Holiday Spreads

Christmas Morning Boozy Gingerbread Pancakes

An Indulgent Brunch Recipe For Once a Year
December 23, 2016
Story By: Mandy Kellogg Rye
Filed Under > Breakfast & Brunch

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christmas-morning-gingerbread-pancakesgingerbread-pancakes-boozyChristmas pancakes, @waitingonmartha

Ah, Christmas morning.  I don’t know about you, but this gloriously lazy morning is one I wait for all year ’round; gifts litter the living room floor, bows and wrapping paper are strewn all over the place, holiday coffee is brewing in the kitchen and my absolute favorite part: boozy gingerbread pancakes are ready to devour.

We’ve been eating Christmas morning pancakes for as long as I can remember.  All of my Christmas memories when I was young involved a stack of warm, fluffy pancakes before settling into the usual Christmas Day coma.  It’s a cherished tradition that I’ve taken on at our house when Mom and Dad come to us now.  

Since I don’t want to over-exert myself in the kitchen on Christmas morning (let’s be real, I just want to get cozy!), I stick to my tried and true Christmas morning pancake recipe, but each year I amp them up a bit with a different flavor combo.  This year, gingerbread pancakes with chopped pecans my new favorite festive booze: Jackson Morgan’s Brown Sugar & Cinnamon cream liqueur.  I promise you this combo is a match made in heaven, but you can always have a little fun with your own renditions; these pancakes would be great with whipped cream and a sprinkle of cinnamon or nutmeg, too! Oh, and did I mention the Jackson Morgan Cream taste fantastic in your coffee as well!

How will you usher in this joyous day?  I’d love to know if gingerbread pancakes are on your Christmas Day menu! Truly, MKR

P.S.  Check out our recipe for Boozy Peppermint Chocolate Bread Pudding, too! xo

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Boozy Gingerbread Pancakes with Chopped Pecans
Yields 10
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 1/2 cups all-purpose flour
  2. 1 teaspoon baking powder
  3. 1/4 teaspoon baking soda
  4. 1/4 teaspoon salt
  5. 1/2 teaspoon ground dried ginger
  6. 1/4 teaspoon ground nutmeg
  7. 1 teaspoon ground cinnamon
  8. 1 egg
  9. 1 teaspoon vanilla extract
  10. 1/4 cup molasses
  11. 1 1/2 cups water
  12. 1 1/2 cup chopped pecans
  13. 1-2 cups Jackson Morgan Brown Sugar & Cinnamon Liqueur (for serving)
  14. Butter & maple syrup for serving
Instructions
  1. Whisk the flour, baking powder, baking soda, nutmeg, salt, ginger, cinnamon, and 1 cup of the chopped pecans in a bowl; set aside.
  2. Beat the egg in a separate mixing bowl with the vanilla and molasses until smooth. Whisk in the water until completely incorporated.
  3. Stir the flour mixture into the molasses mixture until just combined -- a few lumps are okay.
  4. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
  5. Serve warm and top with Jackson Morgan Brown Sugar & Cinnamon Liqueur, butter, maple syrup, & chopped pecans
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Boozy Chocolate Peppermint Bread Pudding

An Irresistible Southern Staple, Perfect for the Holidays!
December 14, 2016
Story By: Mandy Kellogg Rye
Filed Under > Desserts

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Chocolate peppermint bread pudding recipe by @waitingonmartha
Chocolate Peppermint Bread Pudding | Recipe by @waitingonmartha

Chocolate and peppermint is one of my all-time favorite flavor combos.  This should come to no surprise to you if you’ve tried our Chocolate Peppermint Martini, our Chocolate Peppermint Kiss Cupcakes, our Chocolate Candy Cane Popcorn and how could I forget about our Chocolate Peppermint Buttercream Cookie Cake?!  There’s just something about the cool, minty freshness of peppermint paired with smooth, rich chocolate.  

And simply, I’ve also been craving a good bread pudding recently.  When I say good bread pudding, too, clearly I’m talking about decadent, over-the-top bread pudding like this boozy Chocolate Peppermint Bread Pudding here today.  I, in true form, opted for what I consider the best-of-the-best ingredients (it makes such a difference!) and used fluffy, sweet Brioche bread and my new favorite Peppermint Mocha southern cream liqueur.  And because I had my favorite Peppermint Vitality Essential Oil from  The Well Code, on hand (I use it every day for my head and tummy) I was able to infuse the dessert with that extra boost of peppermint without having to buy the store bought sugary crap.

