Gingerbread Frenzy

I went back to work last week…and that, in combination with meetings, rehearsals and seeing a show left me with very little time to bake. Consequently, I started getting a little restless.

So, I went on a bit of a gingerbread frenzy this weekend. I tend to get hooked on a certain flavour and do whatever I can with it for as long as I can...or at least until I get sick of it. You’ll learn this about me.

It all started when I made gingerbread men yesterday for me and the boyfriend’s annual Christmas card pictures…then all I wanted was dark, gingery, spicy molasses-filled goodness. All the time.

This morning I made gingerbread pancakes…and they were kind of amazing. They screamed Christmas all over the place.

And so…I have thus begun my Christmas baking. It’s happening. I hope you’re ready.

Gingerbread Men
(Taken from my Better Homes and Gardens 2007 Christmas Cookies magazine)
These cookies are pretty standard, I like how soft they are, however I’m hoping to tweak the recipe and make some with fresh ginger sometime before Christmas and see how they turn out!

Ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2/3 cup butter, softened
3/4 cup brown sugar, packed
1/2 cup molasses
1 egg

Directions:

In a medium mixing bowl stir together flour, baking soda, salt, ginger, cinnamon, and ground cloves; set aside. In a large mixing bowl, beat butter for 30 seconds with an electric mixer. Add sugar; beat until fluffy. Add molasses and egg, beat until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover; chill dough about 3 hours, or overnight, or until easy to handle.

Preheat oven to 350 F (the original recipe called for 375 F but they burned in my oven on that temp so I turned it down). On a lightly floured surface roll dough to about 1/4-inch thickness. Cut dough using 5-inch gingerbread people cookie cutters. Arrange the cutouts about 1 inch apart on a lightly greased cookie sheet.

Bake for 7-8 minutes or until edges are firm and bottoms are light brown. Cool cookies on a wire rack.

I threw together a basic icing (water, icing sugar, vanilla, butter) to pipe on these cookies however royal icing works best.

Royal Icing: In a small bowl combine 2 cups sifted powdered sugar, 4 teaspoons meringue powder, and 1/4 teaspoon cream of tartar. Stir in 1/4 cup warm water. Beat with an electric mixer on low speed until combined, then on high speed 7 to 10 minutes or until very stiff. Add 1 to 2 tablespoons additional warm water, 1 teaspoon at a time, until of glazing consistency.

Gingerbread Pancakes
(Adapted from Joy the Baker’s Gingerbread Pancakes)
The original recipe called for 1 cup of sour cream but I did have any so I decided to use plain yogurt…which I just barely had a full cup left of so I filled the rest with buttermilk. Thankfully, it all still turned out alright.

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 Tablespoons molasses
1/4 cup brown sugar
1 large egg
3/4 cup plain yogurt
1/4 cup buttermilk
3 Tablespoons milk
2 Tablespoons melted butter, plus additional for brushing the griddle

Directions:

Preheat oven to 200 F.

Whisk together flour, baking powder, baking soda, salt, spices and brown sugar in a medium bowl. Whisk together molasses, egg, yogurt, buttermilk, milk and butter in a small bowl, then add the flour mixture and stir just until combined.

Heat griddle or 12-inch heavy skillet over moderate heat until hot enough to make drops of water scatter over the surface. Brush with butter. Working in batches of 4 to 6 (depending on the size of the griddle), drop 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer pancakes to a heatproof plate and keep warm in oven while you cook remaining batches.


Serve with more butter and syrup – or anything your heart desires! (Joy recommends sour cream)

Note: The batter is very soft and delicate, so make sure you let them cook for at least a full minute, before you attempt to flip them for the first time.