If you love delicious and festive treats for Christmas, you must try these Peppermint Oreos!
❤️WHY WE LOVE THIS RECIPE
We are big fans of simple festive recipes for the holiday season and these are just that! Only 3 simple ingredients and absolutely delicious! We chose to use Vanilla Almond Bark instead of white chocolate and it really compliments the oreo center. Personally we like it much better than white chocolate. If you are a fan of Oreos and peppermint this is one you will have to try! You can make these in less than 10 minutes too.. so that is a win win!
SWAPS
We love to use Vanilla Almond Bark for dipping because the flavor goes wonderful with the oreos. We like that flavor but if you love white chocolate that will work well. Any melting wafers or chocolate will work!
CRUSHED PEPPERMINT
You can buy candy canes or peppermints and crush them up yourself or you can buy the peppermint already crushed. It’s almost always available in the baking isle during the holiday season.
OTHER DELICIOUS HOLIDAY TREATS
Divinity – This classic is one of our favorites, we make it in the microwave!
Cool Whip Candy – This is only 3 ingredients and taste just like Three Musketeers Candy!
Dipped Oreos – This is a great one for any holiday!
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This Honeycrisp Manchego Kale Salad is loaded with flavor and texture. Tuscan kale is topped with sliced honeycrisp apple, manchego cheese, crispy pancetta and fried shallots, dried cranberries and toasted pumpkin seeds. All of which is drizzled in a maple dijon vinaigrette with a hint of cinnamon and nutmeg.
Looking for a salad to bring this holiday season? Let this be it.
A hearty and wholesome salad with massaged kale as the base and topped with crisp apple, salty cheese, crispy pancetta and sweet dried cranberries, drizzled in a super simple homemade vinaigrette. It’s not overly complicated and the flavors are incredible.
Whether it’s for a holiday meal or as a casual dinner, this salad won’t disappoint.
To Make This Honeycrisp Manchego Kale Salad with Pancetta You Will Need:
for the vinaigrette:
kosher salt – Enhances the flavors in the salad.
freshly ground black pepper – This will add some subtle bite and flavor.
cinnamon (ground) – Lends distinct warm and woodsy flavor.
nutmeg (ground) – Warm, aromatic with subtle hints of clove.
apple cider vinegar – For tang and acidity.
dijon mustard – Helps with emulsion and also gives the dressing a nice tanginess.
maple syrup – Lends sweetness and subtle flavor.
olive oil – Lends richness and flavor.
for the salad:
pancetta (diced) – Adds texture along with rich flavor.
shallots – For delicate and sweet onion flavor and crispy texture.
kosher salt – Enhances the flavors in the salad while tenderizing the kale leaves.
tuscan kale – Also known as lacinato kale or dino kale.
olive oil – Lends richness and flavor while helping to tenderize the kale.
honeycrisp apples – A balanced mix of honey-like sweetness and mild tartness.
young manchego cheese – Lends a mild nutty, sweet and savory flavor.
dried cranberries – Adds sweet flavor and chewy texture.
roasted and salted pepitas (shelled pumpkin seeds) – For crunch.
freshly ground black pepper – This adds distinct bite and flavor.
Make The Vinaigrette:
In a glass jar or container with a tight fitting lid, measure and add 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, 1 pinch ground cinnamon and nutmeg, 1 heaping teaspoon dijon mustard, 1½ tablespoons maple syrup and 6 tablespoons olive oil.
Secure the lid and shake well to combine. You may need to shake the vinaigrette again before serving.
In a small skillet, add 4 ounces of pancetta.
Heat over medium, stir and cook until crispy.
Then remove the crispy pancetta with a slotted spoon, leaving the fat in the pan, and place the pancetta on a paper towel lined plate and set aside.
To the pancetta fat, add 2 medium thinly sliced shallots with a pinch of salt.
Stir and cook until crispy. Watch carefully to avoid burning. Then remove the crispy shallots with a slotted spoon and place the shallots on a paper towel lined plate.
Meanwhile, strip the leaves off of 2 bunches of kale. Chop the kale and then clean and spin dry the kale leaves in a salad spinner.
Transfer the kale leaves into a large bowl, drizzle with a teaspoon of olive oil and a pinch of kosher salt. Use your impeccably clean hands to massage the salt and oil into the kale. Doing this will soften the kale leaves making them tender and easier to chew.
