Showing posts with label gingerbread. Show all posts
Showing posts with label gingerbread. Show all posts

Saturday, December 9, 2017

Gingerbread Bars / #ChristmasCookiesWeek

These Gingerbread Bars make a flavorful addition to your cookie trays and tins! Colorful Cookie tins with a mix of cookies and a bar or two make the perfect gift! These bars come together easily, and although I used white chocolate chips in the batter, they would taste great with semisweet or milk chocolate also!

Add sprinkles right after taking the bars from the oven for a festive and fun look!

Gingerbread Bars
(printable recipe at end of page)

3/4 cup Flour 
2 teaspoons Cocoa Powder
2 teaspoons ground Ginger
1 teaspoon ground Cinnamon
1/8 teaspoon ground Cloves
1/8 teaspoon ground Nutmeg
1/4 teaspoon Salt
1/4 cup unsalted Butter, softened
1 cup firmly packed dark brown Sugar
1/4 cup Molasses
2 Eggs
1/2 teaspoon Baking Soda
1 teaspoon very hot tap water
1 cup White Chocolate Chips

Preheat oven to 350 degrees.
Mix the flour, cocoa powder, ground ginger, ground cinnamon, ground cloves, ground nutmeg and salt together in a medium bowl.
Cream the brown sugar, and butter together with a mixer. Add in the molasses, and then the eggs. Beat until smooth.
Place the hot water in a small bowl. Add the baking soda, and stir to dissolve.
Add half of the flour mix to the wet batter and stir together. Stir in the baking soda/water mix, then stir in the remainder of the flour mix. Add in the chocolate chips.
Pour batter into an 8x8 pan sprayed with cooking spray. Bake for 20-22 minutes. Let cool completely before cutting.
Thank you for joining me today, and thank you for stopping by this past week for #ChristmasCookieWeek. Wasn't it fun?! I had a blast sharing some of my family specialties with all of you, and I hope you found some cookie recipes that you like and that they become a part of your family Christmas celebration for years to come! 

I have a lot more holiday recipes coming up, so don't be a stranger! Stop by next week for some simple candy recipes! They would be nice tucked in to your cookie tins!

Check out these cookies from my fellow bloggers! They all look so awesome!:



Sunday, December 3, 2017

Gingerbread Cookie Cups w/ Tapioca Pudding / #SundaySupper

There are a lot of things that say Christmas, but nothing says it more to me than gingerbread! I love the combination of gingerbread and tapioca together and I think you will also! This recipe for Gingerbread Cookie Cups w/ Tapioca Pudding is perfect for large groups. The recipe can be made in stages over the period of a couple days, if needed! They keep well in the fridge also!

 We are celebrating Buffet Menu Ideas today, and this recipe works great for large groups, as well as small. The cookie cups are festive and full of color, making your buffet table stand out beautifully! 

Gingerbread Cookie Cups w/ Tapioca Pudding
(printable recipe at end of page)
(makes 20-24)
 
Gingerbread Cups
1/2 cup Shortening
1/2 cup Sugar
1 teaspoon Baking Powder
1 teaspoon Ground Ginger
1/2 teaspoon Baking Soda
1/2 teaspoon Ground Cinnamon
1/2 teaspoon Ground Cloves
1/2 cup Molasses
1 Egg
1 tablespoon Vinegar
2 1/2 cups Flour

Tapioca Pudding 
1/3 cup small pearl Tapioca
3/4 cup Water
2 1/4 cups 2% Milk
1/4 teaspoon Salt
2 Eggs, separated
1/2 cup Sugar, divided
1/2 teaspoon Vanilla

Royal Frosting
find recipe here




Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often. 
Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
Place cookie cup face down into a small bowl of decor.
Twist or push down to get sprinkles to hold.
 Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Thank you for dropping by today! 



Doing some entertaining during the holidays?

Check out all these awesome Menu Ideas for your Holiday Buffets from the #SundaySupper family:

Buffet Menu Ideas #SundaySupper

Abundance of Appetizers

Sundry of Savory Dishes

Desserts by the Dozen

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.



