It doesn't take much to completely elevate a dish. A squeeze of fresh citrus, a few cracks of black pepper, or a sprinkling ...

This easy copycat recipe features a rich and flavorful homemade gingerbread syrup that’s packed with warm spices like ginger, cinnamon, and nutmeg.

Ingredients. 1 cup maple syrup; 1 cup sour milk (or sour cream or yogurt) 1 egg, beaten; 4 tablespoons vegetable oil or butter; 2-1/4 cups flour (we use whole wheat) ...

Note: This is a mild, sweet, light dough that is very versatile. A dark gingerbread dough recipe follows. If you use honey in either recipe, the dough may spread a little when baked. 1/2 cup light ...

There's sweet, mildly spicy magic in combining ginger, cloves, cinnamon, nutmeg, and molasses in winter gingerbread recipes, whether you're making holiday cookies, loaves of bread, seasonal plated ...

Corn syrup is often used in gingerbread recipes as a replacement for molasses, the latter of which has a sharper and more sulfuric flavor.

RECIPE: Gingerbread From Award-Winning Bakery. The Gingersnap Bakery in Phoenix, N.Y. is sharing their secrets for success. ... 1 Cup Lite Corn Syrup . 1/2 Cup Packed Brown Sugar .

Heat oven to 350 F. Line a 9x13 baking pan with parchment paper, then spray with non-stick spray and set aside. In a bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves ...

(Syrup can be made up to a week in advance and kept in a sealed container in the refrigerator.) Preheat oven to 350 degrees. Set a 10-inch cast-iron skillet inside to heat.

Combine all gingerbread syrup ingredients in a medium saucepan. Heat over medium heat, stirring as you bring to a slow boil. When it starts boiling, reduce the heat and simmer for five minutes.

In saucepan, stir together pecans and syrup over medium heat. Sprinkle with salt and continue stirring for about 2 minutes. Coat a plate with cooking spray and spread pecans on it to cool.