GINGERBREAD WITH CHANTILLY CREAM
An old-fashioned family favorite, this treat has never lost its popularity during the holidays. A blend of ginger, cinnamon and nutmeg make the bread extra flavorful...and my guests always comment on the "cute" dollop of whipped cream on top! -Pam Holloway, Marion, Louisiana
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg. Beat in water and molasses. Combine the flour, baking soda, ginger, cinnamon, salt and nutmeg; gradually add to creamed mixture and mix well. , Pour into a greased 9-in. square baking pan. Bake at 350° for 33-37 minutes or until a toothpick inserted in the center comes out clean., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Serve with warm gingerbread.
Nutrition Facts : Calories 427 calories, Fat 21g fat (9g saturated fat), Cholesterol 60mg cholesterol, Sodium 368mg sodium, Carbohydrate 55g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
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.
FAVORITE OLD FASHIONED GINGERBREAD
This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.
Provided by Charles
Categories Desserts Cakes Spice Cake Recipes
Time 1h45m
Yield 9
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
- In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
- In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
- Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Nutrition Facts : Calories 375.1 calories, Carbohydrate 65.3 g, Cholesterol 47.8 mg, Fat 11.2 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 6.7 g, Sodium 434.7 mg, Sugar 31.5 g
EXTRA GINGERY BREAD
Using fresh, ground, and candied ginger gives this gingerbread an extra rich flavor. Originally submitted to ThanksgivingRecipe.com.
Provided by Ibby
Categories Desserts Cakes Holiday Cake Recipes
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10 inch springform pan.
- Stir together flour, cinnamon, cloves, ground ginger, baking soda, and salt.
- In a large bowl, mix sugar with oil, juice, molasses, eggs, and fresh ginger in a large bowl. Mix in crystallized ginger. Stir in flour mixture. Pour into prepared pan.
- Bake for 1 hour, or until cake tester comes out clean. Run a knife around the edge to loosen cake, and release pan sides. Serve warm.
Nutrition Facts : Calories 581.4 calories, Carbohydrate 89.5 g, Cholesterol 37.2 mg, Fat 23.5 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 3.2 g, Sodium 457 mg, Sugar 51.4 g
GINGERBREAD CRèME BRûLéE RECIPE BY TASTY
Rich, creamy custard meets some of your favorite holiday flavors-cinnamon, cloves, allspice, and nutmeg-in this festive twist on a classic dessert. When ready to serve, set a 3-inch gingerbread man cut-out on top of each crème brûlée and dust with powdered sugar, then remove to reveal a deliciously perfect design.
Provided by Betsy Carter
Categories Desserts
Time 5h45m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F (160°C).
- Add the cream, cinnamon sticks, cloves, allspice, black pepper, nutmeg, and ginger to a medium pot and whisk to combine. Turn the heat to medium-low and bring to just below a boil, about 200°F (95°C), about 10 minutes. The cream should start to bubble around the edges of the pan. Remove the pot from the heat, cover, and steep the spices for 20 minutes.
- Meanwhile, add the egg yolks, 6 tablespoons granulated sugar, the brown sugar, and molasses to a large bowl. Whisk until the sugar dissolves. The mixture will be a golden honey color and should fall off the whisk in ribbons.
- Set a fine-mesh sieve over a 4-cup liquid measuring cup or medium bowl and strain the cream mixture to remove the solids.
- Slowly pour the strained cream into the egg yolk mixture, adding only a little at first to temper the eggs, whisking continuously until well incorporated. Use a spoon to skim any excess foam that may have accumulated on the surface.
- Line a high-walled baking dish with a small dish towel or 1-2 paper towels to prevent the ramekins from sliding in the dish. Set 6 6-ounce ramekins in the dish. Ladle the custard into each ramekin, filling almost completely.
- Carefully pour enough boiling water into the pan to come halfway up the sides of the ramekins, taking care not to splash any water into the custard.
- Transfer the baking dish to the oven. Bake for 45-55 minutes, or until the custard is set around the edges of the ramekins but still jiggles in the center when shaken. The custard will continue to set as it cools.
- Remove the baking dish from the oven and let the custards cool in the water bath until safe to handle, about 20 minutes. Transfer the custards to the refrigerator to set completely, at least 4 hours, or overnight.
