We’ve got a birthday and we’ve got Gingerbread Sundaes. Happy birthday to I Sing In The Kitchen. ❤️
This year’s gingerbread offering is a ginger-spiced syrup that’s served over chocolate chip ice cream with some whipped cream, crushed gingersnaps and a sprinkling of toasted almonds.
Thanks for stopping by! I appreciate it so much.
Gingerbread Sundaes
Ingredients:
2/3 cup dark brown sugar
1/3 cup molasses
4 tablespoons butter
2 tablespoons water
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Chocolate chip ice cream
Whipped cream
Crushed gingersnaps
Toasted sliced almonds.
Directions:
1. Heat dark brown sugar, molasses, butter, water and spices in a saucepan over medium-low heat.
2. Stir the mixture until smooth, about 3 minutes.
3. Let sauce cool slightly.
4. Serve over chocolate chip ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds.
Makes 1 cup of gingerbread syrup
Recipe from Food Network
This is a lovely song full of sadness by Nova Scotia-based artist Keeper E. I love her voice and I hope things get better.
“I could feel it breaking
ever since my fourteenth birthday
(every day I’m smaller)
I wish every day was longer”
Check out Keeper E. on her Website and Bandcamp where you can buy her music.
Cheers!
