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.

Vegan Fresh Peach Cobbler Recipe

 

Fresh Peach Cobbler Ingredients:

½ cup of Raw Sugar or Other Sweetener
2 tablespoons of Cornstarch or Arrowroot Powder
4 cups of Fresh Peaches, sliced
1 cup of Water
Ground Cinnamon
1 cup of Whole Wheat Pastry Flour
2 tablespoons of Sugar
1 ½ teaspoons of Baking Powder
¼ teaspoon of Salt
3 tablespoons of Margarine
½ cup Soymilk or Water

Optional Ingredient: Vanilla Soy Ice Cream

Peach Cobbler Directions:

1. Preheat your oven to 400 degrees F.
2. Combine the sugar and cornstarch in a saucepan, then stir in the peaches and water.  Bring the mixture to a boil for 1 minute, watching and stirring it constantly.
3. When the boiling is done then pour the mixture into a 9” square baking dish and sprinkle with cinnamon.
4. In a large bowl combine the flour, sugar, baking powder and salt.  Cut in the margarine until the mixture resembles cornmeal.  Then stir in the soymilk until mixed with the previous mixture, then drop by spoonfuls onto the hot fruit.
5. Then put the pan into the oven and bake for about 25 minutes or until the dessert is golden brown.  Then take out of the oven and let it cool and enjoy!

Note: Add a scoop of vanilla soy ice cream to the top of the pastry for extra sweetness!

For more dessert recipes on Stagetecture, click here.

4th of July Dessert: Patriotic Berry Pie

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Berry Pie Ingredients:

For the crust
2 cups flour (all-purpose)
¼ cup almonds, finely chopped
¼ tsp salt
2/3 cup butter, cold
5-7 tbsp. ice water
For the filling
2 ½ cups sliced strawberries
1 ¾ cups raspberries
1 ½ cups blueberries
½ cup sugar
¼ cup cornstarch
1 tbsp. water
½ tsp almond extract
For the egg wash
1 egg
Sanding sugar

Berry Pie Directions:

1. Preheat your oven to 425^oF.
2. Combine the flour, salt and chopped almonds in a large bowl. Cut the butter into chunks and add it to the flour mixture; mix with two forks to achieve a coarse crumb-like mixture. Add little by little water, just until the mixture is moistened.
3. Take 1/3 of the mixture out and shape a ball. Place it on wrapping foil and flatten it a bit. Wrap it up and put it in the refrigerator to rest.
4. Sprinkle a little flour on a working surface, take the remaining dough and roll it out into a circle (about 12 inch, 1/8 inch thick). Fold the circle into quarters and place it onto a 9 inch pie plate. Now carefully unfold the circle and press it firmly so it takes the shape of the pie plate. Let a little dough over the edges.
5. The next step is to prepare the berries. You will need two bowls; one to put in the strawberries and the raspberries and the other for the blueberries.
6. In another bowl, mix together the sugar and the corn starch. Now add about ¼ cup of this mixture to the blueberries, along with one tbsp. water and ¼ tsp almond extract. Toss gently to coat everything. Add the rest of the sugar mixture to the strawberries and raspberries, together with ¼ tsp almond extract and toss gently to coat all the berries.
7. Take a piece of aluminum foil and fold it a few times in order to make a 2 inch wide strip. Place the strip onto the pie crust, so you separate the surface into 1/3 and 2/3 sections. Press the foil a little bit so it slightly gets into the crust. Now take a spoon and pour the blueberries into the smaller section of the pie. Pour the strawberries and raspberries into the larger section. Now you can remove the foil with care so the berries don’t mix.
8. Take the remaining dough out of the refrigerator and roll it out on a lightly floured working surface. Cut out 5 strips (3/4 inch) to use as the flags’ stripes and place them over the strawberries and raspberries. Fold the remaining edge of the crust over the strips.
9. Using a small star cookie cutter, cut out as many stars as you like and place them over the blueberries.
10. Slightly beat the egg and brush the crust with it. To finish, sprinkle with the sanding sugar.
11. Bake for about 15 minutes, then reduce the temperature to about 375^oF and continue baking for about 30-40 minutes. Cool, serve and enjoy!

Want more berry recipe ideas?

Take a look at our 23 Patriotic Dessert Recipes!

If you want, you can even make the pie in a rectangular shape to give it an even more flag-like look. This 4^th of July Dessert is going to be the hit of your celebration party. You can serve it with a delicious ball of vanilla ice cream to round it up and provide the perfect patriotic dessert for your guests.

For more summer holiday desserts on Stagetecture, click here.

