Mini Gingerbread Houses (from ONE cookie cutter!)

Here's another one of those cutters that I've held on to for a couple of years before using.  I found it in my grocery store...gotta love HEB...but I saw some LAST WEEK in Target!
(You can thank me later for giving you another excuse for a Target run.)

*update: there is one at Fancy Flours, too!*


This cookie cutter is pretty nifty.  With one cut, you get all of the pieces to assemble a mini gingerbread house: front and back, 2 walls, and 2 roof pieces.

I was not entirely sure that this would work.  So, I'll let you in on a little secret.  I didn't not use my most favorite gingerbread dough in the world.  I tested it out with pre-rolled, refrigerated Nestle gingerbread cookie dough.  Yep, I did.  Guess what?  It worked AND it was tasty!

OK...first, you'll bake the cookies.  I froze the shapes for 5-10 minutes before baking like I normally do.

Once they cool, you're ready to assemble and decorate.

I used my regular royal icing recipe.  (I quartered that recipe.) To assemble the pieces, I used a #3 tip.

(It occurred to me after putting them together that maybe I should have decorated the cookies FIRST, then assembled.  Oh well.  Next time.)

Once the royal icing set (I gave it about an hour or more), it was time to decorate!

Once again, I used royal icing and lots and lots of sprinkles.


Loving this Gingerbread Boy sprinkle mix...


This one is a snowy little cottage.  I used Bakerella's mini marshmallows for the roof.  The way I did it kind of makes the roof look like it has a mohawk.  It's a punk snow cottage.


Oh, and this one looks like it may collapse under the weight of the sprinkles on the roof.


This little guy is pretty traditional.

Making these really got me in the mood to make a gingerbread house...or lots of them.  These minis are nice because they're not so intimidating. Which begs the question...why am I intimidated by houses made of gingerbread???

The other really cool thing about these minis is that we actually ATE them! ;)  I've been sending them to school in kiddo's lunchbox.
(Because every 15-year-old boy wants a mini gingerbread house in his lunchbox.  Am I right?)

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Gingerbread Rocky Road Ice Cream

This is weird, I know, but when it's cold outside, I crave ice cream.


They say (I can't remember who "they" are) that if you want to warm up on a cold day, taking a hot bath will actually make you feel colder when you get out. Maybe this is the reverse with ice cream in winter?  Eat ice cream, feel warmer on the outside.
That's my story and I'm sticking to it.


Here's the ice cream I've been eating for the last two days:
Gingerbread Rocky Road Ice Cream

My inspiration?  First, these guys...

JET-PUFFED Gingerbread Mallows.  Gingerbread marshmallows, people!!!
(Be warned.  You'll be eating these straight from the bag.)


The second inspiration?  Marshmallow Creme.  To me, the holidays aren't complete without a jar of JET-PUFFED Marshmallow Creme set aside for my dad's fudge.

We're making over rocky road ice cream for winter with Gingerbread Mallows, chopped ginger snaps, bittersweet chocolate, and a spiced marshmallow ribbon throughout a lovely chocolate ice cream base.  Not only do all of the add-ins add flavor, they add texture.  Chewy marshmallows, crunchy cookies and chocolate, creamy and slightly sticky marshmallow creme...it's all in there. Oh, it's yummy.



Gingerbread Rocky Road Ice Cream
{makes 1 quart}

1 ounce unsweetened chocolate, chopped
1/4 cup Dutch-process cocoa
1 cup 2% milk
1 egg
2 egg yolks
3/4 cups sugar
1 & 1/2 cups heavy cream
1/2 teaspoon vanilla
pinch kosher or sea salt
1 cup roughly chopped ginger snap cookies
1/2 cup bittersweet chocolate chips
1 cup JET-PUFFED Marshmallow Creme
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/8 teaspoon allspice
pinch ground cloves
1 cup roughly chopped JET-PUFFED Gingerbread Mallows


(Be sure the bowl to your ice cream maker has chilled in the freezer for at least 24 hours.)

Place a heat-proof bowl with the chopped chocolate over a pan of barely simmering water.  Stir occasionally until melted.  Whisk in the cocoa.  The mixture will clump; that’s ok.  Gradually whisk in the milk.  Continue whisking over the simmering until the chocolate has dissolved into the milk.  Remove the bowl from the heat and let cool.

In a large bowl, whisk the egg and yolks for 1 minute.  Gradually whisk in the sugar and whip until thick, combined and pale yellow.  Whisk in the cream, vanilla, and salt.  Stir in the chocolate mixture.  Cover with plastic wrap and refrigerate for at least 1 hour.


