Ginger All the Way!
Less than 15 minutes from now, the brand new year will be arriving.
Year 2013 seems coming and going very fast. Nothing I have to say other than I feel grateful for His blessing for me and my family. Last night we just got home from a very long exciting journey. 2900 km air-trip and 1600 km road-trip around South Sulawesi. We celebrated Christmas in the traditional town of Rantepao, Tana Toraja together with our big family and we visited the mining town, Sorowako where I spent my beautiful childhood time. Our kids enjoyed the trip, and thank God they are healthy during the 10 days vacation.
Just a week before we started our journey, I got a chance to bake this Christmas goodies in between some food photo sessions.
I chose to bake gingerbread and gingerbread cookies to give the gingery-Christmas aroma around our home. I used the recipes that I tried a couple of years before. So, there is no difficulty. With a little modification, we got a 'new look' baked good.
The gingerbread man cookies recipe, became a little winter wonderland town. And the gingerbread cupcake recipe turned to Mini Gingerbread Loaves.
That's all for now... Let me enjoy the fire works outside.
Winter Wonderland Gingerbread Cookies
Gingerbread Mix :
1/2 cup (90gr) brown sugar
2 1/2 cups (375 gr) plain (all-purpose) flour, sifted
2 teaspoon ground ginger, sifted
1 teaspoon bicarbonate of (baking) soda
Place the sugar, flour, ginger and bicarbonate of soda in a bowl and mix to combinge. Spoon the mixture into an airtight jar and use to make gingerbread men (recipe, below).
Store in a cool dark place for up to 1 month. Makes 1 quantity.
Gingerbread Cookies
1 quantity gingerbread mix, (see recipe, above)
125 gr butter, chopped
2/3 cup (230 gr) golden syrup
Icing
1/2 cup (80 gr) icing (confectioner's) sugar sifted
2 teaspoons hot water
Preheat oven to 180C (355F). place the gingerbread mix, butter and golden syrup in the bowl of a food processor and process until a snooth dough forms.
Divided the dough into two pieces and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. Roll dough out between two sheets of non stick baking paper to 4 mm thick.
Use gingerbread man cookie cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 8-10 minutes or until golden brown. Allow to cool on trays.
To make the icing, combine the sugar and hot water and stir until smooth. Place in a piping bag with a small nozzle and use to pipe buttons on the front of the gingerbread men.
Mini Gingerbread
Gingerbread Cupcakes
source: Martha Stewart Cupcakes.
Gingerbread is the most recognizable Christmas time flavor, the scent of its signature spices baking in the oven fill a home with holiday cheer. These cupcakes are made with the same mixture of spices-nutmeg, clove, cinnamon, and ginger as the gingerbread.
1.5 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1.5 cups (3 sticks) unsalted butter, room temperature
1.5 cup sugar (I used 3/4 cup granulated sugar and 3/4 cup palm sugar)
3 tbsp unsulfured molasses (I used honey :))
4 large eggs, room temperature
1 tsp pure vanilla extract
1. Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flour and spices.
2. With an electrick mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Gradually add flour mixture, beating until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cook 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.
From our home, we wish you ...
A Very Merry Christmas
and
A Happy New Year.
Year 2013 seems coming and going very fast. Nothing I have to say other than I feel grateful for His blessing for me and my family. Last night we just got home from a very long exciting journey. 2900 km air-trip and 1600 km road-trip around South Sulawesi. We celebrated Christmas in the traditional town of Rantepao, Tana Toraja together with our big family and we visited the mining town, Sorowako where I spent my beautiful childhood time. Our kids enjoyed the trip, and thank God they are healthy during the 10 days vacation.
Just a week before we started our journey, I got a chance to bake this Christmas goodies in between some food photo sessions.
I chose to bake gingerbread and gingerbread cookies to give the gingery-Christmas aroma around our home. I used the recipes that I tried a couple of years before. So, there is no difficulty. With a little modification, we got a 'new look' baked good.
The gingerbread man cookies recipe, became a little winter wonderland town. And the gingerbread cupcake recipe turned to Mini Gingerbread Loaves.
That's all for now... Let me enjoy the fire works outside.
Winter Wonderland Gingerbread Cookies
Gingerbread Mix :
1/2 cup (90gr) brown sugar
2 1/2 cups (375 gr) plain (all-purpose) flour, sifted
2 teaspoon ground ginger, sifted
1 teaspoon bicarbonate of (baking) soda
Place the sugar, flour, ginger and bicarbonate of soda in a bowl and mix to combinge. Spoon the mixture into an airtight jar and use to make gingerbread men (recipe, below).
Store in a cool dark place for up to 1 month. Makes 1 quantity.
Gingerbread Cookies
1 quantity gingerbread mix, (see recipe, above)
125 gr butter, chopped
2/3 cup (230 gr) golden syrup
Icing
1/2 cup (80 gr) icing (confectioner's) sugar sifted
2 teaspoons hot water
Preheat oven to 180C (355F). place the gingerbread mix, butter and golden syrup in the bowl of a food processor and process until a snooth dough forms.
Divided the dough into two pieces and wrap in plastic wrap. Refrigerate for 30 minutes or until firm. Roll dough out between two sheets of non stick baking paper to 4 mm thick.
Use gingerbread man cookie cutters to cut shapes from the dough. Place on baking trays lined with non-stick baking paper and bake for 8-10 minutes or until golden brown. Allow to cool on trays.
To make the icing, combine the sugar and hot water and stir until smooth. Place in a piping bag with a small nozzle and use to pipe buttons on the front of the gingerbread men.
**********
Mini Gingerbread
Gingerbread Cupcakes
source: Martha Stewart Cupcakes.
Gingerbread is the most recognizable Christmas time flavor, the scent of its signature spices baking in the oven fill a home with holiday cheer. These cupcakes are made with the same mixture of spices-nutmeg, clove, cinnamon, and ginger as the gingerbread.
1.5 cups all-purpose flour
2 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp freshly grated nutmeg
1/4 tsp ground cloves
1.5 cups (3 sticks) unsalted butter, room temperature
1.5 cup sugar (I used 3/4 cup granulated sugar and 3/4 cup palm sugar)
3 tbsp unsulfured molasses (I used honey :))
4 large eggs, room temperature
1 tsp pure vanilla extract
1. Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together flour and spices.
2. With an electrick mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add the molasses, and beat until combined. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Gradually add flour mixture, beating until just combined.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in center comes out clean, about 25 minutes. Transfer tins to wire racks to cook 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 2 days at room temperature, or frozen up to 3 months, in airtight containers.
From our home, we wish you ...
A Very Merry Christmas
and
A Happy New Year.
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