Gingerbread Toasted Marshmallow Chocolate Milkshakes

Tomorrow is the last day of 2015.  How can that be?  

I have never been a great admirer of New Year's and this year my feelings are not much changed. Though I am ready and eager to enter the year in which I will marry my dearest and best friend, I am not avid to let go of a year that has brought so much joy.  I have never liked goodbyes.  

Just as I begrudgingly say farewell to 2015, I am clinging onto Christmas with all my might.  I am not ready for the "most wonderful time of year" to come to an end.  However, if I must say goodbye to this season and this year, I will do so in true holiday fashion. 

With gingerbread.  Of course it's still appropriate at New Year's!  The Christmas decorations are still up (I hope), and everyone is still donning their festive palates, so before we say our parting goodbyes, let's have a few more sips of the season. 

When I began dreaming up my New Year's beverage, I contemplated the classic, widely adored, citrus-based drink.  It is after all, Winter, the season of citrus.  But I was longing for something cozy, rich, and decadent because, apparently I have not gotten my fill through the dozens of Christmas cookies already consumed.  

To satisfy my longings, I threw everything that came to mind into a blender and it made something delicious.  I love how that works. 

We begin with chocolate ice cream.  Yes, you can buy it from the store.  You just finished hosting Christmas and now you have another party to throw?  Take it easy on yourself.  I always thought it was a bit rude of New Year's to barge in and demand attention so soon after the busiest holiday of the year. 

Marshmallows are toasted under the broiler or with a kitchen torch.  Your fire alarm will probably lose its mind.  Just turn up your music and go with it. 

Go find those super pretty glasses that your sister gave you for your birthday.  It's almost time for the sequin-clad guests to start arriving. 

Non sequitur:  I just remembered the one thing I really love about New Year's.  Everyone wears sequins.  That means sparkly EVERYTHING.  I like that.  

This is not one of those milkshakes that you eat with a spoon.  You know, those "milkshakes" that are by all other accounts just ice cream blended with toppings?  They bug me.    

This, is a milkshake that you drink with a straw.  Preferably a pretty straw, because it's a party and we are nothing if not festive. 

Oh, and if you happen to have any leftover gingerbread cookies, you could totally throw them in here.  I'm definitely trying that next time.  I'm always up for a bit of texture in my shakes.

Here we are.  Another holiday.  Another party.  Another drink.  

Though New Year's will likely never be my cup of tea, and saying goodbye to years and seasons will never be an easy task for this change-fearing-lady, there are ways to make it a bit more pleasant.  Chocolate and toasted marshmallows are certainly one of them.  

One year is gone and another is welcomed.  Here's to saying hello rather than goodbye.  Cheers!

Sincerely, 

Pedantic Foodie

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Gingerbread Toasted Marshmallow Chocolate Milkshakes

makes 2 

• 20 large marshmallows 
• 2 cups chocolate ice cream 
• 1/2 cup whole milk
• 3/4 teaspoon ground ginger 
• 1/4 teaspoon ground cloves 
• 1 tablespoon molasses 

Set your oven to the broiler setting.  

Place marshmallows on a baking sheet lined with parchment paper, and place under the broiler.  Allow to toast for 3-5 minutes, until the tops of the marshmallows are deep, golden brown.  While the marshmallows are toasting, prepare the other elements of the shake.  

In the pitcher of your blender, combine chocolate ice cream, milk, ginger, cloves and molasses.  Add toasted marshmallows, reserving four for garnishing.  

Blend on high speed until smooth.  Divide the mixture between two glasses and top with reserved toasted marshmallows.  Serve with a straw for sipping and a spoon for scooping out those yummy marshmallows!   Enjoy!

Cranberry Gingerbread Baked Oatmeal

It’s that time of year when all our houses are filled with guests.  When you have a house full of company, some serious meal strategizing has to take place.

I feel that breakfast can be one of the most difficult meals to plan.  You want to serve your company something nice, but there is no way you want to stand over a hot griddle for two hours making pancakes for a dozen hungry people.  You need something quick, sophisticated, and satisfying.  It just so happens that baked oatmeal meets all those requirements.

This baked oatmeal is fancied up with the addition of bright cranberries and warm gingerbread flavors.

Baked oatmeal is like a secret weapon.  It's an all in one, complete breakfast and it is super easy to whip up.  

Oats are mixed with molasses, eggs, melted butter, and sugar.  Salt and baking powder are added, and sweet candied ginger and fresh cranberries are folded in.  Mariah Carrey Christmas album is playing in the background… (Optional, but totally not optional.)

I love the bright, pop of acid that the fresh cranberries provide.  This is the time of year where I want to put cranberries in everything - and I do.  

Technically, baked oatmeal can stand on its own, but I am never one to give up the chance of adding more cream.  

I spiced up my cream with a little bit of ground cinnamon and warmed it while the oatmeal was baking. 

By now your sleep-eyed guests are emerging and you are pouring fresh mugs of coffee like a boss.  

Welcome to house guest season - you totally got this.  

Sincerely,

  Pedantic Foodie 

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Cranberry Gingerbread Baked Oatmeal 

serves 6 / recipe slighted adapted from Joy the Baker

for the baked oatmeal

- 1 1/2 cups old fashion oats 

- 1/3 cup brown sugar 

- 1/2 teaspoon ground cinnamon 

- 1/2 teaspoon ground ginger

- 1/8 teaspoon freshly ground nutmeg 

- 1/4 teaspoon ground cloves 

- 2 tablespoons candied ginger, diced

- 1 teaspoon baking powder

- 1 egg 

- 1/2 cup whole milk

- 2 tablespoons molasses

- 1/4 cup unsalted butter, melted 

- 1 cup whole, fresh cranberries

Preheat oven to 350 degrees. 

In a large bowl combine oats, brown sugar, spices, candied ginger, and baking powder - stir to combine.  

In a separate bowl, beat egg and whisk in milk, molasses, and melted butter.  Add dry ingredients and stir until thoroughly combined.  Fold in fresh cranberries. 

Grease an 8x8 oven-proof pan with cooking spray and pour in oatmeal mixture.  Use a spatula to smooth out the surface.  

Bake for 20-25 minutes or until the edges are deep golden and the center is set.  

While the oatmeal is baking prepare the cinnamon cream. 

for the cream 

2/3 cup heavy cream 

1/2 teaspoon ground cinnamon 

In a small saucepan whisk to combine cream and cinnamon.  Place over low heat until the cream is steaming, about seven minutes.  Pour over baked oatmeal.  Enjoy!