Gingerbread~Pecan Bars & October's Apron Give-Away Winner

Halloween is barely past and Christmas decorations have popped up in the store...and it's turned chilly with snow falling in some parts of the country, so the smell of gingerbread just seemed like the perfect thing to bake.

Typically, gingerbread is made with honey or molasses and ground ginger (sometimes fresh ginger is added too.) It was introduced to Europe in 992 by an Armenian monk, Gregory of Nicopolis who taught gingerbread baking to French Christians then, crossed over to Germany and Sweden in the 13th century because it was thought to have medicinal properties.  That makes sense, because when we were sick as children, my mother always made sure we had ginger ale around:-D

Gingerbread would evolve over the next several centuries and besides the cake version, cookies are widely baked, especially at the holidays.  I know it's one of my hubby's favorites and that's why I came up with this recipe.

Instead of honey or molasses, I tried a new ingredient--Lyle's Golden Syrup.  I have this on my shelf because we love Anzac Biscuits and this is a key ingredient.

The bars have a chewy consistency because of this ingredient and along with the pecans (which are grown in the South,) these treats will definitely be in my cookie boxes this holiday.

Gingerbread~Pecan Bars
9T (1 stick + 1T) unsalted butter, at room temperature
1/2 cup firmly packed light brown sugar
2/3 cup Lyle's Golden Syrup
1 tsp. ground Ginger
1 tsp. Pumpkin Pie spices
2 1/2 cups King Arthur all-purpose flour
1 tsp. baking soda
40 pecan halves

Preheat oven to 325F-degrees.  Line a 10" x 15" baking sheet with parchment, allowing it to lay over the sides of the pan for easy lifting out the bars after baking.

In a stand mixer, using the paddle attachment, cream the butter, sugar and Golden Syrup thoroughly.  Add the spices and beat once more until fluffy.

Add the dry ingredients and beat on medium, just until the mixture comes together.  Pat dough into the prepared pan.

Use a paring knife to score--in half, then in quarters and longwise, space 5 across to give you a total of 20 bars.
Place 2 pecan halves on each bar and bake in the preheated oven 25 to 30 minutes until golden brown.

While still warm, cut through the score lines and allow the bars to cool in the pan.  You can lift them out using the extended parchment paper.  Serve with a glass of apple cider...which is how we had ours!  The aroma in the kitchen is wonderful--Enjoy!

Now, this month's apron winner is: Moonstruckcreations.  Please email me your address so I can get this apron out to you to enjoy. Tomorrow, November's apron will be up--I promise.

Today is the anniversary of my mother's passing; 27 years ago at age 67.  Way too young to leave us, but she taught me so much during her short time.  I feel I'm always attached to her apron strings and it's with love I honor her with this blog.  Thank you all for being a part of my memories.

Lastly,  I'm sharing a photo I captured of two of the kittens (Harper and Clara) while they slept.  It reminds me that we should let our family and friends how much they mean to us--you do.

Vanilla Bean Glazed Gingerbread Cookies

Autumn began for us with a downpour -- 3 inches of rain and a chilly, barely 70-degrees and I realized summer was definitely behind us.  It also means the ingredients I've been baking with are now becoming pumpkin, apple, and ginger instead of strawberries, blueberries, and peaches!

Gingerbread was brought to Europe in 992 and to the United States with the first settlers.  In France, it is know as pain d'espices and in Germany as Lebkuchen, but the main ingredients seem to be very similar; honey or molasses and a range of spices.  Whether it's in the form of a cake or cookies, it definitely has become one of the best loved baked goods for the Fall and Winter here.

Vanilla Bean Glazed Gingerbread Cookies
3/4 cup (12 T) unsalted butter, at room temperature
1 cup firmly packed light brown sugar
1/2 cup mild-flavor molasses
1 large egg
2 1/2 cups King Arthur all-purpose flour
2 tsp. Baking Soda
1/2 tsp. Kosher salt
2 tsp. Pumpkin Pie Spice*

*You can substitute 2 tsp. ground ginger, 3/4 tsp. cinnamon, 1/8 tsp. cloves and nutmeg for the Pumpkin Pie Spice. 

Preheat oven to 325F-degrees.  Line two baking sheets with parchment paper.

In a stand mixer, using the paddle attachment, cream the butter and brown sugar together.  Add the molasses and Pumpkin Pie Spice and mix thoroughly, scrapping down the sides of the bowl with a rubber spatula as necessary.

Add the dry ingredients and mix on low until the dough comes together.

Scoop the dough onto a parchment-lined baking sheet and flatten slightly with your hand.

