Tag Archives: gingerbread

Gingerbread doughnuts on white plate

These Gingerbread Doughnuts With a Cinnamon Glaze Can Be Made in Under 30 Minutes

I love nothing more than a quick, easy dessert you can whip together in under 30 minutes. And these Baking Therapy gingerbread doughnuts are just the ticket. They will be sure to get you in the festive spirit, as they have all the flavours and spices of a classic gingerbread cookie — but in doughnut form! All you need are a few essential tools you probably already have in your kitchen and these doughnut pans. Topped with a cinnamon glaze for a hint of sweetness, because let’s be real: who doesn’t love a glazed doughnut?

Gingerbread donuts on white plate

Gingerbread Doughnuts With a Cinnamon Glaze

Prep Time: 15 minutes
Bake Time: 8 to 10 minutes
Total Time: 23 to 25 minutes
Servings: 16 doughnuts


1 ½ cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
¾ tsp ground cinnamon
½ tsp ground ginger
⅛ tsp ground cloves
⅛ tsp ground nutmeg
¼ tsp salt
½ cup brown sugar
¼ cup grapeseed oil or any neutral oil
½ cup buttermilk
1 large egg
1 tsp vanilla extract
3 Tbsp molasses

Cinnamon Glaze
1 ¼ cups icing sugar
¼ tsp ground cinnamon
⅛ tsp ground ginger
½ tsp vanilla extract
5-6 Tbsp heavy cream

Gingerbread doughnuts ingredients on kitchen counter


1. Preheat oven to 375°F. Grease 2 doughnut pans with oil or butter. Set aside. In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. Whisk in the brown sugar until evenly distributed.

2. In a measuring cup, measure out the grapeseed oil and buttermilk. Whisk in the egg, vanilla extract and and molasses.

Related: Party-Worthy Doughnut Recipes

3. Create a well in the centre of the dry mix and pour in the wet ingredients. With a spatula, stir the ingredients together until just combined, don’t over-mix. Transfer the batter to a piping bag or simply spoon the mixture into the doughnut pan until just below the fill line.

doughnut batter in doughnut pan

4. Bake in the oven for 8-10 minutes until a toothpick, when inserted, comes out clean. While the doughnuts are still hot, invert the pan and gently tap on the counter to remove the doughnuts. Let cool completely on a wire rack.

doughnuts cooling on wire rack

5. For the cinnamon glaze, in a small bowl, whisk together the icing sugar, cinnamon, ginger and vanilla extract. Begin with 4 Tbsp of heavy cream, whisking until well combined. Add 1 Tbsp at a time until the mixture has reached your desired consistency for dipping.

6. Dip the doughnuts, one at a time, into the glaze until the tops are fully coated. Add holiday sprinkles if you’re feeling festive!

doughnuts being dipped in cinnamon glaze

doughnuts with glaze in doughnut pan

Like Sabrina’s doughnut recipe? Try her chocolate eggnog sandwich cookies,  sticky toffee pudding and pumpkin pie squares with candied pecans.

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An Overnight Gingerbread French Toast Bake for the Perfect Winter Morning

This comforting, fragrant French toast bake is the best way to wake up on Christmas morning. It can be prepared the night before and baked fresh the next day. Just a little bit easier than standing over a griddle and individually frying each slice of French toast! The egg mixture features traditional gingerbread spices (which scents the whole house as it bakes) and the cranberry adds a hint of tartness. For best results, use a day old loaf of bread as it soaks up the liquid better.

Overnight Gingerbread French Toast Bake

Prep Time: 15 minutes
Bake Time: 45 minutes
Total Time: 60 minutes
Serves: 8


1 loaf country bread, cut into 1/2 thick slices
8 large eggs, whisked
3 cups whole milk
1/2 cup dark brown sugar, packed
1 Tbsp vanilla extract
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom
1 pinch black pepper
1 pinch fine salt
1/2 cup pecans, roughly chopped (optional)
1/2 cup cranberries, fresh or frozen
Powdered sugar, for serving
Maple syrup, for serving


1. Grease a 9×12 baking dish. Arrange the slices of bread in two rows, overlapping each other.

2. In a large mixing bowl, whisk together the eggs, milk, sugar, vanilla, ginger, cinnamon, cloves, nutmeg, cardamom, black pepper and salt.

