked beans, but was more homemade than just opening a can of baked beans.

Skillet Baked Beans Ingredients

• Olive oil – For sauteing the veggies.
• Onion – I usually grab the standard yellow onion, but any onion will do.
• Green bell pepper – Adds sweet peppery flavor and some nutrients, too.
• Garlic – Because garlic is ALWAYS a good thing!
• Ketchup – Feel free to use your favorite brand.
• Veggie broth – Grab some from the store or make your own vegetable broth.
• Brown sugar – Adds a nice bit of sweetness.
• Worcestershire sauce – Be sure to grab vegetarian Worcestershire sauce if that’s important to you. Traditional Worcestershire usually contains anchovies.
• Dry mustard, smoked paprika, and cayenne pepper – Add tangy, smoky, and spicy notes, respectively.
• Salt & pepper – Adjust according to your personal taste.
• Navy beans – Two cans, drained and rinsed.

Adaptations/Variations

• For sweeter beans a’la Boston Baked Beans, add a couple of tablespoons of dark (not blackstrap) molasses.
• Baked Cannellini Beans – Swap in larger cannellini beans for a different spin. Many other beans are delicious, too!

Tips for Success

• For saucier baked beans, add more vegetable broth. It’s fine to add this at the end of baking. Just stir it right into the warm beans.
• For spicier baked beans, double or even triple the cayenne pepper.

I hope these shortcut baked beans hit the spot for you when you’re craving a baked bean fix! I love how they incorporate veggies and fresh flavors, which to me makes them taste so much better than canned. Yet when you use canned beans instead of dried, it drastically cuts down on cooking time. It’s kind of a nice go-between between an hours long recipe from dried beans and just opening a can.

More Vegetarian Baked Beans Recipes

• Slow Cooker Vegetarian Boston Baked Beans
• Maple Miso Baked Beans
• Slow Cooker Curry Baked Beans
• Slow Cooker Pumpkin Baked Beans

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Vegetarian Skillet Baked Beans (from Canned Beans) Recipe

This fast and easy shortcut recipe for vegetarian baked beans is so delicious! Tender navy beans simmered in a tangy, smoky, slightly sweet sauce … not much better than that.

Keyword skillet baked beans, vegetarian baked beans

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 70kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1/2 medium yellow onion diced small, about 1 cup
• 1/2 green bell pepper diced small, about 1 cup
• 2 medium cloves garlic minced
• 1/2 cup ketchup
• 1 cup low-sodium vegetable broth
• 2 tablespoons brown sugar
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1 teaspoon kosher salt plus more if desired
• 1/4 teaspoon freshly ground black pepper
• 2 15-ounce cans navy beans drained

Instructions

• Preheat the oven to 375°F.
• Place a large oven-safe skillet over medium heat. You'll want a skillet that's at least 8-inches in diameter; I use a cast-iron skillet. Add the 1 tablespoon olive oil. When hot, add the 1 cup each onion and green pepper and saute until tender, 5-6 minutes. Add the 2 cloves minced garlic and saute an additional minute.
• Reduce heat to low and add the 1/2 cup ketchup, 1 cup vegetable broth, 2 tablespoons brown sugar, 2 teaspoons Worcestershire sauce, 1 teaspoon dry mustard, 1/2 teaspoon smoked paprika, 1/8 teaspoon cayenne pepper, 1 teaspoon salt, and 1/4 teaspoon black pepper. Stir until well-combined, then drain the two cans of navy beans and stir them in.
• Transfer the skillet to the oven (I like to place it on top of a baking sheet to insure against any spills) and bake about 30 minutes, until thickened and slightly browned around the edges. Serve.

Notes

Store leftovers in an airtight container for up to 3 days. Warm in the microwave or on the stovetop. 

Nutrition

Serving: 1cup | Calories: 70kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 597mg | Potassium: 122mg | Fiber: 1g | Sugar: 9g | Vitamin A: 241IU | Vitamin C: 10mg | Calcium: 16mg | Iron: 0.4mg

The post Easy Vegetarian Skillet Baked Beans (from Canned Beans) Recipe appeared first on Kitchen Treaty.

They’re ho-ho-holy-moly-delicious! (Sorry. I had to.)

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Christmas Chocolate Chip Cookies
• Ingredients
• Adaptations/Variations
• How to Make Christmas Chocolate Chip Cookies
• Tips for Success
• Can I Freeze Christmas Chocolate Chip Cookies?
• More Christmas Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

We all know Christmas is cookie season, but why do the best cookies of all, chocolate chip cookies, always get passed over at Christmas time?! It’s not right.

So I thought I’d take a classic chocolate chip cookie recipe and dress it up for the holidays. These Christmas Chocolate Chip Cookies are super colorful and look extra festive on any cookie plate. They’re also just a darn delicious chocolate chip cookie! (Pssst: Santa will LOVE these Christmas Chocolate Chip Cookies. Guaranteed.)

I started with a chocolate chip cookie recipe from the grand kahuna of chocolate chip cookie bakers, Sarah Kieffer of The Vanilla Bean Blog (if you’ve heard of the pan-banging chocolate chip cookie, she’s the one who started it!) She’s tested and perfected chocolate chip cookies – add a little more butter here, add one less egg white there – until she created an amazing chewy chocolate chip cookie. I used that as the base recipe and basically trashed it up with Christmas goodness from there.

Why You’ll Love Christmas Chocolate Chip Cookies

Chocolate chip cookies are arguably the best cookie of all – why shouldn’t they have a place on the Christmas cookie platter?! When you dress up chocolate chip cookies with M&Ms and white chocolate chips, you get the goodness of chocolate chip cookies, but Christmassified.

Ingredients

You’ll find a pretty traditional list of ingredients for these Christmas Chocolate Chip Cookies, except a few holiday-ish ingredients to take them over the top!

