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One of my favourite ways to consume ginger is in cookie form, although I don't always want to go to the trouble of making them. Don't get me wrong; I love making gingerbread men -- is there a cuter cookie in existence?? -- but sometimes I just want that taste but don't have the time to go all out.
If you're an avid baker like me and doing a LOT of swirling and mixing this time of year, I understand that it can be stressful. Supermarkets can run out of the necessities you need. But, I assure you that my gingerbread cake is easy to make and assemble. It's also stupendously forgiving.
I've always loved kettle corn: popcorn with the perfect combination of salty and sweet! Popcorn, after all, is a whole grain -- and though it gets a bad reputation at the movie theaters, homemade popcorn can be a light, healthy and delicious snack that satisfies those munchies. I decided to add a holiday twist to this batch of kettle corn by sprinkling it with a combination of spices that give it a nice warm gingerbread taste. You can also add other ingredients like a drizzle of chocolate, dried fruit, and shredded coconut.
It's almost time for the annual National Gingerbread Showcase, where culinary creativity is pushed to its limits, and things are done with gingerbread that may just blow your mind. Exhibit A: this yea...