Plus, it’s just 5 ingredients and only 10 minutes to make. Low effort, high reward!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Gingerbread Coffee Syrup
• Ingredients
• How to Make Gingerbread Coffee Syrup
• Tip for Success
• More Coffee Syrup & Creamer Recipes

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

The Story Behind the Recipe

The older I get, the more I love mornings. Why do I love mornings? Coffee is 95% of it. There’s just something about that warm comforting cup of coffee in the quiet of morning that is magic.

During the Christmas season, I like to add a seasonal spin. Sometimes I’ll make this dairy-free eggnog to use as coffee creamer (SO good!), and sometimes – like lately – I’ll make gingerbread lattes with this gingerbread coffee syrup.

This one was super easy to create. I made a simple syrup of one cup water to one cup sugar, and added classic gingerbread flavors: Spicy ginger, cinnamon, and cloves.

I tested this one with fresh/whole spices and with ground spices, and the ground spices version won handily. While the version with the fresh ginger and whole spices resulted in a clearer syrup, the flavors just weren’t quite strong enough.

I then added molasses, because of course! Gingerbread needs molasses! I found that a couple of tablespoons was the perfect amount to give that gingerbread taste but not overpower the coffee or latte.

Why You’ll Love Gingerbread Coffee Syrup

Well, first of all, it tastes like Christmas! Who doesn’t want something that tastes like Christmas … except maybe not pine tree taste. That would be weird. But otherwise, let’s do this!

It lasts in the fridge all season long, so store it in the fridge and spice up your coffees and lattes whenever you want.

It also makes a great gift! Double or triple this recipe and add it to cute bottles to give to friends and family. Everyone loves an edible gift!

Ingredients

• Sugar – Plain old granulated sugar. You can use brown sugar if you like, but brown sugar is just sugar and molasses combined, and because we are adding molasses, I felt it would be unnecessary to use brown sugar instead or in addition to the white granulated sugar.
• Water
• Ginger – I found that ground ginger adds a lot more flavor than fresh. It also has a tiny spicy kick of heat that makes this ginger coffee syrup so good!
• Cinnamon – Ground Ceylon cinnamon is a great choice. Cassia cinnamon can be a bit stronger, so you might want to use a bit less to start.
• Cloves – Just a small amount of ground cloves adds warmth and depth to the spicy gingerbread flavor.
• Molasses – This is important! There are three types of molasses: Light, dark, or blackstrap. You want dark molasses. Light won’t have enough gingerbread flavor, and blackstrap will be waaaaayyyy too strong.

How to Make Gingerbread Coffee Syrup

Simply add everything to a saucepan, simmer it all together …

… and strain! That’s it.

Tip for Success

• Strain your coffee syrup. Because you’re using ground spices, you might end up with some gritty spices at the bottom of your coffee. But if you strain the syrup, preferably through a coffee filter or cheesecloth, that will catch some of the bigger pieces ahead of time.

I hope you love this gingerbread coffee syrup as much as we do! It’s cozy and warmly spiced, and makes the perfect gingerbread latte to rival anything Starbucks has this time of year. Make a batch to enjoy at home all Christmas season long or make it an edible gift for friends and family. Either way, this gingerbread syrup is a win!

More Coffee Syrup & Creamer Recipes

• Pumpkin Spice Coffee Syrup
• Vanilla Coffee Syrup
• Cinnamon Dolce Coffee Syrup
• Homemade Chocolate Syrup
• Peppermint Mocha Coffee Creamer
• Pumpkin Spice Coffee Creamer

Print

Gingerbread Coffee Syrup

Warmly spiced sweet syrup to make any latte or coffee burst with gingerbread flavors! Ready in less than 10 minutes and SO delicious!

Keyword gingerbread coffee syrup, gingerbread latte syrup

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 9 minutes minutes

Servings 16 tablespoons

Author Kare

Ingredients

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

Instructions

• 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.
• To make a latte, use 2-4 tablespoons of coffee syrup per cup, to taste.

Nutrition

Serving: 2tablespoons

The post Gingerbread Coffee Syrup Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Mango Sorbet Ingredients
• Adaptations & Variations
• Why Corn Syrup in Mango Sorbet (And Can I Leave It Out?)
• How to Make It
• How Long Will Mango Sorbet Last in the Freezer?
• More Mango Recipes
• More Easy Dessert Recipes

The Story Behind the Recipe

Mango Sorbet is super easy to make, which means minimal time in the kitchen and max time sunning yourself at the beach, hanging poolside with a book, basking in the glory of your garden … gosh, is it obvious I’m looking forward to summer?!

Sorbet had a moment a long time ago – like, decades – and let’s not get into how I’m old enough to remember it.

But it’s also kind of hung around since then, and for good reason – its refreshing smooth iciness, its pure fruit flavor, and its palate-cleansing goodness makes it a dessert time staple.

So I thought it was high time I shared a recipe for the perfect simple, simply luscious mango sorbet!

