Sweet Indulgence:  Cranberry Date Pecan Bars

Source:  The Candid Appetite

These delicious, and somewhat healthy, bars are packed full of cranberries, nuts and dates.  The sweetness from the dates, the tartness from the cranberries and the crunchiness from the nuts work well together to satisfy a variety of cravings.  

Begin by toasting your pecans.

Chop your dates, nuts and cranberries.

Whisk together the flour, baking powder and salt.

Cream together the butter and sugars.

Add the eggs and vanilla.

Add the flour mixture and beat until just combined.

Stir in the chopped cranberries, dates and nuts.

Put batter into prepared pan and smooth the surface.  Bake for 45 minutes to 1 hour.  

Overall, these are delicious.  The tartness of the cranberries pairs well with the sweetness of the dates, while the pecans add a nice crunchy texture to the bars.  I also like how the outside of the bar is crispy while the inside is chewy.  I would definitely make these again as written, but would also like to try them again using a different combination of dried fruits and nuts.  

FINAL VERDICT:

Taste: 4 sweet burps out of 5

Level of Difficulty:  Very Easy

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RECIPE (retrieved from The Candid Appetite)

Cranberry Date Pecan Bars

Taken and adapted from Martha Stewart Living.

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus more for pan, room temperature
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup packed light-brown sugar
• 2/3 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup chopped pitted dates
• 3/4 cup chopped dried cranberries
• 3/4 cup toasted chopped pecans

Preparation:

Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Cut a piece of parchment paper to fit in the bottom of the pan; place it in the pan, then butter the paper.

In a medium bowl, whisk together flour, baking powder, and salt. With an electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat until combined. Add flour mixture, and beat until just combined. Stir in dates, cranberries and nuts.

Spread batter in prepared pan. Bake until golden brown on top and a toothpick inserted in the center comes out clean, 45 minutes to 1 hour. Cool completely on a wire rack. Run a knife around edges to loosen, then cut it into bars using a serrated knife. To cut the baked dough into 18 bars, make 3 cuts horizontally and 6 cuts vertically.

Sweet Indulgence:  Ghirardelli Stuffed Brownies

Source:  Bluebonnets and Brownies

I’ve had this brownie recipe bookmarked for quite a while, but had a hard time finding Ghirardelli Chocolate Squares anywhere. After a very long search, I finally found some, and can tell you that these were well worth it!  I used the milk chocolate caramel squares which turned out to be heavenly in these brownies!  During baking, the caramel oozes out of the chocolate and into the batter while leaving behind large chunks of milk chocolate.  With so many types of Ghirardelli Squares to choose from, the possibilities are endless!

In a large bowl, combine flour, baking powder and kosher salt. Whisk to combine.

In a medium glass bowl, melt butter and chocolate chips.  Stir gently for 1 to 2 minutes or until chocolate and butter completely combine, and there are no lumps of chocolate chips. 

Add brown sugar to the butter-chocolate mixture and whisk together, making sure the sugar is completely mixed in and there are no clumps throughout.

n a separate bowl or cup, whisk eggs and vanilla extract together with a fork, then add to the chocolate mixture. Stir to combine, making sure eggs are completely incorporated.

Pour wet mixture into dry, and fold gently with a rubber spatula until flour seems to be mostly incorporated. Do not overmix.

Pour half the brownie mixture into an 8×8 square baking pan sprayed with cooking spray, or greased with butter and sprinkled a little flour or cocoa powder.  I just used parchment paper.  

Place Ghirardelli squares as it takes to place them roughly side by side on top of the brownie batter in the pan.  Pour the rest of the batter over the squares and spread to cover completely using a rubber spatula.  Bake for 20-22 minutes or until the top looks set.  Allow to cool completely in pan before cutting into squares.

FINAL VERDICT:

Taste: 4.5 sweet burps out of 5

Level of Difficulty:  Easy

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RECIPE (retrieved from Bluebonnets and Brownies)

Ghirardelli Stuffed Brownies

Adapted from London Bakes Celebration Brownies
Makes one 8×8 pan

Ingredients

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt

1/2 cup butter (1 stick)
1/4 cup semi sweet or dark chocolate chips
1 cup brown sugar
2 large eggs
1 teaspoon vanilla extract

About 20 Ghirardelli Squares of your choosing

Directions

Preheat the oven to 350F.