St. Patrick’s Day Dessert: Irish Cream Chocolate Cheesecake

Total Time: Preparation 20 minutes + Cooking 1 hour 20 minutes + Chilling

Yields: one 9 inch springform pan

Chocolate Cheesecake Ingredients:

1 and half cups chocolate cookie crumbs

1/3 cup powdered/confectioners’ sugar

1/3 cup cocoa powder, unsweetened

¼ cup butter

8 ounces softened cream cheese

1 ¼ cups white sugar

1/4 cup cocoa powder, unsweetened

3 tablespoons all-purpose flour

3 eggs

Half cup sour cream

¼ cup Irish cream liqueur

Chocolate Cheesecake Directions:

1. Preheat oven to 175 degrees Celsius (350 degrees F).
2. In a large bowl, mix together powdered sugar, cookie crumbs, and 1/3 cup cocoa. Add melted butter and mix well. Pat into the bottom of a nine-inch springform pan. Bake in a preheated oven for 8-10 minutes and set aside. Increase the oven temperature to 230 degrees Celsius (450 degrees F).
3. In a large bowl, mix cream cheese, ¼ cup cocoa, white sugar, and all purpose flour. In a blender beat at a medium speed until well blended and smooth. Add eggs one at a time, and mix well after each addition. Mix in the sour cream and Irish cream liqueur. Blend on low speed. Pour the filling over baked crust.
4. Bake at 230 degrees Celsius (450 degrees F) for 8-10 minutes. Reduce the temperature to 120 degrees Celsius (250 degrees F), and continue baking for 1 hour.
5. Loosen the cake from the rim of the pan using a knife. Let it cool then remove the rim of the pan. Chill for few hours before serving.

Tip: If the cake cracks, dampen a spatula and smooth the top. Then sprinkle with some chocolate wafer crumbs.

Do you love Cheesecake Recipes?

Try these Oreo Cheesecake Bites recipe.

Perfect as St. Patrick’s Day Dessert, this rich, creamy cheesecake is nice to look at, wonderful to taste, and festive for the holiday. And you can even make it a day ahead!

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.

Autumn Spiced Pumpkin Pie Cheesecake

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Preparation time: 10 minutes

Baking time: 70 minutes

Yields: 6-8 servings

Cheesecake Recipe Ingredients:

8 ounces (1 package) softened cream cheese

3 tablespoons sugar

1 teaspoon vanilla

9 inches pastry shell (unbaked)

Filling:

1-2/3 cups whipped cream

2 slightly beaten eggs

1-1/2 cups pumpkin puree (canned)

¾ cup sugar

1-1/2 teaspoons pumpkin pie spice

Cheesecake Recipe Directions:

1. In a small bowl, beat the cream cheese until smooth. Add 3 tablespoons sugar and vanilla extract. Further, beat the mixture until soft and smooth. Chill it for 30 minutes, and then pour it into unbaked pastry shell.
2. In a separate small bowl, whisk filling ingredients- cream, pumpkin puree, beaten eggs, sugar, and pumpkin pie spice. Mix thoroughly until smooth. Pour this mixture over cream cheese layer in the pastry shell. Cover the edges loosely with aluminum foil.
3. In a preheated oven, bake at 350 degrees for approximately 70-80 minutes 0r until a knife comes out clean from the center. Bring to room temperature on a wire rack and then store in the refrigerator.
4. Perfect for an autumn treat, this pumpkin cream cheese pie will surely be one of the biggest hits on your dessert table. For best results, serve it within a day of baking.

Looking for more pumpkin recipes?

Try these pumpkin recipes that we love!

For more pumpkin dessert recipes take a look at these 54 pumpkin desserts from Country Living.

For more Thanksgiving dessert recipes on Stagetecture, click here.

Fall Dessert: Easy Pumpkin Pie Cupcakes

Image Via: The Crazy Coupon Lady

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Ingredients

1-1/2 cup whole wheat flour

1-1/2 cup all purpose flour

4 large eggs

3 cups white sugar

5 tsp pumpkin pie spice

1 can pumpkin pie filling

1/2 cup cooking oil

2 tsp baking soda

1/2 cup water

1-1/2 tsp salt

Image Via: The Baker Chick

Directions

1. Pre-heat the oven to 330ºF.
2. Line 24 muffin cups with paper liners.
3. Mix whole wheat flour, all purpose flour, baking soda, pumpkin spice and salt in a large bowl.
4. Next blend sugar, oil, water, eggs and pumpkin pie filling in a separate bowl.
5. Mix the contents of both the bowls little by little until a uniform batter is obtained.
6. Fill the muffin cups with batter up till the 3/4th  mark.
7. Bake for about 30 minutes. Check the muffin centres with a toothpick.
8. Once done cool the muffins on the wire rack.

Pumpkin recipes find a lot of resonance with crowds during fall as pumpkins are readily available and waiting to be used. Having create something unique and new gives us home chefs a very good feel good high. This easy fall dessert recipe is sure to win your heart in more ways than one, especially if you are a pumpkin fan. One could replace the water with milk or evaporated milk if you want a softer muffin. You can top these gorgeous beauties with fresh whipped cream and toss a few roasted walnuts for a little crunch. Do share your views on this recipe! It would be great to hear from you.

Click here for more Fall Dessert Recipes on Stagetecture!