3. Pour mixture evenly over the bread, gently pressing the slices down to soak up the liquid. Sprinkle with pecans and cranberries. Cover with plastic wrap and refrigerate until ready to bake.

4. When ready to bake, preheat oven to 350°F. Bake for 45 to 50 minutes. If bread begins to brown too quickly, cover the top with foil and continue baking.

5. Serve warm with a dusting of powdered sugar and a drizzle of maple syrup.

We’ve got more easy, ultra-appetizing holiday brunch recipes to bookmark this year, from these 25 standout dishes that’ll feed a crowd to healthier recipes guests will still devour (especially after a night of indulging).

These Christmas Cookie Trees Are the Prettier (And Easier!) Version of a Gingerbread House

Stacked anywhere from four to 14 cookies high, these Christmas Gingerbread Trees are festive and fun. Their 3D shape allows them to stand tall on any dessert table, or could be used to decorate individual place settings at your holiday feast. Much quicker and way less complicated that assembling an entire gingerbread house, these cookie trees come together rather easily during this busy time of year. Featuring homemade gingerbread cookies, the festive treats taste just as good as they look, too!

Gingerbread Christmas Cookie Trees

Bake Time: 8 to 10 minutes
Total Time: 2 hours
Servings: 2 dozen, 4 to 5 cookies per tree (depending on size)


Gingerbread Cookies
3 cups all-purpose flour
¼ tsp baking soda
¼ tsp salt
2 tsp cinnamon
1 tsp ginger
¼ tsp nutmeg
¼ tsp cloves
6 Tbsp unsalted butter, at room temperature
½ cup brown sugar
1/3 cup light corn syrup
1/4 cup molasses
1 to 2 Tbsp water

Royal Icing
2 cups confectioners’ sugar
1 ½ Tbsp meringue powder
3 Tbsp water, plus more to thin
1/2 Tbsp light corn syrup
¼ tsp vanilla extract or lemon juice (optional)


Gingerbread Cookies
1. In a large mixing bowl, whisk the flour, baking soda, salt and all of the spices together. Set aside.

2. In the bowl of a stand-mixer fitted with the paddle attachment, mix the butter and brown sugar until smooth, about 2 minutes. Add the corn syrup and molasses and mix until combined.

3. With the mixer on low, add the dry ingredients in two additions. Mix until combined. If the dough seems dry, add in the water and mix until the dough comes together to form a ball.

4. Gather the dough and form into a disk. Wrap the disk in plastic and refrigerate for at least 2 hours or overnight.

5. When ready to bake, preheat the oven to 350°F. Remove the dough from the refrigerator and let sit at room temperature until it is soft enough to roll out (5 to 10 minutes). Line two baking sheets with parchment paper or non-stick baking mats. Set aside.

6. Dust a clean work surface lightly with flour. Roll out the dough until about ¼-inch thick and cut out with various sizes of star cookies cutters.

7. Baked the cookies for 8 to 10 minutes, or until the edges turn slightly golden. Repeat with the remaining dough.

8. Completely cool the cookies on a wire rack before decorating.

Royal Icing

1. Place the confectioners’ sugar and meringue powder in the bowl of an electric mixer fitted with a whisk attachment. Gently stir to combine. Add the water and mix on medium-low until combined. Turn the mixer up to medium-high and continue to mix until stiff peaks form, 5 to 8 minutes.

2. Add the corn syrup and vanilla or lemon (if using) and mix to combine. If the icing is still rather thick and clumps together, add more water (a teaspoon or two at a time), until the icing holds stiff peaks.

1. Thin the royal icing with water until the desired consistency is reached (for piping, it should resemble the same consistency as toothpaste). Decorate the tops of the cookies, as desired.

2. While the icing is still wet, build the Christmas Gingerbread Trees by stacking the smaller stars on top of the larger stars. Use a dab of icing in-between cookies to secure as needed. Attach a small star to the tops of each tree.

For more holiday baking inspiration, these watercolour snowflake sugar cookies are here to dazzle, along with our top 100 holiday cookie and square recipes (bring on the sugar rush!).

