Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Gingerbread Latte
• Gingerbread Iced Latte Recipe Ingredients
• Adaptations/Variations
• How to Make It
• Tips for Success

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

The Story Behind the Recipe

I’m obsessed with gingerbread this time of year. I guess I’m not unique – most everyone loves gingerbread, right?! – but I thought it worth mentioning anyway.

I’ve shared recipes for a hot gingerbread latte, gingerbread coffee syrup, mini gingerbread people, and gingerbread trees. Oh and how about a gingerbread pumpkin loaf?! Or gingerbread pancakes??

Sometimes when I’m running around creating Christmas magic, I need a caffeine boost, and I need something more refreshing and cool than cozy and warm. Enter: An Iced Gingerbread Latte!

This Iced Gingerbread Latte brings all those wonderful spices into the picture, but in a cold, sippable, indulgent drink.

Why You’ll Love This Iced Gingerbread Latte

• Creamy, perfectly spiced, and delicious – Everything you want in a holiday iced latte!
• Super easy – Once you have the gingerbread coffee syrup made, it’s super simple to make a gingerbread iced latte whenever you’re craving one.

Gingerbread Iced Latte Recipe Ingredients

For the gingerbread syrup:

• Sugar – Plain old granulated sugar is the perfect sweetener. Pure maple syrup would be delicious too.
• Water
• Molasses – You want dark molasses, but NOT blackstrap, which would be too strong and bitter.
• Ginger – Go for dried/ground powdered ginger.
• Cinnamon – Ground cinnamon.
• Cloves – Just a pinch of ground cloves!

For the gingerbread iced latte:

• Gingerbread coffee syrup
• Milk – I really like full-fat oat milk for my lattes these days, but for sure use whatever you love for the milk.
• Espresso – I use a little stovetop espresso maker which is budget-friendly and makes great espresso!
• Whipped cream – Store-bought or homemade whipped cream, whichever you like!
• Cinnamon – I like to sprinkle a bit of extra cinnamon over the whipped cream for a bit of extra flavor and warm spiced flavor.

Adaptations/Variations

• Dairy-Free/Vegan Iced Gingerbread Latte – Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.
• Dairy-Full Latte – Use dairy milk if you’re a dairy fan!

How to Make It

1. First, you’ll need to make the gingerbread coffee syrup, which is easy! Just add the ingredients for the syrup to a small saucepan on the stove.
2. Bring it to a boil and stir occasionally until the sugar dissolves, just a couple of minutes. Let cool for a few minutes then strain to catch any grittiness from the spices.
3. Now, it’s time to make your gingerbread iced latte! Brew your espresso or coffee, then pour it into a large glass.
4. Stir in the milk and coffee syrup, then taste and add more gingerbread syrup if you’d like more flavor/sweetness.
5. Add ice and stir.
6. Top with a little whipped cream (or a lot!) and sprinkle with cinnamon.
7. Plop in a straw and enjoy!

Tips for Success

• Let the espresso cool a bit – This will help ensure that the ice doesn’t melt right away and result in a less-watery latte.
• Use a full-fat milk – From oat milk to dairy options, the fuller the fat, the creamier the drink!

I hope this Gingerbread Iced Latte helps you wrap presents, clean house, decorate the tree, put up lights, help the elf relocate, and everything else that a little boost of caffeine helps with during the holidays!

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Gingerbread Iced Latte

A sweetly spiced iced latte brimming with gingerbread flavors. A cool yet cozy way to caffeinate for the holidays!

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 latte

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the iced gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1-2 tablespoons gingerbread coffee syrup to taste

Topping

• whipped cream
• ground cinnamon

Instructions

Make the gingerbread coffee syrup

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the iced gingerbread latte

• Brew the espresso or coffee. Pour it into a 16-ounce or larger glass.
• Stir in the milk and gingerbread coffee syrup. Taste and add another tablespoon of coffee syrup if desired.
• Fill the cup to the top with ice. Stir again to make sure the drink is ice-cold.
• Top with whipped cream and sprinkle with cinnamon. Serve.

