Gingerbread

This recipe is one that I have been eating my whole life.  For as long as I can remember, my Mom has made Gingerbread every Christmas.  She made a ton so that all eleven of her kids could decorate houses.  Sometimes we shared big houses and sometimes she made small houses for each of us.  This gingerbread always just brings back good memories for me.  When I bake it now for my kids, the smell brings me back to my own childhood.  This year I decided to make four houses so that each of my kids could decorate their own house.  We went to the candy shop in the mall to pick out candy (they each got to fill a bag with what they wanted).  They had so much fun decorating!  This recipe makes a TON of gingerbread.  I was able to make four medium sized houses, plus a whole bunch of gingerbread men (and a few gingerbread dinosaurs just because A wanted to).


 
Ingredients

1 lb margarine
2 cups sugar
1 12oz bottle of molasses
1 cup warm water
1 tsp salt
2 tsp baking soda
2 tsp cinnamon
2 tsp dry ginger
other spices that you like (nutmeg, cloves, etc)
10 cups flour

Directions

1. Cream together margarine, sugar and molasses.  Add water and mix well.
2. Sift the salt, baking soda and spices with a little bit of flour, and then add.
3. Add remaining flour or more to make a soft dough that you can kneed.
4. Roll out on ungreased cookie sheet and cut.
5. Bake at 350 degrees F.  I'm not sure exactly how long - when I'm doing cookies I do it a little shorter because I like them soft, but when I do houses I let it get a little more done so that it is more firm.

** The pattern for the houses you can make out of card-stock - simply spray your card-stock with cooking spray so that it doesn't stick to the dough - then cut around them with a knife.

Frosting

2 egg whites (or egg replacer equiviant - this works well with the egg replacer)
1 lb of powdered sugar
1/2 tsp cream of tarter

Beat until peak holds shape


** This frosting is good for putting the houses together, since it will dry very firm.  I put the houses together earlier in the day so that they are set when it comes time to decorate.  I actually use cake frosting to put the candy on, simply because it is easier for the kids to use.

Chocolate-Peanut Butter Crunch Bars

So, I haven't posted in a long time, not because I haven't been baking, but because I've been baking so much that I haven't had time to post stuff!  So today I'm posting a whole bunch of holiday baking.

This recipe is one that my friend Katie gave me.  She's a Pampered Chef consultant, and I'm pretty sure she got it from there.  This is like rice crispy treats gone wild.  They are so delicious!  If you ever want to wow someone with a fancy rice crispy, this is definitely the way to go.


Ingredients

1/4 cup dry-roasted peanuts
3 cups mini pretzels (about 1 2/3 cups crushed), divided
3 cups crispy rice cereal
3/4 cup butter, divided
1 bag mini marshmallows (10.5 oz bag)
1/2 cup light corn syrup, divided
1 bag peanut butter morsels (10 oz bag)
1 cup semi-sweet chocolate chips

Directions

1. Grease a 9 x 13 pan with butter and set aside.  
2. Coarsely chop the peanuts; set aside.  Place pretzels into a large resealable plastic bag; coarsely crush with the flat side of a meat tenderizer.  Set aside 1/3 cup of the pretzels.  Place remaining pretzels and cereal in a large mixing bowl.
3. Place 6 Tbsp of the butter in a microwavable bowl and microwave until melted.  Add marshmallows; microwave again for 60-90 seconds.  Stir until marshmallows are completely melted.  Immediately add marshmallow mixture to pretzel/cereal bowl and mix thoroughly.  Spread mixture evenly into prepared pan, and firmly press down.
4. Combine 2 Tbsp of the butter and half the corn syrup in microwavable bowl, and microwave until butter is melted.  Stir in the peanut butter morsels and mix until melted (this mixture is going to be stiff).  Spread peanut butter mixture over cereal/pretzels.
5. Place remaining butter and corn syrup in another microwavable bowl and microwave until butter is melted.  Stir in chocolate chips and mix until smooth.  Spread chocolate mixture evenly over the peanut butter mixture.
6. Sprinkle with peanuts and reserved pretzels.  Allow to harden (you can place in freezer for 5-10 minutes for faster set time).  Cut into pieces and eat!