The beauty of bread pudding is all in the baking; it’s actually a simple dish to make, and it’s one that still delivers a gourmet effect when served to a table of hungry brunchers and indulgent desserters alike. The bite-size cubes of sweet bread lightly toast to perfection, giving the dish a crispy crust on the top and around the edges.  That toastiness of that top layer offers the perfect balance to the softness of the soaked gooey bread beneath, sopping up the smooth, creamy peppermint liqueur.  

If boozy bread pudding isn’t on your holiday menu this year, I highly suggest that changes STAT.  And once you try it at home, I’d love to hear how it turned out!  Enjoy!  Truly, MKR

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Boozy Chocolate Peppermint Bread Pudding
Serves 8
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Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
20 min
Cook Time
45 min
Total Time
1 hr 15 min
Ingredients
  1. 2 loaves of Brioche Bread, cubed
  2. 1 stick butter, un salted
  3. 4 cups milk
  4. 1 cup heavy cream
  5. 2 cups Jackson Morgan Peppermint Mocha Liqueur
  6. 6 large eggs, beaten
  7. 1 1/4 cups granulated sugar
  8. 3/4 cup unsweetened cocoa powder
  9. 1 teaspoon Vanilla
  10. 1 teaspoon salt
  11. 15 drops of Peppermint Essential Oil (if you're using Peppermint extract only use 2-3 drops)
  12. Powdered Sugar for topping
Instructions
  1. Heat oven to 350 degrees.
  2. Butter/spray a large baking dish and fill it with cubed bread.
  3. In a medium saucepan over low heat, warm milk, butter, vanilla, sugar and salt. Continue cooking just until butter melts; mix in cocoa powder and once completely combined remove from heat.
  4. Add eggs to cooled milk mixture and whisk; pour mixture over bread.
  5. Bake for 30 to 45 minutes, or until custard is set but still wobbly and edges of bread have browned.
  6. Let cool for 10 minutes, sprinkle powdered sugar on the top and serve.
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Photography, Rustic White for Waiting on Martha

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Orange, Pomegranate & Rosemary Sparkling Holiday Gin Punch

A Festive (& Gorgeous) Holiday Sip
December 12, 2016
Story By: Mandy Kellogg Rye
Filed Under > Cocktail Hour

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orange, pomegranate and rosemary sparkling holiday gin punch, Waiting On MarthaOrange, pomegranate & rosemary gin punch recipe by @waitingonmarthaOrange, pomegranate & rosemary gin punch recipe by @waitingonmartha

In true holiday form, we’re kicking off this Monday with a festive, cheers-worthy cocktail: our Orange, Pomegranate & Rosemary Gin Punch.  I’ve been on a bit of a gin kick lately, and I think it’s safe to say that this beautiful batch drink is my current favorite way to toast to the season. 

You’ll quickly see how this cocktail recipe became my wintry go-to when you experience the aromatic rosemary paired with the sweet-sour mixture of gin and fresh orange.  It’s warm, spicy, yet fresh.  The pomegranate seeds provide a fun, juicy pop (which very well may be my favorite part of the drink) and thanks to a bottle of champagne (or prosecco), the consistency is both light and bubbly.  

And like our holiday sangria recipe, it’s just as gorgeous as it tastes.  The rich, deep red of the pomegranate seeds, the vibrant orange and fresh green that the rosemary sprigs provide all combine for an inviting glass, and altogether look stunning in a crystal punch bowl.  Cin, cin friends!  Truly, MKR

P.S. For more cocktail inspiration, head over to our Recipe Index. xo 

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Orange, Pomegranate & Rosemary Gin Punch
Serves 6
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Ingredients
  1. 1 bottle champagne or proseco
  2. 8 ounces pomegranate juice
  3. 4 ounces gin
  4. 8 ounces orange juice
  5. 4-6 oranges, thinly sliced
  6. 1 cup pomegranate seeds
  7. 4-6 sprigs of rosemary plus more for garnish
Instructions
  1. Combine all ingredients together in a punch bowl, lightly stir. Add ice to a low ball glass or punch bowl and pour over ice to serve.
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