Gingerbread Overnight Crockpot Porridge

It seems Polar Vortex Version 3.0 is on the way across the nation, so we need all the warming foods we can get!  (I will admit that our winter weather out here in the Pacific Northwest is nowhere near the nastiness that the rest of you are enduring.)  So let me offer you an amazing breakfast!  After the Gingerbread Waffles in December, I thought I'd translate that flavor into my favorite breakfast of overnight porridge.

A decadent tasting breakfast if there ever was one.  Yet it has all sorts of healthy things in it - bonus!

Overnight porridge like this has become my daily breakfast, and it hasn't gotten old since there are so many flavor options!  Like I've said before, it's mostly been apple-cinnamon.  But other favorites are zucchini-bread and carrot cake (great way to sneak in veggies in the morning).  We've also tried banana bread, pumpkin pie, peach-blueberry, and strawberry-banana.

Any other ideas on flavors we should try??  I'm open to suggestions.  :-)

Want another similar recipe?  Here's one for Overnight Crockpot Carrot Cake Porridge.


Gingerbread Overnight Porridge
Makes ~ 6 servings

1/2 cup steel-cut oats
1/2 cup whole oat groats (found in Whole Foods bulk bin, or just add more steel-cut oats)
1/2 cup short-grain brown rice (barley or farro work here too)
2 Tbsp ground flaxseed
2 tsp ground ginger
1 tsp cinnamon
½ tsp nutmeg
Pinch salt
¼ cup molasses
1 cup pumpkin
2 Tbsp maple syrup
1 tsp vanilla extract
~5 cups water

To top off:
Milk of choice (if desired)
Chopped walnuts or pecans
Brown sugar/maple syrup to taste

Before going to bed, prepare your porridge.  Place a Slow Cooker Liner in your crockpot (Reynolds makes them, by the Ziploc bags).  If you don't want to spend an eternity scrubbing your crockpot - use one of these!  Trust me.  They're amazing.

In your lined crockpot, pour in your ingredients.  Stir.  Cover and set your crockpot to low and cook overnight.

In the morning, stir the porridge before serving.  Top off your bowl with milk of choice, chopped nuts and sweetener.  Enjoy!

Gingerbread Waffles

This Christmas  morning I decided to try a festive breakfast - gingerbread waffles.  The husband loves gingerbread, so I figured he wouldn't mind a deviation from a cold bowl of cereal for breakfast.

The kitchen smelled amazing while these were cooking!  The original recipe makes 16 waffles, which is far too many for us, so I halved the recipe.  But if you're cooking for a crowd, definitely make a full batch.

These are the perfect way to start Christmas (although I'm sure they're just as good any old day.)  Now, do you think it's too early for mulled wine...?

Happy holidays everyone!

Gingerbread Waffles
(from Food Network)
Makes 8 waffles

1 1/2 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
1 tsp ground ginger
1/4 tsp nutmeg
1/4 teaspoon salt
2 large eggs
1/3 cup packed dark brown sugar
1/2 cup canned pumpkin puree
1/2 cup + 2 Tbsp milk
1/4 cup molasses
1/4 cup (1/2 stick) melted butter, plus some to butter the iron (if necessary)

Preheat waffle iron.

In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg and salt. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter. Stir the wet into dry until just moist. Do not overstir the waffle batter.  If necessary (it's not on my iron), brush the iron with a little melted butter.  Pour a heaping 1/3 cup into hot, greased waffle maker and cook by your wafflemaker's instructions.  Keep warm and crispy on a cooling rack-cookie sheet in a 250 degree oven until ready to eat.

 

Serve with toppings of choice (butter and maple syrup were perfect for us.)

 

Enjoy!

Gingerbread Cookies

Last post about Christmas cookies (for a bit, anyway...), I promise!  Since I didn't go all out with cookies this year, I asked the husband to choose one that he really wanted.  He loves gingerbread, so that was his request.  While it's not a favorite of mine, I am a baker who loves to make people happy, so gingerbread it is!

I remembered that 2 years ago he got me some "Ninjabread" (te-he) cookie cutters.  Although they are not Christmas-y (I don't believe ninjas are involved in the Nativity story), they are fun.

See this ninja is taking down his Christmas tree too.  :-)

I did not grow up with gingerbread, and now I think I understand why my mom didn't make them.  They're so sticky!  I knew this, and thought I was prepared.  However, after my first attempt at cutting them out was followed by some very non-Christmas-y words, I loaded up on the flour.  And, of course, it worked out just fine.

These cookies have a lovely flavor that even won me over.  They aren't punch-you-in-the-face gingery.  Still spicy, but wonderfully balanced, and tender.

My icing attempt won't win any prizes for their aesthetic appeal, but they sure tasted great!  This recipe has secured a place in my Christmas cookie rotation.

Gingerbread Cookies
(from Taste of Home)
Makes 2-3 dozen, depending on size of cookie cutter

1/2 cup butter, softened
3/4 cup packed dark brown sugar
1/3 cup molasses
1 egg
2 tablespoons water
2-2/3 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon each ground cinnamon, nutmeg and allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the molasses, egg and water. Combine the flour, ginger, baking soda, salt, cinnamon, nutmeg and allspice; add to creamed mixture and mix well. Divide dough in half. Refrigerate for 30 minutes or until easy to handle.

On a lightly floured surface, roll out each portion of dough to 1/8-in. thickness. Cut with a floured 4-in. cookie cutter. Place 2 in. apart on greased baking sheets. Reroll scraps.

Bake at 350° for 8-10 minutes or until edges are firm. Remove to wire racks to cool completely.

Icing

3 cups confectioners' sugar

1/3 cup butter, softened

1 1/2 tsp vanilla extract

3-4 Tbsp milk (to desired consistency)

Beat sugar, butter, and vanilla extract until well combined.  Mix in milk one tablespoon at a time until desired consistency is reached.  Scoop into Ziploc bag (or pastry bag) to pipe onto cookies.

Enjoy!