Mango Sorbet Ingredients

You can use all kinds of fruit for sorbet, but mangoes seem made for it. And the list of ingredients for sorbet is so magically simple! You have:

• Mangoes, obviously. I start with the frozen cubes I find in the grocery store, but you can use fresh mangoes too.
• Water
• Sugar – feel free to sub in pure maple syrup (grade A would be best because it won’t have an overly maple flavor) or honey
• Corn syrup – you don’t absolutely have to include this ingredient, but it helps keep the sorbet smooth and less icy
• Sea salt – just a bit to round out the sweetness!

Adaptations & Variations

• Mango sorbet with coconut milk: Substitute the water with full-fat coconut milk for a creamier sorbet that’s more like a sherbet.
• Substitute grade A pure maple syrup or honey (if not vegan) for the granulated sugar if you’d like to use non-refined sugar.
• Mango lime sorbet: Add a squeeze of lime for a touch of tart flavor.

Why Corn Syrup in Mango Sorbet (And Can I Leave It Out?)

You might be wondering … why corn syrup?!

The science behind using corn syrup in sorbet is fascinating. Essentially, corn syrup is an invert sugar, broken down at the molecular level – which, when frozen into a dessert like sorbet, lends a silky smooth texture and helps keep the entire product from getting too icy. Serious Eats explains it at length in this post – I thought it was well worth the read.

Can you leave the corn syrup out? Yes. But your sorbet will be icier and not quite as smooth.

How to Make It

Okay! Ready to make this stuff? Great! Just grab your high-powered blender and throw all of your mango sorbet ingredients in.

In a few seconds, you have gloriously smooth, utterly delicious mango sorbet.

Once it’s blended, you can enjoy it right then, or you can give it a rest in the freezer for a more solid version.

Either way, I hope you try this refreshing Mango Sorbet soon and love it as much as we do!

Happy summer!

How Long Will Mango Sorbet Last in the Freezer?

Mango sorbet lasts for up to 3 months. After that, it starts getting a bit icy and freezer burnt. Store it in an airtight container, and if you’re anything like me (forgetful), you’ll want to date and label it!

More Mango Recipes

• White Strawberry Mango Sangria is the perfect cocktail for summer.
• If you’re up for a trip to the savory side, try this Black Bean Chili with mangoes. Trust me on this – it’s divine!
• These Mango Thumbprint Cookies are just about the prettiest cookies I’ve ever seen.

More Easy Dessert Recipes

• Raspberry Lemon Icebox Cake
• Chocolate Wacky Cake
• Easy Cherry Crumble
• Raspberry Tart
• Cranberry Apple Crisp

Print

Mango Sorbet

Refreshing, bursting with fruit flavor, and unbelievably easy to make. This sorbet is sure to be your new summer staple.

Prep Time 5 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 6

Calories 240kcal

Author Kare

Ingredients

• 1 cup granulated sugar
• 1 cup water
• 2 pounds frozen mango chunks
• 2 tablespoons light corn syrup*
• 1/4 teaspoon fine-grain sea salt

Instructions

• In a blender, pulse the sugar and water together until the sugar has dissolved. Add your mangos, salt, and light corn syrup. Blend until smooth. 
• If you intend to eat your sorbet immediately, then your sorbet is done and ready to enjoy. If you would like to save it for later, place it in a freezer-safe container with a lid and store until set and cold. Store in the freezer for up to 2 weeks.

Notes

* Corn syrup helps keep sorbet smooth and less icy. You can leave it out, but the texture won’t be quite as dreamy.

Cook time includes 2 hours in the freezer.

Substitution notes

You can substitute the 2 pounds of frozen mangos for 3 large mangos or about 4 cups of fresh diced mangos. It is important to note that if you do this, you will need to allow your sorbet to set in the freezer for a few hours before it is ready to enjoy.

You can substitute the sugar for honey or maple syrup. Just follow the same process as you do with the sugar.

Nutrition

Serving: 1cup | Calories: 240kcal | Carbohydrates: 62g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 105mg | Potassium: 255mg | Fiber: 2g | Sugar: 60g | Vitamin A: 1636IU | Vitamin C: 55mg | Calcium: 19mg | Iron: 0.3mg

The post Creamy & Refreshing Mango Sorbet appeared first on Kitchen Treaty.

Peanut butter and jelly are best pals, and for good reason. Hello, salty peanut butter. Oh hi, sweet jam. Yep, perfect.

I’ve brought these flavors together before in smoothie form, but for this year’s new cookie recipe, I thought it might be fun to create a vegan thumbprint cookie, and PB & J seemed like a natural twist.

The post Vegan Peanut Butter & Jelly Thumbprint Cookies appeared first on Kitchen Treaty.

(Luckily, they don’t literally scream, because that would be terrifying.)

Anyway, we’re talking two ingredients and only about 10 minutes active hands-on time for the perfect sparkly holiday garnish. Read on for all you need to know about how to make sugared cranberries!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Sugared Cranberries
• Ingredients
• How to Make Sugared Cranberries
• How to Use Sugared Cranberries

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

The Story Behind the Recipe

I make sugared cranberries and sugared rosemary every Christmas. The sparkling layer of sugar makes simple garnishes so magical! So I thought it was high time I shared how to make them.