Cardamom Dark Chocolate Tart with Raspberries

I found this recipe while I was browsing through food gawker and thought it looked so scrumptious!  I was going to make it exactly as I found it, but when I couldn't find culinary lavender (and I was a little afraid it would taste like soap), I decided to add raspberries instead.  The chocolate ganache is delicious (but, really, when your mixing chocolate and cream, can you really go wrong?).  I love the cardamom lemon flavor in the crust, but I thought it was a little tough.  I might try to do a more traditional pie crust next time and just add lemon and cardamom.  Regardless of the texture, it tasted really rich and yummy!

Ingredients

Pastry

2 cups + a little more flour
1 tsp ground cardamom
zest from 1 lemon
juice from 1 lemon
1/4 cup sugar
1/2 tsp coarse salt
7 Tbsp butter, cut into small pieces
1 large egg yolk
2 Tbsp cold water

Ganache

10 oz heavy whipping cream
12 oz dark chocolate, chopped
3 Tbsp honey
2 Tbsp butter
coarse salt

Raspberries

Pastry

1. Using a stand mixture, mix together flour, cardamom, lemon zest, salt and sugar until combined.  Add in the butter and mix until mixture has the texture of small peas.
2. Add in the egg yolk and then slowly add the lemon juice and water, just until the dough begins to form when pressed between two fingers.
3. Form the pastry into a ball and refigerate for at least an hour.
4. Preheat oven to 425 degrees F.  Press the pastry dough into ungreased pan (I used a nine inch spring-form pan, but a pie pan should work as well).  Prick the dough all over with a fork.  Place a sheet of parchment paper over the dough and fill with dry beans.
5. Bake for about 15 minutes until the edges begin to turn golden.  Remove the beans and parchment paper and bake for 10-15 minutes more, or until the crust is golden all over.  Allow to cool.

 Ganache

1. Combine the cream, honey and butter in a medium saucepan and bring to a simmer.
2. Remove from heat and add chocolate.  Whisk together until smooth.  
3. Immediately pour into prepared crust.  Sprinkle with the coarse salt.  Allow several hours for the chocolate to set.  Serve at room temperature with fresh raspberries on top.

Sugar Cookies

I can't take credit for the decor of these cookies, that was all the kids doing.  The great thing about sugar cookies is that they are so versatile and just so much fun!  They are also E's favorite flavor to eat.  I got this recipe from my sister who got it from a friend.  Who knows where it originated....  It is by far my favorite sugar cookie recipe.  It also works well egg free - which not all recipes do.  The recipe makes lots of cookies - I halved it and we still had plenty - but when I make them to give away at the holidays, it's nice to make the full batch.  The frosting recipe is yummy, but I didn't use it this time... sometimes store bought is just easier.

Ingredients

3/4 cup shortening
3/4 cup margarine
2 cups sugar
4 large unbeaten eggs (or egg replacer equivalent)
2 tsp vanilla
5 or 6 cups flour
2 tsp baking powder
2 tsp salt

1. Cream shortening, margarine and sugar until whipped looking.
2. Add eggs one at a time and vanilla and mix until fluffy.
3. Add baking powder, salt and flour - start with 5 cups and add more if it is too sticky.  You want the dough to be fairly firm when you are done.
4. Chill dough overnight (I don't always do it this long, just make sure to chill for a few hours at least).
5. Roll out and cut into shapes.  Put similarly sized cookies on each ungreased cookie sheet to ensure even cooking.
6. Bake at 375 degrees F for 9-10 minutes (don't let them get brown!).  Cool.
7. Either eat as they are or frost and enjoy!

Frosting

1/3 cup soft margarine
1/4 cup milk
1 tsp vanilla
1/2 tsp salt
1 lb (3 1/2 cups) powdered sugar
food coloring optional

Mix together and frost cookies!

I have to say, these are absolutely the BEST oatmeal raisin cookies I have ever made!  I usually make the recipe from the Betty Crocker cookbook, but I have never been happy with the texture of the final product.  I don't know what causes the difference, maybe it's the sour cream, but these are fabulous! Christian found this recipe for me, and I'm not sure where he got it.  I know it was from some food blog somewhere.... When I find out I'll add the link.

