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Chocolate-Covered Gingerbread Kids

Chocolate-Covered Gingerbread Kids


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Makes about 48 two-inch cookies or about 10 five-inch cookies Servings

Ingredients

  • 1 3/4 cups plus two tablespoons all purpose flour
  • 2 teaspoons ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 6 tablespoons (packed) golden brown sugar
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 3 tablespoons mild-flavored (light) molasses
  • 6 ounces semisweet chocolate, chopped
  • 2 teaspoons vegetable oil
  • Cinnamon decorating candies or chopped crystallized ginger

Recipe Preparation

  • Position rack in center of oven and preheat to 325°F. Line 2 large baking sheets with parchment paper. Whisk first 7 ingredients in large bowl to blend. Stir brown sugar, butter, and molasses in medium saucepan over low heat until melted. Increase heat to medium-high and bring to boil, stirring constantly. Remove from heat. Let cool 10 minutes. Whisk egg in medium bowl to blend. Gradually whisk molasses mixture into egg. Using electric mixer, gradually beat molasses mixture into flour mixture until just blended.

  • Roll dough out on lightly floured surface to 12x10-inch rectangle. Cut out gingerbread with cookie cutters. Transfer to baking sheets, spacing 1 inch apart. Gather scraps and roll out on lightly floured surface; cut out additional cookies. Repeat until all dough is used.

  • Bake cookies, 1 sheet at a time, until puffed and tops are firm, about 10 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

  • Place rack over rimmed baking sheet. Stir chocolate and oil in top of double boiler set over barely simmering water until melted. Holding bottom of 1 cookie, dip top into chocolate, allowing excess to drip off. Transfer cookies, chocolate-side up, to prepared rack. Repeat with remaining cookies and chocolate. Decorate cookies with candies or ginger. Chill cookies until chocolate is set, about 30 minutes. (Cookies can be made 3 days ahead. Store in single layer in airtight container in refrigerator.) Let cookies stand at room temperature 15 minutes before serving.

Reviews Section

Chocolate Covered Rice Krispy Gingerbread House

Okay be nice now, no hating on our ugly gingerbread house.

Gingerbread house making for the Christmas season is one of the traditions we do in our home! We usually invite friends over and make a little party of it!

This is our 4th year making gingerbread houses and this was the first time it was an easy process and it was ALL deliciously edible. Who wouldn’t want to gobble down Chocolate Covered Rice Krispy treats!

Chocolate Covered Gingerbread House

  • 1 cup Corn Syrup
  • 1 cp sugar
  • 1 cp peanut butter
  • 6 cups of chocolate rice krispies type of cereal

1. Place first 3 ingredients in a small sauce pan and stir until sugar and peanut butter is dissolved. Remove from heat.

2. Add in cereal and mix well.

3. Place in a large cookie sheet that has been coated with cooking spray. Make sure your cookie sheet has sides that helps you build your base into a solid rectangle.

5. Once it’s cool place your chocolate over it and place in fridge for a few minutes to allow it to harden.

6. Then cut into your house shapes. You may need to outline the house first on some paper and then cut it out from there. That’s what we did so we could have houses shaped exactly the same size.

.

Make a pattern from paper to use to cut out the 4 pc gingerbread house (see picture below) and lay over the rice krispy treats and cut it out. The melted chocolate makes it more stable when standing it up. Not to mention exceptionally yummy!

1. The two long pc will be in the middle and the 2 half pc are side walls.

2. We had friends over making these so we just put the icing in plastic bags and snip the end. Place icing between the long pc and the 1/2 wall.

3. Hold or secure with a cup or food can.

4. Once all 4 pc are glued you will end up with a roofless house. The roof was Graham crackers.

5. Then decorate with the candy using royal icing (recipe below) or this strong gingerbread house glue 2 tbl meringue powder, 1 3/4 cups of powdered sugar and 3 tablespoons of water.

The first time we made it we used this Royal Icing recipe which worked really well. My husband came to the rescue and helped me whip this up since I don’t do well with recipes that call for things like sifting, frothy, stiff peaks…


Chocolate Dipped Gingerbread Cookies:

I&rsquom super excited about today&rsquos cookie because it&rsquos both cute and delicious. Even though gingerbread is usually associated with the winter holidays, I decided it would make an interesting addition to my FCW lineup.