Gingerbread Cookie Cups w/ Tapioca Pudding

ingredients:

Gingerbread Cups
  • 1/2 cup Shortening
    1/2 cup Sugar
    1 teaspoon Baking Powder
    1 teaspoon Ground Ginger
    1/2 teaspoon Baking Soda
    1/2 teaspoon Ground Cinnamon
    1/2 teaspoon Ground Cloves
    1/2 cup Molasses
    1 Egg
    1 tablespoon Vinegar
    2 1/2 cups Flour
Tapioca Pudding
  • 1/3 cup small pearl Tapioca
    3/4 cup Water
    2 1/4 cups 2% Milk
    1/4 teaspoon Salt
    2 Eggs, separated
    1/2 cup Sugar, divided
    1/2 teaspoon Vanilla
Royal Icing
  • 6 Ounces Warm Water 
    5 tablespoons Meringue Powder
    1 teaspoon Cream of Tartar
    2.25 pounds Confectioner's Sugar

instructions:


  1. Beat together the shortening, sugar, baking powder, ginger, baking soda, cinnamon, and cloves. Scrape the bowl, and then add the molasses, egg and vinegar and combine the ingredients. Start adding the flour, a little at a time, until combined. Divide the dough in half and wrap in plastic. Chill in refrigerator for 3 hours.
  2. Using a mini cupcake pan, roll the dough into small balls and place in pan. Bake at 375 degrees for 5-6 minutes. Stick a toothpick into the balls to check to see if they are done.
  3. Immediately use an object with a rounded end, and insert into the balls creating an edge and an indentation in the ball. If the gingerbread is not cooked enough, place back in oven for 2-3 minutes, and after taking them from the oven, once again use the round ended object to indent again. Let cool, then place in a container to keep fresh.
  4. Soak the tapioca pearls in a pan with the water for 30 minutes. After that add the milk, salt, and a 1/4 cup of the sugar. Lightly beat the egg yolks, and add them also. Stir over medium heat until boiling. Then turn to very low and simmer uncovered for 10-15 minutes. Stir often.
  5. Beat the remaining egg whites and remaining 1/4 cup of sugar until soft peaks appear. Temper the whites by softly adding 3/4 cup of the hot tapioca to the whites, stir once, and then add back into the saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Cool completely.
  6. Prepare royal icing. Cut recipe in half. Find recipe here. Pipe royal icing around the top of the cookie cup.
  7. Place cookie cup face down into a small bowl of decor.
  8. Twist or push down to get sprinkles to hold.
  9.  Fill with cooled tapioca pudding. Sprinkle with nutmeg.
Created using The Recipes Generator

Thursday, December 15, 2011

Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis

Today is the reveal for the December Improv Challenge! Our ingredients this month~Egg Nog and Cranberry. I came up with a recipe called Gingerbread Trifle with Egg Nog Mousse and Cranberry Coulis!. It is very yummy! But, of course, I do love everything in the recipe! I hope you do to!
Gingerbread Trifle with 
 Egg Nog Mousse and Cranberry Coulis!
Let's make the gingerbread first!
(Gingerbread recipe adapted from The All American Dessert Book) 
2 2/3 cup Flour
1 1/4 teaspoon Baking Powder
1/2 teaspoon Baking Soda
Pinch Salt
2/3 cup Butter, softened
1 cup packed Light Brown Sugar
2 1/2 teaspoon Ground Ginger
1 3/4 teaspoon Ground Cinnamon
3/4 teaspoon Ground Allspice
1/2 teaspoon Ground Cloves
1 large Egg
2/3 cup Molasses
2/3 cup Buttermilk
 Spray a 9" X 13" baking pan with pan spray.
Preheat oven to 350 degrees.
In a separate bowl, mix together your flour, baking powder,
baking soda, and salt.
In your mixing bowl, add your butter,
brown sugar,
and spices. Beat on medium speed until fluffy.
 Add the molasses and egg.
Put the mixer on low speed,
and add half of the flour mix.
Beat in the buttermilk, and then the rest of the flour.
Mix well.
Pour cake mix into pan and bake for 35-40 minutes.
Check with a toothpick. 
Remove from oven and cool.
Set aside.
 Now let's make the coulis!
12 oz Cranberries
1 cup Sugar
1 cup Water
Rinse cranberries.
Mix together the sugar and water.
Bring the mixture to a boil.
Boil for 5 minutes.
Add cranberries and let cook for 5 minutes.
Cranberries will pop and juice will release.
Drain through a sieve and set juice aside.
Let's make the Egg Nog Mousse!
1 cup Egg Nog
1/2 cup Milk
1 cup Whipping Cream
4 oz Vanilla Pudding Mix
Sprinkle Nutmeg
Whisk the egg nog, milk, and vanilla pudding in a bowl.
Sprinkle with nutmeg. Refrigerate for 2 hours.
Make your whipped cream.
Pour the whipping cream into a mixing bowl.
It is not necessary to add sugar.
Whip on high until medium stiff peaks form.
Take the pudding mix out of the refrigerator.
Add half of the whipped cream to the mix and fold in.
Let's put it all together!
Cut small pieces of the gingerbread.
I made small, individual trifles.
Place 4 pieces of gingerbread on the bottom 
of the trifle dish.
Top with a scoop of egg nog  mousse.
Place another layer of gingerbread on top.
Top with more egg nog mousse.
Top with a drop of whipped cream on the top.
Drizzle the cranberry coulis over the top of the mousse.
Enjoy!

