Tag Archives: gingerbread

Gingerbread Waffles with Eggnog Whipped Cream

Wait, can I give you one more gingerbread recipe for the year? These tasty waffles make a nice festive breakfast with delicious gingerbread aromas topped with lightly eggnog flavored whipped cream. The kitchen smelled like I had just baked gingerbread cookies after putting my waffle iron to work, and I didn’t even have to turn on the oven or get out my cookie cutters.

Gingerbread Waffles with Eggnog Whipped Cream

I started out by whisking together the dry ingredients, flour, sugar, baking powder, and the yummy gingerbread spices. To that I added the wet ingredients which included applesauce (could sub in pumpkin as well), eggs, milk, butter, vanilla, and a bit of molasses to really give it that gingerbread cookie touch. I cooked them on my waffle iron until the appliance signaled to me that it was ready and after a few rounds, we were good to go. Overall, very quick. No need to refrigerate the batter or anything like that. I’m pretty sure the batter would have been great for pancakes too and I plan to try that later as well–I’ll certainly update when I do.

Gingerbread Waffles with Eggnog Whipped Cream

I’ve been meaning to meld gingerbread and eggnog flavors since I went to the holiday lunch at the cafeteria at work and I got a gingerbread cookie but for dunking my choices were Coke Zero or eggnog. So I chose the eggnog (probably the only situation in my life where eggnog > Coke Zero) and dunked the cookie and really enjoyed the combo. So I brought it back for this recipe. For the whipped cream I combined 3 parts heavy whipping cream to 1 part eggnog, added in a little bit of sugar, as well as some ground nutmeg to give it that authentic eggnog spice and beat the mixture in my mixer until there were relatively stiff peaks formed. The eggnog flavor was definitely there but not overwhelming by any means and the flavored whipped cream negated the need for syrup on these waffles. Now go, enjoy your breakfast.

Gingerbread Waffles with Eggnog Whipped Cream______________________________
Gingerbread Waffles with Eggnog Whipped Cream (adapted from Gingerbread)

Yield: depends on your waffle iron. I made 12 square waffles with mine, serves 3-4

For the waffles:

1 cup all-purpose flour

3 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 1/2 teaspoons ground ginger

1 teaspoon ground cinnamon

3/4 teaspoon ground cloves

1/2 teaspoon freshly ground nutmeg

1/4 cup unsweetened applesauce

3 large eggs

1 1/4 cups whole milk

3 tablespoons unsalted butter, melted and cooled

2 tablespoons molasses

2 teaspoons vanilla extract

For the whipped cream:

3/4 cup heavy whipping cream

1/4 cup eggnog

1 teaspoon granulated sugar

1/4 teaspoon ground nutmeg

powdered sugar, for garnish (optional)


1. Preheat the waffle iron on the highest setting.

2. In a large bowl, combine the flour, sugar, baking powder, salt, and spices.

3. To the dry ingredients, add the applesauce, eggs, milk, butter, molasses, and vanilla. Stir together until just combined. The batter might still be slightly lumpy.

4. Pour onto waffle iron to cook. The amount varies by iron, approximately 1 to 1 1/2 cups of batter at a time.

5. Cook until the iron signals it is ready, about 4 minutes. Carefully remove the waffle from the iron.

6. For the whipped cream, combine the whipping cream and eggnog in the bowl of an electric mixer and beat on medium to high heat until soft peaks form. Then add the sugar and nutmeg and continuing beating until there are stiff peaks.

7. Top the waffles with powdered sugar, if desired, and serve with eggnog whipped cream.


White Chocolate Dipped Ginger Cookies

I love cookies exchanges and don’t really know why they just happen around the holidays. I’d be just as happy to swap cookies in July as December, but I guess just being part of the food blogger community I’m swapping ideas and recipes year round, right?

This weekend I attended a cookie swap at my neighbor’s house. It was wonderful. There were more than a dozen varieties of cookies and holiday sweets to sample and great people to socialize with. I left with a whole bunch of cookies to share and some new plans for recipes to try in the future. My contribution were these White Chocolate Dipped Ginger Cookies.

White Chocolate Dipped Ginger Cookies

As you know, I spend a fair amount of time checking out cookbooks and the internet for recipe ideas. This time of year so many food blogs have posts dedicated to holiday cookies and I just bookmarked and pinned everything that looked good. This one stood out.

I’ve always loved spice cookies this time of year. Don’t tell anyone but I prefer them to chocolate. The slightly tangy flavor of the combination of these spices is one I really enjoy. I liked these cookies for the exchange because not only were they fitting for the season, but they looked like they would hold up well to be transported to my neighbor’s home then exchanged with the other guests. The recipe makes enough to share (and then some) so I didn’t need to worry about doubling it in order to have enough. Not to mention they just look so pretty after being dipped in white chocolate. The cookies are soft but not crumbly and the white chocolate adds the perfect amount of sweetness and is a nice contrast to the spices. Is it okay to admit I took a few of my own cookies home from the cookie swap?

White Chocolate Dipped Ginger Cookies


White Chocolate Dipped Ginger Cookies (adapted with minimal modifications from Brandy’s Baking)

Yield: 6-7 dozen cookies

2 cups granulated sugar, plus more for rolling

1 1/2 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups all-purpose flour

4 teaspoons baking soda

3 teaspoons ground ginger

2 teaspoons ground cinnamon

1 teaspoon salt

2 packages (each with 10-12 ounces) white chocolate chips

1/4 cup shortening


1. Preheat the oven to 350F.

2. In the bowl of an electric mixer, combine the sugar and oil. Then beat in each egg followed by the molasses.

3. Combine the dry ingredients, flour, baking soda, ginger, cinnamon, and salt in a bowl, then add gradually to the bowl of the mixer with the wet ingredients and mix well.

4. Roll the dough into 1 inch balls. Roll each ball in sugar. Place 2 inches apart on ungreased baking sheets (though I used silpats) and bake for 12-15 minutes until the cookies are golden brown in color and the cookie springs back when lightly touched. Cool on wire racks.

5. In a large microwave safe bowl, melt the white chocolate chips and shortening. Stop after every 30 seconds to stir the mixture and ensure it doesn’t burn. It should take 1 1/2 to 2 minutes to be smooth and melted.

6. Dip the cookies halfway into the melted chocolate, allowing excess to drip off. Place the cookies on waxed paper or on silpats until the chocolate is set.


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