Honey Gingerbread Cookies from Martha Stewart

This recipes was created for the Martha Stewart Gingerbread cookie mold pan. It has 12 wells with various holiday designs, Stocking, Snowflake, Stocking, Ornament, Gingerbread Man, Candy Cane, Star, Mitten, Christmas Tree, Santa, Wreath, Holly Leaf.
The dough is pressed into the molds and baked.

Here's what you'll need:
Preheat the oven to 350 degrees.
1 - Cookie Mold Pan, brush each well with Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each, mixed well and refrigerated in a jar. I always have it available for all of my baking needs.

5 1/2 C Flour + additional for dusting.
1 tsp Baking Soda
1 1/2 tsp Salt
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Nutmeg
16 TBS (2 sticks) unsalted Butter, room temperature
1 C Granulated Sugar
2 Large Eggs
1 C Honey
1/2 C Molasses
2 1/2 C Royal Icing (recipes to follow)

In a medium bowl:
Flour
Baking Soda
Salt
Ginger
Cinnamon
Clove
Nutmeg
Whisk well.

In a large mixing bowl with an electric hand mixer on medium speed:
Butter
Sugar
Beat until well combined.

Add:
Eggs, one at a time, beating after each addition.

Add:
Honey
Molasses
Beat just until combined.

Divide the dough into three portions and wrap them in plastic wrap.
Refrigerate for 1 hour.

Use a 1 1/2" cookie scoop and press into the cookie pan molds.
Bake for 9 minutes. (depending on your oven, you may have to rotate the pan half way through the baking time)
Remove from the oven and cool on a rack for 10 minutes.
Un mold the cookies.
Transfer to the rack to cool completely.
Decorate the cookies with Royal Icing.
Store the cookies in an airtight container between layers of parchment paper.

NOTE:
Use Icing immediately or store in an airtight container for up to 2 days. Cover the top of the icing with a piece of plastic wrap to prevent drying.
Stir well with a rubber spatula just before using.


There are so many recipes for Royal Icing. It's the best icing to decorate detailed designs on a cookie. I use it for decorated Christmas Sugar Cookies and Gingerbread Cookies.
This recipe makes 2 1/2 C.
It can be separated into different bowls and tinted with food coloring to make creative designs. Since I'm The Hippy in the Kitchen and an Artist, I love to create cookie designs with my 60's looking Doodles. I have several Doodle Books that I am continuously updating with new designs.

This recipe is the consistency to be used for outlining and for detailed designs. To flood the cookie, thin the recipe with just a bit of warm water, a little at a time, until the desired consistency is reached. I also prefer this recipe because it doesn't use raw eggs.

Here's my favorite recipe for Royal Icing:
This is the recipe for decorating the cookies. (flooding recipe to follow)
1 pound of Confectioner's Sugar
5 TBS  Meringue Powder
1/4 tsp Cream of Tartar
1/2 tsp Vanilla
1/2 C Warm Water
Powdered Food Coloring

In a Stand Mixer with a Paddle attachment:
Stir together by hand:
Sugar
Meringue Powder
Cream of Tartar
Add:
Gradually add Water until desired consistency.
Vanilla
Beat on Low just until combined well.
Beat on High for 7 - 10 minutes.

Separate the icing into bowls and tint with food coloring.
If you're not using it immediately, gently lay a piece of damp paper towel onto the surface of the icing in each bowl.

Royal Icing for Flooding:

2 lbs. Confectioner's Sugar
3/4 C Water
4 tsp Meringue Powder
Whisk well, by hand until completely incorporated.
Use disposable piping bags to flood the cookies.
Outline the entire cookie with icing, fill in the center. Use a toothpick
and swirl the icing all over the cookie. Allow to sit and harden.

I took a French Macarons Class at Sur la Table in Dallas and they recommended:
Lorann's Gourmet Professional Quality Food Coloring. It's the only food coloring I use.

Enjoy!
Decorating your Holiday Cookies!

Red Velvet Crinkles

These are great Holiday Cookies. I'm making them for the Festival of Carols at our church this year.

Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper.