Fall Dessert: Apple and Butter Tart Recipe

Image Via: Food Network

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Ingredients

1 box pie crusts

1/2 cup apple butter or more if you like

1/4 cup flour

1/4 cup brown sugar

1/4 cup oats

1/4 cup chopped walnuts (optional)

1 tsp cinnamon powder

2 tbsp butter softened

Image Via: Taste AU

Directions

1. Have your mini muffin tins ready and spray them with cooking spray. Meanwhile pre-heat the oven to 375 °
2. Use a cookie cutter , a 2” one and cut circles out of the pie dough.
3. Now press these into the tins and generously spread apple butter on the pie dough.
4. In a small glass bowl make a crumble out of flour, brown sugar, oats, cinnamon and butter.
5. Put this crumble over the top of apple butter.
6. Bake for about 20 minutes and then let the tarts cool on the rack for another 10 minutes.
7. Your apple tarts are ready.

This yummy fall dessert can be topped with apples if you wish to do so. If you happen to like nuts, feel free to add walnuts to the crumble. You can also top the uncooked tarts with a powdered sugar and milk syrup for a beautiful golden glaze. Feel free to experiment with the recipe and enhance it further to suit your needs. One thing is certain, your kids will simply love this fall dessert. Do write in your ideas and suggestions. Its great to hear from you!

Click here for more Fall Dessert Recipes on Stagetecture!

Easy Dessert: Strawberry Galette

Image via: The Crafter’s Cottage

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Ingredients

For the Pastry

• 2 tsp of sugar
• ½ tsp salt
• 2-4 tbsp of ice-cold water
• ⅔ cup of butter chopped into pieces (and 1 tbsp)
• 1⅔ cups of flour

For the Filling

• 1 tbsp of flour
• Flavored and sweetened whipped cream (for serving)
• 1½ pounds of strawberries (if large, chop them in half)
• ½ cup of ground almonds (slightly toasted)
• ¼ cup of sugar (and a little more for dusting the strawberries)

Instructions

For the Pastry

1. Combine the salt, flour, and sugar. Add the butter and mix with your fingers until the mixture becomes crumbly.
2. Add the water quickly to hold the dough together. Mould into a disk, wrap it, and refrigerate for half an hour

For the Filling

1. Heat your oven to 400⁰
2. Mix the flour, sugar, and almonds. Shape the chilled dough into a circle and place it on a baking sheet. Try to use a circular sheet if possible.
3. Place the almond mixture on top and toss the strawberries and extra sugar on top of the mixture. Arrange the strawberries well.
4. Fold the corners of the galette to cover the berries.
5. Bake until the crust becomes crisp and golden (for about 20 to 25 minutes).
6. Serve with whipped cream, flavored with cinnamon or vanilla.

Image via: One Vanilla Bean

Rustic yet refined, this easy dessert merges the recognizable flavor of strawberries with rich, buttery pastry. While the galette is tasty enough as it is, you can also embellish it with sugared leaves or cream with basil for a sophisticated touch. Needless to say, everyone will ask for seconds!

Have you tried strawberry galette this summer? For more summer desserts on Stagetecture, click here.

Summer Dessert: Chocolate Mousse Pie Recipe

Image via: Chow

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Ingredients

Mousse

• 1 tsp of vanilla extract
• A pinch of salt
• ¼ cup of sugar
• 3¾ cups of whipping cream (chilled)
• Chocolate shavings (optional)
• 12 ounces of finely chopped chocolate (semisweet)

Crust

• ½ stick of unsalted butter, chopped into pieces (room temperature)
• 21 pieces of chocolate sandwich cookies

Instructions

For the Crust

1. Preheat your oven to 350⁰ Apply butter to the base and sides of a circular springfoam pan.
2. Grind the cookies in a processor until there are no lumps.
3. Add butter and continue beating the mixture with the processor until it is moist.
4. Press the mixture onto the base and sides of the prepared pan.
5. Bake for 5 minutes then place the crust on a rack to cool.

For the Mousse

1. Mix the vanilla, chocolate, and salt in the processor.
2. Heat 1 cup of cream in a small saucepan until it boils.
3. With the processor still running, pour the hot cream through the feed tube and beat until the chocolate melts and becomes smooth.
4. Put the mixture in a large bowl and leave to cool, stirring occasionally.
5. In a large bowl, whisk the sugar and 2 cups of cream till the mixture forms stiff peaks. Add the blend to the chocolate mix.
6. Pour the mousse into the cooled crust. Freeze until the pie sets, for about 6 hours.
7. Put the remaining cream into a medium bowl and beat till stiff peaks form.
8. Apply it on top of the mousse and decorate with the chocolate shavings.

In this easy summer dessert, the ingredients merge beautifully to create a pie that is ideal for both casual potlucks and dinner parties. The chocolate cookie crust is deliciously crunchy while the chocolate mousse and whipped cream are packed with flavor and sweetness. For a great finishing touch, sprinkle some chocolate shavings on top.

For more summer desserts on Stagetecture, click here.