Wednesday, December 28, 2011

gingerbread

mmm nothing says christmas baking like a good gingerbread man!
well the gingerbread man doesn't really talk.. but, well you know what i mean :)

i made this batch so that we could munch on cookies while making a gingerbread house with Everett, and they are very tasty!

i got the recipe from my chatelain magazine:

Gingerbread
3 cups flour
4 tsp ground ginger
1 tbsp cinnamon
1/2 tsp allspice (i didn't have it so i used a 1/4 tsp of nutmeg & 1/4 tsp of cloves)
1/2 tsp salt
1/2 tsp baking soda
3/4 cup butter, melted
3/4 cup lightly packed brown sugar
1 egg
1/2 cup fancy molasses

stir 2 cups flour with ginger, cinnamon, allspice, salt & baking soda in a large bowl. make a well in the centre.

beat butter with brown sugar in a bowl, using an electric mixer on medium, for 2 min. Beat in egg and molasses. Pour molasses mixture into flour mixture. Stir until all flour is incorporated. Stir in remaining flour, 1/4 cup at a time, until dough is no longer sticky but still soft. Divide dough into 4 portions. Form into discs. Wrap in plastic wrap. Refrigerate until chilled, at least 30 minutes or up to 1 week, or freeze up to 1 month.

Preheat oven to 350F. Line 2 baking sheets with parchment, or spray with cooking spray. Roll out 1 disc of dough** on a floured surface until 1/8 inch thick. Cut into shapes using cookie cutters. Transfer to prepared baking sheets.

Bake in centre of oven until deep brown around edges and firm to the touch, about 7 minutes. Larger cut-outs may require more baking time. Repeat with remaining dough. Transfer cookies to racks to cool. Cool sheets slightly before the next batch. Store in an airtight container up to 1 month.

**I normally let the dough sit on the counter to warm up slightly, and then knead it with my hands until it warms up a bit, or else it will crack as you roll it out.

 i cut out little animal shapes for Everett, i realize there isn't anything christmasy about a cow!!
decorate with icing and sprinkles or just eat plain and ENJOY!

cookie dough truffles

i got this recipe from my cousin emilee after sampling some that she had brought over
they are even better than they sound and they have been snatched up wherever I take them.

It makes a big batch so either prepare to share or feel really sick from eating them all yourself!

enjoy

Cookie Dough Truffles

1/2 cup butter
3/4 cup brown sugar
2 cups flour
1 can (14 oz) sweetened condensed milk
1 tsp vanilla
1/2 cup mini semisweet chocolate chips
Approximately 2 boxes of Bakers Semisweet Chocolate

Cream softened butter & sugar together. Add flour, sweetened condensed milk & vanilla. Mix well. Stir in chocolate chips.

Shape dough into 1 inch balls and place on parchment paper (or wax paper works too). Cover & refrigerate (or set outside if it's cold out) for about an hour.
Melt baker's chocolate in microwave (remember to use 1/2 power so you don't burn the chocolate, and stir often) for coating the truffles. (don't melt all of the chocolate at once, it'll cool too much and be hard to dip the truffles in)

Dip balls in melted chocolate and place on parchment/wax paper. Refrigerate until firm (10-15 minutes or so) these freeze very well too!

To make them look extra fancy, melt a small bowl of while chocolate chips, and place into a ziplock bag, cut a very small hole in the corner of the bag and then drizzle the chocolate all over the truffles & top with a few rainbow sprinkles.
Pope one in your mouth for a reward and enjoy!!!