Halloween is next Tuesday, which means we’ve made it to the end of my themed Halloween week.
The true reason for choosing the theme of mummy this year was to make gingerbread mummies. I’ve seen these pop up on Pinterest every Halloween and it’s one of those “I wish I thought of that” moments. I think they’re completely adorable!
There’s nothing that says you have to use a gingerbread cookie recipe, but it is quite a fun way to transition into the holiday season everyone is really waiting for.
Gingerbread cookies aren’t my favorite, but after this recipe they very well might be! This particular recipe has a perfect balance of ginger and cinnamon, of sugar and spice.
The boys loved helping make these cookies – particularly touching the frosting of every single mummy, forcing us to keep (and eat) all of the decorated cookies for ourselves.
We made a sheet-full of small gingerbread men to turn into mummies with the leftover candy melts I had from the mummy caramel apples. By all means use your favorite recipe for royal icing or a store bought tube of decorating frosting.
We turned the rest of the dough into fun Halloween shapes -bats, cats, ghosts and pumpkins! I shared these non-child-contaminated cookies with my Bible study group.
This recipe makes approximately 4-5 dozen cookies.
- 4 C flour
- 2 tsp ginger
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking soda
- 3/4 tsp cloves
- 1/4 tsp salt
- 1 1/2 sticks butter, at room temperature
- 1 C brown sugar
- 1 egg
- 3/4 C molasses
- white candy melts, or other white frosting
- In a large bowl, whisk together the flour, ginger, cinnamon, baking soda, cloves, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until fluffy. Add in the egg, mixing until incorporated. Add in the molasses, mixing until combined. Slowly add in the flour mixture, scraping down the sides of the bowl as needed.
- Cover and refrigerate a minimum of 4 hours.
- Preheat oven to 350 degrees F.
- Roll the dough to 1/6″ thickness. Cut out gingerbread men and place on an ungreased cookie sheet. Bake 8-10 minutes. Remove cookies to a cooling rack and let cool completely.
- Decorate mummies with frosting.
*This recipe is adapted from https://www.tasteofhome.com/recipes/gingerbread-cookie-cutouts*
In an effort to make all of her holiday gifts this year, Camilla at Culinary Adventures with Camilla invited some of her favorite foodie bloggers to share recipes for hand-crated edibles. Over the course of twelve weeks, we’ll be sharing recipes for all your homemade holiday gifts or things to serve at holiday parties. Hope you’ll follow along for inspiration. You can find out more information, including the schedule here.
It’s hard to believe we’re at week 11! Today’s theme is “Cookie Tray.” A lot of people assemble cookie tins for gifts and if you’re one of them do you stick to your tried and true or venture out and try something new? I encourage you to mix it up and check out the cookie tray we’ve assembled for you today.
Today I am sharing a slight twist to the traditional gingerbread cookie. This one has honey in it, which provides a floral, smokey, sweetness to the spicy cookie.
I played around with the baking times, thinking they needed a little bit longer after the first batch were done, but giving them an extra two minutes yielded very hard cookies that would be more appropriate for ornaments or dog treats once they’d fully cooled. I know gingersnaps are a little harder than your average cookie, but these were too far gone. I urge you too bake on the side of caution and let batch one cool completely before continuing on with your baking.
Honeyed Gingerbread Cookies
- 1 1/2 C honey
- 1 1/2 C brown sugar
- 1/2 C molasses
- 2 tbsp butter
- 6 1/2 C flour
- 3 tbsp gingerbread spice
- 2 tsp baking soda
- In a saucepan over medium heat, melt together the honey, brown sugar, molasses, and butter. Bring to a boil and simmer 10 minutes, or until the sugar is dissolved. Allow mixture to cool for at least 15 minutes.
- In a large bowl sift together the flour, gingerbread spice, and baking soda. Stir in the cooled honey mixture until fully incorporated. It will be sticky! Note: I would suggest doing this in a stand mixer.
- Wrap cookie dough in plastic wrap and refrigerate at least 2 hours.
- Preheat oven to 320 degrees F. Line cookie sheets with parchment paper.
- Roll cookie dough to 1/6″ thickness. Cut shapes with cookie cutters and place on prepared baking sheets. Bake 8 minutes (See my story above regarding baking time) . Let cool on wire rack. Store cookies in an air tight container.
*This recipe is adapted from Nora at http://www.savorynothings.com/homemade-gingerbread-spice-mix-perfect-gingerbread-recipe-free-printables/*
Here are some other options to fill your Cookie Tray:
Next week – week 12 and our final week – is all about wrapping. How to label those jarred mixes. How to mail cookies safely. How to….
Don’t forget to check out our #handcraftededibles pinterest board.
This month Jutta challenged us with combining gingerbread spice and onion into one dish.
I found myself more stumped than I thought I’d be. I considered going in a sweet direction by caramelizing the onions and putting them in a muffin. But I wasn’t sure how the texture would work out. I considered making a warm and hearty soup or stew. And then I decided on a savory bread pudding and mixing in the spice with the custard. But I was really hesitant – I’ve never had bread pudding before and for some reason I fear I won’t like the texture. Maybe I’ll get over this someday and give it a try. So, bread pudding without the eggy custard is essentially a dressing (or stuffing). That would be a perfect fit with Thanksgiving fast approaching.
I procrastinated on making my dish for weeks, blaming allergies that turned into a head cold that turned into a cough. (Which also explains the lack of posts lately) Turns out procrastination isn’t all bad. I was then handed a beautiful, perfect solution to November’s Crazy Ingredient Challenge.
Sunday morning after church I turned on Food Network and caught the end of Southern at Heart, Food Network’s newest star Damaris Phillips’ beautiful show. She was making an onion jam with ginger and coriander. Perfect! I substituted the spices for Gingerbread Spice and used red onion instead of Vidalia to add a beautiful holiday color. This jam is perfectly sweet and an excellent accompaniment to your holiday cheese platter. You could even add it to a grilled cheese sandwich or any sandwich for that matter!
Red Onion Jam
- 1/2 tbsp butter
- 1 red onion, thinly sliced
- zest of 1 lemon
- juice of 1/2 lemon
- 1/4 C brown sugar, divided
- 1/4 tsp gingerbread spice
- Saute onions in butter with salt and lemon zest until onions are translucent. Stir in gingerbread spice. Add 1/8 C brown sugar and lemon juice. Cook 10 minutes until liquid has evaporated. Stirring occasionally.
- Add a little less than 1/4 C water to onions and cook another 10 minutes. Stirring occasionally.
- Repeat step 2 three more times. (A total of 40 minutes)
- Stir in remaining 1/8 C brown sugar until melted.
To see the other blogs that participated in this month’s challenge click the link below: