Gingerbread can be used to describe cookies or cake. Here’s my favorite recipe for the cake.
1 cup sugar
1 cup molasses
8 Tbsp. butter, melted
1 1/2 cup cold water
3 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 tsp. salt
Combine egg, sugar, molasses, butter and water. In a large bowl, stir together flour, baking soda, ginger and salt. Add to the combined wet ingredients. Beat on medium speed until well mixed. Pour into a greased 8-in. square baking pan. Bake at 350° for around 20-25 minutes. Cut into squares. Serve with whipped cream or cream cheese icing.
1 cup cold unsalted butter, cut into cubes
½ cup sugar
1 Tbsp. finely chopped rosemary
½ tsp. kosher salt
½ tsp. vanilla extract
2¼ cups flour
1. Preheat oven to 300° F. Line a large baking sheet with parchment paper.
2. Add butter, ½ cup sugar, the rosemary, salt, and vanilla to a bowl. Slowly mix together ingredients with a spatula or spoon until butter has softened a little. Add flour. Using floured hands, knead until buttery crumbs form, 1 to 2 minutes.
3. Form dough into a ball, then transfer to a lightly floured work surface. Roll into a 5×10-inch rectangle. Cut the dough into squares or cut with cookie cutters.
4. Chill the cut out dough for at least 10 minutes. This prevents the cookies from spreading too much.
5. Bake until bottoms are just beginning to brown, about 30 minutes. The tops will still be blonde. Allow to cool 10 minutes on baking sheet.
¾ cup butter, softened
1 cup packed brown sugar
¾ cup molasses (pro tip- lightly oil the measuring cup to keep the molasses from sticking)
4 cups all-purpose flour
1½ tsp. baking soda
¼ tsp. salt
2 tsp. ground ginger
1½ tsp. ground cinnamon
¾ tsp. ground cloves
Cream together the butter, brown sugar,egg and molasses. Mix until well combined.
In separate bowl, whisk together the remaining ingredients.
Add the dry ingredients and gradually beat into creamed mixture.
Divide dough in half and shape into a ball. Wrap in plastic wrap and refrigerate until firm.
Preheat oven to 350°. On a lightly floured surface, roll the dough to ⅛-in. thickness.
Cut gingerbread men using a floured 3½-in. cookie cutter. Place 2 in. apart on ungreased baking sheets.
Bake until edges are firm, about 8-10 minutes.
Traditionally, gingerbread is decorated with royal icing. It’s too humid where I live so I use buttercream.
1 tsp. butter
1 cup sugar
1 cup dark corn syrup
1 Tbsp. white vinegar
1 Tbsp. baking soda
½ lb. dark chocolate candy coating, coarsely chopped
1 tsp. shortening, divided
½ lb. milk chocolate candy coating, coarsely chopped
Prepare a 9-in. square pan by lining it with foil and grease with butter.
In a large saucepan, combine sugar, corn syrup and vinegar. The mixture will foam so it’s important to use a large pan.
Cook over medium heat until the sugar is dissolved.
Cover with a lid for a few minutes while the mixture comes to a boil. This allows the condensation to clear the sugar crystals from the sides of the pan.
Cook, without stirring, until a candy thermometer reads 300°.
Remove from heat and stir in baking soda.
Immediately pour mixture into prepared pan and allow to cool.
Lift the candy out of pan and peel off the foil.
Break candy into small pieces.
3 cups semisweet chocolate chips
2/3 cup sweetened condensed milk
2/3 cup cherry preserves
4 tbs. unsalted butter
Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the sweetened condensed milk, chocolate chips, cherry preserves and butter. Microwave for 30 seconds at a time until the chocolate chips are melted. Spread the fudge into the prepared pan and allow cool before cutting
This intensely flavored spread is great on biscuits and makes a great gift.
5 cups blueberries, pureed
1 cup sugar or sugar free substitute
2 teaspoons cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 teaspoon lemon juice
Add pureed blueberries to slow cooker and cook on low. After 1 hour stir blueberry puree and prop open lid with a spoon to allow steam to escape. After 4 more hours, add remaining ingredients. If it hasn’t thickened enough, remove the lid completely and cook on medium heat for 1 hour. Using an immersion blender, process until smooth. Store in air-tight container in fridge for up to 2 weeks.
1 cup granulated sugar
2 tbs. cornstarch
3/4 cup light corn syrup
1/2 cup water
1/2 tsp. salt
3 tbs. unsalted butter
2 tsp. vanilla extract
Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.