- Sprinkle 1 tablespoon of granulated sugar over the surface of each custard. Using a blow torch, caramelize the sugar until golden brown and hardened (it is okay if it darkens more in some areas). (Alternatively, set the ramekins on a baking sheet and broil on high for 3-4 minutes, until the sugar is golden brown and hardened.) Let the crème brûlées cool for 10 minutes.
- Set a 3-inch gingerbread man parchment paper cut-out on top of a crème brûlée and dust with powdered sugar. Remove the cutter and repeat with the remaining crème brûlées. Serve immediately after dusting.
- Enjoy!
Nutrition Facts : Calories 780 calories, Carbohydrate 33 grams, Fat 76 grams, Fiber 0 grams, Protein 14 grams, Sugar 31 grams
MY MOMMA'S CHANTILLY CREAM
Amazing whipped cream topping for pies, gingerbread, spice cakes, etc. This recipe uses brandy and Gran Marnier, but I have also used other liquors such as amaretto with Godiva liquor, and amaretto with Godiva. Use what you think will compliment your dessert.
Provided by Lightly Toasted
Categories Dessert
Time 5m
Yield 1 1/2-2 Cups, 8-10 serving(s)
Number Of Ingredients 6
Steps:
- In a clean stainless bowl, combine cream, vanilla, and alcohols. Beat for 1 minute with electric mixer on "whip.".
- Add sugar gradually, continuing to beat after each addition.
- Add sour cream, and beat until desired consistency (either "soft peaks" or "firm peaks" depending on your preference).
- Use immediately, or chill if you aren't using right away.
Nutrition Facts : Calories 101.7, Fat 7.9, SaturatedFat 4.9, Cholesterol 28.8, Sodium 10.1, Carbohydrate 7, Sugar 6.4, Protein 0.5
SPICED CHRISTMAS GINGERBREAD COFFEE WITH COGNAC CHANTILLY CREAM
As soon as I discovered how to make ginger syrup, this gingerbread coffee was on the menu last Christmas! I tasted my first Gingerbread coffee, or actually, Gingerbread Latte, in a branch of Starbucks in Manchester, England in 2006 - and it was love at first taste! Mine is a little bit more grown up and indulgent, as I have included a spiced, cognac laced whipped chantilly cream topping! We will be having this for Christmas morning this year, and for many more mornings or evenings I suspect, as the mood takes us! Enjoy this coffee not just at Christmas time, but also throughout the colder months. This recipe is not for latte, but for a fresh filtered coffee and cream version - but I think it is just as delicious.
Provided by French Tart
Categories Beverages
Time 25m
Yield 6 Tall Mugs, 6 serving(s)
Number Of Ingredients 12
Steps:
- Gingerbread Syrup.
- Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
- Bring mixture to a boil then reduce heat and simmer the syrup, uncovered, for about 15 minutes. Remove the syrup from the heat when it's done - thickened, glossy and clear - and then cover it. This can now be stored in a bottle or jar in the fridge for about a month.
- Gingerbread Coffee.
- Make the fresh coffee in your coffee filter machine to personal taste - I have suggested 1/2 scoop of medium blend coffee per person for a tall mug of coffee.
- Just before serving the gingerbread coffees, whip the cream with a hand held mixer until it just holds its shape - then add the cognac, cinnamon and icing sugar and whip until it is firm. If you have a cream siphon - decant the cream into the siphon for piping later.
- When you are ready to serve the gingerbread coffees, pour some fresh coffee into each tall mug until about two thirds full; add a tablespoon of ginger syrup and stir the coffee - taste it and adjust the flavour by adding more syrup if needed. Then carefully spoon or pipe the cream on to the top of the coffee. Sprinkle with ground cinnamon and serve with a cinnamon stick as a stirrer!
- If you have any cream left over - make another gingerbread coffee!
CRANBERRY GINGERBREAD WITH BROWN SUGAR WHIPPED CREAM
Categories Cake Mixer Dairy Ginger Dessert Bake Christmas Cranberry Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 22
Steps:
- For gingerbread:
- Preheat ovven to 350°F. Grease 13x9x2-inch galss baking dish; dust with flour. Sift first eight ingredients into medium bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Beat in eggs 1 at a time. Beat in molasses. Mix in dry ingredients alternately with buttermilk, beginning and wndying with dry ingredients. Fold in cranberries and crystallized ginger.