Not much of a story, but sometimes there just isn’t one! 🙂

Why You’ll Love Sugared Cranberries

These pretty sparkling berries make a high-impact, low-effort garnish that livens up everything from cocktails to galettes to Bûche De Noël (yule log cake), which I’m determined to master this Christmas. They look amazing on pies, cheesecakes, and Christmas charcuterie boards.

Not to be confused with the viral popping cranberries that are covered in powdered sugar, baked, and *pop* when you bite them, these sugared cranberries are smothered with frosty granulated sugar for loads of sparkle and tend to be used more as a garnish than as a treat.

So how do you make them? It’s SO EASY.

Ingredients

• Fresh cranberries – throw out the shriveled ones; only the freshest, plumpest cranberries need apply!
• Simple syrup – this acts as the “glue” for the sugar.
• Granulated sugar – For the ultimate in sparkly, frosty goodness!

How to Make Sugared Cranberries

1. To make them, first rinse and dry your cranberries.
2. Then make your simple syrup, let it cool, and give the cranberries a roll in the simple syrup.
3. After they’ve dripped and dried for awhile, you roll them in the granulated sugar. Frosty!
4. Let them sit for awhile longer to dry. Sparkly!

How to Use Sugared Cranberries

Sugared Cranberries holiday-up everything! A few years ago, I dotted an apple galette with a few. Instant festivity! They would look stunning on a vibrant cranberry curd pie, tart, holiday worthy cheesecake like this delicious vanilla chai cheesecake, or dress up a perfectly frosted vanilla cake.

They’re also lovely decorating Christmas punch, dropped into a festive mug of hot spiced Gluhwein, or spear three or four on a cocktail stick and top a cup full of mulled cranberry cider.

I hope you give this pretty cranberry garnish a try this holiday season, that you love them as much as we do! Oh, and for the full sparkly Christmas garnish experience, try my sugared rosemary, too!

Print

Easy Sugared Cranberries

Add a bit of sparkly magic to the season with sugared cranberries. They're super easy to make and make everything look about 1000% more festive!

Keyword sugared cranberries

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 1

Author Kare

Ingredients

Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water

Sugared Cranberries

• 2 cups fresh cranberries washed
• 1/2 cup granulated sugar

Instructions

Make Simple Syrup

• Set a medium saucepan on the stove. 
• Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool. 

Make Sugared Cranberries

• Set a cookie rack in a baking sheet to catch the drips. Add cranberries to simple syrup mixture and stir to coat all of the berries. Use a slotted spoon to remove the cranberries from the syrup, letting the excess drip off. Transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so the excess drips off and the simple syrup thickens a bit. 
• Spread 1/2 cup granulated sugar on a platter. Working with about 1/3 cup at a time, roll and toss cranberries in sugar to coat. Set coated cranberries on a clean cookie sheet to let the sugar harden; about another 45 minutes. 
• Use cranberries as a garnish on cakes, platters, in cocktails … you name it. Sugared cranberries keep for about 3 days. Store uncovered at room temperature.

The post Easy Sugared Cranberries appeared first on Kitchen Treaty.

Plus, this easy sugared rosemary is super simple to make, which is very helpful during this busy time of year!

Whether you’re looking for Christmas cocktail garnishes, yule log decorations, or some beautifully rustic “trees” for your gingerbread house, these frosty herb sprigs are perfect.

In this Article

• The Story Behind the Recipe
• What is Sugared Rosemary?
• Sugared Rosemary Recipe Ingredients
• How to Make Sugared Rosemary
• Ideas for Using This Adorable Christmas Garnish

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

The Story Behind the Recipe

My kid thinks that frost is the most magical thing. Pre-parenting, I’d look out and think it just got really cold out there. But to her, everything down to the smallest blade of grass is sparkling; ethereal. And so now, I see it too. She inspires me to see the magic in everyday things. 

So naturally, a garnish that carries that frosty-sparkly magic wasn’t too much of a stretch. I just adore Sugared Rosemary and I thought it was high time I shared it here. Just like a frosty winter morning, it’s definitely magical … and the perfect extra touch for your culinary Christmas treats and feats.

What is Sugared Rosemary?

Also known as candied rosemary, sugared rosemary is simply fresh rosemary sprigs coated in granulated sugar until it looks like sparkly pine branches. Basically, the perfect garnish for the holidays (especially when pair it with sugared cranberries too!)

Sugared Rosemary Recipe Ingredients

Sugared Rosemary is super simple to make, and the list of ingredients is about as intuitive as it gets: Rosemary and sugar, plus water.

• Fresh rosemary sprigs – Depending on your climate, rosemary is pretty easy to grow. I live in the Pacific Northwest and just head out to my huge Tuscan Blue rosemary plant and cut off sprigs about five inches long or so. Your grocery store should have them in the fresh herb section too.
• Simple syrup – Sugar and water cook together to make the sticky “glue” that holds the sugar on for proper, sturdy sugared rosemary.
• More granulated sugar – To roll your rosemary in for its frosty sparkle!

