GINGERBREAD SNACK MIX
Steps:
- In a small saucepan over medium-low heat, melt the butter. Stir in the tahini, gingerbread spice, salt and vanilla. Add the chocolate chips and stir until the chocolate is fully melted. Remove from the heat.
- In a large plastic bin or bowl with a lid, combine the cereal and tahini mixture, stirring gently to keep the cereal from breaking. Stir in half of the powdered sugar and gently mix to combine. Then, add the rest of the confectioners' sugar, snap on the lid and shake, shake, shake! Taste and add more powdered sugar as desired. Finally, add the candies, gingersnaps and sprinkles if using. Toss gently to combine. Enjoy!
SHREDDIES GINGERBREAD SNACK MIX
A change of pace from the usual savory snack mixes, this slightly sweet mix with Shreddies, nuts, and dried fruit is a delicious mix to put out when guests arrive, or pack as a mid afternoon snack. From Bake Fest 2010.
Provided by Katzen
Categories Nuts
Time 30m
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 250°F Arrange the pecans and almonds in an even layer on a rimmed baking sheet. Bake for 15 minutes or until golden and fragrant; cool slightly.
- 2. Combine the nuts with the Shreddies, pretzels and pumpkin seeds in a large bowl. Stir the melted butter with the sugar, ginger, cinnamon, salt and cloves until combined; drizzle over the cereal mixture. Toss thoroughly to coat the pieces evenly.
- 3. Spread mixture on two, large, rimmed baking sheets. Bake, rotating pans once, for 10 to 12 minutes or until crisp and fragrant; cool completely. Stir in the cranberries and white chocolate chips (if using); transfer to an airtight container. Reserve at room temperature for up to 1 week.
- Makes 12 cups (3 L).
GINGERBREAD SNACKING CAKE
This recipe makes a delightful holiday treat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.
- In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.
- Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.
GINGERBREAD SNACK CAKE WITH VANILLA OR RUM SAUCE
This is a perfect cake to make to take for after dinner or even breakfast. I love waking up to the smell of baking gingerbread!
Provided by running rachel
Categories Breakfast
Time 45m
Yield 15-18 serving(s)
Number Of Ingredients 13
Steps:
- Cut flour sugar and butter together.
- Set aside one cup of mix.
- In remainder of mix sprinkle soda and spices. Then add eggs and mix well.
- Then lightly stir in buttermilk.
- Pour into a 9 by 12 greased pan, Then sprinkle remaining reserved mixture on top.
- Bake at 350°F for 35 to 40 minutes.
- For Sauce:.
- Mix sugar and cream together.
- Heat, when ready to serve beat in melted butter real well and stir in flavoring.
- Serve over gingerbread and then add cool whip if desired.
Nutrition Facts : Calories 382.1, Fat 16.2, SaturatedFat 9.9, Cholesterol 72.3, Sodium 213, Carbohydrate 57.3, Fiber 0.6, Sugar 43.7, Protein 3.4
GINGERBREAD COOKIE MIX IN A JAR
Gingerbread Cookie Mix layered in a one quart canning jar. Great Christmas gift. Place a circle of gingerbread fabric between lid and ring and tie a gingerbread man cookie cutter onto jar with ribbon!
Provided by Staci
Categories Desserts Cookies Gingerbread Cookie Recipes
Time 20m
Yield 18
Number Of Ingredients 9
Steps:
- Mix 2 cups of the flour with the baking soda and baking powder. Mix the remaining 1 1/2 cups flour with the ginger, cloves, cinnamon, and allspice. In a 1 quart, wide mouth canning jar, layer the ingredients starting with the flour and baking powder mixture, then the brown sugar, and finally the flour and spice mixture. Pack firmly between layers.
- Attach a card to the jar with the following directions: Gingerbread Cookies 1. Empty contents of jar into a large mixing bowl. Stir to blend together. Mix in 1/2 cup softened butter or margarine, 3/4 cup molasses, and 1 slightly beaten egg. Dough will be very stiff, so you may need to use your hands. Cover, and refrigerate for 1 hour. 2. Preheat oven to 350 degrees F (175 degrees C). 3. Roll dough to 1/4 inch thick on a lightly floured surface. Cut into shapes with a cookie cutter. Place cookies on a lightly greased cookie sheet about 2 inches apart. 4. Bake for 10 to 12 minutes in preheated oven. Decorate as desired.
Nutrition Facts : Calories 136.7 calories, Carbohydrate 31 g, Fat 0.3 g, Fiber 0.8 g, Protein 2.6 g, SaturatedFat 0.1 g, Sodium 101.4 mg, Sugar 11.9 g
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