Gingerbread Cookie Dough

This Dough is for Cut Out Cookies.

Transfer Icing into Plastic Bottles to apply it easier.

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.

Add to Royal Icing to create Holiday Colors.

Gingerbread Cookies Dough and Royal Icing.

6 C Flour
1 tsp Baking Soda
1/2 tsp Baking Powder
16 TBS Butter, room temperature
1 C Dark Brown Sugar
4 tsp Ground Ginger
4 tsp Cinnamon
1 1/2 tsp Ground Cloves
1 tsp Black Pepper
1 1/2 tsp Salt
2 Large Eggs
1 C Lyle's Black Treacle

This is the product I use instead of Molasses.
The taste is incredible.

1 - Recipe of Royal Icing to follow.

Here's what you'll need:
Preheat the oven to 350 degrees.
Sheet Pans
Parchment Paper
Holiday Cookie Cutters

In a Large Mixing Bowl, sift together:
Flour
Baking Soda
Baking Powder
Whisk well, set aside.

In a Stand Mixer with a Paddle Attachment:
Butter
Sugar
Beat until Creamy Smooth.

Add:
Ginger
Cinnamon
Cloves
Black Pepper
Salt
Beat until well incorporated.

Add:
Eggs
Treacle
Beat until incorporated.

Slowly Add, on Slow Speed:
Flour
Mix just until combined and forms a Dough.

Divide into Thirds.
Wrap in Plastic Wrap.
Refrigerate 1 Hour.

Roll each portion of dough  (one at a time) between 2 layers of Parchment Paper until 1/8" thick.
Remove the top layer of Paper.
Cut out desired shapes with Cookie Cutters.
Remove the excess Dough, leaving the cut out cookies on the Parchment Paper.
Slide the Paper onto a Sheet Pan.
Bake 20 minutes.

Remove Pan to a Rack to Cool Completely.
Repeat with remaining Dough.

Decorate with Royal Icing.

2 Large Eggs Whites
4 C Sifted Confectioner's Sugar
The Juice of 1 Lemon.

In a Stand Mixer with a Whisk Attachment:
Egg Whites
Beat until Stiff.

Add:
Sugar
Lemon Juice
Beat for 1 Minute.

If too Thick, add additional Egg White.
If too Thin, add additional Confectioner's Sugar.
Store the Icing in an airtight container for up to 3 days.

Enjoy!
Christmas in the Kitchen!

Christmas Winter Knit Hat Cake

I love this cake. I rarely post recipes and instructions for difficult cakes like this, but when I watched the instructions on this one, I realized that it's actually not that difficult. The end result is impressive.
In the 80's I worked part time as a cake decorator. I had a great mentor, I learned quickly and I really enjoyed it.
I would definitely make this one.
I'm posting the link so you can see the entire process.
I also posted a picture of the Cake Pan.

http://thecakeblog.com/2015/11/winter-hat-cake.html



Enjoy!
Christmas in the Kitchen!

American Pommes de Terre Dauphinoise in a Crock Pot !

I love Pommes Dauphinoise. They're basically a fancy French Scalloped Potato. They're definitely delicious. So, Here's an alternative version to make them in a Crock Pot........... oh why not?

Freshly Grated Gruyère Cheese

Here's what you'll need:
A Crockpot fully lined with foil so you can lift out the finished potatoes.  Spray with a Vegetable Cooking Spray.

1 Pound of Yukon Gold Potatoes, Skin on and sliced thin.
4 Cloves of Garlic, thin sliced.

1 1/2 C Milk, Boiled.
1 Large Egg, Whisk into the Milk.

Salt and Pepper to taste
Grated Nutmeg
2 C Grated Fresh Gruyère Cheese, divided.
1 C of Thin sliced Green Onions + additional for Garnish.
2 TBS Butter, cut into small pieces.

In the Crock Pot:
A Layer of Potatoes.
A few slices of Garlic.
Sprinkle with some of the Onions.
Salt and Pepper to taste.

Continue layering, using all of the Potatoes, Garlic and Onions.
Pour the Milk over the Potatoes.
Add Additional Salt and Pepper to taste.

Sprinkle the top with 1 C of the Cheese.
Dot the entire Top with pieces of Butter.
Cover with a piece of Foil and the Crock Pot Lid.

Cook on Low for 8 Hours.

Lift the Potatoes out of the Pot and transfer to a Serving Bowl.
Top with Remaining Cheese.
Sprinkle with additional Green Onions.
Serve Hot.

Enjoy!
Peace in the Kitchen!

Individual Streusel Bread Pudding

I absolutely love Bread Pudding. I make Savory and Sweet. I have a favorite, sweet, traditional one that I've made for years. Sometimes you just don't need a large recipe of Bread Pudding so here's an option. These are made with Rhodes Frozen Rolls. I have a favorite recipe for Buttered, Rosemary and Sea Salt Rolls that we make for every Holiday and family gathering. If it saves you time....... I love it.

Individual Streusel Bread Pudding

Corning Ware Ramekins

Pyrex Custard Cups

Here's what you'll need:
6 Small Ramekins or Custard Cups, sprayed with a Non Stick Cooking Spray.
Preheat the Oven to 350 degrees.

10 Rhodes Frozen Dinner Rolls, thawed. (cut each one into thirds and set aside.)
3/4 C Light Brown Sugar
1 TBS Cinnamon
3 TBS Butter, melted.
4 TBS Flour
3 Large Eggs
1/4 C Half and Half

OPTION:
Add a few Raisins to each one just before baking.