How to Make Sugared Rosemary

1. First, you cook up your simple syrup and let it cool to room temperature.
2. Once cool, you dip your fresh rosemary into the simple syrup, then set the sprigs on a baking rack. The excess syrup drips off and the simple syrup thickens up for a sticky glue that the sugar will adhere to.
3. Then, roll the rosemary around in more granulated sugar, tapping off any excess. Sparkly!
4. Let dry completely and then garnish to your holiday heart’s desire.

Ideas for Using This Adorable Christmas Garnish

I use this sparkly Christmas cocktail garnish to decorate charcuterie platters and desserts, and I think it looks so cute plopped into festive mulled drinks.

I’ve even seen Sugared Rosemary sprigs plopped upside down on cakes to look like trees. SO CUTE.

Okay, we’re all friends here, right? So I can share a terrible photo (complete with sassy peace-loving relative’s hand) of a very good yule log? This one’s from a couple of years ago; I went overboard on the sugared rosemary (and the powdered sugar) when I was decorating it – and on a busy Christmas Day I wasn’t about to break out the good camera – but it turned out really cute, so here goes:

Anyway! Here’s the full, printable recipe for sugared rosemary. I hope you enjoy adding this little bit of sparkly winter magic to all of the culinary goodness that comes out of your kitchen this holiday season.

Print

Easy Sugared Rosemary

Sparkly and festive, sugared rosemary dresses up every holiday thing from charcuterie boards to cakes to cocktails. And it's so easy to make!

Prep Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Author Kare

Ingredients

Simple Syrup

• 1/2 cup granulated sugar
• 1/2 cup water

Sugared Rosemary

• 20 sprigs fresh rosemary washed and dried; I go for around 5-inch sprigs but you can use whatever size you'd like
• 1/2 cup granulated sugar

Instructions

Make Simple Syrup

• Set a saute pan or medium saucepan large enough to accommodate the rosemary on the stove.
• Add water and 1/2 cup sugar. Turn heat to medium. Heat, stirring occasionally, until the mixture is bubbling around the edges. Remove from heat and set aside to cool.

Make Sugared Rosemary

• Set a cookie rack in a baking sheet to catch the drips. Working with a few sprigs at a time, roll rosemary in cooled simple syrup mixture. Lift and let excess drip off, then transfer to the cookie rack. Let sit on your kitchen counter for 45 minutes so excess drips off and simple syrup thickens a bit.
• Spread 1/2 cup granulated sugar on a platter. Working 3-4 sprigs at a time, roll and toss rosemary in sugar to coat completely. Set on a clean cookie sheet to let the sugar harden; about another 45 minutes.
• Use as a garnish on cakes, decorate your holiday charcuterie boards, and plop in cocktails.
• Sugared rosemary keeps for about 5 days. Store uncovered at room temperature.

The post Easy Sugared Rosemary appeared first on Kitchen Treaty.

Ahhh. Now it’s the holidays. 

About This Recipe

This recipe for glühwein is super easy to make. And with its head-to-toe warming factor, this hot spiced wine is perfect for solstice walks. It’s perfect for snowflake-specked nights around the bonfire. It’s perfect for sitting in front of a crackling fireplace with a good book. Basically it’s perfect for all things winter.

What is Glühwein?

Glühwein is mulled – or spiced – wine, traditionally served up at Christmas markets in Germany.

It’s simply gently warmed red wine, simmered with warm winter spices like cinnamon and cloves. Then it’s sweetened with sugar, balanced with a bit of citrus, and – if you’re me – boozed up a bit more with a slug of brandy.

There are many names and variations served at Christmas markets all across Europe. Glogg, wassail, mulled wine, hot wine … or, of course, Glühwein – which literally translates to “glow wine.” Makes sense to me! (Where I learned that and more about the history of Glühwein can be found here.) 

In our house back here in the U.S., we call it Glühwein because the first time we tried mulled wine, it was a Glühwein. And … it was in a German theme town in our state, right here in the U.S. (Hangs head in shame.) 

I know, I know. I wish we had an incredible story about a decades-ago wintertime stroll at an actual European Christmas Market. And that’s definitely a life goal. 

Instead, our mulled-wine story took place several years ago on a frosty evening as we strolled the shops of Leavenworth, Washington. We ducked into a wine tasting shop and came out with our mittens wrapped around a warm mug of steaming, intoxicating goodness that warmed us from our noses to our toes.

And we’ve been recreating and refining our own Glühwein recipe back at home ever since. We love it, our guests love it, and I hope you don’t mind me sharing our recipe with you even though our experience – and recipe – might not be the most authentic you’ll find.

What are the Best Mulled Wine Spices for Glühwein?

For the best and easiest Glühwein, I take a cue from my Hot Spiced Cider recipe by 1) keeping it simple and 2) starting with a clove-studded orange.

I’ve tried many mulled wine spices in my mulled drinks and have found that a ton of spices is really not necessary – more does not equal merrier! In my opinion, the best mulled wine spices are simply a combination of:

• Cloves (whole, stuck in an orange)
• Cinnamon sticks
• This is not a spice, but for my Glühwein, I love to add some lemon peel too for extra citrussy brightness.