• All-purpose flour – The plain fluffy white flour we know and love.
• Baking powder & baking soda – Puffs them up a little and helps with the structure of the cookie.
• Butter – I like to use unsalted butter to better control the salt content in my recipes (salted butter often varies with the amount of salt in it). Make sure it’s room temp so it’s soft and blendable!
• Sugar – Straight-up white granulated sugar.
• Brown sugar – Use light or dark, whichever you prefer.
• Salt – I like to use a fine-grain sea salt in the batter itself, and then for a bit of extra salt, I’ll often sprinkle some over the top with coarse sea salt flakes like Maldon.
• Egg – You’ll want one whole egg and one yolk.
• Vanilla – Pure vanilla extract. A must in chocolate chip cookies!
• M&Ms – Festive red and green M&Ms. Perfect for Christmas!
• White chocolate chips – Use your favorite brand of white chocolate chips.
• Sprinkles – I like to use the “jimmies” style of sprinkles, shaped in rods, in red, green, and white. You can mix some into the batter, or sprinkle some on the tops before baking, or both.

Adaptations/Variations

• Swap the chocolate chips – Feel free to use standard chocolate chips instead of white chocolate chips. I’ve made this recipe both ways and they’re delicious either way.
• Add a drizzle of white chocolate – To make them even fancier, melt some white chocolate and drizzle it over the tops of the cooled cookies. Pretty and delicious!
• Candy cane chocolate chip Christmas cookies – To make a minty version of these Christmas M&M chocolate chip cookies, crush up four or five candy canes and mix it in to the batter with the chocolate chips. Sprinkle a few more on top before baking for good measure.

How to Make Christmas Chocolate Chip Cookies

First you’ll mix together the dry ingredients for the dough. To do this, whisk together the flour, baking powder, and baking soda, and set it aside.

Next, it’s time to mix up the wet ingredients. Fit a stand mixer with the S-blade, then beat the butter until creamy and lightened. Add the sugars and salt and beat it until combined. Add the full egg, egg yolk, and vanilla and combine.

Now, add the flour mixture to the butter and egg mix and beat JUST until it’s combined. Add the M&Ms and chocolate chips plus the sprinkles if you’re using them. Blend a bit with the mixer, then use a spatula to incorporate the mix-ins the rest of the way. The batter will be thick and stiff.

Next, form the dough into balls about 2 tablespoons each. I highly recommend a cookie scoop for easy, uniform scooping (here’s the cookie scoop I use; this is an affiliate link!)

Space the balls about 3 inches apart and sprinkle a little flaky sea salt on top, if you like. I also like to press a couple of extra M&Ms and/or chocolate chips on the cookie balls because it looks extra pretty.

Bake at 375°F (190°C), rotating the baking sheet once halfway through, until the cookies are golden brown and beginning to crinkle on the top.

Pull them from the oven and press gently with a spatula on the cookie tops to help the cookies crackle and flatten.

Let them rest for a few minutes on the baking sheet, then transfer them to the wire rack to cool the rest of the way.

(For the full, printable recipe, continue scrolling down.)

Tips for Success

• Don’t over-mix the cookie batter! Stir the dry ingredients into the wet and work in the chocolate chips & M&Ms JUST until combined and not any more. Otherwise, you risk the glutens in the flour developing which can make cookies tough.
• Bake JUST until golden and beginning to crinkle. Err on the side of cooking less vs. more. This will yield that soft and chewy interior that is the hallmark of a fabulous chocolate chip cookie!

I hope these fun Christmas Chocolate Chip Cookies are a popular addition to your Christmas cookie repertoire! My family definitely enjoyed all of my testing iterations and they’re looking forward to them at Christmastime too.

Can I Freeze Christmas Chocolate Chip Cookies?

Yes! You can freeze the baked cookies in an airtight container or freezer bag, then just pull them out and keep them on the counter at room temp for about 30 minutes and they’ll be good to go.

Another option is to line up balls of cookie dough on a baking sheet and freeze them. Then, just plop the frozen solid rounds of cookie dough into a freezer bag or airtight container. When you’re ready to bake a few or all of them, just space them on the baking sheet and cook as directed!

More Christmas Cookie Recipes

• Vegan Chocolate Crinkle Cookies
• Gingerbread Trees
• Mini Gingerbread Men & Women
• Dolly Parton’s Famous Sugar Cookies
• Sparkly Chocolate Snickerdoodles
• White Chocolate Macadamia Nut Cookies
• White Chocolate Cranberry Oatmeal Cookies

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Christmas Chocolate Chip Cookies Recipe

Chocolate chip cookies deserve a place on the Christmas cookie platter too! These thick, soft, chewy, and perfectly portable cookies are dressed up for the season with red and green M&Ms, white chocolate chips, and festive sprinkles. Easy, fast, no-chill recipe!

Keyword chocolate chip christmas cookies, chocolate chip m&m christmas cookies, christmas chocolate chip cookies

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 212kcal

Author Kare

Ingredients

• 2 cups all-purpose flour 284 g
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 9 tablespoons unsalted butter 1 stick + 1 tablespoon
• 3/4 cup granulated sugar white sugar
• 3/4 cup brown sugar
• 1 teaspoon fine sea salt
• 1 large egg
• 1 egg yolk
• 2 teaspoons pure vanilla extract
• 3/4 cup green and red M&Ms + more for topping
• 1 cup white chocolate chips
• 1/4 cup red, green, & white jimmies rod-shaped sprinkles; optional
• flaky sea salt if desired