The cookies will spread so be sure not to crowd them on the baking sheet--I did 8 at a time.
Bake in the preheated oven 15 minutes or until edges of the cookies are set.  Do not over bake!
Remove from the oven and allow to set for 10 minutes before transferring them to a rack to cool completely.

Vanilla Bean Glaze:
2 cups confectioners' sugar (icing sugar)
2 vanilla beans, split and scraped
3-4 T very hot water

Mix all the ingredients and spread on the slightly cooled cookies.  These cookie are delicious with a cup of tea or coffee, sitting by a fire (and yes, I did have the gas logs burning:-D) and making lists for the holidays around the corner. Enjoy! 

 

Gingerbread Doughnuts & Ghostly Holes

Doughnuts have been a part of my Halloween treats ever since I got married.  Before our girls were born, we'd invite family and friends over for a buffet and in addition to caramel apples, sugar cookie ghosts and black cats, doughnuts were the highlight of my baking for the dessert table.  Yeast doughnuts back then were my favorite, but over the years, I've become a cake doughnut lover, especially since they can be baked.

Gingerbread was on my mind after spending a couple of hours Skyping with my grandson yesterday.  Lately, both he and Maddie want me to tell them "haunted" stories with dark forests and Trolls, and how magically we get to the castle in the meadow.

Coming to the forest edge, Princess Maddie and Spiderman Ari called out to the troll that they want to enter. "What can we give you to let us pass through?" The big, green Troll answers, "What have you baked today?"  They tell him, "we have gingerbread doughnuts!"  "Yum...you can come through the forest if you give me some."

 A pathway appears and the two find there way back to the castle...Mimi's house!  The end.

The house smelled just wonderful with the spices and molasses; drawing in any Trick or Treaters around.  The new pan I bought makes the most yummy holes, Maddie's favorites.  These are rolled in confectioners' sugar, but cinnamon/sugar or even a glaze would be awesome too.

Doughnut holes or Cake Pops can be made in this pan

Gingerbread Doughnuts & Ghostly Holes
1/2 cup (1 stick) unsalted butter at room temperature
1/4 cup hot water
3/4 cup molasses
1/4 cup granulated sugar
1 large egg
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. freshly ground nutmeg
1/2 tsp. ground cardamon
1 1/2 tsp. ground ginger
2 3/4 cups King Arthur all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk

Preheat oven to 325F-degrees.  Spray doughnut pan and round ball pan with baking spray.  If you don't have either, you can use a miniature muffin pan.
Heat the water and molasses in a 2 cup measure in the microwave for 40 seconds.  Pour over the softened butter  in a bowl of a stand mixer.  Using the paddle attachment mix on low to combine. 
Add the egg and sugar and mix again--don't worry if it looks curdled.

Add the spices, flour, baking soda and salt with the buttermilk and mix on low.  Remove from the stand mixer and use a spatula to combine it thoroughly; you don't want to overmix.

Use a small scoop to measure batter in the round ball pan and a larger one for the doughnut pan.

Bake in the preheated oven for 13 - 15 minutes, testing with a wooden skewer to check for doneness.

Allow to cool.  For the doughnut holes, I melted 1/2 cup (1 stick) butter and place about 1 cup confectioners' in another bowl.  Dip the holes in the butter, then, roll in the confectioners' sugar.

For the larger doughnuts, I mixed up my standard glaze: 1 1/2 cups confectioners' sugar, 1 T Light Karo syrup, 2-3 tablespoons of hot water and 1/2 tsp. Orange Juice Powder.
Dip the doughnuts in the glaze and spread with an off-set spatula.  Sprinkle with colored sugar.

Wouldn't these be nice on a stormy night with a mug of hot chocolate...I bet the Troll would love that too! Enjoy!!

(BTW--On Monday, I will be drawing the name for the October Give-Away because I will be flying out on Tuesday to visit my grandson. )

Lemon~Ginger Snaps

Ginger Snaps are one of my favorite cookies from childhood; not because they were homemade, but instead it was the cookie my grandparents had in their cookie jar when I stopped in after getting off the school bus.   It was the conversations with them, seeing what my grandfather might be building in his wood shop, or helping my grandmother snap green beans from the garden that made this experience so memorable.

When I decided to create my own ginger snap, I knew it would not only have the wonderful spices associated with this cookie, but I'd pump up the flavor with some lemon bits and mini diced candied ginger! I came across both of these ingredients at King Arthur Catalogue, but if you don't have them, substitute the zest of one lemon and dice your own candied ginger.