For the cloves and orange combo, not only is it super festive looking, but poking the cloves into the peel of a whole orange helps release the oils in the skin of the orange, adding flavor without bitterness. Plus, it helps contain the cloves so you don’t have to worry about picking a loose one out when you serve your Gluhwein. 

How to Make Glühwein (Hot Spiced Wine)

I add the orange to a medium saucepan over low heat. Then, I add some whole cinnamon sticks and a bottle of light-ish red wine. A low-to-mid-level pinot noir is always a winner for us. Next, stir in some sugar – plain old granulated is a good bet, though some might try honey or brown sugar. I like to keep the sweetener simple in Glühwein so the wine, citrus, and spice flavors really shine through. Oh, and throw in some lemon peels for good measure for a bit more citrus zest. Pun intended. 

Then I bring my spiced wine to just below a simmer and let it mingle with the citrus and spices for about 20 minutes. Then add brandy for some more warming magic. Brandy is such a perfect companion for mulled cocktails that I add it to almost every single one I make. 

So now that it’s obvious that you need Glühwein in your life, here’s the full, printable recipe. Cheers to a happy and cozy winter!

More Warming Winter Drinks

• Warm Vanilla Cinnamon Bailey’s Drink – so cozy!
• Hot Spiced Cider
• Slow Cooker Cranberry Orange Mulled Wine

Print

Glühwein (Hot Spiced Red Wine)

A winter cocktail sure to warm you from your head to your toes. Red wine is warmed with spices and citrus, then amped up with a bit of brandy for the coziest holiday drink.

Servings 4 servings

Calories 266kcal

Author Kare

Ingredients

• 1 each medium organic orange
• 20 each whole cloves give or take a few cloves – no need to be exact
• 750 ml light red wine 1 bottle, on the drier/lighter side is better. We love Pinot Noir, Lemburger or Merlot can also work
• 3 each (3-inch) cinnamon sticks
• 5 each strips lemon peel about 2 inches long each, just use a carrot peeler and try to avoid including too much pith
• 1/4 cup sugar start with 1/4 cup and add to taste up to 2/3 cup
• 1/3 cup brandy

Optional garnish

• Cinnamon sticks
• Orange slices

Instructions

• Using a toothpick, poke 20 holes all over your orange, then poke the cloves into the holes. 
• Add orange to a medium saucepan. Pour the wine into the pan. Add the cinnamon sticks, lemon peel, and 1/3 cup sugar. Stir gently to help dissolve the sugar.
• Turn the heat on medium-low and heat until just below a simmer. Do not boil! Reduce heat to low – just enough to keep warm but again, not simmering or boiling. Cover and let warm over the heat for about 20 minutes, until hot wine is flavored by the spices.
• Stir in the brandy. Taste and add more sugar if desired. Depending on your wine and tastes, you may only need the intial 1/4 cup of sugar, or you may need the entire 2/3 cup.
• Ladle into three large or four smaller mugs, garnish if desired, pass 'em out and and inhale your Glühwein goodness.

Nutrition

Calories: 266kcal | Carbohydrates: 22g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 24mg | Potassium: 237mg | Fiber: 2g | Sugar: 14g | Calcium: 54mg | Iron: 1mg

The post Gluhwein (Hot Spiced Red Wine) appeared first on Kitchen Treaty.

Iiiits cookie time! It’s the time of year when so many of us bite off more than we can chew. Literally and figuratively. I mean, there are so many cookies to be made this time of year!

In years past, I’ve headed home from the grocery store loaded up with bags of ingredients for no less than eight different types of cookies. And then set out to make all of them inside of one day. Even before I had a kid (and therefore much less leisure time), eight different kinds of cookies were tough to turn out in one day. Let alone one season.

This year, instead of handing out cookie plates with a vast variety of cookies in all shapes and sizes, my labor of love for the season is not quite so laborious. I’m planning to give out mason jars filled with just one delicious variety of cookies: Sparkly Chocolate Snickerdoodles.

Eight of ’em fit perfectly into a wide-mouthed jar. Screw on a jumbo cupcake liner and tie on some kitchen twine and we’re good to go. Who wouldn’t want to receive a jar of chocolate snickerdoodles for Christmas? I’m hoping for no one, because I’ve got a busy week full of mason jars and cinnamon and sugar up my sleeve. Not literally, because that would be uncomfortable and sticky.

Because these cookies are dark, the sugar in the cinnamon-and-sugar coating shimmers and shines. Hence the “sparkly” in the name. Perfect for the season!

Plus, these little suckers are so easy. They’re basically a traditional snickerdoodle recipe with some of the flour swapped out for cocoa powder. Not even “basically” – that’s exactly what they are. I kept everything else the same, down to rolling copiously in cinnamon and sugar before baking.

The result is chewy but a little soft, chocolatey but still clearly snickerdoodles. And crinkly and cracked along the top, just like a good snickerdoodle should be.

Another bonus with these cookies is that they’re great to make with the little ones. My toddler loves forming the dough balls and rolling them in cinnamon and sugar. But they still turn out perfectly round after baking. Win win!