In a large bowl, combine flour, baking powder and kosher salt. Whisk to combine and aerate.

In a medium glass bowl, place butter and chocolate chips. Melt in the microwave for about 1 minute until butter is completely melted, and when stirred, the chocolate chips melt completely into the butter.

Stir gently for 1 to 2 minutes or until chocolate and butter completely combine, and there are no lumps of chocolate chips. If you find that there are, microwave at 10 second intervals and stir after each until the lumps are gone.

Add brown sugar to the butter-chocolate mixture and whisk together, making sure the sugar is completely mixed in and there are no clumps throughout.

In a separate bowl or cup, whisk eggs and vanilla extract together with a fork, then add to the chocolate mixture. Stir to combine, making sure eggs are completely incorporated.

Pour wet mixture into dry, and fold gently with a rubber spatula until flour seems to be mostly incorporated. Do not overmix.

Pour half the brownie mixture into an 8×8 square baking pan (I used metal, glass is okay too) sprayed with cooking spray, or greased with butter and sprinkled a little flour or cocoa powder.

Unwrap as many Ghirardelli squares as it takes to place them roughly side by side on top of the brownie batter in the pan. I left a little space between each one, maybe 1/4? inch. I had 2 bags of Ghirardelli Squares, and was able to make 2 batches of these brownies with 4 squares to spare for snacking.

Try to be as random as possible in your square placement (if using different square flavours), so that each bite is a little different from the next. That’s part of the fun!

Once the batter has been covered by squares evenly, pour the rest of the batter over the squares and spread to cover completely using a rubber spatula.

Bake for 20-22 minutes or until the top looks set and the brownies are a little (to use Kathryn’s words) squidgy when touched.

Allow to cool completely, then remove from pan and slice into squares.

Ghirardelli stuffed brownies are amazing after they cool, but the flavors really develop the next day, so make them one day ahead if you can.

Sugar Addict’s Notes:

-I used a metal baking pan lined with parchment paper to make removal and cutting easier

Sweet Indulgence:  Cinnamon Roll Muffins

Source:  Cannella Vita

Making cinnamon buns often requires patience and and pre-planning because of the yeast used in the dough. These cinnamon buns, however, do not use yeast which cuts down on your wait time considerably and it means they can also be made on a whim, but are they really worth the time that you save?

Begin by mixing together the brown sugar, baking soda, salt, vanilla and egg.

Add the buttermilk.

Add the flour. Stir until thoroughly combined.  Turn the dough out onto a lightly floured surface and knead for two minutes.

Roll the dough into a 12-inch by 24-inch rectangle.  I found this dough hard to roll and could not get it to 12×24 inch rectangle.

Spread with butter, then sprinkle with the cinnamon sugar mixture.  Next time I would combine the butter with the sugar and cinnamon first to make a paste and then I would spread it.  

Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep it tightly rolled.   Cut the dough into 12 even pieces.  I got about 16 pieces.  I didn’t cut them too thick because I didn’t want them bubbling over in the oven.

Place the rolls swirly side up in a greased muffin pan.

Bake for 15-20 minutes or until golden brown.

Allow the rolls to cool for about 5 minutes, then remove them from pans to a cooling rack.  This is what they look like flipped over.

Combine ingredients for glaze and drizzle over the top.

Overall, the taste of these cinnamon buns was good and could definitely satisfy a cinnamon bun craving, however, the texture was a letdown.  They were too chewy and a bit too hard.  They’re definitely not as moist, light, and soft as cinnamon buns made with yeast.  

FINAL VERDICT:

Taste: 3 sweet burps out of 5

Level of Difficulty:  Easy

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RECIPE (retrieved from Cannella Vita)

Cinnamon Roll Muffins

Makes 12

Inspired by Sprinkled with Flour

Ingredients
1 cup buttermilk
1/2 cup brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1 egg
3 cups flour

Filling:
5 tbsp butter, softened
1 cup brown sugar
1 1/4 tsp cinnamon

Icing:
1 cup powdered sugar
2-3 tbsp milk
1/4 tsp vanilla

Preheat oven to 375F

In a medium bowl, mix together the brown sugar, baking soda, salt, vanilla and egg. Add the buttermilk, then the flour. Stir until thoroughly combined.