Meanwhile, toss the chopped ginger snaps and chocolate chips in a bowl.  Place in the refrigerator to chill.

In a small bowl, stir together the marshmallow creme, ginger, cinnamon, allspice, and cloves.  Cover with plastic wrap and set aside.

Pour the chilled ice cream mixture into the ice cream maker and process according to manufacturer’s instructions.


Two to three minutes before the end of the processing time, add in the ginger snaps, chocolate, and the chopped marshmallows.

Once the freezing cycle has finished, scoop the soft ice cream into a freezer-safe container, adding in some of the spiced marshmallow creme throughout.  Press a piece of plastic wrap onto the ice cream and freeze until hard enough to scoop, about 4 hours.


Scoop into cones, bowls, or even muffin liners for serving.  Top with a gingerbread marshmallow.

*This post is sponsored by JET-PUFFED Marshmallow.  As someone who has purchased their products for years, this makes me so happy.  All opinions are my own.*

You can follow the Jet-Puffed fun on Facebook, Twitter, Instagram, and Pinterest.


Ice cream for winter.  Who's with me?

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Christmas Gift Ideas for Cookie Decorators

{vintage image source}

Do you have a cookie decorator in your life?  Someone who has the basics (piping bags, cookie cutters, food coloring, etc.) already?

Here are some Christmas gift ideas that they just might LOVE to see under the tree this year (click the links to go to the products):

1. KitchenAid Stand Mixer.  Let's start out with a biggie.  If the baker in your life doesn't have one, I can pretty much guarantee she's drooled on one at Williams-Sonoma.  I happen to love my glass bowl version, but any will do!

2. DoStix. These plastic, washable sticks ensure perfectly even dough.  Forget eyeballing (like I used to do), forget wooden dowels from the home improvement store, buy these.  Your cookie decorator may not even know she needs them.

3. Books. I'm kind of partial to these two. ;)  As someone who has been decorating cookies for years, I still love to look at decorating books, even just as a jumping off point for my own ideas.  Each of these books contains not only royal icing and several cut-out cookie recipes, each has tutorials, and how-to's for over 50 cookie designs. Decorating Cookies and (new) Decorating Cookies Party

4. Tieks. Shoes? Yes.  Cookie decorators and bakers of every kind spend A LOT of time on their feet.  I originally splurged on a pair of Tieks before a vacation this summer. I knew I'd be doing a lot of walking and still wanted my feet to look cute while doing so.  Ha!  Now, I never want to take them off. Yes, they are pricey.  Yes, this is the most I've ever spent on a pair of shoes.  Yes, they are worth every penny.  (They also come in a darling little gift box...no wrapping required.)

4. A pretty apron.  I have a gazillion (give or take a million or so) aprons.  They're smeared with royal icing, dusted with powdered sugar, in and out of the laundry over and over again.  Heavenly Hostess aprons are not one of those aprons.  Heavenly Hostess aprons are fancy.  They're for wearing when you host a cookie exchange in your home, or for serving wine and cheese.  It's a gift your favorite baker probably won't buy for herself, but will gasp with delight when she opens it.  Just ask Mr. E who treated me to one last Christmas. ♥

5. Spatulas, spatulas, spatulas.  I speak for all cookie decorators here...we can't have too many spatulas.  All sizes, all colors, all patterns; we'll use them.  Looking for stocking stuffers?  This is it.

6. PME tips.  So, this looks like your average, everyday icing tip...not Christmas gift material.  Well, PME tips are special.  Icing flows out more smoothly, the openings are more consistent, they're my favorite.  PME's are also a little more expensive that the icing tips you'll find at the craft store, so they're a welcome treat for any decorator.  (My suggestion: tips #1, #1.5 & #2.)

7. Pretty kitchenware.  Sure, we have bowls, whisks, and rolling pins already, but most bakers I know are suckers for pretty and unique versions.  Anthropologie is your go-to place for all kinds of beautiful kitchenware.  Gentlemen, don't be overwhelmed if you actually go in one of their retail locations.  Go to the kitchen area and buy...anything.

Now, I'm in the mood to go shopping...and eat cookies! 

Harry and David Royal Riviera Pears...for yourself or a friend

Ever since visiting the Harry & Davidorchards in Southern Oregon a couple of years ago, I have fallen in love with their Royal Riviera Pears.


Last year, we sent boxes of pears to several people on our Christmas list.  (It probably goes without saying that I ordered a box for our little family as well.)

