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My Ginger Valentine

6 Feb

Let me tell you how good these cookies are.  If you have someone you love, bake these cookies for them in honor of Valentine’s Day.  If you don’t have a valentine, bake them for yourself and don’t share with anyone.

These cookies are amazing.  Fresh ginger gives them a spicy bite.  The lemon royal icing lends a bright finish.  Most importantly, they are totally pretty.

Pink and White Goodness

Ginger Lemon Valentine Cookies

Cookie Ingredients:

5 cups all-purpose flour

3 tsp ground ginger

1 tsp baking powder

1/2 tsp salt

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 large eggs

2 tbsp grated fresh ginger

Icing Ingredients:

4 tbsp meringue powder (if you can’t find this at your grocery store, try the cake decorating section of a hobby shop)

4 cups confectioners sugar

1/3 cup and 1 tbsp fresh lemon juice (approx. 4 lemons)

Prepare the icing ahead of time. Combine the meringue powder, confectioners sugar and lemon juice in the bowl of a stand mixer and mix on low speed, stopping occasionally to scrape the sides and bottom of the bowl as necessary, until the icing is smooth and glossy (about 5 minutes). You can thin the icing by adding some water 1 tbsp at a time.  For the appearance in the above picture, separate some of the white icing in a separate dish leaving about half in the mixer.  With the half in the mixer, add a few drops of red gel food coloring and mix until the icing is a pretty pink.  You can store the icing in an air-tight container in the refrigerator for up to 4 days.

Now time to make the cookies.  Prepare 3 baking sheets by lining them with parchment paper or by coating them in a thin layer of unsalted butter.  Set aside. Whisk together flour, ground ginger, baking powder, and salt in a bowl and set aside.  In another bowl, cream the butter and sugar together with a mixer until pale and fluffy, approximately 3 minutes.  Add eggs and fresh ginger and mix to combine.  With the mixer on low, add the flour mixture gradually, beating until incorporated.  Shape dough into two disks and wrap each in plastic; refrigerate until firm (about 1 hour).

On a lightly floured surface roll the dough to 1/8-inch thickness and cut hearts using a 3 1/4-inch heart-shaped cookie cutter. Transfer to baking sheets and bake 15-17 minutes or until the edges are just golden. Don’t overbake. Let the cookies cool on wire racks.

Spread icing on the cooled cookies and sprinkle with white nonpareils while the icing is still soft. Let stand 3 hours or overnight until icing sets.

Cheers and most Happy Valentines Day!

Cupcake

Happy New Year from Cupcake

2 Jan

Happy New Year, everyone.  New year… New recipe.  My husband requests these and they are perfect to take along to a gathering.  I seriously hope you peeps enjoy this recipe.  For some reason, I had trouble uploading the image.  I tried two different laptops, three different browsers, and had to restart my router a total of 5 times.  Bake the damn cookies and love them already.

Mint Chocolate Crinkles

Mint Chocolate Crinkles
Mmm…. minty. chocolatey. crinkley

Ingredients:

1 12 oz. package semi-sweet chocolate chips

1 12 oz. package Andes Creme de Menthe baking chips

3 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

2 cups granulated sugar

1 1/2 sticks unsalted butter, softened

1 tablespoon vanilla extract

4 large eggs

Approx 1 cup of powdered sugar.

Directions:

(Whenever I’m baking cookies, I always try to remember to set out the butter and eggs ahead of time to bring them to room temp).

Microwave the semi-sweet chocolate chips in a medium, uncovered microwave-safe bowl on high (100%) for 1 minute.  Stir.  The chocolate chips may retain some of their original shape. If necessary, microwave at an additional 10 to 15 second intervals, stirring until smooth.  Allow to cool to room temperature.

Combine flour, baking powder and salt in a medium bowl.  Beat granulated sugar, butter and vanilla extract in a large mixer bowl.  Beat in melted chocolate.  Add eggs, one at a time, beating well after each addition.  Gradually beat in dry ingredients.  Stir in the creme de menthe baking chips.  Cover and refrigerate until just firm.

Preheat oven to 350 F.

Shape dough into 1 1/2 inch balls; roll in powdered sugar until well-coated.  Place on ungreased cookie sheet.

Bake for 10 to 15 minutes or until the sides are set but centers are still slightly soft.  Cool on baking sheets for 2 minutes and remove to wire racks to cook completely.

Enjoy,

Cupcake

Battle Formations

21 Dec

This is supposed to be an atheist / food blog, RIGHT???  These candy mice make a stunning presentation and are totally fun to make:

Candy Mice

Candy Mice

My legion of atheist mice are ready for the War on Xmas (kidding)

  • 1 package slivered almonds
  • 1 bag of Hershey’s chocolate kisses
  • 2 jars of maraschino cherries with stems
  • Chocolate bark
  • Red gel icing.

Place wax paper over a baking sheet.  In a microwave-safe dish, melt the chocolate bark in the microwave until just soft.  Do not overheat.

Dip one cherry at a time in the melted chocolate, being sure not to pull off the stem.  Place the chocolate-covered cherry on the wax paper with the stem pointing up and afix a Hershey’s chocolate kiss to the front before the chocolate sets.

Give the candy mouse two almond slivers for ears and use the red gel icing to make eyes.  Repeat until you have used up all the cherries and then eat the remainder of the bag of kisses (that last part is optional).

Refrigerate until ready to serve.

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