Transfer the massaged kale to a large serving bowl and top with 2 medium sliced honeycrisp apples.
Top with 3 to 4 ounces grated mancheho cheese, the crispy pancetta and shallots, 1/2 cup dried cranberries and 1/4 cup toasted pepitas.
Lastly drizzle with a desired amount of the maple vinaigrette.
Then season it with some freshly ground black pepper
Serve and prepare to fall in love!
Make this a meal by adding grilled, roasted or rotisserie chicken.
Enjoy! And if you give this Honeycrisp Manchego Kale Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Honeycrisp Manchego Kale Salad with Pancetta
This Honeycrisp Manchego Kale Salad is loaded with flavor and texture. Tuscan kale is topped with sliced honeycrisp apple, manchego cheese, crispy pancetta and fried shallots, dried cranberries and toasted pumpkin seeds. All of which is drizzled in a maple dijon vinaigrette with a hint of cinnamon and nutmeg.
Prep Time: 25 minutesmins
Cook Time: 20 minutesmins
Total Time: 45 minutesmins
FOR THE VINAIGRETTE:
1/2teaspoonkosher salt
1/4teaspoonfreshly ground black pepper
1pinchground cinnamon, more or less to taste
1pinchground nutmeg, more or less to taste
1/4cupapple cider vinegar
1heaping teaspoondijon mustard
1½tablespoonspure maple syrup
6tablespoonsolive oil
FOR THE SALAD:
1largebunch tuscan kale, about 6 to 8 cups chopped
1teaspoonolive oil
kosher salt
4ouncespancetta
2medium. shallots, thinly sliced
2mediumhoneycrisp apples, halved, cored and sliced
3 to 4ouncesyoung manchego cheese, grated
1/2cupdried cranberries
1/4cuptoasted pepitas, (shelled pumpkin seeds)
MAKE THE VINAIGRETTE:
In a glass jar or container with a tight fitting lid, measure and add kosher salt, black pepper, cinnamon and nutmeg, dijon mustard, maple syrup and olive oil. Secure the lid and shake well to combine. You may need to shake the vinaigrette again before serving.
MAKE THE SALAD:
In a small skillet, add the pancetta. Heat over medium, stir and cook until crispy. Then remove the crispy pancetta with a slotted spoon, leaving the fat in the pan, and place the pancetta on a paper towel lined plate and set aside.
To the pancetta fat, add the sliced shallots with a pinch of salt. Stir and cook until crispy. Watch carefully to avoid burning. Then remove the crispy shallots with a slotted spoon and place the shallots on a paper towel lined plate.
Meanwhile, strip the leaves off of 1 large bunch of kale. Chop the kale and clean and spin dry the kale leaves in a salad spinner. Transfer the kale leaves into a large bowl, drizzle with a teaspoon of olive oil and a pinch of kosher salt. Use your impeccably clean hands to massage the salt and oil into the kale. Doing this will soften the kale leaves making them tender and easier to chew.
Transfer the massaged kale leaves to a large serving bowl and top with sliced apples. Then top with the pancetta, crispy shallots, grated manchego cheese, cranberries and toasted pepitas. Lastly drizzle with the maple vinaigrette and season with some freshly ground black pepper.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
These chocolate covered cherry brownies are so easy to make and a wonderful addition to any holiday gathering. They are so good!
If you love brownies, you must try these Lunch Lady Brownies. They are very popular and the frosting takes them to the next level.
❤️WHY WE LOVE THIS RECIPE
We have always been big fans of chocolate-covered cherries! If you have followed us for a while, you know our Mother owned a country store, and she gave them out every year for Christmas to all her patrons. So, making these brownies was a lot of fun, and we all agreed they were wonderful! These are always so pretty for the holidays! Plus these are made with a brownie mix and only a few ingredients!
🍴KEY INGREDIENTS
Brownie Mix (9X13) + ingredients needed to make brownies
Miniature Marshmallows
Maraschino Cherries
Semi-Sweet Chocolate Chips
🍽️HOW TO MAKE
We use a 9X13 brownie mix and make them in an 8X8 pan, so they are thick and really gooey! You don’t have to do that, you can use a mix made for an 8X8 if you like. We used a Duncan Hines Family size Chewy Fudge Brownie Mix. Full printable recipe in recipe card below.
COOKING STEPS
Step 1 In and 8X8 baking pan make brownies according to the box. Remove from oven and sprinkle with marshmallows. Put back in oven for a minute or so, or until marshmallows are melted.