Notes

Recipe time includes time to make the gingerbread coffee syrup. Once that’s made, you’re looking at more like 5 minutes for this gingerbread latte. 

Dairy-Free/Vegan Option

Use oat milk (my fave!) or another plant-based milk for a vegan version. Opt for coconut whipped cream to keep the indulgent vibes while staying plant-based.

Dairy Option

Use dairy milk if you’re a dairy fan!

Nutrition

Serving: 1latte | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

More Holiday Coffee Recipes

• Gingerbread Latte (Hot)
• Peppermint Mocha Creamer
• Vanilla Peppermint Latte
• Pumpkin Spice Iced Latte

The post Gingerbread Iced Latte appeared first on Kitchen Treaty.

This gingerbread latte is made super simply, with steamed milk (I use oat milk), espresso or strong coffee, a dollop of whipped cream if you like, and a sprinkle of cinnamon. Mini gingerbread people optional but highly recommended!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Gingerbread Latte
• Ingredients
• Equipment
• How to Make a Gingerbread Latte
• More Cozy Drink Recipes

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

The Story Behind the Recipe

Mornings are my favorite time of day, and 90% of why that is, is coffee. I’ve had to experiment with limiting or eliminating caffeinated coffees in the past, in which case I delved into these coffee alternatives which were actually pretty good. But nothing beats a pot of strong coffee, a perfectly brewed latte, or, in the summer, a cold brew and I’ve always been thankful that I’ve been able to return to caffeinated coffee.

One of the best ways to enjoy a nice, cozy cup of coffee is in the form of an oat milk latte, and, in December, make that a gingerbread oat milk latte! I’m a huge fan of oat milk in lattes, not just because I need to limit my dairy intake, but also because it’s thick, rich, and foams amazingly.

This gingerbread latte recipe is super easy to make with whichever kind of milk you prefer, though.

Why You’ll Love This Gingerbread Latte

If you’re a Starbucks fan, you know: December is all about peppermint mochas and gingerbread lattes. Sure, you can buy your fancy coffee drinks, but it’s alway nice to know how to make Starbucks gingerbread latte recipe and other coffee shop drinks at home. Plus, now that lattes are often something like $7 a pop, it’s EXTRA nice to know how to make them at home!

Turns out it’s really, really easy to recreate the gingerbread latte experience in your own kitchen. All you need is a few minutes to make the syrup, then just stick it in the fridge for whenever you need an ultra cozy latte in your hands, stat. Then it’s just a matter of steaming your milk, brewing your coffee or espresso, and adding the gingerbread syrup when you have a hankering!

Ingredients

• Gingerbread coffee syrup – Made with sugar, water, molasses, and gingerbread spices.
• Milk – Use your favorite dairy milk or plant-based alternative. I’m on team oat milk these days when it comes to lattes.
• Espresso or strong coffee – Whichever you prefer, but I have some details about what I’ve been using lately for lattes in the “Equipment” section of this post.
• Whipped cream and ground cinnamon – Optional but highly recommended!

Equipment

You don’t need any fancy equipment to make this gingerbread latte. You can literally brew up some strong coffee, add the gingerbread coffee syrup, heat up your milk on the stove, spin a whisk into the milk to froth it, and pour it into your mug with the coffee and gingerbread syrup.

OR you can go the other direction and get a super fancy does-it-all espresso machine.

Me, I use pretty inexpensive equipment – though my frother was a little bit of a splurge. Here’s what I use to make my lattes (please note these are all affiliate links, so if you click and make a purchase, I will receive a small percentage of the sale for referring you, at no additional cost to you):

Espresso brewer

• Stovetop espresso maker: I recently bought this $20 stovetop espresso maker (affiliate link), and it’s such a game changer when it comes to being able to make shots of espresso for lattes super inexpensively! You just fill the bottom with water, add finely ground espresso beans to the cup, and set it on the stove. The espresso perks up into the top chamber, and you just pour that directly into your mug.

