Protein-packed Gingerbread and Gin-laced Champagne

13 Dec

Last night was Thursday, so you already know what 10 million Americans and I were doing: watching Kerry Washington try to hide her pregnancy behind thick woven fabric and close camera angles.

It goes without saying- the winter finale of Scandal was totally absurd (btw: when did winter finale become a thing?). Thankfully, Shonda finally started taking advice from the Department of Wait-That-Is-Too-Ridiculous-Even-For-Us  and forwent the temptation for cliffhangers… but can we just deal with Quinn, though? Her failure to spontaneously combust continues to vex me, and now this beef bologna between her and Huck is just, well…. dumb.

ANYWAY, I had the honor of hosting a Scandal night after many lovely evenings in NoLongerClevelandParkKef’s house. As there are more seats on a red line train at 515 PM than there are in my living room at any given time, I figured I would make up for the sardine conditions with some cookies and cocktails.  I always get nostalgic for holiday cookies, so decided to whip up a batch of these paleo gingerbread men and one of my favorite cocktails, the French 75.

photo-69These gingerbread men were good- all the gluten and sugar eaters in the crowd went back for seconds and thirds. I liked them because the texture was crisp and chewy, and they were definitely sweet but not too sweet. This recipe would also be good if you wanted to make gingerbread protein bars at anytime of the year. You get extra points if you make these cookies in the shape of DC:


I think I cut off a little of Foggy Bottom- sorry, GW!


On a side note, I find that coconut flour is already pretty salty and most Paleo recipes do not make up for this in the added salt, so they did have a slightly salty taste to the end of them (but not nearly noticeable enough to keep us from eating the whole batch!). Follow The Paleo Mom for this and many more awesome recipes.

So those were the cookies… now the cocktail. I love a sparkling wine- champagne, cava, prosecco…if it gives a “pop!” when it’s opened, I’ll drink it. A French 75 combines all the loveliness of bubbly with the 1-2 punch of gin and orange liqueur, and apparently earned its name because it “was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun.”  Well then. Dubious name or not, this drink is just delightful.

French 75


  • 1 oz gin
  • 0.5 oz orange liquor (I used Grand Marnier)
  • 0.5 oz lemon juice
  • champagne, lots


1. Pour the gin, orange liquor, and lemon juice into a martini shaker with ice cubes. Shake well.

2. Pour the gin mixture into a champagne flute.  Top carefully with champagne.

3. Try not to drink ten.


2 Responses to “Protein-packed Gingerbread and Gin-laced Champagne”


  1. The Great Guster Ride of 2014, Creme Brulee, and the East River Park | Cooking Up Kefi - January 28, 2014

    […] great service, and a menu that makes up in perfect execution what it lacks in innovation. I drank French 75s all night and JetSet and QueijoKef treated the other diners to Jay Z’s verse in “Heart […]

  2. Off to the Races! | Cooking Up Kefi - March 14, 2014

    […] during training runs). Special thanks in advance to NoLongerClevelandParkKef, SummitKef, AKAKef, and MollyMarymountKef for being with me on race […]

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