Step 2 Sprinkle chopped cherries on top of the marshmallows and let cool completely. Next, melt chocolate chips in the microwave and drizzle over the brownies.
⭐TIP
These brownies can easily be made the day before. Also you can make them in a 9X13 they just wont be very thick, either way they will be delicious. You can always add more cherries too.
If the chocolate chips are to thick to spread you can add some water or milk to them or just use chocolate syrup.
MORE DELICIOUS DESSERTS& CANDY
Old Fashioned Potato Candy – This is a candy your Grandmother probably made! This is a great Christmas candy and wonderful gift!
Pecan Pie Dip – If you are entertaining this is a must make! Served with pretzels and everyone loves it.
Southern Jam Cake – This is the ultimate Christmas Cake! It’s always a hit and has been in a tradition in our family for over 70 years.
Easy Christmas Divinity – This is a very old candy and our version is super easy to make. Has over 200 comments!
STORING, REHEATING & SERVING SIZE
We store these brownies in a cool place, and enjoy them at room temperature. This is made in an 8X8 so it makes about 5-6 servings depending on how you cut the brownies.
These Chocolate Covered Cherry Brownies are so easy to make and absolutely wonderful! Perfect addition to any holiday gathering.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Course Dessert
Cuisine American
19X13 family size Brownie Mix + ingredients needed to make
2cupsof miniature marshmallows
26 ounce jars of maraschino cherries
2/3cupof semi sweet chocolate chips
In an 8X8 baking pan make brownies according to the box. Remove from oven and sprinkle with marshmallows. Put back in oven for a minute or so, or until marshmallows are melted. Do not walk away they will burn.
Sprinkle chopped cherries on top of the marshmallows and let cool completely.
Next, melt chocolate chips in the microwave and drizzle over the brownies.
You can add milk or water to the chocolate chips to make them easier to drizzle or just use chocolate syrup.
This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges and wine!
In need of a festive holiday appetizer? Look no further.
While maple baked brie sounds and looks impressive, it’s one of the easiest appetizers to make and polish off. The creaminess of the melty brie paired with the earthy rosemary, sweet maple syrup and tart orange cranberry jam is a match made in heaven.
I like to serve this with seedy cracker crisps (I found mine at Target), but any crackers, crostini or even apple wedges will do.
To Make This Maple Baked Brie With Cranberry Jam You Will Need:
cranberries – Add a delicious tart flavor.
light brown sugar – Lends sweetness.
orange juice and zest– Adds bright citrus flavor.
rosemary (fresh) – Adds a fresh woodsy flavor with notes of lemon, pepper and sage.
brie cheese – Use double or triple cream brie.
real maple syrup – Lends maple flavor and sweetness.
toasted walnuts – Or use toasted pecans.
flaky salt – Adds crunchy texture and salty pockets of flavor.
crackers, toasted bread or apple wedges – for serving.
Preheat your oven to 350℉ (or 180℃).
Meanwhile, sort through 6 ounces of fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.
In a 2-quart saucepan, add the cranberries, 1/2 cup brown sugar, 1/2 cup orange juice, 1 teaspoon grated orange zest and 2 teaspoons chopped fresh rosemary.
Stirring often, simmer over medium to medium-low heat for 12 minutes.
Remove and let cool slightly.
Meanwhile, toast 1/2 cup of walnuts or pecans. Once toasted, remove and chop.
Place 8 0unce round of brie onto parchment and place on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down.
Drizzle with 2 tablespoons pure maple syrup.
Bake on the middle rack of your preheated oven for 8 to 10 minutes.
Remove and use the parchment to lift and place onto a serving board or platter.
Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.
Add the remaining jam to a small bowl and place next to the brie for those who either want just the jam or to add extra jam to their cracker.
I serve this with cracker crisps. These are not homemade, they are the Good & Gather cranberry pumpkin seed cracker crisps and they are so good!
However you could also use crostini, wasa crackers, crispbread or apple wedges.
Enjoy! And if you give this Maple Baked Brie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 8servings
Maple Baked Brie with Cranberry Jam
This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges.
