Tag: Gingerbread

Breads · Breakfast · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Giving Gingerbread Biscotti

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Merry Christmas to all of you out there in Blogville! What a busy time of year for everyone and I truly cannot believe that Christmas was yesterday. As we woke up this morning, it saddened me that each day now will become a little less bright, as far as Christmas lights go. Each day, more folks will begin taking down the tree and the outside lights. January arrives and along with it, more cold weather. BUT….that thought excites me because it means the possibility of some snow or icy days when the roads are closed and we have a reason to stay home and watch movies, without guilt. It is on those days that things like gingerbread just sound so good. If you are like me, you have probably began to collect some of the Santas or Snowmen that adorn your home to put away until next Christmas. Honestly it felt good to get in the kitchen this morning and begin to bring down the Christmas dishes to pack away and clean up before putting out the dishes that we use for Jan and February. (Yes I do have dishes that are simply for Jan and February) What can I say except that I love kitchen dishes). Getting back to my subject of Giving Gingerbread, as I was baking this morning between ridding the kitchen of Santas, I started to think about something. Why do we feel that just because Christmas is over, we don’t need to bake goodies to give away? Wouldn’t it be so wonderful to hear the doorbell ring as I am packing away Christmas; and there at the door is a friend handing me some gingerbread biscotti to enjoy as I sit and rest after a day of packing away all the Christmas decor? So I began to bake this amazing new recipe that I found last night. It is scrumptious and makes enough to give to someone that might come to your mind. It was so simple to make and the flavor is just so wonderful. AND…since Starbucks did away with their gingerbread flavored drinks this year, I have been missing gingerbread everything. So this is my answer to my gingerbread craving. Seriously, it is some of the best biscotti I have had. You are probably going too remind me that I say that about every biscotti I make, but this one is really my favorite (at least until I am craving chocolate and cherry flavored biscotti which will probably happen around Valentines Day).

*Taken from She Wears Many Hats

2 1/2 cups flour
1 teas baking soda
1 teas salt
1 1/2 teas cinnamon (I used 2 teas)
1 1/2 teas ginger
1 heaping teas of pumpkin pie spice (I use this in place of the following:
3/4 teas ground allspice, 1/2 teas cloves, 1/4 teas black pepper)
6 tables softened butter, unsalted
1 cup (packed) light brown sugar,
2 large eggs, room temp
2 teas vanilla
2 tables unsulfured molasses
1 cup finely choppe peans or walnuts
1 cup dried sweetened cranberries, or her recipe called for dried apricots, which I would have used had they been in my pantry, but I had cranberries today, so I used them.
1/2 table powdered sugar (I omitted this and used granulated sugar)

Mix flour, baking soda, salt and spices together in a bowl. In another mixing bowl, beat the butter with the sugar until well combined. Add the eggs, vanilla, molasses and beat until mixture is mixed completely. Add butter mixture with flour mixture and beat until combined. Stir in nuts, cranberries and vanilla chips if desired.

Shape into two football shaped logs on parchment paper on baking sheet. Sprinkle either the powdered sugar or granulated sugar over the top of each log. Bake in preheated 350 oven for about 25 minutes. Remove from oven and reduce oven temp to 300 degrees. Cool biscotti for 5 minutes before Slicing diagonally and then place each piece back on a baking sheet and bake biscotti for about 9 minutes in 300 oven. Turn the oven off.
***(The following instructions are my own, as I have now been successful doing all the biscotti this way instead of baking according to all other instructions.)
Remove from oven and turn each piece over and then place biscotti back in oven which has been turned off. As the oven cools, the biscotti will “dry” and become crispy. After about 30 min, remove from the oven and cool completely. Keep in airtight container and think about who you can share some. IT might be the beginning of a brand new friendship or bless someone who was just needing a little extra kindness.

Am including a picture of what the biscotti log should look like before baking.

Cakes · Daily Thoughts · Desserts · Holiday Fare · Uncategorized

Gingerbread Latte Cake with Vanilla Whipped Cream Frosting (taken from Southern Living)

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When I said I was going to finally get the chance to sit down by the Christmas Tree and look for recipes in my new magazines, it was so fabulous to see this cake pop off the page. Every year, the anticipation of Starbucks making their gingerbread frappes and lattes,just begin the Christmas season off so tastefully. When I saw this beautiful gingerbread cake recipe, visions of sipping a gingerbread latte while savoring every bite of this cake did me in. Thank you Southern Living for continuing to “wow” us with exciting and luscious recipes.

