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.
1 cup unsalted butter, softened
1 cup granulated sugar
3 cups all purpose flour
1 tsp. baking soda
6 oz. can frozen lemonade concentrate, thawed
1/4 cup granulated sugar
Preheat the oven to 400°. Spray your cookie sheets with non stick cooking spray or use a silicone baking mat. Cream together the butter and granulated sugar. Add the eggs and beat for 3 minutes. Reduce the mixer speed to low. Add the baking soda, all purpose flour and 1/2 cup lemonade. Mix only until combined. Place 1 inch balls on prepared cookie sheet and bake for 8-10 minutes.
2 cup white sugar
1/4 cocoa powder
1/2 cup milk
1 tsp vanilla extract
1/2 peanut butter
3 cups quick cooking oats
Add sugar, cocoa powder, milk and margarine to a pan and bring to a boil. Allow to cool slightly and stir in the vanilla extract, salt, peanut butter and oats. Line a tray with waxed paper and use a scoop to drop the batter on waxed paper in a round shape. Store in an airtight container when set.
I usually associate fudge with the holidays, but this is a great summertime treat. It’s fresh, fruity, and super easy to make.
2 pounds white chocolate, melted
2 (8oz) packages cream cheese
6 cups confectioners’ sugar
1 tablespoon orange extract
Beat the cream cheese into melted chocolate, then add in confectioner’s sugar and beat until mixture is smooth. Stir in orange extract. Pour into a greased 8×8 pan and allow cool before cutting into squares.
It’s that time of year again.