Posts Tagged ‘gingerbread’

Pumpkin Gingerbread Cake #FBS4Sandy

Thursday, November 8th, 2012

What do food bloggers do when a hurricane is approaching? Cook and bake, of course. With school and work cancelled and hours to go before the serious part of the storm arrived, I hunkered down in my kitchen cooking down the contents of my refrigerator. All the while following along with those on twitter doing the same thing. We had this pumpkin gingerbread cake for breakfast, and I had chili simmering on the gas stove for dinner just in time — as we lost power in the late afternoon. Fortunately, we were without power for less than 36 hours — as we all know, the brunt of Hurricane Sandy was felt by those in New York and New Jersey.

pumpkin gingerbread cake (c)foodietots

While our family and friends were largely spared damage, hearing about and seeing the devastation on the news has been heartrending. (My friend Christina of Take Back Your Table was without power for 10 days–and even then, she’s one of the lucky ones. Some areas may not have power back until December.) And once again, the food community is banding together to support those impacted by Hurricane Sandy — with a Food Bloggers Support for Sandy virtual potluck. I’m bringing this cake, but visit our hostess Creative Culinary for a hearty round-up of comfort dishes. And I know I don’t have to tell you to give if you’re able to the hurricane relief effort. To give toward kid-focused relief efforts, there’s the Pajama Project or K.I.D.S., both of which can take donations directed towards Sandy relief work.

Recipe: Pumpkin Gingerbread Cake
Makes 2 9-inch cakes

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup cane sugar
  • 1 cup brown sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2 cups pumpkin puree (15 oz)
  • 4 large eggs
  • 1/2 cup olive oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon molasses
Instructions:
1. Preheat oven to 350 degrees. Prepare two 9-inch round cake pans (line with parchment paper, butter and flour).
2. Mix flour, sugars, baking soda, baking powder, salt, cinnamon and ginger in a large mixing bowl.
3. Mix pumpkin, eggs, olive oil, applesauce and molasses in a separate bowl. Pour into dry ingredients and mix until just combined.
4. Bake 35 to 40 minutes, until a toothpick comes out clean. Cool in pan 5 minutes, then invert onto a cooling rack and cool completely.
Note: Make a two-layer cake with cream cheese frosting, or eat one layer and freeze the other for later. I served mine with a maple glaze — one cup powdered sugar, one teaspoon maple extract, and enough milk (one teaspoon at a time) to make a thin glaze.
Visit Creative Culinary for the Support for Sandy link-up — and add your own recipe if you’d like.

How Not to Bake Gingerbread Men

Wednesday, December 29th, 2010

Don’t be surprised if you reach for the molasses and your child starts talking about the Battle of Manassas
(especially if one of his best friends is a budding Civil War buff).

Don’t expect your child to heed your warnings about eating raw cookie dough after he catches you nibbling on it.
(But do buy your eggs from a trusted local farmer.)

Don’t expect to have your child spread flour on the cutting board without it also winding up on the wall, floor and his hair.

Don’t hope for traditional Christmas cookie shapes when you have Star Wars cookie cutters and a four-year-old boy in the house.

Don’t set out bowls of frosting and expect little fingers not to be promptly plunged in them.

Don’t arrange sprinkles in easy-to-access little cups and not expect two pinches to be consumed for every one sprinkled on cookies.

Don’t decorate cookies at 9 pm and expect your child to fall asleep before midnight,
or before he runs 10 laps through the living room and around the tree.

Gingerbread (Clone War) Cookies
Source: The Gourmet Cookie Book

Ingredients:

  • 3 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 1 teaspoon ground cloves*
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 cup brown sugar
  • 2/3 cup unsulfured molasses
  • 1/2 cup butter, softened
  • 1 egg
  • 1/4 teaspoon allspice*

Instructions: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and ginger. In the bowl of a mixer, or other large mixing bowl, lightly beat the egg. Add brown sugar, molasses, butter and allspice and beat on medium low speed until well combined. Slowly add the dry ingredients and mix on low until flour is incorporated. Shape dough into a ball, wrap in plastic wrap and refrigerate at least 1 hour or overnight.

Preheat oven to 375 degrees. Divide dough into smaller portions and roll out on a lightly floured cutting board to 1/3-inch thick. Dip cookie cutters in flour before cutting out desired shapes. Gently transfer to a parchment paper lined baking sheet. Bake for 7 to 8 minutes, watching closely to ensure they only slightly begin to brown. Let cool on baking sheet for a couple minutes, then transfer to a cooling rack and cool completely before decorating.

To decorate, we just mixed up a simple powdered sugar glaze and tinted it various colors. For more elaborate designs, use royal icing.

Notes: The recipe calls for 6-inch gingerbread men and 12 minute cooking time. With more standard 3-inch cookies, you’ll need much less time. I did not have cloves or allspice, so I omitted the cloves and used nutmeg in place of allspice.

Treats: Gingerbread Caboose

Wednesday, December 31st, 2008
On the seventh day of Christmas…

… the world’s tastiest gingerbread cookies, though not entirely structurally sound (made them too thick, nice and cakey, but a little too crumbly for the toddler).