Instructions

• Place an oven rack in the middle of the oven and preheat the oven to 375°F (190°C).
• In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
• In the bowl of a stand mixer, beat the butter at medium speed until creamy, then add the granulated sugar, brown sugar, and salt. Beat until well combined, 2-3 minutes.
• Add the egg, egg yolk, and vanilla and mix at low speed until well-combined.
• Add the flour mixture and beat together just until combined. Add the chocolate chips, M&Ms, and sprinkles if using. Mix for another few seconds then remove the bowl and stir the dough together with a sturdy spatula or wooden spoon until completely combined.
• Form the dough into balls about 2 tablespoons each (I use a cookie scoop). Space cookies about 3 inches apart on your baking sheet. Sprinkle on a little flaky sea salt, if desired, and press two or three more M&Ms in the top.
• Bake one cookie sheet at a time for 9-10 minutes, rotating the pan halfway at the 5 minute mark. The cookie tops will be golden brown, the bottoms will be brown, and they'll look puffed and beginning to crinkle when they're ready to be pulled out of the oven.
• Remove the cookie pan from the oven and gently flatten each cookie a bit with a flat spatula.
• Let the cookies rest for about 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely.

Notes

Base chocolate chip cookie recipe adapted from Sara Kieffer of The Vanilla Bean Blog https://www.thevanillabeanblog.com/perfect-chocolate-chip-cookies/

Nutrition

Serving: 1cookie | Calories: 212kcal | Carbohydrates: 32g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 154mg | Potassium: 47mg | Fiber: 0.5g | Sugar: 23g | Vitamin A: 169IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg

The post Christmas Chocolate Chip Cookies Recipe appeared first on Kitchen Treaty.

It’s super simple to make, too! With only four ingredients (plus any optional toppings) and only about 10 minutes hands-on time, it makes a nice big batch of holiday deliciousness with not a lot of effort.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Saltine Toffee
• Ingredients
• Adaptations/Variations
• How to Make Saltine Toffee
• Tip for Success
• More Christmas Sweets Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I first shared this recipe back in 2010, on my first blog. It was called “pine bark” back then, which understandably is a name that didn’t stand the test of time, considering pine bark is more commonly known as, you know, the bark of a pine tree.

There are a few recipes that didn’t make the transition from my first blog to Kitchen Treaty, and this saltine toffee, sadly, was one of those casualties. But, today, I’m here to remedy that, with a classic, off-the-charts delicious treat that I make every Christmas without fail.

I remember the first time I made this recipe, many years ago, I wasn’t sure about the idea of using saltine crackers as the base. I thought it was weird. I WAS WRONG. Because it is glorious. The crispy crunch of the crackers + the salt + toffee + chocolate?! Nirvana.

Why You’ll Love Saltine Toffee

This saltine toffee recipe is SUPER easy to make. Sugar cookies and gingerbread people have their place, sure, but they take some effort.

Saltine toffee, meanwhile, makes an awesomely large quantity of Christmas goodness with very little hands-on effort. Okay, so it’s not quite as easy as classic peppermint bark, but it’s darn close!

Ingredients

• Saltine crackers – You’ll need one sleeve of saltine crackers, or about 35 crackers. Make sure you get salted crackers!
• Butter – I almost always buy unsalted butter just so I can better control the salt level in my recipe. In this case, the salt on the crackers is plenty.
• Brown sugar – Light or dark both work. Make sure it’s packed into your cup!
• Chocolate chips – I go with plain ol’ classic semi-sweet chocolate chips. Milk chocolate or dark chocolate are also good!

Adaptations/Variations

• Mix up the toppings: Top the chocolate with flaky sea salt (as pictured), M&Ms, or colorful sprinkles.
• Add extract: A dash of almond or vanilla in the cooked toffee is always a great addition!

How to Make Saltine Toffee

First, you’ll line a rimmed baking sheet with parchment paper, then you’ll line your saltine crackers up on the baking sheet. Then, you’ll create your toffee in a saucepan by boiling the butter and brown sugar together.

Pour the toffee over the saltine crackers, then slip it into the oven to bake for a few minutes. As soon as you pull it out of the oven, pour the chocolate chips over the top, then let them rest for a few minutes to get melty.

Once the chocolate chips have melted, use an offset spatula or butter knife to evenly spread the melted chocolate. Sprinkle with toppings, if you want (I’m partial to an extra dose of salt in the form of flaky Maldon sea salt).

From there, let your saltine toffee cool to room temperature. The chocolate and toffee will solidify, and you’ll be left with a glorious slab of saltine toffee! Just lift the parchment off of the pan, and use a big chef’s knife to cut the toffee into smaller pieces.

Tip for Success

• Take care when cooking your toffee. This is really the only tricky part about this recipe. If you undercook the toffee, it might end up grainy. Overcooked toffee can be crystalized and burned tasting. So follow the directions exactly: As SOON as it comes to a full boil, set a time for 3 minutes, then remove it from the heat at exactly the 3 minute mark.

I hope you’re as big a fan of saltine toffee as we are! It’s a must-have for our holiday cookie platters and I’d be so honored if some of this toffee found its way to yours.

More Christmas Sweets Recipes

• Christmas Chocolate Chip Cookies (coming soon!)
• Gingerbread Trees
• Fruit & Nut Chocolate Clusters
• Oreo Bark

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Saltine Toffee (Christmas Crack) Recipe

Crisp saltine crackers smothered in buttery brown sugar toffee and covered with chocolate. Sweet, a little salty, and super addicting! Just 4 ingredients and only about 10 minutes hands-on time.