Turn the dough out onto a lightly floured surface and knead for two minutes. Roll the dough into a 12-inch by 24-inch rectangle.

Spread with butter, then sprinkle with the cinnamon sugar mixture.

Roll the dough into a log beginning with the wide side. Stretch the log slightly as you roll to keep it tightly rolled.

Cut the log into 12 even pieces

Place the rolls swirly side up in a greased muffin pan

Bake for 15-20 minutes or until golden brown. Allow the muffins to cool for about 5 minutes, then remove them from pans to a cooling rack. Combine ingredients for glaze and drizzle over the top

Sweet Indulgence:  Dolly’s Crisp Toffee Bars

Source:  Food.com

These crisp cookies come together quickly and easily and require very little effort.  They are also egg-free.

Begin by creaming the butter.

Add the salt, vanilla, and sugar.  Beat until the mixture holds together.

Gradually add the flour, scraping the bowl with a rubber spatula and beating until the mixture holds together.  I accidentally missed the instruction about gradually adding the flour.  

Mix in the nuts.

Mix in the chocolate chips.

Press mixture evenly into an ungreased jelly roll pan.

Bake for 20-25 minutes until golden brown.  Let it stand for about 1-2 minutes and slice.  Do not wait until fully cooled to slice!

Overall I thought these cookies were ok.  I loved the crispy, crunchy texture, but I wasn’t blown away by the taste.  These remind me of  the mocha diamonds that I have made in the past.  If I had to choose between the two, I would choose the mocha diamonds over this cookie.

FINAL VERDICT:

Taste:  3.5 sweet burps out of 5

Level of Difficulty:  Very Easy

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RECIPE (retrieved from here)

Sweet Indulgence:  Cinnamon Roll Cake

Source:  Chef in Training

This is a great cake to make  for those times when you feel like having cinnamon buns, but don’t have the time to deal with a yeast-based dough.  You get the great taste of a cinnamon bun, not to mention the divine smell while it bakes, with hardly any effort.

If you’re easily deterred by recipes with more than one part, don’t be.  This cake couldn’t be any easier to make.

PART 1:  CAKE

Mix flour, salt, sugar, baking powder, milk, eggs, and vanilla until well combined.  Once combined, slowly stir in the melted butter. Pour into prepared 9×13 glass baking dish (I used a 9×13 metal baking pan instead).  Prepare the topping.

PART 2:  TOPPING

To make the topping, mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy.

Drop evenly over the batter by the tablespoonfuls.

Use a knife to marble/swirl through the cake.

PART 3:  GLAZE

 In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. 

Drizzle evenly over the warm cake.

FINAL VERDICT

Taste:  4 sweet burps out of 5

Level of Difficulty:  Very Easy

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RECIPE (retrieved from Chef in Training)

CINNAMON ROLL CAKE
CAKE:

• 3 cups Flour
• 1/4 teaspoon Salt
• 1 cup Sugar
• 4 teaspoons Baking Powder
• 1 1/2 cups Milk
• 2 Eggs
• 2 teaspoons Vanilla
• 1/2 cup ( 1 stick)  Butter, melted

TOPPING:

• 1 cup ( 2 sticks) Butter, softened
• 1 cup Brown Sugar
• 2 Tablespoons Flour
• 1 Tablespoon Cinnamon

GLAZE:

• 2 cups Powdered Sugar
• 5 Tablespoons Milk
• 1 teaspoon Vanilla

Preheat oven to 350 degrees. Spray a 9×13 glass baking pan with cooking spray. Set aside.

In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter. Pour into the prepared 9×13 baking pan.

For topping, In a large bowl mix the 2 sticks of butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

Bake at 350 for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.

FOR GLAZE:  In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.

SUGAR ADDICT’S NOTES:

-I used a metal 9×13 baking pan instead of a glass baking dish

-I halved the recipe for the glaze and it was more than enough.

Sweet Indulgence:  Banana Date Cookies

With ingredients like oatmeal, dates and bananas, you can easily justify eating these cookies for breakfast.

Begin by creaming together the butter and sugar.

Beat in the egg.

Add the mashed banana.

In a different bowl, stir together the flour, salt, baking soda, cinnamon, nutmeg, rolled oats, nuts and chopped dates.