If you're like me, you're always a little nervous to send mail-order food as a gift without seeing it yourself.  Never fear!  I can attest that these pears are THE BEST you'll ever have...and you'll hear all about how delicious and beautiful they are from your gift recipients.

There's also no worrying about GMO's...Harry & David's pears are non-GMO and after 80 years, they still use all natural grafting methods, instead of genetically modifying the seeds.


Harry & David is offering a box of their exquisite pears to one of you!  (A $29.95 value).
Just leave a comment on the blog telling me if you'd keep them for yourself or send them to a loved one.

Entries accepted through 11:59pm CST, December 11th.

*Giveaway is sponsored by Harry & David.  All opinions are my own.*

Go check out all of their beautiful pear gift boxes...Royal Riviera Pears-Starting at $19.95!

Sweet on Trader Joe's Saturday: Mini Dark Chocolate Mint Stars

We just returned home from a TJ's shopping trip.  It occurs to me how good it is to be an adult...you can buy all the things.  Cookies?  Into the cart.  Cheesecake  Sure, why not.  More cookies?  Yes.
Being an adult is good sometimes.

Today, we have for you...a review of Trader Joe's Mini Dark Chocolate Mint Stars.  These are mini mint flavored cookies covered in dark chocolate.

{Spike wanted to get in on the action.}

Trader Joe's describes these as "rich, crumbly mini star-shaped chocolate shortbread cookies infused with the bright flavor of peppermint, enrobed in luscious dark chocolate and sprinkled with nonpareils."  A 10-ounce box costs $2.99.


A mom's (my) take: If I gain 10 pounds over Christmas, I'm totally blaming these little buggers.  I'm not sure if it's the crisp cookie, the dark chocolate, or the just-right mint flavor that makes these so addicting.  I found myself eating these like I would popcorn.  Mr. E said these reminded him of those frosted Circus Animal Cookies, but flavored like an after-dinner mint. (I think he's trying to get in on the reviewing.) ;)  Also, the mini stars are utterly cute...extra points for cute food!
Overall rating 5 of 5 stars (plus 5 cute points = 10)

A teenager's (kiddo's) take: I love these! The slightly buttery cookie, dominated by delicious dark chocolate, and accented by a lovely mint flavor is sure to leave you wanting more. A lot more.
Overall rating: 5 out of 5 stars

Trader Joe's Mini Dark Chocolate Mint Stars: it's time to make a Trader Joe's run...if only for these!

Read all of our Sweet on Trader Joe's dessert review posts!  See you next week!

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Butter! Books! Giveaway!!!

So, this might be the best giveaway ever!  You could win a YEAR'S worth of butter (or in my case, maybe 2 months)...12 Land O Lakes® Butter coupons...and 4 signed cookbooks from the Land O'Lakes Kitchen Conversation bloggers!

The cookbooks include:

• A Year of Holidays by Ree Drummond
• The Picky Palate Cookbook by Jenny Flake
• Mini Donuts by Jessica Segarra
• Decorating Cookies Party by Bridget Edwards (me!)

Each book is personally signed by the author.  

Enter to win the 12 Land O Lakes® Butter coupons + the 4 signed cookbooks by leaving a comment on this blog post answering this question:

How many boxes/containers of butter are in your fridge right now?

For an extra entry, share this post with a friend (via email, twitter, facebook, etc.) and leave a separate comment letting me know that you did.

Entries accepted through 11:59pm CST, December 10th. 

Be sure to check out my latest Land O'Lakes recipe: Cinnamon-Sugar Cut-Out Cookies that are perfect for your holiday baking!

Good luck!

*Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This giveaway is sponsored by Land O'Lakes.

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Cinnamon-Sugar Cut-Out Cookies

December is definitely the time to unleash your inner cookiemaker. In my mind, the holidays just aren't complete without cookies…and cookies just aren't complete without butter. Sooooo, the holidays just aren't complete without butter. (That was a logical conclusion, right? I’m having a flashback to SAT prep at the moment.)


If you want to bake some cookies that aren't your typical sugar or gingerbread cookies, try these Cinnamon Sugar Cut-Out Cookies. They’re made with cinnamon sugar (like the kind you’d sprinkle on cinnamon toast) and of course, Land O Lakes® Unsalted Butter. The combination of the cinnamon, butter and a little salt makes these cookies something special; they’re perfect for cutting into shapes and decorating.




The cookies themselves are so good, you might not have any left for decorating.  If you do, how about making some pastel holiday cookies? (My boys are pretty good about putting up with all of the “girly” things around the house, but this cookie version of a pink tree may be the closest I’ll ever get to one in real life.)


