{Taste} Gingerbread Men

Image

If I lived in a fairytale, I’d be the town baker. All my baked goods would possess magical properties.

My hot chocolates would warm the Grinchs.

The fluffy light cakes would heal the broken-hearted.

My gingerbread men would guard me from evil in the world.

If only life could be this magical, this perfect…

Gingerbread Men
adapted from Martha Stewart

  • 3 cups all-purpose flour (spooned and leveled), plus more for rolling
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoons salt
  • 1/2 stick unsalted butter, room temperature
  • 1/2 cup packed dark-brown sugar
  • 1 large egg
  • 2 tablespoon unsulfured molasses

Directions

  1. In a large bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt; set aside. Using an electric mixer, beat butter and brown sugar until light and fluffy; beat in egg and molasses. With mixer on low, gradually add flour mixture; mix just until combined. Divide dough in half; flatten into disks. Wrap each in plastic, and refrigerate until firm, at least 2 hours and up to 2 days, or freeze up to 3 months (thaw before baking).
  2. Preheat oven to 350 degrees, with racks set in upper and lower thirds. Working with one disk at a time, place dough on lightly floured parchment paper, and roll out to 1/8 inch thick, dusting lightly with flour as needed. Using paper, lift dough onto two baking sheets; freeze until firm, about 20 minutes.
  3. Remove paper and dough from baking sheets. Using a long offset spatula, loosen dough from paper. Cut out shapes with cookie cutters, and brush off any excess flour. Transfer to baking sheets. (Gather scraps, briefly freeze, and re-roll.)
  4. For softer cookies, bake 8 to 10 minutes; for crunchier cookies, bake 11 to 12 minutes, rotating sheets halfway through. Transfer cookies to a wire rack to cool completely.

I’m submitting this to Aspiring Bakers #26: Creative Christmas Motif Bakes! hosted by Alan of Travelingfoodies!

Advertisements

Crunchy Nut-Oatmeal Cookies

I am in love with Isa Chandra Moskowitz, host of the Post Punk Kitchen.

Her recipes are simple. I dig simple. It complements my complicated life.

Her recipes are easily adaptable. They complement my creativity.

Take these Crunchy Nut-Oatmeal Cookies for example.

Inspired by Vegan with a Vengeance, “Big Gigantoid Crunchy Peanut Butter-Oatmeal Cookies,” page 199

Heart.

Thanks Isa.

Ingredients

1 cup whole wheat pastry flour

1 cup rolled oats

1 tbsp olive oil

1 tsp baking powder

1/2 tsp salt

3 tbs honey powder or agave syrup

1/3 cup olive oil

3/4 cup crushed nuts (I used mixture of peanuts and walnuts)

1/3 cup water

1 tsp vanilla extract

Directions

Heat pan with 1 tbsp of olive oil. Place 1 cup of oats in the pan and stir occasionally until toasted. Set aside.

Measure out 3/4 cup of nuts of your choice. Use a mortar to crush the nuts until they resemble paste. Set aside.

Mix flour, baking powder, salt, and honey powder in a large mixing bowl. In a separate bowl, mix oil, water, vanilla extract. Add dry to wet ingredients and lightly combine. When mixture is almost incorporated, add oats and nuts and fully combine.

Preheat oven to 350 degrees.

Prepare baking pans. Use ice scoop to scoop out cookie dough into pan. Flatten each ball lightly with your hand.

Bake for 12-15 minutes until lightly brown.

 

I Miss You

Hi.

I’m impulsive, expressionless and cold.

Would you like to date me?

Probably not.

That’s okay because I’m already waiting for someone.

I broke his heart and he crushed mine. Fair game. We’re even.

Now I’d like to stop being immature kids and talk it out like rational adults.

I’m impulsive, expressionless, cold, and a hopeless romantic.

I miss you.

So here’s to you and Hope.

Hopeless Romantic Oatmeal Cookies 

2 c whole wheat pastry flour

1 1/2 c rolled oats

1/2 t baking powder

1/2 t baking soda

1/4 t ground ginger

1/2 t cinnamon

1/4 t salt

1/3 cup extra virgin olive oil

1/4 c carob molasses

2 T brown sugar

1/8 c honey

1/8-1/4 c water

1/2-3/4 c add-ins: sunflower seeds, cranberries, almonds, pepita seeds, sesame seeds, walnuts

Directions:

Preheat oven to 350F. Line baking sheet with parchment paper.

Whisk together flour, oats baking power, baking soda, ginger, cinnamon and salt.

Whisk together oil, molasses and honey, sugar. Pour dry ingredients into wet and gently mix  a few times before adding the add-ins. Mix again until well incorporated.

Use ice-cream scoop to scoop dough onto parchment paper. Bake for 10-15 minutes until golden brown.

Spritz Cookies: Two Ways

#1:                    

   
#2:

 
    

#1: Classic Spritz Cookies Adapted from Elizabeth’s Edible Experience

Dough
1 1/2c butter
3/4 c sugar
1 egg
2 tbs milk
1tsp vanilla extract
1/2 tsp almond extract (optional)
3 1/2c all purpose flour
1tsp baking powder

Preheat oven to 375 degrees.
Throughly cream the butter and sugar. Add eggs.
Mix in the milk, vanilla (and almond) extract.
Whisk together the flour and baking soda.
Gradually add the creamed mixture into the flour mixture.
Line the cookies onto the baking sheet. Bake for 10-12 minutes

Topping
Dulce de leche>> I boiled 1/2c of condense milk until it turned amber brown.
unsweetened coconut shreds
dried blueberries and cranberries
   

#2: Sesame Pinwheel Cookies
Dough
1 1/2 stick of butter
1/2c sugar
2 eggs
2 tbs + splash of milk as needed
1 tsp vanilla extract
3c all purpose flour
1tsp baking powder

Adhesive
1 egg

Filling

sesame powder
sugar
chopped peanuts

The mechanism for making the dough is the same as the directions for the Classic Spritz cookies. 

Roll out the dough until it becomes a rectangular shape piece

Beat an egg and brush a light layer of the mixture onto the dough

Generously sprinkle the filling onto the dough. Scatter the filling until all parts of the dough is covered 

Start from the end nearest you and roll the dough into a log. Make sure roll tightly to secure the filling. 

Cut the log into pieces and put onto baking sheet.

Bake for 10-12 minutes.