Recipes Archives - Our Tiny Nest

15 In food/ holidays/ Recipes

The best homemade gingerbread syrup

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This is the best homemade gingerbread syrup and an absolute must for the holiday season for lattes, waffles, or pancakes!

It’s impossible to think of the holiday season without the warm smells and tastes of gingerbread. I am a huge fan of gingerbread lattes and this homemade gingerbread syrup makes it easy so you can make your own right at home. (For more of my favorite coffee recipes check out my healthier pumpkin spice latte or this Irish cream cold brew). Or use this gingerbread syrup over your pancakes or waffles for a breakfast that even Buddy the Elf himself would approve of.

If you’ve never made your own syrups at home, it’s incredibly easy! And this syrup is sure to put you in a holiday mood!

How to store your homemade gingerbread syrup

Once made, store in an airtight container or glass bottle in the refrigerator for up to 1 month.

I like to keep mine in this coffee syrup pump. But you can also put in a mason jar.

Homemade Gingerbread Latte

To make a homemade gingerbread latte, start by pouring some cream and a few pumps or teaspoons of gingerbread syrup (as desired) into a glass. Using a frother (linking mine here), froth well. Then pour over a hot mug of espresso or coffee.

The Best Homemade Gingerbread Syrup

Ingredients:

1 cup water
1/2 cup granulated sugar
2 Tbsp molasses
1 Tbsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Directions:

1.) In a medium saucepan combine all ingredients and bring to a boil stirring until sugar is dissolved.

2.) Reduce to a simmer and allow to infuse for about 10 minutes.

3.) Allow the syrup to cool and then transfer to an airtight container or glass bottle in the refrigerator for up to 4 weeks.

Homemade Gift Idea

This would also make a great homemade gift idea. Gift with some fresh local coffee, a cute mug and some gingerbread mug huggers. Or maybe gift with some pancake or waffle mix and a darling gingerbread man waffle iron.

For more gingerbread aesthetic finds, check out this post here.

More Gingerbread Inspiration from The Cozy Creative Collaborative

The Cozy Creative Collaborative is back this month to share Christmas inspiration with a gingerbread theme.

Here are the gingerbread themed posts from my fellow Cozy Creative Collaborators:

DIY Gingerbread Christmas Tree Decoration from Eleanor Rose Home

Potterybarn Gingerbread Theme Home Decor From The Tattered Pew

Copycat Gingerbread Latte Starbucks Recipe from Mornings on Macedonia

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The best homemade gingerbread syrup

This gingerbread syrup is a must for the holiday season for all your lattes, coffee, pancakes or waffles. Plus it also makes a nice homemade gift.

5 from 5 votes

Print Recipe Pin Recipe

Cook Time 20

Course Drinks

Servings 1 bottle

Ingredients

1 cup water
1/2 cup granulated sugar
2 Tbsp molasses
2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground cloves

Instructions

In a medium saucepan combine all ingredients and bring to a boil stirring until sugar is dissolved.
Reduce to a simmer and allow to infuse for about 10 minutes.
Allow the syrup to cool and then transfer to an airtight container or glass bottle in the refrigerator for up to 4 weeks.

Keyword coffee, gingerbread, lattes

November 14, 2023 By Nicolle

15 In food/ Recipes

Thanksgiving leftovers galette

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Thanksgiving leftovers – that’s the best part am I right? While I love me a Thanksgiving leftovers sandwich, (cue Ross and “The Moist Maker”), this Thanksgiving leftovers galette is an amazing way to serve leftover turkey with all the trimmings and get another meal out of it!

The day after Thanksgiving is always a special one to me. I have fond memories of hitting up the mall with my cool aunt, getting manicures and doing some Black Friday shopping then coming home and making a nice big sandwich with turkey and all my favorite sides. And while these days I prefer shopping from home in my pajamas (because crowds, ewww), I still look forward to those Thanksgiving leftovers. So pop this baby in the oven and curl up with your favorite Christmas movie and some Black Friday shopping right from the comfort of your own home.

What is a galette?

The term galette comes from the Norman word “gale”, meaning a flat cake. It’s basically a round, flat pie but with no pie crust topping, so kind of like an open faced tart. Where a pie is a little more formal and put together, the galette is more rustic, relaxed and imperfect. A galette is baked on a baking pan instead of a pie plate. Traditionally they have a fruit filling, but the options are endless!

