GINGERBREAD COOKIES | gingerbread man recipe
Hello everyone! This is my favorite gingerbread recipe. The cookies are soft and very aromatic. Keeps soft for a long time when stored in a closed container.
INGREDIENTS:
150g honey
100g granulated sugar
1tsp ground cinnamon
1tsp ground ginger
1/2 tsp ground cloves (optional)
2 tsp baking soda
130g unsalted butter (room temperature)
1 egg
400-450g flour
COOKING METHOD:
1. Put honey, sugar, and spices in a saucepan. Bring to a boil, stirring occasionally.
2. Remove from heat and add baking soda, stir (the mixture will foam and increase).
3. Add butter gradually and stir. Add egg and stir.
4. Add sifted flour and knead the dough (I took a hand mixer with hook attachments). Form a ball.
5. Roll out the dough 5mm thick between two sheets of parchment or silicone mats. Put in the refrigerator for 30 minutes-1 an hour.
6. Cut out the cookies and transfer them to a baking sheet covered with parchment paper.
7. Bake at 350F/175C for 10 minutes.
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Sticky Ginger Cake Recipe
Make sure to try out this AMAZING Sticky Ginger Cake Recipe. You will not regret it.
INGREDIENTS
½ cup (113 g) butter + for greasing
½ cup (100 g) dark brown sugar, soft
2 tbsp. (44 g) Lyle’s golden syrup
2 tbsp. (44 g) dark molasses
½ cup + 1.5 tbsp. (150 ml) milk
1 egg
1 cup (150 g) flour
2 tsp. (6 g) ginger
2 tsp. (6 g) cinnamon
½ tsp. (1.5 g) nutmeg
½ tsp. (1.5 g) allspice
1 tsp (6 g) salt
1 tsp (5 g) baking soda
DIRECTIONS
1) Preheat the grill to 350°F (180°C), preparing to use indirect heat. Preferably, light two outside burners leaving the ones in the middle off. Grease a loaf pan with butter or nonstick, or place a cast iron frying pan onto the barbecue to preheat with the grill.
2) In a saucepan, melt the butter, brown sugar, golden syrup, and molasses together until everything is dissolved. Add the milk and then allow the syrup mixture to cool for a bit.
3) While the syrup is cooling, sift together the dry ingredients. Once cool enough that the syrup won’t cook the egg, whisk in the egg. Gently add the wet ingredients into the dry and fold together until homogenous.
4) Pour the batter into a loaf pan or remove the cast iron frying pan from the barbecue using heat-resistant barbecue gloves and toss in a couple tablespoons of butter, turn the pan to allow the melting butter to coat the bottom and sides. Pour in the batter.
5) Bake the cake using indirect heat for 25 to 30 minutes, or until a cake tester comes out clean with a few crumbs.
6) Using heat-resistant barbecue gloves, remove the cake from the grill and allow it to cool on a heat-safe surface. You can serve warm, directly from the pan, or turn it out onto a tray for serving. Enjoy it alone with a cuppa or top with custard or clotted cream.
This Barbecued Sticky Ginger Cake Recipe is fragrant and well-spiced, has a little kick at the end. It’s perfect, still warm, with butter or whipped cream and the best on any day that is cold. Serve this as a nibble at your next family or friend gathering for instant accolades.
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Probably The Best Ginger Cake Ever | Justin Gellatly
Justin's signature cake from his book Bread, Cake, Doughnut, Pudding. Easy and unbelievably good. Get the recipe:
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GingerBread Cake Recipe Demonstration-The Joy Of Baking
Recipe On The Description!
Gingerbread Snack Cake - Warm Gingerbread is my grandmother’s all-time favorite cold-weather dessert, and it’s shockingly hard to find on most menus. Since she’s not big on baking, I decided to tinker and taste and create for her what I think is the most pillowy and moist (I said it), most fragrantly spiced, most delightfully easy Gingerbread snack cake to enjoy all holiday season long. The smell of fresh ginger and cinnamon and deeply caramelizing molasses is next level as this cake bakes, and it holds up well if you don’t finish the whole thing hot out of the oven and want to enjoy with coffee or tea or cocoa the next day. I serve it with a little puddle of silky vanilla creme anglaise — but go right to warm heavy cream if that’s more your speed (or vanilla ice cream — cold OR melted!). Your holiday dessert repertoire just got a whole lot cozie
Gingerbread Snack Cake
Prep time: 15 minutes
Cook time: 40 minutes
Serves: 6-8
Gingerbread Cake:
1 stick unsalted butter, softened, plus additional for greasing the pan
2 cups all-purpose flour
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
2 teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon ground nutmeg
1 teaspoon kosher salt
1½ teaspoons baking powder
2/3 cup packed dark brown sugar
2 large eggs, room temperature
1 (2-inch) piece fresh ginger, peeled and grated
1 cup unsulfured molasses
1 cup boiling water
Crème Anglaise (yields 1 ¼ cups):
½ cup whole milk
½ cup heavy cream
1/2 vanilla bean, scraped
3 large egg yolks
2 tablespoons granulated sugar
Instructions:
Gingerbread Cake:
•Preheat the oven to 350ºF. Grease a 9x9-inch baking pan with butter and line with parchment paper, allowing the edges to overhang as handles. In a large bowl whisk together the flour, baking soda, ground ginger, cinnamon, cloves, allspice, nutmeg, salt and baking powder. Set aside.