Cake Layers
3 3/4 cups all purpose flour, plus more for dusting pans
1/2 cup chopped crystalized ginger
2 teas baking powder
1 teas baking soda
1 teas salt
1 teas ground cinnamon
1/4 teas ground ginger
1/4 teas ground nutmeg
1 cup salted butter, softened
1 1/2 cups packed light brown sugar
3 large eggs, separated
1 1/2 cups hot strong brewed coffee
1/2 cup molasses

Espresso Simple Syrup
3/4 cup hot very strong brewed coffee
1/2 cup granulated sugar

Vanilla Whipped cream Frosting
3 cups heavy cream
1 1/2 teas vanilla bean paste (or 2 teas vanilla extract)
1/2 cup granulated sugar

Prepare cake layers; preheat oven to 350. Process flour, crystllized ginger, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a food processor util crystalized ginger is finely ground, about 1 minute. Set aside.
Beat salted butter with a electric mixer on medium, until creamy. Gradually add light brown sugar beating unit light and fluffy.
Add egg yolks, 1 at a time, beating just until blended after each addition. Stir together coffee and molasses in a glass measuring cup. Add flour mixture to the mixture alternately with coffee mixture, beginning and ending with flour mixture, beating on low speed just until blended after each addition.

Place egg whites in a glass bowl. Beat with a electric mixer on high until stiff peaks form. Gently fold egg whites, in thirds into batter, folding just util incorporated after each addition.

Spoon batter into 3 greased (with vegetable shortening) and floured 9″ round cake pans. Bake in preheated oven until cake tests done in the middle, about 19-22 minutes.

Meanwhile, prepare the Espresso Syrup. Bring coffee and granulated sugar to a boil in a small saucepan over medium high. Boil, stirring occasionally, until reduced to about 1/2 cup, 5-6 minutes.

Remove cakes from oven when done and cool in pans on wire racks 10 minutes. Transfer from pans to wire racks; brush evenly with warm espresso syrup. Cool completely. About 1 hour.

Prepare frosting while cake layers cool.
Beat cream and vanilla bean paste (or extract) with electric mixer on medium high speed until foamy, 1 to 2 minutes. Gradually add sugar beating until stiff peaks form. Do not over beat as it will turn to butter.

Assemble cake by spreading frosting between layers and on top and sides of cake. Gently press crushed ginger cookies around the bottom of the cake sides, if desired or sprinkle some caused ginger cookies over the top of cake.

Desserts · Holiday Fare · Uncategorized

Pumpkin Trifle

Chocolate Castles

A couple of weeks ago, I was invited to a luncheon at a friends house who made this most delicious trifle in individual little trifle dishes. She said that it was fine if I shared it. Thanks Teresa, the food was awesome as was all the laughter.

1 (14 oz) box of gingerbread mix (or 2 if doubling for large trifle bowl)

Small package of instant vanilla pudding (made according to directions on box)

1 (15 oz) can pumpkin pie filling (or the 30 oz can for doubling)

1/2 teas pumpkin pie spice (1 teas for doubling)

1/4 cup packed light brown sugar (1/2 for doubling)

1 (12 oz, but you won’t use all of the 12 oz) container Cool Whip (the 12 oz should still be plenty if doubling)

Directions (See above amounts if you are wanting to use large punch bowl or trifle bowl, but for 8 individual trifle dishes, the smaller amounts will be fine)

Bake the gingerbread according to directions on the box and then cool completely. Meanwhile prepare the pudding according to directions.  Stir the pumpkin pie filling, pumpkin pie spice and the sugar into the prepared pudding.

Cut gingerbread in small squares and place a couple in the bottom of the individual trifle dishes.  (If using trifle bowl or punch bowl, cover the bottom of the bowl with some of the gingerbread squares.

Spread some of the pumpkin mixture over the gingerbread. Then spread a layer of the Cool Whip over pumpkin mixture. Repeat layers as necessary, ending with a sprinkle of the gingerbread crumbs on top. Seal with Press and Seal or Cling Wrap and store in the refrigerator until ready to serve. Best if made the day before or at least 6-8 hours before serving.

Trifle can be layered in a punch bowl if you do not have a trifle dish.

Uncategorized

Pear Gingerbread Cobbler

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Taken from Taste of Home magazine, this is a perfect Autumn cake! I love this season of using apples and pears in different dishes.

4 cups sliced peeled fresh pears (about 4 med)

1/2 cup packed brown sugar

1/2 cup water

1 tables orange juice

1/4 teas cinnamon

2/ tables cornstarch

2 tables cold water

2 tables finely chopped crystallized ginger ( I will be using fresh as I have it on hand)

Gingerbread Layer

1/2 cup buttermilk

1/4 cup sugar

1/4 cup molasses

1 egg

2 table oil

1 cup flour

1/2 teas baking soda

1/2 teas baking powder

1/4 teas ground ginger

1/4 teas salt

1/4 teas ground nutmeg

Preheat oven to 350. In a large saucepan, combine the first five ingredients; bring to a boil. Reduce heat; simmer, uncovered for 10 min or until pears are tender, stirring occasionally. In a small bowl, mix cornstarch and cold water until smooth. Stir into pear mixture. Bring to a boil; cook and stir for 2 min or until thickened. Stir in crystallized ginger. Transfer to a greased 8″ sq baking dish.

In a large bowl, beat buttermilk, sugar, molasses, egg and oil until sugar is dissolved. In another bowl, whisk the remaining ingredients. Gradually beat into buttermilk mixture. Pour over pear mixture.

Bake 20-25 min or until cake tests done and is bubbly.