Gingerbread Bundt Cake

A Stunning, Make-Ahead Gingerbread Bundt Cake with Eggnog Glaze

When it comes time to celebrate, we know that you’ll love this show-stopping Christmas dessert. As we head into a season full of guests, gatherings and last-minute dinner parties, you’ll definitely need an easy, back-pocket dessert recipe that can be dressed up in an instant – and this gingerbread cake does the trick! An eggnog glaze compliments the festive season while not overpowering the gingerbread spices in the cake. And for a final flourish, add a trim of rosemary, glittery cranberries and fresh flowers, or just let the simple beauty of this intricate Bundt cake shine on its own. Not only does this gingerbread spice cake perfume the entire kitchen, it stays extremely moist for several days, so it’s perfect for baking in advance.

Gingerbread Bundt Cake

Gingerbread Bundt Cake with Eggnog Glaze

Prep Time: 30 minutes
Bake Time: 60 minutes
Cool Time: 30 minutes
Total Time: 2 hours
Serves: 10 to 14

Gingerbread Bundt Cake
2-3/4 cups all-purpose flour, plus more for pan
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 Tbsp ground dried ginger
1 Tbsp ground cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 cup unsalted butter, softened
1-1/2 cups granulated sugar
1-1/2 tsp grated fresh ginger
1/4 cup canola oil
3 large eggs
1 tsp vanilla extract
1/2 cup fancy molasses
1/4 cup honey
1 cup buttermilk

Eggnog Glaze
4 oz. cream cheese, softened
1 Tbsp unsalted butter, softened
1-1/2 cups icing (confectioner’s) sugar
2 to 3 Tbsp store-bought eggnog
1/2 tsp vanilla extract or bourbon
pinch, ground nutmeg

Sugared cranberries, optional
Fresh rosemary sprigs, optional
Fresh flowers, optional

Gingerbread Bundt Cake

Gingerbread Bundt Cake
1. Preheat oven to 350°F. Grease a 10-cup capacity Bundt pan with butter and coat with a thin layer of flour. Set aside.
2. For the dry ingredients, sift together the flour, baking powder, baking soda, salt, dried ginger, cinnamon, nutmeg and cloves. Set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment (or a large bowl and hand mixer), add the butter and mix on medium speed for a couple of minutes until smooth. Add the sugar and fresh ginger. Mix on medium-high until light and fluffy, about 2 to 4 minutes.
4. With the mixer on low, add in the oil, then the eggs one at a time. Add the vanilla, molasses and honey and mix until combined. Stop the mixer and scrape down the sides of the bowl.
5. With the mixer on low, add half of the reserved dry ingredients and mix until incorporated. Next, stream in the buttermilk and mix until combined. Finally, add the remaining dry ingredients. Mix on medium speed no more than 30 seconds after the last streaks of flour are combined, or until smooth.
6. Pour the batter into the prepared pan. Tap the bottom of the pan on the countertop a couple times to release any air pockets. Bake for 55 to 65 minutes, or until a long wooden skewer inserted into the center of the cake comes out clean. If the batter begins to rise too high, place a baking sheet in the bottom of the pan to catch any drips.
7. Cool the cake in the pan on a wire rack for 15 to 20 minutes. Gently slide a flexible rubber spatula around the rim of the cake, but resist sliding it too far down or it may damage the sides of the cake. Place a large cutting board or cooling rack on top of the cake. Using oven mitts, hold the cake pan and cutting board together. Carefully invert everything and remove the pan. Cool completely. Do not allow the cake to completely cool in the pan or it may get stuck. Meanwhile, make the glaze.

Eggnog Glaze
1. In a mixing bowl, stir together the cream cheese and butter with a wooden spoon until well combined. Gradually stir in the icing sugar and mix until incorporated.

Gingerbread Bundt Cake

2. Add the eggnog, vanilla and nutmeg, and then stir until smooth. The glaze should be rather thick but still able to drip slowly off of a spoon; add more eggnog, as needed, until it does.

Gingerbread Bundt Cake

1. Spoon the glaze over the cooled cake. Decorate with sugared cranberries, rosemary, fresh flowers or as desired. Slice and serve.

Keep the holiday baking momentum going strong with these incredible cookie recipes from Anna Olson.


