Homemade Gingerbread Syrup Recipe
Our final homemade gift is Gingerbread Syrup. We recommend drizzling over vanilla ice cream, stirring into hot chocolate, or topping pumpkin spice pancakes. While boiling the ingredients takes some time, the finished syrup is worth it!
Ingredients
1 cup water
1 ½ cups brown sugar
1 ½ Tbsp. ground ginger
1 tsp. ground cinnamon
To prepare
Stir the water, brown sugar, ginger, and cinnamon into a saucepan and bring to a gentle boil. Simmer until the brown sugar has completely dissolved and the syrup reaches your desired consistency, 5-10 minutes. Pour into an 8 oz. glass bottle or jar. When pouring, be careful and fill slowly after allowing the syrup to cool.
If storing for longer than a few days, sterilize the bottle before use. The gift tags in the video are available to print for free on our blog:
EASY Old-Fashioned Sourdough Gingerbread Cake
It doesn't get much better than this old-fashioned gingerbread cake with a decadent caramel sauce that's easy to throw together with simple pantry ingredients AND uses leftover sourdough starter too! *CLICK SHOW MORE FOR RECIPE*
MAKE YOUR OWN SOURDOUGH STARTER:
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✔️ Sourdough Gingerbread Cake Recipe
INGREDIENTS:
3/4 cup brown sugar or sucanat
1/2 cup melted butter
3/4 cup molasses
2 eggs
1 cup sourdough starter
1/2 teaspoon baking soda
1 cup flour
1.5 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup hot water (100 degrees F)
Caramel Sauce Ingredients:
1/2 cup packed brown sugar
1 tablespoon organic cornstarch
1/3 cup heavy cream
1 tablespoon unsalted butter
1 teaspoon vanilla extract
INSTRUCTIONS:
Preheat your oven to 350 degrees F.
Grease a 9-inch pan.
Beat the brown sugar and butter together in with a mixer (or by hand) until smooth.
Mix in the molasses, eggs, sourdough starter, and baking soda.
In a separate bowl, combine the flour, ginger, cinnamon, and salt.
Add the dry ingredients to the wet mixture, stir, then mix in the hot water until just combined.
Spoon the batter into the prepared pan, then bake for 40-45 minutes, or until a toothpick inserted into the middle comes out clean.
Serve warm, with caramel sauce drizzled over the top.
TO MAKE THE CARAMEL SAUCE:
In a small saucepan over medium heat, whisk together the sugar and cornstarch, then stir in 1/4 cup water and whisk until smooth. Add the cream and butter and cook until the sauce is thickened and bubbly. Remove the pan from the heat and stir in the vanilla. Serve immediately or store in an airtight container in the fridge for up to 3 days. To reheat, warm in a small saucepan over medium heat until heated through.
✔️Old-Fashioned Gingerbread Cake (non sourdough version)
From the Prairie Homestead Cookbook: homesteadcookbook.com
INGREDIENTS:
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon fine sea salt
1/2 cup (1 stick) unsalted butter, melted
1/2 cup packed brown sugar, preferably organic whole cane sugar
2 large eggs
3/4 cup hot water (100°F)
3/4 cup molasses
INGREDIENTS:
Preheat the oven to 350°F. Grease a 9-inch square pan.
In a large bowl, combine the flour, baking soda, ginger, cinnamon, and salt.
In a separate bowl, mix the butter, sugar, and eggs until well combined, then whisk in the hot water and molasses. Add the molasses mixture to the dry ingredients and stir until just combined.
Pour the batter into the prepared pan.
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean. Serve warm, with the caramel sauce (recipe above) drizzled over the top. The gingerbread will keep, tightly covered, in the refrigerator for up to 2 days.
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Old Fashioned Traditional molasses Gingerbread cake
Recipe
12 T. Melted butter, cooled
3/4 cup sugar
2 eggs
3 3/4 cup all purpose flour
2 1/4 t. Baking soda
1 1/2 t. Ground ginger
1 1/2 t. Cinnamon
3/4 t. Ground cloves
1 t. Salt
1 1/2 cups molasses
1 1/2 cups hot water
350......35 - 40 minutes....9x13 pan
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Chewy Ginger Bread Cookie Recipe!
The perfect homemade Christmas Cookie- perfect santa claus food! Check out how to make the recipe here:
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How to Make an Epic Gingerbread House from Scratch / baking + building tips, recipe, template & more
Let's make an amazing gingerbread house together! This tedious but fun classic Christmas craft is doable with some planning and a little help, and that's where I hope to come in. I've got all the tips and tricks to help you make a beautiful little gingerbread house this season. Plus, if you like the design of mine, I have a full guide with recommendations, templates and recipes all compiled into a PDF linked below. Or, if you just want to watch a little gingerbread sketch transform into a 3D house, then enjoy the entertainment! Remember to always be careful when decorating especially while using sharp tools and have an amazing time ❤️????
Gingerbread House Instructional Guide:
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5 Cookie-In-A-Jar Recipes | Ultimate Cookie Countdown
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Full Recipes Below
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Today I'm sharing 5 Cookie-In-A-Jar recipes that make wonderful holiday gifts!
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Watch all of the cookie recipes in this collab here:
5 Brownie-In-A-Jar Recipes:
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Cookies in a Jar
Chocolate Candy Cane Cookies
1½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
2/3 cup chocolate chips
2/3 cup crushed candy cane
Instructions (Print and attach these to each jar)
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, mix 1/2 cup melted butter, 1 egg and 1 teaspoon of vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!
White Chocolate Cranberry
1½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup white chocolate chips
½ cup cranberries
½ cup pistachios, shelled and chopped
Instructions (Print and attach these to each jar)
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, mix 1/2 cup melted butter, 1 egg and 1 teaspoon of vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!
Chocolate Peanut Butter Pretzel Cookies
1½ cups all-purpose flour
½ cup brown sugar
½ cup white sugar
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup peanut butter chips
½ cup chocolate chips
½ cup pretzels, chopped
Instructions (Print and attach these to each jar)
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, mix 1/2 cup melted butter, 1 egg and 1 teaspoon of vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!
Cookies and Cream Cookies
1½ cups flour
½ cup white sugar
½ cup brown sugar
½ tsp baking powder
1 tsp baking soda
1 cup oreo cookies, crushed
½ cup chocolate chips
Instructions (Print and attach these to each jar)
Preheat oven to 350°F. Line two cookie sheets with parchment paper. In a large bowl, mix 1/2 cup melted butter, 1 egg and 1 teaspoon of vanilla extract. Add the entire jar of cookie mix and stir together. Drop by spoonfuls onto cookie sheets and bake for 12-14 minutes. Enjoy!
Classic Gingerbread Cookies
1½ cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1 cup brown sugar
1½ cups flour
2 tsp ginger
1 tsp cinnamon
1 tsp clove
1 tsp allspice
Instructions (Print and attach these to each jar)
In a large mixing bowl, mix 1/2 cup of melted butter and 1 egg. Add 3/4 cup of molasses and the entire jar of cookie mix. Stir until well combined. The dough will be thick so you may want to use your hands. Wrap dough in plastic wrap and refrigerate for one hour. Preheat oven to 350°F. On a well-floured surface, roll out the dough to 1/4 of an inch thick. Use cookie cutter to create gingerbread men and transfer them to a parchment-lined baking sheet. Bake for 12-14 minutes. Enjoy!
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