Thanksgiving leftovers galette

I like to use a refrigerated pie crust because let’s face it, who wants to make pie crust from scratch after Thanksgiving? Layer with all your favorite Thanksgiving sides and turkey, then roll up the edges, brush with some egg wash and pop in the oven until golden.

Ingredients:

Shredded turkey or cut into chunks
Mashed potatoes
Stuffing
Cranberry sauce
2 pie crusts (I cheat and use refrigerated)
Shredded swiss and gruyere cheese
1 egg (for egg wash)
Optional – gravy

Directions:

1.) Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

2.) Unroll the refrigerated pie crusts onto a parchment paper lined baking sheet. Slightly layer the two pie crusts so they overlap in the middle.

3.) Start by spooning the mashed potatoes over the dough, leaving about a 1-2 inch border.

4.) Next layer the stuffing and turkey.

5.) Sprinkle with shredded cheese.

6.) Fold the edges of the dough up so that it makes a crust and large open faced tart.

7.) Make an egg wash by beating 1 egg with some water then brush the egg wash over the edges of the crust.

8.) Bake in the oven for about 20 minutes. Remove then top with the cranberry sauce and place back in the oven for another 5-10 minutes.

9.) Remove once golden. Slice and serve warm with gravy if desired.

Get these leftover containers to bring your leftovers home in so that you can make this recipe the next day.

For more Thanksgiving ideas check out:

Sweet Potato Casserole

These pumpkin magic bars

This easy place setting

This place setting for kids

10 fantastic fall tablescapes

Sign up below to get my Thanksgiving newsletter full of recipes, DIYs, a playlist and more right to your inbox!

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Thanksgiving leftovers galette

Pie crust is top with leftover Thanksgiving turkey and all of your favorite sides and baked to perfection in a rustic tart or galette. Top with gravy and cranberry sauce!

4.50 from 2 votes

Print Recipe Pin Recipe

Cook Time 30

Course Appetizer, Main Course

Cuisine American

Servings 4 people

Ingredients

1 cup shredded or diced turkey
1 cup mashed potatoes
1 cup stuffing
1 cup cranberry sauce
2 pie crusts refrigerated
1 egg
gravy optional
1 cup shredded gruyere or swiss cheese

Instructions

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Unroll the refrigerated pie crusts onto a parchment paper lined baking sheet. Slightly layer the two pie crusts so they overlap in the middle.
Start by spooning the mashed potatoes over the dough, leaving about a 1-2 inch border.
Next layer the stuffing and turkey.
Sprinkle with shredded cheese.
Fold the edges of the dough up so that it makes a crust and large open faced tart.
Make an egg wash by beating 1 egg with some water then brush the egg wash over the edges of the crust.
Bake in the oven for about 20 minutes. Remove then top with the cranberry sauce and place back in the oven for another 5-10 minutes.
Remove once golden. Slice and serve warm with gravy if desired.

Keyword galette, Thanksgiving, turkey

November 10, 2023 By Nicolle

15 In food/ Recipes

7 best soup recipes for soup season

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To know fall and the chilly winter months is to love soup season. So bring on soup season with these 7 best soup recipes.

Here are 7 of the best soup recipes for soup season

1.) Medicine Ball Chicken Noodle Soup – classic chicken noodle gets an extra kick with immune boosting ingredients like bone broth and tumeric for when you or your loved ones are feeling under the weather or just need an extra spoonful of comfort. I call this my Medicine Ball Chicken Noodle Soup for a reason. Get the recipe here and be sure to save this one!

2.) Crock pot butternut squash soup –when you think of fall soups it’s impossible for butternut squash not to come to mind. This one is super easy, all you need is a crock pot, some diced butternut squash and an immersion blender. I like to top mine with some crunchy pumpkin seeds. Sharing the recipe here.

3.) Sausage, kale and white bean soup – I whipped this one up for dinner in 30 minutes the other night and the flavors were incredible! It’s quickly become a favorite! I like to top it with some shredded parmesan. Sharing my easy recipe here.

4.) Zucchini corn chowder – This is a delicious creamy soup that I like to make towards the end of summer right when fall is gearing up and you’ve got a full bounty of zucchini. But truly you can make anytime! Click here for the recipe.

5.) Tomato spinach tortellini soup – it doesn’t get much more hearty than this. Think of a delicious creamy tomato soup loaded with spinach and chunky tortellini. Click here for the recipe.