This post contains affliate links.

This particular dough is great because it rolls out nicely and holds its shape well when baking. This is critical when using detailed cookie cutters such as this squirrel and acorn.
This is the set of cookie cutters I purchased to make these cookies.

Thanks to brown sugar, molasses, and ginger, this dough also has amazing fall flavor.


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From SUNSPIRE

The distinctive flavors of ginger and molasses meld with our premium unsweetened chocolate in a delicious, crunchy cookie that’s a tasty and festive addition to holiday parties.

INGREDIENTS

1 3/4 cups ARROWHEAD MILLS Organic Enriched Unbleached White Flour, sifted

3/4 teaspoon ground cinnamon

1/2 teaspoon HAIN Featherweight Baking Powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

6 tablespoons, packed HAIN Organic Light Brown Sugar

1/2 stick unsalted butter, softened

3 tablespoon light molasses

For the Chocolate Coating

6 oz SUNSPIRE Organic Fair Trade 42% Cacao Semi-Sweet Chocolate Chips

2 teaspoons SPECTRUM canola oil

Chopped crystallized ginger (for decoration)

1.Preheat oven 325 degrees. Line two baking sheets with parchment paper, and set aside.

2.For cookies, whisk first seven ingredients together in a large bowl and set aside.

3.In a medium saucepan, stir together brown sugar, butter, and molasses, melting over a low heat. Once mixture has melted, increase heat to HIGH and continue to stir until it comes to a boil. As soon as mixture boils, remove from heat and let cool for 10 minutes.

5.Whisk egg in a separate bowl and gradually add it to the cooled molasses mixture. Using an electric mixer, beat the molasses mixture together with the flour mixture until just blended.

6.Turn dough onto a lightly floured surface and roll into a 12 x 10-inch rectangle. Using a cookie cutter, cut out the gingerbread kids and place on prepared cookie sheets, spacing one inch apart.

7.Bake one tray at a time in center of oven for about 10 minutes, or until tops are puffed and firm. Cool cookies for 5 minutes.

8.Meanwhile, for chocolate coating, stir semi-sweet chocolate baking chips and oil together in the top of a double boiler over barely simmering water, until mixture is melted and cohesive.

9.Working one at a time, dip each cookie into the melted chocolate, letting the excess drip back into the pot. Place cookies face-up on waxed paper and decorate with ginger or candies. Leave on waxed paper until chocolate hardens, about 30 minutes, then pour a tall glass of milk and enjoy!

TIP: Cookies can be made three days in advance and stored in an airtight container.


How to Freeze Gingerbread Cookies

One of the great things about these cookies is that you can make them ahead of time and freeze them and then defrost them when you are wanting to decorate them.

After you have baked and cooled the gingerbread cookies, lay them flat on a room temperature baking sheet in a single layer, then place a piece of parchment paper on top of them and another layer of cookies and do this until all of the cookies are on the tray that you want to put on it.

Place cookies in the freezer for 2 hours, be sure they are fully frozen before removing them from the tray. Remove the cookies from the tray and stack them and place them in a freezer bag. Place the freezer bag evenly in the freezer.

Gingerbread cookies will last for 6-8 months in the freezer.


1. Line a 30cmx20cm shallow baking tin with baking paper. Preheat the oven to 160 degrees fan-forced or 180 degrees conventional.

2. In a large saucepan, melt the butter, add the spices, fresh ginger, sugar, treacle and golden syrup and warm through.

3. In a small bowl, dissolve the baking soda in a tablespoon of milk.

4. Crack the eggs into a bowl and whisk lightly. Whisk in butter and spice mix. Add baking soda and remaining milk, sift in the flour and cocoa and mix until smooth. Fold the chocolate chips through the batter.

5. Pour into the prepared tin and bake for 40 minutes or until cooked - the cake will be springy to the touch.

6. For the icing, in a bowl over just-simmering water, heat the butter. Add the cocoa powder and the ginger and lemon juices, then whisk in the icing sugar until dissolved and homogenous.

