Gingerbread Waffles with Chocolate Syrup Recipe

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Gingerbread Waffles Ingredients:

1 cup light molasses
1/2 cup butter
1 1/2 teaspoons baking soda
1/2 cup milk
1 egg
2 cups all-purpose flour
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups boiling water
1 cup white sugar
2 tablespoons cornstarch
1/2 cup unsweetened cocoa powder
1 teaspoon salt
2 teaspoons vanilla extract
2 tablespoons butter

Gingerbread Waffles Ingredients:

1.    In a small saucepan, heat molasses and 1/2 cup butter until almost boiling. Remove from heat and let cool slightly. Stir in baking soda, milk and egg.
2.    In a large bowl, sift together flour, ginger, cinnamon and salt. Make a well in the center and pour in the molasses mixture. Mix until smooth.
3.    Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot with chocolate sauce.
4.    To make chocolate sauce: In a saucepan, combine water, 1 cup sugar, cornstarch, cocoa powder and 1 teaspoon salt. Cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat and add vanilla and 2 tablespoons butter; stir until smooth.

Looking for more holiday recipes? Try our holiday cakes recipes!

For more holiday recipe ideas on Stagetecture, click here.

Who doesn’t love a classic Christmas cookie recipe? Having holiday cookies for your Christmas holiday is essential! It’s something that everyone loves to take a bite.  If you’re planning to serve a delicious cookie for your guests, try this Snowflakes Christmas Cookie recipe. This is so quick to prepare and easy to bake.

 Snowflake Christmas Cookie Recipe

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Christmas Cookie Ingredients:

    2 cups (4 sticks) unsalted butter, room temperature
    2 cups sugar
    2 large eggs
    2 tablespoons pure vanilla extract
    2 teaspoons salt
    5 cups all-purpose flour sanding sugar or colored sprinkles, for decorating

Christmas Cookie Directions:

1. Divide dough in half. Roll out each half between two pieces of parchment paper to about 1/8 inch thick. Transfer each half to a baking sheet; cover tightly with plastic wrap. Refrigerate until firm, about 2 hours or overnight.
2. Preheat oven to 350 degrees, with racks on upper and lower thirds. Remove one sheet of dough from refrigerator, and let stand 1 minute. Using a 3-inch snowflake-shaped cookie cutter, cut out shapes. Place shapes 2 inches apart on parchment- lined baking sheets. Gather together scraps, and re-roll as above; chill until firm, 10 to 15 minutes, then cut out more shapes. Repeat process with second sheet of dough.
3. Decorate cookies with sanding sugar or sprinkles, as desired.
4. Bake cookies in upper and lower thirds of oven, switching positions of sheets halfway through, until golden around the edges and slightly firm to the touch, about 15 minutes. Let cool on baking sheets 1 minute; transfer to wire racks to cool completely. Store in airtight containers at room temperature, up to 5 days.

Take the first bite and you will definitely love its sumptuous taste. Make sure that you set the right oven temperature and follow the procedure as stated. Feel free to be creative with its shapes to blend with the holiday season.

Need more Christmas Cookies recipes?

We think you’ll love our 20 Christmas Cookies Recipes from our favorite Foodie Friends!

For more holiday Christmas cookie recipes on Stagetecture, click here.

Image via: Pinterest

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Unique Ways to Decorate Christmas Cookies

Using rolled fondant

Fondant is ideal to be used with sugar cookies or for making decorations like figurines to put onto the cookies. It’s easy to use. Just roll out the fondant you want thinly using a non-stick board or confectioners’ sugar to prevent sticking if needed and cut out the shapes, either using a knife or a cookie cutter. To attach the sugar paste onto the cookie, you will have to cover the cookie with a thin coat of corn syrup. By using some corn syrup as glue you can now attach any decoration. You can use more fondant or tools to add details to the fondant. Also, you can use royal icing, edible markers or any other edible decoration you can think of.