2 1/2 C Flour
1/3 C Cocoa Powder
1 1/2 tsp Baking Powder
1/4 tsp  fine Seas Salt
1/2 C (1 stick) Unsalted Butter, softened
2 oz. Cream Cheese, softened
1 1/2 C Granulated Sugar
2 Large Eggs
1 1/2 - 2 tsp Red Food Coloring
1 tsp Vanila
1/2 C Confectioner's Sugar

In a medium Mixing Bow:
Flour
Cocoa
Baking Powder
Salt
Whisk well and set aside.

In a large Mixing bowl with an electric hand mixer:
Butter
Cream Cheese
Mix briefly, just to combine.

Add:
Sugar
Beat for 2 minutes.

Add:
Eggs
Food Coloring
Vanilla
Beat well to incorporate.

Fold in by hand, with a rubber spatula:
Flour / Cocoa mixture, in 2 batches. until completely incorporated.

Use a 1 1/2" Cookie Scoop to create balls.
Roll them in Confectioners' Sugar until completely covered.

Place them 2" apart on the Sheet Pan.
Bake 9 - 10 minutes.
Remove from the oven and pull the Parchment Paper with the Cookies from the Sheet Pan onto a rack and cool allow to cool completely.

Enjoy!
Peace in the Kitchen!

Miniature Pie Cookies

Is it a Pie or is it a Cookie......... I don't know so I call them Pie Cookies.
This is really a recipe without a recipe and that makes it really easy.

Here's what you'll need:
Preheat the oven to 350 degrees.
Some Mini Muffin Tins sprayed with cooking spray. This makes about 72 cookies so you use however many pans you need.

Here are the basic ingredients:
Some cans of Fruit Pie Filling, pick your favorites, like Cherry, Blueberry, Apple, or Peach.....etc.
You'll need 2 boxes of pre made refrigerated Pie Crust, how easy is this, so far?
1 Egg
Some Water
Some granulated Sugar.
and a 1 1/2" round biscuit cutter or a juice glass, or Champagne glass.....!

I think that's it!

Here's what you do:
Cut a bunch of circles from the dough that's been rolled out onto a lightly floured surface.
Place a bit of fruit in the center of each circle, sprinkle with a bit of Sugar. (if you use Apple or Peach, sprinkle with a Cinnamon/Sugar mix.
Pinch the circle to create sort of a Taco bowl and make a pocket to hold the fruit.

Mix the egg and 1 tsp of water, whisk it a bit.
Use a pastry brush to lightly brush the edges of the cookie bowl.
Place each of them in the cups of the mini muffin tun.
Bake for 12 - 14 minutes.
Remove the pan and sprinkle again with either Sugar or Cinnamon/Sugar Mix.
Set on a rack to cool for 5 minutes.
Transfer the cookies to a rack to cool completely!

Enjoy!
Peace in the Kitchen!

Port Wine Walnuts with Stilton Cheese

I found this recipe in my archives and I don't know where it originated to give credit. It's not a recipe that I created.

Port Wine Walnuts with Stilton Cheese

2 1/2 C walnut halves
3/4 C sugar
3/4 C ruby port wine
1/2 tsp fresh ground black pepper
1 bay leaf
1 wedge (1 pound) Stilton Cheese

Spread walnuts evenly on a rimmed sheet pan.
Toast for 8 minutes at 350 degrees.

In a saucepan on medium high heat:
Sugar
Wine
Pepper
Bay Leaf
Bring to a boil.
Reduce heat to low , cover and simmer 3 - 4 minutes, stirring occasionally.
Remove from heat.
Discard Bay Leaf.

Add:
Walnuts
Stir to coat well.
Remove the nuts with a slotted spoon and transfer them to the sheet pan. Keep the syrup in the saucepan and set it aside.
Spread the nuts in a single layer.
Bake for 12 minutes, stirring once.
Remove the pan to a rack to cool completely.
Separate any clusters.

Return the saucepan with the syrup to low heat and gently cook until it begins to thicken, about 3 minutes, or until it coats the back of a spoon.

Place the wedge of cheese on a serving platter and drizzle it with the syrup.
Scatter the Walnuts around the Cheese and serve with crackers.

Enjoy!
Peace in the Kitchen!

Savory Palmiers from Ina Garten

I was asked to bring a Finger Food to the Artist's Reception at a Gallery, where I have a wallhanging on exhibit. I found this great savory recipe. I've adapted the recipe , without changing the integrity of the original.
We'll also serve this at our Christmas Open House.