Ingredients

1/2 cup butter
2 Tbsp vegetable oil
1 cup brown sugar
1 egg (or egg replacer equivalent)
6 Tbsp sour cream
2 tsp vanilla
1 cup raisins
2 cups rolled oats
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp coarse salt
1 1/2 cups flour
1 cup chopped pecans

1. Preheat oven to 350 degrees
2. Using a stand mixer, cream your butter and brown sugar.  Mix in the oil.  Add the egg and beat until fluffy.  Beat in the sour cream and vanilla, scraping the sides of bowl down, until well mixed.
3. Stir in the raisins and oats.  Add the dry ingredients and beat until fully incorporated.  Stir in the nuts.  Let the dough rest for 15 minutes.
4. Drop the dough by tablespoons (I use a mini scooper) onto ungreased cookie sheets.  Use a spatula to flatten your cookies slightly.
5. Bake for 12-15 minutes, or until light brown.  Transfer to a rack to cool then enjoy!!

Pumpkin Chocolate Chip Cookies

I have all this lovely pumpkin puree that I made, and I want to make good use of it, so I made some yummy pumpkin chocolate chip cookies.  So good!

Ingredients:
1/2 cup butter
1 1/2 cups sugar
1 egg (or egg replacer equivilant)
1 cup pumpkin puree
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
1 cup (or more) chocolate chips

1. Preheat oven to 325 degrees.
2. Cream butter and sugar.  Add egg, pumpkin and vanilla - this mixture will look slightly curdled.
3. Add flour, baking powder, baking soda, salt, nutmeg and cinnamon.  Mix until well blended.
4. Add chocolate chips and mix.
5. Place by rounded teaspoons on an ungreased baking sheet about 1-2 inches apart.  Bake for 15-20 minutes until they just begin to turn golden.  Let cool on cookie sheet for a few minutes then remove to a cooling rack.

Pumpkin Spice Cupcakes

So I've been feeling like seasonal cooking lately.  I am not a big fan of pumpkin pie, but that doesn't mean that I can't enjoy other pumpkin yummies!  I was inspired to make these when Jacen told me out of the blue that he wanted pumpkin muffins.  Keep in mind that he has never had pumpkin muffins in his life, so I'm not sure where he got the idea, but I was game for trying, even if it was a bit random.

For the pumpkin puree in the recipe, canned puree should work, but I made some fresh - I had always wanted to try it, and it was easy and I think tasted so much better!  If you want to make your own puree, take a pumpkin, cut off the top then cut it into quarters.  Cut out the seeds (like you would a butternut squash) and place on a baking sheet.  Stick it in a 350 degree oven for around 45 minutes, or until it is tender.  At this point the skin will peel right off.  Stick the pieces in a food processor and blend until smooth.  You can keep it in your fridge for about a week or so, and in your freezer for much longer (several months at least).  Easy and, oh, so good!

I get this recipe from this site.  She calls them muffins, but I think they are sweet enough (especially with the frosting) to be called cupcakes.

Ingredients:
1 cup flour
1/2 cup sugar
2 tsp baking powder
1 1/2 tsp cinnamon
1/4 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
4 Tbsp butter, cut into pieces
1 heaping cup pumpkin puree
1/2 cup evaporated milk
1 egg (or egg replacer equivalent)
1 1/2 tsp vanilla
1/2 cup golden raisins (I soak mine in boiling water for 5 minutes to plump them up)

1. Preheat oven to 400 degrees.  Prepare your pan with cupcake liners.
2. Mix together flour, sugar, baking powder, cinnamon, ginger, nutmeg and salt in stand mixer.  Cut in butter and blend until fully incorporated.  
3. In a separate bowl mix together pumpkin, evaporated milk, egg (or egg replacer) and vanilla.  Pour into the flour mixture.  Add raisins and fold together gently until combined.
4. Pour into cupcake pan - fill each cup about 1/2 full.  Bake for 25 minutes.  Allow to cool for 15 minutes and then remove and frost.

Frosting:
1/4 cup softened butter
1 oz cream cheese
1/2 lbs powdered sugar
1/2 tsp vanilla

1. Whip together ingredients until well blended.  I actually added a little more vanilla than called for and it was good.