Frother

• Stainless steel milk frother: I have this amazing milk frother, which was a more of a splurge, but I have gotten SO much use of it out of the years. You just put your milk in, set the temp, and press the button for perfect heated, frothy milk. You can add ingredients to the milk like hot cocoa mix or sweetener, and it all mixes together beautifully. Just change out the little frothing disc for no froth or lots of froth.
• Hand frother: I’ve also used an inexpensive $10 handheld milk frother wand in the past, which works great!

How to Make a Gingerbread Latte

First, you’ll want to make the gingerbread coffee syrup. Add the sugar, water, molasses, and spices to a saucepan and bring it to a boil. Cook until the sugar has dissolved. (You can view the full post for gingerbread latte coffee syrup right here – it’s perfect for holiday gifting!)

Next, brew your coffee or espresso and add it to your mug. Add a couple of tablespoons of the gingerbread coffee syrup, then heat up your milk, give it a good froth, and pour it over the coffee and syrup.

Taste it and add a little more gingerbread syrup if you like. Top with the foam then add a light dusting of cinnamon. Optimally served with mini gingerbread men!

That’s it! A homemade gingerbread latte in your hot little hands.

I hope this Gingerbread Latte brightens up your holidays like it has mine! It’s super easy to make with a simple but deeply flavored homemade coffee syrup, espresso, and milk. Serve it up with mini gingerbread cookies for the full experience!

More Cozy Drink Recipes

• Crock Pot Gingerbread Pumpkin Lattes
• Egg Nog Latte
• Dairy-Free Eggnog
• Mulled Cider
• Gluhwein (Mulled Wine)
• London Fog Latte

Print

Gingerbread Latte Recipe

If you love Starbucks gingerbread lattes but hate spending the money, this easy dupe is what you need in your life! Super easy to make and the perfect latte for the holidays.

Keyword gingerbread latte, gingerbread latte recipe, starbucks gingerbread latte recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 333kcal

Author Kare

Ingredients

For the gingerbread coffee syrup:

• 1 cup granulated sugar
• 1 cup water
• 2 tablespoons dark molasses not blackstrap
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves

For the gingerbread latte:

• 2 shots espresso or 1/2 cup strong brewed coffee
• 2-3 tablespoons gingerbread coffee syrup to taste
• 1 1/2 cups milk 12 ounces; I prefer full-fat oat milk. Dairy milk, almond milk, or soy milk also work!
• whipped cream and ground cinnamon for topping, optional

Instructions

Make the gingerbread coffee syrup.

• Place all ingredients in a small saucepan over high heat. Bring to a boil, stirring occasionally, until the sugar dissolves. Turn off the heat and let cool off until cool enough to handle. Drain through a cheesecloth if you can to catch any grittiness.
• Place a fine-mesh strainer over a mason jar or another container. Lay cheesecloth on top if you have it (not crucial but nice to catch any residual grittiness from the spices). Strain coffee syrup into your jar.

Make the gingerbread latte.

• Brew the espresso or coffee and add it to a 16-ounce or larger mug.
• Heat the oat milk over the stove or froth it using a frothing machine. You can also froth it using a hand frother or a wire whisk – just place the wire part in the cup, place the handle between both of your hands, and spin it in the cup.
• Stir in the gingerbread coffee syrup. I recommend starting at 2 tablespoons and increasing to 3 if you prefer.
• Top with whipped cream, if using, and sprinkle with cinnamon. Serve.

Notes

Nutrition facts do not include whipped cream.

Nutrition

Serving: 1g | Calories: 333kcal | Carbohydrates: 47g | Protein: 12g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 44mg | Sodium: 171mg | Potassium: 643mg | Sugar: 47g | Vitamin A: 593IU | Vitamin C: 0.1mg | Calcium: 457mg | Iron: 2mg

The post Gingerbread Latte Recipe appeared first on Kitchen Treaty.

I love these mini gingerbread cookies on Christmas cookie platters, with lattes, or stand them up next to your next gingerbread house! You don’t want it to sit unoccupied, after all.

