gingerbread whoopie pies and hot buttered rum sauce

hot-buttered-rum-sauce-on-pancakesEggnog, gingerbread and peppermint flavors are on the menu this holiday season.

Christmas may come once a year, but there are 25 days in December to get your holiday flavor fix. Incorporate festive tastes like eggnog, gingerbread and peppermint into everything from breakfast dishes to DIY gifts, scrumptious syrups and sips with recipes created and inspired by McCormick Kitchens

“We do a lot of celebrating – and eating – in December, so there are plenty of opportunities to enjoy the seasonal flavors we look forward to all year,” said Chef Kevan Vetter of the McCormick Kitchens. “Make green ‘Christmas Tree’ waffles studded with chocolate candies as ‘ornaments’ and dusted with powdered sugar for the ‘snow.’ Or, mix popcorn with white chocolate, peppermint extract and red and green sprinkles for a party snack or edible gift.”  These recipes will be featured this week. Stay tuned!

Stay tuned throughout the month as we hi-light and share the recipes McCormick Kitchens has sent over to share with our readers as well as though we are inspired to create.

The first of two delectable recipes on our list is Chef Kevan Vetter’s Hot Buttered Rum Sauce, which is perfect for ice cream, pancakes, waffles, pie, cake or anything else that crosses your path. Next, we decided to showcase chef Vetter’s Gingerbread Whoopie Pies with Lemon Crème. These delectable beauties make the perfect gift for friends and neighbors and can be prepared by the entire fam.

Hot Buttered Rum Sauce

hot-buttered-rum-sauce-on-ice-creamServes: Makes 1 1/3 cups or about 10 (2-tablespoon) servings.
5 mins Prep time  10 mins  Cook time


  1. Mix brown sugar and cream in a small saucepan. Cook and stir on medium heat until sugar is dissolved. Stir in butter, a few pieces at a time, until melted. Once butter is melted, remove from heat.
  2. Stir in extracts. Serve warm. Store any leftover sauce in tightly covered, clean container in refrigerator.

Gingerbread Whoopie Pies with Lemon Crème

  • Difficulty: Moderate
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Serves: Makes 2 1/2 dozen or 30 (1 whoopie pie) servings.    30 mins Prep time  ♦  10 mins  Cook time
Gingerbread Whoopie Pies:

Lemon Crème:

  • 1 jar (7 ounces) marshmallow creme
  • 1/4 cup (1/2 stick) butter, softened
  • 4 ounces (1/2 package) cream cheese, softened
  • 1 teaspoon McCormick® Pure Lemon Extract


  • 1 cup crushed peppermint candies


  1. For the Gingerbread Whoopie Pies, mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Set aside. Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low-speed until well mixed. Press dough into a thick flat disk. Wrap in plastic wrap. Refrigerate for 4 hours or overnight.

  2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar to coat. Place 2 inches apart on ungreased baking sheets.
  3. Bake 8 to 10 minutes or until the edges of cookies just begin to brown. Remove to wire racks; cool completely.
  4. Meanwhile, for the Lemon Creme, mix marshmallow creme, butter, cream cheese and lemon extract in medium bowl until well blended. To assemble whoopie pies, place about 1 tablespoon filling on the flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edge of cookies in crushed candy. Store whoopie pies between layers of wax paper in an airtight container in refrigerator for up to 5 days.

Cooking tip

How to Crush Peppermint Candies: To make 1 cup crushed candies, you will need about 50 peppermint candies. Place peppermint candies in large resealable plastic bag. Close bag. Pound with rolling-pin or heavy skillet until coarsely crushed. Or, process in food processor using on/off pulsing action.

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