The Prettiest Pom-Pom Wreath Cake to Dress up Your Christmas Table

A flirty, festive cake for the holidays that’s sure to be the star of the dessert table! Starting with a spiced gingerbread cake with creamy eggnog frosting, this show-stopper comes together easily and just in time for your holiday celebration. A splash of colour and a few piping tips turn simple icing into a festive wreath around the top of the cake. Feel free use the colours of your choice to match your party décor!


Gingerbread Pom-Pom Wreath Cake Recipe

Bake Time: 22 to 26 minutes
Total Time: 90 to 120 minutes
Serves: 12 to 16

Gingerbread Cake:
3 cups all-purpose flour
2 ¼ tsp baking powder
½ tsp baking soda
½ tsp salt
3 tsp ground ginger
2 tsp ground cinnamon
½ tsp all-spice
¾ cup unsalted butter, softened
1 cup granulated sugar
½ cup brown sugar
2 tsp finely grated ginger
4 large eggs
3 Tbsp grapeseed or canola oil
¾ cup molasses
1 cup buttermilk

Eggnog Frosting:
1 cup unsalted butter, softened
4 ounces cream cheese, softened
5 to 6 cups confectioners’ sugar
3 Tbsp eggnog
2 tsp pure vanilla extract
½ tsp cinnamon
¼ tsp nutmeg

Vanilla Decorating Icing:
¾ cup unsalted butter, softened
3 to 4 cups confectioners’ sugar
2 Tbsp heavy cream or milk
1 tsp pure vanilla extract
Gel food colouring


Gingerbread Cake:
1. Preheat the oven to 350°F degrees. Grease and flour three 8-inch round cake pans and set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and all-spice. Set aside.
3. Using an electric mixer (hand or stand), beat the butter on medium speed until smooth. Add the granulated sugar, brown sugar, and ginger and continue to mix for 2 to 4 minutes or until light and fluffy. With the mixer on medium-low, add in the eggs, one at a time, until incorporated. Add in the oil and molasses and mix until smooth. Stop the mixer and scrape down the sides and bottom of the bowl.
4. Add in half of the dry ingredients and mix on low until combined. Stream in the buttermilk and mix until it is absorbed into the mixture. Add in the remaining dry ingredients and mix on low until combined. Mix on medium for no longer than 30-seconds or until smooth.
5. Evenly distribute the batter into the prepared pans. Bake for 22 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Cool on a wire rack for 10 to 20 minutes before removing the cakes from their pans. Allow to cool completely before filling and frosting.


Eggnog Frosting:
1. Using an electric mixer (stand or hand), beat the butter until smooth. Add the cream cheese and continue to mix until combined. With the mixer on low, gradually add in 5 cups of the sugar and the remaining ingredients. Once incorporated, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. If the mixture is too soft to spread, add in the additional amount of sugar until the desired consistency.

Vanilla Decorating Icing:
1. Using an electric mixer (stand or hand), beat the butter until smooth. With the mixer on low, gradually add in 3 cups of the sugar and the remaining ingredients. Once incorporated, turn the mixer up to medium-high and beat until fluffy, 3 to 5 minutes. If the mixture is too soft to pipe, add in the additional amount of sugar until the desired consistency.


To Assemble:
1. Place one layer of cake on a cake board or serving plate. Dollop on about 1 cup of the eggnog frosting and spread until smooth. Top with the next layer of cake and repeat. Crumb coat the cake in a thin layer of eggnog frosting and chill in the refrigerator for 15 minutes. Once chilled, continue to smoothly frost the cake with the remaining frosting.
2. To decorate the cake, divided the vanilla decorating icing into three bowls. Tint the frosting with gel food colouring. For depth, pipe a ring of icing around the top edge of the cake using a piping bag fitted with a medium round tip. Fill three piping bags fitted with star tips (various or those of the same size) with the tinted icing. Pipe “pom-poms” around the top of the cake to create a wreath. Starting with the large piping tip, angle the pom-poms on top and on the sides of the ring of icing. Fill in the gaps and layer on colour and texture with the remaining icing. To pipe, apply pressure to the piping bag until a small bulb of icing forms, stop the pressure, and then pull the bag away from the cake. Add tiny sugar pearl sprinkles, if desired.