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Mini Gingerbread Men (and Women!)
• Tip for Success
• More Christmas Cookie Recipes

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

The Story Behind the Recipe

I first decided to make this simple gingerbread cookies recipe because I wanted an adorable decoration for my gingerbread latte recipe (coming soon!) I soon realized, though, that these easy gingerbread cut-out cookies stand up all on their own. Literally, if you prop them up just right – because they have wee little cookie feet!

For the recipe, I used one I already have – my simple gingerbread trees recipe is one that I love to make this time of year. It’s an easy, simple gingerbread cookies recipe and it was perfect for these mini gingerbread cookies, too.

I decided to be an equal opportunity Christmas baker and make mini gingerbread men AND women. Besides, the skirts (and bows!) are so extra cute!

Ingredients

For the mini gingerbread men:

• Butter – I like to use unsalted butter for my recipes so that I can better control the salt content. Salted butter is delicious! But different brands have different salt levels.
• Sugar – Plain old granulated sugar.
• Egg – Just one
• Molasses – The type of molasses is important. You want dark molasses, but NOT blackstrap, which is way too strong tasting.
• Flour – I like to use plain all-purpose flour, but whole wheat flour would work, too.
• Baking soda – To give the cookies a bit of lift and structure.
• Spices – Ground ginger, ground cinnamon, and ground cloves.
• Salt – I prefer to use fine grain sea salt in my baking vs. kosher salt, because the larger crystals of salt can be jarring in baked goods (in my opinion! kosher is totally fine if you prefer it!)

For the icing:

• Powdered sugar – Also known as confectioner’s sugar. You’ll want to sift it to make sure there aren’t any lumps.
• Milk – Any old milk – dairy, oat, almond, etc. – will do.
• Light corn syrup – This ingredient is important because it helps the frosting drizzle on and then harden.
• Vanilla – Pure vanilla extract gives the icing a bit of flavor.

Adaptations/Variations

• Standard gingerbread cookies – This dough is a nice versatile gingerbread cookie dough and can be made into any shape. You may just need to cook them for a bit longer than the mini version.
• Cardamom gingerbread cookies – Add 1/2 teaspoon ground cardamom with the rest of the spices.

How to Make Mini Gingerbread Men (and Women!)

First, you’ll whip up the dough. Give yourself lots of time, because it will need to chill for awhile before you can roll it out and bake it.

To make the dough, beat together the butter and sugar until pale and fluffy. Then, add the egg and molasses and blend well.

In a separate bowl, mix together the flour, baking soda, spices, and salt. Add the dry ingredients to the wet ingredients and mix just until combined.

At this point, you’ll want to press the dough together into a disk and cover it tightly in plastic wrap. Chill it for at least an hour, or up to three days in advance.

When you’re ready to bake your mini gingerbread men, pull the dough out of the fridge and work with it 1/4 section at a time. Roll it out to about 1/4 inch thick and cut out the shapes.

Place them on the baking sheet an inch or two apart, and bake! They’re done when they’re a bit firm and slightly golden around the edges.

Pull them out of the oven and let them cool completely. Mix up your icing and pipe it on. I like to make extra happy faces, buttons, squiggles to mark the arms and legs, and a nice little bow for the ladies.

Tip for Success

• You’ll want 2″ – 3″ cookie cutters. I like the smallest cookie cutters in this gingerbread cookie cutter set for my mini gingerbread cookies (affiliate link).

I hope you love these mini gingerbread men (and women!) as much as I do! I think they’re such fun little cookies to make and it’s so nice to have an easy two- or three-bite holiday cookie for Christmas treat platters.

More Christmas Cookie Recipes

• Chocolate Crinkle Cookies
• Cranberry White Chocolate Oatmeal Cookies
• Sparkly Chocolate Snickerdoodles

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Mini Gingerbread Cookies Recipe

Tiny in size, big on taste! These cute mini gingerbread men & women are great for holiday cookie platters, decorating cakes, & serving with tea or coffee.

