Best Gingerbread Spice Mixture Recipes

GINGERBREAD SNACK MIX

Gingerbread Snack Mix image

Provided by Molly Yeh

Time 10m

Yield about 8 cups

Number Of Ingredients 11

Ingredients

1/4 cup unsalted butter
1/2 cup tahini
1 1/2 teaspoons gingerbread spice
A big pinch of kosher salt
1 1/2 teaspoons vanilla extract
1 cup chocolate chips
6 cups checkered rice cereal, such as Chex cereal
1 1/2 cups powdered sugar, plus more if needed
1 cup chocolate candies (I like to use M and M's)
1 cup crispy gingersnap cookies, broken up into bite-size pieces
Sprinkles, if desired

Steps:

In a small saucepan over medium-low heat, melt the butter. Stir in the tahini, gingerbread spice, salt and vanilla. Add the chocolate chips and stir until the chocolate is fully melted. Remove from the heat.
In a large plastic bin or bowl with a lid, combine the cereal and tahini mixture, stirring gently to keep the cereal from breaking. Stir in half of the powdered sugar and gently mix to combine. Then, add the rest of the confectioners' sugar, snap on the lid and shake, shake, shake! Taste and add more powdered sugar as desired. Finally, add the candies, gingersnaps and sprinkles if using. Toss gently to combine. Enjoy!

GINGERBREAD SPICE MIXTURE

Gingerbread Spice Mixture image

This is a versatile mix of spices that can be added to lots of other things -- yellow cake mix, pancake or waffle batter, ground coffee before brewing, scones, muffins, cookies, whatever you want to have a gingerbread flavor. I sometimes put some of this mix in an 8-oz jelly jar and give as a gift along with cookie cutters, some standard cake mixes, and a sampling of recipes. I also use this to season my pumpkin pies and butternut squash custards.

Provided by Susiecat too

Categories High Fiber

Time 5m

Yield 1 3/4 cup

Number Of Ingredients 5

Ingredients

1/2 cup cinnamon
1/2 cup ground ginger
1/4 cup allspice
1/4 cup nutmeg
1/4 cup ground cloves

Steps:

For standard size cakes (9x13 or two 8" rounds) use 5 tsp of the mix.
For a standard size cookie recipe (makes 2-3 dozen), use 4 teaspoons.
To flavor ground coffee before brewing, use 2 teaspoons.
For pancakes or waffles, use 2-3 tsp to flavor batter that is meant to make a dozen or so servings.
Experiment and try new uses!

Nutrition Facts : Calories 340.6, Fat 12.7, SaturatedFat 6.1, Sodium 66.9, Carbohydrate 70.3, Fiber 32, Sugar 6.5, Protein 6.2

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