Savory Palmiers

Here's what you'll need:
Preheat the oven to 400 degrees.
Sheet Pans lined with Parchment Paper.

1 package of Frozen Pepperidge Farm Puff Pastry, divided and thawed.
1/4 C Pesto
1/2 C Crumbled Goat Cheese
1/4 C Finely Chopped Sun dried Tomatoes in Oil, drained.
1/4 C Toasted Pine Nuts
Fine Sea Salt

Unfold one sheet of pastry on a lightly floured surface. Keep the second sheet refrigerated.
Roll it gently into a 9 1/2" X 11 1/2" rectangle.
Spread the sheet evenly with half of the Pesto.
Sprinkle with half of the Cheese.
Sprinkle with half of the Tomatoes.
Sprinkle with half of the Pine Nuts.
Sprinkle with Salt.

If you're unfamiliar with the folding process of a traditional French Palmier, research the method.
Here's a description of how to prepare the Palmiers.

Working with the long side of the sheet of pastry facing you, fold the front and back of the sheet half way to the center (1/4 of the sheet).
Continue and fold each side to meet the center of the sheet.
Fold again, in half.

Cover with Plastic Wrap and refrigerate. Keep the dough refrigerated until ready to use. It makes slicing easier.
Repeat the process with the second sheet of Pastry using the remaining ingredients.

Use a sharp knife and cut the cold rolls into 1/4" slices.
Place them 2" apart on the sheet pans.
Bake for 14 minutes.

Remove the pan to a cooling rack for 5 minutes.
Transfer the Palmiers to the rack to cool completely.

Enjoy!
Peace in the Kitchen!

Mini Mac and Cheese in a Mini Muffin Tin

I call this a "kid" Hors D'oeuvre. What a great idea to serve at any party so kids will have something fun to eat.. The adults might like it too!

Here's what you'll need:

Preheat the oven to 425 degrees.

4 - 12 cup nonstick Mini Muffin Tin, generously butter each cup.

1/2 pound of Elbow Macaroni (cooked according to package instructions and drained)

1 1/2 TBS Butter + additional to brush the pans

1/4 C Fresh grated Parmigiano - Reggiano Cheese

2 TBS Flour

3/4 C Whole Milk

1 well packed cup of Sharp Cheddar Cheese

4 oz. of Sliced American Cheese, chopped

1 large Egg Yolk

1/4 tsp Paprika

Sprinkle about 2 TBS of Parmesan Cheese in each cup of the Muffin Tin. Tap out excess.

In a saucepan:

1 1/2 TBS Butter, heat until melted.

Add:

Flour and whisk for 2 minutes.

Add:

Milk, whisking until boiling , about 5 minutes.

Add:

Cheddar and American Cheese.

Whisk until melted.

Remove from the heat.

Whisk in the Egg Yolk and Paprika.

Fold in the Macaroni.

Use a 1 1/2" cookie cutter and drop a scoop into each cup.

Sprinkle the tops with additional Paprika.

Bake for 10 minutes until golden brown and sizzling.

Remove the pans to a rack and col for 5 minutes.

Spoon out the Mini Macs and transfer them to a serving platter.

Enjoy!

Peace in the Kitchen!

Cinnamon Sugar Mini Pretzels or Chex Cereal

Another tasty snack to make during the holidays.
I just made these for the first time. They are yummy!

Option:You can also use 9 C of Rice Chex or Corn Chex.

Cinnamon Sugar Mini Pretzels or Chex Cereal

Here's what you'll need:
1 large Jelly Roll Pan lined with Parchment Paper.

9 C Mini Twist Pretzels
1 1/2 C Cinnamon Chips
6 TBS  Butter
1 C + 1 tsp Confectioner's Sugar
1/2 C + 1 tsp Granulated Sugar
3 tsp Cinnamon

Pour Pretzels into a very large bowl.

In a medium mixing bowl:
Confectioner's Sugar
Granulated Sugar
Cinnamon
Whisk well.

In a saucepan on medium low heat:
Cinnamon Chips
Butter
Stir continuously until melted.
Remove from heat and quickly pour over the Pretzels.
Use a rubber spatula and gently fold until evenly coated.
Immediately add Confectioner's Sugar Mixture.
Fold until well coated
Spread out onto the Jelly Roll Pan and cool completely.

Enjoy!
Peace in the Kitchen!