Add the flour mixture to the butter mixture and mix well.

Drop spoonfuls onto a greased baking sheet and bake for 10-12 minutes.

Place onto a cooling rack until completely cooled.

These cookies are a nice alternative to banana bread as they have a cake-like texture rather than a crispy/chewy cookie texture. They’re not very sweet, so if you prefer sweet cookies, I would recommend drizzling chocolate or a glaze on top of the cookies.  

FINAL VERDICT

Taste:  4.5 sweet burps out of 5

Level of Difficulty:  Easy

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Banana Date Cookies

Butter                                  ¾ cup

Granulated Sugar              1 cup

Egg                                      1

Mashed Banana                1 cup

All Purpose Flour               1 ½ cups

Salt                                      1 tsp

Baking Soda                       ½ tsp

Cinnamon                           1 tsp

Nutmeg                              ¼ tsp

Rolled Oats                        1 ¾ cups

Chopped nuts                    ½ cup

Chopped Dates                 1 cup

Cream butter and sugar together until well combined.  Beat in the egg.  Mix in the mashed bananas.

Stir the remaining ingredients into a separate bowl.  Add this mixture to the butter mixture and mix well.  Drop spoonfuls (I used tablespoon scoops) onto greased baking sheets.  Bake in 400 degree Farenheit oven for 10-12 minutes. 

Sweet Indulgence:  Chocolate Peanut Butter Marble Cookies

Source:  Evil Shenanigans

A peanut butter and chocolate cookie with a pretty marbled effect.

MAKING THE PEANUT BUTTER DOUGH:

Cream together butter, sugar and peanut butter.

Add the vanilla, egg and salt and mix until well combined.

Sift together the flour and baking powder.  Add this dry mixture to the butter mixture.

Remove from the bowl and wrap in saran wrap and chill for at least two hours.

MAKING THE PEANUT BUTTER DOUGH:

This time cream together the butter, sugar and melted chocolate.

Add the vanilla, egg and salt and mix.

Sift the flour, baking powder and cocoa together.

Add it to the butter mixture.

Remove the dough from the bowl and wrap it in plastic wrap to at least two hours.

COMBINING THE TWO DOUGHS:

Roll out each of the doughs into a rectangle.

Cut the rectangle in half and place the chocolate dough onto the peanut butter dough.  My dough was very soft even though it had been refrigerated for 24 hours, so I had to place pieces of it onto the peanut butter dough and mend the cracks a bit.

Fold the dough in half and then fold it in half again.  Flatten out the dough, roll it into a log and then fold it in half again and flatten.

Roll the dough into a log.  Wrap in plastic wrap and refrigerate for at least 2 hours.

BAKING THE COOKIES:

Remove the cookies from the fridge.  Slice and place onto a parchment lined baking sheet.  Place into the oven.

These cookies are a lot of fun to make and the results are always different depending on how your fold/flatten and roll the dough.   I highly recommend checking out Evil Shenanigan’s blog to see how beautiful her marbling effect turned out.

FINAL VERDICT:

Taste:  3 sweet burps out of 5

Level of difficulty:  Easy

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RECIPE (retrieved from Evil Shenanigans)

Chocolate Peanut Butter Marble Cookies    Yield 5 dozen

For the peanut butter dough:
1/2 cup butter, at room temperature
1/2 cup sugar
3 tablespoons peanut butter
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 2/3 cups all-purpose flour
1/2 teaspoon baking powder

For the chocolate dough:
1/2 cup butter, at room temperature
1/2 cup sugar
1 ounce semi-sweet chocolate, melted and cooled slightly
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
1 egg
1 1/4 cups all-purpose flour
1/4 cup Dutch-processed cocoa powder
1/4 teaspoon baking powder

Begin by preparing the peanut butter dough.  In the work bowl of a stand mixer, or in a medium bowl, cream together the butter, sugar, and peanut butter until light and fluffy.  Add the vanilla, egg, and salt and mix until well combined.

In a small bowl sift together the flour and baking powder.  Add the flour mixture to the butter mixture and mix until a uniform dough is formed.  Wrap the dough in plastic and chill for two hours.

Next, prepare the chocolate dough.  In the same work bowl you used before cream together the butter, sugar, and melted chocolate until light and fluffy.  Add the vanilla, egg, and salt and mix until well combined.