7. Allow the cake to cool then lift from the tray. Ice and allow the icing to set before serving.


Chocolate Covered Rice Krispy Gingerbread House

Okay be nice now, no hating on our ugly gingerbread house.

Gingerbread house making for the Christmas season is one of the traditions we do in our home! We usually invite friends over and make a little party of it!

This is our 4th year making gingerbread houses and this was the first time it was an easy process and it was ALL deliciously edible. Who wouldn’t want to gobble down Chocolate Covered Rice Krispy treats!

Chocolate Covered Gingerbread House

  • 1 cup Corn Syrup
  • 1 cp sugar
  • 1 cp peanut butter
  • 6 cups of chocolate rice krispies type of cereal

1. Place first 3 ingredients in a small sauce pan and stir until sugar and peanut butter is dissolved. Remove from heat.

2. Add in cereal and mix well.

3. Place in a large cookie sheet that has been coated with cooking spray. Make sure your cookie sheet has sides that helps you build your base into a solid rectangle.

5. Once it’s cool place your chocolate over it and place in fridge for a few minutes to allow it to harden.

6. Then cut into your house shapes. You may need to outline the house first on some paper and then cut it out from there. That’s what we did so we could have houses shaped exactly the same size.

.

Make a pattern from paper to use to cut out the 4 pc gingerbread house (see picture below) and lay over the rice krispy treats and cut it out. The melted chocolate makes it more stable when standing it up. Not to mention exceptionally yummy!

1. The two long pc will be in the middle and the 2 half pc are side walls.

2. We had friends over making these so we just put the icing in plastic bags and snip the end. Place icing between the long pc and the 1/2 wall.

3. Hold or secure with a cup or food can.

4. Once all 4 pc are glued you will end up with a roofless house. The roof was Graham crackers.

5. Then decorate with the candy using royal icing (recipe below) or this strong gingerbread house glue 2 tbl meringue powder, 1 3/4 cups of powdered sugar and 3 tablespoons of water.

The first time we made it we used this Royal Icing recipe which worked really well. My husband came to the rescue and helped me whip this up since I don’t do well with recipes that call for things like sifting, frothy, stiff peaks…


Authentic German Gingerbread Recipe

As with most legends surrounding old recipes the origins of this one are vague, but it is believed the word ‘Lebkuchen’, which is German gingerbread, comes from either ‘lebbe’, very sweet in old German, or ‘libum’, cakes in Latin, however it is known that as “Honigkuchen”, Honey cake, it was a favorite in 1500 BC Egypt.

Lebkuchen is a German cookie especially popular during the autumn and winter, for “Oktoberfest” Hearts as well the Christmas and New Year celebrations, but it used to be placed on the graves of Egyptian kings.

Its present incarnation began in Belgium, traveled to the German city of Aachen around the 13th century, where it was known as Pfefferkuchen and, as with many things in those days, there the gingerbread recipe was further developed by monks and nuns. Then during the 14th century it arrived in Bavaria at a Nuremberg monastery, and in 1409 it had a new name, “Lebkuchen”.

Gingerbread is still hand shaped and decorated in many bakeries, following the “one pot one bowl” recipes passed down through generations, which are usually fat free and, although the main ingredients of honey, molasses, flour, sugar, eggs and mixed spices remain the same, often nuts, candied citrus fruit, dried fruits and marzipan are added as well as a covering of chocolate instead of icing.

This is an authentic recipe for a basic hard gingerbread, which not only makes a delicious cookie it is also ideal for building aHexenhaus, the “Witch’s Cottage” of brothers Grimm “Hansel and Gretel” fairytale fame, an Oktoberfest Heart, Gingerbread Men, Honigkuchenpferd, (Honey cake horse), or decorations for the Christmas tree.

LEBKUCHEN – GERMAN GINGERBREAD

INGREDIENTS

3/4 cup softened, but not warm, unsalted butter
1/4 cup brown sugar (cane sugar adds extra flavor)
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon finely grated lemon zest
1/2 teaspoon finely grated orange zest
3/4 cup molasses
1/3 cup honey
2 medium eggs, beaten
3 to 4 cups flour (All purpose or 2/3 wheat 1/3 rye)
1 teaspoon baking soda
1/4 teaspoon salt

(Instead of the ginger, cinnamon, nutmeg and cloves the same quantity of a ready made spice mix such as Pumpkin or Gingerbread, or easily made traditional German Speculaas or Gingerbread spice mixes, can be used.)