Image via: Glorious Treats

Using Royal Icing

Royal Icing is a classic favorite. It is used either to glaze a cookie or to pipe it on one. To glaze a cookie you can dip it into the icing or apply it with a brush onto the surface of the cookie. Another way to decorate is to make the outline of the cookie or the part of the cookie you want to fill, by using a stiff icing and a small writing tip. After letting the outline dry, fill it with some thinner icing. While it’s still wet, you can place decorative sprinkles or sugars upon it. You can also add a few drops of another color icing or draw lines and if you want using a tooth pick make swirls. To make a garland for a Christmas tree cookie apply a base coat of green icing. After letting it dry, trace with a small writing tip the garland and immediately sprinkle colored sugar or sprinkles on the cookie. After a few moments, turn the cookie upside down to remove the excess sprinkles. The same technique can be used to make a garland on fondant.

Image via: Pinterest

Using food coloring in dough

While making the cookie dough, divide it into two or more parts. Add a few drops of food coloring to the parts you want and knead it to become evenly colored. Now you can make the cookies in any way you like. A nice idea is to roll out two sheets of dough in different colors, place the one upon the other and roll the sheets. Now, with a good knife, you can cut slices which will look just great. With the right kind of wrapping, you will have a unique presented cookie. Putting the roll into the fridge for some time before cutting, may make the work easier.

Image via: Southern Living

Candy melts and chocolate

Candy melts come in a vast variety of colors and are great for dipping your cookies in them and create some beautiful effects. This goes also for different types of chocolate, like the dark or the white one. Drizzle patterns on the cookies, dip them halfway or use a piping tool to make shapes and fillings.

Image via: Pinterest

Sugar, candy and sprinkles

Using colored sugar, sprinkles and candy is a simple way to decorate and they are perfect for little children. You can wet the cookies with some corn syrup to make the decoration stick, or use some icing as glue. There is no limit to what you can use to decorate your cookies.

Image via: Midwest Living

Decorating your cookies can add fun to the whole experience of Christmas cookie baking. It’s great activity for any child, even toddlers, and for creative spirits anyway.

For more dessert ideas on Stagetecture, click here.

Looking for a holiday dessert that isn’t just delicious but also light and mouth-watering? Include this Mango Napoleons with Caramel and Cream recipe on your holiday menu. This scrumptious dessert should seal the holiday experience of your guests and loved ones.

Holiday Mango Napoleons with Caramel and Cream

Image via: MS Living

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Ingredients

For The Mango Caramel

• 3 ounces (6 tablespoons) unsalted butter, cut into small pieces
• 1/2 cup granulated sugar
• 1 cup light-brown sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 cup fresh lime juice (from 2 limes)
• 2 large mangoes, peeled and cut into 1/4-inch dice

For The Mango Filling

• 2 large mangoes, peeled and cut into 1/4-inch dice
• 1/2 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice (from 2 limes)
• 8 fresh mint leaves, julienned, plus sprigs for garnish

For The Mint Cream

• 1 cup heavy cream
• 1/2 cup packed fresh mint leaves, roughly chopped
• 1/2 teaspoon pure vanilla extract

For The Spiced Phyllo

• 2 ounces (4 tablespoons) unsalted butter
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2 tablespoons confectioners’ sugar, plus more for dusting
• 6 sheets Phyllo  dough, thawed if frozen

