And you thought it was all over...
But seriously, what I am sharing this time will be considered, in my family - the Christmas Crescendo! My children love Ginger Biscuits (especially when I take the time to make them into Gingerbread Men of course), it is their favourite and what they ask for if given the choice! I made a batch last week, for this recipe a batch consists of about 35-40 biscuits, depending on the size I roll them out. I was expecting them to last the week, I made them Sunday and they were finished by Thursday - I am not exaggerating! I have had two out of three sister-in-laws ask for the recipe, as their children (and they themselves) also love my ginger biscuits; and I have had no end of compliments when taking them out. I would blow my own whistle, but I don't have too - they're that good!!!!!
I am not here to discuss my ginger biscuits however, but I just wanted to explain why the recipe below would be considered the Christmas Crescendo in my house...
Imagine the kids faces when they bite into Ginger Muffins with Gingerbread Cream; the delight would be exuding out of them as they demolish these little morsels of delight. Again, I think this one will be saved for a special occasion at home - I sadly lack the time to put together this for Christmas Day, but I am salivating at the thought of them; and will be trying these out for sure!
Once more, the link to purchase this little gem of a book is:
(and once more - this is an affiliate link, which means when you purchase the book through this link; I will make a percentage of the sale).
This is one of the best investments you'll make regarding your health, and Christmas for the future - these words don't normally get linked together; but there is a change coming and people are starting to move away from the sugar-high's. Here is a resource that allows you to eat familiar foods, but in an unfamiliar way - a healthy way; you wouldn't know the difference, and yet your body will thank you for it! And if these recipes don't make you want to go out and buy it, be assured this book covers many more old favourites and new idea's; check out Lisa's write-up below:
I love Christmas. I love the decorations, the present giving and, of course, the food. Christmas is the time when kitchens smell like gingerbread and eating cold pudding for dessert is not only accepted, not expected. It is my favourite cooking time of year! With all that Christmas food, countless parties and leftovers it can be easy to over indulge in just a bit too much Christmas cheer. What if I told you there was a better way? A healthier way to eat your festive treats without feeling the post party guilty or that you’ve lost your way? That’s what this book is for. ‘Mummy Made.It a Healthy Christmas‘ is filled with over 50 healthier treats and desserts for the festive season for you and your family to enjoy…one guilt-less treat at a time.
Over 50 Festive Recipes
And if you want to check her blog out; this link will take you through to her blog, where you can also purchase her book 'A Healthy Easter'!
So without further ado, here is the recipe:
Nothing says Christmas like Gingerbread, and what better way to eat your share than as a cupcake!
Serves: 8-10 Cupcakes Preparation Time: 10 Cooking Time: 20 minutes
4 Eggs, separated
1/4 Cup. Maple Syrup
1/4 Cup Golden Syrup (or Molasses)
1 teaspoon Vanilla Extract
1/2 Cup Coconut Flour
1/2 Tablespoon Cocoa
2 1/4 teaspoons ground Ginger
1 1/4 teaspoons Cinnamon
1/2 teaspoon All Spice
1/2 teaspoon Nutmeg
3 teaspoons Baking Powder
1/2 Cup Milk (of choice)
1 teaspoon Bicarb Soda
Preheat the oven to 175C/350F.
Line a cupcake/muffin tray with 8-10 festive liners and lightly spray.
Place the egg whites in the clean bowl of a kitchen stand mixer and whisk on medium/high until soft peaks form.
Add the maple syrup and then golden syrup, 1 tablespoon at a time, until all incorporated and the egg white has increased in volume.
Whilst still whisking on med/high add the vanilla extract and egg yolks.
In a separate bowl, sift the dry ingredients (excluding the bicarb soda) together.
With the whisk on low add the dry ingredients to the wet and whisk only until combined.
In a small saucepan, warm the milk until almost boiling. Immediately add the bicarb soda. Stir.
Pour the hot milk into the mixing bowl (the whisk should be on low to prevent hot milk from splashing over you).
Evenly pour the mixture amongst the cupcake liners.
Bake for 17-20 minutes or until cooked through (17 for minis, up to 20 for regular)
Leave it cool in the tray for 15 minutes before removing.
Top with Gingerbread Whipped Cream.
Serves: Makes 1 1/2 cups Preparation Time: 24 hours Cooking Time: 5-10 minutes
1 can Coconut Cream/Milk (400ml), can opened and left in the fridge overnight
1 teaspoon Maple Syrup
1 teaspoon Golden Syrup
2 teaspoons Vanilla Extract
1 teaspoon ground Ginger
Spoon the thickened cream out of the can, discarding the watery remains.
Place all the ingredients in the bowl of a kitchen stand mixer with a whisk attachment fitted.
Whisk until the cream thickens (about 5 minutes).
Place the cream in the fridge to thicken before piping onto the cupcakes.
So there you have it... three gorgeous recipes, enough to make you want to go here to buy it! Please!