Looking for more inspiration? Try our Show-Stopping Holiday Desserts.


These Chewy Gingerbread Eggnog Sandwich Cookies are a New Christmas Classic

Few flavours evoke the holiday season as well as spicy ginger cookies and creamy eggnog. For these soft, chewy and indulgent sandwich cookies, we combined these two beloved flavours to make one delectable treat. A perfect hostess gift or for your cookie exchange, they’ll even have Santa coming back for seconds!


Chewy Ginger Eggnog Sandwich Cookie Recipe

Prep Time: 25 minutes
Total Time: 1 hr 25 minutes
Makes: 16 sandwich cookies

2-¼ cups flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking soda
½ tsp cloves
¼ tsp salt
⅔ cup butter, softened
1 cup granulated sugar, divided
1 egg
⅓ cup molasses

½ cup butter, softened
½ tsp vanilla
½ tsp nutmeg
¼ tsp salt
2-¼ cups icing sugar
¼ cup eggnog


1. Heat oven to 350F. Line 3 rimmed baking sheets with parchment and set aside.

2. In a medium bowl, whisk together flour, ginger, cinnamon, baking soda, cloves and salt.

3. In a large bowl, cream together butter and ¾ cup sugar with a hand mixer until lightened in colour and well combined, about 2 minutes. Add egg and mix to combine, scraping down sides of bowl. Add molasses and mix until well blended. Add flour mixture in two additions and mix until fully combined.

4. Place remaining sugar in a small bowl. Roll dough into generous tablespoon-sized balls and roll in sugar. Place on prepared sheets 2-inches apart and bake in batches until puffy and cracked on top, about 13 to 15 minutes. Cool for 3 minutes on sheets before transferring to a wire rack to cool completely.

5. For filling, beat together butter, vanilla, nutmeg and salt in a large bowl with a hand mixer on medium until combined. Decrease mixer speed to low and add icing sugar gradually until well combined. Gradually add eggnog and increase speed to high until light and fluffy, about 2 minutes.

6. Spoon icing into a piping bag fitted with a large round tip. Place 16 cookies upside-down and fill with a generous tablespoon of icing. Top with remaining cookies, pressing down lightly to adhere.


Looking for more sweet inspiration? Try our Best Classic  Christmas Cookie Recipes.

Maple Gingerbread Buche de Noel with Salted Praline Topping

Making your own yule log at home can be achieved in a few fun steps. In this take on the traditional bûche de noël, spiced gingerbread cake is filled and topped with a super-sweet maple frosting, and covered in a salted walnut praline for added crunch. Celebrate the season with this gorgeous centrepiece on your holiday dessert table — it’s sure to garner praise from guests!


Prep Time: 30 minutes
Cooking Time: 40 minutes
Cooling Time: 8 hours
Total Time: 9 hours, 10 minutes
Serves: 8


Maple Frosting
1 cup unsalted butter
11/2 cups canned full-fat coconut milk
11/2 cups icing sugar, sifted, more for rolling
3 Tbsp maple syrup
3 Tbsp cornstarch, sifted
1 tsp vanilla extract
1/8 tsp maple extract (optional)
Pinch, salt

Gingerbread Cake
Oil, for pan
3/4 cup all-purpose flour, more for pan
1/4 cup cornstarch
2 tsp ground dried ginger
1 tsp ground cinnamon
1 tsp five-spice powder
1 tsp baking soda
1/4 tsp salt
4 large eggs
3/4 cup packed light brown sugar

Salted Walnut Praline
1 cup raw walnuts
1 Tbsp maple syrup
1/4 tsp flaky sea salt

1 tsp cocoa powder, for dusting


Maple Frosting
1. Combine all icing ingredients in a medium saucepan, whisking constantly until mixture is bubbling and thick. Continue to whisk and cook for 1 minute.
2. Pour into a medium bowl and chill overnight.