Procedure

1. Make the spiced Phyllo: Preheat oven to 400 degrees. Melt butter with cinnamon and ginger in a small saucepan. Cut 2 pieces of parchment to fit a rimmed baking sheet. Brush 1 piece of parchment with spiced butter, and sprinkle with 1 tablespoon confectioners’ sugar. Place 1 Phyllo sheet on top, and gently brush with spiced butter. Top with another Phyllo sheet. Repeat, buttering and layering the remaining sheets. Sprinkle remaining tablespoon confectioners’ sugar on top. Using a paring knife, trim edges of Phyllo to fit parchment, and then cut into about 24 2-by-3 1/2-inch rectangles (don’t cut through parchment).
2. Transfer parchment and Phyllo to an upside-down rimmed baking sheet. Brush remaining sheet of parchment with spiced butter, and place on Phyllo, buttered side down. Place another baking sheet, right side up, on top of Phyllo. Bake until golden brown, 12 to 14 minutes. Transfer Phyllo to a wire rack, and let cool. Phyllo will keep, covered, for up to 3 days.
3. Make the mint cream: Bring cream and mint to a boil in a small saucepan. Remove from heat, cover, and let stand for 1 hour. Prepare an ice-water bath. Strain cream into a bowl, discard mint, and stir in vanilla. Cover and place bowl in ice-water bath. Let cool, stirring occasionally, about 20 minutes.
4. Make the mango filling: Combine all the ingredients in a bowl.
5. Make the mango caramel: Prepare another ice-water bath. Melt butter in a medium saucepan over medium-high heat. Add sugars, salt, ginger, and cinnamon. Cook, whisking constantly, until sugars begin to dissolve. Add lime juice, and cook, stirring often, until sugars dissolve and sauce thickens slightly. Stir in mangoes, bring to a simmer, and cook until mangoes are tender, about 15 minutes. Transfer to a bowl. Place bowl in ice-water bath, and let cool, stirring occasionally.
6. Place 2 tablespoons mango caramel in a medium bowl. Add mint cream, and whisk until soft peaks form.
7. To assemble: Place 1 Phyllo rectangle on a plate, and spoon mango caramel over top. Top with mango filling. Using an offset spatula, spread 1 tablespoon whipped cream on top. Top with a second piece of Phyllo, then caramel, filling, and cream. Dust a third piece of Phyllo with confectioners’ sugar, then place on top. Repeat with remaining Phyllo, caramel, filling, and cream. Garnish with mint sprigs, and serve.

The whole recipe should yield at least 8 servings of Mango Napoleons with Caramel and Cream. Give it a try and savor the sweet and light dessert for holidays.

For more dessert recipes on Stagetecture, click here.

Merry Christmas Stagetecture readers! I hope that you have a wonderful day full of surprises, joy, traditions and new memories with your family and friends.

Image via: Pinterest

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Stagetecture has helped you get your holiday home to be the best it can be! If you need last minute Christmas ideas, see below for quick links to make your Christmas perfect!

Christmas food recipes

Gifts to give the host

Christmas decorations

Stagetecture Radio – 5 shows for holiday ideas

Image via: Crescent Moon

From my home to yours, Merry Christmas and enjoy all you hold dear!

-Ronique

For more Christmas decorations tips on Stagetecture, click here.

Stagetecture radio is on holiday break until January – but I thought I would compile all of the great holiday shows in one location so you can listen to each one throughout the holiday season!

Here’s the past shows to get your holiday home, gift giving needs, guest room and entertaining needs ready! My last 5 shows along with a link to the pinterest board and iTunes will help you have the best holiday season ever.

 ‘Your Weekly Home at Stagetecture” radio show will be back live – January 2, 2013

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Episode #4 – Welcoming your guests into your holiday home!

Welcoming your guests into your holiday home! From a welcoming guest room for adults and children to breakfast ideas to serve your guests. Make your home a perfect retreat to visit this holiday season!

Link to the show –> Welcoming your guests into your holiday home

Episode #5 – How to Thank the Holiday Host

This holiday season what are you bringing the gracious host? Tune in for ideas to show your appreciation and help out with the holiday meal!

Link to the show –> How to thank the holiday host

Episode #6 – Decorating your Holiday Home

Is your home ready for the holidays? Get holiday decor ideas and bring color, lights, and festive cheer to your  entertaining home.

Link to the show –> Decorating your holiday home

Episode #7 – Creative Gift Wrapping Ideas

Make gift giving fun this season, find out creative tips for wrapping your holiday gifts and some twists on old traditions you may have not thought about.

Link to the show –> Creative gift wrapping ideas

Episode #8 – Holiday Food Treats for Gift-Giving

Delicious food ideas to give as gifts this season! From cookies and candies to jarred recipes and more! Join me with your favorite recipe.

Link to the show –> Holiday food treats for gift giving

Follow Pinterest Board – Stagetecture Radio Show

Want to see all of the great inspiration for today’s show? Follow my Pinterest board for each episode to lend inspiration you can do at home to complete the look

Pinterest —> See pictures here: or go to https://stagetecture.com/Pinterest

How to Download from iTunes

Did you miss the show, or want to download on iTunes so you can listen to again? You can look for Stagetecture Radio show every Wednesday after the show and download my episode or any of the other shows.

iTunes —> Download podcast here: or go to https://stagetecture.com/itunes

All ideas are highlights from 111 Simple Tips Ebook – get your copy here!