To decorate the cookies, you’ll need Cinnamon Sugar Cut-Out Cookies (recipe follows) and Royal Icing, divided and tinted: pastel pink, green, blue, light brown, and white.

Other decorating supplies:
• Disposable piping bags
• Icing coupler and tips: #2, #3
• Squeeze bottles
• Toothpicks
• Pink pearl nonpareils
• Tweezers
• Sanding sugar
• Meringue powder
• Small (clean) paintbrush

To ice the cookies, use a #2 tip to outline the trees in the pastel icings.

Thin the rest of the pastel icing and all of the white with water, a bit at a time, stirring with a silicone spatula, until it is the consistency of a thick syrup. You'll want to drop a "ribbon" of icing back into the bowl and have it disappear in a count of "one thousand one, one thousand two." Four is too thick, one is too thin. A count of 2 or 3 is good. Cover with a damp dishcloth and let sit for several minutes.

Stir gently with a silicone spatula to pop and large air bubbles that have formed. Pour into squeeze bottles.

Fill in the outline, using a toothpick to guide into the edges and to pop large air bubbles. Let the icing dry for at least one hour.

Thin the brown icing as above, to a thicker consistency…until a knife run through the middle of the icing. You’ll want to thin to the point where it comes back together in a count of 15 to 20 seconds. Transfer this icing to a piping bag fitted with a #3 tip, and make a trunk by piping in a zig-zag motion. The icing will flow together.

Use a #2 tip to add garland across the cookies. While the icing is still wet, use (clean) tweezers to place the pink nonpareils on it.  

Let the cookies dry uncovered, 6 to 8 hours, or overnight. 

The next day, mix ½ teaspoon each meringue powder and water. Brush this mixture onto the white garland, then sprinkle on the sanding sugar.  Shake off the excess. 

Cinnamon Sugar Cut-Out Cookies

Yield: 12 to 18 cookies, depending on the cookie cutter size

Ingredients
3 cups unbleached, all-purpose flour
2 teaspoons baking powder
½ teaspoon kosher salt
1 cup Land O Lakes® Unsalted Butter, cold and cut into chunks
¾ cup granulated sugar
¼ cup cinnamon sugar*
1 egg
*if not using pre-mixed cinnamon sugar, combine on a ratio of 9 parts sugar to 1 part cinnamon

Directions
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
In a medium bowl, combine the flour, baking powder, and salt.  Set aside.
In a bowl of an electric mixer, cream the butter, sugar, and cinnamon sugar until combined and fluffy.  Mix in the egg.  In three additions, add the flour mixture, mixing on low just until combined.

Roll the dough to ¼-inch thickness with a floured rolling pin on a well-floured surface.  (The dough may need to be kneaded together to incorporate any crumbly bits.)  Place the cut-out shapes onto a prepared cookie sheet and freeze for 5 to 10 minutes before baking to prevent spreading.

Bake 9 to 12 minutes, or until done.  Cool on the pan for 2 minutes, then remove to a wire cooling rack to cool completely.  Decorate with royal icing.

Twitter party alert!!!  Come talk cookies! 

Join Ree, The Pioneer Woman, and Becky from the Land O’Lakes Test Kitchen for a Live Twitter Party Thursday, December 4th from 8-9 pm EST. We’ll be talking about our favorite holiday recipes and tips for making it through the busy holiday season.

To join in on the fun, use the hashtag #CookieChatter.  Participants also have a chance to win a holiday baking prize pack from Land O’Lakes, which included a signed copy of Ree Drummond’s cookbook, “A Year of Holidays” (and a few other signed cookbooks *ahem*) and a year’s supply of Land O Lakes® Butter. Use the hashtag #CookieChatter in your tweets for a chance to win. Go to landolakes.com for the giveaway details.

Log into Twitter on Thursday, December 4 from 8 to 9 p.m. EST.
•         Follow @LandOLakesKtchn and @ThePioneerWoman
•         Search for the hashtag #CookieChatter.
•         Join in the conversation! Include #CookieChatter in your tweets so other people can see them, too.
•         Keep an eye out for tweets from special guests @TwoPeasandPod, @spicyperspectiv, @thelittlekitchn @farmgirlsdabble, @thenovicechef, @pickypalate, @bridget350 @fifteenspatulas and @dairygoodlife

*Bake at 350 has partnered with Land O'Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversations blogger program. This blog post is sponsored by Land O'Lakes.