Monday, December 10, 2007
'Tis the season not to cook Fa La La La La La La La La
I didn't want a pictureless post so I included a picture of a favorite cookie from last year, Coconut Butterballs.
This weekend I didn't really do any cooking. I did make a batch of Gingerbread Syrup, which I planned on using to make a clone of Red Robin's Gingerbread Shake for my husband, who pouts when I won't let him order one (it just isn't fair since our peanut-allergic son can't order dessert when we eat there - we can't trust desserts anywhere). I didn't get around to making the shakes but the syrup turned out well. It can be used to make Gingerbread Lattes too. I got these recipes somewhere on the internet. I forgot to note the sources.
2 cups water
1 1/2 cups granulated sugar
2 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1. Make the gingerbread syrup by combining water, sugar, ginger, cinnamon and vanilla in a medium saucepan. Be sure the pan is not too small or the mixture could easily bubble over.
2. Bring mixture to a boil then reduce heat and simmer syrup, uncovered, for 15 minutes. Remove the syrup from the heat when it's done and slap a lid on it.
1½ oz. gingerbread syrup
2 oz. milk
1 tablespoon Graham Cracker crumbs
14 oz. vanilla ice cream
Blend syrup, milk, ice cream.
Garnish with whipped cream, Graham Cracker crumbs, and a gingersnap.
I also picked up some frozen sausage and pepper calzones in Costco. They were excellent. Packed full of sausage. Terribly decadent of course, but dinner was just those with some spaghetti sauce. The leftovers will be fought over.
That's it. I know I'm not the only one busy this time of year so I won't continue to go on and on about nothing.
Question of the Day: Have you had a gingerbread shake or gingerbread latte?