Keyword mini gingerbread cookies, mini gingerbread men

Prep Time 1 hour hour 25 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 36 cookies

Calories 141kcal

Author Kare

Ingredients

Cookies:

• 1 cup unsalted butter, room temperature* 2 sticks
• 3/4 cup granulated sugar
• 1 large egg
• 1/4 cup molasses not blackstrap
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon fine-grain sea salt

Icing:

• 3 cups powdered sugar sifted
• 2-3 tablespoons milk
• 2 tablespoons light corn syrup
• 1/2 teaspoon pure vanilla extract

Instructions

• In a stand mixer or a large bowl (with a hand mixer), beat together the butter and sugar until pale and fluffy, about three minutes.
• Add the egg and molasses and beat until blended, scraping down sides as necessary.
• To a separate medium bowl, add the flour, baking soda, ginger, cinnamon, cloves, and salt. Mix together.
• Add the dry ingredients to the wet ingredients and beat just until combined.
• Press the dough together and form into a disc. Wrap in plastic wrap. Refrigerate for an hour, or up to three days.
• Preheat oven to 350 degrees Fahrenheit.
• Remove disc from fridge and cut into fourths.
• Roll each piece about 1/4 inch thick. You may need to let the dough warm up just a bit, and, depending on your surface, you may need some additional flour to prevent sticking.
• Use small gingerbread cookie cutters to cut out the cookies. Roll out the scraps and cut a few more out. Repeat with the remaining dough.
• Bake on an ungreased cookie sheet for 7-8 minutes, until they're firm and just starting to get golden at edges. Remove from oven and let cool for about 5 minutes. Transfer to a wire rack to cool completely.
• Make the icing. Add the powdered sugar, 2 tablespoons milk, corn syrup, and vanilla to a small bowl. Use a wire whisk to mix it well. If it's too thick, add more milk a teaspoon at a time. You want the icing to be thin enough to be pipeable but thick enough to hold a line. Scoop the icing into a piping bag with piping tip or a Ziploc bag with the end snipped off, and pipe the icing onto the cookies.
• Let sit until icing hardens before storing or assembling on cookie plates. Cookies keep up to one week in an airtight container.

Notes

Icing recipe adapted from Sugar Spun Run

Nutrition

Serving: 1cookie | Calories: 141kcal | Carbohydrates: 23g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 494mg | Potassium: 49mg | Fiber: 0.3g | Sugar: 16g | Vitamin A: 166IU | Vitamin C: 0.001mg | Calcium: 10mg | Iron: 1mg

The post Mini Gingerbread Men (& Women!) Recipe 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.

The post Fluffy Gingerbread Pancakes appeared first on Kitchen Treaty.

I know the pumpkin craze is a bit out of hand, but when it comes to pumpkin, I’m in. No matter what. Always and forever. If pumpkin is ever wrong, I don’t ever want to be right.

And so we have this new quick bread, a pumpkin-laced gingerbready wonder. Pumpkin and gingerbread are totally BFFs. I love how the combo bridges the divide between fall and Christmastime, although we are NOT thinking about Christmas yet (one thing at a time man!). But there’s no reason not to work a little gingerbread goodness into fall, is there?

I mean, hello. The spices that work so well with pumpkin – cinnamon, ginger, cloves, allspice – they’re also mainstays in gingerbread. So: Spiced Pumpkin Gingerbread mash-up it is.

I started working on this recipe last fall, but only just perfected it a couple of weeks ago. A luscious (and decadent) layer of thick maple syrup icing – sprinkled with Demerara sugar, of course – sealed the deal.

Note that I started Weight Watchers a couple of weeks ago too. Timing: Not always my forte.

Anyway, this Pumpkin Gingerbread Loaf is off-the-charts fall vibes.

Oh, and feel free to sub coconut oil for the vegetable oil. Honestly, I usually try to avoid vegetable oil, but it just gives quick breads such a wonderful moist quality that I can’t quite work my way away from it completely.

Happy fall, y’all!

(more…)

The post Spiced Pumpkin Gingerbread with Maple-Vanilla Icing appeared first on Kitchen Treaty.