In a small bowl sift together the flour, cocoa powder and baking powder.  Add the flour mixture to the butter mixture and mix until a uniform dough is formed.  Wrap the dough in plastic and chill for two hours.

Once the dough is chilled roll each of the doughs out to 1/4 inch thick rectangle.  Cut each rectangle in half.  Working with one half each of the chocolate and peanut butter dough, place the chocolate on top of the peanut butter and fold the dough in half and then in half again.  Flatten the dough, roll into a log,  fold the dough in half and flatten again.

Roll the dough into a tight log, wrap with plastic and chill for at least two hours, or as many as three days.   Repeat with the remaining dough.

When you are ready to bake heat the oven to 375 F and line a baking sheet with parchment paper.   Slice the dough into 1/8? to 1/4? thick slices and place them 1 inch apart on the prepared sheet.  Bake for 8 – 12 minutes, or until the centers of the cookies are firm and the bottom of the cookie is golden brown.  Cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Sweet Indulgence:  Spiced Applesauce Cake

Source:  Smitten Kitchen

A quick and easy cake made with ingredients you probably already have on hand.

Begin by whisking  together flour, baking powder, baking soda, salt, and spices.

In a different bowl, beat together butter, brown sugar and vanilla until pale and fluffy.

Add eggs one at a time and beat well after each addition.

Mix in the flour.  The mixture will look curdled but that is ok.

Spread into your prepared pan and bake for about 35-40 minutes.  If you plan on icing your cake (which I chose not to do) you can begin to make the cinnamon cream cheese frosting (included in the recipe) while your cake cools.

Overall, this cake was moist and delicious with a subtle apple taste.  I did not use the walnuts, however, if I were to make the cake again I would add them for some texture.  The next time I make this cake, I will definitely make the frosting because everything tastes better with cream cheese frosting!

FINAL VERDICT:

Taste:  4 sweet burps out of 5

Level of Difficulty:  Easy

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RECIPE (retrieved from Smitten Kitchen)

Spiced Applesauce Cake with Cinnamon Cream Cheese Frosting
Adapted, barely, from Gourmet.com

For cake
2 cups (8 3/4 ounces or 250 grams) all-purpose flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3 grams) baking soda
1/2 teaspoon (3 grams) salt
3/4 teaspoon (2 grams) cinnamon
1/2 teaspoon (1 gram) ground ginger
1/8 teaspoon ground cloves
1 stick (4 ounces or 113 grams) unsalted butter, softened
1 cup (6 7/8 ounces or 195 grams) packed light brown sugar (updated weight)
1 teaspoon (5 ml) pure vanilla extract
2 large eggs
1 1/2 cups (about 13 ounces or 365 grams) unsweetened applesauce
1/2 cup (about 1 3/4 ounces or 50 grams) walnuts (optional), toasted, cooled, and chopped

For frosting
5 ounces (142 grams) cream cheese, softened
3 tablespoons (1 1/2 ounces or 42 grams) unsalted butter, softened
1/4 teaspoon pure vanilla extract
1 cup (4 ounces or 120 grams) confectioners sugar
1/2 (1 teaspoon) teaspoon cinnamon

Preheat oven to 350°F with rack in middle. Butter an 8- or 9-inch square cake pan. I had no trouble getting my cake out of a nonstick pan by just buttering it, but if you don’t have a nonstick cake pan or are a little nervous, line the bottom with parchment paper and butter that too.

Make cake: Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined, then stir in walnuts (if using). The batter will look a little curdly and uneven but don’t worry, it will all bake up perfectly in the end.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Run a knife around edge of cake to loosen, then invert onto a plate. Reinvert cake onto a rack to cool completely. You can speed this up, as I always do, in the fridge.

Make frosting: Beat cream cheese, butter, and vanilla with an electric mixer at high speed until fluffy. Sift confectioners sugar and cinnamon over cream cheese mixture, then beat at medium speed until incorporated. Spread frosting over top of cooled cake.

Do ahead: We were impressed with how well this cake kept for three days but were unable to “research” if it lasted longer. Keep frosted cake in the fridge. If you’d like to bake the cake further in advance, I’d wrap it well and freeze it until the day you need it. Leave it out on the counter to defrost and frost it up to a day in advance.

