Category Archives: gingerbread

Hello December

It’s the month of December, Christmas is around the corner and it’s the end of the year. We hope you enjoyed your Thanksgiivng holiday with family and friends. Since we’re in a holiday mood, what are you looking forward to this month? Is it lots of egg nog, decorating the tree, baking cookies with the kids? Be sure to let us in on some of your favorite holiday traditions.
We have a two year old in the house and he got to decorate the tree over the weekend, boy did he enjoy that. The lights, the ornaments even putting the wreaths on the front door seems to make him  happy. These are the moments that reminded my sister and I about our childhood and Christmas time. Those memories had us thinking about the traditions we were brough up on and what we are looking forward to this holiday season.
  • Spending Christmas with our family ( this may actually be an upcoming blog post)
  • Baking cookies, cakes and pies.
  • Seeing all the Christmas lights
  • Egg Nog ( I can’t drink it, but my sister loves it!)
  • Snow (We’re from Massachusetts)
  • Cookie Exchanges
  • Popcorn Balls
  • Making Gingerbead Houses
  • Christmas movies!!
These are just a few of the things we are looking forward to this season. What are you looking forward to this holiday season? We may feature you on our blog this month.

Day 17: ‘Gingerbread House Cookies

Don’t have time to put together an entire gingerbread house? Here’s an idea, make cookies and decorate those instead! Less time, less mess but still have so much fun!!

Happy Baking!

Gingerbread House


Ingredients
Gingerbread Dough
1 cup sugar
1 cup shortening
1 cup full-flavor (dark) molasses
1 egg
4 cups all-purpose flour
1 tablespoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon ground allspice
Icing
1 tub (16 ounces) Betty Crocker® Rich & Creamy vanilla frosting
Assorted candies and cereals, if desired
Directions
  1. Heat oven to 350°F. Line jelly roll pan, 15 1/2×10 1/2×1 inch, with heavy-duty foil, leaving 1 inch of foil overhanging at each end of pan.
  1. In large bowl, mix sugar, shortening, molasses and egg with spoon. Stir in all remaining Gingerbread Dough ingredients.
  1. Divide dough in half. Press each half of dough in pan.
  1. Bake gingerbread about 15 minutes or until no indentation remains when touched in center.
  1. Cool 5 minutes; carefully lift foil and gingerbread from pan.
  1. Cut gingerbread lengthwise in half, then crosswise 2 times to make 6 rectangles.
  1. Cut angles from 2 corners of each rectangle to form roof of house. (The corners make good nibbles.) Cool completely, about 1 hour. Repeat with remaining dough.
  1. Decorate houses with frosting and candies.

Day 10: ‘White Chocolate Kissed Gingerbread Cookies’

Today’s recipe deals with gingerbread. It’s Christmas,  gotta have gingerbread during this time! This one also has CHOCOLATE in it too! Enjoy!!


White Chocolate Kissed Gingerbread Cookies


INGREDIENTS
 

3 cups flour
2 teaspoons Ginger, Ground
1 teaspoon Cinnamon, Ground
1 teaspoon baking soda
1/4 teaspoon Nutmeg, Ground
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
3/4 cup firmly packed brown sugar
1/2 cup molasses
1 egg
1/4 cup granulated sugar
1 teaspoon Vanilla Extract
60 white and milk chocolate swirled kiss-shaped candies

DIRECTIONS 
 
1. Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. 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 4 hours or overnight.

2. Preheat oven to 350°F. Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

3. Bake 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a chocolate candy into center of each cookie. Remove to wire racks; cool completely. Store cookies in airtight container up to 5 days.

Happy Baking!