Gingerbread Chai Snickerdoodle Pound Cake

I’m obviously on a mission to guarantee your kitchen and home smells like a million-billion-zillion bucks .. aka the holiday season!!

Could there BE anything more Christmas-y that cinnamon and gingerbread smells?!?!

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Our tree goes up this weekend!! I can’t wait, I always loved putting up the tree growing up, but it’s a little bit more special now that it’s just Mr. LTSL and I. It genuinely is OUR tree, and as you look at it, you can definitely see our personality shining through. Our decorations range from places we’ve traveled to together, shiny gold blubs, tons of homemade knickknack’s and guarding it all, just at the tippy top sits batman ready to fight off any prying Grinch … and right next to him, a cupcake of course. Randomness, at its best.


I’m sure there will be Christmas carols playing, and I’ll be baking up a storm!! And there will be wine … possibly, probably, mulled. Annnnd with all of that hard work of rocking around the Christmas tree… we’ll need cake!!

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Gingerbread Chai Snickerdoodle Pound Cake


4 eggs, room temperature

2 cups sugar + 2 tablespoons ( separated)

1 teaspoon almond extract

1 tablespoon  dark molasses

2 all-purpose flour

1/4 cup cake flour

21/4 teaspoons baking powder

1 teaspoon ground ginger powder

1 teaspoon cinnamon powder + 1 tablespoon ( separated)

1/2 tsp fresh nutmeg

½ teaspoon ground clove

1-1/4 cups milk

4 Chai Spice Tea bags

2/3 cups butter

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Preheat oven to 350 degrees F.

In a large bowl, beat eggs. Slowly add 2 cups sugar, until mixture is light and fluffy. Add almond and molasses.

Sift together flours, baking powder, ginger powder, 1 teaspoon cinnamon, nutmeg and ground clove. Slowly add to batter.

In a small saucepan, heat milk and chai tea – you want to begin to see small bubbles forming and the tea extracting. Do not boil.

Once simmering, remove tea bags and add butter. Allow it to melt.

Slowly ( and carefully) add hot mixture to the batter. Stir just until combined

Pour into a greased baking pan. Bake at 350° for 60 minutes.

While the cake is baking, combine remaining 1 table spoon of cinnamon and 2 tablespoons of sugar in a small bowl.

Once the cake is finished, remove from oven and sprinkle with cinnamon sugar topping.

Allow to cool completely, and slice.

Cool on a wire rack.


Pour me a glass , and start blasting the Christmas carols….  it’s beginning to look a lot like Christmas!!

Gingerbread English Muffins

I don’t think there’s anything I love more than bread.


And breakfast.

And cookies.

But dear I say, that bread trumps it all. And the smell of home-made bread … ahhhhhhhhhh I just want to burry my face in hot buns!! … Hi, welcome to the land of awkward … and a little weird … don’t be scared, I’ve got bread to share with you!!

Seriously – when I’m on death row .. I’m asking for homemade bread – smothered in butter.

Real butter.

Not margarine.



I am. And, we’ve returned to the land of a-ca-awkward. And that has nothing to do with my death row comment, mostly just referring to my talk about margarine.

So I made English muffins, combining my love affair with all things bread and all things breakfast ( I can’t stand eggs though .. random, but true … I lie, I can … just not all the time – and eggs Benedict .. stop, I can’t. it’s a consistency thing).

And of course they’re Christmas-y and gingerbready and buttah …. There’s butter!!


Gingerbread English muffins

1 1/4 teaspoons active dry yeast

1/4 cup warm water

2 1/4 cups bread flour

1/2 tablespoon brown sugar + ¼ tsp

1/2 teaspoon sea salt

¼ tps ginger powder

¼ tsp cinnamon powder

¼ tsp ground clove

¼ tsp fresh nutmeg

1 tablespoon shortening (or butter at room temperature)

3/4 cup milk

1 Tbsp molasses

1 Tbsp Coconut Oil + 1 Tsp

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Combine the yeast with the warm water sprinkle ¼ tsp brown sugar on top.

In a large mixing bowl combine the flour, remaining brown sugar, sea salt, ginger powder, cinnamon, ground clove & nutmeg. Stir in the shortening. Now pour in the yeast mixture, molasses and milk.

Stir until a dough ball forms.

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Place in a lightly 1 tbsp coconut oiled bowl, cover and allow to rise until doubled in size—approximately an hour and a half to two hours.