Keyword christmas crack, pine bark, saltine toffee

Prep Time 9 minutes minutes

Total Time 49 minutes minutes

Servings 35 pieces

Calories 142kcal

Author Kare

Ingredients

• 35 salted saltine crackers 1 sleeve
• 1 cup unsalted butter
• 1 cup brown sugar packed
• 2 cups semisweet chocolate chips

Optional toppings

• Christmas themed sprinkles
• Red & green mini M&Ms or regular size M&Ms

Instructions

• Preheat your oven to 375°F. Line a 15"x10" cookie sheet with rims with parchment paper.
• Lay a single layer of crackers in the pan.
• Place the butter and brown sugar in a small saucepan over medium-low heat. Bring to a boil, stirring frequently. As soon as it comes to a full boil, reduce the heat to low and cook for exactly 3 minutes (set a timer!), stirring constantly.
• Pour the brown sugar butter mix over the saltine crackers, so that it's evenly distributed.
• Transfer to the oven and bake for 5 minutes. It will be very bubbly when you pull it out. Place it on a cooling rack and immediately sprinkle with the chocolate chips.
• Wait a couple of minutes for the chocolate chips to begin melting, then use an offset spatula or butter knife to spread the melted chocolate evenly over the saltines and caramel.
• If you'd like, you can add Christmas themed sprinkles and/or M&Ms. I love to use mini M&Ms on these. A light layer of flaky sea salt is always good, too!
• Let the saltine toffee cool until hard (this may take an hour or more). If you want to accelerate the process you can place it in the fridge to cool.
• Cut into squares to serve.

Notes

Store in an airtight container at room temp for up to one week. 

Nutrition

Serving: 1piece | Calories: 142kcal | Carbohydrates: 14g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 32mg | Potassium: 73mg | Fiber: 1g | Sugar: 10g | Vitamin A: 167IU | Calcium: 14mg | Iron: 1mg

The post Saltine Toffee Recipe (Christmas Crack) appeared first on Kitchen Treaty.

I’m willing to bet you’ll love how easy this apple syrup is – and love how good it is, too! It’s so nice to have this apple syrup in the fridge all fall and winter long as an alternative (or accompaniment!) to maple syrup.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Apple Cider Syrup
• Ingredients
• Adaptations/Variations
• How to Make Apple Cider Syrup
• Tips for Success
• More Homemade Syrup Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’ve been making this apple cider syrup for years! In fact, it is one of the very first recipes I ever shared on my blog, over a decade ago (!!!), back when I had a blog called The Hazel Bloom that was more home decor and craft projects along with a little cooking. I quickly learned that people like recipes best, and that’s when I decided to focus on recipes exclusively, eventually becoming Kitchen Treaty!

But I digress and apologize for that little trip down memory lane.

So originally, I shared this apple cider syrup recipe along with these applesauce pancakes. I loved (and still love) the double apple combo, but there is something especially wonderful about this apple cider syrup, so I thought it deserved its own write-up.

Why You’ll Love Apple Cider Syrup

Not only is it great on pancakes and waffles, apple cider syrup is also wonderful in baked goods for concentrated apple flavor.

It also makes a most excellent Starbucks copycat apple crisp macchiato. Just saying. Should I share a recipe for that soon? I suppose if it give me an excuse to test apple crisp macchiatos for days on end, I’m enthusiastically in.

Ingredients

• Apple cider – Any apple cider will do. I have been using spiced apple cider from Trader Joe’s lately and the extra kick of mulling spices is so good (and it makes the house smell amazing!) You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either.
• Brown sugar – This is a brown sugar apple syrup recipe, for a rich and decadent syrup. Light or dark brown sugar will do. The difference between the two is the amount of molasses – there is a bit more in dark brown sugar. The extra molasses will result in subtly deeper flavor and a darker color if you opt for dark brown sugar.
• Cinnamon stick – A cinnamon stick (or two) gives this apple syrup lots of flavor without clouding it up like ground cinnamon would. Which, by the way, it’s totally fine to use ground spices (see “Adaptations/Variations” section) but I’d suggest definitely straining your syrup to remove any gritty bits.

Adaptations/Variations

• Apple Pie Syrup: Add 2 teaspoons of apple pie spice.
• Add more spices: Nutmeg, a pinch of cloves and/or allspice, and/or ground cinnamon are all welcome, here. Even some pumpkin pie spice is great, if you’re willing to mix fall food spices!

How to Make Apple Cider Syrup

It’s so, so, so very easy to make apple cider syrup. Just mix the apple cider and brown sugar together in a medium saucepan, add the cinnamon stick(s), and bring it to a boil.

Reduce the heat and simmer the apple syrup until it’s reduced a lot – to about 1/3 of its original volume. It will look visibly thicker and lightly coat the back of the spoon, but it won’t be true syrup consistency until it cools.

Let it cool completely, then pour it into an airtight container, syrup bottle, or mason jar for storage.

Tips for Success

• Don’t cover the pan. You want the water in the cider to evaporate, leaving concentrated flavor behind.
• The syrup will thicken as it cools. If it doesn’t look quite “syrupy” enough after it has reduced, no worries! It will thicken completely as it cools.

I hope you love this apple cider syrup recipe as much as we do! It’s just concentrated apple cinnamon goodness, the best of fall flavors all rolled into one, and so good on so many things.

More Homemade Syrup Recipes

• Homemade Chocolate Syrup
• Cinnamon Dolce Syrup
• Pumpkin Spice Syrup for Coffee
• Vanilla Syrup

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Apple Cider Syrup

Warmly spiced and full of fall flavor, this apple cider syrup is amazing on pancakes, waffles, French toast, or in lattes! Best of all, it only takes 3 ingredients and about 30 minutes (of mostly hands-off time) to make.

