As I promised when I first began this blog, I am now going to share a couple recipes with you, the faithful reader! No, these recipes are not of my own creation – I am merely passing the goodness of these recipes on. If you haven’t done any baking yet this Christmas, maybe this will inspire you, and give you fresh courage to venture into the kitchen… or maybe it will just inspire you to buy a huge sale bag of Christmas candy from the nearest grocery store? No shame in that, let me assure you! I would do it if I didn’t have time to bake!
Yesterday was my Mother’s birthday!
Last year, I made an angel food cake for her from scratch, courtesy of Southern Living and about twelve eggs. This year, I went for a more low key vibe. Yes, I confess, I did it.
I used a cake mix. Shame on me.
But let’s face it, angel food cake from the box is ALMOST just as good as from scratch – all I had to do was add water, and a fluffy, puffy, pure white concoction rose from beneath my electric beater. And twelve egg yolks were not wasted in the process, so I felt like I could live with myself.
Besides, the real treat would be the homemade fudge sauce!!!
All the ingredients…
Cream goes into the chocolate…
That’s fudge sauce drizzling fluffy white Angel food cake, and peppermint ice cream, in case you can’t tell 🙂
I will admit, however, that I was a little disappointed.
The fudge sauce I am used to is – well, fudgy. Thick. Sickly sweet. Decadent (in the best sense of the word, not rotting). This sauce that I recreated had a more dark chocolate vibe to it. Certainly, it was probably more sophisticated… but it didn’t have that childhood flavor I craved.
However, no one in my family complained. Mom declared it a success. Even Kafka deemed it frog-worthy, and snuck into the kitchen when I wasn’t looking.
The best things I made from scratch this year, however, were gingerbread cookies, and the icing that I used to frost said gingerbread.
I love to make each gingerbread person, each tree, and each snowman, a little different. Every cookie should have some character. There, that’s a thought-provoking quote! Put that on an apron!
The artist in me loves swirling the frosting and food coloring to achieve various hues. The child in me loves licking my fingers.
If you haven’t decorated any gingerbread people in a while, or ever, go do it. It is so relaxing to design a cookie that is pleasing to the eye. If you don’t want to do the overwhelming, from-scratch process, then just make the easy icing recipe down below, (it literally takes five minutes), buy some sprinkles and food coloring, (disclaimer: I DO NOT know what goes in that stuff, who knows what it’s doing to your body), and buy some plain cookies to decorate. But if you want to go the extra mile, and have the fun of rolling out dough, getting flour on your nose, and cutting out Christmas shapes, use the gingerpeople recipe I am putting down below. Whatever route you choose, Merry Christmas!
Recipe for: The best cut out gingery crispy funky ginger cookie people recipe!
(Gingerbread men), and by the way, this is not my recipe! Someone else came up with this, and it ended up in our house on a little index card! I’m not brilliant enough to invent this!!! Do not attribute this to me!
4 1/2 cups flour
1 tsp baking soda
1 Tbsp gr. cinnamon
1 tsp gr. ginger
1/2 cup butter, at room temperature
3/4 cup brown sugar
3/4 cup molasses
In mixing bowl, stir together 1st four ingredients. In separate bowl, cream butter and brown sugar with electric mixer. Beat in eggs 1 at a time, then beat in molasses. Gradually add dry ingredients. Divide dough in half, flatten into rounds, wrap in plastic and chill for at least 2 hours. Roll out on floured surface to 1/4 inch thickness. Cut out gingerbread shapes. Transfer to greased baking sheet. Bake 10-12 minutes at 350. Decorate when cool.
Butter Cream Frosting
4 Tbsp butter
2 Tbsp hot milk
1/2 tsp vanilla
1 1/4 cups sifted powdered sugar
Stir butter till very soft. Add small amount of sugar, then milk and vanilla. Beat in remaining sugar until soft. Tint, if desired.