Gingerbread Cake
1. Preheat oven to 350ºF.
2. Line a half sheet pan (18″ x 13″ x 1″ high) with parchment paper; oil and flour parchment, tapping out excess flour. Reserve.
3. Add a clean tea towel to counter and evenly dust over additional icing sugar.
4. In a medium bowl, whisk flour, cornstarch, cinnamon, five-spice, baking soda and salt.
5. In a stand mixer fitted with a whisk attachment or with a handheld mixer in a large bowl, beat eggs on high speed until tripled in volume. Add sugar and beat for 1 to 2 minutes, until thick and voluminous. Add flour mixture and beat until almost combined. Finish folding in by hand with a large spatula. Smooth batter into prepared pan.
6. Bake for 10 to 12 minutes, until cake springs back when you touch it. Immediately flip out onto tea towel and remove parchment. Starting at the end, use the tea towel to roll the cake into a log shape.
7. Tuck in ends, transfer to wire rack and cool completely in tea towel, about 4 hours. Reserve.


Salted Walnut Praline
1. Preheat oven to 375ºF.
2. Combine walnuts, maple syrup and salt to a parchment-lined baking sheet. Bake for 10 to 15 minutes, until maple syrup is caramelized.
3. Cool completely (they crisp as they cool) and roughly chop. Reserve.


1. Whisk frosting until smooth (soften at room temperature for 30 minutes if required).

2. Carefully unroll cake and spread 1/2 of frosting over interior, leaving a 1-inch gap around the edges. Sprinkle 3 Tbsp of walnuts praline. Carefully roll and ice the outside of cake with remaining frosting. Place cake on serving plate.

3. Gently press walnuts onto exterior and dust with cocoa powder. Loosely cover (a large cake dome, box or oblong plastic container) keep chilled until ready to serve.


How to Make Gingerbread Holiday Bark

Need inspiration for a tasty homemade holiday gift? This dark chocolate holiday bark packed with gingersnaps, ginger, pretzels, caramels, pistachios and cranberries has got something in it for everyone to enjoy.

Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 12


1/2 cup crumbled gingersnaps
1/4 cup chopped crystallized ginger
1/4 cup crumbled salted pretzels
1/4 cup roughly chopped soft chewy caramels
1/4 cup roughly chopped pistachios
1/4 cup dried cranberries
1 pound good quality dark chocolate, finely chopped (at least 70%)
1 ounce white chocolate, melted

1. Line a 9 x 13 inch metal baking pan with parchment paper so it overhangs the ends.
2. Combine gingersnaps, crystallized ginger, pretzels, caramels, pistachios and cranberries, and set aside.
3. Place dark chocolate in heatproof bowl set over a saucepan of barely simmering water, stirring occasionally, until melted. Remove from heat.
4. Pour chocolate onto the prepared pan and spread evenly. Sprinkle with gingerbread mixture. Drizzle melted white chocolate over bark. Refrigerate for 1 hour or until chocolate is set.
5. Remove from pan and peel off the parchment paper. Break the bark into pieces. Store in airtight container for up to 1 week.

– Substitute your favourite nuts and dried fruit for the pistachios and cranberries if desired.

Gingerbread Dip

A Gingerbread Dip That Will Pleasantly Surprise You

By Wanda Baker

If there’s one scent that takes me back to my youth, it’s gingerbread. My parents grew a big garden in our backyard, and I learned to cook by watching my parents spend countless hours turning the fruit and vegetables they harvested into the most delicious smelling food in our kitchen.

When winter arrived, jars of fruit, vegetables and salmon lined the pantry shelves. My mom didn’t bake much until later in life, but she did make us a few treats whenever the holidays arrived. Since we didn’t have family around, we spent Christmas with friends, who would bring homemade items like Christmas cakes and gingerbread to share during our holiday dinner.

Over the years I’ve experimented with gingerbread in various ways, always loving the flavour combinations. With so many ways to incorporate these flavours into baking, this recipe came about rather quickly as I was preparing for an evening with friends, and needed to whip up something at the last minute. The ladies loved it and it’s become an annual treat.

Gingerbread Dip, Courtesy of Wanda Baker, bakersbeans.ca, Calgary

The warm flavours of gingerbread infuse this creamy dessert dip.