Yup, just one Christmas cookie this year. Simplification is a good thing (and so are Sparkly Chocolate Snickerdoodles).

(more…)

The post Sparkly Chocolate Snickerdoodles appeared first on Kitchen Treaty.

Chocolate syrup costs pennies to make, it takes all of 10 minutes to whip up, you know exactly what went into it (no high fructose corn syrup here!), AND it tastes ah-mazing.

Table of Contents

• Why You’ll Love this Chocolate Syrup Recipe
• What Readers Say About This Recipe
• Chocolate Syrup Ingredients
• How to Make Chocolate Syrup
• Tips for Success
• Frequently Asked Questions
• Ideas for Using Chocolate Syrup

• Full, Printable Recipe
• Reviews & Comments

Why You’ll Love this Chocolate Syrup Recipe

This homemade chocolate syrup recipe makes milk, coffee, smoothies, ice cream – you name it – taste fantastic.

I love this version because it’s not overly sweet. It’s just nice and purely chocolatey, yet with very few ingredients. FOUR ingredients, in fact – okay, five if you count the water!

I first shared this recipe over 10 years ago, in 2013. Since then, thousands of people have made it and asked qustions/shared feedback; so I’ve tweaked and added all kinds of substitution notes etc. so that you’re sure to have glossy, perfect chocolate syrup success.

What Readers Say About This Recipe

• “OMG! This is the best chocolate sauce I’ve ever tasted! I have to say the tablespoon of vanilla really made it fabulous! Thank you!”
  
• “I lost count how many time I made this chocolate syrup. So easy, simple yet super tasty!”
  
• “Waaaaayyyyy better than the real thing!  I highly recommend.”

Chocolate Syrup Ingredients

The list of ingredients is so, so simple.

• Cocoa powder – Use a good quality 100% unsweetened cocoa or cacao powder like Guittard or Ghirardelli. But in a pinch, Hershey’s works fine too.
• Granulated sugar – just your typical white sugar!
• Pure vanilla extract – because vanilla + chocolate are BFFs.
• Salt – I use kosher, but you can use sea salt or table salt, just start with about half of what the recipe calls for or your chocolate syrup will be too salty.
• Water (pretend it’s there in the photo)

How to Make Chocolate Syrup

Here’s how to magically make chocolate syrup from cocoa powder, sugar, salt, vanilla, and water!

Simply stir together the cocoa powder and sugar in a medium saucepan, then add the water and salt. It won’t combine right away, but keep going and watch the magic happen!

Cook, stirring, over medium heat just until it comes to a boil, becoming glossy, smooth, and glorious. Let boil for a very short period of time, remove from heat, and add the vanilla. You’re done!

Tips for Success

• Achieving the right consistency: You want to boil your chocolate syrup for 3 minutes, no longer, or it could come out too thick. If it’s too thick, it cooked for too long. If your current batch has thickened up too much, try heating the sauce gently and thin with a bit of water. If your syrup appears too thin, try cooking it for a bit longer, but if it’s coating the back of your spoon it’s probably the right consistency. Remember, it thickens a lot once it cools. 
• Sweetness level: This chocolate syrup recipe as written makes a nice, dark, slightly less sweet chocolate sauce. Add up to 1/2 cup more sugar for a sweeter syrup. If you add the sugar after cooking the syrup, be sure to taste your chocolate syrup while it’s still warm and if it’s not quite as sweet as you’d like, add some more sugar, a couple of tablespoons at a time, until it’s sweet enough for you. Then sure to let it cook a bit more so that the sugar dissolves, adding more water as needed to achieve the right thickness.

Frequently Asked Questions

Can I use more (or less) vanilla?

Yes! I called for 1 tablespoon because I love the stuff. But now that vanilla is at a premium, personally, I only use a teaspoon or so. It shouldn’t drastically affect the final outcome.

Can I use regular table salt instead of kosher salt?

Yes! I would start with half the amount then add a pinch or more later on when you taste and adjust.

Can I use Splenda instead of sugar?

Readers have reported success with substituting Splenda! Here are their comments.

• I followed your recipe, but replaced cup of sugar with 1/2 cup of Splenda. It worked! Tastes great and blended well with milk for chocolate milk. Thanks!
• I made this with stevia (pure stevia powder – I used 3/4 teaspoon) dissolved in half a cup of water instead of the sugar. mixed cocoa powder 90% dark and 10% milk.

Can I substitute honey, coconut sugar, or agave syrup for the granulated sugar?

• Honey: I have tried this and it does not work out – the honey makes the syrup way too thick. Sorry!
• Coconut sugar: I have not tried this personally, but a reader did report success!
• Agave syrup: The result is thick (like with honey) but one reader reported she still loved it that way.

Can I can this chocolate syrup recipe?

I wouldn’t do it, just because you have to be really careful what you preserve via canning. I’m not sure the pH for the chocolate syrup would make it a safe candidate. But you can freeze it!

Can I Freeze Chocolate Syrup?

Yes! Make a big batch, place it in an airtight container like a mason jar, and freeze for up to three months. Thaw overnight in the fridge or use the “defrost” setting in your microwave and stir until smooth.

