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Gingerbread Cookie recipe -my favorite now gluten free

I love gingerbread cookies, and have made them every Christmas for 25 years. My recipe makes a soft cookie with delicious spices, lightly sweetened so the icing or powdered sugar won't drown out its flavor. You can roll it thin and use cookie cutters, as it doesn't lose its shape while baking. I've tweaked it slightly to go gluten free but you could use any all purpose flour and add 1 min baking time. With conventional flour you will need to chill the dough longer and flour your rolling pin and cutting board generously. It is actually easier to make roll out cookies with gluten free flour as you can't overwork the dough. You can make the dough and keep it chilled for weeks in the fridge. Your house will smell like heaven's kitchen when these are baking!

  

Gingerbread Cookies - gluten free

Ingredients:

3/4 C (1 1/2 sticks) butter, room temp (organic butter is best)

1/2 C light brown sugar

1/2 C molasses

1 lg egg

2 tsp ground ginger

3/4 tsp cinnamon

1/2 tsp baking soda

1/4 tsp cloves

1/4 tsp salt

2 1/2 C gluten free flour baking mix (I like Bob's Red Mill)

powdered sugar for dusting or royal icing for piped decoration

 

Beat butter with sugar and molasses until fluffy. Beat in egg. Add ginger, cinnamon, baking soda, cloves and salt by sprinkling and thoroughly beating or adding through the feed tube while beating in Kitchen Aid. Add flour in batches, scraping down sides of bowl to blend thoroughly. Dough will be soft. Divide into 3 balls, flatten each into discs between saran wrap or parchment paper, and chill 1 hr or longer.

Grease 2 lg cookie sheets. Roll out dough to 1/4" thickness, cut into shapes, position on cookie sheet with 1/2" or more space between cookies. Gather dough scraps into a ball and roll out to reuse. Bake in preheated 375 degree oven for 9 min, or until bottoms are golden brown on edges. With a thin spatula, gently ease shapes with fragile edges from sheet and transfer to flat cutting board. While still warm, sift powdered sugar on top, or cool if you want to ice them.

Enjoy an old fashion treat that lets your creativity shine out!

 

 


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Cranberry Ginger Relish

This is my favorite cranberry dish, and can be used as topping over angel food cake, French toast, with cheese on crackers, and is a MUST on turkey sandwiches the day after Thanksgiving. It's not hard to make either. Try it! 

Cranberry Ginger Relish

1 12 oz bag fresh cranberries

1 1/2 cups fresh orange juice

1 cup sugar

2 T peeled fresh ginger root, finely chopped.

 

All this goes in a saucepan over high heat. Stir until it comes to a boil, then reduce heat to medium low and simmer, stirring regularly. It will take around 20 minutes to thicken. Sauce should pour slowly off of a spoon. It won't be as thick as jelly, more like a milkshake. I took a pic to let you see it when its ready to take off the stove.

Transfer relish to 4 cup bowl and chill. You can make it 2 weeks ahead or the night before. The relish looks amazing in my 4 cup flower bowls! I hope you have a wonderful Thanksgiving and enjoy the cooking, serving, and talking as much as the eating.

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Melon Salad with Balsamic Vinegar recipe

I made this simple and delicious salad in 20 minutes and served it on my Minimalist dinnerware. It's got a great balance of tart and sweet.
 Melon Salad with Balsamic Vinegar
Ingredients:
1 cantaloupe melon
1 honeydew melon
1 cucumber, skinned, thinly sliced
1/2 red onion, thinly sliced, cut into strips
1 T fresh mint leaves, diced
1 T fresh basil, diced
1- 2 T flavored balsamic vinegar (I used lemon balsamic but pomegranate, raspberry or other fruity Balsamic vinegars will be equally yummy)
Cut melon balls from fresh melons and add everything else. Serve immediately. Enjoy!

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