Keyword apple brown sugar syrup, apple cider syrup, apple cider syrup recipe, apple syrup, recipe for apple cider syrup

Prep Time 2 minutes minutes

Cook Time 25 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 8

Calories 1079kcal

Author Kare

Ingredients

• 2 cups apple cider*
• 1 cup light brown sugar dark brown sugar works fine, too
• 1 or 2 3-inch cinnamon sticks use 2 for extra cinnamon flavor

Instructions

• Set a medium saucepan over medium heat. Add the cider and brown sugar and mix together. Add the cinnamon stick(s) – one is fine, but you can add two for more cinnamon flavor. , combine the cider and brown sugar, then add the cinnamon stick.
• Bring to a boil, then reduce heat to medium low and continue simmering, stirring occasionally, for 25-30 minutes until the mixture is reduced by about 2/3. Remove from heat and let cool. It will thicken as it cools.
• Store in an airtight mason jar or other container in the fridge for a month or more.

Notes

Yield is about 1 cup of syrup, or 8 (2-tablespoon) servings. 

Substitution note: You can use apple juice instead of apple cider, but it will take longer to thicken – I find it’s about 10 to 15 minutes longer. Apple juice doesn’t end up having as much concentrated apple flavor, either. 

Nutrition

Serving: 2tablespoons | Calories: 1079kcal | Carbohydrates: 278g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 82mg | Potassium: 815mg | Fiber: 7g | Sugar: 259g | Vitamin A: 36IU | Vitamin C: 5mg | Calcium: 326mg | Iron: 3mg

The post Apple Cider Syrup Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind this Peanut Sauce Recipe
• Why You’ll Love It
• Homemade Peanut Sauce Ingredients
• How to Make Peanut Sauce with Coconut Milk
• Can I Freeze Peanut Sauce?
• Ideas for Serving

• Jump to the full, printable recipe
• Read reviews and comments

The Story Behind this Peanut Sauce Recipe

I developed this recipe in 2020, when pantry meals were king! During that time, we found that sauce recipes like this really helped us keep our menus flexible. So when the grocery store is out of one thing, we could still make a delicious dinner happen.

Why You’ll Love It

Peanut sauce with coconut milk goes with so much – it’s excellent with tofu satay skewers, chicken skewers for my guy, broccoli, rice, soba noodles … plus it’s the most delicious dip. Summer rolls, veggies, artichokes … sky’s the limit with this peanut sauce. It’s also fully vegan and gluten-free!

Homemade Peanut Sauce Ingredients

Our very favorite peanut sauce recipe calls for the following ingredients:

• Peanut butter, of course! Creamy – and I like the less-natural, more processed stuff for the smoothest sauce. Talking Jif and friends here.
• Coconut milk. Full-fat, please! It gives this sauce its thick, just, unctuousness. Spell check agrees that “unctuousness” is a word, so I’m going with it.
• Garlic. Because of course!
• Soy sauce or Tamari. Umami baby!
• Curry powder. Yep. Traditional this is not. Tasty it is.
• Brown sugar. That touch of sweet really helps round out all of the flavors.

A couple of notable things this vegan peanut sauce is missing in its ingredient list? No ginger, for one. And no acid like rice wine vinegar or lime juice. I honestly thought it would be better with both, but ginger didn’t add enough to make the cut, and when I tried this with the acid and without, I liked it just as well either way. So why not just cut it and keep it simple?! Sooooo I did.

How to Make Peanut Sauce with Coconut Milk

To make it, simply warm the peanut butter, coconut milk, the garlic, and some water over low heat until melty and combined. Then stir in the remaining ingredients, juuuuust let it simmer, and done. Seriously so easy.

Then, just drizzle away on anything and everything.

Yessss, my friends. This peanut sauce is everything.

Can I Freeze Peanut Sauce?

Yes! Peanut sauce freezes really well. The one variable is the coconut milk. Sometimes it can separate or be a bit grainy upon thawing. So the consistency might not be exactly what it was before, but it still tastes great! To freeze your peanut sauce, transfer to an airtight container or a freezer bag and place in the freezer. It can be frozen for up to three months. Thaw at room temperature for about 30 minutes then warm in a saucepan over the stove if you like.

Ideas for Serving

I love to keep a big batch of this homemade peanut sauce in the fridge for super quick and easy dinners. Lately, I’ve been roasting tofu for me and warming pre-cooked chicken satay skewers from Costco for my guy. Throw in a scoop of rice and some steamed broccoli and it makes for the easiest dinner. And it is SO GOOD. (Did I mention that already?)

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Peanut Sauce with Coconut Milk Recipe

Just 6 ingredients make up this versatile, savory peanut sauce. Drizzle it over tofu, chicken, and broccoli or dip your favorite veggies in. So addicting!

Course sauce

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 321kcal

Author Kare

Ingredients

• 1 cup creamy peanut butter
• 1 (14-ounce) can full-fat coconut milk
• 2 medium cloves garlic minced
• 2/3 cup water
• 2 tablespoons soy sauce or Tamari*
• 2 tablespoons brown sugar
• 2 teaspoons curry powder
• A pinch or two of kosher salt to taste – optional

Instructions

• Set a medium saucepan over low heat. Add the peanut butter, coconut milk, garlic, and water. Cook, stirring occasionally, until the peanut butter has melted and the ingredients meld when stirred with a whisk. Be sure to keep just below a simmer – don’t let the sauce boil.
• Add the soy sauce, brown sugar, and curry powder. Stir to combine. Let simmer – just barely! – and then remove from heat.
• Taste and add a pinch or two of salt if you wish. Serve as desired.

Notes

Gluten Free Option

Use Tamari instead of soy sauce.

* If you use Tamari, you’ll probably want to add a bit of salt at the end.

Adapted from the peanut sauce in this recipe from The Girl Who Ate Everything

Nutrition

Calories: 321kcal | Carbohydrates: 13g | Protein: 10g | Fat: 28g | Saturated Fat: 14g | Sodium: 409mg | Potassium: 358mg | Fiber: 3g | Sugar: 8g | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg

The post Creamy Peanut Sauce with Coconut Milk Recipe appeared first on Kitchen Treaty.