I knew that apples + gingerbread would marry well, with gingerbread’s cinnamon, ginger, nutmeg, and cloves all pairing so well with the fall’s favorite fruit plus hello, the rich warm envelopment that molasses lends to the whole equation.

But I didn’t want to go overboard, because gingerbread can get there fast – and who wants to be whapped in the face first thing in the morning? Not me.

This Cozy Apple Gingerbread Oatmeal recipe is subtle and quiet and steady. Oats, slow-simmered with a hit of almond milk to give it a perfectly creamy consistency. Chia seeds add to that creaminess, not to mention the health factor. Sweet bites of apple. A whisper of spice and molasses.

Basically, autumn in a bowl, man. Autumn in a bowl.

More Oatmeal Recipes

• Strawberry & Toasted Almond Overnight Oats (Starbucks copycat!)
• Berry Baked Oatmeal
• Pumpkin Baked Oatmeal 
• Mango Oatmeal
• Slow Cooker Pumpkin Oatmeal
• Carrot Cake Oatmeal
• PB&J Overnight Oats
• Blueberry Oatmeal

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Cozy Apple Gingerbread Oatmeal

Creamy oats paired with sweet apple and heady gingerbread spices. What could be better in a comforting autumn breakfast?

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

• 1 cup rolled oats not the quick-cooking kind
• 1 1/2 cups water
• 1 cup unsweetened almond milk can sub cow’s milk – whole or 2%
• 1 cup chopped fresh apple peeled if you like (just about any kind will do)
• 2 tablespoons chia seeds
• 1 tablespoon molasses not blackstrap
• 1 tablespoons pure maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon freshly ground nutmeg
• Pinch ground cloves
• Pinch salt
• Topping ideas: chopped fresh apple dark brown sugar, pure maple syrup, sliced or slivered almonds, pepitas (pumpkin seeds), pecans, walnuts, raisins

Instructions

• Place a medium saucepan on the stove; don’t turn on the heat yet. Place all ingredients in the pan (except for toppings), stir to combine, and then turn the heat to medium. Bring to a slow simmer then reduce the heat to medium-low and simmer until thickened and the apples are soft, about 10 minutes.
• Serve with toppings.

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Why don’t we see it in spring? It might just be excellent with rhubarb! Or as a syrup in coffee. Gingerbread iced coffee in June. I know I’d love it, but I’m pretty sure it wouldn’t fly here on the blog. Bah, humbug.

Well, I guess I’ll just have to embrace gingerbread right here, right now. And in the form of these dense and moist, chewy and sweet White Chocolate Chip Gingerbread Blondies.

These blondies are so full of gingerbread goodness that they look more like brownies than blondies. But trust me – that’s brown sugar-molasses-spiced-delicious goodness all up in there. With a hefty dose of white chocolate, both drizzled on the top and in chip form in the batter itself.

I love the buttery, rich spiced flavor of the blondies, but the white chocolate gives a cool contrast that draws you in bite after bite. Plus, it looks pretty and kind of snowy drizzled over the top. I’m wishing now I’d sprinkled some white nonpariels over the chocolate drizzle for a little extra bit of festivity. If you make these, you should try it! It’ll look like snow. Pretty.

When I developed this recipe, I literally just threw this and that into a bowl, spread it into a baking dish, and crossed my fingers. I was shockingly surprised (and admittedly proud) at how well they turned out. The edges do tend to stay a bit high compared to the middles, but I love them that way. More crispy edges without one of those funky maze-shaped brownie pans works for me.

These also freeze so well that I could make several batches and keep them in the freezer. And then so I can pull one out whenever I wish. Like on the Fourth of July! Or any other day in the year that’s not the holiday season! Rebel blondies, my friends. Gingerbread 365!

(more…)

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I started working on several recipes, and I even got so far as to wrap one up. Yeah. Just one. Turns out that in mid-July, it’s a lot easier to just throw up your hands and go hang out at the beach all day with your sun-obsessed toddler than to slave over a stuffing recipe. At least, for me, that was the case.