Lemon~Ginger Snaps
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup shortening
3/4 cup + 2 T light brown sugar, packed
1 large egg
3 T molasses
1 1/2 tsp. ground ginger
3/4 tsp. ground cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground cardamon
1 tsp. freshly ground nutmeg
2 1/4 cups King Arthur all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. Kosher salt
1/3 cup mini diced candied ginger
1/3 cup Lemon Bits (or the zest of one lemon)

1/2 cup granulated sugar to roll cookies in

Preheat oven to 375F-degrees.  Line a baking sheet with parchment and set aside.
In a stand mixer, using the paddle attachment, cream the butter, shortening, and brown sugar together until fluffy.  Add the molasses, egg and lemon zest, if using.  Beat well, scraping down the sides of the bowl as needed.

In a medium bowl, measure out all the dry ingredients (sans the ginger and lemon bits).   Use a whisk to mix all the ingredients and then, add to the bowl of the stand mixer.  On low, mix the ingredients together--don't over mix.  Stir in the mini chopped candied ginger and lemon bits, is using.

Use a two-tablespoon sized scoop to measure the mounds.  Roll in the granulated sugar and place on the baking sheet, about 2-inches apart.

Bake in the preheated oven for 8 to 10 minutes (my cookies took 9 minutes!)  Remove from the oven and allow to cool slightly before transferring them to a rack to cool completely.  The recipe makes 2 dozen cookies.

The tops are slightly cracked and the aroma in your kitchen will be delightful.  I think a nice cold glass of lemonade with the cookies would be refreshing on a hot day...I know Ari and Maddie would like that.

My grands will be here in less than two weeks and I want to make cookies with them, but not just for the baking experience; I want us to sit down and share what the adventures we've had during the day.  They'll be doing their own scrapebooks to keep the memory of Camp Mimi so when we're apart, it will be something they can turn to...and remember. Enjoy!

I'd also like to thank my dear friend Ellen from Bake it with Booze blog--who gave me another Versatile Blogger award.  I'm thrilled to be a part of such a wonderful community of talented "bloggers!" XOXO

Chocolate Gingerbread Cookies

I doubt that my mother would have objected adding chocolate to anything--especially gingerbread!  These BIG cookies make the perfect lunchbox, after school, or even late night snack and the hint of ginger and molasses mixed with cocoa adds a new twist to this old favorite.

Big gingerbread cookies was one of Kelly's favorite, not only to bake, but to give as gifts.  I'd like to think she would have added these to her recipe file for friends and family to enjoy.  Recently, I shared that Kelly had won a Pushcart Prize for an essay and just a few days ago, her husband, Matt sent me an email of an essay contest, by the English department of the University of Kentucky, where she taught.  The recipient is asked to write an essay exemplifying qualities that Kelly brought to her students in her classes.  One thing I remember, when Kelly was here for Christmas two years ago, was talking with me about inspiring writers in her classes to bring personal traditions into their writing from the assignments she gave them to read. She said to me, "you know, Mom, like the stories you've told us of baking with Grandma, the reason you baked it, or the family tradition it came from."

So much of my baking is inspired by my mother, even though I create new recipes from ones I've known.  The basic foundation of my baking comes from my helping in the kitchen, planning holiday meals, and the never-ending gift giving of baked goods to family and friends.  Next week, when I travel to Kentucky to see Ari, once again we will be in the kitchen baking together.  I want him and Maddie to know where our traditions come from and expand on those traditions when they are grown and have families of their own, like Erin and Kelly have done.

Chocolate Gingerbread Cookies
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
1/3 cup molasses
1 large egg
1/2 cup cocoa
1 1/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
2 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. Kosher salt
1/3 cup mini ginger chips (optional, but really good!)

Sparkling White Sugar

Preheat oven to 350F-degrees (345F-degrees convection) and line a baking sheet with parchment paper.
In the mixing bowl of the KitchenAid, using the paddle attachment, cream butter and sugars thoroughly.  Add the molasses and egg and mix together.  

In a separate bowl, mix all the dry ingredients (from the cocoa to the salt) and use a whisk to combine completely.  Add to the butter/sugar batter, along with the mini ginger chips, if using, and on medium speed, blend well until all dry ingredients have been incorporated.

Pour, about 1/2 cup of the Sparkling White Sugar in a plate (or large bowl).  Scoop up the dough in a one-quarter scoop (or smaller if you want a smaller cookie), form into a ball, and roll in the sugar.

Place on the prepared baking sheet.  Bake for 6 minutes, then, rotate baking sheet and bake an additional 6 minutes.  Remove from the oven and allow to cool about 5 minutes before transferring them to a rack.

The crackled tops tell you it's a gingerbread cookie, but the richness of the chocolate comes through when you bite into it.

Bake cookies with your children and tell them a story of when you were little--watch there eyes light up. Enjoy!