I am absolutely in love with banana bread.

I am super thankful that I’ve been having these weird banana cravings lately and thus overbought bananas. And then several of the bananas went overripe and I was like, well obviously we need banana bread in this house. Stat.

I didn’t want any fancy schmancy banana bread. Just the good ol’ classic stuff, no walnuts thank you (blech). A moist, sweet, sturdy-yet-tender simple banana bread loaf that fills the house with that come-hither scent.

Yes, banana bread can be come-hithery. At least, I think so!

“Come hither.”

Okay, so by now I’ve talked about my dairy-free diet a looooot. And so we all know that dairy is no bueno for me. Many banana bread recipes call for butter and/or sour cream, but for dairy-free me, that wasn’t going to work.

So I wanted to come up with a classic banana bread recipe that nixed the dairy yet didn’t miss any of the flavor that dairy adds to the equation.

I started with this highly rated recipe on food.com and made a few tweaks. But just a handful! Because I wanted to keep this nice and simple.

And that it is.

This Easy Dairy-Free Banana Bread recipe comes together super quickly in one bowl. Basically, you mash your bananas (four of them for max banana goodness), then add in the sugars (half granulated sugar and then half dark brown sugar for a bit of flavah) and the oil. Beat in the eggs then stir in the vanilla (a must!). Then, just sift your dry ingredients over the top. Flour, baking soda, salt, and 2 glorious teaspoons of cinnamon. Aaaaand stir!

(Psst: If you prefer a no-egg, completely vegan situation, check out these Super-Moist Vegan Banana Bread Muffins.)

This perfect banana loaf takes a bit of time to cook – in my 8.5″ x 5″ baking pan it takes almost a full hour. WORTH IT. Inhale the luscious scent that wafts, cartoon-like, about your house and out your windows, luring your neighbors.

See, totally come-hither.

Other delicious dairy-free quick bread recipes

• These Super-Moist Vegan Banana Bread Muffins are absent dairy AND eggs but NOT absent moisture and flavor! Love these.
• In the fall, nothing hits the spot like this dairy-free Spiced Pumpkin Gingerbread. So moist and full of flavor!
• This pumpkin bread recipe is dairy-free AND gluten-free!
• This Zucchini Bread is such a unique twist on a classic, with olive oil, lemon, and cardamom. A fave!

If you try this recipe, please leave a rating! And, if you find it share-worthy – which I hope you do – please share. Tag #kitchentreaty on Instagram, Facebook, or Pinterest, and don’t forget to check out my other recipes!

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Easy Dairy-Free Banana Bread

Super moist, sturdy-yet-tender, and full of flavor. This classic banana bread recipe hits all the marks - no dairy necessary!

Course Breakfast

Cuisine American

Keyword banana bread, quick bread

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 306kcal

Author Kare

Ingredients

• 4 very ripe medium bananas
• 1/2 cup granulated sugar
• 1/2 cup dark brown sugar
• 1/2 cup canola oil*
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon fine-grain sea salt

Instructions

• Preheat oven to 350 degrees Fahrenheit. Grease a standard-size loaf pan (mine is 4.5" x 8.5"). Set aside.
• To a large mixing bowl, add the bananas. Using a potato masher, smash until as smooth as possible. Stir in the sugar and canola oil. Add the eggs and whisk together until smooth. Whisk in the vanilla.
• Set a fine-mesh sieve over the bowl. Add the flour, baking soda, cinnamon, and salt to the sieve. Sift over the wet ingredients. Using a spatula, fold the dry ingredients into the wet, just until combined.
• Pour into the prepared loaf pan.
• Bake until middle is set and a toothpick inserted into the middle comes out clean, 45 - 55 minutes (if you're using a larger pan than my 4.5" x 8.5" pan, start checking at around the 45 minute mark. For the smaller pan, it'll take a bit more time to cook in the middle - closer to 55 minutes).
• Remove from oven and let the loaf cool in the pan for about 10 minutes. Use a butter knife to loosen the sides of the loaf then gently invert the pan to remove the loaf. Let cool on a wire rack.
• Wrap in plastic wrap to store. Bonus: The plastic wrap also makes it nice and moist. Yum!

Notes

* I've also used coconut oil (liquidified) with success.

Adapted from food.com.

Nutrition

Calories: 306kcal | Carbohydrates: 46g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 359mg | Potassium: 216mg | Fiber: 2g | Sugar: 27g | Vitamin A: 78IU | Vitamin C: 4mg | Calcium: 23mg | Iron: 1mg

The post Easy Dairy-Free Banana Bread appeared first on Kitchen Treaty.

Did I just make you cringe? I want to say people either hate or love the word, but really, it’s more like hate or … tolerate.

In this case, I hope you can tolerate, because “moist” is a really good thing when we’re talking cake, am I right? Especially pineapple upside down cake – and this vegan pineapple upside down cake definitely embodies the word.

Golden, caramely, bites of juicy pineapple, and – yes – moist vanilla cake. Nothing better, am I right?

For this vegan pineapple upside down cake recipe, I set out to create something that tasted just like the traditional version that’s made with dairy and eggs. But I didn’t want it to be overly complicated. And it’s not! We’re talking pineapple and brown sugar in a skillet, then a super easy (and I mean easy!) cake batter made with oil, applesauce, reserved pineapple juice, flour, sugar, vanilla (lots of it!) and not much else.

The first time I sort of winged (wung?) it and it came out (muy delicioso hand gesture) so good! I was actually kind of floored. And happy. Because having a recipe work out perfectly the very first time in food blogger land is a happy, happy thing.

Okay, so we’ve got pineapple. Sliced, because of course. Grab your cast-iron pan (a must) and warm the pineapple slices along with the brown sugar.

Yum.

