Google+ That Flour Child: December 2013

December 28, 2013

Gingerbread Trees


If you're like me and never really liked gingerbread growing up you need to give these cookies a try.  I know I used to associated gingerbread with the rock hard store bought houses you would build as a kid, but these are soft and chewy and delicious.


My roommate shared this recipe with us in second year and it's a tradition to make them every year now.  Seriously, everyone who says they do not like gingerbread ends up like these.

Here's what you'll need:
Wet Ingredients

  • 1 cup vegetable shortening
  • 1 cup sugar
  • 1 cup molases 
  • 1 egg
Dry Ingredients
  • 4 cups flour
  • 1/2 tsp salt
  • 3 tsp cinnamon
  • 2 tsp ginger
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
Basically you want to mix up the dry ingredients in one bowl, and cream the wet ingredients together in another.  Then stir the two together to make a really stiff dough and let it chill in the fridge for at least an hour.


You want to roll out the dough to be pretty thick (like 1/2 inch)  and cut out your shapes.  Bake at 350 degrees F for 8-10 minutes.  Just until they turn a bit darker around the edges, just until they are set so that they will stay soft.



Then I wanted to make some buttercream icing to ice the cookies in that pretty design.  I followed a recipe on YouTube.
Buttercream:

  • 1 cup butter
  • 4 cups powdered sugar
  • 1 tsp of vanilla
  • optional: green food dye


I used a Wilton star tip #18 to pipe shells to look like needles on the tree.


Be warned, this recipe makes a TON of gingerbread (this picture probably shows less than half of the trees I made) so I have been taking a plate everywhere I go.

Do you guys like gingerbread?
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December 27, 2013

Candy Cane Bark

When it comes to christmas baking, there is one recipe that always makes the list and is the easiest to do.


All you need is white chocolate to melt and candy canes to crush up.  I melt my chocolate in a bowl in the microwave at 30 second intervals but you can do it however you like.


Pour it out on a sheet of parchment paper, and sprinkle your crushed candy canes on top while it is still wet.


You can get fancy with this but I like to keep it simple.  I've done a layer of milk or dark chocolate on the bottom with white on top, or coloured candy melts drizzled on top.


I don't know why, but I am super inspired to mix around with some bark recipes.  So keep your eyes out for those in the future!


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December 23, 2013

Chocolate Candy Cane Kiss Blossoms


Okay so a picture of these cookies last year on Instagram is one of my most popular pins on Pinterest and I've seen a lot of comments on those repins about how angry people are that there is no recipe... so here we go!

I adapted this recipe from Two Peas & Their Pod.


  • 2 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup cocoa
  • 1 cup butter, at room temperature
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • icing sugar (to roll the cookie dough balls in)
  • Hershey's Candy Cane Kisses (you could substitute any kisses you wanted though, mint, cookies and cream, caramel would be delicious too)
Preheat the oven to 375 degrees F.
Combine flour, baking soda, salt and cocoa together and set aside.
In mixer bowl, cream butter and sugars together.
Add one egg at a time and the vanilla extract and beat until smooth.
Mix in the dry ingredients little by little.
Form balls with the cookie dough and roll then in icing sugar.


Bake them from 7-10 minutes and remove them from the oven, they will look like this:


Take your unwrapped Hershey kiss and press it into the center while they are still hot.


You can leave them like this to cool, and the kisses should keep their shape and harden back up.


Or to make packing them up a bit easier, this year I flattened the kisses out when they were hot.


This way they will stack in cookie tins or bags when I give them out.  I think it just makes my life easier, and they still look like cute little peppermints.



I hope all you lovely pinners found your way over to this recipe!

Happy Holidays everyone!

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