Prep Time: 5 minutesmins
Cook Time: 12 minutesmins
Total Time: 17 minutesmins
FOR THE JAM:
6ouncescranberries
1/3cupbrown sugar
1/2cuporange juice
1teaspoonorange zest
2teaspoonschopped fresh rosemary
FOR THE BRIE:
8ouncesdouble or triple cream brie
2tablespoonsmaple syrup
FOR SERVING:
1/2cupwalnuts, or pecans
1/2teaspoonchopped fresh rosemary
flaky sea salt
toasted bread or crackers
MAKE THE JAM:
Sort through the fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.
In a 2-quart saucepan, add the cranberries, brown sugar, orange juice, orange zest and rosemary. Stirring often, simmer over medium to medium-low heat for 12 minutes. Remove and let cool slightly.
MAKE THE BRIE:
Meanwhile, place the brie onto a small square piece of parchment paper and set it on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down into a crisscross pattern.
Drizzle with maple syrup and then bake on the middle rack of your preheated oven for 8 to 10 minutes.
Add the walnuts (or pecans) in a dry skillet. Heat over medium to medium-low until fragrant. Remove, let cool slightly and then chop.
SERVE:
Remove using the parchment to lift and place onto a serving board or platter. Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.Add the remaining jam and walnuts to two small bowls and place next to the brie for those who either want just the jam or to add extra jam and walnuts to their cracker.
The nutritional value is for the brie and does not include the crackers, bread or apple wedges when serving.
This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.
Mushroom lovers unite.
My sister, Christine has been telling me about a leek and mushroom stuffing she makes on Thanksgiving for years now. Although she’s the only one who likes mushrooms, she still makes it just for her because she’s loves it that much. That’s the same situation I find myself in at my house. So I felt compelled to make this recipe asap because a) I love mushrooms, wine, butter and bread. b) If my sister loves it, then I know I will too. And c) Did I mention it has mushrooms, wine, butter and bread?
Let me just say that I’m so glad I made this recipe! This stuffing is SO flavorful and earthy yet the flavors of the garlic, leek and ever-so-subtle wine still shine. I know, I know, typically stuffing or dressing recipes are reserved for Thanksgiving, but why? I don’t make nor follow most rules, and so I couldn’t wait to make share this recipe here with you because it really is that good.
And I happen to feel this would be great whether you serve it with roast turkey, a holiday ham or as an addition to a vegetarian feast.
To Make This Wild Mushroom Stuffing You Will Need:
dried porcini mushrooms – I ordered mine from Amazon because no major stores had it in stock. I’ve linked it in the recipe printable.
hot water – This will reconstitute the mushrooms. Save the soaking liquid-gold as you will need it in the recipe.
butter – The original recipe didn’t mention salted or unsalted. So I used unsalted.
shiitake mushrooms – Remove stems (discard) and slice.
button mushrooms – Trim ends and slice.
leek – Be sure to chop, rinse well and pat dry. Sand and dirt like to hide in all those layers. I use a salad spinner for this.
garlic – Adds distinct punchy flavor.
dry white wine – Like chardonnay (I use un-oaked) or sauvignon blanc. Use one you like to sip!
thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
baguette – The original recipe calls for 12 ounces, however I feel 16 ounces would be fine too.
kosher salt – Enhances the flavors in this recipe.
freshly ground black pepper – Adds some subtle bite and flavor.
egg – Needed to bind the stuffing ingredients together.
Preheat your oven to 350℉ (or 180℃).
Grease a 9×13 baking dish with butter.
Soak The Dried Porcini Mushrooms.
Add 1/2-ounce of dried porcini mushrooms to a heat-safe bowl. Pour 1-1/2 cups hot (boiling) water over top and let soak for 30 minutes.
After 30 minutes, use a slotted spoon to remove the mushrooms and transfer to a cutting board and finely chop. Pour the soaking liquids into another small bowl, leaving behind any sediment. Save and set this liquid gold off to the side, you will need it later in the recipe.
Make The Stuffing:
Meanwhile, cube up a 12 to 16 ounce baguette into bite-size pieces and add to a large mixing bowl.
In a 6 to 7-quart dutch oven over medium-high heat, add 1 cup butter and 12 ounces sliced shiitake and 16 ounces button mushrooms. Stir and cook until softened, about 10 minutes.
Add in 1-1/2 cups chopped leeks (that have been rinsed and patted dry) and 6 cloves chopped fresh garlic. Stir and cook for 5 minutes.
Next add in the chopped porcini and 1 tablespoon chopped fresh thyme.
Pour in 2 cups dry white wine (yes, 2 cups) and cook until evaporated, or about 5 minutes.