•In a stand mixer fitted with the paddle attachment, add the butter and sugar and beat until light and fluffy, about 3 minutes. Add the eggs and beat again until just combined. Add the ginger and molasses and beat until smooth, stopping to scrape down the bowl as needed.
•Add the flour mixture gradually to the wet ingredients in the stand mixer and beat until just incorporated. With the machine running on low, slowly drizzle in the hot water and allow to mix until just combined.
•Remove the cake batter to the prepared pan and allow to bake for 25 to 30 minutes or until an inserted toothpick comes out clean.
•Allow to cool in the pan for 20 minutes then remove from the pan. Feel free to serve warm or cool completely on a wire rack. Serve with a drizzle of the chilled crème anglaise.
Crème Anglaise:
•In a small saucepan whisk together the milk, heavy cream, and vanilla bean pod and seeds. Bring to a simmer while whisking.
•Place the egg yolks in a large bowl. Once the milk mixture has come to a simmer, remove the vanilla pod and gently pour some of the hot milk mixture into the egg yolks. Don’t stop whisking while you pour the hot milk mixture into the egg yolks—this is called tempering. The goal with tempering is to warm the yolks without scrambling them. Once the yolks have been tempered, add the egg yolk mixture to the saucepan and place over low heat. Add the sugar and continue to heat while constantly whisking until the mixture thickens and coats the back of a spoon, 1 to 3 minutes.
•To check to see if the cream has thickened enough, place a spoon into the mixture to coat and draw your finger across the back of the spoon. If the mixture doesn’t run, then the crème anglaise is finished. The crème anglaise will also be finished when it reaches 180ºF on an electric thermometer.
•Strain the mixture through a fine mesh sieve into another bowl to catch any cooked egg pieces. Place this bowl over an ice bath. To make an ice bath, fill a large bowl with 2/3 ice and 1/3 water. Continue whisking the cream mixture until cooled to prevent it from cooking more (this cools your crème anglaise almost instantly!).
•Slice the gingerbread cake and drizzle the crème anglaise over the top.
•Gingerbread cake can be stored covered at room temperature for up to 4 days and crème anglaise in the refrigerator for 5 days.
Fun tip! If you want to have crème anglaise but don’t want to make it from scratch, warm up a pint of vanilla ice cream in a saucepan over medium heat until melted and drizzle over the top.
Peach Gingerbread Molasses Upside Down Cake Recipe
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Gingerbread and peaches are a timeless combination. I was probably first exposed to it in the form of warmed canned peaches spooned over kit gingerbread from a box, perhaps with vanilla ice cream. This cake brings the peaches together with the home-made gingerbread cake, and adds a lovely brown sugar glaze which is a perfect place to put some booze if you are so inclined.
This gingerbread recipe rises a lot while it cooks and then compresses somewhat over the next couple of days. The cake is noticeably heavier the next day, so it’s best with whipped cream (ideally hand-whipped, with bourbon) the day it’s made, or with ice cream the next day.
The choice of whether to peel the peaches is ultimately yours: removing the peel makes the cake much easier to cut gracefully; however, a lot of the peach’s flavor is in the peel, and it often has a beautiful red color. To make the cake fancier, cover the top of cake batter once poured into the pan with chopped pecans to form a sort of crunchy “crust” to the final cake. If you enjoy the combination of peaches and bourbon, which is also classic and compatible with molasses, consider adding 1-2 Tbsp of bourbon to the glaze.
Makes one ring cake or 9” round “upside-down” cake; serves 8-12.
