While you’re prepping for the holidays, you may be wondering what can possibly follow October’s pumpkin spice frenzy and its culinary appeal? I’d give Gingerbread, with its varying amounts of molasses, sugar options, and fresh or dry spice ginger a try. Here’s some our members and staff serve morning, noon and night.
I love this yeasted mildly sweet and spicy Eggnog Glazed Ginger Bread Coffee Cake that launches the day for Jessica Tuttle, A Kitchen Addiction recipe developer and photographer.
If you love mug muffins you’ll likely love author, Chef Gemma Stafford’s Ooey Gooey Gingerbread from her new Bigger Bolder Baking book. You can choose to bake it in a slow cooker or the oven! Added bonus: order a copy for gifting the bakers in your life!
We all need a go-to coffee or teatime Ginger Cookie. Stephanie Petersen, Panhandle Milling’s R&D chef and Culinary TV guest shares hers—perfect right down to the crunchy demera sugar on top. Try this Soft Ginger Molasses Cookie Recipe
It’s possible you’d just like a warm square of your Grandmother’s Gingerbread, served up warm with a peak of freshly whipped cream. Our Baking with Friends book can provide you with just that recipe.
Need a boost during the holidays? Take the lead locally like Wisconsin’s Whitehall H.S. Family & Consumer Sciences students did with local children and bake hundreds of Gingerbread People to share.
Their tried and true recipe is available at King Arthur Flour.
Bake and watch the gratitude grow!