In the Ramekins:
5 Pieces of Dough
Cover with Plastic Wrap.
Place in a Warm Area and allow to rise and double in size. (2.5 Hours)

In a Small Mixing Bowl:
Brown Sugar
Cinnamon
Butter
Flour
Whisk well.

In a Small Bowl:
Eggs
Half and Half
Whisk well.

Sprinkle each Ramekin with 1 TBS of the Sugar Mixture.
Top evenly with some of the Egg Mixture.
Sprinkle each with remaining Sugar Mixture.

Bake for 20 - 25 minutes.
Serve Warm.

Enjoy!
Peace in the Kitchen!

Vanilla Snowflake Martini

I just received a post from a friend that had this recipe.
I love every ingredient in it.
I adapted the recipe without changing the integrity of the original.

Vanilla Snowflake Martini

Here's what you'll need:
A Cocktail Shaker
Ice
1 oz. Vanilla Vodka
1 oz. Creme de Cacao
1 oz. Frangelico Liqueur
2 oz. Half and Half

Fill the Shaker Half Full of Ice.
Add all remaining ingredients.
Shake well and strain into a Martini Glass.

Enjoy!
Peace in the Kitchen!

The Best of the Best Gingerbread!

I love Gingerbread. I like a dark and very tasty Gingerbread. It reminds me of a Charles Dickens Christmas.  I have many recipes for it. I'm always in search of the Best of the Best Gingerbread. That's a title that I use when I find a recipe that is better than any other in it's category, (The Best of the Best)

Candied Ginger

I use this whenever a recipe calls for Molasses.
There's also Lyle's Golden Syrup
that I use whenever a recipe calls for Corn Syrup.

My favorite Springform Pan
from The Pampered Chef.

Here's my choice for The Best of the Best Gingerbread.

Here's what you'll need:
Preheat the oven to 375 degrees.
1 - 9" Springform Pan, sprayed with a vegetable cooking spray. (my favorite is the Pampered Chef Pan with a Tempered Glass Bottom)

Chopped Candied Ginger for Garnish. (it's baked on top of the batter)

1 C Dark Molasses or British Treacle.
1/2 C Boiling Water
5 TBS Butter
1/2 tsp Salt
2 tsp Ground Ginger
1 tsp Baking Soda
2 C Flour

In a Large Mixing Bowl:
Molasses

Add:
Boiling Water
Butter
Stir until well combined with a Wooden Spoon.

Add:
Salt
Ginger
Baking Soda
Stir just until combined, don't over mix.

Add:
Flour
Continue stirring by hand with a Wooden Spoon.

Spoon the Batter into the Pan.
Top it with the Chopped Candied Ginger.

Bake for 25 - 35 minutes.
The top should spring back when lightly tapped and it should pull away from the pan.
When I made it, 30 minutes was enough.

Enjoy!
Peace in the Kitchen!

Vegetarian Sausage and Spinach Stuffed Bread Roll

We had this for Lunch this Week. It's so delicious that I decided to share it. It was great for Lunch but I would also serve it for Breakfast or Dinner. It can certainly be customized for personal taste by adding or eliminating ingredients. I added a NOTE with a variety of Options.
Even though I make it with a Vegetarian, Meatless Sausage, you can certainly use your own choice of Sausage.

I also use this to make Breakfast Sausage Patties.

Vegetarian Stuffed Bread Roll

Here's what you'll need:
Preheat the oven to 325 degrees.
A Sheet Pan lined with Parchment Paper.


1 - (1 Pound Loaf) of Frozen Bread Dough, thawed.
2 TBS Olive Oil (Omit if using real Sausage)
1 Package of Gimme Lean Vegetarian Sausage
1/2 C Chopped Onion
1 - Box of Frozen Spinach, thawed and squeezed dry. (Separate into Pieces)
6 oz. of Shredded Swiss or Cheddar Cheese
1/4 C Grated Parmesan Cheese
1/2 TBS Chopped Fresh Parsley
2 Eggs, (1 separated)

NOTE:
Options:
1/4 C Diced Red Bell Pepper, or a combination of Red and Green. (Added to the Skillet to Sauté)
1 - Can of Sliced Mushrooms, drained and diced. (Added to the Skillet to Sauté)
I could also see the addition of Scrambled Eggs Sprinkled over the top of the Sausage Mix
just prior to Rolling the Dough.
And, as a Texan, I serve it accompanied with a Side of Salsa. (Homemade or Pace Chunky Salsa)
Sauce.


In a Large Skillet on Medium High Heat:
Oil, until hot.

Add:
Sausage
Onion
Sauté for 5 minutes.
Remove from heat.
Set aside to Cool completely.

In a Large Mixing Bowl:
Sausage Mixture
Spinach
Shredded Cheese
Parmesan Cheese
One Whole Egg and the Yolk from the Second Egg
Stir to Mix well.


On a Flat, lightly Floured Surface:
Roll out the Dough into an 11" X 17" Rectangle.
Spread the Filling over the Dough, leaving a 1/2" Border on all 4 side.

Roll the Dough tightly to form a Log. (Tuck in the Dough at each end.

Beat the remaining Egg White with 1 TBS of Water.
Brush the Dough.
Transfer the Roll to the Sheet Pan.
Bake for 45 minutes, until Golden Brown.

Transfer to a Cutting Board.
Slice and Serve Hot.

Enjoy!
Peace in the Kitchen.