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Wednesday, December 15, 2010

Gingerbread Man Time of Year!

It has been a while since I have made gingerbread men, and come to think of it this may have been the first time. I came across a recipe by Liz Prueitt (yea, all you Tartine Bakery fans will like these) and I think they are my new favorite gingerbread man recipe! Not too spicy, not too sweet, and on the softer side with just the right amount of snap.

When you are ready to bake them you will need to preheat the oven to 350. But keep in mind the dough will need to be refrigerated overnight.


  • 3 3/4 cups flour
  • 1 tbs cocoa powder
  • 4 tsp ground ginger
  • 1 1/2 tsp ground cloves
  • 2 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/4 tsp freshly ground black pepper
  • 1 cup unsalted butter
  • 3/4 cups and 2 tbs white sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 tbs corn syrup
  • 1 cup of powdered sugar
  • 2 tbs water
  • Combine dry ingredients (except sugar) in a large bowl and set aside.
  • Beat butter on medium speed until it is creamy. Slowly add the sugar and keep mixing until smooth.
  • Add the egg to the butter mixture, followed by the molasses and corn syrup.
  • Add the flour mixture to the butter mixture and beat on low speed until well-mixed.
  • Flatten the dough to about an inch thickness, wrap in plastic wrap, and refrigerate overnight.
  • When you are ready cut them out into gingerbread man shapes (I had some gingerbread women shapes too) and place on a parchment paper lined baking sheet.
  • Bake for 7-15 minutes, but this also depends on the size of the cookie.
  • Let them cool and brush the glaze over them. More on the glaze can be found below.

All you do is mix the ingredients until there are no clumps and it looks like a glaze fit for a cookie :)

And I leave you with a scene Becky and I created. She interpreted it as a nice gingerbread couple sharing a strawberry. I thought one might be mugging the other for its strawberry. She blames my urban upbringing, ha!

    Sunday, December 12, 2010

    Scones For An Afternoon Tea

    Today my family hosted the Baha'i' Nineteen Day Feast at our home and we decided to do it a little differently. We began with an afternoon tea and as you can see from the pictures at the bottom of this post, my mom did a lovely job. I get 3% of the credit (her words, not mine...gotta love her) for the scones; everything else was all her.

    The scones turned out really nice. If you like butter, you will like these! They are best served with some creme fraiche (or clotted cream if you can find it) and jam.

    Preheat oven to 350

    • 3 cups flour
    • 2 tbs white sugar
    • 2 tbs baking powder
    • 1/2 tsp salt
    • 1/2 pound (1 cup) unsalted butter, cold and diced
    • 1 1/2 cups half and half (I used heavy cream)
    • 1 tbs vanilla extract
    • Combine the flour, sugar, baking powder, and salt in a large bowl
    • With a pastry blender or knives, cut the cold butter into the flour mixture until it is in small pea sized shapes
    • Add the cream/half and half and the vanilla extract
    • Mix the dough and, with floured hands, pat it down onto a floured surface until it is about an inch thick
    • Cut the dough into your desired scone shape and place on a baking sheet lined with parchment paper
    • Brush with scone wash (milk mixed with sugar and cinnamon)
    • Bake for 18-25 minutes and serve

    p.s. This is basically my dream table set-up. Great colors and treats! I love British style teas.