Do you like gingerbread? and yoga? How about gingerbread in the shape of yoga? Then these are just for you! It’s yoga you can eat, produced by the creative minds at Baked Ideas. They’re super cute, and they’ll only cost you $35! Sorry, we’re being cute. 35 bucks is a lot in our opinion for 10 edible, yet adorable, delights. Possibly worth though, if you don’t want to go through the process of making your own cookie cutters! (in case you’re up for the challenge check out wikihow and instructables for tips on how-to. even better here’s another! OH, found a tree pose cookie cutter!)
Because we have faith in your tinkering abilities, here’s a gingerbread cookie recipe to kick off your experiment, yoga or not. And scroll down for another favorite gingerbread delectable, for the adults.
1/2 cup brown sugar
1/4 cup maple
1/4 cup molasses
2 1/2 tablespoon grated ginger root
2 cups flour
1 teaspoon baking soda
1 teaspoon baking soda
1/2 teaspoon salt
1/8 cup vegetable oil
1/4 tablespoon cloves
1/4 tablespoon nutmeg
1/4 tablespoon cinnamon
1/4 teaspoon vanilla
1. In large mixing bowl, combine brown vegan sugar, syrup, molasses, banana, ginger, oil, and vanilla. Beat with electric mixer until all ingredients are well-blended and banana is smooth.
2. Separately combine flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon (feel free to add a pinch more cinnamon and/or cloves according to your taste). Stir with fork or whisk until well-mixed.
3. Combine dry and moist ingredients, mixing gingerly until thoroughly combined.
4. Flatten balls of dough on a cookie sheet and bake for approximately 10 minutes at 350*.
I usually double the recipe, but the yield is about 7 1/2 dozen in total!
Serves: about 4 dozen cookies
Preparation time: 15 minutes
OK now we’re getting fancy. Try making your own ginger syrup if you’ve got the time, or buy store-bought.
Ginger Syrup Ingredients:
- 3/4 cup water
- 3/4 cup sugar
- 3/4 (2-inch) piece fresh ginger, coarsely chopped
- 2 sticks of cinnamon
- 3 whole cloves
- Simmer water, sugar, ginger, cloves and cinnamon stirring occasionally, until reduced to about 3/4 cup, about 15 minutes.
- Pour hot syrup through a fine sieve and chill.
- Let stand 20 minutes until using, so all sediment has settled to the bottom.
Servings: Approximately 3/4 cup.
- 2 ounces vodka
- 1/2 to 1 ounce gingerbread syrup
- Fill a cocktail shaker with ice.
- Add the vodka and gingerbread syrup.
- Cover and shake vigorously until combined and chilled, about 30 seconds.
- Strain into a chilled cocktail glass.