- Spread batter in prepare pan. Bake until springy to touch, about 50 minutes. Cool cake in pan on rack. Serve warm or at room temperature with brown sugar cream and a sprinkling of cinnamon.
- For brown sugar ceam:
- Combine all ingredients in large bowl. Beat until peaks form. (Can be prepared 4 hours ahead. Cover and refrigerate.)
More about "gingerbread with chantilly cream recipes"
FRENCH CHANTILLY CREAM (CRèME CHANTILLY) RECIPE - THE …
From thespruceeats.com
STEM GINGER MUFFINS WITH CHANTILLY CREAM RECIPE | EAT …
From eatsmarter.com
17 EASY GINGERBREAD DESSERTS | COOKING LIGHT
From cookinglight.com
OLD FASHIONED GINGERBREAD RECIPE | SOUTHERN LIVING
From southernliving.com
GINGERBREAD WITH LEMON SAUCE BY TONI TIPTON-MARTIN
From saltandspine.com
GINGERBREAD SHEET CAKE WITH CREAM CHEESE FROSTING
From butterbeready.com
LEMON CHANTILLY (WHIPPED CREAM) RECIPE | CHANTILLY - EASY
From headtopics.com
GINGERBREAD WITH CHANTILLY CREAM | RECIPE | GINGERBREAD …
From pinterest.com
CHANTILLY CREAM FROSTING RECIPE » THE HUTCH OVEN
From thehutchoven.com
GINGERBREAD CREAM PUFFS WITH WHITE CHOCOLATE CHANTILLY RECIPE
From pinterest.com
CHANTILLY CREAM-1 - GILDED GINGERBREAD
From gildedgingerbread.com
CHANTILLY CREAM-2 - GILDED GINGERBREAD
From gildedgingerbread.com
22 GINGERBREAD RECIPES TO KEEP YOU FEELING FESTIVE
From southernliving.com
GINGERBREAD WITH CHANTILLY CREAM RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
EASY HOMEMADE GINGERBREAD (SOFT & MOIST!) - SPEND WITH PENNIES
From spendwithpennies.com
BEST GINGERBREAD RECIPES | MARTHA STEWART
From marthastewart.com
KARENS NO-BAKE GINGER CHANTILLY CREAM CAKE | EASY VEGETARIAN …
From easyvegetarianrecipes.org
50 GINGERBREAD TREATS | FOOD NETWORK
From foodnetwork.com
SAFFRON CHAI LATTE & VANILLA-GINGER CHANTILLY - TROIS FOIS PAR JOUR
From troisfoisparjour.com
GINGER CAKE SQUARES WITH CHANTILLY CREAM RECIPE
From countryliving.com
COOK THIS: GINGERBREAD WITH LEMON SAUCE FOR EASTER FROM JUBILEE
From saltwire.com
GINGERBREAD CUPCAKES WITH VANILLA CREAM CHEESE FROSTING
From thechunkychef.com
CHRISTMAS GINGERBREAD CAKE - THESTAYATHOMECHEF.COM
From thestayathomechef.com
CHANTILLY CREAM - SPOONACULAR.COM
From spoonacular.com
OUR BEST GINGERBREAD RECIPES | MYRECIPES
From myrecipes.com
MOIST GINGERBREAD LOAF WITH CREAM CHEESE FROSTING
From chewoutloud.com
COOK THIS: GINGERBREAD WITH LEMON SAUCE FOR EASTER FROM JUBILEE
From nationalpost.com
RECIPE: CHOCOLATE CHANTILLY CREAM STEP BY STEP WITH PICTURES
From handy.recipes
GINGERBREAD CAKE RECIPE WITH CREAM CHEESE FROSTING
From thisishowicook.com
HOMEMADE GINGERBREAD CAKE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHANTILLY FROSTING RECIPE – DONNA JOY
From donnajoys.com
KETO GINGER CAKE WITH CHANTILLY CREAM - KETO CHOW
From info.ketochow.xyz
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love