This month’s Recipe Redux theme is “Adding Merriment to Mixes”. I’m not usually the kind of person that makes jars of mixes, so I had to think about this one for a LONG time. After guzzling tea after tea and latte after latte (my preferred thinking beverages), the idea of a gingerbread spice mix hit me right in the face (okay, more like the chin/neck region when the lid came off my gingerbread latte!!!). We are rapidly approaching the time when everyone wants everything to taste like the holiday season, and I’m here to provide that for you.
When making gingerbread anything, I like to be a little heavy on the namesake, ginger. Lots of gingerbread cookies, cakes, and muffins call for way more cinnamon than ginger. No. No. No. Please call that cinnamonbread, thanks in advance. Armed with my heavy ginger hand, I put together a delicious blend that you can add to scones *cough* recipe coming *cough*, cookies, or hot chocolate.
The only thing really missing in this blend is molasses – use that as a sweetener in any recipes you use this in for a true gingerbread taste. I consider it optional, as I’m a crazy ginger who is ginger obsessed. No need for molasses over here 😉 The recipe is below the link up By the way! If I haven’t talked about it enough, I’m on a boat (today, I think actually on a private island near Haiti) – I set this recipe to autopost so no one would miss me too much, if someone could be so kind as to actually add my recipe to the link up for me, I’ll make you a million cookies!
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