You can also freeze smaller portions in ice cube trays, then pop the frozen cubes out and store in a freezer bag. Convenient for smaller portions!

Ideas for Using Chocolate Syrup

• Stir into milk and drink cold or heat it up for hot chocolate! I love it in oat milk. Start with about a tablespoon of chocolate syrup per 8 ounces of milk or so and stir in more until it’s the exact chocolatey level you crave. “Chocolatey level” being an official term, of course.
• Drizzle it over ice cream – like homemade vanilla ice cream. Yum.
• Try it in a smoothie like this Chocolate Strawberry Smoothie. So good!
• Stir it into coffee with a splash of cream. Instant mocha!
• Or go with a cold coffee situation. Add to your cold brew or try this Frozen Mexican Hot Chocolate Mocha!
• Add it to your next milkshake for the perfect chocolatey situation.
• Cocktails love chocolate! Add a drizzle and drink up. This Chocolate Martini looks perfect.

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Easy Homemade Chocolate Syrup Recipe

This rich, dark, and glossy chocolate syrup is better than Hershey's! With just 4 ingredients (5 if you include the water) and 10 minutes, you'll have your own homemade chocolate syrup.

Course sauce

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 126kcal

Author Kare

Ingredients

• 1 cup good quality unsweetened cocoa powder
• 1 cup granulated sugar*
• 1 cup cold water
• 1/2 teaspoon kosher salt or to taste
• 1 tablespoon pure vanilla extract

Instructions

• In a medium saucepan, whisk together the cocoa powder and sugar until blended. Add the water and 1/4 teaspoon of the salt, and whisk over medium heat just until begins to boil, stirring constantly.
• Let boil just until mixture thickens, about 3 minutes. Your chocolate syrup will still be fairly thin (it thickens to a syrup-like consistency once cool). Taste and stir in additional salt until dissolved, up to 1/4 teaspoon, if desired.
• Remove from heat and stir in the vanilla. Cool. Taste again. If it’s not sweet enough for you, add a bit more sugar and stir in the warm syrup until dissolved.
• Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month.

Notes

Consistency Tips

If it’s too thick, it cooked for too long. Try cooking for less time. If your current batch has thickened up too much, try heating the sauce gently and thin with a bit of water. If your syrup appears too thin, try cooking it for a bit longer, but if it’s coating the back of your spoon it’s probably the right consistency. Remember, it thickens a lot once it cools. 

*Sugar/Sweetness Notes

Recipe as written makes a nice, dark, slightly less sweet chocolate sauce. Add up to 1/2 cup more sugar for a sweeter syrup. If you add the sugar after cooking the syrup, be sure to taste your chocolate syrup while it’s still warm and if it’s not quite as sweet as you’d like, add some more sugar, a couple of tablespoons at a time, until it’s sweet enough for you. Be sure to let it cook a bit more so that the sugar dissolves!

Storage Tips

Store syrup in an airtight glass container in the refrigerator. The syrup should keep, refrigerated, for at least a month. I haven’t yet tried freezing/thawing this homemade chocolate syrup, but I think it would work fine. 

I have had readers ask if they can can this recipe, and my answer is that I wouldn’t do it, just because you have to be really careful what you preserve via canning. I’m not sure the pH for the chocolate syrup would make it a safe candidate.

Nutrition

Serving: 2tablespoons | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 149mg | Potassium: 164mg | Fiber: 4g | Sugar: 25g | Calcium: 14mg | Iron: 1mg

The post Easy Homemade Chocolate Syrup Recipe appeared first on Kitchen Treaty.

And, muffins. Mini muffins!

I know, I know, mini muffins enjoyed their time in the sun a few years back. They used to be everywhere, but today they’re overshadowed by things like gourmet doughnuts, full-on cupcakes, and salted caramels. By the way, I gorged myself on a combo of two of those yesterday – a salted caramel old-fashioned doughnut from Frost Doughnuts. Holy moly. I’m not sure I’ve tasted anything better. I mean, these Cinnamon Mini Muffins are really good, don’t get me wrong. But I’m the first to admit they’ve got nothing on one of those salted caramel old-fashioned doughnuts.

I’m really convincing you to try this recipe, aren’t I?

Really, these are good. They’re exceedingly simple to make, and you probably have all the ingredients already on hand. Dusted with cinnamon and sugar before they go into the oven, they come out tender and tasty with a sugary top, perfect finished off with a sliver of butter.

And, of course, they’re cute. Cuter, even, than that blasted doughnut.

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Cinnamon & Sugar Mini Muffins

These simple, delicious mini muffins are diminutive in size but not in taste.