Divide the dough into eight equal parts. Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of coconut oil. Cook for 7 minutes on each side.

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Once you’ve cooked each side place into the oven at 400°F for 10-12 minutes until the English muffins are cooked through and golden brown.

Remove from the oven, and bring on the butter!! These would also taste amazing with marmalade.


Brown Butter Ginger Bread Men

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.


I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man😉


Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract



Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.


In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.


Mix and pour into your prepared pan.

Bake for 30 minutes.


Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas


Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

best of both worlds cookie

Last Wednesday something magical happened. Something that would only really happen in dreams – except it wasn’t a dream.

It was a Christmas miracle. Cookies took flight. Thousands of cookies swarmed through the air, searching for a warm home and a tummy to fill.

You think I’ve been sipping the eggnog don’t you?

I haven’t lost my mind… just yet.


Last Wednesday The Great Food Blogger Cookie Swap took place!! Lindsay and Julie were at it again, for the second year in a row. Doing an amazing job of matching and coordinating cookie monsters around the globe, uniting over one sweet treat.


It all started a couple of weeks ago when I got my matches. Kristy ( who I also sent a box of sweet treats to last year .. HOW COOL!!), Eli and Laura. I of course wandered around their blog and was instantly blown away. These women were cookie master minds!! I knew I needed to conjure up something extra special.

And that’s where you came in.  After hearing all of your great ideas, I set to work on what I thought would be one fantabulously- delicious – festive holiday cheer oozing cookie.

And so the Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie was born.

Get a load of this: 

2 spicy gingerbread cookies falling in love over a thick layer of eggnog fudge – oh and yes, booze included.


Want some?

Come. And. Get. It.

Best of both worlds Holiday Eggnog Fudge Gingerbread Cookie

Yeild : 36 Sandwiches

Gingerbread Cookie

1 Cup Butter ~ at room temperature

1/2 Cup Granulated Sugar

1/2 Cup Brown Sugar

1 Large Egg

1 Cup Molassas

2 Tbsp Apple Cider Vinegar

1 Tsp Vanilla Extract

5 Cups Flour

1/2 Tsp Baking Soda

1/2 Tsp Sea Salt

1 Tbsp Ground Ginger

1 Tsp Cinnamon

1/2 Tsp Ground Clove

1/2 Tsp Ground Nutmeg



In a large bowl, sift together flour, baking soda, sea salt, ginger powder, cinnamon, ground clove and nutmeg.

In an other bowl, cream together butter and sugars. Next, add your egg, molasses, vinegar and vanilla extract.

Add your wet ingredients to the dry and mix well.


Allow to chill for at least 1 hour. … this is the perfect time to get working on the fudge🙂

Eggnog Fudge

1 Cup Full Fat Eggnog ( sorry, 1% just won’t cut it this time)

1 Tsp Rum / Rum Extract

3 Cups Granulated Sugar

1 1/2 Cups Mini Marshmallows

1/8 Cup cold Butter

3/4 Cup White Chocolate Chips

1/2 Tsp Ground Cinnamon

1/2 Tsp Ground Nutmeg.



Line a 10 x 7 inch baking tray with aluminum foil, set aside until your fudge mixture is ready.

Using cooking spray, liberally coat a large heavy sauce pan. Add eggnog, rum and sugar. Stir continuously and allow to boil for 3 minutes, as the sugar melts.


Add marshmallows and allow to cook for another 5 minutes, continuing to stir to avoid burning.


Remove from heat, and quickly add butter and chocolate chips. Mix until well combined.

Pour into prepared baking tray and spread creating a thin layer.


Sprinkle the surface of your fudge with the ground cinnamon and nutmeg.

Place in refrigerator to chill as you roll out your cookie dough.

The Best of Both Worlds:

Preheat oven to 350 oc.

Place your chilled dough on a liberally floured surface and roll to a 1/4 inch in thickness.

Cut into 72 mini circles.

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Bake each set of 12 for 10 minutes each.

Allow to cool.

 Using the same cookie cutter. Cut your fudge into 36 circles.

Note: any scraps make great snacks :) 


Sandwich each piece of fudge between two gingerbread cookies.

I think I should also make a public announcement that though LTSL tells a different story; I DO in fact eat more than cookies during the holiday season. There’s cake, bread, sticky buns and boozy drinks to also consume😉
Hang tight for more holiday goodies coming your way.

Best of both world cookies

Until then, let the cookie consumption continue!!