Place butter and sugar into a large bowl and cream the mixture until it becomes light and fluffy.
Add spices and zests, beating until they are incorporated.
Heat molasses and honey until boiling and allow to cool for 10 minutes.
Add molasses mixture to butter stirring constantly, then beat in the eggs and combine thoroughly.
Sift 3 cups flour, soda and salt together and stir into mixture.
Stirring, add as much of the remaining flour as needed to get a soft but not sticky dough.
Shape into a ball and cover with plastic wrap.

Chill at least overnight so the flavors can develop, as well as making it easier to handle. Can be left for three days.

Roll out the dough about 1/3-inch thick.
Using cutters or freehand, cut the dough into whatever shapes you have in mind.
If they are to be Christmas tree decorations or Oktoberfest hearts don’t forget to make holes for the ribbon or twine.
Brush with the lightly beaten white of an egg.
Bake at 350 degrees for 12 to 15 minutes well spaced out on a greased sheet or baking paper, they will spread, and take care not to allow the edges to brown.

Lebkuchen are a sheet cookie which are often served just as they are without any decoration, but they are also decorated with frosting, melted chocolate or slivered almonds.

For Oktoberfest Hearts, Christmas decorations or Gingerbread Men…… wait until completely cooled and decorate with a piped stiff royal icing, made from a mixture of slightly beaten egg whites, a little lemon juice and confectioner’s (powdered or icing) sugar added gradually until the icing becomes stiff and can stand in peaks.
Edible coloring can be added once the mixture has bound together.

For Cookies…..for a softer topping, brush with a Lemon Glaze made from
1 egg white
1.1/2 cup sifted confectioner’s (powdered or icing) sugar
1 tbsp fresh lemon juice

In a small bowl with mixer or by hand, beat egg white, powdered sugar and lemon juice until smooth.
Brush onto still warm cookies, and if liked they can then be decorated with diced mixed candied fruits and peels.

A little trick which makes sure your stored gingerbread stays, or becomes, soft is to place a sheet of baking paper with some apple skins on top of the cookies, and store them in an airtight container.

Guten Appetit!…….Enjoy your Lebkuchen

Source: Bella Online
Photos by Caro Wallis and Aureusbay via flickr


Ingredients to Make OREO Gingerbread Men

  • 2 cups chocolate or gingerbread candy melts or chocolate chips
  • 12 OREO cookies
  • Candy writers (we used a tube – can use homemade with a piping bag)
  • Various candies for accents

Tip: You can use store-bought chocolate-covered OREOs for an easier clean up with the kids.

Kitchen Tools You May Find Helpful:

Tip: If you don’t have a OREO chocolate mold, you can use the bowl-dipping method shown in our OREO Snowmen tutorial.

How to Make OREO Gingerbread Men

Place a Tablespoon of melted chocolate in the bottom of each chocolate cookie mold, and then press an OREO into the chocolate.


Pour an additional Tablespoon of chocolate over the OREOs, to cover completely without adding too much for the mold to hold.

Place the mold in the fridge to set, approximately 30 minutes to an hour.

When the OREOs are completely set, pop them out of the mold.

Warm up the candy melt pens by placing them in a warm glass of water and start assembling your candies to figure out how you will decorate your gingerbread men and women.

Use the warmed candy pens to draw designs onto the chocolate-covered OREOs, and then use them to attach the pre-designed candy faces and accessories.

Let the candy melts dry completely before packaging or serving.

Pin this OREO Gingerbread Men recipe:

Grab your free printable copy of our OREO Gingerbread Men recipe here:


Watch the video: Μελομακάρονα απλα και με επικάλυψη σοκολάταςGreek honey christmas cookies


Comments:

  1. Grotaxe

    You have to be an optimist.

  2. Herald

    Here so history!

  3. Gomuro

    Something new, write esche very much.

  4. Yves

    Bravo, what words ..., great idea



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