Gingerbread Marshmallows
On June 28, 2018 by Christy LarsenRoasting marshmallows is a year-round sport in my house. Sometimes, I just turn on the stove burner, load a fork, and fire away. Normally, eating ‘mallows out of hand is not my thing…I like a charred exterior and molten center. I do make an exception with these, as they are so good au natural, lightly toasted and dipped in chocolate, or as a float on your favorite hot beverage {even tea…especially tea}.
Gingerbread Marshmallows
3/4 oz gelatin
1/2 cup cold water
1 1/2 cups granulated sugar
1/2 cup dark brown sugar
1/4 cup water
2 Tbs molasses
1/4 tsp kosher salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground clove
2 egg whites
Put sugars in a saucepan. Add 1/4 cup water to make a mixture that looks and feels like wet sand. What is most important is that all sugar has the same amount of moisture. Add molasses, salt, ginger, cinnamon and clove, and place over low heat. Cook until it becomes a sugar syrup of 235-240 degrees. It should have the consistency of corn syrup.
Meanwhile…place 2 room temperature egg whites into the bowl of your mixer. Add the salt .
Prepare gelatin. Place 1/2 cup water in a bowl. Sprinkle the gelatin evenly over the water. Let bloom.
Once the sugar syrup is ready, turn off heat and let sit for a couple of minutes…not too long. Start your mixer on low and get the whites to foamy. Mix the gelatin into the sugar syrup and stir until melted completely. Bring the saucepan over to the mixer and turn it to high. Slowly pour the sugar syrup into the bowl, careful not to hit the whisk attachment. Leave on high and mix until the mixture is warm, but full volume and comes to a peak. While it is still warm, pour into tin or pan. Sift powdered sugar on top. Cut into squares and store in airtight container.
These are yummy tossed into a cup of hot cocoa and a real grown up treat when toasted and sandwiched into a s’more.
Gingerbread Bundt with Espresso Glaze
On April 5, 2018 by Christy LarsenI disagree that enjoying gingerbread is a cold weather affair. Case in point; this cake. Not only rich and delicious, it is a great way to use up that lingering bottle of guiness a month past St. Paddy’s day.
{this recipe comes from Gramercy Tavern…and developed by Claudia Fleming. I have made this recipe and the recipe in her book “The Last Course”. I prefer this one. I have made a couple very minor adjustments to the recipe, which I will announce so you may or may not choose to do the same}
Gingerbread Bundt
{Gramercy Tavern}1 cup oatmeal or guiness stout
1 cup dark (not blackstrap) molasses
1/2 tsp baking soda
2 cups all purpose flour
1 1/2 tsp baking powder
2 Tbs ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
pinch ground cardamom
generous pinch kosher salt {my addition–optional}
3 large eggs
1 cup dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
1 Tbs Trablit coffee extract *or 1 Tbs espresso powder {my addition-optional)
Preheat oven to 350F. Use shortening to grease pan (trust me on this…pan spray will not work, butter works better, but shortening works the best) and then dust with flour. Set aside.
Boil stout (or other beer if using) with molasses. Take off heat and then whisk in baking soda. The mixture will bubble up, so make sure your pan has plenty of room, so the mixture does not overflow. Allow to cool to room temperature. Sift together flour, baking powder, salt (if using), ginger, cinnamon, cloves, nutmeg, and cardamom {if using espresso powder, sift with flour. If using coffee extract, whisk in with eggs and sugar} Whisk together eggs, brown sugar and granulated sugar until completely incorporated. Whisk in oil and then molasses mixture. Add flour in single addition and whisk until it is just combined. Pour into prepared pan and bake about 50 minutes or until a tester comes out clean. Allow to cool in pan on rack for about 5 minutes, then turn onto rack, and allow to cool completely.
Espresso Buttermilk Glaze
{this is entirely my addition and is optional}
1 lb confectioner’s sugar
1 oz strong espresso
1 Tbs Trablit coffee extract or 1 Tbs espresso powder
buttermilk
Place the confectioner’s sugar in a bowl. Mix the trablit or espresso powder into the espresso. Pour the espresso bit by bit careful not to thin out the confectioner’s sugar too much. If the confectioner’s sugar is still too thick to pour, add buttermilk until you get a pouring consistency. NOTE: this uses such a small amount of buttermilk, if you don’t have it on hand, you can easily substitute cream, half and half or milk.
Generously pour over cooled cake and allow to harden.