Merry Christmas!

If you would like to be a part of the Improv Challenge,
visit Kristen at Frugal Antics of a Harried Homemaker.
We would love to have you!

Check out what everyone else came up with!




Sunday, November 27, 2011

Gingerbread Pita Chips w/ Creme Anglaise Dip

Again this week, I am continuing my quest for appetizers that are unique, with an easy serving style. I think this appetizer may fit the bill. I came upon these Gingerbread Pita Chips at Sam's Club about a month ago. I wasn't sure what to do with them, but I knew they would be good. First of all, I love the other Stacy's Pita Chips I have had. Second, I have a life long love of gingerbread. Therefore, a combo for a fantastic appetizer!  When I tried the chips, I was in heaven. They have a strong gingerbread flavor, and the texture of the chip is thicker than most chips, making them perfect for holding a dip. So, what kind of dip? I actually thought about this for some time. I mentally went through all the dips and sauces I could remember making in my life. The problem was that the gingerbread chips needed a dip that equaled it in flavor, but was contrasting. When you bite into the gingerbread chip the flavor is full. Every taste bud you have is busy with the gingerbread. I thought about a Creme Anglaise I used to make at a restaurant I worked in. This custard sauce is usually used for saucing cakes, and other desserts, and it has a rich, full flavor. So, I made some Creme Anglaise, and added cream cheese to make it thick. I think we have a winner!
Let me know what you think!

Gingerbread Pita Chips w/ Creme Anglaise Dip
1 bag Stacy's Pita Chips
2 cups Half and Half
1 teaspoon Vanilla Bean Paste
1/2 cup Sugar
4 large Egg Yolks (at room temperature)
8oz. Cream Cheese
Sprinkle of Cinnamon
Place your half and half in a saucepan, over medium low heat.
 Add vanilla bean paste. Simmer the two together
until small bubbles show up  around the edges.
Set up a water bath. Place a bowl in another bowl or 
shallow dish. Fill the dish with cold water. Let it sit.
In another separate bowl,  whisk your egg yolks and...
sugar until combined. 
Now we will temper the eggs. While you are whisking,
add about 1/2 cup of  the hot cream and vanilla mixture
to the eggs. Whisk until they are fully incorporated
into the egg mixture.
Do this several times until about 1/2 of the milk and 
vanilla bean mix has been mixed into the eggs.
Some recipes will tell you to add 1/2 of the mix at
one time, but I think it is better to mix a little at a time.
You are trying to get the eggs used to the heat, but not
cook themselves in the process.
Pour the egg mixture into the saucepan with the rest of
the milk and vanilla bean mix. Now it is all in one pan!
Stirring with a wooden spoon, cook the mix without boiling,
until it becomes thick, about 5 minutes. 
How will you know when it is thick enough?
The custard should coat the back of a wooden spoon....
and leave a distinct line if you run your finger through it.
Remember the water bath we set up earlier?
Pour the custard into the bowl that is sitting in the bowl with water.
This will immediately stop the cooking of the custard.
Not very good pictures from here on out. I apologize!
Put the custard in the refrigerator until it has completely cooled.
I set mine in there over night.
The next day bring the cream cheese to room temperature.
Mix it into the custard until smooth and creamy!
Refrigerate until ready to serve.
Sprinkle the top with cinnamon!
Serve this dip cold from the refrigerator. 
Enjoy!

Thanks for joining The Freshman Cook today!