Prep time: 10 minutes
Yield: 8 servings

1 package cream cheese, softened
3 tbsp (45 mL) butter, softened
3 tbsp (45 mL) brown sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) ginger
¼ tsp (1 mL) nutmeg
¼ tsp (1 mL) cloves
pinch salt
grated fresh nutmeg
holiday-themed sprinkles (optional)
artisan crackers, flatbread crackers or shortbread cookies, for dipping

1. In small bowl, cream together cream cheese and butter. Stir in brown sugar, cinnamon, ginger, nutmeg, cloves and salt.
2. Scrape into serving bowl and sprinkle top with grated fresh nutmeg. Garnish sprinkles if desired.
3. Serve with plain artisan crackers, flatbread crackers or shortbread cookies.

Wanda Baker is the author of food and life blog Bakersbeans. She is married and is mom to two kids. Following a career in marketing and events, Wanda started blogging in 2006 as a way to share her adventures and recipes. When she’s not blogging, Wanda is recipe-testing, writing, planning city-wide food events and freelancing as a social media manager.

No-Bake Gingerbread Eggnog Tarts

Left over eggnog? No problem. Make this gingerbread, no-bake eggnog custard tart for a post-holiday treat the whole family will enjoy.


Eggnog Gingerbread Tarts


Gingerbread Sable Tarts
1 1/2 cups all-purpose flour
3 Tbsp firmly packed brown sugar
3 tsp ground ginger (adjust spices based on your personal preference)
3 tsp ground cinnamon
1 tsp ground allspice
1 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into bits
1 large egg yolk
2 Tbsp dark molasses
Raw rice or beans for weighting the crust

Eggnog Crème Froid (No-bake custard)
1 cup egg nog
1 cup heavy cream
7 egg yolks
180 grams of sugar or 1 1/4 cup
1 packet of gelatin, or 2 gelatin leaves
1/2 tsp salt

Optional: I dusted with cinnamon sugar and topped it off with chocolate covered crispy crunchies

Tart Shells


For the Gingerbread Tart Shells:
1. Using the paddle attachment, lightly cream together butter, sugar, vanilla and molasses in a mixing bowl.
2. Scrape down sides and add egg and mix until combined. Sift flour and spices together, and add to the mixture just until incorporated. Do not over mix or you will end up with a tough dough.Bring dough together on a lightly flour dusted surface. Divide the dough into two, shape into disks, and wrap each half in plastic wrap. Refrigerate the dough for at least half hour before you move on to the next steps. You can freeze the dough for up to two months if you want to use it at a later time.
3. To roll out the dough: sandwich the dough between two pieces of parchment paper (or plastic wrap), and roll out to 1/8? thick. Make sure that your is rolled out enough to fit the size of your tart pan. The dough should be used as soon as it has been rolled out.
4. Mold your pastry into your tart pan and refrigerate– refrigerating the dough prior to baking guards against excessive shrinking during baking. Using a fork, gently prick the bottom of the dough. Be careful not to fully puncture the dough or else any fillings might leak through. Refrigerate for 15 minutes, while your oven preheats to 350’F.
5. Line tart with parchment paper (or cupcake liners if they fit), and fill with dried beans, rice, or pie weights. Bake for 8-10 minutes. Remove the shells from the oven, allow to cool for 3-5 minutes and remove the parchment paper and beans. Return to the oven for 8-10 minutes to fully bake the base.


For the Eggnog No-Bake Filling:

Place the leaves of gelatin in a bowl of ice water, or bloom your powdered gelatin as per packet directions. Put off to the side for later use.
1. Warm cream and egg nog on low-medium heat. You want the cream hot, however, do not scald. Remove cream from stove.
2. In a separate bowl: mix together sugar and yolk. DO NOT mix sugar and yolk together until you are ready to use them. Slowly temper in the warm cream, adding the cream about 1/4 cup at a time, stirring consistently. Cook on stove top at low heat until candy thermometer reaches 66 degrees Celsius and coats the back of a spoon. Remove from heat. Make sure you are constantly stirring to avoid curdling the eggs. You don’t want to whisk too heavily because you’ll incorporate too many bubbles into the custard.
3. Take gelatin leaves out of water and wring the water out of them. Add the gelatin to the custard and mix slowly until they dissolve. Strain. Pour into tart shells. Allow about 2 hours for them to set. Decorate and embellish the tarts before serving.

Madalina Paul is the blogger behind Duhlicious, a food blog dedicated to creating and sharing unique and original recipes for great tasting food and featuring tutorials, food news, and culinary adventures.