Blog | Weekly Specials

Gingerbread Goodies


Gingerbread Waffles

Adding a few seasonal spices into the mix makes for a memorable breakfast

  • 1 cup flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground cloves
  • 1 cup milk
  • 2 eggs, separated
  • 2 tsp butter

Whipped Topping

  • 1 cup whipping cream
  • 2 tsp vanilla
  • 1 Tbs sugar

In a mixing bowl mix flour, baking powder and spices.  Add milk and egg yolk and whisk until smooth. Beat egg whites until peaks form and fold into batter.

Whip cream until peaks form. Add sugar and vanilla and whisk.

Heat a waffle iron. Spoon batter into each mold, and cook until golden brown. Serve warm waffles with whipped topping.

Gossamer Spice Cookies

A more delicate version of the traditional ginger snap—with a kick!

  • 1/3 cup butter, room temperature
  • 1/3 cup molasses
  • ¼ cup packed dark brown sugar
  • 1 1/3 cups all-purpose flour
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1/8 tsp cayenne pepper

Preheat oven to 375°. Beat butter, molasses and sugar until combined. In another bowl mix flour and spices. Add flour mixture to molasses mixture and mix until combined. Wrap dough in plastic wrap and chill for one hour.

Divide dough into two sections. On a floured surface roll out dough evenly to about 1/16-inch thickness. Cut with a 2” scalloped cutter. Place on ungreased cookie sheet. Bake for about 5 minutes until edges are browned. Transfer to cookie rack and cool completely.  Repeat with remaining dough.



Gingerbread Cashew Brittle

This holiday treat is a welcome addition to cookie platters and dessert buffets

  • 2 cups sugar
  • ½ tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp ground cardamom
  • 1 cup light corn syrup
  • ½ cup water
  • ¼ cup butter
  • 2 ½ cups cashews, chopped
  • 1 ½ tsp baking soda

Line two large baking sheets with foil. Butter foil.

Butter sides of a heavy saucepan. In pan combine sugar, spices, corn syrup, water and butter. Cook over medium-high heat and bring to a boil. Reduce to medium-low and cook until a thermometer reaches 275°. Add nuts and continue to cook until the thermometer reaches 295°.

Quickly sprinkle baking soda stirring constantly. Immediately pour mixture onto prepared baking sheets. Cool and break into pieces.



Gingerbread Blondies 

A warm and spicy twist on the crowd-pleasing bars 

  • 1 stick, melted
  • 1 cup packed brown sugar
  • 1 large egg
  • ¼ cup molasses
  • 1 tsp vanilla
  • 1½ cups flour
  • ¼ teaspoon baking soda
  • ½ teaspoons baking powder
  • 1 teaspoon ground ginger
  • 1¼ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • Pinch of ground cardamom
  • ¼ teaspoon salt


  • 4 oz cream cheese, room temperature
  • 1/4cup butter, room temperature
  • 1/2 lb powdered sugar
  • 1 tsp vanilla
  • Milk 

Preheat oven to 350°. In small bowl mix flour, baking soda, spices and salt; set aside.

In a bowl, beat butter, brown sugar, egg and vanilla with an electric mixer until blended. Gradually add flour mixture.

Grease an 8” square pan and spread mixture in pan.

Bake 25 to 30 minutes or until a toothpick inserted in the center comes out with clean or just a few crumbs. Cool completely before icing.

For the Icing:

Mix all ingredients except the milk. Add milk one tablespoon at a time until spreadable.



Gingerbread Eggnog

With or without the rum, this dessert drink will make the whole family jolly.

  • 2 Tbsp Haggen Hot Buttered Rum Mix
  • 1.5 oz rum, optional
  • 8 oz apple juice
  • ¼ teaspoon allspice
  •  Nutmeg or cinnamon, dusting

Add hot buttered rum to 8 oz boiling apple juice with a shot of rum and allspice. Stir together and top with a dusting of nutmeg and cinnamon.

Photography by Katheryn Moran Photography



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