I must warn you that this easy gingerbread ice cream is not the healthiest with all of heavy cream and full fat milk, I wanted to make it the creamiest possible but I am sure it can be made a bit healthier. I just wanted to have something to indulge in for new years so I decided to go all the way.

I was pleasantly surprised at how easy and the unbelievable flavor I got with this ice cream. I think next time I will just go with cardamom ice cream. I got kind of creative and turned the ice cream into ice cream sandwiches. My kids were over the moon so this will be the perfect dessert for the new year’s coming up.

If you make the ice cream sandwiches you can also dip them in melted chocolate if you like and make them even more fancy. This time around I just wanted to keep them simple. This ice cream mixture it is also not to sweet but if you will like to add more maple syrup go ahead.

Moving forward with this recipe I think I am also going to turn the mixture into ice popsicles. They will be perfect for the summer or as a sweet treat.

Well, this will be my last recipe for the year. I hope to bring you even better recipes for the year to come so I wish everyone a happy, healthy successful 2018.

Enjoy!

Easy Gingerbread ice cream

Yield: 6 servinss

Total Time: 30 minutes

Ingredients:

• 2 cups heavy cream
• 1 1/2 cup full fat milk, you can also use low fat
• 1/2 cup maple syrup
• 3 tsps ground ginger
• 2 tsps cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Directions:

In a large bowl, whisk together all the ingredients.

Pour the mixture into an ice cream maker and process according to your machine's directions. For me the ice cream takes about 20-25 minutes.

Place ice cream mixture into a freezer container and place in the freezer to firm up. About 2-4 hours.

The post Easy Gingerbread ice cream appeared first on Eat Good 4 Life.

Have you started making your own oatmeal already? Let me tell you, those pre-packed store bought varieties don’t do your homemade oatmeal justice. Those pre-packed version only have tons of sugar and oats. Their flavors come from the sugar and that is about it.

The spices I used for this pecan chai oatmeal are the classic spices used to make chai tea. I could have used chai tea bags but going straight to the spices themselves I thought it would give the oatmeal a more authentic stronger flavor.

I also used Silk unsweetened almond milk, which is the milk that we mostly drink. I love the fact that Silk is enrolled in and verified by the Non-GMO Project. A little piece of mind for the family.

This pecan chai oatmeal not only is dairy-free, but cholesterol free as well as diabetic friendly. The sweetness comes from the maple syrup so if you want to adapt the recipe and use less go ahead. I thought my version wasn’t too sweet at all so adding just 1/4 cup was OK.

I love making oatmeal for the family. My kids eat it rather good, it is a healthy alternative to the boxed cereal and I love the fact that you can make endless variations. Since it is pecan season, why not incorporate it to my oatmeal?

Enjoy!

Pecan chai oatmeal

Miryam's original recipe

Yield: 8 servings

Total Time: 15-20 minutes

Ingredients:

• 6 cups Silk almond milk
• 3 cups gluten free rolled oats
• 1/4 cup maple syrup
• 1/2 cup chopped pecans

Chai mixture

• 1 tsp cinnamon
• 1/4 tsp nutmeg powder
• 1/4 tsp cardamon powder
• 1/4 tsp clove powder
• 1/4 tsp ginger powder
• 2 whole star anise, optional
• 1 tsp vanilla extract

 

 

Directions:

In a pot, over medium to low heat, add the milk and the chai spices. Cook until the the mixture starts to boil. Add the rolled oats and maple syrup and cook for about 5-7 minutes or until the rolled oats are soft. Turn heat off and let it cool.

Add the chopped pecans and combine with the rolled oats. Eat with any toppings of your choice. Refrigerate leftovers.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

The post Pecan chai oatmeal appeared first on Eat Good 4 Life.

 I have seen chai donut recipes using different types of spices. For my version I used cardamon, cinnamon, nutmeg and cloves. I love cardamon but if you don’t have it on hand you can omit it if you like. Either way they are still going to be sensational.

I originally got the recipe from my pumpkin spice baked donut recipe. I just tweaked it the recipe a little bit. The chai donuts came out perfectly. When making baked donuts the most important thing to keep in mind is to butter the donut pan generously. I can’t stress this enough. Even though I buttered my baking pan really good I still had some trouble taking them out. I just did it slowly. Be patient.

One thing I must note is that baked donuts don’t taste like fried donuts. The shape is identical, which is fun for my kids, but if you want to resemble real fried donut taste this will not come close. They are more like a muffin texture but either way I am fine with it. I love making baked donuts with my kids.

Have a few different baked donut recipes in the blog so make sure you check them out. Just go here to see other baked donut variations.

I hope you get to try these baked chai donuts. They are truly one of my favorite versions I have made so far.

Enjoy!

Here you can see the batter right before baking the donuts. Do at 325F for about 18 minutes. Make sure that you grease the pan generously so that you don’t have trouble getting them out later on.

Here you can see the donuts after I baked them. It took me 18 minutes. Just help yourself with a knife to get them out. Also make sure you cool them for 10 minutes before doing so.

Baked chai donuts

Miryam's original recipe

Yield: 10 donuts

Total Time: 30 minutes

Ingredients:

• 1 3/4 cup whole wheat pastry flour
• 1/2 cup unrefined sugar
• 2 organic eggs
• 1 teaspoon aluminum free baking powder
• 1/2 teaspoon aluminum free baking soda
• 2 tbs olive oil
• 1/2 cup almond milk
• 1/3 cup apple sauce
• 1/4 tsp clove powder
• 1/2 tsp cardamon powder
• 1/4 tsp cinnamon powder
• 1/4 tsp nutmeg

Glaze

• 6 tbsp butter, melted
• 3/4 cup unrefined sugar
• 1/4 tsp clove powder
• 1/2 tsp cardamon powder
• 1/2 tsp cinnamon powder
• 1/2 tsp nutmeg powder

Directions:

Preheat oven to 325°F. Grease two donut pans and set aside.

In a bowl, with a wire whisk, whisk eggs, apple sauce, sugar, milk and oil. Add flour, baking powder, baking soda and spices. Whisk until combined. Fill each donut hole 2/3 full.

Bake for 17-22 minutes. Cool donuts in the pan for about 10 minutes and remove them to a wire rack to cool completely.

While the donuts cool, in a safe microwavable dish, melt the butter. In another bowl, mix the sugar with the spices. Dip each donut in the butter followed by the sugar. Serve.

Store donuts on a cake stand for up to two days.

Tip: Make sure you grease the pan all over specially in the middle round donut piece otherwise they will stick when getting them out of the pan, probably breaking apart in the process.

The post baked chai donuts appeared first on Eat Good 4 Life.