Gingerbread, a collection of all things Ginger!
There's a Hippy in the Kitchen
There's a Hippy in the Kitchen
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 8 TBS (1 stick) Butter
  • 1 C Granulated Sugar
  • 2 Large Eggs
  • 3/4 C Boiling Water
  • 3/4 C Molasses
  • 2 1/2 C Flour
  • 2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 tsp Ground Ginger
  • Confectioner's Sugar for dusting the finished Gingerbread
  • 1/2 C Honey
  • 2 TBS Brown Sugar
  • 1/2 C Whole Wheat Flour
  • 1/2 C Rye Flour
  • 1/4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Anise
  • 1/4 tsp Sea Salt
  • 1 1/4 tsp Baking Powder
  • 1 Large Egg
  • 4 TBS Whole Milk
  • 2 TBS Candied Orange or Lemon Peel, diced
  • Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
  • Cool completely n the pan.
  • Release the cake onto a serving platter and drizzle with Orange Glaze.
  •  
  • Orange Glaze
  • 2 C Confectioner's Sugar
  • 1/3 C Fresh Orange Juice
  • 4 tsp Orange Zest
  • Whisk together until smooth
  • 3 C Flour
  • 2 TBS Ground Ginger
  • 2 tsp Baking Soda
  • 1 1/4 tsp Cinnamon
  • 3/4 tsp Ground Cloves
  • 1/2 tsp Nutmeg
  • 1/4 tsp Salt
  • 1/3 C Minced Crystallized Ginger + additional for garnish.
  • 10 TBS Butter, room temperature
  • 1 C Brown Sugar
  • 3 Eggs
  • 1 C light Molasses
  • 1 C Boiling Water
  • 3 tsp Grated Orange Peel
  •  
  • Maple Icing
  • 3 C Cold Heavy Cream
  • 1/2 C Maple Syrup ( I always recommend the best that you can afford, the taste is worth it.)
  • 1/2 C Honey
  • 2 TBS Brown Sugar
  • 1/2 C Whole Wheat Flour
  • 1/2 C Rye Flour
  • 1/4 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Ground Anise
  • 1/4 tsp Sea Salt
  • 1 1/4 tsp Baking Powder
  • 1 Large Egg
  • 4 TBS Whole Milk
  • 2 TBS Candied Orange or Lemon Peel, diced
  • Pour Batter into the pan and bake at 350 degrees for 40 - 50 minutes.
  • Cool completely n the pan.
  • Release the cake onto a serving platter and drizzle with Orange Glaze.
  •  
  • Orange Glaze
  • 2 C Confectioner's Sugar
  • 1/3 C Fresh Orange Juice
  • 4 tsp Orange Zest
  • Whisk together until smooth
  • 1 1/4 C Crushed Gingersnaps
  • 1/2 C Confectioner's Sugar
  • 1/3 C Sweetened Condensed Milk
  • 1 1/2 tsp Dark Rum
  • 1 1/2 tsp Vanilla
  • 1 tsp Cinnamon
  • 3 oz Semi Sweet Chocolate Baking Squares.
  • 1 C of Canned Chocolate Icing
  • 1/3 C Sugar
  • 1/8 tsp Salt
  • 1 roll (30 oz.) Pillsbury refrigerated Gingerbread Cookie Dough.
  • 1 roll (30 oz.) Pillsbury refrigerated Sugar Cookie Dough
  • Granulated Sugar for sprinkling the dough.
  • Repeat the same procedure with the Sugar Cookie Dough.
  • Freeze for 5 minutes.
  • Sprinkle the tops of the cookies with granulated sugar.
  • Bake for 10 - 12 minutes. The edges should be golden brown.
  • Remove the pan to a rack and cool for 5 minutes.
  • Transfer the cookies to the rack and cool completely.
  • 1/2 C Butter, melted
  • 3/4 C Granulated Sugar
  • 1/2 C Brown Sugar
  • 1/2 tsp Vanilla
  • 1/3 C Molasses
  • 1 Egg
  • 2 tsp Baking Soda
  • 2 C Flour
  • 1 TBS Cinnamon
  • 1/2 tsp Clove
  • 1/4 tsp Nutmeg
  • 1/2 tsp Salt
  • Pumpkin Pie Spice for garnish
  • 8 oz Cream Cheese
  • 1/4 C Butter, softened to room temperature.
  • 3 C Confectioner's Sugar
  • 1 tsp Vanilla
  • 9 TBS Butter, room temperature
  • 1/2 C packed Dark Brown Sugar
  • 1 TBS Vanilla
  • 2 Eggs
  • 1 TBS Pumpkin Pie Spice Mix + additional for sprinkling.
  • 1 TBS Cinnamon
  • 1 tsp Ground Ginger
  • A Pinch of Salt
  • 1/4 C Whole Milk
  • 1 C Self Rising Flour
  • Confectioner's Sugar for dusting when serving.
  • 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)
  •  
  • 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
  • Homemade Gingerbread Latte #1.
  • Ingredients
  • 1/3 C Water
  • 1/3 C Sugar
  • A 2" piece of fresh Ginger, peeled and thinly sliced
  • 1/4 tsp ground Cinnamon
  • 1/4 tsp Vanilla
  • 1/2 C Hot Espresso coffee (if you don't have an Espresso Machine, you can use Instant Medaglia d'Oro Espresso Coffee) It's delicious.
  • 1 C Hot Milk
  • Whipped Cream
  • 1/2 C Half and Half
  • 1/2 C Water
  • 1 TBS Instant Coffee ( I use Starbuck's Via)
  • 1/2 tsp Ginger
  • 1/2 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1 C Whole Milk
  • 2 TBS Pumpkin Puree
  • 1 TBS Granulated Sugar
  • 1/4 tsp Pumpkin Pie Spice + additional for garnish.
  • 1/4 tsp Vanilla
  • 1/4 C Hot Espresso Coffee ( I use instant Medaglia d'Oro Espresso Coffee if I'm too lazy to use the Espresso Machine)

Instructions

Comments

Log in or Register to write a comment.