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 dozen

Author Kare

Ingredients

• Muffins
• 2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 2 eggs
• 1 cup milk
• 2/3 cup packed brown sugar
• 6 tablespoons 3/4 stick unsalted butter
• 1 teaspoon vanilla
• Topping
• 1/4 cup sugar
• 1 teaspoon cinnamon

Instructions

• Heat oven to 400 degrees Fahrenheit.
• Grease or line your mini muffin pans..
• In a large bowl, mix together the flour, baking powder, salt, and cinnamon.
• Melt the butter (I nuke it in a microwave-safe bowl for about 30 seconds on medium heat).
• In a separate medium bowl, beat together the eggs, brown sugar, milk, melted butter, and vanilla.
• Pour the wet ingredients over the flour mixture, and mix just until incorporated; do not overmix.
• Scoop the batter by tablespoonful into the mini muffin cups (or, if you’re making normal-size muffins, divide the batter between 12 cups).
• In a small bowl, mix together the 1/4 cup sugar and 1 teaspoon cinnamon.
• Sprinkle the top of each muffin with a bit of the cinnamon mix, dividing the topping evenly among the muffins.
• Bake for about 10-12 minutes, until muffin tops spring back when you lightly poke the top (or stick a toothpick in and it comes out clean). If you’re making standard-size muffins, increase the baking time to about 12 – 15 minutes.
• Let cool for five minutes and serve.

Notes

Adapted from Joy of Cooking* (Basic Muffins with Milk or Cream) *Affiliate Link

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This recipe is from my earliest days of blogging … all the way back to 2010! The blog has taken lots of twists and turns since then but some of these earliest recipes are some of my very favorite – even if they really need update photos (like this one got)!

My Mom used to make this No-Bake Cookies recipe and it was one of my faves. It was one of her faves (and now mine) to make because it is so easy!

So what’s in No-Bake Cookies?

No-Bake Cookies Ingredients

Such a simple list of ingredients!

• Rolled oats – the quick-cooking kind, please. Thicker/longer cooking oats result in a dryer cookie that has much less melt-in-your-mouth factor.
• Peanut butter – preferably classic Jif or the like for the best consistency.
• Sugar – and lots of it. This is no time to be shy!
• Butter – I have substituted vegan butter and it works pretty well!
• Milk – I have also substituted almond milk and oat milk. Still delicious!
• Cocoa powder – I like good-ol’ Hershey’s for that classic taste.
• Vanilla – pricey these days. Still worth it.

How to Make No-Bake Cookies

Well first of all, put away the oven, because obviously you’re not using that!

Making No-Bake Cookies is easy. First, you melt the sugar, butter, and cocoa powder together and let it cook for a bit. Then, you add your oats, peanut butter, and vanilla and stir stir stir. Plop mounds of No-Bake Cookie goodness onto wax paper and let your cookies harden – that usually takes about an hour. But there is NO shame in trying one a little beforehand – it’ll still be a bit soft. Also delicious. And, I would also argue, important to make sure your cookies have turned out.

Frequently Asked Questions

Q: Why are my No-Bake Cookies dry?
A: You cooked your mixture for too long or too hot, most likely! Try again at a very low rolling boil for 3 minutes, tops. You also want to make sure you’re using quick-cooking rolled oats. The thicker rolled oats can create No-Bakes that are denser, dryer, and not as melt-in-your mouth good.

Q: How long do No-Bakes take to harden?
A: It takes about 1 hour for No-Bake Cookies to set.

Q: How to fix No-Bakes that don’t harden?
A: To salvage your current batch, you can try to refrigerate or even freeze them. They’ll still taste delicious even if they aren’t exactly what you’d wanted. Next time, make sure you bring your mixture to a full rolling boil then reduce the temperature so the mix is at a very low rolling boil for 3 minutes but no longer.

Q: How do I make Vegan/Dairy-Free No-Bake Cookies?
A: I have substituted the butter with Miyoko’s and the milk with almond and oat milk and the result is pretty good!

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Classic No Bake Chocolate Peanut Butter Cookies

Melty chocolate flavor, no oven involved. Classic chocolate oatmeal no-bake cookies, the ones we all remember (and adore).

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 24 cookies

Calories 173kcal

Author Kare

Ingredients

• 2 cups granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup unsalted butter one stick
• 1/2 cup milk any milk seems to work fine
• 1/2 cup peanut butter the more processed stuff like Jif works better than the all-natural stuff
• 2 teaspoons vanilla
• 3 cups quick-cooking rolled oats

Instructions

• Over medium heat, stirring frequently, bring the sugar, butter, cocoa, and milk to a low rolling boil.
• Reduce the heat to low and let the mixture boil at a low rolling boil for three minutes.
• Remove from heat and add the peanut butter, vanilla, and oats.
• Scoop tablespoonfuls onto a sheet of waxed paper using a couple of spoons or your favorite cookie scoop. Feel free to flatten them a bit by pressing with your fingers or the bottom of a measuring cup if you prefer.
• Let cool at room temperature. They should harden within about an hour. Cookies keep covered at room temperature for several days.

Notes

Cooking tip

Be sure not to let the mixture boil too hot or too long. This results in dry cookies. 

Vegan option

I have substituted the butter with Miyoko’s and the milk with unsweetened almond or  oat milk and the result is pretty comparable to the real thing!

Nutrition

Serving: 1cookie | Calories: 173kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 26mg | Potassium: 89mg | Fiber: 2g | Sugar: 18g | Vitamin A: 126IU | Calcium: 16mg | Iron: 1mg

The post No-Bake Cookies appeared first on Kitchen Treaty.