And then some maraschino cherries. I chose vegetable-dyed maraschinos but if you’re not strict about it, go traditional. (Note that some maraschino cherries are not vegan – you can find more details here.)

And then, something I’ve never put into pineapple upside down cake before but they do it here and I thought hey, why not – an entire can of crushed pineapple! Just drain then get that pineapple into all the nooks and crannies. Trust me. So worth it.

Then, the cake batter! It whips together so simply and takes but one bowl and a minute or so to whip up. Glorious, glorious, glorious.

Bake that bad boy, let cool for a bit, and flip!

Oh, glorious cake. Glorious, moist, golden cake.

I mean, I’m sorry! But it’s true!

More Vegan Cake Recipes

• This dairy-free and vegan chocolate cake is so moist and chocolatey! It’s a go-to anytime someone requests chocolate cake. . 
• Flag cakes are so nostalgic! American flag sheet cake is vegan and the frosting can be easily made dairy-free/vegan too!
• Mug cakes are a brilliant way to tame a sweet tooth. Vegan peanut butter mug cake is so rich! I adore this chocolate mint mug cake also.

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Vegan Pineapple Upside Down Cake

The classic melt-in-your-mouth skillet cake with a brown sugar pineapple topping. And veganized … but you’d never know it!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Author Kare

Ingredients

Pineapple layer:

• 2 tablespoons Earth Balance vegan butter can sub regular butter if not vegan
• 1/2 cup dark brown sugar
• 1 20-ounce can sliced pineapple, drained (reserve the juice!)
• 1 20-ounce can crushed pineapple, drained well

Cake:

• 1/2 cup applesauce
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup reserved pineapple juice
• 1 tablespoon pure vanilla extract
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon fine-grain sea salt
• 2 teaspoons baking powder

Equipment:

• One 10-inch cast-iron skillet
• 12- inch or larger cake platter

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• Place skillet over medium heat. Add the butter. Once it melts, stir in the brown sugar and cook, stirring constantly, until the sugar melts, about two minutes. Remove from heat and add the drained sliced pineapple. Place maraschino cherries in pineapple holes. Spread drained crushed pineapple into the crevices and over the top. Use it all!
• To a large mixing bowl, add the applesauce, canola oil, sugar, pineapple juice, and vanilla. Mix until combined. Place a fine-mesh sieve over the top of the bowl. Add the flour, baking powder, and salt and sift over the wet ingredients. Using a wooden spoon or spatula, mix the dry ingredients with the wet until incorporated.
• Spread the batter evenly over the top of the pineapple.
• Bake for about 35 minutes, until the cake begins to turn golden brown on the top and a toothpick inserted into the center of the cake layer comes out clean.
• Remove from oven and let cool for about 10 minutes.
• Time to flip! Have a large cake plate or tray ready. Loosen the sides of the cake with a butter knife. Place the platter upside down over the top of the skillet and quickly flip the skillet over, inverting the cake onto the platter.
• Serve immediately (vegan vanilla ice cream or vegan whipped cream are great partners!) or let cool completely then refrigerate until ready to serve. Cake keeps well in the fridge for up 2-3 days.

Notes

Adapted from Food Network

The post Vegan Pineapple Upside Down Cake appeared first on Kitchen Treaty.

The last couple of years, I hadn’t baked as much as I used to. But the baking club has really helped to re-ignite my love of baking.

March’s category was cupcakes. I earned, ahem, last place in the previous competition (s’mores bar cookies. Let’s not speak of it.) So I was determined – in a light-hearted way – to win this one. Or at least, not to lose!

So I narrowed in on these bad boys: Hummingbird Cupcakes.

Do you know about hummingbird cake? If not, you want to. I promise.

Hummingbird cake was first really popularized back in the 70’s, I believe, when it was published in an issue of Southern Living magazine. A moist, spiced cake with banana, crushed pineapple, and nuts, it’s reminiscent of carrot cake, except you’ve got bananas instead of carrots.

In this version, I added coconut too. Because life always needs more coconut.

Hummingbird cake is typically topped by a sweetness-cutting cream cheese frosting, and the combination is perfection. The icing on top of the icing?! A perfectly dried pineapple “flower” – the crowning glory of these hummingbird cupcakes.

For our baking challenge, I rolled the frosting in toasted coconut before topping with the flower, which was pretty (and tasty) but not necessary.

I can’t even count how many times I made this recipe in order to perfect it.

At the last minute, I made my baking challenge recipe with cake flour instead of all-purpose flour, and that was actually a mistake. Hummingbird cake made with all-purpose flour is already very moist and tender – and with cake flour, it was TOO tender! So the recipe I’m sharing with you returns to all-purpose flour, and I encourage you to learn from my mistakes. 🙂

So, did I win the baking challenge? NO! I didn’t! My friend Cristina brought the most perfect carrot cake cupcakes with an insanely delicious brown sugar buttercream frosting. They deserved to win. But my Hummingbird Cupcakes earned second place with extra points for presentation, so there’s that! Pineapple flowers for the win!

Anyway, if you’re a dairy-free type like me, the cake recipe is made with vegetable oil – so no dairy whatsoever. The frosting, on the other hand, well – it’s cream cheese. But you can make a dairy-free version with vegan cream cheese and vegan butter that’s not too shabby. See the notes section of the recipe for more info.

The post Hummingbird Cupcakes appeared first on Kitchen Treaty.

Top fluffy gingerbread pancakes with whipped cream for a festive breakfast treat!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Variations & Adaptations
• How to Make Gingerbread Pancakes
• Tips for Success
• Ideas for Topping Gingerbread Pancakes
• More Fluffy Pancake Recipes

The Story Behind the Recipe

This time of year, we make these gingerbread pancakes quite a bit. In fact, I first published this recipe in 2009 – that feels like so long ago!