You may have guessed by now that this recipe for Slow Cooker Pumpkin Baked Beans is the one. You know, The One. The one completed recipe.

I’ve kind of got a thing for baked beans, and lord knows I have a thing for pumpkin. So, you know, this was a pretty natural happening.

Turns out the pumpkin-and-baked-bean combo was surprisingly welcome in mid-summer, as baked beans always have a place at picnics and the like. But these are no ordinary baked beans, no no no.

By now you’ve surely surmised that these pumpkin baked beans have pumpkin in them. They’ve also got some rich, hearty molasses in them, taking a cue from Boston baked bean recipes. And … psst … pumpkin pie spice. Yep, a little cinnamon, cloves, ginger, even a little nutmeg. Trust me – it totally works.

They’re savory, but on the sweet side of savory, the way a good baked bean outta be. And, depending on how much cayenne you like, a little spicy too.

These baked beans are indeed perfect for the Thanksgiving table. The flavors are spot on, and the beans are hearty fare especially for vegans and vegetarians alike. Plus, they cook up in the slow cooker – one less dinner item to have to fiddle with come dinnertime.

And hey, they might even have you and your guests declaring “Turkey, Schmurkey!” My (undone) job is done.

(more…)

The post Slow Cooker Vegan Pumpkin Baked Beans appeared first on Kitchen Treaty.

No, they are definitely not authentic Boston baked beans (though the flavors are definitely inspired by them!) That would pretty much be impossible because the authentic version includes salt pork or bacon … and if we’re going vegetarian with these bad boys, well, meat is no bueno.

To add some smoky flavor back into the mix, I’ve included smoked paprika. A diced green bell pepper adds loads of flavor, too.

By the way – I really wanted to include a jalapeno, too, to add a bit of heat and even a slight smoky element, but ultimately I just found that jalapenos vary too much in heat level to maintain a consistent recipe. So out they went. And instead, we’ve got a little cayenne and a few dashes of Tabasco for heat.

How else do we add flavor? Dry mustard, onion, and vegetable broth instead of water, for starters. Water, by the way, will work fine as a substitute – veggie broth just deepens the flavors a bit.

Oh, and a bay leaf. Must have a bay leaf.

But let’s not forget the most important ingredient of all, aside from the beans themselves.

Molasses, baby. Thick, black molasses. That’s what gives these Crock Pot vegetarian baked beans their unmistakably Boston-y flavor. Molasses, along with brown sugar, mingles with the onion, pepper, and spices to create a sweet, rich vegetarian Boston baked bean extravaganza.

Make these, and you’ll be tooting your own horn, too. Now go back and read the first six words of this sentence and giggle with the 12-year-old me. (Did I just go too far?)

Actually … speaking of. Did you know that’s why it’s so important to soak your beans (and discard that soaking liquid, and rinse well)? That helps remove many of the … gaseous compounds in beans.

All that’s left? Pure (vegetarian!) deliciousness.

If you’re tasked with bringing the baked beans to a barbecue this summer, try this meatless version. Even if you’re a meat-eater yourself, I guarantee there’ll be a vegetarian at the party who will thank you immensely.

Vegetarian baked beans can be such a nice, protein-packed, satiating option for the vegetarians – take this from a vegetarian who has eaten one too many “cheese buns” (that is, a hamburger bun with cheese melted inside) at barbecues past. And you know what else? The carnivores won’t miss the bacon, I swear. Win-win!

Oh, wait! I have one more thing to say about this recipe. Lord knows, I’ve made it enough times and thought about it enough times to where I’m going to have to stop myself at some point here.

So I tried this recipe in the oven the first couple of times, and finally, it dawned on me. Baked beans, the perfect summertime substantial side, baking in a hot oven for hours? No. No no. So I broke out my Crock Pot and made this a slow cooker recipe. I love using the slow cooker in the summer months – no heating up the kitchen – and nice and portable too.

Okay, I’m done. Go forth and eat delicious (vegetarian!) beans!