Happy Holidays

-Ronique

For more holiday & party ideas on Stagetecture, click here.

Now that you have started purchasing holiday gifts, it’s time to get started on the wrapping! This week on Stagetecture Radio – ‘Your Weekly Home at Stagetecture‘ on Blog Talk Radio, join me as we find creative ways to give food treats for your friends, family, neighbors and loved ones!

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How to Listen In & Call-In!

at 12:00pm- 12:30pm EST

On Stagetecture Radio — > Listen here: or go to https://stagetecture.com/episode8

Want to call in and ask me a question? (713) 955-0779(713) 955-0779

Did you Miss the Show? Listen Here:

Topics for Episode #8

“Holiday Food Treats for Gift-Giving”

Delicious food ideas to give as gifts this season! From cookies and candies to jarred recipes and more! Join me with your favorite recipe.

111 Simple Tips Ebook: All tips are highlights are for saving time and money are in the book.

Follow Pinterest Board –  Stagetecture Radio Show

Want to see all of the great inspiration for today’s show? Follow my Pinterest board for each episode to lend inspiration you can do at home to complete the look

Pinterest  —> See pictures here: or go to https://stagetecture.com/Pinterest

How to Download from iTunes

Did you miss the show, or want to download on iTunes so you can listen to again? You can look for Stagetecture Radio show every Wednesday after the show and download my episode or any of the other shows.

iTunes —> Download podcast here: or go to https://stagetecture.com/itunes

All ideas are highlights from 111 Simple Tips Ebook – get your copy here!

Can’t wait to have you join me. See or “talk with you” then!

For more holiday & party ideas on Stagetecture, click here.

If you are trying to think of a breakfast bread to serve this holiday season why not consider cinnamon rolls? You can never go wrong with these warm treats that light up the house with the cinnamon aroma and leave your tastebuds wanting just one more. This holiday season, give your guests and family a great way to wake up on holiday mornings.

Thank you Southern Living for this cinnamon roll recipe.

 Holiday Breakfast Idea: Cinnamon-Pecan Rolls Recipe

Image via: Southern Living

Ingredients

1 cup chopped pecans
1 (16-oz.) package hot roll mix
1/2 cup butter, softened
1 cup firmly packed light brown sugar
2 teaspoons ground cinnamon
1 cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract

Image via: Baking Dom

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Directions

1. Preheat oven to 350°. Bake pecans in a single layer in a shallow pan 5 to 7 minutes or until toasted and fragrant, stirring halfway through.

2. Prepare hot roll dough as directed on back of package; let dough stand 5 minutes. Roll dough into a 15- x 10-inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12-inch cast-iron skillet or 13- x 9-inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

3. Preheat oven to 375°. Uncover rolls, and bake for 20 to 25 minutes or until center rolls are golden brown and done. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

Note: We tested with Pillsbury Specialty Mix Hot Roll Mix

For more recipes on Stagetecture, click here.

It’s hard not to get into the spirit of the season with the delicious aroma of fresh-baked holiday cookies filling the air. Whether you go for the traditional sugar cookies in holiday shapes or prefer the ease of cookie bars, your new favorite recipe is right here waiting for you. You’ll have the entire family prancing when you bake up a batch of any of these festive holiday cookies.

Image via: Le-Christmas

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Quick Tips

• Combine baking day with a cookie exchange. Invite friends and family to drop by throughout the day, open house style, and bring a tray of their favorite Christmas cookies. Allow them to fill a gift bag or box themselves or put together a selection for them before they go. Hot coffee or cocoa are necessities alongside fresh cookies, so be sure to have some on hand.
• Have a package of colored tissue paper and small gift bags at the ready for unexpected holiday guests. At a moment’s notice you can quickly put together a holiday gift that will seem entirely planned.
• You’ll always have enough cookies conveniently available if you make up several batches of cookie dough and freeze it. Just shape the dough into logs and double-wrap them in plastic before freezing. The hard work’s done when the dough is already made; all you have to do is thaw the logs, slice ’em up and bake.