6.) Easy Vegetable Soup – if you’ve got a fridge full of veggies roast them all up on a pan with a little salt and some herbs and then blend together for this easy vegetable soup. This one is packed with plant power and dairy free too!

7.) Pumpkin bread bowls – ok so this one isn’t exactly a soup recipe but is there anything better than eating your soup out of a crusty bread bowl? I don’t think so. And if they’re pumpkin shaped bread bowls then that’s just even cuter! Click here to see how to make them.

Enjoy!!! Cheers to Soup Season!

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November 3, 2023 By Nicolle

30 In food/ Recipes

The best pumpkin magic bars

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These are the best pumpkin magic bars. Similar to the classic seven layer bars, these are layered with pumpkin and a buttery, gingersnap crust which make them the perfect fall dessert.

My great aunt used to make the best magic bars. You may also know them as Seven Layer Bars, or Hello Dolly bars. At every family function, I knew that I could look forward to her special cookie bars. If you’re not familiar with Magic Bars they are a classic throwback recipe with a graham cracker crust, sweetened condensed milk, chocolate chips, nuts,and shredded coconut.

This month, our theme for the Cozy Creative Collaborative was pumpkin since it’s October! So I decided to make a pumpkin rendition of these magic bars.

If you’re coming over from Kelly at The Tattered Pew, wasn’t her pumpkin centerpiece beautiful?

Scroll down for the best pumpkin magic bars recipe and more pumpkin ideas!

The best pumpkin magic bars

A gingersnap buttery crust is layered with gooey sweetened condensed milk, pumpkin puree, butterscotch and white chocolate chips, crushed pecans and sprinkled with shredded coconut for the perfect fall dessert bar.

Ingredients:

1 sleeve of honey graham crackers, crushed
15 gingersnap cookies, crushed
1/2 stick of butter
1 can sweetened condensed milk
1 cup of pumpkin puree
1 Tbsp pumpkin pie spice
1 cup white chocolate chips
1 cup butterscotch chips
1 cup chopped pecans
1/2 cup shredded coconut

Directions:

1.) Preheat your oven to 350 degrees F.

2.) Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.

3.) Combine the crushed graham crackers and gingersnaps in a bowl.

4.) Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.

5.) Line a 9×9 baking dish with parchment paper.

6.) Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.

7.) In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.

8.) Spoon the pumpkin mixture on top of the cookie crust.

9.) Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.

10.) Bake for about 30-35 minutes, until the edges start to turn golden brown.

11.) Chill then slice and serve!

Tip – If your bars are still pretty gooey, place in the fridge or freezer until hardened and then slice.

Store in an airtight container.

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For more of my favorite pumpkin ideas check out

This pumpkin spice snack mix

My pumpkin cold foam cold brew

My pumpkin spice hot chocolate

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Next head on over to Heidi for her amazing pumpkin hand scrub!

The best pumpkin magic bars

These pumpkin magic bars are similar to the traditional seven layer bars. Layered with a gingersnap crust, sweetened condensed milk, pumpkin, butterscotch, white chocolate, and nuts, these are an easy and delicious fall dessert!

4.86 from 7 votes

Print Recipe Pin Recipe

Prep Time 10

Cook Time 32

Course Dessert

Servings 12 cookie bars

Ingredients

1 sleeve graham crackers crushed
15 small gingersnap cookies crushed
1/2 stick butter
1 can sweetened condensed milk
1 cup pumpkin puree
1 Tbsp pumpkin spice
1 cup white chocolate chips
1 cup butterscotch chips
1 cup pecans chopped
1/2 cup shredded coconut

Instructions

Preheat your oven to 350 degrees F.
Using a food processor, crush up the graham crackers and gingersnaps so that you have 1 cup of each. Tip – If you don’t have a food processor, you can place them in a large ziploc bag and crush with a meat tenderizer or rolling pin.
Combine the crushed graham crackers and gingersnaps in a bowl.
Melt half a stick of butter and pour into the bowl with crushed cookies, mixing.
Line a baking dish with parchment paper.
Spread the graham cracker-cookie mixture into the lined pan, pressing firmly.
In a bowl mix the pumpkin puree, sweetened condensed milk and pumpkin pie spice.
Spoon the pumpkin mixture on top of the cookie crust.
Sprinkle with butterscotch and white chocolate chips, chopped pecans and shredded coconut.
Bake for about 30-35 minutes, until the edges start to turn golden brown.
Chill then slice and serve!