Important Note

I’ve had a couple of people report back that this recipe didn’t work for them, for various reasons (see comments). I tested this recipe a gazillion times over so I’m not sure what is going wrong for them. I’m keeping this recipe up because I believe in it but I will continue to test and hopefully replicate any issues – and solve them.

The post Slow Cooker “You’ll Never Miss the Bacon” Vegetarian Boston Baked Beans appeared first on Kitchen Treaty.

It started with a poor lonely pear, just sitting there in the fruit bowl, neglected. “I outta bake something with that pear,” I said to myself. Except when I talk to myself, I don’t think I use the word “outta.” But then again, I don’t pay all that much attention to myself and exactly what I’m saying.

So I thought about a chocolate pear cake… then I thought about gingerbread… then I thought about pears and gingerbread, then I thought about gingerbread pear muffins, then I thought about an upside down pear gingerbread cake. And it was good. In my head, that is.

Of course, it seems there’s rarely, if ever, a truly original idea these days, and so when I googled “upside down pear gingerbread cake,” whammo – those Epicurious jerkheads had already done it!

So I used their (awesome) recipe, with a couple minor adaptations (like dark molasses and light corn syrup in place of the light molasses). Oh yes. It was good.

The intensity of the dark molasses and spices balance perfectly with the sweetness of the caramelized pear. And it’s awesomely moist. And accompanied with some whipping cream or vanilla bean ice cream? Totally divine, and perfect fall fare.

Here’s the recipe!

Gingerbread Pear Upside Down Cake

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Gingerbread Pear Upside Down Cake Recipe

Warm gingerbread cake is baked in a skillet on top of a sweet mixture of caramelized pears, then flipped over for a beautiful and delicious presentation!

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Kare

Ingredients

Bottom (which will ultimately be the top)

• 2 pears – can be somewhat ripe to pretty darn ripe
• 1/4 cup unsalted butter
• 3/4 cup packed brown sugar

Cake

• 1/2 cup unsalted butter softened
• 1/2 cup packed brown sugar
• 1 egg
• 2 1/2 cups flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon salt
• 1/2 cup dark molasses
• 1/2 cup light corn syrup
• 1 cup boiling water

Instructions

• Preheat oven to 350. Use a 10-inch cast iron skillet, or according to Epicurious, you can use a 12-inch non-stick skillet if you wrap the handle in a double layer of foil.
• Peel pears and cut into quarters. Remove the core portion, and slice each quarter lengthwise into four slices.
• Heat the skillet to medium on the stove top and melt 1/4 cup butter. Cook butter until the foam on top of the butter starts to go away.
• Reduce heat to low, and sprinkle the 3/4 cup packed brown sugar onto the butter. Let the brown sugar sit in the butter, without stirring, for three minutes.
• Carefully lay the pears into a circle in the sugar mixture.
• Leave the pears in the skillet (don’t stir), still over low heat, for a couple more minutes, then remove from heat.
• Time to make the cake batter! Beat the 1/2 cup softened butter, 1/2 cup brown sugar, and egg in a large bowl.
• Boil the water, and stir in the corn syrup and molasses. Remove from heat.
• Sift the flour, baking soda, ginger, cinnamon, cloves, and salt over the butter, egg, and sugar mixture, and mix on slow speed just until it begins to blend together.
• Slowly pour the molasses, corn syrup, and water mixture into the batter, while mixing on low speed, just until well blended.
• Pour the cake batter into the skillet, over all that pear and brown sugar goodness. The batter should be runny enough where it evens out naturally, but if it doesn’t, just spread it out evenly.
• Place the skillet in your preheated (350 degrees) oven, and bake 40 to 50 minutes. Insert a toothpick (or actual cake tester if you’re way cooler than me – I use a toothpick or, in especially desperate times, a raw spaghetti noodle, what can I say) into the center. When it comes out clean (no cake batter), it’s done!
• Cool the cake on a rack for 5 minutes. Slip a knive around the edges to loosen for the flipping, and invert onto a cake plate.

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