Sweet Indulgence:  Basil Lime Cookies

Source:  Big Fat Baker

One bite of this lime and basil cookie and you’ll be transported back to the warm, lazy days of Summer.

Begin by beating together the butter and sugar.

Mix in the egg, vanilla, lime zest and basil.

Sift together flour, baking soda and salt.

Mix the sifted flour mixture  into the butter mixture.

Scoop out 1 tablespoon of dough and roll into balls and place onto prepared baking sheet.

Bake for about 8-12 minutes and then cool completely on a cooling rack.

Overall these cookies were a nice change from your typical cookies with expected ingredients.  The basil and lime pair so well together to give you a light, refreshing cookie.  The best part is watching people trying to guess what the main ingredients are!  

FINAL VERDICT:

Taste:  4 sweet burps out of 5

Level of Difficulty:  Easy

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RECIPE (retrieved from here)

BASIL LIME COOKIES

Recipe from Chasing Delicious

Ingredients:

1 stick unsalted butter at room temperature

6 ounces (3/4 cup plus 1 tbsp) sugar

1 egg

1/2 tsp vanilla

Zest of 1 lime

3 tbsp very finely chopped fresh basil leaves

7 ounces (1 3/4 cup) flour

1/2 tsp baking soda

1/2 tsp salt

To Make the Cookies:

Pre-heat the oven to 375 degrees Fahrenheit and line the cookie sheets with a silicone mat or parchment paper.

In a stand mixer (or hand-held mixer) cream together the butter and sugars until light and fluffy.

Mix in the egg, vanilla, zest, and basil. Mix together until fully combined.

In a separate bowl sift together the flour, baking soda, and salt. Then mix into the butter mixture until combined.

Roll 1 tbsp of dough to make a little sphere. Repeat with remaining dough. Place about 1 inch apart on the cookie sheets.

Bake 8 to 12 minutes, depending on the size of your cookies/oven.

Allow to cool on a cooling rack for a few minutes then…devour.

Sweet Indulgence:  Homemade Ginger Ale

Source:  Joy the Baker

This refreshing ginger ale is not only homemade, it is also very simple to make.

Begin by chopping the ginger into chunks.  You can leave the skin on.

Place the chopped ginger into a food processor and process until it is well chopped.

Place the sugar, ginger and water  into a large pot and bring to a boil.  

Reduce the heat and let the mixture simmer for about 1-1.5 hours.  You need to go from the 6 cups of liquid to about 2 cups of liquid.

Once the mixture is done, strain twice through cheesecloth.

Let the mixture cool and then bottle.  To make the ginger ale,  combine the about 3 tablespoons of the ginger syrup with 1 cup of club soda and extras such as a lime wedge, mint etc.  Enjoy!

I enjoyed the ginger syrup straight up with nothing added to it.  It tasted like a strong ginger beer which I absolutely loved!  The ginger syrup mixed with the ginger ale was good as well, however, I found that you needed much more than 3 tablespoons in order to get it to taste like ginger ale.

FINAL VERDICT:

Taste:  4 sweet burps out of 5 (4 very gingery sweet burps)

Level of Difficulty:  Easy

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RECIPE (retrieved from Joy the Baker)

Homemade Ginger Syrup for ginger ale

recipe from Imbibe Magazine

makes 2 cups ginger syrup

2 cups coarsely chopped ginger

2 cups granulated sugar

6 cups water

Place chopped ginger in a food processor (or blender in a pinch) and pulverize until well chopped.

Place ginger, sugar, and water in a large stock pot.  Bring to a boil, then reduce heat to a simmer and cook for 1 hour to 1 hour and a half, until the liquid has reduced down by more than half.  You’re going from 6 cups of liquid to 2 cups.  The boiling syrup will become glossy and silky as it cooks down and nears completion.

Remove syrup from the flame and strain twice through a cheese cloth, or fine mesh strainer, into a large bowl.  Let syrup cool slightly before pouring into a bottle to store.  Cool completely before incorporating into drinks.

Ginger Ale

1 cup club soda

3 tablespoons ginger syrup (or to taste)

lime wedge

dash of bitters (optional)

ice

Combine all ingredients in a glass over ice.  Stir with spoon to incorporate.  Enjoy immediately.  If you wanted to add bourbon… that would be delicious.