Hey there, and welcome back, friends.

You are in for a festive treat!

And YES, I am back with another eggnog recipe, this time an eggnog cheesecake with spiced gingersnap crust and maybe a little bit of Irish cream. (more…)

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Hi friends! I have a new holiday cookie recipe to add to your list if you still have room. This one is a special adult one that’s a great twist on your usual gingersnaps or snickerdoodles. These dark and stormy ginger cookies are chewy ginger molasses cookies infused with rum, rolled in lime sugar, and finished with a rum glaze. Amazing right?? Yeah, I told you!

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Behold, it is not Friday and I am sharing with you a pie. I had to share this cranberry ginger pear pie before we went away for the long weekend. With the first snow fall last weekend and all of this week, we have 6-inches of snow on the ground already and as you can imagine it’s cold. This pie has served as our comfort food through most of the blizzard as it was the first thing I made when I came back from our trip to San Diego.

The recipe was in the new Cook’s Illustrated cookbook I bought for my in-flight reading and just knew I was going to make it as the last pie in the Pie Friday series, launching the holiday season. I was going to share it last week but didn’t since Michelle made the same pie and I decided to wait a week.

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I am so excited to share this hibiscus sparkler with you today!! As we get closer to summer, refreshing fruity drinks are in high demand and this hibiscus drink hits all the notes for that. Sweet, delicious, refreshing, and vibrant. It’s just what we all need for the upcoming relaxing season.

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Happy Christmas week and happy first day of Winter! It’s probably the busiest and craziest week of the year but thankfully, it’s one of the warmest. Family gatherings, friendship rekindling and lots of cozy, winter recipes floating around in the air. I find this saying is indeed true ‘the coldest time of the year is also the warmest’ as I wrap presents, plan my Christmas day menu and bake delicious treats like this gingerbread crepe cake.

As you get together with loved ones this year, remember to slow down and enjoy the moments. The moments that will be remembered for years to come.

And if you are a last minute kind of girl like me, and still looking for a gorgeous dessert to serve your family, try this gingerbread crepe cake. It’s stunning, simple to create and filled with warm spices of the season.

A crepe cake is a great way to turn a brunch favorite into dessert. This gingerbread version uses my basic crepe recipe and adds to it warm spices of ginger, cinnamon and cloves. The crepes are made as you would normally and layered with repeating layers of a caramel cream cheese filling and some more caramel sauce. It’s all wrapped in a rustic naked way with the filling for a simple, yet delicious dessert.

This is not only for this time of the year but will be great all winter long as we cozy up around the fire. So if your holiday menu is already decked out, save this recipe in your arsenal for winter dinner parties and gatherings.

Merry Christmas and Happy Holidays friends! Wishing you a safe and wonderful time with friends, family and loved ones.

xo,

Print

Yield: 1 8-inch layered cake

Gingerbread Crepe Cake

Cook Time 30 minutes

Total Time 30 minutes

Ingredients

Crepes

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• • 4 large eggs
• • 1 ½ cups milk
• • 1 cup water
• • 2 cups all-purpose flour
• • ¾ teaspoon ground cinnamon
• • ¾ teaspoon ground ginger
• • ½ teaspoon ground cloves
• • 6 tablespoons melted butter

Filling:

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• • 8 ounce cream cheese, softened to room temperature
• • 1/3 cup caramel sauce + more for stacking
• • 1 ½ cup heavy cream, cold
• • ½ cup powdered sugar

Topping:

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• • Crushed gingerbread cookies

Instructions

In the pitcher of your KitchenAid® Torrent™ Blender, combine all the ingredients for the crepe. Blend on the “Soup” setting until very smooth. Pour the batter into a large bowl and chill for at least an hour or overnight.

Heat your KitchenAid® Tri-Ply Stainless Steel 12″ Nonstick Skillet over medium heat on your KitchenAid® 30-Inch 5-Element Electric Convection Slide-In Range. Pour a little less than 1/4 cup of batter into the center of the pan and spread evenly by swirling. Let cook for 30 seconds and then flip. Let cook for another 10 seconds. Place crepe flat on a cutting board to cool. Continue making crepes until all the batter is gone (~40 crepes). Let them cool completely. Using a 6-inch or 8-inch biscuit cutter, cut each crepe before stacking.

To make the filling: In a medium bowl, beat the cream cheese and caramel sauce until smooth. In another medium bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold the whipped cream into the cream cheese mixture.

To assemble: Place two or three crepes down on a plate. Add a dollop of the filling on top and spread out evenly to cover the whole crepe. Add another few crepes on top and repeat. Every few stacks, top the filling with a tablespoon of caramel sauce. Finish the cake with a rough coating of mousse filling around and on top of the cake. Top with crushed gingerbread cookies.

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This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

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Salted Gingerbread Pots de Creme. That’s really all I can say about this.

Wait, fine no. I guess I can’t just drop that there and walk away. A rich, silky custard with gingerbread spices, sea salt and crushed gingerbread cookies deserves more than a one liner. So here’s the detail:

Pots de creme is just a fancy name for baked custard – cream and egg yolks whipped together and cooked in ramekins. This gingerbread pots de creme combines seasonal flavors of ginger, cinnamon and nutmeg with butterscotch and bourbon with a dash of smoky sea salt to come together in a silky, creamy and perfectly spiced custard. It’s really as good as it sounds and even easier to make. Trust me when I say you will LOVE it as much as we did.

Now that you know more about these pots de creme, can we talk about what to get a baby for Christmas? And yes, I am one of those people who still need to shop although I did most of our family last weekend. But back to the baby… what do you mamas get your babies for their first Christmas? Baby E is 5 months old and right now doesn’t do much so I should be thinking ahead right? I need some ideas please. THANK YOU!

Back to the dessert > these pots de creme are the perfect last minute holiday dessert to whip up. Even if you are not entertaining this week, you need them in your winter line up.

Print

Yield: Six 4-ounce Ramekins

Salted Gingerbread Pots de Creme

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Ingredients

• 1 ½ cups heavy whipping cream
• ¼ cup dark brown sugar
• ¼ teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground cloves
• dash of nutmeg
• 2 tablespoons turbinado sugar
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons bourbon

Toppings:

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• Whipped cream
• Coarse Sea Salt
• Crushed gingerbread men cookies

Instructions

Heat oven to 300 degrees F. Prepare six 4-ounce ramekins or four 6-ounce ramekins.

In a small saucepan, bring the cream, sugar, salt and spices to a slow simmer over medium heat.

In a medium saucepan, combine the turbinado sugar with 6 tablespoons water. Bring to a boil over medium heat and let sugar melt and solution turns brown, about 5 minutes. Remove from heat and carefully add the hot cream mixture to it, whisking constantly. The mixture will bubble.

In a large bowl, whisk together the egg yolks, vanilla extract and bourbon. Gradually add the hot cream mixture into the eggs while constantly mixing.

Pour the custard into the prepared ramekins or mason jars. Place the ramekins into a large baking pan and pour hot water into the baking pan, about half way up the sides of the ramekins.

Bake custards until they set around the edges but still jiggly in the center, about 40 minutes.

Remove from water bath and move ramekins to a cooling rack. Let cool completely before chilling for at least an hour or two.

When ready to serve, top with whipped cream, a sprinkling of sea salt and crushed gingerbread men cookies.

Notes

Adapated from Epicurious

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