But over the years, I’ve made a few tweaks to the recipe – more spices, for one. More spice + gingerbread = good! So I’ve updated the recipe here, plus I took a new batch of pics while I was at it.

And so, here are Gingerbread Pancakes, new-and-improved style, with a dairy-free option to boot!

Ingredients

We’ve got classic pancake ingredients for these fluffy gingerbread pancakes, but with a gingerbread-y twist!

• Flour – I use all-purpose flour, but an unbleached wheat flour or subbing some with whole wheat flour won’t hurt.
• Baking powder – To give your holiday pancakes some lift!
• Gingerbread spices – Cinnamon, ginger, nutmeg, and cloves
• Salt
• Milk – Use 1%, 2%, or whole-fat, or your favorite unsweetened plant-based milk.
• Eggs
• Butter – You can use coconut oil if you prefer.
• Dark brown sugar – The molasses in brown sugar helps to amp up those warm gingerbread flavors.
• Molasses – Gives these gingerbread pancakes that unmistakable gingerbread flavor and some nice caramel color.
• Vanilla

Variations & Adaptations

• To make these pancakes dairy-free, use a plant-based milk and opt for coconut oil or vegan butter for the butter.
• For more sensitive palates, you can cut the amount of spices in half for milder pancakes that still have that warm gingerbread vibe.

How to Make Gingerbread Pancakes

It’s easy!

Just mix together the dry ingredients in a large bowl, then mix together the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ingredients just until combined.

Heat up your griddle, then add some butter to the griddle to help give your pancakes a bit of golden crisp around the edges and to keep them from sticking to the griddle.

Scoop about 1/3 cup of pancake batter onto your griddle, spreading it into a circle. They’re ready to turn over when the sides start looking dry and bubbly and you can take a peek under the pancake to see that they’re golden. Flip and cook the other side until golden. Yum!

Now it’s time to dress these Christmas pancakes up for the season with some cinnamon, whipped cream, and maybe some red and green sprinkles or crystallized sugar.

Tips for Success

• For easy clean-up and more accurate measuring, spray your measuring spoon with some cooking spray before measuring out the molasses.
• Don’t over-mix! Stir the wet ingredients into the dry and whisk together JUST until combined. If you mix more than you need to, you risk developing the gluten in the flour which can result in tough, not-as-tender pancakes.
• Make sure your griddle is hot enough before adding your pancakes. You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Use a measuring cup to transfer the batter to the griddle. I find it’s easier to make a round shape with measuring cup vs. a spoon, and it also helps to create gingerbread pancakes that are more uniform in size.

Ideas for Topping Gingerbread Pancakes

• Serve with maple syrup: We love these gingerbread pancakes with a pat of butter and a drizzle of maple syrup!
• Jam: Try them with your favorite jam. I’m especially partial to peach jam on these!
• I recently tried a bite of gingerbread pancakes at a restaurant, and they were served topped with lemon curd. Oh my. Lemon + gingerbread is a match made in heaven. (These cookies are proof of that, too).
• And don’t forget the whipped cream, holiday sprinkles, and cinnamon! I even found these little gingerbread-man-shaped sprinkles at the store and they were perfect.

More Fluffy Pancake Recipes

Fluffy pancakes are the best pancakes! Try these pancake recipes, too.

• Fluffy Banana Pancakes – moist banana sweetens the batter for these impossibly fluffy pancakes!
• Fluffy Pumpkin Pancakes – more seasonal pancakes, this time with pumpkin and pumpkin spices. Super popular and for a reason!
• All of my pancake recipes

Print

Gingerbread Pancakes

Fluffy pancakes get the gingerbread treatment! Brown sugar, molasses, cinnamon, ginger … yum. Top with whipped cream and cinnamon for the perfect breakfast treat.

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Calories 384kcal

Author Kare

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves
• 1/4 teaspoon fine-grain sea salt or table salt
• 1 cup milk or unsweetened almond milk
• 2 large eggs
• 3 tablespoons butter melted (or melted coconut oil)
• 3 tablespoons dark brown sugar
• 2 tablespoons dark molasses
• 1 teaspoon vanilla

Instructions

• To a large bowl, add the flour, baking powder, spices, and salt. Mix together with a whisk.
• In a separate medium bowl, beat together the milk, eggs, butter or coconut oil, brown sugar, molasses, and vanilla. Helpful hint: Spray your measuring spoon with a quick hit of nonstick cooking spray or coat in a bit of oil or butter before measuring out the molasses. It’ll slip right out of the spoon, instead of clinging for dear life.
• Make a well in the center of the dry ingredients, and pour the wet into the dry. Mix with a wire whisk just until the wet and dry are incorporated. Don’t overmix! It’ll make your pancakes tough. (I know, awfully brown for pancake batter, isn’t it? I love it.)
• Heat your griddle to 350 degrees (or medium heat). You know it’s ready for pancakes when you sprinkle a drop of water on the surface and it jumps around.
• Add a bit of butter, coconut oil, or nonstick cooking spray to your griddle to ensure the pancakes don’t stick.
• Using a 1/3 cup measuring cup (or 1/2 cup measuring cup for slightly bigger pancakes), pour scoops of batter onto the hot griddle.
• They’re ready to turn over when the sides start looking dry and bubbly, and you can easily slip your spatula underneath and see that they’re getting brown.
• Flip and cook the other side until golden brown.
• Top with butter, syrup or jam, and (very important!) a dollop of whipped cream. Sprinkle a little cinnamon over all for a fancier (and yummier) look.

Nutrition

Serving: 3pancakes | Calories: 384kcal | Carbohydrates: 58g | Protein: 11g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 122mg | Sodium: 329mg | Fiber: 2g | Sugar: 18g

Originally published Nov 13, 2009. Updated Dec. 8, 2017.

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