Note: I can never get the wine to completely evaporate and that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing without being overly wine-y – in my opinion.
Transfer the mushroom leek mixture to the bowl with the bread. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to combine.
Pour in enough of the porcini soaking liquids to moisten. I only add 1/2 cup and froze the remaining in an ice cube tray for a later use.
Taste one last time and season with more salt and pepper if desired.
Once seasoned, pour in 1 large beaten egg.
Toss one last time to combine.
Transfer the stuffing mixture to the prepared pan. Bake on the middle rack of your preheated oven for 40 minutes.
Remove and serve immediately.
It smells absolutely heavenly.
What To Serve with Leek and Wild Mushroom Stuffing:
Enjoy! And if you give this Leek and Wild Mushroom Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 10servings
Leek and Wild Mushroom Stuffing
This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.
Prep Time: 35 minutesmins
Cook Time: 40 minutesmins
Total Time: 1 hourhr15 minutesmins
1/2ouncedried porcini mushrooms
1½cupsboiling water
12 to 16ouncesbaguette, cubed
1cupunsalted butter
16ouncesbutton mushrooms, stems trimmed and then sliced
12ouncesshiitake mushrooms, stems removed and then sliced
1½cups chopped leeks, rinsed and patted dry
6clovesgarlic, chopped
2cupsdry white wine , like chardonnay or sauvignon blanc (one you like to sip)
1tablespoon chopped fresh thyme
kosher salt
freshly ground black pepper
1largeegg, beaten
SOAK THE PORCINI MUSHROOMS:
Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.
MAKE THE STUFFING:
Preheat oven to 350℉ (or 180℃) and grease a 9×13 baking dish with butter.
Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.
In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.
Add leeks and garlic, stir and cook for 5 minutes.
Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there’s still some liquid, that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.
Transfer mushroom mixture to the bowl with the bread and toss to combine.
Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.
Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.
Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.
Gingerbread Cake with Brown Sugar Frosting is moist, flavorful and comes together easily! This simple cake consisting of typical cake ingredients along with brown sugar and molasses is perfectly spiced with a homemade gingerbread spice blend and topped with an incredible brown sugar frosting! Yields 9 to 16 pieces – depending on how you cut it.
Tis the Season for Gingerbread!
Over the years I’ve become a huge gingerbread fan. From these super soft cookies, french toast and pancakes to a gingerbread pecan pie. I even make my own gingerbread spice blend. Now I can add gingerbread cake to the list. I was given this recipe from our neighbor and I made only 2 minor adjustments. I swapped in my gingerbread spice blend instead of using individual spices and upped the sugar from 2 tablespoons (!!) to 1/2 cup. You guys. Not only is this 0ne-layer cake super simple, but it’s also ridiculously flavor, moist and the brown sugar frosting takes it over the top!
Prepare to fall in love.
To Make This Gingerbread Cake You Will Need:
nonstick baking spray with flour – Or simply butter and dust with flour (tapping out the excess).
unbleached all-purpose flour – Gives structure to the cake.
gingerbread spice – I use my homemade blend of cinnamon, nutmeg, allspice, ginger and clove.
baking soda – Creates a gas while baking which helps the cake rise.
fine salt – Use sea salt or pink himalayan.
unsalted butter (melted and cooled slightly) – Lends moisture and flavor to the cake.
light brown sugar – For a touch of sweeteness and flavor.
egg – Set out 30 minutes before using or let sit in a bowl of lukewarm water.
molasses – Gives the cake subtle sweetness and bitter caramel notes.
boiling water – Lends moisture to the batter.
Make The Cake:
Preheat your oven to 325℉ (or 160℃).
Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.
In a mixing bowl, measure and add 2-1/4 cups unbleached all-purpose flour, 2-1/2 tablespoons gingerbread spice, 1 teaspoon baking soda and 1/2 teaspoon fine salt. Whisk to combine and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add 1/2 cup melted (and cooled) unsalted butter, 1/2 cup light brown sugar and 1 egg. On low to medium-low speed, mix until combined.
Pour 1 cup un-sulphured molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark.
Carefully, stir to combine.
With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.
Adding it gradually will keep the eggs from scrambling.
Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.
The color of the batter is stunning.
Pour the cake batter into the prepared pan.
Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.
Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.