Holiday Sugar Cookies

Image via: Sweet Sugar Belle

You know it’s the holidays when the sugar cookies make their appearance. Frosted is great, but these cookies get their sweet decoration before baking, making for quick and easy treats that will do any gift box proud.

Ingredients

• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup butter, softened
• 2/3 cup granulated sugar
• 1/4 tsp. vanilla
• 2-1/2 cups flour
• 1/2 cup colored sugar

Directions

• Beat cream cheese and butter in large bowl with mixer until blended. Add granulated sugar and vanilla; mix well. Gradually add flour, beating well after each addition. Refrigerate several hours or until chilled.
• Heat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured surface. Cut into shapes with 3- to 4-inch cookie cutters; sprinkle with colored sugar. Place, 2 inches apart, on baking sheets.
• Bake 12 to 15 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Fudge-Nut-Marshmallow Bars

Fudgy, nutty, marshmallowy goodness all packed into a cookie bar that is simple to make. It’s a good thing, too: you’re likely to run out of these often during the holidays.

Ingredients

• 1 pkg. (2-layer size) devil’s food cake mix
• 1/2 cup butter, melted
• 2/3 cup milk, divided
• 3/4 cup creamy peanut butter
• 1 jar (7 oz.) marshmallow creme
• 1/2 cup salted peanuts
• 6 oz. semi-sweet chocolate, coarsely chopped

Directions

• Heat oven to 350°F.
• Combine dry cake mix, butter and 1/3 cup milk; press 2/3 onto bottom of 13×9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.
• Mix peanut butter and remaining milk until blended; spread onto crust. Top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.
• Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Truffle Cookies

Image via: Flickr

Chocolate mint truffles meets Christmas cookie. Everyone at the cookie exchange will beg for your recipe.

Ingredients

• 6 squares semi-sweet chocolate
• 3/4 cup (1-1/2 sticks) butter
• 1 cup sugar
• 2 eggs
• 1-3/4 cups flour
• 1/2 tsp. baking powder
• 1/3 cup crushed candy canes

Directions

• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Add eggs, one at a time, mixing until well blended after each addition. Add combined flour and baking powder; mix well. (Dough will be very soft.) Cover and refrigerate at least 2 hours or up to 24 hours.
• Heat oven to 350°F. Roll heaping teaspoonfuls of dough into 1-inch balls. Place, 2 inches apart, on greased baking sheets.
• Bake 10 to 12 min. or until tops are set. (Do not overbake.) Immediately sprinkle with crushed candy. Cool 1 min. on baking sheets. Remove to wire racks; cool completely. Store in airtight container at room temperature up to 1 week.

Red and Green Holly Cookies

These no-bakers are the perfect project for the kids. They make up quick and can be shaped into wreaths or simply dropped by the spoonful for a festive, tasty holiday treat.

Ingredients

• 1/3 cup butter or margarine
• 30 marshmallows
• 1-1/2 tsp. green food coloring
• 3 cups corn flakes
• 2 Tbsp. cinnamon red hot candies

Directions

• Melt butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Stir in food coloring.
• Add cereal; stir to evenly coat. Drop by tablespoonfuls into mounds on waxed paper-covered baking sheets sprayed with cooking spray. Press candies into cereal mixture, flattening each mound slightly.
• Let stand 30 min. or until firm.

Santa’s Favorite Cookies

Image via: Some The Wiser.Danoah

Studded red and white with cranberries and white chocolate, you’re guaranteed to make Santa’s “nice” list when you leave him a plate of these on Christmas Eve.

Ingredients

• 1 cup butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 pkg. (6 squares each) white chocolate, chopped
• 2 cups chopped pecans, toasted
• 2 cups dried cranberries

Directions

• Heat oven to 375ºF.
• Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Add flour, baking soda and salt; mix well. Stir in chocolate, nuts and cranberries.
• Drop rounded tablespoonfuls of dough, 1-1/2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min.; remove to wire racks. Cool completely.

For more food recipes and international cuisine, click here.

Listen in on Wed. December 12th – Stagetecture Radio – Episode #8. We are talking about food treats to give! These cookies would be awesome.