The past few weeks I have been bombarded with gingerbread it seems. My son is absolutely in love with Swedish Pepparkakor and I have made two batches so far for him. After making those I thought I would make my husband and I gingerbread latte and they ended up being such a hit that I made a big batch of the syrup so I could easily make them from now on.
I already know how to make homemade coffee syrups as you all know I have made pumpkin spice syrup and mint syrup in the past. I also did a bit of research and could not find any online that I thought would make the perfect taste. Some had to much clove or not any at all. Some did not even have cinnamon or enough ginger. I really wanted the latte to taste exactly like a gingerbread cookie. So I knew that I needed ginger, cinnamon and cloves from the start. My cookies also have allspice in them but that would be a bit to tart with the cloves so it’s better to leave that one out. Cloves is a really big part of the correct gingerbread taste so you do not want to miss that spice, but just a pinch will do since it’s very strong. I also have noticed that no one uses a sieve, but this is very important. You will want to catch any big pieces of spices. The sugar already has the flavor from cooking so nothing needs to be left.
After I make a dozen large men with my cookie recipe I always have a small amount of dough left and by that time I am sick of baking cookies so I just wrap it up and use it in the next few days. I use a small cookie cutter and get over 2 dozen cookies to top my lattes with.
2 cups water
1-1/2 cup white sugar
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
pinch of ground cloves
1 teaspoon vanilla extract
1. In a small saucepan add water, sugar, ginger, cloves and cinnamon and bring to a full boil, whisking constantly. Reduce heat and simmer, uncovered, for 15 minutes, stirring frequently. Remove from heat when the syrup has thickened. Stir in vanilla.
2. Using a fine sieve pour the mixture into the prepared jar. Allow to cool, seal with a lid and store in the refrigerator.
Yields: 1 8oz jar
2 shops espresso (I use my aeropress)
1/2 cup milk (warmed and frothed)
2-3 tablespoons of gingerbread syrup (use to taste)
whipped cream for topping, optional
maple syrup for topping, optional (I use Askeys Treat which you can buy at Carrefour or Danube in Riyadh)
small gingerbread cookie, optional
1. In a coffee cup add gingerbread syrup, espresso and milk. Top with whipped cream, drizzle with maple syrup and add a cookie on top.
Yields: 1 cup
Hey everyone I saw that this ebook was having a 50% off sale and really wanted to share it with you. I have really been trying to learn how to take better food pictures this past year. My biggest obstacle has always been that I do not have very much natural light in my home or props. I came across a food blog about 4 months ago and saw that the author has this ebook about food photography. I even made a post about it on my personal blog titled online classes you just gotta take. I started reading the reviews, the blog she has set up for the book and watching the little video she made and instantly bought it.
This book is honestly the best I came across that has taught me how to take and edit my pictures better. I paid $19 for it and never looked back because it was worth it but, you all can grab it from today until 12/2 at midnight which is a steal. This would also be a great gift for anyone who wants to learn more about photography. I promise that this book WILL change the way you take and edit all of your pictures and you will not regret it.
The coupon code to get the discount is: TFP50 and you can grab it from the site here. If you already have it or do buy it please leave a comment and let everyone know how great it really is.
Over the past 6 years Ya Salam Cooking has been my personal food journey. As time goes on and I am living in Saudi I think you all can see that I am missing my moms food more and more just the from the post alone here. I have always loved trying new foods from all over the world but nothing will ever replace my favorite Southern cuisine that I grew up on. Fried cabbage is a classic that I absolutely love. Of course usually it is made with bacon fat but we have to change things up here to be halal and more healthy. This version taste pretty much the same but much better as far as I am concerned.
From my travels I noticed that a lot of Asians also use cabbage in cooking. I had a lovely Japanese dish in Malaysia using the vegetable and dishes like the popular pad Thai also use it. Do any of you use cabbage in your own classic dishes? By the way I have been getting emails from some of you asking about subscribing to the blog and having difficulties with it. I have added a place on the sidebar now to make it simple.
1 head of cabbage
2 Tablespoons butter
2 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon of seasoning salt (or season to taste)
Fresh black pepper
1-1/2 – 2 cups chicken broth (can also use water but chicken broth makes it taste so delish!)
1. Cut Cabbage into quarters, removing the hard stem. Slice each quarter into 1-inch wide strips.
2. In a large pot, add butter, olive oil, salt, pepper, & cabbage.
3. Add in chicken broth and toss.
4. Bring to a boil over medium-high heat. Cover and reduce heat to medium low.
5. Simmer for 12-15 minutes, stirring occasionally until cabbage is tender. Do not overcook.
adapted from divas can cook