To Make The Brown Sugar Frosting You Will Need:
butter
cream cheese
dark brown sugar
cinnamon
nutmeg
vanilla
powdered sugar
milk
Make The Frosting:
In the bowl of your stand mixer fitted with a paddle attachment, add the 6 tablespoons butter, 2 ounces cream cheese, 1/4 cup dark brown sugar, 1/2 teaspoon vanilla, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg.
Mix well on medium-low speed until thoroughly combined.
Gradually add a little of the 2 cups sifted powdered sugar at time.
Once incorporated add a small splash of milk.
Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.
Transfer the frosting to the cooled cake.
Use an offset spatula to spread it evenly.
NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.
Serve with hot coffee or tea.
This cake is so flavorful and moist with a tender crumb. The cake itself isn’t overly sweet yet with the frosting it’s perfection.
I could eat the frosting with a spoon all by itself.
HOW TO STORE GINGERBREAD CAKE:
Cut into pieces and store in a container with a tight fitting lid or insert a few toothpicks into the cake and drape plastic wrap over top and around the plate/pan. Store in the fridge.
HOW LONG WILL GINGERBREAD CAKE LAST?
If stored properly the cake will last up to 6 days.
CAN YOU FREEZE GINGERBREAD CAKE?
Yes! I would prepare the cake as directed (without the frosting). Wrap in plastic and foil and then slip into a freezer-safe, resealable bag. Freeze for up to 2 months. Thaw overnight in the fridge and when ready to serve, prepare and frost the cake.
Enjoy! And if you give this Gingerbread Cake with Brown Sugar Frosting recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 16servings
Gingerbread Cake with Brown Sugar Frosting
Gingerbread Cake with Brown Sugar Frosting is moist, flavorful and comes together easily! This simple cake consisting of typical cake ingredients along with brown sugar and molasses is perfectly spiced with a homemade gingerbread spice blend and topped with an incredible brown sugar frosting!Yields 9 to 16 pieces – depending on how you cut it.
Prep Time: 25 minutesmins
Cook Time: 35 minutesmins
COOL TIME:: 1 hourhr
Total Time: 2 hourshrs
FOR THE CAKE:
nonstick baking spray with flour, or grease and dust with flour tapping out the excess
1/2cup unsalted butter, melted and cooled slightly
1/2cuplight brown sugar
1largeegg, at room temperature
1cupun-sulphured molasses
1cupboiling water
FOR THE FROSTING:
6tablespoonsunsalted butter, softened to room temperature
2ouncescream cheese, softened to room temperature
1/4cupdark brown sugar
1/2teaspoonvanilla extract
1/2teaspoonground cinnamon
1/4teaspoonground nutmeg
2cupspowdered sugar, sifted
1/2tablespoonmilk, or more as needed
MAKE THE CAKE:
Preheat your oven to 325℉ (or 160℃).
Line a 9×9 square pan and line with parchment paper. Spray with a nonstick baking spray with flour.
In a mixing bowl, measure and add flour, gingerbread spice, baking soda and salt. Whisk to combine and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add melted (and cooled) unsalted butter, light brown sugar and egg. On low to medium-low speed, mix until combined.
Pour molasses into a 2-cup liquid measuring cup. Bring 1 cup of water to boil, and once boiling, pour in with the molasses until it reaches the 2-cup mark. Carefully stir to combine. With the mixer on low-speed, pour in a little of the warm molasses/water mixture at a time.
Next add in a few spoonfuls of the dry ingredients. Mix on medium-low speed, stopping to scrape the sides and bottom of the bowl as you go. Repeat until all the dry ingredients are incorporated.
Pour the cake batter into the prepared pan. Bake on the middle rack of your preheated oven for 35 minutes or until a cake tester (toothpick) comes out clean with only a few crumbs attached.
Allow the cake cool for 30 minutes or so before using the parchment to pull the cake out of the pan. Transfer to a wire rack to finish cooling.
MAKE THE FROSTING:
In the bowl of your stand mixer fitted with a paddle attachment, add the butter, cream cheese, brown sugar, vanilla, cinnamon and nutmeg. Mix well on medium-low speed until thoroughly combined.
Gradually add a little of the (sifted) powdered sugar at time. Once incorporated, add a small splash of milk. Repeat until you’ve reached a desired consistency. Increase the speed of your mixer to incorporate air which will make it more fluffy.
Transfer the frosting to the cooled cake. Use an offset spatula to spread it evenly.
Cut and serve.
NOTE: For an extra thick layer of frosting make 1½ to 2 times the recipe.