Equipment:
• a large mixing bowl
• a large glass measuring cup, or microwave-safe, non-plastic mixing bowl
• one 9” round cake pan, or ring-cake (Bundt) pan
• stand mixer (highly recommended)
• cooling rack
Ingredients:
2-5 ea peaches eating peaches such as Red Haven, optionally peeled; sliced
Glaze:
1/3 c butter
1/3 c brown sugar
1/4 tsp cinnamon
Cake:
1 1/4 tsp baking soda
2/3 cup boiling water
Wet ingredients:
1/2 cup butter softened
2/3 cup molasses
1/3 cup brown sugar
1 ea egg
2 Tbsp fresh ginger grated
Dry ingredients:
1 2/3 cup AP flour
1 1/4 tsp baking powder
1/4 tsp salt
3 tsp powdered dry ginger
Procedure:
1. Preheat the oven to 350F.
2. In the stand mixer, set up the butter, molasses and brown sugar for the wet part of the cake mixture to cream together. Depending on the condition of the molasses and the softness of the butter, this can take quite a long time to complete, so it might as well run while doing other tasks.
3. Grease the baking pan with butter and set aside.
4. Melt the butter and sugar for the glaze together in the microwave for about 30 seconds at full power. There is no need for it to bubble; the butter simply needs to liquefy in order to make a glaze with the butter.
5. Beat the glaze ingredients until they emulsify into a sauce. Add the cinnamon and optional bourbon or (spiced) rum, or other aromatic liquor of your choice.
6. Pour the glaze as evenly as possible into the prepared baking pan.
7. Remember to occasionally scrape the butter-molasses mixture as it creams in the stand mixer.
8. Line the baking pan with slices of peach, filling it in as closely as you like.
9. Boil some water, measure 2/3 of a cup and mix in 1 1/4 tsp of baking soda into it. Make sure to use soda.
10. In a mixing bowl, combine the flour, baking powder, salt, and powdered dry ginger. Mix well.
11. Once the butter-molasses mixture has creamed together thoroughly, add all the dry ingredients as well as the hot water/soda mixture, and blend together. From now until the cake goes into the oven, work quickly and with focus to avoid wasting the leavening potential of the soda.
12. Start by pulsing the mixture to avoid puffing flour all over the kitchen.
13. Don’t overmix; stop and scrape the bottom almost immediately, and allow it to mix only until just combined.
14. Immediately pour the cake batter over the peaches, top with any optional pecans, and then place into the center of the preheated oven for 35-45 minutes.
15. Use a toothpick or skewer test to make sure the cake is done, then rest on a rack for 5-10 minutes.
16. The cake will pull away from the edges of the pan and show that it’s ready to be turned out onto a rack to finish cooling. Make sure to do it over a tray to catch any extra glaze which runs off.
17. Enjoy with something creamy, and maybe some coffee.
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Gingerbread Cheesecake Recipe
The most festive Gingerbread Cheesecake! Filled with warming spices and topped with freshly whipped cream make this Christmas dessert irresistible! SUBSCRIBE for new videos every Sunday
If you would like to learn how to make Gingerbread Cheesecake then just follow this Gingerbread Cheesecake recipe.
Get the full recipe for Gingerbread Cheesecake
More Christmas Recipes
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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GINGERBREAD CHEESECAKE RECIPE
Ingredients
9oz / 250g Ginger Biscuits / Cookies
1 Stick / 8 Tbsp / 115g Butter
Gingerbread Filling
24oz / 3 packages / 675g Cream Cheese
1 Cup / 200g Brown Sugar
3 Eggs
1/4 Cup / 80g Molasses
2 Tsp Ground Ginger
2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1 tsp Vanilla Extract
Instructions
Crush the biscuits/cookies using a food processor or a large bag and a heavy object like a rolling pin or frying pan. Transfer the crumbs to a medium sized mixing bowl.
Melt the butter in the microwave or in a small saucepan over low heat. Pour over the biscuit crumbs and use a wooden spoon to combine the ingredients together.
Pour the mixture out into the lined cake pan and use the back of a spoon to press it into an even layer, coming 2/3 the way up the sides of the cake pan. Transfer to the fridge to set while making the filling.
Gingerbread Filling
Add the room temperature cream cheese and brown sugar to a medium sized mixing bowl or the bowl of your stand mixer.
Beat the cream cheese and sugar together for 3-4 minutes or until light and smooth.
Crack in the eggs, one at a time, beating well in between each addition. Scrape down the sides of the bowl a few times to make sure all of the ingredients are combined evenly.
Add the molasses, vanilla, ground ginger, cinnamon and nutmeg. Mix again until combined.
Pour the cheesecake filling into the cake pan on top of the base.
Place in the oven for 50-55 minutes or until the cheesecake only slightly jiggles in the center.
Let it cool completely in the pan, before transferring to the fridge for at least 2-3 hours.
Remove the sides of the cake pan and peel the paper off the bottom of the cheesecake. Transfer to a serving plate.
Cut slices of the cheesecake using a sharp knife, cleaning in between.
Top each slice of cheesecake with some freshly whipped cream and a little sprinkle of cinnamon.
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MUSIC
Deck the Halls B by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 licence.
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