7 Gingerbread Desserts

1. Ginger S'mores. Place on 8 gingerbread cookies 1 piece of dark chocolate with caramel filling; set aside. Arrange 8 more cookies on a foil-lined baking sheet; top each with 1 marshmallow. Bake on the broiler until the marshmallows are golden brown, 15 to 30 seconds. Assemble sandwiches with chocolate-covered cookies.


2. Pumpkin mini cheesecakes. Place a gingersnap cookie in each of 12 lined muffin tins. In a bowl, whisk 1/4 cup plain gelatin with 2 tablespoons warm water until almost dissolved; let sit for 5 minutes, then microwave in 10-second intervals until melted. In a large bowl, beat 12 ounces softened cream cheese, 1 cup powdered sugar, 2/3 cup each pumpkin puree, heavy cream, gelatin mixture, and 1/2 teaspoon each vanilla and pumpkin pie spice mixture until fluffy. Spoon into the muffin tins and refrigerate until set, about 2 hours. Top with whipped cream and crushed gingersnap cookies.


3. Pecan Granola. In a large bowl, whisk together 1/3 cup maple syrup, melted coconut oil, 1/4 cup light brown sugar, 1/2 teaspoon gingerbread spice, and salt. Stir in 2 cups rolled oats, 1 cup each chopped gingersnaps, sweetened coconut, and 1/2 cup chopped pecans. Spread on a rimmed baking sheet and bake at 325°F (160°C), stirring halfway through, for 35 to 40 minutes, until toasted. Let cool completely.


4. Rice bars with peanut butter. In a large saucepan, melt 6 tablespoons butter over medium heat. Stir in the 10-ounce package mini marshmallows until melted, then stir in 1/2 teaspoon vanilla. Remove from heat and stir in 5 cups puffed rice cereal, then 2 cups chopped gingersnaps and 1 cup peanut butter chips. Transfer to a 9-inch square baking dish lined with foil and greased; press evenly. Cool, then cut into squares.


5. Ginger milkshake. Soak 1/2 cup crushed gingersnaps in 1/2 cup milk until dissolved, about 30 minutes. Puree in a blender until smooth with 16 fl oz (470 ml) vanilla ice cream and a pinch of gingersnaps. Divide between 2 cups; top with whipped cream and crushed gingersnaps.


6. Ice cream sandwich. Lightly spread softened pecan ice cream over gingerbread cookies to make 12 sandwiches. Freeze until set, about 2 hours. Heat 4 oz (110 g) chopped dark chocolate with 1 tablespoon coconut oil until melted; stir until smooth. Dip each sandwich cookie halfway into the chocolate, then top with chopped toffee bars and freeze until set, about 5 minutes.


7. Cookie paste. In a food processor, pulse 2 cups crushed gingersnaps until finely ground. Add 110g softened butter, 1/3 cup sweetened condensed milk, 1/4 teaspoon each ground ginger and cinnamon; process until smooth.