I’ve been feeling merry ever since writing Christmas at the Gingerbread Café. There’s something magical about this time of year, and it’s impossible not to get caught up in the excitement of it all. Santa, decorations, Christmas carols, what’s not to love? Throw in a story situated in a café that specializes in gingerbread recipes, and you’ve got yourself some serious Christmas cravings. I had lots of mouth-watering moments researching the different types of food the Gingerbread café sells, and also the more exotic canapés, my main character Lil makes for the catering side of the business.
It’s winter in Ashford, and it’s snowing, so Lil keeps her fire stoked up, and the locals come in out of the cold to sit awhile and drink their gingerbread coffee, and catch up on what’s new in the small town. I really connected with these characters, and wanted to visit the café, and sit and shoot the breeze with them. Tricky since they’re fictional. I decided to make Gingerbread coffee, so I’d get a real sense of what it tastes like, and what Lil’s business is all about.
I can’t imagine anything more heartwarming than snuggling on the lounge with a book, a rug and a steaming mug of this comforting coffee. Like Lil says when she’s baking gingerbread men – The smell alone will transport you back to childhood.
Here is a Gingerbread coffee recipe to start the Christmas season with. It’s really simple, and a great idea to share with your book club, or after dinner with friends. It’s so festive you’ll be humming Christmas carols before you know it.
This recipe makes six cups.
½ cup molasses
¼ cup brown sugar
½ teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cinnamon
6 cups of hot brewed coffee
1 cup half-and-half cream (I used normal pouring cream)
1 ½ cups sweetened whipped cream
- In a small bowl, mix together the molasses, brown sugar, baking soda, ginger and cinnamon until well blended. Cover and refrigerate for at least ten minutes.
- Add about a ¼ cup of coffee to each cup, then stir in about a tablespoon of the spice mixture until dissolved. Fill cup to within an inch of top with coffee. Stir in half-and-half cream to taste, then garnish with whipped cream and a light dusting of cloves.
(Recipe from http://allrecipes.com/recipe/gingerbread-coffee/ )
Please let me know if you give this a try, I’d love to hear from you. Next on the agenda is a pecan pie, made from scratch. It’s one of CeeCee’s most sought after pies at the café, and I’m sure I can hear her demanding I bake one.
Christmas at the Gingerbread Café
Christmas is the season the Gingerbread Café was made for…but owner Lily couldn’t be feeling less merry if she tried. She’s spent another year dreaming of being whisked away on a sleigh-ride for two, but she’s facing festive season alone – again. And, just to give her another reason to feel anything other than candy-cane perky, a new shop across the road has opened… Not only is it selling baked goods, but the owner, with his seriously charming smile, has every girl in town swooning. But Lily isn’t about to let her business crumble — the Gingerbread Café is the heart of the community, and she’s going to fight for it! This could be the Christmas that maybe, just maybe, all her dreams – even the someone-to-decorate-the-Christmas-tree-with ones – really do come true!
About the Author:
Rebecca Raisin is a true bibliophile.
This love of books morphed into the desire to write them. She’s been widely published in various short story anthologies, and in fiction magazines, and is now focusing on writing romance. The only downfall about writing about gorgeous men who have brains as well as brawn, is falling in love with them – just as well they’re fictional. Rebecca aims to write characters you can see yourself being friends with. People with big hearts who care about relationships, and most importantly, believe in true love.
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