*Trablit is a very strong and specific coffee extract. It cannot be substituted with clear extract or candy oil. If you can’t find it (or it is cost prohibitive) please use espresso powder.
Gingerbread Side Cars
On December 6, 2011 by sixtyacrebakerI have made gingerbread villages, chateaus, and houses for as long as I can remember. Last year I spotted little gingerbread houses perched on a mug at a blog called Not Martha. as far as I can tell–this is her original idea. Giddy and obsessed, as i have been known to get, I went to Mike to beg for help. He agreed to make cookie cutters so i wouldn’t have to knife cut each piece. Blowtorch in one hand, pliers in the other, he made these.
I in turn, made these adorable side cars, for a hot mug of cocoa or glass of milk.
Use your favorite gingerbread cookie recipe and bake as directed. Cool, assemble and decorate. Tip: I plane the sides with a microplane to ensure straight edges. These attach quite easily with royal icing make it nice and stiff. The wreaths are also made from royal icing colored green and piped with a no.63 tip onto parchment paper. I used sprinkles for berries. Allow to dry overnight–remove carefully–attach with royal icing.
Chocolate Covered Gingerbread
On December 19, 2010 by sixtyacrebakerIt has been quite some time since I have made gingerbread cookies. With all the excitement around gingerbread houses and gingerbread cakes, in our house, the cookies take a back seat.
But I had a special request for the holiday season, so I must oblige.
Twist.My.Arm
I dusted off my cookie cutter and scoured my recipe archives, and found a fun idea in Nancy Baggett’s All American Cookie Book
I slightly altered the recipe, only very slightly. I think the cookie benefits from a bit of honey, and that the glaze needs a nice chocolate bump.
Chocolate Glazed Gingerbread
(adapted from all american cookie book)
6 1/2 cups flour (plus more if needed)
2 Tbs ground cinnamon
2 Tbs ground ginger *
1 tsp ground cloves
1 1/4 tsp kosher salt *
1/2 tsp baking powder
1 1/2 cups dark brown sugar *
1 cup unsalted butter–slightly softened
2 Tbs corn oil (or other flavorless oil)
1 1/4 cup molasses*
1/4 cup honey*
Whisk together the flour, cinnamon, ginger, cloves, salt and baking powder in a large bowl and set aside. In an electric mixer, beat together the brown sugar, butter, and oil until light and fluffy. Beat in molasses, honey and 2 1/2 Tbs water until well blended. Beat in half the flour mixture until well blended. Stir in the remaining flour. knead the dough until it becomes smooth and shiny. If dough is too stiff, you may add a bit more water, if too sticky, add flour. Divide dough into three pieces. Roll each piece in between pieces of wax or parchment paper to 1/4″ thick. Place in the refrigerator to firm up (about 3 hours). When ready to use, peel back the parchment from both sides and using a cookie cutter, stamp out design. Bake on a parchment lined cookie sheet for approximately 6-12 minutes at 350F. Keep a close eye. Let cool, then dip in chocolate glaze
Chocolate Luster Glaze
1 1/2 ounce unsweetened chocolate–coarsely chopped and melted*
3 1/4 cups powdered sugar
pinch kosher salt*
1/3 cup unsweetened cocoa powder*
1/3 cup water
1 Tbs light or dark corn syrup*
1 tsp vanilla extract
Heat the water and corn syrup in a sauce pan, over medium heat until it just comes to a boil. Remove from heat. Sift together the powdered sugar, salt and cocoa powder. Stir the hot syrup/water into the powdered sugar mixture and beat by hand until smooth and shiny. Toss in the vanilla and melted chocolate and beat again until smooth. Dip cookies or use an offset spatula to frost. Let cookies sit a minimum of 3 hours to ensure they are set. Decorate as desired.
the ingredients marked by * have been altered, or added by yours truly.
Gingerbread Biscotti
On December 12, 2010 by sixtyacrebakerI love this biscotti.
All.Year.’Round
2 3/4 -3 cups flour
1 tsp baking powder
1/4 tsp kosher salt
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup + 5tsp granulated sugar
1/4 cup dark brown sugar
2 Tbs molasses
2 Tbs butter–melted and cooled
2 tsp vanilla
3 eggs
1 Tbs sugar + 1 tsp cinnamon mixed together
1 egg–gently whisked for glazing
Whisk together flour, baking powder, salt, ginger, cinnamon
I use a little royal icing to mimic the gild of gingerbread people, but it isn’t necessary.